1 tbsp garlic powder 1 tbsp onion powder 2 tbsp ground white pepper 1½ tsp cayenne pepper 2 tbsp cracked black pepper 2 tsp thyme ½ tsp oregano Mix all the spices together and store in a air-tight container.

400 gr beef for stewing 400 gr onions chopped 2 garlic gloves chopped 2 tsp flower 2 tsp curry powder ½ tsp ground coriander 2 tbsp ketjap manis 1 tbsp vinegar 2 tsp brown sugar 2 cloves 1 bay leave (small) salt and pepper sunflower oil (or any other high heat oil) Cut the beef
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1000 gr flour 1000 ml hand warm water* 20 gr salt 50 gr castor sugar 32 gr dry yeast 2 tsp cinnamon 100 gr grated apple (Gala or Golden Delicious) splash of lemon juice 200 gr raisins (optional) soaked for 15 mins in warm water, drained (use kitchen paper to remove remaining liquid) oil (sunflower
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250 gr bread flour 130 gr whole wheat flour 40 gr grain rolled cereal 22 gr butter (grass fed, lightly salted) 1.5 tbsp powered milk 1.5 tbsp dark brown sugar 1.5 tsp salt 1 tsp dry yeast 3oo ml water Combine the ingredients according to your bread machine’s instructions. If you have a bread machine
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2 lbs beef stew 2 large onions 1 bottle of dark Belgian beer 2 tbsp sugar syrup (or dark brown sugar) 2 bay leaves 2 cloves 2 tbsp sharp mustard 1 slice whole wheat bread fresh thyme vinegar butter Chop the onion (coarse). Melt about a table spoon of butter in a Dutch oven and saute the
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2 cups of long grain rice 4 cups of water 1 bok choy (Chinese cabbage) thinly slices 1 tbsp butter 1 tsp salt In a sauce pan bring the water, butter and salt to a boil. Add the rice with the bok choy. Bring to a boil and let it simmer on a low heat until
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2 cups of long grain rice 4 cups of water 1 celery stick finely chopped ½ leek thinly sliced 1 tbsp butter 1 tsp salt In a sauce pan bring the water, butter and salt to a boil. Add the rice with the vegetables. Bring to a boil and let it simmer on a low heat
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6 pieces of chicken (thigh, legs etc) 2 tsp Bajan seasoning 1 sweet pepper, diced 1 onion, diced 1 can petite diced tomatoes ½ cup coconut milk 2 tbsp tomato paste 1 tsp curry ½ tsp pimenta (allspice) ½ tsp dried thyme ½ cube chicken stock 1 tsp grated ginger 2 tbsp oil 1 tbsp
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175gr brown sugar 175gr butter (light salted) 225gr flour ½ tsp baking soda 1 tsp cinnamon ½ tsp nutmeg ½ tsp ground coriander ¼ tsp ground cloves 2 tbsp 12-year old El Dorado rum* Pre-heat the oven at 180°C (365F). Mix sugar and butter till it’s nice and fluffy. Mix in the spices and the baking
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1 can tomato sauce 1 tbsp chopped basil (fresh) 2 cloves garlic 1 tsp (cane) sugar 4 strips of bacon (center cut) 1 medium union 2 tbsp olive oil In a sauce pan add tomato sauce, basil and sugar. Grate the garlic and add to the sauce. Add salt and pepper to taste. Bring to
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