It's Pudding NOT Pie

Tis the season for pumpkin and other pies for the US Thanksgiving holidays. And down here in Barbados, tis the season for Conkies aka as Sweet Dumplings.

We get pumpkin all year round in the Caribbean and it makes a regular appearance on our tables and plates in many dishes such as soups, stews, steamed, stir-fried and sautéed. I like that pumpkin is one of these vegetables that struts along both the savoury and sweet aisles of food. The texture and flavour is unrivalled and when you add a lil spice to pumpkin - whether it is for sweet or savoury - you've got something very special.

This is my take on pumpkin pudding. Infused with a vanilla bean, cinnamon and nutmeg along with dark rum, this creamy, moist pudding is bound to have you licking your spoon.

So if you're looking for a dessert for the holidays - Thanksgiving, Christmas or a special occasion and don't want to fuss with a crust, try this pudding. If you are not up to all the work involved in making Conkies, try this pudding. And if you just love pumpkin and looking for a dessert to make at any time, trying this pudding. Serve it warm or at room temperature. My preferred way to enjoy it is cold, right out of the fridge!

Click here for the recipe.

Happy Thanksgiving to all those celebrating!

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Herby Mac Pie with Smoked Gouda & New Zealand Cheddar

Macaroni Pie is a weekend and holiday staple on tables all across the Caribbean. Each country and indeed each home has its own recipe for making this dish. With the long Easter weekend coming up, this is a sure thing on the dining table.

Every time I make Macaroni Pie also known as Macaroni and Cheese, I like to change things up a bit. Not so much that diners would raise their eyebrows with scepticism or shake their heads indicating that something is not right. I change the flavours just so that they can nod with approval or say, "This is good pie." One can play around with a lot of things but don't ever fool around with people's macaroni pie. We take it seriously.

I LOVE smoked Gouda and it complimented the herbs very well in this pie. New Zealand cheddar, the brand Anchor is as homemade and Caribbean as one can get. We live for Anchor Cheese and not to be outdone is Australian cheddar. While we get English Cheddar, we certainly prefer the firm, sharp cheddar from New Zealand and Australia.

If you're looking for a side dish to make this weekend, try my Herby Mac Pie with Smoked Gouda & New Zealand Cheddar.

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My Way: Flatbread & Naan

So after posting a photograph of my flatbread on Facebook this morning (Jan 17), my inbox was flooded with requests for the recipe. Rather than have to send it out one at a time I thought I that would post the recipe here and also show you how I did it. A lot of people had questions about how to cook it.

I took inspiration from how Naan is made in a tandoor with a crisp bottom when cooked, and a nicely browned and charred top. When it came to brushing the flatbreads, I just went with a variety of things that I like. Feel free to do the same. I also make this flatbread plain and by plain, I mean I don't brush it with anything. I like it this way especially if I am eating Baigan (eggplant) or Tomato Choka.

As to the Naan itself, since I do not have access to things such as a Tandoor (in which Naan is traditionally cooked), I do what I always advise home cooks like myself to do - work with what you have. In my case, it was a cast iron skillet, a glass pot-cover that helps me see the bread as it puffs up, and a gas stove. Oh the other inspiration I took was from the way I have seen the women in my family make Sada roti - just as the roti is done cooking, they shift the tawah to reveal the flames of the burner and they push the Sada roti to the edge of the tawah and the flames lick the roti, charring it slightly and giving a wonderful smokey flavor. They call it say-kay (I'm not sure of the spelling).

There are two recipes here, one for the flatbread and the other for Naan, both the way I like it, hence the title of this post. As recipes go, adjust and adapt to suit your taste, that is what I generally do.

The dough for the flatbread is one I use to make flatbread pizza too (when I don't have time to make traditional pizza dough) and Sada Roti. However, I vary the kneading times depending on what I am making.

Let's start with the flatbread. Oh, one thing before you move on to the recipe, you can brush the breads with melted butter, ghee, or vegetable oil. You can also finely chop herbs such as chives, scallion, coriander/cilantro, basil and parsley, and mix them with the ghee or butter. Gently heat the ingredients together just to melt the butter or ghee and infuse with flavor. Remove from the heat and set aside. Make this before kneading the dough so that it has time for the flavours to develop. For one of the flatbreads below, I mashed roasted garlic into melted butter along with some minced chives.

