Wonky Cupcake Liners

For me, nothing bursts my happy baking bubble like wrappers that turn your potentially pristine cuppies into little ugly disasters. I found a hack that actually works! It's not my own... and I can't remember where I read it to credit the person :/ Sorry! So, consider this a reblog. I really wanted to share this with you since I know you all are going to be baking up loads of yummy cupcakes for the season.,... might as well make them pretty too!

before

STEP 1:
Pre-heat oven for your cupcakes.

Step 2:
Place liners in your cupcake tins and place it in the oven while it's pre-heating.

Step 3:
Take them out at the end of the pre-heat and let them cool down in the tins before placing your batter in.
N.B- If not using your liners right away, let them cool completely in the tins before removing them.

after

Phew! Isn't it a relief knowing that something actually works and you don't have to put in a lot of effort or throw them out? After this process the liners sit flat in the tins and they pleat right back up for ya.

I'm not lying when I say that I've been brought near tears with some liners... never again ;)

before

after

Bean Dumplings

Simply a healthy version to our flour dumplings. It can be used in place of the regular in soups or as a side dish to curries and stews.

It is healthier but it doesn't taste healthier. My method makes it ridiculously simple if you own a processor.

This is by no means an exact recipe. You can switch up proportions to suit you and your family's wants and needs. The possibilities are endless with dumplings. Add seasonings or replace these beans with another or maybe even a vegetable puree. The point is to make a stiff dough. These beans however, I found have the blandest taste so work well for this purpose.

You will need:

• 1 can butter/white beans
• 1 cup all purpose flour
• 1 cup cornmeal
• 2 tbsp margarine
• Salt to taste
• Approx 1/4 cup water for dough
• 6 quarts of water or stock for cooking.

Method:
Pulse all dry ingredients together.
Add beans and margarine and pulse until like coarse breadcrumbs.

Add just enough water slowly, until it forms a ball of dough. Because of the moisture in the beans and that from the margarine, it will not need a lot of water. At this point it should not be sticky.

 Half this recipe serves 6-8 so I pack 1/2 for the next time in my freezer. (Don't forget to label and date it)

You can shape this any way you want but I like to do it this way.... because it's cute :p

All you do is roll ropes with it and then use a dull blade like a butter knife, to cut 2cm thick pieces. This is in order to squeeze the stiff dough to make the shape... A sharp knife will cut it without squeezing the edges if the dumplings. Roll the rope 90 degrees after every cut (away from you and then back to you) to create a unique shape.

TO COOK DUMPLINGS, bring liquid of choice to a rolling boil.  Drop the dumplings in one at a time and leave in until they rise to the top (approx 5mins depending on the size). Remove with a slotted spoon or in the case of soup, just leave in.

Enjoy!

Don't be intimidated in your kitchen... you're the boss!

"Mudda"-in-law (Pepper Pickle)

Nothing quite like some curried food with rich paratha roti and a hott mudda-in-law. I'll never forget when my older son asked my dad why it was called that and the explanation that followed. Lol! Use your imagination. :D

This pepper condiment also does well with just about everything, even grilled cheese. It's simple too. You can chop everything by hand but the mere thought of getting pepper on my hands and then by mistake touching my face or my kids' makes me grab my processor just to have less of a chance. Please wear a pair of latex gloves too from the moment you cut into one of those peppers until you're done and all traces of pepper are cleaned with soap and water.

the gloves!

You'll need:

• 10 hot peppers like habanero (I used SCORPION PEPPERS)
• 1 medium-sized carrot
• 1 medium sized onion
• 1 head of garlic peeled
• 1 tsp salt or to your taste 
• 3/4 cup distilled white vinegar

I used about 5 leaves of bandania (shadow benni) but only because we bought too much and I wanted to use it out. It's not a classic ingredient here but lemme just say, everyone raved about this particular mudda-in-law!

Method:

• Put all except the vinegar and peppers in the processor(be sure to cut the carrot and onion to help out your processor).
• Pulse 10-15 times. You do not want a smooth paste but rather a chunky finish. 
• Add peppers and pulse 5 times.
• Add vinegar and pulse 5 more times.
• Taste for salt if you dare and adjust.
• Empty into glass jars and let it sit for a few hours before using.

This makes about 22 ounces. (A regular-sized jar and a lil extra for the neighbour :P)

Sweet Soursop Punch!

SOURSOP! Image obtained from http://internettheories.blogspot.com/2012/09/soursop-and-cancer-cures.html

This fruit has to be the one of the most glorious ever created! On it's own it has a faintly sweet, earthy taste with a hint of tart. At it's peak of ripeness it's really not sour. Many believe in it for health benefits from the fruit and the leaves of it's tree. I'm all about the taste. Soursop doesn't need a lot of dressing up to be a star. No joke, this really satisfied cravings I didn't even know I had! With it's one of a kind mellow flavour and mild floral notes, it truly swept me off my feet and sent me on mini vacation with every serving.... I'm not going to say how many servings I had ;)

What you'll need:

• 3 cups soursop (peel fruit and remove the million seeds inside)
• 1 tin (395g) sweetened condensed milk
• 2 packs (total of 500ml) evaporated milk
• 1/2 tsp vanilla essence 
• 2 cups ice

• Blender

You only need a very small amount of vanilla. It does add to the taste but doesn't overwhelm the soursop flavour. Remember too that it's only a few ingredients so the quality of each will shine through... buy the best!

Put it all in a blender and let it go till it's smooth. What's left back can stay in the fridge. It will separate a bit after a while but will still be very good. If you really want a good presentation just put it in the blender again before serving.

You'll really enjoy this one.  I know I did. ;)

SOURSOP PUNCH

Remember, don't be intimidated in your kitchen... you're the boss!

