Massy Living Magazine Issue 9

Just for you

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047227

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Making a mug-full of memories She made me this special mug for Mother’s Day when she was just five years old.

It’s my favourite gift next to our morning giggles.

Available exclusively at

Welcome

Happy Mother’s Day to all the amazing mothers who give so lovingly and tirelessly to their families.

We hope you enjoy our selection of recipes in this issue, put together especially for you.

Delicious brunch ideas using fresh local ingredients in unexpected ways, like our homemade Coconut Yogurt with Poached Mangoes in Lime Syrup or our succulent serving of Oxtails simmered in Red Wine and Cocoa. Celebrate your day with a refreshing Pineapple Prosecco Punch or end it on a sweet note with a slice of Passion Fruit and Mango Pavlova.

We thank you for your continued loyalty and hope you enjoy this issue, from our family to yours!

Luanne George Editor - In - Chief

Produced and published by 1-868-681-2164 | 1-868-239-2994 luanneg2001@yahoo.com massylivingmagazine@gmail.com No part of this publication may be reproduced without the prior written permission of the publisher. Copyright © 2018 Phoenix Communications Ltd.

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Living family food home

ALL PREVIOUS ISSUES OF LIVING ARE ON OUR WEBSITE SO FOR MORE CULINARY INSPIRATION VISIT

MASSYSTORESTT.COM

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 www.massystorestt.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.

Passion Fruit & Mango Sorbet with Grilled Malibu Pineapple

Smoked Salmon & Vegetable Quiche

PINEAPPLE LOAF

PINEAPPLE PROSECCO PUNCH

LUCIOUS LEMON CHEESECAKE

THE PERFECT PRESSURE COOKER POT ROAST

For Sales and Advertising please contact: St Lucia Sariah Best-Joseph sariah.best-joseph@massygroup.com Sancha Raggie sancha.raggie@massygroup.com Tel: 1-758-457-2404 | 1-758-457-2000 Barbados Cherieda Phillips Tel: 1-246-434-0482 Ext 5533 St Vincent Petra Plato petra.plato@massygroup.com Tel: 1-784-453-9109 Trinidad & Tobago and Guyana Anthony Choo Quan anthony.chooquan@massygroup.com Christine Sinanan christine.sinanan@massygroup.com Tel: 1-868-609-4456 Ext 31041 / 31042 Luanne George luanneg2001@yahoo.com Tel: 1-868-681-2164

Creative Director & Editor in Chief Luanne George Managing Editor Aasma Al-Rawi Sinanan LL.B, L.E.C. Graphic Design Marsha Trepte Gabriella D’Abreau

Contributors Sancha Raggie Sariah Best-Joseph Allana Steuart Candace Ali Krishna Satney

Photography Food Stock Istock Shutterstock Russel Dos Ramos Photographic Adventures Ltd Lonsdale

Massy Stores (SLU) received two awards at the International Grocers Alliance (IGA) Global Rally held in San Diego in February. They were honoured to be among thirteen of seventy supermarkets across the globe that received awards for Sustainable Best Practices.

The company’s best practice submission focused on the installation of LED lights, efficient refrigeration and HVAC systems, and solar PV systems. These efforts demonstrate Massy Stores (SLU) commitment to the reduction of fossil fuel energy consumption, its focus on business continuity (considering we are in a hurricane-prone zone), and its environmental social responsibility.

Massy Stores also received an award for Outstanding and Inspiring Retail Innovation for its partnership with a local Waste Recovery company (Jua Kali Ltd.). Here the focus is on a recycling project designed to reduce the growing volume of waste going into the country’s landfills, while turning waste into useful material. Jua Kali set up Pop up waste recovery depots outside of various Massy Stores to facilitate the drop off of unwanted plastic and glass containers by supermarket customers and the general public. Customers who dropped off waste materials earned Massy Stores loyalty points as well as promotional items in exchange. Through the nine day pilot project the waste recovery company was able to recover 5.3 metric tonnes of waste from the public, which has been diverted from the national landfill. The focus is on re-using these materials to extend their shelf life, create new, productive, useful and value added goods, all within the local economy and set up of a small-scale plastic processing operation, which the waste recovery company is in the process of seeking funding to develop.

