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Macaroni
Pie
Ingredients
1
pack macaroni
salt, white pepper to taste
cheese, grated
flour
evaporated milk
stock ( from bouillon cube, if fresh is
not available)
butter
Method Preheat
oven to 375 degrees 1)
Bring a large pot of salted water to the boil and add macaroni.
Boil until " al dente" and strain in a sieve with running cold water
( this will stop the macaroni from continuing to cook and getting
too soft )
2) Grease an ovenproof baking dish 3)
Prepare a white sauce by melting about 2-3 tablesps. butter in a
saucepan, adding 2 tablesps. flour until the mixture forms into
a ball
( do not let it get brown). Now quickly add,
alternatively, evaporated milk and prepared stock until it forms
a smooth white sauce. Add a little salt and white pepper to taste
and the grated cheese ( the amount of cheese varies to your taste) 4)
Put macaroni into the prepared baking dish, pour white sauce over
it and top with more grated cheese. Bake in pre-heated oven for
about 40 mins, or until light brown on top. Method
2 Instead
of making a white sauce, you can boil the macaroni, place in an
ovenproof, buttered, dish and pour the following mixture over it
: 3 eggs- beaten, grated cheese, milk and salt and black pepper,
then top with some more cheese and bake.
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Potato-Corn
Pie
Ingredients:
1
lb potatoes
1 can cream style corn
1/2 grated cheese
salt,pepper to taste
butter for buttering dish
Method
:
Preheat
oven to 375 degrees
1)
Peel potatoes and boil in salted water until soft ( 30 mins - 40
mins )
2)
Drain and mash potatoes, add can of cream style corn and 1/2 of
the cheese, season with salt and black pepper- mix well
3)
Butter ovenproof dish and place mixture into the dish
4)
top with remaining cheese and bake in preheated oven for about 1/2
hour , or until golden brown on top.
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Ingredients:
1
1/2 cups rice
salt
3 cups water or chicken stock
onion, cut up small
saffron powder ( or saffron flower )
oil
Method:
1)
Sauté onion in oil until soft
2)
Add rice, salt, saffron and water( or stock)
3)
Bring to the boil, then reduce heat to simmering, cover pot tightly
with lid and boil rice for about 20 mins. undisturbed
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Ingredients: 1
cup rice ( washed )
salt to taste
1 small bouillon cube
1/2 lb bhagi or spinach
margarine or butter ( about 3 tablespoons
)
a green hot pepper
a little coconut powder ( Maggi product) or
coconut cream
water Method: 1)
Clean bhagi ( spinach) and cut up small 2)
Wash rice, set aside 3)
In a heavy bottom pot with tight fitting cover melt the butter,
but don't let it get brown 4)
Add the cleaned bhagi and sauté until bhagi is limp 5)
Add cleaned rice and the bouillon cube and water to cover rice 6)
Float hot pepper on top of rice, don't let it burst or rice dish
will be too hot , and let the rice come to the boil 7)
Reduce heat to very low, cover pot tightly and simmer for about
20 mins or until all water has evaporated and the rice is soft.
Take out hot pepper 8)
Fluff rice, add a little butter if needed and the coconut cream
( powdered or liquid )
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Ingredients:
1
cup rice ( washed )
salt to taste
1 small bouillon cube
about 8-10 ochroes, washed and cut into rings
1 onion, cut up small
2 garlic cloves
1/lb salted pigtail ( substitute ham )
margarine or butter ( about 3 tablespoons
)
a green hot pepper
a little coconut powder ( Maggi product) or
coconut cream
water ( optional )
1)
Clean ochroes and cut across into rings; cut up onion, mince
garlic cloves
2)
Boil salted pigtail until soft, drain, cut up ( optional )
2)
Wash rice, set aside
3)
In a heavy bottom pot with tight fitting cover melt the butter,
but don't let it get brown
4)
Add the cleaned ochroes, onion, garlic and sauté for
a few minutes - add salted cooked pigtail or ham
5)
Add cleaned rice and the bouillon cube and water to cover rice
6)
Float hot pepper on top of rice, don't let it burst or rice dish
will be too hot , and let the rice come to the boil
7)
Reduce heat to very low, cover pot tightly and simmer for about
20 mins or until all water has evaporated and the rice is soft.
Take out hot pepper
8)
Fluff rice, add a little butter if needed and the coconut cream
( powdered or liquid )
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Ingredients
2
cups cornmeal
3 cups hot water
salt and black pepper
4 oz butter
about 20 ochroes
1 small onion chopped
2 cloves of garlic, chopped
chopped green and red sweet peppers ( or seasoning
peppers)
1)
Cut up ochroes across in 1/2 inch pieces
2)
Boil 3 cups salted water and add ochroes. Ochroes must
be cooked until the seeds turn pink.
3)
In the meantime sauté peppers, onion and garlic in a little
oil or butter until soft. Add a little pepper and salt. When ochroes
are finished cooking, add pepper-onion-garlic mixture.
3)
Using a wooden spoon, stir cornmeal a little at a time
into the boiling liquid with the ochroes, and quickly add
the butter. Reduce heat and stir briskly. Correct seasoning
adding more salt if necessary. Coo-Coo is finished when the wooden
spoon remains standing upright in the centre. Put some butter into
a bowl and put a pot spoon of the coo-coo and turn the bowl around
until a ball is made. Repeat until all has been made into balls,
serve garnished with parsley.
(
Or pour coo coo mixture in buttered dish, flatten on top and cut
into serving pieces )
NB.
You can use stock instead of water.
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PIGEON
PEAS & RICE
Ingredients:
4 tablespoons
oil
1 tablespoon brown sugar
1 lb. beef, cut into cubes
8 ounces white rice
4 ounces pigeon peas (fresh)
4 ounces coconut milk
Salt and pepper
Method:
In
a stew pot, heat the oil. Stir in the brown sugar until it has almost
caramelized.
Add
the beef with a little water and simmer, partially covered, until
the meat is half cooked.
Add
the remaining ingredients. Simmer for 20 minutes.
Cover
and set aside for 15 minutes before serving.
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