Great Recipes
Soursop Flan Breadfruit Custard plus many more...
magazine
Living family food home
0
047227
080118
Welcome
to Massy Stores Living! In this issue we bring you delicious inspiration for your Mother’s Day celebrations. Try our simple elegant Champagne Cake, or the scrumptious savoury Salmon Crepe tower for an impressive addition to your brunch spread, that will make you look like a culinary goddess! Look at breadfruit in an entirely new light...as dessert! A rich and creamy custard made from ripened breadfruit that will truly change any pre conceived notions you ever had about what is now being touted as one of the worlds best “wonder foods”. We also explore more vegetarian cuisine in our recipe line up as well as great nutrition & health advice in keeping with our effort to encourage you on your journey to health & wellness. A very special thank you to our advertisers and contributors for their support in making this publication possible.
Luanne George Editor - In- Chief
Watermelon Arugula and Tomato Salad
Creamy Breadfruit Custard Pudding
Pina Colada Cake
Smoked Salmon &
Cream Cheese Crepe Cake
Mango Passionfruit Roulade
MASSY STORES | Living | Page 1
Whatever the
Season...
Don’t leave home without
your Massy Card!
Swipe your Massy Card to Earn Massy Points when you shop at any Massy Stores location across the Caribbean. Redeem when you return home.
St. Lucia Barbados St. Vincent Trinidad Guyana Special Conditions Apply
Get more rewards
massycard.com
Download the Massy Card App!
Creative Director & Editor in Chief Luanne George Managing Editor Aasma Al-Rawi Sinanan LL.B, L.E.C. Contributing Editor Stacey Alfonso-Mills Graphic Design Gabriella D’Abreau
Contributors Safiyya Ali-Mohammed Karen Alleyne Sariah Best-Joseph Sancha Raggie Sarah-Jane Kidman Photography Food Stock Istock Shutterstock JG Studios Graphicstock Produced and published by Phoenix Communications Ltd. 1.868.681.2164 | luanneg2001@yahoo.com massylivingmagazine@gmail.com For Sales and Advertising please contact: St Lucia
Sariah Best-Joseph at saria.best-joseph@massygroup.com Sancha Raggie at sancha.raggie@massygroup.com Tel: 1-758-457-2404 | 1-758-457-2000
Barbados
Karen Alleyne at karen.alleyne@massygroup.com Tel: 1-246-434-0482 Ext 5533
St Vincent
Petra Plato at petra.plato@massygroup.com Tel: 1-784-453-9109
Trinidad & Tobago and Guyana
Anthony Choo Quan at anthony.chooquan@massygroup.com Christine Sinanan at christine.sinanan@massygroup.com Tel: 1-868-609-4456 Ext 31041 / 31042 Luanne George at luanneg2001@yahoo.com Tel: 1.868.681.2164
Massy Stores in Sunset Crest Massy Stores was launched in Barbados in 2014 and, over the last 2 years, Barbadian shoppers have seen many advanced offerings, including the opening of our Skymall location. There are now 5 major Supermarkets, a Super Centre, 8 Pharmacies and 2 Express Outlets. Massy Stores has also unveiled its plans for an updated and state-of-the-art supermarket at the Sunset Crest Complex in St James, scheduled to open in mid November 2017. The full service store will have 30,000 square feet of retail space and will be among the best in its class of grocery establishments. There will be an extensive renovation of the entire property, including the existing Massy Stores. The transformation of this area began with the demolition of the West Coast Mall. The newly renovated Complex will house several Massy businesses and staff over 170 employees. There will be a number of in-store innovations and supporting amenities, including a coffee shop and an extensive selection of fresh offerings in food items, fresh produce and gourmet products. During this time the Sunset Crest supermarket will remain open for business, until further notice, to serve our valued customers.
MASSY STORES | Living | Page 6
“ Massy Stores is not only expanding its retail operations regionally by adding newer and bigger retail stores. We are changing the way these stores feel by enhancing our customer’s entire shopping experience. ” - Thomas Pantin Vice President & Executive Chairman Retail Line of Business, Massy Group
MASSY STORES | Living | Page 7
Great Mother’s Day gift ideas from Massy Stores!
Built for optimum streaming performance • • • •
The Premium Curved 4K SUHD Picture with Quantum Dot Color Drive. Fires off a billion more colors than HD TVs for a lifelike picture unlike anything else! HDR 1000 mirrors the high contrast and vividness the way movie makers intended Get richer colors and deeper contrast with UHD Dimming Use one universal remote to switch from Live TV to streaming seamlessly. Easily access everything you want to watch.
WHIRLPOOL SAMSUNG 21 CUBIC FOOT
Inverted Ice and Water with elegant Mirrored Door
Amp up the kitchen with this 29 cu. ft. french door smart refrigerator, featuring MicroEdge Glo® shelves that offer extra LED lighting to provide 50% more brightness under the shelf. You can store more with the flexible capacity options, while the AccuFresh® dual cooling technology of this smart refrigerator provides the right humidity levels and improved preservation to help keep food tasting great.
NUTRI BULLET
The NutriBullet is the ideal tool for healthconscious moms looking to fuel their exceptionally busy lives. The NutriBullet compact design fits easily on any countertop and plugs into any standard outlet. Its unique Extractor Blade twists directly onto all NutriBullet cups, allowing you to extract and drink from the same vessel,
KITCHEN AID MIXER
KitchenAid® Classic™ Series 4.5 Quart Tilt-Head Stand Mixer features 10 speeds to thoroughly mix, knead and whip ingredients quickly and easily. For even more versatility, use the power hub to turn your stand mixer into a culinary center with over 10 optional hub powered attachments, from food grinders to pasta makers and more.
NESTLE GUSTO
The NESCAFÉ® Dolce Gusto® coffee system is revolutionizing the concept of brewing coffee at home. Experience frothy cappuccinos, bold espressos and a soothing tea in every sip just the way you like it in a matter of seconds!
FRIGIDAIRE
Choose from a quality selection of mini appliances including blenders, toasters, slow cookers and many more!
BROTHERS ENTRY LEVEL EMBROIDERY SEWING MACHINE
Explore the fun and creativity of sewing, embroidery, crafting and quilting - all at an affordable price! With builtin embroidery design library of 70 decorative designs, 120 frame pattern combinations and 5 lettering fonts.
MASSY STORES | Living | Page 9
NOW OPEN Massy Home, St Lucia As you walk in, you are captivated by the warm, inviting lighting of the store, which though small, features a wide range of home goods, ideal for a new start or refreshing of the home. The new Massy Home Store, the first of its kind for Massy Stores St. Lucia, opened its doors on March 1st. The store features consumer electronics, furniture, home decor, house wares, small and large appliances, wall art, decorative accents, rugs, housewares, patio furniture as well as exercise equipment. A cozy but distinctive bed and bath section completes the look and feel of the store. Most of the items are available on Hire Purchase with free delivery offered across the island. The fact that the interest amount is calculated on the cash price of the product is one of the compelling propositions for customers. This, and the fact that there are no penalties for early or additional payments helps to ease some of the stresses that come with making home improvements. Loyalty points when shopping as well as specials and ongoing promotions, are just some of the additional attractions to excite and reward customers shopping at the newly opened massy Home Store. The store is open every day inclusive of holidays.
MASSY STORES | Living | Page 10
Everything you need for your home, from housewares to home appliances. Choose from a wide selection of electronics, soft furnishings and household items at Massy Super Centres.
NOW OPEN
Gablewoods Mall Sunny Acres Opening Hours Monday - Thursday: 9am - 7pm Friday - Saturday: 9am - 8pm Holidays & Sunday: 9am - 1pm
Our family serving your family.
@massystoresslu
EARN POINTS WHEN YOU SHOP AT MASSY STORES ONLINE!
