Zoetallia (@zoetallia)

Pone recipe  3 cups grated cassava 1 ¼ cups grated coconut ¾ cup grated pumpkin ½ cup grated sweet potato  1 ¼ cup packed brown sugar 1 tsp salt 1 tsp cinnamon 1 tsp freshly grated nutmeg 1 tbsp grated ginger ¼  tsp black pepper 2 tsps vanilla ¼ cup melted butter 1 cup evaporated milk or coconut milk  ¼  cup raisins (optional) Directions * Heat your oven to 350°F and grease a 9x9 pan. * Add the cassava to your KitchenAid food processor and process until fine. Transfer to the bowl of your KitchenAid stand mixer. * Process the coconut on its own and add it to the mixer bowl. * Process the pumpkin on its own and add it in. * Process the sweet potato on its own and add it as well. * Add the brown sugar, salt, cinnamon, nutmeg, ginger, black pepper, vanilla, melted butter, evaporated milk, and raisins if you want them. * Mix until the batter comes together and looks even. * Pour the mixture into your greased pan and smooth the top. * Bake for 60-75 minutes until the top is golden brown and the center is set. * Let it cool, slice, and enjoy. #pone #recipesoftiktok #trinidad #trinidadandtobago #caribbeanfood

Cinnamon Rolls Dough 2 ½ cups all-purpose flour ½ tsp salt ½ tsp baking powder 3 tbsp granulated sugar 1 ½ tsp instant yeast 2/3 cup warm whole milk 1.5 tbsp plain yogurt or sour cream 1/4 cup President Unsalted Butter, melted 1/4 cup President Whipping Cream (to pour over before baking) Filling 1/4 cup President Unsalted Butter, softened 1/2 cup brown sugar 1 tbsp ground cinnamon Frosting 1/4 cup cream cheese, softened 2 tbsp President Unsalted Butter, softened 1/2 cup powdered sugar 1 tsp vanilla extract 3–4 tbsp President Whipping Cream Directions - In a large bowl, whisk together the flour, salt, baking powder, sugar, and instant yeast. - Add the warm milk and melted butter directly to the dry ingredients. - Mix and knead the dough for 8-10 minutes by hand (or 6-8 minutes in a stand mixer) until smooth and elastic. - Cover and let rise 1 hour, or until doubled in size. - In a small bowl, mix together the softened butter, brown sugar, and cinnamon until smooth and spreadable. - Roll the dough into a rectangle, about 12x8 inches. - Spread the cinnamon filling evenly over the surface. - Cut the dough into 6 vertical strips. - Roll each strip up individually to form your cinnamon rolls. - Place them in a greased baking dish, spacing them out slightly. - Cover the rolls and let rise for 25 minutes, until puffy. - Preheat your oven to 350°F. - Just before baking, pour 1/4 cup of President Whipping Cream over the rolls. - Bake for 18-22 minutes, or until golden brown and baked through. - In a bowl, combine cream cheese, butter, powdered sugar, vanilla extract, and heavy cream. - Mix until smooth and creamy. - Spread the frosting over the warm rolls and enjoy immediately! #cinnamon #cinnamonrolls #cinnamonrollrecipe #bread #sweetbread #breadrecipe #trinidadandtobago #trinidad #recipesoftiktok

#trinidadandtobago #foodtiktok #foodontiktok #monkeybread #easyrecipe #bread #simplerecipes #food #pizza #homecook #dinnerrecipes #cookingtiktok

Easy Steak Ramen (Serves 2) Broth 1 tablespoon chili oil 2 cloves garlic, smashed 1 inch fresh ginger, thinly sliced White parts of 2 to 3 green onions, sliced 4 cups low-sodium beef broth or stock 1 tablespoons soy sauce 1 teaspoon Worcestershire sauce 1 tsp salt or add to taste 1 small pinch sugar Steak 1 Halpern’s Ribeye Steak Salt and black pepper 2 tablespoons President Butter 2 cloves garlic Whites from 2 green onions 2 slices ginger Noodles and Toppings Ramen or egg noodles 2 soft-boiled eggs Green onion/ Chive tops, thinly sliced Blanched baby bok choy Extra chili oil for finishing Directions - Heat the chili oil in a pot over medium heat. Add the garlic, ginger, and white parts of the green onions. Sauté for 1 to 2 minutes until fragrant. Do not let the garlic brown. - Pour in the beef broth/stock. Add soy sauce, Worcestershire sauce, salt and sugar if using. Bring to a gentle simmer and cook for 10 to 15 minutes then strain. - Taste and adjust seasoning if needed. Keep the broth hot. - Cook the noodles separately according to package instructions. Drain well. - Season the steak generously with salt and black pepper. Sear in a hot pan until well browned and cooked to your preferred doneness, add butter, garlic, green onion and ginger. Baste the steak in the butter. Then remove from the pan and let it rest, then slice thin. - Divide noodles between bowls. Pour the hot broth over the noodles. Top with sliced steak, soft-boiled eggs, baby bok choy and the green onion tops. Finish with an extra drizzle of chili oil if desired. #ramenrecipe #ramen #steakrecipe #trinidad #trinidadandtobago

