1 cup flour
1 1/3 cup beer
2 egg whites, whipped to soft peaks
generous pinch sea salt
freshly ground pepper (several turns of a pepper mill)
1/4 tsp cayenne
4 (9 ounce/250 gram) fillets haddock (or cod)


Whisk together flour and seasonings. Whisk in beer, then fold in egg whites.

Heat oil to 370F. Dip fish in batter. Lower into oil. Fry for a few minutes, turning over, until crispy and golden brown. Drain on paper towels. Season with sea salt.

1/2 cup butter, softened
1/3 cup granulated sugar
1 whole vanilla bean, split and scraped
1/2 cup milk
2 cups all-purpose flour
1 1/2 tsp baking powder


Cream together butter and sugar until fluffy. Beat in vanilla seeds.

Whisk together flour and baking powder.

Blend in half of the flour into butter mixture, followed by the milk, then the remaining flour mixture, until incorporated.

Divide into 5 balls. Place on a floured surface and flatten to 3/4-inch thick rounds. Cut each into 4 triangles and arrange on Silpat-lined baking sheet.

Bake at 400F for 12-15 minutes. Cool on a wire rack.

Raspberry Rhubarb Grunt
1 pound rhubarb stalks, chopped into 1-inch pieces
3/4 cup golden brown sugar
1/2 cup water
4 cups ripe raspberries
In a wide (9-inch diameter), straight-sided skillet or pot, over medium-low heat, stew rhubarb together with water and sugar, until rhubarb is tender. Add raspberries and cook until juices run.
Meanwhile, make the dumplings:
1/3 cup milk
2 Tbs melted butter
3/4 cup flour
2 Tbs granulated sugar
3/4 tsp baking powder
1 Tbs granulated sugar
1/8 tsp cinnamon
Combine milk and butter. Combine flour, sugar and baking powder. Add dry ingredients to wet and bring together with a fork until combined. Drop by tablespoons onto simmering fruit. Combine sugar and cinnamon and sprinkle over dumplings. Cover with lid, reduce heat to low, and let dumplings poach for 15 minutes. Serve warm with ice cream or drizzled cream.
Cheesecake Sundaes with Black and Blueberry-Rum Sauce
4 cups vanilla ice cream
1 cup cream cheese, softened
1/3 cup whipping cream
2 Tbs granulated sugar
crushed graham crackers
Using a wooden spoon, beat together cream cheese, cream and sugar until smooth. Beat in ice cream until incorporated. Transfer to an airtight container and refreeze.
Serve scoops of ice cream with crushed graham crackers and black and blueberry-rum sauce.

1 1/2 cups fresh blackberries
1 1/2 cups fresh blueberries
1/3-1/2 cup sugar
3 tbsp cornstarch
1-2 tbsp cold water
3 tbsp lime juice
1/3 cup demerara rum


Into a medium pot over low heat, combine berries and sugar. Crush half of the berries with a wooden spoon, then stir until juices run and sugar dissolves.

In a small bowl, whisk together cornstarch with water and lime juice. Add to berries, increase heat to medium. Stir briskly until the cornstarch is cooked and juices have thickened somewhat.

Adjust for acidity and sweetness as desired. Stir in rum and cook a minute longer. Cool and serve.

(recipe courtesy of Susan Toy of Bequia, author of  Island in the Clouds)
3 pounds chicken, cut into bite-sized pieces
2 tablespoons vegetable oil
1 large onion, chopped
4 medium white potatoes, diced
3 cloves garlic, minced
2 tablespoons curry powder
1 teaspoon chili powder
1 teaspoon paprika
2 cups water
salt and pepper to taste


In a large pot over medium-high, heat oil. Add onions and potatoes; cook five minutes. Add garlic, curry powder, paprika, chili powder, salt and pepper. Add water and bring to a simmer.

Meanwhile, in a separate pan, sear chicken. Season with salt and pepper. Add to curry mixture, cover, and simmer until potatoes are tender. Remove lid and reduce liquid. Season to taste.

for the roti:
4 cups all purpose flour
4 teaspoons baking powder
2 tablespoon butter, melted
1 1/2 cups water
canola oil for brushing and frying

Whisk together flour and baking soda in a large bowl. Add butter and combine. Add water, and mix until ingredients come together. Turn onto a lightly floured surface and knead to make a softly elastic but not sticky dough. Cut into 12 pieces. Roll each piece of dough thinly (dinner plate sized). Brush surface with oil, sprinkle lightly with a pinch of flour. Fold in half, then quarter, roll up into a ball. Let stand for 10 minutes.

Roll out each piece thinly again. Brush one side with oil. Place on a hot griddle. Brush other side. Turn over. Place on a paper towel-lined tray and repeat with remaining roti. Serve hot stuffed with Chicken Curry and hot pepper sauce.

for the vinaigrette:
1 tsp freshly minced garlic
1 tsp dijon mustard
1 Tbsp grated parmesan cheese
1 1/2 Tbsp dried basil
1/2 cup honey
1/2 cup rice wine vinegar
1 cup vegetable oil
kosher salt/freshly ground pepper
Place first 6 ingredients in a Magic Bullet and puree. Add vegetable oil and blend until emulsified. Season with salt and pepper.
for the salad:
Toss dressing together with your favourite salad ingredients.  Today ours included all of the following:
  • mixed greens
  • grape tomatoes, halved
  • raw yellow beet, peeled, processed in turning slicer
  • raw purple beet, peeled, processed in turning slicer
  • raspberries (or blackberries or quartered strawberries)
  • pecan halves, salted and toasted
  • crumbled feta or chevre
  • flaked kosher salt and fresh ground pepper to season
Notes: If you don’t have a turning slicer, use a mandoline to make long shreds of the beets. Soak shreds in water for several minutes to minimize colour transfer. Store leftover beet strings, refrigerated, in water to keep from drying out.
1 1/4 cup all purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 Tbs fresh lemon zest
2 large eggs
1/2 cup whole milk
1 1/2 Tbs poppy seeds
for syrup:
juice from 3 medium Meyer lemons (1/3 cup)
1/3 cup granulated sugar
Butter and flour a loaf pan.
In a medium bowl, sift together flour, baking powder and salt.
In the bowl of an electric mixer fitted with the paddle attachment, cream together butter, sugar and lemon zest until light and fluffy. Beat in eggs, one at a time. Alternating, add the flour mixture and milk until incorporated (do not over beat). Add poppy seeds.
Scrape batter into prepared pan and bake at 350F for 50 minutes, until a tester inserted in centre comes out clean.
Let cool, in pan, on a wire rack for half an hour before turning out to cool completely.
Meanwhile, in a small pot, heat together lemon juice and sugar until dissolved. Cool.
Serve slices of cake, each drizzled with the lemon syrup.