In this season of Cravings we are doing Christmas recipes.
Chef Annie returns to teach Crazy Legs, sponge cake and her famous cassava pone.
Chef Annie returns to teach Crazy Legs, sponge cake and her famous cassava pone.
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FunTranscript
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.