Now you can shop online for a wide range of electronics & appliances at www.massystores.com
GET THE LATEST STORE UPDATES including weekly deals & Dollar Stretcher and new stock arrivals.
LOYALTY CARD check your points balance and view our redemption catalogue.
RECIPES
looking for culinary inspiration? We have hundreds of great recipes and you can download the latest issue of Massy Stores Living magazine! Our family serving your family.
Massy keeps faith in recycling, with Plastikeep
y keeps faith in recycling, with Plastikeep
The Plastikeep Recovery Programme, aimed at generating public participation in the practise of recycling, has received financial support from the Massy Group. Through Massy’s contribution, collection bins will be returned to all Plastikeep collection centres across the country, for recyclable waste to be collected on a regular basis. “We have a role to play, along with our valued customers, to take some responsibility for disposing of our waste in an environmentally sensitive manner. Our support is meant to maintain regular collection of the waste, which is a core activity to keep the practise of recycling alive and growing in Trinidad and Tobago,” commented Derek Winford, CEO, Massy Stores (Trinidad). “The entire Massy Group is behind this initiative, not just Massy Stores, because we understand that our contribution today is an investment in a cleaner, more sustainable country for our children,” added Winford. In June 2016, the operation of the NGO was halted due to the pending appointment of a Board for the Green Fund. Plastikeep’s Project Director, Rosanna Farmer, earlier this year lamented the fact that the NGO did not receive any funding for the year from the government, which threatened the continuance of its operation. Massy has pledged to offset the funding of collection services and is optimistic that government will shortly resume its funding of a project of such great significance. “I am so grateful to Massy for coming to our rescue and ensuring that we are able to keep the collection effort going. The success of this programme is based on changing human behaviour and getting our citizens in the habit of recycling. Without bins and a collection service, we are hindering behavioural change so Massy’s commitment to facilitating this activity is immeasurable,” said Farmer. About Plastikeep The Plastikeep project, launched as a pilot project in May 2010, was created to address Trinidad and Tobago’s mounting problem of plastic waste as well as the lack of consciousness in the general population around proper plastic disposal. The pilot project was the first time in Trinidad & Tobago that the general public had been given the opportunity to dispose of its plastic waste in a manner that protects and conserves the environment. It also provided the opportunity to convert that would-be waste into a useful resource. There are over 67 collection centres around Trinidad and Tobago, including 4 Massy Stores locations.
MASSY STORES | Living | Page 14
For more information visit http://www.plastikeep.com/
Reuse, Reduce, Recycle every time you shop with your Massy Stores Reusable bag.
Be a Force for Good We’re doing our part and we hope you* will too! Purchase a sturdy, reusable shopping bag and use it whenever you shop. Already have one of our reusable bags? Bring it along! We'll reward you every time you do. *Bagging your groceries in a reusable bag is a convenient option that cuts down on waste and is better for our environment.
Our family serving your family
½ CUP EDAMAME
1 SMALL MANGO
3 SMALL GUAVAS
½ AN AVOCADO
100 orie
2 CUPS DICED WATERMELON
30 GRAPES MASSY STORES | Living | Page 16
l a C s k c a n S 14 ALMONDS
1 SMALL BANANA
2 MEDIUM TANGERINES
½ MEDIUM CANTALOUPE
3 CUPS POPCORN
1 ¹/3 CUP PINEAPPLE CHUNKS
MASSY STORES | Living | Page 17
Go BIG on Breakast! Research studies tell us that people who eat breakfast are more likely to maintain a healthy weight. It’s equally likely that people who regularly eat breakfast also make better dietary choices the rest of the day. While any breakfast may be better than no breakfast, there are some foods you might want to avoid because they’re high in added sugars, sodium, saturated fats and calories. Cut back on sugary breakfast cereals (over 5.0 grams per serving), high-calorie pastries and meats like bacon and sausage that are high in saturated fats and sodium. Breakfast should include a healthy source of protein and plenty of fiber; the combination will help satisfy your hunger and will keep you feeling full until lunch time. The protein can come from low-fat meat, low-fat dairy products, tuna, oatmeal, whole grain and whole wheat products, nuts, and nut butters. Eggs are also a good source of protein. They’re high in saturated fats but low in calories (as one egg only has about 75 calories) and they’re quite satiating so it can help keep the hunger pangs away. A healthy breakfast doesn’t need to be extravagant or take a long time to prepare. Try something simple like a hard boiled egg with a piece of 100-percent whole grain toast along with a cup of 100-percent fruit juice. Other easy healthy options can include a bowl of cold whole-grain cereal with sliced bananas and low-fat milk, yogurt with fruit and granola, smoothies with low fat milk or yogurt, whole wheat or protein packed pancakes. The options are endless but, as most of us are rushing out the door first thing in the morning, it takes a bit of planning before hand. It really helps to have a menu plan before making your shopping list. This ensures you have all the ingredients you need to make healthy meals. MASSY STORES | Living | Page 18
KNOW YOUR NUMBERS High Blood Pressure Why is it important to know your numbers? It could help you stay in control and save your life! According to the American Heart Association, one out of every three adults over the age of 20 is affected by high blood pressure. Closer to home, the Caribbean Health Research Council reports the prevalence of hypertension is estimated to be 26% and as high as 55% in studies of populations over 25 and over 40 years respectively. Many of us may have high blood pressure but are unaware as there are no symptoms. For this reason this condition is called the ‘silent killer’.
Safiyya Ali-Mohammed is the Pharmacy Chain Manager of Massy Stores in-store pharmacy chain, Massy Stores Pharmacy. She holds an Executive MBA and Bachelor of Pharmacy degrees. Safiyya is a Registered Pharmacist with over 15 years experience in the pharmaceutical industry.’
What do the numbers mean? Readings are normally given with two numbers such as 120/80. The top number or systolic blood pressure, measures the pressure in the arteries at the moment the heart beats while the lower number or diastolic blood pressure, measures in between beats. Understanding your numbers is key to controlling your high blood pressure.
Which number is more important? More attention is typically given to the systolic blood pressure or the top number as a major risk factor for cardiovascular disease in people over 50. The systolic blood pressure normally rises with age due to the increasing stiffness of the large arteries, long term build-up of plaque and increased incidence of cardiac disease.
Healthy and unhealthy blood pressure ranges as recommended by the American Heart Association Blood Pressure Category
Systolic mm Hg (upper #)
Diastolic mm Hg (lower #)
Normal
less than 120
less than 80
Prehypertension
120-139
80-89
High Blood Pressure (Hypertension) Stage 1
140-159
90-99
High Blood Pressure (Hypertension) Stage 2
160 or higher
100 or higher
Hypertensive crisis (Emergency care needed)
Higher than 180
Higher than 110
Note : A diagnosis of high blood pressure must be confirmed with a medical professional
Lifestyle changes to control your blood pressure Healthy eating
• Reduce your salt intake and eat a low fat, balanced diet with lots of fresh fruits and vegetables, whole grain, nuts and legumes. • Reduce your alcohol intake- drink in moderation. Limit your alcohol consumption to no more than two drinks a day for men and no more than one drink per day for women. • Read food labels to select food more wisely. Eating foods high in sodium can increase your blood pressure. • The DASH (Dietary Approaches to Stop Hypertension) eating plan is designed to help individuals manage blood pressure. The DASH eating plan includes eating whole grains, poultry, fish and nuts, low amounts of fats, red meats, sugar and sugary beverages. It is high in potassium, calcium, magnesium, protein and fibre.
Get moving/exercise
• Exercise helps control your high blood pressure and helps manage your weight, strengthen your heart and manage your stress.
Stop smoking
• Cutting down can have a positive impact on your health.
• Smoking is a proven risk factor for heart attack and stroke.
Relax
• Find time to relax. In our face paced world with increasing demands, stress management is a life saver. Experiment with activities you enjoy or try yoga or
meditation. • Take 15-20 minutes a day to sit quietly, breath deeply and think of a peaceful place. • Focus your energies on the positive not the negative.
