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Cucumber Chutney

10/19/2025

Cool, Spicy, and Bursting with Fresh Island Flavor
This Cucumber Chutney is a refreshing, zesty Caribbean condiment that perfectly balances heat and freshness. Made with crisp cucumber, vibrant herbs, and a touch of pepper, it pairs beautifully with Doubles, roti, or any dish that could use a cool, flavorful kick.

Ingredients
1 small seedless cucumber, peeled and grated
2 clove garlic, finely minced or crushed
1–2 hot peppers (Scotch bonnet, habanero, or chili), finely chopped (adjust to taste)
2 tablespoons fresh cilantro or shadow beni (culantro), finely chopped
1 -2 tablespoon vinegar
Salt to taste (about ⅛ teaspoon)
Optional: ½ teaspoon sugar for balance

🥣 Instructions

1️⃣ Prepare the cucumber:
Grate the cucumber using a box grater or food processor. Place in a clean kitchen towel, cheesecloth, or paper towels and squeeze out any excess water — this keeps the chutney from becoming watery. Add the drained cucumber to a small bowl and set aside.
2️⃣ Blend the aromatics:
In a blender, combine the garlic, hot peppers, cilantro (or shadow beni), vinegar, salt, and sugar. Blend for just a few seconds until slightly smooth but not pureed.
3️⃣ Combine and mix:
Pour the blended mixture over the grated cucumber. Stir well until everything is evenly combined.
4️⃣ Taste and adjust:
Add more salt, vinegar, or pepper to your liking.
5️⃣ Chill and serve:
Refrigerate for 10–15 minutes to allow the flavors to blend before serving.
💡 Cooking with Dianne Tip
For extra brightness, add a squeeze of fresh lime juice just before serving. It makes the chutney pop with flavor!
🌶️ Serving Suggestions
Spoon over Trinidadian Doubles for a refreshing finish

Serve alongside curries, roti, or grilled seafood
Use as a cool dip for plantains or vegetable fritters.

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Trinidadian Doubles

10/19/2025

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A Taste of Trinidad’s Street Food Heritage
If you’ve ever strolled through the vibrant streets of Trinidad and Tobago, chances are you’ve caught the irresistible aroma of Doubles wafting through the air. This beloved dish is a national treasure — simple, flavorful, and deeply rooted in the island’s diverse cultural tapestry.

The History of Doubles
Doubles was born in the early 1930s in southern Trinidad, in the town of Princes Town, when Indo-Trinidadian street vendors began selling curried chickpeas (channa) sandwiched between two pieces of fried flatbread (bara).The idea came from Indian laborers who migrated to Trinidad in the 19th century, bringing their culinary traditions with them. The combination of spices, textures, and flavors evolved over time — from a simple snack sold at roadside stalls to a culinary symbol of Trinidadian identity.Today, Doubles is not only a breakfast favorite but a comfort food enjoyed at any hour of the day or night — spicy, tangy, and uniquely satisfying.

Trinidadian Doubles Recipe
Ingredients For the Bara (Fried Flatbread)
3 cups all-purpose flour
  ½ teaspoon turmeric powder
1 teaspoon sugar
  ½ teaspoon salt
  1 teaspoon instant yeast
1 to 1 1/4 cup warm water (adjust as needed)
Oil for frying, about 2 cups, and 2 tablespoons for prepping

For the Channa (Curried Chickpeas)
2 cups cooked chickpeas (or one 15-oz can, rinsed and drained)
2 teaspoons oil
4 -5 cloves garlic, minced
½ onion, finely chopped
1 tablespoon curry powder
  ½ teaspoon roasted ground cumin (geera)
  2 tablespoons finely chopped Culantro
  Salt and black pepper to taste
2 cups of water

For the Toppings (optional but authentic!)

