Category: Cooking with kelly

Prep time 5 mins,

Cook time 10 mins,

Total time 15 mins,

Recipe type: Meats,

Cuisine: Caribbean,

Serves: serve 4

Ingredients.

2 tomatoes, chopped,

4 leaves chadon beni, chopped finely,

3 leaves big leaf thyme, chopped finely,

1 sprig chive, chopped,

½ onion,

1 clove garlic, chopped finely,

3 eggs,

½ cup grated cheese,

Salt to taste (optional),

Unsalted butter (about 2 tsp.)

Instructions.

1. Blend together the ingredients, besides the butter. In a frying pan, over a low flame, melt a little butter. Then add the egg mixture. Make sure the fire is low. to give the seasonings time to infuse into the eggs while cooking.

2. Mix continuously to scramble. Fry until golden.

Course: Desserts,

Cuisine: Caribbean

Ingredients.

Crumb crust:

2 cups digestive biscuits finely crushed,

½ cup butter softened,

½ tsp. nutmeg,

½ tsp. cinnamon,

½ – 1 tsp. coconut essence,

Filling:

333 g 12 ounces cream cheese,

15 ml 1 tbsp gelatine,

¼ cup lemon juice,

355 ml 15 ounces coconut cream,

⅓ cup condensed milk,

¼ cup very fine sugar,

Topping:

1 cup desiccated or shredded coconut,

Coconut Cream cheese frosting

Instructions.

Crush or place the biscuit in a food processor to grind smoothly.

Mix together with coconut essence, softened butter, cinnamon and nutmeg.

Press the crushed biscuit into an 8″ pie tin.

Mix the coconut cream and condensed milk. Set aside.

Beat cream cheese and sugar with mixer or spatula for about 2 minutes or until smooth.

Time to melt the gelatine. Place the gelatine in the lemon juice.

Mix to soften then dissolve by heating over hot water or in a microwave.

Note: I prefer heating over hot water. It melts it easily and you don’t have to worry if it will dry up in the microwave.

Add the melted gelatine to the cream cheese. Mix well.

Beat together coconut cream mixture, essence and cream cheese mixture.

Mix well until no lumps are visible.

Pour mixture into the pie crust and refrigerate for at least 12 hours.

When set enough, top with coconut cream cheese frosting.

Spread evenly.

Finally, decorate top with desiccated coconut

Prep time 10 mins,

Cook time 25 mins,

Total time 35 mins,

Recipe type: Seafood,

Cuisine: East Indian,

Serves: 4 – 5 pieces of fish.

Ingredients.

1 and 1½ cups rice,

1 whole fish, sliced,

1 onion,

2 cloves garlic,

1 tbsp curry,

2 medium sized potato,

½ cup flour,

Salt to taste,

Green seasoning,

Oil for frying,

Instructions.

1. Boil rice and set aside.

2. Dust seasoned fish in flour. Fry until golden brown.

3. Mix 1 tbsp curry with 2tbsp water.

4. Saute onions and garlic. Add curry mixture and simmer until it reaches a thick consistency. Then add chopped potatoes.

5. Simmer until potatoes are cooked (about 8 – 10 mins). Add salt to taste. Add fried fish to the sauce.

Prep time 15 mins,

Cook time 35 mins,

Total time 50 mins,

Recipe type: Side Dish,

Cuisine: Fusion, International,

Serves: 1 baking dish (8 x 13 x 2″)

Ingredients.

5 medium-sized potatoes,

Water to boil the potatoes,

1 onion, chopped,

3 cloves garlic,

1 /2 cup mushrooms, chopped,

½ lb minced meat, lean,

2 tbsp. oil,

4 tbsp. chive, chopped (divided),

2 tbsp. celery, chopped,

2 tsp. parsley,

1 tsp. thyme,

1½ tsp. paprika,

1 pimento, finely chopped,

¼ cup tomato sauce (or 3 tbsp tomato paste),

Salt and pepper to taste,

¼ cup low fat milk,

1 cup grated cheddar cheese (divided),

1 egg,

Instructions.

1. In another pot, cook the minced meat over a medium fire until brown. Set aside. Tip: The frozen minced meat was added directly to the pot, no oil added, and allowed to cook in its own juices and the water from the melted ice.

2. In a saucepan add the oil and stir fry the onion and garlic. Cook until golden then add the mushrooms. Cook for about 2 to 3 minutes.

