I think I’ve been converted. As I told both my Brother and my Best Friend…we will never go hungry – Lyn knows how to make BREAD! Why is it that I did not take the plunge sooner? Every bread recipe that I see now, I take a second glance to see if its one that I can do. My husband has even started to request bread with specific ingredients. Well, ‘scuse me Mister! When did I become the bread lady? Ok fine…*taking notes* He knows I’ll try
I am a true lover of bread. Give me bread and butter and I’ll be okay. I grew up in a bread household. If there was anything that we always had – it was bread. And for that, I’m thankful. I’m also thankful for the Kindle book that I got from Amazon with all these wonderful bread recipes. Its called Easy Fabulous Bread Making. A Collection of quick, no knead, homemade bread recipes. I feel that it has helped me jump right into bread making, giving me the confidence as a beginner to make fresh bread at home! I like the technique, so when I’m good with this, I can move on providing that my wrists can take the pressure. Bring on the BREAD!
Today I’m sharing a bread that we fell in love with. The texture, the flavour – it was lovely. I forgive myself for the really thick slice that I cut for a late night snack. Portuguese Sweet Bread – I heart you!
In a large bowl, mix butter, sugar and eggs until combined.
Add milk, then mix.
Add activated yeast mixture. Mix to combine.
Gradually combine flour and salt until fully incorporated
Transfer to a large bowl and cover loosely with saran wrap
Store in the refrigerator for at least 8 hours up to 5 days
When ready to bake
Preheat oven to 375
Remove from fridge and place on a well floured surface. The dough will be sticky.
With well floured hands, stretch ends underneath a few times to create a boule. Place the boule seam side down on a well oiled baking sheet. Cover for about 30 minutes.
Bake for 30-35 minutes
Allow to cool for about 10 minutes before transferring to a cooling rack
This bread seemed easy enough to just mix by spoon. But it was a breeze using my standing mixer. This dough takes no time to come together.
The exterior is crusty but not hard. The bread itself – soft, chewy, slightly sweet and an absolute delight to the palate. Perfect with butter or cream cheese.
I love that I just popped a slice in the toaster and topped it with cheesy scrambled eggs. Breakfast has never been so satisfying. One centre slice goes a long way!
Toasted Portuguese Sweet Bread, Scrambled Eggs with Cheese, Bacon
Funny how bacon seems to be making an appearance quite often these days…
Today is a BIG #SundaySupper. Its Superbowl Sunday and we have so many good dishes for this spectacular occasion. It’s spectacular for a few reasons. If you love American Football, then you’ve probably been eagerly anticipating this day. If you love food, well there will certainly no shortage of food today. If you’re like me, you’ll be looking forward to the Superbowl commercials and the half-time performance. Yes, that really is all that I’m looking forward to. Well that and these Jamaican Codfish Fritters! It’s a wonderful snack or side dish/appetizer and is one of my favourite Jamaican treats. My Grandmother used to make these fritters for me. I just loved them. The saltiness of the Codfish will always win me over. I made them for the first time and now I’m in fritter heaven!
My recipe today was taken from my very special Jamaican cookbook by Enid Donaldson, “The Real Taste Of Jamaica”. This book has not failed me yet! I’m comforted knowing that it keeps me close to home for so many occasions including game time!
1/2 Scotch Bonnet Pepper, finely chopped (I omitted this ingredient)
2 Tbsp Vegetable Oil + more for frying
2 Tsp Baking Powder
1 1/2 Cups Water, at room temperature
Instructions
Soak codfish overnight in water or bring to a boil twice (for 12-15 minutes), draining and adding fresh water after each boil.
Drain and rinse the codfish under running cold water
Using a fork or your fingers, flake the codfish into small pieces, taking care to remove any remaining bones
To a small skillet, add oil and allow to get hot. Add onion, garlic, tomatoes and escallions. Sautee until soft about 5 minutes. Add black pepper then combine. Remove from heat and allow to cool
Add codfish to the seasonings. Stir to combine
In a medium bowl, add flour and baking powder. Stir to incorporate
add codfish mixture to the flour and stir to combine.
Add water gradually, mixing by hand until a firm but loose batter is achieved
Add by about 3 tbsp at a time and fry in oil at medium heat on both sides (about 3-5 mins) until golden brown and cooked through
Transfer to absorbent paper towels to get rid of any excess oil.
For those who are not familiar with Salted Cod/Cod Fish/Salt Fish – this is what it looks like straight out of the package. This looks pretty nice compared to what I grew up seeing. This is from an 11oz package. I used half of it to make this recipe. I got mine from the local West Indian Market but I have seen it in the regular supermarket also.