FLATBREAD

You will need a cast iron skillet or similar type of pan. Use a tawah if you have one. A pot cover to fit the skillet or a metal bowl to place over the tawah. I find the covers extremely useful as they aid in the dough rising as it cooks and also helps to start cooking the top due to the heat/steam circulating at the top.

Yield: 8 - 9

INGREDIENTS

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon instant yeast
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable shortening, oil, or ghee
• Lukewarm water
• 1 small bowl with tap water
• 1 small pastry brush
• 1 pair kitchen tongs

DIRECTIONS

1. Line a bowl with a cloth kitchen towel followed by some paper kitchen towels (about 2 layers). Set aside.
2. Add the flour, baking powder, yeast, sugar and salt to a large bowl and mix well.
3. Rub in the vegetable shortening first then enough water to make a dough. If you are not using vegetable shortening, then add the oil or ghee along with the water to make a dough. Knead for 4 minutes then transfer the dough to an oiled bowl (or use the same bowl). Cover and let rest and rise in a warm place for at least 40 minutes. You can leave it longer if you like. Today I left mine for 90 minutes as I did chores. But don't leave it longer than that.
4. Punch or press in the dough to release the air/gas and cut into 8 - 9 equal pieces. Shape each piece of dough into a round ball. Keep covered.
5. Heat a cast iron skillet or similar type of pan on medium heat. 
6. While the pan is heating, lightly flour a work surface and rolling pin. Roll 1 piece of the dough into a thin circle about 6 - 7 inches.
7. Lightly brush the top of the rolled dough with tap water and transfer the dough to the pan placing it water-side down. You should hear the pan sizzle. Cover and let cook for 1 and 1/2 minutes. You may need to lower the heat a little.
8. While you're waiting for the first side of the dough to cook, turn on the flame of another burner and set it to low.
9. When the dough is puffed up and the first side cooked (it should removed easily from the pan, that is an indication that the first side is cooked), remove it from the pan and place it face down (the uncooked side) onto the burner/flame. Let it stay in that position for about 10 seconds and then keep moving it around and resting it for 5 to 10-second intervals until it is cooked and charred in various places. Remove and flip it charred-side up and brush with melted, butter or ghee. Transfer it to the lined bowl and repeat directions 6 to 9 until all the flatbreads are made.

This is a plain version. See how flexible they are? If you want both sides to be soft, skip the brushing with water at direction 7. However, if you want it crisp on one side and soft on the other then brush with water before cooking. I like it both ways.

Now for the Naan.

NAAN

Sesame seeds, poppy seeds, whole cumin and nigella seeds can be sprinkled onto Naan immediately after brushing it with oil, melted butter or ghee. Lightly toast the cumin before adding it.

Yield: 6

INGREDIENTS

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon instant yeast
• 1 heaped tablespoon sugar
• 1/2 teaspoon salt
• 2 tablespoons vegetable shortening, oil or ghee
• 3 tablespoons whole yogurt
• Lukewarm water or whole milk
• 1 small bowl with tap water
• 1 small pastry brush
• 1 pair kitchen tongs

DIRECTIONS

1. Line a bowl with a cloth kitchen towel followed by some paper kitchen towels (about 2 layers). Set aside.
2. Mix together the flour, baking powder, yeast, sugar and salt in a large bowl.
3. Rub in the shortening if using and then add the yogurt and water or milk to make a dough. If not using shortening, then add the oil or ghee along with yogurt and milk at the same time and mix to make a dough. Knead for 4 - 5 minutes then transfer to an oiled bowl and leave to rise and proof in a warm place until more than doubled in size. About 1 1/2 hours.
4. Punch down dough and cut into 6 equal pieces. Gently knead each piece of dough into a round ball. Keep covered.
5. Heat a cast iron skillet or similar type of pan on medium heat. While the pan is heating, lightly flour a work surface and rolling pin. Roll 1 piece of the dough into a circle or teardrop shape about 1/4-inch thickness. Don't roll it too thinly.
6. Lightly brush the top of the rolled dough with tap water and transfer the dough to the pan placing it water-side down. You should hear the pan sizzle. Cover and let cook for 3 - 4 mins or until puffed up. Lower the heat to medium low.
7. While you're waiting for the first side of the dough to cook, turn on the flame of another burner and set it to low.
8. When the dough is puffed up and the first side cooked (it should removed easily from the pan, that is an indication that the first side is cooked), remove it from the pan and place it face down (the uncooked side) onto the burner/flame. Let it stay in that position for about 12 seconds and then keep moving it around and resting it for 6 to 10-second intervals until it is cooked and charred in various places. Remove and flip it charred-side up and brush with melted, butter or ghee. Transfer it to the lined bowl and repeat directions 5 to 8 until all the flatbreads are made.

