POPEYE'S SPICY CHICKEN

3 eggs
1/3 cup water
1 cup hot red pepper sauce
4 cups flour
2 teaspoon pepper
2 teaspoon paprika
3 teaspoons cayenne pepper
1 quart buttermilk (optional)
Salt, Pepper, and Garlic Powder (to taste)
1 (1 to 2 1/2-pound) chicken, cut into pieces
Peanut Oil, for frying

1. Place cut-up chicken in a large bowl, and cover with buttermilk. Cover and chill for two hours, or overnight. This is an optional (but recommended) step.
2. In a large bowl, add eggs, water, and red pepper sauce. Whisk until combined.
3. In a large gallon freezer bag, mix flour, pepper, paprika, and cayenne.
4. Remove chicken from buttermilk (if marinated) and sprinkle lightly with salt, pepper, and garlic powder.
5. Place all chicken pieces in freezer bag with flour mixture. Shake until all pieces are evenly coated.
6. Remove chicken pieces one at a time, shaking excess flour. Dip each piece in the egg mixture, and return to bag of flour. After all pieces of been dipped in the egg mixture and put back in the bag, give it a second shake to coat chicken pieces again.
7. Heat oil in deep fryer or deep pan to 350 degrees. Working in batches, drop each piece of chicken into the hot oil. Fry for 15-18 minutes, or until golden brown, turning occasionally if oil does not completely cover chicken. Keep in mind that dark meat chicken takes longer to cook than white meat. Watch your wing segments, as well; these will finish cooking first.

Eggnog

3 cups (700ml) whole milk
1 cup (240ml) heavy or double cream
3 cinnamon sticks
1 vanilla bean pod, split and seeds removed
1 teaspoon freshly grated nutmeg, plus more for garnish
5 eggs, separated
2/3 (130g) cup granulated sugar
3/4 cup (175ml) Bacardi Dark Rum, or bourbon

In a saucepan, combine milk, cream, cinnamon, vanilla bean, vanilla seeds, and nutmeg. Bring to the boil over a medium heat. Once boiling, remove from the heat and allow to steep.

In a large bowl or stand mixer, beat egg yolks and sugar until combined and thick ribbons form when the whisk is lifted. Slowly whisk in the milk and continue to mix until the mixture is combined and smooth. Add bourbon or rum, and stir. Refrigerate overnight or for up to 3 days.

Before serving, beat the egg whites in a large bowl or stand mixer until soft peaks form. Gently fold into eggnog until combined. Serve and garnish with freshly grated nutmeg.

Gingerbread cheesecake

All-purpose flour, for dusting
1/4 recipe of the dough for Molasses-Gingerbread Cookies
4 tablespoons unsalted butter, melted
1 3/4 cups granulated sugar
2 pounds cream cheese, room temperature
1 teaspoon pure vanilla extract
4 large eggs, room temperature
1/4 cup unsulfured molasses
1/4 teaspoon salt
1 1/2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg
1/4 teaspoon ground cloves
1/2 teaspoon finely grated lemon zest
6 gingerbread men (see above)
DIRECTIONS

Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan in 2 layers of foil.
On a generously floured piece of parchment, roll dough to a 13-by-10-inch rectangle, about 1/4 inch thick. Brush off excess flour. Slide dough and parchment onto a baking sheet. Bake until firm and golden brown, about 14 minutes. Let cool completely on sheet on a wire rack. Break into large pieces, then pulse in a food processor until finely ground.
Combine butter, 1/4 cup sugar, and 2 cups cookie crumbs in a bowl. Press mixture firmly and evenly into bottom and one-third of the way up sides of prepared pan. Bake until set, about 10 minutes. Let cool on rack.
Reduce oven temperature to 325 degrees. Beat cream cheese with a mixer on medium speed until fluffy, about 3 minutes. Beat in remaining 1 1/2 cups sugar and the vanilla, scraping down sides of bowl as needed. Reduce speed to low. Add eggs, 1 at a time, beating well after each addition and scraping sides of bowl as needed. Beat in molasses, salt, spices, and lemon zest. Pour filling into cooled crust.
Place cheesecake in a large, shallow roasting pan. Transfer to oven, and carefully add enough hot water to roasting pan to come about halfway up sides of springform pan. Bake until cheesecake is set but still slightly wobbly in center, 60 to 65 minutes. Carefully remove springform pan from roasting pan, and let cool on a wire rack. Refrigerate, uncovered, for at least 8 hours (preferably overnight).
Before serving, run a hot knife around edges of cheesecake to loosen, and remove sides of pan. Arrange gingerbread cookies in center of cake in a circle (with heads facing inward and arms touching, alternating light and dark

Punch à crème

12 eggs
6 tin condense milk
2 tins carnation milk
4 tbs bitters
1 tsp vanilla essence
2 tsp cinnamon
1/2 tsp clove
2 tsp nutmeg
2  lime
1 bottle rum/vodka/punchline  (located in Asian shops)

In a large bowl, beat eggs with 1 entire lime skin peel until frothy.  Remove lime peel from eggs and transfer to blender.  Grate 1/2 tsp lime peel into eggs and blend. Add milks, spices and rum last. You can use 1/2 bottle first then add to your peference. Blend well. Shake bottle before serving. Chill and enjoy.
(Please make sure to blend your ingredients well before adding your rum. Also, if you plan to keep for long period,  please shake bottle every week at beginning. )

It is very important to use clean and sanitised equipments and bottles. This recipe makes approximately four 750ml bottles.