Sources include: American Heart Association; National Heart, Lung, and Blood Institute, The Caribbean Health Research Council.
Fill your
prescript ion
while you shop
• Competitive pricing
• A range of vitamins & supplements
• Qualified & experienced pharmacists • Get points for your purchases
Top Tips for Healthy Weight loss
1 Fill up with Fiber
The volume of a nutrient-dense, plant-based diet will fill you up without adding extra calories. Stick to the healthy basics: vegetables, fruits, whole grains, and legumes. Fiber has no magical fat-burning properties. It simply helps you feel full without adding a lot of extra calories to your diet. It’s a carbohydrate found in plant foods like fruits, vegetables, and whole grains. Unlike other carbs, it isn’t easily digested by your body, so it passes quickly through your system without causing your blood sugar to rise. Soluble type fiber, which absorbs water, forms a kind of gel inside your gut, slowing the absorption of sugars into your bloodstream. Lower blood sugar levels mean lower insulin levels and that means your body is less likely to store fat.
Tip: Aim for 50 grams of fiber a day.
3 Plan Ahead
You don’t need a personal assistant to eat a healthful diet. Take the time to plan ahead. Stock your refrigerator, desk, and travel bag with healthful options. Tip: Plan your meals in advance. If you get stuck, remember that apples, oranges, and bananas are the original fast food.
2 Eat your Greens Green smoothies and juices remain ever popular, but there’s no better (or cheaper) way to reap the benefits than by going straight to the source. Tip: Eat your greens. Try a new spinach salad, lettuce wrap, or bok choy stir-fry.
for the 4 Shop Nutrition Rainbow Let your eyes do the shopping. Our bodies are naturally drawn to colourful antioxidants, and for a good reason! Incorporate red, orange, yellow, green, white a, blue and purple foods into your daily diet Tip: Eat at least five to seven colours of the nutrition rainbow every day.
5 Hydrate Water helps regulate body temperature and metabolize fat, among other important functions. Tip: Drink eight glasses of water a day. Incorporate more water-packed foods, like fresh cucumbers, apples, carrots and tomatoes into your diet.
MASSY STORES | Living | Page 22
5
Fresh & Fabulous Salads
Hearty Chicken Salad with Balsamic Cranberries & Red Onions INGREDIENTS 2 - 3 cup 2 ½ 4-6 1 cup 1 2 cups ¼ cup 1/3 cup 3 tbsp. 2 tbsp.
cooked chicken meat, coarsely chopped stalks celery, chopped red bell pepper, seeded and chopped green olives, pitted and minced thinly sliced red onion green apple, cored and chopped iceberg lettuce, chopped dried cranberries balsamic vinegar mayonnaise sour cream salt and pepper to taste
DIRECTIONS 1. Soak cranberries in balsamic vinegar and set aside. 2. Add 2 tablespoons olive oil to sauté pan and toss in red onions, reduce heat and add a splash of red wine vinegar. Cook the onions down until caramelized then add the cranberries. 3. Take the heat off and leave so the flavours all meld. 4. Mix mayonnaise and sour cream together, add chicken and coat well. 5. Toss all other ingredients in and top with onion and cranberry mixture before serving.
MASSY STORES | Living | Page 24
Orzo Salad with Buttermilk Dressing INGREDIENTS 1 cup 1 cup 12 3 1-(15 oz.)
uncooked orzo frozen, whole-kernel corn, thawed and drained cherry tomatoes, quartered green onions, sliced can black beans, rinsed and drained
Dressing: ¼ cup 3 tbsp. 3 tbsp. 4 tbsp. 1 tsp. ½ tsp. ¼ tsp. ¼ tsp. 2 1
low-fat buttermilk chopped fresh cilantro fresh lime juice light mayonnaise chilli powder sea salt cracked black pepper ground red pepper cloves minced garlic small ripe avocado diced
DIRECTIONS 1. Cook orzo according to package directions (Do not add salt). Rinse and drain well. Combine and toss orzo, tomatoes, corn, green onions and black beans in a large bowl. 2. Whisk remaining ingredients except avocado in small bowl to make the dressing. Pour the dressing over orzo mixture. 3. Slice avocado and chopped cilantro on top before serving.
Spinach & Beetroot Salad INGREDIENTS 2 tbsp. ¹/3 cup 1 tsp. 2 cups ½ cup 450g 100g ¾ cup
lemon juice extra virgin olive oil dijon mustard firmly packed spinach leaves firmly packed flat-leaf parsley leaves, roughly chopped can beetroot, drained, quartered soft goat’s cheese, crumbled toasted walnuts
DIRECTIONS 1. Whisk the lemon juice, olive oil and dijon mustard together in a small bowl. Season to taste with salt and freshly ground black pepper. 2. Place the spinach leaves and chopped parsley in a large bowl, reserving about 2 tablespoons of parsley to garnish. Add half the dressing to the spinach mixture and toss well. Divide among 4 serving plates (or leave in the large bowl if desired), then scatter with beetroot, goat’s cheese and toasted walnuts. 3. Garnish the salad with the remaining parsley, drizzle with the remaining dressing and serve immediately.
Asian Salad INGREDIENTS 2 cups 2 tbsp. 2 tbsp. ½ cup 1 tbsp. 1 tbsp. 1 tbsp.
fresh mixed greens shelled edamame mandarin orange sections red pepper slices toasted sesame seeds chopped roasted peanuts crunchy Chinese noodles
Asian Salad Dressing 2 tbsp. crunchy peanut butter 1 small chunk ginger, finely grated 1 tbsp. soy sauce 1 tsp. sesame oil 1 tbsp. rice wine vinegar 1 tbsp. chilli sauce
DIRECTIONS 1. Put the peanut butter in a bowl, add the other dressing ingredients one by one then whisk in 3-4 tablespoons boiling water from the kettle until you have a nice consistency. 2. Toss the salad ingredients together in dressing until well coated, sprinkle sesame seeds, peanuts and noodles on right before serving.
Broccoli Salad with a Tempting Twist INGREDIENTS 2 ½ 1 cup
large bunches broccoli medium red onion, cut into thin slices sweetened, dried cranberries toasted chopped walnuts
For the dressing ½ cup mayonnaise ¼ cup honey 1 lemon, juice and zest of ¼ tsp. salt & black pepper
DIRECTIONS 1. Bring a pot of water to a full boil. Have a large bowlful of ice water ready. Prepare the broccoli: 2. Separate broccoli into florets. Peel the stems and cut into ½” slices, blanch for 30 seconds. Immediately strain and plunge broccoli into ice water, drain well and set aside. Prepare the dressing: 3. Combine mayonnaise, honey, zest and juice. Season with salt and pepper to taste. Assemble the salad: 4. Toss broccoli, red onion and cranberries with dressing. Chill for at least 30 minutes. Serve with toasted walnuts.
MASSY STORES | Living | Page 25
Chocolate treats under 100 calories
Satisfy your cravings with these tasty chocolate indulgences. There’s no need for guilt because each one of these chocolate dessert recipes is just 100 calories or less!
Mini chocolate cheese cake bites
Rich & Thick hot chocolate
INGREDIENTS
Rich, creamy and thick enough that you may want to scoop it with a spoon, this European-style drinking chocolate is something different from the usual hot cocoa. Serve it in a demitasse or espresso cup for an elegant treat.
¼ cup ½ cup 12 1 tbsp.
semisweet chocolate chips, melted (see Tip) part-skim ricotta chocolate wafer cookies 100% fruit jam, such as raspberry or cherry
DIRECTIONS 1. Combine melted chocolate and ricotta in a small bowl. Spoon a scant 1 tablespoon of the mixture on each chocolate wafer and top with ¼ teaspoon jam. Tips • Store airtight in the refrigerator for up to 2 days. • To melt chocolate, microwave on medium for 1 minute. Stir, then continue microwaving on medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
Chocolate dipped frozen bananas Kids will love dipping bananas in melted chocolate and rolling them in coconut or chopped nuts to make this tasty frozen treat.
