Tropic Ingineering Ltd in St. George Gingerland | FiWiClassifieds

Tropic Ingineering Ltd in St. George Gingerland | FiWiClassifieds

Taste of Home

Who remember these?

Curry .... ?
Bake and salt fish
Cassava pone
Egg balls
Cassava balls
Chicken foot
Plantain chips
Tamarind sour and tamarind balls
Fat top
Jelebi
Gulab Jamon
Souse
Black pudding
Fudge
Gata
Strecher
Crush Ice with condense milk
Custard
Chinese fried rice and lowmein
Pepperpot
Metemgee
Poulurie
Dhal puri
Pine tart
Fried cuku belly
Achar
Katahar
 
Hmmmm hmmm hmm....I can go and on about our food legacy and deliciousness but my dribbles are getting the best of me...:)
 
My favourite curry of all time is HASSAR CURRY!
 
What's yours?
 
Since I love you all so much and want to share all my secret recipes, all the highlighted recipes will be coming soon. Watch out!!!!

Festival of Holi (Phagwah) :: The St. Kitts-Nevis Observer

Another one of our accomplishments as husband and wife.

Sensitizing a group of people who lived all there lives without any knowledge whatsoever of the rich cultures of Phagwah.

We were the first Guyanese persons who were allowed the opportunity to have a free print space to educate others. God is Good.

Hurray to us!

Check out the article by following the link bellow

Festival of Holi (Phagwah) :: The St. Kitts-Nevis Observer

Hinduism And Nevis :: The St. Kitts-Nevis Observer

An accomplishment not only for my husband and I who coined this article, the first of its kind to ever be published in the newspapers of St. Kitts and Nevis but also to all those Hindus living on the island.

This article educates the population here and many others living on these small islands as Nevis who has no history of our rich culture and ancestral background.

Shout out to my husband and me.... Very Proud!

Check out the article by following the link below.

Hinduism And Nevis :: The St. Kitts-Nevis Observer

Quiche

Recipe requested by Sabrina of Nevis ( St. Kitts & Nevis).

I hope she enjoys it as much as all of you.

Ingredients

6 large eggs, beaten

1 1/2 cups heavy cream

Salt and pepper

2 cups chopped spinach

1 large tomato

1/4 cup sweet corn

1 1/2 cups shredded Swiss cheese

1 store bought pastry dough or homemade pastry dough

 

 

Directions

1. Preheat the oven to 375 degrees F.

2. Combine the eggs, cream, salt, and pepper in a food processor or blender or even by hand using an egg whisk.

3. Place the pastry dough at the bottom of your baking pan.

 4. Layer the spinach, tomato, corn, and cheese on top of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

Note

You should always remember that the swiss cheese can be substituted with cheddar cheese if you have that instead. I always use cheddar cheese because I love cheddar cheese.

Additionally, you can make bacon or broccoli or just spinach quiche using this exact recipe by just substituting the greens used here with whatever vegetables or meat or fish you want to eat. It doesn't matter.

Any type of quiche will  be absolutely delicious!

Enjoy

 

Pastry Dough

So I promised to post the Quiche recipe but before I do that I have to post the recipe for the perfect pastry for the quiche.

                   

Easily made by hand or in a food processor.

Ingredients

• 4oz plain flour
• pinch of salt
• 2oz butter, cubed
• 2-3 tbsp cold water

Method

1. Put the flour and salt in a large bowl and add the cubes of butter.
2. Use your fingertips to rub the butter into the flour until you have a mixture that resembles coarse breadcrumbs with no large lumps of butter remaining.                    
3. Stir in just enough of the cold water to bind the dough together.
4. Wrap the dough in clingfilm and chill for 10-15 minutes before using.
5. Alternatively using a food processor, put the flour, butter and salt in the food processor and pulse until the fat is rubbed into the flour.
6. With the motor running, gradually add the water through the funnel until the dough comes together. Only add enough water to bind it and then stop.
7. Wrap the dough in clingfilm as before and chill for 10-15 minutes before using.

 

Enjoy!

Q & A

I have been so busy that I haven't been finding the time to do any blogging. If only I knew what keeps me so busy...! Anyways, I have a whole lot of recipes and other food stories to share with you.

So recently at a job I currently hold, hmmmm.... should have been full time but feels like part time....anyhow, I met some interesting people and learned some delicious food ideas and secrets. Off course I will share them with you. But before I do, I would like to ask a question, please feel free to share your answers. Who should distribute the tips collected at a food court to the staff and should emoloyers be given a portion of that tip? I would love to here from you.

In my next blog I will share with you quiche recipe as requested by colleague and fan, Sabrina, shout out to you hun. Until next blog.... Xoxo