Beef Pelau

INGREDIENTS

3 lbs Beef
1 lb Rice
800 Grams Pigeon Peas
50 Grams Coconut Milk
2 Tbsp Extra Virgin Olive Oil or Peanut Oil
1/2 Cup Brown Sugar
15 Finely Chopped Pimentos (Seeds Optional)
1/2 lb Onions
1 Bundle of Chive
2 Bundles of Chadon Beni or 10-12 Leaves (Culantro)
1 Bundle of Thyme
5 Garlic Cloves
1/2 lb Pumpkin
1/8 Cup Soy Sauce (Optional)
2 Tbsp Golden Ray (Vegetable Cooking Butter)
1 Hot Pepper
Salt & Black Pepper (to taste)

METHOD

Cut and trim beef to desired size ensuring to remove connective tissue.
Clean, wash, drain and set beef aside.
Finely chop onion, pimento, chive, chadon beni and garlic.
Put beef in a bowl and season with salt and black pepper.
Add onion, pimento, chive, chadon beni and garlic and thyme leaves to beef.
Massage ingredients into beef until well incorporated.
Let marinate for 4-6 hours in refrigerator.
Heat pot over high heat.
Add oil and brown sugar.
As soon as sugar begins to melt stir constantly until all the sugar is dissolved.
(this ensures the sugar from burning and tasting bitter)
Add beef to pot and stir until well coated with melted sugar.
Cover and allow beef to brown for 10 minutes.
Add rice, pumpkin, coconut milk, peas and golden ray ensuring to mix until well incorporated.
Add enough water to cover.
Place whole pepper in center of pot.
Reduce heat to medium to low and let cook 30-45 minutes or until rice is fully cooked.
(checking every 15 minutes)
Remove whole pepper.
Check for salt and black pepper and add to taste.

SALTFISH STUFFED FRIED BAKES

SALTFISH INGREDIENTS

225 Grams Saltfish
1 Medium Onion
5 Pimentos
2 Garlic Cloves
Hot Pepper (to taste)
Salt & Black Pepper (to taste)
​
FRIED BAKE (DOUGH) INGREDIENTS

4 Cups Flour
4 Tsp Baking Powder
1 Tsp Salt
1 1/2 Tsp Sugar
1 1/2-2 Cups Water
​
METHOD

Boil saltfish until tender, strain and set aside.
Finely chop onion, pimento, garlic and hot pepper.
Heat saute pan over medium heat.
Add 2 tbsp of olive oil.
Saute onion, pimento, garlic and hot pepper for 5 minutes over medium to low heat.
Remove from heat.
Add saltfish and mix until well incorporated.
Add salt and black pepper to taste.
Set aside and let cool.
Sift all dry ingredients into a bowl. (Dough)
Mix until well incorporated.
Make a well in the center of bowl.
Add 1 cup of water.
Mix dry ingredients into water a little at a time.
If needed add 1/2 cup of remaining water but be careful not to add too much.
Knead dough until well combined for 10-15 minutes.
Using a rolling pin roll out each ball into a circle measuring 2-3 inches.
Place 1 tbsp of saltfish filling in the center.
Brush edges with water and seal.
Let rest 15 minutes.
Heat oil to 350 degrees farenheit.
Fry until golden brown.
Top with your favorite sauce. (Tamarind for us!)

Vincy Plantain Fritters

Ingredients

1 very ripe plantain
1 cup of plain flour
1 teaspoon baking power
1 teaspoon spice
¼ teaspoon salt
1 tablespoon sugar
1 cup of vegetable oil

METHOD
1. Peal the plantain, cut it up into small slices in a bowl and crush it using a fork.

2. Now that the plantain is fully crush, add spice, salt and sugar mix into the plantain. Mix until you get a soft paste.

3. Add the oil to the frying pan at medium heat. When the oil is a bit hot, scoop potions of the “paste mix” with a tablespoon and add it to the oil.

Fry until golden brown.

(Please keep an eye on fritters as they fry. Flip from side to side with a fork until golden brown.)

Vincy Tri Tri cake

Ingredients:

2lbs (900 grams) Tri-Tri, washed with a half of lime or Lemon and drained
1 1/2 ounces of chopped Garlic (fresh or one could use prepared garlic)
1 hot red pepper chopped finely (scotch bonnet)
1 1/2 tbsp. curry powder or how much to taste or omit the curry
2 tsp. salt
1 1/2 cups flour (375 grams

Method:

Place the washed and drained Tri-Tri in a large enough bowl, add all the other ingredients together and mix together thoroughly. The consistency should be like a thick batter. Heat vegetable oil in a frying pan ( or cast iron pot) very hot, drop small tablespoons of the batter mix into the oil, fry until slightly brown around the edges, turn and fry other side. When fried until medium brown, remove the cakes place on a paper towel lined platter and drain. Serve with favourite tipple or with roasted breadfruit and salad as a meal. This can also be made as a stew.

Jamaican patties

INGREDIENTS:

Below is a delicious recipe for Jamaican Beef Patties:

PASTRY

2 cups Flour
1/4 teaspoon Salt
1/2 tablespoon curry powder
1/4 cup Solid shortening
1/4 cup (1/2 stick) margarine
1/3 cup Cold water

Sift the flour, curry powder and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick. Cut out 8-inch circles. Cover with wax paper or damp cloth until ready to use. You can place the dough in the refrigerator overnight. If you do refrigerate, remove the dough at least 15 minutes before using.

MEAT FILLING

2 tablespoon oil
1 Small white onion, Finely chopped
1/4 teaspoon Chopped Scotch Bonnet pepper
1/2 lb. Lean ground beef
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/2 teaspoon Curry powder
1/2 teaspoon Dried thyme
1/4 cup Breadcrumbs
1/4 cup Beef or chicken stock
1 Egg, beaten
1/4 cup Water

METHOD/DIRECTION

In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally.

Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.

Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry are golden brown.

Carrot cake

INGREDIENTS

For the cake:

Nonstick vegetable oil spray
1/2 cup golden raisins (optional)
3 tablespoons dark rum (optional)
1 cup chopped walnuts
1 pound carrots, peeled, coarsely grated
1 cup buttermilk, room temperature
2 1/2 cups all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons ground ginger
1/2 teaspoon freshly grated nutmeg
2 teaspoons baking powder
1 1/2 teaspoons kosher salt
3/4 teaspoon baking soda
4 large eggs, room temperature
1 cup granulated sugar
3/4 cup (packed) dark brown sugar
2 teaspoons vanilla extract
3/4 cup vegetable oil
For the frosting and assembly:
12 ounces cream cheese, room temperature
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
1 teaspoon vanilla extract
Generous pinch of kosher salt
4 cups powdered sugar
Candied Carrot Coins

PREPARATION

Make the cake:
Preheat oven to 350°F. Lightly coat two 9"-diameter cake pans with nonstick spray. Line bottoms with parchment paper rounds; lightly coat rounds with nonstick spray. If using raisins and rum, heat together in a small saucepan over low just until warm, about 2 minutes. Remove from heat and let sit until liquid is absorbed and raisins are plump, 15–20 minutes.

Meanwhile, toast walnuts on a rimmed baking sheet, tossing once, until golden brown, 8–10 minutes; let cool. Combine carrots and buttermilk in a medium bowl. 


Whisk flour, cinnamon, ginger, nutmeg, baking powder, salt, and baking soda in a large bowl. Using an electric mixer on high speed, beat eggs, granulated sugar, brown sugar, and vanilla extract until pale and thick, about 4 minutes. Reduce speed to medium-low and gradually stream in oil. Add dry ingredients in 3 additions, alternating with carrot mixture in 2 additions, beginning and ending with dry ingredients; mix until smooth. Fold in raisins, if using, and walnuts with a rubber spatula. Scrape batter into prepared pans.


Bake cakes, rotating pans halfway through, until a tester inserted into the center comes out clean, 35–45 minutes. Transfer pans to a wire rack and let cakes cool 10 minutes. Run a knife around sides of cakes and invert onto wire rack; remove parchment. Let cool completely.

Make the frosting:

Using an electric mixer on high speed, beat cream cheese and butter in a medium bowl until smooth, about 1 minute. Beat in vanilla extract and salt. Reduce speed to low and gradually mix in powdered sugar. Increase speed to high and beat frosting until light and fluffy, about 2 minutes.

Assemble the cake:

Place 1 cake, domed side down, on a platter. Spread 3/4 cup frosting evenly over top. Place remaining cake, domed side down, on top. Spread top and sides with 1 1/4 cups frosting and chill 30 minutes to let frosting set. Spread remaining frosting over top and sides, swirling decoratively.

Butter cookies

INGREDIENTS

2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1 1/2 sticks (3/4 cup) unsalted butter, softened

1 cup sugar

1 large egg

1/2 teaspoon vanilla

1 tablespoon milk

Garnish: coarse or sanding sugar*; or melted chocolate (see cooks' note, below)

METHOD/DIRECTION

Whisk together flour, baking powder, and salt in a small bowl.

Beat together butter and sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy, about 3 minutes in a standing mixer (preferably fitted with paddle attachment) or 6 with a handheld. Beat in egg and vanilla. Reduce speed to low, then add flour mixture and mix until just combined.

Form dough into a 12-inch log (2 inches in diameter) on a sheet of plastic wrap and roll up dough in plastic wrap. Chill dough on a baking sheet until firm, at least 4 hours. (To roll cookies into balls, see cooks' note, below.)

Put oven racks in upper and lower thirds of oven and preheat oven to 375°F.
Cut enough 1/8- to 1/4-inch-thick slices from log with a heavy knife to fill 2 ungreased large baking sheets, arranging slices about 1 inch apart (chill remainder of log, wrapped in plastic wrap). If garnishing with coarse sugar, sprinkle slices with it.
Bake cookies, switching position of sheets halfway through baking, until edges are golden, 12 to 15 minutes total. Cool on sheets 3 minutes, then transfer with a metal spatula to racks to cool completely. Make more cookies with remaining dough on cooled baking sheets.

*Cooks' notes:
Dough log can be chilled up to 5 days or frozen, wrapped in a double layer of plastic wrap, 1 month. If frozen, thaw dough in refrigerator just until it can be sliced.

Instead of forming dough into a log and chilling, you can roll tablespoons of dough into 1 1/4-inch balls, then roll balls in finely chopped nuts (about 1 cup) and coarse sugar. Bake, switching position of sheets halfway through baking, until bottoms are browned, about 15 minutes total.

To garnish cookies with chocolate, melt 3 1/2 oz chocolate and cool slightly. Transfer to a heavy-duty sealable plastic bag and snip a 1/16-inch opening in 1 corner. Pipe chocolate evenly back and forth over cookies. Let chocolate set before storing cookies.
Cookies keep, layered between sheets of wax paper or parchment, in an airtight container at room temperature 1 week

Fried rice

FRIED RICE (Add your choice of meat for a complete meal!)

3 cups cooked white rice
1 tbs sesame oil
1 cup frozen peas and carrots (thawed)
1 small onion, chopped
1tsp minced garlic
2 eggs, slightly beaten
1/4 cup soy sauce

On medium high heat, heat the oil in a large skillet or wok. Add the peas carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated. Try adding some green onion.

