Cravings - Episode 1 Sponge Cake, Cassava Pone & Sorrel Ponche De Crème

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In this season of Cravings we are doing Christmas recipes.
Chef Annie returns to teach Crazy Legs, sponge cake and her famous cassava pone.
Transcript
00:00 Welcome to Trinidad and Tobago to Cravings Season 2
00:03 right here on C&T Tree with your boy Crazy Legs.
00:05 As you all know in Season 1 we did all your favourite street foods
00:09 but here what's going on is Christmas time!
00:13 So we're making all your favourite Christmas dishes
00:16 right here in the studio with the best chefs in T&T.
00:19 I can cook, probably you can cook too.
00:21 I surely can cook but I want to learn and we want to teach you all your favourite dishes.
00:25 So let me see what we're cooking today and who we're cooking with.
00:28 Hi everyone, Ann Marie Rambley here from Annie's Culinary Cuisine Limited
00:32 and today we're here to teach Cameron how to do sweet.
00:35 We've passed the test with savoury so let's see if he can make cake and phone today.
00:39 So everyone with us once again one of my favourite cuisines to cook with
00:43 because she's our boss.
00:45 All you have to make some noise for Annie!
00:47 Oh god, look at it.
00:51 And ladies and gentlemen once again right here in the studio
00:59 one person who I love to cook with, let's make some noise for Annie!
01:03 Hey everyone!
01:06 Annie how are you since the last time I see you?
01:08 How have you been?
01:10 I am fabulous.
01:11 You're great, you're great-tastic.
01:13 Every day, I'm fabulous.
01:15 So Annie here what we're doing.
01:16 What it is since you had so much spicy food and such things that you know
01:20 the cocktails, the Christmas time.
01:22 What are we doing for Christmas again?
01:24 We're doing favourite desserts.
01:26 Traditional Trinidad desserts.
01:28 A Trini sponge cake and a cassava pudding.
01:32 All are we doing?
01:38 Yes, all are we doing.
01:39 I'm going to do a twist on a poncha cream and we're putting some sorrel in it.
01:45 Caribbean flavours sorrel.
01:47 Try it.
01:50 We're done for trying that over here.
01:52 Never mind, I'll call for my partnership and we might make a bottle of everything.
01:56 Alright, so before we even start off as you all know we have lovely sponsors that will
02:01 make this possible.
02:02 I'm going to pick up Standard Standards that give me all the nice equipment and appliances
02:07 to make all these dishes.
02:09 Thank you so much Standard.
02:10 And then we have Caribbean Flavours.
02:12 Yes, Caribbean Flavours over here just give me all the ingredients and the food is just
02:16 boom!
02:17 Just spice up.
02:18 You know what I mean?
02:19 Then we have Garden Foods with all their wonderful veggies in our bowl, they're fresh in our
02:23 bowl, you would not believe.
02:24 And today we're using the President Butter I believe.
02:27 Aye aye aye!
02:29 Well let's try it out, it's a French Butter Premium, it's not a jokey thing.
02:32 And we also have the Sunflower Spread I believe.
02:35 It's really good.
02:36 And ladies and gentlemen we have the Champion Chow Mein and we're using their baking powder
02:41 today.
02:42 Champion Baking Powder.
02:44 I didn't know that, you know them rules are real good so you can imagine.
02:46 The baking powder.
02:48 We're using this thing.
02:49 And then after we have School of Practical Accounting where I study on and where you
02:52 can study online and get internationally certified.
02:55 So just like Little Trick Up, you can learn something and get certified at one time.
02:59 So check them out on Facebook.
03:00 And for the punch!
03:01 Punch, we're using some sorrel.
03:05 Sorrel!
03:06 We have to rehydrate it and incorporate it.
03:08 The most important thing, Carnation Milk in the Tans Evaporated Milk.
03:14 So thank you very much for these sponsors for making this happen.
03:17 And the English Cheese Ladies and Gentlemen.
03:19 If you love your cheesy dishes then this is the cheese that you should grate and use if
03:23 you love bread.
03:24 Whoever cheeses you love, just try this one out.
03:26 It is one of the best.
03:28 So Ani, wash hands time.
03:29 And we start to do this thing?
03:30 Yeah.
03:31 One time.
03:31 Here we go.
03:32 Welcome back everyone.
03:47 So as you all know, we have Ani here with us.
03:49 This is a dish we're making.
03:50 Porn Ani!
03:53 Ani, where is the porn?
