1 cup white sugar
1 1/2 cups chopped dates
2 beaten eggs
2 cups Rice Krispies
Coconut for rolling
Cook these slowly in heavy pan for 10 minutes, stirring all the time.
Let cool for 5 minutes then add 2 cups Rice Krispies & 1/2 cup broken walnuts. Form into balls (about 1 inch) and roll in coconut. Keep refrigerated, and eat quickly (really, the same day you make 'em, so you need a crowd!) otherwise the Rice Krispies will soften and lose their crunch.
I love old time recipes, and these are a favorite of mine. Also, a treat as my grandmother would make them when I visited once a year. Now, I make them myself and have them more often, but I always liked hers best! I hope you enjoy the recipe... frankly, everyone I've ever introduced them too, has RAVED!
Monday, March 28, 2011
Rock Cakes: A teatime treat
1 tsp baking powder
1/2 lb margarine or butter
1/2 lb sugar
1 cup fruit (raisins) and citron peel and cherries - or to taste
1 tsp vanilla and 1 tsp almond essence
2 eggs
Add baking powder and sugar to flour and mix. Cut margarine into flour until crumbly. Add fruit, peel and essence. Beat eggs and add to mix. Drop by craggy spoonfuls onto baking sheet, and bake for 10 - 15 mins.
Don't let the simplicity of this recipe fool you.. these are lovely, and a perfect thing to to have with a cup of tea after an afternoon nap (if you're so lucky;)
Saturday, March 12, 2011
Flying Fish Substitute - For those of us not living in sunny Barbados:(
This is how I make my 'flying fish' here in the states and it's not too bad!
Firstly, you have to make some green seasoning or you can use the bottled stuff if you're lazy (like me!):
Then defrost some fish. I used this:
but any nice white fleshed fish would be good - and probably better!
Then, in keeping with our tradition, soak in lime and salt to 'clean' the fish (just 5 mins or so, we're not cooking it):
Rinse off the lime and salt, pat dry, slice some slits in the flesh and stuff with seasoning:
Now, tilapia doesn't bend over like flying fish, so I don't use the flour mixture like the true Bajan way. But this is good too;)
Mix a couple of eggs with a bit of water and baking powder (I still add the baking powder - not sure if it does anything, but I like it) and then dip in the fish, then breadcrumbs, then fry (saute?) in a little oil:
Gosh, don't they look yummy?! I served mine with cajan rice and beans - which we would NEVER do in Barbados, so don't be like me;)
It was really good though.
Enjoy:)
Firstly, you have to make some green seasoning or you can use the bottled stuff if you're lazy (like me!):
Then defrost some fish. I used this:
but any nice white fleshed fish would be good - and probably better!
Then, in keeping with our tradition, soak in lime and salt to 'clean' the fish (just 5 mins or so, we're not cooking it):
Rinse off the lime and salt, pat dry, slice some slits in the flesh and stuff with seasoning:
Now, tilapia doesn't bend over like flying fish, so I don't use the flour mixture like the true Bajan way. But this is good too;)
Mix a couple of eggs with a bit of water and baking powder (I still add the baking powder - not sure if it does anything, but I like it) and then dip in the fish, then breadcrumbs, then fry (saute?) in a little oil:
Gosh, don't they look yummy?! I served mine with cajan rice and beans - which we would NEVER do in Barbados, so don't be like me;)
It was really good though.
Enjoy:)
Bajan Green Seasoning - We use this on EVERYTHING!
1 bunch of green onions (spring onions)
1 scotch bonnet pepper or 1 habanero
Bunch of parsley and dill
1 sprig of thyme
1 sprig of sweet marjoram
3 garlic cloves
1 small onion
Lime juice, vinegar*, salt and pepper
Chop the green onions finely (by the way, those hands belong to Cummins - my gran's cook:
Mix in dill and parsley - not too much of either:
Then the sweet marjoram:
Now the thyme:
Now grate the onion and garlic into the mix like so:
Add in some hot pepper if you can handle the heat (can you handle the heat?) and mix in some lime juice (ours was frozen since limes were out of season at that time. The little red specks are the pepper):
You're almost done.. finish by seasoning with a pinch of salt and pepper, a splash of vinegar and then use it liberally! Save any additional either in the fridge if you're going to use it up right away, or freeze for future goodness.
This is the DEFINITIVE taste of Bajan cooking. We honestly use it in almost everything, and it is the must have recipe to cook our food.
P.S. Cummins can make this so delicious that you're tempted to eat the seasoning plain! I haven't quite gotten there, but I did photograph all her steps, so maybe you'll do better.
Enjoy!
