Christmas has come and gone, we have enjoyed the pastelles, turkey, stuffing, ham, black cake, sorrel and ponche de cr�me. I wonder how many have had to slacken the waist of your pants or skirts?I hope not too many, because you now go into the New Year with the excess pounds from 2014, and of course your New Year's resolution becomes: to lose weight and become fitter for the new year. But there is a simple solution to reducing weight gain during the holiday season, moderation during the year and exceptional attention to healthy eating habits and clean food.
Brunches and late lunches are very popular these days, you may still be entertaining this weekend so here are some delightful additions to your brunch table this weekend.Happy New Year, may you all enjoy good health and prosperity throughout 2015 and beyond, cheers!
LAMBIE SOUSE
2 lbs lambie, cleaned, tenderised and chopped
1 onion
1 cucumber
2 large limes, juiced
1/2 cup chopped parsley
1/4 cup chopped cilantro or chadon beni
1 hot pepper, seeded and chopped
Salt and freshly ground black pepper.
1 lime, sliced
METHOD
Steam lambie for about 3 to 4 minutes, remove and drain,
Place in a glass bowl, add the rest of the ingredients and cover and refrigerate for about 3 to 4 hours.
Serve cold
Serves 4 to 6
MOST DELICIOUS CINNAMON ROLLS
For the Dough:
1 tablespoon yeast
1/2 cup warm water
1/2 cup milk
1/4 cup sugar
1/3 cup butter or shortening
1 tsp salt
1 egg
3 1/2 to 4 cups all-purpose flour
Filling:
1/2 cup melted butter
3/4 cup sugar
2 tbsp ground cinnamon
Glaze:
4 tbsp butter
2 cups powdered sugar
1 tsp vanilla extract
3 to 6 tbsp hot water
METHOD
Heat oven to 350 F.
In a large bowl mix yeast, milk, water, sugar, melted butter, salt and egg. Add 2 cups of flour and mix until smooth.
Mix in remaining flour until dough is easy to handle. Knead dough on lightly floured surface for 5 to 10 minutes.
Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours.
When doubled in size, punch down dough. Roll out on a floured surface into a 15 by 9-inch rectangle.
Spread melted butter all over dough.
Mix sugar and cinnamon and sprinkle over buttered dough.
Beginning at the 15-inch side, role up dough and pinch edge together to seal.
Cut into 12 to 15 slices.
Coat the bottom of baking pan with butter and sprinkle with sugar. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes.
Bake for about 30 minutes or until nicely browned.
Meanwhile, mix butter, powdered sugar, and vanilla. Add hot water a little at a time until smooth, spread onto rolls.
Makes 15
MEXICAN EMPANADAS
For the dough
4 cups flour
2 tsp paprika
1 tsp salt
1 cup shortening
1/2 cup water
METHOD
Combine flour with paprika and salt.
Cut in shortening until it's the size of small peas.
Add water and brig the mixture together.
Refrigerate until ready for use.
Filling
2 tbsp vegetable oil
2 cloves garlic, chopped
1 cup chopped fresh herbs
2 pimento peppers
1 onion, chopped
1 lb chicken or beef, ground
1/2 cup raisins
1/3 cup sliced green olives
Salt and freshly ground black pepper
1/2 hot pepper, chopped
1 beaten egg
METHOD
Heat oil in frying pan, add herbs, garlic, pepper and onion, saut� until tender about 4 minutes, add meat and cook until no longer pink, about 5 minutes.
If your meat seems lumpy, then put it into your food processor bowl and process for 30 seconds, just until fine.
Remove, add raisins and olives, season with salt and pepper.
Preheat oven to 400F.
Roll each piece of dough into a 4-inch circle.
Place about one tablespoon of filling in the centre of the lower half.
Fold over and seal using a little water if necessary.
Place on a greased baking sheet, brush with beaten egg.
Repeat until all dough and filling are used up.
Bake for 20 to 25 minutes until golden
Serve with spicy tomato salsa.
Makes 20.