Ackee & Saltfish

Apr 10, 2012 by lovelypantry

Ackee, oh Ackee. Ackee is Jamaica’s national fruit. Ackee paired with Saltfish (Salted Codfish) is Jamaica’s National Dish. This is a dish that is near and dear to my heart, as my Mother always prepared it for my family on the weekend. She makes it so very well. I remember having to “flake” the saltfish (not often, a few times perhaps) to remove the bones and to reduce them into smaller pieces the night before for easy preparation in the morning. I hated having to pick out the bones, but boy did I enjoy eating it! I was in the mood for traditional Jamaican fare so I gathered my ingredients to make Ackee and Saltfish served with fried Bammy and fried Plantains.

 

 

 

 

Charlene, a friend and a Jamaican photographer, has allowed me to use her photograph of Ackee in the pods so I can share with you all. This is not something that you can see in North America. I grew up with an Ackee tree on my family property so I saw this often. Here in Canada (and in the United States), you buy Ackee from the tin. I’ve had it an it is not at all bad. It’s a great way to still have Ackee.

To see more of Charlene’s beautiful photography, please click on the photograph.

 

Soak the saltfish overnight, or at least for a few hours. I soaked mine overnight then started the boiling process in the morning to reduce the salt. The fish should still have a certain amount of salty taste to it, otherwise it won’t taste great and then you’ll have to add salt back to the dish. In this photograph, I have about a pound of saltfish but I only used half. I reserved the other half for another special recipe.

 

 

Lovely fresh ingredients (I didn’t end up using the scallion)

 

 

 

The main ingredients:

 

 

Bammy is a thick version of a flatbread made from cassava. Bammies can be soaked in either milk or coconut milk. Then it can be baked or fried until browned and cooked through. It has a very light and delicate taste and can be enjoyed with a variety of meals. It’s great for soaking up gravy!

 

 

Such an amazing aroma.

 

 

Ackee and Saltfish are cooked though, and ready to be served

 

 

Ackee and Saltfish is likely to be served with fried dumplings. My Mom is an expert at making fried dumplings. I have yet to try my hand at that so Bammies are where it’s at until I  try the dumplings. This is generally a breakfast dish, but I have had it for dinner too, as I did here.

 

 

 

I hope you enjoyed today’s post. I really like making traditional Jamaican dishes and sharing with everyone. I don’t generally prepare traditional meals but I’m willing to try every now and again.

Have a super week!

~Lyn

 

 

 

 

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Escoveitched Halibut

Apr 8, 2012 by lovelypantry

In continuing with the theme of Easter, I wanted to try a fish recipe that reminds me of  home but at the same time utilizing a fish that is familiar to most in the region where I live. Halibut is a really fresh, firm white fish that is rich in lean protein, Omega 3 Fatty Acids, B Vitamins and  Magnesium. Having said all that, I’m going to fry it! I don’t fry very often so I don’t feel bad at all. Moderation is key. In Jamaica, fried fish is one of my most favourite things to eat. This particular recipe includes a fried fish, covered with a vegetable/vinegar topping that rests over the fish for a few hours before the fish is served. I used Scotch Bonnet Pepper for the first time. I guess I’m getting really brave because I don’t tolerate “heat” very well!

I’m so glad I had my Mom to consult with on this recipe. I got the basic idea of the ingredients and then I put my little twist on it. Nothing major – it’s still Escoveitch A friend of mine shared a very good tip with me about frying the fish- ensure the oil is very hot, and use very little flour on the fish. My fish was perfectly fried.

 

 

Escoveitch or Escabeche is derived from Mediterranean origins and refers to fish (or some other white meat) being marinated in an acidic sauce or liquid prior to serving. In Jamaica, the vegetables are cooked down in a vinegar and water mixture and then poured over the fish, and allowed to marinate overnight or for a few hours. I could not wait for it to marinate so I ate my serving fresh from the pot and put the rest in the fridge for a more concentrated flavour.

 

 

This was the hardest part of the entire recipe. Slicing up all these veggies!!!

 

 

Washing fish in lime or lemon is very important. So I’ve been told. It helps to reduce the fishy smell, but I prefer fish that have a mild smell so I don’t usually wash with lime. I did for Escoveitch.

 

 

Remember! Not too much flour…

 

 

I’m terrified of frying. Hot oil is no joke!

 

 

 

One side finished, no injuries so far

 

 

Seriously, I could really get into frying stuff.

 

 

The colours were so vibrant and the smell was fantastic! You must believe!

 

 

This dish is good for breakfast or dinner. It can be served with Fried Dumplings, Fried Breadfruit, or Fried Bammy!

