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Rosemary and Sundried Tomato Focaccia

Rosemary and Sundried Tomato Focaccia

Makes 1 loaf 1 pound 2 ounces strong white bread flour 2 teaspoons salt 2 sachets dried easy blend yeast 2 tablespoons olive oil ...
Mexicali Stuffed Sweet Potatoes

Mexicali Stuffed Sweet Potatoes

SERVES 2 2 sweet potatoes ½ cup cooked black beans ¼ cup onion, chopped ½ cup yellow or red bell pepper, chopped ½ cup...
Momo (Nepalese Beef Dumplings)

Momo (Nepalese Beef Dumplings)

Makes about 40 small dumplings For the dough: 3 cups all-purpose flour ¾ cups water ¼ teaspoon salt For the filling: 1 pound ground beef 2...
A bowl of energy balls sitting on a plate with cherries around it

Energy balls

Instead of reaching for candy or chips when you want a quick snack on-the-trot, whizz up a batch of these wholefood-packed balls that will...
Bowl of granola with black coffee and jug of milk

‘Handy’ Granola

Adapted from a recipe by British chef Anna Jones, ingredients are measured out by handfuls rather than scales, and you can customize away with...
Pickled veges in jars

Vegetable Pickles

Just about any thinly-sliced fresh veggie can be pickled, a neat trick for preserving its lifespan. Bringing a delicious sweet-sour crunch to cheese boards...
Hummus with crackers

Green Hummus

This Levantine dip of cooked, mashed chickpeas is one of our favorite healthy snacks, but also is a delight spread in sandwiches or dolloped...
Jackfruit ‘Pulled Pork’ Sliders

Jackfruit ‘Pulled Pork’ Sliders

Courtesy of Chef Dylan Benoit Instead of copping out and offering vegetarian guests a salad or some grilled corn on the cob, prepare this faux...

Chimichurri Sauce

Courtesy of Chef Andres Davila, Executive Sous Chef at the Grand Cayman Marriott Beach Resort Originating from Argentina and Uruguay, this piquant fresh green sauce is...
Honey and chamomile ice cream with bee pollen

Honey and chamomile ice cream with bee pollen

SERVES 4 8 fluid ounces organic whole milk 4 ounces flower honey 6-10 chamomile tea bags 2 egg yolks, beaten 1 teaspoon natural vanilla...
Sorrel and watermelon popsicles

Sorrel and watermelon popsicles

Makes 8 popsicles ¼ cup dried sorrel ¾ cup water 10 mint leaves 2 tablespoons honey or agave nectar 5 cups cubed watermelon 1...
Grilled Swordfish, Zucchini Noodles & Tomato-Saffron Broth

Grilled Swordfish, Zucchini Noodles & Tomato-Saffron Broth

SERVES 4 Courtesy of Artemio Lopez, chef de cuisine at The Brasserie 4 swordfish steaks (5 ounces each) 2 tablespoons olive oil Salt and pepper...
Local beets with whipped goat’s cheese, walnut biscuit and balsamic dressing

Local beets with whipped goat’s cheese, walnut biscuit and balsamic dressing

SERVES 4 COURTESY OF KAIBO UPSTAIRS 1 pound small local beets For the cheese: 4 ounces soft goat cheese 3 ounces sour cream 7 ounces heavy...

Cayman Tuna Ceviche

Take advantage of Cayman's amazing fresh tuna to make this delicate dish - a recipe by Chef Sandy Tuason of the Westin Grand Cayman.

Shakshuka

This spicy tomato stew with slowly poached eggs has become popular across the Middle East.

‘Honey Be Good’ Mocktail

An elegant mocktail, combining elderflower, honey and pineapple.

Cauliflower Steak with Salsa Verde

Cauliflower, like eggplant, offers a satisfyingly meaty texture when cooked and absorbs flavors wonderfully. A zesty salsa packed with fresh herbs makes the ideal...

Local Goat Kofta Platter with Tzatziki

Made from ground meat and spices, these are widely eaten throughout the Middle East.

Reader’s Recipe: Caribbean Shepherd’s Pie

The classic comfort food dish gets a Caymanian spin with Scotch bonnet and breadfruit.

Reader’s Recipe: Chicken Fried Rice

This home cook shares his secret to perfectly sticky rice and tender chicken.