Archives for October, 2016

How to Make Cornmeal Porridge

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Some people call it Hot Cereal, I call it Hot Porridge. Here’s my take on – How to Make Cornmeal Porridge. I just love porridge and soups this time of the year, especially when it’s chill outside. Most porridge are made using condensed milk, but my cornmeal porridge has no condensed milk, I’m just trying […]


Spicy Trinidad Moruga Scorpion Peanuts.

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I’m a HUGE fan of spicy foods, so it wasn’t surprising that I fell in love with Scorpion Nuts the very moment they came into contact with my taste-buds. I think it was a couple years back when my sister was here (Toronto) on business and she brought back a bottle each for my dad, sister and myself, from Trinidad. Very similar to typical spicy fried nuts or channa (chick peas) you’d get in plastic bottles in grocery stores or from road-side vendors throughout Trinidad and Tobago, but these were made with Trinidad Moruga Scorpion. Once the hottest pepper in the world (ranked 2nd now).


Fish fillet in Cream Sauce

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Fish fillet in Cream Sauce


The EASIEST, most simple, quick and flavorful fish fillet in cream sauce. Ready in under 30 minutes.

Are you a fan of quick and easy meals? I guess we all are- right?

Even the ones, who love slaving away in the kitchen (I have sometimes been guilty of that).

 But as much as I love cooking some days, to be honest, or let say most days, I would rather not spend much time in the kitchen, especially on a weeknight- dealing with work, a kid and trying to spice up the menu can be nerve racking.


A while back, I made this creamy spicy chicken legs and it was a hit with a lot of people. So I decided to make another creamy dish this time using white fish fillet.


This one is even quicker – in less than 30 minutes you are done and you do not have to pan-fry the fish if you don’t want too. You can add the fish the last 5–6 minutes of cooking. How easy is that?


This fish fillet in creamy sauce  is our new favorite, it will really come in handy when you have those days…. . It couldn’t get any better than this – creamy, spicy and full of herbs. Can I get a YES!

Ok, If you really want crispy exterior and soft flesh interior then you have to coat your fish with flour before pan-frying. Then  place the fillet on top of your sauce. I usually don’t coat my fish unless it absolutely necessary .


White fish fillet is very delicate so handle with care, make sure you are using a non-stick pan or for best results.

Serve over rice with wilted spinach and you are set.


4.9 from 7 reviews

Red Snapper in creamy sauce
Prep time
5 mins

Cook time
25 mins

Total time
30 mins


Author: AfricanBites
Recipe type: Main
Cuisine: Fusion
Serves: 3-4

  • 1-11/2 pound red snapper fillet (about 2-3 fillets)
  • 2 tablespoons olive oil or canola oil
  • ¾ teaspoon or more (I used creole seasoning)
  • ½ medium onion diced
  • 1 teaspoon minced garlic or ½ tablespoon garlic powder
  • ¼ cup tomato sauce
  • 1-teaspoon thyme, Italian herbs
  • ¼-cup milk
  • ¼ cup cream (heavy or whipping cream)
  • ½ -1 cup broth or water
  • ½ teaspoon smoked paprika
  • ½ -teaspoon white pepper or black pepper
  • 1-2 tablespoons chopped parsley
  • Salt to taste.
  • ¾ cup flour for drenching (optional)

  1. Rinse fish fillet, season with seasoned salt and pepper. Set aside
  2. In a large or large skillet heat oil over medium heat, until hot, and then add the fish fillet, brown 2 minutes on each side-to ensure even brownness.
  3. Remove fish and set aside. Drain oil and leave about 2 tablespoons
  4. Add onions, followed by minced garlic stir for about 5 minutes, then add cream, milk, tomato sauce, paprika, white pepper, thyme, parsley, ½ cup broth salt and pepper
  5. Bring to a boil and let it simmer for about 7-8 minutes. Then add fish-Adjust sauce thickness and seasonings, with water or broth, salt according to preference. Simmer for a minute or two. Remove from heat and serve warm



The post Fish fillet in Cream Sauce appeared first on Immaculate Bites.


Aromatic Red Rice with Leeks and Herbs

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My Aromatic Red Rice with Leeks and Herbs is a dish that needs no introduction. Have you ever heard of red rice? Have you ever had the pleasure to taste or cook red rice? As a fat free ingredient, Red Rice, a whole grain can help meet your daily fiber needs as well as your iron […]

The post Aromatic Red Rice with Leeks and Herbs appeared first on Caribbean Green Living.


