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!
Continue reading “Heirloom Tomato & Ackee Tart in Aged Cheddar & Thyme Crust”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!
Continue reading “Pumpkin Ackee Butter”Easy, creamy, vegan mac and cheese made in one pot.
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). This makes it extra creamy and I’ve used the one pot pasta method so there’s less mess to clean up.
Continue reading “Creamy Mac ‘n Kees – One Pot Method”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 is delicately spiced with saffron and even creamier from the addition of pureed ackee at the end.
Thoughts of Pina Coladas led me to thinking of some of the variations I’ve seen such as banana and pumpkin. Naturally I thought: why not ackees? So Ackee Colada was born!
Continue reading “Ackee Colada”Ackee is bomb with seafood: Fact!
With summer temperatures taking a break and giving way to a series of overcast then rainy days here in New England. I found myself in the mood for clam chowder; but not just any chowder would do, enter Ackee Clam Chowder.
Continue reading “Ackee Clam Chowder”Ackee Bourbon Ice Cream: bourbon spiked custard with ribbons of dulce de leche running throughout. It’s the ultimate indulgence.
Continue reading “Ackee Bourbon Ice Cream with Dulce de Leche Ripple”Because of their fat content and creamy texture, ackees are great for making ice cream. This kid friendly vegan version has toasted coconut added in (such a great pair! check out the ackee muffins if you haven’t already). It uses less than 10 ingredients and is easy to prepare.
Continue reading “{Vegan} Toasted Coconut Ackee Ice Cream!”Let’s talk the anatomy of a “propa” (proper) patty.
These in my opinion are the three keys to making a propa Jamaican patty; that said let’s talk about these Vegan Ackee Patties that hit all three of those nails squarely on the head.
Continue reading “Vegan Jamaican Ackee Patties”Quiches are a brunch favourite! Once you’ve nailed down your crust recipe; it’s a matter of deciding on what you want your fillings to be as the custard is a simple ratio of half a cup of dairy (cream, milk, half and half or even sour cream) for each egg you use.
To make this ackee quiche or as I like to say Keeche, I replaced a bit of the milk with ackees. Want even more ackee? Add it as a filling too! Here I’ve used ricotta cheese and a mix of dark greens (kale, chard, spinach, collards, frisee & mizuna); but you can use whatever you like.
Continue reading “Ackee Quiche: Brunch Ready Recipe”
