How should you eat a mulberry curd?
If you’ve been reading me for a while, you know that I tend to be a fan of eggless curds.…
Category: “Tips & Tricks”
How to make the best of your citrus & a candied fruit recipe
Nothing beats a glass of freshly squeezed handpicked citrus juice in the morning. There’s no denying it. That juice is…
Mango sorbet with a hint of lime and mint
Summer has just begun. Yet, the temperatures are already to the roof. We’re feeling it in our mountain location. And…
How to make breadfruit taco shells
You’re probably wondering why in the world I am making taco shells. That dish is unrelated to the Haitian cuisine.…
Haitian Cassava Chips
Our Haitian cassava chips are the perfect easy “healthy” homemade go to snack in my opinion. They’re a great bread…
How we use Tête de Maure (aged Edam) in our cuisine
Tête de Maure (aged Edam), the very Haitian Dutch cheese. Haitian Dutch cheese, I think this appellation suits this aged Edam,…
Sour oranges, how to use them
Zoranj su: sour oranges also known as bitter oranges in English, key ingredient in Haiti’s cuisine. The high acidity of…
How to brighten your shallots
Today, I am launching new “Tips & Tricks” section on the food blog with this quick trick to brighten your…
Lames Veritables Pesees
As mentioned in my previous article about Lame Veritable, this fruit has many preparations. Lames Veritables Pesees are my favorite…