Trinidad and Tobago Saheena (Sahina)

Ingredients :


1 lb split pea flour
1 lb all-purpose flour
1/2 lb fresh spinnach
1 tablespoon curry powder (chief)
2 teaspoons ground cumin
1 tsp yeast
1 tsp. of sugar
pinch of salt
1 onion, minced
1/2 garlic head,  about 6 cloves minced
1 cup of vegetable oil


Instructions :

1. Get a 1/2 cup of water and dissolve the teaspoon of sugar. With this solution add the yeast and stir.

2. In a bowl add the Split Pea Flour and All-purpose Flour and mix it with the salt, curry powder, onion, cumin, garlic and yeast solution.

3. Add freshly chopped spinach and mix to combine with the dough. Make sure the spinnach is mixed thoroughly throught the dough.

4. More water will have to be added until you can pick up with your hand so that it has a soft dropping consistency.

4. Leave to rise for approximately 45 minutes.

5. Remove by the tablespoon and drop into hot oil

6. Take out with strainer and soak excessive oil on kitchen towel paper

My Experience:

This is one of my favourite indian delicacies.I do not eat it often but when I do I over eat. I rate this a 4 out of 5.

Sources :
Picture: So Epicurious it Hurts!
Recipe: The Golden Chef

Trinidad and Tobago Saltfish Buljol & Bake in the Oven

 

 

 

 

Ingredients :

Buljol:

1/2lb. salt fish
1-2 tbsp. olive oil
pinch of black pepper
2 pimentoes, chopped very fine
1 onion, chopped very fine
1 sweet pepper, chopped very fine
1-2 Large Tomatoes, chopped very fine
1/2 hot pepper , chopped very fine

Bake in the Oven

3 cups flour
1 tsp salt
1 tbsp yeast
1 tsp baking powder
1 tbsp shortening (Cooken)
1 tbsp of Magarine Butter

Instructions :

The Bake :

1. Combine 3 cups flour ,salt ,yeast and shortening  with 1 cup of water in a large bowl.(Mixture is called dough)
2.  Knead the dough until it is smoothe.
3. Let Dough soak / rise for 15 minutes (soak as in leave it alone)
4. Roll dough with a Rolling Pin.
5. Grease pan with shortening,place Rolled out dough in pan and place in oven
6.Bake in oven at 350 C for 20 mins

The Buljol :

1. Scald saltfish in hot water. Boil for 3 minutes for fish to soften then drain water.
2.String (Rip in small strips) Saltfish in pieces
3.Make mixture of sweet pepper,tomatoes, pimento, onion and pepper with black pepper with the container with the salt fish.
4. Heat olive oil and add to the fish mixture.

My Experience :

This tastes best when the bake is hot. Hot Pepper gives it alot of flavour. This is one of my favourite dishes which can be eaten at either breakfast or dinner. I give this a 4 out of 5 rating.

Sources :

Recipe : The Golden Chef
Picture : Thanna's Place

Trinidad and Tobago Aloo Pies

 

 

 

  

Ingredients:

The Filling :

4 medium potatoes
pinch of salt
pinch of black pepper
1/2 teaspoon of magarine butter
1/4 teaspoon geera
1/4 hot pepper (optional)

 

The Dough :

2 cups of flour
1 teaspoon baking powder
pinch of salt
1 teaspoon of yeast
1/2 -3/4 cup of water

 

The Cooking :

2 cups of vegetable oil for frying
Bowl
Rolling Pin
Fork / Knife
Bowl of water

Instructions :

The filling:

Peel potatoes, cut in each potato in 4 pieces and put in a pot to boil. Make sure the potatoes are completely submerged in the water. Take a knife or fork and stick the potatoes, if it can go through the potatoes easily stop boiling, if not, keep boiling until the fork/knife can penetrate the potatoes easily. Put the potatoes in a bowl and mash the pototoes as if you are making mash potatoes. Add a pinch of salt, pinch of black pepper , the geera, the butter and pepper (if you like spicy food) and mixed it in the mash potatoes.

The dough:

Put 2 cups of flour in a bowl and add salt,baking powder, yeast and mix with water until dough gets smoothe and firm. Let the dough soak for 15 minutes. Tear dough and make the amount of pies you want to make. You can get 8 pies from the ingredients so make 8 buns from the dough and put to soak for an additional 20 minutes. After this use a rolling pin and roll out the buns so that the dough is flat (do this for all 8 buns).