03:54 And also a shredded sponge cake and a sorrel puncher cream.
04:00 All of this is in the menu.
04:01 All of this is in the menu.
04:02 I thought I was going to shake some punks here but I lied.
04:05 So Ani, what is the first step you're going to do girl?
04:08 Well the first thing is I'm not making no sponge cake.
04:10 You are.
04:10 All right.
04:14 Okay.
04:14 So we start with our Presidente butter.
04:17 But I don't see no sponge.
04:18 Don't worry.
04:19 This will come in when you mix it up.
04:22 How can you make a sponge?
04:24 You can only make a sponge.
04:24 So all right, so we have the Presidente butter over here.
04:27 The butter.
04:28 All right, so it's two sticks of butter.
04:30 So that is a little less than a pound because it's not your fam's age.
04:34 A container of milk and a stick of butter.
04:44 A loaf of bread, a container of milk and a stick of butter.
04:48 So two butters.
04:51 Yeah.
04:51 Right.
04:52 So that is almost a pound.
04:53 So we put in one cup of sugar.
04:55 White sugar.
04:57 This is the cup people.
05:02 So tell me how much.
05:04 All of this?
05:05 A full cup.
05:05 A full cup of this?
05:06 Yeah.
05:07 Actually one and a half because it's almost a pound of butter.
05:10 Right.
05:11 So I'm at half now.
05:13 Yeah.
05:13 So I don't like very sweet stuff so I use.
05:15 You don't?
05:16 No, that is half the amount of sugar people normally put.
05:19 Oh no, no, no.
05:20 Trust me.
05:21 Okay, so let's hope this don't splatter.
05:24 Okay, so while I'm mixing this, you mix the pune.
05:30 And how are we mixing the pune?
05:31 Okay, so one cup cassava.
05:36 So this is cassava.
05:37 So come on, hear this.
05:39 Not everybody can have a pune.
05:40 True.
05:40 Yeah, we had to go to school.
05:41 My mother used to have me beaten with a spoon until it turned creamy.
05:46 Good for you and your mother.
05:49 And this work out?
05:50 Yeah, in the gym, not for cake.
05:53 So how does it work for my cake?
05:55 Yes.
05:56 All right, so how do I do this now?
05:57 How do I do this?
05:58 Some arm muscle.
06:00 Wee, this thing real tough boy.
06:01 You have to make this into a liquid form?
06:04 No, creamier, lighter.
06:05 It has to become lighter.
06:06 So how do you make it lighter?
06:07 You have to make it lighter.
06:08 It has to become lighter.
06:10 I don't know if you want to try this.
06:11 Usually I use a spoon.
06:14 So what do you have to do?
06:16 Yeah, just mix it vigorously.
06:19 Until it gets a little lighter.
06:21 Feel lighter.
06:22 You like that, I need to go.
06:23 The sugar has to melt too.
06:25 Good job.
06:30 So shake it out.
06:35 Right, and start to mix again.
06:38 Until it becomes light.
06:39 It's the eye of the tiger.
06:49 (Humming)
06:54 See, it's getting lighter already.
06:55 Talk to me, honey.
06:59 I remember when I was like...
07:02 You should beat it for 10 minutes.
07:03 Nah, that's real good.
07:04 Honey, watch that, that's real good.
07:05 That's like a...
07:06 All right, all right.
07:07 Like a user blender.
07:08 All right, all right, all right.
07:10 So no sponge cake,
07:12 Chinese sponge cake is completed without some
07:15 good old ground cinnamon.
07:16 Ground cinnamon.
07:17 So we're using a quarter teaspoon.
07:19 Quarter teaspoon of ground cinnamon from Caribbean flavors.
07:23 And some vanilla essence from Caribbean flavors.
07:26 How much of this you have?
07:28 Half a cup.
07:29 Measure with a cup.
07:31 So just give that a nice stir.
07:37 Again?
07:38 Yes.
07:39 Oh, man.
07:42 And we have to get baking powder, else...
07:48 All right, so we're adding our eggs now.
07:50 How much eggs do we add?
07:51 We're adding two eggs.
07:52 Okay, drop it in.
07:53 Mix well.
07:54 When that's incorporated completely,
08:01 then we'll add the other one.
08:02 [Music]
08:09 Always crack your eggs in a separate bowl
08:12 and not straight into your...
08:13 Because you'll get shells.
08:15 No, because if you get a gander one.
08:18 Oh.
08:19 So make sure the egg good before you add it to your...
