Savory Dishes

Sweet Potato Gnocchi with Stilton , Mozzarella & Herb Cream

New Desserts!!!!!

Cream puff & Chocolate Eclairs

New Desserts!!!!!

Here is a Fresh Fruit Tart I made in school, I hope you guys like it

I know you missed me!!!!!

Hey fellow bloggers , how has this year been treating you, things have been crazy busy for me with starting culinary school @ George Brown, but i'm bck and over the next few days to a week i will be catching you up on my crazy life as a Chef /Pastry Chef and Business Owner.......

LONG TIME

HEY EVERYONE, I KNOW IT'S BEEN AWILE SINCE I'VE BEEN ON HERE!!!!!... I HOPE I HAVEN LOST YOUR ATTENTION....I'M THINKING OF STARTING A LUNCH DELIVERY SERVICE  LOOKING FOR SUGGESTIONS AND IDEAS

Chocolate Chip Muffins

Strawberry Shortcake Cupcakes

Hardo Bread

This a traditional staple bread of Jamaica

I formed it into a braided loaf just for a different look but it is normally made in a loaf shape and also a larger round duck shaped loaf called " Duck Bread" enjoy!

Happy Cooking!

Ingredients

• 3 tablespoons white sugar
• 1 (.25 ounce) package active dry yeast
• 3/4 cup warm water (110 degrees F/45 degrees C)
• 1 tablespoon vegetable oil
• 1 tablespoon margarine, melted
• 1/2 teaspoon salt
• 2 3/4 cups all-purpose flour

Directions

1. In a small bowl, dissolve yeast and sugar in warm water. Let stand until creamy, about 10 minutes.
2. In a large bowl, combine the yeast mixture with the oil, margarine, salt and 1 1/2 cups flour; stir well to combine. Mix in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. Deflate the dough and turn it out onto a lightly floured surface and form into a loaf. Place the loaf into a lightly greased 9x5 inch loaf pan. Cover with a damp cloth and let rise for 15 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
4. Bake in preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped. Cool in pan 5 minutes and then turn out onto rack and cool completely

Jamaican Chicken/Pumpkin Soup

Jamaican Chicken/Pumpkin Soup

I figured it was so cold and yucky outside , that it was the best time to make a large pot of warm,comforting chicken soup just like from home! i hope you like i know i will .

Happy cooking!


What you need:

8 cups water
2 chicken leg quarters
2 large carrots peeled & sliced
1 small butternut squash  peeled & cut into chunks( if Jamaican pumpkin not avail)
4 small to med onions cut into quarters
4 sprigs fresh thyme
4 tsp black pepper
salt to taste
Dasheen( feel free to add cho cho or yam , dumplin)
2 med potatoes
1 pack cock soup mix or chicken soup mix
1 scotch bonnet pepper
1 scallion


Dumplings:
1 3/4 c. All-purpose Flour
3/4 c water
2 tsp salt

What to do:
In a stock pot combine water, chicken, pumpkin,carrots, onions,2 sprigs thyme and salt and pepper and bring to a boil and cook until chicken is cooked through and carrots are partially cooked .(may need to top up the water before adding remaining ingredients)

Peel and cut Dasheen and potatoes(and yam if avail) into large pieces , add to pot.Add pack of soup. Combine ingredients for dumplings and knead until very firm and smooth. form into dumplings and add to pot.

Add scallion , remaining sprigs of thyme and scotch bonnet pepper  turn stove to simmer and cook for 25 min or until the dasheen, potatoes and dumplings are cooked

Looking for new menu ideas!!!!anyone???

TONIGHT'S MENU SWEET THAI CHILI CHICKEN!

Tonights Dinner

Finally figured out what I'm gonna make for dinner , I made Asian Chow Mein  w/shredded chicken!