The cooking part:

Place some of the potato mash on one half of the roll out bun. (Average how much potato mash to use for each pie). Now fold the pie in half. Use a fork, dip in the the bowl of water, and press on the edges of the pie so it can stick. Do this for the 8 pies.

Put oil in and place pies (not all at once) in the oil so that it is completly submerged. Cook until you see the pie becoming brown (about 5 minutes). Place in a bowl with napkins to soak any excessive oil.

My Experience :

These pies are so tasty. There is also another version for beef pies which will be done later. I just love these pies. The only difficult part in making this is knowing how to kneed the dough properly. This will be acquired in time with practice.

Skill level enhanced:

Dough Kneeding

Source :

Picture : Woodfairy Recipe : The golden chef

Scalloped Potatoes

Ingredients :

3 pounds of potatoes, thinly sliced

9 tablespoons of all-purpose flour

1 quart whole milk

6 tablespoonsbutter

salt and pepper

 

Directions :

1. Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish.
2. Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt and pepper, 3 tablespoons flour, and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used. Slowly pour milk over the potatoes until the dish is 3/4 full of milk.
3. Bake until the milk comes to a boil (check after 15 minutes), then reduce heat to 375 degrees F (190 degrees C) and bake until potatoes are tender, 45 to 60 minutes more

 

My Experience:

One of my favourite dishes. Total time 2 hours 30 minutes : 30 minutes preperation, 1 hr and 45 minutes to cook and 15 minutes to cool. You will want it to cool so that it can bind together when you cut it.I give this a 5 out of 5 rating.

Source : Bucko the cook
 

 

Chocolate Espresso Cheesecake with Ganache

 

Ingredients

For the crust:

• 1 1/2 cups graham cracker crumbs (10 crackers)
• 5 tablespoons unsalted butter, melted
• 1 teaspoon ground cinnamon

For the filling:

• 5 ounces bittersweet chocolate
• 1 tablespoon instant espresso coffee
• 1 3/4 pounds cream cheese, at room temperature
• 1 cup granulated sugar
• 1/4 cup cornstarch
• 1 teaspoon pure vanilla extract
• 1/4 teaspoon almond extract
• 1/2 teaspoon kosher salt
• 3 extra-large eggs, at room temperature
• 1/2 cup sour cream, at room temperature

For the ganache:

• 1/4 pound semi-sweet chocolate
• 1/4 cup heavy cream

 

Directions:

Preheat the oven to 350 degrees F.

To make the crust:

Place the graham cracker crumbs, melted butter and cinnamon in a food processor fitted with a steel blade and pulse until combined. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan. Bake for 12 minutes. Cool to room temperature.

Meanwhile, chop the bittersweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the espresso and stir until just melted. Set aside until cooled to room temperature.

To make the filling:

Cream the cream cheese, sugar, cornstarch, vanilla and almond extracts and salt in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy. Reduce the speed of the mixer to medium and add the eggs, 1 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, and the cooled chocolate mixture. Mix thoroughly and pour into the cooled crust.

Bake for 1 hour. Turn the oven off and allow the cake to sit in the oven with the door opened wide for 1 1/2 hours. Take the cake out of the oven and allow it to sit at room temperature, until completely cooled.

For the ganache:

Finely chop the semisweet chocolate and place it in a heat-proof bowl set over a pan of simmering water. Add the cream and stir until just melted. Set aside until cooled to room temperature.

Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving. Drizzle the ganache over the top of the cheesecake.

My Experience:

I made this cake but I used different Ingredients such as Iodine salt, 4 Eggs and I used no coffee.

The cake tasted great but I put a little too much sugar. I am not much of a sweet tooth but the cake only lasted 4 days. I got 12 slices from it and it took me 10hrs to complete:

30 mins to prepare, 1hr 30mins to bake and 8 hours to cool.

I give this a 4 out of 5 stars rating.

Source : 2007, Ina Garten, All Rights Reserved

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Introduction

Hi guys, you can call me the golden chef. I like cooking and sharing recipies I use from books and online and I want to share with you my favourites which can range from  deserts such as cakes, brownies, tacos, jello  or junk food such as pizza,burgers (not patties)  and  fine dishes (creole food).

Creole food can be dishes such as

1) Callaloo, rice, bake chicken, stuffing, potato salad, cole slaw and red beans
2) Lasagne
3) Roti (buss-up-shot), curry,dhal
4) Sada roti and Baghi
5)Scallop Patatoes,Macaroni Pie, Corn Pie

And much more.

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