A slice of this, a loaf of that and a bowl of the other

A fish-egg frittata and a non-dairy bread pudding that will make you think of Christmas cake are recipes I'm sure will enthral and delight you. And, if you're looking for a rice dish that you'd feel satisfied eating by itself, as a meal, then a bowl Lemon Rice will hit the spot. Read this week's column to find out how I came up with the idea for the fish-egg frittata and non-dairy bread pudding. Recipes for all the dishes posted today can be found at the bottom of my column, here, including my Lemon Rice adaptation. The original can be found over at The Budding Cook and on many other blogs.

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Stir it up with Simple Syrup

Are you tired of stirring and waiting for the sugar to dissolve in your drinks? Do you dislike the “raw” sugar taste your drinks have when you sweeten them with the actual sugar? If you do, then Simple Syrup will become your new best friend. Read this week's column and find out about the various degrees of thicknesses for Simple Syrup, how easy it is to make and what a time saver it is!

Simple Syrup can also be flavoured to enhance everthing you want to use it in or on. Click here for my table of Simple Syrup flavour combinations that you can make right in your own kitchen!

I use two types of sugars for my Simple Syrup and use them depending on the look of the final product that I want. So, I make the traditional Simple Syrup with granulated sugar and a brown simple syrup with the excellent brown sugar that is produced right here in the Caribbean.

Add a little natural sweetness to your life with Simple Syrup! And have a great weekend everybody!

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It's Purple, It's Grape-like, It's Jamun! & Diwali Greetings!

From the bark to the leaves, to the fruit and its seeds - the Jamun tree is another of nature's wonderful gifts. Apart from providing vitamins A & C, Jamun contains antioxidants that can fight certain diseases and help protect our bodies. Read this week's column to find out more about Jamun. This fruit also makes excellent wine and vinegar because of it high tannin content. The easiest way to get its nutrients is to eat it as is or make a juice with it. At the end of the column, you will find my recipe for Jamun Juice. Click here.

You can check out Shaheen's love of the Jamun.

A blessed Diwali to everyone! Today, Hindus the world over are celebrating their biggest festival - the triumph of light over darkness, good over evil. From Nepal to Indonesia, Singapore to Sri Lanka, Japan to South Africa, Britian to Australia, Guyana to Fiji, Diwali is being observed in a major way. In Caribbean countries such as Guyana, Suriname & Trinidad & Tabago, today is designated as a national holiday. Read my previous post about Feasting at Festivals.

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Practise is all we need

“Will the Garlic Pork taste as good as you claim?” That’s a question I was asked recently after a reader received my Garlic Pork recipe that he requested. I love these taste-challenge questions because they provide the opportunity to discuss some basic things about cooking such as taste being relative, the importance of ingredients and key to it all - practise and experience. Click here to read my two-cents in this week's column.

This Barbadian dish of Pumpkin Fritters, needs practise. Ask my friend here with whom I've shared recipes for this dish of my practises :) I've finally gotten the pumpkin fritter to the taste and texture I was looking for. Please enjoy and remember as I've indicated in this week's column, a recipe is simply a guide, adapt it to suit your taste and make it your own.

My Bajan Pumpkin Fritters

Yield: 24

1+3/4 cups grated pumpkin
1/2 teaspoon grated nutmeg
1/4 teaspoon ground cinnamon
1/8 teaspoon kosher salt
3 tablespoons sugar
1/2 teaspoon vanilla essence
3/4 cup all purpose flour
1/2 cup oil for shallow frying

Method

1. Add pumpkin, spices, salt, sugar and essence to a bowl and mix thoroughly
2. Add flour and mix to fully incorporate
3. Heat oil in pan on medium heat until hot
4. Add batter in tablespoons (do not crowd pan) about 5 at a time. Fry on one side for 2 minutes, turn and fry about 1 - 2 minutes on the other side. Drain on paper towels. Repeat until the batter is finished
5. Serve at room temperature

Notes

• Add more sugar to the pumpkin if you'd like to make it sweeter. The variety of pumpkin I use may be different from what you have available where you are
• The taste and texture of the fritter is enhanced by the ripeness of the pumpkin
• Ensure the oil is adequately heated, you want it hot but not smoking
• This recipe was not tested with pre-cooked pumpkin or canned pumpkin

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Storing at Room Temperature. Cheese Scones re-done & A reminder

Room temperature is a term used often in the preparation and cooking of certain foods, but what exactly does it mean? It is not a precisely defined term. A definition familiarly used is that room temperature refers to the general level of comfort in a room in which people live. While this definition is true, what also is a fact is that this level of comfort varies, depending on the individual and various other factors such as geographical location. Therein lies the rub, when we are instructed to store and bring something to room temperature. Your level of room comfort may not be my level of room comfort. Click here to continue reading this week's column.

I've been re-testing my Cheese Scones recipe and I've managed to get it to suit my taste - light, not dry, highly risen and cheesy good. I hope that you'll give it a try too. I like to eat cheese scones as is, without the addition of butter or so. I added a tablespoon of chopped fresh dill to this recipe but generally, I make it without. Try it and let me know what you think.

CHEESE SCONES

Yield: 8 large scones

INGREDIENTS

2 1/2 cups all purpose flour, plus extra for dusting
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon kosher salt
8 oz cold butter, cubed
1 cup grated sharp cheddar cheese (preferably English, New Zealand or Australian)
1 tablespoon chopped fresh dill (optional)
2/3 cup whole milk, cold
1 egg & 1 tablespoon water for egg wash

METHOD

1. Preheat oven to 400 degrees F
2. Line a large baking sheet with parchment paper and set aside
3. Add flour, baking powder, baking soda and salt to a large bowl and mix thoroughly
4. Cut or rub in butter to flour mixture until it resembles coarse crumbs (a food processor makes quick work of this)
5. Stir in cheese (and dill, if using)
6. Make a well in the center of mixture, pour in milk and use a rubber spatula to gently bring the ingredients together. Turn the mixture (it will be loose/crumbly) on to a floured surface and with your hands, bring it together. Do not knead!
7. Pat dough into 1-inch thick round and cut into wedges (or cut with a 3-inch cookie cutter)
8. Place on baking sheet, brush with egg wash and bake for 12 - 15 minutes or until golden
9. Serve warm

Hey, it's already October and if you have not yet set your fruits, please do so now. For a true Caribbean Christmas Cake, the key to the texture and moistness lies with the blended fruits being allowed to mascerate over an extended period of time and the longer the better. I have 2 sets of blended fruits, one set has been "soaking" for 2 years and the other for 1 year. Click here for my post on blending and soaking the fruits.

Finally, my lime pickles are ready! Gosh my mouth watering at the thought of them. Click here for the recipes from Manisha's Blog - Indian Food Rocks.

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