Monday, 30 March 2009

Expresso Pannacotta

Looks like sunny weather is back in our place. I would have never ever thought that I would be so happyto see sunshine.

I remember when I was in India Sunny weather was taken for granted, as every day it was full sunshine , and the first time I came to here I was surprises when i saw people enjoying sunny weather in the terrace and parks and lying on the beach etc......... and i was like are these people crazy to sit there in this hot sun !!!!!!!!!! and now I am like them when there is a bit is sunshine I am rejoicing......... I just hope that it stays sunny like this for atleast few days.

Now to the recipe, I am a freequent visitor to Deeba's place Passionate about baking I am sure I don't have to introduce her to you all as I am sure you will know her especially if we are atleast half passionate about baking as she is.

So one day while I was checking her place for something sweet to make I saw this delicious this delicious Expresso pannacotta and I knew I will be sure making them, as you can see which I did too.

I didn't make exactly as she made as she had made paraline for toppingetc..... so if you want to see the gorgeous pannacotta and make exactly like Deeba here is the recipe.

I melted a bit Chocolat in the MW and swrilled the glasses so it gave a design to the whole dessert and also topped with Sambuca Coffee Liqueour.

For the panna cotta:Cream
400mlWhole Milk -
1 cupSugar - ( I added 3/4 cup sugar
1/2 cupInstant Coffee - 2 tbsp ( added 4 tbsp of Coffee as i love the strong taste)
Gelatin - 1 1/2 tbsps
Water - 1/4 cup/warm
Digestive biscuits - 200gms / crushed (used buodair cookies)

To make the panna cotta.
Steep the coffee in 1/4 cup of the hot whole milk for 10-15 minutes to intensify the flavour.
Combine the cream + remaining milk + sugar + coffee milk & simmer till it comes to a slow boil.
In the meantime, warm the 1/4 cup water & sprinkle the gelatin over it & leave to soften.
Take the milk/cream mixture off the heat. Whisk in the gelatin, strain & rest for 10-15 minutes.
Take the serving bowls & line the bottoms with 2 tbsps of biscuit crumbs each, followed by a drizzle of ganache.
Gently top each bowl with the coffee panna cotta.
Leave to set/chill for 4 hours minimum. I did overnight.

Sending this to Ruth's Bookmarked Recipes.

Friday, 27 March 2009

Double Apple budnt cake and Click

I never like to miss a click, but this time I had no idea what to send them. I have seen so much beautiful click lately and now the dedline is there I thought I will send my cake picture which is on a wooden plank.
If you want to join up you can find the details here

Now to the recipe.
I bought this wonderful Baking book calle Baking from my home to yours Doriee Greenspan if you don't have this book I will recomd to buy the book as all the recipe in the book is so good and they she has explained it so good that even someone who just started to baking would love this book. There is so many wonderful delicious recipe in this book that i have been reading day and night :-)

2 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinamon
1/2 tsp freshly grated nutmeg
1/2 tsp ground ginger
1/4 tsp salt
1 1/4 stick butter
1 1/2 cup sugar
2 large eggs
1 cup store bought apple butter ( we don't get here so i made mine) using this recipe from simple recipe
2 medium apples, peeled cored and grated
1 cup pecan or walnuts chopped
1/2 cup raisins

For the icing
1/3 cup confectinoers sugar
2 tbsp of orange or leamon juice.
I used double the portion of iving as i like a thick layer of icing.

My Click Wood

Center a rack in the oven and prehat the oven to 350° F.
Butter a 9 to 10 inch budnt pan and dust the inside with flour.

Whisk together the flour, the baking powder, soda, spices and salt.
In a large bowl beat the egg and sugar in medium speed, scarping the bowl as needed for 3 minutes or untill the mixture is smoothe creamy and pale. Add the eggs one at a time beating for 1 minute after each addition. You'll have a light fluffy batter. Reduce the mixer speed and beat in the apple butter, don't worry if it cirdles the batter. Still on low add the grated apples and mix to completley blend. Add the dry indridients, mixing only untill they disapear into the batter.
Using a spatula, fold in the nuts and the raisins.

Turn the batter into the budnt pan and smooth the top of the batter with the sptaula.
Bake for 50 to 60 minutes or untill a think knife is inserted deep into the center of the cake comes out clean.
Tranfer the pan to a rackand cool for 5 minutes before unmoulding the cake and cooling the cake to room temperatire..
If possible , once the cake is cool wrap well in a plastic and let it stand overnight at toom temperatue to ripen the flavours.
If you are not doing the icing you can dust the cake with sugar before serving.

