This is a heavenly dessert that is close to a cheesecake but much easier to do. You can choose what flavour (if any) you want and decorate it with whatever suits your chosen flavour.
- 10 digestive bisquits
- 50g butter
- 4tbsp sugar
- 800g cream cheese
- 3/4 cup icing sugar
- flavouring (try juice and zest of a lime, Bailey’s cream, finely chopped stravberries, a vanilla pod or whatever tickles your tastebuds)
- 600ml double cream
- decorations (choose whatever matches your flavouring – for my lime cake I caramellise blueberries and strawberries – see instructions below)
- Turn the digestives into crumbs in a mixer or by beating them in a bowl
- Caramellise the sugar in a saucepan
- Add butter and digestive crumbs and stir quickly
- Spread the mixture in the bottom of a spring form
- Mix cream cheese, icing sugar and your chosen flavouring into a smooth mixture
- Whisk the double cream fluffy and fold into the cheese mixture
- Spread over the bisquit base
- Leave in the fridge for 3-4 hours to set
- Decorate and serve
Lime glazed berries:
- 1/2 cup caster sugar
- juice of a lime
Caramellise the sugar in a saucepan and add the lime juice. Stir and fold in the berries quickly – don’t let them get hot! Spread over the cake and leave in fridge to set.
This cake serves 8 people
Escoveitch is a traditional Caribbean pickle sauce that was once brought to the islands by the spanish. This sauce gives a tart, spicy, hot combination of vinegar, pimento, scotch bonnet peppers, garlic, onions & thyme to the fish.
This recipe gives you fried battered fish with a veggie salsa on top. Scrummy with Rice & Peas, Bammies (cassava cakes) or hard dough bread.
- 1kg whole fresh snapper, scaled gutted and cleaned
- 1 lime
- salt and pepper
- 1/2 cup flour, for coating
- vegetable oil for frying
For Pickle Dressing:
- 1 cho cho (christophene) or cucumber, cut into strips
- 2 onions, sliced
- 2 scotch bonnet peppers, deseeded and sliced
- 1 jar Walkerswood Escoveitch Pickle Sauce
- Rub fish with lime and rinse.
- Season well with salt pepper and coat with flour.
- Heat oil in a frying pan until it smokes slightly, then fry fish on both sides until golden brown.
- Arrange in a deep bowl.
- Meanwhile place the pickle ingredients in a saucepan, bring to boil and simmer for 2 minutes.
- Remove from heat and pour over fish.
- Allow to marinate for 10 mins before serving.
Lime is a term that actually refers to a number of different fruits which are all typically looking like small green(ish) lemons. They are often used to accent the flavours of foods and beverages and they are a very common ingredient in a wide varitey of Caribbean dishes and drinks.
In cooking we use both the juice and the zest for the acidity or for the floral aroma, and lime is a common ingredient in both hot and cold food. In the Caribbean kitchen, limes are one of the most important ingredients in sauces and marinades. It is also an ingredient that can change a taste from savoury to sweet!
By the way – did you know that lime is the reason the English are called Limeys? During the 19th Century, the British sailors got a daily ration of citrus fruits to prevent scurvy.
Chicken is an all-time favourite in this house. A friend of mine calls it the Black Man’s Trap and says chicken is the reason why there are no black superheroes. I don’t know about that, but I do know chicken is always chicken and a touch of mint gives it a special kind of umph!
- 4 chicken breasts
- 1tsp ginger
- 1tsp paprika
- 1tsp red pepper
- 1 lime
- 1tbsp oil
- 1 orange
- 0,5 cup sliced sweet onion
- 2 large cloves of garlic
- 1 large yellow bell pepper
- 1tbsp cornstarch
- 2tbsp chilli sauce
- 0,25tsp allspice
- 0,5tsp nutmeg
- 2sprigs (or more) fresh mint
- Dice the chicken, place it in a bowl and add ginger, paprika, red pepper and zest from the lime.
- Place in fridge for a minimum of 15 mins, but ideally over night.
- Heat oil in a skillet and add sliced onions, yellow bell pepper and crushed garlic.
- Fry al dente (roughly 3mins) and remove from heat.
- Put veggies on a plate for later.
- Heat skillet again and fry the chicken for 3-4 mins.
- Add the juice from the lime and the orange, 2tsp orange zest, chilli sauce, allspice and nutmeg.
- When liquid comes to a boil, add the veggies and the cornstarch.
- Let simmer for a couple of minutes until it gets the right sauciness (pun intended!)
- Add mint and serve over rice.
Mornay sauce is basically a bechamel sauce with grated cheese added to it. In this recipe it gets a zesty taste from lime and white wine.
I love making this with sea bass, but any fish fillet will do. In fact, any fish will do and fish on the bone is often tastier than fillets!
- fish fillets for 4 peeps
- 1 cup white wine
- lime juice
- white pepper
- 1 cup cream
- 3/4 cup grated Swiss cheese
- 4 tbs. butter/margarine
- 2 egg yolks, beaten
- 3 tbs. flour
- salt to taste
- Place the fish fillets in a baking dish and cover with white wine.
- Cover the dish with foil and poach the fish for about 15 minutes (until tender) in 220*
- Remove fish fillets from pan, carefully so as not to break the fish into pieces, and set aside in another baking dish.
- Save the liquid from the fish!
- In sa saucepan, melt the butter and stir in the flour.
- Add the fish liquid whilst stirring.
- Reduce the heat and add the cream.
- When all is well blended add the egg yolks.
- Season to taste with lime juice, salt, and white pepper.
- Remove from heat and pour over the fish.
- Sprinkle with cheese and return to oven until cheese is browned, around 15mins.
- Serve with white plain rice or Rice & Peas.