Recipes

... from our books

JAMAICAN RICE and PEAS

Ingredients 8 oz (227g) dried red peas (kidney beans) 1 pt (560 ml) coconut milk 1 lb (454g) brown rice 2 garlic cloves chopped 1 eschallot stalk chopped 1green hot pepper slit open 1 ½ tsp. Salt 1 sprig thyme Prep Time: 3-4 hours Total Time: 1hr 45mins Serves: 6 Directions 1. Soak peas in 1 pt (560 ml) water for 2-4 hours or overnight. 2. Cook in the soaking water with another ½ pt (280ml) water and the coconut milk in a heavy duty pot with a tightly fitted lid for about an hour or until tender. 3. Add the rice and all the seasoning ingredients. 4. Stir well adding ½ -1 pt (280-560 ml) more water if necessary 5. Cover and let simmer for 30 minutes until the rice is tender and the liquid is absorbed. 6. Remove the thyme and pepper before serving. Additional notes: Cook the peas with soaked pig’s tail or salt or corned pork or beef and omit the salt. Use 1 lb (454g) mature peas instead of dried peas Add a few dried pimento berries when cooking the peas together with a dab of margarine.

Black-eye Cookies Recipe

Ingredients 6 ounces Cooked mashed black-eye peas 4 ounces Brown Sugar 4 ounces Margarine 4 ounces Flour 1 tsp baking powder 1/4 tsp Vanilla essence Prep Time: 20 Minutes Total Time: 45 mins Yields:90 Directions Sift together flour and baking powder into mixing bowl. Add the other ingredients into the bowl and mix thoroughly until it holds together. Place on a lightly floured board and roll out to 1/8 inches thickness. Cut into shapes with an 11/2-inch cookie cutter. Place on a lightly greased baking sheet and bake at 350 degrees for 20 minutes or until lightly brown.

Nutmeg Ice-Cream Recipe

This delectable recipe is complements the spice isle “Grenada”. We have to warn you this is absolutely “sin on a spoon”. Feel free to share this treat with friends and family and be prepared to be amazed! An ice cream maker is a handy gadget to help you whip up this treat. Preparation Time: 20 minutes Total Time: 4 1/2 hours Servings: 4 Ingredients: 3/4 Pint (420ml) milk 3/4 Pint (420ml) heavy cream 3 large eggs 60z (170 g) sugar 1tbsp freshly grated nutmeg 1/8 tbsp salt 1/4 tbsp vanilla essence Preparation Method: In a saucepan bring the milk and the cream just to a boil. Do not boil but turn off the heat as soon as it gets to boiling stage. In a bowl whisk together the eggs, the sugar, the nutmeg, the salt, and the vanilla. Whisk 1/2 cup of the milk mixture into the egg mixture, and whisk the mixture into the remaining milk mixture. Cook the custard over moderate heat, stirring constantly with a wooden spoon, until it registers 175 degrees F. on a candy thermometer. Transfer the custard to a metal bowl set in a larger bowl of ice and cold water and stir it until it is cold. Freeze the custard in an ice-cream maker according to the manufacturer’s instructions.

What's Going On

Conferences

To Be Announced !

WorkShops

Sewing Machine Clinic

The aim of the workshop is to produce a cadre of teachers/persons with a satisfactory degree of competence/ability to render sewing machines functional.