To make the icing.
Put the sugar in a bowl and stir in the orange.leamon juice.
Keep adding the juice a little at time untill you have an icing that falls easily from the tip or a spoon.
Drizzle the icing over the top of the cake, letting it slide over the curves of the cake. Let the cake stands intill the icing dries.
Sloce and serve with a cup of coffee or tea :-) and enjoy.

Wednesday, 25 March 2009

Chicken in garlic sauce

You can see I am making thsi dish in my place often as Itook new pictures today to add .
This month for which is hosted by Nicole I was paired with Rachel of Tangerine’s Kitchen . Which I thought was excelent as i love all her cooking and baking. If i wanted i could have baked something from her place as there was so much choice for baking goodies there, but I thought I will do this Garlic Chicken as this was looking really yumm and If i may say it was indeed really super yummy.
I sitcked almost to the original recipe,

I am noting what I did different here in a another color. . For the rest I followed her originam recipe which i have noted down.
I halfed the recipe as 1 kg chicken was too much for just three of us.
When i marinated I didn't add the egg yolk and I also added 2 tbsp of soy sauce.
Didn't add the vinegear to the sauce and the capsicum ( didn't have )
Also addeed 2 tbsp of soysauce to the sauce.
Added 1 tbsp ginger.
And also didn't add so much oil . I would love to taste once the dish wiht that much amout of oil as i am sure it would be yummy.
Even if i didn't add so much oil , the taste still was so so goo and this is one delicious dish which is going to appear in my dinner table more often.

1 kg Chicken (boneless cut into bite-size pieces)

For Marinating
4 tbsps Oil½ tsps Pepper powder
4tbsps Cornflour
Salt as needed
2 Eggs

Marinate the chicken pieces with the marinade and reserve aside for some time.
For the Sauce

4 tbsps Chopped Garlic
2 Onions Chopped
4 tsps Chilli Powder
1 cup Water (Stock can also be used)
½ cup Tomato sauce
Salt as per taste
2 tsps Sugar
1 tsps Ajinomoto (optional) Didn't add
4 tsps Vinegar ( added 2 tsp)
4 tbsps Cornflour
1 Cup Oil ) Adeed less oil
½ Cup Capsicum chopped

Heat oil and fry the marinated chicken for a couple of minutes and remove and set aside.

To the remaining oil, add onion and saute until translucent; add in the garlic and chilli powder and saute further for a few minutes. Now add the tomato sauce, vinegar, sugar and salt and add in ajinomoto if using it…Follow this by adding in the chicken pieces.

Into the 1 cup of water or stock , stir in the cornflour and add it to the above stirring continuously until the sauce thickens. Remove from fire and garnish with chopped capsicums.

Monday, 23 March 2009

Carolynn's chocolate chip cookies

This was the name written in The martha Stewart book which I got from my sis when hubby went to visit her and her family. It seeme Martha got her recipe from a famous food writter Carolynn and that is why she named them after her.
Must admit this is one of the best chocolate chip cookies i have ever had, they were really yumm.

Before I go to the recipe, I have to mention that few of my blogg reading friends have mentioned that when ever they come to my bog there is a add popping up. I have no idea why it is , I have not joined up in any add programmes, If any one have a clue how to get ridd of this problem just mention in the comment section.
Funny thing is when i go to my blog from my computer it doesn't happen.

Makes 30.
2 cups plus 2 tbsp of all purpose flour
1/2 tsp salt
1/2 tsp baking soda
1 cup ( 2 sticks) unsalted butter
1 cup plus 2 tbsp of firmly packed dark brown sugar
1/2 cup granulated sugar ( I didn't use as I thought if i add too much sugar the cookies will be too sweet)
1 large whole egg
1 large egg yolk
1/2 tsp pure vanilla extract
1 1/2 cup semisweet chocolate chip ( I used chocolate which i cut into chunks)
1 cup toasted walnuts broken into large pieces ( optional)

1. In a large bowl, whisk together the flour , salt and baking soda, set aside.
In a medium sauce pan over medium heat , melt the butter. Turen off the heat and add both teh sugars, whisk untill combined.

Transfer the mixture into a medium bowl and let it cool to room temperature.