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Guyanese Cheese Pies

The cheese pies we make in Guyana is a riff of the Portuguese Egg Tart, pastel de nata. And, in essence, it is like a mini quiche, drawing influence from the British proclivity for custards baked in pastry. I suspect that what we did in Guyana, as is done throughout the world with food that has travelled, is that we adapted the tart and married it with our penchant for English pies and came up with a Guyanese cheese pie.

The pie is simple, it is a mini pie with short crust pastry filled with an egg and cheese custard and baked. That's it. Use only the finest quality ingredients, especially because they are so few in this recipe.

You can find cheese pies at many snackettes and other eateries in Guyana that sell pastries.

GUYANESE CHEESE PIES

Yield: 13 - 15

INGREDIENTS

For Pastry:

2 cups all purpose flour, plus extra for dusting

1 1/2 teaspoons sugar

1/8 teaspoon table salt

2 oz cold vegetable shortening, cubed

6 oz cold unsalted butter, cubed

3 - 4 tablespoons iced water

For Filling:

2 cups grated (sharp) cheddar cheese (get the best you can)

3 eggs, room temperature

3/4 cup whole milk

1/4 teaspoon table salt

1/4 teaspoon freshly ground black pepper

DIRECTIONS

For Pastry:

1. Add flour, sugar and salt to the bowl of a food processor and pulse a few times to mix.
2. Add shortening and butter to flour and pulse until the mixture is coarse with pebbles of butter and shortening. Alternately, cut in the butter and shortening to the flour using a pastry blender or two dining knives or use your hands.
3. Add water and pulse until the dough starts to come together. Do not over mix.
4. Transfer the mixture to a floured surface and bring the dough together in one mass. Pat into a round disk and wrap tightly with plastic wrap. Refrigerate for at least 30 minutes before use.
5. When you are ready to make the pie, remove the dough from the refrigerator and rest for 5 minutes before starting to work with it. This time will vary depending on the temperature in your kitchen.

For Filling:

1. Add eggs, milk, salt and pepper to a measuring cup (for easy pouring) and whisk together.

For Assembling:

1. Preheat oven to 350 degrees F
2. Lightly brush muffin pans with oil and set aside.
3. Flour work surface and roll dough into 1/4-inch thickness. Using a 4-inch cookie cutter or anything with a round 4-inch diameter and cut into as many circles as you can.
4. Arrange each piece of cut pastry into muffin pan. Gather the scraps of the pastry and roll and cut again until the pans are filled. Refrigerate the pans for 10 minutes or until you are ready to add the filling.
5. Remove the chilled pans and fill each muffin cup with cheese.
6. Whisk the egg mixture as it might have settled and then pour in a little of the custard into each muffin cup, just shy of the top of the pastry.
7. Bake pies for 25 - 30 minutes or until golden. Cool pans on wire racks for 5 - 6 minutes then remove pies from pans and continue to cool on wire racks.
8. Serve warm or at room temperature - as is or with a salad.

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Pumpkin Pudding & Some News!

Okay, the news out of the way first.

I got word today from my publisher and it reads: "It hasn't even been a year since it was first published and already the best selling Tastes Like Home - My Caribbean Cookbook is going into its second print run!"

I'm thrilled at this news and I am also humbled by it. I want to thank all of you for your love and support. You helped to make this possible. Thank you. And I look forward to your continued support.

Now on to the food!

