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Caribbean Recipes

Traditional Caribbean Cooking

Archive for September, 2007

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11 Sep 2007

Coconut Custard Pie

Written by Chris in Dessert

(Shorcrust pastry)

Ingredients for shortcrust pastry:

  • 150 g (6 oz) plain flour
  • 1 ml spoon (1/4 teasp.) salt
  • 75 g (3 oz) fat (1/2 vegetable shortening and 1/2 margarine)
  • cold water to bind

Ingredients for filling:

  • 2 large eggs
  • 50 g (2 oz) sugar
  • 250 ml (1/2 pt) milk
  • 75 g (3 oz) peeled and grated coconut
Method:
Make shorcrust pastry (see Mammy-apple Pie, p.99). Roll out to line a 20.5 cm (8 in) flan or pie dish. Keep cool.Beat eggs and sugar together in a bowl until light and fluffy. Add milk and grated coconut and stir well.
Pour mixture into pastry case. Bake at 230°C (450°F), Gas Mark 8, for 10 minutes, then reduce heat to 180°C (350°F), Gas Mark 4, and bake for another 25-30 minutes, or until custard is set and pastry is golden brown.

Serves 3-4
          0 votes




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10 Sep 2007

Cheese and Onion Pie

Written by Chris in Dessert

(Shortcrust pastry)

Ingredients for shortcrust pastry:

  • 150 g (6 oz) plain flour
  • 1 ml spoon (1/4 teasp.) salt
  • 75 g (3 oz) fat (1/2 vegetable shortening and 1/2 margarine)
  • cold water to bind

Ingredients for filling:

  • 25 g (1 oz) margarine
  • 400 g (1 lb) onions, peeled and sliced into rings
  • 2 tomatoes, peeled and sliced
  • 1 egg
  • 150 ml (1/4 pt) milk
  • salt and pepper to taste
  • 175 g (6 oz) cheese, grated
Method:
Make shortcrust pastry (see Mammy-apple Pie). Roll out to line a 20.5 cm (8 in) flan or pie dish. Trim edge. Prick the bottom with a fork and bake at 200°C (400°F), Gas Mark 6, for 20-25 minutes, or until pastry is just set. Remove from oven and allow to cool.Meanwhile, melt margarine in a large frying pan. Add onion rings and cook gently, covered, for 10 minutes. Add tomato slices and cook for a further 5 minutes, until onion is soft but not brown. Drain well and reserve a few onion rings for garnish.Spread onion rings and tomato slices evenly over base of pastry case.Beat together egg and milk in a bowl. Season to taste with salt and pepper. Stir in half the grated cheese and pour mixture over onion and tomato filling. Sprinkle remaining cheese over top. Top with reserved onion rings.

Bake at 190°C (375°F), Gas Mark 5, for 20 minutes until well risen and golden. Serve hot.

Serves 3-4.
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9 Sep 2007

Squash and Nut Pie

Written by Chris in Dessert

(Shortcrust pastry)

Ingredients for shorcrust pastry:

  • 200 g (8 oz) plain flour
  • 1 ml spoon (1/4 teasp.) salt
  • 100 g (4 oz) fat (1/2 vegetable shortening and 1/2 margarine)
  • cold water to bind

Ingredients for filling:

  • 1 large squash, peeled and diced
  • 100 g (4 oz) sugar
  • 25 ml spoon (1,5 tbsp.) lemon juice
  • 5 ml spoon (1 teasp.) cinnamon
  • 125 ml (1/4 pt) water
  • 100 g (4 oz) nuts, chopped
  • 25 ml spoon (1,5 tbsp.) cornflour blended with 2 x 25 ml spoon (3 tbsp.) water
  • beaten egg or milk to glaze
  • a little sugar
Method:
Make shortcrust pastry (see Mammy-apple Pie) roll out half to line an 18 cm (7 in) pie dish.Put squash, sugar, lemon juice, cinnamon and water into a saucepan. Simmer, covered, for 5 minutes. Add chopped nuts and blended cornflour. Stir well. Cook, stirring occasionally, until mixture becomes smooth and glossy. Remove from heat and allow to cool.

Place filling in lined pie dish. Roll out remaining pastry for lid. Roll out remaining pastry for lid. Damp edges of pie with water and cover with pastry lid, pressing edges well together. Trim edge and pinch to seal.

Prick pastry lid with a fork and brush with beaten egg or milk. Bake at 220°C (425°F), Gas Mark 7, for 15-20 minutes, or until pastry is golden brown.

Remove pie from oven and sprinkle with a little sugar. Serve hot with a custard sauce.

Serves 4-6.
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