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Mini Plantain Bundt Cakes

Posted on October 23, 2015by admin

Mini Plantain Bundt Cakes
Ingredients
1 yellow plantain (peeled)
2 tablespoons olive oil
1 egg
1 teaspoon baking powder
1 tablespoon coconut sugar
1 teaspoon almond essence

Method
1. Preheat oven to 375 Degrees Fahrenheit. (Lower temperature to 275 Degrees Fahrenheit after preheating)
2. Chop the peeled plantain
3. Add plantain to blender and pulse until the texture is smooth
4. Add other ingredients: olive oil, egg. Baking powder and almond essence
5. Again pulse the mixture until smooth.
6. Grease the mini bundt cake pan (make sure the parts in the middle are greased too.
7. Bake them for ten minutes
8. Remove the mini bundt cake pan from oven and allow to cool.
9. After cooling then remove the mini bundt cakes (try loosening the edges first)
10. Handle with care these are very delicate
11. After cooling plate them up and grate the local chocolate over them.
12. Serve

Garnish:
(2 blocks per 2 cakes) grated chocolate from a local chocolate bar (70% cocoa)

Serve the banana ice cream

(Using the banana ice cream recipe in the previous blog post)

Banana Coconut Ice Cream Cups (chocolate smothered)

Posted on October 19, 2015by admin

What you will need

3 cups chocolate chips
¼ cup olive oil
5 bananas
1/8 cup coconut milk
1 mini muffin tin
1 food processor (or blender)

Method

Peel the bananas
Chop bananas
Place them in a freezer bag
Store in freezer for 5 hours (a day or until frozen)
Place the frozen bananas in the processor
Add 1/8 cup of coconut milk
Process
Taste and add more coconut if you desire( or wish to adjust taste)
Put in freezer bag and store in freezer until ready to use
Melt 2 cups of chocolate chips in microwave ( you can add olive oil to thin out the chocolate) or use a double boiler
Monitor to make sure it does not burn
Separate evenly in two bowls
Using one bowl of liquid chocolate coat the mini muffin tin
The insides of the mini muffin tin cup should be well coated
Take the frozen banana coconut ice cream out of the freezer ( you can process it if it is too solid to use)
Add the mix to each cup in the tin
Cover the mix by topping it with the second batch of liquid chocolate
Cover the surface of the entire tin with foil or plastic wrap and store in freezer for five hours or a day or until frozen
Using a knife or flat tipped steel skewer loosen the edges around the cup
Scoop the cups out and plate them

N.B.

Remember they may thaw if left out for too long so make sure you serve them to guests who eat them immediately. Another thing you can do is to pop it back into the freezer until you are ready to serve again.

NDDCI’s 30th Anniversary Celebrations Continue with “Threshold”- Press Release

Posted on October 14, 2015by admin

NDDCI’s 30^th Anniversary Celebrations Continue With “Threshold”

September 29, 2015 – Port of Spain, Trinidad and Tobago… As a continuation to its 30^th anniversary celebrations, the Noble Douglas Dance Company Inc. (NDDCI) will present its 2015 dance season, Threshold. The weekend production opens on Saturday October 17 at Queen’s Hall featuring new and classic choreographic works by Noble Douglas, Allan Balfour, Penelope Kalloo, Arlene Frank, Delton Frank and Megan Navarro.

Trinidad and Tobago’s foremost modern contemporary dance company earned another accolade when it launched its 30^th anniversary celebrations with its 2014 season, TEETH. This momentous milestone celebrates the contributions of the seminal dance company to the cultural landscape of Trinidad and Tobago and the Caribbean. Founded in 1985 with a vision to use the body for the expression of a Caribbean aesthetic in modern contemporary dance, the NDDCI has toured locally, regionally and internationally on stages in the United States, Southern Africa and the Caribbean.

