Pissaladiere (Taken with instagram)

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These sablés are dangerous! No, it’s not because of their bittersweet chocolatey goodness. And no it’s not because of the chocolate chips strewn throughout that provide bursts of sweet creaminess. And no, it’s not even their brownie-like denseness that makes me issue this indictment. No, what makes these chocolate sablés so worth of a public warning is their miniature bite-sized goodness evilness. It’s easy to snarf down 20 of these in one sitting and still have room for 20 more! And yes, I’m talking from experience :blush:

Try this recipe and let me know what you think. I also have several more listed afterward, equally as chocolatey and good...

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From time to time people reach this site by running a search for “Vegan recipes from Trinidad and Tobago”. Veganism as a movement isn’t very pronounced here however many of our most popular dishes (such as doubles) are actually vegan, and many are easily adaptable to vegan requirements. I am currently going through my archives and retagging recipes (where appropriate) as Vegan in nature. You can see a list of them by clicking this Vegan category link.

I have also come across this great starter link for Vegan Recipes from Trinidad and Tobago. I’m particularly interested in trying her vegan version of Accra!

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When Trinidad was all abuzz with preparations for the Summit of the Americas I got the wild idea to feature the foods of the member nations as part of a buildup to the actual event. Except for one entry unfortunately that didn’t happen as things got unexpectedly busy on my side. I did however cook up a storm though and those regional specialties will eventually all see the light of day on here

This recipe from Dominica is deliciously addictive and is guaranteed to go straight to your waistline! It reminds me a lot of a Puerto Rican coquito.

Dominican Coconut Rum Punch
Source: Adapted from a recipe on Dominica Recipes

INGREDIENTS:
3 cups coconut milk
1 box evaporated milk
1 tin condensed milk
2 cups white or dark rum
1 drop almond essence
2 drops vanilla essence
1 pinch ground nutmeg
Couple sticks of cinnamon

METHOD:

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I’ve been making a lot of muffins lately. Largely in part because of my newfound obsession with making bento boxes for myself and J. They are a surprisingly exciting way to lower the cost of daily lunches while exercising portion control (all those with weight-loss/financial New Year resolutions). Muffins freeze extremely well and thaw effortlessly. They also come in a myriad of combinations ranging from dessert to savoury and when made at home are invariably lower in sugar and fat than the ones at your favourite coffeehouse chain.

But how do you make a perfect muffin? The short answer to this is don’t overthink them. Muffin-making really is supposed to be foolproof...

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Maracas beach (Taken with instagram)

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Fried kingfish and bake @maracas! (Taken with instagram)

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Enjoying a doubles and cream soda on the avenue! :) (Taken with instagram)

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Sunshine cheesecake @ kaizan (Taken with instagram)

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Savannah roll @ kaizan (Taken with instagram)

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