This recipe is a cultural staple in the Bahamas and throughout the Caribbean and is a family favorite(one which I have tweaked a bit over the years to suit various tastebuds) but its a wonderful bread/cake-like dish thats commonly served with soups and souses of all kinds (for breakfast, lunch or dinner)and can also be wonderful after dinner supper topped with jam and served with tea or cocoa. My family especially loves to eat it like a sandwich with cheese or peanut butter in the middle.Yum…the choices are endless. Hope you enjoy!!!!
My new favorite book, “Olive Trees and Honey” by Gil Marks, is the source of this delicious soup. If Kefir is not available to you, substitute plain yogurt. This soup is best served freshly warm just as it is done, and is traditionally served after the main course. The long total time for preparation includes 4 hours of soaking the split peas before making the soup, which I included as “cooking” time.
Make and share this Apricot Vienna Tarts recipe from Food.com.
Make and share this Kaiserschmarrn recipe from Food.com.
Delicious fluffy polenta with sautéed chanterelle mushrooms. It’s easy and makes a beautiful starter for four or vegetarian main for two. You can sub other mushroom, I love freshly picked chanterelles the best. Joy of the (mushroom)hunter :). Not so fond of the cleaning though. If the mushrooms are not too earthy try brushing them off only and prevent rinsing them in water, this will diminish their distinct flavour and make bigger ones mushy. The amount of mushrooms used may vary according to their water contents.
