Today’s post was inspired by Kochtoph’s Food-O-Graphie event where food bloggers talk a little about the technical preferences that they have behind the photos that they share. As I sometimes get asked what camera I use for my shots I thought it may be helpful for some of you out there The pic above is of a raw zucchini pasta with marinara sauce that I made as a quick lunch this New... 

MMMM avocado. I’ve had more than my fair share this month as an experimental week of Raw Eating became a gradual lifestyle change. I’ve always loved avocados. All they need is a little salt and black pepper at the peak of their ripeness to turn their rich creamy texture into something almost other-worldly. Until this week however, I’ve only ever thought of them as a savoury ingredient.... 

Earlier this year when my mother was diagnosed with severe gluten-related allergies it came as a surprise to her, and us. We never realized such an allergy could rear its head so late in a person’s life. After seeing what she went through physically in the weeks it took to diagnose we have all gone the extra step to make sure that gluten-free dishes and snacks are on hand. This being Trinidad... 

First of all, thanks so much for all the kind comments and messages from those of you who took a moment to send my mom your support as she adjusts to her new gluten-free life. We were all quite surprised and happy Thanks also to Johanna who let me know that many brands of cornflakes contain malt extract, a no-no for those with celiac disease. I had no idea about this, and as always knowledge is... 

Falafel is an item that depending on your part of the world is either par for the course, or an unheard of oddity. Growing up here in Trinidad falafels were not part of my culinary experience, however in the last few years, Syrian-Lebanese eateries have become more and more popular and Middle Eastern fare has become well-loved outside of their original ethnic communities. The falafels that I’ve... 

I’m always looking for interesting and creative side dishes. The kind that can be used both formally and informally. This recipe fit the bill. Warm creamy potatoes and sweet pumpkin slices combine to create an unexpected comfort food vibe, while the vibrant notes of fresh basil, make it exciting enough for guests’ palates. Braised Pumpkin and Potatoes Makes 6 to 8 servings INGREDIENTS: 3... 

When I heard that this month’s theme of Meeta’s Monthly Mingle was “Earth Food” I smiled. You see, I have been interested in the preservation of the environment from a very young age. Where I got this passion for conservation I’m not quite sure, but I attribute some of it to Charlie. Who is Charlie you ask? Well he was a cartoon mascot in the early 1980′s for the... 

This light salad is simple enough to assemble in minutes yet elegant enough to serve to company. The lemon juice really gives the beans much needed ‘sparkle’. Be sure to sprinkle liberally with sea salt and freshly cracked black pepper for even more flavour and flair AKPC_IDS += "1187,"; Read More →

Late last year I wrote at some length on how ras-al-hanout had become one of my must-have ingredients. I had at that time promised the recipe, but it’s taken me a while to get around to actually sharing it As my supply was running low I figured this was as good a time as any to share this little ‘secret’, especially with those who may find their way here via Weekend Herb Blogging,... 

As I mentioned long ago my past attempts at roti making have been nothing short of tragic. My mother has been hiding her tawa away from me for the past few years as a result, eyeing me suspiciously whenever I would plead for the co-ordinates to its whereabouts. I pleaded with every school of logic I could come up with. I was older now, wiser. How could I maintain a site called TriniGourmet and not... 

Is there a Trini who hasn’t chomped on an aloo pie? It seems that I’ve been eating them as long as I can remember. They were a staple in both my primary and secondary schools’ cafeterias (or as we call them ‘tuck shops’). They are also easily found in the bakeries and eateries in and around Port-of-Spain should I want a cheap and filling lunch or breakfast. So what are... 

At the time that I am writing this Passover is a little less than 24 hours away from ending*, and I’m starting to daydream about all sorts of leavened goodness. For those who don’t already know Passover is an 8 day period in the Jewish calender where observers remember and relive the Hebrew exodus from Egypt. Although most attention is spent on the seders (ceremonial dinners) that mark... 

As I’ve written in the past Trinidad doubles is the ultimate local street food. It’s cheap. Usually hot/warm. Hearty. Filling. The below video, from the bookmann, is for the old skool style of doubles with 2 bara that form a ‘chickpea sandwich’. These days doubles vendors more often will make one large bara that is then folded over to enclose the curried channa filling. You... 

< ?php echo getad('verticalbanner'); ?> This recipe went together so quickly and easily. And boy did it pack a punch A punch of yum that is! I love how the coolness of the lettuce and tomatoes played off of the scotch bonnet’s heat. The combination reminded me of buljol (but without the saltfish). Feel free to use whatever lettuce you may have on hand. I used romaine this time around, because... 

This dish came up as a whim on my part. I quite like it and think it makes an attractive side to a meat entree. It’s also great all by itself (as I sometimes have it) Because it’s vegetarian in nature I think it may also be a great addition to the menus of any of you who may be planning Tu B’Shevat seders. I’ll be featuring more vegetarian dishes in the run-up to this fun...