 

 

If you do make this dish, don’t be afraid to put more vinegar and water. This is my personal version that suits my palate and I get more of the vegetable flavour.  To get the real kick ~ use more vinegar and the whole scotch bonnet pepper. Leave it overnight.

 

I have a few more recipes like this to share then I have to make a date with my treadmill.

~Lyn

 

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Easter Muffins

Apr 7, 2012 by lovelypantry

It has been a busy few days and I’m just getting to post this now. The kids were tugging at my legs to get at these little treats. I did not decorate all the muffins because, well… my kids do a really cute thing. They eat the frosting and then say “Mommy! I’m finished!” – and they literally leave the muffin behind. Seriously. If there is frosting, more than likely, they will not eat the cake. Maybe this little thing they do isn’t so cute after all.

I found this recipe in a little book called “100 Muffins From 1 Easy Recipe”. Chances are, I’m going to make every muffin in this book. What caught my eye about this recipe was not necessarily the theme, even though I was certainly looking for an Easter recipe. The cupcakes were adorable! Very simple, compared to what I’ve seen out there, but adorable none the less. I will be the first to say it out loud that I’m not the best at decorating cakes. I only just started a few months ago (barely). I’m teaching myself so that I can at least do something, if needed. Practice makes perfect. I did my best so here’s my first Easter Muffin

 

 

 

 

I found these a few weeks ago. So perfect! I love that they are reusable and colourful too.

 

 

I wore my apron to do this. I’ve been powdered up by Cocoa one time too many!

 

 

So this recipe called for only 1/2 Cup of brown sugar. The muffins were not overly sweet so I can see myself adding chocolate chips to this recipe in the future. No frosting needed, of course.

 

 

 

 

These came out quite wonky to me The photograph in the book looked waaaaaay better than mine. A+ for effort though, right?

 

 

And then my Diva daughter decided that she did not want the cupcake with the mini chocolate eggs. Actually, she said that they were not in fact cupcakes because they had no sprinkles on them. She pointed to where I keep the sprinkles and requested that I make “real” cupcakes for her so that she could eat it.

Well excuse me.

The sprinkle princess had her way.

 

 

Take good care of you

~Lyn

 

 

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Jamaican Easter Bun

Apr 5, 2012 by lovelypantry

I wanted to make something Jamaican for Easter. I couldn’t think of anything more appropriate than Bun and Cheese. It’s a Jamaican tradition! I’ll be cooking all this weekend so this is the first of interesting things to come. I remember as a child living in England, my parents made Easter Bun and it made our home smell so fragrant. I was super excited when my Mom found the recipe that she had used all those years ago. I’m using some of the ingredients for the first time with this recipe. I’m glad I now have things like Anise Seeds in my pantry for future recipes. And I would have never guessed that I would be cooking with Dragon Stout again so soon!

This Bun smelt good in a traditional way. I personally prefer my bun with just raisins and not the mixed peel. But I really wanted to make it as traditional as possible. After looking at a few other recipes, this particular recipe uses Anise Seeds which is not included in modern Bun recipes. I’m fine with that. That means my recipe is special.

In Jamaica, Bun is a big deal. It is generally available throughout the year. If you usually buy Bun at the store, and have not yet purchased some by now – you may very well have missed out. Good thing I have this here recipe for you to actually MAKE Bun That way, you won’t miss out.

I was asking some friends and family about the origins of Jamaican Easter Bun… it’s a tradition that not too many people are familiar with. Thanks to my Bestie for sending me the info as to how Jamaican Bun came about. The British traditionally had Hot Crossed Buns on Good Friday. This same custom was brought to Jamaica and transformed into what we know today as Easter Bun. Jamaicans spiced it up!

“Jamaica’s version is made with molasses, while the buns from England were made with honey. In Jamaica, you eat the bun with cheese, a combination that has become ingrained in island culture. British custom has waned when it comes to eating hot cross buns as fasting food on Good Friday, but in Jamaica the practice is as prevalent as ever. Today the custom is seen as more Jamaican than British. And eating cheese is now a year-round practice, while the bun and cheese dish is prevalent primarily during the Easter holiday.” – An excerpt from an article found on Jamaicans.com

 

 

 

 

This is the one cheese I have a severe weakness for. I’ll eat it any day of the week! It’s so terribly expensive here in Canada though. If it wasn’t for this post, I would have left it right there on the shelf. I’ve been delaying my cheese fix for when I visit Jamaica.

 

 

Dragon Stout, Guinness or Red Stripe Beer can all be used to make Bun.

 

 

Stout mixture reduced to a simmer.

 

 

 

Flour, Mixed Fruits, Raisins and Anise Seeds

 

 

 

 

Stout mixture combined with flour mixture

 

 

 

Ready for the oven.

 

 

The house smelled wonderful!

