Home Made Caribbean Punch 'N' Creama

Egg nog has been on the holiday list and tables for many years, as it is introduced into the festive season as a drink to enjoy, some individuals make egg nog in different ways with different ingredients, in the Caribbean, we call it Punch ' N' Cream-a and I can assure you that the punch in it isn't from juice :))

I've been making Punch'N' Cream-a for many years and was told that I need to bottle it and get it on the store shelves because it tastes that good.

The reason for me making this tasty liquor was not only for the festive season, but I also wanted a silky liquor to drink and one I can entertain visitors with when they stop by, something different from the occasional wine, rum, vodka, gin or beers.

  And I decided to make it a substitute for Bailey's Irish Cream, a favorite liquor that I like to drink.

Bailey's Irish cream is an expensive liquor and me being an individual that likes to work my natural gifting talents I decided to try to make someone day when I was drinking a glass of Bailey's and tasting the inside ingredients.

It's very easy to make and it's made within ten minutes duration depending on how much you let the ingredients mix.

I made two four liters of  Punch 'N' Cream-a and it continues to go fast, here is the recipe according to the four-liter bottle I've made.

Ingredients 

15 Eggs

I liter Evaporated Milk

I Nutmeg

Teaspoon Cinnamon 

Tea Spoon Spice

750ml Of White Rum

Sugar to Taste

Method

In a blender beat eggs, until fully blended add grated nutmeg, cinnamon, and spice, when all ingredients have been blended sufficiently add rum and milk and continue to mix for the right consistency of blending.

I normally add the sugar last to get the right sweetness after all ingredients have been blended and fused together.

This liquor can be stored on the fridge for a very long time as the older it gets the more pronounce the liquor will be with a consistency that is silky in the mouth, also the alcohol fuses with all other ingredients and really give that sweet baileys liquor taste.

The colder it's chilled the better it tastes and no ice will be needed to water down the blended mixture.

Fine liquors don't need to be iced down when they can be chilled, which is better for that enjoyable refreshing taste.

Happy blending everyone :) 

Baked Turkey Wings

I'm an individual that likes to cook and I like my meats and poultry.

I like turkey, yes it has a lot of meat and I like to minimize that by just cooking or baking the turkey in parts instead of the whole turkey.

I like to cook the turkey in all different kinds of ways, whether it's stewing, baking, barbeque or mincing to go as a cook up with pasta.

Today I'm baking the turkey wings in a traditional garlic seasoning that I made myself, nothing hard to do, just the basic need of understanding what is and the elements that go into the preparation.

I hardly weigh ingredients as I'm so accustomed to cooking it just comes naturally, knowing how much of what to use when needed, and my stews etc always comes out tasting delicious of course.

I'm just going to average out the ingredients so that anyone who wants to try the recipe will know how much to add.

Ingredients
Turkey wings ( Flap or drum your preference)
Salt
 5 tbsp Ketchup
 2 Tsp Curry
 1 Tsp Black pepper
Garlic grated finely
1 Tbsp Cooking oil
Chives finely chopped
Marjoram finely chopped
Thyme finely chopped
Cup of water

Method
Wash turkey wings in salt water, drain and wash again in water without salt.

Drip dry the turkey and place in a bowl, add salt to taste, black pepper, curry, 1 tbsp cooking oil, marjoram, garlic, chives, thyme, chives, and ketchup, mix all ingredients into turkey wings.

In a baking dish place turkey wings and add all mixed ingredients still remaining in the bowl over the turkey, add a cup of water, cover baking dish with foil paper and placed in a heated over to bake for one hour.

Happy Baking :)

A Perfectly Prepared Coleslaw Goes Great With Anything.

This is such an easy recipe but yet some individuals do it the wrong way.

And sometimes it's too watery, or the ingredients are too big, which I so hate to see.

Making coleslaw is an art, it's all about precision and procedure Yes! It's all about the preparation.

