Vegetable Empanada

Empanadas pastry shell turnovers made by folding dough over a filling, sealing it, and cooking it, either by baking or frying. Just about every Caribbean island has a recipe for sweet or savory fillings.

Every tasty empanada starts with the dough. In Latin Caribbean cooking you'll come across two types of dough. One is simple flour dough much like a pie crust and the other is reddish yellow dough made with yucca. You can use either dough interchangeably, but for beginners, try the simple flour dough first.

Empanada Dough:

Ingredients

3 cups flour
1 teaspoon salt
1/2 cup cold water
1 egg
1 egg white
1 teaspoon vinegar
3 tablespoons shortening

Dough preparation:

In a bowl, beat the water, egg, egg white and vinegar together. Set aside.

In a separate bowl, mix together the 3 cups of flour and salt.

Cut the shortening into the flour mix with a pastry blender or two butter knives. Make a well in the center of the flour mix and pour the liquid ingredients from the first bowl into the center.

empanada filling ingredients:

Cabbage 1cup,chopped
Carrot 1 cup ,chopped
Spinach 2 cup,boiled
4 potatoes,boiled
2 eggs,boiled
Scallion half cup
Salt for taste
Red chilli powder 1 teaspoon
Black pepper 2 teaspoon
Chicken powder 2 tablespoon
Tomato chilli sauce 4 tablespoon

Filling preparation:

Sauté all the vegetables,then add black pepper,salt,red chilli powder,chicken powder and sauté for 3 minutes

Then add all sauté ingredients to bowl, add boiled mashed potatoes and tomato chilli sauce and in last add boiled eggs finely chopped,mix it well

Now take one tablespoon full of mixture and wrap it in empanada sheets and give them whatever shape you want to give.

Then preheat oven to 375F and bake them till 18-25 minutes. The Empanadas are ready once they are golden, serve them with your favourite sauce.

General Tso's Chicken (Tso Chung Gai)

Ingredients:

1 pound chicken thighs, boneless
1 tablespoon light soy sauce
1 egg, lightly beaten
freshly ground black or white pepper, to taste
Cornstarch, as needed
soy sauce1 tablespoon
rice vinegar 2 teaspoons
granulated sugar 3 tablespoons

Method:

Heat 4 cups of oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C).
Beat the eggs in a mixing bowl; whisk in 1 teaspoon of sesame oil and the cornstarch. Mix in the chicken until all the pieces are coated with batter.
Drop into the hot oil a piece at a time; cook until the chicken is golden brown on the outside and no longer pink on the inside, about 4 minutes.
Drain on a paper towel-lined plate.Stir together the vinegar,  sugar, soy sauce, 1 teaspoon sesame oil, and the  ketchup in a small bowl until smooth; set aside.
Your yummy tso's chicken is ready

Chocolate Pound Cake

A Chocolate Pound Cake is moist and buttery with just the right amount of chocolate flavor. This is one cake that does not need a frosting. While my favorite way to eat this cake is plain, it makes a very nice dessert when served with fresh berries and a dollop of softly whipped cream.

This Chocolate Pound Cake gets its chocolate flavor from cocoa powder. When adding the cocoa powder to the cake batter, we first need to dissolve it in boiling water and this is done to bring out its full flavor. Now, there are two types of unsweetened cocoa powder: natural and Dutch-processed. For this recipe we are using Dutch-Processed or Alkalized Unsweetened Cocoa Powder which is treated with an alkali to neutralize its acids. Because it is neutral and does not react with baking soda, it is used in recipes that contain baking powder, unless there are other acidic ingredients in sufficient quantities used. It has a reddish-brown color, mild flavor, and is easy to dissolve in liquids. And remember, just like chocolate, each brand of Dutch processed cocoa powder has its own unique flavor which will affect the flavor of the cake.

Ingredients:

1/4 cup (25 grams) unsweetened Dutch-processed cocoa powder

1/4 cup (60 ml) boiling hot water

1 1/2 cups (180 grams) cake flour

1 teaspoon baking powder

1/4 teaspoon salt

1 cup (226 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

3 large eggs, room temperature

1 1/2 teaspoons pure vanilla extract

Method:

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Butter or spray with a non stick vegetable spray, a loaf pan. Line the bottom of the pan with parchment paper.

In a bowl mix the cocoa powder into the boiling water until smooth. Let cool to room temperature.

In a separate bowl, sift the cake flour with the baking powder and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and beat until light and fluffy (2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and cooled cocoa mixture. With the mixer on low add the flour mixture and mix only until combined.

Scrape the batter into the prepared pan and smooth the top with an offset spatula or the back of a spoon. Bake for about 50 to 55 minutes or until a toothpick inserted in the center comes out clean.

Remove the cake from the oven and place on a wire rack to cool for about 10 minutes. Remove the cake from the pan, re-invert, and cool completely on wire rack.

Will keep, well wrapped, several days at room temperature or it can be frozen for a month or two.

Makes one loaf.