Tag Archives: Things to do Antigua

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Chocolate Chip Scones

Nicole’s Chocolate Chip Scones (with Cranberries!)


  • 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


01Preheat the oven to 400 F.

02First off, in a large bowl whisk together flour, sugar, baking soda, baking powder, and salt.

03Using a pastry blender, cut the butter into the flour mixture until it is a coarse crumb. Then mix in the chocolate chips and cranberries.

04Combine the vanilla and milk in a small measuring cup and stir into the flour mixture so it just comes together.

05Transfer the dough to a lightly floured surface and knead the dough and gently and form it into a circle about seven inches around.

06Cut the circle in half and then cut each half in 4 pie shaped wedges.

07Finally, place the scones on a baking sheet, brush the tops of the scones with a little milk. I like to sprinkle a little extra sugar on top. Bake for 15-20 minutes until golden brown.

08A tooth pick inserted in the middle that comes out clean will tell you that your scones are ready.


Tell Us What You Think!

Please let us know how you like my Chocolate Chip Scones recipe via our Contact Us page, our Facebook Page, or Instagram.

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Jerk Shrimp

Jerk Shrimp


  • 1 pound large shrimp (16/20 or 21/25)
  • 1 onion, finely chopped
  • ½ cup scallions, finely chopped
  • 2 teaspoons fresh thyme
  • 1 teaspoon salt
  • 2 teaspoons sugar
  • 1 teaspoon ground pimento (allspice)
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground cinnamon
  • 1 hot pepper
  • 2 cloves of garlic
  • 1 teaspoon ground black pepper
  • 3 tablespoons soy sauce
  • ¼ cup cooking oil
  • 1 tablespoon vinegar (cider or white)


01Place all the ingredients (except the shrimp, of course) in a food processor fitted with the steel blade and process until everything is well combined. Store the leftover marinade in the refrigerator in a tightly closed jar for about 1 month.

02In a large bowl season the shrimp with a generous amount of jerk seasoning. Let sit for 20 minutes.

03Preheat a a saute pan with a little bit of olive oil. Add shrimp and cook about 5 minutes a side. If you want to grill, thread the shrimp on a BBQ skewer and alternate with pineapple and red onion.

04Serve the shrimp as an appetizer with lime wedges, and crusty bread… or serve it with rice and vegetables (or a crispy salad) for a main.

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

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Calypso Shrimp

Calypso Shrimp


  • 1/4 cup olive oil
  • 2 cloves Garlic, minced
  • 1 inch piece of Ginger, grated
  • A lime, zested and juiced
  • 1 teaspoon red pepper flakes
  • 1/4 cup cilantro leaves, chopped
  • 2 tablespoons dark rum
  • salt and pepper to taste
  • 1 pound large shrimp (16/20)


01In a large bowl combine the olive oil, minced garlic, grated ginger, lime zest and juice, red pepper flakes and rum. Mix to blend all the flavors. Add the shrimp and the chopped cilantro leaves, tossing to make sure the all the shrimp is well coated. Cover and set aside to marinade.

02Preheat a charcoal or gas grill. Cook the shrimp on a lightly oiled grill for about 3 to 4 minutes per side, turning once.

03Serve the shrimp with lime wedges, and crusty bread.

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

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Old Fashioned Rum Punch

Old Fashioned Rum Punch

When people ask us about the recipe, we use the phrase that is common in the islands. We say:

  • 1 of Sour
  • 2 of Sweet
  • 3 of Strong
  • 4 of Weak

Nicole's Old Fashioned Rum Punch

Measures to Make Approximately 2 Liters…

  • 1 cup of freshly squeezed lime juice (Sour)
  • 2 cups of white or natural sugar (Sweet)
  • 3 cups of rum (Hard… We use Antigua’s Cavalier Rum, but you can substitute Mt. Gay Rum)
  • 4 cups of water (Weak)


01Select the measurement that you are going to use. We use cups here.

02If you use cups, then get a large pitcher pour and mix accordingly.

03Add ice to your glass, add the punch and a garnish (if you wish), and serve.

Please let us know how you like my Old Fashioned Rum Punch recipe via our Contact Us page, our Facebook Page, or >Instagram.

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Nicole’s Tostones


  • 5 Tablespoons oil for frying
  • 3 Ripe Plantains (They are ripe when the skin is yellow and black. The more black, the riper/sweeter)
  • Salt to taste


01Peel the plantain and cut it into 1-inch chunks.

02Heat the oil in a large skillet. Place the plantains in the oil and fry on both sides. About 2 minutes per side.

