tag:blogger.com,1999:blog-20563285669383288342015-09-16T12:20:26.129-07:00Tati Miya's CookingAll resources to Cook Haitian food in a snap!Tatie Miyahttps://plus.google.com/112360439362153137056noreply@blogger.comBlogger31125tag:blogger.com,1999:blog-2056328566938328834.post-43810165951620484222015-07-10T03:14:00.000-07:002015-07-10T03:14:16.580-07:00Encyclopedia<h2 style="background: rgb(255, 255, 255); border: 0px; color: #c9bca1; font-family: Oswald, sans-serif; font-size: 24px; font-weight: 400; line-height: 30px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Kitchen Encyclopedia</h2><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="http://chasingdelicious.com/encyclopedia/#tag-a" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">A</a>&nbsp;|&nbsp;<a href="http://chasingdelicious.com/encyclopedia/#b-tag" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">B</a>&nbsp;|&nbsp;<a href="http://chasingdelicious.com/encyclopedia/#c-tag" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">C</a>&nbsp;|&nbsp;<a href="http://chasingdelicious.com/encyclopedia/#d-tag" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">D</a>&nbsp;|&nbsp;<a href="http://chasingdelicious.com/encyclopedia/#e-tag" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">E</a>&nbsp;|&nbsp;<a href="http://chasingdelicious.com/encyclopedia/#f-tag" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">F</a>&nbsp;|&nbsp;<a href="http://chasingdelicious.com/encyclopedia/#g-tag" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">G</a>&nbsp;|&nbsp;<a href="http://chasingdelicious.com/encyclopedia/#h-tag" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">H</a>&nbsp;|&nbsp;<a href="http://chasingdelicious.com/encyclopedia/#l-tag" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">L</a>&nbsp;|&nbsp;<a href="http://chasingdelicious.com/encyclopedia/#m-tag" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">M</a>&nbsp;|&nbsp;<a href="http://chasingdelicious.com/encyclopedia/#n-tag" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">N</a>&nbsp;|&nbsp;<a href="http://chasingdelicious.com/encyclopedia/#p-tag" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">P</a>&nbsp;|&nbsp;<a href="http://chasingdelicious.com/encyclopedia/#r-tag" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">R</a>&nbsp;|&nbsp;<a href="http://chasingdelicious.com/encyclopedia/#s-tag" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">S</a>&nbsp;|&nbsp;<a href="http://chasingdelicious.com/encyclopedia/#t-tag" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">T</a>&nbsp;|&nbsp;<a href="http://chasingdelicious.com/encyclopedia/#u-tag" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">U</a>&nbsp;|&nbsp;<a href="http://chasingdelicious.com/encyclopedia/#v-tag" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">V</a>&nbsp;|&nbsp;<a href="http://chasingdelicious.com/encyclopedia/#w-tag" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">W</a>&nbsp;|&nbsp;<a href="http://chasingdelicious.com/encyclopedia/#y-tag" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Y</a>&nbsp;|&nbsp;<a href="http://chasingdelicious.com/encyclopedia/#z-tag" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">Z</a></div><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></div><h2 style="background: rgb(255, 255, 255); border: 0px; color: #c9bca1; font-family: Oswald, sans-serif; font-size: 24px; font-weight: 400; line-height: 30px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="tag-a" style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>A</h2><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="all-purpose-flour" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>All-Purpose Flour</strong>&nbsp;– A blend of hard and soft wheat flours (such as bread and cake flour respectively) with a protein content of 9.5 to 11.5%. It is widely used in home kitchens as it can be used in numerous baked goods.</div><h2 style="background: rgb(255, 255, 255); border: 0px; color: #c9bca1; font-family: Oswald, sans-serif; font-size: 24px; font-weight: 400; line-height: 30px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="b-tag" style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>B</h2><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="bain-marie" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Bain-Marie</strong>&nbsp;– A double boiler used to slowly, evenly cook items over indirect heat to keep them from overcooking. This is as simple as placing a large metal or glass bowl over a pot of simmering water.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="bakers-percentage" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Baker’s Percentage</strong>&nbsp;–&nbsp;Baker’s Percentage is a formula for understanding the ratio of ingredients in a recipe, built around the amount of flour used.&nbsp;The amount of flour used in a recipe is always 100%.&nbsp;The rest of the ingredients are written as a percentage of the flour’s mass. So if a recipe contains 16 ounces flour and 8 ounces sugar, then the ratio is 100% flour, 50% sugar. Recipes using the Baker’s The total sum of the baker’s percentagse will always equal a number higher than 100%; that number is called the&nbsp;Formula&nbsp;Percentage. With Baker’s Percentage, each ingredient must be measured in the exact same way – I suggest weighing ingredients as it is the most precise.&nbsp;The Baker’s Percentage is a very precise method that is great for when you want to execute a recipe.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="baking-powder" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Baking Powder</strong>&nbsp;– A leavening agent for baking. It is made with baking soda, and an acid so it can be used in baked goods with neutral flavors. Baking powder also rises twice, once when mixed with moisture and once when baking, so you can delay baking with baking powder.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="baking-soda" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Baking Soda</strong>&nbsp;– A leavening agent made solely from sodium bicarbonate and thus requires an acid and moisture when baking to work. Baking soda also starts working as soon as it is mixed with a liquid so it is best to bake right away. Baking soda must be baked with an acid such as buttermilk, chocolate, citrus juice, brown sugar, honey or molasses.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="baking-sheet" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Baking Sheet</strong>&nbsp;– Baking sheets are used for baking and some in both shiny and dark varieties. Shiny pans will heat and brown foods evenly. Dark sheet pans absorb heat, causing the bottom of baked goods to darken and have a crisper crust.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="bittersweet-chocolate" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Bittersweet Chocolate</strong>&nbsp;– Bittersweet chocolate is processed with a small amount of sugar to produce a sharp chocolate flavor. Bittersweet chocolate contains approximately 70% chocolate liquor. I will frequently label bittersweet chocolate as 70% chocolate.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="blind-bake" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Blind Bake</strong>&nbsp;– The process used to bake a pie or tart shell before filling it. To keep the dough’s shape the dough is lined with parchment paper or foil then filled with weights (dry beans, pie weights, or other heat resistant items). Halfway through baking the beans and paper are removed to allow the crust to brown.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="bread-flour" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Bread Flour</strong>&nbsp;– Bread flour is a hard wheat flour with a protein content between 11 and 13%. It is best for products which require a good-quality gluten formation such as breads and rolls. It can be mixed with cake flour to create a custom all-purpose flour. Bread flour produces a chewy, firm bite.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="cold-butter" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Butter, cold</strong>&nbsp;– Cold butter is used in doughs and batters that require the butter to retain its shape without being blended completely into the flour. Keeping the butter in chunks and cold will cause it to steam during baking, creating pockets and giving a baked good a flaky texture.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="room-temp-butter" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Butter, room temperature</strong>&nbsp;Butter at room temperature is used in batters and doughs where the butter is evenly dispersed throughout the batter. To ensue the butter properly mixes it must be completely soft and at room temperature. Trying microwaving the butter 20 seconds at a lower power to soften it quickly.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="buttermilk" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Buttermilk</strong>&nbsp;– A sweet and tangy milk with a thick texture. You can substitute buttermilk with a vinegar-milk mixture. Mix 1 tablespoon vinegar or lemon juice into 1 cup of whole milk and let sit five minutes.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="brown-sugar" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Brown Sugar</strong>&nbsp;– Brown sugar comes in two varieties, light and dark. Both contain molasses (the part that makes the sugar brown); dark brown sugar has more molasses than light brown sugar.</div><h2 style="background: rgb(255, 255, 255); border: 0px; color: #c9bca1; font-family: Oswald, sans-serif; font-size: 24px; font-weight: 400; line-height: 30px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="c-tag" style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>C</h2><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="cake-flour" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Cake Flour</strong>&nbsp;– Cake flour is a soft bleached flour that has a protein content of 7 to 8%. It is typically used in cakes and biscuits. It can be mixed with bread flour to create a custom all purpose flour.Cake flour produces a soft, cakey bite.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="castor-sugar" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Castor Sugar</strong>&nbsp;– Castor sugar is a superfine sugar that is finer than granulated sugar and coarser than confectioner’s sugar. Castor sugar is used when you need a sugar to dissolve very quickly.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="chiffon" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Chiffon</strong>&nbsp;A method of baking a cake using whipped egg whites baking powder to incorporate air, making a spongey cake in between a pound cake and an angel food cake, similar to a sponge cake. Chiffon cake is typically made with vegetable oil to give it extra moistness.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="chocolate" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Chocolate</strong>&nbsp;– Chocolate comes in various forms for baking. Chocolate is determined by the amount of cocoa liquor in the bar, determined by a percentage. Milk chocolate (10%), Sweet (50%), Semisweet (60%), Bittersweet (70%) and pure chocolate (100%) allow for varying chocolate flavors in cooking and baking applications. Chocolate, like butter and flours, can greatly affect the flavor of your dish so care should be taken to use good chocolate. The chocolate should be rich in color without any grey or streaking and with a smooth surface. It should smell strong and chocolaty that is pleasant. Chocolate should snap when it is broken. Chocolate should taste creamy and smooth without being gritty, waxy, or greasy and the aftertaste should linger pleasantly. It is best to buy pure chocolate bars versus chocolate chips as the chips typically have additives to keep their shape, affecting the flavor.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="choux" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Choux</strong>&nbsp;– Choux is another name for pate a choux, a roux like dough used to make profiteroles, eclairs and other light, airy baked goods. Choux is piped into its shape and baked until it is golden brown and hollow inside.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="cocoa-powder" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Cocoa Powder</strong>&nbsp;– Cocoa powder is made from the cocoa that remains when cocoa butter is extracted from chocolate liquor. It is a drier (like flour it absorbs liquid) so when converting a recipe from vanilla to chocolate you should substitute equal weights flour with cocoa powder instead of just adding it.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="coffee" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Coffee</strong>&nbsp;– Among making this foodie hyper and happy, coffee has a similar profile to chocolate and is often used in baked goods to bring out the dominant chocolate flavor.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="confectioners-sugar" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Confectioners’ Sugar</strong>&nbsp;– Confectioners’ sugar or powdered sugar is sugar that has been ground into powder. It also contains cornstarch to absorb moisture and prevent clumping. It is used in making icings because it isn’t grainy.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="convection-oven" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Convection Oven</strong>&nbsp;– Convection ovens contain a fan that evenly spreads the heat in an oven. Because of this convection ovens cook quicker than conventional ovens. It is suggested to lower the temperature by 25° when using a convection oven. While I typically bake with a convection oven, all my recipes are tested in a conventional oven (or in my convection oven with that feature turned off). All my recipes on Chasing Delicious are made for conventional ovens. If you are using a convection oven lower the temperature 25°. I also suggest checking the item a minute or two before the expected finishing time.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="cornstarch" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Cornstarch</strong>&nbsp;– Cornstarch is a thickening agent that remains translucent when baked. It has twice the thickening power than flour. Cornstarch becomes its thickest at the boiling point and can sustain boiling for 30 seconds. Anything beyond this point will cause the cornstarch to breakdown. In addition to thickening, cornstarch can be used in baked goods as a replacement for flour to create a very tender, fine-textured baked good; avoid all of the flour unless a recipe calls for it.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="cream" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Creaming Method</strong>&nbsp;– To cream means to beat fat and sugar together until the mixture is smooth and creamy, typically light and fluffy. The color will lighten and the mixture will expand slightly. Eggs are then added one and the liquids are added alternately with the dry ingredients. Creaming is used for cakes, cookies and sometimes muffins and quickbreads.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="crumb" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Crumb</strong>&nbsp;– Crumb is used to describe the interior of cakes and breads. High moisture breads like focaccia have a large crumb structure where as a pound cake has a dense crumb.</div><h2 style="background: rgb(255, 255, 255); border: 0px; color: #c9bca1; font-family: Oswald, sans-serif; font-size: 24px; font-weight: 400; line-height: 30px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="d-tag" style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>D</h2><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="double-boiler" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Double Boiler</strong>&nbsp;– See&nbsp;<a href="http://chasingdelicious.com/encyclopedia/#bain-marie" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; text-decoration: none; vertical-align: baseline;">bain-marie</a><br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="dredge" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Dredge</strong>&nbsp;– To dredge something means to coat a product in flour, cornmeal or crumbs before frying or sauteing. A product can also be dredged in a liquid such as an egg mixture or both.</div><h2 style="background: rgb(255, 255, 255); border: 0px; color: #c9bca1; font-family: Oswald, sans-serif; font-size: 24px; font-weight: 400; line-height: 30px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="e-tag" style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>E</h2><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="egg-wash" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Egg Wash</strong>&nbsp;An egg wash is a mixture of either whole egg, egg yolk, egg white or egg and a little water or milk. It is used to enrich browning, add shine and or act as a moisture barrier. When baking above 400°F you’ll want to avoid using yolk in the egg wash as it can over brown.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="emulsifier" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Emulsifier/Emulsion</strong>&nbsp;– An emulsifier is an additive used to achieve a permanent uniform suspension of two liquids (egg yolks typically act as an emulsifier). An emulsion is a uniform mixture of two unmixable liquids (think oil and water). A temporary emulsifier will only stay suspended for a limited period of time (like a vinaigrette) or permanently via using an egg yolk as an emulsifier (like mayonnaise).</div><h2 style="background: rgb(255, 255, 255); border: 0px; color: #c9bca1; font-family: Oswald, sans-serif; font-size: 24px; font-weight: 400; line-height: 30px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="f-tag" style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>F</h2><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="fermentation" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Fermentation</strong>&nbsp;This is the process in which yeast breaks down the sugars and coverts it into alcohol and carbon dioxide. This is the most important stage in the formation of bread because it provides leavening and flavor.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="flaxseed" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Flaxseed</strong>&nbsp;Flaxseed is a small nutritious seed, containing lots of dietary fiber, lignans, nutrients and omega-3 fatty acids. The body cannot process whole flaxseed so you’ll want to be sure to not to use whole flaxseed. If you can’t find broken or ground flaxseed – or if you only have whole flaxseed – you can place the seeds in the blender or food processor and process until they begin to break up. Also, once flaxseed is broken it goes rancid very quickly, so only grind only what you need when you need it. Ground flaxseed mixed with a liquid forms a gelatinous mixture that may be substituted for eggs in baked goods – though it will not provide the same leavening ability.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="fold" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Fold</strong>&nbsp;To gently (keyword here) combine light airy ingredients into heavier ingredients with the purpose of loosing as little air as possible. The best tool here is a spatula. The best method to fold is to slide the spatula through the mixture in the center of the bowl, along the bottom and up the side keeping the thinnest side of the spatula moving though the mixture, rotating the bowl a little each time you move the spatula through the mixture.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="fry" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Fry</strong>&nbsp;– To cook food in hot fat using a shallow frying pan. Deep frying requires a deep pot. To ensure your pot and the fat is hot enough, the food should sizzle once it hits the pan. If the product does not sizzle, the pan is not hot enough.</div><h2 style="background: rgb(255, 255, 255); border: 0px; color: #c9bca1; font-family: Oswald, sans-serif; font-size: 24px; font-weight: 400; line-height: 30px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="g-tag" style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>G</h2><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="graham-flour" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Graham Flour</strong>&nbsp;Graham flour is like whole wheat flour in which the bran, germ and endosperm are used. Graham flour has a coarse texture and a delicious wheat taste. It is the flour used in graham crackers and can be used in breads, cookies and other baked goods.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="griddle" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Griddle</strong>&nbsp;– Griddles are large flat surfaces used to cook products with little or no fat. Griddles are perfect for pancakes, grilled cheese sandwiches and eggs.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="grill" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Grill</strong>&nbsp;Grills are the reason the summer was invented. I think you probably know what to do with them.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="ground-nuts" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Ground Nuts</strong>&nbsp;Ground nuts, like pecans, walnuts, almonds, cashews and more make an excellent replacement for a portion of a recipe’s flour when you’re looking for a nutty, earthy flavor and texture. If you can’t find preground nuts you can easily make them yourself by tossing nuts of your choice into a food processor. Pulse until they are chopped into as fine of a mixture as you can get without letting the mixture begin to cake. Also be careful not to mix too long or you’ll end up with nut butter.</div><h2 style="background: rgb(255, 255, 255); border: 0px; color: #c9bca1; font-family: Oswald, sans-serif; font-size: 24px; font-weight: 400; line-height: 30px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="h-tag" style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>H</h2><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="half-and-half" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Half and Half</strong>&nbsp;– Half and half, that magic stuff so many of us put in our coffee, is an equal mixture of cream and milk and is used in a lot of baking and ice creams. If you’re out of half and half just mix equal parts cream and milk together.</div><h2 style="background: rgb(255, 255, 255); border: 0px; color: #c9bca1; font-family: Oswald, sans-serif; font-size: 24px; font-weight: 400; line-height: 30px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="l-tag" style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>L</h2><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="lard" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Lard</strong>&nbsp;– Lard is a key ingredient in making a flaky pie crust and I use it in my pie crust recipe along with butter. It is rendered from pork fat and thus is not only not vegan, but it is not vegetarian. When buying lard look for a high quality, leaf lard that way it will not taste like pork.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="leavening-agent" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Leavening Agent</strong>– Any substance that raises or lightens a dough or batter by incorporating air, steam or gas. This can include yeast, baking powder or baking soda or steam which can come from numerous sources. This item is key in successful baking and understand how a particular leavening agent works can be a valuable tool.</div><h2 style="background: rgb(255, 255, 255); border: 0px; color: #c9bca1; font-family: Oswald, sans-serif; font-size: 24px; font-weight: 400; line-height: 30px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="m-tag" style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>M</h2><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="macerate" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Macerate</strong>&nbsp;– Macerate means to soak a product, typically fruit or vegetables, in a flavored liquid to soften and infuse it with flavor. Macerate also means to place a product in sugar or salt to draw flavor out. Alcohol, herbs, zest and other items can be added.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="marinate" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Marinate</strong>&nbsp;– To soak a food item, typically meats, in a liquid for the purpose of infusing the flavor of the marinade. Marinating can also soften and tenderize meat.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="mince" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Mince</strong>&nbsp;– To very finely chop something.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="mixer" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Mixer</strong>&nbsp;– There are numerous types of mixers available. Most home cooks will have either a stand mixer or hand mixer. I use a stand mixer (KitchenAid Professional 600 with a 6qt bowl) for most of my mixing as it makes easy work of whipping egg whites or cream, creaming butter and eggs, mixing heavy batters and kneading dough. While a mixer is not necessary it can often make baking and cooking a much simpler process. Every technique can be done by hand (I use to whip egg whites and cream to stiff peaks by hand before I got my stand mixer) but will take much more time and can result in very sore arms. Hand mixers work well for creaming, whipping and mixing but will not be able to knead doughs.You also have to stand over the bowl with a hand mixer where as with a stand mixer you can leave it to do it’s job while you tend to other tasks.</div><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="mixer-attachments" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Mixer Attachments</strong>&nbsp;– Most mixers will come with three types of attachments, a dough hook, paddle and whisk or whip.</div><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Dough Hook</strong>&nbsp;– The dough hook will look like a J, hook or spiral and is used for mixing and kneading bread doughs, which are significantly tougher than most batters.</div><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Paddle</strong>&nbsp;– The paddle is a flat frame with various spokes running through the paddle-shaped frame. Paddles are used to cream ingredients and mix batters. The paddle should be used when you want to avoid incorporating air into a batter, though at high speed the paddle can still add air. The paddle will be the most used attachment and should be your go to tool incase you are unsure which to use.</div><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Whip/Whisk</strong>&nbsp;– The whip or whisk is just that, a large whisk-like object used to whip air into ingredients. The whisk can be used at very high speeds to whip egg whites or cream and at high speeds to incorporate air into batters. They are a bitch to clean.</div><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="mixing-speeds" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Mixing Speeds</strong>&nbsp;Mixing speed vary depending on your manufacturer but this can be used as a basic guideline for what speeds you use when mixing different materials. The numbers in parenthesis included are for KitchenAid stand mixers. The italicized term will be the term I use in my recipe to direct you to a specific mixing speed.</div><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px 0px 0px 30px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Very Low (Stir/1)</strong>&nbsp;–&nbsp;<em style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Stir/Gently Mix&nbsp;</em>– For slow stirring, combining, mushing and mixing. Use this speed when adding dry ingredients to keep from turning your kitchen into a cloud of dust.</div><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px 0px 0px 30px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Low (2/3)</strong>&nbsp;–&nbsp;<em style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Slowly Mix</em>&nbsp;– For slow mixing and kneading doughs. Use this speed when mixing heavy batters or candies and when kneading yeast doughs.</div><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px 0px 0px 30px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Low-Medium(4/5)</strong>&nbsp;–&nbsp;<em style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Mix/Beat</em>&nbsp;– For mixing semi-heavy batters. You can use this speed for mixing cookies, cake batters and other batters.</div><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px 0px 0px 30px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Medium (6)</strong>&nbsp;–&nbsp;<em style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Beat/Cream</em>&nbsp;– For medium fast beating and creaming. Use to cream butter and sugar together, or mixing other batters that need to be completely incorporated/blended.</div><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px 0px 0px 30px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Medium-Fast (7)</strong>&nbsp;–&nbsp;<em style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Beat Fast</em>&nbsp;– For fast beating. Use this for lighter batters or trouble batters that are inclined not to mix.</div><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px 0px 0px 30px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Fast (8/9)</strong>&nbsp;–&nbsp;<em style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Whip</em>&nbsp;– Use this speed to whip cream, egg whites and other products in which air needs to be incorporated.</div><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px 0px 0px 30px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Very Fast (9/10)</strong>&nbsp;–&nbsp;<em style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Whip Fast</em>&nbsp;– Use this speed to whip small amounts of cream or eggs. I typically whip eggs and cream, no matter the amount, at this speed as it brings materials to a soft of stiff peak very quick. Watch carefully though as you can over whip egg whites quickly at this speed.</div><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="mixing-methods" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Mixing Methods</strong></div><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px 0px 0px 30px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Angel food</strong>: Egg whites and sugar are whipped to soft peeks and then the dry ingredients (sifted together). The angel food method is used for angel food cake.</div><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px 0px 0px 30px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Biscuit</strong>: Fat is cut into the dry ingredients (sifted together) and the liquid is then added slowly and mixed until just combined. The biscuit method is used for biscuits, scones, and pie dough.</div><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px 0px 0px 30px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Chiffon</strong>: Egg yolks, oil and some sugar are combined; dry ingredients (sifted together) are mixed into the yolk mixture; egg whites are whipped to soft peaks with the remaining sugar and then folded into the mixture. Chiffon method is used for chiffon cakes</div><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px 0px 0px 30px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Creaming</strong>: To cream means to beat fat and sugar together until the mixture is smooth and creamy, typically light and fluffy. The color will lighten and the mixture will expand slightly. Eggs are then added one and the liquids are added alternately with the dry ingredients (sifted together). Creaming is used for cakes, cookies and sometimes muffins and quickbreads.</div><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px 0px 0px 30px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">One-Stage</strong>: All of the ingredients are added in one step.</div><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px 0px 0px 30px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Sponge (cakes/cookies)</strong>: Whole eggs or egg yolks are mixed and warmed with the sugar to the ribbon stage. The sifted dry ingredients are then folded in. Egg whites are whipped and folded in as well. Sometimes melted butter is folded in, in the end. The Sponge method is used for sponge cake, genoise, and ladyfingers.</div><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px 0px 0px 30px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Sponge (bread/yeast doughs)</strong>: A sponge is made with most or all of the liquid, some flour and yeast and left to ferment before being added into the dough. The rest of the ingredients are then added and kneaded together to form a bread dough.The sponge method for breads is used for most breads as it yields the best flavor.</div><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px 0px 0px 30px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Straight dough</strong>: All ingredients are added at once and kneaded together until smooth. The straight dough method is used for some doughs.</div><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px 0px 0px 30px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Two-Stage</strong>: The fat is cut into the dry ingredients (sifted together). The liquids are then added in two stages with the eggs and sugar being added in the second stage. The mixture is then whipped for aeration. The two-stage method is used for high-ration cakes such as the pound cake.</div><h2 style="background: rgb(255, 255, 255); border: 0px; color: #c9bca1; font-family: Oswald, sans-serif; font-size: 24px; font-weight: 400; line-height: 30px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="n-tag" style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>N</h2><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="nonfat" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Nonfat</strong>&nbsp;– The grossest thing a foodie can read. Avoid these products at all cost!<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="nutmeg" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Nutmeg</strong>&nbsp;– Nutmeg is a seed that comes from a tropical pine tree and is used as a spice. It can be purchased whole or ground though whole nutmeg has a far superior flavor when ground as needed. I suggest only buying whole nutmeg.</div><h2 style="background: rgb(255, 255, 255); border: 0px; color: #c9bca1; font-family: Oswald, sans-serif; font-size: 24px; font-weight: 400; line-height: 30px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="p-tag" style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>P</h2><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="parchment" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Parchment Paper</strong>&nbsp;– You will see this word in nearly every baking recipe. Parchment paper is a nonstick paper used to line baking pans. Parchment paper not only makes baking on stick and nonstick surfaces easier but it makes clean up a cinch–often you can just put the pan back in its home w/o cleaning. I keep 4 rolls of the stuff in my kitchen at any given time. Baking paper and parchment paper can be interchanged in meaning and use.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="pastry-bag" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Pastry Bag</strong>&nbsp;– A pastry bag is typically a handheld cone made of parchment paper with a small opening and often a piping tip at the bottom used to pipe icing, batters and other items onto surfaces. Pastry bags can also be purchased in multi-use canvas, nylon or plastic.</div><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;">Trick: Take a large freezer bag and cut a tiny hole in one corner (about 1/2 the size of the piping tip you plan to use. Force the tip into the hole until it is taught. Fill the bag with the product you plan to pipe and pipe away. This is much easier than making them from parchment paper and much cheaper than buying more expensive multi-use bags.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="pectin" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Pectin</strong>&nbsp;– Pectin is a natural gelling agent present in some fruits. It is used in making jams. You can either buy pectin or use the pectin already present in the fruit you are jamming. Fruits high in pectin are apples, blueberries, lemons, limes, plums and cranberries. This fruit can be jammed with little or no addition of pectin. Fruits low in pectin are cherries, strawberries, pineapple, peaches, nectarines, figs and grapes. Pectin, when mixed with acid and high amounts of sugar produces a clear jell and give jam, jelly, and preserves it’s distinctive texture.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="pie-weight" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Pie Weight</strong>&nbsp;– Pie Weights are used in blind baking to keep a pie or tart shell in place and help hold it’s shape. They are typically ceramic or metal pellets and incredibly overpriced. Buy a bag of dry beans and use them instead; they will cost 1/20th what traditional pie-weights cost and serve the same purpose.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="poach" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Poach</strong>&nbsp;– Poaching is to cook food gently in a simmering liquid. Fruit is often poached in syrup with other ingredients to infuse flavor. Be careful to avoid boiling.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="proofing" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Proofing</strong>&nbsp;– Proofing is the final fermentation or rising period in baking bread. This is done after shaping the bread just before baking. Whereas in rising the dough should rise to twice its initial volume, the dough should rise to just under twice it’s volume (about 85%) in proofing period to account for extra rising in the oven. It is best to proof dough at 80 degrees.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="puree" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Puree</strong>&nbsp;– To grind or mash food until it is completely smooth in a food processor, blender or with an immersion blender.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="pumpkin-puree" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Pumpkin Puree</strong>&nbsp;– Pumpkin puree can be bought in the can or made from scratch. I always suggest making pumpkin puree from scratch. To do this I suggest buying a pie pumpkin- they are much smaller than the jack-o-lantern variety and have a fuller, sweeter flavor. To make the puree, cut the pie pumpkin in half and scoop out all the seeds and stringy stuff. Remove the stem and place the halves cut side down on a baking sheet. Place the sheet in an oven preheated at 375°F and roast for 35 to 45 minutes or until a toothpick easily pierces the skin. Juices will begin to run form the pumpkin and portions may sag. Scoop the meat from the skin and place in a food processor or blender and blend until smooth. Store extra in the refrigerator.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="pumpkin-seeds" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Pumpkin Seeds, Roasted</strong>&nbsp;– Pumpkin seeds can be eaten with or without the shell and are a good source of protein, iron, zinc, magnese, magnesium, phosphorus, copper and potassium. To roast pumpkin seeds, remove them from the pumpkin taking care to remove all the pumpkin bits. Rinse the seeds under water then dry. Place the seeds on a lightly oiled baking sheet – sprinkle with salt if you wish – and bake in an oven at 325°F for 20 to 25 minutes until they begin to brown just slightly.</div><h2 style="background: rgb(255, 255, 255); border: 0px; color: #c9bca1; font-family: Oswald, sans-serif; font-size: 24px; font-weight: 400; line-height: 30px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="r-tag" style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>R</h2><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="ribbon-stage" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Ribbon Stage</strong>&nbsp;– A term referring to the thickness of a whipped/cooked batter (typically with eggs). When the batter is lifted it should fall in ribbons or smooth sheets that will hold their shape momentarily before falling into the batter.</div><h2 style="background: rgb(255, 255, 255); border: 0px; color: #c9bca1; font-family: Oswald, sans-serif; font-size: 24px; font-weight: 400; line-height: 30px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="s-tag" style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>S</h2><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="saute" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Saute</strong>&nbsp;– To cook a food item quickly, over direct hot heat (medium to medium high) with a small amount of oil or fat in the pan. An item should sizzle when it is placed in the pan otherwise the pan is not hot enough. Before adding things like onion or chopped vegies try adding one to see if it makes that sizzling sound. If not wait until it gets hotter. If using butter it should begin to bubble before you add anything but beware as butter and olive oils can begin to burn at this temperature.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="scale" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Scale</strong>&nbsp;– A scale is the most important tool you can use in baking. You’ve probably heard that baking is a science and because of that a scale is the best way to ensure you are using the right amount of ingredients you should weigh them, not use volumetric measurements.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="semolina" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Semolina Flour</strong>&nbsp;– Semolina four is a coarsely ground durum wheat with a slightly yellow appearance. Semolina flour is used in pasta and sometimes breads, and italian puddings. I typically only use semolina flour when I make pasta from scratch.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="set" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Set</strong>&nbsp;– A term used for the torturous process when you have to wait for a gelatin-based dessert to firm up. This step can never be skipped unfortunately.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="sift" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Sift</strong>&nbsp;– Sifting is the process of running a product through a sieve of some sort to aerate products and break up clumps. I have a bad habit of skipping this step and this is one of those times when I suggest to do as I say and not as I do.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="simmer" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Simmer</strong>&nbsp;– To cook food gently in a liquid below the boiling point. A simmer can range from a very slow simmer where bubbles only break the surface every minute or so (best for stocks and some soups) to a faster simmer where small bubbles break the surface constantly, but slowly unlike a boil.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="smoke-point" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Smoke Point</strong>&nbsp;– The point at which a fat or oil breaks down and begins to smoke. If you oil or fat is smoking in a pan the heat is too high. This will begin to negatively affect the flavor. Fats like butter and oils like olive oil have low smoke points are are not best for high-heat applications. Oils like peanut, corn and safflower oils have a high smoke point and are better suited for high heat applications.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="sous-chef" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Sous Chef</strong>&nbsp;– The unlucky non-foodie who is closest to you while cooking that get’s wrangled in to helping you with all the extra, typically menial skills such as chopping, stirring, grabbing bowls and fetching ingredients.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="sponge" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Sponge</strong>&nbsp;– A pre-ferment mixture in bread baking that is a loose mixture of most or all of the liquid, yeast and a small portion of the dry ingredients. This mixture ferments anywhere from an hour to a few hours before the rest of the dough is mixed together. This stage is vital for adding extra flavor.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="steep" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Steep</strong>&nbsp;– To soak dry ingredients in a liquid until the flavor is infused. Typically the liquid is brought to a simmer and then removed from the heat. Boiling liquids can result in harsh flavors.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="sweat" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Sweat</strong>&nbsp;– To cook items, typically vegetables, in a small amount of fat over low heat in a covered pot or pan. Sweating pulls out the flavors of the vegetables and keeps them from browning. Sweating is used for some soups, stews, braises or other cooking methods.</div><h2 style="background: rgb(255, 255, 255); border: 0px; color: #c9bca1; font-family: Oswald, sans-serif; font-size: 24px; font-weight: 400; line-height: 30px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="t-tag" style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>T</h2><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="temper" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Temper</strong>&nbsp;– Temper is a process of heating eggs without cooking them typically by very slowly introducing a hot liquid in cold/room temp. eggs as they are being mixed or whipped at high speeds. The liquid is typically just below the simmering point and is added a few drops at a time initially then slowly increased to a slow steady stream while mixing the egg mixture constantly. Only 1/3 of the hot liquid needs to be added to the eggs before the egg mixture can be added back to the liquid. This process is where having a stand mixer of extra hand comes in handy.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="tomatoes" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Tomatoes:</strong>Tomatoes come in all shapes (well mostly one shape), sizes and colors. While numerous attributes can affect flavor, different color tomatoes typically have different flavor profiles. Yellow tomatoes, while sweet and flavorful like a red tomato, are far less acidic and more mellow than the standard red. Orange is similar to yellow tomatoes though will contain a little more of the bold acidic tomato flavor. Some heirlooms and dark red tomatoes will be stronger and bolder than the typical red.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="true-percentage" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>True Percentage:</strong>True Percentage is a formula used to understand the ratio of ingredients in a recipe, where the total sum of each ingredient equals 100%. To build this formula you have to know the weight of each ingredient, not just the weight of the flour. &nbsp;This technique is great for visualizing the amount of ingredients that makes up a recipe and for comparing it to other ratios to see what kind of effect particular ingredients has.</div><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></div><h2 style="background: rgb(255, 255, 255); border: 0px; color: #c9bca1; font-family: Oswald, sans-serif; font-size: 24px; font-weight: 400; line-height: 30px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="u-tag" style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>U</h2><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="unsalted-butter" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Unsalted Butter</strong>&nbsp;– The only butter you should ever use in baking. You want to make sure you are in complete control of all the contents in a baked good including the salt content. Using salted butter can throw off a recipe’s taste. I typically have 5 pounds of unsalted butter and maybe 1/2 a pound of salted butter in my fridge at any given time.</div><h2 style="background: rgb(255, 255, 255); border: 0px; color: #c9bca1; font-family: Oswald, sans-serif; font-size: 24px; font-weight: 400; line-height: 30px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="v-tag" style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>V</h2><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="vanilla-extract" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Vanilla Extract</strong>&nbsp;– This may be the most used ingredient in baking. Its sole purpose is for flavor. This is one ingredient where you shouldn’t skimp and never, ever buy imitation extract. I suggest buying a brand like Nielsen-Massey Vanillas.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="vanilla-beans" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Vanilla Beans</strong>&nbsp;– Vanilla Beans are the best way you can flavor a dish when looking for a vanilla flavor. Unfortunately they can only be used easily in recipes with a significant amount of liquid–they are perfect for ice creams, custards and cremes. After flavoring a dish with a vanilla bean you can use the spent pod to create vanilla sugar:&nbsp;Rinse it and let it dry completely. Then place it in an airtight container with a few cups of sugar. Agitate daily and within a week or two you will have vanilla sugar. The smaller the ratio between sugar to vanilla bean(s), the stronger the vanilla flavor in the sugar.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="vanilla-paste" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Vanilla Bean Paste</strong>&nbsp;– Vanilla bean paste, like extract, is used to flavor a dish. It also adds the black seeds commonly associated with using a whole vanilla bean. Equal amounts vanilla bean paste can be substituted for vanilla extract. Again, don’t skimp on this product and never buy imitation.<strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><br /></strong></div><h2 style="background: rgb(255, 255, 255); border: 0px; color: #c9bca1; font-family: Oswald, sans-serif; font-size: 24px; font-weight: 400; line-height: 30px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="w-tag" style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>W</h2><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="water-bath" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Water Bath</strong>&nbsp;– A container that holds water around another dish containing a baked item. A water bath ensures even baking and helps prevent overcooking. Water should typically be filled to half way up the baking dish unless otherwise specified in a recipe.<br /><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="whole-wheat-pastry-flour" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Whole Wheat Pastry Flour</strong>&nbsp;– Whole wheat pastry flour is whole ground flour ground from soft white wheat. You can substitute it with all purpose white flour or a mix of all purpose and whole wheat flour – avoid substituting all whole wheat flour as it could inhibit the baked good’s ability to rise.</div><h2 style="background: rgb(255, 255, 255); border: 0px; color: #c9bca1; font-family: Oswald, sans-serif; font-size: 24px; font-weight: 400; line-height: 30px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="y-tag" style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Y</h2><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="yeast" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Yeast</strong>&nbsp;– A living organism responsible for the beautiful world that is bread. Yeast is finicky and the biggest reason for bread baking gone awry. Below 40°F and the yeast is dormant; above 145°F and the yeast dies. Between those temperatures is an even small window where yeast will grow and multiply, the step necessary for dough to rise. Yeast, and the dough it is in, must be between 85° and 95°F to grow properly. Yeast also needs sugar to grow (it breaks down sugar and starches into alcohol and Carbon dioxide). Yeast can be retarded or killed by salt though so it is important not to let yeast come in direct contact with salt.</div><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;">There are several types of yeast available but I always use Active Dry because it is easy to find and easy to use. All my recipes will call for Active Dry yeast. Active dry yeast must be dissolved in warm (105° to 115°F) water to rehydrate it before mixing it into the dough.</div><h2 style="background: rgb(255, 255, 255); border: 0px; color: #c9bca1; font-family: Oswald, sans-serif; font-size: 24px; font-weight: 400; line-height: 30px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="z-tag" style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Z</h2><div style="background: rgb(255, 255, 255); border: 0px; color: #929292; font-family: 'Open Sans', sans-serif; font-size: 13px; line-height: 22px; outline: 0px; padding: 0px; vertical-align: baseline;"><strong style="background: transparent; border: 0px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"><a href="https://www.blogger.com/null" name="zest" style="background: transparent; border: 0px; color: #c9bca1; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;"></a>Zest</strong>&nbsp;– The colored outer skin of the rind of a citrus fruit. It can be removed with a zester or grater. Care should be taken only to use the colored part and not the white part underneath as it is very bitter and can adversely affect the flavor of your dish.</div>Tatie Miyahttps://plus.google.com/112360439362153137056noreply@blogger.com0tag:blogger.com,1999:blog-2056328566938328834.post-73237558743085855392015-07-09T00:00:00.000-07:002015-07-09T04:44:41.317-07:00HOME<div dir="ltr" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div dir="ltr" style="text-align: center;" trbidi="on"><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3NHwFSdI6jw/Uyis9OT0adI/AAAAAAAAATo/ytweGk4YOog/s1600/5d0909030e5571e68827bbc285c99e4b.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="215" src="http://4.bp.blogspot.com/-3NHwFSdI6jw/Uyis9OT0adI/AAAAAAAAATo/ytweGk4YOog/s1600/5d0909030e5571e68827bbc285c99e4b.jpg" width="320" /></a></div><br /><span style="font-family: inherit; text-align: left;">Welcome!</span><br /><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="font-family: inherit;">To Tati Miya's Cooking, our Haitian cuisine blog.&nbsp; This site is all about Haitian food, Haitian recipes, culinary culture and ressources as it pertains to learning&nbsp;how to cook Haitian food, lifestyle, entertainment and accessing ressources available in the United States, Haiti and the rest of the world about Haitian food and culture.</span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><span style="font-family: inherit; text-align: justify;">Haiti is one of the two countries in Latin-America which does not speak Spanish.&nbsp; Just like Brazil, Haitian cuisine is a land of culinary delights it is as rich and diverse as its people and history.&nbsp; Although the basics are the same but the cooking styles varies from one region to the next to offer their own distinct flavor.&nbsp; For example, the northern region adds cashew nuts in its cooking while the southern region adds coconut milk and the central region dry fish predominate.&nbsp; Haitian cuisine is a mixture of African, Native Indians, French and Spanish which enables it to have&nbsp; a unique flavor and aromas while maintaining known flavors</span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><object class="BLOGGER-youtube-video" classid="clsid:D27CDB6E-AE6D-11cf-96B8-444553540000" codebase="http://download.macromedia.com/pub/shockwave/cabs/flash/swflash.cab#version=6,0,40,0" data-thumbnail-src="https://ytimg.googleusercontent.com/vi/UlNF9w2nIrk/0.jpg" height="266" width="320"><param name="movie" value="https://youtube.googleapis.com/v/UlNF9w2nIrk&source=uds" /><param name="bgcolor" value="#FFFFFF" /><param name="allowFullScreen" value="true" /><embed width="520" height="305" src="https://youtube.googleapis.com/v/UlNF9w2nIrk&source=uds" type="application/x-shockwave-flash" allowfullscreen="true"></embed></object><br /><span style="font-family: inherit;"><br /></span></div><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Pii1VzIqWyk/Uyi7q8jbp6I/AAAAAAAAAUI/1qRYTc-08Rk/s1600/slider-01a.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="173" src="http://4.bp.blogspot.com/-Pii1VzIqWyk/Uyi7q8jbp6I/AAAAAAAAAUI/1qRYTc-08Rk/s1600/slider-01a.png" width="200" /></a></div><div style="text-align: justify;"><span style="font-family: inherit;">Giving the bounty of the New World, Haitian cooking is composed of exotic fruit, vegetables, tubers and roots such as yam, sweet potato, chayote; Spices and herbs are use carefully. Therefore, Haitian food is not hot to the tongue. Savory dishes ranges from Akasan a porridge made out of corn and Kasav that we have inheritated from the first natives; Tyaka a stew that resemble Cachupa from Cape Verde, Tom-tom like West African Foutou, Riz a Djon Djon a black rice blacken by dried mushroom which is much like Paella Negra from Spain to mouth watering gratins from our French legacy. However, dessert is almost entirely French to the exception of a few that are typical to the Latin American Caribbean cuisine. We welcome you to explore our site and hope that you'll be able to cook a Haitian meal for your family in a short span of time. No meal is done without a good choice of music, please browse the selection of classical and modern Haitian music that we have selected for you and enjoy a well deserved Haitian meal.</span></div><span style="font-family: inherit; text-align: justify;"><br /></span><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lDpM7H9inTE/UyjA6YJVgYI/AAAAAAAAAUY/TSeDhhvcKrQ/s1600/lobsterplaterad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="268" src="http://3.bp.blogspot.com/-lDpM7H9inTE/UyjA6YJVgYI/AAAAAAAAAUY/TSeDhhvcKrQ/s1600/lobsterplaterad.jpg" width="400" /></a></div><br /><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><a href="https://lh5.googleusercontent.com/-7cDg-bxBx_A/TYPtDxWSPpI/AAAAAAAAAMs/Nb0sfV3f7rc/s1600/haitimap.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" r6="true" src="http://lh5.googleusercontent.com/-7cDg-bxBx_A/TYPtDxWSPpI/AAAAAAAAAMs/Nb0sfV3f7rc/s1600/haitimap.jpg" /></a><span style="color: #0b5394; font-family: Calibri; font-size: large;"><strong></strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="color: #0b5394; font-family: Calibri; font-size: large;"><strong>Haiti today</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br /></div><span style="font-family: Calibri;"></span><br /><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="font-family: inherit;">Today when one talks about Haiti they associate the country with poverty and hunger.<span style="mso-spacerun: yes;">&nbsp; </span>It creates a level of discomfort to even almost being a taboo subject to discuss Haitian cuisine for, it is almost believe that Haitians as they are daily grappling with hunger they are just scrapping by to survive and hence almost has no culinary culture.<span style="mso-spacerun: yes;">&nbsp; </span>As true as it is that Haiti is experiencing socio-economic problems it does not discount the fact that food culture is as alive and important to Haitians as to a Brazilian living in a favela of Rio de Janeiro, someone living in the ghetto of Spanish town, Jamaica or the Dominican Republic.<span style="mso-spacerun: yes;">&nbsp; </span>Good eats is appreciated everywhere.<span style="mso-spacerun: yes;">&nbsp; </span>Truth to be told is that, Haitians celebrate food and take pride in their culinary culture.<span style="mso-spacerun: yes;">&nbsp; </span>From the elite to the modest home that one enters, as soon as one penetrates a Haitian home you are offered something to eat or drink.<span style="mso-spacerun: yes;">&nbsp; </span>It is believe throughout Haiti that one has to always cook extra as one never know who is going to come by while dinner is being served.<span style="mso-spacerun: yes;">&nbsp; </span>Food is always shared; plates are always crossing the gate line from one neighbor to the next.<span style="mso-spacerun: yes;">&nbsp; </span>It is never too meager to share even when it consist of only a plate of cornmeal (polenta) perfumed with smoked herring.</span></div><div style="text-align: justify;"><span style="font-family: inherit;"></span><br /><a name='more'></a><span style="font-family: inherit;"><br /></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><a href="https://lh5.googleusercontent.com/-_MI2Vfkmx0U/TYPttSeQOrI/AAAAAAAAAMw/5IKyRtMW78I/s1600/HaitianFood.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" height="133" r6="true" src="http://lh5.googleusercontent.com/-_MI2Vfkmx0U/TYPttSeQOrI/AAAAAAAAAMw/5IKyRtMW78I/s200/HaitianFood.jpg" width="200" /></span></a><span style="color: #0b5394; font-family: inherit; font-size: large;"><strong>The Haitian plate</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="font-family: inherit;">For the past twenty years&nbsp;the Haitian&nbsp;plate&nbsp;has changed from being a well balanced&nbsp;nutrition where, rice would be eaten once or twice a week and cornmeal, bulgur wheat and millet were cooked on specific days of the week to one today that consist primarily of rice due to massive import of the latter.<span style="mso-spacerun: yes;">&nbsp; </span>Years ago a Haitian weekday dinner would look almost like this:<span style="mso-spacerun: yes;">&nbsp; </span>Sunday you would serve white rice with kidney bean, white bean or pea sauce or the <strong>Riz national</strong> made with brown rice rather than white, <strong>Djon Djon</strong> or rice with pea sauce&nbsp;and a poultry dish.<span style="mso-spacerun: yes;">&nbsp; </span>Between Monday to Thursday one would alternate between corn meal, millet and bulgur wheat serve with some type of meat, Friday which is a holy day one would serve white rice with seafood, Saturday would be the day for bouillon (Sancocho) which is a hearty stew.</span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="color: #0b5394; font-family: inherit; font-size: large;"><strong>Dinner</strong></span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="font-family: inherit;">Dinner in Haiti is eaten around noon up until 4pm which is considered very late. <span style="mso-spacerun: yes;">&nbsp;</span>The Haitian plate looks something like this: rice, corn, millet or bulgur wheat is always serve either mixed with beans or peas or cooked on its own accompanied with a bean or pea sauce. <span style="mso-spacerun: yes;">&nbsp;</span>Meat or seafood is served in a sauce, fried, grilled or etouffee with a variety of vegetables called “<strong>Legume</strong>”.<span style="mso-spacerun: yes;">&nbsp; </span>The meat or seafood is served first with plantain and some kind of root or tuber and salad once eaten one go on to the rice, corn, millet or bulgur dish.<span style="mso-spacerun: yes;">&nbsp; </span>Dinner is always served with a fruit juice or a fruit shake or simply a glass of fresh water.</span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="color: #0b5394; font-family: inherit; font-size: large;"><strong>Breakfast</strong></span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal" style="margin: 0in 0in 10pt; text-align: justify;"><span style="font-family: inherit;">Haitians normally have an early start; their days depending on their social class may begin from four am to 6pm.<span style="mso-spacerun: yes;">&nbsp; </span>Breakfast however starts with a cup of coffee and bread or on its own while one waits for breakfast to be prepared.<span style="mso-spacerun: yes;">&nbsp; </span>Breakfast consist either of corn meal with avocado or on its own, pasta, roots and tuber served with wither sautéed liver or dried fish with avocado or watercress, Akasan which one can say is the Haitian cereal version served with milk, vanilla essence and bread and butter, oatmeal porridge style with bread and butter or simply milk chocolate and bread. The frugal, bread and jelly or jam with Juice.<span style="mso-spacerun: yes;">&nbsp; </span>Savory morning dishes are served often with either a citrus juice such as lime, orange or chadeque “grapefruit”</span></div><div style="text-align: justify;"><span style="color: #0b5394; font-family: inherit; font-size: large;"><strong>Snack</strong></span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="font-family: inherit;">Haitians snacks all day on a variety of things.<span style="mso-spacerun: yes;">&nbsp; </span>The favorites are&nbsp;Haitian paties&nbsp;(Baked puffed pastries) filled with meat, chicken or codfish or "<strong>Pate kode"</strong>, Haitian style empanadas filled with smoked herring or chicken, <strong>"Papita",</strong> plantain chips, sugar cane, mango, kenepe, or any fruit that is in season makes a wonderful snack or they refresh with a cup of “<strong>Fresco</strong>” shaved ice; “<strong>Royal</strong>” cassava bread with peanut butter or a fritter with pickle.<span style="mso-spacerun: yes;">&nbsp;</span>There are various choices and they are all natural and healthy.</span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="color: #0b5394; font-family: inherit; font-size: large;"><strong>Super</strong></span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="font-family: inherit;">After six in the evening, Haitians normally serve porridge, homemade consommé or they do take out for Fritay which is composed of fried plantain and other roots, with Tasso or Griot (fried pork) and fritters, ragout or consommé. Nowadays there are numerous food stands serving barbecued chicken which one can either purchase with fried plantain or boiled plantain and yucca.</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="color: #0b5394; font-family: inherit; font-size: large;"><strong><a href="https://lh4.googleusercontent.com/-D66igK86C9c/TYPuFLh0MLI/AAAAAAAAAM0/i32nU1mOec0/s1600/1847322_T.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" r6="true" src="http://lh4.googleusercontent.com/-D66igK86C9c/TYPuFLh0MLI/AAAAAAAAAM0/i32nU1mOec0/s1600/1847322_T.jpg" /></a>Drinks</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="font-family: inherit;">Haitian food is always served with a natural fruit juice, homemade. Shakes are always perfumed with vanilla essence.<span style="mso-spacerun: yes;">&nbsp; </span>Milk is served in the morning or at night, Haitians enjoys fresh milk right out of the cow they boil their milk with the addition of salt, lemongrass, cinnamon or star anise. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="font-family: inherit;">Haiti being the land where coffee&nbsp;made its first implentation in the new world, it&nbsp;is the land where coffee reign suprime.&nbsp; It is served black, sweet and very strong.&nbsp; </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="font-family: inherit;">Tea has a different connotation in Haiti.<span style="mso-spacerun: yes;">&nbsp; </span>Haitians believes strongly in homeopathy. Herbal cures are an integral part of Haitian’s health care regimens and saves the poor from the rural areas where medical access is difficult to cure ailments. <span style="mso-spacerun: yes;">&nbsp;</span>There are what Haitians called Herbal doctors (dokte fey) and vodou priest are also experts in herbal remedies.<span style="mso-spacerun: yes;">&nbsp; </span><span style="mso-spacerun: yes;">&nbsp;</span>Every leaf, trees and fruit is an element for healing.<span style="mso-spacerun: yes;">&nbsp; </span></span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="font-family: inherit;">Everyone has a remedy for an illness and tea is taken mostly for that purpose or ginger tea for heating during the raining season. Wellness is seen as a direct result of one’s direct connection with the spirits, the environment and food intake and disconnection can cause imbalance which can be repair by the means of infusions and a cure regiment that consist of a series of infusion and baths.</span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="background-color: white; color: #0b5394; font-family: inherit; font-size: large;"><strong>Dessert</strong></span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="font-family: inherit;">It is not often that dessert is part of the menu during the week and dessert is mostly found in the elite social class and upper middle class on Sundays.</span></div><br /><div style="background-color: transparent; color: black; overflow: hidden; text-align: left; text-decoration: none;"><div class="blog_entry_date"><div style="background-color: transparent; color: black; overflow: hidden; text-align: left; text-decoration: none;"><br /></div></div></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-7cDg-bxBx_A/TYPtDxWSPpI/AAAAAAAAAMs/Nb0sfV3f7rc/s1600/haitimap.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="text-align: justify;"></div></div>Tatie Miyahttps://plus.google.com/112360439362153137056noreply@blogger.comtag:blogger.com,1999:blog-2056328566938328834.post-27035984873422024522015-07-01T12:40:00.000-07:002015-07-09T06:46:31.114-07:00RECIPES<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><h2></h2><h2><span style="font-family: inherit;"><span style="color: orange; font-size: large;">SUMMER BARBECUE MADNESS</span></span></h2><h2><div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;"><div class="separator" style="clear: both; margin: 0px; text-align: center;"><a href="http://4.bp.blogspot.com/-G4cL2nT_Mcw/VZTuuMM-dpI/AAAAAAAAByg/PD3LPPhqWd8/s1600/1773700-1366x768-%255BDesktopNexus.com%255D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="" border="0" height="223" src="http://4.bp.blogspot.com/-G4cL2nT_Mcw/VZTuuMM-dpI/AAAAAAAAByg/PD3LPPhqWd8/s400/1773700-1366x768-%255BDesktopNexus.com%255D.jpg" style="cursor: move;" title="BARBECUE MADNESS" width="400" /></a></div></div></h2><h2 style="text-align: center;"><span style="color: orange; font-family: Arial, Helvetica, sans-serif; font-size: large;">GOING HOG WILD!</span></h2><h2><div style="font-size: medium; font-weight: normal; text-align: start;"></div></h2><h3 style="background-color: white; margin: 0px; padding: 3px 0px; text-align: start;"><div style="padding: 3px 0px 12px;"><div style="text-align: justify;"><div style="font-weight: normal; line-height: 1.3em;"><div style="margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Don't you just absolutely love summer? it is the time for all follies and decadence. &nbsp;Life seems to be at its crescendo and it is not all about the days that are longer and the blazing heat of the sun. &nbsp;Life itself has is this amazing cacophonous whirlwind of sensations. Doors are open almost everywhere, the sea no matter how far that it is appears to be nearer than any other time, legs are showing, music festivals are popping like mushrooms an than you have the wonderful smells busting at every corner of your neighborhood or even the streets.</span></div></div><div style="margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; font-weight: normal; line-height: 1.3em;"><br /></span><a href="http://2.bp.blogspot.com/-gJXhehpFpiI/VZTvE2Wx3-I/AAAAAAAAByo/IdGx03MgxQQ/s1600/1744327-1366x768-%255BDesktopNexus.com%255D.jpg" imageanchor="1" style="clear: left; float: left; font-size: 18.7199993133545px; font-weight: normal; line-height: 24.3359985351563px; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="179" src="http://2.bp.blogspot.com/-gJXhehpFpiI/VZTvE2Wx3-I/AAAAAAAAByo/IdGx03MgxQQ/s320/1744327-1366x768-%255BDesktopNexus.com%255D.jpg" style="cursor: move;" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 1.3em;"><span style="font-weight: normal;">One has no choice but to be tantalized by the aromas that are permeating the air, it is one of the best seasons in Haiti. &nbsp;Fruits are in abundance and it brings us back to our pirate days when buccaneers and filibusters would spend hours and even days grilling to tender perfection a wild pig or some game birds. &nbsp;</span></span><span style="font-size: small; font-weight: normal; line-height: normal;">The word bucanners comes from the word "boucan", a wooden frame used for cooking meat used by French hunters call boucaniers, this word is still used today in Haiti to designate a spit fire. &nbsp;</span><span style="font-size: small;"><span style="font-weight: normal;">Creole cuisine of today was born from the crucible buccaneers and filibuster, miraculous blend of influences. The first Amerindian inhabitants already smoked meat on racks over a fire of green wood called (the racket)</span></span></div><div style="line-height: 1.3em;"><div style="margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="font-weight: normal;">(see:</span><i><a href="http://www.tatimiya.com/p/history-legacy.html" target="_blank">Cuisine of the Filibusters</a></i><span style="font-weight: normal;">).&nbsp;</span></span></div></div><div style="line-height: 1.3em;"><div style="margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="font-weight: normal;"><br /></span></span></div></div><div style="line-height: 1.3em;"><div style="margin: 0px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><span style="font-weight: normal;">Haitians absolutely love porc but their second most favorite dish is&nbsp;</span><i>Kabwit boucannen</i><span style="font-weight: normal;">&nbsp;(grilled goat meat), it is the first things that they do to welcome a visitor. &nbsp;They slaughter a goat and the thrill is to seat around in a large audience with friends and some nice bottle of rhum and ice cold beer to savor between jokes and laughter this memorial moment.</span></span></div></div><div style="font-weight: normal; line-height: 1.3em;"><div style="margin: 0px;"><a href="http://1.bp.blogspot.com/-C3zhTa61xoI/VZTvay_5djI/AAAAAAAABz8/xBw1_PdtZiU/s1600/421405.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-C3zhTa61xoI/VZTvay_5djI/AAAAAAAABz8/xBw1_PdtZiU/s320/421405.jpg" style="cursor: move;" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">We have chosen a selection of grilled dishes which we hope you will be able to share with your loved ones and friends in the making. &nbsp;We understand that you do not have any goat to slaughter but the meat can be purchased at any Caribbean or Latino market. &nbsp;What many Haitians who are actually abroad do is to purchase a goat directly from a local farm in their given area. &nbsp;If you are in Haiti and do not have time to cook there are many bar and grill restaurants were you will find the exact quality but the ambiance may be different but just as memorable.</span></div></div><div style="font-weight: normal; line-height: 1.3em;"><div style="margin: 0px;"><a href="http://3.bp.blogspot.com/-ezWo812JMVQ/VZTvcXHnQzI/AAAAAAAAB0Y/9zg7dC4VZzw/s1600/mais%2B%25281%2529.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-ezWo812JMVQ/VZTvcXHnQzI/AAAAAAAAB0Y/9zg7dC4VZzw/s320/mais%2B%25281%2529.jpg" style="cursor: move;" width="320" /></a><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">The custom is also to grill vegetables; we have chosen a selection of vegetables for you that can be roasted over a spit fire grill. &nbsp;While waiting for the meat to grill you can munch on some juicy mangoes or watermelon which ever you prefer, the choices of fruits are limitless. &nbsp;Serve your grilled meat with a pungent hot sauce and picklees; accompanied by a bed of fried or roasted vegetables and you can party all night long...</span><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 1.3em;">&nbsp;</span></div></div></div></div></h3><h3 style="background-color: white; margin: 0px; padding: 3px 0px; text-align: start;"><ul style="font-weight: normal; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><a href="http://www.tatimiya.com/p/recipe-of-month.html#seafoodwild" target="_blank">Seafood wild</a></span></li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Vegetables</span></li></ul><ul style="font-weight: normal; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Fruits</span></li><li style="border: 0px; font-family: inherit; font-size: inherit; font-style: inherit; font-weight: inherit; list-style-type: none; margin: 4px 0px; outline: 0px; padding: 0px 0px 0px 16px; vertical-align: baseline;"><a href="http://www.tatimiya.com/p/recipe-of-month.html#permissions" style="border: 0px; color: #7759ae; font-family: inherit; font-size: inherit; font-style: inherit; font-weight: inherit; margin: 0px; outline: dotted thin; padding: 0px; vertical-align: baseline;">Privacy and permissions</a></li></ul></h3><h2><div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;"><div class="separator" style="clear: both; margin: 0px; text-align: center;"><a href="http://3.bp.blogspot.com/-Jev3FvDA3J0/VZTvcT_4k-I/AAAAAAAAB0c/aZuK2sntwoo/s1600/shashlyk-myaso-luk-pomidor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="http://3.bp.blogspot.com/-Jev3FvDA3J0/VZTvcT_4k-I/AAAAAAAAB0c/aZuK2sntwoo/s400/shashlyk-myaso-luk-pomidor.jpg" style="cursor: move;" width="400" /></a></div></div></h2><h2 style="text-align: left;"><span style="color: orange; font-family: Arial, Helvetica, sans-serif; font-size: large;">Grilled goat meat-Cabrit boucane</span></h2><h3 class="post-title entry-title" itemprop="name" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 22px; font-stretch: normal; font-weight: normal; margin: 0.75em 0px 0px; position: relative; text-align: start;"><span style="font-size: 13.1999998092651px; line-height: 18.4799995422363px;">Serve 8 to 10</span></h3><h2><div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;"><div style="text-align: left;"><div style="margin: 0px;"><span style="line-height: 18.4799995422363px;"><span style="color: orange; font-family: inherit;"><b>Ingredient</b></span></span></div></div></div></h2><h3 style="background-color: white; margin: 0px; padding: 3px 0px; text-align: start;"><div style="padding: 3px 0px 12px; text-align: justify;"><div class="post-body entry-content" id="post-body-7774410731620394904" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.1999998092651px; font-weight: normal; line-height: 1.4; position: relative; text-align: start; width: 520px;"><div style="margin: 0px;"><span style="font-weight: normal;">6-7&nbsp;lbs of goat meat mixed and cut in different sizes</span></div><div style="margin: 0px;"><span style="font-weight: normal;">4 limes or lemons</span></div><div style="margin: 0px;"><span style="font-weight: normal;">1 cup of sour orange juice</span></div><div style="margin: 0px;"><span style="font-weight: normal;">6 garlic cloves</span></div><div style="margin: 0px;"><span style="font-weight: normal;">3 scallions</span></div><div style="margin: 0px;"><span style="font-weight: normal;">2 tsp of salt</span></div><div style="margin: 0px;"><span style="font-weight: normal;">1 tsp of ground&nbsp;black pepper</span></div><div style="margin: 0px;"><span style="font-weight: normal;">1-3 scotch bonnet pepper</span></div><div style="margin: 0px;"><span style="font-weight: normal;">1/2 tsp of ground cloves or 8 whole cloves</span></div><div style="margin: 0px;"><span style="font-weight: normal;">2 chicken bouillon cubes</span></div><div style="margin: 0px;"><span style="font-weight: normal;">2 tbsp vinegar</span></div><div style="margin: 0px;"><span style="font-weight: normal;">1/2 cup of rum</span></div><div style="margin: 0px;"><span style="font-weight: normal;">1/4 cup of oil</span></div><div style="margin: 0px;"><span style="font-weight: normal;">6 sprigs of parsley</span></div><div style="margin: 0px;"><span style="font-weight: normal;">4 sprigs of thyme</span></div><div style="margin: 0px;"><span style="font-weight: normal;"><br /></span><span style="color: orange; font-family: inherit; font-size: small;">Preparation</span></div><div style="margin: 0px;"><span style="color: orange; font-family: inherit; font-size: small;"><br /></span></div></div><div class="post-body entry-content" id="post-body-7774410731620394904" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.1999998092651px; font-weight: normal; line-height: 1.4; position: relative; text-align: start; width: 520px;"><div style="margin: 0px;"><a href="http://4.bp.blogspot.com/-0ZsClx8DutY/VZTvZ9q8xsI/AAAAAAAABzE/e4YfZodwdNU/s1600/418513-svetik.jpg" imageanchor="1" style="background-color: transparent; clear: right; float: right; font-size: 18.7199993133545px; line-height: 24.3359985351563px; margin-bottom: 1em; margin-left: 1em; text-align: center;"><br /></a><a href="https://4.bp.blogspot.com/-0ZsClx8DutY/VZTvZ9q8xsI/AAAAAAAABzE/e4YfZodwdNU/s1600/418513-svetik.