08:22 So how you know you got a gander?
08:24 It doesn't know it have no symptoms.
08:25 Yolk, it will smile and the yolk will be...
08:28 I know, but can you tell from the egg outside?
08:30 No, it'll be heavy.
08:31 Oh, it'll be heavy?
08:32 And you probably will get a...
08:33 [Music]
08:36 Ready?
08:37 Drop it in.
08:37 So now we're gonna add some orange juice
08:46 and we're alternating with dry and wet.
08:50 So I will throw the flour for you
08:53 and you will stir.
08:55 Stir.
09:00 So I'll add the baking powder for you.
09:02 So we're using a champion baking powder.
09:06 A half a tablespoon.
09:10 Oh boy.
09:11 We're greasing the dish with the sunflower.
09:20 All corners.
09:21 So when the cake is finished,
09:22 you can turn it over and it will slide out.
09:24 And you can put a little...
09:27 Hopefully.
09:29 Well, the next trick is you...
09:31 After you grease it,
09:34 you put a little bit of flour on you.
09:37 Pour this in?
09:44 All right, here we go.
09:45 I had to hold this so you had to pour this in.
09:47 Okay, this bowl is greasy right now.
09:49 Yeah, it is.
09:50 Yeah.
09:53 Cool.
09:55 Yeah?
09:56 It's not being a light.
09:58 See, yeah?
09:59 So I hope it comes out good.
10:00 I'm gonna make a cake and bring it
10:04 and I'll squeeze it in the video.
10:06 So we have the bowl over here.
10:09 So what do we need to do here?
10:10 We need some flour.
10:11 So I'm just melting some of the sunflower oil
10:15 while you're mixing the sunflower butter.
10:19 So while that is melting,
10:23 put in your cassava.
10:26 So this is the cassava?
10:27 How much cassava is this, Ani?
10:28 So, well, it depends on the size you're making.
10:31 So we have one part cassava,
10:33 half part coconut,
10:35 and quarter part pumpkin.
10:37 Right, so that's the cassava.
10:39 That's the basic measurements that I use.
10:42 Mm-hmm, so what's next?
10:43 All the coconut.
10:44 All the coconut.
10:45 Grounded coconut?
10:46 Yeah.
10:46 All right.
10:47 And half the pumpkin.
10:49 So a trick is...
10:49 Half?
10:50 Yeah.
10:50 Okay.
10:51 A trick is you freeze the...
10:54 Peel the cassava, freeze it,
10:55 and put it in the food processor
10:57 and it gets pureed like that.
10:59 And you blend your coconut with a little bit of water
11:01 and you strain...
11:02 You keep straining that milk
11:04 and you blend the coconut,
11:05 the pumpkin,
11:07 and if you're using sweet potato,
11:09 you blend everything with the same liquid
11:10 you used to blend the coconut.
11:12 Okay.
11:12 So it keeps your fingers intact from grating.
11:15 I don't grate.
11:16 All right, so where else do I have to go in this?
11:19 So we need some flavoring.
11:21 Take a spatula and mix it up.
11:23 Oh, mix and all this?
11:24 Nice.
11:26 Yeah, it's a quick mix.
11:28 Put a cup of sugar.
11:29 A cup of brown sugar?
11:30 I like brown sugar for Poon.
11:32 Nice.
11:34 Some Caribbean flavors.
11:40 Ground nutmeg.
11:43 Grounded?
11:46 Yep, ground.
11:47 Like all the plants.
11:49 Oh, it's smelling like Poon already.
11:54 I don't know how can I Poon smell.
11:56 Just put a half, a quarter teaspoon.
11:58 Cinnamon.
12:00 Now you can bake things like this?
12:03 You do baking like this?
12:05 And because cassava and those things ferment,
12:15 I always put a little bit of black pepper.
12:17 It is unusual in a sweet dish,
12:20 but trust me, you'll like it.
12:24 Right, and...
12:24 Just trying to get everything evenly mixed.
12:28 And for the stickiness in a Poon,
12:31 some condensed milk.
12:32 This is what gives it the stickiness.
12:36 The pull?
12:37 Stickiness.
12:38 So there's a much more natural flavors in a Poon.
12:47 So a Poon is like a healthy thing, yeah.
12:49 Again, it's light in there, nutmeg and cinnamon and stuff in it.
12:53 Okey-doke, so you ready?
12:55 Yep, bring thing, here we go.
12:56 So this is where we add the butter.
