Here’s a simple but delicious pholourie recipe, whenever i feel homesick, this is my go to snack 🙂
- 6 cups flour
- 2 cups split peas powder
- 2 packs yeast
- 2 tsps salt (or to taste)
- 2 tsps saffron powder
- 4 tsps minced bandania (or cilantro)
- 2 tsps minced garlic
- minced hot pepper (to taste)
- warm water
- vegetable or canola oil for frying
1. Mix the first 8 ingredients together and add the warm water until you get a semi firm dough
2.Then cup your hand and beat air into the dough
3. Let rest for 30 mins
4. Heat about 1 inch of oil over medium high heat
5. Drop rounded dough by the tbsp into oil and fry until golden
6. Serve with all your favorite condiments, tamarind sauce, mango chutney and pepper sauce.
TIP : Its much easier to use a small to medium cookie scoop to form the pholourie into round balls
If you love melt in your mouth butter cookies you need to try these! It’s a softer batter so you can pipe easily with it. This is one of my childhood faves ❤️❤️
Do yourself a favor and make a double batch, trust me 😂😋😋
- 9 oz butter at room temperature
- 3/4 cup powdered sugar
- 1 tsp vanilla extract
- 2 cups flour
- Rainbow sprinkles (optional)
- Preheat oven to 350 F, line baking sheets with parchment paper.
- Place butter in stand mixer (or you can use a hand mixer) and mix until creamy.
- Add sugar and vanilla extract and continue mixing for 12 mins until it becomes white and creamy.
- Using a spatula mix (sifted) flour into the mixture until completely combined.
- Put batter into a piping bag with a star tip (1/2″ to 1cm)
- Form cookies on the prepared sheets, sprinkle with rainbow sprinkles.
6. Bake for 12 mins or until the base turns light brown.
7. Let the cookies cool completely before serving.
Hey all! We experimented with crepes this morning because we’re getting bored with scrambled eggs. It was easy and pretty quick to throw together. I paired it with a fresh mixed berry compote and all was well at the breakfast table again 😂😋😋
1 cup flour
1 1/2 tbsps sugar
1/4 tsp coarse salt
3 tbsps butter (melted)
1 1/2 cups milk
1. Put all ingredients in a blender for about 30 secs until smooth and bubbles appear on top
2. Let the batter sit for about 15 mins, then warm a 12″ pan over medium/low heat.
3. Add a little butter to the pan and pour about 1/3 cup of batter into the pan and swirl till it reaches the edges
4. Cook for 2-3 mins then gently flip and cook for another minute.
5. Roll the crepe onto a plate and serve with your favorite toppings.
We had a lot of berries so we made a mixed berry compote.
My mini chef and I experimented with pumpkin muffins today and it was quick and super easy! They are moist and yummy, can’t wait to have another for breakfast!
8-ounces cream cheese, softened
1/4 cup granulated sugar
1/8 teaspoon vanilla
1 package spice cake mix
15-ounces canned pumpkin
Optional: confectioners sugar to sprinkle on top
1. Preheat oven to 350 degrees. Put muffin liners into pan.
2. Beat filling ingredients together until combined.
3. Beat muffin ingredients together until combined. (only use the mix and the pumpkin, nothing else) Batter will be thick.
4. Drop about 1 tablespoon of the batter into each muffin cup, spreading it to cover the bottom.
5. Drop in a level tablespoon of filling.
6. Cover with enough batter to fill the muffin cups full.
7. Bake at 350 degrees for 20-25 minutes
Makes 12 muffins
SOOOO… no dessert?! what to do? Chocolate cake in the microwave in less than five minutes and minimal clean up?!? What?!? YES PLEASE PASS IT OVER HERE!
I stumbled across this recipe from A Table for Two and I just had to try it as the chocolate cravings were stabbing me in head! You have to try this! Mix it up, add more stuff, I used chocolate and peanut butter chips!
- 1/4 cup AP flour
- 2 tbsp unsweetened cocoa powder
- 1/4 tsp baking powder
- 2 tbsp white sugar (I added an extra tsp)
- 1/8 tsp salt
- 1/4 cup + 1 tbsp milk
- 2 tbsp vegetable oil
- 1 tbsp hazelnut chocolate spread
- Mix dry ingredients together in a bowl
- Mix in oil and milk until batter is smooth with no lumps
- Pour into a microwave safe mug with enough space for the cake to rise without pouring over
- Drop chocolate spread or chips or whatever floats your boat in the middle, no need to push it down.
- Put a paper towel in the microwave and place mug on top of paper. Microwave on high for 70 seconds.
And that’s it folks! Warm, moist chocolate cake in under 5 mins! Your tummy will thank you! 😀
There will be no conversation, just go to your kitchen and make this. NOW!!!! Thank me later!
- 2 cans of crescent rolls (you can use biscuits too)
- Cheese (Whatever type you like, I used velveeta)
- 12oz or 16oz package of bacon, cooked
- flour for dusting (optional)
- jar of jalapenos
- Preheat your oven to 375 degrees. Spray a baking sheet with non-stick cooking spray or line your baking tray with parchment paper. Lightly flour your work surface if you don’t want any crescent roll stickage.
- Unroll one can of crescent rolls (or 1/2 can of biscuits) on your work surface. Using your hands or a rolling pin, press the seams together and lightly press & stretch a little into a nice rectangle. Add a layer of cheese (I like a pretty thick layer, & I use Velveeta because I love how it melts) & then add your layer of bacon and jalapenos. Unroll the remaining can of crescent rolls on top & press all the seems together both on top and all around.
- Using a pizza cutter or a knife (I prefer a pizza cutter) slice into squares. Place the entire thing on your baking sheet using a large spatula, working in batches if you need to. Lay all the squares right beside each other, just as they were before you sliced it. You want all the cut seams to be touching so that your cheese doesn’t leak out.
- Bake for 12-15 minutes, or until the top of the crescent rolls are lightly browned. Remove from the oven & cool on a wire rack for 3-5 minutes before digging in. The crescent squares will pull right apart. Serve & enjoy!
I’m bringing this appetizer to the Fiesta Friday #64, hosted by the Amazing A because they are so so so delicious! I know they’ll go fast! Thank you to the wonderful hosts!! ,Ginger & Bread and Safari Of The Mind.
Sometimes the best dishes have the fewest ingredients, and it’s certainly the case with this dish! After working all day in the cane fields, this is what my grandfather always wanted to eat. At first I despised that smoky fishy smell, but as I grew older *and was forced to eat it enough times*, I started to appreciate that smoky fish smell and the pungent long-lasting flavor.
Imagine my surprise when my 4 year old walked into the kitchen when I was cooking this and said ” MMMMMM what’s that deliciousssss smell?!?.” He has to be out of his little mind!
When I bake cookies, he says nothing, cakes, nothing, pies, nothing…smoked herring and he goes crazy! Maybe he has some of my Caribbean roots after all!
All you need for this dish is some left over rice, sliced onions, habanero pepper *if you’re feisty*, and some smoked herring that’s been soaked to remove some of the salt and chopped into little pieces.
Heat a little oil in your frying pan and saute onions, pepper and smoked herring. Toss in your rice and let it warm through. Easy peasy right?
Give it a try!