Biting on huge cuts of carrots or cabbage isn't appealing, and it certainly does not look good to go along with some kind of meat or poultry that you cooked or baked that is looking all so deliciously good :))

Some individuals like to add raisins and cherries, but to me, it's not a cocktail so I stick with the right ingredients to make it what it is supposed to be.

You can also add onion to give it that zesty flavor, and sometimes I use onion and sometimes I don't.

Ingredients
Carrots finely grater
Cabbage finely grater
Mayonnaise
1 small onion finely grated ( your preference)
Sugar

Perfectly grated ingredients is what makes the perfect structured coleslaw.

Method
In a bowl combine finely chopped carrots and cabbage, stir and mix them together to get that even portion of the two, add mayonnaise and distribute evenly through the ingredients then add sugar as a sweetener, mix with the consistency to merged all ingredients together, when you are finished place in a bowl cover it and place it in the refrigerator to chill.

Which by the way is the best way to serve clown slaw with your lunch, dinner etc.

A perfectly prepared coleslaw goes great with anything :)

Breadfruit Seasoned Sausages.

Breadfruit seasoned sausages what can I say about this recipe, it taste so Good :))

And it is so easy to prepare with an easy clean up of dishes. 

Ingredients.. 

1 ripe breadfruit 

3 Garlic cloves finely grated. 

1 Small onion finely grated. 

Salt to taste. 

Thyme 

Marjoram 

Black pepper. 

Chives finely chopped. 

Flour to coat. 

Method.. 

Peel breadfruit cut into pieces and place in a saucepan of water to cook. 

When softly cooked drain water and you can do all preperation in the pan instead of using another dish. 

Mash breadfruit and place all ingredients add salt to taste. 

When the mixture is done and all ingredients is blended you should have a mild kind of creamed mashed dough. 

Using your clean hands take out creamed breadfruit and roll into a sausage shape making sure that you use flour to keep it from stick and which will help give it the golden coat when it's frying or baking. 

Roll as many sausages as you can get until all the creamed breadfruit is gone. 

On the stove heat a frying pan with oil and placed breadfruit sausage until they are goldenly fried and finished. 

You have to options of achieving this as you can either bake them ot fry them as always the choice is yours. 

When breadfruit sausages are finished you can plate them with any kind of meat, fish or just add vegetables. 

As eating the breadfruit sausages by themselves taste goid as well and they are very filling to the stomach. 

This is an easy recipe and it goes well with anything and for anyone that is tired of cooking pasta or rice and just want to eat something different and new well this you can try. 

I like to make new recipes as I like to change up my daily cooking menu. 

And these sausages you can make out of anything yams, eddoes, potatoes, pumpkin, you name it. 

You can try and do it as it's a new way to use the same ingredients but Give them a much appealing look. 

Instead of the old way that everyone is accustomed to. 

I'm very artistic and I like to let my artistic juices flow also when preparing new recipes and food.  :) Enjoy! 

Mango Gelatin

This is Mango Gelatin a new recipe of mine I just did for the first time .

It is like a jelly with very soft pulp inside and the taste is a fusion or sweet and acid.

According to your preference you can use ripe mangoes so that it would have that full sweet taste.

I use green mangoes or ripe mangoes depending on the taste I want to achieve, and I also like the fusion of the sweet and acid taste.

Ingredients...

2 Half ripe or fully ripe mangoes skin with all flesh remove.(your preference of course)
2 Pinches of cinnamon
2 Pinches of spice
1 1/2 Water
5 Tbs White Sugar

Method..

In a small sauce pan with 1 1/2 cups of water place mango slices, add 2 pinches of cinnamon ,2 pinches of spice and 5tbs of white sugar.

Let ingredients boil until consistency is mild.

It must go into a slight caramelize state so watch it carefully because it changes very fast and you don't want it to over caramelize and get hard.

After ten minutes the mangos will turn to a soft pulp,as when touch it just crumbles under a spoon.

At this stage lower heat and just let the mixture boil for 2 minutes more,if yours has reach it's right stage you can turn the heat off.

The consistency should be mild with a very syrup like jelly look.

Turn off heat and put aside to cool,after cooling place in a glass or plastic container and chill until serving.