Saltfish Accra

Just the thought of it makes me go, "*sigh*". Pure giddy high for your tastebuds! This is my all time favourite fried  local delicacy. It's made similar to a pancake or muffin batter and deep-fried. It really can be enjoyed alone but we usually serve it up with some chutney. See my quick chutney here http://halwaforyou.blogspot.com/2013/11/quick-chutney.html . Although, I understand it is also made like a patty, pan-fried and served in a sandwich. Either way it would be delicious. For making patties you just leave out 1/2 cup of the water. Let's get to it!

You'll need:
(1) 1 lb saltfish soaked and boiled to remove most of the salt. You'll need to taste it to know for sure.

(2) 5-6 pimentoes/cooking peppers
     1 medium onion
     5 leaves bandania
     1 stalk chives
     2-3 sticks of small-leaved thyme
     1 medium carrot
     6-8 cloves garlic

(3)4 cups flour
    2 tbsp baking powder*
    1 tbsp sugar

(4)1/2 cup evaporated milk
    2 1/2 cups water
    1 egg
    hot sauce to taste

(5) Vegetable oil for deep-frying

All of (2) is minced finely. While I usually use the knife, cutting board and elbow grease, this time I opted to wash a few more pieces of wares. All went into the food processor.

Then add (1) to (2) and pulse until you get what looks like this:

All of (4) is whisked together:

As well as (3). Whisk it together to get any lumps out of the flour.

Then you add the saltfish mixture to the flour mixture. Use the tips of your fingers to incorporate it all evenly. Put your oil in a heavy-bottomed pot to heat. You will need to keep adjusting the heat throughout the frying process to make sure it doesn't get too hot or cold. We're looking to keep it at a medium heat.

Then make a well in the middle and pour all of (4) in the middle. Using your hand or a wooden spoon, mix it all together gradually, working from the middle outwards. Using two spoons, portion out the batter into the hot vegetable oil. You pick up with one spoon, transfer to the other spoon(to get it smooth) and then use the first spoon to scrape it into the oil. Get straight down to the surface of the oil to prevent splashing. The oil should not be terribly hot. When you drop the batter in it would stay to the bottom and you would see bubbles rising to the surface. Like this:

This should really be a job for two since you have to turn it frequently. This prevents it getting heavy on one side which then makes it near impossible to turn. If you're alone it's bound to happen. Just flip it and hold it with the back of the spoon for a few seconds. That should male it stay. Taste the first one to see if you need to add any salt. Usually the salt from the fish is enough but sometimes too much of the salt is washed off.

Fry until golden like these. For a lighter colour you would want to make them smaller so that they cook thoroughly in a shorter time. From this recipe you'll get about40 of this size. Serve warm or room temperature with chutney!

*Baking powder can be adjusted during the frying process depending on the texture you prefer. For a more rough texture and a slightly denser product, for example if you're making the patties instead, use less. For a smoother texture outside and a puffier product use a little more. Little at a time though since the more baking powder you put the drier it would be.

Hope you enjoy!

Remember, don't let your kitchen intimidate you. You're the boss!

Quick chutney

Nothing goes better with a fried treat than our local chutney. Whether it's mango, pomcythere, tamarind, coconut or bandania. Sometimes you may want to fry-up some pholourie as an afternoon treat or you may have unexpected guests (or you just want an easy way like I do sometimes). A quick chutney dipping sauce can be made without the hassle of preparing fruits. All you have to do is whip out some jam/jelly from your pantry and you have two ingredients in one.... fruit and a whole lot of sugar. My preference is guava jam but any jam would work.

What you need:
1/2 cup guava jam
6 cloves garlic
3-4 cooking peppers(pimentoes)/ habanero to your liking
3 leaves bandania
1 tsp salt or to taste
1 cup hot water

All you have to do is put it all in your blender or processor, blend it all together and you're done. :) Of course you could prepare it using a good ole' cutting board and knife, then a whisk to incorporate everything. Let it cool to room temperature before serving.

YOU'RE WELCOME!!! :D

Remember, don't let your kitchen intimidate you... you're the boss!

Trinidad Fried Ochro

Fried ochro is one of those dishes that remind me of an evening on a weekday after school. This was one of those quick meals my mom would prepare and serve with fried plantains and sada roti(flatbread)...I always had my piece buttered. If avocado, or zabouca as we called it, was in season, it would be part of the meal and every other meal too. It is really considered now to be more of a breakfast food but honestly the only way I'm having this for breakfast is if I prepare it the night before and reheat it or if someone else prepares it for me :P I'm just not up for a busy kitchen that early in the morning.  

You'll need:
2 tbsp vegetable oil
2lbs ochro sliced
1 small onion chopped
6 cloves garlic minced
cooking peppers/habanero minced
juice of one lime
salt to taste

You have to understand that this here is not an exact science like it would be for baking and such. When we make this it's usually with how much ochro we happened to buy.

You MUST have lime( Although I'm sure lemon would work). The lime cuts into that texture that ochro is known for and gives a great flavour too.

What you're going to do:
In a broad-bottomed pot or frying panSaute/chunkay with onions, pepper and garlic(in that order) in the oil that has been heated.

Throw in sliced ochros and fry WITHOUT SALT, for about 5mins. Add juice of a lime and stir well. Add salt to taste and fry until dried on low heat (15 mins)... until the slices start coming apart from each other.

I had some fried potatoes from the day before so I added that to the pot. Waste not want not, right? It is common place to fry ochro with potatoes anyway.

Serve with Sada roti and a slice of avocado or fried plantains are great too.

Remember,don't let your kitchen intimidate you! You're the boss!
Until next time!