Category Archives: recipes
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This is one of the Syrian dishes that our family grew up with, courtesy Mom and her father. We generally make it for certain occasions, such as ‘Id, or when some family member who hasn’t had it in a while returns home. While it may be common food in parts of the Middle East, [...]
The plan was to blog, ever so briefly about my vacation, or even try to clear some of the backlog of posts I have started. But, you know the enthusiasm comes for the most recent activity. In this case, that’s the making of the Good Eats burger, courtesy my favourite person on the Food Network [...]
I am still on vacation, but my hosts in Glasgow left me home alone with the computer and internet. And TriniGourmet forwarded a request to me a few days ago for a recipe for fry aloo which is a staple accompaniment to sada roti in Trinidad. I love this dish, although in most incarnations [...]
This is typical of the way I cook. I get an idea in my head. I search for recipes. Find many that seem interesting, but hardly ever do I just pick one and follow it. Not when it’s something like Stuffed Eggplant, where recipes abound. Greek. Italian. Vegan. Almost every chef on Foodnetwork has a [...]
This is made from semolina, with a sweet lemony syrup. I have had versions with coconut as well and I am sure it had a different name, but I can’t recall what it might be. This uses something called semnah (or samne or samnah or just samn depending on where you encounter it) [...]
Last night I wanted something to snack on. And was feeling specifically for crunchy cheese sticks. So somewhere close to midnight I was mixing up a dough with Gloucester cheese, mustard and cracked black pepper. Fortunately, some sanity came to me, and I only baked a few. Saved the rest in the fridge [...]
This is Trini Gulab Jamoon. I say “Trini” because I have had gulab jamoon in Indian restaurants in the UK and from friends in Barbados etc where their gulab jamoon was more like our ras goolah. Fried balls served or soaked in a syrup. This is fried balls of rich dough yes, but glazed with [...]
Trini sweetbread is usually a great thing. Coconut, spices and a slightly crumbly texture. Mmm. That’s what it’s about. However, that doesn’t stop people from making hard, dry, flavourless things and calling it sweetbread. I don’t mind if you put raisins, or cherries or mixed peel in it - to each his own. But put [...]
Lest anyone think this blog is really Chennette’s Mom’s food, here I am posting a recipe for something that I worked out myself. Well, not completely myself. With contributions along the way, certainly, from Mom and my co-developer back in my student days.
You see, when I was in Barbados, I had the Bajan fish cake. [...]
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