Tag Archives: Cookery Classes

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Spinach Rice - NT Style

Spinach Rice

Spinach Rice Ingredients…

  • 1 Small onion, diced
  • 10 Season peppers, or ½ bell pepper, diced
  • 1 Cup chopped spinach (frozen spinach can be used)
  • 2 Cloves garlic, minced
  • 1 Cup long grain rice, rinsed
  • Olive oil to saute
  • 2 Cups coconut milk***
  • 1 Teaspoon thyme
  • Salt to taste


01In a medium saucepan saute the peppers and onions over medium heat until translucent, and the garlic and saute for 1 minute. Add the spinach and saute until heated through.

02Next, add the coconut milk and rinsed rice, turn the heat up to high and bring the pot to a boil. Finally, add the salt and thyme reduce the heat to low cover the pot and cook undisturbed for 20 minutes.

03***if you do not like coconut, chicken stock or water can be substituted.

Please let me know how you like this Spinach Rich recipe via our Contact Us page, our Facebook Page, or Instagram.

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Rum and Cinnamon Glazed Ham

Rum and Cinnamon Glazed Ham


  • 1 Cup Rum (Pick a sweet amber or dark rum such as Antigua’s Cavalier or Mt. Gay’s regular rum)
  • 1 Cup light brown sugar
  • 2 Cinnamon sticks
  • ¼ Cups yellow mustard
  • 7 Pounds Shoulder Ham
  • ¼ Cups yellow mustard
  • ½ Cup brown sugar


01Preheat oven to 325 F.

02In a medium saucepan, bring Rum, cinnamon sticks, and brown sugar to a simmer. Allow to simmer for 15-20 minutes until sauce becomes slightly thickened. Set aside to cool slightly.

03After the syrup cools, add the mustard and stir to combine.

04Place the baked ham inside a roasting pan. Pour the glaze over the ham
and in between the ham slices and the cinnamon sticks. Sprinkle with brown sugar and cover with aluminum foil completely. Bake for 2 hours or until internal temperature reaches 145 F.

05Allow the ham to sit for 10-15 minutes. Mix the second batch of glaze ingredients. Using a turkey baster or large spoon, baste the ham with the glaze.

06Remove slices from ham and place on desired serving platter. Add a bit more of the glaze on top of the ham if desired.

Please let me know how you like this Rum and Cinnamon Glazed Ham recipe via our Contact Us page, our Facebook Page, or Instagram.

This is an adaptation of a Bourbon and Cinnamon Glazed Ham recipe by BSugarMama.com.

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Cassava Chips

Cassava Chips


  • 5 Pounds of Cassava, sliced thinly using a mandolin
  • Oil for deep frying
  • Salt to taste


01Peel cassava using a knife much like you see here in the YouTube video.

02Lightly salt.

03Fry in oil until golden and crispy.

04Serve warm or cool.

05Store in an airtight container.

Nicole’s Zesty Sour Cream Dip…

This is a little extra for the chips. Again, it is easy to make and tastes great with the chips!


  • ½ Cup of sour cream ½ Cup of mayonnaise
  • 1 Tablespoon of lime juice
  • Zest of 1 lime (Lime zest is the skin)
  • 2 Cloves of crushed garlic


01In a small bowl add the sour cream and mayonnaise.

02Take the lime (or 2 limes depending on their size) and grate the skin to create the zest.

03Squeeze the limes and crush the garlic.

04Add everything in the bowl, mix and enjoy!

Please let me know how you like this Cassava Chips recipe via our Contact Us page, our Facebook Page, or Instagram.

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Better Brownies

Better Brownies


  • 1 Cup (2 sticks) butter
  • 1 ¼ Cups cocoa powder
  • 4 Large eggs
  • 1 Teaspoon salt
  • 1 Teaspoon baking powder
  • 1 Tablespoon vanilla extract (I use my homemade extract of rum and vanilla beans)
  • 1 ½ Cups all purpose flour
  • Finally, 1 Cup chocolate chips/chunks (I prefer good quality chocolate such as Jouvay


01Preheat oven to 350 F and line a 9×13 baking dish with foil, allowing it to hang over the edges. Spray foil with non-stick spray and set aside.

