A Caribbean Diet Cookbook (20 page)

mil
k
wit
h
th
e
remainin
g
wate
r
i
n
a
saucepa
n
an
d
brin
g
i
t
t
o
th
e
boil
.
Ad
d
th
e
butter
,
vanilla
essenc
e
and
,
suga
r
t
o
taste.

Mix
the
cornflour
wi
t
h
a
little
warm
water
before
adding
it
to
the
mixtur
e
,
the
n
stir

until
it thickens. Remove the pan from the heat and set it aside in a safe place to cool. Add the
soursop
pulp
to
the
pan
and
mix
well,
then
transfer
it
to
a
shallow
freezer
container
an
d
pl
ac
e
i
t
i
n
th
e
refrigerato
r
fo
r
abou
t 3
hour
s
, beating it every 30 minutes to break down the ice. Remove it
a
t
leas
t
3
0
minute
s
befor
e
servin
g
s
o
tha
t
i
t
i
s
sof
t
enoug
h
t
o
scoo
p
.

BAKED
BANANAS FLAMBEES

4
large
ripe
bananas

3
teaspoon
s
o
f
ligh
t
rum

50
g
butt
e
r

75
g
sugar

½
teaspoo
n
ground
allspice

2
tablespoon
s
fresh
lime
or
lemon
juice

Set
the
oven
to
Gas
Mark
6,
(
200°
C
/
400°
F)
.
Pierce
the
unpeeled
bananas
with
a
fork
an
d
plac
e
the
m
o
n
a
bakin
g
shee
t
and
bake
them
in
the
oven
for
1
0
-
1
5
minute
s
o
r
until
the
y
ar
e
soft
,
then
leave
them
to
cool.
Once
cooled,
peel
the
skins.

War
m
th
e
ru
m
i
n
a
smal
l
fryin
g
pa
n
an
d
i
n
anothe
r
pa
n
mel
t
th
e
butte
r
the
n
ad
d
the
sugar
and
allspice
and
mix
well.
Coa
t
th
e
banana
s
wit
h
th
e
mixtur
e
an
d
plac
e
the
m
o
n
a serving
dish
and
spr
i
nkle them with a dash of lemon.

Remove
the
pan
with
the
rum
from
the
heat
then
using
great
care
ignite
the
rum

and
pour the flaming rum gently over the bananas
and
serve
immediately.

BANAN
A
BREAD

120
g
butter

50g
unsalted peanuts/ blanched almonds

25
g
ra
isins

225
g
plai
n
four

2
½
teaspoon
s
baking
powder

¼
teaspoo
n
freshly
ground
nutmeg

½
teaspoo
n
salt

2
large,
ripe
bananas

½
teaspoo
n
vanill
a
essence

75g
caster
sugar

1
egg

Heat
the
oven
to
Gas
Mark
4
(180°C/350°F
)
.
Us
e
15
g
o
f
th
e
butte
r
t
o
greas
e
a
medium
s
ized
brea
d
bakin
g
tin
.
Cho
p
th
e
nut
s
an
d
mi
x
the
m
wit
h
th
e
raisins
.
Sif
t
th
e
flour
,
baking
powder
,
nutmeg
,
an
d
sal
t
together
.
Pee
l
th
e
bananas
,
cho
p
the
n
mas
h
the
m
int
o
a
purée with
a
fork.
Add
the
vanilla
essence
then
cream
the
remaining
butter
with
sugar
in
a
large
mixin
g
bowl
.
Blen
d
i
n
th
e
egg
,
the
n
bea
t
i
n
th
e
flou
r
an
d
banan
a
mixture
s
alternativel
y
.
Bea
t
wel
l
unti
l
smooth
.
Ad
d
th
e
nu
t
an
d
raisi
n
mixtur
e
the
n
pou
r
th
e
content
s
int
o
the
prepared baking tin and bake it in the oven for approximately 60 mi
n
utes.

Remove
from
the
oven
and
place
the
tin
on
a
heatproof
surface
and
allow
it
to
cool for
5
minutes
or
longer,
then
turn
it
out
onto
a
wire
rack
to
cool
completely.

CASSAV
A
BISCUITS

450
g
cassava

100
g
butter

73g
caster
sugar

1
egg

150
g
fres
h
coconu
t
m
eat
,
quartered

225
g
plai
n
flour

1teaspoo
n
baking
powder

Set
the
oven
to
Gas
Mark
6,
(200°C
/
400°F).
Peel
the
cassava
and
grate
the
flesh
then
squeez
e
of
f
th
e
juic
e
and
place
the
pulp
to
one
side.
Cream
the
butter
and
sugar
together,
ad
d
th
e
egg
,
grate
d
cassav
a
an
d
coconu
t
an
d
mi
x
the
m
well.

Mix
the
flour
and
baking
powder
together
and
sift
onto
a
sheet
of
greas
e
-
proof
paper.
Turn
out
the
creamed
mixture
ont
o
th
e
grease
-
proof
paper
an
d
knead
.
W
hen
doug
h
i
s
stiff
,
knea
d
fo
r
a
furthe
r
2
-
3
minute
s
the
n
rol
l
ou
t
with
a
rolling
pin
to
a
thickness
o
f
2.5cm
.
Us
e
a
biscui
t
cutte
r
lightl
y
sprinkle
d
wit
h
flou
r
t
o
cu
t
ou
t
th
e
biscuits
,
the
n
place
eac
h
on
e
ont
o
a
bakin
g
tra
y
abou
t
2.5c
m
apart
.
Bak
e
the
m
fo
r
2
0
minute
s
o
r
unti
l
the
y
are
brown.

COCONUT
SUGAR CAKES

450
g
sugar

150ml
water

Red,
yellow, or green food colouring

225
g
fres
h
coconu
t
meat
,
grated

2
drops of almond essence

Boi
l
th
e
suga
r
i
n
a
mediu
m
size
d
pa
n
wit
h
th
e
wate
r
unti
l
th
e
suga
r
ha
s
dissolve
d
.
Ad
d
the
foo
d
colouring
,
coconut
,
an
d
almon
d
essence
,
st
i
rring
all
the
time
until
the
mixture
become
s
thick
.
Remov
e
th
e
pa
n
fro
m
th
e
hea
t
an
d
bea
t
th
e
mixtur
e
wit
h
a
whis
k
fo
r
a
few
minutes.
Prepare
a
sheet
of
grease
proof
paper
on
a
baking
tray.
Drop
spoonfuls
of
the mixture
onto
the
baking
sheet
then
leave
to
cool and harden, then serve.