Salted Cod Fish direct from packaging
I remember having to flake codfish on a Saturday night in preparation for Ackee & Salt Fish on Sunday morning before church. The fish we had then wasn’t as refined and certainly was not de-boned. I had to use my fingers and flake while removing bones from the fish. Not a glamorous task at all. But I love Saltfish so it had to be done. I would flake the fish while my Mom would prepare the dumpling dough.
Once the fish has been boiled twice, taste the fish to see if it is to your liking. You don’t want to boil out all the salt. It should in fact still be salty. Keep in mind that it is going to be placed in a batter that will likely reduce the saltiness. Here is what the codfish looks like once cooled and flaked.
Flaked Cod Fish
Lets make Stamp & Go!
While sautéing the seasoning, you will notice the wonderful fragrance as they combine. I decided not to add Scotch Bonnet pepper this time but I’m sure I will the next time. I added black pepper instead.
Sautee the onion, garlic, tomatoes and escallions. Combine with codfish.
Creating the batter was interesting. The recipe did not state how much water to use. I added 1/4 Cup of water at a time until I arrived at a nice consistency. I tested out a fritter to see how it came out after adding a cup of water to the batter. I only needed half a cup more to get it right. Fry these fritters at medium heat. And do not leave the skillet unattended while browning these fritters.
Wouldn’t you like to see these on your Superbowl party platter? These are a definite crowd pleaser.
Codfish Fritter Platter
Grab yourself a plate and dig in!
Jamaican Cod Fish Fritters, also known as Stamp & Go
Be sure to visit the rest of the #SundaySupper team to see the amazing game day buffet items.
You have no idea how excited I get when I find a good recipe. I mean a really good recipe. One that I wouldn’t mind having in weekly rotation. A recipe that is surprisingly pleasant to the palate. A recipe that is easy to make and works well when you really don’t know what on earth you are going to make for dinner tonight. I’ve had a few nights like that recently.
My friends, as simple as this recipe is, I think its lovely. I even managed to get my son to eat it. He questioned the mushrooms for a moment (I didn’t put a lot in his plate) but he finished his serving quite happily. I LIVE for moments like that!! I can’t wait for my daughter to follow suit and actually enjoy food. My husband enjoyed it immensely and I will say, it is hard to impress him if there is no meat on his plate!
I guess I cheated and added bacon to this dish. Bacon is the magical ingredient that seems to give (almost) any dish the upper hand. I had a vision and I ran with it. I adapted a Mushroom Pasta recipe and decided to add bacon because I thought it would pair nicely with the mushrooms. I also substituted white wine for chicken broth.
Mushrooms in skillet with chicken broth and mascarpone
I’ll be honest, mushrooms are not my favourite food. But in a recipe like this? I will have it and I will enjoy it. I love a good pasta dish. This certainly satisfied any carb cravings I had. I also loved how the mascarpone just melted into the broth and gave it such a creamy sauce-like texture…without the cream! Brilliant!
Mushroom and Bacon Pasta
I’m always looking for easy meals that can nourish and satisfy. I believe this is definitely one of them.
I hope you all had a wonderful Christmas, spent with family and friends. I took the week off to do my last-minute running around, making sorrel, baking cakes, doing some light housework, spent a day out of town… the family was quite busy. I even surprised myself when I realized that I had not physically been on the computer for 3 whole days. This type of scenario does not happen often. But it was all for a good cause, seeing as it was the most wonderful time of the year.
Well, it’s the end of 2012 and as I reflect, I know very well that I have much to be thankful for. I’m satisfied with my accomplishments in blogging and I’m ready for what 2013 has to offer. Bring it on! There’s so much more to be done! I feel like making some changes at The Lovely Pantry. I’m still tossing some ideas around in my head so I’m not 100% sure what I’ll be doing. Growth is a wonderful thing.
I don’t do resolutions anymore. If I really want to accomplish something, I will just do it. It’s just a matter of timing and priority. There are a few recipes that I plan to conquer in the new year. I’m creating a list of things I want to learn, both in and outside of the kitchen. As a life long learner, I don’t feel comfortable if I’m not growing in some way or the other. Looking at my posts throughout 2012, I see lots of growth. I see improvement in my photography and in the types of recipes that I’ve challenged myself with.
Lets take a look at what had people’s attention. Here are the top 12 posts for 2012 at The Lovely Pantry!