Corn Cou Cou (Vegetarian + Gluten Free).

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As a kid I never had much love for this dish, but as I grew older (and moved away from home / the Caribbean), Corn Cou Cou became a fave of mine. Since mom could never convince us to eat corn Cou Cou it was rarely ever made in our home, except for the odd time she would make it for dad.. usually served with stew fish. While the corn meal and okra are the ‘constant’ ingredients in Cou Cou, you’ll find that the technique and supporting cast of ingredients will differ as you visit kitchens across the Caribbean.


Hot Pot Potatoes(African Stewed Potatoes)

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Hot Pot Potatoes(African Stewed Potatoes)

Hot pot potatoes are a wonderfully one-pot dish that is sure to be a hit with the entire family. I can never make enough to feed the family. The upside is that it is ready in less than no time.

When I was growing up this dish used to be a staple at out table. It was always a hit with the family. The only thing I really did not enjoy was peeling the potatoes – I was the lucky one, who did all the peeling. I had to peel about 40-50 tiny potatoes- (how you like that…).

In this recipe, Potatoes is stewed in tomatoes, onions, flavored with garlic, smoked paprika, white pepper and Maggie. It is one those dish that is simple yet quite tasty. Some people include crayfish however; in this recipe I ditched the crayfish and included smoked turkey. You just can’t beat the bold, smoky flavor of the turkey. It totally intensifies these stewed potatoes plus, it is readily available in supermarkets.

You may use any potatoes that you have available, here, I used 4 large russet potatoes.


5.0 from 2 reviews

Hot Potatoes(African Stewed Potatoes)
Prep time
10 mins

Cook time
25 mins

Total time
35 mins


Author: AfricanBites
Serves: 3-4

  • 2- 2½ pounds russet potatoes
  • ½ cup canola oil
  • 1.5 pound smoked turkey
  • 1 medium onion
  • 4 tomatoes chopped
  • 1 teaspoons granulated garlic
  • 1 teaspoon smoked paprika
  • 1-teaspoon white pepper
  • 1 scotch bonnet pepper (optional)
  • 1 teaspoon Maggie (optional)
  • 1 medium bell pepper (green or red) chopped
  • 1 cup sliced carrots
  • Salt to taste
  • 2 cups water or chicken broth

  1. Peel potatoes and cut into big chunks. Place in water to prevent discoloration
  2. Heat canola oil in a medium saucepan over medium heat until hot.
  3. Add the smoked turkey sauté with onions in the oil for 3-4 minutes, stirring often and scraping any browned bits off the bottom of the pot.
  4. Add tomatoes, cayenne pepper, paprika, Maggie (bouillon) and cook stirring for about 5-7 minutes
  5. Through in the potatoes, water and let it simmer, for about 5-7 minutes,then add carrots , bell pepper continue cooking until potatoes are tender. You may have to stir occasionally to prevent burns.
  6. Adjust for seasonings and serve


The post Hot Pot Potatoes(African Stewed Potatoes) appeared first on Immaculate Bites.


Raspberry Almond Tart, a special and delicious dessert

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This Raspberry Almond Tart is the courtesy of my friend Karen who loves to bake. It is the combination of two recipes, the Italian Almond Tart and the famous Linzer Torte. A tasty, rich and buttery nut flavored pastry with a succulent raspberry filling. There are different versions of a Linzer Torte and  apparently it might be the oldest cake in the world. You can read more about it here.

Karen used toasted almonds and toasted hazelnut which I think is a great combination. The nutty flavor is marvelous. Many recipes will call for blanched almonds and toasted hazelnuts. My friend Karen said, that she prefers to toast both nuts because she finds the dough easier to manage and richer. Or you can easily buy toasted almonds. The crust of a Linzer Torte may also vary in color depending on whether the almonds are blanched or toasted. The crust will also vary if the nuts are whole or sliced.

Raspberry Almond Tart

Raspberry Almond Tart

An Almond Tart is usually made like a sandwich or like a tart with a layer of strips covering the tart. For this recipe, no strips were used. (I am glad because the process is a bit lengthy) To make the process a bit easier a good quality raspberry preserved is recommend as well as a good almond paste. The dough is easily made using a food processor. I am not sure how we can survive without these useful kitchen gadgets.

