Author Archives: nadennis

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West Indian Pumpkin Soup

West Indian Pumpkin Soup

West Indian Pumpkin Soup Ingredients…

  • 1 Large onion, chopped
  • 3 Cloves garlic, chopped
  • 2 Ribs celery, chopped
  • 1 Tablespoon fresh thyme
  • 3 Tablespoons olive oil
  • 1 Medium sweet potato, peeled and cut into uniform pieces
  • 2 Carrots, peeled and chopped the same size as the sweet potato
  • 1 Pound pumpkin, peeled and chopped the same size as the other vegetables
  • 6 Cups Chicken stock or water
  • 1 Whole Scotch bonnet pepper washed and kept in tack
  • Salt and pepper to taste
  • A dash of Nutmeg or cinnamon for flavor
  • ¼ Cup heavy cream, optional

Instructions…

01In a large sauce pan over medium heat sauce the olive oil, chopped onions, celery, garlic and thyme until the onions are translucent about 8 minutes. Add garlic and cook an additional 2 minutes.

02Add the carrots, sweet potato and pumpkin along with a dash of salt, saute for 10 minutes. Add stock and the whole scotch bonnet pepper. The pepper is in the pot to give flavor not heat, when stirring the pot be careful not to burst the pepper. Cover and simmer for 15 minutes. Remove the scotch bonnet pepper from the soup. Add the nutmeg or cinnamon and adjust the seasoning by adding salt and fresh ground black pepper. Add the fresh thyme and continue to cook the vegetables until everything is cooked through.

03This is when you will determine the texture of your soup. If you like a chunky soup skip to the next paragraph. For a smooth soup blend the soup in batches returning it to the pot to keep warm.

04This is also the time the cream would be added if desired. Add the cream to the pot reheating the soup almost to the boiling point. If the soup is too thick thin it with stock. Turn off and serve

As usual, enjoy!

Tell Us What You Think!

Please let us know how you like my West Indian Pumpkin Soup recipe via our Contact Us page, our Facebook Page, or Instagram.

If this recipe really makes your mouth water, why don’t you come for cooking classes in Antigua. Come for one class or a series of classes and you can even stay in our BnB.

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Sweet Potato Soup with Rum

Sweet Potato Soup (with Rum!)

Sweet Potato Soup Ingredients

  • 1 1/2 Tablespoons olive oil
  • 1 Onion, diced
  • 1/2 bell pepper (or a generous handful of seasoned peppers), diced
  • 2 Cloves garlic, minced
  • 1 Teaspoon salt
  • 1/2 Teaspoon, ground turmeric
  • 1/4 Teaspoon ground white pepper
  • 1 1/2 Pounds sweet potato, peeled and cubed
  • 4 1/2 Cups chicken or vegetable broth
  • 1 1/4 Cups unsweetened coconut milk
  • 1/2 Teaspoon sugar
  • 2 Tablespoons rum (Optional)
  • Fresh thyme
  • Sour cream for garnish

Instructions…

01Dice the onions and pepper.  In a large saucepan over medium heat, saute the olive oil, diced onions, and seasoned or bell peppers until the onions are translucent (about 8 minutes). Add garlic, seasoned turmeric, and white pepper and cook an additional 2 minutes.

02Add the sweet potato along with the salt, saute for 10 minutes. Add the stock and coconut milk, cover and simmer for 15 minutes. Adjust the seasoning by adding salt and fresh ground black pepper. Add the fresh thyme and continue to cook the vegetables until everything is cooked through.

03This is when you will determine the texture of your soup. If you like a chunky soup, mash the large chunks with a fork or lightly blend. For a smooth soup, blend the soup in batches returning it to the pot or use a hand blender and puree the soup directly in the pot. If the soup is too thick, add more stock to thin it out. This is when you would add the rum if you are using it. If children are eating the soup, serve them first before adding the rum.

Enjoy!

Tell Us What You Think!

Please let us know how you like my Sweet Potato Soup recipe via our Contact Us page, our Facebook Page, or Instagram.

If this recipe really makes your mouth water, why don’t you come for cooking classes in Antigua. Come for one class or a series of classes and you can even stay in our BnB.

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Conch Fritters To Die For!

  • 1 ½ lbs conch, cut into small pieces
  • 1 Sweet (bell) pepper, chopped
  • 1 Medium onion, chopped
  • 5 Leaves of herb (coloantro, shadow bennie, cilantro, basil or thyme)
  • 1 Stalk celery, chopped
  • ¼ Teaspoon salt
  • ¼ teaspoon pepper
  • ¼ to ½ Scotch bonnet pepper, minced (optional… but you have to love them!)
  • 1 ¼ Cups flour
  • ½ Teaspoon baking powder
  • 1 ½ Cups water

Place all the ingredients conch thru scotch bonnet pepper into a large mixing bowl. Working in batches place 1/3 of the ingredients into a blender along with 1/3 cup of water, and blend for 10 seconds. Pour the blended mixture into a second mixing bowl, continue until the process until all the ingredients have been blended.