INGREDIENTS 4 large ¾ cup ¼ cup 12
ripe bananas, peeled and cut into thirds crosswise semisweet chocolate chips, melted (see Tip) shredded coconut or chopped nuts wooden popsicle sticks
DIRECTIONS 1. Peel 4 large ripe bananas, cut in thirds and insert a popsicle stick into the cut end of each piece. Melt ¾ cup semisweet or bittersweet chocolate chips. Cover each piece of banana with melted chocolate and sprinkle with coconut or nuts. (Reheat chocolate, as needed, to keep it melted.) 2. Place the bananas on a baking sheet lined with parchment or wax paper and freeze until frozen, about 2 hours. Tips • To melt chocolate, microwave on medium for 1 minute. Stir, then continue microwaving on medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted. MASSY STORES | Living | Page 26
INGREDIENTS 2 ¼ cups ½ cup ¼ cup 1½ tbsp.
nonfat milk unsweetened cocoa powder sugar cornstarch
DIRECTIONS 1. Combine milk, cocoa, sugar and cornstarch in a large saucepan. Cook over medium heat, whisking often, until steaming. Continue to cook, whisking constantly, until it comes to a boil, then remove from the heat. Only 98 calories each.
Chocolate Nut Bark Use your favorite combination of nuts to make this quick and easy chocolate nut bark. INGREDIENTS 2 cups 1½
semisweet chocolate chips, melted cups assorted nuts, such as hazelnuts, almonds and cashews, plus more for garnish
DIRECTIONS 1. Line a rimmed baking sheet with foil. (Take care to avoid wrinkles.) Combine melted chocolate and nuts in a medium bowl. Scrape the mixture onto the foil and spread it into an approximate 12” x 9” rectangle. Sprinkle with additional finely chopped nuts, if desired. Refrigerate until set, about 20 minutes. 2. Transfer the bark and foil to a cutting board. Use a sharp knife to cut into 1 ½” pieces. 74 calories each. Tips • Store airtight in the refrigerator for up to 2 weeks. • To melt chocolate, microwave on medium for 1 minute. Stir, then continue microwaving on medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted.
Chocolate peanut butter truffles These peanut butter-pretzel truffles satisfy your craving for something sweet and salty. INGREDIENTS ½ cup ¼ cup ½ cup
crunchy natural peanut butter finely chopped salted pretzels semisweet chocolate chips, melted (see Tip)
DIRECTIONS 1. Combine peanut butter and pretzels in a small bowl. Chill in the freezer until firm, about 15 minutes. 2. Roll the peanut butter mixture into 20 balls (about 1 teaspoon each). Place on a baking sheet lined with parchment or wax paper and freeze until very firm, about 1 hour. 3. Roll the frozen balls in melted chocolate. Refrigerate until the chocolate is set, about 30 minutes. Tips • Store airtight in the refrigerator for up to 2 weeks. • To melt chocolate, microwave on medium for 1 minute. Stir, then continue microwaving on medium, stirring every 20 seconds, until melted. Or place chocolate in the top of a double boiler over hot, but not boiling, water. Stir until melted. 64 calories each. MASSY STORES | Living | Page 27
SMOOTHIE BOWLS
Wake yourself up with a protein packed banana & chocolate smoothie bowl. Not only is it a great tasting breakfast, but the bananas will ensure your morning meal is filled with even more essential vitamins and potassium.
INGREDIENTS 1 cup low fat milk 2 bananas (frozen) 1 tbsp. dark, unsweetened cocoa powder 2 tbsp. almond butter 1 handful of ice Optional for Topping: Almonds, sliced bananas, unsweetened coconut, granola, almond butter.
DIRECTIONS 1. 2.
Place all items in a powerful blender and pulse until smooth. Add desired toppings. Serve immediately.
QUINOA PORRIDGE
Gluten free and packed with protein, quinoa is a great breakfast choice, especially if you’re following a vegan diet.
INGREDIENTS 1 cup 1 ½ cups 1 tsp. ½ tsp. 3 tsp. 1 tbsp. 1 tbsp. 2 tbsp.
white quinoa, rinsed well coconut milk vanilla extract ground cinnamon honey coconut chips or flakes crushed roasted peanuts or cashews almond butter
DIRECTIONS 1.
2.
In a saucepan over high heat, combine the quinoa, 1 cup of the coconut milk, vanilla and the cinnamon. Bring to a boil, then reduce the heat to low, cover the pan and simmer until most of the liquid is absorbed and the quinoa is tender, about 12 minutes. Remove from the heat. Stir in honey and the remaining ½ cup of coconut milk. To serve, spoon the hot quinoa into bowls. Top with the banana and sprinkle with coconut chips and nuts.
OVERNIGHT CHOCOLATE CHIA PUDDING
Dense in nutrients, energy-boosting chia seeds are the perfect morning pick-me-up. The mini seeds are one of the best plant-based proteins and are bursting with fibre and antioxidants.
INGREDIENTS 1 ½ cups 1∕3 cup ¼ cup 5-9 ½ tsp. 1 ½ tsp.
low fat milk chia seeds cacao or unsweetened cocoa powder dates, pitted and chopped ground cinnamon pinch of salt vanilla extract
Continued on page 64
MASSY STORES | Living | Page 28
Protein Packed Breakfast Bowls
Happy
Mother’s Day MASSY STORES | Living | Page 30
Pink Champagne Cake, a decadent & delicious centerpiece for your Mother’s Day table. (see recipe on next page)
MASSY STORES | Living | Page 31
PINK
CHAMPAGNE CAKE A very simple, elegant and delicious cake. For added champagne flavour, brush the layers with champagne before frosting.
INGREDIENTS Cake 1 box 1¼ cups 1∕3 cup 3 4 or 5
Betty Crocker™ SuperMoist™ white cake mix champagne, room temperature vegetable oil egg whites drops red food colour
Frosting 1 cup 4 cups ¼ cup ¼ cup 1tbsp. 5 - 5 ½ cups
butter, softened powdered sugar milk champagne vanilla extract additional powdered sugar
DIRECTIONS Cake 1. Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of two 8” or 9” round cake pans with baking spray with flour. 2. In large bowl, stir together cake mix and 1 ¼ cups champagne. Add oil, egg whites and food color; beat with electric mixer on medium speed 2 minutes. Pour into pans. 3. Bake as directed on box for 8” or 9” rounds. Cool 10 minutes. Remove cakes from pans to cooling racks. Cool completely, about 1 hour. Creamy champagne frosting: 1. Beat 1 cup softened butter for 30 seconds. Gradually add 4 cups powdered sugar. 2. Beat in ¼ cup milk, ¼ cup champagne, and vanilla extract. 3. Beat in 5 - 5 ½ more cups powdered sugar till you can spread it or is at the preferred consistency. 4. Frost completely cooled cake.
MASSY STORES | Living | Page 32
A full proof macaron recipe that is well worth the effort. These pretty pink little pleasures are an elegant treat that will leave your guests in awe of your baking skills.