Pumpkin season is in full swing in these parts. Perhaps where you are too? Thick, rich, deep, orange-fleshed pumpkin can be seen at many stalls in the market. This versatile vegetable works well for both savoury and sweet preparations.

Serve this pudding with a Vanilla-Ginger Caramel sauce, and you will be swooning and licking your fork or spoon. And dare I say that you might be dragging your finger across the plate to pick up any remaining sauce? Of course you will do this discreetly when no one is watching.

Pumpkin Pudding recipe.

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Chocolate-chip Pancakes & New Blog

Hi Everyone,

I know, it's been exactly 3 weeks since I lasted posted on my blog. It's the same ole excuses - work and life. I'm currently trying to streamline some things so that I am not rushing from one deadline to another. Wish me luck.

My mom used to make pancakes often for us when we were growing up. I was always unhappy when she did because I never liked pancakes. Isn't it crazy how our taste-buds change as we grow older? These days I find myself making pancakes often and absolutely loving it. I'm enjoying all the things that one can add to the batter from chocolate chips (like above and below), to bananas, grated apples and guava puree. Not to mention the various berries! Instead of ground cinnamon which we traditionally put in pancakes (at least in our home), I've been making mine with ground cardamom too, sometimes a hint of all spice, or a pinch of nutmeg. Any citrus I have at hand, the zest gets tossed in too - grapefruit, orange, lime, lemon or tangerine. I'm really having fun with the pancakes. Tomorrow, I'm going to make some with freshly grated pumpkin, cinnamon and nutmeg. Yum!

Chocolate-chip Pancakes & Sauteed Bananas

INGREDIENTS

Yield: 4 - 5

1 cup all purpose flour

1 1/2 teaspoons baking powder

2 tablespoons white sugar

A pinch salt

A pinch ground cinnamon

1 egg, room temperature, lightly beaten

3/4 cup whole milk (substitute with water)

2 heaped tablespoons chocolate chips (semi-sweet or regular)

Canola oil

DIRECTIONS

1. Add flour, baking powder, sugar, salt and cinnamon to a bowl and mix together.
2. Add egg and milk to make a batter of dropping consistency (you may need more or less milk/water depending on your location). The batter should not be thin or watery.
3. Cover batter and let rest for at least 1/2 hour. The longer it rests, the higher the pancakes will rise (it's all about science, Alton Brown is better at explaining it).
4. Fold in chocolate chips just before cooking pancakes.
5. Add a few drops of oil to a non-stick pan and swirl. Heat on medium heat. If using a tawah or griddle, heat up pan first then brush with oil.
6. Pour or ladle 1/3 cup of batter in/on to pan and swirl with the back of a spoon. Spread batter to about 4 inches in circle. Let cook until bubbles or holes start to form. Flip pancakes (do not slam down) and let continue cooking until it comes away easily from the pan. Do not press down on pancakes while it is cooking.
7. Remove cooked pancake and place on wire rack or paper towel. Repeat until all the batter is used up. Insert a piece of wax paper between each pancake when it is done cooking to avoiding steaming and sticking.
8. Pancakes can be kept warm in a 200 degrees F oven while you continue making the others.

Sauteed Bananas

INGREDIENTS

2 ripe bananas (average 1 per person), sliced into 1/2 inch rounds

1 tablespoon unsalted butter

2 teaspoons canola or any neutral tasting oil

DIRECTIONS

1. Add butter and oil to a pan and place on medium heat to melt. When the butter starts to froth, add the bananas to the pan, spread them into a single layer, you want each piece to make contact with the pan. Let cook for 1 minute or until it starts to caramelize a little. Flip, cook for 30 seconds to 1 minute.
2. Spoon over pancakes, drizzle with syrup or honey and serve.
3. These sauteed bananas can be served topped on many desserts.

THE NEW BLOG

Long before I got into food blogging, I owned a 34-mm camera. I have always had an interest in photography. The food blog came along and monopolized my attention - taking photographs of all things food related. While I continue to enjoy, learn and revel in food photography, my interests in the medium extends way beyond food. When my friend Susan Wolfe came up with Black & White Wednesdays, it was the push I needed to get going on the other aspects of photography that I like. In order to discipline myself, I have created a blog, Black & White, in which I'll be posting black and white images, many will be especially for Black & White Wednesdays but many will equally be of subjects not food related.

