helen

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Melbourne, Australia
helen
More ideas from helen
pepsakoy: Italian Almond and Orange Cookies

Italian orange almond cookies This weekend has been boring for me cuz my husband is not home, thus there is no cooking as usual. However, after spending a dull half day,.

Coconut lemon & passionfruit pudding

Coconut lemon & passionfruit pudding

Silk and cotton voile dress, pink - Weekend Max Mara Product page

Silk and cotton voile dress, pink - Weekend Max Mara Product page

Venetian Carrot Cake

I long thought that carrot cake was an American invention, until I found out that an early version was made by Venetian Jews in the original ghetto.

Vintage Black Glass Thistle Design Ring

A beautiful vintage black glass button with an engraved thistle design. The button is centered on an antiqued adjustable double wire band.

jamaican jerk pork (8)

The Ultimate Jerk Pork Recipe. I modified this with a handfull of cilantro, added a juice of a lime with its zest, and zested of the orange too.

WELLINGTON SKIRT | Back in Stock | SHOP | VIKTORIA & WOODS

WELLINGTON SKIRT | Back in Stock | SHOP | VIKTORIA & WOODS

NYT Cooking: Here is a midwinter cook-up of deep fragrance and lingering heat, a trade-wind stew that emerged in Jamaica and made its way north. It is oxtail stew, brown and steaming, light with ginger and thyme, pungent with allspice and soy, a taste of the Caribbean to warm winter’s heart. You could make and eat it today while reading Derek Walcott poems as the afternoon vagues into indigo — or allow it t...

NYT Cooking: Here is a midwinter cook-up of deep fragrance and lingering heat, a trade-wind stew that emerged in Jamaica and made its way north. It is oxtail stew, brown and steaming, light with ginger and thyme, pungent with allspice and soy, a taste of the Caribbean to warm winter’s heart. You could make and eat it today while reading Derek Walcott poems as the afternoon vagues into indigo — or allow it t...

Here is a midwinter cook-up of deep fragrance and lingering heat, a trade-wind stew that emerged in Jamaica and made its way north It is oxtail stew, brown and steaming, light with ginger and thyme, pungent with allspice and soy, a taste of the Caribbean to warm winter’s heart You could make and eat it today while reading Derek Walcott poems as the afternoon vagues into indigo — or allow it to cure into greater magnificence overnight, and stretch out its gravy for the course of a week

Here is a midwinter cook-up of deep fragrance and lingering heat, a trade-wind stew that emerged in Jamaica and made its way north It is oxtail stew, brown and steaming, light with ginger and thyme, pungent with allspice and soy, a taste of the Caribbean to warm winter’s heart You could make and eat it today while reading Derek Walcott poems as the afternoon vagues into indigo — or allow it to cure into greater magnificence overnight, and stretch out its gravy for the course of a week

By turning traditional pecan pie into a shallow pecan rum tart, the nuts stay crisp and toasty on top and the brown sugar-rum filling is sweet without being cloying. My favorite brand of rum for the pecan filling is Meyer’s Dark Jamaican.

Pecan Rum Tart (I made this for friends and it turned out pretty yummy. Not as sweet as expected, but I would use bourbon next time!

This is really a rice and beans dish, but in Jamaica, beans are called peas. It's traditionally served alongside Jerk Chicken or Jerk Pork.

This is really a rice and beans dish, but in Jamaica, beans are called peas. It& traditionally served alongside Jerk Chicken or Jerk Pork.