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="211" src="http://4.bp.blogspot.com/-0ZsClx8DutY/VZTvZ9q8xsI/AAAAAAAABzE/e4YfZodwdNU/s320/418513-svetik.jpg" style="cursor: move;" width="320" /></a><span style="font-weight: normal;">Put a pot of water to boil enough to cover the meat completely.&nbsp;Take the juice of two limes and save the pulps.&nbsp;Place the meat in a bowl, cut the&nbsp;&nbsp;other two&nbsp;limes&nbsp;and&nbsp;squeeze the juice&nbsp; over the meat, rub each piece&nbsp;of meat with the lime pulps, pour the hot water over the meat, and let rest for about 5&nbsp;minutes. In the meantime, &nbsp;in a mortar or food processor reduce the spices to a paste. Drain meat, remove as much moisture as possible , pat dry.</span></div><div style="margin: 0px;"><span style="font-weight: normal;">Pour rum over meat, sour orange juice, lime juice , add spices, salt, pepper,&nbsp;bouillon&nbsp;<span style="font-size: 13.1999998092651px; line-height: 1.4;">cubes, mix well,&nbsp; add&nbsp;vinegar and oil. Cover meat and let marinate for at least two hours or overnight in the refrigerator.</span></span></div></div><div class="post-body entry-content" id="post-body-7774410731620394904" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.1999998092651px; font-weight: normal; line-height: 1.4; position: relative; text-align: start; width: 520px;"><div style="margin: 0px;"><span style="font-weight: normal;">Place meat in a pot big enough to contain it, add enough water to reach the height of the meat in the pot. Boil over medium high until meat&nbsp;is&nbsp;&nbsp;partially cooked&nbsp;but not fully.</span></div></div><div class="post-body entry-content" id="post-body-7774410731620394904" itemprop="description articleBody" style="background-color: white; color: #222222; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13.1999998092651px; font-weight: normal; line-height: 1.4; position: relative; text-align: start; width: 520px;"><div style="margin: 0px;"><span style="font-weight: normal;"><br /></span><span style="font-weight: normal;">Drain well, reserve boiling water for&nbsp;</span><i>sauce&nbsp;Ti malice</i><span style="font-weight: normal;">&nbsp;.</span></div><div style="margin: 0px;"><span style="font-weight: normal;"><br /></span><span style="font-weight: normal;">Grill meat over hot fire.</span>.</div></div><div style="margin: 0px;"><span style="font-weight: normal; line-height: 24.3359985351563px;"><br /></span><span style="color: orange; line-height: 24.3359985351563px;">Sauce Ti malice</span></div><div style="margin: 0px;"><span style="color: orange; line-height: 24.3359985351563px;"><br /></span></div><div style="margin: 0px;"><span style="font-family: inherit; font-size: small;"><span style="font-weight: normal; line-height: 24.3359985351563px;">There are many ways to prepare sauce ti malice, but for this purpose &nbsp;use the broth from the goat &nbsp;meat. Boil down the broth to reduce to 2 cups of liquid or add water to make 2 cups. Strain</span><br /><span style="font-weight: normal; line-height: 24.3359985351563px;">1/2 cup of peeled and sliced shallots</span></span></div><div style="margin: 0px;"><span style="font-family: inherit; font-size: small;"><span style="font-weight: normal; line-height: 24.3359985351563px;"><br /></span><span style="font-weight: normal; line-height: 24.3359985351563px;">In a small saucepan place the broth , tomato paste, parsley and thyme , bring to a rolling boil for 5 minutes. Rectify the seasoning to your taste. Add shallots, turn the heat off. Cover and let stand 15 to 20 &nbsp;minutes before serving. Discard parsley and thyme, pour into a nice gravy boat and serve with the meat.</span></span></div><div style="margin: 0px;"><br /></div><div style="margin: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal; line-height: 24.3359985351563px;">2 tsp &nbsp;of tomato paste</span></div><div style="margin: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal; line-height: 24.3359985351563px;">2 sprigs of parsley</span></div><div style="margin: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal; line-height: 24.3359985351563px;">1 sprig of thyme</span></div><div style="margin: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal; line-height: 24.3359985351563px;">2 cups of meat broth strained</span></div><div style="margin: 0px;"><span style="font-weight: normal; line-height: 24.3359985351563px;"><span style="color: orange; font-family: Arial, Helvetica, sans-serif; font-size: large; text-align: left;"><br /></span></span></div></div></h3><h2><span style="font-family: inherit; font-size: large; line-height: 24.3359985351563px;"><span style="color: orange; text-align: left;">Grilled T-boned Steak</span></span></h2><h3 style="background-color: white; margin: 0px; padding: 3px 0px; text-align: start;"><div style="padding: 3px 0px 12px; text-align: justify;"><div style="margin: 0px;"><a href="http://2.bp.blogspot.com/-iPaC8DfWgyU/VZTvZfDkYrI/AAAAAAAAByw/0tnlRj5jXJ0/s1600/20130523-smoked-ribeye-19.jpg" imageanchor="1" style="clear: left; float: left; font-size: 18.7199993133545px; line-height: 24.3359985351563px; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="240" src="http://2.bp.blogspot.com/-iPaC8DfWgyU/VZTvZfDkYrI/AAAAAAAAByw/0tnlRj5jXJ0/s320/20130523-smoked-ribeye-19.jpg" style="cursor: move;" width="320" /></a><span style="color: orange; line-height: 24.3359985351563px;">Ingredients</span></div><div style="margin: 0px;"><br /></div><div style="background-color: white; border: 0px; font-weight: normal; margin-bottom: 15px; padding: 0px; text-align: start;"><div style="margin: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal;">4 T-Bone steaks, about 1.5 inches think and 1.5-2 lbs. each</span></div></div><div style="margin: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal;">1 tbsp adobo<br />1 tbsp Island Spice All Purpose Seasoning<br />2 limes</span></div><div style="margin: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal;">1 tbsp Island Spice Jerk Seasoning<br />2 tbsp Olive Oil<br />¾ cup freshly chopped parsley<br />4 Scallion Stalks washed and chopped</span></div><div style="margin: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal;">1 chicken cube<br />4 garlic</span></div><div style="margin: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal;">salt and pepper</span></div><div style="margin: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal;">2 Tsp of butter</span></div><div style="margin: 0px;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;"><br /></span></span></div><div style="background-color: white; border: 0px; font-weight: normal; margin-bottom: 15px; padding: 0px; text-align: start;"><div style="margin: 0px;"><span style="font-family: inherit; font-size: small;">&nbsp;</span><span style="font-family: inherit; font-size: small;">Preparation:</span></div></div><div style="background-color: white; border: 0px; font-weight: normal; margin-bottom: 15px; padding: 0px; text-align: start;"><div style="margin: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal;">In a pestle, combine dry spices, parsley, scallion, chicken cube, salt, pepper and garlic and crush until you obtain a paste and add olive oil and 1 lime juice. Toss each T-bone steak in the prepared mixture and make sure they are evenly covered.&nbsp;</span></div><div style="margin: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal;"><br /></span><span style="font-family: inherit; font-size: small; font-weight: normal;">Cover steaks and let marinate for at least 2 hours in the fridge.</span></div><div style="margin: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal;"><br /></span></div></div><div style="background-color: white; border: 0px; font-weight: normal; margin-bottom: 15px; padding: 0px; text-align: start;"><div style="margin: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal;">Preheat outdoor grill at a medium-high fire; place T-bone steaks on grill and let cook for 8-9 minutes on each side for medium doneness, baste the steak with butter while cooking.&nbsp;</span></div><div style="margin: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal;"><br /></span><span style="font-family: inherit; font-size: small; font-weight: normal;">Serve T-bone steaks with grilled cob and a salad of choice and a wedge of lime. Enjoy!!!</span></div><div style="margin: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal;"><br /></span><span style="color: orange; font-family: inherit; font-size: large; text-align: left;">Sizzling Creole BBQ ribs with guava sauce</span></div></div></div></h3><h2><div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: start; text-indent: 0px; text-transform: none; white-space: normal; widows: 1; word-spacing: 0px;"><div class="separator" style="clear: both; margin: 0px; text-align: center;"><a href="http://2.bp.blogspot.com/-VK59Yrbc11k/VZaGfGwKWuI/AAAAAAAAB9Y/VoUbgCmAwlQ/s1600/IMG_1546-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="294" src="http://2.bp.blogspot.com/-VK59Yrbc11k/VZaGfGwKWuI/AAAAAAAAB9Y/VoUbgCmAwlQ/s320/IMG_1546-2.jpg" style="cursor: move;" width="320" /></a></div></div></h2><h2 style="text-align: left;"><span style="color: orange; font-family: inherit; font-size: small; line-height: 24.3359985351563px; text-align: justify;">Ingredients</span></h2><h2><div style="font-size: medium; font-weight: normal; text-align: start;"><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">4-5 lb of porc ribs</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">Parsley</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">1 small onions</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">8 garlic cloves</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">1 scotch bonnets</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">4 small shallot</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">4 scallions</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">bitter orange juice(or lime)</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">thym</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">whole cloves</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">1 chicken bouillon cube</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">salt and pepper</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="color: orange; font-family: inherit; font-size: small; font-weight: normal;">sauce</span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">8 ounces of diced guava paste</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">1/3 cup cider vinegar</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">1/4 cup dark rum</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">3 tablespoon tomato paste</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">3 tablespoons fresh lime juice</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">1 tablespoon onion powder</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">1 tablespoon worcestershire sauce</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">2 teaspoons minced fresh ginger</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">1 scallion, white part only minced</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">1 garlic, minced</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">1 scotch bonnet pepper or 2 tbsp of habanero sauce</span></span></div></div><div style="font-size: medium; font-weight: normal; text-align: start;"><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">1 15 oz can tomato sauce</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">1 tablespoon of fresh lime juice</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">1 teaspoon of molasses</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">1/4 cup water</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">2 limes</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">salt</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">pepper</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">In a small saucepan, combine the guava paste with the vinegar, rum, tomato paste, sauce, lime juice, scotch bonnet pepper, molasses, Worcestershire sauce, ginger, scallion, garlic and water and bring to a boil. Simmer over low heat, stirring</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">occasionally, season with onion powder, salt and pepperr until reduced to 1 1/4 cups, about 15 minutes. Season the sauce with salt and pepper</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">Cover and cook 30 minutes, stirring occasionally, until thickened</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">Make ahead</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">The barbecue sauce can be refrigerated for up to 5 days.</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">NOTES</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">Guava paste is usually sold in flat metal cans. It is available at many supermarkets as well as at Latin markets.</span></span></div></div></h2><div style="text-align: left;"><span style="color: orange; font-family: inherit; font-weight: normal;">Preparation of Porc ribs</span><a href="http://2.bp.blogspot.com/-1LyF0NFbzQU/VZTvbKlRkyI/AAAAAAAABz4/JBiYgiCyR5Q/s1600/Fast-Food-HD-Wallpapers-6.jpg" imageanchor="1" style="clear: left; float: left; line-height: 24.3359985351563px; margin-bottom: 1em; margin-right: 1em; text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit;"><img border="0" height="240" src="http://2.bp.blogspot.com/-1LyF0NFbzQU/VZTvbKlRkyI/AAAAAAAABz4/JBiYgiCyR5Q/s320/Fast-Food-HD-Wallpapers-6.jpg" width="320" /></span></span></a><span style="font-family: inherit;"><span style="font-weight: normal;"><br /></span><span style="font-weight: normal;"><br /></span><span style="font-weight: normal;"><br /></span></span></div><h2><div style="font-size: medium; font-weight: normal; text-align: start;"><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">In a blender or pestle combine all ingredients except porc of course until you get a puree.</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">wash the ribs with lime water, trim any excess fatplace the ribs in bowl and cover with the spice mixture. Marinate for several hours, if you let it rest overnight it is best.</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">When ready, place the ribs in a pot to which you cover the ribs with water and let it cook until tender with lid on. Stir frequently to prevent sticking for 30 minutes.</span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;"><br /></span></span></div><div style="text-align: left;"><span style="font-weight: normal;"><span style="font-family: inherit; font-size: small;">When cooked, baste the ribs with the sauce. To the sauce you can a few tablespoon of the remaining juice from the pot and grill on a preheated barbecue grill. Indirect cooking in a barbecue pit is recommended to prevent burning. Yummy! Serve hot.</span></span></div></div></h2><h2><span style="font-weight: normal;"><span style="color: orange; font-family: inherit; font-size: small; text-align: left;"></span></span></h2><h2 style="text-align: left;"><span style="font-family: inherit; font-size: small;"><br /></span></h2><h2><span style="font-family: inherit; font-size: small;"><br /></span></h2><h2><span style="font-family: inherit; font-size: large;">SEAFOOD&nbsp;</span><span style="font-family: inherit; font-size: large;"><span style="font-family: inherit;">WILD</span>!</span></h2><h3 style="background-color: white; margin: 0px; padding: 3px 0px; text-align: start;"><div class="" style="clear: both; text-align: left;"><a href="http://1.bp.blogspot.com/-4-ca7xS3KAs/VZTvbfw1TnI/AAAAAAAABzk/5kobtWKVtzk/s1600/Fast-Food-HD-Wallpapers-8.jpg" imageanchor="1" style="clear: left; float: left; font-size: 18.7199993133545px; line-height: 24.3359985351563px; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" height="180" src="http://1.bp.blogspot.com/-4-ca7xS3KAs/VZTvbfw1TnI/AAAAAAAABzk/5kobtWKVtzk/s320/Fast-Food-HD-Wallpapers-8.jpg" width="320" /></a><br /><span style="color: orange; font-family: inherit; font-size: small; line-height: 24.3359985351563px; text-align: justify;">Ingredients</span></div><div style="text-align: justify;"><span style="font-family: inherit; font-size: small; font-weight: normal; line-height: 24.3359985351563px;"><br /></span></div><div style="text-align: justify;"><span style="font-family: inherit; font-size: small; font-weight: normal;">coming soon!</span></div><div style="padding: 3px 0px 12px; text-align: justify;"><div style="font-weight: normal; line-height: 1.3em;"></div></div></h3><h2><span style="color: orange; font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></h2><h2><span style="color: orange; font-family: Arial, Helvetica, sans-serif; font-size: large; line-height: 1.3em; text-align: left;"><br /></span></h2><h2><span style="color: orange; font-family: Arial, Helvetica, sans-serif; font-size: large; line-height: 1.3em; text-align: left;"><br /></span></h2><h2><span style="color: orange; font-family: inherit; font-size: large; line-height: 1.3em; text-align: left;">GOING HOG WILD!</span></h2><h3 style="background-color: white; margin: 0px; padding: 3px 0px; text-align: start;"><div class="separator" style="clear: both;"><a href="http://2.bp.blogspot.com/-bX_RsoYKEIE/VZTvZksdscI/AAAAAAAABzM/0fyYbMf0nAs/s1600/418026-svetik.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-bX_RsoYKEIE/VZTvZksdscI/AAAAAAAABzM/0fyYbMf0nAs/s320/418026-svetik.jpg" width="320" /></a></div><div style="padding: 3px 0px 12px; text-align: justify;"><div style="font-weight: normal; line-height: 1.3em;"><div style="font-size: 18.7199993133545px; font-weight: bold; line-height: normal;"><span style="font-weight: normal; line-height: 24.3359985351563px;"><br /></span></div><div style="font-weight: bold; line-height: normal;"><span style="color: orange; font-family: inherit; font-size: small; line-height: 24.3359985351563px;">Ingredients</span></div><div style="font-weight: bold; line-height: normal;"><span style="font-family: inherit; font-size: small; font-weight: normal;"><br /></span></div><div style="font-weight: bold; line-height: normal;"><span style="font-family: inherit; font-size: small; font-weight: normal;">coming soon!</span></div></div></div></h3><h2><span style="color: orange; font-family: inherit; font-size: large;"><br /></span></h2><h2><span style="color: orange; font-family: inherit; font-size: large;"><br /></span></h2><h2><span style="color: orange; font-family: inherit; font-size: large;"><br /></span></h2><h2 style="text-align: left;"><span style="color: orange; font-family: inherit; font-size: large;">GOING HOG WILD!</span></h2><h2 style="text-align: left;"><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-n5DeqA8PIu8/VZTvaFvlAaI/AAAAAAAAB0U/_5j0c2ioSkQ/s1600/419139-svetik.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-n5DeqA8PIu8/VZTvaFvlAaI/AAAAAAAAB0U/_5j0c2ioSkQ/s320/419139-svetik.jpg" width="320" /></a></div><span style="color: orange; font-family: inherit; font-size: small; line-height: 24.3359985351563px;"><br /></span><span style="color: orange; font-family: inherit; font-size: small; line-height: 24.3359985351563px;">Ingredients</span></div><div style="text-align: justify;"><span style="font-family: inherit; font-size: small; font-weight: normal;"><br /></span></div><div style="text-align: justify;"><span style="font-family: inherit; font-size: small; font-weight: normal;">coming soon!</span></div></h2><h3 style="background-color: white; margin: 0px; padding: 3px 0px; text-align: start;"><div style="padding: 3px 0px 12px; text-align: justify;"><div style="font-weight: normal; line-height: 1.3em;"></div></div></h3><h2><span style="color: orange; font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></h2><h2 style="text-align: left;"><span style="color: orange; font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></h2><h2 style="text-align: left;"><span style="color: orange; font-family: Arial, Helvetica, sans-serif; font-size: large;"><br /></span></h2><h2 style="text-align: left;"><span style="color: orange; font-size: large;">Grilled seafood WILD!</span></h2><h2><b style="color: orange;">Coconut Grilled Lobster</b></h2><h2><div style="font-size: medium; font-weight: normal; text-align: start;"><div></div><div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-AaMXG3tUxoU/VZaTgYVlLgI/AAAAAAAAB9o/iYGLcEqD5Mk/s1600/IMG_0868.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-AaMXG3tUxoU/VZaTgYVlLgI/AAAAAAAAB9o/iYGLcEqD5Mk/s320/IMG_0868.jpg" width="320" /></a></div><br /><span style="font-family: inherit;">Serves 4</span></div></div></h2><h3><span style="color: orange; font-family: inherit;">Ingredients:</span></h3><h2><div style="font-size: medium; font-weight: normal; text-align: start;"><div><span style="font-family: inherit;">4, 2 lb (1 kg) lobsters<br />1 tbsp (15 ml) sea salt<br />½ tbsp (7 ml) black pepper<br />2 tbsp (30 ml) avocado oil, divided<br />1 tbsp (15 ml) ginger-garlic paste<br />2 cups (500 ml) vegetable stock<br />2 lemon basil leaves<br />1 stalk lemon thyme<br />15 asparagus spears<br />1 cup (250 ml) snowpeas<br />2 baby leeks, halved<br />1 baby fennel, quartered<br />salt and pepper to taste<br />2 tbsp (30 ml) chopped parsley<br />1 medium eggplant<br />1 tbsp (15 ml) vegetable oil<br />1 lime, cut into wedges<br />1 lemon, cut into wedges<br />3 basil leaves<br /><br /><b>Preparation</b><br /><br />Separate the lobsters into heads and tails. Boil the heads in water for two minutes and then set aside.<br /><br />Cut the lobster tails in half. Place tails in a bowl, add salt, pepper, 1 tbsp (15 ml) avocado oil and ginger-&nbsp;garlic paste and set aside to marinate.<br /><br />While lobster tails are marinating, in a medium pot, bring vegetable stock to a simmer and add the lemon basil and&nbsp;lemon thyme. Add the asparagus, snow peas, leeks and fennel and cook until tender-crisp. Drain and toss with remaining&nbsp;avocado oil, salt, pepper and parsley.<br /><br />Grill the lobster tails on a charcoal grill (use coconut charcoal, if possible) for 7 to 8 minutes.<br /><br />Peel eggplant skin and slice the skin into strips the size of linguine pasta. Fry the eggplant skin in hot<br />vegetable oil until crispy. Drain.<br /><br />To serve, place lobster heads, tails and vegetables on a platter. Garnish with lemon and lime wedges, fresh basil&nbsp;and crispy eggplant skin.</span><br /><span style="font-family: inherit;"><br /></span></div><div><div style="font-weight: bold; text-align: justify;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Ph8t9evdw1M/VZTvau9VuxI/AAAAAAAABzo/SeayuR0-sq4/s1600/420709-svetik.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: orange; font-family: inherit;"></span></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-h6ks1THn6So/VZaUJ1qP-TI/AAAAAAAAB9w/-aWWeyrzJS4/s1600/420709-svetik.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-h6ks1THn6So/VZaUJ1qP-TI/AAAAAAAAB9w/-aWWeyrzJS4/s320/420709-svetik.jpg" width="320" /></a></div></div></div></div></h2><h3 style="text-align: left;"><span style="color: orange; font-family: inherit; line-height: 24.3359985351563px;"><span style="font-family: inherit;">In</span>gredients</span></h3><h2><div style="font-size: medium; font-weight: normal; text-align: start;"><div style="font-weight: bold; text-align: justify;"></div><div style="font-weight: bold; text-align: justify;"><span style="font-family: inherit; font-weight: normal;">coming soon!</span><br /><span style="font-family: inherit; font-weight: normal;"><br /></span><span style="font-family: inherit; font-weight: normal;"><br /></span></div><div style="font-weight: bold; text-align: justify;"><span style="font-family: inherit; font-weight: normal;"><br /></span><span style="font-family: inherit; font-weight: normal;"><br /></span></div></div></h2><h3 style="background-color: white; margin: 0px; padding: 3px 0px; text-align: start;"><div style="padding: 3px 0px 12px; text-align: justify;"><div style="font-weight: normal; line-height: 1.3em;"></div><div class="separator" style="clear: both; font-weight: normal; line-height: 1.3em; text-align: center;"></div><div style="font-weight: normal; line-height: 1.3em;"></div></div></h3><h2><span style="color: orange; font-size: large; text-align: left;">Grilled corn &amp; mayo sauce</span></h2><h2 style="clear: both; line-height: 1.3em; text-align: left;"></h2><h3 style="background-color: white; margin: 0px; padding: 3px 0px; text-align: start;"><div style="padding: 3px 0px 12px; text-align: justify;"><span style="font-family: inherit; font-size: small; font-weight: normal; line-height: 24.3359985351563px;">Haitians normally do not add spice to their corn, they just pill off the husk and directly place them on the grill. &nbsp;This is a variation since corn in the states are somewhat more tender than those found in Haiti and contain more water.</span></div></h3><h3 style="background-color: white; margin: 0px; padding: 3px 0px; text-align: start;"><div style="padding: 3px 0px 12px; text-align: justify;"><div style="font-weight: normal; line-height: 1.3em;"></div><div><a href="http://3.bp.blogspot.com/-ezWo812JMVQ/VZTvcXHnQzI/AAAAAAAAB0M/LFNK9ZGTGDg/s1600/mais%2B%25281%2529.jpg" imageanchor="1" style="clear: left; float: left; font-size: 18.7199993133545px; line-height: 24.3359985351563px; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://3.bp.blogspot.com/-ezWo812JMVQ/VZTvcXHnQzI/AAAAAAAAB0M/LFNK9ZGTGDg/s320/mais%2B%25281%2529.jpg" width="320" /></a><span style="font-weight: normal; line-height: 24.3359985351563px;"></span><br /><span style="font-family: inherit; font-size: small;">Ingredients</span><br /><div><span style="font-family: inherit; font-size: small; font-weight: normal; line-height: 24.3359985351563px;"><br /></span></div><div><span style="font-family: inherit; font-size: small; font-weight: normal; line-height: 24.3359985351563px;">fresh ears of corns&nbsp;</span></div><div><div><span class="ingredient" style="background-color: white; font-family: inherit; font-size: small; font-weight: normal; text-align: -webkit-left;">Olive oil</span></div><div><span class="ingredient" style="background-color: white; font-family: inherit; font-size: small; font-weight: normal; text-align: -webkit-left;">Butter</span></div><div><span class="ingredient" style="background-color: white; font-family: inherit; font-size: small; font-weight: normal; text-align: -webkit-left;">Salt and pepper</span></div></div><div style="text-align: -webkit-left;"><div style="text-align: justify;"><span style="background-color: white; font-family: inherit; font-size: small; font-weight: normal;">2 tablespoon of mayonnaise</span></div></div><div style="text-align: -webkit-left;"><div style="text-align: justify;"><span style="background-color: white; font-family: inherit; font-size: small; font-weight: normal;">1 to 2 tablespoons of fresly squeezed lime juice</span></div></div><div style="text-align: -webkit-left;"><div style="text-align: justify;"><span style="background-color: white; font-family: inherit; font-size: small; font-weight: normal;">1/4 teaspoon of chili powder</span></div></div><div><span class="ingredient" style="background-color: white; font-family: inherit; font-size: small; font-weight: normal; text-align: -webkit-left;"><br /></span></div><span style="font-family: inherit; font-size: small;">Preparations</span><br /><span style="font-family: inherit; font-size: small;"><br /></span><span style="font-family: inherit; font-size: small;"><span style="font-weight: normal; line-height: 24.3359985351563px;">Prepare a grill, with heat medium-high and rack about 4 inches from the fire or&nbsp;</span><span style="background-color: white; font-weight: normal; text-align: -webkit-left;">preheat the barbecue grill to a medium temperature (350 degrees F).</span></span><br /><span style="font-family: inherit; font-size: small;"><span style="font-weight: normal; line-height: 24.3359985351563px;"><br /></span></span><br /><div style="background-color: white; text-align: -webkit-left;"><div style="text-align: justify;"><span style="font-family: inherit; font-size: small;"><span style="font-weight: normal;">If the ears of corn have many layers of husk on them, peel</span>&nbsp;<span style="font-weight: normal;">off only the first couple of layers, leaving a few layers for protection.&nbsp;Do not remove all the layers.</span></span></div></div><div style="background-color: white; font-weight: normal; text-align: -webkit-left;"><div style="text-align: justify;"><span style="font-family: inherit; font-size: small;"><br /></span></div></div><div style="background-color: white; text-align: -webkit-left;"><div style="text-align: justify;"><span style="font-family: inherit; font-size: small;"><span style="font-weight: normal;">Soak the whole cobs in a pot of cold water for 15 minutes. Be sure the ears are&nbsp;completely covered with water</span><span style="font-weight: normal;">.&nbsp;This will provide extra moisture for cooking and will steam the corn kernels inside the husks.</span></span></div></div><div style="background-color: white; font-weight: normal; text-align: -webkit-left;"><div style="text-align: justify;"><span style="font-family: inherit; font-size: small;"><br /></span></div></div><div style="background-color: white; font-weight: normal; text-align: -webkit-left;"><div style="text-align: justify;"><span style="font-family: inherit; font-size: small;">After soaking, remove the corn from the water and shake off any excess water.&nbsp;</span></div></div><div style="background-color: white; font-weight: normal; text-align: -webkit-left;"><div style="text-align: justify;"><span style="font-family: inherit; font-size: small;"><br /></span></div></div><div style="background-color: white; text-align: -webkit-left;"><div style="text-align: justify;"><span style="font-family: inherit; font-size: small;"><span style="font-weight: normal;">Begin by pulling the husks of the corn back&nbsp;(but do not completely remove them).&nbsp;Remove and discard&nbsp;</span><span style="font-weight: normal;">only the silk</span><span style="font-weight: normal;">.</span></span></div></div><div style="background-color: white; font-weight: normal; text-align: -webkit-left;"><div style="text-align: justify;"><span style="font-family: inherit; font-size: small;"><br /></span></div></div><div style="background-color: white; font-weight: normal; text-align: -webkit-left;"><div style="text-align: justify;"><span style="font-family: inherit; font-size: small;">Brush the kernels with a bit of olive oil&nbsp;<span style="background-color: transparent; line-height: 24.3359985351563px;">cook until kernels&nbsp;</span><span style="background-color: transparent; line-height: 24.3359985351563px;">begin to char, about 5 minutes, then turn. Continue cooking and turning until all sides are slightly blackened.</span></span></div></div><div style="background-color: white; font-weight: normal; text-align: -webkit-left;"><div style="text-align: justify;"><span style="font-family: inherit; font-size: small;"><br /></span></div></div><div style="background-color: white; font-weight: normal; text-align: -webkit-left;"><div style="text-align: justify;"><span style="font-family: inherit; font-size: small;">Apply a bit of butter after the corn comes off the grill just before you eat it.</span></div></div><div style="background-color: white; font-family: Verdana; font-size: small; font-weight: normal; text-align: -webkit-left;"><div style="text-align: justify;"><span style="font-family: Verdana; font-size: x-small;"><span style="color: maroon;"><br /></span></span></div></div></div></div></h3><h3 style="background-color: white; font-family: Verdana; font-size: small; font-weight: normal; text-align: -webkit-left;"><span style="color: orange; font-family: 'Times New Roman'; font-size: 18.7199993133545px; font-weight: bold; line-height: 24.3359985351563px; text-align: justify;">Sauce&nbsp;</span></h3><h3 style="background-color: white; margin: 0px; padding: 3px 0px; text-align: start;"><div style="padding: 3px 0px 12px; text-align: justify;"><div><div style="background-color: white; font-weight: normal; text-align: -webkit-left;"><span style="font-family: inherit; font-size: small;"><span style="background-color: transparent; line-height: 24.3359985351563px; text-align: justify;">Mix together mayonnaise, lime juice, chili powder and some salt and pepper in a small bowl. Taste and adjust seasoning,&nbsp;</span><span style="background-color: transparent; line-height: 24.3359985351563px; text-align: justify;">adding more lime juice or chili powder if you like. Serve corn with chili-lime mayo.</span></span></div></div><div style="font-weight: normal; line-height: 1.3em;"></div><div style="font-weight: normal; line-height: 1.3em;"><br /></div></div></h3><h2 style="text-align: left;"><span style="color: orange; font-family: Arial, Helvetica, sans-serif; font-size: large;">Grilled Breadfruit</span></h2><h2></h2><h3 style="background-color: white; margin: 0px; padding: 3px 0px; text-align: start;"><div style="padding: 3px 0px 12px; text-align: justify;"><span style="font-weight: normal; line-height: 24.3359985351563px;"><br /></span><a href="http://1.bp.blogspot.com/-feyhYGVHFGY/VZTvbxJO-XI/AAAAAAAABzw/Irzj9synT9Y/s1600/images.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-feyhYGVHFGY/VZTvbxJO-XI/AAAAAAAABzw/Irzj9synT9Y/s1600/images.jpg" /></a><br /><span style="font-family: inherit; font-size: small;"><span style="font-weight: normal; line-height: 24.3359985351563px;">Breadfruit is a popular staple in Haiti it can be found all around but more in the Grandanse region where the local dish is Tomtom, just like the African fufu dish, there are various varient around the Caribbean and Latin American region. Breadfruit was intended to be used as food for the slaves during colonial time. &nbsp; This recipe can be done also with sweet potato.</span></span><br /><br /></div></h3><h2><span style="font-family: inherit; font-size: small;"><span style="color: orange; font-weight: normal; line-height: 24.3359985351563px;">Ingredient:&nbsp;</span></span></h2><h3 style="background-color: white; margin: 0px; padding: 3px 0px; text-align: start;"><div style="padding: 3px 0px 12px; text-align: justify;"><br /><span style="font-family: inherit; font-size: small; font-weight: normal; line-height: 24.3359985351563px;">1 breadfruit&nbsp;</span><br /><span style="font-family: inherit; font-size: small;"><span style="font-weight: normal; line-height: 24.3359985351563px;"><br /></span></span><span style="font-family: inherit; font-size: small;"><span style="font-weight: normal; line-height: 24.3359985351563px;">Roast the breadfruit whole over charcoal (the best method), or directly over a gas burner. Turn the fruit as it begins to char. The roasting takes about an hour. When steam starts to escape from the stem end, the breadfruit is done.&nbsp;</span></span><br /><span style="font-family: inherit; font-size: small;"><span style="font-weight: normal; line-height: 24.3359985351563px;"><br /></span><span style="font-weight: normal; line-height: 24.3359985351563px;">Remove the breadfruit from the fire, and cut a circle at the stem end. Scoop out the heart, and discard it. Scoop out the meat, or cut off the charred outer skin, and cut the meat into slices, and serve it hot.</span></span><br /><br /><span style="color: orange; font-family: Arial, Helvetica, sans-serif; font-size: large; text-align: left;">Fruit &amp; Drinks</span></div></h3><h3 style="background-color: white; margin: 0px; padding: 3px 0px; text-align: start;"><div style="padding: 3px 0px 12px; text-align: justify;"><div style="font-weight: normal; line-height: 1.3em;"></div><div style="font-weight: normal; line-height: 1.3em;"><br /></div><div class="separator" style="clear: both; line-height: 1.3em; text-align: center;"><span style="color: orange; font-size: 18.7199993133545px; line-height: 24.3359985351563px; text-align: justify;"></span></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-udrtlJUPD0k/VZTvbsKysII/AAAAAAAAB0Q/pCDjX2V9nj0/s1600/Food-And-Drink-Wallpaper-HD-8.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-udrtlJUPD0k/VZTvbsKysII/AAAAAAAAB0Q/pCDjX2V9nj0/s320/Food-And-Drink-Wallpaper-HD-8.jpg" width="320" /></a></div><span style="color: orange; font-family: inherit; font-size: small; line-height: 24.3359985351563px;">Ingredients</span></div><span style="font-family: inherit; font-size: small;"><br /></span><br /><div><span style="font-family: inherit; font-size: small; font-weight: normal;">coming soon!</span></div><div style="font-weight: normal; line-height: 1.3em;"><br /></div><div style="font-weight: normal; line-height: 1.3em;"><br /><br /><br /><br /><br /></div><div style="font-weight: normal; line-height: 1.3em;"><br /></div></div></h3><h1 style="background-color: white; color: #fc8917; font-size: 15px; margin: 0px; padding: 0px 0px 6px;"><div class="backtotop" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://www.cyh.com/gifs/top2_idle.gif); background-origin: initial; background-position: 100% 0px; background-size: initial; color: #666666; font-family: arial, helvetica, clean, sans-serif; height: 15px; line-height: 1.3em; margin-bottom: 12px; overflow: hidden; padding: 0px; width: 490px; zoom: 1;"></div><span style="font-family: arial, helvetica, clean, sans-serif;"><a href="https://www.blogger.com/null" name="how"></a></span></h1><h2><span style="background-color: white; color: #fc8917; font-size: 15px;">Previous recipes</span></h2><h2><strong style="color: #0b5394; font-family: inherit; font-size: x-large;">Blood Sausage &amp; Seafood Sausage</strong></h2><h2><span style="font-family: inherit;"><span style="color: #0b5394; font-size: large;">Boudin noir &amp; Boudin blanc</span></span></h2><h2><div style="font-size: medium; font-weight: normal; text-align: start;"></div><div style="font-size: medium; font-weight: normal;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-mtrH4ZM9UOY/U3ZNbUVvXUI/AAAAAAAABVQ/Kut1VHiHiJI/s1600/8121606505_8d95877686_o.jpg" imageanchor="1" style="clear: left; display: inline !important; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://2.bp.blogspot.com/-mtrH4ZM9UOY/U3ZNbUVvXUI/AAAAAAAABVQ/Kut1VHiHiJI/s1600/8121606505_8d95877686_o.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="font-size: 12.8000001907349px; text-align: center;"><i><span style="font-size: xx-small;">SIAL photo</span></i></td></tr></tbody></table></div><div style="font-size: medium; font-weight: normal; text-align: justify;">Our selection for this week is one of the favorites throughout the caribbean. &nbsp;To those who are unfamiliar with blood sausage it can appear very daunting and an acquired taste but it is a delicacy the world around. &nbsp;This delicacy has become a rare commodity in the United States since it deals with raw blood but one can still find some version of blood sausage in cajun cuisine.<br /><br />In Haiti you find it at every street vendors stands and it can be made from home served with crackers. &nbsp;It is one of the islanders favorite snack or appetizer.<br /><br />Whenever an animal is being slaughtered there is always a group of people standing by animating the event. &nbsp;One fo the first thing that is drawn out of the animal is the blood which is readily placed into a bowl with vinegar or lime juice and salt added to prevent coagulation. &nbsp;While the "butcher" continues with the skinning and carving of the meat, the cook is busy preparing the marinade that the blood will be cooked into. &nbsp;In a flick of an eye lid, the blood is ready to be serve before the butcher is even done with slaughtered animal. &nbsp;The blood is passed around and serve to everyone, even the bystanders. It is always a treat!<br /><br />For the aficionado, who do not not want to do a sausage, I have included the "homemade blood mash" for your relish which I am sure you will savor with a few pieces of crackers.<br /><br />You can enjoy it &nbsp;with a Ti Punch Creole or simply a nice glass of Côtes-du-Rhône Villages.<br /><br />It's raining boudin, alleluia! it's raining boudin!<br /><br /></div></h2><h2><span style="color: #3d85c6; font-family: inherit; font-size: large;">Homemade Blood Mash</span></h2><h2><div style="font-size: medium; font-weight: normal; text-align: justify;"></div><div style="font-size: medium; font-weight: normal; text-align: start;"><a href="http://1.bp.blogspot.com/-Z49jc2s6atE/U3u57TjaGmI/AAAAAAAABcM/wskah9-3EV8/s1600/NOTsKpM.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="213" src="http://1.bp.blogspot.com/-Z49jc2s6atE/U3u57TjaGmI/AAAAAAAABcM/wskah9-3EV8/s1600/NOTsKpM.jpg" width="320" /></a></div><div style="font-size: medium; font-weight: normal; text-align: justify;">Slaughter a pig; immediately collect the blood; add the vinegar and a little salt to prevent coagulation;</div><div style="font-size: medium; font-weight: normal; text-align: start;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: justify;">moisten the stale bread with a little milk and add to the blood;</div><div style="font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: justify;">Pardon my French! &nbsp;but we all know that you may not be in an environment or condition where you can slaughter even a fly worst a pig or goat, but for the sake of momentum, we will pretend a bit that the blood that you just got from the local butcher came from a slaughtered pig. &nbsp;We have to create the atmosphere... no?</div><div style="font-size: medium; font-weight: normal; text-align: start;"><b>Ingredients</b></div><div style="font-size: medium; font-weight: normal; text-align: start;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: start;">Blood,</div><div style="font-size: medium; font-weight: normal; text-align: start;">4 scallions chopped</div><div style="font-size: medium; font-weight: normal; text-align: start;">2 Scotch bonnet pepper</div><div style="font-size: medium; font-weight: normal; text-align: start;">2 Bay leaf</div><div style="font-size: medium; font-weight: normal; text-align: start;">thyme</div><div style="font-size: medium; font-weight: normal; text-align: start;">fresh parsley, finely chopped</div><div style="font-size: medium; font-weight: normal; text-align: start;">rum</div><div style="font-size: medium; font-weight: normal; text-align: start;">salt and freshly ground pepper</div><div style="font-size: medium; font-weight: normal; text-align: start;">vinegar</div><div style="font-size: medium; font-weight: normal; text-align: start;">2 lemons</div><div style="font-size: medium; font-weight: normal; text-align: start;">Chicken Bouillon cube</div><div style="font-size: medium; font-weight: normal; text-align: start;">2 onions</div><div style="font-size: medium; font-weight: normal; text-align: start;">1 shallots</div><div style="font-size: medium; font-weight: normal; text-align: start;">oil</div><div style="font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: justify;">First in take half of the parsley, garlic, thyme, scallion, &nbsp;scotch bonnet pepper, thyme and grind them is a mortar or pestle and add it to the blood mixture with the vinegar and lime juice.</div><div style="font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: justify;">Place a pan on the stove and add about 3 tablespoon of oil and chopped &nbsp;a bowl, onions and shallots, scallion and let it fry for about 2 minutes and add the blood mixture with the rest of the ingredients and let it cook by continuous stirring until the liquid has completely dry out of the pan.</div><div style="font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: justify;">Continue to stir the blood until it starts to crumble and have the look of a mash. &nbsp;Than it will be ready to serve. &nbsp;Adjust seasoning as needed.<br /><br /></div></h2><h2 style="text-align: start;"><b><span style="color: #0b5394; font-family: inherit; font-size: large;">Traditional Blood Sausage</span></b></h2><h2><div style="font-size: medium; font-weight: normal; text-align: start;"><a href="http://2.bp.blogspot.com/-12ZKKkeyqXM/U3vpbxWeEII/AAAAAAAABdU/QjQCGGX9_ho/s1600/000000000000021203_E1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="186" src="http://2.bp.blogspot.com/-12ZKKkeyqXM/U3vpbxWeEII/AAAAAAAABdU/QjQCGGX9_ho/s1600/000000000000021203_E1.jpg" width="320" /></a><b>Ingredients</b></div><div style="font-size: medium; font-weight: normal; text-align: start;"><b><br /></b>1 Tablespoon of lard or cooking oil</div><div style="font-size: medium; font-weight: normal; text-align: start;">1/2 cup chopped onion or shallots</div><div style="font-size: medium; font-weight: normal; text-align: start;">1 tablespoon minced parsley</div><div style="font-size: medium; font-weight: normal; text-align: start;">1 clove garlic, minced</div><div style="font-size: medium; font-weight: normal; text-align: start;">1/2 teaspoon thyme</div><div style="font-size: medium; font-weight: normal; text-align: start;">1 Scotch bonnet Paper seeded and chopped</div><div style="font-size: medium; font-weight: normal; text-align: start;">2 cups fresh pork blood</div><div style="font-size: medium; font-weight: normal; text-align: start;">1 teaspoon of salt</div><div style="font-size: medium; font-weight: normal; text-align: start;">1 slice bacon, cut into very samll pieces (optional)</div><div style="font-size: medium; font-weight: normal; text-align: start;">sausage casings or hog intestines</div><div style="font-size: medium; font-weight: normal; text-align: start;"><b><br /></b><b>Instructions</b></div><div style="font-size: medium; font-weight: normal; text-align: start;"><b><br /></b>Saute de onion in oil until translucent, add parsley, garlic, thyme and hot pepper. &nbsp;Remove from heat an add blood, salt, and bacon. Mix well.</div><div style="font-size: medium; font-weight: normal; text-align: start;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: start;">Pour mixture in the casings and fill each one three-quaters full. &nbsp;Tie the ends with string to seal. &nbsp;If using hog intestines, wash very well and add the juice of a lemon to the final rinse.</div><div style="font-size: medium; font-weight: normal; text-align: start;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: start;">Place the sausages in a large pan filled with boiling water. &nbsp;Cook for about 20 minutes, or until firm. &nbsp;Remove from water. &nbsp;Cut sausages into 2 inch lengths and fry gently.</div><div style="font-size: medium; font-weight: normal; text-align: start;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: start;"><b style="color: #0b5394; font-size: x-large;">Boudin blanc/White Sausage</b></div><div class="separator" style="clear: both; font-size: medium; font-weight: normal;"><a href="http://4.bp.blogspot.com/-exfUDEa7PJI/U3u7vOcF5AI/AAAAAAAABcc/6Ssz-yUoE6I/s1600/boudin_marron-2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="133" src="http://4.bp.blogspot.com/-exfUDEa7PJI/U3u7vOcF5AI/AAAAAAAABcc/6Ssz-yUoE6I/s1600/boudin_marron-2.jpg" width="320" /></a></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="color: #0b5394; font-size: large;"><b><br /></b></span><span style="font-family: inherit;"><b>Ingredients</b></span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;"><b><br /></b></span><span style="font-family: inherit;">2 metres of clean casings</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">1kg white fish</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">10 &nbsp;scallion</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">3 cloves of garlic</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">500g of bread crumb</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">2 limes</span></div><div style="font-size: medium; font-weight: normal; text-align: start;">2&nbsp;<span style="font-family: inherit;">malaguette leafs</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">2 teaspoon of &nbsp;thyme</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">150g lard</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">oil</span></div><div style="font-size: medium; font-weight: normal; text-align: start;">1 scotch<span style="font-family: inherit;">&nbsp;</span>bonnet<span style="font-family: inherit;">&nbsp;pepper</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">salt</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">Black pepper</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">Milk and rum</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">Bunch of parsley .</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><b>Instruction:</b></span></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><span style="font-family: inherit;">Marinate the fish in lemon juice, garlic, scallions, salt and pepper.</span></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><span style="font-family: inherit;">In a pot, bring to b</span><span style="font-family: inherit;">oil fish for 15 min with the malaguette leafs. &nbsp;Drain and crumble the fish meat and reserve the fish stock.&nbsp;</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><span style="font-family: inherit;">Meanwhile soak the bread in milk.</span></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><span style="font-family: inherit;">In a saute pan, add oil and saute the lard. &nbsp;Add&nbsp;</span><span style="font-family: inherit;">the scallion, chopped parsley and thyme</span><span style="font-family: inherit;">&nbsp;and cook for 10min.</span></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><span style="font-family: inherit;">In a bowl mix the fish and some of the cooking juices, squeeze the milk out of the bread and chopped scallion, and the finely chopped herbs and scotch bonnet pepper. &nbsp;Add a little bit of milk and the rhum and mix well.&nbsp;</span><br /><span style="font-family: inherit;"><br /></span></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><span style="font-family: inherit;">Fill the casings with this stuffing and tie each ends.&nbsp;</span></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: justify;">In a large saucepan, bring to boil salted water with a few malaguette leafs and cook&nbsp;<span style="font-family: inherit;">&nbsp;for 30 minutes over medium heat.</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;"><br /></span></div></h2><h2 style="text-align: start;"><span style="color: #0b5394; font-family: inherit; font-size: large;">Boudin de Crevette/Shrimp Sausage</span></h2><h2><div style="font-size: medium; font-weight: normal; text-align: start;"><a href="http://2.bp.blogspot.com/-im026Zt_ZaM/U3u8KhZhmmI/AAAAAAAABck/MIw-AJ33KBU/s1600/recette-boudin-Martinique.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-im026Zt_ZaM/U3u8KhZhmmI/AAAAAAAABck/MIw-AJ33KBU/s1600/recette-boudin-Martinique.jpg" /></a><span style="font-family: inherit;"><b>Ingredients</b></span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">14 raw shrimp or ( 270g )</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">For the shrimps</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">200 ml water</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">1 malaguette leaf</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">2 cloves&nbsp;</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">2g of salt</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;"><b>stuffing:</b></span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">140g stale bread</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">2 sprigs parsley&nbsp;</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">2 scallions</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">½ Scotch Bonnet Pepper</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">1 clove of garlic</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">½ lemon</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">1 pinch of mixed spice 4</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">1 pinch of mixed bouquet garni</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">1 teaspoon of&nbsp;</span><span style="font-family: inherit;">&nbsp;turmeric powder (optional )</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">4 g salt</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;"><b>Broth :</b></span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">1.5 liters of water</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">5 black pepper grains</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">Shrimp shells</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">10 g salt</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">1 sprig of scallion</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">1 sprig of parsley</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">8g oil</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><b>equipment</b></span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">60 cm casing</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">Kitchen string</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;">funnel</span></div><div style="font-size: medium; font-weight: normal; text-align: start;"><span style="font-family: inherit;"><br /></span></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-mFh5heiWh2E/U3vq75wsksI/AAAAAAAABdk/BP9IbCu_XiM/s1600/8108964399_33dc652484_o.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://3.bp.blogspot.com/-mFh5heiWh2E/U3vq75wsksI/AAAAAAAABdk/BP9IbCu_XiM/s1600/8108964399_33dc652484_o.jpg" width="213" /></a></td></tr><tr><td class="tr-caption" style="font-size: 12.8000001907349px; text-align: center;"><span style="font-size: xx-small;"><i>SIAL photo</i></span></td></tr></tbody></table><span style="font-family: inherit;"><b style="font-family: inherit;">Instructions</b></span></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><span style="font-family: inherit;">Rinse the casing under water&nbsp;</span><span style="font-family: inherit;">&nbsp;and place them in a bowl filled with cold water</span></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><span style="font-family: inherit;">In a pan allow the shrimp to cook in salted water with the malagette and cloves.</span><span style="font-family: inherit;">&nbsp;Allow up to 2 minutes of cooking boot the boil. Remove the pan from the heat and let cool.</span><br /><span style="font-family: inherit;"><br /></span></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><b style="font-family: inherit;">The stuffing:</b></div><div style="font-size: medium; font-weight: normal; text-align: justify;">Remove shrimps shells and leave the shells and the heads in the cooking water. &nbsp;There should be about&nbsp;<span style="font-family: inherit;">110g of shrimp meat.</span></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><span style="font-family: inherit;">Crush the head to extract maximum flavors and filter the juice and set it aside. &nbsp;</span><span style="font-family: inherit;">&nbsp;Also keep the shells that will be used for the broth that will be&nbsp;</span><span style="font-family: inherit;">cooking the&nbsp;</span><span style="font-family: inherit;">sausages.</span><br /><span style="font-family: inherit;"><br /></span></div><div style="font-size: medium; font-weight: normal; text-align: justify;">In a bowl add enough water to cover the stale bread and let it soak for 3 minutes. &nbsp;When ready, squeeze the water out completely from the bread and add it to the shrimp juice that you have retained.</div><div style="font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><span style="font-family: inherit;">Meanwhile, finely chop in a blender parsley, scallions, garlic and 1/2 scotch bonnet pepper and 10 shrimps. With a knife chop the remaining 4 shrimp. Sauté everything for 2-3 minutes in a pan with little oil.</span></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><span style="font-family: inherit;">Once the bread is properly soaked place it in a food processor and grind it to obtain a smooth texture. &nbsp;smoothly. &nbsp;Than add this to the shrimp mixture. &nbsp;Add the 4 spice mixture, bouquet garni powder, tumeric, salt and lemon juice.&nbsp;</span><span style="font-family: inherit;">&nbsp;Your stuffing is ready.</span></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><b style="font-family: inherit;">Fabricating the sausages:</b></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><span style="font-family: inherit;">Remove the casings out of water. Place the funnel at the&nbsp;</span>opening<span style="font-family: inherit;">&nbsp;of the casing with&nbsp;</span>caution<span style="font-family: inherit;">. Fill the casing with stuffing&nbsp;</span>Tie the extremity of the casing with the string.&nbsp;Tie one end first. Using the string, tightening the string every 5 cm. Then tie the second extremity to create the individual sausages. &nbsp;When done it should a string of sausages like a rosary.</div><div style="font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><b style="font-family: inherit;">The aromatic broth:</b></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><span style="font-family: inherit;">This broth will be realized by placing in a pot the shrimp shells and heads, oil, scallion, parsley, the remaining half of the scotch bonnet pepper, salt to boil. &nbsp;</span></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><span style="font-family: inherit;">Turn the heat down in way for the broth not to boil any longer put the sausages and poach for 30 minutes.</span></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><span style="font-family: inherit;">When cooked , remove the sausages from the water and let cool for 10 minutes before carving.</span></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><span style="font-family: inherit;">The water should never boil during cooking , otherwise the casings could bursting .&nbsp;</span>Traditionally<span style="font-family: inherit;">, banana leaves are&nbsp;placed a deposited in the bottom of the pot to cut boiling. &nbsp;</span></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><span style="font-family: inherit;">Prick the sausages after cooking with a toothpick. They are cooked when a small drop of oil comes out.</span><br /><span style="font-family: inherit;"><br /></span></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><span style="font-family: inherit;">The sausages will keep &nbsp;for 4 days in the refrigerator. And &nbsp;can easily be frozen. Freeze once cooled the string of sausages matching your future use in aluminum foil. &nbsp;When ready for consumption, immerse the package directly into the boiling water for 15 to 20 minutes. Your sausage will be just as fresh .</span></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><span style="font-family: inherit;"><br /></span></div></h2><h2 style="text-align: start;"><span style="color: #0b5394; font-family: inherit; font-size: large;">Boudin de Morue/Salted Cod Fish Sausage</span></h2><h2 style="clear: both; text-align: justify;"><a href="https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F3.bp.blogspot.com%2F-agNcvGPUhJE%2FU3vBWnQA9fI%2FAAAAAAAABc0%2F1c17nCaxpgI%2Fs1600%2Fboudin_star_select.jpg&amp;container=blogger&amp;gadget=a&amp;rewriteMime=image%2F*" imageanchor="1" style="clear: left; display: inline !important; float: left; font-size: 24px; font-weight: bold; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" height="248" src="https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F3.bp.blogspot.com%2F-agNcvGPUhJE%2FU3vBWnQA9fI%2FAAAAAAAABc0%2F1c17nCaxpgI%2Fs1600%2Fboudin_star_select.jpg&amp;container=blogger&amp;gadget=a&amp;rewriteMime=image%2F*" width="320" /></a><a href="https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F3.bp.blogspot.com%2F-agNcvGPUhJE%2FU3vBWnQA9fI%2FAAAAAAAABc0%2F1c17nCaxpgI%2Fs1600%2Fboudin_star_select.jpg&amp;container=blogger&amp;gadget=a&amp;rewriteMime=image%2F*" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><b><span style="font-size: small;">Ingredients</span></b></h2><h2><div style="font-size: medium; font-weight: normal; text-align: start;">120g salted cod</div><div style="font-size: medium; font-weight: normal; text-align: start;">½ lemon</div><div style="font-size: medium; font-weight: normal; text-align: start;">1 meter of casings</div><div style="font-size: medium; font-weight: normal; text-align: start;">2g mixed spice 4</div><div style="font-size: medium; font-weight: normal; text-align: start;">1 g of malaguette</div><div style="font-size: medium; font-weight: normal; text-align: start;">2 g of mixed bouquet garni</div><div style="font-size: medium; font-weight: normal; text-align: start;">½ stale bread</div><div style="font-size: medium; font-weight: normal; text-align: start;">2 sprigs of parsley</div><div style="font-size: medium; font-weight: normal; text-align: start;">150 ml water</div><div style="font-size: medium; font-weight: normal; text-align: start;">1 clove of garlic</div><div style="font-size: medium; font-weight: normal; text-align: start;">1/2 scotch bonnet pepper</div><div style="font-size: medium; font-weight: normal; text-align: start;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: start;"><b>Broth for cooking :</b></div><div style="font-size: medium; font-weight: normal; text-align: start;">water</div><div style="font-size: medium; font-weight: normal; text-align: start;">10 peppercorns</div><div style="font-size: medium; font-weight: normal; text-align: start;">5 nails girogle</div><div style="font-size: medium; font-weight: normal; text-align: start;">1 bouquet garni consists of parsley and chives</div><div style="font-size: medium; font-weight: normal; text-align: start;">20g of salt</div><div style="font-size: medium; font-weight: normal; text-align: start;">S 3c has oil</div><div style="font-size: medium; font-weight: normal; text-align: start;">3 sprigs of thyme</div><div style="font-size: medium; font-weight: normal; text-align: start;">1/2 scotch bonnet pepper</div><div class="" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;">Kitchen string</div><div class="" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div class="" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;"><b>Instructions</b></div><div class="" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;"><b><br /></b></div><div class="" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;">Place the cod in cold water to soak for 6 hours. &nbsp;Meanwhile, in a bowl soak the bread in water. &nbsp;In a separate bowl place the casing in cold lemon water with ¼ lemon<br /><br /></div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;"><b>stuffing:</b></div><div class="" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;">When the the salt has been entirely removed from the cod, crumble finely the meat of the cod. &nbsp;Finely chop the scallion , parsley and scotch bonnet pepper.</div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div class="" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;">Once the bread is properly soaked , squeeze out the excess water and place the bread in a bowl and crumble it finely with a fork.<br /><br /></div><div class="" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;">In a pan, fry without coloring parsley, scallion and pepper, then add the bread with spices : 4 spices, malaguette and bouquet garni. Mix . Add the cod, a bit of water and the remaining lime. &nbsp;Mince finely the garlic and add it to the mixture and stir until you have a smooth stuffing.&nbsp;</div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;"><b>Fabricating the sausages.</b></div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;">Tie the end of the casing. &nbsp;Place a funnel at the other end and fill the casing with the stuffing. &nbsp;With &nbsp;the string you will create the individual sausages by twine by tightening the string approximately every 8cm .</div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;"><b>Aromatic broth</b></div><div class="" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;">In a saucepan filled with water put the cloves, pepper, thyme, bouquet garni, consists of parsley and scallion, oil and chilli. Bring to a boil . Once boiling, &nbsp;add salt &nbsp;to the water and lower the heat so that there are no &nbsp;more boiling.</div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;">Place the string of sausages and cook for 25 minutes.</div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div class="" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;">At the end of the cooking, &nbsp;remove the sausages from the water and let cool for 10 minutes before carving .</div><div class="" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;">Be careful when taking out the sausages otherwise it may crumble.<br /><br /></div><div class="" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;">When making the stuffing make sure that you remove all the bones from the fish, &nbsp;the stuffing should be smooth but still retain some small pieces this way the stuffing would have retain some texture.<br /><br /></div></h2><h2 style="clear: both; text-align: justify;"><span style="color: #0b5394; font-family: inherit; font-size: large;">Boudin &nbsp;de Lambi/Conch Sausage</span></h2><h2><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: start;"><a href="http://2.bp.blogspot.com/-1urgGrLwNYk/U3vE-xW-LTI/AAAAAAAABdE/YY1vfC6uFFY/s1600/images.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-1urgGrLwNYk/U3vE-xW-LTI/AAAAAAAABdE/YY1vfC6uFFY/s1600/images.jpg" /></a><b>Ingredients</b></div><div style="font-size: medium; font-weight: normal; text-align: start;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: start;">1 kg of Queen Conch cleaned</div><div style="font-size: medium; font-weight: normal; text-align: start;">1/2 bag of casings</div><div style="font-size: medium; font-weight: normal; text-align: start;">2 onions</div><div style="font-size: medium; font-weight: normal; text-align: start;">1 bunch of parsley</div><div style="font-size: medium; font-weight: normal; text-align: start;">Sprigs of fresh thyme</div><div style="font-size: medium; font-weight: normal; text-align: start;">1 scotch bonnet pepper</div><div style="font-size: medium; font-weight: normal; text-align: start;">About 2 kg of stale bread</div><div style="font-size: medium; font-weight: normal; text-align: start;">Half liter of the milk</div><div style="font-size: medium; font-weight: normal; text-align: start;">2 malaguette</div><div style="font-size: medium; font-weight: normal; text-align: start;">1/4 liters of oil</div><div style="font-size: medium; font-weight: normal; text-align: start;">2 lemons</div><div style="font-size: medium; font-weight: normal; text-align: start;">1 head of garlic</div><div style="font-size: medium; font-weight: normal; text-align: start;">Salt and pepper</div><div style="font-size: medium; font-weight: normal; text-align: start;">lemon</div><div style="font-size: medium; font-weight: normal; text-align: start;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: start;"><b>Instructions&nbsp;</b></div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;">Soak the casings in water for 1 hour, then wash by rubbing with the lemon juice, then drain.</div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;">Soak the bread in water and squeeze well to remove all the water and pass it through the grinder.</div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;">Cook conch in a broth consisting of 1 bouquet garni , bay leaves and malaguette, 3 cloves of crushed garlic and a scoth bonnet pepper .</div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;">Let it cook for about 45 minutes, then mix it in a food processor with the juices and milk, without pureed .</div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;">Pour into a large bowl, add the bread. Mix well.</div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;">Finely chop the onion, parsley, thyme and 1 scotch bonnet pepper, minced 3 cloves of garlic. Fry all these spices in oil and then pour over the mixture .</div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;">Knead the mixture by hands and add salt and pepper, add a pinch of malaguette poweder. Taste and adjust seasoning if necessary .</div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;">Heat salted water in a large pot, add the bouquet garni, bay leaves and malaguette, and 1 scotch bonnet pepper, then reduce the heat .</div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;">Fill casings with stuffing (do not fill casing too much to prevent it from bursting during cooking), tie the ends and tie small pieces to create the individual sausages, and gently place the string of sausages the simmering water; cook about 20 minutes.&nbsp;</div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;">With a toothpick check for doneness .</div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;"><b>Comments</b></div><div class="separator" style="clear: both; font-size: medium; font-weight: normal; text-align: justify;">The cooking time given is just an approximate. It is essential to check for doneness .</div><div style="font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><br /></div><div style="font-size: medium; font-weight: normal; text-align: justify;"><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td><a href="http://3.bp.blogspot.com/-7j1EVuD4VZE/U3vqlb4QvmI/AAAAAAAABdc/WxCCi30QC14/s1600/8121622692_b0cae71bba_o.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="213" src="http://3.bp.blogspot.com/-7j1EVuD4VZE/U3vqlb4QvmI/AAAAAAAABdc/WxCCi30QC14/s1600/8121622692_b0cae71bba_o.jpg" width="320" /></a></td></tr><tr><td class="tr-caption" style="font-size: 12.8000001907349px;"><span style="font-size: xx-small;"><i>SIAL photo</i></span></td></tr></tbody></table><br /></div><div class="separator" style="clear: both; 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color: black; text-align: justify;"><a href="https://lh4.googleusercontent.com/-OfjIejcgYp0/TXZJa6riyjI/AAAAAAAAAIw/UIRoDcLXTbU/s1600/211-761-dous-makoss.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div class="separator" style="clear: both; color: black; text-align: justify;"><a href="https://lh3.googleusercontent.com/-nFJGb2ocKMk/TXaSX8o1ynI/AAAAAAAAAKQ/f3VH6XnKnK8/s1600/30bc25188f0a59dc15938f1832648e7e.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="color: black; text-align: justify;"><br /></div><div style="color: black; text-align: justify;"></div><div style="color: black; text-align: justify;"></div><br /><div class="separator" style="-webkit-text-stroke-width: 0px; clear: both; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; orphans: auto; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><a href="https://lh6.googleusercontent.com/--vLEIe4APM8/TXZGjohNaWI/AAAAAAAAAIg/VpoYCReL-E4/s1600/thumbnail2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div></div>Tatie Miyahttps://plus.google.com/112360439362153137056noreply@blogger.com0tag:blogger.com,1999:blog-2056328566938328834.post-60715865129784650512011-02-15T23:26:00.000-08:002014-05-16T12:34:43.829-07:00Side Dishes<div dir="ltr" trbidi="on"><div style="text-align: left;"></div><h2><div class="separator" style="clear: both; text-align: center;"><span style="color: black; font-size: small;"><span style="font-weight: normal;"><a href="http://2.bp.blogspot.com/-Ir1buiIRfAQ/U0UhsvOZXGI/AAAAAAAABFE/88hGgzyoqgQ/s1600/jerk-seasoning-1.png"></a> </span></span></div></h2><div style="text-align: left;"><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-0Ty5fHA1Vb8/U0VacrDbpOI/AAAAAAAABIU/xXz9wouoY9w/s1600/side.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-0Ty5fHA1Vb8/U0VacrDbpOI/AAAAAAAABIU/xXz9wouoY9w/s1600/side.png" height="146" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: inherit; text-align: justify;">There are a number of delicious sides that I could have chosen to feature in this page but I decided that it would be best to present the most classics recipes that you will find in the Haitian plate. &nbsp;Ranging from the Vegetable Medley that one will find at every pit stop on the street to the delicate Pumkin or Yam souffle of the elite table. &nbsp;Either way, you have many to choose from and these recipes can serve as a base for any vegetables, roots or fruits that you would like to saute, eat in the form of a salad or as gratin or souffle. &nbsp;Certainly do not rest on just the models that are illustrated in this page be creative! as long as the ingredients are fresh and tropical it is sure to be a winner.</span></div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit; font-size: large; text-align: justify;"><br /></span></div><h2 style="clear: both; text-align: left;"><span style="text-align: justify;"><span style="font-family: inherit; font-size: large;">CARROT VICHY</span></span></h2></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-RI-MMqgcYjA/U0Vawo8SbSI/AAAAAAAABIc/hkX08v9J6W0/s1600/439-B.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-RI-MMqgcYjA/U0Vawo8SbSI/AAAAAAAABIc/hkX08v9J6W0/s1600/439-B.png" height="158" width="320" /></a></div><b>Ingredients</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">1 kg of carrots</div><div style="text-align: justify;">80 g of butter</div><div style="text-align: justify;">1 teaspoon of sugar</div><div style="text-align: justify;">2 Tablespoon of parsley</div><div style="text-align: justify;">Salt</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Instruction</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Start by washing, peeling the carrots and cut the carrots into thick round cuts and set aside.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In a pan, melt the butter and the sugar, mix well and add the carrots. &nbsp;Sautee the carrots for a few minutes and cover them with water and a bit of salt. &nbsp; Allow the carrots to cook half covered until the water has evaporated. &nbsp;(20 minutes)</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Then add the chopped parsley, stir and check for doneness with a knife. Continue cooking if necessary, stirring occasionally so that the carrots do not stick. Turn off the heat when you think carrots are cooked.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Serve hot.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><h2><span style="font-family: inherit; font-size: large;">GREEN PAPAYA IN BUTTER</span></h2></div><div style="text-align: justify;"></div><div style="text-align: justify;"><div style="text-align: left;"><a href="http://4.bp.blogspot.com/-nSl_oF5GZoM/U0VbPQxSxzI/AAAAAAAABIk/rJ1qyNfDdzc/s1600/curry-de-poulet-%C3%A0-la-cacahuete-03-500x375.png" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><img border="0" src="http://4.bp.blogspot.com/-nSl_oF5GZoM/U0VbPQxSxzI/AAAAAAAABIk/rJ1qyNfDdzc/s1600/curry-de-poulet-%C3%A0-la-cacahuete-03-500x375.png" height="188" width="320" /></a><b>Ingredients</b></div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">1 medium green papaya about 16 to 24 oz</div><div style="text-align: justify;">1 tsp. vinegar,&nbsp;</div><div style="text-align: justify;">1 pinch&nbsp;</div><div style="text-align: justify;">Chopped parsley,</div><div style="text-align: justify;">&nbsp;80 g butter or margarine,&nbsp;</div><div style="text-align: justify;">Salt,&nbsp;</div><div style="text-align: justify;">Pepper or pepper to taste.&nbsp;</div><div style="text-align: justify;"><br /><br /></div><div style="text-align: justify;"><b>Instructions</b><br /><b><br /></b></div><div style="text-align: justify;">1. Peel the green papaya with a vegetable peeler. Split in half (reserving the white papaya seeds inside for a &nbsp; &nbsp; &nbsp; future use if you like the taste of nasturtium). Reserve one half of the papaya for future use.<br /><br /></div><div style="text-align: justify;">2. Cut the remaining half-papaya into very long and very thin julienne. &nbsp;Cover papaya julienne or diced with a &nbsp; &nbsp; wet paper towel and reserve.<br /><br /></div><div style="text-align: justify;">3. Once it is grated, throw it in boiling salted water to which is added a spoonful of vinegar.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">4. Cook for 10 minutes at boil point and drain. Add butter or margarine and chopped parsley.&nbsp;</div><div style="text-align: justify;">Serve hot.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><h2><span style="font-family: inherit; font-size: large;">BRAISED SPINACH</span></h2></div><div style="text-align: justify;"></div><div style="text-align: justify;"><a href="http://1.bp.blogspot.com/-OW9BvH6g1uM/U0VdLbEbIeI/AAAAAAAABIw/SE1MaaVKoiA/s1600/27acc16b-e664-49ef-930d-184a4f5b9335.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-OW9BvH6g1uM/U0VdLbEbIeI/AAAAAAAABIw/SE1MaaVKoiA/s1600/27acc16b-e664-49ef-930d-184a4f5b9335.jpg" height="200" width="200" /></a><b>Ingredients</b><br /><b><br /></b></div><div style="text-align: justify;">3 tablespoons vegetable oil</div><div style="text-align: justify;">3 garlic cloves, peeled and crushed</div><div style="text-align: justify;">2 cups finely diced white onion (about ½ large onion)</div><div style="text-align: justify;">½ scotch bonnet pepper, seeded and washed</div><div style="text-align: justify;">4 lb (about 6 bundles) fresh spinach, washed, and torn (or use ready to use bagged spinach)</div><div style="text-align: justify;">½ teaspoon freshly ground black pepper</div><div style="text-align: justify;">½ teaspoon salt or to taste</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Instructions</b><br /><b><br /></b></div><div style="text-align: justify;">In a heavy 4 quart round pan, heat 2 tablespoons oil over medium setting.<br /><br /></div><div style="text-align: justify;">Add garlic and sauté for one minute. &nbsp;Add onion and scotch bonnet pepper and sauté for 3 additional minutes. <br /><br /></div><div style="text-align: justify;">Add spinach and toss to coat with oil. &nbsp;Cover and cook until spinach is tender, about 5 minutes.&nbsp;</div><div style="text-align: justify;">Uncover, increase heat to medium high, add black pepper and stir-fry until almost no liquid remains, about 15 to 20 minutes. <br /><br /></div><div style="text-align: justify;">Add salt to taste and remaining oil at the last 3 minutes. &nbsp;Discard scotch bonnet pepper. &nbsp;</div><div style="text-align: justify;">Serve hot</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Serve 6<br /><br /></div><div style="text-align: justify;"><h2><span style="font-family: inherit; font-size: large;">GREEN BEAN SALAD</span></h2><a href="http://1.bp.blogspot.com/-xaYDyUg3ho0/U0Vdi3sZeAI/AAAAAAAABI4/jwkeNlL-9nE/s1600/piczLRs8ra.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-xaYDyUg3ho0/U0Vdi3sZeAI/AAAAAAAABI4/jwkeNlL-9nE/s1600/piczLRs8ra.png" height="188" width="200" /></a><b>Ingredients</b><br /><br /></div><div style="text-align: justify;">2 lb trimmed green beans</div><div style="text-align: justify;">½ scotch bonnet pepper, seeded and washed</div><div style="text-align: justify;">2 garlic cloves, peeled</div><div style="text-align: justify;">3 tablespoon vegetable oil</div><div style="text-align: justify;">1 teaspoon ground black pepper</div><div style="text-align: justify;">2 chicken bouillon cubes, crushed</div><div style="text-align: justify;">1 tsp tabasco sauce</div><div style="text-align: justify;">1 tsp salt</div><div style="text-align: justify;">3 tablespoon of vegetable oil</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Bring 7 cups of water to boil. &nbsp;Add beans, pepper and garlic. &nbsp;When boiling restarts, reduce heat to medium, cover, and boil until the beans are just tender, about 5 to 7 minutes. &nbsp;</div><div style="text-align: justify;">Drain carefully. &nbsp;Remove garlic cloves and mash them with the back of a spoon to form a smooth paste. &nbsp;Set aside.</div><div style="text-align: justify;">Heat oil over high setting in a 4-quart pan. &nbsp;Add cooked mashed garlic, beans, salt, pepper bouillon cubes, scotch bonnet, and Tabasco sauce. &nbsp;Sauté for about one minute. &nbsp;Discard pepper. &nbsp;</div><div style="text-align: justify;">Serve hot.</div><div style="text-align: justify;">Serve 8 to 10&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><h2><span style="font-family: inherit; font-size: large;">AVOCADO SALAD WITH SHRIMP AND CRAB</span></h2><a href="http://2.bp.blogspot.com/-PmWo8_-9Mnw/U0VehOXF9WI/AAAAAAAABJE/UDwp9r4CRqY/s1600/images.