Homemade Dinner Rolls

Ingredients

2 cups all purpose flour
1 pack yeast
2 tbsps sugar
1/2 tsp salt
1/2 cup milk
1/4 cup water
2 tbsps butter OR margarine

Method

1. Using 1/4 cups water, heat until warm. Add sugar, let dissolve. Then add yeast and let rest for about 5 minutes.

2. Combine 3/4 cup flour and salt to a large bowl.

3. Heat milk till it is very warm and melt butter.

4. Add yeast mixture, milk and butter to the flour. Mix for 2 minutes. Add 1/4 cup flour and mix for 2 minutes. Stir in remaining flour to make a soft dough. Knead until smooth and elastic for about 5 minutes. Cover and let rest for about 10 minutes.

5. Divide dough into 10 equal pieces and shape into balls. Place into a greased 8'' round pan or a glass dish, whichever is available. Cover; let rise until it has doubled in size, about 30 minutes.

6. Preheat oven to 375°F. Bake for 20 minutes or until the tops are light to golden brown. Brush on additional melted butter over the tops when finished.

Creamy Coleslaw

Ingredients

1 small cabbage (sliced very thinly)
1 small carrot (grated)

Dressing

1 tbsp vinegar
3 tbsp white sugar
1/4 tsp black pepper
6 tbsp mayo
1 tsp mustard
1 tbsp milk
1 small onion (grated)
Pinch of salt

Method

1. Thinly slice cabbage and grate carrot, place in a bowl.

2. Make dressing. Grate onion and whisk together all of the ingredients for the dressing until it looks smooth.

3. Pour dressing over sliced cabbage and grated carrot and mix together well.

4. Cover and place in refrigerator.

5. Serve cold.

Buttermilk Biscuits

Ingredients

2 1/2 cups all purpose flour
2 tbsp baking powder
1 tsp sugar
1 tsp salt
8 tbsp cold butter
1 cup buttermilk
2 tbsp melted butter to brush on afterward.

Method

1. Preheat oven to 425. Sift all dry ingredients (flour, baking powder, sugar & salt) into a large bowl. Grate frozen butter and add to flour. Mix with a whisk or pastry cutter until it looks like a loose crumble. Add buttermilk and mix gently until it form a rough ball.

2. Turn dough on to floured surface, roll to a rough rectangle about 1 inch thick and fold it over. Roll out again and repeat this step 6 times. Remember to work quickly so the butter doesn't start melting.

3. Roll out dough into rectangle for the last time. Cut using a floured glass or biscuit cutter. Do not twist cutter, only press and lift away.

4. Place biscuits on a prepared sheet, make sure that each piece is touching the other. Place in oven and bake until almost golden brown.
Approximately 10-15 minutes.

5. Brush on melted butter when

done.

Paratha Roti (Buss Up Shut)

Paratha, also known as buss up shut is a local Indian dish which is usually accompanied by other Indian dishes such as curried channa (chick peas) and potato, curried chicken and some sort of amchar just to name a few. Served best when hot.

Here is my recipe for soft Paratha Roti.

INGREDIENTS

4 cups flour
4 tsps baking powder
1 tsp yeast
1 tbsp Brown sugar
1/2 tsp salt
1 2/3 cups water
3 tbsp butter
1 1/2 tbsp lard
Oil for cooking


METHOD

Mix together butter and lard in a bowl and set aside.
In a large bowl, mix all dry ingredients together. Combine and then add water. Knead to a soft dough, sprinkle extra flour if you find it to be a little sticky at first. Form 6 loyas or balls and set aside to rest for about 15 minutes. Roll out dough after 15 minutes of resting. Spread the butter and lard mixture and sprinkle with flour. Make a cut from the center out to the edge and roll to make a cone. Press the peak and flatten the center of the cone. Set aside for 15-30 minutes. After 15-30 minutes, roll out on a floured surface. Coat hot tawah with oil using a spoon or a brush. Place the dough into the tawah. Spread the oil on one side then turn over onto the other side to cook. Spread oil on the other side as well. When cooked on both sides, use your dabla to beat or break up the Roti. This gives it the flaky appearance.
Cook on medium heat for 3-4 minutes.



If you've tried this recipe or have further questions, you can contact me at the following:
Email chelsid1001@gmail.com
Instagram @Chelsea_Dee101

Hope you guys like this recipe!

Spaghetti Stir Fry & Stewed Fish

So today I was feeling for spaghetti, but wasn't feeling for the cheese or just plain spaghetti. So I figured why not stir fry some veggies and add the spaghetti to that. Of course I also needed something else, I mean, it's dinner. So I decided I'd make some kind of fish.
So here's my quick and easy recipe for spaghetti stir fry and stewed fish.

SPAGHETTI STIR FRY

1 pack of spaghetti
1 large sweet pepper (sliced)
1 carrot (shredded)
1 large onion (thinly sliced)
5 cloves garlic (grated)
1 stalk of celery (chopped)
1/2 of a hot pepper
1 1/2 tsp Chinese seasoning

Fill a pot with water and bring it to a boil. Salt water (1 tbsp salt) and add spaghetti. Stir. Let boi. Check it ever so often and stir. Let boil till aldente. Strain and set aside. 

