Bavarian Potato Salad

“Guilt Free Carbs!”

Dear Kamaria’s Kitchen,

I am trying to stop purging and I have been seeking out foods which I will be happy to keep down.  Carbs scare me as you can imagine, I love them but at the same time I feel like if I don’t release them from my body I will get fat.  The carbs I mostly eat are fast food, high in fat and have little flavour just feel good foods.  I have been set goals to start eating meals rather than splurging and with friends to just hold it down. May I please have a carb recipe that might help me,  maybe something that goes well with fish? I want to be able to eat with new friends.

Dear Ghostbuster,

It is time for you to conquer those carbs and I want to personally give you a tremendous virtual round of applause for taking the first steps towards fighting the urge to purge.  So many people have problems with carbohydrates whether they have eating disorders or not because it is a food group that is seriously misunderstood.  Carbohydrates are friendly as are sugars as are any other food group if eaten in moderation and within reason as part of a healthy diet.  High fat fast foods are designed to be a quick fix and not something you can really savour.  I have therefore come up with a side taken from an old cookbook that gives fresh potatoes a new sex appeal.  Learn to indulge in a good way, learn to love food again.  What can help with this experience is experimenting with foods where you can really use the senses of sight and smell as well as taste.  Fast food is not very appealing let’s face it so how about you start making beautiful carb rich foods that you will enjoy keeping in your body to let it work it’s magic.  Light heartedness aside carbohydrates keep you alive so please continue to battle these demons and work on your psychological relationship with food.  You are making excellent progress and I really hope others follow in the footsteps of those who reach out to me.  These potatoes go great with a white fish as well.   This recipe makes a few portions so you can cook when having friends over. Enjoy!

Recipe & Method:

1. Wash 2 pounds of tiny new potatoes and boil until just tender (leave the skin on).
2. Heat 4 tbsps of olive oil in a frying pan.
3. Add 4 finely chopped spring onions and 1 crushed garlic clove cooking until soft.
4. Then add 2 tbsps of freshly chopped dill and cook gently for a minute.
5. Pour in 2 tbsps of wine vinegar and 1/2 tsp of sugar.
6. When the sugar melts move from the heat and add a little seasoning.
7. Drain the potatoes, pour over the dressing.
8. Season to taste and add a some fine chopped parsley on the top for garnish.

Back to Basics – Fried Dumplins 4/4

Carnival

It was fried dumplin and plantain that kept me going during carnival.  With 9 hours of non stop partying and a metabolism that continued to churn the fat 3 days later any nourishment was necessary.  I am an intense reveller, meaning when I start to dance I do not slow down or stop until the party is done. Blisters on my feet and aching hips.  Totally worth it.

Ingredients:

450g self – raising flour, 2 tsps sugar, 1/2 tsp salt, 300ml water

Method:

1. Sift the flour, sugar and salt into a large bowl.
2. Add the milk and mix and knead until the smooth dough forms.
3. Divide the dough into ten balls kneading each with floured hands.
4. Heat a little oil in a non stick frying pan over medium heat.
5. Place half the dumplins in the pan, reduce the heat and fry for about 15 minutes on both sides until golden brown.
6. Drain thoroughly on a kitchen paper.

Back to Basics – Fried Yellow Plantain 3/4

strange child

My friends in the Caribbean find it strange that I can fry plantain and just eat it without anything.  I don’t care I do what I like because lalala it’s delicious and I eat it morning noon and night.  Just cut it and fry it.  Obviously do not cook the skin and be careful when frying so you don’t burn yourself.

Back to Basics – Cou – Cou 2/4

Cou- Cou

This is part of the national dish in Barbados.  I practiced this over and over again  and it is still no where near the quality of Gran Grans.  Regardless practice is perfect.  I couldn’t let anyone try it yet because it is a sin in Barbados to cook this wrong. I have waaaaaaaay too much to live for.  Also you can only cook cou cou with a cou cou stick.  That’s the rules.

Ingredients:

115g okra, 225g coarse corn meal, 600ml water, 25g butter.

Method:

1. Bring a pan of water to boil.
2. Add the chopped okra and cook for about 10 minutes.
3. Remove the okra with a slotted spoon and set aside.
4. Pour away half the liquid and return the pan to the heat.
5. Return the okra to the pan and gradually beat in the cornmeal.
6. Beat vigorously until it hurts.
7. Gradually add the water.  Keep beating.
8. Cook for 20 minutes but keep the corn meal hot and moist before serving otherwise you will be cussed out ’till you cry.

Back to Basics – Plain Rice 1/4

1/4

There are several foods that Caribbean people’s make exceptionally well and often.  There are four basic staples that I made over and over for practice.  The recipes I have provided are all from The Caribbean Central & South American Cookbook.  Due to practice and good instincts I no longer need to use measurements but I hope these recipes serve you well.

Ingredients:

200g long grain rice, 30ml vegetable oil, 4 garlic cloves (crushed), 450ml water, salt.

Method:

1. Rinse the rice in a large bowl of cold water then drain thoroughly.
2. Pour the oil into a heavy pan that has a tight fitting lid.
3. Heat gently then add the garlic and cook for a minute.
4. Add the rice and stir for 2 minutes.
5. When the grains are lightly toasted pour in the water and season with salt.
6. Bring to the boil, cover and lower the heat again to a very gentle simmer.
7. Cook for 18 minutes without lifting the lid.
8. Remove from the heat and leave the rice to rest covered for 5 minutes.
9. Transfer to a serving bowl and fluff up with a fork.

