Cucumber Juice with Ginger

 Are you looking for a summer refreshment or a healthy drink? Let’s make a cucumber drink, with no artificial preservatives. Cucumbers are cheap and available all year round which makes this drink inexpensive.

This recipe is quick, easy to make, refreshing, and packed with health benefits. 

What can I add to my cucumber Juice?

A lot of fruit can be added to cucumber to make juice, to give different tastes and colors. Most people add watermelon, celery, carrot, pineapple, cherry, lime, strawberry, orange, and mango just about any fruit you have. 

Ingredients

4-6 Cucumber

1 Lemon/Lime (Lemons/lime is good for the digestive system and help with weight loss)

Sugar (to taste)

Water

Ginger

Method

Wash and cut cucumber with ginger and place in blender with water

Blend till smooth then pour through a strainer in a Juice jug. Then add sugar to the strained mixture, then add lime juice mix well and taste.

Place juice jug in the fridge to cool, are just add ice to cool and drink. If you like this simple, easy juice recipe, as much as I do. 

Bread Pudding

Recipe 

8 slice(s) hard mixture bread

4 tablespoon(s) Grace Margarine

1 cup(s) raisins

1/2 cup(s) granulated sugar

1/2 teaspoon(s) salt

1/2 teaspoon(s) cinnamon powder

1/2 teaspoon(s) allspice

4 enormous eggs

2 cup(s) entire milk

1 cup(s) vanished milk

Pudding Directions for Keto Low Carbs bread

Spread one side of each cut of bread flawlessly with 3 tablespoons Grace Hello Margarine.

Generously spread a 1-liter ovenproof baking dish with residual margarine.

Cut or tear buttered bread into pieces (around 1 cm across) and organize a layer in the lower part of the dish.

Sprinkle more than 1/3 of the raisins, top with one more layer of bread, then, at that point, raisins, then, at that point, with outstanding bread, and top with raisins.

In a bowl, join granulated sugar, salt, cinnamon powder, allspice, eggs, and milk, blend completely however not unreasonably.

Pour combination over the bread and raisins and permit to represent 15 minutes.

Prepare in a pre-warmed broiler at 190°C (375°F) until the pudding is well puffed, all around seared on top, or when a blade is embedded in the middle tells the truth.

 Serve warm, or permit to cool, and afterward serve chilled in enormous pieces or cuts obviously finished off with spots of whipped dissipated milk.

Curried Goat with White Rice

  Curry goat is an all-time favorite Jamaican food. It’s popular on restaurant lunch menus, Sunday dinner tables, and most of all – at special events. Curry goat tends to always make the menu whether Jamaicans are celebrating a wedding, birthday, Christmas, or most of all an exciting family get-together. 

Ingredients

• 3 pound(s) goat meat
• 2 packs of Betapac curry powder
• 1  onion chopped
• 2 stalk scallion, chopped
• 4 clove garlic, chopped
• 1 teaspoon ginger, chopped
•  thyme chopped
• 1 whole scotch bonnet pepper, chopped
• 1 teaspoon Maggi All-purpose season
• 1 large Irish potato, diced
• 1 medium carrot, sliced

Directions

1. Trim meat, cut into bite-size pieces and wash in a mixture of water and vinegar
2. Add curry powder, chopped onion, scallion, garlic, ginger, thyme, scotch bonnet pepper, black pepper, and salt; rub the seasonings into the meat, cover, and put to marinate for two hours.
3. Heat vegetable oil in a heavy bottom pot over medium heat and add the remaining one tablespoon of curry powder.  Add the marinated meat and allow it to sear. Turn the meat and add 4 cups of boiling water.  Cover and allow to simmer for about 1 hour 20 minutes or until the meat is tender.
4. Add the diced potato and cook for 5 minutes.  Fold in the sliced carrot and pimento berries and cook for five minutes. 
5. Serve with Plain Rice

   

   
   

Jamaican Curry Chicken Back

INGREDIENTS
 2 lbs chicken
2 tsp Jamaican Indian curry powder
 1/2 onion
1 tbsp seasoning salt 

1/2 scotch Bonnet pepper

1/2 garlic gloves

1/2 tsp all purpose seasoning 

1 carrot

1 Irish

DIRECTIONS:
1. Cut chicken into small pieces.