3. Return the pot of minced meat to the fire and add the fried onion, garlic and mushrooms. Add the chive (2 tbsp), celery, parsley, thyme, etc. Add the tomato sauce or tomato paste and a little water. Allow to simmer. Add salt and pepper to taste.

4. In a deep pot, boil the water and add the potatoes. Cook until soft enough to be mashed. Tip: To test the potato pierce with a knife and make sure it goes through easily. Peel and mash the potatoes. Add the egg. Add the other 2 tablespoons of finely chopped chive. Finally, add milk and ½ cup of grated cheese. Mix well – mix until the potato forms a smooth paste.

5. Grease a baking dish (8 x 13 x 2 “) and place alternating layers of potato and minced beef. End with meat on the top.

6. Sprinkle the remainder ½ cup of grated cheese on the top and place in the oven to bake for about 30 minutes at 250 degrees F or until golden brown.

Notes More cheese could be added to the top if desired.

Prep Time, 25 mins,

Cook Time, 25 mins,

Total Time, 50 mins,

Course: Appetizers,

Cuisine: Chinese,

Servings: 10.

Ingredients.

2 lbs. chicken diced,

1 lime,

1 tbsp. soy sauce low sodium,

1 tbsp. rice cooking wine,

½ cup vinegar,

½ cup water,

¼ cup brown sugar,

1 tbsp. peanut oil,

2 tbsp cornstarch + 3 tbsp. water,

cornstarch for dredging,

1- 20 oz. tin pineapple chunks,

oil for deep frying,

1 tsp. salt optional,

1 tsp. five spice powder,

1 tsp. complete seasoning optional,

2 sprigs chive chopped ( for garnish)

1 green and red sweet pepper optional

Instructions.

Wash diced chicken with lime and water. Drain. Season with soy sauce, cooking wine, complete seasoning and 5 spice powder. Marinate for at least 20 minutes. Note: The longer the chicken marinates the better it will infuse the seasoning and taste better. If you can leave it overnight it would be best.

Dredge chicken in cornstarch and set aside for 5 minutes. Heat oil……When ready, deep fry chicken for about 3 minutes or until golden brown.Drain on paper towels.

Now for the Sweet and Sour Sauce. Place pot over medium flame and add peanut oil. When hot add vinegar, water, sugar and 1 tsp salt. Stir and bring to a boil.

Add pineapple, and cornstarch mixed in 3 tbsp of water. Allow to reduce until thick, stirring occasionally. Then add the chicken and mix well. Remove from heat. Garnish with chopped chive (optional). Serve hot.

Prep time 10 mins,

Cook time 15 mins,

Total time 25 mins,

Recipe type: Breads,

Cuisine: International,

Serves: 5.

Ingredients.

1 cup flour,

3 tsp. baking powder,

¼-1/2 tsp. salt (optional)

1 tbsp. white granulated sugar,

1 egg,

2 tbsp. oil or melted unsalted butter,

1 tsp. vanilla extract,

½ tsp. ground cinnamon,

½ – ¾ cup evaporated milk.

Instructions.

1. In a small bowl, sift the flour. Add the baking powder, cinnamon. salt and sugar. Mix well. Beat egg and vanilla with hand beater or a fork.

2. Blend in the oil or butter and ½ cup of the milk. Make a well in the centre of the dry ingredients and pour the liquid, mix well.

3. Add the rest of the milk for thinner batter. Grease heated griddle or frying pan if necessary. Pour about ⅓ cup of the pancake mix into the griddle or frying pan and spread.

4. When bubbles appear on top, flip over and cook until other side browns. Remove and place on paper towel. Serve with maple syrup, honey or jam.

Notes,

Variations:

1. Buttermilk pancakes: substitute 1 cup buttermilk for milk. However, decrease the baking powder amount to 1 tsp. and add ½ tsp. baking soda.

2. Cornmeal pancakes: substitute ½ cup cornmeal for ½ cup of flour.

3. Wholewheat pancakes: substitute wholewheat flour for flour. Use brown sugar.

4. Seasoned herbed pancakes (my favorite): remove the sugar, vanilla and cinnamon from the basic recipe and add chopped chive, celery, chadon beni to taste.

Prep Time, 15 mins,

Cook Time, 15 mins,

Total Time, 30 mins,

Course: Breads,

Cuisine: Caribbean,

Servings: 8.

