I don’t know why my friend calls herself “The not so creative cook” because I love visiting her blog and I find her recipes and anecdotes quite inspiring. Anyway, at the beginning of this week, I bought this huge package of ground (mince) beef and I wasn’t planning to freeze it. So this week’s menu was “ground beef, ground beef and some more ground beef” First I made the rice in the previous post. Then I made spaghetti bolognese, then these Cheese and Pepper Stuffed Burgers.
Yesterday as I was visiting my “not so creative friend”, I saw this recipe and I was sold. I made it with minor adjustments, for dinner. We had a half cup left over and my son had it for breakfast, with rice, this morning. Thank you so much Jhuls for this wonderful recipe. Continue reading
Belated New Year Greetings, ‘mes amies‘ I went into hibernation, on 19 Dec. 2016 but I’m now back, finally….. I cooked this rice for dinner last night. There were no left overs, so I decided to add it to my repertoire of recipes. You can use ground pork, chicken or turkey. Whichever pleases your palate. You can also invent your own mixture of spices. I wish you a very pleasant weekend. Continue reading
I know some of my friends don’t like coconut in any form I love everything coconut, the oil, the desiccated, the milk, the cream and I use it for cooking everything from beef, to cake, to cookies, to soup, to pasta and rice, of course. Today is sunny. What a pleasant surprise. I am basking right now and getting my vitamin D at the same time. I am also planning my christmas dinner on the side. I made half the muffins with streusel topping. If you love coconut, you’ll definitely love them. Have a lovely day!!!! Continue reading
The first time I made this lasagna, I made 6 layers. It was very nice but in subsequent cookings I decided to simplify it into 3 layers. You can add more layers if you wish and more cheese if you wish. You can also omit the peas if you don’t fancy them. Our schools are closed today…SNOW DAY…but the sun is actually out and it’s much more pleasant now. I wish you a pleasant day. I am planning to make lasagna for dinner tonight. Continue reading
Capsicum chinense Jacq.
Scoville scale: (100,000-350,000)
Common Names: Boabs Bonnet, Scotty Bons, Bonney peppers, or Caribbean red peppers, Ball of Fire
This is a cultivar of the aromatic hot pepper, Capsicum chinense. found mainly in the Caribbean islands, and also in Guyana (where it is called Ball of Fire) including Maldives Islands and West Africa. ‘Scotch bonnet’ refers to the shape of the peppers, which resembles a Tam o’ Shanter hat. Fresh, ripe scotch bonnets change from green to yellow to scarlet red.
They mostly have a heat rating of 100,000–350,000 Scoville units, but there are, however, completely sweet varieties, called Cachucha peppers.
This pepper is used for its unique flavour and aroma, in many different dishes and cuisines worldwide, and is key to jerk dishes and other Caribbean dishes’ unique flavour.
It’s also used to make hot sauces and condiments. Continue reading