2. slice onions into small pieces and add to chicken (add thyme and a small amount of black pepper if you want a little heat…you can add scotch bonnet pepper instead of black pepper if you choose, but bear in mind that this pepper is very hot, so use sparingly).

3. Add seasoning salt to taste.

4. Mix in all seasoning to ensure that they are evenly spread throughout the chicken.

5. Put oil in cooking pot and place on fire.

6. Add curry to hot oil and mix in for 15 seconds.

7. Add seasoned chicken to the oil and mix in until curry spreads all over the chicken.

8. Cover and cook slowly on a low flame.

9. Watch fluid level as chicken cooks (chicken will develop its own) if too low add small amount of water.

10. When chicken is fully cooked, throw off fluid in a skillet.

11. Place the skillet on high flame until most of the water evaporates and you are left with leave a nice thick gravy.

12. throw this gravy on top of and over the cooked curry chicken.

10. Serve over white rice,cornmeal Dumpling,yam and cook green banana, bread, pasta, rice and peas, mashed potatoes, or cooked vegetables.

Jamaican Style

Jamaican Rum Punch

There are many various recipes across the Caribbean, but Jamaica is the original home of the Run Punch.  In Jamaica we say “one of sour, two of sweet, three of strong and four of weak” to describe how to make Run Punch.  Remember this for the classic Jamaican Rum Punch recipe. This measure can be cups or gallon, but the ratios must be the same.  Here are 3 simple recipes following the classic recipe of 1-2-3-4 formula of parts sour, sweet, strong and weak. 

Simple Jamaican Rum Punch (Weak)
 

Ingredients:

• 1 Cup lime or lemon juice
• 2 cups Jamaican white over-proof rum (Appleton) (or other simple syrup), 3 cups white over-proof rum
• 3 cups strawberry flavored syrup (or other simple red colored syrup) -
• 4 Cups water

Simple Jamaican Rum Punch (Sweet)

Ingredients:

• 1 Cup lime or lemon juice
• 2 cups strawberry flavored syrup (or other simple red colored syrup)
• 3 cups Jamaican white rum
• 4 Cups Fruit Juice (Combine 2 cups Pineapple and 2 cups Orange Juice)

Simple Jamaican Rum Punch (Strong)
 

Ingredients:

• 1 Cup lime or lemon juice
• 2 cups strawberry flavored syrup (or other simple red colored syrup) -
• 3 Cups Fruit Juice (Combine 1 cup Pineapple and 2 cups Orange Juice
• 4 cups Jamaican white rum

Method:

• Mix everything together in a punch bowl
• Taste and adjust.
• Garnish with slices of lime and/or pieces of pineapple
• Place in the refrigerator to chill. Aging improves Rum Punch so we suggest refrigerate and serve after 2 hours
• Serve cold over ice.
• Serves: 10-12

Jamaican Papaya Drink

In Jamaica the papayas is called “pawpaw”.  Many say the Jamaican papayas,  like our Blue Mountain coffee,  has a  unique in taste. Papayas are a good source of folate, vitamin A, Vitamin C, magnesium, copper, pantothenic acid and fiber. It is also low in calories and makes a refreshing drink. Here is our Jamaican Papayas Drink.

Ingredients:

• 1 small ginger root peeled and cut into small pieces
• 1 medium overly ripe Jamaican papaya (pawpaw), peeled and seeded
• ½ cup water or milk (add more or less depending on your thickness preference)
• ¼  cup Brown Sugar
• Nutmeg

Method:

1. Put all the ingredients in a blender
2. Blend until smooth.
3. Stir with a wooden spoon.
4. The drink can be made thicker or thinner depending on how much water or milk is used.
5. Refrigerate about 2 hours before serving.
6. Serve with nutmeg sprinkled on top
7. Serve with ice cubes.