Homemade style Shepherd pie

Ingredients

1 lb.(450 g) baking potatoes (about 2), peeled, chopped
1 lb.(450 g) extra-lean ground beef
1  onion, finely chopped
1 cup frozen mixed vegetables (carrots, corn, peas)
1/2 cup 25%-less-sodium beef broth
1 tub (270 g) Philadelphia Savoury Garlic Cooking Creme, divided

Method/Direction

Heat  oven to 375ºF.
Add potatoes to large saucepan of boiling water; cook 20 to 25 min. or until tender. Meanwhile, cook meat and onions in large nonstick skillet on medium heat 5 to 7 min. or until meat is browned and onions are tender, stirring occasionally. Add frozen vegetables and broth; stir. Bring to boil. Add 1/4 cup Cooking Creme; cook and stir 1 to 2 min. or until heated through. Transfer to 8-inch square baking dish sprayed with cooking spray. Drain potatoes, reserving 1/4 cup of the cooking water. Return potatoes and reserved water to pan; mash until smooth. Stir in remaining Cooking Creme; spread over meat mixture.Bake 25 to 30 min. or until heated throughout.

Pineapple upside down cake

Ingredients

Topping
¼ cup butter, melted
½ cup packed light brown sugar
sliced pineapples (8 canned slices)
15-20 maraschino cherries

Cake
1 and ⅔ cups flour
½ teaspoon baking powder
¼ teaspoon baking soda
½ teaspoon salt
½ cup butter, melted
¾ cup packed light brown sugar
¼ cup granulated sugar
1 large egg
¾ cup milk
½ cup pineapple juice
1 Tablespoon vanilla

Method/Directions

Preheat oven to 360F
Prepare topping first:
Place ¼ cup of melted butter into a 9-inch cake pan
Sprinkle the brown sugar on top. Lay pineapple slices on top and add cherries in the spaces!

Cake
In a microwave-safe bowl, melt the butter.
Whisk in the sugars. Whisk in the egg, milk, pineapple juice, and vanilla.
Add dry ingredients and whisk to remove lumps. Pour batter into the pan on top of the pineapples. Bake for at 20 minutes and then loosely tent with foil to prevent browning. Bake an additional 20-25 minutes until a toothpick comes out clean. Cool for 10 minutes and invert onto large plate. Let cool completely and use a HUGE spatula to transfer this on top of your cheesecake. Chill until cold!

Bread pudding

6 slices day-old bread
2 tablespoons butter, melted
1/2 cup raisins (optional)
4 eggs, beaten
2 cups milk
3/4 cup white sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract

Preheat oven to 350 degrees F (175 degrees C).
Break bread into small pieces into an 8 inch square baking pan. Drizzle melted butter or margarine over bread. If desired, sprinkle with raisins.
In a medium mixing bowl, combine eggs, milk, sugar, cinnamon, and vanilla. Beat until well mixed. Pour over bread, and lightly push down with a fork until bread is covered and soaking up the egg mixture.
Bake in the preheated oven for 45 minutes, or until the top springs back when lightly tapped.

Heavenly Rolls

Print

Ingredients

• 1 TB yeast
• ¼ cup warm water
• ½ tsp. sugar
• 1 cups warm milk
• ½ cup vegetable oil
• ½ cup sugar
• 1 tsp. salt
• 1 cup flour
• 2 eggs
• 3-4 cups flour
• butter melted

Instructions

1. Mix 1 TB yeast with ¼ cup warm water and ½ tsp. sugar. Let stand until bubbly.
2. In a large bowl mix 1 cup warm milk, ½ cup oil, ½ cup sugar, 1 tsp. salt with a wooden spoon.
3. Add 1 cups of flour to mixture, and mix well. Add 2 eggs and beat until smooth (mix vigorously be hand). Add yeast mixture and mix vigorously until smooth.
4. Add 3-4 cups flour to the yeast mixture. Dough should be very sticky. Pour the dough into a large bowl. Cover with a tea towel and let rise for a few hours until it has doubled in size.
5. Once the dough has doubled in size punch down and divide in half.
6. Roll dough onto a floured surface making a circle about 12 inches round. Dough should be about ⅜" thick.
7. Brush dough with melted butter. Cut circles with a pizza cutter into 12 pieces (like a pizza). Roll from rounded edge to the point to make a crescent roll. Place into a greased pan (we use an 11 x16 metal pan and do 3 across and 8 rows down).
8. Cover dough with a tea towel and let rise for a few hours until it doubles in size.
9. Bake at 375 until light lightly browned, which is about 15-20 minutes. NOTE: Touch rolls to see if they bounce back - if they do not, bake a little longer).
10. Brushed with melted butter right while warm. ENJOY!

Caribbean eggnog

6 large egg yolks
1⁄2 teaspoon cinnamon
4 tablespoons vanilla extract
1 (15 ounce) can cream of coconut
1 (14 ounce) can sweetened condensed milk
5 (12 ounce) cansunsweetened evaporated milk
1 (14 ounce) can unsweetened coconut milk
1 liter white rum

DIRECTIONS

Beat egg yolks thoroughly and strain into very large bowl or pot.
Add cinnamon and vanilla; beat well.
Add cream of coconut, cans of milk, and rum; blend well.
add more cinnamon, vanilla or rum to taste.
Strain again, and chill.

