5lbs

Cream of the Islands Flour

6 ozs

Sugar

12 ozs

Shortening

1 ½ ozs

Salt

½ oz

Yeast

12 ozs

Water

3ozs

Milk

Method:

1. Melt shortening and cool

2. In mixing bowl add water, approximately ½ the flour, sugar, salt, milk and yeast.

3. Mix for two (2) minutes.

4. Add melted shortening and mix for one (1) minute.

5. Add rest of the flour and knead to a smooth dough.

6. Cover dough and let it rise for 30-45 minutes.

7. Punch down and make cut into round balls about 1lb.

8. Rest for ten (10) minutes.

9. Shape into loaves.

10. Let rise to double in size.

11. Bake for approximately thirty-five (35) minutes.

12. Temperature should be approximately 350 degrees F.

2 packs

Villamars

12 fillets

Balahoo

¼ cup

White Vinegar

½ lb

Onions sliced in rings

½ cup

Cooking Oil

1

Big Lime

Salt

Black Pepper

Hot Pepper

Easy Bake Flour, cooking oil for frying

Method:

Defrost the fillets, and cut them in 2 lengthwise. Soak them for 15 min in the juice of the lime, 1 teaspoon salt and ½ teaspoon black pepper, hot pepper to taste. Dry the fillets in a paper towel, flour them and fry them high heat until golden brown.

In a pot, place the sliced onion, the ¼ cup vinegar, ½ cup cooking oil, 1 teaspoon salt, ¼ teaspoon black pepper, and hot pepper to taste. Bring to a boil for 5 min. The onion has to be cooked but still crisp, the mixture has to be well seasoned. Arrange in a dish of your choice, alternating a layer of fish and a layer of onion, finishing with a layer of onion. Pour in the remaining oil and vinegar used to cook the onion. Serve at room temperature with bakes or vegetable rice.

2 cups

Easy Bake Flour

2 tsp.

Sugar

2 tbsp.

Butter

2 tsp.

Baking Powder

1 tsp.

Salt

Method: 

Sift dry ingredients together. Add butter and mix well. Dissolve sugar in 1/3 cup water and add this to dry ingredients to make a soft dough. Cut into pieces and roll into 2” balls. Fry into hot oil until golden brown.

½ cup

Salad oil

1 tsp.

Salt

½

Green Pepper, chopped

1 ½ cut

Cooked green beans

2 cups

Cooked cold Carib Pearl Rice

½ cup

Wine Vinegar

½ tsp.

Pepper

1 ½

Carib Pearl red kidney beans, cooked & drained

1 medium

Red onion, thinly sliced

2 tsp.

Sugar

1 cup

Diced Celery

3

Pimientos, diced

Method: 

Blend oil vinegar, sugar, salt and pepper. In a bowl, mix all the other ingredients. Pour oil- vinegar mixture on top, mix well and refrigerate for two hours before serving.

1 lb. 2 ½ oz.

All Purpose Purity Flour

¼ oz.

Baking powder

¼ oz.

Baking soda

½ oz.

Salt

½ oz.

Ground Cinnamon

1 ½ oz.

Ground Nutmeg

12 oz.

Granulated sugar

14 ½ fl. oz.

Vegetable oil

9 oz.

Eggs

3 ½ oz.

Zucchini, grated

3 ½ oz.

Easy Bake whole wheat flour

12 oz.

Brown Sugar

Method: 

1. Coat the loaf pans with a light film of fat.

2. Sift together 15 oz. of the all purpose flour with the baking powder, baking soda, salt, cinnamon and nutmeg.

3. Combine the sugar, brown sugar, oil and eggs and mix on medium speed on a paddle attachment until blended. Scrape the bowl as needed.

4. Add the sifted dry ingredients and mix until just combined.

5. Combine the zucchini with the remaining all-purpose flour and the whole wheat flour.

6. Scale 1lb batter into each prepared loaf pan. Gently tap the filled pans to burst any air bubbles

7. Bake at 325*F until the bread springs back when pressed and a tester inserted near the centre comes clean, about 55 minutes

8. Cool the loaves in the pans for a few minutes. Then transfer to racks to cool completely.

Yields 3 loaves

5 lbs

CariGold Pumpernickel Flour

1.8 oz.

Salt

2.1 oz.

Sugar

0.7 oz.

Yeast

1.8 oz.

Shortening

3.3 oz.

Walnuts

2 lbs. 4oz.

Water

Method:  

1. Premix all dry ingredients

2. Add shortening and water and allow to mix for 8 min on slow speed

3. Rest for approx. 10 min, then mix for an additional 3 min. on slow speed

4. Rest again for approx. 15 min. then roll into desired shape and place in baking pans

5. Proof for approx. 45 min. In warm and humid area

6. Bake for 40 min. in a preheated oven at 400

2 oz.