In 2005, Douglas’ commitment to the development of the arts and culture received national recognition when she was bestowed with Trinidad and Tobago’s second highest award, the prestigious Hummingbird Medal – Gold. She was also the recipient of the Cacique Award for best choreography in the Trinidad Theatre Workshop’s 2005 production of Derek Walcott’s musical, STEEL and a Vanguard Cacique Award for her work with Lilliput Children’s Theatre. She has continued to revolutionise dance expression in the region as she fuses the principles of contemporary modern dance with the instinctive and familiar movements of her Caribbean landscape.

As a dancer, choreographer and teacher, Douglas has shone as an icon of the arts in Trinidad and Tobago and the Caribbean region. The co-founder of the country’s foremost children’s theatre company, Lilliput Children’s Theatre, and founder of the NDDCI, Douglas has stood strong with an unyielding commitment to her vision to use the performing arts as a medium to stimulate young people’s creative energy and to build character, self-confidence and self-esteem.

This celebration of dance marks the threshold of a new decade of dance for the NDDCI. Tickets cost $160.00 and are available at Crosby’s Music Centre, from members of the NDDCI and from October 13, 2015, at the Queen’s Hall box office. For more information, join the Threshold Facebook (FB) event page at http://x2t.com/THRESHOLD or connect with NDDCI on FB at www.facebook.com/nddci or on Twitter @NDLFA or send email to liza@estuaryPR.com.

WHAT: Threshold

WHO: Noble Douglas Dance Company Inc.

WHEN: Saturday October 17, 2015 at 7:30 p.m.

Sunday October 18, 2015 at 5:30 p.m.

WHERE: Queen’s Hall, St. Ann’s, Port of Spain

TICKETS: Regular $160.00 (including programme)

Crosby’s Music Centre, St. James – (868) 622-SOCA(7622)

Members of the NDDCI

From Tuesday October 13, 2015 at Queen’s Hall box office – (868) 624-1284

Photo captions and credits:

All photos courtesy Maria Nunes.

NDDCI 1

The layered choreography of Noble Douglas and post-modernist, Reggie Wilson, marries folk, modern and post-modern genres in this 1998 collaborative work, Rum & Salvation. Here the piece is remounted during the NDDCI’s 2013 collaborative dance season, Vecinos…we are Neighbours.

NDDCI 2

Terry Springer shines in Allan Balfour’s iconic 1987 choreography, Red Clay, which was re-staged during the NDDCI’s 2013 collaborative season with leading Venezuelan dance company, Fundación Coreoarte.

NDDCI 3

A moment of intense energy from Allan Balfour’s three-part piece, Ties, which he began choreographing in 2011 and completed in 2012.

NDDCI 4

The company’s alumni and seasoned dancers perform this three-part retrospective piece, Older More, which was created by Dave Williams for NDDCI’s 2014 30^th anniversary season, TEETH.

NDDCI 5

Kwasi Romero is intently poised in Arlene Frank’s choreography, Near To One’s Heart, during NDDCI’s 2014 30^th anniversary season, TEETH.

NDDCI 6

NDDCI’s company members and apprentices perform Noble Douglas’ classic piece, Passage, during Lilliput Children’s Theatre’s 2015 40^th anniversary production, BIG.

For media inquiries, please contact:

Liza Miller, Managing Director

estuary PR Limited

Phone: (868) 367-5295

Email: liza@estuaryPR.com

www.estuaryPR.com

Burrito Bowl

Posted on September 19, 2015by admin

Burrito Bowl serves 4- 6 persons

Ingredients

2 cups basmati rice
Juice of ½ lime
1 can corn kernels
1 can black beans
1 small ripe avocado
1 stick of jalapeno or pepper jack cheese
1 clove garlic
2 cups celery
1 tablespoon olive oil
½ chopped onion
4-6 serving bowls

Method

Boil rice until tender 20 -45 mins
Strain off excess water when the rice is finished boiling
Peel then mince garlic in food processor
Wash and chop celery
Add minced garlic and chopped celery to rice and mix thoroughly
Squeeze juice of lime over rice and mix
Peel then chop half onion and sauté in heated olive oil (until onions are translucent )
Add 1 – 3 serving spoons of mixed rice to the bowl
Layer with cooked onions
Layer with corn
Layer with black beans
Peel and then chop avocado
Add pieces of chopped avocado on top
Grate jalapeno cheese and sprinkle as next layer
Continue this with other bowls
Serve