MASSY STORES | LIVING | PAGE 6

Massy Stores St. Lucia recognised internationally for green initiatives

Lorem ipsum Janice Lionel (second from right) and Sariah Best Joseph (third from left) with the IGA President John Ross and Chairman Mark Batenic

Laurah John, CEO Jua Kali Ltd. receives EC $17,000 from Martin Dorville, Managing Director Massy Stores St. Lucia.

Massy Stores SLU partnered with JUA KALI LTD. to install three Resource Recovery Depots at various locations island wide. Within two months a total of 5.3 metric tons of trash was collected.

Janice Lionel of Massy Stores (SLU) presents the company’s best practice on green technology.

MASSY STORES | LIVING | PAGE 7

Now in its third year, Massy Stores Trinidad Run for Food 5K was enthusiastically attended by runners at all levels of their fitness game. Held early in April at the Queen’s Park Savannah in Port of Spain, patrons enjoyed a fun-filled day packed with family activities and a well-stocked Farmers’ Market featuring lots of fresh local produce.

MASSY STORES | LIVING | PAGE 8

Chairman Thomas Pantin said the objective of the 5K run was multidimensional and was used to not only promote a healthy lifestyle but to build awareness about environmental issues: “Today’s run is about health and showcasing our Farmer’s Market. It is about building awareness in terms of limiting the use of plastics, and the way they get into the environment. We now have a branded trailer, which will be used for the collection of plastic waste across the country. We have partnered with Waste Disposals Ltd., and we are making the trailer available to any agency or group who conduct clean up exercises involving the removal of plastics in the environment.”

MASSY STORES | LIVING | PAGE 9

Massy Stores is conscious of how our actions impact the environment.

Here’s a summary of some of the measures we took over the past year to do our part.

Across the region, we promoted the use of environmentally friendly reusable bags by introducing a nominal fee on single use plastic bags to share the responsibility, with our customers, of reducing the distribution of plastic in our natural environment. To date, utiization of single-use plastic bags has reduced by as much as 60%-90% across our stores.

TRINIDAD TRINIDAD&&TOBAGO TOBAGO •

Reduced plastic and Styrofoam trays in our produce area.

•

Partnered with Kansmacker International to install reverse vending machines at key locations. These machines enable the proper

•

•

Installed collection bins for plastic containers.

disposal and recycling of plastic and glass bottles, as well as aluminium cans.

Distributed free Massy Points to customers who recycle via the Kansmacker machines in store.

ST. ST.LUCIA LUCIA •

Committed to a voluntary ban on Styrofoam use within our operations by December 31, 2018.

•

Developed a system-wide waste diversion strategy for waste generated at our stores.

• •

Organized employee awareness workshops on the impact of marine litter and plastic pollution.

Offered Massy points to customers who surrendered plastic and glass waste to the recycling pop up depots located outside our stores on a weekend. Through the pilot phase of the project the waste company was able to recover 5.3 metric tons of waste.

BARBADOS BARBADOS •

Reduced plastic packaging and Styrofoam trays in our produce area.

•

Installed a recycling trailer at one of our largest supermarket locations to facilitate recycling of plastics, aluminum cans and

•

Organized employee awareness workshops on the negative impact of plastic pollution on the environment. glass bottles.

GUYANA GUYANA •

Replaced Styrofoam with biodegradable packaging, following Guyana’s legislated ban of Styrofoam 2 years ago.

•

Issued bonus points and discount coupons on specific brands, each month, to customers who used their reusable bags.

•

Distributed approximately 600 free reusable bags to date through a number of promotions.

ST.VINCENT ST.VINCENT&&THE THEGRENDINES GRENADINES • • • •

Reduced plastic and Styrofoam trays in our produce and deli areas.

Hosted a free movie screening for the movie “Plastic Ocean” to raise public awareness of the negative impact of plastic on our environment.

Conducted a beach cleanup at Jackson Bay Beach in Layou.

Issued bonus Massy points to customers who shopped with their reusable shopping bags.