02In a small pot, melt butter over medium low heat. Once completely melted, add in the sugar and stir together. Continue cooking for 1-2 minutes, stirring continually. Don’t let it boil.

03Pour the butter/sugar mixture into a large bowl (or your stand mixer bowl). Add in cocoa powder and mix to combine.

04Add in eggs, salt, baking powder and vanilla. Beat until fully incorporated.

05With the mixer on low, slowly add in flour until just combined.

06Stir in chocolate chips and make sure they are evenly distributed.

07Pour the batter into your prepared pan and bake for approximately 30 minutes, until a toothpick comes out with moist crumbs attached. Cool in the pan on a wire rack.

08Once cool, lift the brownies out of the pan using the foil overhang. Peel back the foil and cut into squares. Eat up or store in an airtight container.

09Makes 15 servings.

Please let me know how you like this Better Brownies recipe via our Contact Us page, our Facebook Page, or Instagram.

This is an mildly adapted version of a Better Than Box Mix Brownie recipe by PersnicketyPlates.com.

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Crunchy Thai Peanut and Quinoa Salad

Crunchy Thai Peanut and Quinoa Salad

The Salad…

  • ¾ Cup uncooked quinoa or millet
  • 1 ½ Cups water
  • 2 Cups shredded purple cabbage
  • 1 Cup grated carrot
  • 1 Cup thinly sliced snow peas or sugar snap peas
  • ½ Cup chopped cilantro
  • ¼ Cup thinly sliced green onion
  • ¼ Cup chopped roasted and salted peanuts, for garnish

The Peanut Sauce…

  • ¼ Cup smooth peanut butter
  • 1 Tablespoon maple syrup or honey
  • 1 Tablespoon rice vinegar
  • 3 Tablespoons reduced-sodium tamari or soy sauce
  • 1 Teaspoon toasted sesame oil
  • 1 Teaspoon grated fresh ginger (I love ginger so I used 2 teaspoons)
  • ½ Lime, juiced (about 1 1/2 tablespoons)
  • A pinch of red pepper flakes

Rinse the quinoa in a fine mesh colander under running water. In a medium-sized pot, combine the rinsed quinoa and 1 ½ cups water. Bring the mixture to a gentle boil over medium heat, then reduce the heat to medium-low and gently simmer the quinoa until it has absorbed all of the water. Remove the quinoa from heat, cover the pot and let it rest for 5 minutes. Uncover the pot and fluff the quinoa with a fork. Set it aside to cool. (Here’s how to cook millet).

While the quinoa is resting, whisk together the peanut butter and tamari until smooth (if this is difficult, microwave the mixture for up to 30 seconds to loosen it up). Add the remaining ingredients and whisk until smooth. If the mixture seems too thick to toss into the salad, whisk in a bit of water to loosen it up.

In a large serving bowl, combine the cooked quinoa, shredded cabbage, carrot, snow peas, cilantro and green onion. Toss to combine, then pour in the peanut sauce. Toss again until everything it lightly coated in sauce. Taste, and if it doesn’t taste quite amazing yet, add a pinch of salt and toss again. Divide into individual bowls and garnish with peanuts.

The salad keeps well, covered and refrigerated, for about 4 days. If you don’t want your chopped peanuts to get soggy, store them separately from the rest and garnish just before serving

Make 4 servings.

This recipe comes from Cookie and Kate but was adapted from the Frugal Vegan.

VEGAN VERSION: Use maple syrup (or agave nectar) instead of honey.

GLUTEN FREE VERSION: Use certified gluten-free tamari instead of soy sauce.

Please let me know how you like this Crunchy Thai Peanut and Quinoa Salad via our Contact Us page, our Facebook Page, or Instagram.