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-PmWo8_-9Mnw/U0VehOXF9WI/AAAAAAAABJE/UDwp9r4CRqY/s1600/images.png" /></a><b>Ingredients</b><br /><br /></div><div style="text-align: justify;">½ pound medium shrimp</div><div style="text-align: justify;">¼ cup vegetable oil</div><div style="text-align: justify;">½ pound fresch crab meat</div><div style="text-align: justify;">½ cup sliced shallots</div><div style="text-align: justify;">1 teaspoon granulated garlic</div><div style="text-align: justify;">½ teaspoon finely ground black pepper</div><div style="text-align: justify;">3 tablespoons apple cider vinegar</div><div style="text-align: justify;">¾ teaspoon salt</div><div style="text-align: justify;">1 scoth bonnet pepper, seeded and washed</div><div style="text-align: justify;">½ teaspoon prepared yellow mustard</div><div style="text-align: justify;">1 cup cubed boiled white name root (yam) or boiled cassava (1/2 inch cubes)</div><div style="text-align: justify;">3 Florida avocados, halved lengthwise, pitted and sprinkled with lime juice.</div><div style="text-align: justify;"><br /><b>Instructions</b><br /><br /></div><div style="text-align: justify;">Quickly blanch shrimp in 4 cups of foiling water for 1 minute in a 3-quart heavy pan. &nbsp;Drain. Discard water or reserve it for another use. &nbsp;Peel and devein shrimp. &nbsp;Discard shells. &nbsp;Cut each shrimp crosswise into 3 to 4 pieces. &nbsp;Heat 2 tablespoons oil over medium heat in the same pan. &nbsp;Add shrimp and crab and sauté for 3 minute. &nbsp;Add half of the shallots, half of the granulated garlic, half the black pepper, 1 tablespoon vinegar and ½ teaspoon of salt and sauté for 3 additional minutes. &nbsp;Remove from heat. &nbsp;Keep hot.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Put remaining oil, remaining shallots, remaining garlic, remaining black pepper, remaining vinegar, remaining salt, pepper and mustard in a jar. Cover jar with lid and screw tightly. &nbsp;Shake jar until dressing thickens about 15 to 30 seconds. &nbsp;Pour into shrimp –crab mixture and mix well. &nbsp; Thoroughly mix in the cubed yam. &nbsp;Season with additional salt and black pepper if necessary. &nbsp;Put avocado halves on a serving plate, poke a few holes in the flesh with a fork. Remove and discard pepper, then fill avocado halves with the shrimp-crab mixture. &nbsp;Serve immediately with small spoons).</div><div style="text-align: justify;">Serve 6</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Wash pepper, cut it in half and remove seeds and membranes. &nbsp;Then rub it gently under fresh running water for 15 seconds. <br /><br /></div><div style="text-align: justify;"><b>Note</b></div><div style="text-align: justify;">Florida avocado (also called choquette) whenever possible. &nbsp;It has a smooth skin. &nbsp;And it is a lot bigger and tastier than California avocados. &nbsp;If you are using California avocados you will need six avocados instead of three. &nbsp;Be sure not to use overripe avocados. &nbsp;Cut avocado in half lengthwise, then remove the pit. Learn how to remove the avocado pit in the glossary of this book.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><h2><span style="font-family: inherit; font-size: large;">VEGETABLES MEDLEY</span></h2><a href="http://2.bp.blogspot.com/--19rqpJbfO4/U0Vf52E1TFI/AAAAAAAABJQ/ibNvDn8dipk/s1600/images+(2).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/--19rqpJbfO4/U0Vf52E1TFI/AAAAAAAABJQ/ibNvDn8dipk/s1600/images+(2).jpg" /></a><b>Ingredients</b><br /><br /></div><div style="text-align: justify;">For 2 people</div><div style="text-align: justify;">Ingredients&nbsp;</div><div style="text-align: justify;">1 Carrot</div><div style="text-align: justify;">1 Chayote</div><div style="text-align: justify;">1 Turnip&nbsp;</div><div style="text-align: justify;">1 Zucchini&nbsp;</div><div style="text-align: justify;">Olive oil&nbsp;</div><div style="text-align: justify;">Salt</div><div style="text-align: justify;">Pepper</div><div style="text-align: justify;">Instructions</div><div style="text-align: justify;">Cut the vegetables carrots, turnips, zucchini, the chayote in small dice or julienned.&nbsp;</div><div style="text-align: justify;">In a saucepan boil all the vegetables in salted water for fifteen minutes.&nbsp;</div><div style="text-align: justify;">Then arrange them on a plate by adding a dressing of olive oil salt pepper garlic parsley.</div><div style="text-align: justify;"><br /><h2><span style="font-family: inherit; font-size: large;">POTATO AND BUTTERED PARSLEY</span></h2><div class="MsoNormal" style="background: white; line-height: 150%; vertical-align: baseline;"><a href="http://1.bp.blogspot.com/-_YS5eyXyLdY/U0VpF8dIp5I/AAAAAAAABLk/K7enrw49IA4/s1600/picnic_potato2.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_YS5eyXyLdY/U0VpF8dIp5I/AAAAAAAABLk/K7enrw49IA4/s1600/picnic_potato2.png" height="207" width="320" /></a><b>Ingredients<o:p></o:p></b></div><div class="MsoNormal" style="background: white; line-height: 50%; vertical-align: baseline;"><br /></div><div class="MsoNormal" style="background: white; line-height: 150%; vertical-align: baseline;">1 kilo of potatoes<o:p></o:p></div><div class="MsoNormal" style="background: white; line-height: 150%; vertical-align: baseline;">Half a stick of butter<o:p></o:p></div><div class="MsoNormal" style="background: white; line-height: 150%; vertical-align: baseline;">1 fat garlic cloves <o:p></o:p></div><div class="MsoNormal" style="background: white; line-height: 150%; vertical-align: baseline;"><span style="line-height: 150%;">A big handful of parsley</span></div><div class="MsoNormal" style="background: white; line-height: 150%; vertical-align: baseline;"><o:p></o:p></div><div class="MsoNormal" style="background: white; line-height: 150%; vertical-align: baseline;">salt to taste.<o:p></o:p></div><div class="MsoNormal" style="background: white; line-height: 50%; vertical-align: baseline;"><br /></div><div class="MsoNormal" style="background: white; line-height: 150%; vertical-align: baseline;"><b>Instructions<o:p></o:p></b></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 15pt; margin-bottom: 0.25in; vertical-align: baseline;">Place potatoes in a large pot with enough water to cover by several inches.<br /><br />Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes.<br /><br />Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into ¾-inch chunks while still hot. Drizzle with vinegar; set aside. <o:p></o:p></div><span style="background-color: white; line-height: 15pt;">In the meantime, crush finely the garlic in a wooden mortar and add it to potatoes, butter and salt together, and the finely diced parsley. The potatoes should be covered with flecks of parsley.</span><br /><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 15pt; margin-bottom: 0.25in; vertical-align: baseline;"><o:p></o:p></div><h2><span style="font-family: inherit; font-size: large;">SALADE RUSSE</span></h2><a href="http://1.bp.blogspot.com/-rkcy9xc9s4Q/U0VoPYGnfcI/AAAAAAAABLM/jp5JDZpLP6Q/s1600/28recipehealth-potatobeet-articleLarge.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-rkcy9xc9s4Q/U0VoPYGnfcI/AAAAAAAABLM/jp5JDZpLP6Q/s1600/28recipehealth-potatobeet-articleLarge.png" height="213" width="320" /></a><b>Ingredients</b><br /><br /><div class="MsoNormal" style="background: white; vertical-align: baseline;">3/4 pound potatoes<o:p></o:p></div><div class="MsoNormal" style="background: white; vertical-align: baseline;">2 large beets,&nbsp;<a href="http://www.nytimes.com/2008/08/04/health/nutrition/04recipehealth.html?ref=beets"><span style="border: none windowtext 1.0pt; color: windowtext; mso-border-alt: none windowtext 0in; padding: 0in; text-decoration: none; text-underline: none;">roasted</span></a><o:p></o:p></div><div class="MsoNormal" style="background: white; vertical-align: baseline;">2 carrots<o:p></o:p></div><div class="MsoNormal" style="background: white; vertical-align: baseline;">1/2 small red onion, minced<o:p></o:p><br />2 tablespoons minced scallion</div><div class="MsoNormal" style="background: white; vertical-align: baseline;"><o:p></o:p></div><div class="MsoNormal" style="background: white; vertical-align: baseline;">2 tablespoons Champagne vinegar or sherry vinegar<o:p></o:p></div><div class="MsoNormal" style="background: white; vertical-align: baseline;">Salt to taste<o:p></o:p></div><div class="MsoNormal" style="background: white; vertical-align: baseline;">2 teaspoons Dijon mustard<o:p></o:p></div><div class="MsoNormal" style="background: white; vertical-align: baseline;">1/4 cup extra virgin olive oil<o:p></o:p></div><div class="MsoNormal" style="background: white; vertical-align: baseline;">1/4 cup Mayonaise<o:p></o:p></div><div class="MsoNormal" style="background: white; vertical-align: baseline;">Freshly ground pepper<o:p></o:p></div><div class="MsoNormal" style="background: white; vertical-align: baseline;">1 small can of sweet peas<o:p></o:p></div><div class="MsoNormal" style="background: white; vertical-align: baseline;"><br /></div><div class="MsoNormal" style="background: white; vertical-align: baseline;"><b>Instructions</b></div><div class="MsoNormal" style="background: white; vertical-align: baseline;"><br /></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; vertical-align: baseline;">Place potatoes, beets and carrots in a large pot with enough water to cover by several inches add salt to taste.<br /><br />Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes, beets and carrots are tender when pierced with a knife, about 25 minutes for potatoes and less for carrots and more for the beets. Drain into a colander.<br /><br />Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.<o:p></o:p></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; vertical-align: baseline;"><br /></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; vertical-align: baseline;">Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.<o:p></o:p></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; vertical-align: baseline;"><br /></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; vertical-align: baseline;">In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the mayonnaise. Add the peas to the potatoes and toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.<o:p></o:p></div><br /><h2><span style="font-family: inherit; font-size: large;">POTATO SALAD</span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-67pEhfDbUis/U0VobXXuP5I/AAAAAAAABLU/TdlhoHwyda8/s1600/potato-salad.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-67pEhfDbUis/U0VobXXuP5I/AAAAAAAABLU/TdlhoHwyda8/s1600/potato-salad.png" height="213" width="320" /></a></div><b>Ingredients</b><br /><br /><div class="MsoNormal">4 potatoes<o:p></o:p></div><div class="MsoNormal">1 carrot<o:p></o:p></div><div class="MsoNormal">2 1/4 teaspoons salt<o:p></o:p></div><div class="MsoNormal">1/2 cup of sweet peas (frozen and thawed, or canned)<o:p></o:p></div><div class="MsoNormal">1/2 onion, minced<o:p></o:p></div><div class="MsoNormal">1/3 cup red bell pepper, diced<o:p></o:p></div><div class="MsoNormal">1/3 cup green bell pepper, diced<o:p></o:p></div><div class="MsoNormal">Half an apple<o:p></o:p></div><div class="MsoNormal">1 tablespoon of apple cider vinegar<o:p></o:p></div><div class="MsoNormal">2 tablespoons mayonnaise<o:p></o:p></div><div class="MsoNormal">1/4 teaspoon black pepper<o:p></o:p></div><div class="MsoNormal">Olive oil<o:p></o:p></div><div class="MsoNormal">salt (optional)<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b>Instructions</b></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Place potatoes and carrots in a large pot with enough water to cover by several inches add salt to taste. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes and carrots are tender when pierced with a knife, about 25 minutes.<br /><br />Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. &nbsp;Drizzle with vinegar; set aside.<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">Take out the carrots, apple then peel and dice and add to potato.<o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal">In a bowl, place cubed potatoes, carrots, sweet peas, onion, red and green bell peppers and mix with mayonnaise. Add black pepper. Stir and add salt to taste.<o:p></o:p></div><div class="MsoNormal"><br /></div><h2><span style="font-family: inherit; font-size: large;">SWEET POTATO SALAD</span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SiH400ONbl0/U0Vo-4w7l4I/AAAAAAAABLc/-OBRiojYrKY/s1600/Sweet-Potato-Salad1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-SiH400ONbl0/U0Vo-4w7l4I/AAAAAAAABLc/-OBRiojYrKY/s1600/Sweet-Potato-Salad1.png" height="200" width="320" /></a></div><b>Ingredients</b><br /><div class="MsoNormal"><o:p></o:p></div><div class="MsoNormal"><br /></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">2 large sweet potatoes (about 1.25 pounds)<o:p></o:p></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">2 tbsp. light mayonnaise<o:p></o:p></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">1 tbsp. Dijon mustard<o:p></o:p></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">½ tsp. salt<o:p></o:p></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">¼ tsp. coarsely ground black pepper<o:p></o:p></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">2 large celery stalks, coarsely chopped (about 3⁄4 cup)<o:p></o:p></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">½ cup thinly sliced red bell pepper<o:p></o:p></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">½ cup coarsely chopped fresh pineapple<o:p></o:p></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">¼ cup pecans, toasted and coarsely chopped<o:p></o:p></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">1 small green onion, thinly sliced (about 2 tbsp.)<o:p></o:p></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">Chopped parsley, for garnish<o:p></o:p></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><br /></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><b>Instruction</b><o:p></o:p></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;"><br /></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial;">Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes.<br /><br />Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and Peel off skin and cut into ¾-inch chunks while still hot. Drizzle with vinegar; set aside.&nbsp; Using a fork, prick sweet potatoes in several places.<br /><br />Meanwhile, in a large bowl, mix mayonnaise, mustard, salt, and pepper until blended. Add sweet potato chunks, celery, red pepper, pineapple, pecans, and green onion to mayonnaise mixture. Toss gently until evenly coated.<br /><br />Sprinkle with chopped parsley. Serves: 4.<o:p></o:p></div></div><div style="text-align: justify;"><h2><span style="font-family: inherit; font-size: large;">STUFFED CHAYOTE (MIRLITON)</span></h2></div><div style="text-align: justify;">For 4 people&nbsp;</div><div style="text-align: justify;">Preparation time: 30 minutes&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><a href="http://3.bp.blogspot.com/-vM6hD_jgGxM/U0VlLT2Zf_I/AAAAAAAABLA/4U18MpCvhlw/s1600/4741220-7114575.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-vM6hD_jgGxM/U0VlLT2Zf_I/AAAAAAAABLA/4U18MpCvhlw/s1600/4741220-7114575.png" height="213" width="320" /></a><b>Ingredients</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">2 chayotes</div><div style="text-align: justify;">100 g of minced meat&nbsp;</div><div style="text-align: justify;">Bacon&nbsp;</div><div style="text-align: justify;">80 g of crumb&nbsp;</div><div style="text-align: justify;">100 g parmesan or gruyere cheese&nbsp;</div><div style="text-align: justify;">2 cloves of garlic&nbsp;</div><div style="text-align: justify;">Butter, milk&nbsp;</div><div style="text-align: justify;">1 onion&nbsp;</div><div style="text-align: justify;">1 green onions</div><div style="text-align: justify;">1 piece of bread&nbsp;</div><div style="text-align: justify;">Salt and pepper&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Instructions</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Cut chayotes into two halves and remove the heart.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In salted water cook chayotes, and cool. Carefully scoop out the chayote flesh by living the skin intact. &nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Soak a small piece of bread in milk and drain.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In a pan, add to chayote flesh, bread, some breadcrumbs and a large piece of butter. Salt and pepper.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In a separate pan, fry the chopped bacon and minced meat with spices.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Fill each chayote shells, alternately with a layer of skin, a layer of cheese, a layer of meat, a meat layer. Sprinkle with cheese and breadcrumbs.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Bake.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><h2><span style="font-family: inherit; font-size: large;">EGGPLANT GRATIN</span></h2></div><div style="text-align: justify;"><a href="http://3.bp.blogspot.com/-yrOxBPqTOdY/U0Vk0JgHd6I/AAAAAAAABK4/2mPQzJSfcoA/s1600/66118341.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-yrOxBPqTOdY/U0Vk0JgHd6I/AAAAAAAABK4/2mPQzJSfcoA/s1600/66118341.png" height="197" width="320" /></a><b>Ingredients</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">6 aubergines</div><div style="text-align: justify;">800 g of minced meat</div><div style="text-align: justify;">2 onions, chopped</div><div style="text-align: justify;">3 cloves garlic, crushed</div><div style="text-align: justify;">1 can of crushed tomatoes</div><div style="text-align: justify;">1 small can tomato paste</div><div style="text-align: justify;">Olive oil</div><div style="text-align: justify;">150 gr grated cheese parmesan or gruyere</div><div style="text-align: justify;">500 ml béchamel sauce</div><div style="text-align: justify;">Nutmeg</div><div style="text-align: justify;">Salt and pepper</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Instructions</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Preheat oven&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Cut the eggplant into 2 lengthwise. Make a few cuts in the flesh (without piercing the skin). Brush with olive oil using a brush.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Put in the oven and cook for about 30 minutes until the meat is tender. Drain the eggplant, taking care not to nick the skin.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Sauté 1 chopped onion in 2 tablespoons of olive oil, add the meat and let it brown. Add crushed tomatoes, tomato paste, chopped garlic and simmer for about 40 minutes, uncovered to dry preparation.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Add the chopped eggplant flesh coarsely. Salt and pepper, mix well and cook for about 10 minutes.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Fill the eggplant shells.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Prepare a béchamel sauce thick enough and add nutmeg and grated cheese 50 gr. Spread the sauce over the eggplant.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Sprinkle with grated cheese. Bake for 10-15 minutes. Serve with rice.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><h2><span style="font-family: inherit; font-size: large;">CABBAGE ROLLS/MECHIE</span></h2></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-p4fPfxYEvkY/U0VkPfliUZI/AAAAAAAABKs/HCgrirkYaDM/s1600/trio3.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-p4fPfxYEvkY/U0VkPfliUZI/AAAAAAAABKs/HCgrirkYaDM/s1600/trio3.png" height="291" width="320" /></a></div><b>Ingredients&nbsp;</b><br /><b><br /></b></div><div style="text-align: justify;">1 pound very lean ground beef</div><div style="text-align: justify;">1 pound steak, minced, or 1 pound beef chunks</div><div style="text-align: justify;">3 large tomatoes, minced</div><div style="text-align: justify;">1 bunch parsley, stemmed and minced</div><div style="text-align: justify;">3 scallions, minced</div><div style="text-align: justify;">2 large onions, minced</div><div style="text-align: justify;">4 Scotch bonnet peppers, seeded and minced</div><div style="text-align: justify;">5 cups rice, rinsed with cold water</div><div style="text-align: justify;">1½ (8-ounce) cans tomato paste</div><div style="text-align: justify;">4 teaspoons salt, or to taste</div><div style="text-align: justify;">1 tablespoon black pepper, or to taste</div><div style="text-align: justify;">½ cup ketchup</div><div style="text-align: justify;">1 cup olive oil</div><div style="text-align: justify;">2 tablespoons onion powder</div><div style="text-align: justify;">2 tablespoons garlic powder</div><div style="text-align: justify;">1 small lime, cut in half</div><div style="text-align: justify;">3 cabbages</div><div style="text-align: justify;">3 to 6 garlic cloves, peeled</div><div style="text-align: justify;">Instructions</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Mix ground beef, minced steak or beef chunks, tomatoes, parsley, scallions, onions, Scotch bonnet peppers, rice, 1 can tomato paste, 3 teaspoons salt, black pepper, ketchup, ½ cup olive oil, onion powder, and garlic powder. Squeeze lime into mix.</div><div style="text-align: justify;">Core and parboil the cabbage leaves. Slice leaves in half and trim the rib. Use inner smaller leaves whole but remove rib if necessary to allow rolling. Each leaf should be about 3 inches in length. Cover bottom of large pot with cabbage leaves.</div><div style="text-align: justify;">Take 1 tablespoon of mechie mixture and place along the rib of each individual cabbage leaf. Fold the ends of cabbage leaf over the mixture and roll up. Place rolled mechies in the pot very close to one another so they don’t open up and fall apart. Make 3 tight layers. Place a small lid on a plate over themechie to hold it in place.</div><div style="text-align: justify;">In a bowl, mix ½ can tomato sauce with 3 cups water and 1 teaspoon salt. Pour into pot until water is leveled with the mechie. In a mortar and pestle crush garlic cloves with 1 teaspoon salt. Mix with 1/2 cup olive oil and pour over mechie. Cover pot and steam on medium low heat for 30 minutes or until water evaporates (not completely).</div><div style="text-align: justify;">Notes</div><div style="text-align: justify;">Instead of Cabbage it can be &nbsp;wrapped with grape leaves or stuffed in peppers or eggplants. If using eggplants, soak in salt water for 1 hour as many small eggplants as you want to stuff. Roll the eggplants with the palm of your hand to soften them. Remove leaf from top.<br /><br />Cut 1½-inches off the head and save the piece. Take out pulp without breaking the skin of the eggplant. Cover bottom of medium-size sauce pot with cabbage leaves. Fill each eggplant with the mix to 1-inch from top. Trim head that was cut off so it fits as a lid on eggplant.<br /><br />Place in pot very close together. Mix ¼ cup of tomato sauce with 2 cups water and 1/2 teaspoon salt and pour over eggplant and cook for 30 minutes on low heat.<br /><br />In a mortar and pestle add 1 teaspoon salt with 2 or 3 large garlic cloves and crush garlic. Add 1 tablespoon olive oil and pour over eggplant and cook another 30 minutes on low heat. Make sure water does not fully evaporate while the eggplants are cooking.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><h2><span style="font-family: inherit; font-size: large;">BREADFRUIT SOUFFLE</span></h2></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-rLVxXGMxKYs/U0Vj_xbKHqI/AAAAAAAABKk/27dzcyztyHQ/s1600/alg-cheese-souffle-jpg.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-rLVxXGMxKYs/U0Vj_xbKHqI/AAAAAAAABKk/27dzcyztyHQ/s1600/alg-cheese-souffle-jpg.png" height="283" width="320" /></a></div><b>Ingredients</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">1 fruit bread,</div><div style="text-align: justify;">&nbsp;50 g butter,&nbsp;</div><div style="text-align: justify;">1/2 cup of milk,&nbsp;</div><div style="text-align: justify;">salt, pepper,&nbsp;</div><div style="text-align: justify;">2 or 3 eggs,</div><div style="text-align: justify;">&nbsp;parsley.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Instructions</b><br /><b><br /></b></div><div style="text-align: justify;">&nbsp;Cook breadfruit in salted water after peeled and sliced. When cooked, the mash. Add milk, stir off the heat egg yolks.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">&nbsp;Beat the egg whites and add to the mixture with pepper and chopped parsley.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">&nbsp; Place in a buttered gratin pan. Bake 1/2 hour. Let cool, unmold and serve cold.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><h2><span style="font-family: inherit; font-size: large;">YAM SOUFFLE</span></h2></div><div style="text-align: justify;"><a href="http://1.bp.blogspot.com/-PXQg4FCGxNQ/U0VjtApy8KI/AAAAAAAABKc/WcHebEP8mwQ/s1600/souffle-roquefort.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-PXQg4FCGxNQ/U0VjtApy8KI/AAAAAAAABKc/WcHebEP8mwQ/s1600/souffle-roquefort.png" height="210" width="320" /></a><b>Ingredients</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">2 pound of yams&nbsp;</div><div style="text-align: justify;">60 grams of butter&nbsp;</div><div style="text-align: justify;">250 ml of milk&nbsp;</div><div style="text-align: justify;">3 eggs yolks and 4 whites</div><div style="text-align: justify;">3 scallions&nbsp;</div><div style="text-align: justify;">Salt, black pepper&nbsp;</div><div style="text-align: justify;">Grated parmesan cheese&nbsp;</div><div style="text-align: justify;"><br /><b>Instructions</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Peel, cut the yams into cubes and wash. &nbsp;In a pot cook the yams in salted water for 20 minutes until tender.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Mash the Yams to obtain a thick paste.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Add to the paste, the butter cut into small pieces and pour in progressively the milk, by stirring constantly. Salt, pepper and small onions that have been peeled and finely diced. Mix and add the egg yolks.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Preheat the oven&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Beat the egg whites and stir it into the mashed yams. Mix well by folding gently the egg white into the mixture.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Pour the mixture into a soufflé dish. Sprinkle with cheese and bake for about thirty minutes.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Serve immediately.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><h2><span style="font-family: inherit; font-size: large;">BRAISED CHAYOTE (MIRLITON)</span></h2></div><div style="text-align: justify;"></div><div style="text-align: justify;"><a href="http://2.bp.blogspot.com/-1iitQrJWiFw/U0VgOtU1ckI/AAAAAAAABJY/GTPeAwtF6_A/s1600/Chow4.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-1iitQrJWiFw/U0VgOtU1ckI/AAAAAAAABJY/GTPeAwtF6_A/s1600/Chow4.jpg" height="240" width="320" /></a><b>Ingredients</b><br /><b><br /></b></div><div style="text-align: justify;">3 chayotes</div><div style="text-align: justify;">½ pound of smoked bacon&nbsp;</div><div style="text-align: justify;">1 large onion&nbsp;</div><div style="text-align: justify;">scallions</div><div style="text-align: justify;">Parsley&nbsp;</div><div style="text-align: justify;">4 Cloves&nbsp;</div><div style="text-align: justify;">Salt and pepper&nbsp;</div><div style="text-align: justify;">1 Scotch bonnet pepper&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Instructions</b><br /><b><br /></b></div><div style="text-align: justify;">Start by peeling the chayotes, wash and you cut into large dice.<br /><br /></div><div style="text-align: justify;">In a pan sauté in olive oil, chives, parsley and a quarter of the chopped onion.<br /><br /></div><div style="text-align: justify;">When everything is nicely browned, add the bacon. Allow to brown before adding chayote. Stir well and cover.&nbsp;</div><div style="text-align: justify;">Meanwhile, peel and mash the garlic. Add unbroken scotch bonnet pepper and 4 cloves. Reduce heat. Let it simmer for 30 minutes under careful monitoring.&nbsp;</div><div style="text-align: justify;">Add a little more water if needed.&nbsp;</div><div style="text-align: justify;">When serving sprinkle the chayote with chopped parsley. Serve warm, this recipe is great with grilled chicken.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><h2><span style="font-family: inherit; font-size: large;">PUMKIN SOUFFLE</span></h2></div><div style="text-align: justify;"><a href="http://4.bp.blogspot.com/-irxQ5cu3WVE/U0VjRNnFuqI/AAAAAAAABKU/-uO57M_p4is/s1600/DSC_0128-copy.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-irxQ5cu3WVE/U0VjRNnFuqI/AAAAAAAABKU/-uO57M_p4is/s1600/DSC_0128-copy.png" height="212" width="320" /></a><b>Ingredients</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">• 500g Pumpkin (or squash)</div><div style="text-align: justify;">• 1 onion</div><div style="text-align: justify;">• 3 cloves of garlic</div><div style="text-align: justify;">• 25 cl of milk</div><div style="text-align: justify;">• 3 eggs yolks and 4 whites</div><div style="text-align: justify;">• 30 g of butter</div><div style="text-align: justify;">• 20g flour</div><div style="text-align: justify;">• 50g grated cheese</div><div style="text-align: justify;">• 1 pinch of grated nutmeg</div><div style="text-align: justify;">• salt and pepper</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Instructions</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Peel the pumpkin and cut into large dice.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Cook the pumpkin in boiling salted water for 15 to 20 minutes, then drain and place it into a food mill and mashed.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Preheat oven&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Peel and chop the garlic and onion. Melt the butter in a saucepan for a couple of minutes and add the onion and garlic.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Let this mixture sweat for 3 minutes then add the puree, while cooking gradually dilute the mixture with milk. Add, salt, pepper and sprinkle with nutmeg.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Remove from heat. Break the eggs, separating the whites from the yolks. Beat the egg whites until stiff with a pinch of salt.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Add yolks to the previous preparation, then fold in the egg whites.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Grease, flour and coat with breadcrumb a soufflé dish and pour in the preparation. Place in the oven immediately for 20 min cooking, without opening the oven.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">This recipe is great with grilled steak.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"></div><h2><span style="font-family: inherit; font-size: large;">PUMPKIN STEW</span></h2></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-C07V9MhaD_c/U0Vi9u4Zu3I/AAAAAAAABKM/JPZ0afMm9OY/s1600/dsc_0883.jpeg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-C07V9MhaD_c/U0Vi9u4Zu3I/AAAAAAAABKM/JPZ0afMm9OY/s1600/dsc_0883.jpeg" height="213" width="320" /></a></div><b>Ingredients</b></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;">1 small Pumpkin (2.5 lb)</div><div style="text-align: justify;">3 tbsp oil in soup</div><div style="text-align: justify;">1 Onions</div><div style="text-align: justify;">5 garlic</div><div style="text-align: justify;">fresh thyme</div><div style="text-align: justify;">salt</div><div style="text-align: justify;">pepper</div><div style="text-align: justify;">Parsley&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Instructions</b><br /><b><br /></b></div><div style="text-align: justify;">Peel the pumpkin and clean out the seeds.</div><div style="text-align: justify;">Cut the pumpkin into 2 cm cubes, big dices.</div><div style="text-align: justify;">In a big pan add the pumpkin and finely chopped onions , oil , minced garlic , thyme , salt and pepper.</div><div style="text-align: justify;">Set to simmer and cover. Turn the pumpkin mixture two or three times</div><div style="text-align: justify;">Cook until water has completely evaporated. If necessary add a more oil and serve by sprinkling the pumpkin with chopped parsley.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>NOTES</b></div><div style="text-align: justify;">If the pumpkin is harvested still young it is not necessary to add water during cooking. If it is hard (old) , it will be much stronger and require a little water to facilitate cooking.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><h2><span style="font-family: inherit;">SMALL CUCUMBERS AU GRATIN</span></h2><a href="http://1.bp.blogspot.com/-hUcWeilxwJA/U0VioQLxzfI/AAAAAAAABKE/xmpKzD2B7mk/s1600/DSC01670.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-hUcWeilxwJA/U0VioQLxzfI/AAAAAAAABKE/xmpKzD2B7mk/s1600/DSC01670.JPG" height="240" width="320" /></a><b>Ingredients</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">6 for people</div><div style="text-align: justify;">Ingredients&nbsp;</div><div style="text-align: justify;">4 or 5 cucumber</div><div style="text-align: justify;">Béchamel sauce</div><div style="text-align: justify;">1 large handful of grated cheese or 2 tablespoons grated Parmesan cheese to taste</div><div style="text-align: justify;">10 cl of cream</div><div style="text-align: justify;">Salt</div><div style="text-align: justify;">Pepper</div><div style="text-align: justify;">1 pinch of nutmeg</div><div style="text-align: justify;">For the béchamel:</div><div style="text-align: justify;">40 g of butter</div><div style="text-align: justify;">40g flour</div><div style="text-align: justify;">50 cl of milk</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Instructions</b><br /><br /></div><div style="text-align: justify;">Peel cucumbers lengthwise, then wash them in cold water.&nbsp;</div><div style="text-align: justify;">Meanwhile, boil water in a large saucepan. Once washed, cut the cucumber into thin slices, less than 5 mn thick.<br /><br /></div><div style="text-align: justify;">Put the sliced cucumbers in boiling salted water and cook at least 20 minutes. More cucumbers they will be cooked more fluxes.<br /><br /></div><div style="text-align: justify;"><b>&nbsp;Prepare your béchamel:</b></div><div style="text-align: justify;">In a small pot, melt the butter over low heat and add flour the mixture should look like a cream.&nbsp;</div><div style="text-align: justify;">Then gradually pour in milk by stirring constantly.<br /><br /></div><div style="text-align: justify;">&nbsp;Let the mixture thicken over medium heat. &nbsp;Add Salt and pepper to taste. Off the heat add the cream and cheese.<br /><br /></div><div style="text-align: justify;">Put the cucumbers in a baking dish and cover with béchamel sauce. Feel free to mix cucumbers and sauce, salt and pepper again. Sprinkle with cheese and a large pinch of nutmeg.<br /><br /></div><div style="text-align: justify;">Bake at &nbsp;350 &nbsp;for about 15 minutes.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><h2><span style="font-family: inherit;">CLASSIC CHAYOTE GRATIN (MIRLITON)</span></h2></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CR03LTCl0ps/U0VhKYl9gSI/AAAAAAAABJw/5CI2vnNRe3I/s1600/afrosomething-article-missnatiaagratinchristophine04_0.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-CR03LTCl0ps/U0VhKYl9gSI/AAAAAAAABJw/5CI2vnNRe3I/s1600/afrosomething-article-missnatiaagratinchristophine04_0.png" height="260" width="320" /></a></div><b>Ingredients</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">4 chayotes</div><div style="text-align: justify;">2 onions&nbsp;</div><div style="text-align: justify;">100 g bacon&nbsp;</div><div style="text-align: justify;">50 g of grated cheese&nbsp;</div><div style="text-align: justify;">40 g butter&nbsp;</div><div style="text-align: justify;">2 tablespoons oil&nbsp;</div><div style="text-align: justify;">1 teaspoon of chopped parsley&nbsp;</div><div style="text-align: justify;">1 tablespoon of breadcrumbs&nbsp;</div><div style="text-align: justify;">Salt and pepper&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Instruction</b><br /><br /></div><div style="text-align: justify;">Cut chayote in half and remove the hearts.<br /><br /></div><div style="text-align: justify;">Cook the chayote for 25 minutes in boiling salted water, then drain and cool. Scoop out the flesh of the chayote gently with a spoon.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Mix the flesh collected.<br /><br /></div><div style="text-align: justify;">In a pan fry the bacon in oil with chopped onions, parsley and a little pepper.<br /><br /></div><div style="text-align: justify;">Add mashed chayote and simmer for 5 min.<br /><br /></div><div style="text-align: justify;">Fill the skins (shells) of chayote with this mixture and sprinkle with bread crumbs mixed with grated cheese and slices of butter.<br /><br /></div><div style="text-align: justify;">Bake 15-20 minutes.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><h2><span style="font-family: inherit; font-size: large;">HEART OF PALM IN WHITE SAUCE&nbsp;</span></h2></div><div style="text-align: justify;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ZUaHvIcnsJA/U0Vg0mEGEuI/AAAAAAAABJo/Eepy1TiNSnc/s1600/christophine.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ZUaHvIcnsJA/U0Vg0mEGEuI/AAAAAAAABJo/Eepy1TiNSnc/s1600/christophine.png" height="221" width="320" /></a></div><b>Ingredients</b></div><div style="text-align: justify;"><b><br /></b></div><div style="text-align: justify;">Heart of Palm</div><div style="text-align: justify;">Béchamel Sauce</div><div style="text-align: justify;">Grated Cheese&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Instructions</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Immerse the heart of palm in salted boiling water until they are cooked. &nbsp;Remove from heat and drain in a colander.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Prepare a béchamel sauce, add the cooked pieces of palm heart, sprinkle with grated cheese and bake in the oven.&nbsp;</div><div style="text-align: justify;"><br /></div></div></div>Tatie Miyahttps://plus.google.com/112360439362153137056noreply@blogger.comtag:blogger.com,1999:blog-2056328566938328834.post-80568925181996761832011-02-15T16:44:00.000-08:002014-05-22T12:50:45.885-07:00Soups<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;">Soups and Stews are major dishes in Haiti and are mostly serve on Saturdays. &nbsp;However, Haitians have a culture of having a light consome at night or ragout. &nbsp;Sunday mornings in a traditional family you will find never to fail the pumpkin soup that the entire contry cook and share on January first to celebrate independance day. &nbsp;Following, we have cooked up ten great Haitian soups that a cook should master as they are part of the haitian culinary must "know".<br /><br />Dumplings are included in all the soups in Haiti to the exception of Pumpking soup, Tchaka, Bread soup and Soupe Pecheur.<br /><br /><h2><span style="font-family: inherit; font-size: large;">DUMPLINGS</span></h2><div style="text-align: left;"><span style="font-family: inherit;">2 1/4 cups of flour</span></div><div style="text-align: left;"><span style="font-family: inherit;">Butter</span></div><div style="text-align: left;"><span style="font-family: inherit;">water</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 teaspoon of salt</span></div><br />Mix flour and salt ina bowl. &nbsp;Cut in butter or margarine until mixture is cumbly. &nbsp;Slowly add water and blend well. The dough should be moist but not too wet.<br /><br />Form into fingers-shaped dumplings. &nbsp;Fifteen minutes before bouillon is done, drop in dumplings and cook until firm.<br /><br /><h2><span style="font-family: inherit; font-size: large;">Bouquet garni</span></h2>With a piece of string, tie together 3 to 4 sprigs of parsley, 1 bay leaf, 2 sprigs of thyme and 1 to 2 celery leaves.<br /><br /></div><h2 style="text-align: left;"><span style="font-family: inherit; font-size: large;">BOUILLON</span></h2><div style="border: medium none; margin: auto 0in; text-align: left;"><a href="http://1.bp.blogspot.com/-dtQm-uhEzAs/Uzh9o1p0k3I/AAAAAAAAA0U/ZbSmGY_kqbE/s1600/bouillion.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-dtQm-uhEzAs/Uzh9o1p0k3I/AAAAAAAAA0U/ZbSmGY_kqbE/s1600/bouillion.jpg" height="220" width="320" /></a><span style="font-family: inherit;"><b>Ingredients</b></span></div><div style="border: medium none; margin: auto 0in; text-align: left;"><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">1 lb meat (beef with bones attached)</span><br /><span style="font-family: inherit;">2 tbsp seasoned salt</span><br /><span style="font-family: inherit;">2 limes cut in half</span><br /><span style="font-family: inherit;">3 small sweet potatoes</span><br /><span style="font-family: inherit;">1 yam</span><br />1 plantain<br /><span style="font-family: inherit;">1 spinach</span><br /><span style="font-family: inherit;">3 potatoes</span><br /><span style="font-family: inherit;">3 small malanga</span><br /><span style="font-family: inherit;">1 green pepper, sliced</span><br /><span style="font-family: inherit;">3 carrots</span><br /><span style="font-family: inherit;">2 onions-sliced</span><br /><span style="font-family: inherit;">spinach or watercress</span><br /><span style="font-family: inherit;">1 tsp. thyme</span><br /><span style="font-family: inherit;">1 tsp parsley</span><br /><span style="font-family: inherit;">¼ cup scallions</span><br />1 Scotch bonnet pepper<br /><span style="font-family: inherit;">3 Tbs. tomato paste</span><br /><span style="font-family: inherit;">2 cube chicken bouillion</span><br /><span style="font-family: inherit;">Dumplings</span><br /><span style="font-family: inherit;">salt, black pepper</span><br /><br /></div><h3 style="margin: auto 0in;"><span style="font-family: inherit; font-size: small;">Instructions</span></h3><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br /><ol style="text-align: left;"><li style="text-align: justify;"><span style="font-family: inherit;">Clean the meat with hot water, lemon; season the meat with scallion, parsley, thym, garlic, chicken bouillon, black pepper and salt that you have crushed in a pestle and the juice of two limes and set aside for 1-2 hours.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">Place the meat in a stockpot with about one cup of water on medium heat and allow the meat to cook in its own juice.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">Meanwhile wash and peel all the vegetables and cut the carrots into chunks as well as the yam. &nbsp;The potatoes and sweet potatoes should stay whole. All the other vegetables should be cut to chunk sizes.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">When meat is tender and all the water has evaporated, add 2-1/2 quarts of warm water in the pot and all the vegetables except the potato, sweet potato, carrot and watercress and let boil.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">Meanwhile prepare the dumplings by mixing the flour, salt, butter and water to create a soft dough.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">When the vegetables are half way cooked add chicken bouillion, bouquet garni, crushed garlic, all the potatoes, carrots and spinach or watercress. &nbsp;Tomato paste that has been diluted with some the soup liquid, the scotch bonnet pepper and lastly the dumplings. by cutting the dough into small pieces and roll each pieces between your two hands and add them to the boiling mixture.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">carefully stirr the soup to avoid the vegetables and the dumplings from being stuck to the bottom.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">Let the soup simmer for 20 minutes more until it tickens to the consistancy of a soup and the soup is ready to be served.&nbsp;</span></li></ol><br /><h2 style="text-align: left;"><span style="font-family: inherit; font-size: large;">BOUILLON 2</span></h2></div><h2 style="margin: auto 0in; text-align: left;"><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div style="border: medium none;"><div style="font-weight: normal;"><a href="http://3.bp.blogspot.com/-dhPnuphfS4E/U0SWELpHK4I/AAAAAAAABDk/4qSsl4KEQ4U/s1600/Beef-soup.JPG" imageanchor="1" style="clear: left; float: left; font-size: medium; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-dhPnuphfS4E/U0SWELpHK4I/AAAAAAAABDk/4qSsl4KEQ4U/s1600/Beef-soup.JPG" height="228" width="320" /></a></div><div style="text-align: left;"><div class="MsoNormal" style="font-weight: normal; text-align: left;"><div class="MsoNormal"><span style="font-family: inherit; font-size: small;"><b>Ingredients&nbsp;</b></span></div><span style="font-family: inherit; font-size: small;">1 whole chicken with giblets 2 lbs beef cubed<br />1 calve's foot split<br />4 quarts water<br />2 carrots sliced<br />2 stalks celery sliced<br />1 large onion coursely chopped<br />3 tomatoes,peeled, seeded and chopped<br />1 lb. white yam cubed<br />2 plantains peeled and cut into 2" chunks<br />2 potatoes peeled but left whole</span><br /><span style="font-family: inherit; font-size: small;"><o:p></o:p></span><br /><div class="MsoNormal"><br /></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: inherit; font-size: small;">3 sprigs parsley<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit; font-size: small;">2 sprigs thyme2-3 cloves1 bay leaf<o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit; font-size: small;">1 lb potatoes peeled and sliced<o:p></o:p></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><span style="font-family: inherit; font-size: small;"><b>Instructions</b><o:p></o:p></span></div><div class="MsoNormal"><span style="font-family: inherit; font-size: small;">after having washed and seasoned the meat. &nbsp;place the meats in a large stockpot, add water and boil. after 10-15 minutes, skim the surface. reduce heat and simmer two hours, skimming again as required.&nbsp;<o:p></o:p></span></div><div class="MsoNormal"><br /></div><br /><div class="MsoNormal"><span style="font-family: inherit; font-size: small;">add the vegetables and seasonings, return to simmer and cook one more hour. remove and discard seasonings and bones.&nbsp;</span><o:p></o:p></div></div></div></div></div><div class="MsoNormal" style="font-size: medium; font-weight: normal; margin: 0in 0in 0pt;"></div></h2><h2 style="margin: auto 0in; text-align: left;"><span style="font-family: inherit; font-size: large;"><br /></span></h2><h2 style="margin: auto 0in; text-align: left;"><span style="font-family: inherit; font-size: large;">Rooster Soup</span></h2><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><a href="http://4.bp.blogspot.com/-iKb5jHdYGbY/U0SWscVAmaI/AAAAAAAABD0/DL7Z6SmCQco/s1600/download.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://4.bp.blogspot.com/-iKb5jHdYGbY/U0SWscVAmaI/AAAAAAAABD0/DL7Z6SmCQco/s1600/download.jpg" /></a><b>Ingredients</b></div><div><br /></div><div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">1 large rooster or Fowl chicken</span><br /><span style="font-family: inherit;">2 tbsp seasoned salt</span><br /><span style="font-family: inherit;">2 limes cut in half</span><br /><span style="font-family: inherit;">12 cups of water&nbsp;</span><br /><span style="font-family: inherit;">3 small sweet potatoes&nbsp;</span><br /><span style="font-family: inherit;">1 yam</span><br />1 plantain<br /><span style="font-family: inherit;">1 spinach</span><br /><span style="font-family: inherit;">3 potatoes</span><br /><span style="font-family: inherit;">3 small malanga</span><br /><a href="http://3.bp.blogspot.com/-cdcFbD7kEMM/U0SWdT27tbI/AAAAAAAABDs/hlJE2bj0TI0/s1600/Caribbean-soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><br /></a><span style="font-family: inherit;">1 green pepper, sliced</span><br /><span style="font-family: inherit;">3 carrots</span><br /><span style="font-family: inherit;">2 onions-sliced</span><br /><span style="font-family: inherit;">watercress</span><br /><span style="font-family: inherit;">1 tsp parsley</span><br /><span style="font-family: inherit;">¼ cup scallions</span><br /><span style="font-family: inherit;">oilve oil</span><br /><span style="font-family: inherit;">1 tablespoon of butter</span><br />1 Scotch bonnet pepper<br /><span style="font-family: inherit;">3 Tbs. tomato paste</span><br /><span style="font-family: inherit;">2 cube chicken bouillion</span><br /><span style="font-family: inherit;">Dumplings</span><br /><span style="font-family: inherit;">salt, black pepper</span><br /><span style="font-family: inherit;"><br /></span></div><h3 style="margin: auto 0in;"><span style="font-family: inherit; font-size: small;">Instructions</span></h3><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br /><ol><li style="text-align: justify;"><span style="font-family: inherit;">Clean the meat with hot water, lemon; season&nbsp;scallion, parsley, thym, garlic, chicken bouillon, black pepper and salt that you have crushed in a pestle and the juice of two limes and set aside&nbsp;and set aside for 1-2 hours.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">Place the meat in a stockpot with about three cups of water on medium heat and allow the meat to cook in its own juice.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">Meanwhile wash and peel all the vegetables and cut the carrots into chunks as well as the yam. &nbsp;The potatoes and sweet potatoes should stay whole. All the other vegetables should be cut to chunk sizes.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">When the chicken is tender and all the water has evaporated, add the remaining water in the pot and all the vegetables except the potato, sweet potato, carrot and watercress and let boil.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">Meanwhile prepare the dumplings.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">When the vegetables are half way cooked add chicken bouillion, bouquet garni, crushed garlic, all the potatoes, carrots and spinach or watercress. &nbsp;Tomato paste that has been diluted with some the soup liquid, the scotch bonnet pepper and lastly the dumplings. by cutting the dough into small pieces and roll each pieces between your two hands and add them to the boiling mixture.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">carefully stirr the soup to avoid the vegetables and the dumplings from being stuck to the bottom.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">Let the soup simmer for 20 minutes more until it tickens to the consistancy of a soup and the soup is ready to be served, hot.&nbsp;</span></li></ol></div></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><br /><h1 style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: auto 0in; text-align: left;"><span style="font-family: inherit; font-size: large;">Pumpkin Soup</span> </h1><div><a href="http://1.bp.blogspot.com/-btYTVA0KRKk/Uzh9W-dQfvI/AAAAAAAAA0I/K-PcJvtjH5s/s1600/Soup-Joumou.jpg" imageanchor="1" style="clear: left; float: left; font-size: 31.81818199157715px; font-weight: bold; margin-bottom: 1em; margin-left: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-btYTVA0KRKk/Uzh9W-dQfvI/AAAAAAAAA0I/K-PcJvtjH5s/s1600/Soup-Joumou.jpg" height="221" width="320" /></a><span style="color: #0b5394; font-size: large;"><br /></span></div><div style="margin: 0in 0in 0pt; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: inherit;">This is a very special national dish. Some Haitian family makes it every sunday, but on January 1, independance day, it is a must. There are many variations of the recipe. </span></div></div><div style="margin: 0in 0in 0pt; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: inherit;"><br /></span></div></div><div style="margin: 0in 0in 0pt; text-align: left;"><strong><span style="font-family: inherit;">Ingredients</span></strong></div><div style="margin: 0in 0in 0pt; text-align: left;"><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;"><span style="font-family: inherit;">3 cloves garlic</span><br /><span style="font-family: inherit;">2 tablespoons chopped parsley</span><br /><span style="font-family: inherit;">1 tablespoon fresh lime juice</span><br /><span style="font-family: inherit;">1/2 teaspoon black pepper</span><br /><span style="font-family: inherit;">2 tablespoons salt</span><br /><span style="font-family: inherit;">3 cloves</span><br /><span style="font-family: inherit;">1 1/2 pounds beef (such as chunk) cut into cubes, salt pork, a ham hock, or a beef bone, as desired</span><br /><span style="font-family: inherit;">1 1/2 pounds joumou (pumpkin)</span><br /><span style="font-family: inherit;">1 carrot</span><br /><span style="font-family: inherit;">1 medium malanga (taro)</span><br /><span style="font-family: inherit;">3 medium potatoes</span><br /><span style="font-family: inherit;">1 onion</span><br /><span style="font-family: inherit;">1 medium turnip</span><br /><span style="font-family: inherit;">1 stalk celery</span><br /><span style="font-family: inherit;">3 leaves of sorrel</span><br /><span style="font-family: inherit;">3 cabbage leaves</span><br /><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: inherit;">1/2 cup raw macaroni</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: inherit;">1 onion, chopped</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: inherit;">2 tablespoons butter or margarine, fresh lime juice to taste 1 clove of garlic (crushed)</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: inherit;">1 tablespoon parsley (finely chopped), Salt for taste.</span></div><shapetype coordsize="21600,21600" filled="f" id="_x0000_t75" o:preferrelative="t" o:spt="75" path="m@4@5l@4@11@9@11@9@5xe" stroked="f"><span style="font-family: inherit;"><stroke joinstyle="miter"></stroke><formulas><f eqn="if lineDrawn pixelLineWidth 0"></f><f eqn="sum @0 1 0"></f><f eqn="sum 0 0 @1"></f><f eqn="prod @2 1 2"></f><f eqn="prod @3 21600 pixelWidth"></f><f eqn="prod @3 21600 pixelHeight"></f><f eqn="sum @0 0 1"></f><f eqn="prod @6 1 2"></f><f eqn="prod @7 21600 pixelWidth"></f><f eqn="sum @8 21600 0"></f><f eqn="prod @7 21600 pixelHeight"></f><f eqn="sum @10 21600 0"></f></formulas><path gradientshapeok="t" o:connecttype="rect" o:extrusionok="f"></path><lock aspectratio="t" v:ext="edit"></lock></span></shapetype><br /><div style="margin: auto 0in;"></div><shape alt="Map of Hispaniola" id="_x0000_s1026" o:allowoverlap="f" style="height: 112.5pt; margin-left: 110pt; margin-top: 0px; mso-position-horizontal-relative: text; mso-position-horizontal: right; mso-position-vertical-relative: line; mso-wrap-distance-bottom: 7.5pt; mso-wrap-distance-left: 7.5pt; mso-wrap-distance-right: 7.5pt; mso-wrap-distance-top: 7.5pt; position: absolute; width: 150pt; z-index: 1;" type="#_x0000_t75"><span style="font-family: inherit;"><wrap type="square"></wrap></span></shape><span style="font-family: inherit;"><br /><b>Instructions</b></span><shape alt="Map of Hispaniola" id="_x0000_s1026" o:allowoverlap="f" style="height: 112.5pt; margin-left: 110pt; margin-top: 0px; mso-position-horizontal-relative: text; mso-position-horizontal: right; mso-position-vertical-relative: line; mso-wrap-distance-bottom: 7.5pt; mso-wrap-distance-left: 7.5pt; mso-wrap-distance-right: 7.5pt; mso-wrap-distance-top: 7.5pt; position: absolute; width: 150pt; z-index: 1;" type="#_x0000_t75"><span style="font-family: inherit;"><wrap type="square"></wrap></span></shape><br /><shape alt="Map of Hispaniola" id="_x0000_s1026" o:allowoverlap="f" style="height: 112.5pt; margin-left: 110pt; margin-top: 0px; mso-position-horizontal-relative: text; mso-position-horizontal: right; mso-position-vertical-relative: line; mso-wrap-distance-bottom: 7.5pt; mso-wrap-distance-left: 7.5pt; mso-wrap-distance-right: 7.5pt; mso-wrap-distance-top: 7.5pt; position: absolute; width: 150pt; z-index: 1;" type="#_x0000_t75"><span style="font-family: inherit;"><wrap type="square"></wrap></span></shape><br /><div style="margin: auto 0in;"><b><span style="font-family: inherit;"><br /></span></b></div></div><div style="margin: 0in 0in 0pt; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: inherit;">Crush the 3 cloves of garlic and parsley with a pestle, then combine with the next four ingredients to make the marinade.</span></div></div><div style="border: medium none; margin: 0in 0in 0pt; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: inherit;"><br /></span></div></div><div style="margin: 0in 0in 0pt; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: inherit;">Marinate the meat 1/2 hour. Put the meat, with the marinade, in a large pot and add enough water to cover the meat. Cook on low until the meat is tender.</span></div></div><div style="border: medium none; margin: 0in 0in 0pt; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: inherit;"><br /></span></div></div><div style="margin: 0in 0in 0pt; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: inherit;">Peel and clean the pumpkin, removing the strings and seeds. cut it into two or three pieces.</span></div></div><div style="border: medium none; margin: 0in 0in 0pt; text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="margin: 0in 0in 0pt; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: inherit;">Clean or peel the vegetables cut them into uniform size pieces.</span></div></div><div style="border: medium none; margin: 0in 0in 0pt; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: inherit;"><br /></span></div></div><div style="margin: 0in 0in 0pt; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: inherit;">Add the pumpkin and the following eight ingredients to the meat.</span></div></div><div style="border: medium none; margin: 0in 0in 0pt; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: inherit;"><br /></span></div></div><div style="margin: 0in 0in 0pt; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: inherit;">Add enough water to cover the vegetables. Simmer until they are tender.</span></div></div><div style="border: medium none; margin: 0in 0in 0pt; text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="margin: 0in 0in 0pt; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: inherit;">When the vegetables are tender, remove the pieces of pumpkin and mash them or puree them in a blender. </span></div></div><div style="border: medium none; margin: 0in 0in 0pt; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: inherit;"><br /></span></div></div><div style="margin: 0in 0in 0pt; text-align: left;"><span style="font-family: inherit;">Stir 2 cups of water into the mashed pumpkin and return to the soup. </span></div><div style="border: medium none; margin: 0in 0in 0pt; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: inherit;"><br /></span></div></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: inherit;">Bring the soup to a boil and add the macaroni. Boil, stirring occasionally, until the macaroni is tender. </span></div></div><div style="border: medium none; text-align: left;"><br /></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><h2 style="text-align: left;"><span class="long_text" id="result_box"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="Tchaka"><span style="font-family: inherit; font-size: large;"><strong>Tchaka</strong></span></span></span></h2></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-2Vye2FP49EY/U0SW4wM3VVI/AAAAAAAABD8/JBLZPy3UTpA/s1600/Caribbean_Jerk_Chicken_Soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-2Vye2FP49EY/U0SW4wM3VVI/AAAAAAAABD8/JBLZPy3UTpA/s1600/Caribbean_Jerk_Chicken_Soup.jpg" height="320" width="318" /></a></div><span class="long_text"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="4 tasses de maïs concassés"><b>Ingredients</b></span></span><br /><span class="long_text"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="4 tasses de maïs concassés"><br /></span></span><span class="long_text"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="4 tasses de maïs concassés">4 cups crushed corn </span><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="2 tasses de pois rouge">2 cups kidney beans</span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="long_text"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="2 tasses de pois rouge"></span><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 patte de cochon">A leg of pork&nbsp;</span></span><br /><span class="long_text"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="6 crabes (krab zomba / krab rouj)">6 crabs</span></span><br /><span class="long_text"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1/2 livre de viande de porc ou de boeuf">1 / 2 pound of pork or beef </span><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="Igname, malanga (à volonté)">Yam, malanga&nbsp;</span></span><br /><span class="long_text"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="Igname, malanga (à volonté)"></span><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 gousse d'ail">1 clove garlic </span><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="Persil - 2 poireaux - 6 clous de girofle">Parsley&nbsp;</span></span><br /><span class="long_text"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="Persil - 2 poireaux - 6 clous de girofle">2 leeks</span></span><br /><span class="long_text"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="Persil - 2 poireaux - 6 clous de girofle">6 cloves</span></span><br /><span class="long_text"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="Persil - 2 poireaux - 6 clous de girofle"></span><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="3 piments verts">3 green chillies&nbsp;</span></span><br /><span class="long_text"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="2 poivrons (piment doux vert ou rouge)">2 bell peppers (green or red)&nbsp;</span></span><br /><span class="long_text"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="2 cuillerées à soupe de beurre">2 tablespoons butter</span></span><br /><span class="long_text"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="2 cuillerées à soupe de beurre"></span><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1/2 tasse d'huile">1 / 2 cup oil&nbsp;</span></span><br /><span class="long_text"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="3 cubes de maggy beurre">3 cubes of&nbsp;maggy</span></span><br /><span class="long_text"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="3 cubes de maggy beurre"></span><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1/2 livre de lard">1 / 2 pound of lard/bacon</span></span></div><span class="long_text"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1/2 livre de lard"></span></span><br /><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="long_text"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1/2 livre de lard"><b>Instructions</b></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="long_text"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1/2 livre de lard"><br /></span></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><span class="long_text"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="Préparation">Preparation </span><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="Bouiilir le maïs et le pois pendant 30 à 45 minutes sur un feu vif en y ajoutant de l'eau à chaque fois.">boil corn and peas for 30 to 45 minutes over high heat, adding water each time. </span><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="Laver et mariner les viandes et crabes, laisser reposer 5 à 10 minutes.">Wash and marinate meat and crab, let stand 5 to 10 minutes.&nbsp;</span></span><br /><span class="long_text"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="Faire cuire un peu la viande en y ajoutant à chaque fois Peler les aubergines et les passer rapidement à l'eau bouillante salée."><br /></span></span><span class="long_text"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="Faire cuire un peu la viande en y ajoutant à chaque fois Peler les aubergines et les passer rapidement à l'eau bouillante salée.">Cook a little meat, adding each time Peel&nbsp;roots and move quickly in boiling salted water. </span><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="de l'eau.">water. </span><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="Introduire la viande dans le maïs et laisser bouillir pendant 20 minutes sur un feu moyen et ajouter assaisonnement à volonté.">Insert the meat in the corn and boil for 20 minutes on medium heat and add seasonings to taste. </span></span>&nbsp;</div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"><br /></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 0pt;"></div><h2 style="border: medium none; margin: auto 0in; text-align: left;"><span style="font-family: inherit; font-size: large;">Goat Stew</span></h2><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><a href="http://3.bp.blogspot.com/-osjGvF79A-k/U0SXHUSugtI/AAAAAAAABEE/DZlZXip9vjA/s1600/image-515x262.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-osjGvF79A-k/U0SXHUSugtI/AAAAAAAABEE/DZlZXip9vjA/s1600/image-515x262.jpg" height="162" width="320" /></a><span style="font-family: inherit;"><b>Ingredients</b></span><br /><a href="http://3.bp.blogspot.com/-cdcFbD7kEMM/U0SWdT27tbI/AAAAAAAABDs/hlJE2bj0TI0/s1600/Caribbean-soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><br /></a><span style="font-family: inherit;"></span><span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span></span><span style="font-family: inherit;">1 lb goat meat (with bones attached)</span><br /><span style="font-family: inherit;">Whole Goat Head and tripes</span><br /><span style="font-family: inherit;">2 tbsp seasoned salt</span><br /><span style="font-family: inherit;">6 limes cut in half</span><br /><span style="font-family: inherit;">3 small sweet potatoes</span><br /><span style="font-family: inherit;">1 yam</span><br />1 plantain<br /><span style="font-family: inherit;">1 spinach</span><br /><span style="font-family: inherit;">3 potatoes</span><br /><span style="font-family: inherit;">3 small malanga</span><br /><span style="font-family: inherit;">1 green pepper, sliced</span><br /><span style="font-family: inherit;">3 carrots</span><br /><span style="font-family: inherit;">2 onions-sliced</span><br /><span style="font-family: inherit;">spinach or watercress</span><br /><span style="font-family: inherit;">1 tsp. thyme</span><br /><span style="font-family: inherit;">1 tsp parsley</span><br /><span style="font-family: inherit;">¼ cup scallions</span><br />1 Scotch bonnet pepper<br /><span style="font-family: inherit;">2 cube chicken bouillion</span><br /><span style="font-family: inherit;">Dumplings</span><br /><span style="font-family: inherit;">salt, black pepper, and hot pepper to taste</span><br /><span style="font-family: inherit;"><br /></span></div><h3 style="margin: auto 0in;"><span style="font-family: inherit; font-size: small;">Instructions</span></h3><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br /><ol><li style="text-align: justify;"><span style="font-family: inherit;">Place a pot of water on the stove with 2 limes cut in halves, parsley and salt.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">Clean the meat with hot water, limes and sour orange and wash it several times under cold water.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">When the water boils and water turn green with the parsley, add the goat in the water off the stove and drain. &nbsp;Rinse the goat once again with cold water it should remove all the strong smell of the goat.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">Season the meat&nbsp;scallion, parsley, thym, garlic, chicken bouillon, black pepper and salt that you have crushed in a pestle and the juice of two limes and set aside&nbsp;and set aside for 1-2 hours.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">Place the meat in a stockpot with about one cup of water on medium heat and allow the meat to cook in its own juice.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">Meanwhile wash and peel all the vegetables and cut the carrots into chunks as well as the yam. &nbsp;The potatoes and sweet potatoes should stay whole. All the other vegetables should be cut to chunk sizes.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">When meat is tender and all the water has evaporated, add 2-1/2 quarts of warm water in the pot and all the vegetables except the potato, sweet potato, carrot and watercress and let boil.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">Meanwhile prepare the dumplings by mixing the flour, salt, butter and water to create a soft dough.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">When the vegetables are half way cooked add chicken bouillion, bouquet garni, crushed garlic, all the potatoes, carrots and spinach or watercress. &nbsp;Tomato paste that has been diluted with some the soup liquid, the scotch bonnet pepper and lastly the dumplings. by cutting the dough into small pieces and roll each pieces between your two hands and add them to the boiling mixture.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">carefully stirr the soup to avoid the vegetables and the dumplings from being stuck to the bottom.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">Let the soup simmer for 20 minutes more until it tickens to the consistancy of a soup and the soup is ready to be served.&nbsp;</span></li></ol></div></div><h2 style="border: medium none; margin: auto 0in; text-align: left;"><span style="font-family: inherit; font-size: large;">Consomme</span></h2><div><span style="font-family: inherit; font-size: large;"><br /></span></div><div><div style="border: medium none; margin: auto 0in; text-align: left;"><a href="http://2.bp.blogspot.com/-U0qT4y1pxe4/Uzh9iyui6iI/AAAAAAAAA0M/xIz8ZCTpGBI/s1600/safe_image.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-U0qT4y1pxe4/Uzh9iyui6iI/AAAAAAAAA0M/xIz8ZCTpGBI/s1600/safe_image.jpg" height="168" width="320" /></a><span style="font-family: inherit;"></span></div><div style="border: medium none; margin: auto 0in; text-align: left;"><span style="font-family: inherit;"><b>Ingredients</b></span></div><div style="border: medium none; margin: auto 0in; text-align: left;"><span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span></span></div><span style="font-family: inherit;">1 lb stew meat beef&nbsp;</span><br /><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">2 tbsp seasoned salt</span><br /><span style="font-family: inherit;">2 limes cut in half</span><br /><span style="font-family: inherit;">3 small sweet potatoes</span><br /><span style="font-family: inherit;">1 yam</span><br />1 plantain<br /><span style="font-family: inherit;">1 spinach</span><br /><span style="font-family: inherit;">3 potatoes</span><br /><span style="font-family: inherit;">3 small malanga</span><br /><span style="font-family: inherit;">1 green pepper, sliced</span><br /><span style="font-family: inherit;">3 carrots</span><br /><span style="font-family: inherit;">2 onions-sliced</span><br /><span style="font-family: inherit;">spinach or watercress</span><br /><span style="font-family: inherit;">1 tsp. thyme</span><br /><span style="font-family: inherit;">1 tsp parsley</span><br /><span style="font-family: inherit;">¼ cup scallions</span><br />1 Scotch bonnet pepper<br /><span style="font-family: inherit;">2 cube chicken bouillion</span><br /><span style="font-family: inherit;">Dumplings</span><br /><span style="font-family: inherit;">salt, black pepper, and hot pepper to taste</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><b>For Dumplings</b></span><br /><span style="font-family: inherit;">Flour</span><br /><span style="font-family: inherit;">Butter</span><br /><span style="font-family: inherit;">water</span><br /><span style="font-family: inherit;">salt</span></div><h3 style="margin: auto 0in;"><span style="font-family: inherit; font-size: small;"><br /></span></h3><h3 style="margin: auto 0in;"><span style="font-family: inherit; font-size: small;">Instructions</span></h3><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br /><ol><li style="text-align: justify;"><span style="font-family: inherit;">Clean the meat with hot water, lemon; season the meat&nbsp;scallion, parsley, thym, garlic, chicken bouillon, black pepper and salt that you have crushed in a pestle and the juice of two limes and set aside&nbsp;and set aside for 1-2 hours.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">Place the meat in a stockpot with about one cup of water on medium heat and allow the meat to cook in its own juice.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">Meanwhile wash and peel all the vegetables and cut the carrots into chunks as well as the yam. &nbsp;The potatoes and sweet potatoes should stay whole. All the other vegetables should be cut to chunk sizes.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">When meat is tender and all the water has evaporated, add 2-1/2 quarts of warm water in the pot and all the vegetables except the potato, sweet potato, carrot and watercress and let boil.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">Meanwhile prepare the dumplings by mixing the flour, salt, butter and water to create a soft dough.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">When the vegetables are half way cooked add chicken bouillion, bouquet garni, crushed garlic, all the potatoes, carrots and spinach or watercress. &nbsp;Tomato paste that has been diluted with some the soup liquid, the scotch bonnet pepper and lastly the dumplings. by cutting the dough into small pieces and roll each pieces between your two hands and add them to the boiling mixture.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">carefully stirr the soup to avoid the vegetables and the dumplings from being stuck to the bottom.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">Let the soup simmer for 20 minutes more until it tickens to the consistancy of a soup and the soup is ready to be served.&nbsp;</span></li></ol></div><br /></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span class="long_text"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" title="Introduire la viande dans le maïs et laisser bouillir pendant 20 minutes sur un feu moyen et ajouter assaisonnement à volonté."><span style="background-color: white; margin-left: 1em; margin-right: 1em;"></span></span></span> <br /><h2 style="border: medium none; margin: auto 0in; text-align: left;"><span style="font-family: inherit; font-size: large;">Bread Soup</span></h2><span class="long_text"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" title="Introduire la viande dans le maïs et laisser bouillir pendant 20 minutes sur un feu moyen et ajouter assaisonnement à volonté."></span></span></div><div class="" style="clear: both; text-align: left;"><span style="font-family: inherit;"></span></div><div class="" style="clear: both; text-align: left;"><span style="font-family: inherit;"><b><br /></b></span><span style="font-family: inherit;"><b>Ingredients</b></span><br /><span style="font-family: inherit;"><b><br /></b></span></div><div class="" style="clear: both; text-align: left;"></div><a href="http://2.bp.blogspot.com/-vEUuNFbyosc/U0SYtZR6CSI/AAAAAAAABEk/rZdomXFk4dA/s1600/download+(3).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-vEUuNFbyosc/U0SYtZR6CSI/AAAAAAAABEk/rZdomXFk4dA/s1600/download+(3).jpg" /></a>1 lb meat (beef with bones attached)<br />1/2 &nbsp;loaf of day old bread<br />a handful of spaghetti<br />3 tablespoon of olive oil<br /><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">2 tbsp seasoned salt</span><br /><span style="font-family: inherit;">2 limes cut in half</span><br /><span style="font-family: inherit;">1 yam</span><br />1 plantain<br /><span style="font-family: inherit;">1 spinach</span><br /><span style="font-family: inherit;">3 potatoes</span><br /><span style="font-family: inherit;">3 small malanga</span><br /><span style="font-family: inherit;">1 green pepper, sliced</span><br /><span style="font-family: inherit;">3 carrots</span><br /><span style="font-family: inherit;">2 onions-sliced</span><br /><span style="font-family: inherit;">spinach or watercress</span><br /><span style="font-family: inherit;">1 tsp. thyme</span><br /><span style="font-family: inherit;">1 tsp parsley</span><br /><span style="font-family: inherit;">¼ cup scallions</span><br />1 Scotch bonnet pepper<br /><span style="font-family: inherit;">3 Tbs. tomato paste</span><br /><span style="font-family: inherit;">2 cube chicken bouillion</span><br /><span style="font-family: inherit;">salt, black pepper</span><br /><span style="font-family: inherit;"><br /></span></div><h3 style="margin: auto 0in;"><span style="font-family: inherit; font-size: small;">Instructions</span></h3><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br /><ol><li style="text-align: justify;"><span style="font-family: inherit;">Clean the meat with hot water, lemon; season the meat&nbsp;scallion, parsley, thym, garlic, chicken bouillon, black pepper and salt that you have crushed in a pestle and the juice of two limes and set aside&nbsp;and set aside for 1-2 hours.</span></li><li style="text-align: justify;">Cut the bread into small pieces and soak in water.</li><li style="text-align: justify;"><span style="font-family: inherit;">Place the meat in a stockpot with about one cup of water on medium heat and allow the meat to cook in its own juice.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">wash and peel all the vegetables and cut the carrots into chunks as well as the yam. &nbsp;</span></li><li style="text-align: justify;"><span style="font-family: inherit;">When meat is tender and all the water has evaporated, add 2-1/2 quarts of warm water in the pot and all the vegetables,bread, carrot, vegetables and let boil.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">after 20 minutes, stirr vigorously the soup to break the bread without crushing the vegetables.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">When the vegetables are half way cooked add chicken bouillion, bouquet garni, tomato paste that has been diluted with some the soup liquid, the scotch bonnet pepper.&nbsp;</span></li><li style="text-align: justify;"><span style="font-family: inherit;">carefully stirr the soup to avoid the vegetables from being stuck to the bottom.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">Let the soup simmer for 20 minutes more &nbsp;to the consistancy of a soup and the soup is ready to be served with a slice of lime on the side.