Homemade Lemon Meringue

1 cup white sugar
2 tablespoons all-purpose flour
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 cups water
2 lemons, juiced and zested
2 tablespoons butter
4 egg yolks, beaten
1 (9 inch) pie crust, baked
4 egg whites
6 tablespoons white sugar

How to make it :
Preheat oven to 350 degrees
To Make Lemon Filling: In a medium saucepan, whisk together 1 cup sugar, flour, cornstarch, and salt. Stir in water, lemon juice and lemon zest. Cook over medium-high heat, stirring frequently, until mixture comes to a boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 1/2 cup of hot sugar mixture. Whisk egg yolk mixture back into remaining sugar mixture. Bring to a boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into baked pastry shell.
To Make Meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges at the crust.
Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Bajan Guava Cheese

Ingredients:

750 g sugar
15 large Guavas
juice of one sour limes or lemon
3 drops red food coloring

Directions:

Skin guavas and boil them in water in an aluminum pot until the guavas are just soft, not squishy. Remove from heat, drain off the water.
When cool, halve the guavas and scoop out the seeds. Blend the halves to a pulp.
Put in an aluminum pot and add sugar. Stir continuously on medium heat. After 15 minutes, add lime/lemon juice and food colour.
Continue to stir till mixture thickens, leaves the sides of the pot and comes together like a ball.
Grease a marble slab or wooden board as well as rolling pin. Turn out the mixture on to this surface and roll out till flat and smooth.
Allow to cool a little and while still warm, cut into cubes or diamonds and let cool completely.
Store in an airtight tin.

Bajan jam Tarts

Ingredients

8 teaspoons of strawberry jam
0.42 lbs OR Half Pack of Puff Pastry
Whisked egg for brushing

Instructions

Preheat the oven to 375 degrees Fahrenheit or follow instructions of package of puff pastry. Cut the puff pastry into 8 equal-sized pieces (keep them rectangular). Put a teaspoon full of jam in the middle of each pastry rectangle. Fold up two opposite corners of the pastry and join in the middle. You'll also need to curl up the other two corners of the pastry because otherwise when the pastry puffs up the jam will get pushed off onto the baking tray. Place on a greased baking tray and brush the top of each pastry with the whisked egg. Bake for approximately 10-15 minutes or until the pastry is puffed and golden. Cool for a few minutes before serving (because the jam gets HOT).ENJOY!

Hot German Potato Salad

Prep in 10 minutes
Cook in 45 minutes
Ready in 55 minutes

Ingredients
4 potatoes
4 slices bacon
1 tablespoon all-purpose flour
2 tablespoons white sugar
1/3 cup water
1/4 cup white wine vinegar
1/2 cup chopped green onions salt and pepper to taste

Directions
Bring a large pot of salted water to a boil. Add potatoes; cook until tender but still firm, about 15 minutes. Drain, cool and chop.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve bacon fat.
Add the flour, sugar, water and vinegar to skillet and cook in reserved bacon fat over medium heat until dressing is thick.
Add bacon, potatoes and green onions to skillet and stir until coated. Cook until heated and season with salt and pepper. Serve warm.

German Apple Pancake

Serves 2 to 4
Prep Time: 8 minutes
Total Time: 28 Minutes

Ingredients
3 large eggs, room temperature
¾ cup whole milk, room temperature
¾ cup all-purpose flour
3 tablespoons granulated sugar
4 tablespoons butter, divided
¾ teaspoon cinnamon
1 large Granny Smith apple, peeled, sliced ¼-inch thick
1 tablespoon brown sugar
Confectioners’ sugar

Method/Direction
Preheat the oven to 425 degrees Fahrenheit (218 degrees Celsius).
In a medium bowl, whisk together the eggs, milk, flour and sugar until smooth.
In a 10-inch cast iron skillet over medium heat, melt the butter. Add the apple slices and sprinkle with the brown sugar and cinnamon. Cook for about 5 minutes, frequently tossing, until the apples are coated and have softened. Transfer to a dish.
Wipe the skillet with a paper towel and place in the preheated oven for about 8 to 10 minutes, until very hot.
Add the remaining butter to the skillet, swirling to coat the bottom and sides. Add the cooked apples to the center of the pan and pour the batter on top.
Bake for 18 to 20 minutes, until the pancake has puffed and the edges are golden brown. The center should be set but custardy.
Sprinkle with the confectioners’ sugar and serve immediately.

Note
The pancake will lose its puff as it sits out, so be sure to prepare this one right before you want to eat it and enjoy as soon as it’d done!

Banana Bread

Prep time: 10 minutes

Cook time: 1 hour

Yield: Makes one loaf.

Ingredients

2-3 very ripe bananas, peeled

1/3 cup melted butter

1 cup of sugar (can easily use 3/4 cup, or drop it down to 1/2 cup if you want it less sweet)

1 egg, beaten

1 teaspoon vanilla extract

1 teaspoon baking soda

Pinch of salt

1 1/2 cups of all-purpose flour

Method

Preheat the oven to 350°F (175°C), and butter a 4x8-inch loaf pan.

In a mixing bowl, mash the ripe bananas with a fork until smooth. Stir the melted butter into the mashed bananas.

Mix in the baking soda and salt. Stir in the sugar, beaten egg, and vanilla extract. Mix in the flour.

Pour the batter into your prepared loaf pan. Bake for 1 hour to 1 hour 10 minutes (check at 50 minutes) at 350°F (175°C), or until a tester inserted into the center comes out clean.

Remove from oven and cool completely on a rack. Remove the banana bread from the pan. Slice and serve. (A bread knife helps to make slices that aren't crumbly.)