Come over and visit whenever you have the time; the URL is www.cynthiablackandwhite.blogspot.com

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Fragrant & Nutty - Stir Fry Cabbage

I'm sure that like me, you try to eat seasonally too. The thing is that sometimes things can be in such abundance that you run out of ideas how to prepare them. We're always trying to come up with ways to make the familiar a little different, if not, we can find ourselves eating the same dish over and over again.

In Indo-Caribbean cooking, infused oils are used to chunkay (tadka) certain dishes such as dhal and a variety of choka(s). Using the same principle of a chunkay, I made this stir fry cabbage. The toasted coconut on top, well, that was thrown in because I had some remaining from another dish I was making. It all came together nicely. Crisp cabbage, fragrant with oil toasted garlic, mustard seeds and curry leaves. Nutty with toasted coconut.

Stir-fry Cabbage with Infused Oil

INGREDIENTS

• 3 tablespoons oil, divided (1 Tbsp and 2 Tbsp respectively)
• 1 pound shredded cabbage
• Salt to taste
• 1 teaspoon mustard seeds
• 1 chili, thinly sliced
• 2 cloves garlic, thinly sliced
• 6 - 8 curry leaves (optional)
• 1/4 cups freshly grated coconut, toasted

DIRECTIONS

1. Heat pan until very hot; add 1 tablespoon of oil and swirl it in pan.
2. Add the cabbage and toss for 1 - 2 minutes. Season with salt and set aside (keep warm)
3. Add remaining oil in a small frying pan and heat. Toss in mustard seeds, as soon as they begin to pop, add chili and garlic, cook until the edges of the garlic start to colour slightly then add curry leaves, cook for 30 seconds.
4. Pour oil with aromatics over the cabbage and toss to mix.
5. Sprinkle with toasted coconut and serve as a side dish.

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Boil & Fry: A Caribbean-cooking technique

Boil & Fry is a two-step method of cooking that is used in certain countries in the Caribbean. It is very popular in my birth country, Guyana, particularly when cooking ground provisions. The boiling is self-explanatory but the "frying" really refers to a saute. Read more about Boil & Fry here.

Of all the ground provisions that can be boiled and fried, cassava and green plantains are my favourites. They work great for a savoury breakfast, lunch or dinner.

Sometimes I like my boil and fry plain - meaning just the cassava or plantain with lots of onions, herbs and tomatoes and sometimes I prefer the deluxe version. The deluxe version for me is when my "fry" includes salt fish. So good!

Fried (sauteed) salt fish or smoked herring are two much-loved side dishes that accompany many ground provision meals and they work great with boil and fry.

Boil & Fry Cassava with Salt Fish

INGREDIENTS

• 2 pounds cassava
• Water
• Salt to taste
• 3 tablespoons oil
• 1 cup diced onions
• Minced hot pepper to taste
• 1/2 cup diced tomatoes
• 2 cloves garlic, crushed
• 1 tablespoon chopped fresh herbs (thyme, marjoram, parsley)
• 1 heaped cup flaked, de-salted salt fish (you can use smoked herring too)
• 1/4 cup sliced green onions (white & green parts)

DIRECTIONS

1. Peel cassava, cut into large pieces and put into pot with water that covers the cassava. Cover the pot, place on high heat and bring to a boil. When the pot comes to a boil, add salt to taste.
2. Cook cassava until it cracks and a knife inserts easily. Drain, shaking off excess water.
3. Heat oil in a pan until very hot.
4. Add onions and saute for 1 minute; add hot pepper, tomatoes, garlic, herbs and salt to taste. Saute for 2 minutes.
5. Add salt fish and toss to mix and let cook for 1 minute.
6. Add cassava, reduce heat to medium low and toss with salt fish and aromatics to ensure that the cassava is properly coated.
7. Let cook for 4 - 5 minutes.
8. Sprinkle and stir in green onions, remove pan from heat and serve as is.
9. If the boil and fry was made plain, serve with sauteed salt fish, smoked herring, fried fish or serve as is.

NOTE

You can make this recipe using green plantains, sweet potatoes, yams, eddoes or a combination of ground provisions.