Our family serving your family.

ONE CARIBBEAN WORKING TOGETHER

IN THE FIGHT AGAINST PLASTIC POLLUTION

Get to know our ‘Mumpreneur’ Allana Steuart, multi tasking grandmother and owner of Bertie’s Peppersauce.

How do you make the leap from a secured paid job to starting your own business?

I don’t think it was an actual leap but rather a series of small jumps. It was selling pepper on evenings and weekends (with my basket – “look the Pepper Sauce Lady come”) and dropping it everywhere…from Goodwood Park to the People’s Mall downtown. There was literally nowhere I wouldn’t go to sell a bottle of pepper sauce.

Even when the Tony Roma’s franchise requested that we supply the restaurant and we started acquiring a few small customers in the way of mini marts and a few other restaurants it was still not making the type of money that would entice me to leave a steady salary but as the orders started increasing I realized that I couldn’t serve two masters and a decision had to be made to make the final leap to say ‘this is it I’m taking the chance’.

Massy Stores was the first large retail supermarket to believe in our brand. We have been supplying Bertie’s Pepper Sauce to their stores locally for the last seven years. This has created tremendous awareness for the brand and has contributed significantly to our expansion in the local market.

How do you balance your work/home life, or is there even such a thing?

Photo credit: Russel Dos Ramos

Being a ”Mumpreneur ” is demanding but rewarding. We asked Allana a few key questions to better understand how she took the leap in to entrepreneurship. Maybe her passion for peppers and down to earth enthusiasm will inspire you to pursue a new goal.

How did you come up with the concept for your business and at what point did you decide to make it a reality?

You could say that Bertie’s Pepper Sauce was birthed by happenstance. My husband, Bertie and I came up with the idea to have a fundraiser to assist someone from our

MASSY STORES | LIVING | PAGE 12

neighbourhood. We decided to make and sell the pepper sauce that he always made at home for us to enjoy. With a lot of help from our children, we sold it to family and friends. Much to our surprise, as their stocks ran out, people kept calling us to ask if they could place orders.

A lightbulb went off!

A close friend of mine prodded me to take our pepper sauce to the retail market but I was reluctant to leave my secure job. It was an effort just raising the funds to buy the refrigerator for our community member.

Eventually after some years, I was able to leave my job. Needless to say, whenever the topic comes up between me and my friend, I have to eat my words.

Luckily, as an older entrepreneur this was not really an issue for me as all my four children were already grown and supporting themselves, though grandchildren had been known to make the occasional delivery with Gran and were frequently babysat among cases of bottles, fresh peppers and pimentos!

What are the things that help you stay organized during the day, is there a special time planner or technique that you use?

They say you can’t multitask but I do try... starting a business where you are literally doing everything yourself, going to the market to buy the ingredients, de-stemming the peppers, making the sauce (though this was Bertie’s area), filling the bottles, putting on the labels and sealing the covers and then looking for customers and deliveries leaves little time for always ‘sticking to the plan’. There’s usually a list and I can’t live without setting reminders on my phone or computer as things can slip through the cracks. Though my role has

“Massy Stores was the first large retail supermarket to believe in our brand. We have been supplying Bertie’s Pepper Sauce to their stores locally for the last seven years. This has created tremendous awareness for the brand and has contributed significantly to our expansion in the local market.”

changed, the volume of work has not. Once a business gets established, there are many factors that come into play, maintaining the standard of the product, record keeping and managing the money.

So lists are good but every day there’s something that makes the list go haywire!

What was the best advice that you every received?

This question had me stumped for a while because there’s never just one piece of advice you receive that’s earth shattering, rather it’s little snippets you collect along the way, but the one big suggestion came from one of my close friends who also owns her own business.

She told me to always make sure your company has enough liquid cash that if it all came crashing down, for whatever reason, you could ensure that you are able to pay your staff and your creditors.

With this in mind, I have always

been driven to make that extra sale, to ensure that I get the best price when purchasing ingredients, so that I can make enough profit to ensure that I can set aside money. I can’t say that I’ve reached the figure that I would really like but I keep working at it and remain motivated by my goals.

