Roast Bakes (bake bake)

Last week, it was all about the Pouffy, Fluffy Bakes, well this week it is about another variety of bakes. The ingredients are the same but the method of cooking is different.

Chennette's post in February, titled, Language Problems was a lesson not only in the varying language in the Caribbean when it comes to food; it was also an education in the different kinds of bakes one can find in this region.

If you're looking for a quick bread that only needs 30 minutes for the dough to rest and no yeast is involved, well then I think that you will like this bread. It's one of those things that you can afford to get up in the morning and make fresh. It is used as a bun for sandwiches as I have done there. Or, simply toast it and have it with butter, jam or jelly. Click here for the recipe. If you like, you can choose to shape the dough as a loaf.

Have a great week everyone!

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A rant: An appeal for the ordinary

I am all for creating new tastes and flavours. And I am all for convenience, but I draw the line when things have reached a stage where I am being told, "We no longer stock (insert the name of an item) in that plain form. We only carry it in the flavours you see on the shelves." Continue to my rant about this flavour frenzy that has gripped manufacturers! All I wanted was a simple can of chunk tuna in oil! Really, is that too much to ask for? You decide.

I'd also be interested to know some of the "ordinary" things you go in search of only be lucked-out because some new flavour is in. We don't have to get rid of everything you know.

My apologies for not posting yesterday (Saturday) as usual, but we were feeling the wrath of weather system Tomas.

This week on About.com, please try these cornmeal dumplings. They are hearty and nutritious, add some ground cinnamon to your mixture and you won't need anything to go with these except a cup of tea?

Have a good week everyone.

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In Defence of All-Purpose Flour

Walk into a supermarket these days and check out the baking or flour aisle and you'll see that the speciality flours are at hand reach and eye level; all-purpose flour is relegated to the floor shelf or it is placed on a separate part of the shelf as if it does not belong. It has taken a back seat to the newer kids - the ones at are singular in purpose.

I am a proud sack-carrying all-purpose flour user. I use it for everything - from dumplings to doughnuts, from breads to bakes, from cookies to cakes, from scones to pastries to roti! And I have to say, I am yet to be disappointed by the outcome of anything that I've made and shared, because I used all-purpose flour instead of the speciality flour prescribed by a recipe. Read this week's column to learn more about flour and why cake flour, pastry flour and bread flour are different from each other. And see why all-purpose flour is still the better choice, in more ways than one.

This is a tiny snapshot of the things I've made over the years with good ole all-purpose flour. Be sure to check out my breads and sweet stuff albums for more items made with all-purpose flour.

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