Enjoy!

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Cassava (Yuca) Fries & Book Signing Pics

It seems as if I am in the mood for fries these days. The one saving grace is that I have been making fries with ground provisions. Last week it was Sweet Potatoes and this week it is Cassava (Yuca). I'd had cassava chips before - the cassava sliced thinly and fried like crisps. This is the first time I've had them like this - thick fries (though I've heard of it so often).

I love cassava, and so having it this way was exciting. It gives a whole new meaning to the term "boil and fry". In Guyana when we talk of a "boil and fry" we are referring to ground provisions that are boiled and then sauteed with aromatics such as onions, garlic, fresh herbs and tomatoes.

Making these cassava (yuca) fries is easy.

INGREDIENTS

2 lbs cassava

Oil for deep frying

Freshly ground black pepper

DIRECTIONS

1. Peel cassava, cut into 4 inch pieces, lengthways. Put cassava into a large pot, cover with water and bring to a boil. When the water comes to a boil, add salt to taste; boil until cassava is fork tender. Drain well.
2. When cassava is cooled completely, cut into half lengthways; remove the stem from the middle. Cut the halved cassava into thick cut strips.
3. Heat oil in a deep frying pan until smoking hot. Working in batches, fry cassava until gently browned, sprinkle with black pepper immediately when finished cooking. Serve warm. You can opt to add a sprinkling of salt.

This week I will be heading to Trinidad to promote my book. There will be a book launch on April 1 at Normandie Hotel and then on Saturday, April 2, a book signing at Nigel R. Khan Bookstore - West Mall Branch.

Speaking of book signings, here are some photographs of the book signing that took place last Saturday on behalf of Cloister Bookstore here in Barbados. There was another book signing on Wednesday at the University of the West Indies - Cave Hill campus. I'll post those pics when I return from Trinidad.

As a result of my travels, I will not post next week but I'll be back to posting the following weekend. Until then, do be good to yourself and have a great weekend and a productive week.

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The OTHER Potato Fries

I LOVE French Fries but when I want to be really good, I opt for Sweet Potato Fries. They are very quick and easy to make. I particularly like how the salt counter-balances the natural sweetness of the sweet potato. And you know what? You can eat the sweet potato fries with the same condiments you use for French Fries. And really, the sweet potatoes fries go well with fish, chicken, burgers and many other things that fries accompany.

For these fries, opt to use the white-fleshed sweet potatoes or the yellow-fleshed ones. The popular orange-fleshed sweet potato will yield a different result in terms of texture, more creamy than starchy. In fries, I am looking for starchy, not creamy.

Sweet Potato Fries

INGREDIENTS

1 lb white or yellow-flesh sweet potatoes, washed, scrubbed and patted dry

Vegetable or Canola Oil

All purpose seasoning

Salt and pepper to taste

DIRECTIONS

1. Preheat oven to 400 degrees F
2. Remove the top and bottom tips of the sweet potatoes (about 1/2 inch both ends).
3. Cut the sweet potatoes lengthways into 1/4 inch thick slices.
4. Lie the cut slices flat and cut lengthways into 1/4 inch thick slices
5. Add sliced potatoes to a baking sheet, drizzle with oil to coat; sprinkle all purpose seasoning, salt and pepper to taste. Toss to mix and coat.
6. Spread seasoned potatoes into a flat single layer.
7. Add pan to oven and bake for 18 minutes. Use a flat spatula to flip the fries and bake for another 18 minutes. Remove from pan and serve immediately.

I'm doing another book signing this week, this time at the University of the West Indies - Cave Hill Campus (Barbados) on Wednesday, March 23 from 5 - 7 p.m. I'll be sure to post some photographs next week, in addition to some from yesterday's Cloister book signing that took place at Sheraton Mall.

Hey, it's Lent and we're always looking for seafood dishes. Try this butterfish in butter sauce recipe that's on the table in about half an hour. Any white fish of your choice will work.

Have a good week everyone.

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Crispy Fried Eggs

How do you like your eggs fried? Sometimes I like mine well beaten with thinly sliced green onions and tomatoes. At times I just like them beaten and fried until they are fully cooked. There are times when I like it cracked directly into the pan and cooked gently on low heat. But my favourite way to have them is fried crispy at the bottom with the yolks still a little runny. Then, I pepper it with tomato ketchup, smear the ketchup over the eggs and dig in! Yum!