Salmon Choka 3 Rainforest salmon fillets, thawed and skin removed 1 tbsp green seasoning Salt, to taste Black pepper, to taste 1.5 tbsp Sunflower Olive Oil Spread 1 small onion, finely chopped Hot pepper, to taste, finely chopped 2 pimentos, finely chopped 4 cloves garlic, minced 3 tbsp chopped herbs, divided (chadon beni, thyme, and chive) 4 medium tomatoes, chopped Juice of 1 lime Directions: - Season the salmon with green seasoning, salt, and black pepper. Allow it to marinate for 15-20 mins. - Melt the Sunflower Olive Oil Spread in a pan over medium heat. Add the salmon, cover the pan, and cook on medium heat for a 5-6 minutes, or until the salmon is cooked through. Remove the salmon from the pan and set aside. - In the same pan, add the onion and hot pepper. Sauté until the onion begins to soften. - Add the pimento, garlic, and half of the chopped herbs. Cook for another minute, until fragrant. - Add the chopped tomatoes, cover the pan, and cook until the tomatoes soften and form a saucy mixture. - Return the salmon to the pan and break it into smaller pieces with a spoon. - Season to taste with additional salt and black pepper. Stir in the remaining chopped herbs and a squeeze of lime juice. - Serve hit with fry bake, roti or rice. #salmonchoka #salmonrecipe #frybake #trinidad #trinidadandtobago

Tilapia Fish Cakes 1 lb Rainforest tilapia fillets 2 cups Garden Foods Sofrito Medley 4 cloves garlic, minced 3 tbsp fresh parsley and dill, finely chopped Salt, to taste Black pepper, to taste ½ tsp onion powder, divided ½ tsp garlic powder, divided ½ tsp paprika, divided 1 tsp Cajun seasoning, divided ⅔ cup panko breadcrumbs 1 tbsp Dijon mustard 2 tbsp mayonnaise 1 large egg 2 tsp lemon juice Oil, for sautéing & pan-searing Directions: - Add the Rainforest tilapia to a food processor and pulse until finely minced. Transfer to a large bowl. - Heat a little oil in a pan over medium heat. Add the Garden Foods Sofrito Medley and garlic. Sauté until softened and fragrant. - Add the chopped parsley and dill, along with salt and black pepper to taste. Add half of the onion powder, garlic powder, paprika, and Cajun seasoning. Stir and cook briefly. - Add the remaining half of the onion powder, garlic powder, paprika, and Cajun seasoning directly to the minced tilapia. Add salt and black pepper to taste. - Add the sautéed sofrito mixture to the seasoned tilapia. Add the panko breadcrumbs, Dijon mustard, mayonnaise, and egg. Mix thoroughly until well combined. - Shape the mixture into 8 evenly sized fish cakes. - Heat a little oil in a pan over medium heat. Add the fish cakes and pan-sear for 3 minutes on each side, until golden brown and cooked through. - Remove from the pan and serve warm. #fishcakes #fishrecipe #trinidad #trinidadandtobago #easyrecipe @Garden Foods @amcold.tt

Garlic Butter Spinach Rice 1 ½ cups long-grain white rice, rinsed 3 cups chicken or vegetable stock 1 packed cup Garden Foods chopped spinach, thawed and squeezed very dry 4 tbsp President salted butter, divided 6 cloves garlic, finely minced 1 small onion, finely diced 1 tsp dried thyme 1 tsp garlic powder Salt and black pepper to taste ½ tsp paprika 1 tsp red pepper flakes 1 tbsp fresh lemon juice Method - Thaw the frozen spinach completely, then squeeze the excess water out. - Heat 3 tbsp butter in a medium pot over medium heat. Add the onion and cook for 3 to 4 minutes until softened then add the garlic and saute for 1 min. - Add the, thyme, paprika, garlic powder, salt, black pepper and red pepper flakes. Cook for about 30 to 60 seconds. - Add the spinach and cook for 2 to 3 minutes, stirring. - Add the rinsed, drained rice and stir thoroughly so every grain gets coated in the seasoned butter. Cook for about 2 minutes. - Pour in the stock and then bring to a boil. - Once boiling, reduce the heat to low, cover tightly and cook for about 20 minutes. - Turn off the heat and let the rice sit, covered, for 10 minutes. - Add the remaining 1 tbsp butter and lemon juice. Toss gently until incorporated. - Serve hot. #ricedish #garlicspinachrice #ricerecipe #trinidadandtobago #trinidad @Garden Foods

