MELON MADNESS

Add....Melons, Bocconcini, Grape tomatoes, Mint, Lemon, Olive Oil, Honey & Avocado

MAD for Melons..........

As summer wraps up I find myself still indulging in the sweetness of summers bounty and looking for ways to use fruit in my salads.
 
Lets face it,  greens are good but I crave the bite of something more substantial and filling.  This salad uses not only melon but also the creamy goodness of avocados.  For extra extravagance add a cheese like bocconcini or mozzarella and always add fresh herbs like mint or basil, both great accompaniments to fruit.
 
My salad vessels were hand crafted and made by a lovely Cat Island gentleman by the name of Julius Hunter.  He creates bowls, platters and all kinds of unique Bahamian products out of locally sourced wood.  If you are interested in buying please email him at jhbahama@gmail.com​ and tell him I sent you!
 
 

 

Take me back to PERU!

Just three weekends back from holiday and I find myself wanting to return to the sites, sounds and tastes of Peru! Today we will try and recreate for our friends a Peruvian style lunch.

First up on the menu will of course be a ceviche followed by a traditional lamb stew.

The table decor was lovlingly hand carried back by my adorable husband who never complains or bats an eye when I say "I can't live without................that table cloth"!

Ti amo mi amor! Heart

 

Take me into your loving arms!

Life is delicious, eat it up, live it up and love it up.....

  • Ceviche

    1 large sturdy fish, like tilapia, snapper or salmon
    Plenty of lime juice
    2 tablespoons of pepper sauce
    1 tablespoon of ground ginger
    1 bunch of chopped cilantro
    1 red onion
    Couple handfuls of large corn kernels
    2 sweet potatoes, diced
    Salt & pepper to taste

    Cook sweet potatoes and corn, peel and cut into cubes.

    Marinate the fish in lime, salt, pepper, coriander, ginger and onion.

    Chill and let the marinade activate the flavors!

  • Lamb Stew

    7 lbs of Lamb meat (shoulder or leg)
    1/2 cup vinegar
    1 teaspoon cumin
    6 cloves garlic, minced
    1/4 cup vegetable oil
    1 large red onion, chopped fine
    2 (hot chili peppers), chopped fine
    4 tablespoons vegetable oil
    1 bunch each of parsley, sage and rosemary
    2 bottles of beer
    2 to 4 cups chicken or beef stock
    9 small to medium yellow potatoes
    A few mushrooms and chopped carrots

  • Pie de Limon

    Filling
    4 egg yolks
    1 tin (400g) sweetened condensed milk
    Half a cup of fresh lime juice

    Meringue
    4 egg whites
    1 pinch of salt
    160g sugar

    Whisk the egg yolks. Then add the sweetened condensed milk and the lime juice and blend well. Pour the mixture on top of the pre-baked pastry and bake for another 10 minutes.

    For the meringue beat the egg whites with a pinch of salt until very stiff. Gradually add the sugar and whisk until the sugar is completely dissolved and the meringue is creamy and shiny. Spread the meringue on top of the lime filling and bake another 10 minutes.