Creamy Mashed Potatoes

When I was a child my aunt would normal feed this to us, especially when things were scarce.

You'll need:

2lbs potato (peeled and boiled boiled)
1/2 stick butter
1/2 tsp chive
1/2 tsp parsley
1/2 cup of milk
1 cup grated carrots (washed and peeled)


Method

1. Place the potatoes in a large bowl
2. Add the butter, chive, grated carrots and parlsey
3. Use a fork or a "masher" to mash th apotato to a smooth paste
4. Slowly add the milk and stir the potatoes until it becomes creamy in texture
5. Season with a pinch of salt or garnish with a sprig of parlsey, sprinkled with diced olives

So as I normally say Bon Apetite.... till next time. Oh you can leave your own comments and variations of this age old recipes. Remember some secrets are worth sharing !

Tamarind Chutney

Ingredients:

1 cup tamarind shelled and De-seeded
1/2 cup dates De-seeded (Optional)
1/4 cup sugar
2 cups water
1/2 tsp. red chilli powder
1/2 crushed cumin seeds

Piece of cinnamon sticks or bay leaf (not too much since bay leaf has its own distinct aroma and taste. Too much will over power the tamarind)
1 tsp. salt

Method:

1.      De-shell and wash the tamarind clean

2.     Place the tamarind, sugar dates, cinnamon and water in a deep boiling put and leave to soak for 5 mins.

3.      Put to boil for approximately 9- 10 mins.

4.      Allow to cool

5.      Remove the cinnamon stick ( or bay leaf) then blend in a electric blender until smooth

6.      Strain and transfer the mixture into the boiling pot again

7.      Allow the mixture to boil until it is thick enough to coat the back of a spoon thinly ( don’t let the mixture burn so a low heat is better)

8.      Add the seasoning.

9.      Allow to cool and then store in clean airtight bottles and refrigerate

Caraille ( Bitter Gourd or Bitter Melon)

Bitter gourd goes well with Sada Roti. It can also be eaten raw. Like the name suggest this vegetable is bitter, but i taste good and is extremely nutritious.

Ingredients:-

2 Caraille aka Bitter gourd
1 sm. Onion diced
3 cloves Garlic finely diced
2 Pimentos finely chopped 
1 tsp basil
1 tsp parsley
1 tsp All Purpose Seasoning Salt
1 tbsp Vegetable oil
1 cup salt water

Method:-

1. Cut caraille ( bitter gourd) length ways; De-seed and wash thoroughly
2. Dice the caraille and soak in a salt water mixture for approximately 15 mins - half an hour
3. Heat the frying pan for 5 mins; add the oil and let heat
4. Slowly add the pimentos, onion and garlic, basil and parsley and allow to saute 
5. Drain the caraille and add to the sauteing herbs and spices
6. Stir and let the caraille turn brown in color
7. Then add the seasoning salts and stir thoroughly

Note:- The Caraille is cooked when it's soft in texture. Overcooking can cause it to be crispy and that works if you like the crispy taste of caraille between bread or Sada roti.

Potato Salad- The Trini Way

I don’t know, but nothing taste better with macaroni pie, callaloo and stew chicken than a side of potato salad. Don’t get me wrong Cole slaw is a delicious side dish and a Caesar salad puts the topping on any lunch idea. But potato salad just brings out that homey feeling.

Ingredients:-

2 lb potato washed, peeled and cubed.

1 lrg green sweet pepper

4 beets washed, peeled and cubed

1 small onion cut (optional)

1 tin of peas and carrots / mix vegetables

½ cup mayonnaise

1 tbsp sugar (brown preferably)

2 tsp basil

2 tsp parsley

1tbsp salt for boiling

Methods:-

1.       Place potato and salt in a pot of boiling water for approximately 20 mins.

2.       Place beets in a separate pot and boil for 10 mins (I don’t like to overcook beets. Beets are better raw )

3.       Strain both potato and beets and rinse in cool water and set aside

4.       In a bowl add the parsley, basil, onion, sugar and mayonnaise along with the peas and carrots, mix t.

5.       Now add the potatoes and beets and mix thoroughly.

6.       Grate some garlic and sprinkle over the potato salad.

Enjoy

Food Knowledge Corner

There are lots of foods that help our bodies remain healthy. These foods generate vitamins, protein and other minerals that help slow down the aging process as well as normalizing our body fucntions.

Vitamin C

This is said to be a powerful antioxidant. It can be found in :- green vegetables, citrus fruits, strawberries and black berries, grapes and cherries.

Vitamin E

This is another important antioxidant, that helps protect skin from sun damage and also aids in giving your skin a smooth feel to it. It can be found in :- wheatgerm, sunflower oil and seeds, sweet potato, avocado and spinach.

Omega 3 Fatty Acids 

This is said

Dumpling and Saltfish Buljoi

Dumplings

Ingredients;-

5 cups of All Purpose Flour

1 ½ cups water

1 tbsp baking soda (optional)

¼ cup fresh parsley and basil mixed finely chopped

2 tbsp salt for boiling

1tbsp grated nutmeg

1 tbsp sugar

½ tbsp salt

Method:- 

1.       Add all dry ingredients in a bowl (except for the 2tbsp of salt for boiling)

2.       Make a well in the middle of the flour and add the water. Mix until it turns into a firm dough.

3.       Place a boiling pot with water on the fire and allow the water to reach boiling point.

4.       Divide the dough into two and make log rolls.

5.       Divide the roll into eights

6.       Shape the dough in your hands to make dumplings (you can put the dough between the palms of your hand and roll it in a rubbing motion. Then press the middle of the dough if you like. Or you can flatten the dough. It all depends on your preference. ) 

7.       Add the remaining salt and the dumplings to the already boiling water

8.       Remember, when the dumplings are ready, it will float to the surface.

2.       Drain and set aside

Saltfish Buljoi

Ingredients;-

1         Chadon beni (culantro)  cut into pieces

  2lb Saltfish

3 lrg tomatoes diced

4 tbsp vegetable oil

3 cloves garlic finely chopped

1 small onion

1 large sweet pepper diced

Instructions:-

1. 1.       In order to get rid of the excess salt boil the Saltfish in a large pot of water for 15 mins – ½ hr.

2.  Drain water and full pot with tap water in order to help the fish cool

3.  Drain fish after 5 mins and flake

4.  Put flakes in a bowl

5. Heat a large skillet, sauté oil, onions, garlic, Chadon beni, peppers for approx 1 min.

6. Add the sauté oil along with the herbs and vegetable on the flaked Saltfish and stir.

N.B:-Boneless Saltfish is a bit expensive; however it can cut preparation time nearly by a half, especially when it comes to deboning of the fish. But if you’re looking for quantity and you’re willing to go through the deboning process, then I say bravo to you!