Sift the flour and the baking together, and add to the blended conch mixture. The batter should be the consistency of cake batter. Should you need to add more water add a little bit at a time.

Heat the oil over medium heat, when the oil reaches 375 degrees drop tablespoon size balls into the hot oil. Turn over the fritter when the edges are golden brown, continue to cook until the entire fritter is golden brown. Drain the fritters on a paper towel and place on serving plate.

Serve with your favorite dipping sauce and enjoy!

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Chicken and PawPaw Salad

Chicken and Pawpaw Salad

  • 3 Tablespoons lime juice
  • Water to taste
  • 1 Teaspoon soy sauce
  • 2 Teaspoon ginger, finely grated
  • 1 Tablespoon sugar
  • 1/2 Teaspoon cumin seed, roasted and ground
  • 1 Hot pepper, seeded and finely sliced (optional)
  • 2 Roasted chicken breasts, roughly shredded
  • 1/2 Cup roasted peanuts, roughly chopped
  • 1 Small ripe papaya, peeled, seeded, and sliced
  • 1 Cucumber, peeled, seeded and diced
  • 1/2 Small red onion, thinly sliced
  • 2 Spring onions, shredded
  • 1 Handful mint leaves
  • 1 Head leaf lettuce

In a small mix lime juice, water, soy sauce, sugar roasted cumin, and hot pepper. Stir until the sugar has dissolved, taste and adjust the seasonings to taste.

In a large bowl toss chicken with half the dressing. Add the cucumber, red onions, spring onions and mint and toss to combine. On a serving plate arrange s bed of lettuce, add papaya slices and top with chicken mixture. Sprinkle the chopped peanuts and drizzle with remaining dressing.

Please let us know how you like my Chicken and Pawpaw Salad recipe via our Contact Us page, our Facebook Page, or Instagram.

If this recipe really makes your mouth water, why don’t you come for cooking classes in Antigua. Come for one class or a series of classes and you can even stay in our BnB.

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Walnut Cake Recipe - Nicole's Table - Antigua

Santori Papaya Walnut Cake

  • 2 Teaspoons baking soda
  • 1 ½ Teaspoons cinnamon
  • 1 ¼ Teaspoons salt
  • ¾ Cup vegetable oil
  • 3 Large eggs
  • 1 ½ Teaspoons vanilla
  • 6 Cups green papaya, peeled and grated
  • 1 ½ Cups walnuts, coarsely chopped
  • 3 Cups sugar
  • 3 Cups all purpose flour

Preheat oven to 300. Butter a 13x9x2 inch baking dish. In a large bowl sift together sugar, baking soda, cinnamon and salt then whisk in oil eggs and vanilla until smooth. Add the grated green papaya and the walnuts to the batter and stir making sure they are well coated. Next stir in the flour until everything is combined well. Spread the batter evenly into the prepared baking pan.

Bake the cake in the middle of the oven for 1 hour and 40 minutes, or until a tester comes out clean. Cool the cake completely in the baking dish on a rack. Cut the cake into squares and serve at room temperature with ice cream or whipped cream.

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Rum and Brown Sugar Marinated Steak

  • 1/2 Cup soy sauce
  • 1/3 Cup dark rum
  • 1/3 Cup packed brown sugar
  • 1 Tablespoon Dijon mustard
  • 2 Lb flank steak

In a small bowl combine soy sauce, rum, brown sugar and mustard, mix until the sugar has dissolved. Place the flank steak in a shallow baking dish and pour the marinade over the meat. Let the meat marinade at room temperature for 30 minutes.

When the grill is ready, remove the steak from the marinade making sure to shake off any excess fluid. Reserve the marinade. Grill the steak until distinctive sear marks appear, about 3 minutes. Next rotate the steak 90 degrees (to get a cross hatch of grill marks) and continue grilling for another 3 minutes. Flip the steak and grill the other side the same way until the outside is nicely seared and the steak is cooked to your liking. Cooking for 10 to 12 minutes should be medium rare. Let the stakes rest for 5 minutes before cutting.

Meanwhile, pour the marinade into a small saucepan and boil over a medium high heat until syrupy, about 3 minutes. Slice the steaks thinly across the grain, and serve drizzled with the sauce.

Please let us know how you like this Rum and Brown Sugar Marinated Steak recipe via our Contact Us page, our Facebook Page, or Instagram.