Mango-Pimento Easter Bun

Ingredients

3oz margarine

1tbs guava jam

1 bottle stout, or other dark beer

1tsp vanilla

¹/² cup Red Label Wine

2tbs browning

1 medium egg, beaten

7oz dark brown sugar

15oz all-purpose flour

1tsp freshly grated nutmeg

1tsp freshly ground cinnamon

1tbs Jamaican mixed spice (includes pimento)

¹/²tsp salt

3oz mixed fruit peel, chopped

3oz raisins, soaked overnight in one ounce each Red Label Wine and rum, excess liquid drained

1¹/²oz dried mango, chopped

Method

1. Preheat oven to 350°F.

2. Melt margarine and allow to cool slightly. Combine with guava jam, stout, vanilla, Red Label Wine, browning, and beaten egg in a small mixing bowl. Add sugar and mix until dissolved.

3. In a large mixing bowl, combine all dry ingredients and add the mixed peel and raisins. Add the liquid mixture to the dry ingredients and mix well. Pour the batter into a greased 5" x 8 1/2" loaf pan. Sprinkle the chopped dried mango on top before baking.

4. Bake for one hour until golden brown and a toothpick inserted in the centre comes out clean. Remove from oven and cool completely in the pan set over a wire baking rack.

Makes one 5" x 8 1/2" loaf

Requires overnight preparation

Chef's note: If you prefer a darker or lighter bun, simply add more or less browning to the mixture.

Easter Bun With Dry Fruits

Making it yourself allows you to put as many fruits in it as you like and make it as moist as you want. Enjoy! Happy Easter!

Ingredients

Bun

1 cup milk

¹/⁴ cup granulated sugar

1tbs dry yeast

1 egg

1 pinch salt

1 stick (4 ounces) unsalted butter, at room temperature

2lbs cake flour

¹/⁴ cup almonds, sliced

¹/² cup mixed fruit peel, chopped

¹/⁴ cup dried mango

¹/⁴ cup dried papaya

¹/⁴ cup dried pineapple

Zest of one lemon

1tbs spiced rum

Glaze

2tbs butter, melted

Powdered sugar as needed

Method

1. In a small saucepan over medium heat, warm half of the milk with 1 tablespoon of sugar and the yeast. Once the sugar and yeast are dissolved, remove from the heat and allow to rest for 10 minutes to activate yeast.

2. Transfer the yeast mixture into a large mixing bowl, add the whole egg, and whisk together. Add the rest of the milk and sugar, salt, and soft butter, stirring until well incorporated.

3. Incorporate the flour, mixing just until the dough comes together. Remove the dough from the bowl and knead on a floured work surface just until smooth and elastic. Cover with a cloth and allow to rest for an hour.

4. In a small mixing bowl, combine the almonds, dried fruits, and lemon rind. Pour the rum over the mixture and allow to soak for one hour.

5. Drain any excess liquid from the fruit peel mixture and knead into the dough, ensuring that it is distributed evenly throughout.

6. Line a baking sheet with grease paper. Divide the dough into 12 portions and form into individual buns. Place on the baking sheet roughly two inches apart, cover and allow to rest for an additional half hour.

7. Preheat the oven to 350°F.

8. Bake the buns for 50 minutes, or until golden brown and a toothpick inserted in the middle comes out clean.

9. Remove from the oven, immediately brush with melted butter, and sprinkle with powdered sugar. Serve warm or allow to cool to room temperature.