Crispy Fried Eggs

A wok or karahi works best in cooking the eggs this way, or use a small frying pan.

Ingredients

2 eggs

Salt and pepper to taste

Oil (neutral tasting)

Method

1. Add enough oil to karahi or wok to form a little pool at the bottom. If using a small frying pan, add 1/4 cup of oil (not to worry, the eggs cook up really quick and barely absorbs any oil).
2. Heat the oil in pan until very hot but not smoking; meanwhile, crack the eggs into a bowl.
3. Pour the eggs into the oil (watch out, it might spit a little); let fry until the edges start to crisp; base the top of the eggs with some of the oil and season with salt and pepper to taste.
4. Remove eggs with slotted spoon and drain on paper towels then serve immediately.

Do you know what Mannish Water, Matrimony and Leggings are? Yes, we're still talking about food! Click here to find out.

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Red Lentil Kofta(s)

Always in search of new ways to use familiar ingredients, I was delighted to discover Red Lentil Kofta, which according to my friend, Burcu, is one of the most popular appetizers of Turkish cuisine.

When shopping, I pick up at least 4 packets of red lentils because they cook up so easily and quickly and I can make a lot the things with them. For example, one of my favourites is red lentils cooked with rice, we call it split pea and rice. You can make dhal, phulourie (split pea fritter), soups etc. What I like most of all is that no overnight soaking is necessary!

The traditional Red Lentil Kofta recipe calls for red lentils and bulgur wheat but I rarely have bulgur wheat in my pantry, so instead, I used couscous and it turned out great.

INGREDIENTS

Yield: 14 - 16

1 cup red lentils (masoor dal)

2 cups water

1/2 cup couscous

1 teaspoon salt

2 teaspoons lemon juice

1/3 cup canola oil, plus more if needed

2 teaspoons tomato paste

1 cup finely minced onion

1 tablespoon finely minced garlic

Minced hot pepper to taste

1/4 cup chopped cilantro, divided equally

1 heaped teaspoon ground cumin

2 stalks green onions thinly sliced (white & green parts)

DIRECTIONS

1. Wash and drain lentils. Add to a sauce pot with water and bring to a boil until the lentils are cooked and most of the water has been absorbed. Remove from heat and add couscous, salt, and lemon juice and stir to mix. Cover and set aside.
2. Add oil to a pan and place on medium low heat. Add tomato paste and let saute for 1 minute then add onions, garlic, hot pepper, half of the cilantro and cumin. Let saute on low heat until everything is softened. You do not want the mixture to develop a colour other than what is there naturally.
3. Remove sauteed aromatics from heat and stir in green onions and remaining cilantro.
4. Add sauteed mixture to the lentils and couscous and mix well to incorporate.
5. Take about 3 - 4 tablespoons of the mixture at a time, and form into koftas - form into a ball and then gently roll lengthways.
6. Serve as is or wrapped in lettuce leaves.

The soup series on About.com continues... this week, check out on twist to a traditional Chicken Noodle Soup. Be warned, this is not your mama's chicken noodle soup :)

Have a productive week everyone!

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Baking to avoid work!

People do various things to avoid work - some go for a drive, some go shopping, some to a movie, some clean their homes and vehicles. Me? I bake. Continue reading how I avoided writing this week's column and for a cheese scone recipe.

What do you do to avoid work?

Click here for the scone recipe.

Lately, I've been making a lot of bread pudding and with good results minus the eggs. I've just been using milk, sugar and various spice combos and you can use various dried fruits - raisins, cranberries, apricots (chopped fine) etc. Or, put in some rum-soaked fruits. Whether it is cardamom, cinnamon, all spice, nutmeg or vanilla, you really can't fail with the flavour. The key to a good bread pudding is the time allowed for the bread to really soak up the liquid. An overnight soaking works wonders.

The following is not an exact recipe so work based on your own taste and willingness to experiment.

