Our friend Natasha of "Trini cooking with Natasha" paid us another visit to teach us how to make Beef Pastelles, a must-have for Christmas in Trinidad and Tobago: Yield: 1 Dozen Pastelles INGREDIENTS 3/4 Lb Minced Meat 1 Small Onion (finely chopped) 2 Tbsp Green Seasoning 1/2 Hot Pepper (finely chopped) 2 Pimento Peppers (finely chopped) 1 Tbsp Minced Garlic 1 Tsp Fresh Fine Thyme 2 Scallions Finely Chopped 2 Tbsp Worcestershire Sauce Salt to taste 1/4 Tsp Black Pepper 1 Tbsp Oil 1 Tbsp Ketchup
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Trini Coconut Bake These bake at 400 deg. F for 15-20 mins 2 cups fresh coconut milk - warmed 4 cups of flour 2 tsp yeast 1 tsp brown sugar 1/4 cup crisco/ butter/ cookeen/ lard 1/2 cup freshly grated coconut ( fine) 1/2 tsp salt. #COCONUTBAKE #POTBAKE | Trini cooking with Natasha
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Trini Doubles Recipe Instant Pot - https://amzn.to/3w2RbIY Frying Pan - https://amzn.to/3jnyRY4 This makes 70 baras 4 cups channa/ chick peas 1/2 cup dhal / split peas 1 tsp baking soda ---- 2 tsp baking soda 2 tsp salt 1 1/2 tsp roasted geera powder 1 tsp amchar massala 1 tbsp green seasoning 1/2 tsp turmeric ---- For the Bara - 6 cups all purpose flour 1 tsp salt 2 level tsp baking powder 4 tsp yeast 4 1/2 cups luke warm water 2 tsp oil 1/4 tsp turmeric powder ----- Condiments - Bandania chutn
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Trini Flan / Ginger Custard Bake at 350 deg F for 40- 45 mins until set I took the best of both worlds which is the flan and ginger custard and made it into one recipe. and With this recipe you can make it any flavor you like, orange, coconut, vanilla etc... also if you add 1/2 cup of powdered milk to it , it makes it even richer. 6 eggs 1 -12oz tin of evaporated milk 3/4 - 1 tin of condensed milk 2 tbsp. ginger or more 1 tsp. vanilla essence 1/3 cup sugar little less than 1/4 cup water 1/3 cup
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1 1/2 cups semolina / cream of wheat 1/2 cup flour 1 cup ghee / unsalted butter 1/2 tsp elychee / cardamon @karibbeanflavours 1/2 cup raisins 2 tbsp ginger .... 2 1/4 cups whole milk / full cream 3/4 cup sugar Left over nestle cream 1 cinnamon stick | Trini cooking with Natasha
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