With COVID-19 self-isolation in force, we decided to look at recipes we can make with very few ingredients and what one is likely to have in their pantry.
Here we made a Short Crust Pasty and used a pineapple filling to create simple and sweet dessert.
This same pastry can be used with almost any filling for an outstanding result. We'll post some other filling in a few days for you to experiment while you're in lock down.
So we are a few days into our “self-isolation” (for COVID-19) and we’re missing food one would be able to just pick-up on the run… Consequently, we decided to look at recipes we can make with very few ingredients and what one is likely to have in their pantry. Here we’ll make a Short Crust Read More
I love desserts! When I grew up in Montserrat, Sunday dinner was always finished with a dessert. Aunty Nellie made the best Lemon Meringue Pie and Lime Tarts.
This past summer I visited Key West, Florida and a Key Lime Pie that I ate reminded me of the flavors from Auntie Nellie’s Kitchen. When I got home I created this version of Montserratian Mini Lime Tarts with a regular crust and one that is gluten free. Enjoy!
Gluten Free Crust… 2 Cups almond flour ¼ Cup coconut oil 3 Tablespoons maple syrup Pinch salt Preheat the oven to 350. In a large bowl mix together the almond flour, coconut oil, maple syrup and salt until it makes a soft dough. If it does not come together easily add more oil and syrup. Read More
I call this “Nicole's” bread pudding because this is my version of my Mother's "proper" bread and butter pudding that she made when I was growing up in Montserrat. Every time I make it, a fun discussion opens up at the table about which is better.
Adam says that this recipe is better than his mother's, which he loved. Try it out and let me know what you think!
Ingredients… 1 Loaf bread, cut into 1/2 inch cubes ½ Cup butter, melted 2 Cups milk 3 Eggs ½ Cup sugar A pinch of salt 1 Teaspoon vanilla ½ Cup rum soaked raisins (Soak for a week in a dark rum before you make the pudding) Instructions… 01Preheat the oven to 350 F, and butter Read More
When I worked at the Mount Vernon Stable in Baltimore, one of the owners used to make THE BEST Butter Rum Cake, but I never knew the recipe. After I moved back to the islands, I experimented and this is my version of that Butter Rum Cake recipe. I often use the recipe in my Cooking with Rum cooking class and my guests have raved about how much they love it. So, when I was approached to do a segment on Ainsley Harriott's Caribbean Kitchen TV show I didn't hesitate to choose my Butter Rum Cake recipe. I hope you love it too!
The Cake… ½ Cup chopped walnuts 1 ½ Cups granulated sugar ½ Cup butter 3 Tablespoons plus ½ Cup vegetable oil 1 ¾ Cups all purpose flour ¼ Cups cornstarch 4 Teaspoons baking powder 1 Teaspoon kosher salt 1 3.4 oz box instant vanilla pudding (yes, really!) ¾ Cups whole milk 4 Eggs ¾ Cups Read More
I love Chocolate Chip Scones with Cranberries because I love the contrast between the semi-sweet chocolate and the tart cranberries! Moreover, given that I grew up eating scones as a child in Montserrat, it is only natural that scones hold a special place in my heart. This love for scones has been passed onto my girls and we make this recipe together when we get overcome by the urge for our morning scone. In this version, I use semi-sweet chocolate chips and cranberries, but you can just as easily substitute other little goodies such as raisins on their own. Above all, give this Chocolate Chip Sconse recipe a try and offer a twist to your breakfast!
Ingredients… 2 cups of flour ¼ cup of white sugar 1 ¼ tsp baking powder ¼ tsp baking soda ¼ tsp salt ½ cup butter, cold, cut into pieces ½ cup semi-sweet chocolate chips ½ cup of dried cranberries 1 tsp vanilla ⅔ – ¾ cup of milk Instructions… 01Preheat the oven to 400 F. Read More
Very seldom do I come across a dessert without dairy that I am willing to try, but this Paleo Vegan Chocolate Coconut Truffles recipe did the trick. When a customer told me she was gluten and dairy free I took the challenge to find a dessert that I would want to eat. I found this recipe online and then modified it for my needs using my Coconut Crisps. Give them a try and let us know what you think!
Ingredients… 1 ½ cups unsweetened coconut (or Coconut Crisps) ¼ cup Coconut oil 2 tablespoons pure maple syrup Instructions… 01Line a baking sheet with parchment paper and set aside. 02Put coconut, coconut oil and maple syrup in a blender or food processor, and blend until you get a wet sticky mixture. The mixture should not Read More
The recipe uses two unique flavours from around the Caribbean… cinnamon and ginger. ;-) And ginger is particularly good when you freshly grate the ginger. Gingerbread Cake holds a special place in my heart. When I was a child, Sue, our helper, used to make Gingerbread Cake as an afternoon treat for my brother and me. We loved eating the cake when we came home from school and then went out and played in our yard. Gingerbread Cake is a good Montserrat memory...
Ingredients… 1 ¼ Cup (150 grams) all purpose flour 1 ½ Teaspoons baking powder ½ Teaspoon baking soda ¾ Teaspoon cinnamon powder ½ Teaspoon ginger powder A Pinch of ground cloves ¼ Teaspoon salt 1 Tablespoon freshly grated ginger ½ Cup honey (120 ml) ½ Cup (120 ml) oil 1 Large egg ½ Cup (100 Read More
This Rum Tiramisu recipe is proof that one of the best perks I get from my cooking classes are recipes from guests. Anne and John took a Cooking with Rumcooking class with us in October 2018 and Anne raved about the simplicity of a tiramisu recipe that they loved. Anne sent the recipe. I liked it, but then decided to give it an Antiguan twist by using rum and making a few other changes. This is the result. Let’s see if you like this new West Indian Rum Tiramisu!
Ingredients… 6 egg yolks 1 cup sugar 16 ounces Mascarpone Cheese 1 ¾ ups of Whipping Cream 1 cup of Kahlua 3/4 cup of Rum (Amber/Dark rum. I used our local English Harbour 5 or also recommend El Dorado’s 12 or 15 if you want to use a good sipping rum.) 2 packages of Ladyfingers Read More
Emily says that these brownies are delicious and tasty... thus the reason they are called "better brownies". I agree. They are my go-to recipe when I am in a pinch for time and want a rich chocolaty dessert. The Grenadian chocolate is a plus. If you EVER have a chance to get this chocolate... do it! In my view, it outranks many other chocolates by far... and, most importantly, it is from the Caribbean!
Ingredients… 1 Cup (2 sticks) butter 1 ¼ Cups cocoa powder 4 Large eggs 1 Teaspoon salt 1 Teaspoon baking powder
A wonderful experience is when sweet and salty are combined in a dessert. There are many ways this is done the world over, but for our little piece of reality, I'm offering this Dark Chocolate Salted Caramel Tart for you to try. I've done a number of desserts like this in the past, but I expect that this will become one of my new favorites. What do you think?
The Pastry… 1 Package whole Oreo Cookies ½ Cup butter, melted Preheat oven to 350 F. Crush the Oreos using a food processor until you have a fine crumb. In a medium bowl mix together the Oreo crumbs and the melted butter until well combined. Press the crumbs into the bottom and up the sides Read More