 

 

 

 

 

 

 

 

Making this for the first time was great. The kids loved it. My husband was appreciative. He LOVES this stuff. I bet you next year, he’s going to be looking out for his Easter Bun.

 

Shout out to my Mom! Thanks for keeping this recipe safe so that I could do the unexpected and actually use it!!! *hugs*

I love my Mom.

 

For those that celebrate, have a happy and blessed Easter.

~Lyn

***

Other Buns you may like to try:

Sweet Potato Bun

Jamaican Easter Spiced Bun

Zucchini Spiced Bun

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Food Blogger Fun and Awards

Apr 2, 2012 by lovelypantry

Good Monday morning to you, my friends! Today’s post is different – no recipe. No photographs. No drooling or licking your computer screen I just want to share some great things with you today. Regular posts will resume in a day or two. The past few months have been a blast when it comes to Food Blogging and Twitter. For a few months, I was on a roll! I was doing at least 4-6 chats weekly. Due to my new family schedule, I’m down to one chat – #HGEATS with The Hungry Goddess, Wednesdays at 12 noon, EST. Feel free to drop in for the hour, if you’re available. Each week is a different food related topic and we always have tons of foodie fun! If you’re lucky, there may be giveaways! I’ve won twice already! Lucky me!

I’m happy to have made some online foodie friends who have become familiar faces on a few other social media platforms. I’ve recently become a member of the Food Bloggers Network founded by the lovely Jessica Hose. She’s so brilliant to have come up with a networking group that allows Food Bloggers to share and learn more about what we do. It’s a wonderful support group and I’m very glad to be a part of it, along with such great bloggers. This group definitely keeps me active and in touch with like-minded individuals. Love it!

I’m so happy, and honoured to have been given awards by my fellow food bloggers! Isn’t that wonderful? [Insert applause here]

I received the Versatile Blogger Award from these fantastic friends:

 

Susan from Girl In The Little Red Kitchen

Renee from Magnolia Days 

Jessica from Oh Cake

Sofie from The German Foodie

I encourage you to visit their blogs! They are a friendly bunch!

 

I received the Kreativ Blogger Award from these fabulous ladies:

 

Susan from Girl In The Little Red Kitchen

Renee from Magnolia Days 

Jessica from Oh Cake

I enjoy their recipes and stories. Please visit and say “hello!”

 

 

As a recipient of the Kreativ Award, I have to write 10 facts about myself, then pass along the award to 6 bloggers

 

1o facts about Lyn

1. I have lived in 3 countries – London, England. Kingston, Jamaica. I currently reside in Toronto, Canada.
2. My passion is photography. The sound of the shutter gives me life.
3. I can be found (as in “seen”) in the deleted scenes on the DVD of the movie titled “How To Lose A Guy In 10 Days” staring starring Kate Hudson and Matthew McConaughey
4. I studied Travel, Tourism & Hospitality in College. The low paying jobs turned me off. I still love the field though.
5. I dream of vacations in beautiful places with beautiful food, camera in tow. One day, I will be a Travelista!
6. I love technology. If I could buy every device my heart desires, I probably would.
7. I’m a lifelong learner (a trait inherited from my Mother)
8. I love sending and receiving snail mail. YES! I’ll actually write a letter or a card and send photographs.
9. I believe in these simple things: the words please and thank you. Honesty & kindness CAN co-exist. Treat people with respect.
10. I LOVE music. In fact, I cook, sing AND dance sometimes. Fun times in my house.

 

I also received the Sunshine Award from these awesome chicas!!!

 

Susan from Girl In The Little Red Kitchen

Renee from Magnolia Days 

Jessica from Oh Cake

You ladies are my sunshine! Thank you for these awesome awards!!

 

 

 

As a recipient of the Sunshine Award, I have to answer 10 questions, nominate other wonderful bloggers and leave a link back on their website.

• Favorite Color – Purple and Black
• Favorite Animal – I don’t have one, but I think very small dogs are cute
• Favorite Number – I don’t have one, but I prefer even numbers or odd numbers divisible by 5 (don’t ask lol)
• Favorite Non-Alcoholic Drink – White Cranberry
• Prefer Facebook or Twitter – Twitter RULES!!! But I’m trying to be more active on Facebook too. Come say hello!
• My Passion – Family, Photography, Food/Cooking, Travel
• Prefer Getting or Giving Presents – Giving (and receiving too)
• Favorite Pattern – Whatever looks good
• Favorite Day of the Week – The glorious day that I can sleep in, whichever day that may fall on
• Favorite Flower – Roses and Tulips

 

I would like to share the love, and pass all three awards to these fabulous bloggers:

• Susan from Girl In The Little Red Kitchen
• Renee from Magnolia Days 
• Jessica from Oh Cake
• Sofie from The German Foodie
• Kayle from The Cooking Actress
• Shannon from Just As Delish
• Jenn & Seth from Home Skillet
• Angie from Angie’s Recipes
• Trish from In Fine Balance
• Lauren from Part Time Housewife
• Sandra from Sandra’s Easy Cooking
• Nami from Just One Cookbook
• Tina from Pinay Cooking Corner 
• Roxana from Roxana’s Home Baking

 

I received The Fabulous Blog Award from Tina at Pinay Cooking Corner  – Thanks again, Tina! I know I’m late but I’m so grateful for this award from you!