I want to say a very special thanks to the #SundaySupper family. It feels good to be a part of such an incredible group of people who share a common cause – to get families together to enjoy a home cooked meal on a Sunday. It could be on any day of the week, as long as it is possible. Sharing ideas for meals for your family is what I enjoy doing, and I spend a lot of time sharing on Twitter and Pinterest. Congratulations Isabel, for your amazing success! I can’t wait to see what 2013 has in store for #SundaySupper!
I really love my little blog. I’m quite fond of the wonderful people and communities I’ve joined along this journey.
I want to thank each and every one of you who read/comment on my posts.It means so much to me.
To the friends that have made recipe suggestions and offered advice with regards to technique/instructions, I thank you!
For those that have suggested The Lovely Pantry to friends/family who are looking for meal ideas, have an interest in Jamaican cuisine, or who are just wanting to know how to use a certain ingredient… I appreciate you!
Consider joining me on Facebook and Twitter to keep up whats new on TLP, or just stop by to say hello.
Any major holiday has me homesick. Not even so much missing Jamaica, but missing my family. I haven’t spent a Christmas in Jamaica in a decade. I’ll have to work on fixing that in years to come. Aside from the family gatherings, and holiday parties, I always look forward to the food. YES! The food!! The theme for today’s #SundaySupper is Holidays, Heritage and Traditions. Our wonderful host is Bea from Galactopdx. You’ll love the wonderful recipes being shared today!
Christmas time has always been a special time for families. Children get excited about gifts and everyone gets into the holiday spirit of giving. People also get into the kitchen and throw down! Yes, Christmas food is wonderfully made and is often done with much preparation. On Christmas Day, after church, we usually enjoy a big brunch – my Mom makes the BEST Ackee & Saltfish and Fried Dumplings ever. One of these days I’m going to try my hand at making fried Dumplings. Fried Breadfruit is another favourite thing to add to the list. Dinner is everything from Roast Beef, Ham, Roast Chicken, Smoked Chicken, Potato Salad, Moms special sweet and sour pork (this was only made at Christmas because Dad doesn’t eat pork. This was our time to experience it since we were almost pork-free {Bacon stays!}). Gungo Rice and Peas (Rice & Peas using Gungo Peas instead of Red Kidney Beans) is a must! Then there’s Rum Punch and Sorrel to wash it all down! To end the feast, look out for desserts like Sweet Potato Pudding, Bread Pudding, Cornmeal Pudding, and of course…Christmas Pudding or Christmas Cake.
Jamaican Christmas Pudding – fresh out of the oven
As I was mixing the batter, I had fond memories of my Dad’s baking. This was just like home. The wonderful aroma…me watching my father cut up the prunes, soaking all the fruits. And then baking day came. Our house smelled wonderful!
It smelled like Christmas
Jamaican Christmas Pudding for #SundaySupper
Recipe Type: Dessert
Cuisine: Jamaican
Author: Lyn via The Real Taste of Jamaica by Enid Donaldson
Cook time:
Total time:
A traditional Jamaican fruit pudding
Ingredients
Mixed Fruits:
3 1/2 Cups Raisins
1 1/2 Cups Currants
2 1/2 Cups Prunes
1 Cup White Rum
4 Cups Port Wine – I used Wray & Nephew Red Label Wine (The wine of choice for this pudding)
~ * ~
2 Sticks Unsalted Butter
1 Cup Granulated Sugar
1 Tbsp Browning
2 Tsp Vanilla
1 Tsp Almond Extract
2 Tsp Lime Juice
1 Tsp Orange Rind
6 Eggs
4 Cups Mixed Fruits (Raisins, Currants & Prunes)
6 oz Bread Crumbs
6 oz Unbleached All Purpose Flour
1 Tsp Baking Powder
1/4 Tsp Salt
1 Tbsp Mixed Spice
1 Cup White Rum – I used Wray & Nephew White Overproof Rum
Instructions
Cut prunes into small pieces
In a glass jar (avoid using plastic) add prunes, raisins and currants.
Add rum and port wine. Stir to ensure that the fruits are covered.
Cover (tight lid, completely sealed) and allow to soak for a few days (I did 4 days, stirring once daily, adding more red label wine just to ensure fruits are covered).
Place one rack in the centre of the oven, and another rack on the lower level.
Preheat oven to 350F
Prepare a 9 inch spring form pan by lining the bottom with 2 layers of parchment paper and greasing the inside with butter. Set aside.
In a medium bowl, combine (with a fork or whisk) breadcrumbs, flour, baking powder salt and mixed spice. Set aside
In batches, blend the soaked fruits for a few minutes and pour in a large measuring jug until you have 4 cups or blended fruit
In a mixing bowl using a mixer, beat butter and sugar until light and fluffy
Mix in browning, vanilla and almond extracts, lime juice and orange rind
Add eggs, one at a time and beat in well.