1 scotch bonnet pepper or 1 habanero
Bunch of parsley and dill
1 sprig of thyme
1 sprig of sweet marjoram
3 garlic cloves
1 small onion
Lime juice, vinegar*, salt and pepper
Chop the green onions finely (by the way, those hands belong to Cummins - my gran's cook:
Mix in dill and parsley - not too much of either:
Then the sweet marjoram:
Now the thyme:
Now grate the onion and garlic into the mix like so:
Add in some hot pepper if you can handle the heat (can you handle the heat?) and mix in some lime juice (ours was frozen since limes were out of season at that time. The little red specks are the pepper):
You're almost done.. finish by seasoning with a pinch of salt and pepper, a splash of vinegar and then use it liberally! Save any additional either in the fridge if you're going to use it up right away, or freeze for future goodness.
This is the DEFINITIVE taste of Bajan cooking. We honestly use it in almost everything, and it is the must have recipe to cook our food.
P.S. Cummins can make this so delicious that you're tempted to eat the seasoning plain! I haven't quite gotten there, but I did photograph all her steps, so maybe you'll do better.
Enjoy!
Ground Nut (Peanut) Stew
1/2 jar of peanut butter (smooth / crunchy)
Chicken - thighs are best
3 onions
potatoes
small tin of tomato paste
black & white pepper, cayenne pepper
garlic, 3-4 cloves
Bajan seasoning, thyme, Italian seasoning, salt and Worcestershire sauce.
Soak chicken in lime juice and salt (you don't have to do this step, but in Barbados, we clean almost all our meat and fish by a quick soak in lime and salt).
Rinse off lime and salt and boil chicken in a little salted water. Let simmer and cook down with the seasonings, salts, peppers, onions, potatoes (cut into chunks).
When meat is tender add 1 tin of tomato paste.
Place 1/2 jar of peanut butter into a dish and melt down with some of the hot water from the chicken.
Make it into a thick paste and when all melted down, add to the chicken.
Mix well and taste. If it needs more pepper etc, add it. Color is very orange, brown, sometimes dark peach.
If too thick, add water, if too thin add more peanut butter and let simmer. Peanut butter will stick and burn
so stir well and often, keeping a low heat.
Serve over rice. Corn pie, garlic bread and salad make fine additions. Some chopped chives over the top is also yummy!
Note: Make sure chicken is cooked well and soft before adding peanut butter.
This recipe is courtesy of my cousin Sara, who is also a fine cook! Thanks Sar!
Chicken - thighs are best
3 onions
potatoes
small tin of tomato paste
black & white pepper, cayenne pepper
garlic, 3-4 cloves
Bajan seasoning, thyme, Italian seasoning, salt and Worcestershire sauce.
Soak chicken in lime juice and salt (you don't have to do this step, but in Barbados, we clean almost all our meat and fish by a quick soak in lime and salt).
Rinse off lime and salt and boil chicken in a little salted water. Let simmer and cook down with the seasonings, salts, peppers, onions, potatoes (cut into chunks).
When meat is tender add 1 tin of tomato paste.
Place 1/2 jar of peanut butter into a dish and melt down with some of the hot water from the chicken.
Make it into a thick paste and when all melted down, add to the chicken.
Mix well and taste. If it needs more pepper etc, add it. Color is very orange, brown, sometimes dark peach.
If too thick, add water, if too thin add more peanut butter and let simmer. Peanut butter will stick and burn
so stir well and often, keeping a low heat.
Serve over rice. Corn pie, garlic bread and salad make fine additions. Some chopped chives over the top is also yummy!
Note: Make sure chicken is cooked well and soft before adding peanut butter.
This recipe is courtesy of my cousin Sara, who is also a fine cook! Thanks Sar!
Bajan Flying Fish - the true old time way!
Okay.. I will probably clean this up and do a photo essay on this in the future, however, if you have a fair idea of what you're doing, then you will be able to follow. I promise to fix it though!
Season flying fish and bend in half (seasoning side in so it doesn't fall out). In bowl, mix a teaspoon of baking powder and some flour - maybe a cup - with some water. You're trying to make a thin - but not TOO thin - batter. Put fish in and let it soak for 5 mins. Take fish out, and put in breadcrumbs and flour. Fry seasoning side down.
Crazy for Cou-Cou!
1 cup corn meal
2 1/2 cups water
6 okra, sliced
butter
Process in blender , add meal and pour into buttered dish. Microwave for 8 mins, remove, stir well and return to microwave for 5 mins - until firm. Smooth more butter on top, cover dish and serve.
This is not how my granny's cook made cou-cou, but it is a really good method for doing it and doesn't involve endless stirring. Trust me, I wouldn't bother if it wasn't JUST AS GOOD.
2 1/2 cups water
6 okra, sliced
butter
Process in blender , add meal and pour into buttered dish. Microwave for 8 mins, remove, stir well and return to microwave for 5 mins - until firm. Smooth more butter on top, cover dish and serve.
This is not how my granny's cook made cou-cou, but it is a really good method for doing it and doesn't involve endless stirring. Trust me, I wouldn't bother if it wasn't JUST AS GOOD.
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