Simple Brownie

INGREDIENTS

SERVINGS 10 UNITS
1⁄2 cup vegetable oil
1 cup sugar
1 teaspoon vanilla
2 large eggs
1⁄4 teaspoon baking powder
1⁄3 cup cocoa powder
1⁄4 teaspoon salt
1⁄2 cup flour

DIRECTIONS

Preheat oven to 350°.
Mix oil and sugar until well blended.
Add eggs and vanilla; stir just until blended.
Mix all dry ingredients in a separate bowl.
Stir dry ingredients into the oil/sugar mixture.
Pour into greased 9 x 9 square pan.
Bake for 20 minutes or until sides just start to pull away from the pan.
Cool completely before cutting.

Roti curried mixture

Curried mixture

Ingredients
2 lbs chicken/beef/goat/vegetables  (based on your desire)
3 onions
parsley
celery
thyme
Basil
2 garlic cloves
salt to taste
1/2 lb carrots or potatoes
2 tbsp curry powder
2 tbsp tomato ketchup
1 tbsp fat (butter)

Method
Clean meat and Season with salt, ketchup, garlic, herbs and onions. 
Fry lightly in fat (butter) in a large pot. 
Add curry and simmer in water until chicken is nearly cooked.
Dice carrots or potatoes and add to pot.
Continue cooking chicken until potatoes or carrots are both tender

Roti dough

INGREDIENTS

4 cups all purpose flour
2 tablespoons baking powder
1 teaspoon salt
1 tablespoon vegetable oil, plus more for cooking roti
1 cup water

METHOD

Combine the flour, baking powder and salt in a mixing bowl and make a well in the center. Combine the oil and water and add this mixture to the well. 

Using your hands, mix to form a dough. Knead for about 5 minutes, or until the dough is smooth. Divide the mixture into 6 balls of dough and set aside for about 2 hours, covered with a damp kitchen towel.

On a lightly floured surface, roll each ball of dough into a thin, flattened circle about 9 inches in diameter.

Set aside, separately and covered, until ready to cook the breads to serve. (Do not stack.)

Heat a large griddle or 12-inch skillet over high heat and add 2 teaspoons of vegetable oil.

When hot, add the bread dough and cook until brown spots form on the bottom, about 1 minute.

Turn the bread and cook on the second side, about 1 minute longer.

 Transfer to a large plate or baking sheet and cover with a damp towel to keep warm while you prepare the remaining breads.

Serve with curried meat, by place meat in the center of the bread and folding towards the center from four consecutive ends

Simple Caribbean Black Cake

Ingredients

(Step one)

dark rum 2 cups (try to get a spiced rum)
sherry 4 cups
prunes 1 lb (pitted)
mixed peel 1 lb
raisins 1/2 lb
maraschino cherry 1/2 lb
lemon peel 1/4 lb

Method/Direction 

Blend ingredients and soak for 6hrs

(Step two)

2 sticks unsalted butter (1/2 lb)
1 cup brown sugar
6 large eggs
1 teaspoon vanilla
1 teaspoon mixed essence
4-5 cups dried fruits (puree/soaked)
2 cups allpurpose flour
1 teaspoon cinnamon
1/8 teaspoon allspice
1/4 teaspoon nutmeg (freshly grated if possible)
2 teaspoon baking powder
1 tablespoon browning (see note below)
1 teaspoon lime zest (grated)
dash of angostura bitters (optional) and a pinch of salt

Method /Direction

Add butter and sugar,  mix batter until smooth and fluffy. Next add eggs one at a time. Next it’s time to add the vanilla, bitters, mixed essence and lime zest and give it a good mix. Add soaked fruits with a spatula one cup at a time until worked in properly. Add remainder of the ingredients and browning to satisfied colour. Place baking sheet in pan. You will have enough mixture for two cake pans. Bake on gas 4 for 2 hours then check. Allow to dry completely, cool then soak with some dark rum and wine.

Current Rolls

Ingredients 

3 cups all purpose flour

1/2 cup butter  (cold, in cubes)
1/2 cup veg shortening (cold, in cubes)
¼ teaspoon  salt
1 cup or more ice cold water

Filling mixture:

1 1/2 cups currants
1/4 cup brown sugar
1 tablespoon  cinnamon

1/2 cup melted butter
1 egg + 1 tablespoon milk

* Sugar for sprinkling (optional)

Notes. The key to flaky pasty crust is to use cold ingredients (water/butter) and don’t overwork with your hands as the natural heat can warm things up quickly.

Let’s start off by making the dough for the pastry, since we’ve got to give it time to chill in the fridge for at least 1/2 an hour (2hrs is best). Cut the chilled butter and shortening (place in the freezer for about 25 minutes if you want), then sift the flour into a food processor, add the salt  and cubed butter and vegetable shortening. Remember it’s important to use ice cold water.  Before adding any water, give the mixture a few pulses in the food processor.. until you have the texture of little peas. Now start adding the water, about 3/4 cup to start and work it until you have a dough which will start to take shape. Add more water was needed. (it will look crumbly).