Carib Pearl Lentils

2 oz.

Spinach

1 tsp.

Yeast

1 oz.

Curry, Turmeric, Cumin powder

4 oz.

Easy Bake flour

2 oz.

Olive oil

2 oz.

Parmesan Cheese

1 oz.

Mixed Herbs

1 tsp.

Pepper Sauce

2 oz.

Heavy Cream

Method: 

1. Cook lentils until completely cooked

2. Heat frying pan and sauté spices, spinach, lentils, herbs and add cream.

3. Simmer for 3 minutes; allow cooling for 2 minutes.

4. Mix flour, yeast, parmesan cheese, make a well in the centre and add olive oil, heavy cream and sauté items.

5. Fold everything together and mix until dough is smooth.

6. Allow mixture to proof for 15 min.

7. Put mixture unto baking pan and bake for 20 min.

4 oz.

CariGold rice

4 cups

Milk

2

Eggs

½ cup

Heavy Cream

½ tsp.

Salt

¼ tsp.

Nutmeg

1 tsp.

Vanilla

1 cup

Heavy whipped cream

½ cup

Toasted coconut

Fruit of choice ( mango, paw- paw, golden apple, cherry, five finger)

Method: 

Bring 3 1/3 cups of milk and salt to a boil. Add rice and simmer until tender. Beat eggs, sugar and remaining milk together. Add to rice and cook until thick, stirring constantly. Remove from heat and let cool. Add heavy cream, vanilla and nutmeg, stir to combine, layer in a parfait glass with fruit of choice. Top with whipped cream and toasted coconut. Chill until ready to serve.

1 lb.

Three Jewels Rice

2 lbs.

Whole leg chicken

8 oz.

Carrot

2 oz.

String Beans

1 medium

Onion

2 sprigs

Thyme

3 level tsp.

Brown Sugar

Oil

Salt & Pepper

Method: 

1. Cut each whole leg into 4 even pieces, season with thyme, chopped onions, salt and pepper, mix well.

2. Place a thick bottom pan on high heat adding enough oil to form a small shallow pool in centre of pan

3. Add brown sugar to pool of oil and wait for the sugar to start burning, at this stage use a wooden spoon and gently mix the burning sugar so that it burns evenly

4. When the sugar has all caramelized and starts to smoke “carefully” add your seasoned chicken and stir until all the pieces are browned.

5. Add the three jewels rice and continue to mix well until all the rice grains are brown.

6. Add water to the mixture until it is approx. 4 inches above the rice and chicken mixture and stir well.

7. Turn the heat down to a low setting, cover the pot and allow simmering for approx. 15 min. stirring every 5 min.

8. Add small cubed carrots and chopped string beans and cover, simmer for another 10 min.

9. Taste for salt and pepper.

10. Plate the Pelau and serve with your favorite salad.

6 oz.

Natural Diamond Brown Rice

4 oz.

Carib Pearl lentils (cooked)

1

Onion ( grated)

4 oz.

Cheese

1

Beaten Egg

1 tsp.

Salt

1 tsp.

Pepper

2 tbsp.

Margarine

2 tbsp.

Garlic

¼ cup

Milk

Method: 

1. Light oven Gas 5,190C

2. Wash lentils. Put to boil in water and oil. Simmer for 15 min. until soft.

3. Boil rice in boiling salted water until grains are soft.

4. Saute grated onion, garlic in melted margarine. Add peas and rice. Mix in beaten egg, grated cheese and milk. Mix well.

5. Pour into a greased baking dish. Bake for 30 min. until golden brown.

½ lb.

Carib Pearl Split peas

½ tsp.

Saffron

2 tsp.

Salt

3 cloves

Garlic

1 tbsp.

Vegetable oil

2-3 tsp.

Ground Cumin (Geera)

1 lb. or 4 cups

Easy Bake Whole Wheat Flour

3 tsp.

Baking powder

1 ½ cups

Water to mix

¼ cup

Oil or Melted Margarine or both for coating

Method:

1. Boil split peas with saffron, salt and garlic until firm but cooked. Drain well

2. Grind to a powder

3. Add Geera and salt to taste. Cool.

4. Mix together flour, baking powder, 1 tsp. salt and water to mix a soft dough.

5. Knead dough until smooth.

6. Cut dough into 8 pieces.

7. Shape into round balls. Open each and in the centre place 3-4 tbsp. of split peas filling. Pull the side over and close up to form a ball with the filling.

8. Carefully roll filled balls very thinly using enough flour to prevent sticking.

9. Heat and grease tawah and place a rolled roti on it.

10. Cook for 1 min. turn over roti and brush with oil.

1 cup/ 8 oz.

Margarine

2 cups

Granulated sugar

4

Eggs

3 cups

CariGold All Purpose Flour

4 tsp.