&nbsp;</span></li></ol></div><h2 style="text-align: left;"><span style="font-family: inherit; font-size: large;">BLACK BEAN SOUP</span></h2><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 0.75pt; text-align: left;"><a href="http://3.bp.blogspot.com/-cdcFbD7kEMM/U0SWdT27tbI/AAAAAAAABDs/hlJE2bj0TI0/s1600/Caribbean-soup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-cdcFbD7kEMM/U0SWdT27tbI/AAAAAAAABDs/hlJE2bj0TI0/s1600/Caribbean-soup.jpg" height="195" width="320" /></a><b><span style="font-family: inherit;">Ingredients</span></b></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 0.75pt; text-align: left;"><span style="font-family: inherit; text-indent: -0.25in;"><br /></span><span style="font-family: inherit; text-indent: -0.25in;">1 pound d</span><span style="font-family: inherit; line-height: 13.5pt; text-indent: -0.25in;">ried black beans&nbsp;</span></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 0.75pt; text-align: left;"><span style="font-family: inherit; line-height: 13.5pt; text-indent: -0.25in;">Water&nbsp;</span></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 0.75pt; text-align: left;"><span style="font-family: inherit; line-height: 13.5pt; text-indent: -0.25in;">1 lb of stew meat with bone in (beef or pork)</span></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 13.5pt; margin-left: 15pt; text-align: left; text-indent: -0.25in;"><span style="font-family: inherit;">&nbsp; &nbsp; &nbsp; 3 Table spoon of Olive oil<o:p></o:p></span></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 13.5pt; margin-left: 15pt; text-align: left; text-indent: -0.25in;"><span style="font-family: inherit;">&nbsp; &nbsp; &nbsp; 2 Onions, finely chopped&nbsp;<o:p></o:p></span></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 13.5pt; margin-left: 15pt; text-align: left; text-indent: -0.25in;"><span style="font-family: inherit;">&nbsp; &nbsp; &nbsp; Green or red bell pepper, finely chopped<o:p></o:p></span></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 13.5pt; margin-left: 15pt; text-align: left; text-indent: -0.25in;"><span style="font-family: inherit;">&nbsp; &nbsp; &nbsp; 5 cloves of garlic, minced<o:p></o:p></span></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 13.5pt; margin-left: 15pt; text-align: left; text-indent: -0.25in;"><span style="font-family: inherit;">&nbsp; &nbsp; &nbsp; Stock or water&nbsp;<o:p></o:p></span></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 13.5pt; margin-left: 15pt; text-align: left; text-indent: -0.25in;"><span style="font-family: inherit;">&nbsp; &nbsp;&nbsp;</span><span style="font-family: inherit; line-height: 13.5pt; text-indent: -0.25in;">&nbsp;Bay leaf&nbsp;</span></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 13.5pt; margin-left: 15pt; text-align: left; text-indent: -0.25in;"><br /></div><span style="font-family: inherit;">1 lb goat meat (with bones attached)</span><br /><span style="font-family: inherit;">2 limes cut in half</span><br /><span style="font-family: inherit;">2 small sweet potatoes</span><br /><span style="font-family: inherit;">1 yam</span><br />1 plantain<br /><span style="font-family: inherit;">1 spinach</span><br /><span style="font-family: inherit;">3 potatoes</span><br /><span style="font-family: inherit;">3 small malanga</span><br /><span style="font-family: inherit;">1 green pepper, sliced</span><br /><span style="font-family: inherit;">2 onions-sliced</span><br /><span style="font-family: inherit;">spinach&nbsp;</span><br /><span style="font-family: inherit;">1 tsp. thyme</span><br /><span style="font-family: inherit;">1 tsp parsley</span><br /><span style="font-family: inherit;">¼ cup scallions</span><br />1 Scotch bonnet pepper<br /><span style="font-family: inherit;">2 cube chicken bouillion</span><br /><span style="font-family: inherit;">Dumplings</span><br /><span style="font-family: inherit;">salt, black pepper</span><br /><span style="font-family: inherit;"><br /></span><br /><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; margin: 0.75pt; text-align: left;"><b><span style="font-family: inherit;">Instructions<o:p></o:p></span></b></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 13.5pt; margin-left: 0.5in; text-align: justify; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: inherit;">1.<span style="line-height: normal;">&nbsp;&nbsp;&nbsp; </span><!--[endif]-->Soak the beans overnight in enough water to cover by a few inches. Drain and rinse.<o:p></o:p></span></div><div class="MsoNormal" style="background-color: white; line-height: 13.5pt; margin-left: 0.5in; text-align: justify; text-indent: -0.25in;"><span style="font-family: inherit;">2. &nbsp; &nbsp;Clean the meat lime and water and season the meat and set aside for 1-2 hours.</span></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 13.5pt; margin-left: 0.5in; text-align: justify; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: inherit;">3.<span style="line-height: normal;">&nbsp;&nbsp;&nbsp; </span><!--[endif]-->Heat the oil in a large pot over medium flame. Add the onions and peppers and sauté for 3-4 minutes, or until the onions are translucent. Add the garlic and sauté for 1-2 minutes more.<o:p></o:p></span></div><div class="MsoNormal" style="background-color: white; background-position: initial initial; background-repeat: initial initial; line-height: 13.5pt; margin-left: 0.5in; text-align: justify; text-indent: -0.25in;"><!--[if !supportLists]--><span style="font-family: inherit;">4.<span style="line-height: normal;">&nbsp;&nbsp;&nbsp;</span>Add the 6 cups of stock or water, the drained beans, bouquet garni. Bring to a boil, reduce heat to and simmer for 1 hour</span></div><div class="MsoNormal" style="background-color: white; line-height: 13.5pt; margin-left: 0.5in; text-align: justify; text-indent: -0.25in;"><span style="font-family: inherit;">5. &nbsp;Uncover the pot and add the meat and all the other ingredients and let simmer for another hour until the beans are cooked through and softened.<o:p></o:p></span></div><div class="MsoNormal" style="background-color: white; line-height: 13.5pt; margin-left: 0.5in; text-align: justify; text-indent: -0.25in;"><span style="font-family: inherit; line-height: 13.5pt; text-indent: -0.25in;">4.</span><span style="font-family: inherit; line-height: normal; text-indent: -0.25in;">&nbsp;&nbsp;&nbsp;</span><span style="font-family: inherit; line-height: 13.5pt; text-indent: -0.25in;">Remove from heat, scoop out&nbsp;</span>1 quater of beans and blend it into a blender and add it back into the pot&nbsp;<span style="font-family: inherit; line-height: 13.5pt; text-indent: -0.25in;">and stir in salt and pepper to taste and place back into the stove and add the dumpling and allow it to cook for another 15 minutes until liquid thickens a bit. &nbsp; Adjust seasoning and serve.</span></div><h2 style="text-align: left;"><span style="font-family: inherit; font-size: large;">SOUPE PECHEUR</span></h2><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div class="separator" style="clear: both; text-align: center;"></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RdKYvij7jcA/U0SXvSUBvRI/AAAAAAAABEU/UGhz3oTzQL0/s1600/download+(4).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RdKYvij7jcA/U0SXvSUBvRI/AAAAAAAABEU/UGhz3oTzQL0/s1600/download+(4).jpg" /></a></div><span style="font-family: inherit;"><b>Ingredients</b></span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">4 red snappers</span><br /><span style="font-family: inherit;">250 g of mussels</span><br /><span style="font-family: inherit;">250 g of clams</span><br /><span style="font-family: inherit;">8 frozen shrimps</span><br /><span style="font-family: inherit;">2 tbsp seasoned salt</span><br /><span style="font-family: inherit;">2 limes cut in half</span><br /><span style="font-family: inherit;">6 potatoes cut into chunks</span><br /><span style="font-family: inherit;">1 green pepper, sliced</span><br /><span style="font-family: inherit;">4 carrots diced</span><br /><span style="font-family: inherit;">4 celery stalks, chopped</span><br /><span style="font-family: inherit;">2 onions-sliced</span><br /><span style="font-family: inherit;">1 tsp. thyme</span><br /><span style="font-family: inherit;">1 tsp parsley</span><br /><span style="font-family: inherit;">2 scallion</span><br /><span style="font-family: inherit;">garlic</span><br />1 Scotch bonnet pepper<br /><span style="font-family: inherit;">3 Tbs. tomato paste</span><br /><span style="font-family: inherit;">1 cube chicken bouillion</span><br /><span style="font-family: inherit;">salt, black pepper</span><br /><span style="font-family: inherit;"><br /></span></div><h3 style="margin: auto 0in;"><span style="font-family: inherit; font-size: small;">Instructions</span></h3><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br /><ol><li style="text-align: justify;"><span style="font-family: inherit;">Clean the seafood with cold water and &nbsp;lime; season the meat&nbsp;scallion, parsley, thym, garlic, chicken bouillon, black pepper and salt that you have crushed in a pestle and the juice of two limes and set aside&nbsp;and set aside for 1-2 hours.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">In a stockpot, bring water to boil and add all the vegetables. &nbsp;After 15 minutes of boiling add the seafood and lower the heat and simmer for 20 minutes until the vegetables are tender.&nbsp;</span></li><li style="text-align: justify;"><span style="font-family: inherit;">Remove the fish from the soup debone and set aside.</span></li><li style="text-align: justify;">Blend the cornstarch with one-half cup water and stir into the soup.</li><li style="text-align: justify;"><span style="font-family: inherit;">Bring the soup to a boil and cook until it thickens. &nbsp;Adjust seasonings</span></li><li style="text-align: justify;"><span style="font-family: inherit;">Meanwhile prepare the dumplings by mixing the flour, salt, butter and water to create a soft dough.</span></li><li style="text-align: justify;"><span style="font-family: inherit;">Remove from heat and add lemon juice and serve.&nbsp;</span></li></ol></div><h2 style="margin: auto 0in;"><span style="font-family: inherit; font-size: large;"><br /></span></h2><h2 style="margin: auto 0in;"><span style="font-family: inherit; font-size: large;">CONCH STEW</span></h2><div><span style="font-family: inherit; font-size: large;"><br /></span></div><h3 style="margin: auto 0in;"></h3><div style="margin: auto 0in;"><a href="http://2.bp.blogspot.com/-VAFS2pqqvYc/U0SX5tp058I/AAAAAAAABEc/pFOz8JI47VY/s1600/conchchowder1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-VAFS2pqqvYc/U0SX5tp058I/AAAAAAAABEc/pFOz8JI47VY/s1600/conchchowder1.jpg" height="320" width="296" /></a><span style="font-family: inherit;"><b><br /></b></span><span style="font-family: inherit;"><b>Ingredients</b></span><br /><span style="font-family: inherit;"><b><br /></b></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">1 lb. conch, ground</span><br /><span style="font-family: inherit;">1 medium chopped onion</span><br /><span style="font-family: inherit;">½ cups carrots, diced</span><br /><span style="font-family: inherit;">¾ cups celery, chopped</span><br /><span style="font-family: inherit;">1 clove garlic minced</span><br /><span style="font-family: inherit;">5 cups water</span><br /><span style="font-family: inherit;">3 Tbs. tomato paste</span><br /><span style="font-family: inherit;">½ cup onions, chopped</span><br /><span style="font-family: inherit;">2 cups potatoes, peeled, diced</span><br /><span style="font-family: inherit;">1 tsp parsley</span><br /><span style="font-family: inherit;">1 tsp thyme</span><br /><span style="font-family: inherit;">salt, black pepper, and hot pepper to taste</span><br /><span style="font-family: inherit;"><br /></span></div><div style="margin: auto 0in;"><span style="font-family: inherit;"><b>Instructions</b></span></div><div style="margin: auto 0in;"><span style="font-family: inherit;"><br /></span></div><span style="font-family: inherit;">Heat oil and cook the onion, celery and garlic in oil for 5 minutes</span><br /><div class="MsoNormal" style="margin: 0in 0in 0pt; orphans: auto; text-align: left; text-indent: 0px; widows: auto;"><div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;">Add conch and cook another 10 minutes.</span></div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;">Add remaining ingredients except carrots and potatoes and cook for 30 minutes</span></div><div style="margin: 0px;"><div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;">Add potatoes and carrots and cook for 20 additional minutes</span></div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;"><br /></span></div><h2 style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit; font-size: large;">Conch Soup</span></h2><h1 style="-webkit-text-stroke-width: 0px; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><o:p></o:p></h1><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"></div><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;">conch 4 medium, pounded and chopped</span><span style="font-family: inherit;">2 onions, chopped</span><span style="font-family: inherit;">1/2 cup olive oil</span></div><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;">salt and pepper to taste<br /> juice of 3 lemons<br />2 cans (28 oz. ea.) tomatoes, chopped<br /> 1 1/2 cup potatoes, peeled and chunked<br />4 stalks celery, cut into bite-size pieces<br /> 4 Carrots, cut into bite-size pieces<br /> 2 cups water<br />1/4 tsp. hot pepper sauce<br />2 cups sliced okra<br />2 bay leaf<br />1/2 tsp. parsley</span></div><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;"><br /></span></div><div><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;"><span style="font-family: inherit;">In</span> a large kettle, saute onions in oil until translucent. Add salt and pepper. Add lemon juice, tomatoes and conch and increase heat. Add vegetables and rest of ingredients. Bring to a boil, then simmer for 3 hours. Remove bay leaves and serve.</span></div><h2 style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit; font-size: large;">Consomme 2</span></h2><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><b>Ingredients:&nbsp;</b></div><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></div>6 small crabs<br />1 pound beef cut into pieces with bones<br />1 package of spinach<br />4 plantains<br />4 pieces of yam<br />watercress parsley<br />sorrel<br />1 package of celery<br />salt<br />oil<br /><br /><b>Instructions:&nbsp;</b><br /><br />Clean, season and cook crabs. Prepare apart the beef, season it and let cook. Boil the other ingredients.<br /><br />Add last crabs and cooked meat.<br /><br />&nbsp;Adjust seasoning if necessary. Add spice at will.<br /><h2><span style="font-family: inherit; font-size: large;">Exotic Curry Conch Chowder</span></h2></div><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-size: small;"><span style="font-family: inherit;">8 conchs<br />1 lg. onion<br />1/2 c. cream</span></span></div><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;"><span style="font-family: inherit;">4 tomatoes (or pt</span>. stewed- tomatoes)<br />2 tsp. curry powder<br />2 bay leaves<br />1 tsp. sugar<br />1 pinch thyme<br />2 tbsp. butter<br />1 sm. can tomato paste</span></div><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></div><div style="-webkit-text-stroke-width: 0px; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: Verdana, sans-serif;"><br /></span></div><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;"><i>Directions:</i>&nbsp;</span></div><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;">Grind the conch and boil until tender in water. Fry onion in frying pan with butter until cooked (not brown).&nbsp;</span></div><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;"><br /></span></div><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;">Add leaves, thyme. Work curry powder into cream. Add onion to cream, add tomatoes, curry powder and cream to sugar.&nbsp;</span></div><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;"><br /></span></div><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;">Also add tomato paste. Simmer 1/2 hour and serve in soup bowls. Add 1 teaspoon of sherry in each serving. Serves 6. </span><span style="font-family: Verdana, sans-serif;"><o:p></o:p></span></div><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;"><br /></span></div><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;"><br /></span></div><h3 style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit; font-size: small;">This is a typical CONCH SOUP&nbsp;</span></h3><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;">1 pound of conch</span></div><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"></div><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;">2 shredded coconuts<br />3 green bananas<br /> 2 carrots<br /> 2 pounds of yucca - it is better if you use yellow yucca<br /> 2 garlic teeth<br /> 2 large onions - yellow or white<br /> 2 green peppers<br /> 2 bouillon cubes<br />1/2 cup of coriander - small leaf<br />1/2 cup of coriander - broad leaf<br /> 1/8 cup of margarine<br />1 cup of coconut milk</span></div><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;"><br /></span></div><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;"><b><i><span style="font-family: inherit;">Direc</span>tions:</i>&nbsp;</b></span></div><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;">Cut up the onions, garlic, green peppers. Peel and cube all vegetables (except the bananas) and fast fry them in the margarine. Add the bouillon cubes and the coriander.&nbsp;</span></div><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;"><br /></span></div><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;">Liquefy together the meat and the milk of the coconuts, sift the mixture - you may need to add some water to get it all out. Should end with approximately 3/4 liter of coconut milk.&nbsp;</span></div><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;"><br /></span></div><div style="-webkit-text-stroke-width: 0px; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;">Add this to the fast fried vegetables, let it simmer around 15 to 20 minutes. Add the bananas and simmer for another 7 minutes or until the bananas are soft. Add the conch, peeled, and cut in small pieces; let it simmer for five more minutes.&nbsp;</span></div></div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; text-transform: none; white-space: normal; word-spacing: 0px;"><span style="font-family: inherit;"><br /></span></div></div></div>Tatie Miyahttps://plus.google.com/112360439362153137056noreply@blogger.comtag:blogger.com,1999:blog-2056328566938328834.post-10306408325094801592011-02-15T16:19:00.000-08:002014-05-17T17:49:05.952-07:00Spices & Marinades<div dir="ltr" trbidi="on"><div style="text-align: left;"></div><h2><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Ir1buiIRfAQ/U0UhsvOZXGI/AAAAAAAABFE/88hGgzyoqgQ/s1600/jerk-seasoning-1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Ir1buiIRfAQ/U0UhsvOZXGI/AAAAAAAABFE/88hGgzyoqgQ/s1600/jerk-seasoning-1.png" height="211" width="320" /></a><a href="http://2.bp.blogspot.com/-Ir1buiIRfAQ/U0UhsvOZXGI/AAAAAAAABFE/88hGgzyoqgQ/s1600/jerk-seasoning-1.png"></a> </div></h2><span style="font-family: inherit; text-align: justify;">Throughout the web I read cooks that are calling Haitian seasoning "epis or Zepis" to which translation would mean spices when they are referring to Haitian seasoning. &nbsp;There is no particular name for Haitian seasoning it is simply referred to as "asezoneman" which means seasoning in Haitian Creole. &nbsp;To use the Haitian marinade for meat and other dishes it is the act of "asizone ak epis" to season with spice.&nbsp;</span><br /><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Savory food uses a blend of aromatic herbs and&nbsp;</span><span style="font-family: inherit;">vegetables that can be added as a base to just about everything in cooking Haitian food. You will need a blender or wooden pestle to make the seasoning which you can store in a jar for later or simply do it like every haitian by making fresh seasonings each time you cook. Of course there are many variation of this recipe and it depends on the cook as to how hot he or she wants his seasoning or how simple. Years ago, before the advent of chicken bouillon a piece of lard used to be added to the seasoning.</span></div><div style="text-align: justify;"><br /></div><span style="font-family: inherit;"></span><br /><div class="separator" style="clear: both; text-align: center;"><span style="font-family: inherit;"><a href="http://4.bp.blogspot.com/-BE8Utb22SM0/U0U7y7FMmjI/AAAAAAAABHM/QgA1xDSzikc/s1600/how-to-make-chicken-stock-5.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-BE8Utb22SM0/U0U7y7FMmjI/AAAAAAAABHM/QgA1xDSzikc/s1600/how-to-make-chicken-stock-5.png" height="195" width="320" /></a></span></div><span style="font-family: inherit;"></span><br /><div style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;">Savory food is not only the type of dishes that Haitian add spices to, desserts, drinks such as milk, shakes and porridge are spiced with vanilla essence which is the item that every haitian households has in its cabinet, cinnamon, star anise and lime peel, often you will find that people add lemongrass leaves in milk as well.</span></span></div><span style="font-family: inherit;"></span><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: inherit;">Scotch bonnet pepper unless you are blending the seasonning for marinades is always added unbroken to food like you see in the picture. It is added for the perfume of the pepper not to make the food hot.</span></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: inherit;">Regardless of the way you decide to blend or additional ingredients that you choose to include in your seasoning it sure to add flavors into your dishes and bring you a wonderful taste of haiti.</span></div><div style="background-color: white; color: #333333; font-family: Verdana; font-size: 12px; line-height: 18px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-decoration: inherit;"><strong style="background-color: transparent;"><span style="font-size: large;"><span style="font-family: inherit;"></span></span></strong></div><h2 style="display: inline !important;"></h2><h2 style="text-align: left;"><strong><span style="font-family: inherit; font-size: large;">Ground Spices/Haitian seasoning</span></strong></h2><div style="text-align: left;"><a href="http://3.bp.blogspot.com/-g312m1A_jfo/U0Ui1HR5l-I/AAAAAAAABFg/KjGD_bX-tR4/s1600/how-to-make-chicken-stock-3.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-g312m1A_jfo/U0Ui1HR5l-I/AAAAAAAABFg/KjGD_bX-tR4/s1600/how-to-make-chicken-stock-3.png" height="113" width="200" /></a><span style="font-family: inherit;"><strong>&nbsp;</strong></span><strong style="font-family: inherit;">Servings:</strong><span style="font-family: inherit; font-size: small;"> Makes 1 quart</span><span style="font-family: inherit;"></span><br /><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><strong><span style="font-family: inherit;">&nbsp;Ingredients:</span></strong><br /><strong><span style="font-family: inherit;"><br /></span></strong></div><div style="text-align: left;"></div><div style="text-align: left;"><span style="font-family: inherit;">&nbsp;2 garlic head, peeled</span><br /><span style="font-family: inherit;">&nbsp;1 green bell peppers</span><br /><span style="font-family: inherit;">&nbsp;2 onions</span><br /><span style="font-family: inherit;">5 scallion sprigs</span><br /><span style="font-family: inherit;">10 cloves</span></div><div style="text-align: left;">1 teaspoon of Black pepper<br /><span style="font-family: inherit;">15 parsley sprigs, leaves only</span><br /><span style="font-family: inherit;">½ cup oil&nbsp;</span><br /><span style="font-family: inherit;">3 chicken cubes</span></div><div style="text-align: left;">10 twigs of thym<br /><span style="font-family: inherit;">2 scotch bonnet pepper&nbsp;</span></div><div style="text-align: left;"><span style="font-family: inherit;">juice of 3-4 limes or 1/4 c of white vinegar</span></div><div style="text-align: left;"><span style="font-family: inherit;">1 tablespoon of coarse salt</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><b>Instructions</b></span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Grind all the ingredients together in a blender or wooden pestle and place in a 1-quart jar. &nbsp;Keep refrigerated. &nbsp;You can reduce the recipe to make fresh&nbsp;</span>seasoning<span style="font-family: inherit;">&nbsp;for each meal if you desire.</span><br /><h2><span style="font-family: inherit;">Fish Marinade</span></h2><b>Ingredients:</b><br /><br />2 onions<br />2 cloves of garlic<br />3 sprigs parsley<br />Scotch bonnet pepper at will<br />2 limes<br /><br /><b>&nbsp;Instructions:</b><br /><br />This preparation gives a great &nbsp;taste to raw fish before cooking. In a large bowl, mix 2 chopped onions, 2 cloves of crushed garlic, 3 sprigs parsley, pepper dosed according to your taste with the juice of 2 limes. Pepper, salt and stir occasionally.</div><h2><strong><span style="font-size: large;"><span style="font-family: inherit;"></span></span></strong></h2><h2><div style="text-align: left;"><h2><strong><span style="font-family: inherit; font-size: large;">Bouquet Garni</span></strong></h2></div></h2><div style="margin: 0in 0in 0pt;"><a href="https://lh4.googleusercontent.com/-foJ9__Ia0Mk/TYpkSViMIlI/AAAAAAAAAPk/qwCxiAicgTo/s1600/bouquet+garni.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-foJ9__Ia0Mk/TYpkSViMIlI/AAAAAAAAAPk/qwCxiAicgTo/s1600/bouquet+garni.jpg" /></a><br /><div style="text-align: left;"><strong><span style="font-family: inherit;">&nbsp; &nbsp;Ingredients</span></strong></div><div style="text-align: left;"><strong><span style="font-family: inherit;"><br /></span></strong></div><div style="margin: 0in 0in 0pt; text-align: left;"><span style="font-family: inherit;">&nbsp; &nbsp;4 sprigs of parsley<br />&nbsp; &nbsp;2 Thyme<br />&nbsp; &nbsp;1 bay leaf<br />&nbsp; &nbsp;1 to 2 celery leaves (optional)<br />&nbsp; &nbsp;a piece of string</span></div><ul style="text-align: left;" type="disc"></ul><ul style="text-align: left;" type="disc"></ul></div><div style="margin: 0in 0in 0pt; text-align: left;"><ul type="disc"></ul><span style="font-family: inherit;">With a piece of string, tie together &nbsp;all the items.</span><br /><span style="font-family: inherit;"><br /></span><br /><h2 style="clear: both; text-align: left;"><b><span style="font-family: inherit; font-size: large;">Porridge spice</span></b></h2><br /><a href="http://3.bp.blogspot.com/-RNH-KjjZ_VU/U0UnYh7zdVI/AAAAAAAABF0/ppBMJQNo0Uk/s1600/cannelle-rouleau.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-RNH-KjjZ_VU/U0UnYh7zdVI/AAAAAAAABF0/ppBMJQNo0Uk/s1600/cannelle-rouleau.jpg" height="120" width="200" /></a><br /><div style="text-align: justify;"><a href="http://4.bp.blogspot.com/-kqQ0yvO4lRU/U0UjQEgfYTI/AAAAAAAABFo/PvdHzyTEf5E/s1600/cannel.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-kqQ0yvO4lRU/U0UjQEgfYTI/AAAAAAAABFo/PvdHzyTEf5E/s1600/cannel.jpg" /></a>For any type of porridge that you &nbsp;are making to the exception of Akasan/AK-100 you add 1 to 2 cinnamon sticks a couple of star anise, vanilla essence and sometimes when lacking one or two fo the items half a lime peel which will be removed at the end of the cooking.<br /><br /><br /><h2><span style="font-family: inherit; font-size: large;">Akasan</span></h2>For Akasan/AK-100 you will need cinnamon sticks, star anise, vanilla essence and malaget<br /><br /><h2><span style="text-align: left;"><span style="font-family: inherit; font-size: large;">Milk Spice</span></span></h2><span style="font-family: inherit;">You can spice your hot milk with either lemongrass leaf or cinnamon stick and star anise.</span></div></div><h2 style="text-align: left;"><a href="http://2.bp.blogspot.com/-ICAkWIKIErw/U0UoFEWmhiI/AAAAAAAABF8/8Dec7ATTFrY/s1600/cannel2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ICAkWIKIErw/U0UoFEWmhiI/AAAAAAAABF8/8Dec7ATTFrY/s1600/cannel2.jpg" /></a><span style="font-family: inherit; font-size: large;">Hot Chocolate</span></h2>Hot chocolate needs only cinnamon sticks, star anise and a dash of vanilla essence.<br /><h2 style="text-align: left;"></h2><div style="text-align: justify;"><a href="http://3.bp.blogspot.com/-t_N2U8srxXc/U0UoWy2zybI/AAAAAAAABGE/1STpt7S-SBo/s1600/p2a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" src="http://3.bp.blogspot.com/-t_N2U8srxXc/U0UoWy2zybI/AAAAAAAABGE/1STpt7S-SBo/s1600/p2a.jpg" height="192" width="200" /></a><a href="http://3.bp.blogspot.com/-t_N2U8srxXc/U0UoWy2zybI/AAAAAAAABGE/1STpt7S-SBo/s1600/p2a.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><span style="font-family: inherit;"></span></div><h2 style="text-align: left;"><span style="font-family: inherit;"><span style="font-family: inherit; font-size: large;">Shakes</span></span></h2><span style="font-family: inherit;">Shakes depending on the amount you are making for individual serving just a dash of vanilla essence if more it is up to the judgement of the cook as to the amount of essence to add but never too much as to overpower the taste and color of the fruit shake. &nbsp;Please use Haitian Vanilla essence the taste is completely different from what one finds in the traditional supermarket.&nbsp;</span><br /><!-- comment --><!-- END_PRINTER_FRIENDLY_COPY --><br /><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"><br /></span></div><div><span style="font-family: inherit;"></span><br /><a name='more'></a><span style="font-family: inherit;"><b><i>Essential in Haitian cooking</i></b></span></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br /></div><a href="http://1.bp.blogspot.com/-kRwCstyEeTY/U0UqIfKIvpI/AAAAAAAABGc/VVT7q1VMw9w/s1600/clou-girofle.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-kRwCstyEeTY/U0UqIfKIvpI/AAAAAAAABGc/VVT7q1VMw9w/s1600/clou-girofle.jpg" height="60" width="60" /></a><br /><a href="http://4.bp.blogspot.com/-GtA92BQWfUU/U0UpGDJCmwI/AAAAAAAABGM/V6ouhEW63-Y/s1600/2985895_T.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><a href="http://1.bp.blogspot.com/-q6V3EvH3KbY/U0Upyx7ihfI/AAAAAAAABGU/mc7pbu1YwwE/s1600/escallion1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><img border="0" src="http://4.bp.blogspot.com/-GtA92BQWfUU/U0UpGDJCmwI/AAAAAAAABGM/V6ouhEW63-Y/s1600/2985895_T.jpg" height="60" width="60" />&nbsp;&nbsp;<a href="http://1.bp.blogspot.com/-q6V3EvH3KbY/U0Upyx7ihfI/AAAAAAAABGU/mc7pbu1YwwE/s1600/escallion1.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-q6V3EvH3KbY/U0Upyx7ihfI/AAAAAAAABGU/mc7pbu1YwwE/s1600/escallion1.jpg" height="60" width="80" /></a><a href="http://4.bp.blogspot.com/-77BrwzEzB5E/U0Uqur76_oI/AAAAAAAABGk/R_vFTXgLdZ0/s1600/scotch+bonnet1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-77BrwzEzB5E/U0Uqur76_oI/AAAAAAAABGk/R_vFTXgLdZ0/s1600/scotch+bonnet1.jpg" height="60" width="60" /></a><a href="http://2.bp.blogspot.com/-QtYwUEXabuA/U0UrdTOUi7I/AAAAAAAABGs/Q2OUNeD7iV4/s1600/1162854_T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-QtYwUEXabuA/U0UrdTOUi7I/AAAAAAAABGs/Q2OUNeD7iV4/s1600/1162854_T.jpg" height="60" width="60" /></a><a href="http://1.bp.blogspot.com/-5AMl3RgUJK4/U0Ur_92ZydI/AAAAAAAABG8/Oyk4WPeXauQ/s1600/coriandre-feuilles.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-5AMl3RgUJK4/U0Ur_92ZydI/AAAAAAAABG8/Oyk4WPeXauQ/s1600/coriandre-feuilles.jpg" height="60" width="80" /></a><a href="http://4.bp.blogspot.com/--2-anTJ26qU/U0Ur7TAqEUI/AAAAAAAABG0/gf0kVVOd7YM/s1600/cannel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/--2-anTJ26qU/U0Ur7TAqEUI/AAAAAAAABG0/gf0kVVOd7YM/s1600/cannel.jpg" height="60" width="80" /></a><br /><div class="separator" style="clear: both; text-align: center;"><br /></div></div><div><span style="font-family: inherit;"><br /></span></div></div>Tatie Miyahttps://plus.google.com/112360439362153137056noreply@blogger.comtag:blogger.com,1999:blog-2056328566938328834.post-86697126081362002011-02-15T16:17:00.000-08:002014-05-22T12:48:59.797-07:00Sauces & Pickles<div dir="ltr" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><h2></h2><h2 style="text-align: center;"><span style="color: #0b5394; font-family: inherit; font-size: large;">Sauces, Pickles and more...</span></h2><div style="text-align: justify;"><a href="http://2.bp.blogspot.com/-eWEP-TrKr3g/U333WVJtnMI/AAAAAAAABgk/YT-HwcjZ2ck/s1600/shapeimage_1.png" imageanchor="1" style="clear: left; display: inline !important; float: left; font-size: 24px; font-weight: bold; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-eWEP-TrKr3g/U333WVJtnMI/AAAAAAAABgk/YT-HwcjZ2ck/s1600/shapeimage_1.png" height="315" width="320" /></a><span style="font-family: inherit;"></span></div><div style="text-align: justify;">Sauces and pickles are major components to Haitian cuisine. &nbsp;As one will realise, there are various types of sauces, that accompany each Haitian dishes. &nbsp;Rice, Corn, Millet or Bulgur Wheat are never served without some type of a sauce. &nbsp;May it be a bean sauce or simply a vegetable or meat sauce.&nbsp;</div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div>This sauce page is dedicated to the side sauces that one finds in this particular cuisine. &nbsp;For bean sauces, please refer to the <a href="http://www.tatimiya.com/2014/03/beans-pulses.html" style="font-family: inherit;" target="_blank"><span style="color: #990000;">Bean and Pulses</span></a><span style="font-family: inherit;"> page. &nbsp;</span><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Haitian cuisine is not spicy "hot". &nbsp;Although Scotch Bonnet pepper is added to ever dish during the cooking process it is more to perfume the dish not to alter the taste. &nbsp;The pepper is added unbroken. &nbsp;For heat/spice, these sauces are provided where the cook can actually add the spice or one can say the heat that one may desire and it is almost like an added punch to the food and added flavor. &nbsp;Latin American and the Caribbean has a wealth of peppers which goes hand in hand with the heat tropical heat. &nbsp; There are as much of an infinite variety to choose from as for "Pimentades".&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In Haiti there are four main peppers that one brings to the table when discussing food. &nbsp;Two of them are from the Capsicum annuum family, Piment oiseaux/Bird eye pepper, Piment de Cayenne/Cayenne pepper which was discovered in Haiti by Christopher Columbus during his second voyage; and the Capsicumm Chinense family, Scotch Bonnet Pepper and Piment Bouc.&nbsp;This pepper has a wonderful fruity perfume and it is omnipresent in Haitian cooking specially in sauce Ti'Malice and Poisson Gros Sel. &nbsp;Very aromatique and less powerful than the other pepper in the Chinense variety.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">During colonial time, the pirates, maroons, deportees, outlaws, living on Tortuga Island which is one of the coastal island of Haiti, relished those explosive "Pimentades" to accompany their grilled meat or seafood and they would tame it down with several shots of punchs. &nbsp;It was always a joyful ambiance; these pimentades have survived into our food legacy and have remain as one of the foundation of caribbean cookery today. &nbsp;</div><h2><span style="color: #0b5394;">Pimentade</span></h2><span style="font-family: inherit;">Ingredient</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">1 lime</span><br /><span style="font-family: inherit;">3 scotch bonnet pepper</span><br /><span style="font-family: inherit;">coarse salt and pepper</span><br /><span style="font-family: inherit;">1 tablespoon of oil</span><br /><span style="font-family: inherit;"><br /></span>Squeeze the lime. &nbsp;Cut the peppers and remove the seeds without touching it with your fingers. &nbsp;Grind the pepper with the salt, pepper and the lime juice. <br /><br />Add oil. &nbsp;Just a few dots is sufficient to perfume a dish.<br /><h2><span style="color: #0b5394;">Picklese</span></h2><div style="text-align: justify;">Picklese is the famous pickled vegetables and hot peppers that Haitian serves as a side item to their food. &nbsp;It is another version of a coleslaw to the exception that it has hot peppers and it is marinated in a lot of vinegar and lime. &nbsp;Each families have a version of their picklese but the basics remain the same. &nbsp;Most families have a bottle of picklese in their refrigerator or their cupboard. &nbsp;All ingredients are made from fresh vegetables no canned items.<br /><b style="font-family: inherit;"><br /></b><b style="font-family: inherit;">Yield:</b><span style="font-family: inherit;"> Makes 1 quart</span></div><a href="https://lh4.googleusercontent.com/-sx2JUCM7xtU/TYpcO6AKkpI/AAAAAAAAAPQ/bCTxz8ipBmU/s1600/10650541-marinated-cabbage-object-over-white.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><span style="font-family: inherit;"></span></a><b><span style="font-family: inherit;">Ingredients:</span></b><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">6 Scotch bonnet pepper</span><br /><a href="https://lh4.googleusercontent.com/-sx2JUCM7xtU/TYpcO6AKkpI/AAAAAAAAAPQ/bCTxz8ipBmU/s1600/10650541-marinated-cabbage-object-over-white.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-sx2JUCM7xtU/TYpcO6AKkpI/AAAAAAAAAPQ/bCTxz8ipBmU/s1600/10650541-marinated-cabbage-object-over-white.jpg" /></a><span style="font-family: inherit;">2 cups thinly sliced or shredded cabbage</span><br /><span style="font-family: inherit;">½ cup thinly sliced or shredded carrots</span><br /><span style="font-family: inherit;">¼ cup thinly sliced or shredded onion</span><br /><span style="font-family: inherit;">¼ cup green peas (frozen)</span><span style="font-family: inherit;">4 whole cloves</span><br /><span style="font-family: inherit;">1 teaspoon salt (optional)</span><br /><span style="font-family: inherit;">8 to 10 peppercorns (optional)</span><br /><span style="font-family: inherit;">3 cups vinegar</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Snip off the stem of the peppers, cut each into 4 pieces, and keep the seeds. Place hot peppers, cabbage, carrots, onion, green peas, cloves, salt, and peppercorns in a quart-size jar, then add the vinegar. Close jar tightly and let sit at least 24-48 hours before using. Once you commence using it, store in the refrigerator. It lasts for months.</span><br /><a href="https://lh5.googleusercontent.com/-4ZdDuD5aRZk/TYpcLIK6qvI/AAAAAAAAAPM/DRn5yD5OCAg/s1600/4908480-coleslaw-salad.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-4ZdDuD5aRZk/TYpcLIK6qvI/AAAAAAAAAPM/DRn5yD5OCAg/s1600/4908480-coleslaw-salad.jpg" /></a><br /><span style="font-family: inherit;"><br /></span><strong style="font-family: Arial;"><span style="color: #0b5394; font-size: large;">Vegetable Sauces</span></strong><br /><a href="https://lh4.googleusercontent.com/-LUhJKa7Z_Nk/TYphMNxBQNI/AAAAAAAAAPY/VoHpYXWOGms/s1600/2691060_T.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><div style="margin: 0in 0in 0pt; text-align: justify;"><span lang="FR" style="font-family: Arial; mso-ansi-language: FR; mso-bidi-language: AR-SA; mso-fareast-font-family: &quot;Times New Roman&quot;; mso-fareast-language: EN-US;"><strong><span style="color: #0b5394; font-size: large;"><br /></span></strong></span><a href="http://2.bp.blogspot.com/-LhFeTo1xpYM/U34_RZz9T8I/AAAAAAAABhE/2N6IjDsKEa4/s1600/chimichurri-sauce-marinade.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-LhFeTo1xpYM/U34_RZz9T8I/AAAAAAAABhE/2N6IjDsKEa4/s1600/chimichurri-sauce-marinade.jpg" height="240" width="320" /></a><span lang="FR" style="font-family: Arial; mso-ansi-language: FR; mso-bidi-language: AR-SA; mso-fareast-font-family: &quot;Times New Roman&quot;; mso-fareast-language: EN-US;"><strong><span style="color: #990000;"></span></strong></span><br /><span lang="FR" style="font-family: Arial; mso-ansi-language: FR; mso-bidi-language: AR-SA; mso-fareast-font-family: &quot;Times New Roman&quot;; mso-fareast-language: EN-US;"><strong><span style="color: #990000;"><span lang="FR" style="font-family: Arial; mso-ansi-language: FR; mso-bidi-language: AR-SA; mso-fareast-font-family: &quot;Times New Roman&quot;; mso-fareast-language: EN-US;"><strong><span style="color: #990000;"><br /></span></strong></span></span></strong></span><span lang="FR" style="font-family: Arial; mso-ansi-language: FR; mso-bidi-language: AR-SA; mso-fareast-font-family: &quot;Times New Roman&quot;; mso-fareast-language: EN-US;"><strong><span style="color: #990000;"><span lang="FR" style="font-family: Arial; mso-ansi-language: FR; mso-bidi-language: AR-SA; mso-fareast-font-family: &quot;Times New Roman&quot;; mso-fareast-language: EN-US;"><strong><span style="color: #990000;"><br /></span></strong></span></span></strong></span><span lang="FR" style="font-family: Arial; mso-ansi-language: FR; mso-bidi-language: AR-SA; mso-fareast-font-family: &quot;Times New Roman&quot;; mso-fareast-language: EN-US;"><strong><span style="color: #990000;">Coming soon!</span></strong></span><br /><h2><span style="color: #0b5394; font-family: inherit; font-size: large;"><br /></span></h2><h2><span style="color: #0b5394; font-family: inherit; font-size: large;"><br /></span></h2><h2><span style="color: #0b5394; font-family: inherit; font-size: large;"><br /></span></h2><h2><span style="color: #0b5394; font-family: inherit; font-size: large;"><br /></span></h2><h2><span style="color: #0b5394; font-family: inherit; font-size: large;">Sauce Ti-Malice</span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-nH_NMDoz5LU/U349o8979JI/AAAAAAAABg0/gpWCRx6OH3Y/s1600/1381512719ti_malice-ad5.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-nH_NMDoz5LU/U349o8979JI/AAAAAAAABg0/gpWCRx6OH3Y/s1600/1381512719ti_malice-ad5.jpg" height="240" width="320" /></a></div>Ti-Malice and Bouqui are part of Haiti's folktale and as you will find in Haitian culture, everything even food is associated with satire. &nbsp;There are various tales about these two in Haitian oral history. &nbsp;I was happy when reading Melani Lebris' book on "La cuisine des flibustiers" &nbsp;"The cuisine of the filibusters", this book have detailed historical accounts of the Pirate's cookery in the caribbean during the colonial era and their influences today. I was delighted to learn about the story on how Sauce Ti-Malice came to be about. &nbsp;Sauce Ti-Malice is the evolution of the Pimentade when the buccaneers acquired wealth through the sales of garlic, onions and chives, which was adopted by the plantation slaves were great story tellers recounting stories of gluttony, famine and sufferings gave life to Ti-Malice and Bouqui our protagonists came to life. &nbsp;Here is the story.<br /><div style="text-align: justify;"><br /></div><div style="margin: 5pt 15pt; text-align: left;"><div style="text-align: justify;"><span style="font-family: inherit;"><i>"Two men, Ti-Malice and Bouki, are good friends. Bouki is gullible, while Ti-Malice is a prankster and more astute. Ti-Malice has meat for lunch everyday and Bouki just so happens to show up at Ti-Malice's house every day around lunch time. Haitians, being good natured, offer whatever they are eating to their guests. So Bouki winds up sharing Ti-Malice's meat every day.</i></span></div><div style="text-align: justify;"><i><br /></i></div><div style="text-align: justify;"><span style="font-family: inherit;"><i><span style="font-family: inherit;">One day, Ti-Malice decides to trick Bouki and prepares a very hot sauce with the hottest peppers that he could lay his hands on for the meat, hoping to deter Bouki from coming back at lunchtime to eat his food. Bouki tastes the meat with the hot sauce on it and runs all over town shouting to everyone <b>'</b></span><span style="font-family: inherit;"><b>Come taste the sauce Ti-Malice made for me</b></span><span style="font-family: inherit;"><b>'</b>; and that's how Sauce Ti-Malice got its name."</span></i></span></div><span style="font-family: inherit;"><o:p></o:p></span><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div></div><div style="text-align: justify;"><span style="font-family: inherit;">This sauce is served warm, in a separate dish, for spooning over your meat, fish or rice dishes. It is also used as a condiment when cooking meat or fish dishes. I like it as a salad dressing.</span><o:p></o:p></div><div style="text-align: left;"><span style="font-family: &quot;Arial&quot;,&quot;sans-serif&quot;; font-size: 10pt;"><br /></span></div><div style="text-align: left;"><strong style="font-family: inherit; text-align: justify;">Yield:</strong><span style="font-family: inherit; font-size: small; text-align: justify;"> 2 cups, 4 to 6 servings</span></div><span lang="FR" style="font-family: inherit;"> <br /><strong>Ingredients:&nbsp;</strong></span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">1 to 2 tablespoons olive oil</span><br /><span style="font-family: inherit;">1 onion, chopped</span><br /><span style="font-family: inherit;">1 garlic clove, crushed and minced</span><br /><span style="font-family: inherit;">2 shallots, finely chopped</span><br /><a href="https://lh4.googleusercontent.com/-LUhJKa7Z_Nk/TYphMNxBQNI/AAAAAAAAAPY/VoHpYXWOGms/s1600/2691060_T.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: start;"><img border="0" src="https://lh4.googleusercontent.com/-LUhJKa7Z_Nk/TYphMNxBQNI/AAAAAAAAAPY/VoHpYXWOGms/s1600/2691060_T.jpg" /></a><span style="font-family: inherit;">¼ green bell pepper, sliced thin</span><br /><span style="font-family: inherit;">¼ red bell pepper, sliced thin (optional)</span><br /><span style="font-family: inherit;">2 tablespoons tomato paste</span><br /><span style="font-family: inherit;">½ teaspoon salt, or to taste</span><br /><span style="font-family: inherit;">¼ teaspoon black pepper</span><br /><span style="font-family: inherit;">2 to 3 tablespoons </span><span style="font-family: inherit;">Piklese</span><span style="font-family: inherit;">&nbsp;vinegar</span><br /><span style="font-family: inherit;">Juice of ½ lime (about 1 tablespoon)</span><br /><span style="font-family: inherit;"><br /></span><br /><div style="margin: 0in 0in 0pt; text-align: justify;"><strong><span style="font-family: inherit;">Instructions</span></strong><br /><br />In saucepan, heat oil on medium heat. Add onion, garlic, and shallots and cook and stir for 2 minutes. Add peppers, tomato paste, salt, black pepper, pikliz vinegar, and lime juice then cook and stir for 3 minutes.</div><div style="margin: 0in 0in 0pt; text-align: justify;"><br />Add 2 cups water and bring to a boil. Cook for 15 minutes on low-medium heat. Let cool. <br /><br /><span style="text-align: left;"><span style="font-family: inherit;">Covered tightly and refrigerated, Sauce Ti-Malice can be kept safely for about 5 to 7 days.</span></span><br /><div style="text-align: right;"><br /></div></div></div><h2 style="margin: auto 0in;"><span style="color: #0b5394; font-family: Times New Roman; font-size: large;">Sauce Tomate/Tomato Sauce</span></h2><h3 style="margin: auto 0in;"><br /></h3><div><a href="http://2.bp.blogspot.com/-9_7wOLhTNis/U34-TQuf9pI/AAAAAAAABg8/og84RAamNWk/s1600/IMGP7142sit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-9_7wOLhTNis/U34-TQuf9pI/AAAAAAAABg8/og84RAamNWk/s1600/IMGP7142sit.jpg" /></a><span style="font-family: Times New Roman;"><b>Ingredients</b></span><br /><span style="font-family: Times New Roman;"><br /></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: Times New Roman;">1 cup of water<br />1 ½ tbsp tomato paste<br />1 small onion sliced<br />1 garlic clove<br />¼ cup red or green peppers<br />1 tsp. of oil</span><br /><span style="font-family: Times New Roman;">salt, black pepper, or hot pepper to taste </span><br /><span style="font-family: Times New Roman;"><br /></span></div><div style="margin: auto 0in;"><span style="font-family: inherit;"><span style="font-size: small;"><b>Instructions</b></span></span></div><div style="margin: auto 0in;"><span style="font-family: inherit;"><b><br /></b></span>1. Sauté onions and peppers in a&nbsp;pan&nbsp;for 1 minute</div><div style="margin: auto 0in;"><span style="font-family: inherit;">2. Bring water to a boil and add remaining ingredients<br />3. Stir and simmer sauce on low heat</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"></div><h2><span style="color: #0b5394; font-family: inherit; font-size: large;">Bechamel Sauce</span></h2><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div class="MsoNormal" style="margin: 0in 0in 0pt;"><a href="https://lh5.googleusercontent.com/-6s3oIZSmezY/TYppv6lfkBI/AAAAAAAAAPw/OD6E4i1jhuo/s1600/ayp1901028_T.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-6s3oIZSmezY/TYppv6lfkBI/AAAAAAAAAPw/OD6E4i1jhuo/s1600/ayp1901028_T.jpg" /></a><span style="font-family: inherit;">Servings: Makes&nbsp;&nbsp;1 quart</span><br /><span style="font-family: Arial; font-size: 12pt;"><br /></span> <span style="font-family: inherit;"><b>Ingredients:</b></span><span style="font-family: Times New Roman; font-size: 12pt;"> </span><br /><span id="result_box" lang="en"><br />1/4 cup unsalted butter <br />1/4 cup&nbsp; of flour<br />2 cups milk 1<br />small onion studded with 2 Or 3 cloves, optional <br />1 small bay leaf <br />dash dried leaf thyme, crumbled <br />salt and white pepper to taste <br />nutmeg, to taste <br /></span><br /><div style="text-align: justify;"><span id="result_box" lang="en">In a medium heavy saucepan, melt butter over low heat. When butter starts to foam, add the flour&nbsp;</span></div><div style="text-align: justify;"><span id="result_box" lang="en">all at once, mixing well with a wooden spoon. cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat and let stand, up to 15 minutes.&nbsp;</span></div><span id="result_box" lang="en"></span><br /><div style="text-align: justify;"><span id="result_box" lang="en"><br /></span></div><span id="result_box" lang="en"></span><div style="text-align: justify;"><span id="result_box" lang="en">Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point).</span></div><span id="result_box" lang="en"><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Return saucepan with roux to medium-low heat. Add all of the scalded milk at once (to avoid the formation of lumps). Simmer, stirring gently with a wire whisk or wooden spoon. Add studded onion, bay leaf and thyme sprig. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened. Strain sauce through fine-mesh strainer. Add salt, white pepper and nutmeg to taste.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Makes about 2 cups.&nbsp; This sauce is used for Macaroni au gratin (Macaroni and cheese Haitian style) and many other recipes</div></span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="https://lh3.googleusercontent.com/-h3dVDLGoP50/TYpBkmNuwgI/AAAAAAAAAO0/dkuz9Pb9Cb4/s1600/Sauce%252520pois.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="text-align: left;"><h2><span style="color: #0b5394; font-family: inherit;">Haitian bean sauce</span></h2></div><div style="text-align: left;"><div class="separator" style="clear: both; text-align: left;"><b style="font-family: inherit;">Ingredients</b></div><span style="color: #636363; font-family: inherit;"><br /></span></div><div style="text-align: left;"><span lang="EN" style="font-family: inherit;">1 cup&nbsp;<span style="color: #2e2e2e;">dried&nbsp; beans</span>( red, black, white beans; green or&nbsp;<a href="http://www.grouprecipes.com/99293/haitian-pureed-beans-or-pois-en-sauce.html"><span style="color: #2e2e2e;">pigeon&nbsp;peas</span></a>)</span></div><div style="text-align: left;"><span style="font-family: inherit;"><span lang="EN"><a href="http://www.grouprecipes.com/99293/haitian-pureed-beans-or-pois-en-sauce.html" title="Add to shopping list"></a></span><span lang="EN">2 cups&nbsp;<span style="color: #2e2e2e;">water</span></span></span></div><div style="text-align: left;"><span lang="EN" style="font-family: inherit;">3&nbsp;<span style="color: #2e2e2e;">cloves</span>&nbsp;<span style="color: #2e2e2e;">garlic</span>&nbsp;(used fresh&nbsp;<span style="color: #2e2e2e;">cloves</span>&nbsp;during the cook time)&nbsp;&nbsp;</span></div><div style="text-align: left;"><span style="font-family: inherit;"><span lang="EN"><a href="http://www.grouprecipes.com/99293/haitian-pureed-beans-or-pois-en-sauce.html" title="Add to shopping list"></a></span><span lang="EN">4&nbsp;<span style="color: #2e2e2e;">whole&nbsp;</span><span style="color: #2e2e2e;">cloves</span></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span lang="EN"><a href="http://www.grouprecipes.com/99293/haitian-pureed-beans-or-pois-en-sauce.html" title="Add to shopping list"></a></span><span lang="EN">parlsey</span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span lang="EN"><a href="http://www.grouprecipes.com/99293/haitian-pureed-beans-or-pois-en-sauce.html" title="Add to shopping list"></a></span><span lang="EN"><span style="color: #2e2e2e;">scallion</span>,&nbsp;</span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span lang="EN"><a href="http://www.grouprecipes.com/99293/haitian-pureed-beans-or-pois-en-sauce.html" title="Add to shopping list"></a></span><span lang="EN"><span style="color: #2e2e2e;">thyme</span></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span lang="EN"><a href="http://www.grouprecipes.com/99293/haitian-pureed-beans-or-pois-en-sauce.html" title="Add to shopping list"></a></span><span lang="EN"><span style="color: #2e2e2e;">salt</span>&nbsp;to taste</span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span lang="EN"><a href="http://www.grouprecipes.com/99293/haitian-pureed-beans-or-pois-en-sauce.html" title="Add to shopping list"></a></span><span lang="EN">1/2 tsp&nbsp;<span style="color: #2e2e2e;">oil</span></span></span><br /><span style="font-family: inherit;"><span lang="EN"><span style="color: #2e2e2e;"><br /></span></span></span></div><div style="text-align: left;"><span lang="EN" style="font-family: inherit;"><a href="http://www.grouprecipes.com/99293/haitian-pureed-beans-or-pois-en-sauce.html" title="Add to shopping list"></a></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt; text-align: left;"><span style="font-family: inherit;"><span lang="EN"><b>Instructions</b></span><span lang="EN" style="color: #636363;"><o:p></o:p></span></span></div><div style="text-align: left;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: left;"><div style="text-align: justify;"><span lang="EN" style="font-family: inherit;">Rinse beans, soak overnight. Drain and discard&nbsp;water.</span></div></div><div style="text-align: left;"><div style="text-align: justify;"><span lang="EN" style="font-family: inherit;">Pace beans in large saucepan with the water,&nbsp; cloves, garlic, parsley, scallion thyme, and oil. Save salt until beans&nbsp;are almost done. Adding salt too soon toughens the beans. Oil keeps the&nbsp;water from boiling over.</span></div></div><div style="text-align: left;"><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div></div><div style="text-align: left;"><div style="text-align: justify;"><span style="font-family: inherit;"><span lang="EN">Co</span><span lang="EN">ok over low heat for an hour. My cook time was a&nbsp;little longer before they were tender enough.</span></span></div></div><div style="text-align: left;"><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div></div><div style="text-align: left;"><div style="text-align: justify;"><span lang="EN" style="font-family: inherit;">When tender, remove three-fourths of the beans,&nbsp; along with some liquid from the pan and puree in the blender.</span></div></div><div style="text-align: left;"><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div></div><div style="text-align: left;"><div style="text-align: justify;"><span style="font-family: inherit;"><span lang="EN">R</span><span lang="EN">eturn the pureed beans to the saucepan containing&nbsp;the reserved whole beans. Simmer over low heat for about 30 minutes or&nbsp;until beans are of desired consistency. I added more of the liquid to this&nbsp;mixture and let it cook down. It really intensified the flavors, almost&nbsp;like a reduction.</span></span></div></div><div style="text-align: left;"><div style="text-align: justify;"><span style="font-family: inherit;"><span lang="EN"></span><br /></span></div></div><div style="text-align: left;"><span lang="EN" style="font-family: inherit;">Adjust seasoning. Serve with rice or Haitian polenta</span><br /><span lang="EN" style="font-family: inherit;"><br /></span><span lang="EN" style="font-family: inherit;"><span style="color: #990000;"><b>For other Beans and Peas recipes</b></span> <a href="http://www.tatimiya.com/2014/03/beans-pulses.html" target="_blank">click here</a></span><br /><h1><span style="color: #0b5394;">Mango Salsa </span><o:p></o:p></h1><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-FBI2aWUmPc4/U35UFGs-F6I/AAAAAAAABh0/mZY159589nc/s1600/download+(4).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-FBI2aWUmPc4/U35UFGs-F6I/AAAAAAAABh0/mZY159589nc/s1600/download+(4).jpg" /></a></div><span style="font-family: inherit;"><b>Servings:</b> 1<o:p></o:p></span><br /><table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse; mso-padding-alt: 0in 0in 0in 0in; width: 100%px;"> <tbody><tr> <td style="padding: 0in 0in 0in 0in; width: 56.0%;" width="56%"><div class="MsoNormal"><b><span style="font-family: inherit;">Ingredients:</span></b><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">1 cup diced ripe mango</span><br /><span style="font-family: inherit;">2 Tbsp. minced scallions</span><br /><span style="font-family: inherit;">1½ Tbsp. freshly squeezed lime juice</span><br /><span style="font-family: inherit;">1 Tbsp. chopped fresh parsley</span><br /><span style="font-family: inherit;">2 Tbsp. chopped green or red pepper</span><br /><span style="font-family: inherit;">Crushed hot peppers to taste</span><br /><br /></div></td><td style="padding: 0in 0in 0in 0in; width: 44.0%;" width="44%"><div align="center" style="text-align: center;"><span style="font-family: inherit;"><br /></span></div></td> </tr></tbody></table><span lang="EN" style="color: #555555; font-family: inherit;"> </span><br /><b><span style="font-family: inherit;">Instructions:</span></b><br /><span style="font-family: inherit;"><b><br /></b>Combine the ingredients in a small bowl and mix thoroughly.<br />Cover; chill for 2-hours and serve.</span><br /><h1>Rum Sauce <o:p></o:p></h1><b style="font-family: inherit;">Yield:</b><span style="font-family: inherit;"> 2 cups / 500 mL</span><br /><span style="font-family: inherit;"><b>Preparation Time:</b> 30 minutes<o:p></o:p></span><br /><b><span style="font-family: inherit;">Ingredients:</span></b><br /><span style="font-family: inherit; text-align: justify;"><br /></span><span style="font-family: inherit; text-align: justify;">2 egg yolks</span><br /><span style="font-family: inherit; text-align: justify;">1 cup / 250 mL confectioners’ sugar</span><br /><span style="font-family: inherit; text-align: justify;">¼ cup / 60 mL aged rhum</span><br /><span style="font-family: inherit; text-align: justify;">1 cup / 250 mL heavy cream</span><br /><span style="font-family: inherit; text-align: justify;">1 teaspoon / 5 mL vanilla essence</span><br /><span style="font-family: inherit; text-align: justify;"><br /></span><br /><div style="text-align: justify;"><b><span style="font-family: inherit;">Instructions</span></b></div><br /><div style="text-align: justify;"><span style="font-family: inherit;">Beat </span><span lang="EN-CA" style="font-family: inherit;">the egg yolks in a medium bowl. Beat in the confectioners’ sugar until the sugar dissolves. Pour in the rum slowly and beat until well blended. Set the mixture aside.</span></div><span style="font-family: inherit;"><o:p></o:p></span><div style="text-align: justify;"><span lang="EN-CA" style="font-family: inherit;"><br /></span></div><span lang="EN" style="color: #555555; font-family: inherit;"> </span><br /><div style="text-align: justify;"><span style="font-family: inherit;">In <span lang="EN-CA">a large bowl, whip the cream until it is stiff. Fold in the vanilla. Fold the egg mixture into the whipped cream</span>.</span><o:p></o:p></div><h2>Mayonnaise</h2><div class="separator" style="clear: both; text-align: center;"><b><a href="https://lh5.googleusercontent.com/-sI5D3dx7eJQ/TYpBpGUCymI/AAAAAAAAAO4/0hbdDF3WNYs/s1600/73_t.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></b></div><div><a href="http://2.bp.blogspot.com/-x3h-JNiaPIA/U35LSs_Q2eI/AAAAAAAABhY/wWYHj1oyVa0/s1600/mayonnaise.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-x3h-JNiaPIA/U35LSs_Q2eI/AAAAAAAABhY/wWYHj1oyVa0/s1600/mayonnaise.jpg" height="200" width="200" /></a><span style="background-color: white; line-height: 21.993999481201172px;"><span style="font-family: inherit;"></span></span><br /><span style="background-color: white; line-height: 21.993999481201172px;"><span style="font-family: inherit;"><span style="background-color: white; line-height: 21.993999481201172px;"><span style="font-family: inherit;"><b>Ingredients</b></span></span></span></span><br /><span style="background-color: white; line-height: 21.993999481201172px;"><span style="font-family: inherit;"><span style="background-color: white; line-height: 21.993999481201172px;"><span style="font-family: inherit;"><br /></span></span></span></span><span style="background-color: white; line-height: 21.993999481201172px;"><span style="font-family: inherit;">4 eggs</span></span></div><span style="background-color: white; font-family: inherit; line-height: 21.993999481201172px;">3 teaspoons white vinegar or fresh lemon juice</span><span lang="EN" style="font-family: inherit;"></span><br /><div><span style="font-family: inherit;"><span style="background-color: white; line-height: 21.993999481201172px;">1 teaspoon salt</span><span style="background-color: white; line-height: 21.993999481201172px;">1 tablespoon sharp mustard &nbsp;</span></span><br /><span style="font-family: inherit;"><span style="background-color: white; line-height: 21.993999481201172px;">A dash of white pepper</span></span><br /><span style="font-family: inherit;"><span style="background-color: white; line-height: 21.993999481201172px;">2 cups grape seed oil (or other oil)</span></span><br /><span style="line-height: 21.993999481201172px;"><br /></span><span style="line-height: 21.993999481201172px;"><b>Instructions</b></span><br /><span style="line-height: 21.993999481201172px;"><b><br /></b></span><ul><li><span style="font-family: inherit;">Before starting to prepare mayonnaise all the ingredients should have room temperature.</span></li></ul><ul><li><span style="font-family: inherit;">Separate egg whites from yolks. Then put the yolks in a bowl.</span></li></ul><ul><li><span style="font-family: inherit;">Mix yolks with vinegar, mustard, salt and pepper until mixture becomes thick and will not stick to the beater (2-3 minutes). Add oil gradually, constantly mixing until smooth mixture is formed.</span></li></ul><ul><li><span style="font-family: inherit;">Season to taste.</span></li></ul></div></div><h2><a href="http://2.bp.blogspot.com/-TRShSY_zqiE/U35M5hzYJNI/AAAAAAAABhk/Bu2vBfka0Sc/s1600/Annatto+(achiote)+Oil+WORDLESS.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-TRShSY_zqiE/U35M5hzYJNI/AAAAAAAABhk/Bu2vBfka0Sc/s1600/Annatto+(achiote)+Oil+WORDLESS.jpg" height="200" width="133" /></a><b><span style="font-size: large;">Annatto Oil</span></b></h2></div><div dir="ltr" trbidi="on">1 cup olive oil<br />1/2 cup annatto seeds<br /><br /><b>Instructions</b><br /><br />Combine the oil and seeds in a small saucepan. Gently cook over medium heat for 5 minutes, stirring occasionally. The oil will have a strong red-orange color. Strain oil and store in the refrigerator.<br /><div class="separator" style="clear: both; text-align: center;"><a href="https://lh5.googleusercontent.com/-frfYfDTJp74/TYphm6g7fTI/AAAAAAAAAPg/A545SCYDDHc/s1600/ISP2101647_T.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><div style="margin: 0in 0in 0pt; text-align: justify;"></div></div>Tatie Miyahttps://plus.google.com/112360439362153137056noreply@blogger.comtag:blogger.com,1999:blog-2056328566938328834.post-40893740712510673892011-02-15T15:39:00.000-08:002014-05-25T10:34:23.845-07:00Baby Food<div dir="ltr" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-f32JPTSjlTI/U0BH8QnSk1I/AAAAAAAAA8Q/KZV9_B4dKiM/s1600/baby+food.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-f32JPTSjlTI/U0BH8QnSk1I/AAAAAAAAA8Q/KZV9_B4dKiM/s1600/baby+food.png" height="240" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><h6 style="background-color: white; border: 0px; font-family: Arial, Helvetica, sans-serif; font-size: 14px; line-height: 16px; margin: 0px; outline: none; padding: 0px;"></h6><div class="separator" style="clear: both; text-align: center;"></div><h2 class="healthtopics" style="background-color: white; color: #fc8917; font-family: arial, helvetica, clean, sans-serif; font-size: 20px; font-weight: normal; height: 26px; margin: -2px 0px 0px; padding: 0px 0px 7px;"></h2><h2 class="healthtopics" style="background-color: white; color: #fc8917; height: 26px; margin: -2px 0px 0px; padding: 0px 0px 7px; text-align: justify;"><span style="color: orange; line-height: 20.799999237060547px;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: large;">Feeding your baby</span></span></h2><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">This article is provided by&nbsp;</span><br /><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><i><a href="http://www.cyh.com/Default.aspx?p=1">The Women Child's Health Network</a></i></span><br /><span style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;"><br /></span><br /><div style="background-color: white; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Breastmilk is the best and most natural food for babies. Breastmilk is all the food and drink you baby needs for the first 6 months.</span></div></div><div style="background-color: white; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">If your baby is not having breastmilk, use infant formula.</span></div></div><div style="background-color: white; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Starting babies on solid foods is an important milestone in their life. Until around six months of age, breast milk or infant formula meets all of your baby's nutritional needs. Even after your baby has started on solid foods, breast milk or infant formula is still an important source of nutrition.</span></div></div><div style="background-color: white; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">There are many topics on this site about feeding babies</span></div></div><ul style="background-color: white; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Breastfeeding - for example&nbsp;'Breastfeeding – a new baby'</span></li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Formula feeding - for example&nbsp;'Bottle feeding- all about infant formula'</span></li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Starting solid foods – for example<span style="color: #666666;">&nbsp;</span>'Foods for babies (solids) 1 - how and when to start'</span></li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Eating safely – for example<span style="color: #666666;">&nbsp;</span>'Choking on food and other objects'</span></li></ul><div style="background-color: white; color: #fc8917; margin: 0px; padding: 0px 0px 6px; text-align: justify;"><span style="color: orange; line-height: 20.799999237060547px;"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Let's Start!</b></span></span></div><h3 style="background-color: white; margin: 0px; padding: 3px 0px;"><div style="font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Starting babies on solid foods is an important milestone in their life.</span></div><div style="font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Until around six months of age, breast milk or infant formula meets all of your baby's nutritional needs. Even after your baby has started on solid foods, breast milk or infant formula is still an important source of nutrition.</span></div></h3><div style="background-color: white; color: #fc8917; margin: 0px; padding: 0px 0px 6px;"><span style="color: orange; font-weight: bold; line-height: 20.799999237060547px; text-align: justify;">When should I start solid foods</span></div><h3 style="background-color: white; margin: 0px; padding: 3px 0px;"><div style="font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">At around six months of age solid foods are needed to meet your baby's increasing nutritional and developmental needs.</span></div><div style="font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"></div><div style="text-align: justify;"><span style="color: orange; font-family: inherit; font-size: small; line-height: 1.3em;">Signs that your baby is ready to start solid foods:&nbsp;</span></div><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><div style="text-align: justify;"><span style="line-height: 1.3em;">Your baby:</span></div><br /></span><ul style="font-weight: normal; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">is able to hold his head up and sit with support</span></li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">is able to control his tongue</span></li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">is interested in what others eat (looking, reaching and grabbing for food)</span></li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">seems hungry even after a full breastfeed or bottle.</span></li></ul><div style="font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Starting solid foods too early is not good for your baby as her swallowing skills may not be ready. Her digestive system may also not be ready to cope with foods. It is also important not to leave it too late to start solid foods as this can lead to nutrient deficiencies (such as iron deficiency) and feeding problems.</span></div><div style="font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">If you are unsure whether your baby is ready for solid foods talk to your Child and Family Health nurse, doctor or dietitian.</span></div></h3><h1 style="background-color: white; color: #fc8917; font-size: 15px; margin: 0px; padding: 0px 0px 6px;"><div class="backtotop" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://www.cyh.com/gifs/top2_idle.gif); background-origin: initial; background-position: 100% 0px; background-size: initial; color: #666666; font-family: arial, helvetica, clean, sans-serif; height: 15px; line-height: 1.3em; margin-bottom: 12px; overflow: hidden; padding: 0px; width: 490px; zoom: 1;"><a href="http://www.tatimiya.com/2014/03/baby-food.html#top" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #993300; display: block; height: 15px; margin: 0px; overflow: hidden; padding: 15px 0px 0px; width: 490px; zoom: 1;" title="Back to top"></a></div><span style="font-family: arial, helvetica, clean, sans-serif;"><a href="https://www.blogger.com/null" name="how"></a></span></h1><h2><span style="color: orange; font-family: Arial, Helvetica, sans-serif; font-size: small;">How do I feed my baby?</span></h2><h3 style="background-color: white; margin: 0px; padding: 3px 0px;"><div style="font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Find a quiet place where you and your baby can concentrate on what you are doing.</span></div><div style="font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">A mealtime routine can be started right from the very first solid meal.</span></div><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><br /></span><ul style="font-weight: normal; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Start with small tastes of food given after a breastfeed (or infant formula) once a day, and then two to three times a day as your baby gets used to solid foods.</span></li></ul><ul style="font-weight: normal; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Begin with a smooth consistency and progress to thicker and lumpier textures as soon as your baby is eating a range of smooth foods.</span></li></ul><ul style="font-weight: normal; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">first tastes (smooth foods), learning to chew (soft lumps),</span></li></ul><ul style="font-weight: normal; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">self-feeding</span></li></ul><ul style="font-weight: normal; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">family meals.</span></li></ul><div style="font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Most babies push the food out of their mouth for a little while when they start learning to take food from the spoon. This is normal and does not mean they don't like the food. It may take many tastes before a new food is accepted.</span></div><div style="font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Feeding your baby can be divided into stages</span></div><div style="font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Use the tables in each section as a guide for what foods are suitable for your baby. Babies go through these stages at different rates – the ages given are a guide only.</span></div></h3><div><h1 style="background-color: white; color: #fc8917; font-size: 15px; margin: 0px; padding: 0px 0px 6px;"><div class="backtotop" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://www.cyh.com/gifs/top2_idle.gif); background-origin: initial; background-position: 100% 0px; background-size: initial; color: #666666; font-family: arial, helvetica, clean, sans-serif; height: 15px; line-height: 1.3em; margin-bottom: 12px; overflow: hidden; padding: 0px; width: 490px; zoom: 1;"><a href="http://www.tatimiya.com/2014/03/baby-food.html#top" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #993300; display: block; height: 15px; margin: 0px; overflow: hidden; padding: 15px 0px 0px; width: 490px; zoom: 1;" title="Back to top"></a></div><span style="font-family: arial, helvetica, clean, sans-serif;"><a href="https://www.blogger.com/null" name="how"></a></span></h1><h2><span style="color: orange; font-family: Arial, Helvetica, sans-serif; font-size: small; text-align: justify;">First tastes</span></h2></div><h3 style="background-color: white; margin: 0px; padding: 3px 0px;"><div style="font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Smooth foods – from around 6 months to about 7 months</span></div></div><div style="font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">In the beginning offer a breastfeed (or infant formula) first then try a small amount of solid foods. You may like to wait an hour after a feed to give your baby solid foods. Begin with a smooth consistency and progress to thicker and lumpier textures as soon as your baby is eating a range of smooth foods.</span></div></div><div style="font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Start by offering once a day, and then two to three times a day as your baby gets used to solid foods.</span></div></div><div style="font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Babies need extra iron in their diet at around six months so it is important to include at least one iron-rich food regularly in your baby's first foods to prevent iron deficiency. Iron- rich foods include:</span></div></div><ul style="font-weight: normal; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Iron fortified cereals (eg baby rice cereal)</span></li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Pureed meat and poultry dishes</span></li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Cooked pureed tofu</span></li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Cooked pureed legumes, lentils and beans</span></li></ul><div style="font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Other than recommending the use of iron-rich first foods in your baby's diet, there are no strict rules on the order in which foods should be introduced or the number of new foods that can be introduced at a time.</span></div></div><table border="1" cellpadding="4" cellspacing="0" style="color: #666666; line-height: 1.3em; text-align: justify;"><tbody><tr><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;"><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Food group</span></div></td><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;"><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Examples of foods to introduce (iron rich foods are in bold and underlined)</span></div></td></tr><tr><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;"><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Grains</span></div></td><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;"><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Iron fortified baby cereal (eg rice cereal) mixed with full cream cow's milk, breast milk or formula</span></div></td></tr><tr><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;"><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Meat, poultry, fish and eggs</span></div></td><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;"><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Pureed meat, poultry and fish&nbsp;</span></div><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Pureed tofu</span></td></tr><tr><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;"><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Fruit</span></div></td><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;"><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Pureed stewed fruits (eg apple, apricot, pear, berries)&nbsp;</span></div><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Well-mashed banana</span></td></tr><tr><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;"><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Vegetables and legumes</span></div></td><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;"><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Cooked and pureed vegetables (eg pumpkin, potato, zucchini, sweet potato, peas, cauliflower, carrots)&nbsp;</span></div><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Cooked and pureed lentils and legumes (eg baked beans)</span></td></tr><tr><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;"><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Dairy</span></div></td><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;"><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Baby yoghurt (these are often lower in added sugar)</span></div><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Other regular full fat smooth yoghurts (eg Greek yoghurt)<br />Custards</span></td></tr><tr><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;"><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Drinks</span></div></td><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;"><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Breast milk (or infant formula) should still provide most of your baby's nutrition.&nbsp;</span></div><span style="color: black; font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Your baby can also start trying to drink from a cup at around 6 months. Use tap water, expressed breast milk, infant formula or small amounts of cow's milk</span></td></tr></tbody></table><div style="font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;">Things to remember about this stage:</span></div></div><ul style="font-weight: normal; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="background-color: initial; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 20.799999237060547px;">To prevent iron deficiency make sure iron-rich foods are included in your baby's first foods.</span></li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 20.799999237060547px;">A good first food to start with is iron-fortified baby rice cereal (made up with cow's milk, breast milk or infant formula). You may like to add pureed fruit.</span></li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 20.799999237060547px;">Babies often push food out of their mouth when starting solid foods. This is normal and does not mean they don't like the food.</span></li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 20.799999237060547px;"><span style="background-color: initial; line-height: 1.3em;">It may take 8–10 times of tasting a food before it is happily accepted by your baby. Breast milk or infant formula is still important. Give solids after or between&nbsp;</span><span style="background-color: initial; line-height: 1.3em;">milk feeds.</span></span></li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="line-height: 20.799999237060547px;"><span style="background-color: initial; font-family: Arial, Helvetica, sans-serif; font-size: small; line-height: 1.3em;">Once your baby is eating a range of soft, smooth foods, it is very important to move onto the next stage... THICKER, LUMPIER TEXTURES.</span></span></li></ul></h3><h1 style="background-color: white; color: #fc8917; font-family: arial, helvetica, clean, sans-serif; margin: 0px; padding: 0px 0px 6px;"><div class="backtotop" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://www.cyh.com/gifs/top2_idle.gif); background-origin: initial; background-position: 100% 0px; background-size: initial; color: #666666; font-size: 15px; height: 15px; line-height: 1.3em; margin-bottom: 12px; overflow: hidden; padding: 0px; width: 490px; zoom: 1;"><a href="http://www.tatimiya.com/2014/03/baby-food.html#top" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #993300; display: block; height: 15px; margin: 0px; overflow: hidden; padding: 15px 0px 0px; text-align: justify; width: 490px; zoom: 1;" title="Back to top"></a></div><span style="font-size: 15px;"><div style="text-align: justify;"><span style="font-size: small;">Learning to chew</span></div><a href="https://www.blogger.com/null" name="chew"></a></span></h1><h3 style="background-color: white; font-family: arial, helvetica, clean, sans-serif; margin: 0px; padding: 3px 0px;"><div style="font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;"><span style="font-size: small;">Soft lumps – from around 7 months to 8–9 months</span></div></div><div style="font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;"><span style="font-size: small;">Most babies can manage thicker textures and soft lumps soon after starting solid foods. Once your baby can sit alone and make chewing movements she can be encouraged to bite and chew, even if she doesn't have teeth.