Dark Chocolate Brownies

Posted on September 19, 2015by admin

Dark Chocolate Brownies

Ingredients

2 cups semi sweet dark chocolate chip
1 cup butter
4 eggs
1 cup coconut sugar
2 tablespoons cornstarch
2 tablespoons vanilla essence
1 tablespoon cinnamon
¼ cup Nutella

Method

Pre-heat oven 375 Degrees Fahrenheit
Grease Pyrex dish or use wax/parchment paper and line the tray
In a food processor add chocolate chips and butter and puree
Add egg yolks and whites, coconut sugar, cornstarch, vanilla essence, cinnamon to processor
Pulse the new mixture then pour it on parchment paper or greased dish
Smooth out the surface until even
Bake for 20 – 45 minutes or until the mixture is somewhat firm with the outside firm and dry
Allow to cool
When cooled spread the Nutella as frosting
Cut them and serve warm or store in the refrigerator for a colder treat

A Fashionista’s Summer – #fashiontourtt

Posted on August 24, 2015by admin

On Saturday 29th August 2015 Trinidad will experience a fashion tour. The tour is being hosted by the sole proprietorship, Let’s Go Trinidad and Tobago. This company is in the business of branding and promoting a Trinidad and Tobago ethos via creative design in fashion, food, frivolity, fun, travel & tourism. The sole proprietor’s aim is to be a pioneer in innovation and design by improving lifestyles with impressions that last. The tour is part and parcel of the company’s aim to diversify the Trinidad tourism product and promote a niche tourism concept called creative tourism.

Creative tourism has been defined by Richards and Raymond ( 2000 ) as ” tourism which offers visitors the opportunity to develop their creative potential through active participation in learning experiences which are characteristic of the holiday destination where they are undertaken.” The fashion tour is under the purview of creative tourism. The clustering of industries such as the travel and tourism industry, the creative industry, the food and beverage as well as other commercial industries were strategically clustered to foster this product creation and economic linkages in Trinidad.

https://www.facebook.com/pages/Lets-Go-Trinidad-and-Tobago/452373394796548?fref=ts

The primary target market for this tour is the new tourist whether that person is a stay over tourist or an expat in Trinidad. This person is interested in experiencing more than sun, sea and sand. The new tourist attracted to this product fancies a sense of belonging, identity, creating and taking back something with them, a sense of identity, a sense of community, increased self esteem. The secondary market is aimed at the domestic tourist and the Trinidad and Tobago diaspora who are keen on the Trinidad lifestyle. The market may include fashion buyers, fashion students and even creatives.

This is the first tour since the prototype tour in November 2014. Again, Let’s Go Trinidad and Tobago felt that preference should be given to the citizens of Trinidad and Tobago for the tour. Hence, the marketing campaign was heavily geared towards them as there was a feeling of not wanting the locals to feel ostracized in their home country. Other foreign entities were also approached similarly to the previous prototype tour.

The tour features major fashion game changers in the Trinidad fashion industry landscape. The tour starts at 10:00 a.m. at Simply Runway at Grand Bazaar. An interactive styling session will be completed there with participants and local socialite, stylist and fashionpreneur Stephanie Ramlogan. Simply Runway’s owner, Candice Baccus is significant to the tour. She is the first fashion boutique to host rent free spaces for local designer graduates from the Caribbean Academy for Fashion and Design at The University of Trinidad and Tobago. She also accommodates stylist internships for emerging stylist graduates from the same university.

https://www.facebook.com/simplyrunway?fref=ts

Stephanie Ramlogan who will execute the styling segment has her contribution to the fashion climate too. She is a known fashion blogger for No More Fashion Victims and a contributory writer for the Guyanese owned fashion blog; The Online Runway by Ashma John. In addition, No More Fashion Victims is also the premier local designer e-commerce store in Trinidad.

