A nod to Italiano while translating from patois to “it’s Ital you know” this Keeza features basil ackee pesto, topped with marinated tomatoes and nu-Yeah (nutritional yeast) atop a crisp thin crust and finished with basil. Too amazing not to share…
The name of this tart is indeed a mouthful! Juicy late summer heirloom tomatoes are layered atop savory ackee filling and baked in an aged cheddar and thyme crust for the ultimate umami bomb, all diets off! Too amazing not to share…
This simple recipe uses little effort for maximum results. With just a handful of ingredients including fresh rather than canned pumpkin there is no stovetop simmering required; this means you can pop the pumpkin in the oven, put your feet up, come back and in a few minutes have delicious pumpkin ackee butter to spread or stir into whatever you like!
This is the dish with which my adventures in ackee began, here I’m revisiting it but this time around I’ve added coconut milk to the original (Mac ‘n Kees) to make it extra creamy and have used the one pot pasta method so there’s a […]
Savory ackee and cream cheese spread, a simple recipe using virtually two ingredients: add your own spin and make it as simple or as fancy as you’d like. Spread it on bagels or toast for breakfast or as a dip with chips. Too amazing not […]
Juicy pan seared salmon served with asparagus over creamy ackee and saffron risotto; it’s simple and elegant for date night and easy enough to pull off during the week. Too amazing not to share…
Risottos are quite easy to make, the process is essentially: toast grains in fat then add hot stock a ladleful at a time till the desired texture is achieved. Of course hundreds of variations exist and the grains used are not limited to rice. This version […]
If you’ve ever seen the highly inappropriate but hilarious movie “The Sweetest Thing” there’s a scene where Christina and Courtney (Cameron Diaz and Christina Applegate) call Jane (Selma Blair) who is at work (a call which her boss intercepts and puts on speaker phone)
singing yelling: Janeeey!!!! do you like Pina coladas??!? while Escape (The Pina Colada Song) plays in the background. My cousin Tara and I watched this movie easily a hundred times and loved nothing more than catching my younger sister off guard appearing to have a serious question, to only then yell: “do you like Pina coladas????!!” at the top of our voices; which would lead to us collapsing in laughter and my sister rolling her eyes in annoyance that we’d gotten her yet again. But you know what? I do like Pina coladas 😆. (more…)
Ackee-nut Popsicles to beat the summer heat: they use the same recipe as the Vegan Trini Style Peanut Punch but are dipped in chocolate and sprinkled with crushed peanuts and sea salt. Too amazing not to share…
Let’s talk the anatomy of a “propa” (proper) patty. The crust: gorgeous and flaky, not too thick and shouldn’t be dry and crumbly The filling: not pasty, must be well seasoned with a good balance of herbs, spices and heat. The crust to filling ratio: […]
Ackees make wonderful creamy desserts, their mild nuttiness play well with so many different flavour profiles. These vegan cheesecakes are made using raw cashews which when blended become silky and luxurious, add ackees to that and ladies and gentlemen we have a rich and creamy vegan dessert which is quick and easy to prepare; requires no baking; and can be made ahead, kept frozen and served whenever you like.
Try this lovely cheesecake! Honey sweetened silky ackee custard, topped with toblerone whipped cream and baked in a honey graham crust. The honey is layered throughout from crust to topping but subtly so, so that whereas the flavour is there the final product is not […]
This decadent vegetarian lasagna is made with ackee pasta layered with rich ackee cream, meaty roasted mushrooms, fresh basil, parmesan and mozzarella. Guaranteed to be a crowd-pleaser; serve it with a tomato or green salad to balance its richness. Too amazing not to share…
This tart celebrates beauty in simplicity. Sweet tart dough is filled with ackee pastry cream and topped with fresh strawberries brushed with apricot preserves, it makes a gorgeous summer dessert.
The strawberry picking season was lightning fast here in Windsor but the berries we got were some of the sweetest we’ve had. Whenever I have a perfect ingredient such as this to work with, I really want for it to shine, it must be the star of the dish and that’s the approach I took with this dessert.