Cucumber chutney
Tamarind chutney
Mango chutney or kuchela (spicy green mango relish)
Cilantro or shadow beni (culantro)
Hot pepper sauce or Scotch bonnet chutney

Instructions
1️⃣ Make the Bara

In a mixing bowl, combine flour, turmeric, sugar, salt, and yeast. Mix well to combine.
Gradually add warm water and knead into a soft, sticky dough using your fingers. Once the dough comes together and is slightly sticky, knead for about 1 minute to bring all the dough together into a ball. Drizzle about 1 tablespoon of oil over the dough and gently rub the dough all over with the oil. This will allow the dough to stay moist while it rises.
Cover and let rest for 1 hour until slightly risen.
Heat oil in a frying pan over medium-high heat.
Lightly oil your hand and countertop with oil. Divide the dough into small golf-sized balls, and flatten each into a thin disc. Clearly place the stretched dough into the hot oil.
Fry each piece for 5–10 seconds per side until puffed and lightly golden. Drain on paper towels.

2️⃣ Make the Channa

Heat oil in a pot and sauté garlic and onions until fragrant.
Add curry powder and cumin — stir to combine the spices.
Add chickpeas, culantro, and water. Leave uncovered and bring to a boil. Reduce the heat and simmer for 15–20 minutes, mashing a few chickpeas for a thicker texture.
Season with salt and adjust spice level to taste.

3️⃣ Assemble the Doubles

Place two piece of bara on a plate.
Spoon a generous amount of curried channa on top.
Add chutneys, sauces, and herbs.
Top with another bara — and enjoy warm!

💡 Cooking with Dianne Tip: For extra softness, rest the bara dough overnight in the fridge. When frying, don’t overcrowd the pan — Doubles need room to puff up!

🌶️ Experience the Flavor of TrinidadThis dish captures the heart of Trinidadian street food — spicy, tangy, and deeply comforting. Whether you’re new to Caribbean cuisine or reconnecting with your roots, Doubles is a perfect way to explore bold, island-inspired flavors.

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Homemade Pumpkin Spice Coffee Cold Foam

10/13/2025

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🎃 Whip up café-style flavor right at home!
Hi friends! Welcome back to my kitchen. Today, we’re taking your morning coffee (or chai!) to the next level with this Homemade Pumpkin Spice Coffee Cold Foam. 🍂 This rich, creamy foam blends the cozy flavor of pumpkin spice with velvety cream cheese and maple sweetness — the perfect way to give your cup that warm fall feeling.
This recipe was inspired by a trip I took to Seoul, South Korea, where I fell in love with a cream cheese coffee foam. The flavor was so smooth and delicious that I had to recreate it — with a fall twist!

☕ Ingredients

½ cup heavy whipping cream
1 ½ tbsp pumpkin puree (unsweetened)
1 tsp pumpkin spice mix (see my Homemade Pumpkin Spice Mix recipe)
1 tsp vanilla extract
¼ cup maple syrup (or your preferred sweetener)
2 oz cream cheese, softened

🧡 Directions

In a mixing bowl, combine heavy cream, pumpkin puree, pumpkin spice mix, vanilla, maple syrup, and cream cheese.
Using a hand or stand mixer, whip the mixture until thick, creamy, and smooth.
Spoon into a clean glass jar and store in the refrigerator for up to 3–4 days.
To use: Add 1 tablespoon of the pumpkin foam to your coffee or chai. For extra froth, blend it with 2 tablespoons of half-and-half before pouring over your drink.

🍁 Serving Ideas

Top your morning cold brew or iced coffee for a fall café vibe.
Add to a chai latte for a cozy Pumpkin Spice Chai twist.
Use as a dessert topping over baked pumpkin muffins or banana bread.

🌟 Dianne’s TipAlways use real pumpkin puree (not pie filling) and fresh spices for the best flavor. And don’t skip the cream cheese — it adds that signature smooth, café-quality texture!

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Cooking with Dianne Morin

Cucumber Chutney

Trinidadian Doubles

Homemade Pumpkin Spice Coffee Cold Foam

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