https://www.facebook.com/NMFVinc?fref=ts

The next stop is Blue Basin at The Cruise Ship Complex in Port of Spain. En route to Blue Basin the tour guide, a travel and tourism student will engage the patrons in an interactive game on Trinidad’s fashion history. On arrival at the first Caribbean designer department store patrons will indulge in festivities with Jessel Brizan, designer and owner of Blue Basin. He celebrates the store’s one year anniversary in fine style. There will be discounted shopping, complimentary wine, hors d’oeurves, a live deejay and more activities. Jessel Brizan was a lecturer at the Caribbean Academy for Fashion and Design. He will be discussing his creative process with the group and inviting them to open discussions on creative design with him and some other designers that are featured at his store.

https://www.facebook.com/BlueBasin?fref=ts

The next stop is Woodbrook at designer atelier, Charu Lochan Dass. Charu was born in India and raised in Trinidad. She has been in retail for several years which added significant experience to her designer studies from the London College of Fashion. She has showcased her designer collections in New York, Amsterdam, Canada and Ibiza. Some of her designer pieces are also available in Ibiza for purchase. She will offer guests insight to her creative business and the creative process as well as introduce them to designer retail therapy. CLD will also provide patrons with refreshing fruit kebabs.

https://www.facebook.com/pages/CLD-Charu-Lochan-Dass/171916886337887?fref=ts

The final stop is at creative designer Shaunelle Ramesar’s studio also in Woodbrook. Shaunelle is Trinidadian but has spent much of her childhood frequenting St. Vincent where she was exposed to more Caribbean craft culture. She was on scholarship in Italy and pursued studies in design. She now focuses on creating bespoke designs exclusively for the bridal industry. She also dabbles in fashion accessory designs. Shaunelle’s work has been featured in Italy’s Vogue magazine. She also enjoys designing for an international clientele. She is only available via appointment. Patrons will get her take on creative design and tour her studio.

https://www.facebook.com/Shaunelle.TT?fref=ts

The tour then returns to Grand Bazaar and patrons disembark the tour bus. Persons wishing to gain some more information on the tour can visit the event page at https://www.facebook.com/events/863238693750368/ or send an email to letsgotrinidadandtobago@gmail.com

A very BIG thank you

to all

designers, stylists, fashionpreneurs and stakeholders

the fashion tour would not be possible

without you!

Level Up or Bow out !!!

Posted on August 8, 2015by admin

Level Up!

The name itself is catchy and surmises connotations of “pushing the bar” rather competing with your regular self to be your better and eventually best self.

Who is the mastermind behind Level Up?

Level Up is owned by former University of the West Indies graduate, Sevastar Ramlogan. Among many other accolades to this title he is also a model. Sevastar is a passionate, ambitious and a young entrepreneur. While fitness and health may not have been in his pursued field of study they are lifestyle traits that define the young Ramlogan. Sevastar is undeniably a fitness buff so he understands the plight of persons who would like to get fit and in shape for health reasons, athletic reasons or even just because they want to be their best self. His outgoing personality and love for life, health and fitness resulted in his lovechild; Level Up. Sevastar is always willing to go above and beyond for his clients to help them get on the right track to a healthier lifestyle. His mantra states, “Set your goals and achieve them! No-one is going to do it for you.”

(Photo Credit : Sevastar Ramlogan featured in OMG Magazine)

What is Level Up?

Level Up is a gym and supplement / nutrition store conveniently located along the Southern Main Road, Carapichaima in Central Trinidad. The customer service there is “leveling up” to premier products and premium quality just for you. Their opening hours are Monday – Friday from 10:30 a.m. – 6:00 p.m. and Saturdays – Sundays from 10:30 a.m. – 3:00 p.m. The in store supplements include protein powders among other vital gym supplies for the fitness fanatic. The store has also expanded to include a gourmet health and food section. So persons who are dieting or have a fancy for gourmet food can also get their supplies right there. Some of these products include Greek yogurt, organic chocolate, quinoa pasta, gluten free flour, organic bread, almond butter, coconut water, health bars, snacks and so much more.