Ingredients.

2 cups grated coconut,

1 cup all purpose flour packed,

½ cup granulated or brown sugar,

1 tsp aluminum-free baking powder,

2 tbsp butter,

½ tsp cinnamon,

½ tsp nutmeg,

½ tsp coconut essence,

½ tsp. vanilla essence,

1 small egg,

Instructions.

Preheat the oven to about 400 degrees F.

Sift together the flour, baking powder, sugar, cinnamon, and nutmeg. Add the coconut.

Cut in the butter and mix into the flour. Add the essence to the egg and beat lightly.

Make a well in the middle of the flour and add the liquid. Mix into a stiff dough.

Drop about 2-tablespoon full of dough on a well greased sheet.

Bake for about 15 minutes or until golden in the oven at a lower temperature, 200 degrees F.

Remove and leave to cool before serving. Bake for approximately 15 minutes.

Prep time 100 mins,

Cook time 20 mins,

Total time 2 hours,

Recipe type: Breads,

Cuisine: Caribbean, Creole,

Serves: 10 hops.

Ingredients.

4 cups flour,

1½ tbsp. dry instant yeast, * 2 tsp. sugar,

1¼ cups water,

1 tsp. salt,

Instructions.

1. Sift flour in a medium sized bowl. Add sugar, yeast, and salt. Mix the dry ingredients well.

2. Form a well in the middle of the ingredients and pour the water all at once. Mix with a fork thoroughly before kneading.

3. Knead for 8 to 10 minutes adding flour if necessary to make a medium stiff dough.

4. Grease the bowl and the top of the dough. Cover and allow the dough to rise for about 25 minutes.

5. Punch down the dough and form into balls. Place the balls on a grease tray and cover with a damp cloth, and allow to rise for about 1 hour or until it double in size.

6. Bake in a preheated oven 400°F for 20 minutes.

7. Note: ¾ cups of flour and ¼ cup of whole wheat for this recipe.

Prep time 10 mins,

Cook time 30 mins,

Total time 40 mins,

Recipe type: Seafood, Breakfast,

Cuisine: Creole,

Serves: Serves 3

Ingredients.

½ lb saltfish (salted pollock or shark),

1 medium-size onion, chopped,

2 tbsp hot pepper sauce or half a hot pepper (or add pepper to taste),

1 sprig chive chopped,

½ lemon or 1 lime,

2 tbsp olive oil,

3 medium sized tomatoes chopped.

Instructions.

1. Boil, clean and debone the Saltfish. Break into small pieces and wash to take out excess salt. Take up handfuls of saltfish and squeeze out water.

2. In a separate bowl add onion, chive, tomatoes, olive oil, lemon juice and pepper to saltfish and mix thoroughly.

3. Refrigerate or serve right away.

Prep time 40 mins

Cook time 40 mins

Total time 1 hour 20 mins

Recipe type: Seafood

Cuisine: Caribbean

Serves: 4 – 5

Ingredients.

SALT FISH

½ – ¾ lb. Salt fish (or 1 cup dried saltfish, boneless, skinless)

3 cloves garlic, crushed

1 small onion, chopped finely

¾ lb. tomatoes, chopped

½ tsp. chive, chopped

½ tsp. thyme, chopped (Spanish or fine leaf)

2 tbsp. olive oil or coconut oil (to fry the saltfish)

1 small hot pepper, finely chopped (optional)

FRYBAKE

3½ cups flour

½ cup wheat flour

4-5 tsp. baking powder

1 tsp. salt

1½ cups water

1 tbsp. sugar, (brown sugar)

Oil for frying (bake)

Instructions

1. For Saltfish,

2. Boil the salt fish for about 10 minutes to remove some of the salt.

3. Remove skin and bones; wash and squeeze the saltfish and break into small pieces.

4. Cook the onions, garlic, tomatoes, chive and thyme in oil until slightly brown.

5. Add the flaked salt fish and hot pepper and cook for 10 minutes.

6. For Bake,

7. Add the water all at once, if dough is still dry when mixed, add enough water to make smooth dough. Cover with a damp towel and allow to rest for ½ hour.

8. Divide dough into small balls (makes about 12 balls). Roll ball of dough out on a floured board to ¼ inch thick in a round shape.

9. Fry in hot oil (do not deep fry), turn once and drain on kitchen paper. Serve cool.