</span></div></div><div style="font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;"><span style="font-size: small;">When introducing lumpier textures, your baby may spit the food out or even gag the first few times.</span></div></div><ul style="font-weight: normal; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="font-size: small;">Gagging is a normal part of learning to eat. This does not mean she is not ready for lumps; she just needs to keep practising!</span></li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="font-size: small;">Continue to offer lumpier textures and pieces of soft food. The chewing action helps to develop your baby's muscles for eating and talking.</span></li></ul><div style="font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;"><span style="font-size: small;">Babies learn by watching what you do – show your baby how to eat lumpy foods by showing her the chewing motion yourself and saying 'chewing' or 'chew the food' as you do so.</span></div></div><div style="font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;"><span style="font-size: small;">After a few times doing this your baby will learn what to do.</span></div></div><div style="font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;"><span style="font-size: small;">Offer your child a variety of foods from all the food groups. This table will give you some ideas about the texture of foods that are good for your baby at this stage of eating.</span></div></div><table border="1" cellpadding="4" cellspacing="0" style="font-size: 12px; line-height: 1.3em;"><tbody><tr><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;">Food group</div></td><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;">Food ideas (iron rich foods are in bold and underlined)</div></td></tr><tr><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;">Grains</div></td><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;">Porridge, wholegrain breakfast biscuits (eg Weetbix), iron fortified baby cereals made to a thicker texture<br />Add pasta, rice and other grains such as cous cous and quinoa to meals to create a lumpy texture</div></td></tr><tr><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;">Meat, poultry, fish and eggs</div></td><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;">Minced or finely chopped meat and poultry<br />Flaked fish (eg salmon or tuna)<br />Mashed tofu<br />Well-cooked whole egg (eg scrambled or hard boiled and mashed)</div></td></tr><tr><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;">Fruit</div></td><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;">Soft chopped or mashed fruits (eg banana, avocado, peach)<br />Grated apple</div></td></tr><tr><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;">Vegetables and legumes</div></td><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;">Mashed or diced cooked vegetables<br />Mashed legumes (eg baked beans, chickpeas, kidney beans) and lentils</div></td></tr><tr><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;">Dairy</div></td><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;">Yoghurt with soft lumps<br />Grated cheese</div></td></tr><tr><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;">Drinks</div></td><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;">Breast milk (or infant formula) is still important in your baby's diet.<br />Allow your baby to practice drinking from a cup. Use tap water, expressed breast milk, infant formula or small amounts of cow's milk</div></td></tr></tbody></table><div style="font-size: 12px; font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;"><strong>Things to remember about this stage</strong>:</div></div><ul style="font-size: 12px; font-weight: normal; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;">Gagging is a normal part of learning to eat and it usually frightens the parents more than the baby. Keep offering lumpy foods to your baby so they can learn how to eat them.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;">Make sure you include iron-rich foods regularly in your baby's diet to prevent iron deficiency.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;">Give solids 3 times each day. You can begin a meal pattern of breakfast, lunch and dinner.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;">Eat with your baby as much as you can – babies learn by watching what you do.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;">Breast milk or infant formula is still important. Once your baby is managing larger amounts of solids you can start to offer them before a breastfeed or infant formula feed.</li></ul></h3><h1 style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 15px; margin: 0px; padding: 0px 0px 6px;"><div class="backtotop" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; height: 15px; line-height: 1.3em; margin-bottom: 12px; overflow: hidden; padding: 0px; width: 490px; zoom: 1;"><a href="http://www.tatimiya.com/2014/03/baby-food.html#top" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; display: block; height: 15px; margin: 0px; overflow: hidden; padding: 15px 0px 0px; text-align: justify; width: 490px; zoom: 1;" title="Back to top"></a></div><span style="color: black;"><div style="text-align: justify;">Learning to self-feed</div><a href="https://www.blogger.com/null" name="self_feed"></a></span></h1><h3 style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 14px; margin: 0px; padding: 3px 0px;"><div style="font-size: 12px; font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;">Finger foods and firmer lumps – around 8–9 to 12 months</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">At around 8–9 months of age many babies like to feed themselves. Encourage their efforts by offering 'finger foods' that they can hold, bite and chew.</div></div><div style="font-size: 12px; font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;">Babies learn by watching what you do. Show your baby how to bite and chew by showing him the motion yourself and saying 'bite and chew' as you do so. After a few times doing this your baby will learn what to do.</div></div><div style="font-size: 12px; font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;">Learning to self-feed is an important but&nbsp;<strong>messy</strong>&nbsp;step in your baby's development.</div></div><ul style="font-size: 12px; font-weight: normal; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;">Be patient and allow your baby to get messy with the food served.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;">You can let your baby start practising using a spoon with easy foods like custard or yoghurt.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;">Playing with food is part of the way babies learn about different foods.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;">Manners can be taught when your baby is older.</li></ul><div style="font-size: 12px; font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;">Remember to always watch your child while she eats, and avoid foods that may cause choking - see&nbsp;<strong style="color: #666666;"><a href="http://www.tatimiya.com/2014/03/baby-food.html#9" style="color: #993300;">Choking on food and other objects</a></strong></div></div><div style="font-size: 12px; font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;">Offer your child a variety of foods from all the food groups. This table will give you some ideas about the texture of foods that are good for your baby at this stage of eating.</div></div><table border="1" cellpadding="4" cellspacing="0" style="color: #666666; font-size: 12px; line-height: 1.3em;"><tbody><tr><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;"><span style="color: black;">Food group</span></div></td><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;"><span style="color: black;">Examples of finger foods (iron rich foods are in bold and underlined)</span></div></td></tr><tr><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;"><span style="color: black;">Grains</span></div></td><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;"><span style="color: black;">Strips of bread or toast Sandwiches (eg with avocado, hummus, commercial spread eg Vegemite, peanut butter or cream cheese)</span><br /><span style="color: black;">Cooked pasta shapes (eg spirals)</span><br /><span style="color: black;">Pikelets</span><br /><span style="color: black;">Savoury biscuits (eg Cruskits, rice crackers, Ritz)</span></div></td></tr><tr><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;"><span style="color: black;">Meat, poultry, fish and eggs</span></div></td><td style="line-height: 1.3em;"><div style="line-height: 1.3em; padding: 3px 0px 12px;"><span style="color: black;">Strips of well cooked, lean beef, lamb, chicken and fish</span><br /><span style="color: black;">Pieces of well cooked meats from casseroles</span><br /><span style="color: black;">Cubes of tofu</span><br /><span style="color: black;">Meatballs and meat or fish patties (cooked meat or fish can be finely chopped and mixed with mashed potato then shaped into balls or patties)</span><br /><span style="color: black;">Boiled egg</span></div></td></tr><tr><td style="line-height: 1.3em;" width="105"><div style="line-height: 1.3em; padding: 3px 0px 12px;"><span style="color: black;">Fruit</span></div></td><td style="line-height: 1.3em;" width="450"><div style="line-height: 1.3em; padding: 3px 0px 12px;"><span style="color: black;">Chopped banana and strawberries</span><br /><span style="color: black;">Large sticks of rockmelon / watermelon with seeds removed</span><br /><span style="color: black;">Orange or mandarin segments with peel removed</span><br /><span style="color: black;">Canned fruit (eg diced mixed fruit or peach slices)</span><br /><span style="color: black;">Grated or soft stewed apple or pear</span><br /><span style="color: black;">Grapes cut into half</span><br /><span style="color: black;">Stone fruit (eg plums and nectarines) with skin and stone removed</span></div></td></tr><tr><td style="line-height: 1.3em;" width="105"><div style="line-height: 1.3em; padding: 3px 0px 12px;"><span style="color: black;">Vegetables and legumes</span></div></td><td style="line-height: 1.3em;" width="450"><div style="line-height: 1.3em; padding: 3px 0px 12px;"><span style="color: black;">Soft cooked cubes or sticks of vegetables (eg pumpkin, potato, zucchini, broccoli)</span><br /><span style="color: black;">Thick mashed potato (try rolling into balls)</span><br /><span style="color: black;">Baked beans and other cooked beans (eg kidney beans, cannellini beans)</span></div></td></tr><tr><td style="line-height: 1.3em;" width="105"><div style="line-height: 1.3em; padding: 3px 0px 12px;"><span style="color: black;">Dairy</span></div></td><td style="line-height: 1.3em;" width="450"><div style="line-height: 1.3em; padding: 3px 0px 12px;"><span style="color: black;">Sticks, cubes or grated cheese</span></div></td></tr></tbody></table><div style="font-size: 12px; font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;"><strong>Things to remember about this stage:</strong></div></div><ul style="font-size: 12px; font-weight: normal; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="background-color: initial; line-height: 1.3em;">Self-feeding is messy! It is important to allow your baby to explore food and practice self-feeding skills. A helpful tip is to put a plastic mat or old sheet down to catch&nbsp;</span><span style="background-color: initial; line-height: 1.3em;">the mess.&nbsp;</span></li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="background-color: initial; line-height: 1.3em;">At around 9 months of age most babies are having 3 meals a day along with breastfeeds or infant formula feeds. You may like to start to offer 1–2 snacks each day.&nbsp;</span></li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="background-color: initial; line-height: 1.3em;">Let your baby guide how much food she takes at each meal.&nbsp;</span></li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="background-color: initial; line-height: 1.3em;">Always watch your baby eating and provide safe foods&nbsp;</span></li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="background-color: initial; line-height: 1.3em;">Eat with your baby as much as you can – babies learn by watching what you do.&nbsp;</span></li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;"><span style="background-color: initial; line-height: 1.3em;">Breast milk or infant formula is still important for your baby</span><span style="background-color: initial; color: #666666; line-height: 1.3em;">.</span></li></ul><ul style="color: black; font-size: 12px; font-weight: normal; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"></ul></h3><h1 style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 15px; margin: 0px; padding: 0px 0px 6px;"><div class="backtotop" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://www.cyh.com/gifs/top2_idle.gif); background-origin: initial; background-position: 100% 0px; background-size: initial; height: 15px; line-height: 1.3em; margin-bottom: 12px; overflow: hidden; padding: 0px; width: 490px; zoom: 1;"><a href="http://www.tatimiya.com/2014/03/baby-food.html#top" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; display: block; height: 15px; margin: 0px; overflow: hidden; padding: 15px 0px 0px; text-align: justify; width: 490px; zoom: 1;" title="Back to top"></a></div><span style="color: black;"><div style="text-align: justify;">12 months onwards</div><a href="https://www.blogger.com/null" name="onwards"></a></span></h1><h3 style="background-color: white; font-family: arial, helvetica, clean, sans-serif; margin: 0px; padding: 3px 0px;"><div style="font-size: 12px; font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;">12 months onwards – family meals with some changes</div></div><div style="font-size: 12px; font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;">By 12 months of age your toddler should have small amounts of nutritious foods at regular times throughout the day.</div></div><ul style="font-size: 12px; font-weight: normal; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;">Toddlers have small tummies and appetites so need to be offered small regular meals and snacks.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;">Offer three meals and one or two snacks each day.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;">Your toddler can now be offered modified versions of family foods and meals.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px; text-align: justify;">Take care to continue to avoid foods that may cause choking and always supervise your child eating.</li></ul><div style="font-size: 12px; font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;">Breastfeeding can continue for as long as both you and your baby desire. A toddler should not need to be breastfed overnight.</div></div><div style="font-size: 12px; font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;">After around 12 months of age your toddler can start to have cow's milk as his main drink. Choose 'full cream' milk (not reduced fat or low fat varieties) as fat is an important energy source for young children.</div></div><div style="font-size: 12px; font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;">Too much milk can fill toddlers up and make them less hungry for food. This can make mealtimes difficult and may cause them to miss out on other important foods. It is best to offer your toddler milk in a cup (not a bottle) and limit to 500mls each day.</div></div><div style="font-size: 12px; font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;">The&nbsp;<strong>best drinks</strong>&nbsp;for toddlers are breast milk, cow's milk and plain water.</div></div><div style="font-size: 12px; font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;">Fruit juice, cordial and sweetened drinks are not needed. It is best for your toddler to eat fruit rather than drink juice. If you offer juice, limit the amount to no more than half a cup of diluted juice (1 part juice to 3 parts water) a day and serve it in a cup (not a bottle). Large amounts of fruit juice should be avoided, as it can cause tooth decay and lead to diarrhoea.</div></div><div style="font-size: 12px; font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;">Toddlers have big variations in the amount of food they need to eat from day to day. It is normal for toddler's appetite to vary from day to day and meal to meal as they have small tummies and appetites. Children are good at knowing when they are hungry and when they are full. They can easily lose this skill if they are forced to finish everything on their plate.</div></div><div style="font-size: 12px; font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><div style="text-align: justify;"><strong>Never force feed or bribe your child to eat.</strong>&nbsp;<strong>Parents and carers need to decide&nbsp;<em>what type&nbsp;</em>of food is offered and&nbsp;<em>when&nbsp;</em>it is offered. It is up to the child to decide&nbsp;<em>how much&nbsp;</em>to eat.</strong></div></div><div style="font-size: 12px; font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;">There is more information in the topics</div><ul style="font-size: 12px; font-weight: normal; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Feeding toddlers</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Feeding toddlers - 10 tips for happy meal times</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Feeding toddlers – what and how much?</li></ul><div><span style="font-size: 12px; font-weight: normal; line-height: 15.600000381469727px;"><br /></span></div><div><div class="backtotop" style="background-attachment: initial; background-clip: initial; background-image: url(http://www.cyh.com/gifs/top2_idle.gif); background-origin: initial; background-position: 100% 0px; background-size: initial; color: #666666; font-size: 12px; font-weight: normal; height: 15px; line-height: 1.3em; margin-bottom: 12px; overflow: hidden; padding: 0px; width: 490px; zoom: 1;"><a href="http://www.tatimiya.com/2014/03/baby-food.html#top" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #993300; display: block; height: 15px; margin: 0px; overflow: hidden; padding: 15px 0px 0px; width: 490px; zoom: 1;" title="Back to top"></a></div><div style="font-size: 12px; font-weight: normal; line-height: 1.3em; padding: 3px 0px 12px;"><strong style="line-height: 1.3em;">Booklets</strong><span style="line-height: 1.3em;">&nbsp;developed by the Nutrition Department of the Women's and Children's Health Network</span></div></div></h3><ul style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;"><span style="background-color: initial; line-height: 1.3em;">Infant formula (can be downloaded as a pdf)</span></li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;"><a href="http://www.wch.sa.gov.au/services/az/other/nutrition/documents/Infant_Formula.pdf" style="color: #993300;" target="_blank">http://www.wch.sa.gov.au/services/az/other/nutrition/documents/Infant_Formula.pdf</a></li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">First foods (can be downloaded as a pdf)<br /><a href="http://www.wch.sa.gov.au/services/az/other/nutrition/documents/First_Foods.pdf" style="color: #993300;" target="_blank">http://www.wch.sa.gov.au/services/az/other/nutrition/documents/First_Foods.pdf</a></li></ul><div class="backtotop" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat rgb(255, 255, 255); color: #666666; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; height: 15px; line-height: 1.3em; margin-bottom: 12px; overflow: hidden; padding: 0px; width: 490px; zoom: 1;"><a href="http://www.tatimiya.com/2014/03/baby-food.html#top" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #993300; display: block; height: 15px; margin: 0px; overflow: hidden; padding: 15px 0px 0px; width: 490px; zoom: 1;" title="Back to top"></a></div><div style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; line-height: 1.3em; padding: 3px 0px 12px;"><span style="line-height: 1.3em;">Contents</span></div><ul class="anchorlist" style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 20px;"><li style="background: url(http://www.cyh.com/gifs/anchor_2.gif) 0px 3px no-repeat; color: #666666; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;"><a href="http://www.tatimiya.com/2014/03/baby-food.html#1" pathattribute="1" style="color: #993300;">Birth to around 6 months</a></li><li style="background: url(http://www.cyh.com/gifs/anchor_2.gif) 0px 3px no-repeat; color: #666666; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;"><a href="http://www.tatimiya.com/2014/03/baby-food.html#2" style="color: #993300;">Foods to prepare for babies 6 months and older</a></li><li style="background: url(http://www.cyh.com/gifs/anchor_2.gif) 0px 3px no-repeat; color: #666666; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;"><a href="http://www.tatimiya.com/2014/03/baby-food.html#3" pathattribute="1" style="color: #993300;">6-7 months Smooth&nbsp;foods</a></li><li style="background: url(http://www.cyh.com/gifs/anchor_2.gif) 0px 3px no-repeat; color: #666666; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;"><a href="http://www.tatimiya.com/2014/03/baby-food.html#4" pathattribute="1" style="color: #993300;">7-8 months Mashed foods (soft lumps)</a></li><li style="background: url(http://www.cyh.com/gifs/anchor_2.gif) 0px 3px no-repeat; color: #666666; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;"><a href="http://www.tatimiya.com/2014/03/baby-food.html#5" pathattribute="1" style="color: #993300;">8-12 months Progress from lumpy, to chopped and finger foods</a></li><li style="background: url(http://www.cyh.com/gifs/anchor_2.gif) 0px 3px no-repeat; color: #666666; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;"><a href="http://www.tatimiya.com/2014/03/baby-food.html#6" pathattribute="1" style="color: #993300;">12+ months All textures (except hard foods)</a></li><li style="background: url(http://www.cyh.com/gifs/anchor_2.gif) 0px 3px no-repeat; color: #666666; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;"><a href="http://www.tatimiya.com/2014/03/baby-food.html#7" pathattribute="1" style="color: #993300;">Making food for your baby</a></li><li style="background: url(http://www.cyh.com/gifs/anchor_2.gif) 0px 3px no-repeat; color: #666666; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;"><a href="http://www.tatimiya.com/2014/03/baby-food.html#8" pathattribute="1" style="color: #993300;">Safe eating and drinking</a></li><li style="background: url(http://www.cyh.com/gifs/anchor_2.gif) 0px 3px no-repeat; color: #666666; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;"><a href="http://www.tatimiya.com/2014/03/baby-food.html#9" pathattribute="1" style="color: #993300;">Choking</a></li></ul><div style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; line-height: 1.3em; padding: 3px 0px 12px;"><br /></div><div style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; line-height: 1.3em; padding: 3px 0px 12px;"><img align="right" src="http://www.cyh.com/HealthTopics/library/parent_feed_baby-1.gif" height="90" hspace="60" style="border: none; color: #fc8917;" width="64" />Babies need the right foods to:</div><ul style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">grow</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">learn to eat</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">help them to learn to talk.<br /><span style="color: #666666;">&nbsp;</span></li></ul><h1 style="background-color: white; color: #fc8917; font-family: arial, helvetica, clean, sans-serif; font-size: 15px; margin: 0px; padding: 0px 0px 6px;"><div class="backtotop" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #666666; height: 15px; line-height: 1.3em; margin-bottom: 12px; overflow: hidden; padding: 0px; width: 490px; zoom: 1;"></div><a href="https://www.blogger.com/null" name="#1"></a>Birth to around 6 months</h1><div style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; line-height: 1.3em; padding: 3px 0px 12px;"><a href="http://3.bp.blogspot.com/-1kCRtcNDEhs/U4InIxu7TuI/AAAAAAAABko/3ccr9lRib-s/s1600/parent_constipation14.gif" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-1kCRtcNDEhs/U4InIxu7TuI/AAAAAAAABko/3ccr9lRib-s/s1600/parent_constipation14.gif" /></a>Breastmilk is the best and most natural food for babies.</div><ul style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;"><b>Breastmilk is all the food and drink you baby needs for the first 6 months.</b></li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;"><b>If your baby is not having breastmilk, use infant formula</b>.</li></ul><h1 style="background-color: white; color: #fc8917; font-family: arial, helvetica, clean, sans-serif; font-size: 15px; margin: 0px; padding: 0px 0px 6px;"><div class="backtotop" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #666666; height: 15px; line-height: 1.3em; margin-bottom: 12px; overflow: hidden; padding: 0px; width: 490px; zoom: 1;"></div><a href="https://www.blogger.com/null" name="2"></a>Foods to prepare for babies 6 months and older</h1><div style="background-color: white; color: #666666; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; line-height: 1.3em; padding: 3px 0px 12px;"><img alt="rice cereal, custard, yoghurt, cheese, fruits, vegetables, rice, bread, pasta, lamb, beef, chicken, beans, fish" src="http://www.cyh.com/HealthTopics/library/parent_feed_baby-2.gif" height="273" style="border: none; color: #fc8917;" width="306" /></div><div style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; line-height: 1.3em; padding: 3px 0px 12px;">Talk with your doctor if you are worried about food allergies.</div><h1 style="background-color: white; color: #fc8917; font-family: arial, helvetica, clean, sans-serif; font-size: 15px; margin: 0px; padding: 0px 0px 6px;"><div class="backtotop" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #666666; height: 15px; line-height: 1.3em; margin-bottom: 12px; overflow: hidden; padding: 0px; width: 490px; zoom: 1;"><a href="http://www.tatimiya.com/2014/03/baby-food.html#top" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #993300; display: block; height: 15px; margin: 0px; overflow: hidden; padding: 15px 0px 0px; width: 490px; zoom: 1;" title="Back to top"></a></div><a href="https://www.blogger.com/null" name="#3"></a>6-7 months Smooth&nbsp;foods</h1><div style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; line-height: 1.3em; padding: 3px 0px 12px;">Milk is still the most important food for the first year. If you choose not to breastfeed, use an infant formula.</div><h3 style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 14px; margin: 0px; padding: 3px 0px;">What to offer</h3><ul style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;"><img align="right" alt="pureed food (smooth)" src="http://www.cyh.com/HealthTopics/library/parent_feed_baby-6.gif" height="55" style="border: none;" width="102" />Baby rice cereal mixed with full cream cows milk or breastmilk or formula.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Well cooked, well mashed vegetables and fruit - choose a variety of colours.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Smooth mashed banana, avocado&nbsp;</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Well cooked and finely chopped meat.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Baby yoghurt.</li></ul><h3 style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 14px; margin: 0px; padding: 3px 0px;">Remember</h3><ul style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Breastmilk or infant formula is still important. Give solids after or between milk feeds.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Offer one new food at a time.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Start offering solids once a day and increase to 2-3 times each day.</li></ul><h1 style="background-color: white; color: #fc8917; font-family: arial, helvetica, clean, sans-serif; font-size: 15px; margin: 0px; padding: 0px 0px 6px;"><div class="backtotop" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #666666; height: 15px; line-height: 1.3em; margin-bottom: 12px; overflow: hidden; padding: 0px; width: 490px; zoom: 1;"></div><a href="https://www.blogger.com/null" name="#4"></a>7-8 months Mashed foods (soft lumps)</h1><div style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; line-height: 1.3em; padding: 3px 0px 12px;">Milk is still a very important food for your baby. If you choose not to breastfeed, use an infant formula.</div><h3 style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 14px; margin: 0px; padding: 3px 0px;">What to offer</h3><ul style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;"><img align="right" alt="soft lumpy food" src="http://www.cyh.com/HealthTopics/library/parent_feed_baby-5.gif" height="62" style="border: none;" width="94" />Baby cereals, porridge, wholegrain breakfast biscuits.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Cooked and mashed vegetables and fruit (all sorts).</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Soft fruit (banana, avocado).</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Cooked and mashed meat, chicken and fish (remove all bones).</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Full fat grated cheese.</li></ul><h3 style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 14px; margin: 0px; padding: 3px 0px;">Remember</h3><ul style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Offer solids 3 times each day.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Give solids after or between milk feeds.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">You can begin a meal pattern of breakfast, lunch and tea.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">After 6 months, give tap water from a cup.</li></ul><h1 style="background-color: white; color: #fc8917; font-family: arial, helvetica, clean, sans-serif; font-size: 15px; margin: 0px; padding: 0px 0px 6px;"><div class="backtotop" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #666666; height: 15px; line-height: 1.3em; margin-bottom: 12px; overflow: hidden; padding: 0px; width: 490px; zoom: 1;"><a href="http://www.tatimiya.com/2014/03/baby-food.html#top" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #993300; display: block; height: 15px; margin: 0px; overflow: hidden; padding: 15px 0px 0px; width: 490px; zoom: 1;" title="Back to top"></a></div><a href="https://www.blogger.com/null" name="#5"></a>8-12 months Progress from lumpy, to chopped and finger foods</h1><div style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; line-height: 1.3em; padding: 3px 0px 12px;">Milk is still a very important food for your baby. If you choose not to breastfeed, use an infant formula.</div><h3 style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 14px; margin: 0px; padding: 3px 0px;">What to offer</h3><ul style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;"><img align="right" alt="chopped and finger foods" src="http://www.cyh.com/HealthTopics/library/parent_feed_baby-4.gif" height="61" style="border: none;" width="103" />Cooked or soft vegetables and fruit in small pieces (all sorts).</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Minced meat and cooked pieces of chicken and fish.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Bread - wholemeal is best.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Cooked pasta, rice.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Lentils and beans.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Full fat cheese and yoghurt.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Well cooked egg.</li></ul><h3 style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 14px; margin: 0px; padding: 3px 0px;">Remember</h3><ul style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Offer 3 meals a day and start to offer 1-2 snacks.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Let your baby guide how much food they take at each feed.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Let babies self-feed.</li></ul><h1 style="background-color: white; color: #fc8917; font-family: arial, helvetica, clean, sans-serif; font-size: 15px; margin: 0px; padding: 0px 0px 6px;"><div class="backtotop" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #666666; height: 15px; line-height: 1.3em; margin-bottom: 12px; overflow: hidden; padding: 0px; width: 490px; zoom: 1;"><a href="http://www.tatimiya.com/2014/03/baby-food.html#top" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #993300; display: block; height: 15px; margin: 0px; overflow: hidden; padding: 15px 0px 0px; width: 490px; zoom: 1;" title="Back to top"></a></div><a href="https://www.blogger.com/null" name="6"></a>12+ months All textures (except hard foods)</h1><h3 style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 14px; margin: 0px; padding: 3px 0px;"><br />What to offer</h3><ul style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Family foods.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Keep offering new foods. It may take many tries to accept new foods.</li></ul><h3 style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 14px; margin: 0px; padding: 3px 0px;">Remember</h3><ul style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Offer 3 meals a day plus 1-2 snacks.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Continue to breastfeed or replace with full cream milk from a cup.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Your child needs no more than 500mls of milk a day.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Continue plain tap water&nbsp;from a cup.</li></ul><h1 style="background-color: white; color: #fc8917; font-family: arial, helvetica, clean, sans-serif; font-size: 15px; margin: 0px; padding: 0px 0px 6px;"><div class="backtotop" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #666666; height: 15px; line-height: 1.3em; margin-bottom: 12px; overflow: hidden; padding: 0px; width: 490px; zoom: 1;"><a href="http://www.tatimiya.com/2014/03/baby-food.html#top" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #993300; display: block; height: 15px; margin: 0px; overflow: hidden; padding: 15px 0px 0px; width: 490px; zoom: 1;" title="Back to top"></a></div><a href="https://www.blogger.com/null" name="7"></a>Making food for your baby<br />&nbsp;</h1><ul style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;"><img align="right" alt="wash hands and use clean utensils" src="http://www.cyh.com/HealthTopics/library/parent_feed_baby-7.gif" height="135" style="border: none; color: #fc8917;" width="88" />Wash hands with soap and water.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Use clean utensils to make and serve food.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Home made food is good for babies.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Make up batches of food and freeze in ice block trays for later use.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Don't add salt or sugar.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Store leftovers in the fridge and use within 24 hours.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;"><span style="background-color: initial; line-height: 1.3em;">i</span><span style="background-color: initial; line-height: 1.3em;">f the leftovers have been out of the fridge for less than 2 hours, they can be put&nbsp;into the fridge, but eaten straight away when taken out later.</span></li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;"><span style="background-color: initial; line-height: 1.3em;">If they have been out of the fridge more than 2 hours they should be eaten straight away.&nbsp;</span></li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;"><span style="background-color: initial; line-height: 1.3em;">If they have been out of the fridge more than 4 hours they need to be thrown away.</span></li></ul><h1 style="background-color: white; color: #fc8917; font-family: arial, helvetica, clean, sans-serif; font-size: 15px; margin: 0px; padding: 0px 0px 6px;"><div class="backtotop" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #666666; height: 15px; line-height: 1.3em; margin-bottom: 12px; overflow: hidden; padding: 0px; width: 490px; zoom: 1;"><a href="http://www.tatimiya.com/2014/03/baby-food.html#top" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #993300; display: block; height: 15px; margin: 0px; overflow: hidden; padding: 15px 0px 0px; width: 490px; zoom: 1;" title="Back to top"></a></div></h1><h1 style="background-color: white; color: #fc8917; font-family: arial, helvetica, clean, sans-serif; font-size: 15px; margin: 0px; padding: 0px 0px 6px;"><a href="https://www.blogger.com/null" id="#8" name="#8"></a>Safe eating and drinking<br />&nbsp;</h1><ul style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;"><img align="right" src="http://www.cyh.com/HealthTopics/library/parent_feed_baby-8.gif" height="100" style="border: none; color: #fc8917;" width="133" />Always watch your baby.&nbsp;</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Sit your baby up.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Honey is not safe for babies under 12 months old.</li></ul><div style="background-color: white; color: #666666; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; line-height: 1.3em; padding: 3px 0px 12px;"><br /></div><h1 style="background-color: white; color: #fc8917; font-family: arial, helvetica, clean, sans-serif; font-size: 15px; margin: 0px; padding: 0px 0px 6px;"><div class="backtotop" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #666666; height: 15px; line-height: 1.3em; margin-bottom: 12px; overflow: hidden; padding: 0px; width: 490px; zoom: 1;"><a href="http://www.tatimiya.com/2014/03/baby-food.html#top" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #993300; display: block; height: 15px; margin: 0px; overflow: hidden; padding: 15px 0px 0px; width: 490px; zoom: 1;" title="Back to top"></a></div></h1><h1 style="background-color: white; color: #fc8917; font-family: arial, helvetica, clean, sans-serif; font-size: 15px; margin: 0px; padding: 0px 0px 6px;"><a href="https://www.blogger.com/null" name="9"></a>Choking</h1><ul style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; list-style-type: none; margin-bottom: 9px; margin-left: 0px; margin-top: 0px; padding-left: 0px;"><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Children under the age of 4 years can choke on small hard pieces of food.</li><li style="background: url(http://www.cyh.com/gifs/bullet_2a.gif) 0px 0px no-repeat; line-height: 1.3em; padding-bottom: 0.4em; padding-left: 18px;">Do not give whole nuts, whole grapes, raw carrots and apple, pop corn and lollies.<br /><img src="http://www.cyh.com/HealthTopics/library/parent_feed_baby-3.gif" height="82" style="border: none;" vspace="6" width="253" /></li></ul><div class="backtotop" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat rgb(255, 255, 255); font-family: arial, helvetica, clean, sans-serif; font-size: 12px; height: 15px; margin: 0px 0px 12px; overflow: hidden; padding: 0px; width: 490px; zoom: 1;"><a href="http://www.tatimiya.com/2014/03/baby-food.html#top" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #993300; display: block; height: 15px; margin: 0px; overflow: hidden; padding: 15px 0px 0px; width: 490px; zoom: 1;"></a><br /></div><div style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; line-height: 1.3em; padding: 3px 0px 12px;"><strong><em>The information on this site should not be used as an alternative to professional care. If you have a particular problem, see a doctor.&nbsp;</em></strong></div><div style="background-color: white; font-family: arial, helvetica, clean, sans-serif; font-size: 12px; line-height: 1.3em; padding: 3px 0px 12px;"><strong><em>This topic may use 'he' and 'she' in turn - please change to suit your child's sex.</em></strong></div><br /><h2 style="background-color: white; border: 0px; line-height: 16px; margin: 0px; outline: none; padding: 0px;"><span style="color: #0b5394; font-family: inherit; font-size: large;">Sweet potato puree and zucchini &nbsp;(for 6 month old babies)</span></h2><div><i style="background-color: white; font-family: inherit; font-size: small; line-height: 14px;">Recipe by Prisca of</i></div><h3 class="spip" style="background-color: white; border: 0px; margin: 0px; outline: none; padding: 0px;"><a class="spip_out" href="http://www.macuisinecreole.fr/" rel="external" style="border: 0px; display: block; line-height: 14px; outline: 0px; text-decoration: none; text-transform: uppercase; width: auto;"><span style="color: black; font-family: inherit; font-size: x-small;"><i>MA CUISINE CRÉOLE</i></span></a></h3><br /><div dir="ltr" trbidi="on"><a href="http://2.bp.blogspot.com/-C8HsJgPUmrI/U4H6fIxJqBI/AAAAAAAABiQ/UlKZi7FMTp0/s1600/baby-food-jars-spoon-1255348Small.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-C8HsJgPUmrI/U4H6fIxJqBI/AAAAAAAABiQ/UlKZi7FMTp0/s1600/baby-food-jars-spoon-1255348Small.jpg" /></a><br /><div style="text-align: justify;">Sweet potato is a great food for babies and it is a great alternative to potatoes and marries well with green vegetables. Boiled or steamed. It is rich in vitamins A, B2, B5, B6, C et magnesium.</div><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">To note :</div><div style="text-align: justify;">vegetables in the caribbean are a gold mine of fiber, minerals and other protective for the intestinal flora of children;&nbsp;</div></div><div dir="ltr" trbidi="on"><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In respect the child age group, the variety of vegetables and tropical fruits can greatly develop the taste for toddlers;&nbsp;</div></div><div dir="ltr" trbidi="on"><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Organic is good but not essential as long as the vegetables are properly washed;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Frozen are a good quality alternative to imported fresh produce and enable us to gain some time for which we dear mothers, have no reason to feel guilty about!</div></div><div dir="ltr" trbidi="on"><div style="text-align: justify;"><br /></div></div><div dir="ltr" trbidi="on"><span style="text-align: justify;">For a perfectly balanced menu , complete this little dish full of flavor with fruit compote</span></div></div><div dir="ltr" trbidi="on"><div style="text-align: justify;"><br /></div></div><h2><span style="color: #0b5394; font-family: inherit; font-size: large;">Mashed sweet potatoes and zucchini steam</span></h2><div dir="ltr" trbidi="on"><h3 class="spip" style="background-color: white; border: 0px; margin: 0px; outline: none; padding: 0px;"><a href="http://1.bp.blogspot.com/-fRbvCo2yFSg/U4IA6LEIrCI/AAAAAAAABic/rdxREJipvwA/s1600/1374067658saintgermain1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-fRbvCo2yFSg/U4IA6LEIrCI/AAAAAAAABic/rdxREJipvwA/s1600/1374067658saintgermain1.jpg" height="211" width="320" /></a><span style="font-family: inherit; font-size: small; font-weight: normal;">Preparation time: 5 minutes&nbsp;</span></h3><h3 class="spip" style="background-color: white; border: 0px; margin: 0px; outline: none; padding: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal;">Cooking time: 10 minutes</span></h3><h3 class="spip" style="background-color: white; border: 0px; margin: 0px; outline: none; padding: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal;">&nbsp;</span></h3><h3 class="spip" style="background-color: white; border: 0px; margin: 0px; outline: none; padding: 0px;"><span style="font-family: inherit; font-size: small;">Ingredients</span></h3><h3 class="spip" style="background-color: white; border: 0px; margin: 0px; outline: none; padding: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal;"><br /></span></h3><h3 class="spip" style="background-color: white; border: 0px; margin: 0px; outline: none; padding: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal;">50g sweet potato orange&nbsp;</span></h3><h3 class="spip" style="background-color: white; border: 0px; margin: 0px; outline: none; padding: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal;">00g zucchini&nbsp;</span></h3><h3 class="spip" style="background-color: white; border: 0px; margin: 0px; outline: none; padding: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal;">30 ml of mineral water</span></h3><h3 class="spip" style="background-color: white; border: 0px; margin: 0px; outline: none; padding: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal;">&nbsp;</span></h3><h3 class="spip" style="background-color: white; border: 0px; margin: 0px; outline: none; padding: 0px;"><span style="font-family: inherit; font-size: small;">Instructions</span></h3><div><span style="font-family: inherit; font-size: small; font-weight: normal;"><br /></span></div><h3 class="spip" style="background-color: white; border: 0px; margin: 0px; outline: none; padding: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal;">Wash, peel and cut sweet potatoes into medium dice.&nbsp;</span></h3><div><span style="font-family: inherit; font-size: small; font-weight: normal;"><br /></span></div><h3 class="spip" style="background-color: white; border: 0px; margin: 0px; outline: none; padding: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal;">Wash, peel and cut the zucchini into small cubes means.&nbsp;</span></h3><div><span style="font-family: inherit; font-size: small; font-weight: normal;"><br /></span></div><h3 class="spip" style="background-color: white; border: 0px; margin: 0px; outline: none; padding: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal;">Arrange the vegetables in a steamer for about 10 minutes.&nbsp;</span></h3><div><span style="font-family: inherit; font-size: small; font-weight: normal;"><br /></span></div><h3 class="spip" style="background-color: white; border: 0px; margin: 0px; outline: none; padding: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal;">Mix the vegetables by adding a little water if necessary to achieve a smooth and homogeneous puree.&nbsp;</span></h3><div><span style="font-family: inherit; font-size: small; font-weight: normal;"><br /></span></div><h3 class="spip" style="background-color: white; border: 0px; margin: 0px; outline: none; padding: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal;">For a perfectly balanced menu, fill the dish with a plain or fruit milk dessert.</span></h3><div><span style="font-family: inherit; font-size: small; font-weight: normal;"><br /></span></div><div><h2><span style="color: #0b5394; font-size: large;">Velvety giraumon/pumkin for toddlers</span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-YnoaeKjnQI8/U4IKNVywTxI/AAAAAAAABis/Wl_XMwvDLUQ/s1600/images+(43).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-YnoaeKjnQI8/U4IKNVywTxI/AAAAAAAABis/Wl_XMwvDLUQ/s1600/images+(43).jpg" height="213" width="320" /></a></div>For 1 liter of soup<br />Preparation : 10 minutes<br />Cooking time: 40 minutes<br /><br /><b>Ingredients</b><br /><br />200g giraumon (or pumpkin )<br />1 potato<br />1 leek<br />1 cheese " Laughing Cow " <br /><br /><br /><b>Instructions</b></div><div><b><br /></b><br /><div style="text-align: justify;"><b>Peel the giraumon and potatoes. Wash the leek carefully.&nbsp;</b></div><b></b><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Cut vegetables into medium size pieces (so they cook faster ) . Then put them to cook 20-30 minutes in unsalted water.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Mix finely the cooked vegetables and still warm with just enough broth . Add the cheese and mix again.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Serve warm .<br /><br /></div><h2><span style="color: #0b5394; font-family: inherit; font-size: large;">Creamy yellow bananas , green beans and ham</span></h2><div><div style="text-align: justify;"><br /><a href="http://1.bp.blogspot.com/-oxnJPNMaALU/U4IKW_hqRBI/AAAAAAAABi0/-NRGWEk1PDI/s1600/bamix-baby-food-10.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-oxnJPNMaALU/U4IKW_hqRBI/AAAAAAAABi0/-NRGWEk1PDI/s1600/bamix-baby-food-10.jpg" height="197" width="320" /></a><span style="font-family: inherit;">Plantain has many advantages for toddlers by contributing to the proper functioning of their gastrointestinal tract. It is a strong antioxidant and nearly 100 kcal 100g , yellow banana is an excellent source of energy for our little ones who really need it !&nbsp;</span></div></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div><div style="text-align: justify;"><span style="font-family: inherit;">8 months old babies</span></div></div><div><div style="text-align: justify;"><span style="font-family: inherit;">Preparation : 15 minutes</span></div></div><div><div style="text-align: justify;"><span style="font-family: inherit;">Cooking time: 20 minutes</span></div></div><div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div></div><div><div style="text-align: justify;"><b><span style="font-family: inherit;">Ingredients</span></b></div></div><div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div></div><div><div style="text-align: justify;"><span style="font-family: inherit;">1 yellow banana (or green bananas)</span></div></div><div><div style="text-align: justify;"><span style="font-family: inherit;">100g fresh or frozen green beans</span></div></div><div><div style="text-align: justify;"><span style="font-family: inherit;">30 ml of infant formula ( 30 mL water + 1 dose of milk )</span></div></div><div><div style="text-align: justify;"><span style="font-family: inherit;">10g of ham</span></div></div><div><div style="text-align: justify;"><br /></div></div><div><div style="text-align: justify;"><b><span style="font-family: inherit;">Instructions</span></b></div></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="font-family: inherit;">Peel and rinse the yellow banana . Cut into 3 .</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Prepare the beans : they are frozen , simply rinse with clear water . If its fresh wash and hull them .</span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="font-family: inherit;">Steam the vegetables or boil them in water, without salt for 15 to 20 minutes.</span></div><div style="text-align: justify;"></div><div style="text-align: justify;"><span style="font-family: inherit;">When the bananas are cooled down, remove the heart ( seed and fiber in the middle) .</span></div><div style="text-align: justify;"><span style="font-family: inherit;">Mix bananas, green beans and ham, while gradually add the milk which has been warmed until you achieve the desired texture.</span><br /><span style="font-family: inherit;"><br /></span></div><h2 style="text-align: justify;"><span style="color: #0b5394; font-family: inherit; font-size: large;">Pumpkin and corn meal</span></h2><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-lssns4mg89s/U4IK0qN8jfI/AAAAAAAABjE/68G1X0-XgBg/s1600/Depositphotos_12237479_l.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-lssns4mg89s/U4IK0qN8jfI/AAAAAAAABjE/68G1X0-XgBg/s1600/Depositphotos_12237479_l.jpg" height="262" width="320" /></a></div>From 6 months <br />Preparation time: 5 min <br />Cooking time: 5 min <br />refrigeration <br /><br /><b>Ingredients</b></div><div><br /><div style="text-align: justify;">100g Pumpkin </div><div style="text-align: justify;">10 g fine wheat semolina </div><div style="text-align: justify;">½ teaspoon canola oil </div><div style="text-align: justify;">50 ml of water or weakly mineralized or eau de source </div><br /><b>Instructions</b></div><div><br /><div style="text-align: justify;">Wash, peel, and cut the pumpkin égrainez into very small dice. (1cm maximum)&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Place the cubes in a bowl, add water, cover with cling film and cook 5 min in a microwave oven at 900 W. Add the semolina, let it rise for 2 min.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Mix using a mini chopper until a smooth puree, add the canola oil. Check the temperature before giving to your baby.<br /><br /></div><div style="text-align: justify;"><h2><span style="color: #0b5394; font-family: inherit; font-size: large;">Bread Soup</span></h2><div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-RsJSmh68kGI/U4IK8KSXv0I/AAAAAAAABjM/tQupgrBt8NY/s1600/baby-food.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-RsJSmh68kGI/U4IK8KSXv0I/AAAAAAAABjM/tQupgrBt8NY/s1600/baby-food.jpg" height="280" width="320" /></a></div><div>From 8 months&nbsp;</div><div><br /></div><div>Preparation time: 10 min&nbsp;</div><div>Cooking time: 20 min&nbsp;</div><div>refrigeration&nbsp;</div><div><br /></div><div>2 slices of bread with stims removed&nbsp;</div><div>leek (about 30 g)&nbsp;</div><div>1 Carrot (optional)</div><div>400 ml water&nbsp;</div><div>1 teaspoon of fresh cream&nbsp;</div><div>1/2 teaspoon of butter</div><div><br /></div><div>In a small bowl soak the bread in water.</div><div><br /></div><div>In a saucepan, add water and carrots, when the carrots are cooked add the bread and its water and the diced leek and beat the mixture well to avoid lump. &nbsp;Cook for five minutes and add butter and cream. When cooked remove from fire and place in a blender and blend and serve at room temperature.<br /><br /></div><h2><span style="color: #0b5394; font-size: large;">Vermicelli for babies</span></h2></div><div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-hOrzaYf8X7Y/U4ILNDI6TII/AAAAAAAABjU/YtTfKFDX1rE/s1600/1337085856recettepetitpotbebealigot.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-hOrzaYf8X7Y/U4ILNDI6TII/AAAAAAAABjU/YtTfKFDX1rE/s1600/1337085856recettepetitpotbebealigot.jpg" height="211" width="320" /></a></div><div>From 8 months&nbsp;</div><div><br /></div><div>Preparation time: 10 min&nbsp;</div><div>Cooking time: 18 min&nbsp;</div><div>refrigeration&nbsp;</div><div><br /></div><div>50 g vermicelli</div><div>15 g fresh salmon&nbsp;</div><div>1 teaspoon heavy cream&nbsp;</div><div>water or weakly mineralized source suitable for infant feeding&nbsp;</div><div>½ teaspoon butter&nbsp;</div><div><br /></div><div>In a saucepan, add enough water to boil. &nbsp;When water boils add the crushed vermicelli to cook over low heat. Water should just cover the top of the vermicelli.</div><div><br /></div><div>When cooked, add the heavy cream and the butter and let it simmer for 3 minutes.&nbsp;</div><div><br /></div><div>Remove from heat and place all ingredients in a blender and blend until it achieves desired texture. check the temperature before giving to your baby.<br /><br /></div></div><h2><span style="color: #0b5394; font-family: inherit; font-size: large;">Rice and black Beans sauce</span></h2><div><div>From 12 months&nbsp;</div><div><br /></div><div>Preparation time: 10 min&nbsp;</div><div>Cooking time: 18 min&nbsp;</div><div>refrigeration&nbsp;</div><div><a href="http://2.bp.blogspot.com/-fhyA2g7_zEk/U4IN3PDvTrI/AAAAAAAABjg/643c6nvruvM/s1600/images+(13).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-fhyA2g7_zEk/U4IN3PDvTrI/AAAAAAAABjg/643c6nvruvM/s1600/images+(13).jpg" /></a></div><div>20 g rice&nbsp;</div><div>50 g black beans</div><div>50 g of carrot&nbsp;</div><div>leek</div><div>1 sprig of parsley&nbsp;</div><div>450 ml of water or weakly mineralized source suitable for infant feeding&nbsp;</div><div>½ teaspoon of butter</div><div></div><div>In a small pot, add the black beans, parsley, leek and enough water to cook, when it is almost cooked add carrot. &nbsp;When it is all cooked and cooled, place all ingredients in a blender and blend until you have a fine soup and return to pot with half of the butter and let it simmer until it thicken a bit.</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-E_BNbjh5zjQ/U4IOUOvCcxI/AAAAAAAABjw/JuVQ7FMxMyo/s1600/images+(14).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-E_BNbjh5zjQ/U4IOUOvCcxI/AAAAAAAABjw/JuVQ7FMxMyo/s1600/images+(14).jpg" /></a></div><div>Meanwhile, in another pot, boil enough water and the butter to cook the rice. &nbsp;When boil, wash the rice three times under cold water and add the rice to boiling water and let it cook until water evaporates and lower the heat. &nbsp;The rice should be mush, blend it in a blender if necessary, depending on the age of the child.&nbsp;</div><div><br /></div><div>Serve the rice with the bean sauce in a plate by having two scoop of rice and two scoop of sauce. &nbsp;check the temperature before giving to your baby.<br /><br /></div></div><h2><span style="color: #0b5394; font-family: inherit;">Fish soup</span></h2><div>From 18 months&nbsp;</div><div><div><br /></div><div>Preparation time: 10 min&nbsp;</div><div>Cooking time: 20 min&nbsp;</div><div>refrigeration&nbsp;</div><div><br /></div><div><a href="http://4.bp.blogspot.com/-Rn8xf1RcGEg/U4IOg_rw2dI/AAAAAAAABj4/THc0jTjTgDY/s1600/1380785857sopamaizrecetaparabebes.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Rn8xf1RcGEg/U4IOg_rw2dI/AAAAAAAABj4/THc0jTjTgDY/s1600/1380785857sopamaizrecetaparabebes.jpg" height="211" width="320" /></a>10 g fillet of hake&nbsp;</div><div>leek (about 30 g)&nbsp;</div><div>Half potato&nbsp;</div><div>1 Carrot&nbsp;</div><div>400 ml water&nbsp;</div><div>4 drops of lemon juice&nbsp;</div><div>1 teaspoon of fresh cream&nbsp;</div><div><br /></div><div>Wash, peel and cut the carrots into slices, potato into small cubes. Wash and cut the leek into strips. In a pan (15-20 cm in diameter) of boiling water, add the leek, carrot and lemon juice. Cook for about 15 min.&nbsp;</div><div>Add hake and cook about 2 minutes.&nbsp;</div><div><br /></div><div>Drain, mix (add cooking water to obtain the desired texture), add the cream and serve warm your baby.<br /><br /></div></div><h2><span style="color: #0b5394; font-family: inherit; font-size: large;">Rice and Carrot</span></h2><div style="font-size: medium;">From 12 months&nbsp;</div></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><a href="http://1.bp.blogspot.com/-bWwu-ZUOXrA/U4IOn85GkZI/AAAAAAAABkA/Zg-Lbx4yDjI/s1600/Baby-Food-Recipe-Carrots-Broccoli-Cheese-575x262.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-bWwu-ZUOXrA/U4IOn85GkZI/AAAAAAAABkA/Zg-Lbx4yDjI/s1600/Baby-Food-Recipe-Carrots-Broccoli-Cheese-575x262.jpg" height="145" width="320" /></a>Preparation time: 10 min&nbsp;</div><div style="text-align: justify;">Cooking time: 18 min&nbsp;</div><div style="text-align: justify;">refrigeration&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">20 g rice&nbsp;</div><div style="text-align: justify;">50 g of carrot&nbsp;</div><div style="text-align: justify;">1 sprig of parsley&nbsp;</div><div style="text-align: justify;">450 ml of water or weakly mineralized source suitable for infant feeding&nbsp;</div><div style="text-align: justify;">½ teaspoon of sunflower oil&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Wash, peel and cut the carrots into very small dice.&nbsp;</div><div style="text-align: justify;">Boil water in a small saucepan, pour in the rice, diced carrot and mushrooms and cook 18 minutes over low heat. Add carrot diced, chopped parsley leaves and cream.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Mix all in a blender. Heat 30 seconds &nbsp;and check the temperature before giving to your baby.<br /><br /></div><div><h2><span style="color: #0b5394; font-family: inherit; font-size: large;">Ham and Potato Compote</span></h2><div style="font-size: medium;">From 12 months</div><div style="font-size: medium;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-AbgQvZosoJ4/U4IO4aM5oGI/AAAAAAAABkI/9-MBE-Ahs5c/s1600/images+(12).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-AbgQvZosoJ4/U4IO4aM5oGI/AAAAAAAABkI/9-MBE-Ahs5c/s1600/images+(12).jpg" /></a></div>Prep Time: 8 min<br />Cooking time: 5 min<br />refrigeration<br /><br /><b>Ingredients</b><br />75 g of potato<br />75 g endive<br />15 g of ham<br />1 teaspoon grated emmental<br />1 teaspoon laughing cow</div><div>2 drops of honey<br />80 ml of water or weakly mineralized source<br />½ teaspoon of sunflower oil<br /><br /><div style="text-align: justify;"><b>Instructions</b></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Wash , peel and cut the potato into very small cubes (0.5 cm). Remove the outer leaves of endive and the heart and chop it finely .</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Place vegetables in a bowl with water. Cover and cook for 5 min. Add the honey, laughing cow cheese, grated cheese, oil and diced ham .</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Mix quickly with a mini chopper to get thrown texture. Check the temperature before giving to your baby.<br /><br /></div><h2><span style="color: #0b5394; font-family: inherit; font-size: large;">Peas, Carrot and Filet Mignon</span></h2><div style="font-size: medium;">From 6 months&nbsp;</div><div><div><br /></div><div><a href="http://4.bp.blogspot.com/-GdCUinb0ECk/U4IPEOcls0I/AAAAAAAABkQ/djIjFSNFbFA/s1600/1354522895pureehiverbutternutpatatedoucecarotte.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-GdCUinb0ECk/U4IPEOcls0I/AAAAAAAABkQ/djIjFSNFbFA/s1600/1354522895pureehiverbutternutpatatedoucecarotte.jpg" height="211" width="320" /></a>Preparation time: 5 min&nbsp;</div><div>Cooking time: 5 min&nbsp;</div><div>refrigeration&nbsp;</div><div><br /></div><div>40 g Carrots&nbsp;</div><div>40 g &nbsp;Peas&nbsp;</div><div>10 g of pork tenderloin&nbsp;</div><div>1 sprig of scallion&nbsp;</div><div>½ tablespoon of butter</div><div><br /></div><div>50 ml of water&nbsp;</div><div>Cook filet mignon in a small saucepan with 50 ml of water for 4-5 minutes at a simmer.&nbsp;</div><div>Finely chop the scallion and mix it with filet mignon drained and butter, add 1 teaspoon of Peas.&nbsp;</div><div>In a pot add Carrots and prepared filet mignon and the Peas and cook.&nbsp;</div><div>Serve warm your baby.</div></div></div></div></div>Tatie Miyahttps://plus.google.com/112360439362153137056noreply@blogger.comtag:blogger.com,1999:blog-2056328566938328834.post-85375638199848881502011-02-15T14:44:00.000-08:002014-04-09T09:46:01.054-07:00Tea & Infusions<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-otTUM2mXDdw/UzijACyk-qI/AAAAAAAAA1k/XDmGlGu96uY/s1600/381078_300128230017147_214430858586885_1143542_1336258954_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-otTUM2mXDdw/UzijACyk-qI/AAAAAAAAA1k/XDmGlGu96uY/s1600/381078_300128230017147_214430858586885_1143542_1336258954_n.jpg" height="200" width="320" /></a></div>coming soon!</div>Tatie Miyahttps://plus.google.com/112360439362153137056noreply@blogger.comtag:blogger.com,1999:blog-2056328566938328834.post-30032996322217896922011-02-15T14:22:00.000-08:002014-04-10T07:24:39.850-07:00Gratins<div class="separator" style="clear: both; text-align: center;"><br /></div><div dir="ltr" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-kNLEUu-_z9M/U0BS0b_PjkI/AAAAAAAAA80/FHTekXr0190/s1600/gratin_2_.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-kNLEUu-_z9M/U0BS0b_PjkI/AAAAAAAAA80/FHTekXr0190/s1600/gratin_2_.png" height="166" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Gratins are part of the Haitian meal and is one of the legacies that the French have left behind. &nbsp;One gratin that reign supreme is the famous "Macaroni Gratinée" that you find on every table. &nbsp;We have selected some delicious gratins which can be made with Béchamel sauce or without by the simple removal of the sauce and just sprinkling cheese on top of your vegetable or roots before placing it in the oven. &nbsp;Regardless of your chosen it will be no other than a scrumptious bite!</div><div class="separator" style="clear: both; text-align: left;"><span style="background-color: white; color: #222222; font-family: Arial; font-size: 13px; line-height: 18.479999542236328px;"><span style="color: #0b5394; font-size: medium;"><br /></span></span></div><h2 style="clear: both; text-align: left;"><span style="background-color: white; line-height: 18.479999542236328px;"><span style="font-family: inherit; font-size: large;">Bechamel Sauce</span></span></h2><div class="separator" style="clear: both; text-align: left;"><a href="https://lh5.googleusercontent.com/-6s3oIZSmezY/TYppv6lfkBI/AAAAAAAAAPw/OD6E4i1jhuo/s1600/ayp1901028_T.jpg" imageanchor="1" style="background-color: white; clear: left; color: #888888; float: left; line-height: 18.479999542236328px; margin-bottom: 1em; margin-right: 1em; text-decoration: none;"><img border="0" src="https://lh5.googleusercontent.com/-6s3oIZSmezY/TYppv6lfkBI/AAAAAAAAAPw/OD6E4i1jhuo/s1600/ayp1901028_T.jpg" style="-webkit-box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; border: 1px solid rgb(238, 238, 238); box-shadow: rgba(0, 0, 0, 0.0980392) 1px 1px 5px; padding: 5px; position: relative;" /></a></div><span style="font-family: inherit;"><span style="background-color: white; color: #222222;">Servings: Makes 1 quart&nbsp;</span></span><br /><span style="font-family: inherit;"><span style="background-color: white; color: #222222;"><br /></span><span style="background-color: white; color: #222222;"><b>Ingredients:&nbsp;</b></span></span><br /><span style="font-family: inherit;"><span id="result_box" lang="en" style="background-color: white; color: #222222;"><br /></span><span id="result_box" lang="en" style="background-color: white; color: #222222; line-height: 18.479999542236328px;">1/4 cup unsalted butter&nbsp;</span><span id="result_box" lang="en" style="background-color: white; color: #222222; line-height: 18.479999542236328px;">1/4 cup&nbsp; of flour</span><span id="result_box" lang="en" style="background-color: white; color: #222222; line-height: 18.479999542236328px;">2 cups milk 1</span><span id="result_box" lang="en" style="background-color: white; color: #222222; line-height: 18.479999542236328px;">small onion studded with 2 Or 3 cloves, optional&nbsp;</span><span id="result_box" lang="en" style="background-color: white; color: #222222; line-height: 18.479999542236328px;">1 small bay leaf&nbsp;</span><span id="result_box" lang="en" style="background-color: white; color: #222222; line-height: 18.479999542236328px;">dash dried leaf thyme, crumbled&nbsp;</span><span id="result_box" lang="en" style="background-color: white; color: #222222; line-height: 18.479999542236328px;">salt and white pepper to taste&nbsp;</span><span id="result_box" lang="en" style="background-color: white; color: #222222; line-height: 18.479999542236328px;">nutmeg, to taste&nbsp;</span></span><br /><span style="font-family: inherit;"><span id="result_box" lang="en" style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><br /></span></span><div style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;">In a medium heavy saucepan, melt butter over low heat. When butter starts to foam, add the flour</span><span style="font-family: inherit;">&nbsp;</span></span></div><span style="font-family: inherit;"><span id="result_box" lang="en" style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><div style="text-align: justify;"><span style="font-family: inherit;">all at once, mixing well with a wooden spoon. cook over low heat 3 to 4 minutes, stirring constantly to incorporate and cook flour. Remove pan from heat and let stand, up to 15 minutes.</span><span style="font-family: inherit;">&nbsp;</span></div></span></span><br /><br /><div style="text-align: justify;"><span style="color: #222222; line-height: 18.479999542236328px;"><br /></span></div><span style="font-family: inherit;"><div style="text-align: justify;"><span style="background-color: white; color: #222222; font-family: inherit; line-height: 18.479999542236328px;">Meanwhile, in a medium saucepan, scald milk (heating it until just below boiling point).</span></div></span><br /><br /><div style="text-align: justify;"><span style="color: #222222; line-height: 18.479999542236328px;"><br /></span></div><span style="font-family: inherit;"><div style="text-align: justify;"><span style="background-color: white; color: #222222; font-family: inherit; line-height: 18.479999542236328px;">Return saucepan with roux to medium-low heat. Add all of the scalded milk at once (to avoid the formation of lumps). Simmer, stirring gently with a wire whisk or wooden spoon. Add studded onion, bay leaf and thyme sprig. Cook, stirring, over low heat, 15 to 20 minutes, until smooth and thickened.&nbsp;</span></div></span><br /><div style="text-align: justify;"><span style="font-family: inherit;"><span lang="en" style="background-color: white; color: #222222; line-height: 18.479999542236328px;"><br /></span></span></div><div style="text-align: justify;"><span style="font-family: inherit;"><span lang="en" style="background-color: white; color: #222222; line-height: 18.479999542236328px;">Strain sauce through fine-mesh strainer. Add salt, white pepper and nutmeg to taste.&nbsp;</span></span></div><br /><div style="text-align: justify;"><span style="color: #222222; line-height: 18.479999542236328px;"><br /></span></div><span style="font-family: inherit;"><div style="text-align: justify;"><span style="background-color: white; color: #222222; font-family: inherit; line-height: 18.479999542236328px;">Makes about 2 cups.&nbsp; This sauce is used as a base for most gratin.&nbsp;</span></div></span><br /><br /><h2 style="clear: both; text-align: left;"><span style="font-family: inherit; font-size: large;">Macaroni Gratinée</span></h2><b>Ingredients</b><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-07sK_JZTLFo/U0WEhHwdziI/AAAAAAAABMA/PWLWBnX7xLE/s1600/bouchon-macaroni-cheese.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-07sK_JZTLFo/U0WEhHwdziI/AAAAAAAABMA/PWLWBnX7xLE/s1600/bouchon-macaroni-cheese.png" height="181" style="cursor: move;" width="320" /></a></div><br />One box of Macaroni (Penne or Rigatoni )<br />Salt<br />Garlic<br />1tbsp of olive oil<br />3 tbsps of butter<br />2 tbsps of flour<br />1 chicken bouillon<br />2 cups of evaporated milk<br />1/2 cup of heavy cream (optional)<br />onions, green bell peppers (optional)<br />2 cups of grated Edam cheese mix with parmesan<br /><br /><b>Instructions</b><br /><br /><div style="text-align: justify;">Boil your pasta in salted water until tender. &nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Meanwhile, prepare a bechamel sauce by placing a saucepan on the stove with the butter over medium heat. Add your onions and stir until translucent, add the chicken bouillon. &nbsp;Add your flour to the mixture, stir the mixture to avoid lump and gradually add the milk and cream. &nbsp;Whisk your mixture thoroughly without stopping add a bit of water if necessary or additional milk. &nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Add the bell peppers if you have decided to add the peppers, 1 cup of cheese and chunk of ham meat if you want to at that time. &nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The pasta should be cooked, drain the pasta and add it to your creamy mixture and season to taste and stir. &nbsp;Remove from fire and butter a pyrex pan and add the macaroni mixture which you will generously sprinkle with the remaining cheese and cut a &nbsp;few pieces of butter and sporatically place it on top of the macaroni and bake in the oven at 350 F.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Note</b></div><div style="text-align: justify;">This recipe can be made with the addition of small cubes of ham or ground beef.</div><div class="m_content_recette_ingredients" style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"><br /></div><div class="m_content_recette_todo" style="background-color: white; border-top-color: rgb(242, 239, 232); border-top-style: solid; border-top-width: 2px; color: #333333; line-height: 19px; margin: 0px; padding: 20px 0px 0px;"><h2 style="color: black; line-height: normal;"><span style="font-family: inherit; font-size: large;">Eggplant Gratin without Bechamel</span></h2></div><a href="http://3.bp.blogspot.com/-d4KiTcaDB8E/U0aDBUNYN3I/AAAAAAAABMY/Uufsc-yiBik/s1600/eggplant-gratin-0109.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: black;"><img border="0" src="http://3.bp.blogspot.com/-d4KiTcaDB8E/U0aDBUNYN3I/AAAAAAAABMY/Uufsc-yiBik/s1600/eggplant-gratin-0109.jpg" height="264" width="320" /></span></a><span style="font-family: inherit;">(4 people)&nbsp;</span><br /><span style="font-family: inherit;"><br /><b>Ingredients&nbsp;</b></span><br /><span style="font-family: inherit;"><br />4 eggplants<br />150 g of parmesan cheese<br />100 g of tomato paste<br />200 g tablespoon of tomato sauce<br />300 g grated cheese (gruyere or other)<br />2 shallots<br />2 garlic clove<br />olive oil<br />parsley</span><br /><span style="font-family: inherit;">thyme</span><br /><span style="font-family: inherit;">1 chicken cube (optional)</span><br /><span style="font-family: inherit;"><br /><b>Instruction&nbsp;</b></span><br /><span style="font-family: inherit;"><br />Peel the eggplants cut them into several pieces and boil in salt water or steam.&nbsp;</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">When cooked, drain the eggplant from its water and finely mash the eggplants.</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">In a sautepan, &nbsp;add the olive oil, finely crushed garlic and shallots. After 5 minutes add the tomato paste and sauce, chicken cube and parmesan.</span><br /><span style="font-family: inherit;"><br />Pour into a baking dish and add a layer of grated cheese. Bake until nicely browned, then serve hot.</span><br /><span style="font-family: inherit;"><br /><b><i>Variation</i></b></span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">That same recipe can be used by adding cooked ground meat at the button of the baking dish and the eggplant on top with cheese and bake.</span><br /><h2></h2><br /><div class="m_content_recette_todo" style="background-color: white; border-top-color: rgb(242, 239, 232); border-top-style: solid; border-top-width: 2px; line-height: 19px; margin: 0px; padding: 20px 0px 0px;"><h2 style="margin: 0px; padding: 0px;"><span style="background-color: transparent; font-family: inherit; font-size: large;">Chayote (Mirliton) Gratin with codfish</span></h2></div><br /><a href="http://2.bp.blogspot.com/-dlzv-vJKjGc/U0aDhR2fdcI/AAAAAAAABMg/ne6yaO_qj8A/s1600/shrimp-crab-stuffed-mirlitons.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-dlzv-vJKjGc/U0aDhR2fdcI/AAAAAAAABMg/ne6yaO_qj8A/s1600/shrimp-crab-stuffed-mirlitons.png" height="215" width="320" /></a><b>Ingredients</b><br /><br />4 Chayote<br />500 g of Salted Cod Fish without bones<br />1 oignon<br />2 garlic clove<br /><span style="font-family: inherit;">bay leaf</span><br /><span style="font-family: inherit;">30g of butter</span><br /><span style="font-family: inherit;">15 cl of milk</span><br /><span style="font-family: inherit;">pepper</span><br /><span style="font-family: inherit;">breadcrumb</span><br /><span style="font-family: inherit;">1-1/2 cup of cheese</span><br /><span style="font-family: inherit;">salt</span><br /><span style="font-family: inherit;">pepper</span><br /><span style="font-family: inherit;">parsley</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Place the codfish in a bowl and cover with water for 6 hours to desalt or overnight, you will have to change the water several times.</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">When ready, drain the codfish from the water it was resting in to place it in a saucepan with cold water and the bay leaf and boil.</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">It should cook for about 15 minutes. &nbsp;Remove it from the stove and discard all skins or bones. Cut the codfish into small pieces with a wooden spoon and set aside.</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">wash the Chayote, peel, cut them into four pieces and remove the heart and place in a pot in cold water and salt and cook.</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Once the chayotes are cooked, removed them from the fire and mash them and set aside.</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">In a sauce pan add the butter, crushed garlic and diced onions until translucent. &nbsp;Next add teh codfish and sautee the fish for 5 minutes and than add the chayote mixture and stir.</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Add the milk and half of the cheeze with chopped parsley and diced green bell pepper and allow the mixture to cook until all the water has evaporated.</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Meanwhile grease a Pyrex in which you will add the mixture covered with cheeze, breadcrumbs and dots of butter and bake in the overn at 350 degree.</span><br /><span style="font-family: inherit;"><br /></span><b><span style="font-family: inherit;">Notes:</span></b><br /><span style="font-family: inherit;">The codfish can be replaced by shrimp</span><br /><span style="font-family: inherit;"><br /></span><br /><div class="m_content_recette_ingredients" style="background-color: white; color: #333333; font-size: 13px; line-height: 19px;"><span style="font-family: inherit;"><br /></span></div><div class="m_content_recette_todo" style="background-color: white; border-top-color: rgb(242, 239, 232); border-top-style: solid; border-top-width: 2px; line-height: 19px; margin: 0px; padding: 20px 0px 0px;"><h2 style="margin: 0px; padding: 0px;"><span style="background-color: transparent;"><span style="font-family: inherit; font-size: large;">Breadfruit Gratin</span></span></h2></div><span style="font-family: inherit;"><br /></span><a href="http://1.bp.blogspot.com/-FPINQfEp4mQ/U0aGSqw39-I/AAAAAAAABMs/Lf1japumcSI/s1600/520.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://1.bp.blogspot.com/-FPINQfEp4mQ/U0aGSqw39-I/AAAAAAAABMs/Lf1japumcSI/s1600/520.png" height="200" width="320" /></span></a><b><span style="font-family: inherit;">Ingredients&nbsp;</span></b><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">1 breadfruit (half enough for 4 people)</span><br /><span style="font-family: inherit;">2 cloves of garlic</span><br /><span style="font-family: inherit;">2 cups of grated cheese (edam, gruyere or parmesan or a mix)</span><br /><span style="font-family: inherit;">Butter</span><br /><span style="font-family: inherit;">Salt and pepper&nbsp;</span><br /><span style="font-family: inherit;">1 red and green bell peppers diced</span><br /><span style="font-family: inherit;">parsley, diced</span><br /><span style="font-family: inherit;">2 scallions diced</span><br /><span style="font-family: inherit;">1 can of evaporated milk</span><br /><span style="font-family: inherit;">1 cup of heavy cream</span><br /><span style="font-family: inherit;">2 Tablespoon of Flour</span><br /><span style="font-family: inherit;">1 onion diced</span><br /><span style="font-family: inherit;">A little nutmeg (optional)</span><br /><span style="font-family: inherit;"><br /></span><b><span style="font-family: inherit;">Instructions</span></b><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Peel and cut the bread fruit into small cubes, remove the heart and boil in salt water about 20 minutes.&nbsp;</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Meanwhile, prepare a bechamel sauce with the milk, heavy cream, sugar and half of the cheese. &nbsp;</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Once cooked , mash your fruit bread and add the pepper, onions and stir in gradually the bechamel sauce by beating the mixture vigorously to avoid lump and to have a smooth mixture. &nbsp;add the herbs, salt, pepper a little bit more of grated cheese .</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Place everything in a dish that supports baking and sprinkle the rest of the pack of grated cheese on top. Sprinkle a little milk, butter and bake.</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">bake in oven at 350&nbsp;</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Blends easily with all meat.</span><br /><div class="m_content_recette_ingredients" style="background-color: white; font-size: 13px; line-height: 19px;"><span style="font-family: inherit;"><br /></span></div><div class="m_content_recette_todo" style="background-color: white; border-top-color: rgb(242, 239, 232); border-top-style: solid; border-top-width: 2px; margin: 0px; padding: 20px 0px 0px;"><h2 style="color: #333333; line-height: 19px; margin: 0px; padding: 0px;"><span style="background-color: transparent;"><span style="font-family: inherit; font-size: large;">Gratin Dauphinois</span></span></h2><div><span style="background-color: transparent;"><span style="font-family: inherit; font-size: large;"><br /></span></span></div><div><a href="http://1.bp.blogspot.com/-QjNXVunfUwo/U0aIsgFJNfI/AAAAAAAABM4/MAQ6d5FUBoc/s1600/gratin+dauphinois.png" imageanchor="1" style="clear: left; float: left; line-height: normal; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-QjNXVunfUwo/U0aIsgFJNfI/AAAAAAAABM4/MAQ6d5FUBoc/s1600/gratin+dauphinois.png" height="213" width="320" /></a><a href="http://1.bp.blogspot.com/-QjNXVunfUwo/U0aIsgFJNfI/AAAAAAAABM4/MAQ6d5FUBoc/s1600/gratin+dauphinois.