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The
Cooking Caribbean with Daria Cookbook
COMING SOON...
The Cooking Caribbean with Daria recipe cookbook is a deep dive into Caribbean culinary possibilities, eating healthy, and provides stories and insights to Caribbean food and lifestyles.
The Cooking Caribbean with Daria recipe cookbook is an attempt to promote the great value and use of local foods in everyday living, and seeks to build a Caribbean ‘healthy and tasty’ food campaign.
It is my hope that the Cooking Caribbean with Daria recipe cookbook, with its artistic impressions and great photography, helps to build the consciousness and image of local food.
Daria’s Special Gourmet Pizza
Ingredients
For the dough:
All-purpose flour………………………………………………….. 4 cups
Pureed pumpkin ……………………………………………………1 cup
Water ……………………………………………………………… ½ cup
Margarine …………………………………………………………. 2 tbsp.
Yeast ……………………………………………………………… 1½ tbsp.
Sugar ………………………………………………………………. ½ tsp.
For the topping:
Eggplants …………………………………………………………… 4
Onion ……………………………………………………………….. 1 large, sliced
Sweet peppers……………………………………………………….. 2, sliced (different colours)
Mushroom …………………………………………………………… ½ cup, sliced
Seasoning peppers……………………………………………………. 3, sliced
Garlic ………………………………………………………………… 2 cloves, minced
Ham or Pepperoni sausage ……………………………………………½ cup
Mozzarella cheese ……………………………………………………. ¼ lb.
Pizza sauce …………………………………………………………… 15 oz. can
Coconut oil …………………………………………………………… 3 tbsp.
Salt……………………………………………………………………...pinch
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Method
Slice the eggplants and rub salt on them. Let sit for 15 minutes while they drain.
To make the dough: pour ½ cup of lukewarm water and sugar in a mixing bowl and stir. Add the
yeast. Allow to sit for 10 minutes, then add all the other ingredients. Mix and then knead to form
a dough. Let the dough sit for 30 minutes and knead again. Roll out flat with a rolling pin and
place on pizza pan. Prick with a fork to make holes all over the dough. Bake for 10 minutes and
set aside.
To make the topping: heat the oil in a skillet and add the garlic. Stir, add the eggplants and allow
to brown on one side. Remove from the heat and add the onions, mushrooms, peppers and a
pinch of salt. Stir for two minutes and set aside.
Spoon and spread the pizza sauce onto the dough, covering completely. Add the toppings,
starting with the eggplants, brown side up. Arrange the other toppings and grate the cheese
evenly over the top. Bake until the cheese melts completely. Serve hot.
Spice Battered Plantains
Ingredients
Plantains ……………………………………………2 ripe and firm, sliced
Milk ……………………………………………….. 1 cup
Flour ………………………………………………. ½ cup
Egg ………………………………………………… 1
Cinnamon ………………………………………….. 1 tsp., grated (or cinnamon powder)
Nutmeg …………………………….. ………………1 tsp., grated (or nutmeg powder)
Sugar ……………………………….. ………………Pinch
Oil for deep frying
Method
Beat the egg. Add the milk, then slowly add the flour. The mixture must have the consistency of batter.
Add the spices and mix thoroughly. Spoon in the plantains and mix well. Scoop out individual battered slices and deep fry until golden brown. Drain on paper towels and serve hot.
Passionfruit Mousse
Ingredients
Passionfruit juice concentrate …………………….. .2 cups
Condensed milk …………………………………… 1 can
Water ………………………………………………. ½ cup
Temperate water …………………………………….½ cup
Gelatin …………………………………………..…..2 tbsp.
Egg whites…………………………………………...3
Method
Combine the milk and juice and set aside. Soften the gelatin in a pan of warm water, gradually adding more temperate water until it has dissolved. Heat until the mixture clears. As soon as it does, remove from the heat, combine with the juice concentrate, and mix well. Beat the egg whites stiff and gently fold in. Pour into a mould and refrigerate overnight.
Garnish with passionfruit pulp, reduced in sugar.