Cake Creations

Here are a few custom cakes I have created for more creations please visit www.partyfood.ca

 Firework cake

                    Birthday Present Cake                      

Jamaican Beef Patty

 Jamaican Beef Patty

 So this is what you need:

For the crust:
2 cups of flour (~10 oz)
1/2 stick butter (~ 2 oz) chilled
1/4 c shortening (~2 oz) chilled
1 tsp salt
1/2 Tb curry powder
2/3 c ice water

For the filling:
1 medium onion
2 chili peppers (your choice) chopped fine
1 scallion, chopped fine
oil for sauteeing
1/2 Tb curry powder
1/4 tsp thyme
1/2 lb of lean beef
pinch of sugar
1 tsp salt
3/4 c dry bread crumbs
your favorite hot sauce (optional)
1 egg, beaten

So this is what you do:

Combine your dry ingredients. Using a pastry cutter, or a food processor, cut the fat into the dry ingredients until it takes on a semi-chunky consistency. You want the biggest pieces to be about the size of peas and the smaller pieces to look corn meal-ish.

Then add the water slowly, mixing until you have a cohesive ball that isn’t sticky. Only mix until it’s combined. Overmixing will give you a tough crust. It’s ok if it’s slightly tacky. Go ahead and wrap that with some plastic wrap and let it rest in your fridge at least an hour.

Then take your aromatics in a frying pan over medium high heat and let them brown.

Add the salt, curry powder and thyme until thoroughly mixed.

Add your meat and cook through. Then add 1 cup of water stir in, and then cover, lowering heat to low and let cook 30 minutes.

Now add your dry bread crumbs and stir to combine. Yeah, I know it looks like dog food. Give it a taste to see if it needs any extra seasoning, like hot sauce, or salt. Allow the filling to come to room temperature.

So take your dough, divide it up into 10 even balls. Then take your meat and divide it up into 10 ovallish balls.

Roll out your dough balls into a sort of oval shape about 7 or 8 inches long, a little less than a 1/4 inch thick. Place a meat oval on top. To seal, spread a bit of egg along the edges. Fold dough over the meat, seal, and trim off the excess edges.

So now go ahead and preheat your oven to 400. While your oven’s preheating, you’ll want to stow your patties in the fridge.

Once your oven is heated, brush your patties with egg and bake them for 30 minutes, rotating the pan halfway through the baking time. Let cool for 15 minutes before eating.

If you’ve played your cards right, your crust should be flaky and your filling should be moist.

Jamaican Coco Bread

Jamaican Coco Bread

 2 packets of yeast (4-1/2 tsp.)

1 teaspoon sugar

2 fl. oz of warm water

1-1/2 teaspoon salt

6 fl. oz warm milk

1 lightly beaten egg

3 cups white flour

4 oz. melted butter

Dissolve the yeast and sugar in the water, then add in the milk, salt and egg while stirring. Pour half of the flour and stir. Then slowly add flour to the mixture until it becomes stiff. Knead the dough for about 10 minutes until smooth. In a clean bowl, add oil and roll the dough in it until coated. Cover the dough with a damp towel and let it rise for 1 hour. Cut the dough into 10 pieces and roll each piece out. Brush each rolled piece of dough with melted butter and fold it in half. Brush dough with more butter on and fold it again. Place the folded dough pieces on a well-greased cookie sheet and pre heat the oven to 425 degrees and place a pan filled with water on the bottom rack. Bake the coco bread for about 15 minutes or until golden brown.

Enjoy!

New Pics coming!!!

Pics for Jamaican Beef Patties & Coco bread will be up soon!!!!

Back in the kitchen

Decided last night I'm gonna make Jamaican beef patties from scratch today!

Here we go!.....

Well, here I am finally taking the plunge into a new level of advertising, marketing and communication. I will admit that I’m terrified of criticism, but, I LOVE it at the same time. Is it possible to be both? Most importantly, I love when people question my skills and passion for this line of work. It just gives me so much energy and drive to do it more and to go at it even harder than I have ever done before. People always say: how can you cook and bake all day? I ask them how else do we do something we have a passion for all day? Eeeasy, right! Because WE LOVE IT!

It makes me happy, it takes my stress away, and I can be as creative as I want. Plus, with the amount of ideas that come to mind daily I just can’t help it! Also, I don’t worry about being criticized. In this line of work it is a given that you WILL be criticized, e.g. food critics. Lol! But hey, if you are even fortunate enough to get great reviews from a world renowned food critic your career can go no where but up; but you first have to put yourself out there enough to be seen. Let them see your soul...So here we go everyone, this is A Mother's Touch, home style dishes and desserts with gourmet flair and a dash of that mother's touch we all love. Lets share ideas, recipes, stories and most of all HAVE FUN!