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Egg and Onion Pie

This Caribbean Egg and Onion Pie Recipe is a great vegetarian main – perfect pastry and a scrummy filling.

Egg and Onion Pie Recipe Ingredients:

  • 3 ozs. Margarine
  • 1 1/2 cups milk
  • 6 hard boiled eggs
  • 1/4 cup chopped bacon
  • 1/4 tsp pepper
  • 1/4 tsp paprika
  • 4 onions, sliced
  • 2 ozs. flour
  • 2 ozs. grated cheddar cheese
  • 1 tsp salt

How to Make a Egg and Onion Pie:

  1. Melt 1 oz. margarine in frying pan oven heat. Add onions and saute until soft, but do not allow to become brown. Then grease ovenproof dish and place onions at the bottom of the dish. Slice eggs and place over onions.
  2. Then melt remaining margarine in another pan, stir in flour and cook for a minute or so. Then blend in milk., stirring all the time unitl mixture thinkens.
  3. Remove pan from heat and stir in cheese. Add salt, pepper and paprika. The pour sauce over eggs. Then cook in very hot oven, 450F, until lightly brown on top.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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Hazelnut torte with ice cream
Hazelnut Torte Recipe Ingredients:

  • 4 eggs
  • 2 tbsp flour
  • 1 cup hazelnuts
  • 3/4 cup white sugar
  • 2 & half tsp baking powder
  • Mocha Filling

  • 2 tbsp soft butter
  • 1 cup icing sugar
  • 2 tbsp hot strong coffee
  • 1 tsp vanilla
  • 1 cup whipping cream
  • 1 tbsp cocoa powder

How to Make Hazelnut Torte:

  1. In blender, whirl eggs and white sugar until thoroughly mixed. Add flour, baking powder and hazelnuts. Blend at high speed. Pour into 2-8 inch greased layer pans. Bake at 350F for about 20 minutes.
  2. Making filling by creaming together butter and icing sugar. Add coffee, cocoa and vanilla. Spread between layers. Whip cream and spread over top of cake. Garnish with fresh strawberries.

Recipe by:Yolande Cools-Lartigue author of The Art of Caribbean Cooking.

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Papayas are now coming into season, so it’s a great time to tryout this amazing Papaya Nut Cake Recipe.

Papaya Nut Cake Ingredients:

  • 4 oz (113 g) shortening
  • 8 oz (227 g) granulated sugar
  • 4 oz (113 g) dark brown sugar
  • 3 eggs
  • 1 tsp vanilla essence
  • ½ tsp almond essence
  • 6 oz (168 g) walnuts, chopped, plus extra for decorating
  • 1 lb (454 g) hard yellow papaya (papaw), grated
  • 1 small soft ripe papaya (papaw), mashed
  • 14 oz (396 g) plain flour
  • 4 ½ tsp baking powder
  • 1/8 tsp mixed spice
  • 2 tbsp dark molasses
  • 1 tsp baking soda
  • 2 tbsp vegetable oil
  • 1 tsp cinnamon

How to Make Papaya Nut Cake:

  1. Cream the shortening and sugars until light.Add the eggs, one at a time, beating well after each addition. Add the vanilla and almond essence, nuts and shredded and mashed papaya.
  2. Sieve the flour, baking powder and mixed spice together and gradually add to the egg mixture to make a stiff batter. Combine the molasses, baking soda, oil and cinnamon with 1 tablespoon water.
  3. Gently fold into the cake batter. Pour into a 9 x 9 x 1 ¾ -inch (22.5 x 22.5 x 4-cm) cake pan. Sprinkle some chopped walnuts over the top. Bake at 350°F for 50 minutes.

Serves:8

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