A liqueur is a very sweet alcoholic beverage. It is made with a distilled spirit such as rum (white or dark), vodka etc, along with fruit and added sugar.
If you like the flavour of the boozy rum-soaked, aged dried fruits that are used to make traditional Christmas cake/black cake/Christmas pudding, but find the cake itself too intense, then try this bread pudding.
This is not your typical pot roast. First off, it is made with pork and not beef, but you can certainly make it with beef if you do not eat pork.
For big meals like Sunday lunch and holidays, I am always a little stumped as to what to serve as a salad with the meal.
Three weeks ago in my Tastes Like Home column, Nuttier for Coconuts, in celebration of all this coconut, I mentioned making potato pie and using fresh homemade coconut cream instead of dairy cream to make the pie.
We are currently in the tail end of the avocado/pear season. I know that you’ve probably had your fill by now.
A couple of years ago, in my Tastes Like Home column, I had written about my experiments using hardened coconut oil (liquid coconut oil that solidified when refrigerated) to replace butter in pastries, cakes and other treats like scones and biscuits.
You might not think of lamb when it comes to making a quick dish but you should because it totally works; and if you have a pressure cooker, even better.
This dish of pasta and chicken is another one of those dishes where the food is made fast.
Whenever I go out to breakfast or brunch, I ignore the bread, bagels and pancakes and head straight to the breakfast potatoes.
These buns are a celebration of baked Char Siu Bao. Char Siu Bao is Chinese barbeque pork bun.
Have you ever noticed how good okra, saijan and mangoes taste when dropped into a bubbling pot of curry?
In last week’s edition of Tastes Like Home, I mentioned a watermelon cocktail I had at the home of friends.
The term ‘fried’ in this recipe refers to the style of cooking we Guyanese employ when we talk about cooking vegetables – fried pumpkin, fried callaloo etc.
Dips and spreads make for easy snacking, creating sandwiches, and for impromptu entertaining.