Baking powder

½ tsp

Salt

1 cup

Evaporated Milk

2 tsp.

Vanilla essence

2 cups

Cooked crushed Carib Pearl lentil peas

2 cups

Cooked crushed Carib Pearl yellow split peas

1 tsp.

Ground cinnamon

1 tsp.

Grated nutmeg

A few drops of yellow & chocolate coloring

Jelly (strawberry)

Wax/ (cut rite) paper

Method: 

1. Cream sugar and margarine.

2. Beat in eggs one at a time.

3. Sift flour and baking powder.

4. Add flour to mixture alternately with milk and vanilla; start and end with flour.

5. Pour mixture into separate containers with equal portions in each.

6. Add lentils and split peas into the containers one each. Fold in, do not mix, add chocolate coloring to lentil and yellow to split.

7. Pour mixture into 4 equal shaped square pans (greased), two lentils and two split peas.

8. Try to get equal portions into each pan.

9. Bake at 350F (180C) for 15-20 min. until done.

10. Cool in pan 5 min. this would make cake removal easier.

11. Place one layer of yellow split peas onto a sheet of wax paper, place some jelly onto cake, then place one layer of lentils, followed by the other layer of split peas and finish with the final layer of lentils

12. Cut square into equal portions; turn every other portion upside down.

13. Cut and serve as desired.

1 ½ lbs.

Pork loin, boneless    

2 med.

Finely chopped onions

2

Garlic cloves, crushed

2 cups

Coconut milk

2 cups

Coconut cream

1 cup

Fresh grated coconut

1 tsp.

Curry powder

1 cup

Double cream

1 tsp.

Easy Bake Flour

1 small

Root ginger, grated without skin

2 cups

Chicken Stock

½ cup

Oil

Method: 

Cut the pork loin into 1” cubes and roll them into flour. Heat the oil in a heavy casserole and sauté the diced pork until light brown. Strain off the excess oil and return to the heat, add the onion, garlic, ginger, ground spices and curry powder. Cook lightly and add the coconut milk and coconut cream. Pour the chicken stock over the pork and allow to cook for 1 ½ hrs on the lowest heat until tender. Once cooked and ready to serve, finish with the double cream.

Ginger Scented Rice

200 g

Three Jewels Rice

1

Finely chopped onion

2 tbsp

Freshly grated ginger

½ liter

Chicken Stock

1 tbsp

Butter

Salt to taste

Method: 

Fry the onions in the butter until golden brown and then add the ginger, salt and the rice and stir. Add the stock and continue to stir until the mixture starts to boil. Cover and place in the oven at 200 degrees centigrade for 30 minutes. 

To serve: 

Press the rice into a large ramekin and turn onto a plate, garnish with a fresh parsley sprig and serve the pork along side, alternately arrange the rice in a ring on the plate and serve the pork in the centre, garnish with freshly chopped parsley.

15 oz.

Carib Pearl yellow split peas, cooked and drained

3 tbsp.

Olive Oil

1tbsp.

Lime juice

Salt to taste

 Method: 

1. Place all ingredients in a blender and blend to a smooth paste.

CariGold All -Purpose flour

2 ½ cups

Warm Milk

2 ½ oz.

Melted Butter

3 tbsp

Molasses

2 cups

CariGold Whole Wheat Flour

Method: 

1. Dissolve yeast in water with 1 tsp sugar. Sift 3 cups of CariGold all purpose flour, salt and remaining sugar. Make a well and add the yeast, milk and butter. Mix to dorm a soft batter.

2. Divide the batter into two bowls. To 1 bowl add 2 ½ cups CariGold All Purpose Flour and mix to a soft dough. Knead until smooth, shape into a ball, put into a greased bowl and cover with plastic wrap.

3. Mix the molasses and CariGold whole wheat flour into a second bowl and knead into a soft ball. Put into a greased bowl and cover with plastic wrap.

4. Allow both pieces of dough to rise for approx. 1 hr. Grease 20 loaf pans.

5. Preheat oven to 425 degrees. Punch down the dough and divide each dough into 2 pieces. Roll out 1 piece of the light dough in a rectangle and roll out on piece one piece of the dark dough on the light dough and roll up tightly from short side. Set in loaf pan, cover and allow to rise until doubled in size. Bake for 30-35 min.

Curlan Ashton CariGold Banana Upside Down Steamed Pudding

4 oz.

Margarine/ butter

4 oz.

Sugar

2

Eggs

4 oz.

CariGold All Purpose Flour

1 tsp.

Vanilla

½

Banana, sliced

Method: 

1. Grease tin and arrange the bananas at the bottom of the tin.

2. Combine all the ingredients except the bananas and mix until light and fluffy.

3. Pour batter into tin, cover with wax paper and tie

4. Allow to steam for about 1 hr. or until toothpick inserted comes out clean.