Wednesday, 23 March 2016

The Roti Maker....

The Roti Maker...

I felt driven to make roti skins one day and anyone who knows me, would know how left field that was. However peculiar the juxtaposition of my undying love for all things made with flour is to my strong dislike of putting my hands in flour mixtures of all types, I had a yearning to make my own roti skins

I at least had been schooled enough in this old art to know that I should buy some Ghee while doing my grocery shopping,... but I knew not much else. So I opened up my iPad, looked up "Trini Roti Skins" and much more than just a handful of Youtube videos popped up. I gathered my ingredients and cleared my space as I listened & watched as they all promised to make me an honorable inductee into the Roti Skin Making Hall of Fame.... and it was then that I knew that I would shock even myself with how AhMazingly good they would turn out.

About 30 mins into my maiden cooking adventure, following the video instructions to the letter and mentally giving myself the old attagirl, I was suddenly stopped....WHAT was that? 

Something familiar,.... warm and soothing had wafted across my memory. It was so comforting and plesant, that it made me smile. You know one of those smiles that starts from somewhere inside you and spreads so far that it gently tugs at your lips. I stopped and stood there, with dough covered fingers and flour down my front, enjoying the familiar but distant warm fuzzy, while the cooks instructions continued in the background and I realised that I was smelling like my beloved Aunt Norma.

I had forgotten how delicious and wonderfully welcoming she smelt..... I smelt my hands and followed the aroma, I followed it back to my granny's kitchen and to breakfast with Tani Norm, to her broad pan fulled with bakes and to standing close to her at the stove when I would be called up for my cup of tea (sometimes garlic, orange peel or bay leaf. The garlic tea was my favourite).

She was always wonderful to me even when she would call my name in her high pitched voice to rebuke me. She was never mean to me, never rough with me, she would smile and say I'm going to tell your mother when she comes...... I was never afraid of her. I loved her, gently, quietly and deliciously. She knew everything and she was magic.....
R.I.P. Aunty

Wednesday, 3 April 2013

The King of all Soups

Cow Heel Soup

Soup Saturdays is a common theme in many homes across Trinidad & Tobago and our home was no different.
Why soup you may ask. Maybe it's because the last of the left over along with the kitchen sink goes into that seething cauldron.... who knows? 
As kids the popular soup in our home was chicken foot soup. It was not until many, many....... Many years later, that I discovered this gem of soups.
I've tried my fair share of cow heel soup recipes but you see this here?..... See this one right here? All I can say is, try it! You might like it.
If you have tried it and are totally sold, leave a comment and let me know. If however, you have a recipe that you think is a total rockstar, leave its link in the comments or send me an email at

1 lb. cow heel (about 5 pieces) 
8 cups water 
½ lb. split peas (or split peas powder)
½ lb. pumpkin, diced
1 carrot, diced
8 Green figs, chopped
½ lb. dasheen, diced
2 small potatoes, diced
2 bouillon cubes (optional)
1 small onion
3 clove garlic
2 Pimento
1 pk. Chicken noodle soup
½ tsp. black pepper
Chadon beni
Salt to taste
Place the cow heel in 4 cups of water. Add salt, garlic, and some of your favorite green seasoning. Pressure-cook the cow heel until it is soft ( about 15 – 20 minutes)

Note: Test with an ice pick or knife

In another pot boil (or pressure-cook) the split peas, onion, pimento, garlic, chive, and green seasoning in 4 cups of water. Cook the split peas until soft.
Clean the provision. Remove their skin and dice them.Boil the provision in water. When done remove the provision and set aside.
Make the dumplings.

Add cow heel, bouillon cubes, provision, dumplings and chicken noodle soup to the cooked split peas and allow to simmer. Serve hot.

Photo Credit: simply Trini cooking.
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Thursday, 14 March 2013

Zucchini & Green Chutney Salad

I absolutely adore a lovely salad and nothing makes a salad more enticing than a awesome dressing. 

Coming from a Caribbean household, many of the finger foods we enjoy must have a dip or a sauce and a fresh chutney is by far one of my favourites.

That being said, now you understand why I think this salad is a must try.

