Guyana Outpost: Wayne's Guyana Page

Saturday
February 4, 2012

CyberSoup and Other Recipes from the WWW

Yam and Spinach Croquettes Ingredients 1 lb mashed yams 2 egg yolks slightly beaten Salt and pepper to taste Fine dried bread crumbs for coating 2 tbsp butter ¼ lb minced cooked spinach 1 egg slightly beaten for coating Preparation Combine the ingredients except egg and bread crumbs, and beat until fluffy. Shape into croquettes and dip into egg and roll in bread crumbs. Fry in hot deep fat until brown. Serve. Yam Carrot Mould Ingredients 3 medium yams (about ¾ lb) ½ pt warm milk ½ tsp salt 3 medium carrots (about ¾ lb) 2 tbsp butter ¼ tsp pepper Preparation Peel the yams and carrots and cook in boiling water until tender. Mash together, add milk, butter, salt and pepper and beat until fluffy. Pour into greased casserole dish and bake in moderate oven at 350°F until brown. Serve with tomato sauce. Note: Pumpkin can be used instead of carrots. Yam Foo-Foo Ingredients 2 lb hard yams 1 lb cassava Preparation Wash, peel and boil the vegetables until tender. When cooked, leave in boiling water. Remove the central fibrous "string" from the cassava, and pound the cassava and yams separately. Combine the mashed cassava and yams, and pound to a fine texture until completely mixed -- smooth and firm but not too stiff. Tip: use some of the same warm water as a dip to wet the mortar stick while pounding the foo-foo, to bring it to the right consistency Dip a spoon or ice cream scoop in some clean warm water and remove the foo-foo in 'balls' from the mortar. Cover and keep warm, serving in soup or with Pepperpot. Note: A food processor can be used instead of a mortar, since the objective is to get the smooth, creamy but firm consistency that foo-foo requires. Yam Pastry Ingredients ¼ lb flour ¼ lb cooked yams 3 oz margarine 2 level tsp baking powder Pinch of salt Preparation Sieve the yams or purée with food processor, making sure that there are no lumps. Sieve the flour with baking powder, add the salt and rub in the margarine. Add the yam purée and enough cold water to make a stiff dough. Roll out and use as a short crust pastry. Yam Soufflé Ingredients 1 lb yams 2 egg yolks 1 tsp nutmeg 2 oz butter 1/8 pt milk Pepper and salt to taste Whites of 2 eggs Preparation Wash, peel and boil the yams in water, and when cooked, push through a sieve or pulverise in a food processor. Add the butter, nutmeg, white pepper, milk and egg yolks and beat well until light and fluffy. Whisk the egg whites until stiff, and fold into the mixture. Put in a greased soufflé dish and bake at 350°F for 25 minutes. Garnish with parsley and serve. Yellow Plantain Wine Ingredients 6 lb yellow plantain 1 gallon water 3 inch slice from a load of bread 4 lb sugar 1 oz yeast Preparation Wash and peel the plantains, then put the plantains in water and bring to a boil. Boil for 5 minutes. Strain the liquid, add the sugar and sweeten. Pour the liquid into a clean jar and leave to cool. Set the yeast in about 2 tablespoons of water. Toast the slice of bread to a light brown colour, then spread both sides of the slice with the yeast and put into the jar with the sweetened plantain liquid for 2 weeks. Strain, wash jar thoroughly and return the wine to the same jar. Leave for one month and then strain and bottle off. Yum-Yums Ingredients 4 oz short crust pastry 4 oz margarine 4 oz sugar 2 eggs 4 oz flour ½ tsp baking powder Grated lemon rind (of 1 lemon), or 1 tsp vanilla essence 1 tbsp jam Preparation Line 10 or 12 patty or muffin pan forms with thinly rolled pastry. Put a little jam in each. Prepare the cake mixture by the creaming method. Put some cake mixture in each lined patty pan. Bake for about 20 minutes in a moderate oven at 370°F, and dredge with icing sugar when finished.