Empty the now semi-formed dough onto a flour-dusted surface and (work quickly) shape into a smooth dough ball. Cover with plastic wrap and place in the fridge to chill for about 2 hours. As the dough chills in the fridge you can make the mixture for the filling. Very simple – in a large bowl, place the cinnamon, currants and brown sugar and give everything a good mix. If you want to be a bit creative you can certainly add some raisins and a drop of vanilla.. but remember that the vanilla is not a traditional ingredient. It’s now time to put things together and get these tasty treats in the oven. Cut the main dough ball into 2 pieces, then roll out the first one on a flour dusted surface. Be sure to dust your hands and rolling pin with flour as well. This dough can be a bit sticky. Roll until you have a thin (less than 1/2 centimeter) rectangle shape. Now brush the surface with 1/2 of the melted butter. It’s now time to add the lovely stuffing and roll into shape. Pour 1/2 of the currant mixture onto the flattened dough, but leave about 2.5 centimeters as a border without any. Try to make sure it’s spread evenly. Now as if rolling a fat cigar (very tight) roll into a cylindrical shape. Remember the tighter you can roll this, the more lovely layers the finished currants roll will have. Be sure to pinch the ends to create a seal. Repeat with the next piece of dough and remaining currant mixture. And set onto a parchment line baking sheet. Beat the egg and milk and brush the surface of each roll to give it a lovely golden color when it’s done in the oven. The final step (optional) is to sprinkle with some granulated sugar before placing into a  350 degree oven for about 50 minutes (middle rack). You’re looking for a lovely golden color. The scent coming out of your oven will have you impatient (can you say eager anticipation?)and your children will be pacing and finding every excuse in the book to see what’s going on in the kitchen. Allow to cool before slicing (the traditional way is to slice on an angle) so it has enough time to set and not fall apart especially if you’re using a blunt knife (I used a serrated blade). BTW you can brush with melted butter and sprinkle more sugar immediately after it comes out of the oven for that extra touch.

Dough boy

Ingredients: 6 cups of flour 1-1/2 cups of water 1/2 cup of margarine 1/2 tsp. salt 1/2 cup of shortening 1/2 tsp. nutmeg 1/2 tsp. cinnamon 2 cups of grated coconut 1 to 2 cups of brown sugar 1 tbsp. yeast (instant)

Method: Sift together the flour and salt. Now cut the fat right into the flour mixture. Add spices and yeast, followed by coconut and water. Now knead the mixture and leave to stand until almost twice its size. Bake at 300 to 350 F. for 1 to 2 hours.

Doucana

Ingredients: banana leaves 2 cups of sugar 1/4 tsp. salt 1/2 tsp. pepper 1/2 tsp. nutmeg 1 cup of grated tannia 1-1/2 cups of grated coconut 4-1/2 cups of grated sweet potatoes

Directions: Put the tannias and the potatoes into a mixing bowl, add the sugar along with the other ingredients, mix well. Next fold about half cup mixture in the steamed banana leaves cut into squares. Finally, tie and steam the Doucana on a rack over boiling water in a large pot. Boil until its firm and cooked.

Caribbean Souse

INGREDIENTS

1/2 lemon
2 lbs pork knuckle
1 onion, chopped
1/2-1 scotch bonnet, de-seeded, vein removed and chopped
2 cloves garlic, minced
1 tablespoon freshly ground pimento
1 tablespoon lime juice
2 tablespoon white wine vinegar
1 bunch parsley, finely chopped
1 cucumber, grated
2 pints vegetable stock

METHOD

Clean and wash the pork knuckle with lemon.

Place the pork knuckle in a deep pan, add onions, garlic, chopped pepper and the vegetable stock, bring to the boil then simmer for 1/2 hour.

Remove the cooked pork meat the broth and cut into mouth-sized pieces.

Return to the broth and simmer for a further 10 minutes.

Remove from heat and allow to cool.

Pour into a mixing bowl, add the cucumber, vinegar and lime juice; mix well together.

Serve in bowls and garnish by sprinkling the parsley on top.

Grenadian Oil Down

Ingredients

8-10 young dasheen
1 sprig celery, chive and thyme
2 medium carrots chopped
2 green peppers chopped
1 lb dumplings
2 tps tumeric (saffon)
1/2 lb Salt meat (pre-soaked overnight)
1 large Breadfruit peeled
2 cups coconut milk
1 medium onion chopped

Method

Wash and peel breadfruit. Cut into 8 sections. Remove centre lengthways of each section and cut into half crosswise.
Wash and scrape meat, cut into pieces and rinse in lime juice and water.
Remove skins of onions, rinse and cut into small pieces. Remove seeds of chilli peppers and cut into wedges. Chop chives into small pieces.
Put salted meat into cold water, bring to the boil and drain. Repeat 3 times to remove preserving saly. Put to cook until just tender and drain.
Saute onions and garlic in hot oil until onions are pale yellow.
Add chive, thyme, flavouring pepper, salted meat and salt to taste. Pour over 2 cups of coconut milk.
Add wedges of breadfruit, sugar, green hot pepper and cook until breadfruit absorbs liquid.
Add remaining coconut milk. Remove hot pepper. Stir to blend well and cook at a reduced heat. There should be no remaining liquid.
Serve hot.

Vincy Slice / Vincy Red Belly Cake

Ingredients

3 Coconut (grated)
3 lbs Easy Bake flour
1 1/2 lbs Sugar
1 1/4 cups Water
2 1/2 tbsp Yeast
3 Nutmeg, ginger and essence to taste
1 Red food coloring (to your liking)

Method:

Make bread dough in usual manner, roll out and spread with coconut filing. Then roll back and put to bake until golden brown. Remove from pan and glaze, and then cut into slices.

Filling: Grate coconuts and bring to boil adding sugar, nutmeg, ginger and essence stirring constantly. When the water dries out the filling is ready for use.

Banana Fritters

Ingredients
3 Ripe Bananas
1/3 cup Milk
1/4 Nutmeg (grated)
6 tbsp Purity All Purpose Flour
2 tbsp Sugar
1 1/2 tbsp Baking Powder
Oil

Method:
In a mixing bowl crush the bananas until creamed. Combine together flour, baking powder with the sugar and nutmeg. Add milk to creamed bananas and mix. Dip a large spoon into the oil and spoon batter into frying pan.