Curry Shrimp and Pigeon Peas For the Shrimp 1 package Rainforest large shrimp, cleaned Salt and black pepper, to taste 2 tablespoons green seasoning For the Curry Base 2 tablespoons oil ⅛ teaspoon geera seeds ⅛ teaspoon methi seeds 4–6 curry leaves 1 small onion, finely chopped 2 large pimento peppers, finely chopped Scotch bonnet pepper, to taste 4 cloves garlic, minced 2 tbsps green seasoning 2½ tablespoons curry powder ½ teaspoon turmeric powder ½ teaspoon ground geera, or cumin ½ cup water 2 cups Garden Foods green pigeon peas 2-3 cups water Salt and black pepper, to taste 1 tablespoon chopped shadow beni Directions: 1. Remove the Rainforest shrimp tails and wash thoroughly. Season with salt, black pepper, and green seasoning. Set aside to marinate. 2. Heat the oil in a pot over medium heat. Add the geera seeds, methi seeds, and curry leaves. Let them fry for a few seconds until fragrant. 3. Add the onion, pimento peppers, and Scotch bonnet pepper. Sauté until the fragrant. Then add garlic and green seasoning and sauté for a further minute. 4. Stir in the curry powder, turmeric powder, and ground geera. Toast the spices for 1 minute. 5. Add ½ cup of water and stir well. 6. Cook the curry mixture over medium heat until it thickens and the oil begins to separate from the paste. 7. Add the Garden Foods green pigeon peas and stir to coat them in the curry mixture. Cook for a few minutes. 8. Season with salt, then add 2-3 cups of water, depending on how much sauce you prefer. Stir, cover the pot, and simmer for 30 minutes until the pigeon peas are tender and the sauce has thickened. 9. Lightly mash some of the pigeon peas to thicken the curry. 10. Add the seasoned shrimp and stir gently. Cover and cook for 3-4 minutes, just until the shrimp turn pink and opaque. Avoid overcooking them. 11. Stir in the chopped shadow beni. Taste and adjust the salt if needed. 12. Serve hot with roti or rice. #curry #shrimp #curryshrimp #trinidadandtobago #trinidad

Crispy on the outside, cheesy in the centre, and packed with flavour. These tuna arancini are made with Eve Garlic & Pepper Tuna and served with a creamy garlic Parmesan dipping sauce. Tuna Arancini with Garlic Parmesan Dipping Sauce Makes: 16 arancini Tuna Arancini * 1 ¼ cups Arborio rice * 4 cups chicken stock, hot  * 2 tbsp butter * ½  cup finely diced onion * 3 cloves garlic, minced * 2 cans Eve Garlic & Pepper Tuna, drained * ¼ cup grated Parmesan cheese * 2 tbsp chopped fresh parsley * Salt and black pepper, to taste * 16 small cubes mozzarella For Coating * ½ cup All-purpose flour * 2 eggs, beaten * 2 cups Panko breadcrumbs  * Oil, for frying * Garlic Parmesan Dipping Sauce * ½  cup mayonnaise * 2 cloves garlic, grated  * 1 tsp Dijon mustard * 2 tbsp grated Parmesan * 1 tbsp chopped fresh parsley * 2 tsp lemon juice * Salt and black pepper, to taste Directions 1. Melt the butter in a pan over medium heat. Add the onion and garlic and sauté until softened. 2. Add the Arborio rice and toast for 1 to 2 minutes. 3. Gradually add the chicken stock, stirring and allowing each addition to absorb before adding more. Continue until the rice is tender. 4. Stir in the drained Eve Garlic & Pepper Tuna, Parmesan, and parsley. Season with salt and black pepper to taste. 5. Transfer the rice mixture to a dish and allow it to cool slightly. Cover and refrigerate until completely chilled. 6. Once chilled, divide the mixture into 16 portions. Flatten each portion, place a cube of mozzarella in the centre, then roll into a ball. 7. Coat each ball in flour, then beaten egg, and breadcrumbs. 8. Heat oil in a pan over medium heat. Fry the arancini for 4-5 minutes in batches until golden brown. Transfer to a paper towel-lined plate to drain. 9. While the arancini are frying, prepare the dipping sauce. Add the mayonnaise, garlic, mustard, Parmesan, parsley, lemon juice, salt, and black pepper to a bowl. Mix until well combined. 10. Serve the tuna arancini hot with the garlic Parmesan dipping sauce. #EveTuna #BraceFuhDTaste #arancini #trinidadandtobago #trinidad

Meatloaf 2 lbs Black Canyon Ground Beef ½ cup breadcrumbs ½ cup full cream milk 2 large eggs, beaten 1 tbsp Worcestershire sauce 3 tbsp barbecue sauce ¼ cup barbecue sauce, for topping 1 cup Garden Foods Sofrito Medley 4 cloves garlic, minced 1 tbsp Sunflower Olive Oil Spread 2 tbsp chopped fresh parsley, plus extra for garnish 1 tsp onion powder 1 tsp garlic powder 1 tsp paprika 1 tsp all-purpose seasoning Salt, to taste Black pepper, to taste Directions: - Preheat the oven to 350°F (175°C). - In a large bowl, combine the breadcrumbs, parsley, onion powder, garlic powder, paprika, all-purpose seasoning, salt, and black pepper. - Add the milk, beaten eggs, Worcestershire sauce, and 3 tablespoons of barbecue sauce. Mix well. - Add the 2 lbs of Black Canyon Ground Beef. - Heat the Sunflower Olive Oil Spread in a pan over medium heat. Add the Garden Foods Sofrito Medley and garlic. Sauté until softened and fragrant. - Add the sautéed sofrito mixture to the beef and mix everything together. - Transfer the mixture to a baking tray and shape it into a loaf. - Bake for approximately 45 minutes. - Remove the meatloaf from the oven and spread the ¼ cup of barbecue sauce evenly over the top of the meatloaf. Return to the oven and bake for another 15 minutes. - Remove from the oven, sprinkle with fresh parsley, slice, and enjoy! #meatloaf #meatloafrecipe #beefrecipe #trinidadandtobago #trinidad