It taste very good on bread ,biscuits,ice-cream ,cakes you name it, you can put it on it hahaha.

I hope that you get time to try this recipe,it's sweet and mellow and when pulp is placed in the mouth you don't have to bite as it's so soft that it melts in your mouth.

Enjoy! :)

Let me know how it came out Okay :)

Eating Vegetables-The Healthy Way.

I had a lunch date with a plate full of some delicious vegetables, something that I regularly do.

Some individuals see eating vegetables as a challenge what about you?

Some individuals including some children find it hard to eat this healthy way.

It should not be a challenge to individuals they should just try to implement some vegetables into their lunch or dinner a day or some days.

Vegetables come in all shapes, sizes, colors, taste and texture and all does the same thing.

They help build and supply the body with the nutrients that it needs and that is all they bring.

I like to eat vegetables whether cooked or raw.

And I prefer the raw kind as nothing is cooked out of it I just digest the natural nutrients and I will eat them if frozen they will just have to get thawed.

And with juicing now taking effect, a vegetable juice is the perfect treat to get.
Vegetable drinks energize the body and make it always healthy and happy.

This vegetable dish I prepared for myself consists of carrots and some beets.

I like to do the pretty colors as each color comes with more vitamins for the body's needs.

Pumpkin, cucumber, sweet pepper, thyme, parsley and a pinch of black pepper and mayonnaise, I just did a little as a paste on my dish to sweeten the taste :)

And I must say, that it was so delicious and filling as well.

If only you could see my reaction and the happiness on my face always tell.

Nothing is wrong with having a vegetable or fruit salad for dinner or lunch.

Sometimes you can even add them to your taking of some brunch.

Vegetables really help the body to balance in nutritious ways.

And they should be eating daily and for them, individuals should have more care.
Eating a healthy salad beats digesting oily fast foods each day.

Your body gets energize and healthy to be strong for each passing day.

With fast foods, no nutrients are added just oil that clogs your body.

And eating oily greasy foods isn't good for anybody.

No one wants a clog body only a healthy one that is fast and ready to work.

And eating healthy is very wise it is not a play or a joke.

So next time you think about having those oily fries or other, think about your kidneys and liver.

Don't go in a long line waiting at a fast food outlet to get irritable.

Instead, try a plate of some healthy nutritious vegetables :)

Naturally Made Coconut Macaroons.

Coconut Macaroons 

These are very tasty and can be very addictive as well. 

Easy to prepare and with little clean up.

I normally juiced my coconut as to get the milk which I use to add to the mixture, as I find it allows the taste of the macaroons to be more naturally tasted, as with every bite, the natural taste and smell of the coconut are so sweetly overwhelming and it just a pleasing to the mouth and nose :)  

The Ingredients... 

1 Coconut finely grated 

Coconut milk

Cinnamon 

Spice 

1 Can of Condense sweet milk 

Cupcake holders, cupcake pan or cookie pan. 

Method... 

In a bowl combine grated coconut, 1/2 tsp cinnamon, 1/2 tsp spice, coconut milk, and condensed sweet milk and mix until all the ingredients are infused with each other. 

Making sure that the mixture is at the right consistency, not to soft but With a holding texture, and you can maintain this by adding or decreasing the sweet milk. 

You don't need to add sugar because the condensed milk is already used as a sweetener. 

Place mixture gradually into cup cake holder or cupcake pan making sure that it's half filled and not over flowing to the top. 

I sometimes used the silicone cupcake holders which is so easy to handle, with easy clean up,  nothing is left laying around. 

And with the cupcake holder or pan you get a muffin like structure to your macaroons that also gives them an appealing look. 

With the cookie pan yes, the macaroons still bake but The structure is not the same, as the height is limited. 

So when preparing your macaroons decide which method of containment you want to use to get the right structure. 

Place in the oven and bake until golden, when finished you can place them aside to cool off, and if it's your preference you can add icing onto them as I have done with mine :)

NEXT.....   Serve up and Enjoy :)