Wednesday, 27 May 2009
This is a quick and tasty snack and may also be served as a starter or with drinks.
Ideal for people who do not want to or cannot eat salt as none is required.
1 cans tuna (6 1/2 oz. ea.) -- drained Mayonnaise 1/2 teaspoon Worchestershire sauce 1 egg white 1/4 cup chives or onions finely chopped Paprika 4 slices bread Prepare tuna as for a sandwich by mixing with mayonnaise - add Worchestershire sauce and chives; set aside. Toast bread on one side only - set aside.
Beat egg white until stiff, and add to tuna mixture.
Put generous heaps of tuna mixture on the untoasted side of the bread, and sprinkle with Paprika. Grill until lightly browned on top.
May be served whole or cut into 4 wedges and served as an hors d'oeuvre or snack with drinks.
If served whole it makes a good lunch with a tomato salad - especially if the salad contains black olives.
Tuesday, 26 May 2009
Our sweet potatoes are white in colour with a red skin. This recipe is popular in the Caribbean but also in Africa.
2 pounds sweet potato 1 1/2 cups brown sugar 1 cup flour 2 cups milk 2 teaspoons vanilla 1 1/2 teaspoon grated nutmeg 1 teaspoon mixed spice 2 tablespoons sugar 1 teaspoon salt 1 teaspoon margarine or butter Peel and slice the sweet potato.
Boil with water until tender and then drain and add the brown sugar and milk.
Add flour, salt and spices - Cook until thick in a heavy saucepan.
Mix well and add the margarine or butter before serving. Sprinkle with the white sugar
Serve hot or warm with cream or custard if possible