Zoetallia

Ham Bone Corn Soup Recipe For the Soup: 1 ham bone 1/2 cup split peas, rinsed and soaked 1-2 hours  1 medium onion, chopped 4 cloves garlic, minced 2 large pimentos, minced 2 tbsp Sunflower Olive Oil Spread 2 tbsp green seasoning 2 large potatoes, peeled and diced 1 large sweet potato, peeled and diced 1 cup carrots, diced 1 hot pepper 1 cup ham, chopped into chunks 6-9 cups water 1 cup coconut milk ½ cup cream-style corn 1 package Garden Foods mini corn on the cob 1 package vegetable soup mix (optional) Salt and black pepper to taste ½ tsp turmeric powder 1/4 cup chopped chadon beni and chives For the Dumplings: ½ cup flour ¼ cup cornmeal 1 tbsp Sunflower Olive Oil Spread ¼ tsp salt 2 tsp brown sugar 5-6 tbsp water Directions - In a large pot, combine the ham bone, split peas, and 3 cups of water. Bring to a boil, then reduce the heat and simmer until the split peas are soft. - In a separate pot, heat the Sunflower Olive Oil Spread and sauté the onions, pimentos, and garlic until fragrant. Add the green seasoning and cook for another minute. - Stir in the potatoes, sweet potato, carrots, and ham chunks. Let them cook for 2-3 minutes. - Add 5-6 cups of water, coconut milk, cream-style corn, and the boiled split peas. Stir to combine. - Season with salt, black pepper, and turmeric powder. Optionally, add the vegetable soup mix. Return the ham bone to the pot along with the hot pepper, and let the soup simmer on low heat for 20-25 minutes or until the potatoes are tender. - While the soup simmers, prepare the dumplings by combining the flour, cornmeal, Sunflower Olive Oil Spread, salt, brown sugar, and water in a bowl. Knead into a soft dough and form into small pieces. - In the last 8 minutes of cooking, remove the ham bone and add the Garden Foods mini corn on the cob and dumplings to the soup. Let them cook until fully done. - Garnish with fresh chopped chadon beni and chives. Serve hot and enjoy! #soup #souprecipe #hambone #hambonesoup #corn #cornsoup #trinidadandtobago #trinidad #recipesoftiktok

Fried Tuna Pies For the Dough: 4 cups all-purpose flour 1 tsp instant yeast 1 tbsp brown sugar 3 tsp baking powder 1 tsp salt 2 tbsp Cookeen (shortening) 1 cup warm water For the Tuna Filling: 3 cans GDL tuna, drained 1 medium onion, chopped 3 large tomatoes, chopped 2 large pimentos, minced 4 cloves garlic, minced Hot pepper, to taste 2 tbsp ketchup Juice of 1 lime (or to taste) Salt & black pepper, to taste ¼ cup chopped herbs (chadon beni, chive, celery, and thyme) For Frying: Oil (for deep frying) Directions * In a large bowl, mix flour, yeast, sugar, baking powder, salt and Cookeen. Add warm water gradually, kneading into a ball for 3-4 minutes. Cover and let rest for 45 minutes * Heat 1 tbsp oil over medium heat. Sauté onion, garlic, pimentos, hot pepper and half of the chopped herbs until fragrant. Add tomatoes and cook until soft. Stir in ketchup, tuna, ¼ cup water and season with  salt, black pepper. Cook for 5-8 minutes and like the filling dry down. Finish off with lime juice and the remaining herbs. Allow to cool.  *  Divide dough into 12 balls. Roll each into an oval (1/4-inch thick). Add 2–3 tbsp filling, fold over, and seal the edges. * Heat oil to 350°F (175°C). Fry pies in batches until golden brown and crispy ( 2-3 mins on each side).  * Serve & Enjoy! Best served warm with pepper sauce or chutney. #tuna #tunapies #tunarecipe #fish #fishpies #lentrecipes #fishrecipes #seafood #trinidadandtobago #trinidad #aloopies #recipesoftiktok

Strawberry Jelly Donuts For the Donut Dough: 4 ¼ cups all-purpose flour 1 tsp salt ¼ cup white sugar 2 ½ tsp instant yeast ¾ cup full cream milk (warm) 2 large eggs (room temperature) 3 ½ tbsps President Unsalted butter (room temperature) For the Strawberry Jelly: 1 lb Garden Foods Whole Strawberries 1 cup white sugar 2 tbsps lemon juice For Frying & Coating: Oil for frying Additional sugar for coating Directions - In a large bowl, mix the flour, salt, sugar, and yeast. - Add warm milk and eggs, stirring until a dough forms. - Add room temp butter and knead for about 8–10 minutes until a smooth dough forms. - Cover and let rise for 1 hour, or until doubled in size. - In a saucepan over medium heat, combine strawberries, sugar, and lemon juice. - Cook for 10 minutes, stirring occasionally, then blend until smooth. - Allow the jelly to continue simmering and reduce by half. - Remove from the heat and allow to cool. - Punch down the risen dough and roll out to ½-inch thickness. - Cut out rounds (about 3 inches wide) and place on a tray. Let rise for 20 minutes. - Heat oil to 350°F and fry donuts for 2–3 minutes per side until golden brown: - Drain on paper towels, then roll in sugar while warm. - Using a piping bag, poke a hole in each donut and fill with strawberry jelly and enjoy! #donuts #doughnuts #jellydonuts #jellydoughnuts #dessert #donutrecipe #doughnutrecipe #trinidadandtobago #trinidad #friedfood #recipesoftiktok #donut