Strawberry Matcha Latte Strawberry sauce 2 cups Garden Foods strawberries 3 tbsp granulated sugar Matcha 1 tsp matcha powder 2 tbsp hot water Additional ¾ cup milk Ice, as needed 1 scoop Blue Bunny Double Strawberry Swirl ice cream Directions - Add the Garden Foods strawberries and sugar to a small saucepan. Cook over medium-low heat, stirring occasionally, until the strawberries soften. Mash until you have a thick, spoonable sauce. Let it cool fully. - Sift the matcha powder into a bowl. Add the hot water and whisk until smooth and frothy. - Add 2 tablespoons of the strawberry sauce to a glass. Fill with ice, then pour in the milk followed by the prepared matcha. - Top with 1 scoop of Blue Bunny Double Strawberry Swirl ice cream. Give it a stir and enjoy! #trinidadandtobago #matcha #matchalatte #trinidad #matcharecipe

Plantain Empanadas Beef Filling 1 lb JR’s ground beef 1 cup Garden Foods Gourmet Sofrito 1 tbsp Sunflower Olive Oil Spread 4 cloves garlic, minced ½ tsp garlic powder ½ tsp onion powder ½ tsp smoked paprika Salt & black pepper 2 tbsp Jerk seasoning 1 tbsp tomato paste 1/4 cup chopped herbs (Chadon beni, chive and thyme) Plantain Dough 4 large ripe plantains, boiled and peeled ½ cup cornmeal 2 tbsp cornstarch ½ tsp salt For Filling & Frying 10 slices The English Cheese Company White Mild Cheddar Vegetable oil, for frying Directions: - Melt the Sunflower Olive Oil Spread in a large skillet over medium heat. Add the Garden Foods Gourmet Sofrito and cook for 1 to 2 minutes. - Add the JR’s ground beef and cook, breaking it apart, until browned. - Add the garlic, garlic powder, onion powder, smoked paprika, black pepper and salt. Stir well. - Add the Jerk seasoning and tomato paste and cook for another 2 to 3 minutes, allowing the filling to cook down and become thick rather than saucy. - Stir in the chopped herbs, then remove from the heat and set aside to cool. - Add the boiled plantains to a large bowl with the cornmeal, cornstarch and salt. Mash until smooth and the mixture comes together into a soft dough. - Divide the dough into 10 equal portions and roll each into a ball. - Place each ball into an empanada press and press into a thin disc. - Add a portion of the beef filling to the centre, then place a slice of White Mild Cheddar on top. - Fold the dough over the filling and press the edges firmly to seal. - Heat oil in a pot over medium heat. Fry the empanadas in batches until golden brown and crisp on both sides, about 3-4 minutes per side. - Transfer to a paper towel-lined plate to drain, then serve hot. #plantainrecipe #empandas #plantainempanada #trinidad #trinidadandtobago

Loaded Baked Sweet Potato 2 medium sweet potatoes 1 tbsp olive oil (optional, helps the seasoning stick) Salt & black pepper, to taste 2 tbsp President butter ½ cup grated The English Company White Mild Cheddar Cheese ½ package Melo Pechunuggets ¼ cup sour cream 2 tbsp chopped fresh chives 2 tbsp chopped tomatoes Directions: - Preheat your oven to 200°C (400°F). - Wash and dry the sweet potatoes. Using a knife or fork , poke holes all over each potato. - Lightly rub with olive oil if using, then season the outside generously with salt and black pepper. - Place on a lined baking tray and bake for 50 to 60 minutes, or until a knife slides easily through the centre. - About 15 minutes before the potatoes are done, cook the Melo chicken chunks according to the package instructions until golden and crispy. - Slice each baked sweet potato down the middle and add 1 tablespoon butter, a generous pinch of salt, black pepper, and ¼ cup grated cheddar to each potato. Mash everything together until creamy and the cheese has melted. - Top each potato with the crispy chicken chunks. - Finish with a drizzle of sour cream, a sprinkle of fresh chives and chopped tomatoes. #bakedpotatoes #potatorecipe #loadedpotatoes #friedchicken #trinidadandtobago

Quick sushi fix without all the rolling. Made easy with Eve Spicy Thai Chili Tuna. Definitely one of my favourite easy meals. 🍣🍣 Tuna Sushi Bake For the rice 1 ¼  cups sushi rice 1 ½ cups Water 2 tbsps sushi vinegar For the tuna 4 cans Eve Spicy Thai Chili Tuna ¼ cup mayonnaise ¼ cup cream cheese, softened 3 tbsps chopped chive  Additional  Furikake seasoning Mayonnaise Sriracha Unagi (eel) sauce Chive  For serving Sliced cucumber Julienned carrots Sliced Zaboca (Avocado)  Directions 1. Cook the sushi rice according to the package instructions. Once cooked, gently mix in the sushi vinegar and allow it to cool slightly. 2. In a bowl, combine the Eve Spicy Thai Chili Tuna, mayonnaise, cream cheese, and chive. Mix until well combined. 3. Lightly grease an 8”x8” baking dish. Spread the sushi rice into an even layer and sprinkle with 2 tsps furikake. 4. Spoon the tuna mixture evenly over the rice. 5. Drizzle with mayonnaise, sriracha, and unagi sauce. Finish with another sprinkle of furikake. 6. Bake at 375°F (190°C) for 20 minutes, or until heated through and lightly golden on top. 7. Serve warm with sliced Avocado, cucumber and julienned carrots. Enjoy! #EveTuna #BraceFuhDTaste #sushibake #sushi #trinidadandtobago