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Coconut-Rum Grilled Shrimp

Coconut-Rum Grilled Shrimp


  • 13.5 Ounce can coconut milk
  • 1/2 Cup light brown sugar (packed)
  • 1/4 Cup spiced rum (can use non-spiced rum, if you prefer)
  • 2 Tablespoons lime juice
  • 2 Pounds large shrimp (peeled and deveined)


01In a large bowl, combine the coconut milk, brown sugar, rum, and lime juice. Whisk until sugar is dissolved. Set aside half of mixture for the glaze. Add shrimp to remaining mixture still in the bowl. Gently coat all shrimp with the marinade. Cover and refrigerate for 1 hour.

02While shrimp is marinating, make your glaze by placing reserved mixture in a small saucepan over low-medium heat. Bring to a simmer and while stirring constantly, allow mixture to thicken slightly, reduced to about 1/2 – 1/3 cup. Remove immediately from heat.

03Remove shrimp from refrigerator and thread onto metal skewers or wooden skewers that have been soaked in water. Discard any remaining marinade. Grill shrimp over medium heat, about 2 minutes per side or until shrimp have turned pink. Remove from grill and brush shrimp with glaze. Turn skewers over and brush the other side with glaze.

Serve and enjoy!

Please let me know how you like our Coconut-Rum Grilled Shrimp recipe via our Contact Us page, our Facebook Page, or Instagram.

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Crab Cakes

Old Bay Crab Cakes


  • 1 Teaspoon prepared mustard
  • ¼ Cup mayonnaise
  • 1 Egg
  • 1 Green onion, thinly sliced
  • 2 Teaspoons old Bay seasoning
  • 2 Teaspoons parsley flakes
  • ¼-1 Cup bread crumbs
  • 1 Pound crab meat***


Drain the crab meat, and pick through it for shells. Put the crab into a bowl and set aside.

In a medium bowl whisk together the mayo, egg, mustard, old bay seasoning, parsley flakes and green onion and gently mix in crab meat. Next, sprinkle the breadcrumbs over the crab mixture and gently fold in the breadcrumbs until everything just comes together. Cover with plastic wrap and refrigerate for an hour.

Shape the crab mixture into 8 cakes. Fry the crab cakes in a non stick skillet using butter, about 4 minutes per side. Serve with lemon wedges and your favorite dipping sauce (mine is spicy mayo!!)

*** Imitation crab can be substituted. Make sure to break up the large clumps of meat.

Please let me know how you like our Old Bay Crab Cake recipe via our Contact Us page, our Facebook Page, or Instagram.

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Herb Crusted Roast

Herb Crusted Beef Strip Loin Roast


  • 2 Teaspoons salt
  • 2 Teaspoons black pepper cracked
  • 2 Cloves garlic minced
  • 1 Tablespoon rosemary finely chopped
  • 2 Tablespoons parsley finely chopped
  • 3 Tablespoons extra virgin olive oil
  • 3-4 Pounds sirloin roast


Preheat oven to 425 F.

In a small bowl combine salt, pepper, minced garlic, rosemary, parsley and oil. Rub the herb pepper mixture all over the roast, place the roast fat side up in a roasting pan. This can be done ahead of time and kept in fridge. If you do prepare the roast ahead of time take it out of the fridge 1 ½ hours before roasting.

Roast the meat for 30 minutes at 425 F, then reduce the temperature to 325 F and continue cooking for about 1 hour to 1 ½ depending upon your desired doneness. If you prefer medium rare the internal temperature of the roast should register at 130 F. For medium the temperature should be about 140 F to 145 F. Remember the roast will continue cooking when you remove it from the oven.

Transfer the roast to a platter or cutting board, cover loosely with foil and let it rest or 20 minutes before roasting. While the roast is resting prepare the gravy with the drippings.

Beef Roast Temperatures…

  • Rare 125 F
  • Medium Rare 130-140 F
  • Medium 145-150 F
  • Well Done 155-160 F

The Gravy


  • 4 tablespoons flour
  • 2-3 cups beef broth


01Strain the pan drippings into a saucepan and stir in 4 tablespoons flour. Cook over medium heat stirring constantly for about 1 minute. Add the beef broth and continue cooking stirring until you’ve reached the desired thickness.

01Season with salt and pepper.

