At 82 years old and one of T&T’s most avid and prolific historians, Fr Michael Anthony de Verteuil CSSp, former principal (1978-1992) of his alma mater of St Mary’s College in Port-of-Spain, st
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Mother's Day Brunch inspiration
Happy Mother’s Day to all our moms and those who are “mothers” to some children in a special way. We should never take our mothers for granted, for we will never know the sacrifices that they make so their children have a good or better life than themselves. Mothers guide, inspire, love unconditionally, educate and provide so that children can become responsible, loving and caring adults. So let’s celebrate our moms tomorrow by either taking her out for a delicious meal or preparing a wonderful Sunday brunch. Either way enjoy the day with your mom tomorrow!
COCOA NUT COFFEE CAKE
1 1/2 cup granulated sugar
1 cup butter
3 cups all purpose flour
4 tsp baking powder
1/2 tsp baking soda
1 1/3 cup milk
2/3 cup cocoa powder
1/2 cup brown sugar
2 tsp cinnamon
1/2 cup chopped walnuts
Preheat oven to 350˚F
Cream butter with granulated sugar, until creamy, add eggs, and beat until nice and fluffy, Combine baking powder and flour add to mixture alternately with milk.
Combine cocoa, nuts, brown sugar, and cinnamon.
Grease a nine-inch cake pan.
Place one third of the batter into pan, sprinkle with cocoa mixture, repeat with another layer of batter, then cocoa mixture, top with remaining batter.
Bake 35 to 40 minutes.
Cool and sprinkle with icing sugar.
PARMESAN, ROSEMARY, PEPPER AND CHEESE BREAD
2 1/2 tsp instant yeast
3 1/2 to 4 1/2 all purpose flour
1 tsp salt
2 tbsps fresh rosemary or 1 tbsps dried, crumbled fine
1 tsp freshly ground black pepper
2 tbsps olive oil
1 cup grated Parmesan cheese
1 cup grated cheddar
1 large red bell pepper roasted, chopped
1 1/3 cups warm water
Place yeast, 3 cups flour, salt, rosemary, pepper, olive oil, cheeses and
Roasted pepper into a mixing bowl of an electric mixer or by hand.
Add water and stir until combined. Add a little flour at a time and continue to knead until smooth and elastic, about five minutes with the machine or ten minutes by hand.
Transfer to an oiled bowl, oil dough and place into bowl, cover and let rise for 45 to 60 mins.
Punch down and form into loaves 14 inches in length.
Cover and let rise for another 45 mins.
Bake in a preheated 425˚ oven for 30 to 35 minutes.
• Makes two.
SEAFOOD FILLED CREPES
For the crepes:
1/2 cup all purpose flour
1 egg and one egg yolk
1/4 cup each milk and water
1 1/2 tbsps melted butter
1 tbsps sugar
Pinch grated nutmeg
Place flour, nutmeg, and sugar in a mixing bowl, whisk in milk and water until smooth, add eggs and continue whisking until smooth, add melted butter and combine.
Cover and rest for one hour in the refrigerator.
Heat a non-stick frying pan and pour crepe batter 1/4 cup at a time.
Tilt pan until batter is almost transparent, flip over when bubbles appear, cook for a few seconds more and remove, repeat for others.
• Makes 6 crepes.
For the Seafood:
1 lb seafood, shrimp, scallops, or a mixture
1/2 tsp salt
3 tbsps all purpose flour
3 tbsps butter
1/8 tsp cayenne pepper
1/8 tsp freshly grated nutmeg
1 1/2 cups milk
2 tbsps parmesan cheese
2 tbsps chopped parsley
1 tbsp melted butter
Lightly steam shrimp or seafood in a shallow pan remove and chop, retain liquid.
Half the shrimp lengthwise.
Melt butter in a heavy small saucepan, stir in flour, pepper and nutmeg.
Stir until mixture becomes slack, add milk, and cook until thick. Add parsley.
Stir in seafood with liquid and stir.
Fill each crepe with 2 tbsps mixture.
Place in a lightly buttered casserole dish, brush with melted butter.
Sprinkle with cheese and bake for 15 minutes until warm. Serve warm.
• Serves 4