Add blended fruits. Mix to combine.
Add flour/breadcrumb mixture alternately with rum and red label wine
Pour into prepared baking pan until 3/4 full
Place a pot with boiling water on the centre of the lower oven rack
Place cake pan on a foil lined baking tray and then put it on the centre rack in the oven
Bake for 2 1/2 hours. Do a toothpick test in the centre of the cake to ensure the pudding is set.
Allow to cool overnight
To keep moist, sprinkle with additional rum or red label wine
3.1.09
The original recipe called for additional items like dates, cherries, mixed peel and nuts. As a youngster, I remember not liking these things in christmas cake. I really do have a thing for texture. I can totally see why my kids are fussy with their food. It’s all my fault and I’m totally okay with that ~ sometimes. Since I was essentially making this to my liking, I just used the fruits I prefer. I bought a special jar just for soaking my fruits. Did you know that some people have their fruits soaking for months in advance in preparation for Christmas baking? We don’t play around when it comes to Christmas Cakes and Puddings.
Raisins, Currants and Prunes, soaking in rum and red label wine
Dad was the baker in the household so he always had Christmas cake to offer whenever friends stopped by or to give away. He doesn’t bake as much anymore, but was able to give me a few tips to help me along. Dad reminded me that blending the fruits before adding to the batter, gave the pudding a much nicer consistency. So that is exactly what I did. There will still be fruits left over to make another cake
Blended Fruits – 4 Cups
For the pan, I knew that I had to make the seal tight. I lined a baking tray with foil first. I then placed the bottom of the spring form pan on the baking sheet, then covered it with 2 layers of parchment paper. I then sealed the ring to the base so that the parchment was lining the pan and also allowed for it to be tight-fitting at the base so the batter couldn’t leak out. I hope I explained that properly. Here’s what I did!
Greased Spring Form Pan lined with Parchment Paper
Okay – So the recipe said to use a 9-inch pan. I wasn’t sure how much the pudding was going to rise and I didn’t want it to overflow. So I put 3/4 of the batter into the 9 inch spring form pan and the remainder in 9-inch square pan. Worked out perfectly. I baked the smaller cake for 2 hours. The next time I make this pudding, I will use a 10-inch pan instead. The pudding itself does rise, but as it cools it reduces. I wasn’t able to take a photo of it when it was almost at the top. I’ll know what to expect next time.
This was my first time steaming a pudding. This is essentially the difference between a pudding and a cake. The pudding has the boiling water directly underneath the batter in the oven, whereas this is omitted when baking the cake. Now I will definitely have to bake the cake and document the difference in texture and density.
Pudding Batter
The cake was still warm when I took the photos, but when the pudding was cooled, I put it back in the cake pan and added some rum. This will change the texture on the top just a little. Christmas cake/pudding tastes better after a few days, so let the rum work its magic.
Jamaican Christmas Pudding
This is certainly a slice of Jamaican perfection. It was so good ~ just like this.
A slice of Jamaican Christmas Pudding
But this is a Christmas Pudding.
We have to have both bells AND whistles. So I added an optional garnish for this awesome pudding. You have to sit down though, to eat it with the special treat.
It’s so good, it will make your knees tremble.
Jamaican Christmas Pudding with Hot Wine Sauce
Enid’s Christmas Pudding Recipe had an optional sauce to add to this already delicious treat. It’s very simple to make, and very easy to enjoy. I made one very slight change. (Lyn, you just couldn’t leave it alone, could you??) I don’t like too much nutmeg. So I used allspice instead.
***
Hot Wine Sauce
1/2 Cup Brown Sugar
1/3 Cup Unsalted Butter
1/2 Cup Red Label Wine
1/2 Tsp Allspice
In a saucepan, add wine and sugar over a low heat. Stir to combine. Add allspice and butter. Stir until fully combined, and pour over the cake – or individual slices.
***
I swear, this pudding alone is like 40 minutes on the treadmill. But ’tis the season to be jolly… so keep the slices modest and don’t sit still for too long this holiday season! I hope you enjoyed my post today.
From my family to yours, Have a wonderful Christmas and Holiday season! I will be back after Christmas so take care of you!
Here are the wonderful recipes being shared by the #SundaySupper Family!
What does it mean for you to be Home for the Holidays? Please join on us on Twitter throughout the day during #SundaySupper on December 23rd. In the evening we will meet at 7pm EST for our #SundaySupper to talk about our Holiday Traditions. We are so excited to have you join us.
All you have to do is follow the #SundaySupper hashtag or you can follow us through TweetChat.
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