Category Archives: Recipe of the Week

INGREDIENTS

• 1/4 cup thinly sliced red onion
• 1/4 cup fresh lime juice (from 2 large limes)
• 5 to 6 cups seedless watermelon, cut into 1-inch.  
• 2 cups chopped cucumbers,  
• 1 cup packed mint leaves
• 1/3 cup crumbled homemade cheese or preferred cheese.
• 1/4 cup extra-virgin olive oil
• Salt, to taste
• Freshly cracked black pepper, to taste

METHOD

Combine the sliced red onions and lime juice in a small bowl. Let it sit until slightly softened (10 to 15 minutes).

In a very large bowl, combine the watermelon, cucumber, mint, and cheese, toss gently. Add the red onion only, not the juice.  

To make the dressing, add the olive oil to the small bowl with the lime juice from the onions. Whisk together and add salt and pepper to taste.

Add the dressing to the salad and toss gently to incorporate. Taste and add more salt and pepper if desired. Serve immediately, or chill for up to 2 hours before serving.

How to Store Watermelon Salad

This salad is best eaten as soon as it’s made, but you can refrigerate it, for a day or two, max, before the watermelon starts to break down.

INGREDIENTS
5 Ripe bananas
2 Ripe Mango
1 cup. Oil
4 cups baking flour
4 Eggs
1/2 cup. Molasses
1 cup. Brown sugar
1/2cup. Raisins
1 tsp. Anise essence
1 tsp. Mix essence
2tsp Nutmeg
2 tbsp. Cinnamon powder
Grated ginger – to taste
2 tsp. Lemon zest-
2 tbsp. Baking powder
1tsp. Baking soda
Butter to grease

DIRECTIONS

• Preheat the oven to 350F
• Peel the bananas and crush them with a fork, reserve them in a bowl.
• Peel the mangoes and cut into small pieces, add to the banana.
• Grease and flour 2 baking loaf pans.
• Mix the eggs, essences, lemon zest, and oil with the banana and mango then sift in the flour and all the dry ingredients and mix well with a wooden spoon.
• Place in the pans and bake for 30 to 45 minutes. Remove from the oven and let cool, remove from pan. Cut into slices and serve.

NOTE

To make the Banana and Gingerbread; Substitute mango for 2 tbsp. of powder ginger and add an extra banana.

INGREDIENTS

2 cups green beans, cleaned and stemmed
1 cup cherry tomatoes (about 20)
1 tablespoon minced garlic
2 teaspoons olive oil
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon pepper

METHOD

• Preheat oven to 400°F (200°C). Place a little oil on a baking tray.

• In a medium bowl, place stemmed green beans, tomatoes, garlic, olive oil, basil, oregano, onion powder, salt, and pepper; Mix until the beans are evenly coated with olive oil and seasonings.

• Place green beans on a baking sheet and Spread evenly. Bake for 10 minutes; remove and stir. Place in oven again for 5 minutes.
  
  Plate and serve.

1 lb. Cassava – grated
1 coconut – grated
½ cup. Cassava flour
1 cup Brown sugar.
¾ cup. Coconut oil
3 tsp. baking powder
1 tsp baking soda
2 tsp, Mixed Essence
1 tsp. nutmeg
1 tsp cinnamon
1 tsp. ginger powder
1 tbsp. butter (to grease)

METHOD

Grease 2 loaf baking pans with the butter and flour. Preheat the oven to 350 F.

In a bowl, combine all the liquid ingredients and the eggs, add sugar, and beat for 5 to 6 minutes.

In another bowl, combine the dry ingredients, mix well.

Add the dry ingredients to the previously beaten egg mixture, mix gently until you obtain a smooth mixture. Pour the mixture into the loaf baking pans. Bake for 25 to 30 minutes or until a wooden stick is inserted and it comes out dry.

NOTE

It is advisable to squeeze the cassava with a cloth to remove some of the liquid.

PORTIONS – 20

World Food Day Recipe – 2023

3 cups of watermelon peels  
¾ cup. Sugar
1 tbsp. lemon / orange juice
½ tsp. ginger
1/2tsp. cinnamon
½ tsp mixed essence

METHOD

When choosing which watermelon, you are going to buy, select the one that has a thicker white part. As you eat the fruit, keep the peels in the refrigerator. Once you have the necessary amount, start by removing the green part of the skin.

Cut the peels into pieces that are about a centimeter long by 2 millimeters wide. Doing it with the potato peel speeds up this part of the process. Place the cut peels in a large pot with water and add all the sugar.

Let stand, while you squeeze the orange or lemon.
If it is the orange, add both the juice and pulp and also a small piece of grated skin.
If it is the lemon, add only the juice to the pot.

After this turn on the stove and once it starts to boil, mix with a wooden spoon every 10 minutes for about 50 minutes. Pour the contents into a blender, do not blend it too smoothly.  Pour it back into the pot on a very low heat and add the mixed essence and spices, cook for 15 to 20 minutes. Or until get the desired texture.

Finally, pour into previously sterilized jars, while the candy is still hot.

NOTE

The amount of sugar you use should be calculated according to the weight of the watermelon peels you have. Always ensure the number of peels is twice times the amount of sugar used.

Depending on your tastes, you can add a little more orange or lemon, so that the acid has a lot of presence in the final flavor.

Remember to sterilize the jars and vacuum pack them so that the candy lasts longer in the refrigerator. You can sterilize the jars by boiling them in water for half an hour. Put pieces of cloth between them so that they do not break when they collide with each other while boiling.

World Food Day Recipe – 2023