(Some delectable gluten free cinnamon raisin bread I baked from a gluten free bread mix I bought at Level Up! Who knew baking bread was this easy?! I just read the instructions, mixed the batter, allowed time for the raising of the bread. Then I popped that mix in the oven and voila!!!)

Level Up is also doing a promotion next week for all those health and fitness buffs!

There will be lots of samples and surprises in store!!!!

From the team at

Let’s Go Trinidad and Tobago

We would like to wish Sevastar Ramlogan

all the best in his endeavors !!!

To find out more on Level Up see their contact information listed for you below

https://www.facebook.com/Level.Up.Supplements/timeline

Call them at

745-8235

Breadfruit Cups – The Healthier Alternative

Posted on August 3, 2015by admin

Breakfast making can be so much work in the morning especially if you are not a morning person. Realistically, even if you are a morning person the struggle is still very real. Hence, in moments of extreme boredom or random bouts of creative vibes or if you are throwing a mini breakfast”fam bam” ( I have no idea why they use this word on social media but I believe they are connotations from an urban slang that translate to family get together) then something different like breadfruit cups just might be the smashing hit at your breakfast bar.

Nutrition

Breadfruit has similar properties to our age old friend Mr. Potato! It can be cooked and manipulated in so many different ways too. The nutritional content of the breadfruit indicates that it is high in potassium, vitamin C and it contains fiber, calcium, iron, magnesium and vitamin B-6. According to globalbreadfruit.com breadfruit is also a great source of antioxidants, carotenoids, copper, niacin, omega 3, omega 6, phosphorous, protein,thiamine and vitamin A.

Multipurpose

The breadfruit is being sought after for national food security as it can be grown as a sustainable crop throughout most parts of the world. In addition to this fact, it also has multipurpose uses. Again globalbreadfruit.com cites the mighty breadfruit uses. These include gluten free flour, insect repellant (male breadfruit flower), latex (sap from breadfruit used in watercraft and chewing gum), fabric ( fibers from the bark of the breadfruit tree can be used to make mosquito nets, accessories, clothing, artwork and paper), animal feed (fallen breadfruits and leaves can be used as nutritious animal feed).

(http://globalbreadfruit.com/about/why-breadfruit/ )

So now that you know how powerful this breadfruit is you may definitely consider serving this up to your family, friends and house guests. Here’s my breadfruit cup recipe below.

Ingredients

1 breadfruit (washed, peeled, chopped)

1 cup unsweetened almond milk

2 cups pepper jack cheese (shredded)

2 tablespoons garlic butter

1 carrot (washed, peeled, shredded)

1 teaspoon of salt

1 tablespoon dried seasoning (thyme, parsley, basil, oregano, chilli powder)

1 cake mixer (to mix the batter)

1 cup cake pan or mini cup cake pan

1 large pot

1 colander

1 large mixing bowl

Method

1. Set up a pot of water to boil

2. Add salt to the boiling water

3. Add the chopped breadfruit

4. Boil until soft

5. Strain off excess water from breadfruit in a colander

6. Add strained breadfruit to the mixing bowl

7. Add dried seasoning and carrot

8. Add 1and 1/2 cups of cheese

9. Add milk gradually while using the cake mixer to beat the mixture until smooth

10. Using the garlic butter grease the cupcake pan

11. Pre- heat the oven at 350 Degrees Fahrenheit

12. Pour in the patter to fill the cups leaving just a quarter space for the batter to expand when cooking

13. Allow to cook for 30 minutes to 1 hour or until toothpick when inserted comes out clean

14. When they are finished cooking use the remaining cheese and sprinkle to cover the surface of the cups.

15 . Allow to cool and serve warm or with a sauce (curry or tomato sauce or whatever your preference may be)

Enjoy !!!