2. Whisk the egg, egg yolk and the vanilla into the butter mixture. Fold in the reserved flour mixture untill just combined.
Fold in the chocolate chips and nuts. Wrap the dough in plastic and chill untill firm about 30 minutes.

3. Preheat the oven to 325°F . Using 2 large spoons ( iused a ice cream scoper) place golf ball size mounds of dough 3 inches apart on baking sheet.
Bake untill the cookies are golden brown and the tops no longer look wet almost 12 to 15 . minutes.

Allow the cookies to cool on the baking sheet 5 minutes, transfer to a wire rack.
Let cool completly before serving.

Edited later
A big thankyou to Cham of
Spice club for figuring out what the trouble was. She told me too remove all the widgets which i did , i removed all of them and now there is no more pop up.

Sending this to which is hosted by Porrnima in her place Tasty Treats.

Friday, 20 March 2009

Leamon meringue tart

The tart looks Beautiful, it was tasting yummy but it was a Disaster..
Now you all will be asking how can something which is looking so beautiful be a disaster, well I think i screwed up my leamon curd , it didn't get that thick so when the tart was sliced the leamon curd was runny, the small tarts were ok, the curd was more set in the small ones than the big tart.

I don't think it is the recipe as I have tried few recipe from James Martin and it was always a huge hit. So i think i will have to blame on my making of the leamon curd.
I am not giving up, I will be sure making this again but then not in a hurry and make my curd properly.

Ofcourse my favourite toy in the kitchen at the moment is the blow torch I bought two weeks ago. I have been wanting to buy this for ages and so now I am a proud owner of a blow torch.

For the pastry base.
110 gm cold unsalted butter.
225 gm plain flour
a pinch of salt
2 tsp sugar.
1 medium egg yolk
Half a egg shell of cold water

For the leamon curd
Zest and juice of 4 large meamons ( I used lime)
7tbsp cornflour
6 egg yolks
100 gm sugar
100 gm unsalted butter

For the meringue
6 medium egg whites
300 gm sugar

Pre heat the oven to 190°c /375°F .
Grease a 23 cm loose bottomed tin and place on a baking tray.

For the pastry.
Mis together the flour and salt and sugar.
Add half the cubed butter to the flour.
Gebntly and swiftly, rub the butter into the flour untill it resembles coarse breadcrumbs. Add the rest of the butter and mix untill it's the size of small peas. Make a well in the middles of the ingridients.
Mix the egg with the water and pour into the middle a little at time and rubbing it through your fingers, untill it forms a dough( you may have to use a bit more water)

Turn out into a floures board and knead lightly untill smooyh.
Shape into a bowl, wrap in clingfilm and refrigitate fro at least 30 minutes.
To line a tin mould, roll the chilles pastry into tge rolling pin, then unroll over the tin, drapping the pastry into the tin or mould.
Gently press it in place using your fingers.
Line the pastry case with greeseproof paper and fill with baking bean ( i use dry chick peas).Blind bake for 15 minutes, remove from theoven and discard the greese proof paper and the baking beans.

To make the leamon curd.
bring 50 ml water and the leamon juice to the boil in a sucapan. Dissolve te corn flour in a little water , then gradullay pour the hot liquid onto the corn flour, whisking all the time to incorporate and smooth.
Return to the pan? Beat in the egg yolks, sugar and butter.
Place back on the heat and whisk for 30 seconds.
Tip into the pastry case and leave to cool.

To make the meringue.
Preheat the oven to 200° c.Pour the sugar onto a baking tray and place in the oven to warm up.
When the sugar has been in the oven for 8 minutes, beat then egg whites in an electric mixer till stiff. Take the sugar out of the oven .
When the egg whites are well risen and firm, set the mixer in the lowest speed and gently pour on the hot sugar in a thin stream, taking more then 2 minutes to add all the sugar.
The meringu is now ready to use.
Spoon the meringue into a pipping bag with any shape of nozzle and pipe over the tart.
Use a blow torch to colour the meringue.

Sending this to which is hosted by zorra @ 1x umr├╝hren bitte aka kochtopf.
So if you have something leamony do send it over to her place.

Thursday, 19 March 2009

Raspberry Milkshake.