Crispy Chicken Breakfast Sandwich 2 Melo breaded chicken patties 1 burger bun  2 tbsp Sunflower Soft Luxury Spread, divided  2 eggs Salt and black pepper, to taste ¼ cup The English Cheese Company White Mild Cheddar, grated 1 avocado (zaboca), sliced 1 tomato, sliced Chopped chive  Directions:  * Air fry the Melo breaded chicken patties according to the package instructions until golden brown and cooked through. * While the chicken cooks, melt 1 tablespoon of Sunflower Soft Luxury Spread in a pan over medium heat. Add the eggs and scramble until just set. Season with salt and black pepper, add grated The English Cheese Company White Mild Cheddar and chive then remove from the pan. * Spread the remaining Sunflower Soft Luxury Spread on the cut sides of the buns and toast them in the same pan until lightly golden. * Assemble the sandwiches by placing the bottom bun on a plate. Top with the chicken patty, scrambled eggs, sliced avocado (zaboca), tomato, and the top bun. * Serve immediately and enjoy. #breakfast #friedchicken #sandwichrecipe #trinidadandtobago #trinidad

Beef chili 1 lb JR’s Ground Beef ½ cup Garden Foods Gourmet Sofrito 1 pimento, finely chopped 4 cloves garlic, minced ¼ cup chopped fresh herbs (parsley, thyme and oregano) divided 1 tbsp chili powder 1 tsp ground cumin 1 tsp paprika Salt and black pepper, to taste 2 tbsp tomato paste 1 bay leaf 1 can red kidney beans/black beans, drained and rinsed 1 cup Garden Foods Corn Kernels 1 can diced tomatoes 1 cup tomato sauce 1 cup beef broth 1 tbsp Worcestershire sauce Chopped fresh herbs, for garnish Directions: - Heat 1 tbsp oil in a large pot over medium-high heat. Add the JRs Ground Beef and cook until browned, breaking it up with a spoon. Drain any excess fat. - Stir in the Garden Foods Gourmet Sofrito, pimento, garlic, half of the chopped herbs, chili powder, cumin, paprika, salt, pepper, tomato paste, and bay leaf. Cook for 2 to 3 minutes until fragrant. - Add the beans and Garden Foods Corn Kernels, then mix well. - Pour in the diced tomatoes, tomato sauce, beef broth, and Worcestershire sauce. Stir until everything is well combined. - Bring to a gentle simmer, cover, and cook for 30 minutes, stirring occasionally. - Finish with freshly chopped herbs, and serve warm with rice, cornbread, tortilla chips, or your favourite toppings. #beefchili #onepotrecipes #chiliconcarne #trinidadandtobago #cornbread

Potato Crust Quiche Potato Crust 1½ lbs potatoes, boiled whole 1 tbsp oil Salt and black pepper, to taste Filling 8 slices bacon, chopped 2 cups Garden Foods Gourmet Sofrito 1 ¼ cup President Cooking Cream 5 large eggs 1 tsp Dijon mustard ¼ cup chopped chives 1½ cups grated The English Cheese Company White Mild Cheddar Salt, black pepper, and red chili flakes, to taste Method - Preheat oven to 375°F (190°C). - Add the boiled potatoes to a 9-inch pie dish or baking dish of choice and mash evenly across the base and up the sides to form a crust. Brush with oil, season with salt and pepper, and bake for 25 minutes or until lightly golden. - Meanwhile, fry the bacon until crisp. Remove from the pan and set aside. - In the same pan, add the Garden Foods Gourmet Sofrito and cook for 3 minutes. Add garlic and cook for another minute. - In a large bowl, whisk together the eggs, President Cooking Cream, Dijon mustard, chives, salt, black pepper, and red chili flakes. - Sprinkle about half of the grated cheddar over the potato crust. Top with the bacon and sofrito mixture. - Pour over the egg mixture and finish with the remaining cheddar cheese. - Bake for 35-40 minutes, or until the centre is set and the top is golden brown. - Let cool for 20 minutes before slicing and serving. #potatorecipe #quiche #breakfastrecipe #trinidad #trinidadandtobago

Loaded Burger 2 Creekstone beef burger patties Salt, to taste Black pepper, to taste 2 burger buns, toasted 4 slices President cheddar cheese 1 onion, sliced into thick rounds 2 eggs Lettuce leaves Tomato slices Burger sauce/ketchup Chef’s Quality Fries, for serving Directions - Season the Creekstone burger patties generously with salt and black pepper. - Heat a cast iron skillet over medium-high heat. Sear the burger patties until cooked to your liking, flipping once. During the last minute of cooking, top each patty with 2 slices of President cheddar cheese and allow it to melt. - In the same skillet, add the onion slices and cook until softened and lightly charred on both sides. - Fry the eggs to your preferred doneness. - Toast the burger buns until golden. - Assemble the burgers by spreading burger sauce on the bottom bun. Add lettuce and tomato slices, followed by the cheesy burger patty. Top with the grilled onions and fried egg, then finish with the top bun. - Serve immediately with a side of hot, crispy fries. #fathersday #burger #burgerrecipe #trinidad #trinidadandtobago