Sweet Potatoes Roasted in Herbs

Barbados – Day 5

Just sitting down in Barbados is enough to have you sweating ridiculous amounts, you have to consistently keep drinking… water… and rum.  Lol!  But seriously you have to stay hydrated and if you’re like me, always busy and dancing ’till you can’t dance no more you probably need serious carbohydrates to reboost that lost energy.  My sweet potatoes are amazing.  My trick is to cut the sweet potato into small bite-size pieces so you can eat them like snacks.  Much healthier than crisps.

This recipe was taken from Caribbean Cookery Secrets by David and Gwendolyn Daley (Right Way, 2013).

Ingredients:

1.5 kg sweet potatoes (peeled and chopped), 1 large onion (peel and chopped), 2 tbsps fresh chopped herbs, 3 tbsps olive oil, 2 tbsps butter (melted), 1 garlic clove (finely chopped), 1/4 tsp salt and ground black pepper.

Method:

1. Pre heat the oven to 230 degrees C.
2. Lightly oil a baking dish and set aside.
3. Put the herbs sweet potatoes and onion in the dish.
4. Combine the oil, melted butter, garlic, salt and pepper in a small bowl and drizzle over the powers.
5. Mix together.
6. Bake in the oven for 30 minutes, stir and bake for a further 15 minutes until the sweet potatoes are tender and brown.

Fried Plantain

Barbados – Part 3

I could eat plantains all day everyday, raw fried and boiled if am desperate.  The book I took with me to Barbados makes frying plantains seem as complicated as brain surgery.  Just take off the skin of over ripe plantains, chop them, fry them for a few minutes on each side till perfect and drain on kitchen paper.  Bish Bash Bosh!  Easy!  Any Caribbean woman who can’t cook plantain should probably just migrate quietly and never return.

Fried Dumplings

Barbados – Part One 

I flew back to Barbados for about a month to work for some artists and build a good reputation for myself and family name on the island.  As I looked out of the plane I saw masses of seaweed (mulched and browned) on the sand across the entire coastline.  When I surveyed the beaches it was worse than I thought.  The seaweed was up to my chest! On the one hand I wouldn’t get to wear a bikini but on the other hand I wouldn’t need to worry about the impact of fatty food on my body!  It had been a while since I had fried dumplings.  When I had no food and was alone I made them for myself and ate them as a snack while watching the tv.  Barbados isn’t an easy place to live even for a little while.  This is one of the simplest staples you can make in the Caribbean and can be eaten at breakfast as well as dinner.

This recipe was taken from Caribbean Cookery Secrets by David and Gwendolyn Daley (Right Way, 2013).

Ingredients:

300g flour, 2 tsps baking powder, 1tbsp vegetable oil, 120 ml cold water

Method:

1. Sieve flour and baking powder into a large bowl.
2. Add enough water to the dry ingredients to make a soft dough.
3. Knead the dough for 10 minutes until it reaches to a tight mass and leave to rest for 30 minutes.
4. Divide the dough into roughly 12 equal pieces and roll into balls.
5. Fry the balls in hot oil that is at least half the height of the dough balls and turn until browned all over.
6. Place onto plates with kitchen paper to drain off the excess oil.

Method:

White Loaf

White loaf

I have never used honey in a loaf before and although I was skeptical at first I was very happy with the outcome.  I love this bread recipe, nothing nicer than a warm soft dough made from fresh milk and good strong flour.  Reward yourself as often as you can with a fresh loaf of white bread.

This recipe was adapted from Lorraine Pascale’s Baking Made Easy (BBC Books, Harper Collins Publishers, 2011).

Ingredients:

560g strong white bread flour, 1 tsp salt, 7g fast – action dried yeast, 380ml warm milk, 1 tbsp honey, vegetable oil, 1 egg.

Method:

1. Put the flour, salt and yeast in a large bowl.
2. Make a hole in the centre and pour in the milk and honey.
3. Mix well to combine, then knead for 10 minutes by hand on a lightly floured work surface.
4. The dough may seem quite damp, but do not be tempted to add more flour.  The wetter the dough the lighter the loaf, so keep kneading and it will become less sticky.
5. Place the dough in a loaf tin and cover loosely with oiled clingfilm.
6. Leave to rise in a warm place until the dough has doubled in size.
7. Once the dough is well risen carefully slash the top with a sharp serrated knife and preheat the oven to 200 degrees C.
8. Brush the dough with the beaten egg and bake in the oven for about 30 minutes until the bread is well risen.
9. When ready leave to cool on a wire rack.

Low-Fat Cornbread

Strange Bake 

This bake is a bit of a strange one.  The texture is all funny and mushy.  It is possibly the strangest cornbread recipe I have ever come across. Did I like it?  Yes I did.  Did it taste great with a thick pumpkin soup?  Bingo!

This recipe was taken from The Good Housekeeping Magazine (January 2013).

Ingredients:

100g plain flour, 100g quick cook polenta, 1 tbsp caster sugar, 1/2 tsp bicarbonate of soda, 1 medium egg, 175g low – fat natural yoghurt.

Method:

1. Pre heat the oven to 180 degrees C.
2. Line a loaf tin with baking parchment.
3. Measure the flour, polenta, sugar and soda into a large bowl.
4. Add the salt.
5. In a separate jug whisk together the egg and yoghurt.
6. Add the dry ingredients and whisk until combined.
7. Bake for 25 minutes until the top is golden brown.