And, if you really like this recipe, check out our cooking classes for extra fun in the kitchen on your next vacation to the Caribbean! Better yet, rent our airbnb and take cooking classes while you stay with us.

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Dessert Crepes – Caribbean Style (with a Butter Rum Sauce)!

Note: It would be a mistake to eat these crepes without the butter rum sauce flavored with your own local dark rum (It has to be dark so my apologies to my French island friends).

Crepe Batter…

  • 4 Eggs
  • 1 Cup flour
  • 2 Tablespoons sugar
  • 1 Cup milk
  • 1/4 Cup water
  • 1 Tablespoon melted butter

Butter Rum Sauce…

  • 1/2 Cup brown Sugar
  • 1/2 Cup heavy cream
  • 1/2 Cup dark rum
  • 2 Tablespoons butter

Crepe Batter…

Combine all the ingredients in the jar of a blender, and process for one minute. Scrape down the sides of the blender with a rubber spatula and blend for another 15 seconds, until smooth. Set the batter batter aside to rest for an hour.

Preheat the omelet pan over a medium heat, lightly oil or butter the pan. With one hand pour 1/4 cup of batter into the hot pan. Using the other hand at the same time lift the pan above the heat and swirl the batter so it covers the bottom of the pan in a very thin layer. You have to work quickly before the batter cooks too much to swirl. Return the pan to the heat, cooking until the crepe bottom has browned. Carefully flip the pancake with a spatula to brown the other side. Remove from the pan and stack on a waiting heat proof plate. Repeat until the batter is finished.

I served the crepes 2 ways…. the first was with mango, Butter Rum Sauce and a dusting of confectioner’s sugar. The second was Banana and Nutella.

Butter Rum Sauce…

In a small heavy saucepan using medium heat, stir the brown sugar and the heavy cream until the sugar has melted. Pour in the rum and simmer, stirring until the sauce is reduced and has become smooth and thick. Gradually stir in the butter until it has melted and the sauce is emulsified.

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Ceviche

Ceviche

2 Pounds firm, FRESH snapper fillets, deboned and cut into 1/2 inch pieces

  • 1/2 Cup lime juice
  • 1/2 Cup lemon juice
  • 1/2 Red onion finely sliced
  • 1 Cup chopped fresh seeded tomatoes
  • 1 Hot pepper seeded and finely diced cilantro

In a non-reactive casserole dish place the fish, onion, tomatoes, hot pepper, salt and oregano. Cover the fish with lime and lemon juice, let the mixture sit covered in the refrigerator for an hour and then stir making sure the fish gets exposed to the acid of lemon-lime mixture. Let the ceviche sit for another hour allowing the flavors to blend.

Serve with chopped cilantro, slices of avocado, fresh bread.

The lighting for the photo wasn’t the best, but I hope you can get a visual feel for this tasty delight. We used tuna for the ceviche, but I prefer snapper. I couldn’t find any fresh snapper for the class.

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Pineapple Salsa

Pineapple Salsa

Enough with that, here is the recipe:

  • 3/4 Cup Pineapple, finely diced
  • 1/4 Cup red onion, finely chopped
  • 2 1/2 Teaspoons fresh lime juice
  • 1 Jalepeno, finely diced
  • 1/2 Cup cilantro, coarsley chopped

Now, in a medium bowl, combine the pineapple, red onion, jalepeno and lime juice. Toss to combine. Add cilantro cover and let flavors combine. Perfect!

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West Indian Pumpkin Soup Recipe - Nicole's Table - Antigua

Soup Time!

The result of this labour of love is that I get to make some wonderfully fresh and healthy meals either by what I grow in the yard or what I trade with others (pawpaw can get some great returns when trading!). I get to harvest wonderful flavors that are also good for you – What a combination!

This past week I took some of my pawpaw and visited a friend who is growing radishes, carrots, lettuce, and other vegetables that are a bit harder for me to grow on my hill. After a little bartering, I walked away with a fistful of radishes and greens and an idea for a great sweet potato and radish greens soup.

Before I got to work on the soup, my husband pitched that I try “twisting” my West Indian pumpkin soup with the radish greens, but I persisted and created my Sweet Potato and Radish Greens Soup instead. Why so? Because I had a flavor on my mind and wanted to try it out!

Here are the recipes for my new Sweet Potato and Radish Greens Soup and my West Indian Pumpkin Soup (to keep my husband happy). Please give them a try and let me know how things go for you on my Facebook page (just look up nt.ibrism.com in the Facebook search) or email me at reservations@nt.ibrism.com. Or, if you have your own soup recipe that you want to share, then send that along as well or post it on Facebook. Eat, learn, love life, and enjoy!