A Caribbean Diet Cookbook

A Caribbean Diet Cookbook

Winslow Nicholas

Language: English

Pages: 73

ISBN: 1499263732

Format: PDF / Kindle (mobi) / ePub


“A Caribbean Diet Cookbook” is a delightful read. It is packed with almost one hundred mouth watering delicious recipes, from simple snacks such as Caribbean Sunrise and Avocado Cream Dip, to tasty main dishes like the Sweet Potato Chicken and Lime Pork, which can be complimented with pleasant and delectable sweets like Mango Mousse, Sweet Potato Flapjacks, and Pan-Fried Honey Bananas! Imagine all that on your plate! Then you can wash it all down with some refreshing drinks which are quick and simple to make! There’s Peanut Punch and Passion Fruit Cocktail, Tropical Storm which is made with dark rum and pineapple juice, and a Brandy laced Bishops Punch! I’m going to make me some right now! And if you are adventurous and would like to indulge in a little exotic taste and you like recipes that are quick and simple to make, this is most definitely the book for you!

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Water 2 x 400g tins condensed milk 300ml evaporated milk 1 teaspoon butter ¼ teaspoon vanilla essence Sugar to taste 3 tablespoons cornflour Cut the soursop in half and remove the flesh with a spoon and mix it with about 100ml of water, then press it through a sieve to extract the pulp. Mix the condensed and evaporated milk with the remaining water in a saucepan and bring it to the boil. Add the butter, vanilla essence and, sugar to taste. Mix the cornflour with a little warm water.

2.5cm apart. Bake them for 20 minutes or until they are brown. COCONUT SUGAR CAKES 450g sugar 150ml water Red, yellow, or green food colouring 225g fresh coconut meat, grated 2 drops of almond essence Boil the sugar in a medium sized pan with the water until the sugar has dissolved. Add the food colouring, coconut, and almond essence, stirring all the time until the mixture becomes thick. Remove the pan from the heat and beat the mixture with a whisk for a few minutes. Prepare a sheet.

2.5cm apart. Bake them for 20 minutes or until they are brown. COCONUT SUGAR CAKES 450g sugar 150ml water Red, yellow, or green food colouring 225g fresh coconut meat, grated 2 drops of almond essence Boil the sugar in a medium sized pan with the water until the sugar has dissolved. Add the food colouring, coconut, and almond essence, stirring all the time until the mixture becomes thick. Remove the pan from the heat and beat the mixture with a whisk for a few minutes. Prepare a sheet.

Then simmer on a moderate heat for about 5 minutes. After this time put in the plantain chunks, cover the pot and allow it to simmer on a low heat for about 25 minutes. Serve hot, sprinkled with chopped coriander. CHICKEN AND DUMPLING SOUP (TO MAKE DUMPLINGS) 125g plain flour 1 large pinch of grated nutmeg 1 teaspoon baking powder ½ teaspoon sea salt 1 knob of butter 3 tablespoons milk 1 egg yolk (TO MAKE THE SOUP) CHICKEN & DUMPLING 1 kg chicken, cut into pieces 5 tomatoes,.

Minutes. In the meantime wash the trout then place them on a foil sheet in a baking tray. Sprinkle them with a little lime juice and pour the cooked tomato, pepper and herb hot sauce over them and bake them in the oven set to Gas Mark 4 (180°C/350°F) for 30-35 minutes. KING PRAWN RUM CURRY 500g king prawns, peeled, and thawed if frozen 125ml natural yoghurt 1 onion, chopped 2 garlic cloves, crushed ½ teaspoon ginger 2 tablespoon mild curry powder 2 tomatoes, chopped 2 scotch bonnet.

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