What do you do to unwind and recharge?

A little bit of everything! Liming with friends and family on my porch, gardening, babysitting my grands (nothing as soothing as painting a pink doggie!) Carnival, crossword puzzles, road trips with my girlfriends, reading among other things.

What is the most gratifying thing about being a Mumpreneur?

There have been two things. The first is when my son expressed his interest in joining the business. The second is, at 67, not having to depend on my children to assist me as I have the ability to support myself through my own business. This is a dream come true for me after many years of struggle and hard work.

MASSY STORES | LIVING | PAGE 13

Our family serving your family

Meet Krishna Satney, Local Supply Coordinator Massy Stores St. Lucia, superhero to her son and an inspiration to all around her.

Meet 36 year old Krishna Satney. Krishna came to work with the company 19 years ago after leaving high school. Krishna is wheelchair bound, the result of having been hit by a motorbike as a pedestrian at the age of 5. This unfortunate incident, which forever changed her life, never affected her indomitable spirit.

Despite a very challenging pregnancy, following two spinal fusion operations, Krishna is the proud mother of 4 year old Ayden, her son.

During her tenure with the company, Krishna was able to successfully navigate the challenges of operating as a person living with disabilities. She acknowledges that her work colleagues have always made every effort to make her feel comfortable. With support from the company, her colleagues and through other fundraising initiatives, she was able to purchase an automated wheelchair and back brace which assist her in being more self-sufficient.

Krishna plays an active role in ensuring that our local supplier’s needs are met from price changes, to new item submissions and other daily queries. She is the “chief cook & bottle washer” for our annual Massy Stores (SLU) May Day employee event, as well as our football competition and the Creole cook off. Within her division she is known as the “Social Butterfly” as she is always looking for new ways to bring the team together. In fact, in 2018 Krishna was one of three recipients of the Massy “Spirit” award for authentically living Massy’s values and for being a sterling example to others.

In 2010 Krishna was elected as the President of the National Council for Persons with Disabilities, a position which she took very seriously and travelled to various countries to represent St.Lucia. During this time Krishna got married but after 4 years of service she decided to give up the role as she was about to become a mommy.

Despite a very challenging pregnancy Krishna became the proud mommy of a beautiful baby boy.

MASSY STORES | LIVING | PAGE 14

Krishna continues to strive towards improving herself, her family and her company.

Happy Mother’s Day from our family to yours.

Our family serving your family.

Great Gift Ideas for Mom

Choose from a wide selection of brand n a m e m i n i a p p l i a n ce s, e l e c t ro n i c s, household items and much more! For the perfect gift at affordable prices plus points for shopping with us, you won’t get that reward anywhere else!

KITCHEN AID

Introducing the sophisticated Black Matte Line from Kitchen Aid. This bold new selection is made with all black finishes and premium materials, including due cast zinc, satin and black chrome.

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!

NESCAFÉ® DOLCE GUSTO® Drop Touch Coffee Machine Enhanced design with touch technology. Automatic closing head. Maximum 15 bar pump pressure. Over 30 varieties of hot and cold drinks. Easy to clean.

MASSY STORES | LIVING | PAGE 16

VEGGIE BULLET

Introducing Veggie Bullet, the world’s first patented cyclonic spiralizer™. With just the touch of a button, you can turn nutrientrich whole foods into nutritious, complete meals in just minutes.

Spiralize an entire zucchini in 10 seconds for delectable “Spaghetti” and Meatballs. Enjoy family-favorite Curly Fries for four in less than one minute. Or pop on the Shredder/ Slicer Accelerator for mountains of Shredded Cauliflower Rice or a Sliced Veggie Gratin.

NINJA PROFESSIONAL BLENDER Ninja MEGA Kitchen System

1500W (BL770). This professionalquality powerhouse handles limitless tasks in seconds. The MEGA Kitchen System is perfect for frozen blending, food processing and Nutrient and Vitamin extraction. Get a silky smooth cup of nutrient rich beverages from whole fruits & vegetables.