I would suggest to use  tart pan with removal bottom for this recipe because it will easier to serve. You can find tart pans at most kitchen stores. I would also suggest to choose a pan that is sturdy and don’t waste money on cheap versions. You want a pan that will last you for a while as you intend to become the best baker ever. 🙂

Raspberry Almond Tart

Raspberry Almond Tart

The recipe makes one 10-inch torte. Read the recipe before you go shopping to make sure that you understand the steps. Preparation time will vary depending on how you prepare the dough. It is the perfect sweet for a holiday gathering, simple gathering, or a just because dessert when you want to feel special.

Adapted and modified directions, Raspberry Almond Tart from Martha Stewart and Williams Sonoma – Italian Almond Tart



261 cal


14 g


26 g


8 g

Click Here For Full Nutrition, Exchanges, and My Plate Info

Serves 8

Raspberry Almond Tort, a special and delicious dessert

This Raspberry Almond Tart is the courtesy of my friend Karen who loves to bake. It is the combination of two recipes, the Italian Almond Tart and the famous Linzer Torte.

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    For the dough:
  • 1/2 cup hazelnuts (about 2 1/2 ounces)
  • 1 cup blanched or toasted almonds (about 5 ounces)
  • 1 1/3 cups all-purpose flour, plus more for dusting
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 1/2 sticks unsalted butter, room temperature (3/4 cup)
  • 1 cup granulated sugar
  • 1 large egg yolk
  • For the filling and topping:
  • 1/4 cup unsalted butter
  • 4 ounces (125 g) almond paste, cut into pieces
  • 2 tablespoons sugar
  • 1 large eggs
  • 2 tablespoons all-purpose flour
  • 1/3 cup (3 ½ oz/105 g) raspberry, plum, or cherry jam
  • 1/3 cup (1 ½ oz/45 g) sliced almonds


    To make the dough
  1. Preheat oven to 350 degrees. Spread hazelnuts in a single layer on a rimmed baking sheet; toast, stirring occasionally, until skins begin to split, about 15 minutes. Immediately rub hazelnuts vigorously in a clean kitchen towel to remove skins (as much as will come off easily). Let cool.
  2. In a food processor, pulse hazelnuts and almonds until finely ground. (Be careful not to over process; you don’t want the mixture to become a paste.) In a medium bowl, whisk together flour, baking powder, cinnamon, salt, and nut mixture; set aside.
  3. In bowl of an electric mixer fitted with the paddle attachment, beat butter and granulated sugar until light and fluffy, about 3 minutes. Add egg yolk and beat 1 minute to combine. With mixer on low speed, add ground nuts and flour mixture all at once.
  4. Dump the dough into a large zip-top plastic bag and press into a flat disk. Refrigerate for at least 30 minutes and up to 1 day before using.
  5. On a lightly floured work surface, roll out the dough into 12 inches (30 cm) in diameter and about 1/8 inch (3mm) thick. Transfer to a 9 ½ – inch (24cm) tart pan and ease into the tart pan, patting it firmly into the bottom and up the sides. Trim the edge. Refrigerate or freeze the dough until firm, about 30 minutes.
  6. Position the rack in the middle of the oven and preheat to 375 degrees Fahrenheit. Line the tart shell with foil and fill with pie weights (beans for example). Bake until the crust starts to look dry, about 15 minutes. Remove the foil and weights, and continue baking until golden about 15 minutes longer. Let cool completely. Reduce the oven temperature to 350 degrees Fahrenheit. Remove and set aside.
  7. To make the filling/spread
  8. In a bowl, using an electric mixer, beat the butter on medium speed until smooth. Add the almond paste, one piece at a time, beating until smooth after each addition. Continuing to beat, sprinkle in the sugar. Add the egg and mix well. Stir in the flour. Spread the almond paste mixture over the dough. Spread the jam evenly over the almond paste mixture.
  9. Bake until the jam starts to bubble about 20 – 25 minutes. Sprinkle evenly with the sliced almonds. And let cool completely on a wire rack. Remove the pan sides and serve.


Adapted and modified from Martha Bakes and William-Sonoma


The post Raspberry Almond Tart, a special and delicious dessert appeared first on Caribbean Green Living.

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