1. You'll need some day-old bread (cubed), whole milk, sugar, ground spice or spices of your choice and dried fruit. I generally eye-ball the amount of milk depending on how much bread there is. A 1:1 ratio should work just fine.
2. Dissolve the sugar in milk (taste and adjust accordingly).
3. Stir in the spices.
4. Add the bread and stir to mix.
5. Cover and refrigerate overnight.
6. Before baking, take out the mixture, stir in the fruits and bring the pudding to room temperature.
7. Preheat oven to 350 degrees.
8. Bake for 40 - 45 minutes or until a skewer inserted comes out clean and the top is nicely browned.
9. Let cool on a wire rack.
10. Serve warm or at room temperature - as is, with ice cream or amaretto liqueur

THIS WEEK ON ABOUT.COM Make these easy Cheese Straw Wafers for your next party, tea or coffee gathering or to just snack on. They are addictive so be sure to make them when you have company! Get the recipe here.

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Sweet Bay

Tear or crush a fresh bay leaf with your hands and smell it and you'll quickly understand why it is the most widely used culinary herb. I'm sure that you've used bay leaves many times in your various food preparations - stews, soups, casseroles etc. You might be interested to know how we use it here in the Caribbean - primarily for its folk properties. Read all about it in this week's column. Who knows, you may discover, yet another way to use bay leaves.

It is also important to note that all bay leaves are not the same. They may have similar properties and be of the same family of evergreen trees but they are not all the same in terms of flavour and intensity.

If you've never had bay-leaf tea, you've got to give it a try. Check out the column for bay-leaf tea combos.

Bay-leaf Tea

INGREDIENTS

3 large fresh West Indian bay leaves (or the fresh variety you have available to you)
2 cups water
Sugar (if you take sugar with your tea)

DIRECTIONS

1. Add water and bay leaves to saucepan, cover and bring to a boil. Let boil for 4 minutes, turn off heat and let steep for 4 minutes
2. Strain and sweeten

NOTES

• You can opt to let the tea steep until it comes to room temperature, strain, reheat, then sweeten and drink
• The number of bayleaves for this tea may vary depending on the variety you are using
• Add more leaves to this tea if you like your tea stronger

OTHER THINGS TO TRY MAKING

• Bay leaf iced tea
• Bay leaf simple syrup
• Check column for other suggestions

To all the Dads that read this blog: HAPPY FATHER'S DAY!

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Tea for my Mom

One of the things that was at the heart of my feelings of inadequacy when growing up was the inability to make a cup of tea to suit my mother's taste and standards. Oh we used to have major quarrels about her and her precious tea - it's too hot, it's too cold, it's too strong, it's too weak, not enough milk and sugar, too much milk and sugar, the cup is too full, it's not the right cup... aye, aye, aye... on and on it went. Perhaps I am only brave enough to say that I'd have a tea party for my mom for Mother's Day simply because I know that I would not be doing so in reality... given that she's in Guyana and I am here in Barbados? Ah! One wonders. Click here to continue reading this week's column.

Try a cup of tea of your choice with one of these biscuits

Coconut Cranberry Cradamom Drop Biscuits

INGREDIENTS

Yield: 12 - 14

• 2 + 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 heaped teaspoon ground cardamom (black & green if you have)
• 1/2 teaspoon salt
• 4 oz cold unsalted butter
• 2 oz cold vegetable shortening
• 2 cups freshly grated coconut
• 1 cup dried cranberries
• 1 cup white granulated sugar
• 1 large egg, room temperature
• 1/4 cup cold milk

DIRECTIONS

1. Preheat oven to 350 degrees F
2. Add flour, baking powder, cardamom and salt to a large bowl and mix thoroughly
3. Cut in butter and shortening to flour mixture
4. Stir in coconut and cranberries to flour mixture. Set aside in refrigerator if your kitchen is very warm
5. Add sugar and egg to bowl and whisk for 3 - 4 minutes until frothy
6. Add milk and egg-sugar mixture along with the flour-butter-coconut-cranberries mixture and fold until just combined (the mixture will be sticky)
7. Measure and drop biscuits on lined baking sheets
8. Bake for 25 - 30 minutes or until biscuits are golden
9. Cool on wire rack. Serve warm or at room temperature

HAPPY MOTHER'S DAY!

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