STRAWBERRY MACARONS
INGREDIENTS
DIRECTIONS
Serves: 24 sandwiched cookies
1. Preheat oven to 300°F degrees. 2. Beat egg whites until foamy, then add salt, cream of tartar and white sugar and beat for 8-10 minutes. Whip until they form a peak that stands upright. TIP#1: egg whites should be room temperature. To create room temp eggs, submerge in warm water for 5 minutes. 3. Then add the food colouring. TIP#2: Colour fades as it cooks, so do a shade or two darker than you want them to be. 4. Sift almond flour, and powdered sugar. What remains will be the larger lumps of almond pieces, discard those. You want a very fine powder mixture to create a smooth batter. 5. Fold flour and sugar mixture into the egg white mixture. 6. Transfer batter to a pastry bag. Pipe out 1” rounds on a baking sheet lined with parchment paper. TIP#3: Tap the pan hard at least 2-3 times to release the air bubbles. This will prevent the tops of the macarons from cracking. TIP#4: Let the macarons sit out for 30 minutes or up to an hour. This will allow them time to dry out a bit before going into the hot oven. They should be “tacky” to the touch, but not stick to your fingertips. 7. Bake for 20 minutes. Do not underbake, even if they look done! Otherwise they will stick to the tray. 8. Meanwhile mix the butter cream: whip butter with an electric mixer until pale and fluffy. Slowly add sugar. Then place a sieve on top of a bowl the same size. Work strawberries through the sieve with a spatula, pushing them through, mashing them around until you extract their juice. You want 3 tablespoons of juice. 9. Add juice to butter cream, and whip until combined. Transfer to a pastry bag, fitted with a small tip (about ¼ “ in diameter) 10. Reverse cookie shells on their backs, and pipe a small mound of filling on one of them. Top with the other shell. Chill in fridge if not serving straight away.
Cake 3 ¼ cup 2 cups 1 cup ¼ tsp. 1
egg whites, room temperature white sugar confectioners sugar almond flour cream of tartar pinch of salt
Strawberry Buttercream ¼ cup salted butter ¾ cup powdered sugar 1 cup fresh strawberries, worked through a sieve to extract 3 tbsp. of juice
MASSY STORES | Living | Page 33
INGREDIENTS Cupcakes 5-6 1 large egg & 2 egg whites 2 cups (250g) ¼ cup (30g) 2 ½ tsp. ½ tsp. ¾ cup (180g)
large strawberries
room temperature and separated all-purpose flour cornstarch baking powder salt unsalted butter, softened to room temperature 1 ½ cups (300g) granulated sugar 3 tsp. vanilla extract 1 cup (240ml) whole milk, room temperature Strawberry Buttercream 1 cup (10 - 12g) freeze-dried strawberries 1 cup (235g) unsalted butter, softened to room temperature 4 cups (480g) confectioners’ sugar 3 tbsp. (45ml) heavy cream 1 tsp. vanilla extract
To keep strawberries fresh longer: 1. Wash berries in a bowl with 3 cups water mixed with 1 cup white vinegar. Drain in colander and rinse under running water. 2. Pat the berries dry with clean cloth or paper towels. 3. Store berries in paper towel-lined sealable container, keeping lid slightly open to allow excess moisture to escape.
DIRECTIONS 1. Preheat oven to 350°F. Line a 12-count muffin pan with cupcake liners. 2. Slice the strawberries and place in a food processor or blender. Pulse until strawberries are a chunky purée. You should have about 1/3 cup. Set aside. 3. With a handheld or stand mixer fitted with a whisk attachment, beat the two egg whites on high speed in a medium bowl until soft peaks form, about 2-3 minutes. Set aside. Make the cupcakes: 4. Sift the flour, cornstarch, baking powder, and salt together in a large bowl. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter on high speed until smooth and creamy. Add the sugar and beat on high speed for 3-4 minutes until creamed together fairly well. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg yolk and vanilla and beat on medium-high speed until combined. With the mixer on low speed, add the dry ingredients in three additions alternating with the whole milk, beginning and ending with the dry ingredients, and mixing each addition just until incorporated. Do not overmix. Fold egg whites and 1/3 cup strawberry purée into the cupcake batter. The batter will be velvety and slightly thick. 5. Spoon batter into cupcake liners filling halfway. Bake for 20-24 minutes or until the tops of the cupcakes spring back when gently touched and a toothpick inserted in the centre comes out clean. Allow to cool in the pan for 5 minutes, then transfer to a rack to cool completely. Make the frosting: 1. Using a blender or food processor, process the freeze-dried strawberries into a powdery crumb. You should have around ½ cup. 2. With a handheld or stand mixer fitted with a paddle attachment, beat the butter on medium speed until creamy; about 2 minutes. 3. Add confectioners’ sugar, strawberry powder, cream, and vanilla extract with the mixer running on low. Increase to high speed and beat for 3 minutes. 4. Add ¼ cup (30g) more confectioners’ sugar if frosting is too thin or a little cream if frosting is too thick. Add a pinch of salt if frosting is too sweet. Frost cupcakes and serve! MASSY STORES | Living | Page 34
Fresh Strawberry Buttercream Cupcakes
MASSY STORES | Living | Page 35
Pina Colada Cake
MASSY STORES | Living | Page 36
Inspired by the classic cocktail, this cake is packed full of pineapple, creamy coconut and a splash of rum! INGREDIENTS Cake 2 ½ cups 2 tsp. ½ tsp. ¾ tsp. 4 1 cup ½ cup ½ cup + 2 tbsp. ¼ cup + 2 tbsp. ¼ cup 1 cup
all-purpose flour baking powder baking soda salt eggs granulated white sugar brown sugar, firmly packed coconut oil dark rum coconut milk crushed pineapple, drained
Frosting 8 oz. ¾ cup (12 tbsp.) 5 ½ cups 3 - 4 tbsp. ½ tsp.
cream cheese, softened unsalted butter, softened confectioner’s sugar, sifted coconut milk vanilla extract
Decoration: shredded coconut diced pineapple
DIRECTIONS: Cake 1. First, preheat your oven to 350°F. Grease and flour two 8” round cake pans and set them aside. 2. Sift together the flour, baking powder, baking soda and salt, and set aside. 3. In a large mixing bowl, whisk together the eggs until combined. 4. Add in both sugars and whisk until smooth. 5. Add in the coconut oil and whisk until combined. 6. Stir in half of the flour mixture until just combined. 7. Stir in the rum and coconut milk. Add the second half of the flour mixture just until the last streaks of flour disappear. Fold in the pineapple chunks. 8. Then evenly divide the batter into the two prepared pans. Bake for about 25 to 28 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let your cakes cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans. Frosting 1. In the bowl of an electric mixer, place the cream cheese and the butter. Using the paddle attachment, mix the cream cheese and butter together until smooth. With the mixer on low, gradually add in the sugar and the remaining ingredients. Once everything begins to incorporate, turn the mixer up to medium and mix until smooth and fluffy. 2. Place the bottom layer of cake on a cake board or serving dish. Spread about 1 cup of frosting on top with an offset spatula. Add the second layer of cake, inverting it so that the bottom of the cake is facing up. Begin frosting the top and sides of the cake with the frosting. While the frosting is still fresh, cover the sides of the cake with shredded coconut. 3. Decorate the top of the cake with any remaining frosting and pineapple chunks.
MASSY STORES | Living | Page 37
PASSIONFRUIT CURD INGREDIENTS 11 2 2 150g 100g
passionfruits large eggs large egg yolks caster sugar unsalted butter
DIRECTIONS 1. Put the seeded pulp of 10 of the passionfruit into the processor and blitz just to loosen the seeds. Strain into a jug or bowl. 2. Beat the eggs, egg yolks and sugar together. 3. Melt the butter over a low heat in a heavy-based pan, and when melted stir in the sugar-egg mixture and the passionfruit juice, and keep cooking gently, stirring constantly, until thickened. 4. Off the heat, whisk in the pulp (seeds and all) of the remaining passionfruit, let cool slightly, then pour into a 350ml / 1 ½ cup jar. Keep in the fridge. Delicious dolloped over muffins and pancakes, or poured into a cooked and cooled pastry case. Equally exquisite on a cheese cake, Victoria sponge or on a crisp cooled merengue or Pavlova!
