4 Feb 2007

Peanut Cookie Brittle

Written by Caribbean Recipe Blogger in Vegetarian Recipes 4 Comments →

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Ingredients:

2/3 cup soy margarine
2 cups flour
1 1/2 teaspoons vanilla
1 teaspoon salt
1 cup sugar
1 cup dairy-free chocolate chips
1/2 cup peanut butter (creamy or crunchy)
1 cup chopped peanuts

Method:

Melt the margarine and blend with vanilla, peanut butter, and salt. Add sugar and beat until light and fluffy. Add flour and beat. Add chocolate chips. Coat a 10- by 15- inch cookie sheet with vegetable oil. Spread mixture thinly on pan. Sprinkle chopped nuts on top. Press them into mixture. Bake for 25 minutes. Cut into squares while still hot. Makes 24- 28 squares

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24 Jan 2007

Peanut Vegetable Loaf

Written by Caribbean Recipe Blogger in Vegetarian Recipes Comments Off on Peanut Vegetable Loaf

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Ingredients:

500 g (1 lb 2 oz) plain flour
50 g (2 oz) shelled peanuts
2 medium-sized carrots, peeled and sliced
100 g (4 oz) green pigeon peas
1 small onion, peeled and chopped
2 tomatoes, peeled and chopped
50 ml (2 fl. oz) milk
1 egg, beaten
25 g (1 oz) margarine, melted
100 g (4 oz) soft breadcrumbs
salt and pepper to taste
strips of red and green sweet pepper to garnish
500 ml (1 pt) water

Method:

Boil pigeon peas in 500 ml (1 pt) water until almost tender. Blanch and mince nuts. Add carrots and 1 ml spoon (1/4 teasp.) salt to peas and cook until tender. Drain.
Lightly fry onion in a little oil until soft.
In a large bowl, mix all the ingredients together, stirring well. Season.
Place mixture in a greased loaf tin. Bake at 180Â°C (350Â°F), Gas Mark 4 for about 15-20 minutes, or until golden brown.
Allow to cool slightly, then turn out loaf on to a warmed platter and garnish with pepper strips.Serves 4.

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11 Jan 2007

Roti Recipe

Written by Caribbean Recipe Blogger in Cereal Recipes Comments Off on Roti Recipe

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Caribbean Roti Ingredients:

500 g (1 lb 2 oz) plain flour
5 ml spoon (1 tsp.) baking powder
5 ml spoon (1 tsp.) salt
50 g (2 oz) margarine or ghee (optional)
cold water to bind
250 ml (1/2 pt) oil or ghee
little extra flour

How To Make Caribbean Roti:

Sift flour, baking powder and salt into a bowl. Rub in margarine, if used, with fingertips until fat is in small flakes.Add enough cold water to make a fairly stiff, but not sticky, dough. Knead well until smooth, then cover bowl and leave to stand for 30 minutes.

Knead dough again for 3-4 minutes, then divide into 8 equal balls. Roll out each ball on a lightly floured board into a circle, about 20 cm (8 in) diameter. Brush each circle all over with oil or ghee, then sprinkle lightly with flour. Fold each circle in half, then in half again. Cover and leave to stand for 10 minutes.

Roll out each piece into a circle again. Brush with oil, then place on a heated griddle or tawah. Cook on both sides, brushing with oil again to prevent sticking, for about 2-3 minutes. Remove from heat and clap each roti with both hands until pliable again. Wrap in a towel or greaseproof paper until the other roti are cooked. Serve hot.

Serves 8.