Please let me know how you like our Dark Chocolate Salted Caramel Tart recipe via our Contact Us page, our Facebook Page, or Instagram.

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Dark Chocolate Salted Caramel Tart

Dark Chocolate Salted Caramel Tart

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 of the tart pan. Bake for 8 minutes and cool before filling.

The Caramel…

  • ½ Cup butter
  • ⅔ Cup brown sugar
  • ¼ Cup heavy cream

Combine butter and sugar in a small saucepan, cook over medium heat whisking constantly. When the mixture starts to bubble, continue whisking and cook for 1 minute and then remove from heat.
Carefully and slowly whisk in heavy cream until smooth. Let the caramel cool for 20 minutes before pouring into the prepared crust. Set the tart in the freezer of 30 minutes until just chilled and set.

The Finishing Touches…

  • 1 Cup heavy cream
  • 12oz Dark chocolate, roughly chopped

In a saucepan bring the heavy cream to a simmer over medium heat. Place the chocolate pieces in a glass bowl and pour the heavy cream over the chocolate pieces. Let the mixture sit for 5 minutes, then whisk until completely smooth.

Remove the tarts from the freezer and pour the chocolate ganache over the caramel and chill the tart until it is set or ready to serve.

Before serving sprinkle the top of the tart with flaky sea salt.

Please let me know how you like our Dark Chocolate Salted Caramel Tart recipe via our Contact Us page, our Facebook Page, or Instagram.

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Veggie Pakora

Veggie Pakora


  • 1 ¼ c up garbanzo flour
  • ¼ c up rice flour
  • 2 t easpoon salt
  • 1 ½ t easpoons curry powder
  • 1 t easpoon cumin
  • ¼ t easpoon baking powder
  • 1 c up water
  • 1 c up broccoli, finely chopped
  • 1 c up sweet potato, peeled and finely chopped
  • 1 c up zucchini, finely chopped
  • 1 c up onion, finely chopped
  • 1-2 Jalapenos, finely chopped
  • ½ c up cilantro


01In a large bowl combine flours, salt, spices and baking powder. Add water to form a thick batter. Let the batter rest for 5 minutes.

02Next, mix in all the finely chopped vegetables making sure everything is evenly coated by the batter.

03In a heavy pot, heat the vegetable oil to 375 F. Carefully spoon a tablespoon of batter into the heated oil. Allow the pakoras to cook for a few minutes before turning; they should be golden brown on all sides. Remove with a slotted spoon and allow pakoras to drain on a dish towel before serving.

04Serve warm with tamarind chutney or cilantro-mint chutney.

Tamarind Chutney…

  • 1 Cup tamarind pulp
  • 2 Cups water
  • ½ Cup brown sugar
  • 1 Teaspoon ground cumin
  • ½ Teaspoon salt
  • 1 Teaspoon ground ginger
  • 1 Teaspoon garam masala
  • ½ Teaspoon cayenne powder (more or less to your taste)

In a small saucepan bring water and tamarind to a boil and let sit for 10 minutes. Strain and process the tamarind in a sieve to remove all the pulp from the seeds.

In a separate pan toast the cumin, garam marsala and ginger until fragrant, about 2 minutes. Add the tamarind pulp, sugar and salt and simmer for 10 minutes so the flavors combine. If the sauce is too thick thin it out with a few tablespoons of water.

Store the sauce in an airtight container in the fridge.

Serve with pakora or samosa.

Cilantro-Mint Chutney…

  • 1 Bunches cilantro
  • 1 Bunches mint
  • 1 Chopped jalapeno
  • ¼ Inch ginger, peeled and chopped
  • Juice of ½ a lime
  • ½ Teaspoon salt
  • 1 Teaspoon cumin
  • 1 Teaspoon sugar
  • ¼ Cup water (optional)

Pick the mint leaves off the stems… there should be twice as much cilantro as mint. Put the everything in the bowl, a food processor, or blender and puree until a thick paste paste is formed.
Use the water to control the desired consistency.

Please let me know how you like our Veggie Pakora recipe via our Contact Us page, our Facebook Page, or Instagram.