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><b style="color: rgba(0, 0, 0, 0.901961); line-height: 21.993999481201172px;"><span style="font-family: inherit;">Ingredients:</span></b><br /><div style="margin-bottom: 1.571em; padding: 0px;"><div style="color: rgba(0, 0, 0, 0.901961); line-height: 21.993999481201172px;"><span style="font-family: inherit;">2 pounds of potatoes</span></div><div style="color: rgba(0, 0, 0, 0.901961); line-height: 21.993999481201172px;"><span style="font-family: inherit;">1 clove garlic</span></div><div style="color: rgba(0, 0, 0, 0.901961); line-height: 21.993999481201172px;"><span style="font-family: inherit;">4 tablespoons butter</span></div><div style="color: rgba(0, 0, 0, 0.901961); line-height: 21.993999481201172px;"><span style="font-family: inherit;">1 teaspoon salt</span></div><div style="color: rgba(0, 0, 0, 0.901961); line-height: 21.993999481201172px;"><span style="font-family: inherit;">1/8 teaspoon pepper</span></div><div style="color: rgba(0, 0, 0, 0.901961); line-height: 21.993999481201172px;"><span style="font-family: inherit;">1 cup (4 ounces) grated cheese</span></div><span style="line-height: 21.993999481201172px;">Béchamel</span><span style="font-family: inherit; line-height: 21.993999481201172px;">&nbsp;</span><span style="color: rgba(0, 0, 0, 0.901961); font-family: inherit; line-height: 21.993999481201172px;">Sauce</span></div><div style="color: rgba(0, 0, 0, 0.901961); line-height: 21.993999481201172px; margin-bottom: 1.571em; padding: 0px;"><span style="margin: 0px; padding: 0px;"><b><span style="font-family: inherit;">Instructions</span></b></span></div><div style="color: rgba(0, 0, 0, 0.901961); line-height: 21.993999481201172px; margin-bottom: 1.571em; padding: 0px;"><span style="font-family: inherit;">1) Preheat oven to 350 F. Peel the potatoes and slice them 1/8 inch thick. Place in cold water. Drain when ready to use add them on a pot of salted water and the clove of garlic and cook for 10 minutes they should still be crunchy.</span></div><div style="color: rgba(0, 0, 0, 0.901961); line-height: 21.993999481201172px; margin-bottom: 1.571em; padding: 0px;"><span style="font-family: inherit;">2) Rub the baking dish with 1 tablespoon of butter.</span></div><div style="color: rgba(0, 0, 0, 0.901961); line-height: 21.993999481201172px; margin-bottom: 1.571em; padding: 0px;"><span style="font-family: inherit;">3) Drain the potatoes and dry them in a towel. Spread them in the &nbsp;baking dish in several layers and add the salt, pepper, on top and the bechamel sauce. Sprinkle cheese on top, dots of butter and place in the preheated oven.</span></div><div style="color: rgba(0, 0, 0, 0.901961); line-height: 21.993999481201172px; margin-bottom: 1.571em; padding: 0px;"><span style="font-family: inherit;">4) &nbsp;Bake for several minutes, until the top is a golden brown.</span></div><div><h2><span style="background-color: transparent; color: #333333; line-height: 19px;"><span style="font-family: inherit; font-size: large;">Hachis Parmentier</span></span></h2></div></div><div style="color: #333333; line-height: 19px;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-5xr4YN85vJk/U0aMqVWSGKI/AAAAAAAABNE/pOQPFBm-AYc/s1600/hachis-parmentier-faon-grand-mre.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-5xr4YN85vJk/U0aMqVWSGKI/AAAAAAAABNE/pOQPFBm-AYc/s1600/hachis-parmentier-faon-grand-mre.png" height="320" width="320" /></a></div><span style="background-color: transparent; font-family: inherit;"><b>Ingredients</b></span><br /><span style="background-color: transparent; font-family: inherit;"><br /></span></div><div><span style="color: #333333;"><span style="font-family: inherit; line-height: 19px;">1 pound of ground beef&nbsp;</span></span><br /><span style="color: #333333;"><span style="font-family: inherit; line-height: 19px;">2 onions&nbsp;</span></span><br /><span style="color: #333333;"><span style="font-family: inherit; line-height: 19px;">2 garlic cloves</span></span><br /><span style="color: #333333;"><span style="font-family: inherit; line-height: 19px;">1 green and bell pepper diced</span></span><br /><span style="color: #333333;"><span style="font-family: inherit; line-height: 19px;">1 tablespoon of tomato paste</span></span><br /><span style="color: #333333;"><span style="font-family: inherit; line-height: 19px;">1 small can of tomato sauce</span></span><br /><span style="color: #333333;"><span style="font-family: inherit; line-height: 19px;">1 bunch of parsley&nbsp;</span></span><br /><span style="color: #333333;"><span style="font-family: inherit; line-height: 19px;">1 chicken bouillion cube</span></span><br /><span style="color: #333333;"><span style="font-family: inherit; line-height: 19px;">olive oil&nbsp;</span></span><br /><span style="color: #333333;"><span style="font-family: inherit; line-height: 19px;">Thyme</span></span><br /><span style="color: #333333;"><span style="font-family: inherit; line-height: 19px;">1 pound of potato to puree</span></span><br /><span style="color: #333333;"><span style="font-family: inherit; line-height: 19px;">50g of grated cheese</span></span><br /><span style="color: #333333;"><span style="font-family: inherit; line-height: 19px;">75g of butter</span></span><br /><span style="color: #333333;"><span style="line-height: 19px;">1 cup of milk</span></span><br /><span style="color: #333333;"><span style="line-height: 19px;">1/4 cup of heavy cream</span></span><br />salt<br /><span style="color: #333333;"><span style="line-height: 19px;">pepper</span></span><br /><span style="color: #333333;"><span style="line-height: 19px;">nutmeg</span></span><br /><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="color: #333333; line-height: 19px;">For the mince, i</span>n a saucepan add the olive oil, garlic and onions, when transluscent add the tomato paste and sauce cook for 2 minutes and add the chicken bouillon, meat, thyme, chopped parsley and cover to cook by stirring the mixture to prevent lump.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Meanwhile, peel and cook the potatoes in salted water with the addition of 1 clove of garlic. &nbsp;When cooked remove from heat and add milk and cream with a tablespoon of butter and a pinch of nutmeg and mash finely.&nbsp;</div><div style="text-align: justify;"><br /></div><br /><div style="text-align: justify;"><span style="color: #333333; font-family: inherit; line-height: 19px;">For the upper crust, place a layer of mashed potato at the bottom of a buttered dish, then the layers of mince and mashed. Finish with grated cheese at 350 degrees.</span></div><span style="color: #333333; font-size: large;"><span style="line-height: 19px;"><br /></span></span><span style="color: #333333; font-family: inherit;"><span style="line-height: 19px;"><b><i>Variation</i></b></span></span><br /><span style="color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"><br /></span><span style="color: #333333; line-height: 19px;"><span style="font-family: inherit;">The same recipe can be used as the classic parmetier instead of using potato one uses cornmeal which has been cooked firmly.</span></span></div></div><div class="m_content_recette_todo" style="background-color: white; border-top-color: rgb(242, 239, 232); border-top-style: solid; border-top-width: 2px; color: #333333; line-height: 19px; margin: 0px; padding: 20px 0px 0px;"><h2 style="margin: 0px; padding: 0px;"><span style="background-color: transparent;"><span style="font-family: inherit; font-size: large;">Corn Gratin</span></span></h2></div><br /><br /><br /><div class="m_content_recette_ingredients" style="background-color: white; color: #333333; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px;"><br /></div><div class="m_content_recette_todo" style="background-color: white; border-top-color: rgb(242, 239, 232); border-top-style: solid; border-top-width: 2px; color: #333333; line-height: 19px; margin: 0px; padding: 20px 0px 0px;"><h2 style="margin: 0px; padding: 0px;"><span style="background-color: transparent;"><span style="font-family: inherit; font-size: large;">Plantain Gratin</span></span></h2><div><span style="background-color: transparent;"><span style="font-family: inherit; font-size: large;"><br /></span></span></div></div><div class="m_content_recette_ingredients" style="background-color: white; line-height: 19px;"></div><a href="http://2.bp.blogspot.com/-hhUTAyrEMEQ/U0WFOOpWLTI/AAAAAAAABMM/IMturKCAwY0/s1600/07068c16-b49c-4ec9-90fb-8fc7be075c0d_normal.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-hhUTAyrEMEQ/U0WFOOpWLTI/AAAAAAAABMM/IMturKCAwY0/s1600/07068c16-b49c-4ec9-90fb-8fc7be075c0d_normal.png" height="320" width="240" /></a>(for 4 people)<br /><b>Ingredients</b><br /><br />7 not too ripe plantains<br />1 onion<br />2 cloves of garlic<br />green onions ( scallions)<br />For the béchamel :<br />3/4 of a liter of milk<br />chicken bouillon<br />3 tablespoons flour<br />50 g of butter<br />100 g grated cheese<br /><br /><div style="text-align: justify;"><b>Instructions</b></div><div style="text-align: justify;">Cut the bananas in half crosswise and boil in salted water for 5 minutes ( Bananas should be firm but tender).</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Sauté finely chopped onion and crushed garlic in the butter until the blonde color, add chicken bouillon, salt and pepper. Add in the flour and mix immediately.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Off the heat, add the milk gradually . Bring to a boil , stirring constantly . The sauce will thicken . Add half the grated cheese at the end of cooking. Butter a baking dish , spread a layer of sauce, place a layer of sliced ​​bananas beforehand and fill the pan and ending with the sauce.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Sprinkle with remaining cheese , brown in the oven.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><b>Notes:</b></div><div style="text-align: justify;">This gratin is to serve hot as an accompaniment to meats such as leg of lamb, goat, or pork.&nbsp;</div><br /><h2><span style="font-family: inherit; font-size: large;">Rolled&nbsp;stuffed plantain</span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-0Yht_4KLRVQ/U0aUQE1vMAI/AAAAAAAABNU/c6IuiZYU9VQ/s1600/download+(2).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-0Yht_4KLRVQ/U0aUQE1vMAI/AAAAAAAABNU/c6IuiZYU9VQ/s1600/download+(2).jpg" /></a></div><b>Ingredients</b><br /><br />2 yellow plantains (or green)<br />100g minced pork (or beef)<br />1 small green and red bell peppers<br />onions<br />thyme<br />parsley<br />1 egg<br />3 Tbsp coconut milk<br />2 scallions<br />salt<br />pepper<br />2 tablespoon of olive oil<br />banana leaves (optional)<br /><br /><b>Instructions</b><br /><br /><div style="text-align: justify;"><span style="background-color: white; color: #333333; line-height: 19px;">For the mince, i</span><span style="background-color: white;">n a saucepan add the olive oil, garlic and onions, when transluscent add the tomato paste and sauce cook for 2 minutes and add the chicken bouillon, meat, thyme, chopped parsley and cover to cook by stirring the mixture to prevent lump.</span></div><div style="text-align: justify;"><span style="background-color: white;"><br /></span></div><div style="text-align: justify;">Cut the plantain into 2 length. Remove the flesh with a spoon, being careful not to damage the skin. Grate the flesh in a bowl. Add the whole egg , cooked ground meat , chopped parsley and coconut milk. &nbsp;Season with salt and pepper and mix.&nbsp;</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Fill half shells with the stuffing and wrap them in banana leaves (previously softened by passing over a flame ) or parchment paper. Close the ends with toothpicks. Bake with steam for 45 minutes.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Serve in slices , using toothpicks that were used to close packages .</div><div style="text-align: justify;"><br /></div><h2 style="text-align: justify;"><span style="font-family: inherit; font-size: large;">Carrot Gratin in cream</span></h2><a href="http://2.bp.blogspot.com/-bPwxh5UqYAE/U0aVu6GOnTI/AAAAAAAABNg/C5lPfq4QuqA/s1600/gratincarottesherbes250x175.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-bPwxh5UqYAE/U0aVu6GOnTI/AAAAAAAABNg/C5lPfq4QuqA/s1600/gratincarottesherbes250x175.png" /></a><b>Ingredients</b><br /><br />200 g of carrots<br />parsley<br />Bechamel Sauce<br />cheese<br />salt<br /><br /><b>Instructions</b><br /><br />Wash, peel and cut the carrots into slices.<br /><br />Wash and chop the herbs.<br /><br />Cook the sliced ​​carrots steamed.<br /><br />Mix the carrots with the bechamel sauce. &nbsp;Add the chopped herbs.<br /><br />In a mini casserole, arrange the sliced ​​carrots, add the above preparation covered with cheese.<br /><br />Bake for 25 minutes.<br /><br /><h2><span style="font-family: inherit; font-size: large;">Cautiflower Gratin</span></h2><a href="http://4.bp.blogspot.com/-FuLelbaY_Rw/U0aX5EUc9HI/AAAAAAAABNs/UrnILTR3Ckc/s1600/Gratin-de-chou-fleur-No.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-FuLelbaY_Rw/U0aX5EUc9HI/AAAAAAAABNs/UrnILTR3Ckc/s1600/Gratin-de-chou-fleur-No.png" height="161" width="320" /></a><span style="line-height: 20px;"><b><span style="font-family: inherit;">Ingredients</span></b></span><br /><span style="font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: 14.399999618530273px; line-height: 20px;"><br /></span><span style="line-height: 20px;"><span style="font-family: inherit;">1 small cauliflower&nbsp;</span></span><br /><br /><br /><br /><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit; line-height: 20px;">A background of homemade vegetable soup</span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit; line-height: 20px;">A background of single cream</span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit; line-height: 20px;">1/2 tray of bacon</span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit; line-height: 20px;">1 cup of milk</span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit; line-height: 20px;">1 cup of heavy cream</span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit; line-height: 20px;">1/2 onion diced</span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit; line-height: 20px;">2 tbsp flour</span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="line-height: 20px;"><span style="font-family: inherit;">2 cups of cheese</span></span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit; line-height: 20px;">Nutmeg (optional)</span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="line-height: 20px;"><span style="font-family: inherit;">1 chicken bouillon cube</span></span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="line-height: 20px;"><span style="font-family: inherit;">breadcrumb</span></span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit; line-height: 20px;"><br /></span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit; line-height: 20px;">Cook the cauliflower for 10 minutes in salted boiling water.</span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit; line-height: 20px;"><br /></span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit; line-height: 20px;">In a pan fry the bacon and onion.</span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit; line-height: 20px;"><br /></span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit; line-height: 20px;">In a saucepan add one teaspoon of butter, Mix the flour with a little milk. &nbsp;Add the flour to the pan and the remaining milk and cream and 1 cup of water and chicken bouillon.</span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit; line-height: 20px;"><br /></span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit; line-height: 20px;">Stir and allow to thicken, add the spice and salt and pepper if needed.</span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit; line-height: 20px;"><br /></span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit; line-height: 20px;">In a buttered baking dish, put the cauliflower that has been slightly crumbled,</span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit; line-height: 20px;">add bacon cooked with onion on top, pour the sauce and cover with cheese and breadcrumbs.</span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit; line-height: 20px;"><br /></span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit; line-height: 20px;">Bake in the preheat oven for 20 minutes or until browned and serve.</span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit; line-height: 20px;"><br /></span></li><br /><br /><br /><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-size: large; font-weight: bold;">Leeks Gratin</span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-size: large; font-weight: bold;"><br /></span></li><br /><h2><a href="http://3.bp.blogspot.com/-0CE1El8P9dM/U0abeKUW5fI/AAAAAAAABN4/270LgjMNkI4/s1600/images+(7).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-0CE1El8P9dM/U0abeKUW5fI/AAAAAAAABN4/270LgjMNkI4/s1600/images+(7).jpg" style="cursor: move;" /></a><br /><br /><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><b><span style="font-family: inherit; font-size: small;">Ingredients</span></b></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="background-color: white; font-weight: normal; line-height: 19.200000762939453px;"><span style="font-family: inherit; font-size: small;">4 leeks</span></span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="background-color: white; font-weight: normal; line-height: 19.200000762939453px;"><span style="font-family: inherit; font-size: small;">1-1/2 cup of milk</span></span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal;"><span style="background-color: white; line-height: 19.200000762939453px;">1/2 cup of heavy cre</span><span style="background-color: white; line-height: 19.200000762939453px;">me</span></span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="background-color: white; font-weight: normal; line-height: 19.200000762939453px;"><span style="font-family: inherit; font-size: small;">1 tablespoon of flour</span></span></li><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: inherit; font-size: small; font-weight: normal;"><span style="line-height: 19.200000762939453px;">1 tables</span><span style="background-color: white; line-height: 19.200000762939453px;">poon of butter</span></span></li><br /><li itemprop="ingredients" style="border: 0px; box-sizing: content-box; list-style: none; margin: 0px; outline: 0px; padding: 0px;"><span style="background-color: white; font-weight: normal; line-height: 19.200000762939453px;"><span style="font-family: inherit; font-size: small;">grated cheese</span></span></li><br /><br /></h2></div><div dir="ltr" trbidi="on"><span style="background-color: white; font-family: inherit; line-height: 19.200000762939453px;">salt</span><br /><span style="background-color: white; font-family: inherit; line-height: 19.200000762939453px;">pepper</span><br /><span style="background-color: white; font-family: inherit; line-height: 19.200000762939453px;">nutmeg (optional)</span><br /><span style="background-color: white; font-family: inherit; line-height: 19.200000762939453px;"><br /></span><span style="background-color: white; line-height: 19.200000762939453px;"><span style="font-family: inherit;">Boil salted water in a large saucepan. Cut the ends of the leeks and green leaves that are damaged, cut them in half, wash them thoroughly in several changes of water. Plunge the leeks in boiling water, cook for about 10 minutes then drain. Preheat the oven. 350 F.&nbsp;</span></span><br /><span style="background-color: white; line-height: 19.200000762939453px;"><span style="font-family: inherit;"><br /></span></span><span style="background-color: white;"><span style="line-height: 19.200000762939453px;"><span style="font-family: inherit;">In a pan, melt over low heat 20 g of butter. Once it is melted, add the flour, whisk and pour over the cold milk and cream, season with salt, pepper, nutmeg and stir&nbsp;continuously&nbsp;this preparation until&nbsp;thickened, then add the cream and cook very gently 10 min.&nbsp;</span></span></span><br /><span style="background-color: white; line-height: 19.200000762939453px;"><span style="font-family: inherit;"><br /></span></span><span style="background-color: white; line-height: 19.200000762939453px;"><span style="font-family: inherit;">Grease a shallow baking dish. Place the leeks thoroughly drained and cut into long stretches. Drizzle with cream sauce and sprinkle with grated cheese. Bake for ten minutes. Serve right out of the oven.</span></span><br /><span style="background-color: white; line-height: 19.200000762939453px;"><span style="font-family: inherit;"><br /></span></span><br /><h2><span style="font-family: inherit; font-size: large;">Green Papaya Gratin</span></h2><div style="text-align: justify;"><a href="http://3.bp.blogspot.com/-TYaIR9RfIp8/U0aeM4BH5MI/AAAAAAAABOA/yW10V7daC-A/s1600/ob_7808b22c7198275c78f5b8ab8889a651_dscn3353.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-TYaIR9RfIp8/U0aeM4BH5MI/AAAAAAAABOA/yW10V7daC-A/s1600/ob_7808b22c7198275c78f5b8ab8889a651_dscn3353.png" /></a><span style="font-family: inherit;">Start by "bleeding" the green papaya by making 3-4 incisions in the length direction of the vegetable. A whitish liquid will come out as blood it is for this reason we say "bleed" the vegetable.&nbsp;</span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="font-family: inherit;">Normally when the papaya is used as a vegetable mix with meat, you do not rinse the milky liquid out allowing better cooking as it brings tenderness to the meat.&nbsp;</span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="font-family: inherit;">However for gratins you rinse the green papaya, peeled, cut it in half and remove seeds. If you scratch your hands because of whitish liquid, rinse again otherwise use a pair of disposable gloves (optional depending on the person).</span></div><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><b>Ingredients</b></span><br /><span style="font-family: inherit;"><br /></span><br /><div class="m_content_recette_ingredients" style="background-color: white; line-height: 19px;"></div><div style="margin: 0px; padding: 0px;">1 large green papaya<br />1 chicken bouillon cube (powdered form)<br />1/2 cup milk<br />1/4 cup of heavy cream<br />1 tablespoon butter<br />1 egg<br />2 tablespoons of grated cheese<br />2 tablespoons of breadcrumbs<br />salt<br /><br /><b>Instructions</b><br /><br />Choose an almost ripe papaya, but still green. Than peel, cut into pieces and wash it after removing the seeds. Cook for 15 minutes in salted boiling water and vinegar. Drain thoroughly and mash.<br /><br />To this puree you will add the milk, cream, chicken bouillon, butter and beaten egg.<br /><br />Pour this mixture in a buttered baking dish and cover with cheese and breadcrumbs and bake for 20 minutes. Serve hot!</div><br /><div class="m_content_recette_todo" style="background-color: white; border-top-color: rgb(242, 239, 232); border-top-style: solid; border-top-width: 2px; line-height: 19px; margin: 0px; padding: 20px 0px 0px;"><div class="m_content_recette_ps" style="margin: 0px; padding: 30px 0px 0px;"><div style="font-size: 13px; padding: 10px 0px;"><span style="font-family: inherit;"><br /></span></div></div></div><br /><br /><br /><br /><br /><br /></div>Tatie Miyahttps://plus.google.com/112360439362153137056noreply@blogger.com0tag:blogger.com,1999:blog-2056328566938328834.post-16013055211152921152011-02-15T14:21:00.002-08:002014-04-06T17:23:07.492-07:00Meal Basics<div dir="ltr" style="text-align: left;" trbidi="on"><div style="background-color: white; color: #333333; line-height: 18px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: justify; text-decoration: inherit;"><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-DkyjCNbbywE/U0Hvy3S8PJI/AAAAAAAAA9E/mcr6QmkUVlM/s1600/121786.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-DkyjCNbbywE/U0Hvy3S8PJI/AAAAAAAAA9E/mcr6QmkUVlM/s1600/121786.png" height="214" width="320" /></a></div><span style="font-family: inherit;">Traditional Haitian cooking is simple. It is organic, healthy, very clean and &nbsp;uncomplicated once you know the basics principles. Haitians prefer ingredients that are fresh from the market and organically grown. &nbsp;&nbsp;</span></div><div style="background-color: white; color: #333333; line-height: 18px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: justify; text-decoration: inherit;"><span style="font-family: inherit;">In Haiti we tend to forget that before the French the Spaniards had the longest running colony in Haiti and therefore left their customs behind which can be seen in many aspects of Haitian culture and even present in the gastronomy like, the Riz Djon Djon (rice blacken with dried munshroom) alike the Paella Negra and several other prints. &nbsp;Alike Spain the larget meal of the day is served during lunch hours between 1:30 and 3:30 pm. &nbsp; Haitians do enjoy a long break during lunch time but of course life is slowly changing with modern times. &nbsp;I still remember when I used to sleep after lunch at school. &nbsp;On sundays the meal is served around noon time. The Haitian informal plate always consist of a grain which could be rice, corn/plenta, millet or wheat. Beans and peas are eaten regularly. The grains are cooked either mixed with beans or peas or the beans and the peas can be pureed into a sauce to serve with the grain.</span></div><div style="background-color: white; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: justify;"><span style="color: #333333; font-family: inherit;"><span style="line-height: 18px;">Prior to serving the rice and beans which is considered the main course, dinner is introduced with a serving plate consisting of boiled plantain and other boiled roots and tubers with a meat dish which can be meat, poultry or seafood they can be prepared in every way most often they have either been stewed, grilled on a charcoal grill, fried, roasted, tasso or&nbsp;</span></span><span style="color: #333333;"><span style="line-height: 18px;">étouffée (legume)</span></span><span style="color: #333333; font-family: inherit;"><span style="line-height: 18px;">&nbsp;with a side of salad and if it is a sunday dinner there&nbsp;will often be a gratin. &nbsp;Haitian loves their pasta gratin which is served as a side dish.</span></span></div><div style="background-color: white; color: #333333; line-height: 18px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: justify; text-decoration: inherit;"><span style="font-family: inherit;">Fresh squeeze juice is offered or a fruit shake to end the meal. &nbsp;Formal dinning is more hearty and a dessert is offered at the end.</span></div><div style="background-color: white; color: #333333; line-height: 18px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: justify; text-decoration: inherit;"><a href="http://1.bp.blogspot.com/-s1-RafL86PI/UzluiAitdBI/AAAAAAAAA5o/2QP1F2V5Y1s/s1600/canstock7314618.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-s1-RafL86PI/UzluiAitdBI/AAAAAAAAA5o/2QP1F2V5Y1s/s1600/canstock7314618.jpg" /></a><span style="font-family: inherit;"><i><b>Breakfast&nbsp;</b></i></span></div><div style="background-color: white; color: #333333; line-height: 18px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: justify; text-decoration: inherit;">Haitians wakes up every morning to their cup of coffee do not forget it is one of the coffee land. coffee is always offered with bread and butter or peanut butter. &nbsp;Some people can content themselves with just coffee and a a simple toast. &nbsp;For others it could be hot chocolate with a toast, an omelet or the more complex traditional breakfast which can be polenta with herring or spinach; pasta which is serve only for breakfast in Haiti or plaintain and other roots with sauteed liver or salted fish or kidneys with a side of watercress. &nbsp; Such a meal is always accompanied by a fresh squeeze juice.</div><div style="background-color: white; color: #333333; line-height: 18px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: justify; text-decoration: inherit;"><b><i>Typical Haitian Snack</i></b></div><div style="background-color: white; color: #333333; line-height: 18px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: justify; text-decoration: inherit;"><div class="separator" style="clear: both; text-align: center;"></div><a href="http://1.bp.blogspot.com/-eqmZR-hsuug/Uzlwe9jwPuI/AAAAAAAAA6M/Jl-OaYdYwo8/s1600/puffpastry.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-eqmZR-hsuug/Uzlwe9jwPuI/AAAAAAAAA6M/Jl-OaYdYwo8/s1600/puffpastry.jpg" height="150" width="200" /></a>Haitians snack all day long and it is all healthy snacks that are sold to go on the streets or in many small stores or bakeries. &nbsp;The snack of choice is fresh fruits, there is always fruits in the household and one that one finds at every street corner is the ultimate sugar cane man ready to cut into into juicy sticks for your relish; roasted peanuts; cassava bread with peanut butter; it could be a refreshing slush drink like "Fresco"; Plaintain chips "Papita" or a beef, cod, chicken turnover called "Pate" or on the street stand one will grab a "Pate Kode" Haitian empanadas.<br /><br />It is around the time that one visit friends to play cards, dominos and women chit chat about the days event and gossip over a beer or a soft drink. &nbsp;Haitians are avid soccer fans if there are any games on expect for the environment to be boious and long discussion about the games if not politics.</div><div style="background-color: white; color: #333333; line-height: 18px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: justify; text-decoration: inherit;"><b style="text-decoration: inherit;"><i>Evening</i></b></div><div style="background-color: white; color: #333333; line-height: 18px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: justify; text-decoration: inherit;"><a href="http://3.bp.blogspot.com/-UcAc2ba2eO4/UzlvM5NLw_I/AAAAAAAAA58/7LKIWHI3wXQ/s1600/canstock8168830.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-UcAc2ba2eO4/UzlvM5NLw_I/AAAAAAAAA58/7LKIWHI3wXQ/s1600/canstock8168830.jpg" /></a>Families during the evening between 8 pm and midnight either serve some type of porridge, a consomme or &nbsp;a ragout. &nbsp;However, the general population during the evening purchase what is called "Fritay" from street vendors the consomme can be purchased on the street as well but not the porridge. &nbsp;Everyone has their favorite vendor that they purchase from. &nbsp;Fritay is a plate consisting of fried plantain, accras, beignet(<b><i>marinade</i></b>) with Griot (fried Pork) or a goat or beef tasso and a lot of "Picklis". &nbsp;For the past decades, the streets have been invaded by barbecued chicken vendors who serves their barbecue with either fried plaintain or boiled plaintain and Yucca. &nbsp;One today has that as an option as well.</div><div style="background-color: white; color: #333333; line-height: 18px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: justify; text-decoration: inherit;"><div class="separator" style="clear: both; text-align: center;"></div><span style="text-decoration: inherit;"><i><b><br /></b></i></span><span style="text-decoration: inherit;"><i><b>To note</b></i></span></div><div style="background-color: white; color: #333333; line-height: 18px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: justify; text-decoration: inherit;"><a href="http://3.bp.blogspot.com/-jyj6kZ8bva0/UzlzWdbKqxI/AAAAAAAAA6k/FAOUpZ71KKE/s1600/2606313_T.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-jyj6kZ8bva0/UzlzWdbKqxI/AAAAAAAAA6k/FAOUpZ71KKE/s1600/2606313_T.jpg" /></a>On Saturdays, Haitian loves to cook up a big pot of soup or you can simply make a pot of Tiaka.<br /><br />Sunday mornings, &nbsp;a big pot of pumking soup is in the morning menu for which guests are invited over sometimes to savour as brunch. &nbsp;The soup is serve with bread, lime and a side of "Picklis" for those who loves this addition.</div><div style="background-color: white; color: #333333; line-height: 18px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: justify; text-decoration: inherit;"><strong style="font-family: inherit; margin: 0px; padding: 0px; text-decoration: inherit;"><i><br /></i></strong><strong style="font-family: inherit; margin: 0px; padding: 0px; text-decoration: inherit;"><i>Tea</i></strong></div><div style="background-color: white; color: #333333; line-height: 18px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: justify; text-decoration: inherit;">Is not generally part of the Haitian daily diet. &nbsp;It is taken during cold weather specially the rainny seasons or during illness and in &nbsp;the form of infusion. &nbsp;In the upper class a menthe tea is taken as a digestive.&nbsp;</div><div style="background-color: white; color: #333333; line-height: 18px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: justify; text-decoration: inherit;"><span style="font-family: inherit; margin: 0px; padding: 0px; text-decoration: inherit;"><i><b>Cooking Methods</b></i></span></div><div style="background-color: white; color: #333333; line-height: 18px; margin-bottom: 1.5em; margin-top: 1.5em; padding: 0px; text-align: justify; text-decoration: inherit;"><a href="http://2.bp.blogspot.com/-MqIyYXTJAmo/UzlvFx76YiI/AAAAAAAAA5w/SA1MU0eoIGU/s1600/canstock15968141.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-MqIyYXTJAmo/UzlvFx76YiI/AAAAAAAAA5w/SA1MU0eoIGU/s1600/canstock15968141.jpg" /></a><span style="font-family: inherit; font-style: inherit; text-decoration: inherit;">The basic ingredients of all Haitian food is ga</span><span style="font-family: inherit; font-style: inherit; font-weight: inherit; text-decoration: inherit;">rlic, onions, green onions and herbs such as parsley, laurel and thyme are used, but garlic more than the others, black pepper, clove, one scotch bonnet according to the dish but unbroken, hot pepper is there to perfume the food not for heat. &nbsp;Therefore Haitian food is not hot and any hot sauces or pickles are served on the side or according to the cook's taste. &nbsp;Do not forget Haiti is one of those big islands composed of ten departments and several subdivision with distinct geographical settlements therefore, although the cooking techniques are the same but there are indeed variations. &nbsp;Some families may cook only with garlic and others with lard, roucou (Achiote) and all the other common ingredients finds in spices in most part of the Caribbean and Latin America.</span><br /><b style="background-color: transparent; color: #990000; font-family: inherit;"><br /></b><b style="background-color: transparent; color: #990000; font-family: inherit;">Things to Remimber!!</b></div><div style="text-align: justify;"><a href="http://1.bp.blogspot.com/-O51pDvf89Bs/UzmKZgbnoPI/AAAAAAAAA60/Mwi_apgqETQ/s1600/canstock15585887.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-O51pDvf89Bs/UzmKZgbnoPI/AAAAAAAAA60/Mwi_apgqETQ/s1600/canstock15585887.jpg" /></a><b style="font-family: inherit;"><u>Marinade:</u></b><span style="font-family: inherit;"> &nbsp;When Haitians are talking about marinades they are not talking about a sauce to marinade meat but they are talking about "savory beignets" which can be made with smoked herring, chicken, shrimp, cod fish ect...</span><br /><span style="font-family: inherit; font-size: small;"><br /></span><span style="font-family: inherit; font-size: small;"><u><b>Epis:</b></u> is the Haitian Creole translation for seasoning/herbs, it is the crushed mixture of onion, parsley, garlic, black pepper, thym that Haitian use to marinate their meat.</span><br /><span style="font-family: inherit; font-size: small;"><br /></span><b><u>Picklis:</u>&nbsp;</b>it the pickled cabbage, carrot and scotch bonnet pepper vinegar mix that Haitian serves as a side dish at the table.<br /><br /><b><u>Pate:</u> </b>is the word for turnovers made out of puff pastries filled with ground beef or chicken, cod fish or smoke herring.<br /><br /><b><u>Pate Kode:</u></b> is the empada like savory pastry filled with either smoked herring, hot dog or chicken.<br /><br /></div></div>Tatie Miyahttps://plus.google.com/112360439362153137056noreply@blogger.comtag:blogger.com,1999:blog-2056328566938328834.post-51599771630780819412011-02-15T14:21:00.001-08:002014-05-25T16:59:53.455-07:00Juices<div dir="ltr" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><h3 class="dynamic"><div class="" style="clear: both; text-align: justify;"><a href="http://3.bp.blogspot.com/-msDTC3XqaIY/U3y-zGjG3JI/AAAAAAAABfs/njS8aJ3MUtY/s1600/bigpreview_Tropical+Cocktails,+Pineapple,+Lime,+Fruit.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; font-size: medium; font-weight: normal; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" src="http://3.bp.blogspot.com/-msDTC3XqaIY/U3y-zGjG3JI/AAAAAAAABfs/njS8aJ3MUtY/s1600/bigpreview_Tropical+Cocktails,+Pineapple,+Lime,+Fruit.jpg" height="200" width="320" /></a></div></h3><div style="text-align: justify;">In tropical Haiti where it is often hot, drinks are a very important part of the day as one needs to be constantly hydrated and it is also important to any meal or snack. The most popular drinks are juices due to the fact that on an island there are so many varieties of freshly squeezed fruits to choose from.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Juices are the mainstay of Haitian beverages. Citrus juices, grapefruit, oranges, mangoes are most popular due to the fact that both the poor and rich have easy access to it. Other juices including Guava passion fruit and granadillas are enjoyed as well families always have a fruit tree or fruit vine in their household. &nbsp;Sometimes both. &nbsp;Those living in small habitats would have vines of passion fruits or other vine fruits. &nbsp;Strawberries and other types of berries like raspberries are found as one go up the mountains they shrubs are all along the main roads. &nbsp;Most people living in the plateau regions are not even aware that these berries exist in Haiti. &nbsp;Up the mountain there are many other rare fruits like Pimpino that is not common to the majority. &nbsp;Haiti is a land of constant surprises.<br /><br />Of course water is king in the caribbean but there are so many drink choices and they also range in prices. &nbsp;In the streets you will find people selling soft drinks, juices and cheap fruit slushes, there is something for every taste and prices. &nbsp;Once can't go thirsty.<br /><br />There is a collection of ready made soft drinks and juices in Haiti from BRANA, Larco, Sejourne and other local big companies that Haitian absolutely love, there is always a new drink being added to the old one. &nbsp;However nothing beats the fresh natural juice and the country has a bountiful variety of fruits to choose from. <br /><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/--5VQJ4tna20/U3y_mMCJgCI/AAAAAAAABf0/wofxao6CTYg/s1600/4courronneGROUP.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/--5VQJ4tna20/U3y_mMCJgCI/AAAAAAAABf0/wofxao6CTYg/s1600/4courronneGROUP.jpg" height="200" width="123" /></a></div><h3 style="text-align: justify;"><span style="color: #0b5394; font-size: small;">Cola/Soft drink</span></h3><div style="text-align: justify;">Carbonated soft drinks are everywhere in Haiti. Ranging from the local favorite 'Cola Champagne from Brasserie la Courronne" &nbsp;to Coca Cola, Pepsi and other well known brand that are locally produced.<br /><br /></div><h3 class="dynamic"><span style="color: #0b5394; font-size: small;">Malta</span></h3><div style="text-align: justify;">Malta originated in Germany it a popular non-alcoholic drink consisting of unfermented barley with molasses added for flavor. Malta can be bought in any store in Haiti and throughout the Caribbean. Malta is also popular in the United States and can be found in any Caribbean store<span style="font-family: inherit;">. <span style="background-color: white; color: #252525; line-height: 20.363636016845703px; text-align: start;">It is similar in color to&nbsp;</span><span style="color: black;">stout</span><span style="background-color: white; color: #252525; line-height: 20.363636016845703px; text-align: start;">&nbsp;(dark brown) but is very sweet, generally described as tasting like&nbsp;</span>molasses<span style="background-color: white; color: #252525; line-height: 20.363636016845703px; text-align: start;">. Unlike beer, ice is often added to Malta when consumed. A popular way Latin Americans sometimes drink Malta is by mixing it with&nbsp;</span><span style="color: black;">condensed</span><span style="background-color: white; color: #252525; line-height: 20.363636016845703px; text-align: start;">&nbsp;or&nbsp;</span><span style="color: black;">evaporated milk<span style="background-color: white; line-height: 20.363636016845703px; text-align: start;">. &nbsp;In Haiti you find various brand but the local brand is "Malta H"</span></span></span><br /><span style="font-family: inherit;"><span style="color: black;"><span style="background-color: white; line-height: 20.363636016845703px; text-align: start;"><br /></span></span></span></div><h3 class="dynamic"><div style="text-align: justify;"><a href="http://2.bp.blogspot.com/-AgHxvKQN7eo/U3zFp_cZswI/AAAAAAAABgM/3r5rMJYAXyg/s1600/Prestige-bottles-140319.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-AgHxvKQN7eo/U3zFp_cZswI/AAAAAAAABgM/3r5rMJYAXyg/s1600/Prestige-bottles-140319.png" height="200" width="110" /></a><br /><h3><span style="color: #0b5394; font-size: small;">Beer</span></h3></div></h3><div style="text-align: justify;">Beer is a very popular alcoholic drink in Haiti. The most popular beer is the locally made Prestige, a mild beer that compares to Budweiser and Miller Light. This beer is brewed right in Haiti in the <span style="font-family: inherit;">Brasserie National d’Haiti.&nbsp;<span style="background-color: white; line-height: 20.363636016845703px; text-align: start;">It is a top&nbsp;</span><span style="color: black;">Caribbean&nbsp;beer</span><span style="background-color: white; line-height: 20.363636016845703px; text-align: start;">&nbsp;producer as well. The brewery manufactures the popular&nbsp;</span>Prestige<span style="background-color: white; line-height: 20.363636016845703px; text-align: start;">&nbsp;beer, one of the premium American Style lagers produced in the Caribbean whose popularity is gradually crossing national boundaries in terms of consumption and marketing.&nbsp;</span><span style="background-color: white; line-height: 20.363636016845703px; text-align: start;">&nbsp;to manage the manufacture and distribution for&nbsp;</span>PepsiCo International<span style="background-color: white; line-height: 20.363636016845703px; text-align: start;">, covering such soft drink brand names as&nbsp;</span>Pepsi<span style="background-color: white; line-height: 20.363636016845703px; text-align: start;">,&nbsp;</span>7up<span style="background-color: white; line-height: 20.363636016845703px; text-align: start;">, and&nbsp;</span>Teem<span style="background-color: white; line-height: 20.363636016845703px; text-align: start;">.</span></span><br /><span style="background-color: white; line-height: 20.363636016845703px; text-align: start;"><span style="font-family: inherit;"><br /></span></span><br /><div style="text-align: justify;"><span style="font-family: inherit;"><span style="background-color: white; line-height: 20.363636016845703px; text-align: left;">Later, under license from&nbsp;</span>Heineken International<span style="background-color: white; line-height: 20.363636016845703px; text-align: left;">&nbsp;</span><span style="background-color: white; line-height: 20.363636016845703px; text-align: left;">and&nbsp;</span>Diageo<span style="background-color: white; line-height: 20.363636016845703px; text-align: left;">, it added to its line of manufactured drinks, Malta Heineken later renamed&nbsp;</span><a class="new" href="http://en.wikipedia.org/w/index.php?title=Malta_H&amp;action=edit&amp;redlink=1" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: 20.363636016845703px; text-align: left; text-decoration: none;" target="_blank" title="Malta H (page does not exist)">Malta H</a><span style="background-color: white; line-height: 20.363636016845703px; text-align: left;">, and the famous</span><span style="background-color: white; line-height: 20.363636016845703px; text-align: left;">&nbsp;</span><a href="http://en.wikipedia.org/wiki/Guinness" style="background-attachment: initial; background-clip: initial; background-image: none; background-origin: initial; background-position: initial; background-repeat: initial; background-size: initial; line-height: 20.363636016845703px; text-align: left; text-decoration: none;" target="_blank" title="Guinness">Guinness</a><span style="background-color: white; line-height: 20.363636016845703px; text-align: left;">&nbsp;</span><span style="background-color: white; line-height: 20.363636016845703px; text-align: left;">Irish</span><span style="background-color: white; line-height: 20.363636016845703px; text-align: left;">&nbsp;</span>stout<span style="background-color: white; line-height: 20.363636016845703px; text-align: left;">. It is also the distributor of imported alcoholic beverages for Diageo in Haiti.</span></span><br /><span style="background-color: white; font-family: inherit; line-height: 20.363636016845703px;"><br /></span><span style="font-family: inherit;"><span style="background-color: white; line-height: 20.363636016845703px;">At the beginning of the 21st century, BRANA started bottling its own line of soft drinks under the name&nbsp;</span><i style="background-color: white; line-height: 20.363636016845703px;">King Cola</i><span style="background-color: white; line-height: 20.363636016845703px;">&nbsp;along with energy drink&nbsp;</span><i style="background-color: white; line-height: 20.363636016845703px;">TORO</i><span style="background-color: white; line-height: 20.363636016845703px;">. King Cola comes in a variety of flavors such as, banana, strawberry, grape, and cola champagne. The company furthered its product line expansion by adding&nbsp;bottled water&nbsp;to its line of products named&nbsp;</span><i style="background-color: white; line-height: 20.363636016845703px;">Crystal Sources</i><span style="background-color: white; line-height: 20.363636016845703px;">.&nbsp;</span></span><span style="background-color: white; line-height: 20.363636016845703px;"><span style="font-family: inherit;">On December 14, 2011, Heineken publicly announced it was taking over BRANA by increasing its ownership from 22.5% to 95%</span></span><br /><span style="background-color: white; line-height: 20.363636016845703px;"><span style="font-family: inherit;"><br /></span></span></div></div><h2><span style="color: #0b5394; font-family: inherit; font-size: large;">Mabi/Mauby</span></h2><div style="text-align: justify;"><span style="background-color: white; color: #252525;"><span style="font-family: inherit;"><span style="line-height: 20.363636016845703px;">This drink is a direct heritage from the native indians. Well appreciated by Haitian, Dominicans,&nbsp;</span></span><span style="line-height: 20.363636016845703px;">Puerto Ricans</span><span style="font-family: inherit;"><span style="line-height: 20.363636016845703px;">&nbsp;and many&nbsp;other countries in the caribbean region. &nbsp;Mabi is a tree bark-based (</span></span></span><span style="background-color: white; font-family: 'Droid Sans', Arial, sans-serif; font-size: 14px; line-height: 18px;">buckthorn bark,&nbsp;</span><em style="background-color: white; font-family: 'Droid Sans', Arial, sans-serif; font-size: 14px; line-height: 18px; margin: 0px; outline: none;">Colubrina elliptica)&nbsp;</em><span style="background-color: white; color: #252525; font-family: inherit; line-height: 20.363636016845703px;">bev</span><span style="background-color: white; font-family: inherit; line-height: 20.363636016845703px;">erage grown, and widel<span style="font-family: inherit;">y consumed, in the&nbsp;</span></span><span style="font-family: inherit;">Caribbean<span style="background-color: white; line-height: 20.363636016845703px;">. It is made with sugar and the bark and/or certain species of fruit</span><span style="background-color: white; line-height: 20.363636016845703px;">, a small tree native to the northern Caribbean and south&nbsp;</span>Florida<span style="background-color: white; line-height: 20.363636016845703px;">. Recipes usually include sugar other spices as well,&nbsp;</span>aniseed<span style="background-color: white; line-height: 20.363636016845703px;">&nbsp;being very common. &nbsp;</span><span style="background-color: white; line-height: 18px;">With regard to individual recipes for mauby, the types of spices and flavorings included often vary. Cinnamon is usually included, but then the drink's flavoring diverges according to recipe. Some people add cloves,&nbsp;</span>anise<span style="background-color: white; line-height: 18px;">, and&nbsp;</span>vanilla&nbsp;<span style="background-color: white; line-height: 18px;">extract; while others prefer cola flavoring and many suggest adding "Angostura&nbsp;</span>bitters<span style="background-color: white; line-height: 18px;">," which helps to balance out the bitter aftertaste.</span></span></div><div style="text-align: justify;"><span style="font-family: inherit;"><span style="background-color: white; font-weight: normal; line-height: 20.363636016845703px;"><br /></span><span style="background-color: white; font-weight: normal; line-height: 20.363636016845703px;">Haiti and the Dominican Republic are two of the largest Caribbean exporters of the bark and leaves. Often the drink is fermented using a portion of the previous batch, while sometimes it is consumed unfermented. Mauby is often bought as a pre-made syrup and then mixed with water (sparkling or still) to the consumer's taste, but many still make it themselves at home. Its taste i</span><span style="background-color: white; font-weight: normal; line-height: 20.363636016845703px;">s initially sweet, somewhat like&nbsp;</span>root beer<span style="background-color: white; font-weight: normal; line-height: 20.363636016845703px;">, but changes to a prolonged, but not astringent bitter&nbsp;</span>aftertaste<span style="background-color: white; font-weight: normal; line-height: 20.363636016845703px;">. To many, it is an acquired taste, and has been kno<span style="font-family: inherit;">wn to cause an initial laxative reaction unexpected to many first-time drinkers.&nbsp;</span></span></span><span style="background-color: white; line-height: 18px;"><span style="font-family: inherit;">but still quite refreshing. It is by far one of the most popular beverages in the Caribbean, among both native residents and visitors to the region.</span></span></div><div style="text-align: justify;"><span style="background-color: white; line-height: 18px;"><span style="font-family: inherit;"><br /></span></span></div><div style="text-align: justify;"><span style="background-color: white; line-height: 18px; text-align: left;"><span style="font-family: inherit;"><b>Syrup Form</b></span></span></div><div><div class="suggested" style="background-color: white; line-height: 18px; margin: 0px; outline: none;" suggestbuttonid="2"><div style="margin-bottom: 18px; outline: none; padding: 0px; position: relative; text-align: justify;"><span style="font-family: inherit;">Mauby syrup is the concentrated form of the drink, which people add to either sparkling or plain water. The drink does not usually contain alcohol, though there are a few fermented varieties, and bartenders use the syrup in a number of local cocktails. Some people add the syrup to&nbsp;rum&nbsp;for a drink similar to rum and cola. In almost all cases, people drink it chilled to enhance its refreshing qualities.</span></div><div style="margin-bottom: 18px; outline: none; padding: 0px; position: relative; text-align: justify;"><span style="font-family: inherit;">Many claim that it is an aphrodisiac, other people believe this drink is good for&nbsp;arthritis, reduces&nbsp;cholesterol, and may help fight&nbsp;diabetes. According to the University of the West Indies, mauby, especially when combined with&nbsp;coconut&nbsp;milk, may lower blood pressure. Health benefits beyond this, however, are largely untested and people should consult a healthcare professional before altering or starting any particular medical treatment program.</span><br /><span style="font-family: inherit;"><br /></span><span style="color: #990000;"><i><b>ALL THESE JUICES HAVE THEIR SHAKE VERSION CLICK HERE</b></i></span><br /><span style="color: #990000;"><i><b><br /></b></i></span><br /><h1 style="color: #fc8917; font-size: 15px; line-height: normal; margin: 0px; padding: 0px 0px 6px; text-align: start;"><div class="backtotop" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://www.cyh.com/gifs/top2_idle.gif); background-origin: initial; background-position: 100% 0px; background-size: initial; color: #666666; font-family: arial, helvetica, clean, sans-serif; height: 15px; line-height: 1.3em; margin-bottom: 12px; overflow: hidden; padding: 0px; width: 490px; zoom: 1;"><a href="http://www.tatimiya.com/2014/03/juices.html#top" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #993300; display: block; height: 15px; margin: 0px; overflow: hidden; padding: 15px 0px 0px; width: 490px; zoom: 1;" title="Back to top"></a></div></h1><h2 style="line-height: normal; text-align: start;"><span style="color: #0b5394; font-family: inherit; font-size: large;">Lemonade</span></h2></div></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-Hs4TA5tyDDA/U4Jcv-jTGpI/AAAAAAAABlQ/v1cvl-lYIQA/s1600/30e62fddc14c05988b44e7c02788e187_20.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Hs4TA5tyDDA/U4Jcv-jTGpI/AAAAAAAABlQ/v1cvl-lYIQA/s1600/30e62fddc14c05988b44e7c02788e187_20.jpg" height="320" width="320" /></a></div><a href="http://2.bp.blogspot.com/-9poGaE7pFLw/U4JbZhbM6oI/AAAAAAAABk4/Un1-IiPG48M/s1600/4courronne20LA.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://2.bp.blogspot.com/-9poGaE7pFLw/U4JbZhbM6oI/AAAAAAAABk4/Un1-IiPG48M/s1600/4courronne20LA.jpg" height="200" width="70" /></a><span style="font-family: inherit;"><b><span lang="EN" style="line-height: 115%;">Ingredients</span></b><span lang="EN" style="line-height: 115%;">:</span></span><br /><span lang="EN" style="line-height: 115%;"><span style="font-family: inherit;"><br />½ Lemon cut in wedges<br />½ oz. Passion fruit puree<br />1 oz. Guava puree<br />½ oz. Simple syrup<br />1 ½ oz. Rum<br />7UP</span></span><br /><span lang="EN" style="line-height: 115%;"><span style="font-family: inherit;"><br /></span></span> <span lang="EN" style="line-height: 115%;"><b style="font-family: inherit; line-height: 16pt;"><span lang="EN">Preparation</span></b><span lang="EN" style="font-family: inherit; line-height: 16pt;">:</span></span><br /><span lang="EN" style="line-height: 115%;"><span lang="EN" style="font-family: inherit; line-height: 16pt;"><br /></span></span><br /><div style="line-height: 16.0pt;"><span style="font-family: inherit;"><span lang="EN">Muddle lemon wedges, fruit purees, and simple syrup together. Add a generous serving of ice and then rum. Shake drink vigorously and pour into a glass. </span></span><span lang="FR"><span style="font-family: inherit;">Top the drink with 7UP.</span></span><br /><br /><h2><span style="color: #0b5394; line-height: 16pt;"><span style="font-family: inherit; font-size: large;">Traditional Citronade</span></span></h2></div><div style="line-height: 16.0pt;"><a href="http://4.bp.blogspot.com/-cgye538PjzE/U4JcgU4DouI/AAAAAAAABlI/Pl-Obti8__0/s1600/122530.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-cgye538PjzE/U4JcgU4DouI/AAAAAAAABlI/Pl-Obti8__0/s1600/122530.jpg" height="214" width="320" /></a><span lang="FR" style="font-family: inherit;"><span style="background-color: white; line-height: normal;"><b>Ingredients</b></span></span><br /><span lang="FR" style="font-family: inherit;"><span style="background-color: white; line-height: normal;"><br /></span></span><span lang="FR" style="font-family: inherit;"><span style="background-color: white; line-height: normal;">8 cups of water</span><br style="background-color: white; line-height: normal;" /><span style="background-color: white; line-height: normal;">6 limes, freshly-squeezed</span></span><br /><span lang="FR" style="font-family: inherit;">2 lemon freshly squeezed (optional)<br style="background-color: white; line-height: normal;" /><span style="background-color: white; line-height: normal;">1 cup of sugar</span><br style="background-color: white; line-height: normal;" /><span style="background-color: white; line-height: normal;">a pinch of salt</span><br style="background-color: white; line-height: normal;" /><span style="background-color: white; line-height: normal;">1 tsp of vanilla extract</span><br style="background-color: white; line-height: normal;" /><span style="background-color: white; line-height: normal;">ice cubes as needed</span></span><br /><span lang="FR" style="font-family: inherit;"><span style="background-color: white; line-height: normal;">Ice</span></span><br /><span lang="FR" style="font-family: inherit;"><span style="background-color: white; line-height: normal;"><br /></span></span><span lang="FR" style="font-family: inherit;"><span style="background-color: white; line-height: normal;"><b>Instructions</b></span></span><br /><br />Cut the limes in half and squeeze out the juice through a strainer.<br />Mix all the ingredients into a large pitcher.<br />Serve with lots of ice!<br /><span lang="FR"><span style="background-color: white; color: #333333; font-family: Tahoma; font-size: 13px; line-height: normal;"><br /></span></span><br /><h2><span style="color: #0b5394; font-family: inherit; font-size: large; line-height: 16pt;">Réveil Matin/Mornings Alarm clock</span></h2></div><div style="line-height: 16.0pt;"><h2><o:p></o:p></h2><div class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="line-height: 150%;"><span style="font-family: inherit;">This recipe yield 4 glasses and takes about 15 minutes to prepare.</span><span style="font-family: Arial, sans-serif; font-size: x-small;"><o:p></o:p></span></span></div><div class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zuHvKUHuo2Q/U4Jd0PsWWvI/AAAAAAAABlc/7XcG7xLMhF8/s1600/Rum-Cocktails-GCaribbean.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-zuHvKUHuo2Q/U4Jd0PsWWvI/AAAAAAAABlc/7XcG7xLMhF8/s1600/Rum-Cocktails-GCaribbean.jpg" height="289" width="320" /></a></div><span style="font-family: Arial, sans-serif; font-size: 10pt; line-height: 150%;"><br /></span></div><div class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in;"><span style="font-family: inherit;"><b>Ingredients</b></span></div><div class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 3.75pt;"><span style="line-height: 150%;"><span style="font-family: inherit;">2 big grapefruits<br />3 oranges<br />1 branch of fresh menthe<br />3 Tbsp. of ginger syrup<o:p></o:p></span></span></div><div class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 3.75pt;"><span style="line-height: 150%;"><span style="font-family: inherit;">Crushed iced&nbsp;</span></span><br /><b style="background-color: transparent; line-height: 150%;"><span lang="FR"><span style="font-family: inherit;"><br /></span></span></b><b style="background-color: transparent; line-height: 150%;"><span lang="FR"><span style="font-family: inherit;">Instructions</span></span></b></div><div class="MsoListParagraphCxSpFirst" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 3.75pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-align: justify; text-indent: -.25in;"><span style="font-family: inherit;"><span style="line-height: 150%;">Peel the grapefruits and oranges <o:p></o:p></span></span></div><div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 3.75pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span style="font-family: inherit;"><span style="line-height: 150%;">Strain and recuperate the juice.<o:p></o:p></span></span></div><div class="MsoListParagraphCxSpMiddle" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 3.75pt; mso-add-space: auto; mso-list: l0 level1 lfo1; text-indent: -.25in;"><span style="font-family: inherit;"><span style="line-height: 150%;">Add the Syrup, menthe and crushed ice.</span></span><br /><span style="font-family: inherit; line-height: 150%; text-indent: -0.25in;">Add all into a shaker.</span></div><span style="line-height: 150%;"><span style="font-family: inherit;"><!--[endif]--><o:p></o:p></span></span><span lang="FR" style="font-family: inherit;"> </span><br /><div class="MsoNormal" style="background: white; line-height: 150%; margin-bottom: .0001pt; margin-bottom: 0in; margin-left: 0in; margin-right: 0in; margin-top: 3.75pt;"><span style="line-height: 150%;"><span style="font-family: inherit;">Enjoy at breakfast.</span></span><br /><span style="line-height: 150%;"><span style="font-family: inherit;"><br /></span></span><br /><h2><span style="background-color: transparent; color: #0b5394; font-family: inherit; font-size: large; line-height: 16pt;">Korosol/Sour</span><span style="background-color: transparent; color: #0b5394; font-family: inherit; font-size: large; line-height: 16pt;">sop/Guanabana Juice</span></h2></div></div><div style="line-height: 16.0pt;"><div><a href="http://1.bp.blogspot.com/-p1_RwfhY1Oo/U4Jj6SOSAaI/AAAAAAAABls/4d56CAUMrSA/s1600/jugo-de-guanabana+(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-p1_RwfhY1Oo/U4Jj6SOSAaI/AAAAAAAABls/4d56CAUMrSA/s1600/jugo-de-guanabana+(1).jpg" height="240" width="320" /></a><b>Ingredients</b></div><div><br /></div><div class="MsoNormal" style="margin-bottom: 12.0pt; mso-margin-top-alt: auto;">1 &nbsp;soursop<br />half a cup of cold water<br />1 Tablespoon of lime juice<br />sugar and lots of ice<br /><br /><b>Instructions</b><br /><span style="line-height: 16pt;">Wash and peel soursop.</span><br /><span style="line-height: 16pt;">Retrieve the juice of the soursop by &nbsp;passing it through a strainer. &nbsp;Add water to the mashed fruit in the strainer.&nbsp;</span><br /><span style="line-height: 16pt;">Add ice&nbsp;</span><br /><span style="line-height: 16pt;">Mix well.&nbsp;</span><br /><span style="line-height: 16pt;">Add sugar to taste.</span><br /><span style="line-height: 16pt;">Serve very cold.&nbsp;</span><br /><span style="line-height: 16pt;"><br /></span><h1 style="background-color: white; color: #fc8917; font-size: 15px; line-height: normal; margin: 0px; padding: 0px 0px 6px;"><div class="backtotop" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://www.cyh.com/gifs/top2_idle.gif); background-origin: initial; background-position: 100% 0px; background-size: initial; color: #666666; font-family: arial, helvetica, clean, sans-serif; height: 15px; line-height: 1.3em; margin-bottom: 12px; overflow: hidden; padding: 0px; width: 490px; zoom: 1;"><a href="http://www.tatimiya.com/2014/03/juices.html#top" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #993300; display: block; height: 15px; margin: 0px; overflow: hidden; padding: 15px 0px 0px; width: 490px; zoom: 1;" title="Back to top"></a></div></h1><h2><span style="color: #0b5394; font-family: inherit; font-size: large; line-height: 16pt;">Citronade (Limeade)2</span></h2></div></div><div><div style="line-height: 16pt;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-18LyoxLEr04/U4JkDh1P36I/AAAAAAAABl0/ksOK5jB8umY/s1600/451617.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-18LyoxLEr04/U4JkDh1P36I/AAAAAAAABl0/ksOK5jB8umY/s1600/451617.jpg" height="320" width="213" /></a></div><span style="line-height: 16pt;">For each cup of water, add</span></div><div style="line-height: 16pt;"><br /></div><div style="line-height: 16pt;">1/2 Tablespoon of lime juice</div><div style="line-height: 16pt;">1-4 Tablespoon of sugar</div><div style="line-height: 16pt;">a dash of salt</div><div style="line-height: 16pt;">ice</div><div style="line-height: 16pt;"><br /></div><div style="line-height: 16pt;"><span style="font-family: inherit;">The sugar and water need not be boiled, but the quality of the limeade is improved if they are. Boil the sugar and water for 2 minutes. Chill the syrup and add the lime juice.</span></div><div style="line-height: 16pt;"><span style="font-family: inherit;"><br />Suggestion:&nbsp;</span></div><div style="line-height: 16pt;"><span style="font-family: inherit;">Sometimes a small amount of vanilla is added. For each gallon of juice add about 1/2 teaspoon of vanilla (add to taste).</span></div><div style="line-height: 16pt;"><span style="font-family: inherit;"><br /></span><br /><span style="font-family: inherit;"><br /></span></div><h2 style="line-height: 16pt;"><span style="color: #0b5394; font-family: inherit; font-size: large;">Fresh Tomato Juice</span></h2><div style="line-height: 16pt;"><div class="separator" style="clear: both; text-align: center;"></div><a href="http://2.bp.blogspot.com/-L1HZ9g-HXrI/U4Jk02C0IRI/AAAAAAAABmE/Jx5Ej1jz8q4/s1600/2223657_T.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-L1HZ9g-HXrI/U4Jk02C0IRI/AAAAAAAABmE/Jx5Ej1jz8q4/s1600/2223657_T.jpg" /></a><span style="font-family: inherit;">12 medium ripe tomatoes</span></div><div style="line-height: 16pt;"><span style="font-family: inherit;">1/2 bay leaf</span></div><div style="line-height: 16pt;"><span style="font-family: inherit;">1/2 c water</span></div><div style="line-height: 16pt;"><span style="font-family: inherit;">1 slice of onion</span></div><div style="line-height: 16pt;"><span style="font-family: inherit;">1 rib celery with leaves</span></div><div style="line-height: 16pt;"><span style="font-family: inherit;">1/4 tsp paprika</span></div><div style="line-height: 16pt;"><span style="font-family: inherit;">1/4 tsp sugar</span></div><div style="line-height: 16pt;"><span style="font-family: inherit;">salt to taste</span></div><div style="line-height: 16pt;"><span style="font-family: inherit;"><br /></span></div><div style="line-height: 16pt;"><span style="font-family: inherit;">Simmer tomatoes with water, onion, celery, bay leaf and parsley for 1/2 hour. Strain juice and season with salt, paprika, and sugar. Serve thoroughly chilled.</span><br /><span style="font-family: inherit;"><br /></span><br /><h2><span style="line-height: 16pt;"><span style="background-color: white; color: #0b5394; font-family: inherit; font-size: large;">Mango Juice</span></span></h2></div><div style="line-height: 16pt;"><a href="http://4.bp.blogspot.com/-EXTtQSC8UPQ/U4JlW4tXKNI/AAAAAAAABmM/7tPQTaG6UCY/s1600/mango_juice-1600x1200.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-EXTtQSC8UPQ/U4JlW4tXKNI/AAAAAAAABmM/7tPQTaG6UCY/s1600/mango_juice-1600x1200.jpg" height="240" width="320" /></a><b style="line-height: 16pt;">Ingredients</b><o:p></o:p></div><div style="line-height: 16pt;"><br /></div><div style="line-height: 16pt;">4 c water or 3 bottles of soda water</div><div style="line-height: 16pt;">2 mangoes (francique variety)</div><div style="line-height: 16pt;">juice of 12 oranges</div><div style="line-height: 16pt;">1c sugar</div><div style="line-height: 16pt;"><br /></div><div style="line-height: 16pt;"><b>Instructions</b></div><div style="line-height: 16pt;"><br /></div><div style="line-height: 16pt;"><span style="font-family: inherit;">Boil sugar and water together until sugar is dissolved, let mixture cool. Puree mango meat and orange juice in blender. Add sugar water with puree and blend well. Pour into pitcher filled with ice cubes and serve.</span><o:p></o:p></div><div style="line-height: 16pt;"><br /></div><div><div style="line-height: 16pt;"><span style="color: #0b5394;"></span><br /><h2><span style="color: #0b5394; font-family: inherit; font-size: large; line-height: 16pt;">Caribbean Cherries Juice/Acerola</span></h2><br /><a href="http://2.bp.blogspot.com/-G32pgBF8omU/U4JmG290MbI/AAAAAAAABmY/-A4s55pdpA0/s1600/013.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-G32pgBF8omU/U4JmG290MbI/AAAAAAAABmY/-A4s55pdpA0/s1600/013.jpg" height="320" width="176" /></a><b style="background-color: white; font-family: inherit; line-height: normal;">Ingrédients</b><span style="background-color: white; font-family: inherit; line-height: normal;">&nbsp;</span></div><div><div style="line-height: 16pt;"><span style="font-family: inherit;"><span style="background-color: white; line-height: normal;">(for 2 large glasses)</span><br style="line-height: normal;" /><br style="line-height: normal;" /><span style="background-color: white; line-height: 22.049999237060547px;">1kg de goyavier&nbsp;</span></span></div><div style="line-height: 16pt;"><span style="background-color: white; line-height: 22.049999237060547px;"><span style="font-family: inherit;">2 gobelets d’eau</span></span></div><div style="line-height: 16pt;"><span style="background-color: white; line-height: 22.049999237060547px;"><span style="font-family: inherit;">100g de sucre</span></span></div><span style="background-color: white; line-height: 22.049999237060547px;"><span style="font-family: inherit;">1 Lime juice</span></span><br /><div style="line-height: 16pt;"><span style="background-color: white; line-height: 22.049999237060547px;"><span style="font-family: inherit;">Ice</span></span></div><div style="line-height: 16pt;"><strong style="background-color: white; line-height: 22.049999237060547px;"><span style="font-family: inherit;"><br /></span></strong></div><div style="line-height: 16pt;"><strong style="background-color: white; line-height: 22.049999237060547px;"><span style="font-family: inherit;">Instructions</span></strong></div><div style="line-height: 16pt;"><strong style="background-color: white; line-height: 22.049999237060547px;"><span style="font-family: inherit;"><br /></span></strong></div><div style="line-height: 16pt;"><span style="background-color: white; line-height: 22.049999237060547px;"><span style="font-family: inherit;">Wash the cherries well and place all the cherries in a blender and mix (don't worry about the seeds)</span></span></div><div style="line-height: 16pt;"><span style="background-color: white; line-height: 22.049999237060547px;"><span style="font-family: inherit;"><br /></span></span></div><div style="line-height: 16pt;"><span style="background-color: white; line-height: 22.049999237060547px;"><span style="font-family: inherit;">When done in a large bowl, place a strainer on top and strain the juice.</span></span></div><div style="line-height: 16pt;"><span style="background-color: white; line-height: 22.049999237060547px;"><span style="font-family: inherit;"><br /></span></span></div><span style="background-color: white; line-height: 22.049999237060547px;"><span style="font-family: inherit;">Place the seeds from the strainer back in the blender add a little bit more water (do not blend) and strain it into the bowl. &nbsp;All the good juices of the cherries should be strained out by now.</span></span><br /><span style="background-color: white; line-height: 22.049999237060547px;"><span style="font-family: inherit;"><br /></span></span><span style="background-color: white; line-height: 22.049999237060547px;"><span style="font-family: inherit;">Add sugar and lime, mix well and pour into a pitcher and serve on ice.</span></span><br /><span style="background-color: white; line-height: 22.049999237060547px;"><span style="font-family: inherit;"><br /></span></span><span style="background-color: white; line-height: 22.049999237060547px;"></span><br /><h2><span style="color: #0b5394; font-family: inherit; font-size: large;">Melon/Pasteque/Watermelon Juice</span></h2></div><div><div class="separator" style="clear: both; line-height: 16pt; text-align: center;"><a href="http://2.bp.blogspot.com/-BGF341TqPY4/U4JmfOtriRI/AAAAAAAABmg/3mU6HXURqBY/s1600/654315.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-BGF341TqPY4/U4JmfOtriRI/AAAAAAAABmg/3mU6HXURqBY/s1600/654315.jpg" /></a></div><div style="line-height: 16pt;"><span style="font-family: inherit; line-height: 16pt;"><b>Ingredients</b></span></div><div style="line-height: 16pt;"><span style="font-family: inherit; line-height: 16pt;"><b><br /></b></span></div></div><div style="line-height: 16pt;"><span style="font-family: inherit; line-height: 16pt;">1 small watermelon</span><br /><span style="font-family: inherit; line-height: 16pt;">sugar</span><br /><span style="font-family: inherit; line-height: 16pt;">ice</span><br /><span style="font-family: inherit; line-height: 16pt;">1 lime juice or 1/4 teaspoon of vanilla extract</span><br /><span style="font-family: inherit; line-height: 16pt;"><br /></span><span style="font-family: inherit; line-height: 16pt;"><b>Instructions</b></span><br /><br /><span style="font-family: inherit; line-height: 16pt;">Peel the watermelon and cut into chunks.</span><br /><span style="font-family: inherit; line-height: 16pt;"><br /></span><span style="font-family: inherit; line-height: 16pt;">In a blender, add some ice, the watermelon, sugar, lime or vanilla extract and half a cup of water and blend.</span><br /><span style="font-family: inherit; line-height: 16pt;"><br /></span><span style="font-family: inherit; line-height: 16pt;">Serve on ice.</span><br /><span style="font-family: inherit; line-height: 16pt;"><br /></span><h1 style="background-color: white; color: #fc8917; font-size: 15px; line-height: normal; margin: 0px; padding: 0px 0px 6px;"><div class="backtotop" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://www.cyh.com/gifs/top2_idle.gif); background-origin: initial; background-position: 100% 0px; background-size: initial; color: #666666; font-family: arial, helvetica, clean, sans-serif; height: 15px; line-height: 1.3em; margin-bottom: 12px; overflow: hidden; padding: 0px; width: 490px; zoom: 1;"><a href="http://www.tatimiya.com/2014/03/juices.html#top" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #993300; display: block; height: 15px; margin: 0px; overflow: hidden; padding: 15px 0px 0px; width: 490px; zoom: 1;" title="Back to top"></a></div></h1><h2><span style="line-height: 16pt;"><span style="color: #0b5394; font-family: inherit; font-size: large;">Goyave/Guava Juice</span></span></h2></div><div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-tt2MVxlJACw/U4JoVFHBJII/AAAAAAAABms/niZ4ZrsHxeA/s1600/2011-02-09_12-49-44_s.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-tt2MVxlJACw/U4JoVFHBJII/AAAAAAAABms/niZ4ZrsHxeA/s1600/2011-02-09_12-49-44_s.jpg" height="320" width="320" /></a></div><span style="line-height: 21.33333396911621px;"><b>Ingredients</b></span><br /><span style="line-height: 21.33333396911621px;"><br /></span><span style="line-height: 21.33333396911621px;">2 lb of &nbsp;ripe guavas (green or yellow)&nbsp;</span><br /><span style="line-height: 21.33333396911621px;">Sugar to taste&nbsp;</span><br /><span style="line-height: 21.33333396911621px;">water&nbsp;</span><br /><span style="line-height: 21.33333396911621px;">ice</span><br /><span style="line-height: 21.33333396911621px;"><br /></span><span style="line-height: 21.33333396911621px;"><b>Instructions</b></span><br /><span style="line-height: 21.33333396911621px;"><br /></span><br /><div style="text-align: justify;"><span style="line-height: 21.33333396911621px;">Rinse the guavas in water to remove dust and small insects.&nbsp;</span></div><div style="text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="text-align: justify;"><span style="line-height: 21.33333396911621px;">Peel the fruits and cut into and cut into halves or quarters.</span></div><div style="text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="text-align: justify;"><span style="line-height: 21.33333396911621px;">Place all the fruits in a blender with a little water and puree the juice</span></div><div style="text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="text-align: justify;"><span style="line-height: 21.33333396911621px;">Pass the puree through a sieve to remove seeds. Place the seeds back in the blender, add a little bit more water (do not blend again) just pass it through the sieve once again.</span></div><div style="text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><span style="line-height: 21.33333396911621px;"></span><br /><div style="text-align: justify;"><span style="line-height: 21.33333396911621px;">Add sugar and serve with ice or keep refrigerated until ready to serve.</span></div><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: 16pt;"><h2><span style="line-height: 16pt;"><span style="color: #0b5394; font-family: inherit; font-size: large;">Ananas/Pineapple Juice</span></span></h2></div><div><div style="line-height: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-eBHfzRqBnOw/U4JogzAomGI/AAAAAAAABm0/z-mIPnfUq7I/s1600/20120928-224297-la-condesa-austin-tx-tampeche-margarita.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-eBHfzRqBnOw/U4JogzAomGI/AAAAAAAABm0/z-mIPnfUq7I/s1600/20120928-224297-la-condesa-austin-tx-tampeche-margarita.jpg" height="240" width="320" /></a></div><span style="line-height: 21.33333396911621px;"><b>Ingredients</b></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><span style="line-height: 21.33333396911621px;">1 pineapple</span><br /><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">Sugar to taste&nbsp;</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">water&nbsp;</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">ice</span><br /><span style="line-height: 21.33333396911621px;">1 lime juice (optional)</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><b>Instructions</b></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Rinse the pineapple in water.&nbsp;</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Peel the fruit, remove the core and&nbsp;</span><span style="line-height: 21.33333396911621px;">cut into and cut into halves or quarters.</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Place all the fruits in a blender with a little water and puree the juice</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Pass the puree through a sieve to remove seeds. Add</span><span style="line-height: 21.33333396911621px;">&nbsp;a little bit more water if needed to make it juicier.</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Add sugar and serve with ice or keep refrigerated until ready to serve.</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div></div><div style="line-height: 16pt;"><h2><span style="color: #0b5394; font-family: inherit; font-size: large; line-height: 16pt;">Abricot/Caribbean Apricot Juice</span></h2><div style="line-height: normal;"><a href="http://4.bp.blogspot.com/-RJVcP2ucg-g/U4Jo5HdmegI/AAAAAAAABm8/FlbZbYWixeM/s1600/cooler-rhum-fruits410.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-RJVcP2ucg-g/U4Jo5HdmegI/AAAAAAAABm8/FlbZbYWixeM/s1600/cooler-rhum-fruits410.jpg" height="220" width="320" /></a><span style="line-height: 21.33333396911621px;"><b>Ingredients</b></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">1 caribbean apricot</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">Sugar to taste&nbsp;</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">water&nbsp;</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">ice</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><b>Instructions</b></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Rinse the apricot in water.&nbsp;</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Peel the fruit, remove the second skin which is white,&nbsp;</span><span style="line-height: 21.33333396911621px;">remove the core </span><span style="line-height: 21.33333396911621px;">and cut into halves or quarters.</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Place all the fruits in a blender with a little water and puree the juice</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Add</span><span style="line-height: 21.33333396911621px;">&nbsp;a little bit more water if needed to make it juicier.</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Add sugar and serve with ice or keep refrigerated until ready to serve.