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We hope you got benefit from reading it, now let’s go back to jamaican saturday soup with spinners and sinkers 🌱 recipe. To cook jamaican saturday soup with spinners and sinkers 🌱 you need 28 ingredients and 5 steps. Here is how you do that.
The ingredients needed to make Jamaican Saturday soup with spinners and sinkers 🌱:
- Use For the dumplings
- Provide 1 cup your choice of flour (traditionally plain white)
- Use Enough water to make a stiff dough
- Prepare 1/2 teaspoon baking powder (optional depending on your flour)
- Prepare Pinch salt
- You need For the soup
- Prepare 1 wedge of pumpkin
- Provide 1-2 scotch bonnet peppers
- Use 1 sprig Thyme
- Provide 2 spring onions
- Use 1 wedge of yam
- Provide 2 parsnips
- Provide 2 Sweet potatoes
- Take 1 wedge of cabbage
- Get A few medium white or yellow potatoes
- Use 2 Carrots
- Use 1 handful greens
- You need 1/2 cup red lentils
- Prepare 1 Bay leaf
- Take 2 cloves Garlic
- Get 1 thumb ginger
- Use Pinch celery salt
- You need 1/2 tsp garlic or onion powder
- Get 1/2 tsp allspice
- Use 1/2 inch fresh turmeric root
- Prepare 1 leek
- You need 1-2 onions
- Provide 1 pinch freshly grated nutmeg
Steps to make Jamaican Saturday soup with spinners and sinkers 🌱:
- Combine the flour and water until they bake a stiff dough. Knead for a few minutes, cover and allow the dough to rest.
- Wash the lentils and boil until the froth rises. Skim and remove. Peel the veggies keeping in large chunks and keeping the potatoes whole. Crush or chop the garlic and ginger and add to the water along with the bay and spice powders.
- Add the veggies to the pan (apart fro the greens) and bring to a simmer.
- Form the dough into spinners and sinkers. The spinners should be rolled into little long dumplings and the sinkers into flat rounds. This is nice for children to make and the more rustic the nicer they taste! Pop them into the pan pot to boil.
- Add the scotch bonnets and thyme to the top of the pan and cover with enough water or stock. Bring the pot to a lively simmer and cook for 30 minutes or until cooked to your liking. Ladle into bowls baking sure everyone gets a spinner and a sinker.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s extremely important to prepare foods safely to help stop harmful bacteria from spreading and growing. It is possible to take some actions to help protect yourself and your loved ones from the spread of harmful bacteria. Jump to table of contents Wash your hands
Your hands can easily spread bacteria around the kitchen and onto food. It is important to always wash your hands thoroughly using soap and warm water:
Before beginning to prepare food After touching raw food such as meat, poultry and veggies After going to the bathroom After touching the bin after touching pets
Don’t forget to dry your hands thoroughly too, because wet hands disperse bacteria more easily. Maintain worktops clean
Before you begin preparing food, it’s important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, eggs or vegetables you’ll want to wash them thoroughly.
You should change dish cloths and tea towels frequently to prevent any bacteria growing on the material.
Raw foods such as fish, poultry and veggies may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, such as salad, fruit and bread. That is because these types of food will not be cooked before you eat them, so any germs that get on the food will not be killed.
To help stop bacteria from spreading:
Don’t let raw food such as fish, poultry or vegetables touch other food Don’t prepare ready-to-eat food using a chopping board or knife which you’ve used to prepare uncooked food, unless they have been washed completely
Cover raw meat or fish and shop on the bottom shelf of the fridge, where they can’t touch or drip onto other foods
Wash, peel or cook vegetables unless these are described as’ready-to-eat' on the packaging
Examine the label
It is very important to read food labels to be sure everything you’re going to use has been saved properly (based on some storage directions ) and that none of the meals is past its’use by' date.
Food that goes off fast usually has storage instructions on the label that say how long you may keep the food and if it needs to go from the refrigerator.
This sort of food frequently has particular packaging to keep it fresh for more. But it is going to go off immediately as soon as you’ve opened it. For instance, you might see’eat within two days of launching' on the tag. Use by dates
You’ll also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date even when the food looks and smells nice, because it might contain harmful bacteria. Best before dates
If this date runs out, it doesn’t mean that the food will be harmful, but its own flavour, colour or texture may begin to deteriorate.
An exception to this is eggs, which have a best before date of no longer than 28 days after they are laid. Following this date that the caliber of the egg will deteriorate and if any salmonella germs are present, they could multiply to high levels and may make you sick.
If your plan is on using a egg after its best before date, make sure that you only use it in dishes at which it’s going to be fully cooked, so that both white and yolk are strong, like in a cake or even as a hard-boiled egg.
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