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lemon bisque

Lemon Bisque is a quick and simple Caribbean recipe made from Lemon Jello powder, lemon juice, evaporated milk, butter, sugar and graham cracker crumbs.

Lemon Bisque Recipe Ingredients:

  • 1 lemon Jello powder
  • 1 Lemon juice and rind
  • 1 ½ cups graham cracker crumbs
  • 1 tin evaporated milk
  • ¾ cup hot water
  • ½ cup melted butter
  • ½ cup sugar
Lemon Bisque Recipe Instructions :

Prepare crust by mixing crumbs with melted butter. Line dish. Dissolve jello powder into ¾ cup hot water. Chill until partly jelled only. Place evaporated milk, bowl and beaters in fridge and allow to get very cold. Beat milk until fluffy. Add partly jelled jello, juice and rind, as well as ½ cup sugar beating all the time. Pour into dish with crumb mixture. Chill well and cover with some crumbs.

Recipe by: Chef Laurel – Ann Morley; Author of Cooking with Caribbean Rum.

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salmon sandwichSalmon Sandwich Ingredients:

  • 1 tin canned salmon
  • 1 teaspoon English mustard
  • 6 slices sweet pickles
  • ¼ teaspoon hot pepper sauce
  • 1 teaspoon finely chopped celery
  • ½ teaspoon lemon juice
  • 1 teaspoon mayonnaise
  • ¼ teaspoon salt
Salmon Sandwich Recipe Instructions :

Drain salmon, remove skin and bones. Crush salmon in a big plate, add lemon juice, salt, pepper, mustard and mayonnaise and mix well. Then add chopped sweet pickles and chopped celery. Spread on slices of buttered bread, cover with buttered bread and cut diagonally into two or into tour as liked.

Recipe by: Chef Yolande Cools-Lartigue, author of The Art of Caribbean Cooking.

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fish-souffle

Fish Soufflé is a very popular recipe throughout most Caribbean islands. By following these easy steps in this recipe, you too can learn how to make/prepare Fish Soufflé.

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Ingredients:

  • 2 tablespoon flour
  • 1 cup milk
  • ¼ teaspoon ground garlic
  • 1 tablespoon butter
  • 1 tablespoon salt
  • 1 cup flaked fish cooked
  • ½ teaspoon lemon juice
  • 2 eggs
  • ¼ teaspoon ground pepper
  • ¼ teaspoon finely chopped thyme
  • 1 dash hot pepper sauce

Method:

Clean, bone and cut up fish. Then season with lemon juice, half salt, and pepper, thyme and garlic. Allow to stand for one or two hours. Then melt butter in pan over heat and add four. Do this over low heat. Mix egg yolks and add balance of salt. Cool thickened sauce and when slightly warm, add beaten egg yolks. Then mix (or beat) egg whites stiffly and add to mixture. Drain fish quickly and place into bettered baking dish. Pour sauce over fish and bake at 375F for about 20-30 minutes. Serve immediately. For best result do not allow any time between preparing and baking.

Recipe by:Yolande Cools-Lartigue
Photo courtesy:Lottlie Davies via telegraph.co.uk

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