This is going to be a very Short post. As I have nothing special to write this time, just a simple Milk Shake for which is hosted this month at Priya's Easy N Tasty Recipes. I don't think there is a recipe for this, I just aff ahandfull of raspberries, fresh or frozen, , a glass of milk and few ice cubes and give a mix in my mixer and that is it. Sometimes i add a bit sugar if the berries are not sweet.
This has been lying in my draft from last summer. So now Priya has choosed pink this month I thought why not make use of them.

Monday, 16 March 2009

Sweet and Sour Chicken balls

First time I Saw this recipe in My Kitchen Snippets I knew I will be making this, as this was something my daughter has been going on asking me to make after we having thin in China Town in London last year. And when ever she asked me to make the chicken balls she had , I would tell her I don't have the recipe to make them so yo can imagine the delight when i swa this recipe in My Kitchen Snippet.
I do love her place as she is having wonderful variety of dishes and bakes.

We all enjoyed the dish especially my daughter, I did indianzed a bit by adding chillies etc.....

Ingredients for meatballs
1 pound of ground meat (can be pork, chicken or beef) I used chicken
1 carrot – finely grated
6 water chestnuts - finely cubes
2 spring onions – finely chopped
2 tbsp of oyster sauce
1 tbsp of soy sauce
2 chilies finley cut2 tbsp of cornstarch ( I added a bit more corn flour as the mis was a bit too sticky and also rolled the balls with corn flour)1 egg
Salt and pepper to taste

1. Put all the above ingredients in a mixing bowl. Mix well and let it marinate for an hour.
2. Form it into little balls . At this stage you can either deep fried the meatballs or bake it in a 400 degree F oven until golden brown. ( I deep fried them)
Ingredients for the sweet and sour meatballs:
15 cooked meatballs
1 cup of pineapple - cubes
Half cucumber - cubes ( didn't use them)1 small onions
quartered1 large tomato – cut small
1/2 carrot - sliced thinly
1 clove of garlic - finely chopped
1 small piece finley chopped ginger
2 chillies chopped
2 tsp soya sauce

4 tbsp of tomato ketchup
2 tbsp of sweet chili sauce
Juice of 2 lemon
2 tbsp of sugar
1 to 2 tbsp of cornstarch
1 cup of chicken stock
Salt and pepper to taste

1. Mix all the sauce ingredients together in a bowl and set it aside.
2. Heat some oil in a pan, stiry fry garlic, carrot and onions until fragrant.
3. Add in the sauce, bring it up to a boil, add in meatballs, cucumber, pineapple and tomato. Stir well until sauce reduce and thicken.
Dish out and serve with rice.

Sending this to Ruths

Wednesday, 11 March 2009

Cinnamon Raisin Bread

I have grown few inches taller, the reason for getting taller is because of the compliments, I got from my inlaws and my hubbies grandmother for this delicious bread.They all coudn't stop talking about the taste.

My MIL said last time she had such a delicious raisisn bread was when she was young. And grandmother remarked well this bread tasted like I remember how a raisin bread should taste.
So with all these praises I received from them I was walking in clouds for a while :-)

When ever I made a sweet bread I tend to give a share for my inlaws as I know how much my FIL loves these kinds of bread.
So when I made this bread I had to wait for one hour to cut them as the book said don't slice them for atleast 1hour.I don't think I waited for a hour to cut them. I cut half and took to my inlaws place.

I was with cycle so while bycling towards their home (I have a basket in front of the cycle to put things) in this cold winter evening ( it was arounf 5 in the late afternoon) I got this delicious aroma of freshly baked bread from the basket.

The recipe is from The Bread Baker's Apprentice: Mastering the Art of Extraordinary Bread and I must admitt I am totally in love with this book.
There is so much wonderful breads in this book that I want to try and make all of them.

Another bread I made from this book is Celeration bread
In the recipe they did ask walnut which i didn't add, I thought i will keep the walnuts for another time.

You can make 2 1 1/2 pound loaves, but I made a one huge loaf.

3 1/2 cups unbleached flour
4 tsp granulated sugar
1 1/4 tsp salt
2 tsp instant yeast
1 1/4 tsp ground cinamon
1 large egg slightly beaten
2 tbsp butter melted ( room temperature)
1/2 cup butter milk or whole milk ( I used butter milk)
3/4 cup water( room temperature)
2 cup raisins

1. Stir together the flour, sugar,salt , yeast and cinamon in a mixing bowl ( or in the bowl of a electric mixer). Add the egg, butter, buttermilk and water. Stir together with a large spoon ( or mix in low spees with the paddle attachment) ubtill the ingridients come together and form a ball. Adjust with flour ir water if the dough seems to sticky or too dry and stiff.