</span></div></div><div style="line-height: 16pt;"><span style="font-family: inherit; line-height: 16pt;"><br /></span></div><div style="line-height: 16pt;"><h2><span style="color: #0b5394; font-family: inherit; font-size: large; line-height: 16pt;">Orange Juice</span></h2></div><div style="line-height: 16pt;"><div style="background-color: white; color: #222222; line-height: normal;"><b><span style="font-family: inherit;">Ingredients&nbsp;</span></b></div><div style="background-color: white; color: #222222; line-height: normal;"><b><span style="font-family: inherit;"><br /></span></b></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;">for 2 people</span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;">8 grapefruits</span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;">sugar</span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;">Ice</span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white; color: #222222; line-height: normal;"><b><span style="font-family: inherit;">Instructions</span></b></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;">Wash the oranges in cold water to remove dust and insects.</span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;">&nbsp;Peel the fruit if you desire but it is not necessary.</span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;">Slice the oranges and in a pitcher add sugar and ice with a strainer on top of the pitcher squeeze the juice out of the oranges.</span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;">Mix well and serve with ice or chill until ready to serve</span><span style="font-family: arial, sans-serif; font-size: 13px;">.&nbsp;</span></div><div style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px; line-height: normal;"><br /></div></div><div style="line-height: 16pt;"><h2><span style="color: #0b5394; font-family: inherit; font-size: large; line-height: 16pt;">Chadeque/p</span><span style="color: #0b5394; font-family: inherit; font-size: large; line-height: 16pt;">amplemousse/Grapefruit Juice</span></h2><div style="background-color: white; color: #222222; line-height: normal;"><a href="http://4.bp.blogspot.com/-Jhgvqnx-9ic/U4Js2B3E3pI/AAAAAAAABnI/gm7pcYI5GXM/s1600/pamplemousse.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Jhgvqnx-9ic/U4Js2B3E3pI/AAAAAAAABnI/gm7pcYI5GXM/s1600/pamplemousse.png" height="320" width="280" /></a><span style="font-family: inherit;">Chadeque which is a grapefruit has a bit of a different taste to those found here in the states however the grapefruits that you find here can still do the job.</span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;">Ingredients&nbsp;</span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;">for 2 people</span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;">4 grapefruits</span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;">sugar</span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;">Ice</span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;">small pinch of salt (optional)</span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;">Wash the grapefruit and peel the grapefruit, if you do not remove the skin it will have a bitter taste.</span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;">Slice the grapefruit and in a pitcher add sugar and ice with a strainer on top of the pitcher squeeze the juice out of the grapefruit.</span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;">Mix well and serve with ice. &nbsp;If you want the grapefruit juice to not have a bitter taste add a dash of salt in the juice. &nbsp;Chill until ready to serve.&nbsp;</span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;"><br /></span></div><div style="background-color: white; color: #222222; line-height: normal;"><span style="font-family: inherit;">Some people add a touch of vanilla essence. </span><span style="font-family: arial, sans-serif; font-size: 13px;">&nbsp;</span><br /><span style="font-family: arial, sans-serif; font-size: 13px;"><br /></span><h1 style="color: #fc8917; font-size: 15px; margin: 0px; padding: 0px 0px 6px;"><div class="backtotop" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://www.cyh.com/gifs/top2_idle.gif); background-origin: initial; background-position: 100% 0px; background-size: initial; color: #666666; font-family: arial, helvetica, clean, sans-serif; height: 15px; line-height: 1.3em; margin-bottom: 12px; overflow: hidden; padding: 0px; width: 490px; zoom: 1;"><a href="http://www.tatimiya.com/2014/03/juices.html#top" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #993300; display: block; height: 15px; margin: 0px; overflow: hidden; padding: 15px 0px 0px; width: 490px; zoom: 1;" title="Back to top"></a></div></h1></div></div><div style="line-height: 16pt;"><h2><span style="color: #0b5394; font-family: inherit; font-size: large; line-height: 16pt;">Papaye/Papaya Juice</span></h2></div><div style="line-height: 16pt;"><div style="line-height: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-JYQd1TEr-ZQ/U4JtPcnfuAI/AAAAAAAABnQ/fVoleFQwOdc/s1600/image37.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-JYQd1TEr-ZQ/U4JtPcnfuAI/AAAAAAAABnQ/fVoleFQwOdc/s1600/image37.jpg" height="246" width="320" /></a></div><span style="line-height: 21.33333396911621px;"><b>Ingredients</b></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">1 papaya</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">Sugar to taste&nbsp;</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">water&nbsp;</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">ice</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">1/4 teaspoon of&nbsp;</span><span style="line-height: 21.33333396911621px;">vanilla essence or 1 lime juice (optional)</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><b><br /></b></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><b>Instructions</b></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Rinse the papaya in water.&nbsp;</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Peel the fruit, &nbsp;</span><span style="line-height: 21.33333396911621px;">remove the seeds&nbsp;</span><span style="line-height: 21.33333396911621px;">and&nbsp;</span><span style="line-height: 21.33333396911621px;">cut into into chunks</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Place all the fruits in a blender with a little water and a bit of ice</span><span style="line-height: 21.33333396911621px;">&nbsp;puree the juice</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Add</span><span style="line-height: 21.33333396911621px;">&nbsp;a little bit more water if needed to make it juicier.</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Add sugar and other ingredients&nbsp;</span><span style="line-height: 21.33333396911621px;">and serve with ice or keep refrigerated until ready to serve.</span><br /><span style="line-height: 21.33333396911621px;"><br /></span><br /><h2><span style="color: #0b5394; font-family: inherit; font-size: large; line-height: 21.33333396911621px;">Passion fruit Juice</span></h2><div style="text-align: left;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-siP8mbMrS9g/U4Jt60MbZsI/AAAAAAAABnY/HVPFAUacEfY/s1600/PassionFruit+lassi.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-siP8mbMrS9g/U4Jt60MbZsI/AAAAAAAABnY/HVPFAUacEfY/s1600/PassionFruit+lassi.jpg" height="320" width="319" /></a></div><span style="line-height: 21.33333396911621px;"><b>Ingredients</b></span></div><div style="text-align: left;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="text-align: left;"><span style="line-height: 21.33333396911621px;">10 passion fruit</span></div><div style="text-align: left;"><span style="line-height: 21.33333396911621px;">Sugar to taste&nbsp;</span></div><div style="text-align: left;"><span style="line-height: 21.33333396911621px;">water&nbsp;</span></div><div style="text-align: left;"><span style="line-height: 21.33333396911621px;">ice</span></div><div style="text-align: left;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="text-align: left;"><span style="line-height: 21.33333396911621px;"><b>Instructions</b></span></div><div style="text-align: left;"><span style="line-height: 21.33333396911621px;"><br /></span></div><span style="line-height: 21.33333396911621px;">Rinse the fruits in water.&nbsp;</span><br /><span style="line-height: 21.33333396911621px;"><br /></span><span style="line-height: 21.33333396911621px;">Cut the fruit into two halves and with a spoon remove the inside of the fruits and place them in a sieve on top of bowl.&nbsp;</span><br /><span style="line-height: 21.33333396911621px;"><br /></span><span style="line-height: 21.33333396911621px;">Strain the fruits with a spoon by adding a little bit of water to aid it through. &nbsp;</span><br /><span style="line-height: 21.33333396911621px;"><br /></span><span style="line-height: 21.33333396911621px;">When finished, scrap the fruit at the bottom of the sieve and add it to the bowl, add two cups of water and more if you need to reduce the sourness of the fruits and&nbsp;</span><span style="line-height: 21.33333396911621px;">and mix in the sugar and ice according to your liking. &nbsp;This juice likes sugar.</span><br /><span style="line-height: 21.33333396911621px;"><br /></span><span style="line-height: 21.33333396911621px;"></span><br /><span style="line-height: 21.33333396911621px;">Serve with ice or keep refrigerated until ready to serve.</span><br /><span style="line-height: 21.33333396911621px;"><br /></span><span style="line-height: 21.33333396911621px;"></span><br /><h2 style="text-align: start;"><span style="color: #0b5394; font-family: inherit; font-size: large;">Pomme Canelle/Apple Custard Juice</span></h2></div></div><div><div style="line-height: normal;"><a href="http://3.bp.blogspot.com/-Rb2RPLqYhDQ/U4Jy1vxhCLI/AAAAAAAABoE/Wt-3XZDWTZw/s1600/custard_juice_a_x330.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Rb2RPLqYhDQ/U4Jy1vxhCLI/AAAAAAAABoE/Wt-3XZDWTZw/s1600/custard_juice_a_x330.jpg" height="213" width="320" /></a><span style="line-height: 21.33333396911621px;"><b>Ingredients</b></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">for 2 people</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">10&nbsp;</span><span style="line-height: 21.33333396911621px;">custard apple</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">Sugar to taste&nbsp;</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">water&nbsp;</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">ice</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><b>Instructions</b></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Rinse the fruits in water.&nbsp;</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Cut the fruit into two halves and with a spoon remove the inside of the fruits and place them in a sieve on top of bowl.&nbsp;</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="text-align: justify;"><span style="line-height: 21.33333396911621px;">Strain the fruits with a spoon by adding a little bit of water to aid it through. &nbsp;</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">When finished, scrap the fruit at the bottom of the sieve and add it to the bowl and mix in the sugar and ice and strain again if needed.</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Serve with ice or keep refrigerated until ready to serve.</span><br /><span style="line-height: 21.33333396911621px;"><br /></span><span style="line-height: 21.33333396911621px;"></span><br /><h2 style="text-align: start;"><span style="color: #0b5394; font-family: inherit; font-size: large;">Cachiman/Coeur de Boeuf/Annona</span></h2></div></div><div style="line-height: 16pt;"><div style="line-height: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-LofM0zcSnuE/U4Jy9UdwxAI/AAAAAAAABoM/VTWsv_2icmw/s1600/459007-154-44.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-LofM0zcSnuE/U4Jy9UdwxAI/AAAAAAAABoM/VTWsv_2icmw/s1600/459007-154-44.jpg" height="320" width="214" /></a></div><span style="line-height: 21.33333396911621px;"><b>Ingredients</b></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">8 Cashiman</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">Sugar to taste&nbsp;</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">water&nbsp;</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">ice</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><b>Instructions</b></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Rinse the fruits in water.&nbsp;</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Cut the fruit into two halves and with a spoon remove the inside of the fruits and place them in a sieve on top of bowl.&nbsp;</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Strain the fruits with a spoon by adding a little bit of water to aid it through. &nbsp;</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">When finished, scrap the fruit at the bottom of the sieve and add it to the bowl and mix in the sugar and ice and strain again if needed.</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Serve with ice or keep refrigerated until ready to serve.</span><br /><span style="line-height: 21.33333396911621px;"><br /></span><h1 style="background-color: white; color: #fc8917; font-size: 15px; margin: 0px; padding: 0px 0px 6px; text-align: start;"><div class="backtotop" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://www.cyh.com/gifs/top2_idle.gif); background-origin: initial; background-position: 100% 0px; background-size: initial; color: #666666; font-family: arial, helvetica, clean, sans-serif; height: 15px; line-height: 1.3em; margin-bottom: 12px; overflow: hidden; padding: 0px; width: 490px; zoom: 1;"><a href="http://www.tatimiya.com/2014/03/juices.html#top" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #993300; display: block; height: 15px; margin: 0px; overflow: hidden; padding: 15px 0px 0px; width: 490px; zoom: 1;" title="Back to top"></a></div></h1><span style="line-height: 21.33333396911621px;"></span><br /><h2 style="background-color: white; text-align: start;"><span style="background-color: transparent; color: #0b5394; font-family: inherit; font-size: large;">Sapotille/Sapote Juice</span></h2></div></div><div style="line-height: 16pt;"><div style="line-height: normal;"><div class="separator" style="clear: both; text-align: center;"></div><a href="http://1.bp.blogspot.com/-kBs-bQSoiC0/U4JzL2fNtEI/AAAAAAAABoc/SNPyjWDBBWA/s1600/sapote.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-kBs-bQSoiC0/U4JzL2fNtEI/AAAAAAAABoc/SNPyjWDBBWA/s1600/sapote.jpg" height="320" width="219" /></a><br /><span style="line-height: 21.33333396911621px;"><b>Ingredients</b></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">3 Sapotes</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">Sugar to taste&nbsp;</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">water&nbsp;</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">ice</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><b>Instructions</b></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Rinse the sapotes in water.&nbsp;</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Peel the fruit, &nbsp;</span><span style="line-height: 21.33333396911621px;">remove the core and&nbsp;</span><span style="line-height: 21.33333396911621px;">cut into and cut into halves and dices</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Place all the fruits in a blender with a little water and puree the juice</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Add</span><span style="line-height: 21.33333396911621px;">&nbsp;a little bit more water if needed to make it juicier.</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Add sugar and serve with ice or keep refrigerated until ready to serve.</span><br /><span style="line-height: 21.33333396911621px;"><br /></span><span style="line-height: 21.33333396911621px;"></span><br /><h2 style="text-align: start;"><span style="color: #0b5394; font-family: inherit; font-size: large;">Tamarind Juice</span></h2></div></div><div><div style="line-height: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xnPqqIichTU/U4JzUVQCORI/AAAAAAAABok/N1pbk1wu8Ao/s1600/tamarind2.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-xnPqqIichTU/U4JzUVQCORI/AAAAAAAABok/N1pbk1wu8Ao/s1600/tamarind2.JPG" height="213" width="320" /></a></div><span style="line-height: 21.33333396911621px;"><b>Ingredients</b></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">250 gram tamarind flesh</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">2liter of water</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">150 gram of sugar</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">ice</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><b>Instructions</b></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Rinse the tamarind in water to remove dust and insect. rinse well.</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="text-align: justify;"><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">Place the tamarind flesh and water in a pot an bring to a boil. &nbsp;Strain to remove seeds and pulps. &nbsp;Try to squeeze to get every last drop of the tamarind essence.&nbsp;</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><span style="line-height: 21.33333396911621px;">Return the strained tamarind juice to the pot. &nbsp; Add sugar and bring to a boil. &nbsp;Once all the sugar has dissolved. Turn of heat and transfer to a pitcher</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="text-align: justify;"><span style="line-height: 21.33333396911621px;">Serve chilled with ice cubes.</span><br /><span style="line-height: 21.33333396911621px;"><br /></span></div></div><h2><span style="color: #0b5394; font-family: inherit; font-size: large;">Caimite/Caimito</span></h2><div style="line-height: 16pt;"><div style="line-height: normal;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-w6TPVPDiiJA/U4JzuWdXptI/AAAAAAAABos/VWKAnXzXcIA/s1600/Sparkling_Guava2.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-w6TPVPDiiJA/U4JzuWdXptI/AAAAAAAABos/VWKAnXzXcIA/s1600/Sparkling_Guava2.jpg" height="317" width="320" /></a></div><span style="line-height: 21.33333396911621px;"><b>Ingredients</b></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">8 Caimites</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">Sugar to taste&nbsp;</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">water&nbsp;</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">ice</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><b>Instructions</b></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Rinse the fruits in water.&nbsp;</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Peel the fruits and cut them into chunks and place them in a blender with ice and sugar. &nbsp;Add a bit of water to aid the blending process until it is well pureed. &nbsp;</span><br /><br /></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Serve with ice or keep refrigerated until ready to serve.</span><br /><span style="line-height: 21.33333396911621px;"><br /></span></div></div><h2><span style="color: #0b5394; font-family: inherit; font-size: large;">Jus de canne/Sugar cane Juice</span></h2><div><div style="line-height: normal;"><a href="http://2.bp.blogspot.com/-Sp0XJVxqiL4/U4J0Y0Ure3I/AAAAAAAABo0/RfR36SDRwcU/s1600/image9.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Sp0XJVxqiL4/U4J0Y0Ure3I/AAAAAAAABo0/RfR36SDRwcU/s1600/image9.jpg" height="225" width="320" /></a><span style="line-height: 21.33333396911621px;"><b>Ingredients</b></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div><span style="line-height: 21.33333396911621px;">enough sugar cane to produce 4 slices&nbsp;</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">Sugar to taste</span><br /><span style="line-height: 21.33333396911621px;">lemon juice</span><br /><span style="line-height: 21.33333396911621px;">ginger (optional)</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">water&nbsp;</span><br /><span style="line-height: 21.33333396911621px;">sugar</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;">ice</span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><b>Instructions</b></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Rinse the sugar cane in water.</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Peel the fruit,</span><span style="line-height: 21.33333396911621px;">&nbsp;and&nbsp;</span><span style="line-height: 21.33333396911621px;">cut into small pieces. (it is best if you have a sugar cane grinder) but it not simply try to do it in a blender.</span><br /><br /></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Place all the canes in a blender with a little water and lots of ice, lemon juice, ginger and puree. (add in batches to not overload the blender)</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Pass the puree through a sieve to remove seeds. &nbsp;Filter with a cloth if needed to strain the tiny particals&nbsp;</span><span style="line-height: 21.33333396911621px;">and a</span><span style="line-height: 21.33333396911621px;">dd</span><span style="line-height: 21.33333396911621px;">&nbsp;a little bit more water if needed to make it juicier.</span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="line-height: normal;"><span style="line-height: 21.33333396911621px;"></span></div><div style="line-height: normal; text-align: justify;"><span style="line-height: 21.33333396911621px;">Add sugar and serve with ice or keep refrigerated until ready to serve.</span><br /><span style="line-height: 21.33333396911621px;"><br /></span></div></div><div><h2><span style="color: #0b5394; font-family: inherit; font-size: large;">Malta a lait/Malta with milk</span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-K8ENAsVEOU8/U4J3AHk-RGI/AAAAAAAABpI/U7CE-9Lu5PQ/s1600/malta1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-K8ENAsVEOU8/U4J3AHk-RGI/AAAAAAAABpI/U7CE-9Lu5PQ/s1600/malta1.jpg" height="320" width="213" /></a></div><a href="http://3.bp.blogspot.com/-N3cNSbRvC2w/U4J3HROLSkI/AAAAAAAABpQ/ie5RvCUQZ2k/s1600/maltah.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-N3cNSbRvC2w/U4J3HROLSkI/AAAAAAAABpQ/ie5RvCUQZ2k/s1600/maltah.jpg" height="200" width="78" /></a><span style="line-height: 21.33333396911621px;"><b>Ingredients</b></span><br /><span style="line-height: 21.33333396911621px;"><br /></span><span style="line-height: 21.33333396911621px;">1 bottle of malta</span><br /><span style="line-height: 21.33333396911621px;">1 can of evaporated milk</span><br /><span style="line-height: 21.33333396911621px;">1/4 cup of condensed milk</span><br /><span style="line-height: 21.33333396911621px;">sugar</span><br /><span style="line-height: 21.33333396911621px;">ice</span><br /><span style="line-height: 21.33333396911621px;"><br /></span><span style="line-height: 21.33333396911621px;"><b>Instructions</b></span><br /><span style="line-height: 21.33333396911621px;"><br /></span><br /><div style="text-align: justify;"><span style="line-height: 21.33333396911621px;">Open the bottle of malta</span></div><div style="text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="text-align: justify;"><span style="line-height: 21.33333396911621px;">In a pitcher add all the ingredients including the ice. You can use condensed milk if desired.</span></div><div style="text-align: justify;"><span style="line-height: 21.33333396911621px;"><br /></span></div><div style="text-align: justify;"><span style="line-height: 21.33333396911621px;">Mix well and serve.</span></div><div style="text-align: justify;"><br /></div><h2><span style="color: #0b5394; font-family: inherit; font-size: large;">Medley de fruits</span></h2><a href="http://3.bp.blogspot.com/-PffbApg86Qk/U4J011V7AjI/AAAAAAAABo8/mKNDjaCRUBc/s1600/original.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-PffbApg86Qk/U4J011V7AjI/AAAAAAAABo8/mKNDjaCRUBc/s1600/original.jpg" height="320" width="240" /></a><span style="line-height: 21.33333396911621px;"><b>Ingredients</b></span><br /><span style="line-height: 21.33333396911621px;"><br /></span><span style="line-height: 21.33333396911621px;">1 Measure of orange juice&nbsp;</span><br /><span style="line-height: 21.33333396911621px;">1 Measure pineapple juice&nbsp;</span><br /><span style="line-height: 21.33333396911621px;">1 Measure guava juice (this is the most important, one that gives the soup!)&nbsp;</span><br /><span style="line-height: 21.33333396911621px;">1 Measure dark rum&nbsp;</span><br /><span style="line-height: 21.33333396911621px;">1 / 2 measuring liquid cane sugar&nbsp;</span><br /><span style="line-height: 21.33333396911621px;">few drops of angostura-</span><br /><span style="line-height: 21.33333396911621px;"><br /></span><span style="line-height: 21.33333396911621px;"><b>Instructions</b></span><br /><span style="line-height: 21.33333396911621px;"><br /></span><span style="line-height: 21.33333396911621px;">Mix all ingredients and serve with ice. &nbsp;This recipe can be done with any type of fruits.</span></div><div style="line-height: 16pt;"><br /><br /></div><h2 style="line-height: 16pt;"><span style="color: #0b5394; font-family: inherit; font-size: large; line-height: 16pt;">Mabi/Mauby&nbsp;</span></h2><div style="line-height: 16pt;"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-1Oh-VUZwV8g/U4J3lNrgzxI/AAAAAAAABpg/ASbfmVc8E6M/s1600/732580.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-1Oh-VUZwV8g/U4J3lNrgzxI/AAAAAAAABpg/ASbfmVc8E6M/s1600/732580.jpg" /></a></div><br /><span style="font-family: inherit; line-height: 16pt;"><b>Ingredients</b></span></div><div style="line-height: 16pt;"><span style="font-family: inherit; line-height: 16pt;"><br /></span></div><div style="background-color: white; border: 0px; line-height: 17px; margin-bottom: 1.5em; outline: none; padding: 0px; vertical-align: baseline;"><div style="color: #222222;"><span style="color: black; line-height: normal;">3 cup of water</span></div><div style="color: #222222;"><span style="color: black; line-height: normal;">2 star anise</span></div><div style="color: #222222;"><span style="color: black; line-height: normal;">2 sticks of cinnamon&nbsp;</span></div><div style="color: #222222;"><span style="color: black; line-height: normal;">5 cuts of Mabi tree bark</span></div><div style="color: #222222;"><span style="color: black; line-height: normal;">10 clous de girofle</span></div><div style="color: #222222;"><span style="color: black; line-height: normal;">2 bay leaves</span></div><div style="color: #222222;"><span style="color: black; line-height: normal;">Dry orange peel&nbsp;</span></div><div style="color: #222222;"><span style="color: black; line-height: normal;">1 teaspoon of vanilla</span></div><div style="color: #222222;"><span style="color: black; line-height: normal;">2 tasses of brown sugar</span></div><div style="color: #222222;"><span style="color: black; line-height: normal;">1 oz of fresh Ginger (optional)</span></div><div style="color: #222222;"><span style="color: black; line-height: normal;"><br /></span></div><div style="color: #222222;"><span style="color: black; line-height: normal;"><br /></span></div><div style="color: #222222;"><span style="color: black; line-height: normal;">Instructions:&nbsp;</span></div><div style="color: #222222;"><span style="color: black; line-height: normal;"><br /></span></div><div style="color: #222222;"><span style="color: black; line-height: normal;">In a big pot, place all ingredients except the sugar on fire and let it boil. &nbsp;Allow it to boil for 5 minutes than turn off the fire.&nbsp;</span></div><div style="color: #222222;"><span style="color: black; line-height: normal;"><br /></span></div><div style="color: #222222;"><span style="color: black; line-height: normal;">Cover to allow the flavors to infuse for five hours. &nbsp;When cold, add the concentrated drink in a bigger pot, strain and add ten cup of water and the brown sugar. &nbsp;Filter and preserve in a pitcher in the refrigerator. &nbsp;</span></div><div style="color: #222222;"><span style="color: black; line-height: normal;"><br /></span></div><div style="color: #222222;"><span style="color: black; line-height: normal;">Serve with ice. &nbsp;</span></div><div style="color: #222222;"><a href="http://3.bp.blogspot.com/-73u84SkqryY/U4J3bjXCAiI/AAAAAAAABpY/eho7g4sf6x8/s1600/270px-Mauby-fizzz-bottle-glass.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-73u84SkqryY/U4J3bjXCAiI/AAAAAAAABpY/eho7g4sf6x8/s1600/270px-Mauby-fizzz-bottle-glass.jpg" height="200" width="125" /></a><span style="color: black; line-height: normal;"><br /></span></div><div style="text-align: justify;"><b><span style="color: #990000;">Fermented variation</span></b></div></div><div style="text-align: justify;"><span style="color: #222222; font-family: inherit; line-height: 17px;">Poor the Mavi into glass bottles and seal with a plug made out of cloth. Do not plug it too tight. The fermentation will create pressure just like a pressure cooker effect!</span></div><span style="color: #222222; font-family: inherit; line-height: 17px;"></span><br /><div style="text-align: justify;"><br /></div><span style="color: #222222; font-family: inherit; line-height: 17px;"></span><br /><div style="text-align: justify;"><span style="color: #222222; font-family: inherit; line-height: 17px;"><span style="font-family: inherit;">Put the Mavi bottles in the sun for about 4-6 hours or until you see that it is fermented.</span></span></div><span style="color: #222222; font-family: inherit; line-height: 17px;"></span><br /><div style="text-align: justify;"><br /></div><span style="color: #222222; font-family: inherit; line-height: 17px;"></span><br /><div style="text-align: justify;"><span style="color: #222222; font-family: inherit; line-height: 17px;"><span style="font-family: inherit;">When this is done, place the bottles in the refrigerator so they can get very very cold.</span></span></div><div><div style="line-height: 16pt;"><span style="font-family: inherit; line-height: 16pt;"><br /></span></div><h2><span style="line-height: 16pt;"><span style="color: #0b5394; font-family: inherit; font-size: large;">Godrin/Mabi Ananas/Pineapple Mabi</span></span></h2><br /><div style="background-color: white; line-height: 19.5px; margin-bottom: 1em; padding: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-oLmemBJFy50/U4J4QK7RX-I/AAAAAAAABps/ufYZrwmWusU/s1600/ss_R138296.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-oLmemBJFy50/U4J4QK7RX-I/AAAAAAAABps/ufYZrwmWusU/s1600/ss_R138296.jpg" height="320" width="240" /></a></div><strong><span style="font-family: inherit;">Ingredients</span></strong></div><div style="background-color: white; line-height: 19.5px; margin-bottom: 1em; padding: 0px; text-align: justify;"><span style="font-family: inherit;">1 to 2&nbsp;pineapples peeled with about half inch of&nbsp;pineapple flesh&nbsp;attached to peel,&nbsp;chopped into 1 inch pieces (reserve remaing pineapple flesh&nbsp;for other personal consumption if not following one of the last two variations of this recipe)</span></div><div style="background-color: white; line-height: 19.5px; margin-bottom: 1em; padding: 0px; text-align: justify;"><span style="font-family: inherit;">8 - 12 cups water (the amount of water will depend on each variation of recipe)</span></div><div style="background-color: white; line-height: 19.5px; margin-bottom: 1em; padding: 0px; text-align: justify;"><span style="font-family: inherit;">2&nbsp;cups&nbsp;sugar cane juice, raw unrefined sugar, or honey (to taste) (if using sugar, dissolve in 1 cup very hot water)</span></div><div style="background-color: white; line-height: 19.5px; margin-bottom: 1em; padding: 0px; text-align: justify;"><span style="font-family: inherit;">1 lime, juiced (optional)</span></div><div style="background-color: white; line-height: 19.5px; margin-bottom: 1em; padding: 0px; text-align: justify;"><span style="font-family: inherit;">8 ounces ginger root, cut into small chunks (optional) or a few cinnamon sticks, cloves, and/or star anise</span></div><div style="background-color: white; font-family: arial, verdana, sans-serif; font-size: 13px; line-height: 19.5px; margin-bottom: 1em; padding: 0px;"></div><div style="background-color: white; line-height: 19.5px; margin-bottom: 1em; padding: 0px; text-align: justify;"><strong><span style="font-family: inherit;">Instructions</span></strong></div><div style="background-color: white; line-height: 19.5px; margin-bottom: 1em; padding: 0px;"></div><ul style="background-color: white; margin: 0px; padding: 0px;"><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px;"><div style="text-align: justify;"><em style="line-height: 19.5px;"><span style="font-family: inherit;">FOR&nbsp;THE TRADITIONAL FERMENTED DRINK</span></em></div><ul style="line-height: 19.5px; margin: 0px; padding: 0px;"><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Place peel and sweetner of choice&nbsp;(and spices of choice&nbsp;if using) in a one gallon container that has a cover.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Add enough water to top it off.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Seal&nbsp;the container.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Leave the bottles in a sunny or warm area minimum overnight and maximum&nbsp;5 days (more days = more fizz).</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Mix in lime juice, if using.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">To serve, chill in refrigerator.</span></li></ul></li></ul><div style="text-align: justify;"><span style="font-style: italic; line-height: 19.5px; text-decoration: underline;"><br /></span></div><em style="background-color: white; line-height: 19.5px;"></em><br /><div style="text-align: justify;"><em style="background-color: white; line-height: 19.5px;"><em><span style="text-decoration: underline;"><span style="font-family: inherit;">OR IF YOU PREFER THE QUICKER ROUTE</span></span></em></em></div><em style="background-color: white; line-height: 19.5px;"></em><br /><ul style="background-color: white; line-height: 19.5px; margin: 0px; padding: 0px;"><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px;"><ul style="margin: 0px; padding: 0px;"><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Combine all ingredients in large pot.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Bring to boil.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Lower heat.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Simmer partially covered for 1 hour, stirring occasionally.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Let cool down (unless you'd like to drink it warm or hot like cider).</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">At this point you can choose to strain or not.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">You can drink it immediately or let it rest refrigerated to allow the spices and pineapple flavor to concentrate.</span></li></ul></li></ul><div style="background-color: white; font-family: arial, verdana, sans-serif; font-size: 13px; line-height: 19.5px; margin-bottom: 1em; padding: 0px; text-align: justify;"><br /></div><div style="background-color: white; line-height: 19.5px; margin-bottom: 1em; padding: 0px; text-align: justify;"><em><strong><span style="font-family: inherit;">THE FOLLOWING ARE TWO VARIATIONS FOR USING THE WHOLE PINEAPPLE AND NOT JUST THE SKIN:</span></strong></em></div><ul style="background-color: white; line-height: 19.5px; margin: 0px; padding: 0px;"><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px;"><div style="text-align: justify;"><span style="font-family: inherit;">&nbsp;</span><em style="font-family: inherit;"><span style="text-decoration: underline;">IF YOU&nbsp;USE A BLENDER:</span></em></div><ul style="margin: 0px; padding: 0px;"><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Cut pineapple flesh into one inch chunks, removing and discarding core.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Puree in blender until smooth.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Strain into large bowl&nbsp;through fine-mesh strainer.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Reserve pulp. Reserve juice.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Place the peel (and spices of choice, if using) in a&nbsp;pot with 5 cups very hot water.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Add reserved pulp to peel mixture.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Cover.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Refrigerate 5 hours.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Strain.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Add to reserved pineapple&nbsp;juice. Set aside.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Discard pulp and peel.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">If using, puree&nbsp;ginger&nbsp;with 2 cups of cool water.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Transfer to small saucepan.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Bring to boil over medium-high heat.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Remove from heat.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Let cool to room temperature.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Strain.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Add ginger mixture to pineapple juice.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Add half cup sweetener of choice at a time&nbsp;until it is sweetened to your taste.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Add lime juice, if using.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Add extra water as necessary to make 1 gallon.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">To serve, chill in refrigerator.&nbsp;</span></li></ul></li></ul><span style="background-color: white; font-family: arial, verdana, sans-serif; font-size: 13px; line-height: 19.5px;"></span><br /><div style="text-align: justify;"></div><span style="background-color: white; font-family: arial, verdana, sans-serif; font-size: 13px; line-height: 19.5px;"></span><br /><div style="line-height: 16pt;"></div><em style="background-color: white; line-height: 19.5px;"></em><br /><div style="text-align: justify;"><em style="background-color: white; line-height: 19.5px;"><em><span style="text-decoration: underline;"><span style="font-family: inherit;">IF&nbsp;YOU DON'T USE A BLENDER:</span></span></em></em></div><em style="background-color: white; line-height: 19.5px;"></em><br /><ul style="background-color: white; line-height: 19.5px; margin: 0px; padding: 0px;"><ul style="margin: 0px; padding: 0px;"><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Transfer pineapple peel (and spices of choice,&nbsp;if using)&nbsp;to a deep pot.&nbsp;</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Cut pineapple flesh into one inch chunks, removing and discarding core.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Add to pot.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Add enough water to the pot to just cover pineapple.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Bring to rapid boil on high.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Lower heat slightly to&nbsp;medium-high and continue to boil until pineapple and skin are soft and mushy.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Remove pot from stove.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Cover pot completely.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Let stand&nbsp;8 hours or overnight at room temperature.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Strain&nbsp;to remove pineapple peel.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Use the back of a large spoon to press and force&nbsp;liquid through strainer.&nbsp;</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Strain a second time through a&nbsp;clean cotton kitchen cloth to strain out&nbsp;finer particles.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Use your hands to squeeze cloth with all your might and get as much of the juice out as humanly possible.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Add half cup sweetener of choice at a time&nbsp;until it is sweetened to your taste.</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">Add lime juice, if using.&nbsp;</span></li><li style="list-style: disc; margin: 0px 0px 0px 25px; padding: 0px; text-align: justify;"><span style="font-family: inherit;">To serve, chill in refrigerator.&nbsp;</span></li></ul></ul></div><div class="separator" style="clear: both; line-height: 16pt; text-align: center;"></div><div style="line-height: 16pt;"><span style="font-family: inherit; line-height: 16pt;"><br /></span><br /><h1 style="background-color: white; color: #fc8917; font-size: 15px; line-height: normal; margin: 0px; padding: 0px 0px 6px;"><div class="backtotop" style="background-attachment: initial; background-clip: initial; background-color: initial; background-image: url(http://www.cyh.com/gifs/top2_idle.gif); background-origin: initial; background-position: 100% 0px; background-size: initial; color: #666666; font-family: arial, helvetica, clean, sans-serif; height: 15px; line-height: 1.3em; margin-bottom: 12px; overflow: hidden; padding: 0px; width: 490px; zoom: 1;"><a href="http://www.tatimiya.com/2014/03/juices.html#top" style="background: url(http://www.cyh.com/gifs/top2_idle.gif) 100% 0px no-repeat; color: #993300; display: block; height: 15px; margin: 0px; overflow: hidden; padding: 15px 0px 0px; width: 490px; zoom: 1;" title="Back to top"></a></div></h1></div><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="line-height: 16pt; margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-3hbX8XrZEXw/U3zH7d0oUII/AAAAAAAABgU/Joq2XM3SK9w/s1600/BRANAWebsiteOurProducts_140327_2.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-3hbX8XrZEXw/U3zH7d0oUII/AAAAAAAABgU/Joq2XM3SK9w/s1600/BRANAWebsiteOurProducts_140327_2.png" height="92" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;"><i><b>Various soft drinks and beer from BRANA</b></i></span></td></tr></tbody></table></div><div style="line-height: 16pt;"><span style="font-family: inherit;"><br /></span></div><div style="line-height: 16pt;"><span style="font-family: inherit;"><br /></span></div></div></div>Tatie Miyahttps://plus.google.com/112360439362153137056noreply@blogger.comtag:blogger.com,1999:blog-2056328566938328834.post-11006322681169908192011-02-15T14:21:00.000-08:002014-05-28T12:48:45.742-07:00Cocktails & Liqueurs<div dir="ltr" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div><h2><a href="http://3.bp.blogspot.com/-8HWOorTBC9w/U4N2-nB9ikI/AAAAAAAABp8/beVZchGEi9I/s1600/tumblr_m8cpoxCIQq1qj7268.jpg" imageanchor="1" style="clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-8HWOorTBC9w/U4N2-nB9ikI/AAAAAAAABp8/beVZchGEi9I/s1600/tumblr_m8cpoxCIQq1qj7268.jpg" height="239" width="320" /></a><span style="color: #0b5394; font-size: small;">Rhum</span></h2><div style="text-align: justify;">Haiti’s rum is produced by one of the world’s most popular and well regarded companies, the international exporter Rhum Barbancourt. The rum is specially produced with sugarcane instead of molasses giving it a special taste.<br /><strong><span style="font-size: large;"><br /></span></strong><strong><span style="color: #0b5394;">Barbancourt Rhum</span></strong><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Northwest of the rubble that is Port-au-Prince lie the sugar cane fields that supply the makers of Haiti’s uniquely flavored Rhum Barbancourt rums. These rums (called rum agricole) are made from sugar cane juice rather than sugar byproducts such as fermented molasses (used in rum industriel). Rhum Barbancourt then double distills their rum in copper vats, and ages it in white oak barrels, creating a vanilla-scented taste many fans say is even smoother and more mellow than cognac.</span></div></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div><div style="text-align: justify;"><span style="font-family: inherit;">Barbancourt Rhum is probably Haiti's most famous export. It&nbsp;has a reputation as one of the world's finest rums and has often been compared&nbsp;to the best French cognacs. Like many other old distilleries in the region,&nbsp;Barbancourt was &nbsp;established by a European immigrant who bought with them their&nbsp;distilling knowledge from their&nbsp;</span>homeland<span style="font-family: inherit;">.</span></div></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div><div style="text-align: justify;"><span style="font-family: inherit;">It was a Frenchman from Charente, called Dupre Barbancourt&nbsp;</span>who opened<span style="font-family: inherit;">&nbsp;a rhum distillery in 1862 that became the&nbsp;famous rhum that we know and&nbsp;love today. This date is also the same time Don Facundo Bacardi was establishing&nbsp;his distillery in Santiago, Cuba. When Barbancourt came from France to the&nbsp;Caribbean he bought with him the same methods of distilling fine cognacs used in&nbsp;France. This method is called&nbsp;</span><strong style="font-family: inherit;"><em>The Charentaise</em></strong><span style="font-family: inherit;">&nbsp;and is a&nbsp;double distillation method, firstly in a stainless steel column still, then&nbsp;repeated in a copper column still.</span></div></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div><div style="text-align: justify;"><span style="font-family: inherit;">When the Maison Barbancourt was established in 1862 it did not&nbsp;produce its own sugar cane. Instead, it distilled its rhum from clairin and&nbsp;sugar cane juice purchased from other suppliers who met Barbancourt's rigorous&nbsp;selection criteria.</span></div></div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div><div style="text-align: justify;"><span style="font-family: inherit;">Today Domaine Barbancourt grows about 30 to 40% of its own&nbsp;sugar cane on its 600 hectare estate. For this they employ over 250 people, who&nbsp;still cut the sugar cane by hand, which helps create jobs in a country where unemployment runs at about 70%. Indirect employment can account for as many as&nbsp;20,000 jobs in the region, as they also buy cane from over 200 large and small&nbsp;growers from the Plaine du Cul de Sac</span></div><span style="font-size: x-small;"><br /></span></div><div></div><div><div><strong><span style="color: #0b5394;">Clairin/Eau de vie/Haitian Moonshine</span></strong></div><div style="text-align: justify;"><span style="font-family: inherit; font-size: large;"><br /></span></div><div><div style="text-align: justify;"><span style="font-family: inherit;">Clairin is unique to Haiti and plays an important role in the&nbsp;culture of Haiti. It is seen as an essential part of everyday Haitian life, from&nbsp;social functions to voodoo rituals.&nbsp;Clairin is&nbsp;considered the drink of the poor people (the vast majority) and Barbancourt is&nbsp;seen as the drink of the middle and upper classes.</span></div></div><div><br /><div style="text-align: justify;"><span style="font-family: inherit;">While Barbancourt has won many international awards during its&nbsp;long history, clairin is virtually unheard of outside of Haiti. Most clairin is&nbsp;produced by small rum distilleries and bottled in small previously used rum&nbsp;bottles, with hand printed labels. It comes in various strengths and colours,&nbsp;from white, bright red and green to caramel brown. While additives are obviously&nbsp;added to change the colour and taste, it appears that clairin is rarely aged or&nbsp;filtered before bottling. Most bottlings will have clouds of unidentified&nbsp;floating objects resting at the bottom of the small bottles.&nbsp;</span><span style="font-family: inherit;">&nbsp;This does not&nbsp;</span><span style="font-family: inherit;">appear to alter the raw, harsh taste of these "rums".</span></div><div style="text-align: justify;"></div><span style="font-family: inherit;"><br /></span><strong><span style="font-size: large;"></span></strong><span style="font-family: inherit;">A popular way to purchase clairin is to buy it straight from&nbsp;the still if you take your own bottle to the distillery for a fill-up. The&nbsp;Rumelier has received several bottles of clairin from the still from friends.&nbsp;Most come in old Barbancourt 3 Star bottles and one or two have come in plastic&nbsp;juice bottles. These are of the clear white variety and have aromas similar to</span><span style="font-family: inherit;">the French agricole rhums from Martinique and obvious similarities to&nbsp;moonshine.</span><br /><span style="font-family: inherit;"><br /></span></div><div style="text-align: justify;"><a href="http://2.bp.blogspot.com/-iX4npNCy1sw/U4N4i7h2tiI/AAAAAAAABqI/trQNlGPFCEU/s1600/About-cocktails.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-iX4npNCy1sw/U4N4i7h2tiI/AAAAAAAABqI/trQNlGPFCEU/s1600/About-cocktails.jpg" height="161" width="320" /></a></div><div><div style="text-align: justify;"><span style="font-family: inherit;">No one is quite sure where the name clairin originated from,&nbsp;but one story suggests that it was the French colonists who first drank it would&nbsp;exclaim "C'est clair, hein?"&nbsp;A literal translation of this&nbsp;is "It is clear sorry/excuse". Another suggestion of the origins of the name are&nbsp;again French (for obvious reasons) for a refreshing pick-me-up&nbsp;drink.</span></div></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div><div style="text-align: justify;"><span style="font-family: inherit;">Many small bottlings of clairin, usually 175ml, are available&nbsp;sporadically in the Turks and Caicos Islands, usually imported on the old wooden&nbsp;sailboats that trade between the islands. Many of these boats can be found&nbsp;wrecked on local shorelines, abandoned after they have deposited their cargo of&nbsp;illegal aliens in the Turks and Caicos Islands.</span></div><span style="font-size: x-small;"><br /></span><span style="font-size: x-small;"><br /></span></div><div></div><div><div><h2><strong><span style="color: #0b5394; font-size: small;">Berling SA</span></strong></h2></div><div><span style="font-family: inherit; text-align: justify;">Berling S.A. has been in operation for over sixty years. The&nbsp;</span><span style="font-family: inherit; text-align: justify;">company was set up like many other distilleries in the region, by a European who&nbsp;</span><span style="font-family: inherit; text-align: justify;">emigrated to the Caribbean. During the second World War a German named&nbsp;</span><span style="font-family: inherit; text-align: justify;">Siegfried Linge, whose family were farmers by trade and came from&nbsp;</span><span style="font-family: inherit; text-align: justify;">the Elsterwerda/Biehla area in Germany, where they had huge tracts of&nbsp;</span><span style="font-family: inherit; text-align: justify;">farmland.</span><br /><span style="font-family: inherit;"></span><br /><div style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;">rum distillery they set up together. This can be confusing as many people think&nbsp;</span><span style="font-family: inherit;">their rhum is made by the same company that makes the world famous Rhum&nbsp;</span><span style="font-family: inherit;">Barbancourt of the Societe du Rhum Barbancourt, which is actually made by&nbsp;</span><span style="font-family: inherit;">T.Gardere &amp; Cie company, a seperate company.</span></span></div></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div><div style="text-align: justify;"><span style="font-family: inherit;">Once in Haiti Siegfried Linge married a local Haitian lady&nbsp;called&nbsp;<strong><em>Jane Barbancourt&nbsp;</em></strong>and this name was given to the</span><br /><span style="font-family: inherit;"><br /></span></div></div></div></div><h2><span style="color: #0b5394; font-size: large;">Kremas/Haitian eggnog</span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-bXEwdh5OP8c/U4N5-dkwmSI/AAAAAAAABqU/VfmnAWceI4o/s1600/1856811_max.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-bXEwdh5OP8c/U4N5-dkwmSI/AAAAAAAABqU/VfmnAWceI4o/s1600/1856811_max.jpg" height="200" width="133" /></a></div>A typical Haitian drink served during the holiday season. It is made of condensed milk, coconut milk and white rum. This drink is sweet and smooth and is enjoyed by all Haitians around the world.<br /><br /><b>Ingredients :</b><br /><br />3 Coconut<br />3 cans of evaporated milk ( Carnation )<br />3 cans of sweetened condensed milk<br />3 cups white sugar<br />Vanilla essence<br />&nbsp;Zest of 2 lemons<br />Freshly grated nutmeg 2 seeds<br />1 star anise ( freshly ground or crushed )<br />3 sticks of cinnamon ( freshly ground or crushed )<br />1 tsp salt<br />clairin<br /><br /><b>&nbsp;Instructions:</b><br /><br />Grind the coconut to get the milk.<br /><br />In a large bowl mix carnation milk , coconut milk and add the sugar and begin to turn .<br /><br />Add the zest , nutmeg , cinnamon , salt and star anise. Turn until the sugar is melted.<br /><br />Pass the mixture through a sieve ( Grepe coffee) to remove particles of nutmeg, cinnamon, anise and zest.<br /><br />Finally, add the cans of sweetened condensed milk , vanilla essence and alcohol.<br /><br />Put in bottle.<br />Additional Comments :<br />Never ever added water to prepare the crémasse.<br /><br /><h2><span style="color: #0b5394; font-size: large;">Haitian Liqueur</span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-It88icnEwDE/U4N7I-idY6I/AAAAAAAABqg/PafSXKQJ3f4/s1600/Summercrisp_Pear_Infused_Vodka2-filtered.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-It88icnEwDE/U4N7I-idY6I/AAAAAAAABqg/PafSXKQJ3f4/s1600/Summercrisp_Pear_Infused_Vodka2-filtered.jpg" height="133" width="200" /></a></div><br /><br /><br /><br />Coming soon!<br /><br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-nysoftxX-70/TYvbrRCdGOI/AAAAAAAAAQY/6h3sb-Xl_EE/s1600/cocktail2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><h2><span style="color: #0b5394; font-size: large;">Cafe Soir/Night Coffee</span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-z9DBqtUIbtY/U4N8vJWhoNI/AAAAAAAABqs/iP6FTJNOqsk/s1600/images+(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-z9DBqtUIbtY/U4N8vJWhoNI/AAAAAAAABqs/iP6FTJNOqsk/s1600/images+(1).jpg" height="132" width="200" /></a></div><br /><br /><br /><br />Coming Soon!<br /><h2><span style="font-family: inherit;"><br /></span></h2><div><span style="font-family: inherit;"><br /></span></div><h2><span style="color: #0b5394; font-size: large;">Decollage/Take Off</span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-sLoQEsakzsk/U4YXxy6FysI/AAAAAAAABq8/biKoWuHEx5I/s1600/Daiquiri-GCaribbean.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-sLoQEsakzsk/U4YXxy6FysI/AAAAAAAABq8/biKoWuHEx5I/s1600/Daiquiri-GCaribbean.jpg" height="180" width="200" /></a></div><b>Ingredients:&nbsp;</b><br /><br />1 small glass of rum<br />1 tsp. sugar cane syrup<br />&nbsp;½ lime squeezed<br /><br /><b>&nbsp;Instructions:&nbsp;</b><br /><br />Hitting the shaker. Serve in a cocktail glass.<br /><br />Additional Comments:<br />Very explicit name because it is a drink that one takes in &nbsp;the morning on an empty stomach!<br /><br /><h2><span style="color: #0b5394; font-size: large;">Island Delights</span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-kbFFwMLDPUg/U4YYeu5pLNI/AAAAAAAABrM/qwaVaoivLiU/s1600/20101260a.jpg.485x400_q85_crop_upscale.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-kbFFwMLDPUg/U4YYeu5pLNI/AAAAAAAABrM/qwaVaoivLiU/s1600/20101260a.jpg.485x400_q85_crop_upscale.jpg" height="164" width="200" /></a></div><b>Ingredients:&nbsp;</b><br /><br />2 cl Pineapple juice<br />0.5 cl Lemon juice<br />&nbsp;0.5 cl of wild straberry liqueur<br />3 cl Rhum<br /><br />Cooking Instructions:<br /><br />Shake in a shaker. Serve in a cocktail glass. Add decoration<br /><br /><br /><br /><a href="https://lh5.googleusercontent.com/-PBGb8bDQBf0/TYvsytAfxUI/AAAAAAAAAQs/YnutRWOEliI/s1600/CBP0032521_T.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-PBGb8bDQBf0/TYvsytAfxUI/AAAAAAAAAQs/YnutRWOEliI/s1600/CBP0032521_T.jpg" /></a><br /><h2><span style="color: #0b5394; font-size: large;">Haitian apricot</span></h2><b>Ingredients</b><br />Ice<br />2 ounces amber rum<br />3/4 ounce fresh lime juice<br />1/2 ounce Honey Syrup<br />1/4 ounce Apricot brandy<br />1 teaspoon apricot preserves<br /><div class="separator" style="clear: both; text-align: center;"><br /></div>Directions<br /><ol><li>Fill a cocktail shaker with ice. Add all of the remaining ingredients and shake well. Strain into a chilled martini glass.</li><li><br /></li></ol><h2><span style="color: #0b5394; font-size: large;">Honey Syrup</span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-M4uCfRmObOo/U4Y9ce2UXXI/AAAAAAAABuk/s7YXGtu-ODo/s1600/images+(34).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-M4uCfRmObOo/U4Y9ce2UXXI/AAAAAAAABuk/s7YXGtu-ODo/s1600/images+(34).jpg" height="200" width="200" /></a></div><b>Ingredients</b><br /><br />1/2 cup honey<br />4 ounces water<br /><br /><b>Directions</b><br /><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div>In a small saucepan, melt the honey in the water over moderate heat until blended. Remove from the heat and let cool, then refrigerate in an airtight container for up to 2 weeks.<br /><br /></div><div dir="ltr" trbidi="on"><br /><ol></ol><a href="https://lh6.googleusercontent.com/-q5gK1HztcWg/TYvV1-F7czI/AAAAAAAAAQM/aoPIGE1ij-Y/s1600/AYP2700452_T.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-q5gK1HztcWg/TYvV1-F7czI/AAAAAAAAAQM/aoPIGE1ij-Y/s1600/AYP2700452_T.jpg" unselectable="on" /></a><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="PORT AU PRINCE"><strong><span style="color: #0b5394; font-size: large;">PORT AU PRINCE</span></strong></span><br /><b>Ingredients</b><br /><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1/2 tranche d'ananas">1 / 2 slice pineapple</span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="3 cl de jus d'ananas">3 cl pineapple juice</span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de jus de citron vert">1 cl lime juice</span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de sirop de fraise">1 cl of strawberry syrup</span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de jus d'orange">1 cl orange juice</span><br /><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de jus d'orange"><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" title="Ajouter le jus d'ananas, de citron, d'orange, de mangue et le sirop de fraise.">add pineapple juice, lemon, orange, mango and strawberry syrup.&nbsp;</span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" title="Ajouter le jus d'ananas, de citron, d'orange, de mangue et le sirop de fraise."></span><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" title="Remuer avec la cuillère.">Stir with a spoon.</span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" title="Verser le tout dans un verre.">Pour into a glass.&nbsp;</span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" title="Verser le tout dans un verre."></span><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" title="Ajouter quelques morceaux de pulpe.">Add a few pieces of pulp.&nbsp;</span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: #ebeff9;" title="Ajouter quelques morceaux de pulpe."></span><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" title="Décorer de fraise, de menthe">Garnish with strawberry, mint</span><br /><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" title="PORT AU PRINCE"><strong><span style="color: #0b5394; font-size: large;">Haitian Blues</span></strong>&nbsp;</span><br /><br /><a href="https://lh4.googleusercontent.com/-9KxOF8BunHE/TYvWMOX8bxI/AAAAAAAAAQQ/Zoytr051JRs/s1600/1293250_T.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-9KxOF8BunHE/TYvWMOX8bxI/AAAAAAAAAQQ/Zoytr051JRs/s1600/1293250_T.jpg" /></a>Ingredients<br /><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" title="1/2 tranche d'ananas">4 cl. Brandy</span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" title="3 cl de jus d'ananas">2cl. Batida de Coco</span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" title="1 cl de jus de citron vert">6 cl. Orange Juice</span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" title="1 cl de sirop de fraise">6 cl. Grapefruit Juice</span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" title="1 cl de jus d'orange">1 cl Cherry Juice</span><br />Dash Blue Curacao<br /><br />Blend this cocktail with crushed ice, pour into a large cocktail glass, add dash of blue Curacao</span><br /><br /><a href="https://lh5.googleusercontent.com/-bvNycPMxMjk/TYvtkQpI4UI/AAAAAAAAAQw/r6Lhc4C_srk/s1600/1848301_T.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-bvNycPMxMjk/TYvtkQpI4UI/AAAAAAAAAQw/r6Lhc4C_srk/s1600/1848301_T.jpg" /></a><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" title="1 cl de jus d'orange"></span><span style="background-color: white;">&nbsp;<strong><span style="color: #0b5394; font-size: large;">Carnival</span></strong>&nbsp;</span><br /><br /><b>Ingredients</b><br /><br />1 cl of Barbancourt 3 Stars Rum<br />2 cl of cane syrup<br />1cl of fresh<br />lemon juice<br />1/2 cl of bitters<br />Ice<br /><br />In a old-fashioned glass pour the Barbancourt 3 Stars Rum, the cane syrup, the lemon juice and the 1/2 cl. of bitters, stir well. Use a lemon twist as garnish.<br />An ice cube can also be added to taste.<br /><br /><b style="background-color: white; color: #990000;">Glass Type</b><br />old-fashioned glass<br /><h2><span style="color: #0b5394; font-size: large;">Champs de Mars Daiquiri</span></h2><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de jus d'orange"><a href="https://lh5.googleusercontent.com/-muz4LYZ4Gi0/TYvbh-yG4nI/AAAAAAAAAQU/WrI2aIDbHbs/s1600/1264291_T.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh5.googleusercontent.com/-muz4LYZ4Gi0/TYvbh-yG4nI/AAAAAAAAAQU/WrI2aIDbHbs/s1600/1264291_T.jpg" /></a></span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de jus d'orange"><b>Ingredients</b><br /><br />2 ounces of 3-Star Rhum Barbancourt<br />1 teaspoon of Maraschino<br />1 teaspoon<br />of grenadine<br />The juice of half a lime<br /><br />Mix well and serve over crushed ice</span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de jus d'orange"><br /><b style="color: #990000;">Glass Type</b><br />Cocktail Martini glass&nbsp;</span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de jus d'orange"><br /></span><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de jus d'orange"><a href="https://lh4.googleusercontent.com/-07T0NP_DOtE/TYvsnjKC0RI/AAAAAAAAAQo/8v9_OWqp6_E/s1600/1800101_T.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-07T0NP_DOtE/TYvsnjKC0RI/AAAAAAAAAQo/8v9_OWqp6_E/s1600/1800101_T.jpg" /></a><strong><span style="color: #0b5394; font-size: large;">Pangorita</span></strong></span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de jus d'orange"><span style="color: #0b5394; font-size: large;"><b><br /></b></span><b>Ingredients</b><br /><br />2 oz Pango rum<br />1 tbsp grenadine<br />1/4 oz lime juice<br />sour mix to<br />balance (about 3 oz)<br /><strong></strong><br />Fill a sugar-rimmed coupette with ice. In a mixing glass, combine all ingredients with ice and shake it shake it shake it! Strain into the prepared glass and garnish with a cherry.<br /><br />From tikitender a new twist on margaritas, try this tasty treat containing Pango rum.<br />http://blog.tikitender.com/search/label/pango<br /><br /><strong><span style="color: #0b5394; font-size: large;">Red Passion</span></strong><br /><a href="https://lh4.googleusercontent.com/-mqLP7fSKatg/TYvuI9g9_yI/AAAAAAAAAQ0/hbxb8EVlGwA/s1600/IPP0007134_T.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-mqLP7fSKatg/TYvuI9g9_yI/AAAAAAAAAQ0/hbxb8EVlGwA/s1600/IPP0007134_T.jpg" unselectable="on" /></a><b>Ingredients</b><br /><br />4 cl of Barbancourt White Rum<br />0.5 cl of grenadine syrup<br />2 cl of<br />lemon juice</span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de jus d'orange"><br /><strong></strong>In a shaker filled with ice, add grenadine, lemon juice and Rum White<br />Barbancourt. Mix well and serve in a cocktail glass.<br /><br /><b style="color: #990000;">Glass Type</b><br />Serves 1 person<br /><br /><a href="https://lh6.googleusercontent.com/-7mYlrsDFAKM/TYvutruEBRI/AAAAAAAAAQ4/pZv__j8iBHY/s1600/OJP0018724_T.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh6.googleusercontent.com/-7mYlrsDFAKM/TYvutruEBRI/AAAAAAAAAQ4/pZv__j8iBHY/s1600/OJP0018724_T.jpg" /></a><strong><span style="color: #0b5394; font-size: large;">Ti Punch Kreyol</span></strong><br /><b><br /></b></span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de jus d'orange"><b>Ingredients</b><br /><br />1 ounce<br />of sugar-cane syrup<br />3 ounces of white Barbancourt Rhum<br />1 quarter of green lemon<br /><br />Pour directly into the glass the cane syrup and the white Barbancourt rhum.<br />Add the juice of a quarter of the green lemon with its zest.<br />Stir with a spoon.</span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de jus d'orange"><span class="rhum-2"><span style="color: #990000; font-family: inherit;"><b>Glass Type</b></span></span></span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de jus d'orange">Serve as it is and add some small pieces of ice.</span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de jus d'orange"><br /></span><br /><h2><span style="color: #0b5394; font-family: inherit; font-size: large;">Haitian Cocktail</span></h2><div class="recipeDirection"></div><div class="recipeDirection"><a href="http://4.bp.blogspot.com/-WmD_5Qw6lsg/U4YZo2SjNzI/AAAAAAAABrY/iHtp0ARZ7QQ/s1600/Caribbean-Punch.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-WmD_5Qw6lsg/U4YZo2SjNzI/AAAAAAAABrY/iHtp0ARZ7QQ/s1600/Caribbean-Punch.jpg" height="200" width="200" /></a><b>Ingredients</b><br /><br />Shake in&nbsp;iced&nbsp;cocktail shaker &amp; strain</div><div class="recipeMeasure">1 1/2 oz&nbsp;Haitian rum&nbsp;</div><div class="recipeMeasure">1 oz&nbsp;fresh lime juice</div><div class="recipeMeasure">1 tsp&nbsp;sugar&nbsp;<span class="recipeAltUnits">(4 dashes)</span><br /><span class="recipeAltUnits"><br /></span><span class="recipeAltUnits"><b>Instruction</b></span></div><div class="recipeDirection"><br />Serve in a&nbsp;cocktail glass<br /><br /></div><div class="recipeDirection"></div><div class="recipeDirection"><h2><a href="http://1.bp.blogspot.com/-ncyA4NqjS2c/U4YaYVtGGuI/AAAAAAAABrg/rqbHmFkhSS8/s1600/Caribbean-rum-punch.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-ncyA4NqjS2c/U4YaYVtGGuI/AAAAAAAABrg/rqbHmFkhSS8/s1600/Caribbean-rum-punch.jpg" height="200" width="91" /></a></h2><h2><span style="color: #0b5394; font-size: large;">Hard eight&nbsp;</span></h2></div><div class="l1d">1 1/2 oz&nbsp;Haitian dark rum<br />juice of 1/2&nbsp;limes<br />2 dashes&nbsp;Peychaud® bitters<br />fill with&nbsp;ginger<br />beer<br /><br /></div><div class="recipeDirection">Add rum, lime juice and bitters to an ice-filled collins glass. Fill with ginger beer. Garnish with a lime wheel and a lemon spiral<br /><br /></div><div class="recipeDirection"></div><div class="recipeDirection"><h2><span style="color: #0b5394; font-size: large;">Ollofson's Punch</span></h2><div class="" style="clear: both; text-align: justify;"><a href="http://2.bp.blogspot.com/-ivijZTIk10w/U4YccVsq2eI/AAAAAAAABr8/sPVLfWDDGiQ/s1600/dangerindigodrink.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ivijZTIk10w/U4YccVsq2eI/AAAAAAAABr8/sPVLfWDDGiQ/s1600/dangerindigodrink.jpg" height="200" width="133" /></a><b>Ingredients</b></div><b><br /></b></div><div class="l1d">2 oz&nbsp;Haitian&nbsp;dark rum<br />1 tsp&nbsp;maraschino liqueur<br />3 oz&nbsp;orange juice<br />1 1/2 oz&nbsp;lime juice<br />1 tsp&nbsp;caster&nbsp;sugar</div><div class="recipeDirection"><br />Dissolve sugar and shake briefly with a glassful of<br />crushed ice in a wine goblet. Serve with straws and garnish with twists of<br />orange and lime.<br /><br /></div><h2><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white; color: #0b5394; font-family: inherit; font-size: large;" title="1 cl de jus d'orange"><strong>The Yellow Bird (serves 1)</strong></span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-jaStCrp22cs/U4YdkicZLUI/AAAAAAAABsI/xZqRuGRDeng/s1600/godrin.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-jaStCrp22cs/U4YdkicZLUI/AAAAAAAABsI/xZqRuGRDeng/s1600/godrin.jpg" /></a></div><b>Ingredients</b><br /><br />1 ½ oz Rhum Barbancourt White Rum (or Berling Rhum Vieux Labbe White if you can find it)<br />¼ oz Galliano<br />¼ oz Banana cream or liqueur<br />¼ oz Apricot brandy<br />2 oz Pineapple juice<br />½ oz Lime juice<br /><ul></ul><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de jus d'orange">Shake with ice and strain or pour into a martini glass. Garnish with a banana slice.</span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de jus d'orange"><br /></span><br /><h2><span style="color: #0b5394; font-size: large;">Haitian Punch</span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-UxEt8M2Wnec/U4YednBH3UI/AAAAAAAABsQ/h-KyJTL30wY/s1600/pango.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-UxEt8M2Wnec/U4YednBH3UI/AAAAAAAABsQ/h-KyJTL30wY/s1600/pango.jpg" height="200" width="150" /></a></div><div><strong style="font-family: inherit;">Serves 1</strong><br /><strong style="font-family: inherit;"><br /></strong><strong style="font-family: inherit;">Ingredients</strong></div><ul><li>3 oz Rhum Barbancourt 5 Star Rum</li><li>2 oz Orange juice</li><li>1 oz Passion fruit juice</li><li>½ oz Lime juice</li><li>1 oz Grenadine</li><li>Crushed ice</li></ul><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de jus d'orange">Mix and pour over ice into a cocktail glass. Garnish with a lemon and cherry flag.</span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de jus d'orange"><br /></span><br /><strong style="background-color: white;"><span style="color: #0b5394; font-family: inherit; font-size: large;">Haitian delight</span></strong><br /><a href="http://1.bp.blogspot.com/-u2AwVweV984/U4YeoK4FYbI/AAAAAAAABsY/oc7LUlK1a2s/s1600/7-CARIBBEAN-BREEZEx300.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://1.bp.blogspot.com/-u2AwVweV984/U4YeoK4FYbI/AAAAAAAABsY/oc7LUlK1a2s/s1600/7-CARIBBEAN-BREEZEx300.jpg" height="200" width="200" /></span></a><span style="background-color: white; font-family: inherit;"><b>Ingredients</b></span><br /><strong style="background-color: white; font-family: inherit; font-size: x-large;"><br /></strong><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de jus d'orange"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" title="1 cl de jus d'orange">1 1/2 oz rhum barbancout<br />1 1/2 oz grapefruit juice<br />1/2 oz pineapple<br />Juice<br />1/2 oz Orange Juice<br />1/2 oz Peach schnapps<br />1/2 oz Grenadine<br /><br />Shake of over ice and pour into a glass of your choice<br />Garnish with flamed<br />orange zest and an orange slice</span></span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de jus d'orange"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" title="1 cl de jus d'orange"><br /></span></span><br /><h2><span style="color: #0b5394; font-size: large;">Untitled</span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-zIM4I5zaBIM/U4YfF8Oq3rI/AAAAAAAABsg/m6Hta81frB4/s1600/cache_10770457.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-zIM4I5zaBIM/U4YfF8Oq3rI/AAAAAAAABsg/m6Hta81frB4/s1600/cache_10770457.jpg" height="200" width="172" /></a></div><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de jus d'orange">30 cl de rhum Barbancourt<br />(trois-étoiles)<br />10 cl de crème de coco<br />Jus de 1/2 citron</span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de jus d'orange">ice cubes</span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de jus d'orange"><br /></span><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de jus d'orange">Mix all and pour in a glass of your choice.</span><br /><div style="text-align: center;"><h2 style="text-align: left;"><span style="font-size: 18pt;"><span style="color: #0b5394; font-family: inherit;"><br /></span></span></h2><div style="text-align: left;"><br /></div><div style="text-align: left;"><h2><span style="color: #0b5394; font-size: large;">Cocktail doceur</span></h2></div></div><div style="text-align: center;"><span style="font-family: arial black,avant garde; font-size: 18pt;"><span style="text-decoration: underline;"></span></span></div><div style="text-align: justify;"><a href="http://3.bp.blogspot.com/-kn7ww87YewY/U4Ya3K_a7aI/AAAAAAAABro/tEQyZJifi3o/s1600/drink-cocktail-sweet-alcohol-juice-food-slice_121-69747.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://3.bp.blogspot.com/-kn7ww87YewY/U4Ya3K_a7aI/AAAAAAAABro/tEQyZJifi3o/s1600/drink-cocktail-sweet-alcohol-juice-food-slice_121-69747.jpg" height="200" width="132" /></a>With or without alcohol .<br /><br /><b><span style="font-family: inherit;">Ingredients:</span></b><br />&nbsp; &nbsp; <br />300 gr of strawberries<br />1 banana<br />50 grams of sugar<br />400 gr apricot nectar<br />10 ice<br />250 gr of carbonated water ( sparkling or 100g or 100g rum)<br /><br />Mix the strawberries and banana ( 20 seconds). Add sugar apricot nectar and ice ( mix 5 seconds). Add soda water and mix ( speed 3 to remove the foam) . fresh serve with ice. Pour into a<br />cocktail glass.<br /><br /><div dir="ltr" trbidi="on"><h2 style="text-align: start;"><span style="color: #0b5394; font-size: large;">Pineapple Nog</span></h2><h1><o:p></o:p></h1><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-8K_BXRpnxBU/U4YiEhW8_jI/AAAAAAAABtU/x3EBqPiQJWM/s1600/Pina-Colada-GCaribbean.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-8K_BXRpnxBU/U4YiEhW8_jI/AAAAAAAABtU/x3EBqPiQJWM/s1600/Pina-Colada-GCaribbean.jpg" height="180" width="200" /></a></div>1 can of crushed pinneapple</div><div dir="ltr" style="text-align: left;" trbidi="on">1/2 c of coconut milk</div><div dir="ltr" style="text-align: left;" trbidi="on">4 eggs</div><div dir="ltr" style="text-align: left;" trbidi="on">1 cup of milk</div><div dir="ltr" style="text-align: left;" trbidi="on">1/8 tsp of nutmeg</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><b>Instructions</b><br /><span style="font-family: inherit;">Combine ingredients in blender and blend well. Top drink with additional nutmeg.<o:p></o:p></span><br /><span style="font-family: inherit;"><br /></span><br /><div><br /></div></div></div><div style="text-align: justify;"><h2><span style="color: #0b5394; font-family: inherit; font-size: large;"><b>Cocktail Ti- Malice</b></span></h2><span style="font-family: inherit;">To do the day before.</span><br /><a href="http://4.bp.blogspot.com/-MT0uTX2WuvI/U4YilOf2MlI/AAAAAAAABtc/U2yn7R3Nwro/s1600/images+(18).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-MT0uTX2WuvI/U4YilOf2MlI/AAAAAAAABtc/U2yn7R3Nwro/s1600/images+(18).jpg" /></a><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><b>ingredients:</b></span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">50 cl guava juice</span><br /><span style="font-family: inherit;">50 cl of passion juice</span><br /><span style="font-family: inherit;">30 cl orange juice</span><br /><span style="font-family: inherit;">30 cl pineapple juice</span><br /><span style="font-family: inherit;">30 cl of rum barbancourt 3 stars</span><br /><span style="font-family: inherit;">10 cl white rum barbancourt</span><br /><span style="font-family: inherit;">10 cl cane syrup</span><br /><span style="font-family: inherit;">1 c . tablespoon lime zest grated fine</span><br /><span style="font-family: inherit;">cinnamon sticks</span><br /><span style="font-family: inherit;">1 vanilla bean ( or a few drops of vanilla essence )</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Mix the various juices and rum.</span><br /><span style="font-family: inherit;">Chill for 12 hours</span></div><div style="text-align: center;"><br /></div><div style="text-align: justify;"><b><span style="color: #0b5394; font-family: inherit; font-size: large;">Untitled 2</span></b><br /><br /><a href="http://3.bp.blogspot.com/-DLTzpN16ZTo/U4YjFh3u5ZI/AAAAAAAABts/1ApmiQH7T3c/s1600/39075-hi-Straw_MangoLem.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-DLTzpN16ZTo/U4YjFh3u5ZI/AAAAAAAABts/1ApmiQH7T3c/s1600/39075-hi-Straw_MangoLem.jpg" height="197" width="200" /></a><span style="font-family: inherit;">With or without alcohol .</span><br /><a href="http://4.bp.blogspot.com/-bRzESCdN8B8/U4Yi2W3dGRI/AAAAAAAABtk/hIzlszInsc0/s1600/bigpreview_Tropical+Cocktails,+Pineapple,+Lime,+Fruit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br /></a><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><b>ingredients:</b></span><br /><span style="font-family: inherit;">&nbsp; &nbsp; &nbsp;&nbsp;</span><br /><span style="font-family: inherit;">300 gr of strawberries</span><br /><span style="font-family: inherit;">1 banana</span><br /><span style="font-family: inherit;">50 grams of sugar</span><br /><span style="font-family: inherit;">400 gr apricot nectar</span><br /><span style="font-family: inherit;">10 ice</span><br /><span style="font-family: inherit;">250 gr of carbonated water ( sparkling or 100g or 100g rum)</span><br /><span style="font-family: inherit;"><br />Mix the strawberries and banana ( 20 seconds). Add sugar apricot nectar and ice ( mix 5 seconds). Add soda water and mix ( speed 3 to remove the foam) . serve chilled</span><br /><span style="font-family: inherit;"><br /></span></div><h2><span style="background-color: white; color: #0b5394; font-family: inherit; font-size: large;">Haitian Rhum Punch</span></h2><br /><a href="http://2.bp.blogspot.com/-ytodiIfNRW0/U4YjV5pql0I/AAAAAAAABt0/o461upt8dYA/s1600/cocktail+(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-ytodiIfNRW0/U4YjV5pql0I/AAAAAAAABt0/o461upt8dYA/s1600/cocktail+(1).jpg" height="219" width="320" /></a><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white; color: black; font-family: inherit;" title="1 cl de jus d'orange"><b>Ingredients</b></span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white; color: black; font-family: inherit;" title="1 cl de jus d'orange"><b><br /></b></span><br /><div id="ctl00_Content_IngredientsPanel"><div id="ingredientLinks"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white; color: black; font-family: inherit;" title="1 cl de jus d'orange">3 Parts&nbsp;Aged Rum&nbsp;</span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white; color: black; font-family: inherit;" title="1 cl de jus d'orange">1 Dash&nbsp;Benedictine</span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white; color: black; font-family: inherit;" title="1 cl de jus d'orange">&nbsp;DOM</span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white; color: black; font-family: inherit;" title="1 cl de jus d'orange">1 Part&nbsp;Simple Syrup</span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white; color: black; font-family: inherit;" title="1 cl de jus d'orange">1 lime peel</span><br /><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white; color: black; font-family: inherit;" title="1 cl de jus d'orange"><br /></span></div></div><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white; color: black; font-family: inherit;" title="1 cl de jus d'orange"><b>Instructions</b></span><br /><span style="font-family: inherit;"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de jus d'orange"><span style="color: #ffffcc;"></span></span><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white; color: black;" title="1 cl de jus d'orange">Fill a mixing glass with ice cubes. Add all ingredients.&nbsp;Stir&nbsp;and strain into a chilled cocktail glass. Garnish with lime.</span></span><br /><span style="font-family: inherit;"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white; color: black;" title="1 cl de jus d'orange"><br /></span></span><br /><h2><span style="color: #0b5394; font-family: inherit; font-size: large;">Avocado Diaquiri</span></h2><div class="MsoNormal" style="line-height: 10.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><a href="http://3.bp.blogspot.com/-l_gQn635dXg/U4YkPSjnTGI/AAAAAAAABt8/HA1qavq-bxI/s1600/coconut_umbrella_drink-1920x1200.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-l_gQn635dXg/U4YkPSjnTGI/AAAAAAAABt8/HA1qavq-bxI/s1600/coconut_umbrella_drink-1920x1200.jpg" height="200" width="320" /></a><span style="font-family: inherit;"><b>Ingredients:</b> <o:p></o:p></span></div><div class="MsoNormal" style="line-height: 10.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span style="font-family: inherit;"><br /></span></b></div><div class="MsoNormal" style="line-height: 10.