6 Sep 2007

Caramel Sauce

Written by Caribbean Recipe Blogger in Sauces Recipes Comments Off on Caramel Sauce

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Ingredients:

200 g (8 oz) sugar
500 ml (1 pt) boiling water
15 g (1/2 oz) margarine
15 g (1/2 oz) cornflour or cornstarch
1 ml spoon (1/4 teasp.) salt
2 ml spoon (1/2 teasp.) vanilla essence

Method:

Put the sugar in a saucepan. Heat gently until golden brown.
Remove from heat and add the boiling water. Stir well and return to heat. Bring to the boil again.
Cream margarine, cornflour and salt together. Add a little of the boiling liquid. Stir well.
Add remaining boiling liquid. Stir well and return to saucepan. Simmer, stirring occasionally, until thickened. Add vanilla essence and stir well.
Serve hot or cold, with ice-cream or other desserts.
Makes 500 ml (1 pt).

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5 Sep 2007

Green Pigeon Pea Soup

Written by Caribbean Recipe Blogger in Soup Recipes Comments Off on Green Pigeon Pea Soup

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Ingredients:

25 g (1 oz) margarine
1 small onion, peeled and chopped
100 g (4 oz) piece of salted meat, chopped, or bacon scraps (optional)
400 g (1 lb) green pigeon peas
100 g (4 oz) pumpkin, peeled and chopped
1 litre (1 ? pt) water or chicken stock
salt and pepper to taste
1 bay leaf
15 ml spoon (1 tbsp.) flour

Method:

Melt margarine in a large saucepan. Add onion and salted meat, if used, and cook gently until onion is soft but not browned.Add pigeon peas, water or stock, pumpkin, seasoning and bay leaf. Bring to the boil, then reduce heat and simmer, covered, for 20 minutes or 10 minutes if using a pressure cooker.

Mix flour to a smooth paste with a little water. Add to soup and stir well. Blend in a liquidizer for a few seconds. Return to pan and reheat.

Serve at once garnished with grated cheese.

Serves 4-6

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4 Sep 2007

Cream of Pumpkin Soup

Written by Caribbean Recipe Blogger in Soup Recipes Comments Off on Cream of Pumpkin Soup

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Ingredients:

25 g (1 oz) margarine
1 tomato, peeled and chopped
1 onion, peeled and chopped
1 small carrot, peeled and chopped
500 g (1lb 2 oz) pumpkin, peeled, deseeded and chopped
500ml (1pt) water or chicken stock
salt and pepper
15 ml spoon (1 tbsp) four
65 ml (2,5 fl.oz) milk

Method:

Melt margarine in a large saucepan. Add vegetable and cook gently until softened but not browned.Add water, or stock, and seasoning. Bring to the boil, then reduce heat and simmer, covered, for about 20 minutes.Cool slightly, then put vegetable though a sieve or put in a blender. Return soup to saucepan.

Mix flour to smooth paste with a little water. Add to soup and stir well. Simmer for another 5 minutes then remove soup from heat.

Pour soup on to milk, and then return to saucepan. Reheat gently for about 5 minutes – do not boil.

Serve at once.

Serves 3-4.