03Remove the plantains from the pan and flatten the plantains by placing a plate, measuring cup or glass over the fried plantains and pressing down.

04Return the plantains to the hot oil and fry 1 minute on each side. Salt to taste and serve immediately.

05Serves 6 people. Reduce or increase the plantain depending on the number of people.

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

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Paleo Vegan Chocolate Coconut Truffles

Paleo Vegan Chocolate Coconut Truffles


  • 1 ½ cups unsweetened coconut (or Coconut Crisps)
  • ¼ cup Coconut oil
  • 2 tablespoons pure maple syrup


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 be smooth; there should be small pieces of coconut visible.

03Using a 1 tablespoon scoop, place firmly packed coconut balls onto the parchment lined tray. Freeze the balls for 15-20 minutes. While the balls are freezing, make the chocolate dip.

04In a double boiler melt chocolate with a teaspoon of coconut oil. Stir regularly to make sure everything the mixture is smooth.

05Dip the frozen macaroons into the melted chocolate or decorate with the chocolate as you wish. Place on parchment paper until set.


Source: adapted from beamingbaker.com.

Please let us know how you like this Paleo Vegan Chocolate Coconut Truffle recipe via our Contact Us page, our Facebook Page, or Instagram.

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Gingerbread Cake with Lemon Curd

Gingerbread Cake with Lemon Curd


  • 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 grams packed) brown sugar
  • ¾ Cup (180 ml) water


01Preheat oven to 325 (160 o C), line a 9 inch (20cm) square baking pan with parchment paper and grease it well with oil. Set aside.

02In a saucepan bring 1/2 cup (150mi) of water and 1 tablespoon of grated ginger to a boil. Take it off the heat and add the honey and mix well to combine. Next add the baking soda and again mix well. Next add in 1/4 cup (100ml) of water and mix well. Set aside to allow it to cool.

03Grab a bowl, add flour, baking powder, salt, cinnamon, cloves, ginger and mix well. Set aside.

04In a second bowl, add oil, brown sugar and mix. Add in egg and whisk well.

05Mix in half of the flour and fold gently. Follow up by adding all the honey mix and mix well. Add in the remaining flour and mix well too.

06Pour the batter in the cake pan and bake this for 40 to 45 mins or until an inserted toothpick comes out clean.

07Remove from oven and let it cool down completely. Unmold the cake and peel off the parchment paper. Slice into 9 to 12 squares and enjoy on each piece on its own or with a liberal amount of Lemon Curd!

Source: Myrecipes.com.

The Lemon Curd

You might be familiar with Lemon Curd if you are British, but it is not as common in the States. As a Montserratian (which is a colony of the UK) I grew up eating Lemon Curd with my Gingerbread Cake. Give it a try and experiment with using it with other desserts too!


  • ½ Cup Butter
  • Zest of 1 lemon
  • ½ Cup lemon juice
  • 1 ½ Cups sugar
  • ¼ Teaspoon salt
  • 3 Eggs
  • 3 Egg yolks

Melt butter on top of a double boiler. Stir in lemon zest, lemon juice, sugar and salt. Slightly beat the eggs with the yolks, and blend into the sugar mixture.

Cook the mixture over simmering water, using a whisk until the curd becomes thick and smooth, about 20 minutes. Remove from the heat, and cool. Pour the curd in a sterilized bottle and store in the fridge.

Will keep in the fridge up to 2 months.

Please let us know how you like this Gingerbread Cake and Lemon Curd recipe via our Contact Us page, our Facebook Page, or Instagram.

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Rum Tiramisu

Rum Tiramisu


  • 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
  • 1 ounce of Cocoa Powder


01Combine the egg yokes and sugar on top of a double boiler over boiling water. Cook for 10 minutes stirring constantly. Remove from the heat and whipped the eggs until they light yellow. Allow to cool briefly (about 10 minutes). Mix in the Mascarpone Cheese. Set aside.

02In a separate bowl, whip the cream to stiff peaks.

03Gently fold the whipped cream into the Mascarpone mixture.

04In another bowl, mix Rum and Kahlua.

05Dip the ladyfingers individually into the mixture and then arrange them in a 9 inch square baking dish as the first layer.

06Spoon half the Mascarpone Cheese over the ladyfingers. Make a second layer of dipped ladyfingers on top of the cream. Cover with the remaining Mascarpone Cheese.

07Refrigerate for at least overnight and then dust with cocoa powder before serving. If you really must eat sooner, then refrigerate for a minimum of 4 hours.

08Makes a generous 9 servings.

Please let us know how you like this Rum Tiramisu recipe via our Contact Us page, our Facebook Page, or Instagram.

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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.