Garlic Cheese Rolls 3¾ cups all-purpose flour ½ tsp salt ¾ tsp baking powder 1½ tbsp granulated sugar 2¼ tsp instant yeast 1 cup warm whole milk 1 (220 g) container Sunflower Garlic Spread 2 tsp chopped parsley 1 tsp dried Italian herbs 1 tsp red chili flakes 1½ cups grated The English Company White Mild Cheddar Cheese Directions: 1. Combine the Sunflower Garlic Spread, parsley, Italian herbs, and red chili flakes. Melt 6 tbsp and set aside. 2. In a large bowl, combine the flour, salt, baking powder, sugar, and instant yeast. 3. Add the warm milk and melted garlic spread. Mix until a dough forms, then knead until smooth and elastic, about 8 to 10 minutes. 4. Place in a greased bowl, cover, and let rise until doubled, about 45 minutes to 1 hour. 5. Roll out the dough, spread with ⅓ cup of the garlic spread mixture, and top with the grated The English Company White Mild Cheddar Cheese. 6. Roll into a log, cut into 8 rolls, and place in a greased baking dish. 7. Cover and let rise again for 30 minutes. 8. Bake at 350°F (175°C) for 20 to 25 minutes, or until golden brown. 9. Brush with the remaining garlic spread mixture while still warm. #cheese #garlicbread #breadrolls #trinidad #trinidadandtobago

Steak Lo Mein  1 lb Creekstone skirt steak, thinly sliced 2 tsp soy sauce ½ tsp salt 1 tsp black pepper ½  tsp baking soda 1 tbsp cornstarch 1 tbsp oil 4 cloves garlic, minced 1 tbsp ginger, minced 1 package Garden Foods Mandarin Stir-Fry 1 package lo mein noodles, cooked according to the package  ½ cup beef stock 2 tbsp soy sauce 2 tbsp oyster sauce 1 tsp white pepper ½ tsp salt 1 tsp red chili flakes 1 tbsp cornstarch 1 tsp sesame oil Directions * Season the Creekstone skirt steak with the soy sauce, salt, black pepper, baking soda, and cornstarch. Mix well and let marinate for at least 15 minutes. * In a bowl, whisk together the beef stock, soy sauce, oyster sauce, white pepper, salt, red chili flakes, cornstarch, and sesame oil. Set aside. * Heat the oil in a large pan or wok over medium-high heat. Sear the steak until browned and cooked through, then remove from the pan. * Add the garlic and ginger to the pan and sauté for 30 seconds. Add the Garden Foods Mandarin Stir-Fry and cook for 3 to 4 minutes. * Return the steak to the pan along with the cooked lo mein noodles. Pour in the sauce and toss until everything is evenly coated and heated through. * Serve and enjoy! #steak #noodles #stirfrynoodles #trinidad #trinidadandtobago

Pepper Wings  2 packages Melo Breaded Chicken Wings 2 tbsp President Unsalted Butter 1 tsp red chili flakes 1 hot pepper, finely minced (or to taste) 4 cloves garlic, minced 1 inch ginger, minced 2 cups Garden Foods Fajita Medley ½ cup ketchup 2 tsp soy sauce 1 tsp black pepper ¼ cup chopped chive  Directions:  1. Air fry the Melo Breaded Chicken Wings at 400°F for 20 to 25 minutes, flipping halfway through, until crispy and golden brown. 2. In a large pan, melt the President Unsalted Butter over medium heat. Add the chili flakes, hot pepper, garlic, and ginger. Sauté for about 1 minute until fragrant. 3. Add the Garden Foods Fajita Medley and cook for 3 to 4 minutes until slightly softened.  4. Stir in the ketchup, soy sauce, and black pepper. Let the sauce simmer for 2 minutes until slightly thickened. 5. Add the crispy wings to the pan and toss until fully coated in the sauce. 6. Finish with chopped chive and serve hot. #wings #friedwings #trinidad #trinidadandtobago #chickenwings

Pigtail and Pigeon Peas Soup 1½ lbs pigtails 2 tbsp green seasoning 2 tbsp Sunflower Soft Luxury Spread 1 medium onion, chopped 4 cloves garlic, minced 2 pimento peppers, chopped 2 cups Garden Foods Green Pigeon Peas 1 medium carrot, diced 2 cups pumpkin, diced 1 large sweet potato, diced ¼ lb cassava, peeled and chopped 2 cups coconut milk 3 cups water 1 whole hot pepper ¼ cup chopped fresh herbs (chandon beni, thyme, chive, and celery) Salt and black pepper, to taste Directions: 1. Add the pigtails to a pot of water and boil for 40 minutes, changing the water halfway through to remove excess salt. Drain and allow the pigtails to cool slightly. Season with the green seasoning and set aside. 2. Heat the Sunflower Soft Luxury Spread in a large pot over medium heat. Add the onion, garlic, pimento peppers, and half of the chopped herbs. Sauté until fragrant. 3. Add the seasoned pigtails and cook for 2 to 3 minutes, stirring occasionally. 4. Stir in the Garden Foods Green Pigeon Peas, carrot, pumpkin, sweet potato, and cassava. Mix well to combine. 5. Pour in the coconut milk and water. Season lightly with salt and black pepper to taste. 6. Bring the soup to a gentle simmer, then add the whole hot pepper. Cover and cook on medium-low heat until the provisions are tender. 7. Stir in the remaining herbs, remove the hot pepper if desired, and serve hot. #soup #trinidad #pigtails #trinidadandtobago #SoupRecipe