#ad Breakfast Banana Muffins 2 cups rolled oats (to make 1 ¾ cups oat flour) 3 overripe medium bananas, mashed ⅓ cup honey ⅓ cup coconut oil, melted 2 large eggs 1 tsp vanilla extract 1 tsp cinnamon 1 tsp baking soda ¼ tsp salt ½ cup chocolate chips (can replace with dried fruit, seeds and nuts)  ⅓  cup chopped walnuts Directions * Blend rolled oats in a food processor until fine. Measure 1 ¾ cups. * In a stand mixer, mash bananas, then mix in honey, coconut oil, eggs, and vanilla. * Add the oat flour, cinnamon, baking powder, and salt into the wet mixture. Fold in chocolate chips and walnuts. * Preheat the oven to 350°F. Fill lined muffin tins ¾ full and bake for 18–22 minutes. * Let muffins cool for 5 minutes in the pan, then transfer to a wire rack. #bananabread #bananamuffins #muffinrecipe #chocolatemuffins #chocolatechipbananamuffins #healthy #trinidadandtobago #trinidad #recipesoftiktok

Chicken Tikka Masala Chicken Marinade: 1.5 lbs chicken breast/thighs, cubed 1 cup yogurt 1 tbsp lemon juice, 2 tsp ginger paste 1 tbsp garlic paste 1 tsp turmeric 1 tsp ground geera 1 tsp coriander 1 tsp garam masala 1 tsp chili powder Salt & black pepper to taste Sauce: 1 tbsp oil 1 tbsp President butter 1 medium onion, sliced 1 tbsp garlic paste 1 tsp ginger paste 1 tsp ground geera 1 tsp turmeric 1 tsp coriander 1 tsp garam masala 2 cup tomato sauce, 1 200ml President all uses cooking cream 2 tbsp tomato paste salt to taste Instructions - Combine marinade ingredients, coat chicken, and refrigerate 2+ hours. - Pan-sear until charred and cooked through, about 6-8 minutes. Remove from the pan and set aside. - In the same pan add oil and president butter and sauté onions until golden, add garlic, ginger, and toast spices for 2-3 minutes. Stir in tomato paste, tomato sauce , and cook until thickened. - Add President all uses cooking cream and simmer for 5 minutes. - Add chicken to the sauce, simmer for 10 minutes. Garnish with cilantro. - Serve with basmati rice or naan. Enjoy! #chickenrecipe #chickenandrice #chickentikka #chickentikkamasala #tikkamasala #indianfood #trinidadandtobago #trinidad #recipesoftiktok

Lamb Samosas For the Dough: 4 cups all-purpose flour 1 tsp salt ½ cup melted Sunflower Soft Luxury Spread ½ cup water For the Filling: ½ lb minced lamb (or any minced meat) 1 small onion, diced 4 cloves garlic, minced 1 tsp grated ginger 1 tsp garam masala 1 tsp coriander 1 tsp red chili powder ½ tsp ground geera (cumin) ½ tsp turmeric powder 1 large potato, diced Salt and pepper, to taste ½ cup water ⅓ cup Garden Foods Green Peas 3 tbsp chopped cilantro or chadon beni Directions - In a large bowl, mix the flour and salt. Add the melted Sunflower Luxury Spread and rub it into the flour until crumbly. Add water, knead for 2-3 minutes until a stiff dough forms. Cover and let rest for 30 minutes. - Heat oil in a pan over medium heat. Sauté the onions until soft, then add the garlic and ginger. Stir in the garam masala, coriander, chili powder, geera, and turmeric, toasting for 1 minute. Add the lamb and cook until browned. Mix in the diced potatoes, season with salt and pepper, then pour in the water. Cover and simmer for 10 minutes until the potatoes are tender. Stir in the green peas and cook for another 4-5 minutes. Finish with chopped chadon beni, then remove from heat and let cool. - Divide the dough into 8 equal balls and roll each one into a thin circle . Cut each circle in half, form a cone with each half, sealing the edges with water or a water and flour paste (3 tbsps flour + 2 tbsps water). Fill with the lamb mixture, then seal the top securely. - Heat oil to 350°F. Fry the samosas in batches until golden brown and crispy, about 4 minutes on each side. Drain on paper towels and serve hot with your favorite dipping sauce. #samosa #friedfood #appetizer #lambsamosa #samosarecipe #trinidadandtobago #trinidad #recipesoftiktok

Strawberry-Cherry Limeade Recipe 1 ½ cups Garden Foods strawberries ½ cup fresh lime juice ½ - 1 cup sugar (adjust to taste) 1 pinch of salt 4 - 6 cups water For Garnish: Blue Ribbon Cherry Twin Pop Lime slices Strawberry slices Ice Directions: * In a jug, combine the lime juice, sugar, and salt. Stir well until the sugar is completely dissolved. *  In a blender, combine the strawberries with 1 cup of water. Blend until smooth. * Pour the blended strawberry mixture into the jug with the lime base. Top it off with the remaining water (adjust the amount based on your desired flavor strength). Add lime slices to the jug for added freshness. *  Add ice, strawberry slices, and lime slices to each glass. Pour the strawberry limeade over the ice. * Place a Blue Ribbon Cherry Twin Pop into each glass for a fun and colorful twist. #limeade #lemonade #strawberrylimeade #strawberrylemonade #drinktok #drinkrecipe #recipesoftiktok