With a generous 8 cup capacity this food processor handles all of your chopping and dough making needs. The dough blade allows you to effortlessly mix 2 lbs. of dough in 30 seconds!

DESSERT BULLET

Guilt-free Desserts and Treats in 10 Seconds or Less. All the flavour without all the fat, sugar & calories. Easy to Use and Easy to Clean.

Dishwasher Safe Parts. The Dessert Bullet 10-Second Healthy Dessert Maker: With this system you can enjoy creating guilt free desserts because you are in control of the ingredients. So whether you are gluten–free, dairy–free, or lactose intolerant, with the Dessert Bullet, dessert is back on the menu!

MASSY STORES | LIVING | PAGE 17

Amp up the kitchen with this 29 cu. ft. french door smart refrigerator, featuring MicroEdge GloÂŽ 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 AccuFreshÂŽ dual cooling technology of this smart refrigerator provides the right humidity levels and improved preservation to help keep food tasting great.

WRM52AKTWW 14Cu ft Fridge Top Mount Stainless Steel

(Left) LWF7551S 30" Gas Range - Stainless Steel (Right) LWF5370B 30" 6 Burner Gas Cooker Black

Baking memories one batch at a time.

Available exclusively at

Passion Fruit & Mango Pavlova INGREDIENTS 4 egg 1 cup 1 tsp.

2 cups 2 6

whites caster sugar white vinegar thickened cream mangoes, sliced thinly passionfruit, pulp removed

DIRECTIONS 1. Preheat oven to 140°C. Line a baking tray with nonstick baking paper.

2. Place egg whites in the bowl of an electric mixer and beat until soft peaks form. Gradually add caster sugar a little at a time, beating well between each addition, until thick and glossy. Fold through white vinegar.

3. Transfer the mixture to the prepared tray and using a large spatula, form into a disc shape.

4. Place in preheated oven and bake for 1 hour 15 minutes or until a skewer inserted into the centre comes out clean. Turn off the oven and allow the pavlova to cool for 1-2 hours. Do not open the door until the oven has completely cooled.

5. Whip cream until medium peaks form and spread over the cooled pavlova.

Decorate with mangoes and passionfruit.

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Passion Fruit & Mango Sorbet with Grilled Malibu Pineapple INGREDIENTS Sorbet 3 cups (15 oz.) mango, frozen 1 passion fruit 1/4 cup (2 1/2 oz.) condensed milk Grilled Pineapple 1/2 ripe pineapple,

peeled, cut into

12 slices 2 tbsp.

Malibu

(coconut liqueur) 1/2 cup (100g) brown sugar,

firmly packed 10 drops yellow food

coloring (optional)

DIRECTIONS Passion Fruit & Mango Sorbet: 1. Combine the mango, passion fruit and condensed milk in a food processor and process until smooth and creamy.

2. Transfer to a freezable container and let it firm up for about 4 hours.

Grilled Pineapple: 1. Preheat grill on high. Line a baking tray with foil. Place the pineapple in a single layer on the lined tray. Drizzle the Malibu over both sides of the pineapple.

2. Spread the brown sugar over a plate.

Press both sides of the pineapple slices into the sugar to lightly coat.

Place on the baking tray. Cook under grill for 5 minutes each side or until the sugar bubbles and caramelizes.

Set aside.

3. Serve sorbet over grilled pineapple with toasted coconut if desired.

MASSY STORES | LIVING | PAGE 22

Luscious Lemon Cheesecake DIRECTIONS

INGREDIENTS 2 cups 6 tbsp.

1/4 cup

graham cracker crumbs butter, melted sugar

Filling 4 pkgs. (8 ozs. each) 1 cup 1/2 cup 1/4 cup 2 tbsp.

5 1 tbsp.

2 1/2 tsp.

1 tsp.

10 drops

1. Preheat oven to 325°F. In a small bowl, combine cracker crumbs, butter and sugar. Press onto bottom and 2 inches up sides of a greased 10-inch springform pan. Place pan on a baking sheet. Bake 10 minutes. Cool on a wire rack.

cream cheese, softened sugar heavy whipping cream lemon juice Cuisine All Purpose Flour large eggs, lightly beaten grated lemon zest vanilla extract lemon extract yellow food coloring (optional)

2. In a large bowl, beat cream cheese and sugar until smooth.

3. Beat in cream, lemon juice, flour, lemon zest, extracts and food coloring if desired. Add eggs, beat on low speed just until combined. Pour into crust. Return pan to baking sheet.