Salted Caramel Sauce  1 cup granulated sugar 6 tbsp President Unsalted Butter, cut into pieces (room temp)  ½ cup President Whipping cream (room temp)  1 tsp sea salt (or to taste) Directions: * Add sugar to a medium, heavy-bottomed saucepan over medium heat. Stir constantly until the sugar melts into a smooth, deep amber.  * Remove the pan from heat and immediately whisk in the butter, a few pieces at a time. The mixture will bubble vigorously. Keep whisking until fully combined and smooth. * Slowly pour in the whipping cream while whisking continuously. * Stir in sea salt to taste. Let the caramel cool for 10–15 minutes, it will thicken as it rests. #seasaltcaramel #caramel #trinidad #trinidadandtobago #saltedcaramel

Steak, Mashed Potatoes and Asparagus (Serves 4)  Steak 2 Creekstone Ribeye Steak   Salt and black pepper Asparagus 1 pack Garden Foods Asparagus  2 tablespoons Président Unsalted Butter  1 teaspoon red chili flakes ½ teaspoon garlic powder 4 cloves garlic, minced Salt and black pepper, to taste 2 tsps lemon juice Mashed Potatoes 1½ pounds potatoes, peeled and cut into chunks 3 tablespoons Président Unsalted Butter  ½ cup milk 1 clove grated garlic  Salt and black pepper, to taste Directions  * Bring a pot of salted water to a boil. Add potatoes and cook for 12 to 15 minutes, until fork tender. Drain well. * Mash the hot potatoes with butter, milk, garlic, salt and black pepper. Set aside * Pat the steak dry and season with salt and black pepper. Heat a cast iron pan over high heat until very hot. Sear for 2 minutes per side. Remove and rest for 15 minutes. * In the same pan, lower heat to medium. Add butter, chili flakes, and garlic powder. Add asparagus and cook for 4-5 minutes. Add grated garlic, season with salt and black pepper, and cook 1 more minute. Finish with lemon juice and remove from heat. * Slice the steak against the grain and serve with mashed potatoes and asparagus. Enjoy!  #mashedpotatoes #steak #meatandpotatoes #mothersday #trinidad

Strawberry Cheesecake  Crust 10 digestive biscuits ¼ cup toasted pecans 2 tbsp sugar ½ tsp cinnamon Pinch of salt ¼ cup melted butter Cheesecake filling 3 (8 oz) packages cream cheese, room temperature ¾ cup granulated sugar 3 large eggs, room temperature ¾ cup sour cream, room temperature 3 tbsps heavy cream  2 tsp vanilla extract ½  tsp salt 1 tbsp cornstarch Strawberry sauce 2 cups frozen strawberries, thawed ¼ cup sugar 1 ½  tbsp lemon juice 1 tbsp cornstarch 1 tbsp water ½ tsp vanilla extract Directions * Add digestive biscuits and pecans to a blender and blend into fine crumbs. Transfer to a bowl and mix with sugar, cinnamon, salt, and melted butter until it resembles wet sand. Press firmly into the base of an 8-inch springform pan. Bake at 350°F for 8 minutes, then set aside to cool. * In a stand mixer, beat cream cheese and sugar for about 2 minutes until smooth. Add eggs one at a time, mixing on low just until each disappears. Add sour cream, heavy cream, vanilla, and salt and mix until combined. Add cornstarch last and mix just until smooth. Do not overmix. * Pour filling over cooled crust. Wrap the base of the pan tightly in foil and place into a roasting pan. Add hot water to create a water bath that comes halfway up the sides. * Bake at 300°F for 50-60 minutes until the edges are set and the center has a slight wobble. * Turn off the oven and leave the cheesecake inside for 1 hour with the door closed. Remove and bring to room temperature, then chill for at least 4 hours or overnight. * For the sauce, blend strawberries, sugar, and lemon juice until smooth. Pour into a pot and simmer until slightly reduced. Mix cornstarch and water into a slurry, stir into the sauce, and cook until thickened. Remove from heat and stir in vanilla. Cool completely. * Pour some sauce over the chilled cheesecake, top with fresh strawberries if desired, and serve. #cheesecake #mothersday #trinidad #trinidadandtobago #cheesecakerecipe

Loaded Twice Baked Potatoes  Potatoes 4 large russet potatoes 2 tbsp oil Filling 3 tbsp butter ⅓ - ½ cup Carnation Evaporated Milk  1½ cup grated cheddar cheese ½ cup corn kernels ⅓ cup cooked bacon, chopped  3 tbsp sour cream 3 tbsp chopped chives 1 tsp salt, to taste  1 tsp black pepper, to taste    Directions: * Wash and dry the potatoes. Use a knife or fork to poke holes all over each potato. * Rub with oil and place on a baking tray.  * Bake at 400°F (200°C) for 50–60 minutes. * Let cool slightly. Slice each potato in half lengthwise and scoop out into a bowl. * Mash the potato with butter, sour cream and Carnation Evaporated Milk until smooth and creamy. * Season with salt and black pepper then mix in corn, bacon, chive and cheese. Ensuring to set aside some of each for topping. * Spoon the mixture back into the potato skins. * Top with the remaining cheese, bacon, chive and corn. * Bake at 375°F (190°C) for 10-15 minutes, until the cheese is melted.  #potatorecipe #bakedpotatoes #loadedpotatoes #trinidad #trinidadandtobago