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: inherit;">2 avocados halved and peeled&nbsp;</span><br /><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal" style="line-height: 10.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: inherit;">2 cups light rum</span><br /><span style="font-family: inherit;"><br />1/2 cup to 2/3 cup sugar</span><br /><span style="font-family: inherit;"><br />2/3 cup lime juice 2 quarts crushed ice <span style="font-size: 10pt;"><o:p></o:p></span></span><br /><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal" style="line-height: 10.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal" style="line-height: 10.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span style="font-family: inherit;"><b>Instructions</b><o:p></o:p></span></div><div class="MsoNormal" style="line-height: 10.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><b><span style="font-family: inherit;"><br /></span></b></div><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white; color: black; font-family: inherit;" title="1 cl de jus d'orange"> </span><br /><div class="MsoNormal"><span style="font-family: inherit;"><span style="line-height: 115%;">Puree avocados wi</span><span style="line-height: 115%;">th ingredients till smooth. Serve at once over crushed ice.</span></span><br /><span style="font-family: inherit;"><span style="line-height: 115%;"><br /></span></span></div><h2><span style="background-color: white;"><b><span style="color: #0b5394; font-family: inherit; font-size: large;">Marinier</span></b></span></h2><a href="http://4.bp.blogspot.com/-7RjLIywB3XY/U4Ykm9i9IqI/AAAAAAAABuM/tPop-qdWdQM/s1600/O_cocktails_001-1024x680.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-7RjLIywB3XY/U4Ykm9i9IqI/AAAAAAAABuM/tPop-qdWdQM/s1600/O_cocktails_001-1024x680.jpg" height="212" width="320" /></a><span style="background-color: white;"><b>Ingredients</b></span><br /><span style="background-color: white;"><br /></span><span style="background-color: white;">1 cl Lime juice&nbsp;</span><br /><span style="background-color: white;">2.5 cl Fresh orange juice 4 cl Rum&nbsp;</span><br /><span style="background-color: white;">1 dash of grenadine&nbsp;</span><br /><span style="background-color: white;"><br /></span><span style="background-color: white;"><b>&nbsp;Instructions:&nbsp;</b></span><br /><span style="background-color: white;"><br /></span><span style="background-color: white;">Shake in a&nbsp;</span><span style="background-color: white;">&nbsp;shaker with ice cubes. Serve in a cocktail glass</span><br /><span style="background-color: white;"><br /></span><span style="background-color: white;"><br /></span><br /><h2><span style="color: #0b5394; font-size: large;">Is Paris in blues?</span></h2><div class="separator" style="clear: both; text-align: center;"></div><a href="http://3.bp.blogspot.com/-D3C-ryBqJiY/U4Yg97kFbQI/AAAAAAAABs8/en94xp0Fqf4/s1600/1564404_T.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-D3C-ryBqJiY/U4Yg97kFbQI/AAAAAAAABs8/en94xp0Fqf4/s1600/1564404_T.jpg" /></a><b>Ingredients:&nbsp;</b><br /><br />2 cl liqueur passion fruit<br />2 cl Blue Curacao<br />3 cl White Rum<br /><br /><b>Instructions:&nbsp;</b><br /><span style="background-color: white;"></span><br />Shake in a &nbsp;shaker. Serve in a cocktail glass. Garnish with a twist of Lime<br /><br /><h2><span style="color: #0b5394; font-size: large;">Chabelly</span></h2><a href="http://2.bp.blogspot.com/-2eBqBqRCcUE/U4YhTJ8iwTI/AAAAAAAABtE/9B933NXXzg8/s1600/Cocktail-Lato-800x1280.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-2eBqBqRCcUE/U4YhTJ8iwTI/AAAAAAAABtE/9B933NXXzg8/s1600/Cocktail-Lato-800x1280.jpg" height="125" width="200" /></a><b>Ingredient</b><br /><br />6 cl. pineapple juice <br />2 cl. Melon liqueur <br />4 cl. old rum <br />Ice<br /><br /><b>Instruction</b><br /><br />In a shaker half filled with ice, pour the pineapple, rum and melon liqueur juice. <br /><br />Serve in a tumbler, garnish with a pineapple and a decorative umbrella<br /><br /><h2><span style="background-color: white;"><span style="color: #0b5394; font-family: inherit; font-size: large;">Coucher du soleil/Sun down</span></span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-UVdiZgfmRwg/U4Yhx2q-eAI/AAAAAAAABtM/-cHHP_BuZyw/s1600/PANGO4.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-UVdiZgfmRwg/U4Yhx2q-eAI/AAAAAAAABtM/-cHHP_BuZyw/s1600/PANGO4.jpg" height="200" width="200" /></a></div><b>Ingredients:&nbsp;</b><br /><br /><span style="font-family: inherit;">3 cl Rum</span><br /><span style="font-family: inherit;">3.5 cl Benedictine</span><br /><span style="font-family: inherit;">1 dash grenadine syrup</span><br /><span style="font-family: inherit;">1 dash of cream or creme fraiche</span><br /><br /><b><span style="font-family: inherit;">&nbsp;Instructions:&nbsp;</span></b><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Shake all ingredients vigorously in a shaker. Serve in a cocktail glass</span><br /><span style="font-family: inherit;"><br /></span><br /><h2><span style="color: #0b5394; font-size: large;">Zombie</span></h2><a href="http://4.bp.blogspot.com/-voxdN-gjF4I/U4YgAS2Or7I/AAAAAAAABss/fQ8_PULUdXE/s1600/planteur_1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-voxdN-gjF4I/U4YgAS2Or7I/AAAAAAAABss/fQ8_PULUdXE/s1600/planteur_1.jpg" height="200" width="148" /></a><b>Ingredients:&nbsp;</b><br /><br />4 cl of guava juice<br />1 cl Coffee Liqueur (Kahlua)<br />2 cl coconut liqueur (Malibu)<br />3 cl Rum<br /><br /><b>Instructions:&nbsp;</b><br /><b><br /></b>Place all ingredients in a shaker filled with ice cubes. Shake and serve in a cocktail glass decorated with a slice of guava!<br /><br /><h2><span style="color: #0b5394; font-size: large;">The 42 Zombies</span></h2><h2><div><a href="http://4.bp.blogspot.com/-bRzESCdN8B8/U4Yi2W3dGRI/AAAAAAAABtk/hIzlszInsc0/s1600/bigpreview_Tropical+Cocktails,+Pineapple,+Lime,+Fruit.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><img border="0" src="http://4.bp.blogspot.com/-bRzESCdN8B8/U4Yi2W3dGRI/AAAAAAAABtk/hIzlszInsc0/s1600/bigpreview_Tropical+Cocktails,+Pineapple,+Lime,+Fruit.jpg" height="200" width="320" /></a><span style="font-family: inherit; font-size: small;">Ingredients<br /><br /><span style="font-weight: normal;">1 tsp brown sugar</span><br /><span style="font-weight: normal;">1 part lemon juice</span><br /><span style="font-weight: normal;">1 part Bacardi Oro</span><br /><span style="font-weight: normal;">1 part Bacardi 151</span><br /><span style="font-weight: normal;">1 part 42 BELOW Passionfruit</span><br /><span style="font-weight: normal;">1 part unsweetened pineapple juice</span><br /><span style="font-weight: normal;">1 part fresh lime juice</span><br /><span style="font-weight: normal;">1 part Passion fruit syrup</span><br /><span style="font-weight: normal;">1 dash Angostura bitters </span><br /><br />Instructions </span><br /><div style="text-align: justify;"><span style="font-family: inherit; font-size: small;"><span style="font-family: inherit; font-weight: normal;">Dissolve sugar and lemon juice, then add all other ingredients and shake well with crushed ice. Pour entire contents into a Collins glass and garnish with lime wedge.</span></span></div></div><div style="font-size: medium; font-weight: normal;"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white;" title="1 cl de jus d'orange"><br /></span></div></h2></div><div dir="ltr" style="text-align: left;" trbidi="on"><span onmouseout="this.style.backgroundColor='#fff'" onmouseover="this.style.backgroundColor='#ebeff9'" style="background-color: white; color: black;" title="1 cl de jus d'orange"><a href="http://1.bp.blogspot.com/-luMKrgdiuZM/U4YbXt8omoI/AAAAAAAABrw/vFCpkgU8JA8/s1600/trinidadspell-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-luMKrgdiuZM/U4YbXt8omoI/AAAAAAAABrw/vFCpkgU8JA8/s1600/trinidadspell-1.jpg" height="320" width="228" /></a></span><br /><br /></div>Tatie Miyahttps://plus.google.com/112360439362153137056noreply@blogger.com0tag:blogger.com,1999:blog-2056328566938328834.post-81994423652382488722011-02-15T14:20:00.002-08:002014-04-09T06:36:04.962-07:00Beans & Pulses<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><a href="http://1.bp.blogspot.com/-y9VZFSo4ZKQ/U0VBeeq4SQI/AAAAAAAABHo/aVUZXjOw5k4/s1600/73BlackBeanSoup.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-y9VZFSo4ZKQ/U0VBeeq4SQI/AAAAAAAABHo/aVUZXjOw5k4/s1600/73BlackBeanSoup.jpg" height="253" width="320" /></a><br /><div style="text-align: justify;"></div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; orphans: auto; text-align: justify; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"></div><br /><div style="-webkit-text-stroke-width: 0px; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><span style="color: #222222; font-family: inherit; text-align: justify;">Haitian cuisine is nothing without its bean sauces.&nbsp; White rice, Cornmeal, Millet and Bulgur Wheat are always accompanied by a bean or pea sauce.&nbsp; They serve as the main meal along with a &nbsp;meat&nbsp;accompaniment&nbsp;and a root or&nbsp;tuber that is serve prior.</span></div><div style="-webkit-text-stroke-width: 0px; color: black; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; margin: 0px; orphans: auto; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: auto; word-spacing: 0px;"><span style="color: #222222; font-family: inherit; text-align: justify;"><br /></span></div><div style="text-align: justify;"><span style="color: #222222; font-family: inherit;">Several regions do add coconut milk in their bean sauces to make it richer and more perfumed. &nbsp;Throughout Haiti the&nbsp;purist&nbsp;of course always add a couple of&nbsp;pieces of salted pork meat with bones to their bean sauce that alone gives it a distinctive aroma which one&nbsp;recognizes&nbsp;miles away.</span></div><span style="font-family: inherit;"><br /></span><br /><span style="font-family: inherit;">Pea sauce of course always have more peas left in the sauce than the bean sauces. &nbsp;A good cook never fail on that factor. &nbsp;<i><b>When cooking the beans or the peas do not add salt at the beginning only add salt at the very end otherwise it will&nbsp;</b></i><i><b>toughen&nbsp;the beans and it will take forever to cook.</b></i></span><br /><br /><br /><strong><span style="color: #0b5394; font-family: Arial; font-size: large;">Bean Sauce (kidney, pinto, black&nbsp;beans etc...)</span></strong><br /><strong><span style="color: #0b5394; font-family: Arial; font-size: large;"><br /></span></strong><a href="http://3.bp.blogspot.com/-HB2suWLz5p8/U0VBRPHvO_I/AAAAAAAABHc/ydTqI2wm0dI/s1600/images+(5).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-HB2suWLz5p8/U0VBRPHvO_I/AAAAAAAABHc/ydTqI2wm0dI/s1600/images+(5).jpg" /></a><span lang="FR" style="font-family: Arial; font-size: 12pt;"><strong></strong></span><br /><span lang="FR" style="font-family: Arial; font-size: 12pt;"><strong><br /></strong></span><span style="font-family: inherit;"><span lang="FR"><strong>Yield:</strong><span style="font-size: small;">&nbsp;2 cups, 4 to 6 servings</span></span><br /><span lang="FR"><strong>Ingredients:</strong></span></span><a href="http://3.bp.blogspot.com/-HB2suWLz5p8/U0VBRPHvO_I/AAAAAAAABHc/ydTqI2wm0dI/s1600/images+(5).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><br /></span></a><br /><br /><span style="background-color: white; color: #222222; font-family: inherit;">1 lb small red beans, rinsed and picked over</span><br /><div class="MsoNormal" style="background-color: white; margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">2 Tbs of oil<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">1/2 onion, skin removed<o:p></o:p></span><br /><span style="color: #222222; font-family: inherit;">2 scallions</span><br /><span style="color: #222222; font-family: inherit;">parsley</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">1 tsp kosher salt, plus more to taste<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">Freshly ground black pepper to taste<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">3 tsp of butter<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">2 cloves</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">3&nbsp;garlic cloves</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">1 Chicken bouillon cube</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;"><span style="color: #222222;"><o:p></o:p></span>Ham hock or cubes of smoke ham(optional)</span><br /><span style="font-family: inherit;">olive oil</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">1 scotch bonnet pepper</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Rinse beans, soak overnight. Drain and discard&nbsp;water.</span><br /><span style="font-family: inherit;"><br /></span><div style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;">Place beans in large saucepan with the water,&nbsp; cloves, garlic, onion, parsley, scallion thyme, and oil. Save salt until beans&nbsp;are almost done. Adding salt too soon toughens the beans. Oil keeps the&nbsp;water from boiling over.</span></span></div></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br /><div style="text-align: justify;"><span style="color: #222222;"><br /></span></div><div style="text-align: justify;"><span style="color: #222222; font-family: inherit;">cover the saucepan or dutch oven and bring to a boil over high heat, then reduce heat to medium and cook, partially covered, for 1 hour and add the&nbsp;</span><span style="color: #222222;">ham-hock</span><span style="color: #222222; font-family: inherit;">&nbsp;in the pot. &nbsp;After half an hour of &nbsp;additional cooking or until tender&nbsp;split in the middle remove from heat.</span></div><span style="color: #222222; font-family: inherit;"></span><br /><span style="color: #222222; font-family: inherit;"></span></div><div style="text-align: justify;"><span style="font-family: inherit;"><span style="color: #222222;"></span><br /></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div style="text-align: justify;"><span style="color: #222222; font-family: inherit;">Put half of the&nbsp;</span><span style="color: #222222;"><span style="font-family: inherit;">beans and 1 cup of the cooking liquid in a blender or food processor, leave&nbsp;</span>ham-hock<span style="font-family: inherit;">&nbsp;in pot. p</span></span><span style="color: #222222; font-family: inherit;">uree until smooth. Combine the puree, the whole beans and the remaining c</span><span style="color: #222222;"><span style="font-family: inherit;">ooking liquid in the bowl you used to drain the beans. Add 1 tsp salt, chicken bouillon, a teaspoon of butter, black pepper, scotch bonnet pepper, salt and 1 Tbs of oil and return the pureed beans to fire under medium heat, stirr the sauce to prevent it from creating lump and being stuck on the&nbsp;</span>bottom<span style="font-family: inherit;">&nbsp;of the pot.&nbsp; Let it&nbsp;simmer for 15-30 minutes until it reaches the desired consistency.&nbsp;&nbsp;Not too liquid not too thick.</span></span></div></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><span style="font-family: inherit;"><b><i>Optional</i></b></span><span style="font-family: inherit;">Medium-size chunks of plantains (1 to 3 cm thick) at any stage of ripeness can be added to the sauce. Be careful to check that they are fully cooked (boiled) in the sauce before turning off your stove. &nbsp;If it is red beans you can add a teaspoon of sugar at the end of the cooking.</span></div><br /><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div style="text-align: justify;"><span style="font-family: inherit;"><span style="color: #222222;">Over medium heat cut shallots and cook until light golden brown with&nbsp;th</span><span style="color: #222222;">e remaining oil and when the bean sauce is done garnish the sauce with the shallots and serve.</span></span></div></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><strong><span style="color: #0b5394; font-family: Arial; font-size: large;">Pea Sauce (Green peas, lima beans, pigeon peas)</span></strong><br /><strong><span style="color: #0b5394; font-family: Arial; font-size: large;"><br /></span></strong></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Gh_3aEffVY0/U0VCdiccCmI/AAAAAAAABH0/CTvweukdfbg/s1600/images+l.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Gh_3aEffVY0/U0VCdiccCmI/AAAAAAAABH0/CTvweukdfbg/s1600/images+l.jpg" height="200" width="200" /></a></div><span lang="FR" style="font-family: Arial; font-size: 12pt;"><strong>Yield:</strong>&nbsp;2 cups, 4 to 6 servings<span style="font-family: Times New Roman;">&nbsp;</span></span><br /><span lang="FR" style="font-size: 12pt;"><br /><span style="font-family: Arial; font-size: 10pt;"><strong>Ingredients:</strong></span><span style="font-family: Times New Roman;"></span></span><br /><span lang="FR" style="font-size: 12pt;"><span style="font-family: Arial; font-size: 10pt;"><strong><br /></strong></span></span><br /><div class="MsoNormal" style="margin: 0in 0in 0pt;"></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">The difference with this bean sauce with the previous one is that you always add a tablespoon in this sauce and one can also add pumpkin to make richer and some coconut milk.</span><br /><span style="font-family: inherit;"><br /></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"></div><div class="MsoNormal" style="background-color: white; margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">1-1/2 lb small green peas, rinsed and picked over</span></div><div class="MsoNormal" style="background-color: white; margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">2 Tbs of oil<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">1/2 onion, skin removed<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">1 tsp kosher salt, plus more to taste<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">&nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; &nbsp; Freshly ground black pepper to taste<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><a href="http://1.bp.blogspot.com/-gDg9xTcnAqU/U0VCNlj0nBI/AAAAAAAABHs/dKGA9nXp6Bw/s1600/Fotolia_47569725_XS_velout%C3%A9_courgette_basilic.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="font-family: inherit;"><img border="0" src="http://1.bp.blogspot.com/-gDg9xTcnAqU/U0VCNlj0nBI/AAAAAAAABHs/dKGA9nXp6Bw/s1600/Fotolia_47569725_XS_velout%C3%A9_courgette_basilic.jpg" height="183" width="200" /></span></a><span style="color: #222222; font-family: inherit;">3 Tbs ghee<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">2 cloves</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">3 garlic cloves</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">Bouquet Garni</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">1 Chicken bouillon cube</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;"><span style="color: #222222;"><o:p></o:p></span>Ham hock (optional)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">1&nbsp;scotch bonnet pepper</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">1 Tbs of sugar</span><br /><span style="font-family: inherit;">1 cup of pumkin diced (optional)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;"><span style="color: #222222;"></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">(bean can soak overnight to make tender)</span><br /><span style="color: #222222; font-family: inherit;"><br /></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;"><span style="color: #222222;"></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div style="text-align: justify;"><span style="font-family: inherit;"><span style="color: #222222;">Place peas, onion, bay leaf, garlic,&nbsp; pumkin, hamh</span><span style="color: #222222;">ock and bouquet garni&nbsp;</span><span style="color: #222222;">in a Dutch oven or heavy stockpot and cover with water by about 3 inches. Bring to a boil over high heat, then reduce heat to medium and cook, partially covered, for 1 1/2 to 2 hours.</span></span></div><div style="text-align: justify;"><span style="font-family: inherit;"><span style="color: #222222;"><br /></span></span></div></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"></div><div style="text-align: justify;"><span style="font-family: inherit;"><span style="color: #222222;">Place a c</span><span style="color: #222222;">olander over a large bowl and drain the peas leaving 3/4 of the peas in the pot. Measure the bean cooking li</span><span style="color: #222222;">quid. You'll need 3 cups. If you have more, boil to reduce to 3 cups. If you&nbsp;</span><span style="color: #222222;">ha</span><span style="color: #222222;">ve less, add water to equal 3 cups.<o:p></o:p></span></span></div><div style="text-align: justify;"><span style="font-family: inherit;"><span style="color: #222222;"><br /></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;"><span style="color: #222222;"></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div style="text-align: justify;"><span style="font-family: inherit;"><span style="color: #222222;">Put 1/4 of the&nbsp;</span><span style="color: #222222;">peas and 1 cup of the cooking liquid in a blender or food processor. p</span><span style="color: #222222;">uree until smooth, leave hamhock in pot. Combine the puree, with the other peas in the pot and the remaining c</span><span style="color: #222222;">ooking liquid in the bowl you used to drain the peas. Add 1 tsp salt, chicken bouillon, 1 Tbs of oil. 1 Tbsp of sugar and return to fire under medium heat.&nbsp; Let it simmer for 15-30 minutes until it reaches the desired consistency.&nbsp; Not too liquid not too thick. Do not forget to stirr the pureed beans to prevent it from sticking to the pot's bottom or having lumps.</span></span></div><div style="text-align: justify;"><span style="font-family: inherit;"><span style="color: #222222;"><br /></span></span></div></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;"><span style="color: #222222;"></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div style="text-align: justify;"><span style="color: #222222; font-family: inherit;">Serve with white&nbsp;</span><span style="color: #222222; font-family: inherit;">rice or millet</span></div></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br /><span style="color: #222222; font-family: &quot;Arial&quot;,&quot;sans-serif&quot;; font-size: 10pt;"><strong><span style="color: #0b5394; font-family: Arial; font-size: large;">Canilli Bean Sauce</span></strong></span><br /><span style="color: #222222; font-family: &quot;Arial&quot;,&quot;sans-serif&quot;; font-size: 10pt;"><strong><span style="color: #0b5394; font-family: Arial; font-size: large;"><br /></span></strong></span></div><a href="http://2.bp.blogspot.com/-9IwU36Byi4o/U0VKWTA9smI/AAAAAAAABIE/tmZD4sIvt-M/s1600/end-of-summer-cooking-035.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-9IwU36Byi4o/U0VKWTA9smI/AAAAAAAABIE/tmZD4sIvt-M/s1600/end-of-summer-cooking-035.jpg" height="240" width="320" /></a><br /><span style="font-family: inherit;"><span style="color: #222222;"><span lang="FR"><strong>Yield:</strong>&nbsp;2 cups, 4 to 6 servings&nbsp;</span></span><span style="color: #222222;"><span lang="FR"><strong>Ingredients:</strong>&nbsp;</span></span></span><br /><br /><span style="font-family: inherit;"><span style="color: #222222;"></span><br /></span><br /><div class="MsoNormal" style="background-color: white; margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">1 lb canelli beans, rinsed and picked over</span></div><div class="MsoNormal" style="background-color: white; margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">2 Tbs of oil<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">1/2 onion, skin removed<o:p></o:p></span><br /><span style="color: #222222; font-family: inherit;">2 scallions</span><br /><span style="color: #222222;"><span style="font-family: inherit;">parsley</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">1 tsp kosher salt, plus more to taste<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">Freshly ground black pepper to taste<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">3 Tbs ghee<o:p></o:p></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">2 cloves</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">3&nbsp;garlic cloves</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222;"><span style="font-family: inherit;">1 Chicken bouillon cube</span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;"><span style="color: #222222;"><o:p></o:p></span>Ham hock or cubes of smoke ham(optional)</span><br /><span style="font-family: inherit;">olive oil</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;">1 scotch bonnet pepper</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">1 Tbs of tomato paste (it gives it a beautiful color)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;"><span style="color: #222222;"><o:p></o:p></span>Ham hock (optional)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">1/2 tsp of sugar (optional)</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: inherit;">1 scotch bonnet pepper</span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222;"><span style="color: #222222; font-family: inherit;"></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="font-family: inherit;"><br /></span><span style="color: #222222;"><span style="color: #222222; font-family: inherit;"><br /></span></span><span style="color: #222222;"><span style="color: #222222;"><b><span style="font-family: inherit;">Instruction</span><span style="font-family: Arial, sans-serif; font-size: x-small;">s</span></b></span></span><br /><span style="color: #222222; font-family: &quot;Arial&quot;,&quot;sans-serif&quot;; font-size: 10pt;"><span style="color: #222222; font-family: Arial; font-size: x-small;"><br /></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: &quot;Arial&quot;,&quot;sans-serif&quot;; font-size: 10pt;"><span style="color: #222222; font-family: Arial; font-size: x-small;"></span></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div style="text-align: justify;"><span style="font-family: inherit;">Place beans in large saucepan with the water,&nbsp; cloves, garlic, onion, parsley, scallion thyme, and oil. Save salt until beans&nbsp;are almost done. Adding salt too soon toughens the beans. Oil keeps the&nbsp;water from boiling over.</span></div></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><br /><div style="text-align: justify;"><span style="color: #222222;"><br /></span></div><div style="text-align: justify;"><span style="color: #222222; font-family: inherit;">cover the saucepan or dutch oven and bring to a boil over high heat, then reduce heat to medium and cook, partially covered, for 1 hour and add the&nbsp;</span><span style="color: #222222;">ham-hock</span><span style="color: #222222; font-family: inherit;">&nbsp;in the pot. &nbsp;After half an hour of &nbsp;additional cooking or until tender&nbsp;split in the middle remove from heat.</span></div><span style="color: #222222; font-family: inherit;"></span><br /><span style="color: #222222; font-family: inherit;"></span></div><div style="text-align: justify;"><span style="font-family: inherit;"><span style="color: #222222;"></span><br /></span></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div style="text-align: justify;"><span style="color: #222222; font-family: inherit;">Put half of the&nbsp;</span><span style="color: #222222;"><span style="font-family: inherit;">beans and 1 cup of the cooking liquid in a blender or food processor, leave&nbsp;</span>ham-hock<span style="font-family: inherit;">&nbsp;in pot. p</span></span><span style="color: #222222; font-family: inherit;">uree until smooth. Combine the puree, the whole beans and the remaining c</span><span style="color: #222222;"><span style="font-family: inherit;">ooking liquid in the bowl you used to drain the beans.&nbsp;</span></span></div><br /><div style="text-align: justify;"><span style="color: #222222;"><br /></span></div><div style="text-align: justify;"><span style="color: #222222; font-family: inherit;">Add 1 tsp salt, chicken bouillon, a teaspoon of butter, black pepper, scotch bonnet pepper, salt and 1 Tbs of oil, the diluted tomato paste in a bit of water and return the pureed beans to fire under medium heat,&nbsp;</span><span style="color: #222222;">stir</span><span style="color: #222222; font-family: inherit;">&nbsp;the sauce to prevent it from creating lump and&nbsp;being stuck on the&nbsp;</span><span style="color: #222222;">bottom</span><span style="color: #222222; font-family: inherit;">&nbsp;of the pot.&nbsp; Let it&nbsp;simmer for 15-30 minutes until it reaches the desired consistency.&nbsp;&nbsp;Not too liquid not too thick.</span></div></div></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><span style="color: #222222; font-family: &quot;Arial&quot;,&quot;sans-serif&quot;; font-size: 10pt;"><span style="color: #222222; font-family: &quot;Arial&quot;,&quot;sans-serif&quot;; font-size: 10pt;"></span></span></div><div style="text-align: justify;"><span style="color: #222222; font-family: &quot;Arial&quot;,&quot;sans-serif&quot;; font-size: 10pt;"></span><br /></div><div class="MsoNormal" style="margin: 0in 0in 0pt;"><div style="text-align: justify;"><span style="color: #222222;"><span style="font-family: inherit;">Serve with white rice or millet</span></span></div></div><h2 style="text-align: left;"></h2></div><div style="text-align: left;"><ol style="text-align: left;"></ol></div><div style="text-align: left;"><br /></div><div style="margin: 1em 0in; text-align: left;"><h2 style="text-align: left;"></h2></div></div>Tatie Miyahttps://plus.google.com/112360439362153137056noreply@blogger.comtag:blogger.com,1999:blog-2056328566938328834.post-81486226056940261862011-02-15T14:20:00.001-08:002014-05-17T11:39:06.584-07:00Salad<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: left;"><a href="http://3.bp.blogspot.com/-wNUglzkX5ek/U0BImD3RIcI/AAAAAAAAA8Y/JZ49xRQbv7o/s1600/oeuf.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-wNUglzkX5ek/U0BImD3RIcI/AAAAAAAAA8Y/JZ49xRQbv7o/s1600/oeuf.png" height="288" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><h1>Cold Conch Salad <o:p></o:p></h1><br /><div style="text-align: justify;"><span style="font-family: inherit;">The Queen Conch (Strombus gigas) is a prized marine creature both for its beautiful shell and its sweet meat. While conch is truly one of the island's seafood delicacies, if it is not carefully prepared it can be tough and tasteless. Here is a good way, although a bit time consuming, to prepare conch for this delicious salad. <o:p></o:p></span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><br /><div style="text-align: justify;"><b style="font-family: inherit;">Yield:</b><span style="font-family: inherit;"> 24 servings</span></div><span style="font-family: inherit;"></span><br /><div style="text-align: justify;"><span style="font-family: inherit;"><b style="font-family: inherit;">Nutrition:</b><span style="font-family: inherit;"> 144 calories, 0 grams fat, 61 milligrams cholesterol and</span></span></div><span style="font-family: inherit;"></span><div style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;">465 milligrams sodium </span><i style="font-family: inherit;">per serving</i><span style="font-family: inherit;">.</span></span></div><span style="font-family: inherit;"></span><o:p></o:p><br /><div style="text-align: justify;"><span style="font-family: &quot;Arial&quot;,&quot;sans-serif&quot;; font-size: 10.0pt;"><br /></span></div><span style="font-family: inherit;"><b>Ingredients:</b><o:p></o:p></span><br /><span style="font-family: inherit;"><b><br /></b></span><span style="font-family: inherit;">5 pounds cleaned conch, </span><span style="font-family: inherit;">cooked</span><span style="font-family: inherit;"> and diced</span><br /><span style="font-family: inherit;">3 medium tomatoes, diced</span><br /><span style="font-family: inherit;">3 medium cucumbers, peeled and diced</span><br /><span style="font-family: inherit;">2 red onions, finely chopped</span><br /><span style="font-family: inherit;">¼ cup lime juice</span><br /><span style="font-family: inherit;">Juice of 2 fresh oranges</span><br /><span style="font-family: inherit;">2 teaspoon ground pepper</span><br /><span style="font-family: inherit;">3 teaspoon salt</span><br /><span style="font-family: inherit;">1 red bell pepper &nbsp;diced</span><br /><span style="font-family: inherit;">1 green bell pepper diced</span><br /><span style="font-family: inherit;">3 garlic, chopped</span><br /><ul type="disc"></ul><div class="separator" style="clear: both;"></div><span style="font-family: inherit;"><b>Instructions</b></span><br /><span style="font-family: inherit;"><b><br /></b></span><br /><div style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;">Combine all ingredients in a large mixing bowl, preferably while the conch is still warm, and mix well. Refrigerate salad for at least an hour. Serve chilled</span></span></div><span style="font-family: &quot;Arial&quot;,&quot;sans-serif&quot;; font-size: 10.0pt;"><br /></span><br /><h2><span style="font-family: inherit; font-size: large;">Festive Citrus Salad </span></h2><h1><o:p></o:p></h1><b style="font-family: inherit;">Yields:</b><span style="font-family: inherit;"> 8 servings</span><br /><br /><table border="0" cellpadding="0" cellspacing="0" class="MsoNormalTable" style="border-collapse: collapse;"><tbody><tr><td style="padding: 0in 0in 0in 0in; width: 61.0%;" valign="top" width="61%"><div class="MsoNormal"><span style="font-family: inherit;"><b>Ingredients:</b></span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">3 small grapefruit, peeled</span><br /><span style="font-family: inherit;">3 oranges, peeled</span><br /><span style="font-family: inherit;">½ tsp. salt</span><br /><span style="font-family: inherit;">1 medium cucumber, thinly sliced</span><br /><span style="font-family: inherit;">sunflower seed (or any nuts of your choice)</span><br /><span style="font-family: inherit;">2 avocados, seeded, peeled, and sliced lettuce&nbsp;</span><br /><span style="font-family: inherit;">range cup&nbsp;</span><br /><span style="font-family: inherit;">2/3 cup wine vinegar</span><br /><span style="font-family: inherit;">1/3 cup sugar</span><br /><span style="font-family: inherit;">1 small onion, thinly sliced and separated into rings&nbsp;</span></div></td><td style="padding: 0in 0in 0in 0in; width: 39.0%;" width="39%"><div align="center" style="text-align: center;"><span style="font-family: inherit;"><o:p></o:p></span></div></td></tr></tbody></table><br /><br /><div style="text-align: justify;"><b style="font-family: inherit;">Instructions</b></div><div style="text-align: justify;"><b style="font-family: inherit;"><br /></b></div><span style="font-family: inherit;"></span><br /><div style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;">Section grapefruit and oranges over a small bowl to catch cups; reserve cups. In a large bowl combine citrus sections, cucumber, onion, and avocado slices.&nbsp;</span></span></div><span style="font-family: inherit;"></span><div style="text-align: justify;"><span style="font-family: inherit;"><span style="font-family: inherit;"><br /></span></span></div><span style="font-family: inherit;"><div style="text-align: justify;"><span style="font-family: inherit;">Measure reserved fruit cups; add orange cup to make 1 cup. Combine cup mixture, vinegar, sugar, salt, and ¼ teaspoon pepper; pour over fruit.&nbsp;</span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="font-family: inherit;">Cover and marinate in refrigerator for 2 to 3 hours. At serving time, mix in nuts and stir until coated. Then use a slotted spoon to remove fruit from marinade. Arrange on lettuce-lined plates. Drizzle some of the marinade on top of each salad.</span></div><o:p></o:p></span><br /><br /><div style="text-align: justify;"><h2><span style="font-family: inherit; font-size: large; text-align: left;">Green Banana Salad</span></h2></div><h1><o:p></o:p></h1><span style="font-family: inherit;"><b>Yield:</b> 4 to 6 servings <o:p></o:p></span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><b>Ingredients:</b><o:p></o:p></span><br /><span style="font-family: inherit;"><b><br /></b></span><span style="font-family: inherit;">2 lbs. green bananas</span><br /><span style="font-family: inherit;">½ cup sliced pimento-stuffed green olives</span><br /><span style="font-family: inherit;">4 cloves garlic, crushed</span><br /><span style="font-family: inherit;">2 onions, sliced</span><br /><span style="font-family: inherit;">1 bay leaf</span><br /><span style="font-family: inherit;">½ cup olive oil</span><br /><span style="font-family: inherit;">¼ cup vinegar</span><br /><span style="font-family: inherit;">Squeeze of lime juice</span><br /><span style="font-family: inherit;">Salt and black pepper to taste</span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: inherit;">Garnish: lettuce, tomato, avocado, carrot sticks, red pepper strips and broccoli florets</span><br /><ul type="disc"></ul><span style="font-family: inherit; font-weight: bold;">Ingredients</span><br /><span style="font-family: Arial, sans-serif; font-size: x-small;"><b><br /></b></span><br /><div style="text-align: justify;"><span style="font-family: inherit;">Cut ends from green bananas and slit peel lengthwise;&nbsp;</span><span style="font-family: inherit;">keep peel on.&nbsp;</span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="font-family: inherit;">Boil bananas 15 to 20 minutes until soft yet still firm. Drain bananas and place in a pan of icy water.&nbsp;</span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="font-family: inherit;">Peel bananas and cut into 1-inch rounds. Combine garlic, olives, onion, bay leaf, olive oil, vinegar, lime juice, salt, and pepper in a bowl. Add bananas and toss to coat well.&nbsp;</span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="font-family: inherit;">Serve on lettuce-lined plates, garnished with tomato, avocado, carrot sticks, red pepper strips, and broccoli florets.</span></div><o:p></o:p><br /><h2><span style="font-family: inherit;">Kidney Bean Salad&nbsp;</span></h2><span style="font-family: inherit;">Serves 6&nbsp;</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><b>Ingredients</b></span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">3 c. cooked kidney beans&nbsp;</span><br /><span style="font-family: inherit;">2 onions, chopped (or chives)&nbsp;</span><br /><span style="font-family: inherit;">1/3 c. mayonnaise</span><br /><span style="font-family: inherit;">&nbsp;1/2 cucumber, sliced&nbsp;</span><br /><span style="font-family: inherit;">1/2 tsp. strong mustard</span><br /><span style="font-family: inherit;">&nbsp;3/4 c. chopped celery&nbsp;</span><br /><span style="font-family: inherit;">1/2 tsp.&nbsp;</span><span style="font-family: inherit;">Others.&nbsp;</span><br /><span style="font-family: inherit;">salt and pepper</span><br /><span style="font-family: inherit;">4 hard boiled eggs&nbsp;</span><br /><span style="font-family: inherit;"><br /></span><b>Instructions</b><br /><br /><span style="font-family: inherit;">Mix all ingredients except for kidney beans and hard boiled eggs with mayonnaise. Then When mixed well, add beans and eggs. Mix well. Cover, chill overnight.</span><br /><span style="font-family: inherit;"><br /></span><span style="color: #990000;"><b>Variation&nbsp;</b></span><br />Instead of mayonnaise, add kidney beans to the mixture<br />Following:<br />1/2 c. oil 1/2 clove garlic -1, crushed<br />3 Tbs. chopped chives 3 Tbs. chopped parsley<br />1/2 c. wine vinegar capers, basil, tarragon, cayenne, Tabasco and salt to taste<br /><br />Chill at least 4 to 5 hours.<br /><span style="font-family: inherit; font-size: large;"><br /></span><br /><h2><span style="font-family: inherit; font-size: large;">Kenscoff Salad&nbsp;</span></h2>sweet potatoes, cooked, peeled, quartered<br />sliced ​​hard-boiled eggs<br />cucumbers, cut into quarters, seeded, salted and allowed to drain<br />tomatoes, peeled, seeded and sliced nasturtium blossoms<br />mayonnaise<br /><br />Arrange all ingredients artistically was serving platter. Just before serving, pour over the ingredient a few tablespoonfuls of vinaigrette sauce<br /><br />Dressing:<br />3 Tbs. oil salt, pepper to taste<br />1 Tbs. vinegar mustard to taste<br /><br />parsley, chopped<br /><h2><span style="font-family: inherit;"><br />Salade de crevettes/Prawn Salad</span></h2><span style="font-family: inherit;">INGREDIENTS</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">11 oz of rice de riz</span><br /><span style="font-family: inherit;">11 oz of cooked and peeled prawns</span><br /><span style="font-family: inherit;">1 can of tuna in oil&nbsp;</span><br /><span style="font-family: inherit;">2 boiled eggs&nbsp;</span><br /><span style="font-family: inherit;">1 onion, diced&nbsp;</span><br /><span style="font-family: inherit;">8 cherry tomatoes&nbsp;</span><br /><span style="font-family: inherit;">1/2 red bell pepper&nbsp;</span><br /><span style="font-family: inherit;">1/2 green pepper&nbsp;</span><br /><span style="font-family: inherit;">Salt and pepper&nbsp;</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">The sauce:&nbsp;</span><br /><span style="font-family: inherit;">Juice of 1/2 lemon&nbsp;</span><br /><span style="font-family: inherit;">1 teaspoon of mustard&nbsp;</span><br /><span style="font-family: inherit;">2 Tbsp. mayonnaise&nbsp;</span><br /><span style="font-family: inherit;">1 Tbsp. of vinegar&nbsp;</span><br /><span style="font-family: inherit;">4 Tbs. oil soup&nbsp;</span><br /><span style="font-family: inherit;">Salt and pepper</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">INSTRUCTION</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">1.<span class="Apple-tab-span" style="white-space: pre;"> </span>Put the rice in a saucepan, cover with salted water, bring to boil and reduce heat and cook until the water absorption, pass them under cold water, drain them in a colander. &nbsp;</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">2.<span class="Apple-tab-span" style="white-space: pre;"> </span>Wash and seed the peppers and cut them into thin strips.&nbsp;</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">3.<span class="Apple-tab-span" style="white-space: pre;"> </span>Wash the cherry tomatoes and cut them into 4.&nbsp;</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">4.<span class="Apple-tab-span" style="white-space: pre;"> </span>In a bowl, mix the vinegar, lemon juice, mustard, oil and mayonnaise. Add Salt and pepper to taste.</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">5.<span class="Apple-tab-span" style="white-space: pre;"> </span>In a bowl, combine the cold rice, cherry tomatoes, drained tuna, onion, drained corn and pepper strips, add the sauce and mix well.&nbsp;</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">6.<span class="Apple-tab-span" style="white-space: pre;"> </span>Serve the salad on a platter and garnish with boiled eggs and the prawns.</span><br /><br /><h2><span style="font-family: inherit; font-size: large;">Tomato Salad</span></h2><h1><o:p></o:p></h1><br /><div style="text-align: justify;"><span style="font-family: inherit;">Peel desired number of tomatoes. This can be done easily by plunging each tomato in boiling water, then into iced water for a few seconds. Peel tomatoes.&nbsp;</span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="font-family: inherit;">If they have a lot of seeds and liquid, press them out. Slice and sprinkle with salt and pinch of sugar (optional).</span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="font-family: inherit;">Drain after half an hour and season with vinaigrette, parsley and chopped shallots. Chill.</span></div><h2>Bean Salad&nbsp;</h2><b>Ingredients</b><br /><br />4 Tbs. olive oil<br />1 - 2 c. cooked kidney beans<br />1 large onion, sliced ​​thin<br />1 hard-boiled egg, chopped<br />salt and freshly ground pepper (to taste)<br />1 lb. green beans, cut in half, cooked and cooled<br />Parmesan cheese, grated (or substitute Swiss)<br />&nbsp;1 clove garlic, finely chopped or put through garlic press<br /><br /><b>Instructions</b><br /><br /><div style="text-align: justify;">Place green beans and kidney beans in bowl wide. Combine olive oil, onion, garlic, parsley, salt and pepper. For over beans and mix lightly, cover and chill in the refrigerator. Serve on lettuce and sprinkle with chopped egg and cheese.</div><br /><h2><span style="font-family: inherit; font-size: large;">Mountain Salad&nbsp;</span></h2><b>Ingredients</b><br /><br />3 hard-boiled eggs<br />1 mirliton/chayote<br />2 large carrots<br />1 c of peas<br />2 large potatoes<br />1 c string beans<br />1/2 c. bean sprouts<br />2 medium beets<br />2 Tbs. chopped celery leaves<br />2 Tbs. chopped parsley<br />3 Tbs. mayonnaise<br />1 small turnip<br />1 Tbs. vinegar<br />1 small zucchini<br /><br /><div style="text-align: justify;"><span style="font-family: inherit;">Boil and peel mirliton, carrots, potatoes, beets, turnip and zucchini.&nbsp;</span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="font-family: inherit;">Boil peas and string beans. Cut cooked vegetables into 1/2 inch cubes; cube eggs; add peas and string beans.&nbsp;</span></div><div style="text-align: justify;"><span style="font-family: inherit;"><br /></span></div><div style="text-align: justify;"><span style="font-family: inherit;">Mix with parsley, celery leaves, mayonnaise and vinegar. Add salt and pepper to taste.</span><o:p></o:p></div><br /><h2><span style="font-family: inherit;">Green Lettuce Salad&nbsp;</span></h2>Serves 4-6<br /><br /><b>Ingredients</b><br /><br />head lettuce<br />1/4 tsp. salt<br />1 clove garlic, sliced<br />​​freshly ground pepper<br />2 Tbs. salad oil<br />1 Tbs. minced parsley<br />1 Tbs. wine vinegar 1 tsp. lime juice<br /><br /><b>Instruction&nbsp;</b><br /><br />Wash, drain, and thoroughly dry the lettuce. Rub a salad bowl with garlic and add the other ingredients to the bowl. Mix well with salad spoon.<br /><br />Crisscross salad fork and spoon in salad bowl to keep lettuce from dressing Until ready to serve. With hands, tear lettuce leaves and place over top of salad fork and spoon.<br /><br />Just before serving, toss thoroughly.<br /><br /><h2><span style="font-family: inherit; font-size: large;">Holiday Vegetable Toss</span>&nbsp;</h2>Serves 6<br /><br /><b>Ingredients</b><br /><br /><span style="font-family: inherit;">1 c. shell macaroni&nbsp;</span><br /><span style="font-family: inherit;">1/4 c. chopped green onion&nbsp;</span><br /><span style="font-family: inherit;">1 c. broccoli flowerets&nbsp;</span><br /><span style="font-family: inherit;">1 tomato, seeded, chopped&nbsp;</span><br /><span style="font-family: inherit;">1/2 c. cauliflower flowerets&nbsp;</span><br /><span style="font-family: inherit;">1 c. sunflower seeds (optional)&nbsp;</span><br /><span style="font-family: inherit;">1/2 c. sliced ​​mushrooms</span><br /><span style="font-family: inherit;">1/3 c. salad dressing&nbsp;</span><br /><span style="font-family: inherit;">1/2 c. shredded carrots</span><br /><span style="font-family: inherit;">1 med. avocado, peeled, sliced&nbsp;</span><br /><span style="font-family: inherit;">1/2 c. sliced ​​pitted ripe olives</span><br /><span style="font-family: inherit;">4-6 artichoke hearts cooked and drained&nbsp;</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Cook macaroni; drain; rinse with cold water; and drain well again.&nbsp;</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">In a bowl combine all ingredients wide except for the avocado, tomato, and sunflower seeds.</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Toss with salad dressing.</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Cover and chill several hours. At serving time, toss vegetable mixture with avocado, tomato and sunflower seeds.</span><br /><h2><span style="font-family: inherit; font-size: large;">Festive Citrus Salad</span>&nbsp;</h2>Serves 8<br /><br /><b>Ingredients</b><br /><br />3 small grapefruit, peeled orange juice<br />3 oranges, peeled<br />2/3 c. wine vinegar<br />1/2 tsp.<br />salt 1/3 c. sugar<br />1 medium cucumber, thinly sliced ​​sunflower seed (or Any nuts of your choice)<br />2 avocados, seeded, peeled, and sliced<br />​​1 sm. onion, thinly sliced ​​and separated into rings<br />lettuce<br /><br /><b>Instructions</b><br /><br />Section grapefruit and oranges over a small bowl to catch juices; reserve juices. In a wide bowl combines citrus sections, cucumber, onion, and avocado slices.<br /><br />Measure reserved fruit juices; add orange juice to make 1 cup. Combine juice mixture, vinegar, sugar, salt, and 1/4 teaspoon freshly ground pepper; pour over fruit.<br /><br />Cover and marinate in refrigerator for 2 to 3 hours. At serving time, mix in nuts and stir until coated. Then use a slotted spoon to remove fruit from marinade.<br /><br />Arrange on lettuce-lined plates. Drizzle some of the marinade on top of each salad.<br /><h2><span style="font-family: inherit; font-size: large;">fruit Salad&nbsp;</span></h2>2 oranges<br />4 slices pineapple diced<br />3 bananas<br />1/2 c. raspberries<br />1/2 c. melon balls<br />24 roasted nuts<br />1/2 c. strawberries<br /><br />Combine all ingredients. Mix the ingredients together and pour following over the fruit:<br /><br />1/4 c. pineapple juice<br />1/4 c. lime juice<br />1 c. sweetened condensed milk beaten with 2 eggs beaten<br />Top with grated coconut (optional)<br /><h2><span style="font-family: inherit;">Heart Of Palm Salad&nbsp;</span></h2><b>Ingredients</b><br /><b><br /></b>heart of palm<br />chopped parsley<br />lettuce<br />paprika<br />stuffed olives<br />Vinaigrette<br />green pepper rings<br /><br />Cut the heart of palm lengthwise into strips and place on lettuce. Garnish with olives and green pepper rings. Sprinkle top with parsley and paprika. Pour vinaigrette over salad before serving.<br /><h2><span style="font-family: inherit; font-size: large;">Chayote Salad/Salade de Mirliton &nbsp;</span></h2><span style="font-family: inherit;"><b>Ingredients</b></span><br /><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-family: inherit;"><br /></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-family: inherit;">6 chayotes/mirlitons<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-family: inherit;">1/2 tsp. mustard<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-family: inherit;">1/4 tsp. salt<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-family: inherit;">1/4 tsp black pepper<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-family: inherit;">1/4 cup oil<o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-family: inherit;"><br /></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-family: inherit;">Boil and cube chayotes.&nbsp; Mix the rest of ingredients and pour over cubed chayote.&nbsp; Place in refrigerator for about 1 hour.&nbsp; Serve over lettuce. <o:p></o:p></span></div><div style="margin-bottom: .0001pt; margin: 0in;"><span style="font-family: inherit;"><br /></span></div><span style="font-family: inherit;">serves 6</span><br /><div style="margin-bottom: .0001pt; margin: 0in;"><o:p></o:p></div><div class="separator" style="clear: both; text-align: left;"></div><h2 style="text-align: justify;"><span style="font-family: inherit; font-size: large;">SALADE RUSSE</span></h2><div style="text-align: justify;"><a href="http://1.bp.blogspot.com/-rkcy9xc9s4Q/U0VoPYGnfcI/AAAAAAAABLM/jp5JDZpLP6Q/s1600/28recipehealth-potatobeet-articleLarge.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-rkcy9xc9s4Q/U0VoPYGnfcI/AAAAAAAABLM/jp5JDZpLP6Q/s1600/28recipehealth-potatobeet-articleLarge.png" height="213" width="320" /></a><b>Ingredients</b></div><div style="text-align: justify;"><br /></div><div class="MsoNormal" style="background-color: white; text-align: justify; vertical-align: baseline;">3/4 pound potatoes<o:p></o:p></div><div class="MsoNormal" style="background-color: white; text-align: justify; vertical-align: baseline;">2 large beets,&nbsp;<a href="http://www.nytimes.com/2008/08/04/health/nutrition/04recipehealth.html?ref=beets"><span style="border: 1pt none windowtext; color: windowtext; padding: 0in; text-decoration: none;">roasted</span></a><o:p></o:p></div><div class="MsoNormal" style="background-color: white; text-align: justify; vertical-align: baseline;">2 carrots<o:p></o:p></div><div class="MsoNormal" style="background-color: white; text-align: justify; vertical-align: baseline;">1/2 small red onion, minced<o:p></o:p><br />2 tablespoons minced scallion</div><div class="MsoNormal" style="background-color: white; text-align: justify; vertical-align: baseline;"><o:p></o:p></div><div class="MsoNormal" style="background-color: white; text-align: justify; vertical-align: baseline;">2 tablespoons Champagne vinegar or sherry vinegar<o:p></o:p></div><div class="MsoNormal" style="background-color: white; text-align: justify; vertical-align: baseline;">Salt to taste<o:p></o:p></div><div class="MsoNormal" style="background-color: white; text-align: justify; vertical-align: baseline;">2 teaspoons Dijon mustard<o:p></o:p></div><div class="MsoNormal" style="background-color: white; text-align: justify; vertical-align: baseline;">1/4 cup extra virgin olive oil<o:p></o:p></div><div class="MsoNormal" style="background-color: white; text-align: justify; vertical-align: baseline;">1/4 cup Mayonaise<o:p></o:p></div><div class="MsoNormal" style="background-color: white; text-align: justify; vertical-align: baseline;">Freshly ground pepper<o:p></o:p></div><div class="MsoNormal" style="background-color: white; text-align: justify; vertical-align: baseline;">1 small can of sweet peas<o:p></o:p></div><div class="MsoNormal" style="background-color: white; text-align: justify; vertical-align: baseline;"><br /></div><div class="MsoNormal" style="background-color: white; text-align: justify; vertical-align: baseline;"><b>Instructions</b></div><div class="MsoNormal" style="background-color: white; text-align: justify; vertical-align: baseline;"><br /></div><div class="MsoNormal" style="background-color: white; text-align: justify; vertical-align: baseline;">Place potatoes, beets and carrots in a large pot with enough water to cover by several inches add salt to taste.<br /><br />Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes, beets and carrots are tender when pierced with a knife, about 25 minutes for potatoes and less for carrots and more for the beets. Drain into a colander.<br /><br />Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. Drizzle with vinegar; set aside.<o:p></o:p></div><div class="MsoNormal" style="background-color: white; text-align: justify; vertical-align: baseline;"><br /></div><div class="MsoNormal" style="background-color: white; text-align: justify; vertical-align: baseline;">Peel the beets and cut in small dice. In a large bowl, combine with the potatoes, celery, onion, hard-boiled eggs and chives.<o:p></o:p></div><div class="MsoNormal" style="background-color: white; text-align: justify; vertical-align: baseline;"><br /></div><div class="MsoNormal" style="background-color: white; text-align: justify; vertical-align: baseline;">In a small bowl or measuring cup, whisk together the vinegar, mustard and salt. Whisk in the olive oil and the mayonnaise. Add the peas to the potatoes and toss with the vegetables. Add freshly ground pepper, taste and adjust salt. Serve right away or refrigerate.<o:p></o:p></div><div style="text-align: justify;"><br /></div><h2 style="text-align: justify;"><span style="font-family: inherit; font-size: large;">POTATO SALAD</span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-67pEhfDbUis/U0VobXXuP5I/AAAAAAAABLU/TdlhoHwyda8/s1600/potato-salad.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-67pEhfDbUis/U0VobXXuP5I/AAAAAAAABLU/TdlhoHwyda8/s1600/potato-salad.png" height="213" width="320" /></a></div><div style="text-align: justify;"><b>Ingredients</b></div><div style="text-align: justify;"><br /></div><div class="MsoNormal" style="text-align: justify;">4 potatoes<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;">1 carrot<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;">2 1/4 teaspoons salt<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;">1/2 cup of sweet peas (frozen and thawed, or canned)<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;">1/2 onion, minced<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;">1/3 cup red bell pepper, diced<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;">1/3 cup green bell pepper, diced<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;">Half an apple<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;">1 tablespoon of apple cider vinegar<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;">2 tablespoons mayonnaise<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;">1/4 teaspoon black pepper<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;">Olive oil<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;">salt (optional)<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="MsoNormal" style="text-align: justify;"><b>Instructions</b></div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="MsoNormal" style="text-align: justify;">Place potatoes and carrots in a large pot with enough water to cover by several inches add salt to taste. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes and carrots are tender when pierced with a knife, about 25 minutes.<br /><br />Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and cut into 1-inch dice while still hot. &nbsp;Drizzle with vinegar; set aside.<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="MsoNormal" style="text-align: justify;">Take out the carrots, apple then peel and dice and add to potato.<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="MsoNormal" style="text-align: justify;">In a bowl, place cubed potatoes, carrots, sweet peas, onion, red and green bell peppers and mix with mayonnaise. Add black pepper. Stir and add salt to taste.<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;"><br /></div><h2 style="text-align: justify;"><span style="font-family: inherit; font-size: large;">SWEET POTATO SALAD</span></h2><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SiH400ONbl0/U0Vo-4w7l4I/AAAAAAAABLc/-OBRiojYrKY/s1600/Sweet-Potato-Salad1.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-SiH400ONbl0/U0Vo-4w7l4I/AAAAAAAABLc/-OBRiojYrKY/s1600/Sweet-Potato-Salad1.png" height="200" width="320" /></a></div><div style="text-align: justify;"><b>Ingredients</b></div><div class="MsoNormal" style="text-align: justify;"><o:p></o:p></div><div class="MsoNormal" style="text-align: justify;"><br /></div><div class="MsoNormal" style="background-color: white; text-align: justify;">2 large sweet potatoes (about 1.25 pounds)<o:p></o:p></div><div class="MsoNormal" style="background-color: white; text-align: justify;">2 tbsp. light mayonnaise<o:p></o:p></div><div class="MsoNormal" style="background-color: white; text-align: justify;">1 tbsp. Dijon mustard<o:p></o:p></div><div class="MsoNormal" style="background-color: white; text-align: justify;">½ tsp. salt<o:p></o:p></div><div class="MsoNormal" style="background-color: white; text-align: justify;">¼ tsp. coarsely ground black pepper<o:p></o:p></div><div class="MsoNormal" style="background-color: white; text-align: justify;">2 large celery stalks, coarsely chopped (about 3⁄4 cup)<o:p></o:p></div><div class="MsoNormal" style="background-color: white; text-align: justify;">½ cup thinly sliced red bell pepper<o:p></o:p></div><div class="MsoNormal" style="background-color: white; text-align: justify;">½ cup coarsely chopped fresh pineapple<o:p></o:p></div><div class="MsoNormal" style="background-color: white; text-align: justify;">¼ cup pecans, toasted and coarsely chopped<o:p></o:p></div><div class="MsoNormal" style="background-color: white; text-align: justify;">1 small green onion, thinly sliced (about 2 tbsp.)<o:p></o:p></div><div class="MsoNormal" style="background-color: white; text-align: justify;">Chopped parsley, for garnish<o:p></o:p></div><div class="MsoNormal" style="background-color: white; text-align: justify;"><br /></div><div class="MsoNormal" style="background-color: white; text-align: justify;"><b>Instruction</b><o:p></o:p></div><div class="MsoNormal" style="background-color: white; text-align: justify;"><br /></div><div class="MsoNormal" style="background-color: white; text-align: justify;">Place potatoes in a large pot with enough water to cover by several inches. Bring to a boil over high heat, add 1 tablespoon salt, and reduce to a gentle boil. Cook until potatoes are tender when pierced with a knife, about 25 minutes.<br /><br />Drain into a colander. Using paper towels or gloves to protect your hands, peel potatoes, and Peel off skin and cut into ¾-inch chunks while still hot. Drizzle with vinegar; set aside.&nbsp; Using a fork, prick sweet potatoes in several places.<br /><br />Meanwhile, in a large bowl, mix mayonnaise, mustard, salt, and pepper until blended. Add sweet potato chunks, celery, red pepper, pineapple, pecans, and green onion to mayonnaise mixture. Toss gently until evenly coated.<br /><br />Sprinkle with chopped parsley. Serves: 4.<br /><br /><div><h2><span style="font-family: inherit; font-size: large;">GREEN BEAN SALAD</span></h2><a href="http://1.bp.blogspot.com/-xaYDyUg3ho0/U0Vdi3sZeAI/AAAAAAAABI4/jwkeNlL-9nE/s1600/piczLRs8ra.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-xaYDyUg3ho0/U0Vdi3sZeAI/AAAAAAAABI4/jwkeNlL-9nE/s1600/piczLRs8ra.png" height="188" width="200" /></a><b>Ingredients</b><br /><br /></div><div>2 lb trimmed green beans</div><div>½ scotch bonnet pepper, seeded and washed</div><div>2 garlic cloves, peeled</div><div>3 tablespoon vegetable oil</div><div>1 teaspoon ground black pepper</div><div>2 chicken bouillon cubes, crushed</div><div>1 tsp tabasco sauce</div><div>1 tsp salt</div><div>3 tablespoon of vegetable oil</div><div><br /></div><div>Bring 7 cups of water to boil. &nbsp;Add beans, pepper and garlic. &nbsp;When boiling restarts, reduce heat to medium, cover, and boil until the beans are just tender, about 5 to 7 minutes. &nbsp;</div><div>Drain carefully. &nbsp;Remove garlic cloves and mash them with the back of a spoon to form a smooth paste. &nbsp;Set aside.</div><div>Heat oil over high setting in a 4-quart pan. &nbsp;Add cooked mashed garlic, beans, salt, pepper bouillon cubes, scotch bonnet, and Tabasco sauce. &nbsp;Sauté for about one minute. &nbsp;Discard pepper. &nbsp;</div><div>Serve hot.</div><div>Serve 8 to 10&nbsp;</div><div><br /></div><div><h2><span style="font-family: inherit; font-size: large;">AVOCADO SALAD WITH SHRIMP AND CRAB</span></h2><a href="http://2.bp.blogspot.com/-PmWo8_-9Mnw/U0VehOXF9WI/AAAAAAAABJE/UDwp9r4CRqY/s1600/images.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-PmWo8_-9Mnw/U0VehOXF9WI/AAAAAAAABJE/UDwp9r4CRqY/s1600/images.png" /></a><b>Ingredients</b><br /><br /></div><div>½ pound medium shrimp</div><div>¼ cup vegetable oil</div><div>½ pound fresch crab meat</div><div>½ cup sliced shallots</div><div>1 teaspoon granulated garlic</div><div>½ teaspoon finely ground black pepper</div><div>3 tablespoons apple cider vinegar</div><div>¾ teaspoon salt</div><div>1 scoth bonnet pepper, seeded and washed</div><div>½ teaspoon prepared yellow mustard</div><div>1 cup cubed boiled white name root (yam) or boiled cassava (1/2 inch cubes)</div><div>3 Florida avocados, halved lengthwise, pitted and sprinkled with lime juice.</div><div><br /><b>Instructions</b><br /><br /></div><div>Quickly blanch shrimp in 4 cups of foiling water for 1 minute in a 3-quart heavy pan. &nbsp;Drain. Discard water or reserve it for another use. &nbsp;Peel and devein shrimp. &nbsp;Discard shells. &nbsp;Cut each shrimp crosswise into 3 to 4 pieces. &nbsp;Heat 2 tablespoons oil over medium heat in the same pan. &nbsp;Add shrimp and crab and sauté for 3 minute. &nbsp;Add half of the shallots, half of the granulated garlic, half the black pepper, 1 tablespoon vinegar and ½ teaspoon of salt and sauté for 3 additional minutes. &nbsp;Remove from heat. &nbsp;Keep hot.</div><div><br /></div><div>Put remaining oil, remaining shallots, remaining garlic, remaining black pepper, remaining vinegar, remaining salt, pepper and mustard in a jar. Cover jar with lid and screw tightly. &nbsp;Shake jar until dressing thickens about 15 to 30 seconds. &nbsp;Pour into shrimp –crab mixture and mix well. &nbsp; Thoroughly mix in the cubed yam. &nbsp;Season with additional salt and black pepper if necessary. &nbsp;Put avocado halves on a serving plate, poke a few holes in the flesh with a fork. Remove and discard pepper, then fill avocado halves with the shrimp-crab mixture. &nbsp;Serve immediately with small spoons).</div><div>Serve 6</div><div><br /></div><div>Wash pepper, cut it in half and remove seeds and membranes. &nbsp;Then rub it gently under fresh running water for 15 seconds.<br /><br /></div><div><b>Note</b></div><div>Florida avocado (also called choquette) whenever possible. &nbsp;It has a smooth skin. &nbsp;And it is a lot bigger and tastier than California avocados. &nbsp;If you are using California avocados you will need six avocados instead of three. &nbsp;Be sure not to use overripe avocados. &nbsp;Cut avocado in half lengthwise, then remove the pit. Learn how to remove the avocado pit in the glossary of this book.&nbsp;</div><div><br /></div><div><h2><span style="font-family: inherit; font-size: large;">VEGETABLES MEDLEY</span></h2><a href="http://2.bp.blogspot.com/--19rqpJbfO4/U0Vf52E1TFI/AAAAAAAABJQ/ibNvDn8dipk/s1600/images+(2).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/--19rqpJbfO4/U0Vf52E1TFI/AAAAAAAABJQ/ibNvDn8dipk/s1600/images+(2).jpg" /></a><b>Ingredients</b><br /><br /></div><div>For 2 people</div><div>Ingredients&nbsp;</div><div>1 Carrot</div><div>1 Chayote</div><div>1 Turnip&nbsp;</div><div>1 Zucchini&nbsp;</div><div>Olive oil&nbsp;</div><div>Salt</div><div>Pepper</div><div>Instructions</div><div>Cut the vegetables carrots, turnips, zucchini, the chayote in small dice or julienned.&nbsp;</div><div>In a saucepan boil all the vegetables in salted water for fifteen minutes.&nbsp;</div><br /><div></div><br /><div style="orphans: auto; text-align: justify; text-indent: 0px; widows: auto;"><div style="margin: 0px;"><div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;">Then arrange them on a plate by adding a dressing of olive oil salt pepper garlic parsley.</div><div style="-webkit-text-stroke-width: 0px; color: black; font-family: 'Times New Roman'; font-size: medium; font-style: normal; font-variant: normal; font-weight: normal; letter-spacing: normal; line-height: normal; text-transform: none; white-space: normal; word-spacing: 0px;"><br /></div><h2><span style="font-family: inherit;">Exotic Salad</span></h2><b>Ingredients :</b><br /><b><br /></b>8 langoustines<br />1 grapefruit<br />1 avocado<br />4 tomatoes farms<br />1 small can of corn<br />juice of 1 lime<br />1 large tbsp. A chopped parsley mayonnaise :<br />1 egg yolk<br />1 large tbsp. mustard<br />olive oil<br />salt and pepper<br /><br />Cooking Instructions:<br />Cook the langoustines for 15 minutes broth. Drain and let cool.<br /><br />Meanwhile , wash the tomatoes , cut the top and scoop out with a spoon . Reserve the flesh.<br /><br />Cut the avocado in half , remove the cores and cut the flesh into cubes. Sprinkle with lemon juice to prevent them from darkening. Peel the grapefruit, cut it into quarters, remove the white membrane and cut into pieces.<br /><br />Shell the langoustines and rinse corn. Make mayonnaise and draw - in the equivalent of a half cup. Add the grapefruit pieces , prawns , meat tomato, corn, diced avocado and chopped parsley . Mix everything .<br /><br />Fill the tomatoes with this mixture. Serve well chilled .<br /><br /><h2><span lang="FR"><span style="font-family: inherit; font-size: large;">Salade de Papayes/Papaya Salad</span><o:p></o:p></span></h2><div style="background-position: initial initial; background-repeat: initial initial; line-height: 150%; margin: 3.75pt 0in 0.0001pt;"><span style="font-family: inherit;"><b><span lang="FR" style="line-height: 107%;">&nbsp;</span></b><b><span lang="FR" style="line-height: 107%;">Ingredients</span></b></span></div><div style="background-position: initial initial; background-repeat: initial initial; line-height: 150%; margin: 3.75pt 0in 0.0001pt;"><span style="font-family: inherit;"><b><span lang="FR" style="line-height: 107%;"><br /></span></b><span style="line-height: 150%;">1 small green papaya (young) about ½ lb</span><span style="line-height: 150%;">1.1/3 Tbsp. de vinaigre</span><span style="line-height: 150%;">1 tsp. salt</span><span style="line-height: 150%;">water</span><span style="line-height: 150%;">bell peper</span><span lang="FR" style="line-height: 150%;">parsley</span><span lang="FR" style="line-height: 150%;">Vinaigrette (vinegar, garlic, salt &amp; pepper, diced onions, lime…)</span></span></div><div class="MsoNormal"><br /></div><div class="MsoNormal"><b><span lang="FR" style="line-height: 107%;"><span style="font-family: inherit;">Instructions</span></span></b></div><div class="MsoNormal"><span style="font-family: inherit; text-indent: -0.25in;"><br /></span></div><div class="MsoNormal"><span style="font-family: inherit; text-indent: -0.25in;">Peel the papaya and remove seeds (they are normally white when the papaya is young) and grate, let it soak in vinegar, salt and water for ½ an hour.</span></div><div class="MsoNormal"><span style="font-family: inherit; text-indent: -0.25in;"><br /></span></div><div class="MsoNormal"><span style="font-family: inherit; text-indent: -0.25in;">Take out the papaya and with your hand press the papaya to remove excess water.&nbsp;</span></div><div class="MsoNormal"><span style="font-family: inherit; text-indent: -0.25in;"><br /></span></div><div class="MsoNormal"><span style="font-family: inherit; text-indent: -0.25in;">Place the papaya into a plate and add the pepper and parsley.&nbsp;</span></div><div class="MsoNormal"><span lang="FR" style="text-indent: -0.25in;"><span style="font-family: inherit;"><br /></span></span></div><div class="MsoNormal"><span lang="FR" style="text-indent: -0.25in;"><span style="font-family: inherit;">Serve with the vinaigrette</span></span></div><br /><br /></div></div></div></div>Tatie Miyahttps://plus.google.com/112360439362153137056noreply@blogger.comtag:blogger.com,1999:blog-2056328566938328834.post-33634172098488939262011-02-15T14:20:00.000-08:002014-05-21T10:35:44.622-07:00Jams & Preserves<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-nXQCBogsjco/U0BJHBcGOGI/AAAAAAAAA8k/f39NUfdg4bs/s1600/jams+and+preserves.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-nXQCBogsjco/U0BJHBcGOGI/AAAAAAAAA8k/f39NUfdg4bs/s1600/jams+and+preserves.png" height="240" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"></div><h1><span style="font-family: inherit; font-size: large;">Guava Jam</span></h1><b>Ingredients:&nbsp;</b><br />10 guavas<br />4 cups sugar<br />2 cups water cinnamon<br />star anise<br />1 large tbsp. vanilla extract<br /><br /><b>Instructions:&nbsp;</b><br /><br /><br />Peel the guavas.<br /><br />Cut each into four guava slices and remove the seeds with a little water. Let boil for a few minutes to retrieve the first acid taste, then remove the water.<br /><br />Then put 4 cups sugar and 2 cups water in a saucepan to a syrup, add the slices of boiled guava, cinnamon, star anise and lastly vanilla. Remove from heat and let cool before putting in sterilized jars.<br /><br />Tomato Jam<br /><br />Lime Jam<br /><br /><span style="font-family: inherit; font-size: large;">Grapefruit Jam</span><br /><br /><div class="content" style="line-height: 20px; text-align: justify;"><span style="font-family: inherit;">This was a request from one of our followers on Facebook to make Confiture Peau Chadeque (Haitian Grapefruit Jam). It brings back good memories of my childhood in Haiti. So I asked my mom who makes the best Haitian everything and she wasted no time to make some. It’s simple to make. It just takes quite a bit of time – about 4 hours.&nbsp;</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">10 large grapefruits</span><br /><span style="font-family: inherit;">1/2 tsp of anise extract</span><br /><span style="font-family: inherit;">1/2 tsp of vanilla extract</span><br /><span style="font-family: inherit;">1/2 tsp of almond extract</span><br /><span style="font-family: inherit;">8 cinnamon sticks</span><br /><span style="font-family: inherit;">1/2 ginger root, grated</span><br /><span style="font-family: inherit;">6 cups of sugar</span><br /><span style="font-family: inherit;">1/2 tsp of salt</span><br /><span style="font-family: inherit;">water as needed</span><br /><span style="font-family: inherit;">Step 1: Peel the grapefruit</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Using a knife, peel thinly the outer layer of the grapefruit. Be careful to not cut into the meat; leaving the white membrane in tact.<br />After peeling, cut the grapefruits in half. Over a bowl and strainer, squeeze the grapefruit and remove all the pulp. Using your fingers, pick the edges of the skin and remove the core of the grapefruit, leaving it with an empty shell. Repeat this step for each grapefruit.</span><br /><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Step 2: Squeeze Juice and Extract the Pulp</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Step 3: Combine the grapefruit shells in a pot filled with water. Let boil over high heat for about 20-30 minutes. Keep uncovered.</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Step 4: Remove from heat. Drain and rinse under cold water. Squeeze the excess water. Repeat this step 4 to 5 times, to remove the bitterness.</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Step 5: Add the cooked shells back into a fresh pot of water. Add cinnamon sticks, sugar, ginger, and a dash of salt. Let it cook, uncovered, over high for approximately an hour. Bring to a rolling boil. Stir constantly.</span><br /><div style="font-family: Arial, Helvetica, sans-serif; font-size: 12px;"><br /></div></div>Guava Jelly<br /><br />Pinneapple and tomato Jam<br /><br />Papaya Jam<br /><br />Korosol/Soursop/Guanabana Jam<br /><br />Apricot Jam<br /><br />Caribbean Cherry Jam<br /><br />Mirliton/Chayote Jam<br /><br /><br /><br />Eggplant Chutney<br /><br /><h2><span style="font-family: inherit;">Papaya Chutney</span></h2><b>Ingredients</b><br /><br /><span style="font-family: inherit;"><span style="background-color: white; line-height: 20px;">2 Cups finely diced Papaya</span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: inherit;"><span style="background-color: white; line-height: 20px;">1/4 Cup Raw Coconut Vinegar</span><br /><span style="background-color: white; line-height: 20px;">Juice from one large Lemon</span><br /><span style="background-color: white; line-height: 20px;">1 Tbsp preferred fat (Coconut Oil, &nbsp;Lard)</span><br /><span style="background-color: white; line-height: 20px;">1/2 a bunch fresh Cilantro, finely chopped</span><br /><span style="background-color: white; line-height: 20px;">1 scotch bonnet pepper diced &nbsp;(less if you don’t want it spicy)</span><br /><span style="background-color: white; line-height: 20px;">1/8 tsp Cinnamon</span><br /><span style="background-color: white; line-height: 20px;">2 tsp grated fresh Ginger Root</span><br /><span style="background-color: white; line-height: 20px;">1-2 tsp Honey or Coconut Crystals (optional)</span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="background-color: white; font-family: inherit; line-height: 20px;"><br /></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><span style="background-color: white; font-family: inherit; line-height: 20px;"><b>Instructions</b></span></div><div style="text-align: left;"><span style="font-family: inherit;"><span style="background-color: white; line-height: 20px;"><br /></span><span style="background-color: white; line-height: 20px;">Bring all ingredients to a boil using a medium skillet.&nbsp;</span><span style="background-color: white; line-height: 20px;"><br /></span><span style="background-color: white; line-height: 20px;">Reduce heat, cover and simmer 40 minutes, stirring occasionally.&nbsp;</span><span style="background-color: white; line-height: 20px;"><br /></span><span style="background-color: white; line-height: 20px;">Serve warm or cold.</span></span></div><div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: center;"><span style="font-family: inherit;"><br /></span></div><h2><span style="font-family: inherit;">Mango<a href="https://www.blogger.com/null" name="chutney"></a> Chutney</span></h2><span style="font-family: inherit;"><b>Ingredients</b></span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">4 cups under ripe mangoes, diced&nbsp;</span><br /><span style="font-family: inherit;">1 cup raisins <br />1 cup dates, chopped<br />4 oz green ginger, chopped <br />1 teaspoon mustard seed<br />4 cups sugar <br />2 oz salt <br />2 cloves garlic, minced <br />2 hot peppers, chopped <br />4 cups red wine vinegar<br />1/2 lb. onions, chopped <o:p></o:p></span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;"><i>Directions:&nbsp;</i></span><br /><span style="font-family: inherit;"><i><br /></i></span><span style="font-family: inherit;">Add fruit and peppers to vinegar and allow to steep until the next day. To Mangoes, add sugar, ginger, garlic, onions and other seasonings.&nbsp;</span><br /><span style="font-family: inherit;"><br /></span><span style="font-family: inherit;">Boil all ingredients together gently until chutney is thick and brown.<o:p></o:p></span><br /><span style="font-family: inherit;"><br /></span> <br /><span style="font-family: inherit;"><i>Note:</i> Pears, peaches or apples are good substitutions for mangoes. Serve on meats, rice, or baked potatoes or mix 1 1/2 cups mayonnaise, 1/4 cup of the chutney, and 1/2 teaspoon curry powder for a delicious dressing on salads or hot vegetables.</span><span style="color: #336633; font-family: Verdana, sans-serif;"><o:p></o:p></span><br /><span style="font-size: 12pt;"><span style="font-family: inherit;"><br /></span></span></div>Tatie Miyahttps://plus.google.com/112360439362153137056noreply@blogger.com0tag:blogger.com,1999:blog-2056328566938328834.post-76060672493305901972011-02-15T11:16:00.000-08:002014-05-17T12:08:22.611-07:00Shakes<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-eZ_zfBtc1N8/UziCUqsPvhI/AAAAAAAAA1U/I0Mxir4voi0/s1600/vma-vai-fruit-smootie-1280x720.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-eZ_zfBtc1N8/UziCUqsPvhI/AAAAAAAAA1U/I0Mxir4voi0/s1600/vma-vai-fruit-smootie-1280x720.jpg" height="225" width="400" /></a></div><br /><br /><br /><a href="https://lh4.googleusercontent.com/-KF6ue5n1uto/TYqcqAPNqnI/AAAAAAAAAP8/O1K-4ABAX2g/s1600/ISP2091644_T.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://lh4.googleusercontent.com/-KF6ue5n1uto/TYqcqAPNqnI/AAAAAAAAAP8/O1K-4ABAX2g/s1600/ISP2091644_T.jpg" /></a><br /><div style="text-align: justify;">Haiti is blessed with many things, one of them is its abondant collection of fruits.&nbsp; Therefore,one of the many pleasures are delicious fruit shakes.&nbsp; No meal is complete without a refreshing glass of fruit drink for a more festive and enjoyable time at the table.</div><div style="text-align: justify;"><br /></div><a href="https://lh6.googleusercontent.com/-BS_Gi-eqQcI/TYqdc9FQLzI/AAAAAAAAAQA/C74Ju7V-Dtg/s1600/SBP0151217_T.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em; text-align: justify;"><img border="0" src="https://lh6.googleusercontent.com/-BS_Gi-eqQcI/TYqdc9FQLzI/AAAAAAAAAQA/C74Ju7V-Dtg/s1600/SBP0151217_T.jpg" /></a><br /><div style="text-align: justify;">Fruit&nbsp;Shakes are made from myriads of fruits, oranges, mango, grapefruit, guava, papaya, granadillas, breadfruit, pumkin anything that one can imagine and the the year round tropical climate, makes it the ideal place for these concoctions.</div><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">In Haiti shakes are made with one fruit, canned evaporated milk to make a thick beverage, sugar and a touch of Vanilla essence depending on the fruits.&nbsp;For a creamier taste one can add heavy cream in the mix, no water is ever added.&nbsp; There are also healthy shakes that one drinks in the morning.&nbsp; Feel free to use the recipes in this page according to your taste and mix the exotic fruits if you wish because there is never one recipe and spike it with coconut milk if you like.</div><a href="https://lh5.googleusercontent.com/-O