4. Bake 55-65 minutes or until center is almost set.

Cool on a wire rack 10 minutes. Carefully run a knife around edge of pan to loosen, cool 1 hour.

Refrigerate overnight.

MASSY STORES | LIVING | PAGE 23

INGREDIENTS Filling 1/2 cup caster sugar 1/4 cup shredded coconut, toasted 1/2

medium pineapple, peeled, cored, thinly sliced lengthways Basic Crepes 1 cup

2 cups 3

Cuisine All-Purpose Flour milk eggs olive oil spray

Coconut Whipped Cream 1 (14 oz.) can coconut cream or full fat coconut milk 1/4 - 3/4 cup icing/powdered sugar 1/2 tsp. vanilla extract

DIRECTIONS Filling: 1. Combine sugar and 1/2 cup cold water in a saucepan over low heat. Cook, stirring occasionally, for 3 to 4 minutes or until sugar has dissolved.

2. Heat a non-stick frying pan over medium-high heat. Cook pineapple in batches, brushing with sugar mixture, for 4 to 5 minutes or until lightly browned.

Basic Crepes: 1. Sift flour into a bowl. Whisk milk and eggs together in a jug.

Add milk mixture to flour. Whisk until well combined.

2. Spray a medium, non-stick frying pan with oil. Heat over medium heat. Pour 2 1/2 tablespoons batter into pan. Swirl to cover base. Cook for 2 to 3 minutes or until light golden. Turn over and cook for 1 minute. Transfer to a plate. Cover to keep warm. Repeat with remaining batter.

3. Cut pineapple into chunks and place a heaping tablespoon into each crepe. Roll up to enclose pineapple. Cut in half. Serve with coconut whipped cream and toasted coconut.

Coconut Whipped Cream: 1. Chill the coconut cream or coconut milk in the refrigerator overnight.

2. The next day, chill a large mixing bowl 10 minutes before whipping.

3. Remove the coconut cream or milk from the fridge without tipping or shaking and remove the lid. Scrape out the top, thickened cream and leave the liquid behind (reserve for use in smoothies).

4. Place hardened cream in your chilled mixing bowl. Beat for 30 seconds with a mixer until creamy. Then add vanilla and powdered sugar and mix until creamy and smooth - about 1 minute. Taste and adjust sweetness as needed.

5. Use immediately or refrigerate - it will harden and set in the fridge the longer it’s chilled. Will keep for up to 1 - 2 weeks.

MASSY STORES | LIVING | PAGE 24

Crepes with Pineapple Filling & Coconut Whipped Cream

MASSY STORES | LIVING | PAGE 25

Pineapple Party Punch Prosecco, rum and pineapple make a refreshing and delicious boozy punch for brunch!

INGREDIENTS 4 cups pineapple juice, chilled 1/2 cup white rum or coconut rum 1 bottle (750ml) Prosecco, chilled

frozen pineapple, about 2 cups DIRECTIONS 1. Pour pineapple juice, rum, and Prosecco into a pitcher.

Add frozen pineapple to keep it chilled.

Mango

Margarita Simple mango margaritas with orange, lime and silver tequila! Sweet, tangy and subtly spiced. (see right) INGREDIENTS 1 cup 1 cup

3 ozs.

1 oz.

1 1-3 tbsp.

cubed ripe mango orange juice juice of 2 small limes silver tequila triple sec or orange liqueur dash hot sauce (optional) honey (optional)

DIRECTIONS 1. Add all margarita ingredients to a blender and blend until creamy and smooth. Taste and adjust sweetness or strength of alcohol as desired.

2. To chill, either blend in a large handful of ice cubes to make a frozen margarita or transfer half of the mixture to a cocktail shaker with plenty of ice and shake vigorously.