Chicken Pot Pie For the crust: 3 cups all-purpose flour 1 tbsp sugar 1 tsp salt 1¼ cups cold butter, cubed 5 to 6 tbsp cold water For the filling: 1½ lbs boneless chicken breast, chopped small 1 tsp salt ½ tsp black pepper ½ tsp paprika ½ tsp onion powder ½ tsp garlic powder 1 tbsp green seasoning 1 tsp all-purpose seasoning 2 tbsp  butter 1 medium onion, chopped 4 cloves garlic, minced 2 pimentos, finely chopped 2 cups  mixed frozen vegetables 1 tbsp tomato paste ⅓ cup all-purpose flour 1½ cups chicken broth/stock  ½ cup heavy cream ¼ cup cream cheese 3 tbsp fresh herbs, chopped (parsley, celery & Chadon beni)  ½ tsp salt (adjust to taste) ¼ tsp black pepper ½ tsp all-purpose seasoning Directions * Add flour, sugar, salt, and butter to a KitchenAid Food Processor and pulse until coarse crumbs form. Gradually add cold water until the dough comes together. * Divide into two portions, making one slightly larger for the base. Shape into discs, wrap, and chill for at least 1 hour. * Season the chicken with oil, salt, black pepper, onion powder, garlic powder, paprika, all purpose seasoning and green seasoning, let it marinate for 1 hour. * Cook in a pan with a little oil until done, then remove and set aside. * In the same pan, melt butter. Add onion, then garlic and pimento. Cook until fragrant. * Add mixed vegetables and cook for 2 to 3 minutes. Stir in tomato paste, then add flour and cook for 1 minute. * Pour in chicken broth, then add heavy cream and cream cheese. Stir until smooth and thickened. * Add fresh herbs and remaining seasonings. Return the chicken and mix well. * Let the filling cool completely before assembling. * Preheat oven to 400°F  * Roll out the larger dough and line a 10-inch pan. Add the cooled filling. * Roll out the second dough and place on top. Crimp edges, brush with egg wash, and cut vents. * Bake for 40 to 45 minutes, until golden brown. Let it rest for 20-30 minutes before slicing. #chickenrecipe #chickenpotpie #pastry #trinidad #trinidadandtobago

Mango Coladas Ingredients (serves 4) 4 cups frozen ripe mango chunks ½  cup white rum (add to taste or omit) 2 cups coconut ice cream 1 ½ tbsps lime juice Pinch of salt For serving Coconut  ice-cream Mango purée Lime slices and maraschino cherries for garnish  Directions:  * Add frozen mango, white rum, lime juice, salt and coconut ice cream, into a blender. * Blend until smooth and creamy. * Taste and adjust rum or lime if needed. * Pour into glasses. * Top with coconut ice cream and mango purée. * Garnish and serve immediately. #mango #colada #mothersday #trinidad #trinidadandtobago

Corn & Stew Pork Pie Recipe Stewed Pork 1.5 lbs boneless pork, cubed 2 tbsps green season 1.5 tsps MAGGI Season-up all purpose 1/2 tsp onion powder 1/2 tsp garlic powder 1/2 tsp paprika Salt and black pepper to taste 3 tbsps brown sugar 1/4 cup chopped herbs (Chadon Beni, thyme, chive and celery) 1 hot better 1 small onion, diced 1 small carrot, diced 2 large pimentos, minced 3 tomatoes, diced 4 cloves garlic, minced 2 tsps ginger, minced 4 tbsps MAGGI coconut milk powder 2 tsps roucou Corn pie 4 tbsp butter 1 cup cornmeal 1.25 cup Corn Kernels 1 tin cream-style corn 2 cups water 6 tbsp MAGGI Coconut Milk Powder 1.5 cups grated cheddar 1 small onion, diced 1 large sweet pepper, diced 4 cloves garlic, minced 2 large pimentos, minced 1/4 cup grated carrots 1/4 cup chopped herbs (chive, Chadon beni, thyme and celery) 2 large eggs, lightly beaten 1.5 tsp MAGGI season-up all-purpose 1/2 tsp onion powder  1/2 tsp garlic powder  Salt and pepper to taste Directions * Preheat your oven to 350°F. Grease a deep 9x9” baking dish and set it aside. * In a medium pot, melt the Sunflower Low-Calorie Spread over medium heat. Sauté the onion, sweet pepper, garlic, pimentos, half of the chopped herbs and grated carrots until fragrant and softened (about 3-5 minutes). Then add all-purpose seasoning, onion powder, garlic powder, salt and pepper to taste.  * Add corn kernels then stir in the cream-style corn, water and MAGGI coconut milk powder. * Slowly add the cornmeal to the pot and stir well to combine.  * Turn off the heat. Stir in the remaining chopped herbs, cheese and beaten eggs. * Pour half of the mixture into the prepared baking dish. Add all of the stew pork then top with the remaining cornmeal mixture. * Bake in the preheated 350°F oven for 45 minutes, or until the pie is set and golden * Remove from the oven and let it cool for 20-30 minutes before serving. #cornpie #stewpork #corncasserole #trinidad #trinidadandtobago

Everything I made/ate this Easter 🐣🌸 #easter #easteregg #easterrecipe #trinidad #trinidadandtobago