13:00 Yeah, just add the melted butter.
13:01 Stir it easy so you wouldn't mess your clothes up.
13:06 Poon boils super fast.
13:08 So once it's cool, you put it in the fridge.
13:11 There's half.
13:18 So the sorrel is boiling and it have to sleep for...
13:23 Hour, you're saying?
13:24 Right, so he going to sleep, then we gonna put him to sleep, right?
13:26 So we have the cake and we have the Poon.
13:29 We're gonna put it in the bake,
13:30 wait an hour, make a little punch,
13:33 and we will come back and lay all in the oven.
13:35 So lay it in the oven, what's the temperature we need?
13:37 325.
13:38 325 for how long?
13:39 Until golden brown, you stick a toothpick or anything in the middle and it comes out clean.
13:43 Boom, here we go.
13:44 And Poon usually leave this side.
13:46 Nice, leave this side.
13:48 So let me see how it's gonna go.
13:49 Right, 325, inside.
13:52 Leave it Poon.
13:53 Alright Ani, so it's punch time.
14:11 So wait, we already sorrel it, melt down nice,
14:15 powdered sugar, you see just to cut down the flavour.
14:17 What, do we do this thing?
14:19 Yeah, we're making a virgin Kelada.
14:21 Alright, so...
14:22 We blend in this firstly, I see.
14:31 The sorrel.
14:39 We just need a little puree just to get out miles out of flavour.
14:48 Because you want to...
14:49 So we strain it right now.
14:53 Yeah, we don't want no particles.
14:55 We don't want no strong, strong, too strong sorrel flavour.
14:58 Yeah.
14:59 So that's all we're using?
15:01 I've just started with that and I'm gonna put the rest to strain here.
15:04 So if we need any more, we'll just...
15:07 I would add some alcohol in it, just one or two.
15:11 So now we're going into the carnation milk right now?
15:14 Yep.
15:15 Alright.
15:16 Same procedure, just we're doing no eggs and no alcohol.
15:19 Little twist.
15:21 I'm creating milk and fruit.
15:27 Get some condensed milk.
15:34 Got it like a nice red colour.
15:39 Remember the tartness of the sorrel, you might have...
15:43 That's why I added some sugar in it.
15:45 Just to break it down a little bit.
15:47 We're treating it just as we will treat when we're making sorrel.
15:52 We're adding some gong cinnamon from Caribbean Flavours.
15:55 And I always put clove to boil my sorrel.
16:00 So I'm gonna use some gong clove as well from Caribbean Flavours.
16:05 Ice it up.
16:13 Yes, I just want to you, I'm playing standby.
16:17 You ain't sticking, boy.
16:18 I was expecting a red of a colour, but not too bad.
16:26 Voila!
16:31 There you all have it, sponge cake porn, Annie.
16:36 And we have our sorrel, virgin sorrel...
16:40 Poncho creme.
16:41 Poncho creme, well, yeah.
16:42 You know what I mean?
16:43 So Annie, first of all, let's take a little knock to this.
16:46 We work very hard.
16:47 Oh, really sorrel-y and nice.
16:52 Fruity, milky, it's nice.
16:54 Really work out good.
16:55 And as you see, sorrel from...
16:57 A new creation from Caribbean Flavours, Annie.
17:00 Ah, it's nice.
17:02 Old-fashioned sorrel, the sorrel used there.
17:04 Old-fashioned, hello.
17:05 Spiking in the dance there, but otherwise it's really nice.
17:09 All right, Annie, so the cake's well...
17:13 You want to do the honors?
17:13 No, no, no, all that whisking and thing.
17:15 Big and strong right now.
17:18 So you go through, see what we have in the cake.
17:22 See the whisking and what it is going through.
17:26 Spongy.
17:27 Annie was wondering where the sponge was.
17:30 Yes, yes, yes.
17:31 See, look at the sponge.
17:33 And I like the crispy edges.
17:37 And I like the crusty little edges a little bit.
17:40 Oh, it's very spongy.
17:41 Look at that, good job.
17:43 Sponge balls.
17:47 Oh, look.
17:51 It's hot.
17:53 Annie, what's that?
17:56 What's that?
17:57 I'm impressed.
17:59 Yes, man.
18:01 So that's the cake, Annie.
18:04 Dig into my phone.
18:06 Dig into my phone, Annie.
18:08 Dig into my phone.
18:10 See what we have in the phone.
18:12 Seems sticky and nice.