Deep fry in a frying pan until brown and crisp on the edges. Drain on paper towel and serve.

My Rum Cake

INGREDIENTS

250g (9oz) dried ready to eat prunes
200g (7oz) dried ready to eat dates
450g (1lb) raisins
250g (9oz) sultanas
200ml (7floz) port
6 tbsp rum or brandy
100g (4oz) unrefined cherries
For the cake mixture:
250g (9oz) butter
250g (9oz) dark brown sugar
5 size 3 eggs, beaten
1 tsp vanilla extract
250g (9oz) self raising flour
1 tbsp mixed spice
1 tbsp ground cinnamon
100g (4oz) glace cherries to decorate if liked
You will need:
9in 23cm round , deep cake tin, greased and lined with baking parchment

PREPARATION

Chop the prunes and dates with scissors and place in a mixing bowl with the raisins and sultanas. Pour over the port and rum or brandy and cover with cling film. Leave for 1 day or up to a week to soak, stirring occasionally. Do not soak the cherries.
Set the oven to 160c, 140c, fan, gas 3. Place the butter and sugar in a large mixing bowl and beat with an electric mixer until light and creamy, then gradually beat in the eggs until smooth, adding a little flour if the mixture curdles. Stir the flour, spices and 100g glace cherries into the creamed mixture with the soaked fruit. Mix well, then spoon into the cake tin and level the top
Bake for 30 mins, then reduce the oven temperature to 150c,130c fan, gas 2 for a further 1 1/2 –1 3/4 hours until a skewer comes out clean. Allow to cool for 1 hour then turn out and cool on a wire rack. Decorate.

Vincy Sorrel Wine

Ingredients

2 ounces dried hibiscus flower , about 4 cups
5 cups water
1 cups sugar
1 -inch piece ginger, peeled
1 cinnamon sticks
3 cloves

Method/Directions:

Place all ingredients in a 6-quart pot and bring to a boil over medium heat. Cook for about 15 minutes. Strain and allow to cool. Store in a large glass container, loosely covered with a piece of cloth, and allow to ferment in a dark place for about 3 days for a mildly fermented drink.

Beef and Peas Soup

INGREDIENTS

1lb Beef (any other meat optional)
1lb Dry coconut or coconut milk (optional)
2 Green plantains
1 Small dasheen
1 Small yam
4 Small eddoes
1lb CariGold All purpose flour
1lb Green or dried pigeon peas (lentils, red beans as options)
12 cups Water
1 tbsp Margarine
2 tbsp Vegetable oil
Seasoning (onions and garlic – chopped, thyme, hot /black pepper & salt)

Method/Directions:

Sauté meat and peas in oil with garlic and onions and add water, (if using dried pigeon peas – soak overnight), cover and cook over medium heat for about 1 hour, until meat and peas are half tender. Add coconut milk, and other peeled root vegetables and dumplings (with or without coconut), along with seasonings. Stir soup and allow to simmer for 1 hour. Serve hot.

Make 4 to 6 servings

Green Pigeon Peas Soup

INGREDIENTS:
2 cups shelled green pigeon peas
1 oz margarine
½ lb. soup meat
1 large onion
6 cups water
2 sprigs celery
salt and pepper to taste
6 ozs pumpkin
1 lb. tannias
1 green plantain
dumplings (see recipe below)
3 tbsp. Oil
1 large carrot (sliced)
METHOD / DIRECTIONS:
Chop seasoning and pumpkin, cut up meat into small pieces. Heat oil, sauté seasoning and pumpkin, add meat and fry till slightly brown. Add peas and cook till peas burst and are soft, adding a little hot water occasionally. Add water enough for soup. Meanwhile, peel and cup up carrots, peel plantain and tannias and cut into bite-sized pieces. Add to soup with salt and pepper to taste. Mix dumplings and shape into balls or small logs. When soup is almost done add dumplings and butter for the last 10 minutes. Check taste. Serve hot as lunch or dinner.



*Dumplings

INGREDIENTS
½ lb. flour
¾ tsp. salt
¼ cup cornmeal (optional)
1 tbsp. sugar
½ tsp. baking powder
pinch of spice or nutmeg (optional)
water
METHOD / DIRECTIONS:
Combine flour, salt, sugar, baking powder and cornmeal. Add enough water to make a fairly stiff dough. Shape dough into either round, oblong or flat bite size portions. Drop in boiling soup.

Good Ole Vincy Boilene

1lb Fish (Cleaned and seasoned)
1 Dry Coconut or 1 small can1 Coconut milk
1 Small cooking (green/young) Breadfruit
6 Green Bananas
1lb Easy Bake All Purpose Flour
2 Carrots sliced
4oz Corn Meal or Grated Coconut
12 cups Water
Ground Provision (dasheen, eddoes, sweet Potatoes, tannia, yam) as desired
Seasoning (Celery, onions, chive, garlic, salt and pepper

Method:

Grate coconut, putting aside 4oz for dumplings and the remainder, squeeze to extract milk. Use flour along with coconut to prepare dumplings. Wash and peal all vegetables. Bring water to boil, cut breadfruit into 4 pieces and cut out the inside (gut)Further cut each quadrant into three slices. Let breadfruit boil for 10 to 15 minutes. Chop ground provision and add to the pot, then add dumplings and bananas at 5 minute intervals.

Season to taste (then stir in coconut milk) and boil for 15 to 20 minutes. Place the fish at the tip of the food; Cook 10 minutes more allowing the fish flavor to seep through the rest of the pot.