While spaghetti is boiling, prepare vegetables and set aside. 

In a wok, over medium heat, add a bit of oil, just enough to coat the bottom of the pan. Add onions, garlic and pepper. Stir a few times and let cook for about 2 minutes. Then add the rest of veggies (sweet pepper, carrot, celery) and mix. Sprinkle 1 tsp of Chinese seasoning and a titch of black pepper. Cook for about 3 minutes. Add spaghetti and 1/2 tsp Chinese seasoning. Stir well so that all the veggies and that flavour gets mixed up with the spaghetti ;and that's that!

STEWED FISH

8 slices of your desired
fish (seasoned)
1 small onion (sliced)
3 cloves garlic (grated)
2 large tomatoes (diced)
2 pimentos (diced)
1 cup ketchup
3 tbsps brown sugar
2 tsps ginger soy sauce
1 1/2 cup water
1/2 pk Maggie all purpose seasoning
1 cup flour

*seasoning for fish
Thyme, celery, shadon beni, pimento, garlic all blended with a bit of water. (Trinidadian green seasoning)
2 limes
2 tsps salt
1 tsp black pepper
1 tsp pepper sauce

Wash fish slices and place them in a bowl. Juice 2 limes and pour onto fish. Sprinkle salt and black pepper, pepper sauce and add green seasoning. Mix everything together. Cover and refrigerate; let marinate for about an hour. 

In a bowl, add 1 cup of flour. Take the marinated fish slices and toss in the flour until it is evenly coated.

 
Place a pan over medium heat and add enough oil to fry the fish. When oil is hot, carefully places floured fish into pan. Turn when the underneath begins to get brown. Cook until both sides are golden brown. Remove from pan and place on paper towels.

To make the stew sauce, add water, ketchup, soy sauce, sugar and a bit of green seasoning into a bowl and stir.
Place a wok on medium heat and add a bit of oil. Add onions, garlic and pimento and let cook. Add tomatoes and stir. Let cook for about 2 minutes. Then add the sauce and stir. Let it simmer. Add Maggie all purpose seasoning and stir. Let it simmer for a few minutes. Add fish slices to the sauce. Remove from heat and serve.

If you try this recipe let me know. Feel free to comment below. Or you can reach me on:
Instagram: @chelsea_dee101
Email: chelsid1001@gmail.com

Potato & Plantain Pies

When I hear potato and plantain pie, I automatically think of a buttery, creamy, cheesy, mashed mixture of potatoes and plantains coming out piping hot from the oven. But what I made, is totally not that.
My original plan was to make the local cuisine called 'aloo pie', made with just seasoned potato as the main ingredient. But I had a couple of ripe plantains that I figured I could throw into the mix and try something new.
This dish, best served hot, was indeed the perfect combination of sweet and savoury and an altogether good eat.

RECIPE

FOR THE DOUGH

4 cups flour
1 3/4 cups water
4 tsps baking powder
2 tsps yeast
1 tbsp brown sugar
1 tsp salt

In a large bowl, combine all dry ingredients. Add water and begin to mix. Now it may be a little sticky, so you can sprinkle some extra flour as you mix. When it comes together, begin to knead the dough for about 3 minutes or until it begins to look smooth. Cover with a hand towel and set aside until it has doubled in size.

FOR THE POTATO & PLANTAIN FILLING

4 large potatoes (peeled & cut up)
3 plantains (not peeled, cut in half)
1 large onion (diced)
6 cloves garlic (minced)
1 hot pepper (diced)
6 leaves shadon beni (cut finely)
2 tsps ground geera
1 tsp salt
1/4 tsp black pepper

Place potatoes in a pot of salted( add 1 tbsp salt to water) boiling water and let boil until fork tender.
Place plantains in a pot of boiling water and let boil until you see the skin cracked or until fork tender.
Strain potatoes and put into a large bowl.
Strain plantains, remove skin and place into bowl as well.
Start mashing the plantains and potatoes, add all other ingredients and continue to mash until mixture is smooth.

HOW TO MAKE THE PIE

Taking your dough, you're going to separate it into about 15 smaller balls. Roll them, and set them aside.
When that's done, place one of the dough balls on a lightly floured surface and roll out with a rolling pin. Roll to your desired size but make sure not to let the dough become to thin.
Place some of the potato and plantain mixture in the center of dough and spread it across. Fold over the top so that it covers the filling and press the edges together using a fork.
Heat a pan on medium heat, add enough oil and when it's hot, place pie into the pan. Turn so that it will cook evenly. When both sides are golden brown in colour, remove from pan, place on some paper towels and let drain.

Best served hot and with a pommecythere/ mango chutney or kuchela.


If you try this recipe let me know.
Feel free to leave a comment.

You can reach me at the sites below.
Instagram: @chelsea_dee101
Email: chelsid1001@gmail.com