Makes 12 individual buns

Egg salad sandwich with smoked salmon

Start to finish: 45 minutes (15 minutes active)

Servings: 4

Ingredients

1/2 cup mayonnaise

2tbs Dijon mustard

1/2tsp smoked paprika

1/2tsp hot sauce

1/2 cup finely chopped cornichons

1/2 cup finely chopped celery

8 hard-boiled eggs, cooled and roughly chopped

Salt and ground black pepper

4 large slices sourdough bread

4-ounce package thinly sliced smoked salmon

Method

In a medium bowl, whisk together the mayonnaise, mustard, smoked paprika and hot sauce. Stir in the cornichons and celery. Gently stir in the chopped hard-boiled eggs, then season with salt and pepper. Cover and refrigerate at least 30 minutes, or up to overnight.

When ready to serve, lightly toast the slices of sourdough bread. While the bread is still warm, spread a quarter of the egg salad over each slice, then top with a quarter of the smoked salmon. Serve immediately.

• Cornichons are a variety of pickled cucumber which is served as a condiment in a lot of French dishes.

• Nutrition information per serving: 590 calories

190 calories from fat

21 g fat

375 mg cholesterol

67 g carbohydrate

3 g fiber

8 g sugar

30 g protein; 660 mg sodium.

Delicious Whole-Wheat Pasta

Start to finish: 45 minutes (15 minutes active)

Servings: 4

Ingredients

8oz wholewheat penne

1lb Swiss chard

2tbs extra-virgin olive oil

4oz chicken sausages, halved lengthways, then sliced 1/2-inch-thick crosswise

1/2 cup finely chopped yellow onion

2 cloves garlic, minced

Kosher salt

15oz can (about 1 3/4 cups) chopped tomatoes, preferably fire- roasted

1/2tsp red pepper flakes (optional)

1 1/2oz grated Parmigiano-Reggiano cheese

Method

Bring a large pot of salted water to a boil. Add the pasta and cook for a few minutes less than the recommended time on the box.

Meanwhile, cut off and reserve the Swiss chard stems. Chop the Swiss chard leaves coarsely. Cut the stems into half-inch lengths.

In a large skillet over medium-high, heat the oil. Add the sausages and cook, stirring, for three minutes, or until lightly browned. Use a slotted spoon to transfer the sausages to a bowl.

Return the skillet to medium heat and add the onion. Cook until golden, three to five minutes. Add the garlic and cook, stirring, for one minute.

Add the Swiss chard stems to the skillet, cover and cook for three minutes. Remove the lid and add half the Swiss chard greens. Stir and cook, stirring occasionally, until the greens are slightly wilted. Add the remaining greens, cover and cook, stirring occasionally, until completely wilted. Add the tomatoes, a hefty pinch of salt and the red pepper flakes, if using.

When the pasta is almost done but not quite al dente, drain it, reserving one cup of the cooking liquid. Add the pasta and three-quarters cup of the cooking liquid to the skillet and simmer for three to four minutes, adding more cooking liquid if necessary, until the pasta is al dente and most of the liquid has evapourated. Add the sausages, then season with salt. Divide the mixture among four shallow bowls and top each portion with some of the cheese.

Nutrition information per serving: 380 calories

110 calories from fat

12 g fat

20 mg cholesterol

55 g carbohydrate

8 g fiber

6 g sugar

19 g protein

950 mg sodium

Jamaican Easter Bun Recipe

Bun and cheese is the food of choice at Easter time in Jamaica traditional Easter bun and cheese.don't count the cost, think of the tender loving care that you put into the process, for the main ingredients are as follows.


why not bake your own?

2 cups wine

1 bottle stout

Bun and Cheese

2 eggs, beaten

¹/⁴ tsp bun spice

2 tsp vanilla

4 ozs margarine, melted

1 tsp grace browning

1 pound dark sugar

2 ¹/⁵ pounds counter flour

2 tbs baking powder

1 tsp salt

1 tbsp mixed spice

1 tsp cinnamon powder

4 whole cherries

8 oz raisins

8 oz mixed peel

4 oz Grace guava jam

Method

1. Combine wine, stout, beaten eggs, bun spice, vanilla, margarine, browning and dark sugar. Mix well and set aside.

2. Sift together dry ingredients.

3. Add the fruits to the dry ingredients and mix well.

4. Make a well in the centre of the dry ingredients and pour in the liquid ingredients. Mix well.

5. Scrape mixture into greased 30 cm x 13 cm x 6 cm (12"x4"x3") loaf tin.

6. Bake at 180C (350F) for one hour. To test if done insert a skewer, when it comes out clean bun is done.

7. Remove from pan and allow to cool.

8. Melt the Grace guava jam and brush over the surface of the baked bun as a glaze.

Servings

Serve with your choice of Tastee processed cheese or natural cheddar cheese.