MASSY STORES | Living | Page 38
MANGO & PASSIONFRUIT Roulade INGREDIENTS Meringue 6 egg whites 1 cup caster sugar plus 1 tbsp. extra for dusting 1 tsp. corn flour 1 tsp. natural vanilla extract canola oil spray Garnish 1 4
Custard 200 mm 1/4 cup 1/2 tbsp. 1/2 tbsp. 1/2 tbsp. 2 150 mm
mango diced passion fruits- pulp only
mango purée caster sugar vanilla extract corn flour flour eggs pouring cream, whipped
DIRECTIONS Meringue 1. Preheat the oven to 320°F. 2. Line a 30 cm square baking tray with a baking paper. Spray with canola oil. 3. Place the egg whites in the clean bowl of an electric mixer and whisk to soft peaks. 4. At low speed, gradually add the sugar, corn flour and vanilla. 5. Mix on high speed until the meringue is thick and glossy. 6. Spread the meringue evenly over the baking paper, taking it right to the edge. 7. Bake for 15 minutes, or until a slight golden colour. Don’t open the oven door while cooking! 8. Sprinkle the extra sugar over a fresh sheet of paper on a flat surface. 9. Turn out the cooked meringue onto the sugar dusted paper. 10. Gently peel the backing paper away and cool at room temperature. Custard 1. Place the mango purée, sugar and vanilla in a saucepan and bring to a gentle simmer. 2. Mix the corn flour, flour and egg yolks together then add a ladle of hot mango juice to the mixture. Continued on page 64
MASSY STORES | Living | Page 39
Creamy Breadfruit Custard Pudding INGREDIENTS
DIRECTIONS
½ cup 1 tsp. ¼ tsp.
1. Mix together the flour, baking powder, spices and salt and set aside. 2. Mash or mix the pulp of the breadfruit until smooth. Add the sugar and continue to mix until well blended. 3. Add the butter, eggs and vanilla to breadfruit and mix well to incorporate. 4. Add the flour mixture and blend well. 5. Pour in the milk and mix until fully incorporated. The batter will look like pancake batter. 6. Pour the mixture into a prepared pan or dish and bake for 35 - 40 minutes at 325°F or until a skewer inserted comes out clean. 7. Remove the pudding from the oven and rest on a wire rack, let cool for 10 minutes then return to wire rack to cool.
all-purpose flour baking powder each ground cinnamon, ground nutmeg, ground ginger, all spice and ground cloves 1 ¾ cups overripe breadfruit flesh ¼ cup white sugar 3 tbsp. softened unsalted butter, plus extra to butter dish 2 eggs, room temperature, beaten ¾ tsp. vanilla extract 2/3 cup evaporated milk 1 pinch of salt MASSY STORES | Living | Page 40
Soursop Flan INGREDIENTS Serves 6 - 8 1 cup 1- 14 oz. 1- 12 oz. 3 3 1 tsp. ½ cup
sugar (plus another ½ cup) can of sweetened condensed milk can of evaporated milk egg yolks whole eggs vanilla extract finely puréed soursop
DIRECTIONS 1. Place the cup of sugar in a heavy-bottomed sauce pan over medium-low heat, and cook until sugar is dissolved, mixing constantly. Let boil until sugar turns a deep caramel brown. Remove from heat, and immediately pour into a glass pie dish; swirl the caramel so it coats the bottom completely. Let the sugar cool completely, until it hardens. 2. Beat the egg yolks, whole eggs, and sugar in a bowl, until the yolks are a pale yellow and the sugar is somewhat dissolved, but be careful not to over-beat and create bubbles. 3. Add the two milks and the soursop, mix thoroughly. Heat the mix gently over medium heat in a heavy-bottomed pan until before boiling. Make sure to keep mixing gently the whole time. You will know when the mix is ready when it just begins to coat the back of a wooden spoon. Remove from heat. Add the vanilla and blend in. 4. Pour the mix gently through a sieve to remove egg and soursop bits. Once it has completely cooled, pour slowly and firmly into glass dish to avoid bubbles. 5. Set water to boil in a large pot or kettle and set oven to 325˚F and place the pan on the middle rack of your oven. Carefully pour the hot water into the pan around the ramekin until the water is two-thirds of the way up the sides. Bake for one hour, checking about every fifteen minutes, or until almost set. The sides should be firm, but the center should "jiggle" when you shake it. 6. Remove from oven and let the dish cool (temper) in its water bath for about an hour. Place in fridge, and chill for at least two hours or until cold. To serve, dip dish in hot water for about ten seconds then run a thin knife around its edges. Invert the flan onto a deep serving plate, and serve immediately.
MASSY STORES | Living | Page 41
Watermelon Bellini INGREDIENTS 4 ½ oz. 1 oz. ½ oz.
chilled Prosecco watermelon purée crème de framboise (raspberry liqueur)
DIRECTIONS 1. Purée chunks of watermelon in the blender, then strain through a sieve, discarding the solids. 2. In a pint glass, slowly stir the Prosecco into the watermelon purée. 3. Drizzle in the creme de framboise, then pour the drink into a chilled flute.
Strawberry Bellini INGREDIENTS 1 pint 2 tbsp.
strawberries, stemmed, plus simple syrup, recipe follows Champagne
Simple Syrup 2 parts sugar 2 parts water
DIRECTIONS 1. Simple Syrup: Bring sugar and water to a boil. Simmer until the sugar dissolves. Remove from the heat and allow to cool. 2. Place strawberries and simple syrup into a blender. Strain strawberry mixture. Pour into glasses and top with Champagne.
MASSY STORES | Living | Page 44
Royal Punch
INGREDIENTS
DIRECTIONS
750ml 750ml 1 litre 200 ml 200 ml 20 1 2
1. Combine all liquid ingredients except Champagne into a punch bowl 2. Slap the mint bunch against your hand several times to activate the aromatics, and add the mint and orange slices to the bowl before adding the Champagne. 3. Stir to combine, adding a large ice block to chill. * For an extra special touch, freeze lemon/orange slices into your ice block for some added flair. 4. Serve with a ladle into punch or rock glasses.
AngosturaÂŽ 7 year old rum Joseph Perrier Brut Champagne Apple Juice simple syrup fresh lemon juice dashes ANGOSTURAÂŽorange bitters bunch mint oranges sliced
Cocktails FROM
Luc Belaire Brut Spicy Mimosa INGREDIENTS ½ 5½ cups 2¾ cups ½ tbsp.
Bottle of Belaire Brut orange juice pineapple juice finely grated ginger
DIRECTIONS 1. Mix orange juice and pineapple juice in a pitcher. Pour Belaire Brut into pitcher. Add ginger. Stir and enjoy!
The Inception INGREDIENTS 1.5 oz.
Amaro di ANGOSTURA® Voga Prosecco (Top off )
DIRECTIONS 1. Pour chilled Amaro di ANGOSTURA® into a chilled champagne flute. Top off with chilled Prosecco.
WATERMELON SANGRIA INGREDIENTS
DIRECTIONS
Serves: 8
1. In a small saucepan, combine ¼ cup sugar, ¼ cup water, lemon peel, orange peel, and mint leaves. Bring to a boil, stirring until sugar dissolves. Let cool 30 minutes; strain into a large pitcher. 2. Purée watermelon in a food processor until smooth; strain into pitcher, pressing on solids to release juices. 3. Add white wine and rum. Add desired fruits and chill until ready to serve. Pour over ice and top off each glass with club soda and a splash of Angostura bitters.
