I know some of my friends don’t like coconut in any form I love everything coconut, the oil, the desiccated, the milk, the cream and I use it for cooking everything from beef, to cake, to cookies, to soup, to pasta and rice, of course. Today is sunny. What a pleasant surprise. I am basking right now and getting my vitamin D at the same time. I am also planning my christmas dinner on the side. I made half the muffins with streusel topping. If you love coconut, you’ll definitely love them. Have a lovely day!!!! Continue reading
The first time I made this lasagna, I made 6 layers. It was very nice but in subsequent cookings I decided to simplify it into 3 layers. You can add more layers if you wish and more cheese if you wish. You can also omit the peas if you don’t fancy them. Our schools are closed today…SNOW DAY…but the sun is actually out and it’s much more pleasant now. I wish you a pleasant day. I am planning to make lasagna for dinner tonight. Continue reading
Capsicum chinense Jacq.
Scoville scale: (100,000-350,000)
Common Names: Boabs Bonnet, Scotty Bons, Bonney peppers, or Caribbean red peppers, Ball of Fire
This is a cultivar of the aromatic hot pepper, Capsicum chinense. found mainly in the Caribbean islands, and also in Guyana (where it is called Ball of Fire) including Maldives Islands and West Africa. ‘Scotch bonnet’ refers to the shape of the peppers, which resembles a Tam o’ Shanter hat. Fresh, ripe scotch bonnets change from green to yellow to scarlet red.
They mostly have a heat rating of 100,000–350,000 Scoville units, but there are, however, completely sweet varieties, called Cachucha peppers.
This pepper is used for its unique flavour and aroma, in many different dishes and cuisines worldwide, and is key to jerk dishes and other Caribbean dishes’ unique flavour.
It’s also used to make hot sauces and condiments. Continue reading
Eggplant cultivars are so diverse that a clear separation into cultivar groups is impossible. The fruit shape is variable from globose to snake shaped, and may be furrowed or smooth.
The colour of the skin is variable from white, green, pink, violet, purple to black, and may be uniformly stripped, mottled or netted.
Chinese eggplants are narrow and elongated with a pale violet shade of colour. They can grow up to 18-inches long and 2-inches wide. Their skin is relatively thin.
They are are sweetish, with the mildest flavour of all eggplant varieties. Their flesh is cotton white, semi-firm and nearly seedless. They are best stir-fried, grilled, braised, baked or deep-fried, because the cook faster than other varieties. White and variegated varieties also exist. Continue reading