A Caribbean Diet Cookbook (19 page)

until
it
is
stiff,
then
fold
it
into
the
fruit
mixtur
e
.
Pour
the
contents
into
a
suitable
container
an
d
plac
e
i
t
i
n
th
e
freeze
r
t
o
becom
e
fairl
y
cold
,
the
n
remov
e
i
t
agai
n
an
d
whis
k
i
t
once
mor
e
i
n
a
blende
r
o
r
with a fork then return it to the freezer to freeze.

SWEE
T
POTAT
O
FLAPJACKS

450g
sweet potatoes

175
g
butte
r
o
r
margarine

½
tsp salt

225
g
ligh
t
brow
n
sugar

2
eggs

½
teaspoo
n
freshly
grated
nutmeg

½
teaspoo
n
of ground ginger

2
tablespoons of
rum

Se
t
th
e
o
v
e
n
t
o
(
180°C/350°
F
)
Ga
s
Mar
k
4
.
In
th
e
meantim
e
pee
l
an
d
grat
e
th
e
potatoe
s
. Blend
the
butter
with
salt
and
sugar,
add
the
eggs,
nutmeg,
ginger,
r
u
m
an
d
grate
d
sweet
potatoe
s
the
n
mi
x
the
m
wel
l.
Spoo
n
th
e
mixtur
e
int
o
a
grease
d
bakin
g
dish
,
smoot
h
the
to
p
an
d
plac
e
i
t
i
n
th
e
ho
t
ove
n
an
d
bak
e
i
t
fo
r
approximatel
y
6
0
minutes
.
Onc
e
baked
remov
e
i
t
fro
m
th
e
ove
n
an
d
se
t
i
t
asid
e
t
o
coo
l
the
n
cu
t
i
t
int
o
slices
.
Serv
e
wit
h
whipped
cream flavoured
wit
h
th
e
rum.

MANGO
MOUSSE

5
m
e
dium
,
rip
e
mangoes

3
tablespoon
s
o
f
lime or lemon juice

2
eg
g
whites

Pinch
of salt

50g
caster
sugar

6
tablespoon
s
doubl
e
cream

Pee
l
an
d
dic
e
th
e
fles
h
o
f
tw
o
mangoe
s
an
d
se
t
the
m
aside
.
Pee
l
an
d
purée
the
rest
in
a
blende
r
the
n
pou
r
i
t
int
o
a
larg
e
glas
s
mixin
g
bowl
.
Sti
r
i
n
th
e
lemon/l
i
me.
Beat
the
egg
white
s
wit
h
sal
t
unti
l
the
y
ar
e
frothy
.
Sprinkl
e
wit
h
suga
r
an
d
continu
e
t
o
bea
t
unti
l
stiff.
Gently
fold
in
the
cream
the
n
sti
r
th
e
mixtur
e
int
o
th
e
mang
o
puré
e
.

Pou
r
ove
r
th
e
dice
d
mango
,
the
n
spoo
n
equa
l
portion
s
int
o
servin
g
bowl
s
an
d
chill
in
the
refrigerator
for
at
least
3
hours
before
serving.

BANAN
A
FRITTERS

225
g
plai
n
flour

Pinch
of salt

1
teaspoo
n
baking
powder

9
tablespoon
s
milk

1
egg

15
g
butter
,
melted

60
g
sugar

3
smal
l
rip
e
bananas

3
tablespoon
s
ligh
t
ru
m
(45ml)

2
tablespoon
s
lime juice

Some
olive oil

25
g
coconu
t
mea
t
o
r
cheese
,
grated

First
make the batter by mixing the flour, salt, baking powder, milk, egg, melted butter, and a
thir
d
o
f
th
e
suga
r
i
n
a
blende
r
a
t
hig
h
speed
,
the
n
pou
r
mixe
d
conten
t
int
o
a
bow
l
.
Peel
th
e
banana
s
an
d
cu
t
the
m
int
o
2.5c
m
slice
s
an
d
mi
x
i
n
a
bow
l
wit
h
rum
,
lim
e
juice
,
an
d
the
other half of the sugar. Leave to marinate for one hour.

Hea
t
som
e
oi
l
i
n
a
fryin
g
pa
n
unti
l
ver
y
hot
.
Drai
n
th
e
banan
a
slice
s
the
n
di
p
them
into the batter mix and fry th
e
m
until
they
are
golden
brown.
Drain
them
onto
some
kitchen paper.
Sprinkle
them
with
the
grated
coconut
(or
cheese)
an
d
plac
e
the
m
unde
r
a
ho
t
grill
for
2
minutes.
Serve
them
hot.

PUMKI
N
PIE

450g
Pumpkin

250ml
water

15
g
butter
/
margarine

2
eggs

150m
l
milk

½
teaspoon
freshly
grated
nutmeg

1
teaspoo
n
cinnamon

90
g
sugar

1
x 23cm short crust pastry pie case, baked blind, and cooled

Pee
l
th
e
pumpki
n
the
n
cu
t
i
t
int
o
cube
s
the
n
coo
k
i
t
i
n
th
e
wate
r
until
tender.
Drain
then mash
with
a
fork.
Set
the
oven
to
Gas
Mark
8
,
(
230°C/450
°
F)
.
I
n
a
saucepa
n
mel
t
the
butter
,
the
n
bea
t
th
e
egg
s
i
n a
separat
e
bowl
,
mi
x
i
n
th
e
milk
,
nutmeg
,
an
d
cinnamon
,
then
pou
r
th
e
mi
x
int
o
th
e
saucepa
n
an
d
coo
k
fo
r a
fe
w
minutes.

Pour
in
the
sugar
and
the
mashed
pu
m
p
kin
and
continue
to
s
t
i
r
well
and
cook
for
a
furthe
r
1
0
minutes
.
Remov
e
fro
m
th
e
hea
t
an
d
allo
w
t
o
cool
.
Spoo
n
th
e
pumpki
n
fillin
g
into
the
pie
cases
and
bake
them
in
the
oven
for
10
minutes,
then
lower
the
heat
to
Gas
Mark

2
,
(
150°C/300
°
F
)
and
continue
baking
until
they
are
f
i
rm.

SOURSOP
ICECREAM

1
mediu
m
soursop

475ml
water

2
x
400
g
tin
s
condense
d
milk

300m
l
evaporate
d
milk

1
teaspoo
n
butter

¼
teaspoo
n
vanill
a
essence

Suga
r
t
o
taste

3
tablespoon
s
cornflour

Cut
the
soursop
in
half
and
remove
the
flesh
with
a
spoon
and
mix
it
wit
h
abou
t
100m
l
of
water, then press it through a sieve to extract the pulp. Mix the condensed
an
d
evaporated