If you've had it before, or are going to try it for the first time let me know in the comments how it stacks up or email me at 

If alternatively you have a favoirite salad that you'd like me to try, email the recipe, I'd love to hear from you.

Yield: 4 servings
Zucchini and Green Chutney SaladPrep Time: 30 minutes
Cook Time: 10 minutes

Zucchini and Green Chutney Salad


For the Chutney:
¼ cup Chana Dal (similar to yellow lentils)
1 cup water, divided
1-2 Serrano peppers
1 ½ Tb. Lime juice
3 cloves garlic, roughly chopped
1 bunch cilantro, stems and all
1 Tb. sugar
1 tsp. salt

For the Zucchini Salad:
4 zucchinis
1 large mango
½ red onion


Preheat the oven to 450 degrees F. Place the Chana Dal on a baking sheet and roast for 5-10 minutes, until golden brown.
Place the Chana Dal in the food processor with a ¼ cup of water and puree until smooth. Add a little extra water if needed.
Next add the Serrano pepper, lime juice, garlic, cilantro sugar and salt. Pulse to break down. Then add the remaining water and puree until smooth.
Add the sugar and salt and pulse to mix. (Makes 2 Cups)
Using a veggie peeler, slice the zucchinis into long ribbons and place them in a serving bowl. Peel and slice the mango into thin strips.
Slice the onion into thin slivers. Top the zucchini with mango and red onion and drizzle with green chutney.
*To make this a Low Carb Recipe, omit the mango.
Slow Carb Recipes
Zucchini makes a great salad base because it has a mild and cooling flavor. It’s tender and easy to chop, but can also be sliced with a veggie peeler into long thin ribbons for an elegant touch.
This simple zucchini recipe brings together the feel of fine-dining and the flavors of India. The “dressing” is a bright, spicy green chutney that draws its texture from pureed chana daal and it’s color and flavor from cilantro and peppers. The roasted chana daal also provides a deep nutty essence that boosts the fresh cilantro to the forefront.

Zucchini Recipe
The salad itself is a simple mix of Zucchini ribbons, sliced mango, and thinly sliced red onion. I added sliced mango for extra color and flavor.

To Prepare:

Roast the Chana Dal on a baking sheet for 5-10 minutes, until golden brown.
Green Chutney
Pulse all the ingredients for the chutney in the food processor until smooth.
Green Chutney Recipe
Drizzle over zucchini salad.

Thursday, 19 May 2011

THE Carrot Cake

Carrot Cake 

I am going to make a desert that I fell in love with earlier this year. Maybe the word obsessed would better describe my relationship with carrot cake, lol.

This is the most delicious carrot cake recipe that I've found but if you happen be a carrot cake eating zombie like I am, lol and try this recipe too, let me know how you liked it.

If you have a more taste-bud blowing recipe, I'd love it if you'd share. You can put its link in the comments or email me at


Makes 12 cupcakes and one loaf

1 cup Brown Sugar
1 cup Vegetable Oil
3 Large Eggs
Pinch Salt
1/2 teaspoon Bicarb Soda
2 cups Self Raising Flour
2 cups finely grated Carrot (around 4 large carrots)
1/2 cup Walnuts, finely chopped
1 teaspoon Cinnamon
1 teaspoon Nutmeg
Cream Cheese Frosting
From Hummingbird Bakery Cookbook
300g Icing sugar
125g Cream Cheese, cold
50g Unsalted Butter, room temp
Heat oven to 180 degrees celsius.
Beat sugar and oil until thick, then add 1 egg at a time and keep beating for a few more minutes.
Add salt, bicarb soda, carrots, flour, walnuts and spices.
Mix with wooden spoon until all combined.
Put batter in well greased loaf pan or tin and bake for 35-45 minutes (cake) or 15-20 minutes (cupcakes), or until light golden and cake springs back when touched in the middle. Baking time might vary depending on your personal oven.
Beat the icing sugar and butter together with an electric mixer until well mixed.
Add the cream cheese in one go and beat until it is completely incorporated.
Turn the mixer up to medium high. Continue beating until the frosting is light and fluffy, at least 5 minutes. Do not overbeat, as it can quickly become runny.