Cooking with Tropical Sun
Our guide to cooking with Tropical Sun products from CC Continental Supermarket, Leeds City Centre, with simple tips for each part of the range.
Tropical Sun Dairy
Keep refrigerated and use by the date on the pack.
Tropical Sun Drinks
Serve juices chilled. For masala chai, brew tea with milk, sugar, cardamom and ginger.
Tropical Sun Flour
Knead atta with warm water and a little oil, then rest the dough for 20 minutes for soft chapattis. Use gram flour for pakora batter and semolina for upma or halwa.
Tropical Sun Lentils & Beans
Rinse well. Split dals like masoor and moong cook in 15 to 25 minutes; soak whole beans and chickpeas overnight, and boil dried red kidney beans hard for at least 10 minutes before simmering. Finish dal with a tadka of hot ghee, cumin, garlic and chilli.
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Tropical Sun Pickles, Chutneys & Sauces
Serve pickles, chutneys and sauces alongside rice, breads and snacks, and enjoy spreads on toast or in baking. Use a clean, dry spoon and follow the label for storage after opening.
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Tropical Sun Rice
Rinse basmati until the water runs clear and soak for 20 to 30 minutes. Use about 1.5 cups of water per cup of rice, simmer covered for 12 to 15 minutes, then rest for 5 minutes before fluffing.
Tropical Sun Salt & Seasoning
Season gradually and taste as you go. Rub seasonings into meat or fish and marinate in the fridge for a few hours for deeper flavour.
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Tropical Sun Spices & Masala
Fry whole spices in hot oil for a few seconds to release their aroma, add ground spices once the onions are soft, and cook them out for a minute or two. Store airtight, away from light.
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Tropical Sun Tins & Cans
Drain and rinse tinned beans and vegetables, then add to curries, stews and salads for a quick meal.
Shop the full Tropical Sun range online or visit us at 1-19 New York Street, Leeds LS2 7DT.
