Blog

Prep time 45 mins,

Cook time 25 mins,

Total time 1 hour 10 mins,

Recipe type: Desserts,

Cuisine: Caribbean,

Serves: approx 4 quarts,

Ingredients.

2 coconut,

2 tins evaporated milk (410g),

4 tins condensed milk (390g ),

1 pk. custard powder (200g),

4 cups water, divided,

½ cup cornstarch,

4 tbsp. sugar,

1 tbsp. mixed essence,

2 pks. salt (500g),

Ice,

Instructions.

1. Add the custard to 2 cups water and stir over low heat. Continue stirring until the custard thickens.

2. Make the coconut milk.

Note: Here we’re using the blender method. It would take 2 cups of water to blend the coconut. Squeeze the coconut through a strainer to collect the coconut milk. 1. In a large bowl mix the coconut milk, evaporated milk, condensed milk, cornstarch, sugar and mixed essence.

2. Note: Although true, cornstarch gives the ice cream a smoother texture and keeps the ice cream unbelievably soft even it has been frozen for a few hours.

3. Strain the mixture while pouring it into the can. Set the dasher inside. Fill ¾ of the can with the mixture. Place the can inside the pail and assemble the crank. Add ice and salt and turn the crank until it gets stiff to turn. Churning the coconut ice cream will take some time.

4. The ice cream would take about half an hour to make. To further ripen the ice cream just place it in the freezer until it is ready to be served.

Prep Time, 10 mins,

Cook Time, 30 mins,

Total Time, 40 mins,

Course: Rice Dishes,

Cuisine: Caribbean,

Servings: 4,

Ingredients.

1 tin corned beef,

1 onion chopped,

2 cloves garlic chopped,

½ medium cabbage shredded,

3 tbsp oil, * 2 pinch salt,

2 tbsp green seasoning,

Instructions.

Heat the oil over a medium flame and saute the garlic and onions. When the onions are tender, add the shredded cabbage and allow to cook for about one minute. Cover and allow to steam for about 2 minutes.

Then add the corned beef, green seasoning and salt, and mix into the cabbage evenly. Cover for another minute and a half.

Serve over rice or with bake.

Prep Time, 1 hr 10 mins,

Cook Time, 20 mins,

Total Time, 1 hr 30 mins,

Course: Seafood,

Cuisine: Caribbean, creole,

Servings: 4,

Ingredients.

1 lb fish I used Carite but King fish can be used also,

1 tbsp green seasoning,

2 cloves garlic chopped,

1 lemon,

1 small onion chopped,

2 large tomatoes diced,

1 sprig celery chopped,

1 pimento pepper chopped,

1 leaf big leaf thyme chopped,

1 dash paprika,

1 dash parsley,

Salt to taste,

2 tbsp tomato paste,

3 tbsp oil,

1 tbsp golden ray margarine,

1 ½ cup water divided,

Instructions.

Wash the fish with the lemon and drain. Season with green seasoning, garlic, onion, tomatoes, pimento peppers, big leaf thyme, salt, paprika and parsley. Allow to marinate for at least 1 hour.

Heat the oil over a medium flame. While the oil is heating, scrape the seasoning from the fish and set aside. Add the seasoning and saute for about 2 minutes.

Add the fish and let it steam for 1 minute. Add half cup of water and cover the pot. Allow to cook until tender ( about 10 minutes).

Note: Try not to turn the fish too much while cooking to avoid breaking it up. Add the golden ray margarine.

The fish is cooked but now we have to make the sauce. Add the tomato paste and 1 cup of water. Allow to simmer for about two minutes. Adjust salt if necessary.

Prep Time, 15 mins,

Cook Time, 21 mins,

Total Time, 36 mins,

Course: Desserts,

Cuisine: International,

Servings: 6,

Ingredients.

1 banana,

1 orange,

1 apple,

1 mango,

1 piece of ripe pawpaw papaya,

1 tin pineapple in light syrup,

¼ lb. grapes,

Instructions.

Peel the orange and remove the seeds. Wash the grapes. Place in a deep glass bowl or your favourite fruit salad bowl.

Separate the pineapple slices from the light syrup.

Set aside the light syrup. Cut the pineapple slices in half or to your liking.

Wash and cut the apple in thin slices. Peel and dice the pawpaw into 2 inch pieces.

Peel and dice the banana. Add to the fruit bowl.

Pour the light syrup from the pineapple over all the ingredients, and toss slightly.

Note: If you use fresh pineapple, you will have to make your own light syrup. This is easy, just boil together ¾ cups of white sugar and 2 cups of water until a the thin syrup is formed. Cool the syrup before using.

Chill before serving.

Prep time 5 mins,

Cook time 10 mins,

Total time 15 mins,

Serves: 5,

Ingredients.

2 medium potatoes,

* 5 eggs,

* 1 small onion,

* 2 cloves garlic,

* 3 sprigs chive,

* 3 leaves chadon beni,

* 1 sprig fine leaf thyme,

* 2 leaves big leaf thyme,

* ½ teaspoon salt,

* 2 tbsp. water,

* 1 pinch black pepper,

Instructions.

1. Chop the onion, garlic, big leaf thyme, chadon beni and 2 blades chive. Set aside. Chop the other blade of chive separately.

2. Peel and slice the potatoes thinly. Wash with water three times.

3. Add the water, black pepper, salt and fine leaf thyme to the eggs and beat thoroughly.

4. Heat the oil over medium heat and add the potatoes. Stir occasionally. Cook until golden brown.

5. Add the chopped seasonings (onions thyme etc.) and let cook for 1 minute.

6. Add the beaten eggs and lower the heat. Let cook until the eggs set. Cut into wedges and serve.

Note: At this point my imagination is going wild… Just think of what else you could add perhaps some bacon or top it with cheese or if you’re thinking local, how about some chutney to spice up things. The possibilities are endless.