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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.