2. Sprinkle flour on a counter, transfer the dough to the counter and begin kneeding ( or mixing on medium speed, switiching to the doug hook). The dough should be soft and pliable, tacky but not sticky.
Add flour as you kneed by hand for aproximatley 10 minutes ( or by machine for 6 to 8 minutes).
Sprinkle in the raisins in the final 2 minutes of kneading ( or mixing) to distribute them evenly and to avoid them crushing them too much.
If you are mixing with machine you may have to fibishg kneading by hand to distribute the raisins evenly.

Lightly oil a large bowl and tranfer the dough to the bowl, rolling it to coat it with oil. Cover the bowl with a plastic wrap.

3. Ferment at room temperature for 60 to 90 minutes, or untill the dough is double in size.

4. If you are making 2 loaf divide the dough into 2 equal pieces or like i did make them into a one large loaf.

5. Flaten the dough with your hand, folding in the edges to make even- sided rectangle .
Work from the short side of the dough, roll up the length of the dough one section at a time, pinching the crease with each rotation to strengthen the surface tension.
The roll will spread out as you roll it up.
Pinch the final eand closed with the back edge of your hand or with your thumbd. Place the loaf in a lightly oile pan. The ends of the loafs should touch the ends of the pan for even rising.

You don't have to do the step 5 if you don't have to, then just make into a normal shape and bake them. 6. Proof at room temperature for 60 to 90 minutes. or when it is doubled in size. 7. Preaheat the oven tpo 350°F with the oven rack in the middle shelf. Place the loaf pan on a sheet pan. 8. I made a big one loaf so I baked them for 50 minutes. Slice them atleast after one hour.

Sending this to

which is hosted at What's Cooking
Sending also to YeastSpotting.

Monday, 9 March 2009

Sour Cream Coffee Cake with Maple Drizzle Icing

I had big plans for making a Chocolate gooey cake from Rosie's place, for yesterday's coffee, but then I changed my mind as I knew I woudn't have time for making them yesterday as we all went for a concert saturday evening and you know how it is you go for a concert then after the

concert you go to the bar in the concert hall to have a drink with the friends and have a talk etc....... so for sure we will be only bavk home after midnight, means sleeping in on sunday so I decided to make this Sour Cream Coffee cake from her place, as I could make them on saturday and keep in the cake tin for sunday afternoon coffee.

And I was not disapointed at all the cake was a huge hit as you can see it looks so yummy delicious and the icing on them was just so so yummy.
You can find the recipe here too thankyou Rosie for yet another delicious cake from you old place.

Sour Cream Coffee Cake with Maple Drizzle IcingHomemade Apricot Preserve

100g (4 oz) dried apricots, ready to eat
120ml (approx 4 fl oz) water
100g (4 oz) caster sugar
1 tbsp lemon juice

In a microwave bowl add all the ingredients and stir thoroughly. Place on full power in a microwave stirring a few times until the apricots are soft for 10 minutes. **Warning please becareful as any splashes to the skin may burn as the syrup will be very hot**. Blitz all the ingredients in a food processor until smooth. Leave aside to cool in a dish.

The Filling Ingredients
50g (2 oz) soft brown sugar
100g (4 oz) Walnuts1 tsp cinnamonApricot preserve, from recipe above - cooled

Place all the ingredients in a food processer and blitz 8 – 10 times making sure the mixture has a little crunchy texture from the nuts. Leave aside until later.

For The Sponge
225g (8 oz) plain flour
2½ tbsp cornflour
1 tbsp baking powder
1 tbsp baking soda
½ tsp salt
225g (8 oz) softened unsalted butter
225g (8 oz) caster sugar
3 large eggs at room temperature
1½ tsp vanilla extrac
t284ml (approx ½ pint) pot of sour cream

For The Maple Glaze
100g (4 oz) icing sugar, sifted
3 tbsp maple syrup

You will need a 2.25cm (10 in) bundt pan – greased well with butter and floured tipping the tin over and tapping the bottom to release the excess flour over the sink. You could also use a 20cm (8in) springform pan as I have, grease with butter and line the base with greaseproof paper.