18:14 As you all know, you know, sometimes it's hard to let it get a little cool.
18:16 But it'll be better when it's cool.
18:17 You know what I mean?
18:19 It is pull.
18:20 I like my edges a little hard.
18:22 That is the stickiness.
18:26 All right, Annie, you see my cake cut up good.
18:31 And the phone, see, look at that.
18:32 I'll just try the phone first.
18:33 I'll just try my phone, Annie.
18:35 [MUSIC PLAYING]
18:45 Phone faction.
18:46 Phone faction.
18:47 Phone faction, she said.
18:49 Phone faction.
18:50 Ay, ay, ay.
18:51 Tasting just like how you would make it?
18:52 Yeah, it does.
18:53 So I could please some people.
18:54 Want to come and meet me for a kiss on Sunday?
18:55 Nice.
18:56 Now the moment of truth is the cake.
18:58 The cake need to cool.
18:59 It's still smoking.
19:00 But it's still hot.
19:01 But I just want to know how the cake is.
19:03 It's spongy.
19:04 It's nice and soft.
19:06 And it's still smoking.
19:07 My mother will be proud.
19:09 You'll burn yourself.
19:12 I know, hot sponge cake.
19:13 Sip it, you'll feel your mouth.
19:15 [MUSIC PLAYING]
19:23 All right.
19:24 Wee, Annie, come on.
19:25 All right, here's my cake.
19:26 You needed some more apple.
19:27 Oh, it's coming up.
19:29 I'm really whisking it.
19:30 All right, all right, all right.
19:31 So Annie, how much you give me for my phone?
19:32 How much you score me on my phone?
19:33 I don't know.
19:34 I'll get a nine for the phone.
19:38 Woo-hoo-hoo!
19:39 And a five for the cake.
19:40 Five for the cake?
19:41 Wee!
19:42 Annie, what about my cake, girl?
19:44 Slum.
19:44 More mixing?
19:46 I need it to be right, girl.
19:47 Oh, god, Annie, what we going to do, girl?
19:49 And Annie, as usual, girl--
19:50 Thank you for having me.
19:52 --drinking is awesome.
19:53 So there you all have it.
19:57 Phone and Annie and sponge cake and virgin collard.
20:03 Sorrel.
20:03 Sorrel.
20:04 Poncho crepe.
20:05 Poncho crepe.
20:05 Something that Annie made over there.
20:07 So Annie, thank you again for being here so much.
20:09 We love what you always create for us.
20:11 We appreciate your time.
20:13 And without you, this show would not be possible,
20:15 because you love the chefs over here.
20:16 So creative in their design, in your art, I would say.
20:20 We need to try.
20:21 Yeah, yeah, yeah.
20:22 But you are doing pretty awesome.
20:23 So Annie, thank you so much for coming here on season two of Cravings.
20:28 And there you have it.
20:29 Today with Annie, we made pwned sponge cake,
20:32 and we made sorrel poncho, a little creme virgin,
20:35 whatever it is she made in her own uniqueness.
20:37 All right, check it out.
20:38 Try it for yourselves.
20:39 But most importantly, we want to thank you, the viewers,
20:41 for logging in and enjoying season two.
20:43 But we must big up our sponsors.
20:44 Firstly, Standards, for being here without Standards appliances
20:48 and all the things that they give us,
20:49 we would not be able to cook these things.
20:51 And our friends at Caribbean Flavors,
20:53 all the spices and ingredients to create these unique dishes.
20:57 And also our friends at AMCO,
20:59 garden foods, fresh produce in a bag.
21:03 You think you don't believe it?
21:04 Go buy it and you'll see for yourself.
21:05 Then we have the English cheese.
21:07 Always use, if you love your cheese, put it in, you'll enjoy it.
21:11 And we have the butter from President.
21:13 And also the sunflower spread.
21:16 Try it, all people.
21:17 And our friends at Carnation for making this wonderful, wonderful trip
21:21 from season one into season two to help us make these awesome ponchos.
21:25 And most importantly, our friends at School of Practical Accounting,
21:28 because I'm studying their own language.
21:30 You can do too.
21:31 So I'm learning to cook.
21:31 You can study online and be internationally certified.
21:34 And champion chow mein, the best chow mein in TNT, in the world.
21:38 Edward, baby Harry, thank you all so much for your chow mein
21:41 and also your baking powder.
21:43 So there you all have it.
21:44 Look out for the next episode next week.
21:46 And we love you all so much.
21:48 We're gone.