 

I would like to pass this award to Angie from Angie’s Recipes whose recipes and photography inspire me.

 

 

 

 

 

 

I received the Liebster Award from Kayle at The Cooking Actress ~ You’re so sweet, Kayle! Many thanks for this award

I would like to pass this award on to Susan at The Wimpy Vegetarian. I like Susan’s recipes and her writing. I think there’s a vegetarian inside me trying to get out!

 

There are so many blogs that I enjoy reading. Thank goodness for Google Reader. Perhaps I’ll have to do another award post. For now, please take the time to check out these blogs that I read frequently.

Have a wonderful 4 day week!

 

~Lyn

 

 

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Blueberry Muffins with Cinnamon Streusel & Blog Appreciation

Apr 1, 2012 by lovelypantry

One night late last week, I stayed up late to make muffins for my husband and his co-workers. They are doing an internal course in order to advance within the organization. Let me tell you. The work load is what I consider “University INTENSIFIED”. It’s a lot of work and pressure, especially for those who have families and responsibilities. Time management and balance is key. I thought it would be a nice gesture to send something home-made and not some sugar spiked junk from the coffee shop. They need nourishment as well as encouragement over the next few months and beyond. I figured blueberry muffins were portable and universally enjoyed.

I made these muffins for the first time over a year ago and my husband really liked it – we all did. I actually misplaced the recipe that I had found online. Do you know how many Blueberry Muffin recipes are online???? Luckily I found it (phew) and got to baking around 1am.

Yes, 1 AM.

I wanted to have the muffins as fresh as possible since this Diva doesn’t do early very well. Everyone enjoyed the muffins and my husband totally appreciated me making them for the guys. I’m sure he must have been very happy to wake up to that wonderful aroma of muffins at five o’clock in the morning. Thank you dear husband, for leaving a few muffins behind for the family to enjoy

 

 

 

This recipe is slightly adapted from a recipe found at The Family Kitchen on Babble

 

I prefer Blueberries cooked rather than fresh. Or in a smoothie. However I end up having them, I always enjoy it!

 

 

 

 

 

 

 

I know, we don’t eat muffins with a fork. Well, I kinda do…sometimes..

 

 

Take a Big Blueberry BITE!

 

 

Hey, speaking of appreciation… I’ve had some really awesome food bloggers give me some wonderful awards! I’m so humbled and thankful that my online foodie friends thought of me to give me these awards. So very humbled. I love what I do here at The Lovely Pantry and as I continue to grow, it’s really encouraging to know that there are people out there who understand what it takes to do this. We blog for many reasons including the love of food, the art of cooking, the love of sharing, the love of community and my personal favourite – photography. It feels great knowing that there are people cheering you on! I’m going to share the love in my next post.

 

Have a wonderful Sunday!

~Lyn

 

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Turkey and Potato Skillet

Mar 28, 2012 by lovelypantry

I’ve wanted to do a one-pot dish for some time now. I was tired of using ground turkey the same way all the time. Needless to say, it gets a little boring for everyone. Something new was definitely needed! Balance is always my goal, so there’s a good ratio of protein, starch and greens… and some sweet corn too, to brighten it up a bit. I love that the ingredients are what we know and love and that the recipe can be tweaked as needed. A versatile recipe is a good recipe. I also wanted a sweet sauce in the mix, to give a constant flavour throughout the entire dish, but not overpowering it. I’ve made this dish twice and I’m happy enough with the result to share with you here. It’s funny – when I’m freestyle cooking, I really need to write down what I do. The second time I made this I was hoping I got it right so that it would turn out just as good as it did the first time!

 

 

 

Aside from the subtle sweetness of this dish, the colours are so appealing to me. I think I’m addicted to green. There HAS to be something green in my plate. I love sweet potatoes. White potato – not so much, but each has its special place in my diet. I was happy to join the two for this Turkey and Potato Skillet dish.

 

 

 

 

 

This was so easy to make and filled with colourful goodness. Perfect for a mid-week dinner!

 

Happy Wednesday!

~Lyn

 

 

 

 

 

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