Carbonara Pasta Salad

Pasta carbonara – richly cheesy, creamy and studded with crisped pancetta, is easily one of the most comforting pasta dishes.

16oz gemelli or rotini pasta

9oz finely chopped pancetta

1 cup fresh peas

3 egg yolks

3 cloves garlic, minced

1tbsp Dijon mustard

2tbsp white balsamic vinegar

1tbsp lemon juice

1/2 cup mild olive oil

Salt and ground black pepper

1 cup grated Parmesan cheese

3 scallions, thinly sliced

Method

Bring a large saucepan of salted water to boil. Add the pasta and cook according to package directions. Drain well, then spread on a rimmed baking sheet to cool.

Meanwhile, heat a medium skillet over medium-high heat. Add the pancetta and cook until crispy, about 6 minutes. Use a slotted spoon to transfer the pancetta to a paper towel-lined plate to drain and cool. Add the peas to the skillet and cook just until tender, 3 to 4 minutes. Transfer to the plate with the pancetta and allow to cool.

While everything cools, make the dressing. In a blender, or in a medium bowl with a whisk, combine the egg yolks, garlic, mustard, vinegar and lemon juice. In a slow stream, add the oil, whisking or blending until thick and smooth. Season with salt and pepper.

In a large bowl, combine the cooled pasta, pancetta, peas, dressing, Parmesan and scallions. Toss well. For best flavour, cover and refrigerate for at least 1 hour.

Garlic Peppered Shrimp

Garlic Peppered Shrimp

Jamaica Fruity Easter Bun

1 1/4 cups packed brown or demarara sugar

3 cups flour

2 tsp baking powder

1 cup chopped mixed fruits of your choice (soaked in liquor of choice or prune wine)

3/4 cup stout or Malta

1 tbsp melted butter

1 tablespoon molasses

1 egg

1 tbsp mixed spice (or to taste)

Directions:

1.  Using a saucepan, heat the stout ( malta), sugar, butter, molasses and spices on low flame, ensure that you stir until all ingredients are properly dissolved.

2.  Cool mixture before adding in the egg so as to prevent scrambling the egg. Mix together well

3.  Sift the flour and baking powder and add in batches to the wet mixture, mixing well between batches 

  Drain and add chopped fruit mixture and mix well.

5.  Bake in a greased and floured loaf pan at 350F for 1 hour (Test for doneness after 50 minutes).

 Servings

Serve with your choice of Tastee processed cheese or natural cheddar cheese.

Jamaican Rice Porridge

White Rice

1 cup Rice

1 tbsp. Butter

¼ cup Half and Half (or Milk)

½ cup Sweetened Condensed Milk

2 tbsp. Sugar

5 cups Water

¼ tsp. Nutmeg (ground)

¼ tsp. Cinnamon (ground)

Vanilla Flavoring (1 drop)

½ tsp. Salt

½ cup Flour

Add rice, salt, butter, and 1 cup water to a saucepan. Bring ingredients to boil and immediately reduce heat to medium. Cover pot and allow rice to simmer for 12 minutes. Use a fork to stir rice and then taste it. Add the rest of the water to the rice, cook for another 12 minutes. Add water to the flour in a bowl to make a watery paste.

Beat the flour with a fork to make a smooth solution of flour and water. Slowly add the water and flour mix to the pot while stirring. Now add the half &half. Keep stirring the pot to make sure you have no lumps. Simmer for another 12 minutes and then sweeten and flavor.

Serve in bowls.