Pumpkin Persuasion – A Muffin Affair

Posted on July 15, 2015by admin

I have always felt like pumpkin soup and traditional dishes of cooked pumpkin and roti or rice in Trinidad was just something that should not be cooked in that way. Pumpkin , I thought could be used in a latte or a tea, as the essential ingredient to a bread, a cake or even a smoothie. The texture, colour and sweetness of the pumpkin always enthused me to experiment with it in non traditional kitchen ways. Obviously, I am working on my menus, recipes and breakfast items. I thought the low fodmap diet should not only be healthy and attractive but it should be interesting and fun too! So I used pumpkin (not from a can but from the farmer’s market) and millet flour as my gluten free flour. The result was a week long supply of yummy breakfast muffins. So here is the recipe below just for you!

Ingredients

1/2 cup olive oil

3/4 cup brown sugar

2 eggs

2 cup pureed pumpkin (boil pumpkin until soft then process until smooth)

2 teaspoons vanilla extract

1 3/4 cup millet flour

1 teaspoon baking soda

1 teaspoon ground cinnamon

1/4 cup coconut milk

1 semi sweet Hersheys Baking Bar of Chocolate

Method

Preheat oven to 325 degrees F.

Lightly grease muffin cups or line tray with paper liners.

Combine olive oil, brown sugar, eggs, milk, pumpkin puree and vanilla extract in one bowl.

In another bowl combine flour, baking soda, cinnamon.

Now add the dry to the wet ingredients.

Pour batter into muffin cups or paper lined cup cake trays (half full to allow them to rise when baking).

Add the chopped chocolate to each batter filled cup.

Bake for 20 – 45 minutes (use the toothpick test when the toothpick is inserted in the center of a muffin comes out clean then it is ready).

Cool for 15 minutes or your desired muffin temperature and enjoy!

(I got more than the 8 muffins you see on this plate.

I got about 16 muffins but I used disposable, aluminum heart shaped pans)

N.B.

These muffins were stored in the refrigerator and lasted for a week.

Plantain Seduction – The Dessert Bar

Posted on July 9, 2015by admin

Well darlings, it seems like I will be stuck on this low fodmap diet for more time than anticipated. However, it seems to be working for now which only suggests healthier lifestyles and more adventures in the food laboratory aka my kitchen. (The low fodmap diet allows flexibility. Rather than off the shelf products that are too expensive the Caribbean dieter can use lots of available produce from their local farmers to sustain their diet and themselves). This also means I get to share my journey through the low fodmap diet with other fodmap dieters, the vegan community and just about any one of you interested in experiencing food differently. I am definitely not vegan but pescetarian; I consume seafood. Although, my recipes are somewhat restrictive due to the low fodmap regimen there is room for you or the vegan food lover to do substitution. The recipe I will share with you is a gluten free recipe for a plantain dessert bar or what one can refer to as “The Plantain Seduction.”

Ingredients

2 ripe plantains
2 eggs
1/4 cup of olive oil
1/4 cup raw cane sugar
Hersheys Baking Bar of Chocolate (1 pack)
1 tsp baking soda
2 tsp vanilla extract
1 tsp cinnamon

Instructions

Preheat your oven to 350 degrees.
Grease Pyrex dish with olive oil and set aside (use anything that is available to you)
Add the plantains (peeled and chopped) to your food processor.
Pulse until your batter is smooth.
Add in your chocolate bar in pieces and pulse a few times until they are combined into the batter. Add other ingredients and mix well.
Pour your batter into your greased dish and allow to bake in the oven for 30 minutes.
Allow the baked brownies to cool.
Frost with Nutella or your own frosting
Start cutting and serving (preference for warm or cold plantain bar depends on individual).
Refrigerate

N.B.

You can substitute the baking chocolate, oil and eggs if you wish. The texture is very delicate and moist almost like a custard or bread pudding except lighter. (Be careful not to burn it . You can use a toothpick to test if it is done. When the toothpick is inserted and comes out clean it is cooked). The taste is slightly salted and sweet with neither of the two overpowering each other. I used an oval casserole dish of 12 1/2 inches in length and 7 1/2 inches width (at the middle) so use what you have.