Preheat the oven to 180°C/fan160°C/350°F/Gas mark 4.Sift the flour, cornflour, baking powder, baking soda and salt together into a large bowl and leave aside.In a large mixing bowl cream the butter and sugar together until light and fluffy.
Add 1 egg at a time and thoroughly mix between each addition, then add the vanilla extract and mix through. Add the sour cream in three batches and mix thoroughly until fully combined. Fold in gently the sifted flour mixture until all traces of flour are incorporated.
Spoon half the mixture into the prepared tin and smooth the top with a spatula. With your fingers add the filling ingredients evenly around on top of the mixture.

Lastly spoon the remaining sponge mixture over the top and level off with a spatula. Place into the preheated oven for 60 -65 minutes until fully baked or skewer inserted into the centre comes out clean. Leave in the tin to cool for 10 -15 minutes before turning the cake upside down to finish cooling.
When cold place onto a serving plate.

To Make the Maple Syrup Glaze
In a small bowl add the sifted icing sugar and maple syrup and work through with a spoon until it makes a spoonable glaze. Taking a spoon drizzle the maple syrup glaze over the top and let it run down the sides of the sponge.

Sending this to Bookmarked Recipes

Wednesday, 4 March 2009

My Caribbean Meal

Untill I found Cynthia's blog Taste Like Home I had no clue about Carribean Cusine and I was really surprised in when I saw in her place that they use lot of Indian ingridients and lots of recipes are almost same like this Roti or

even this souree as she name it , i remeber seeing this in her place and lots of memory from my chidhood flased back eating them just like that straight from the tree, also mom used to add to fish dishes especially sardines, the thought makes itself makes my mouth drool.
So when Meeta announced this months I started googling for recipes. After googling and drooling in different pages I decided I will make this Jamaican Jerk Chicken , original recipe here and this Rice and Beans, recipe here.

Ofcourse i didn't add into the chicekn marinade 1 habanero peper instead of 2, I didn't want to blow my families little brains with the hotness :-)
Didn't had fresh thyme so addded dried ones.
Also used tinned beans.

All of us loved the spicy chicken and the rice was totally differen in taste than my usual pulao etc..... this is something i will be making again.

Jamaican Jerk Chicken

3 skinless, boneless chicken breast halves - cut into chunks
2 limes, juiced
Half cup water
12teaspoons ground allspice
1/2 teaspoon ground nutmeg
1 teaspoon salt
1 teaspoon brown sugar
2 teaspoons dried thyme
1 teaspoon ground ginger
1 teaspoons ground black pepper
2 tablespoons vegetable oil
1 cups chopped green onions
4 cloves garlic, chopped
1habanero peppers, chopped
1. Place chicken in a medium bowl. Cover with lime juice and water. Set aside.

2. In a blender or food processor, place allspice, nutmeg, salt, brown sugar, thyme, ginger, black pepper and vegetable oil. Blend well, then mix in onions, green onions, garlic and habanero peppers until almost smooth.

3. Pour most of the blended marinade mixture into bowl with chicken, reserving a small amount to use as a basting sauce while cooking. Cover, and marinate in the refrigerator for at least 2 hours. ( I did overnight)
4. I did them in a preheated oven for 200°C for 25 to 30 minutes or till they were well done, turning them once a while and brushes with the left over marinade.

Rice & Beans (Haitian Style) .

1 (8 ounce) package dry kidney beans
4 tablespoons olive oil
1 bulb shallot, minced
2 cloves garlic, minced
200 gm uncooked long grain white rice ( i used basmati rice)
2 bay leaves
1 tablespoon kosher salt
freshly ground black pepper to taste
1/4 teaspoon ground cloves (used three whole ones)
3 sprigs fresh parsley (used dried)
3 sprigs fresh thyme (used dried)
1 scotch bonnet chile pepper ( used 2 normal indian chillies)

Place beans in a large pot, and cover with 3 inches of water. Bring to a boil, reduce heat, and simmer 1 1/2 hours, or until tender. Drain, reserving liquid. (I used Tinned ones)

Heat oil in a large skillet over medium heat. Saute shallot and garlic until fragrant. Stir in cooked beans, and cook for 2 minutes. Measure 400 ml waterand stir into skillet. Stir in the uncooked rice.
Season with bay leaves, adobo seasoning, salt, pepper, and cloves.
Place sprigs of parsley and thyme, and scotch bonnet pepper on top, and bring to a boil. Reduce heat, cover, and simmer for 18 to 20 minutes. Remove thyme, parsley, and scotch bonnet pepper to serve.