HyacinthRose's profile page
Recipes
Phulourie
By HyacinthRose
Soak the peas overnight, then drain and grind finely
- ½ pt split peas, or 1 lb ground split peas flour
- ½ cup flour
- 1 teaspoon baking powder
- 2 - 3 cloves garlic, ground
- 1 beaten egg
- Salt to taste
- ¼ teaspoon turmeric
- ½ teaspoon ground gheera
- Oil for frying
Pinetarts
By HyacinthRose
Drain most of the liquid from the pineapple in the cans, then empty the cans into a pot
- 2 cans crushed pineapple
- Sugar (depends on how sweet you want the tarts)
- 1 large egg
- Pastry
- 1 lb (16 oz) flour
- ½ lb (8 oz) of Crisco shortening
Potato Balls
By HyacinthRose
Boil the potatoes in their skins
- 1 lb potatoes, medium size
- 1 small onion, chopped finely
- ½ tsp garlic powder
- 1 tsp cumin powder
- Salt and Pepper to taste
- ½ tsp chili powder, optional
- ¼ cup flour
- Oil for deep frying
- Batter
- ½ cup dry ground yellow split peas
- ½ tsp garlic powder
- ½ tsp onion powder
- Salt and pepper to taste
- Water
Roti
By HyacinthRose
Sieve the flour and baking powder into a mixing bowl
- 8 oz flour
- 3 tsp baking powder
- 2 oz margarine or ghee, optional
- Oiling
- ½ pt cooking oil, or 4 oz ghee
- Dredging
- ¾ cup flour
Salara
By HyacinthRose
Dissolve the yeast in warm water
- 1 tbsp dry yeast
- ¼ cup warm water
- ¼ cup sugar
- 1 cup milk
- ¼ cup shortening
- 1 tsp salt
- 3 cups flour
- 1 egg, beaten
- 1 tbsp butter
- 1 egg white
- Filling
- 1 cup shredded coconut
- ½ cup sugar
- ½ tsp cinnamon
- ½ tsp vanilla essence
- 5 drops strawberry food colouring
Fish Cakes
By HyacinthRose
Wash fish and pat dry with paper towels
- 2lbs white flaky fish - seasoned as desired
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/4 tsp Old Bay Seasoning
- 1 tsp lime or lemon juice
- 1-2 scallions, chopped finely
- freshly chopped herbs (optional)
- desired amount of hot pepper, chopped finely
- 2 tbsp onion-garlic puree or desired amount of onion/garlic, finely chopped
- 2 medium potatoes or cassava (yuca)
- 1 egg + 1 tsp water (optional)
- 1 cup breadcrumbs
- Oil for frying
Mango Sour
By HyacinthRose
Peel and chop mango in 2-3 inch pieces
- 2 cups green unripened mango, chopped (about 1 mango)
- 3 garlic cloves, chopped
- 1-2 wiri wiri peppers or scotch bonnet (or desired amount of pepper sauce)
- 1/2 tsp salt or to taste
- 2 1/4 cups water
- 2 tbsp vinegar (optional)
Bakes And Saltfish
By HyacinthRose
For the Bakes: Heat oil to 315 degrees
- For the Bakes:
- 3 cups flour (substitute 1/2 cups whole wheat flour for a healthier option)
- 2 tsp baking powder
- 1/4 cup plus 1 tbsp white sugar
- 4 tbsp vegetable shortening such as Crisco (or butter)
- 1/2 tsp salt
- 1 cup water
- For the Saltfish:
- 1 lb boneless salted codfish
- 1 large beefsteak tomato or 4 plum tomatoes (all together you need 2 cups diced)
- 2 scallions
- 1 medium onion
- 1 wiri wiri pepper or small piece of scotch bonnet to suit your taste
- about 1 tbsp dry parsley
- 1 tsp black pepper
- 2 tbsp oil for frying saltfsh
- 2 tbsp olive oil for tomato sauce
Sorrel
By HyacinthRose
. Add all ingredients, except sugar, to a deep pot
- 2 1/2 cups dried sorrel flowers (16 1/2 ounces)
- · 20 cups water
- · 1 star anise
- · 10-12 whole cloves
- · 1-2 pieces cinnamon bark or cinnamon stick
- · 4-inch piece orange peel
- · 2-3 small bay leaves or 1 large leaf
- · Brown or white granulated sugar to taste
- · Dark rum (optional)
Cheese paste
By HyacinthRose
Place all ingredients into a food processor and pulse until smooth, stir in a few dashes of parsley flakes
- 4oz grated sharp cheddar cheese
- 1 tsp yellow mustard
- 1/2 tsp minced hot pepper or pepper sauce
- 6 tbsp whole milk
- 1 tbsp butter
- dash of garlic powder
- Parsley flakes, optional