¼ cup 2 2 6 2 lb. 1 ¼ cup ½ cup
sugar strips lemon peel strips orange peel mint leaves watermelon, cut into cubes, seeds removed bottle dry white wine, chilled white rum chilled club soda Angostura bitters watermelon chunks, orange, lemon and lime slices
MASSY STORES | Living | Page 48
Creamy Seafood Lasagna INGREDIENTS
DIRECTIONS
1 ¼ cup 1 2 2 cups 1 cup 1/3 cup ½ tsp. ¼ tsp. 1 ½ cup 1 ¼ cup 2
1. Heat oven to 350°F. Cook noodles as directed on package. 2. Meanwhile, in 3 qt. saucepan, melt butter over medium heat. Add onion and garlic; cook 2 to 3 minutes, stirring occasionally, until onion is crisp-tender. Gradually stir in sauce, broth, sherry, salt and pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat and set aside. 3. In medium bowl, mix egg, parmesan cheese, ricotta cheese and ¼ cup parsley; set aside. 4. Drain noodles. In 13” x 9” (3 qt.) glass baking dish, spread ¾ cup of the sauce. Top with 3 noodles. Spread half of the crabmeat and half of the shrimp over noodles; spread with ¾ cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread ricotta mixture over noodles; spread with ¾ cup of the sauce. Sprinkle with 1 cup of the mozzarella cheese; top with 3 noodles. Spread with remaining crabmeat, shrimp and sauce. Sprinkle with remaining 1 cup mozzarella cheese. 5. Bake 40 to 45 minutes or until cheese is light golden brown. Let stand 15 minutes before cutting.
2 3 cups
package uncooked lasagna noodles butter medium onion, finely chopped (½ cup) cloves garlic, finely chopped four cheese pasta sauce chicken broth (from 32 oz. carton) dry sherry salt pepper egg, slightly beaten grated parmesan rcheese container (15 oz.) ricotta cheese chopped fresh parsley packages (8 oz. each) frozen salad-style imitation crabmeat, thawed, drained and chopped packages (4 oz. each) frozen cooked salad shrimp, thawed, drained shredded mozzarella cheese (12 oz.)
MASSY STORES | Living | Page 50
CANNED VEGETABLES CANNED BEANS CANNED FRUIT CHICKEN VIENNA SAUSAGES
PEANUT BUTTER TUNA MACKEREL PINK SALMON
CORN MEAL CORNED BEEF COCONUT MILK OILS & SALT
www.valricofoods.com
WATERMELON,
ARUGULA & TOMATO SALAD INGREDIENTS
DIRECTIONS
1 tbsp. 3 tbsp. 2 tbsp.
1. Combine oil, vinegar, basil, salt, and pepper in small bowl; whisk to blend. Set aside.
¼ tsp. ¼ tsp. 1 cup ½ 3 ½ cup ¼ 2 tbsp.
extra virgin olive oil red wine vinegar finely chopped basil (or mint, chives, or parsley) sea salt ground black pepper arugula medium watermelon, rind and seeds removed, cut into 2” triangles medium tomatoes, sliced into wedges cherry tomatoes, cut in half medium red onion, sliced thin crumbled feta cheese
MASSY STORES | Living | Page 52
2. Arrange arugula, watermelon, tomatoes and onion on a large serving platter. 3. Drizzle evenly with dressing. 4. Top evenly with crumbled cheese.
MIDDLE EASTERN LAMB & VEGETABLE STEW A traditional middle eastern family favorite, made with tender chunks of lamb marinated in seven bold aromatic spices including warm cinnamon, smokey cumin and coriander Continued on page 64
MASSY STORES | Living | Page 53
Lentil Salad with Feta & Olive Oil Dressing INGREDIENTS 14oz. 1 2 - 3 9 oz. 10 1 1 10 1 1
brown lentils, picked and rinsed bay leaf peppers (red, orange, yellow), roasted and sliced feta cheese, crumbled cherry tomatoes, cut in half or juicy tomato, cut in cubes red onion, chopped Kalamata olives, pitted and sliced handful fresh chopped parsley handful fresh chopped mint salt and pepper
Dressing 6 tbsp. extra virgin olive oil 6 tbsp. red wine vinegar 1 clove of garlic, minced 1 pinch of paprika
DIRECTIONS
MASSY STORES | Living | Page 54
1. Place the lentils in a colander and rinse them thoroughly under running water. Drain and place them in a large pot. Cover the lentils with a 5-6cm of cold water, season with salt, add the bay leaf and bring to the boil. Reduce the heat to a gentle simmer and cook for about 20-25 minutes. The lentils should be cooked, but still retain a slight bite for this salad. Different varieties of lentils cook at different times, so have a taste after 15 minutes and be careful not to overcook. 2. In the mean time prepare the vegetables. Start by roasting the peppers, cut them in half crosswise and place on a baking tray, drizzle with a little olive oil and season with salt. Bake in preheated oven to 200-220°C for about 20 minutes, or until softened. 3. To prepare the olive oil dressing, add all the ingredients in a bowl and whisk to combine. 4. When the lentils are cooked, drain them in a colander and place under cold running water to stop the cooking process. Once cooled, place lentils in a large serving bowl and toss with dressing. Add the chopped onion, cherry tomatoes, feta cheese, olives and roasted peppers (sliced) and blend. Wait to add the fresh herbs just before serving.
Roasted Sweet Potato, Walnut & Feta Salad INGREDIENTS
DIRECTIONS
Potato 1.2 - 1.4lb.
1. Preheat oven to 220˚C / 430˚F. 2. Cut sweet potato into 1.5cm / 3∕5” thick slices. Cut the larger rounds in half (into semi circles). 3. Place in a bowl, drizzle over oil, sprinkle with salt and pepper. Toss well to coat. Pour onto baking tray. 4. Roast for 20 minutes, then use an egg flip to turn and roast for a further 10 minutes or until golden. 5. Meanwhile, place dressing ingredients in a jar, mix with a teaspoon (to get honey off the base) then shake well until combined. 6. Toast pecans in a dry skillet over medium high heat for 3 minutes, or until they smell nutty. 7. Remove pecans, heat 1 tsp. oil and add bacon and cook until golden. 8. To assemble, place everything in a bowl, reserving some bacon, pecans and goats cheese for garnish. Drizzle with most of the dressing, toss gently. 9. Transfer into a serving bowl, garnish with remaining bacon, pecans and goats cheese. Drizzle with leftover dressing.
1 ½ tbsp.
sweet potato, peeled (2 medium) olive oil
Salad 3.5 oz. ½ cup 1 tsp. 3.5 oz. 2 oz.
arugula pecans oil bacon, chopped goat cheese
Honey Lemon Dressing 1 tbsp. honey 2 tbsp. lemon juice, fresh 2 tbsp. extra virgin olive oil ½ tsp. dijon mustard salt and pepper
MASSY STORES | Living | Page 55
Smoked Salmon Pasta Salad
This is an elegant dish that contrasts the wholesome texture of the pasta twists, with a rich, creamy, smoky sauce.
INGREDIENTS
DIRECTIONS
2 cups 1 tsp. 3 oz. ½ 1 tbsp. 2 tsp. 1 tsp. 2 tsp. 4 - 6 tbsp.
1. Cook pasta according to package directions to al dente. 2. In a separate pan, sautĂŠ onion in olive oil until translucent, stir in capers and let the flavours meld and remove from heat. 3. Drain pasta but reserve about 2 tablespoons of the liquid in pot to use in sauce. 4. On a very low heat, quickly stir in cream cheese, onions and capers until it becomes a thick, saucy, consistency. 5. Take pot off heat and stir in pasta twists, coat well in sauce. Gently mix salmon into pasta, add dill and ground black pepper.
pasta twists salt smoked salmon, chopped small onion thinly sliced fresh dill capers olive oil lemon juice smoked salmon cream cheese
MASSY STORES | Living | Page 56
Smoked Salmon & Cream Cheese Crepe Cake INGREDIENTS
DIRECTIONS
2 cups 2 tbsp. 2 tbsp.
1. Line base and side of a deep 22cm round cake pan with plastic wrap. Combine cream cheese, horseradish, capers, tarragon and lemon rind in a medium bowl; stir well. 2. Place one crepe in the cake pan; spread with about 1/3 cup of the cream cheese mixture, cover with slices of salmon. Continue layering with remaining crepes, cream cheese mixture and salmon, finishing with a crepe layer. 3. Cover; refrigerate for 3 hours or until firm. 4. Cut crepe cake into eight wedges; serve with a salad.
2 tbsp. 1 tbsp. 8 600g
whipped cream cheese prepared horseradish rinsed, drained capers, chopped coarsely finely chopped fresh tarragon finely grated lemon rind frozen french-style crepes, thawed sliced smoked salmon
MASSY STORES | Living | Page 57
MOUSSAKA Moussaka is traditionally an eggplant and/or potato-based dish popular in Balkan and Mediterranean cuisines, with many local and regional variations. In this version we use sweet potatoes and pumpkin, you can also use plantains instead of the potatoes if you wish. The foolproof way to attain a perfectly smooth sauce is to have the milk hot when added to the butter and flour. It uses an extra pot, but as you become more proficient, this cautionary measure may not be necessary. INGREDIENTS
DIRECTIONS
Bechamel 4 tbsp. ¼ cup 4 cups 2 1 cup ½ cup ½ tsp.
Make the bechamel: Melt the butter in a large pot over medium heat. Add the flour and whisk to combine so there are no lumps. Cook for 1 minute, until lightly browned. Slowly pour in warm milk, whisking continuously. Whisk the mixture non-stop until it thickens, about 10-12 minutes. Once thickened, pour a ladleful of the hot mixture over the beaten eggs, whisking the eggs vigorously, to temper the eggs. Pour the egg mixture back into the bechamel, whisking the whole time, and remove from the heat. Stir in the cheeses, season with pepper and nutmeg. Set aside.
Filling 3 1 ½ lbs. 2
2lbs.
½ cup ½ cup
salted butter flour milk, slightly warmed eggs, beaten crumbled feta cheese grated parmesan cheese grated or ground nutmeg pepper to taste
large red onions, peeled and diced ground beef large sweet potatoes (about 2 lbs.), peeled and sliced lengthwise into ¼” thick slices pumpkin, peeled and sliced lengthwise into ¼” thick slices chopped fresh mint chopped fresh parsley salt and pepper, to taste olive oil flour, for dusting
MASSY STORES | Living | Page 58
Prepare the filling: 1. Heat 2 tbsp. of olive oil in a large frying pan over medium heat and cook diced onions for 10 minutes, until soft. Add ground beef and brown thoroughly. Remove from heat, and use a slotted spoon to scoop beef and onion mixture into a bowl. Season with salt and pepper, and set aside. 2. Heat enough olive oil to rise a ¼” up the side of the pan in a large frying pan. Use medium heat, and let oil heat fully before frying. Dredge the pumpkin slices lightly in flour, fry in the oil until lightly browned on both sides. Remove to a paper-towel lined sheet pan to drain. Lightly fry the sweet potato slices (you do not need to flour these) until golden brown. 3. Preheat the oven to 350°F and assemble the moussaka: In a 9”×13” roasting pan, place a single layer of sweet potatoes along the bottom. Sprinkle with half the mint and half the parsley, top with half of the beef and onion mixture and half of the bechamel. Cover these layers with a layer of the squash, then sprinkle remaining mint and parsley on top, as well as remaining beef and onion mixture. Spread the rest of the bechamel on top, spreading out to the edges of the pan if possible. 4. Bake for 40-50 minutes, until bechamel is puffed and golden. Leave for 10 minutes before slicing. Serve warm.
SWEET POTATO & SPINACH CASSEROLE INGREDIENTS
DIRECTIONS
4
1. Heat the oven to 350°F. Put the cream, garlic and herb sprigs into a small saucepan and slowly bring to a gentle boil. Turn off the heat, season and leave to infuse. 2. Put the spinach into a colander and leave to drain for a few minutes, squeeze out as much water as possible. Season with salt, pepper and freshly grated nutmeg. 3. Grease an ovenproof dish generously with butter and spread half the sweet potato slices across the bottom. Top with a layer of spinach, then the remaining potato. Pour over the cream mixture, through a sieve to remove the garlic and herbs, sprinkle with cheese. Bake for 45-55 minutes until golden and tender.
300 ml 2 1 - 10oz.
¼ tsp. 2
¼ tsp. ¼ tsp. 2 cups
medium sweet potatoes, peeled and thinly sliced single cream sprigs thyme package, chopped frozen spinach, thawed salt garlic cloves minced ground nutmeg black pepper shredded Cheddar cheese butter for greasing dish
MASSY STORES | Living | Page 59
More products from the label you trust at the prices you love.
Gourmet Introducing the first gourmet outlet from Massy Stores. A select range of fresh produce, artisan and gourmet items from globally recognized brands. From truffle oil to tapenade, basil to Brie, you will find everything you need to create a culinary experience that will take mealtime from simple to simply spectacular! Conveniently located in the Bay Walk Mall in Rodney Bay.
Tel# 758-455-3663, Fax# 758-4520-849 | Email: csr.gl@massystores.com | www.massystoresslu.com
Recipes Continued... MIDDLE EASTERN LAMB & VEGETABLE STEW INGREDIENTS
DIRECTIONS
2 tbsp.
Seven Spice Mix Stir the black pepper, cumin, paprika, coriander, clove, nutmeg, cinnamon, and cardamom together until evenly blended. Store the spice mix in an airtight container.
2 5 14 oz. /400 g 1 lb. /450 g 1 3 tbsp. ½ tsp.
olive oil, plus extra for drizzling small onions, finely chopped garlic cloves, sliced boneless lamb, diced ochroes, trimmed medium cauliflower, broken into florets tomato paste seven spices seasoning salt and pepper
MIDDLE EASTERN SEVEN SPICE MIX ½ cup ground black pepper ½ cup ground cumin ½ cup paprika ¼ cup ground coriander ¼ cup ground cloves 4 tsp. ground nutmeg 4 tsp. ground cinnamon 2 tsp. ground cardamom
Stew 1. Season lamb with seven spices and leave to marinate for about an hour. Preheat the oven to 375°F. 2. Heat the olive oil in a large skillet or frying pan, add the onions, and cook over low heat, stirring occasionally, for 5 minutes until softened. 3. Add the garlic and cook for another minute. 4. Add the lamb, increase the heat to medium, and cook, stirring frequently, for 8–10 minutes until evenly browned. Meanwhile, put the okra into a roasting pan, drizzle with a little olive oil, and roast for 30 minutes. 5. Pour enough boiling water into the pan of lamb to cover and cook for 30 minutes. Stir in the tomato paste (purée), okra and continue to cook for 1 hour more or until the sauce has reduced and thickened and the lamb is tender. Season with salt and pepper and serve.
Continued from page 53
Overnight Chocolate Chia Pudding DIRECTIONS cont’
1. Add all ingredients to a mixing bowl and whisk vigorously to combine. 2. Let rest covered in the fridge overnight or at least 3-5 hours (or until it has a pudding-like consistency). 3. Add to a blender and blend until completely smooth and creamy. Sweeten to taste. 4. Serve chilled with desired toppings, such as fruit, granola or nuts. Continued from page 28
Mango and Passion Fruit Roulade DIRECTIONS cont’
3. Mix well and add back to the pan of hot mango juice, mix well again and cook over medium heat until the liquid starts bubbling. 4. Once the custard is thick, remove from the heat and transfer to a bowl. 5. Cover and chill for 30 minutes. Assembly and Serving 1. When ready to assemble, loosen the custard with a whisk and gently add the whipped cream to lighten. 2. Spread the custard evenly over the meringue with a spatula. 3. Gently roll the meringue up to create a loose roulade. 4. Set on a platter and chill until ready to serve. 5. Just before serving, garnish the roulade with the mango and passion fruit pulp. Continued from page 39 MASSY STORES | Living | Page 64