3. Pour margarita and garnish with lime wedge or mint.

MASSY STORES | LIVING | PAGE 26

MASSY STORES | LIVING | PAGE 27

Coconut Yogurt

with Poached Mangoes in Lime Syrup INGREDIENTS Coconut Yogurt 1 (14 oz.) can full fat coconut milk 2 capsules vegan-friendly probiotic

(must be capsules, not pills) add-ins (optional)

Maple syrup, stevia or

agave nectar for sweetening

Pure Vanilla extract Poached Mangoes in Lime Syrup 4 tbsp. honey 1 cup water 2 firm ripe mangoes

zest and juice of 1 lime

fresh mint sprigs DIRECTIONS Coconut Yogurt: 1. Shake coconut milk well, open and pour into a clean, sterilized, dry glass jar or bowl.

2. Empty the probiotic capsules into the yogurt and use a wooden or plastic spoon to stir (not metal).

3. Mix well to incorporate the probiotics until creamy and smooth.

4. Cover the mixture with a cheesecloth (or a very thin, clean dish towel) and secure with a rubber band.

5. Let the yogurt activate for at least 24 hours and up to 48 hours in a warm place. The longer it rests, the tangier the yogurt will become.

6. Once the yogurt has reached the right amount of tanginess and thickness, it’s a matter of personal preference, cover securely with a lid and store in the refrigerator.

7. It’s optional to add a bit of sweetener or flavour at this point, such as maple syrup, agave and/or vanilla extract.

8. Store covered in the refrigerator for several days.

Directions continued on page 52

MASSY STORES | LIVING | PAGE 28

Creamy, coco-nutty, probiotic-rich yogurt paired with poached sweet mangoes in a luscious lime syrup.

Creamy Cardamom Rice Pudding INGREDIENTS

DIRECTIONS

6 tbsp. jasmine rice 2 tbsp. unsalted butter 1⁄2 tsp. lightly crushed saffron 1⁄2 tsp. ground cardamom 6 cups whole milk 6 tbsp. light brown sugar 1⁄4 cup slivered almonds, toasted 1⁄4 cup crushed pistachios

1. Place rice in a fine strainer and rinse under running water until water runs clear, drain thoroughly. Heat butter in a 10-inch skillet over medium heat, add rice, saffron, and cardamom and cook, stirring until lightly toasted, about 2 minutes.

2. Add milk, stirring occasionally until milk is reduced by half and rice is tender, about an hour and a half.

3. Add sugar, almonds and half the pistachios and cook, stirring, until sugar dissolves, about 2 minutes. Transfer to a serving bowl and garnish with remaining pistachios before serving.

MASSY STORES | LIVING | PAGE 29

Tropical White Wine Sangria INGREDIENTS 25 oz. (750ml) white wine (1 bottle) 2/3 cup white sugar 3 oranges (cut into

wedges or 1 cup orange juice) 1 lemon (cut into wedges) 1 lime (cut into wedges) 2 oz. brandy (optional) 2 cups (500ml) ginger ale or club soda (optional)

DIRECTIONS 1. Squeeze the juice from the citrus wedges into the pitcher.

2. Toss in the wedges after removing the seeds.

3. Pour the wine into a pitcher.

4. Add the brandy and sugar.

5. Stir well until the sugar is dissolved.

6. Chill overnight to marry all of the flavors.

7. Add the ginger ale or club soda just before serving so the sangria retains its sparkle.

MASSY STORES | LIVING | PAGE 30

Sips and stories about skinned knees and school projects.

First dates and falling in love.

Sharing memories and special moments.

Happy Mother’s Day!

Available exclusively at

Basic French Macarons for Beginners These petite and pretty little patisserie delights are perfect for Mother’s Day Brunch. Fill with jam or butter cream.

INGREDIENTS For macaron shells ½ cup almond flour ½ cup powdered sugar 1/3 cup egg whites, at room temperature ¼ cup caster sugar ¼ tsp. cream of tartar, optional gel food colouring, optional

DIRECTIONS 1. Line 2 baking sheets with parchment paper.

2. Sift together almond flour and powdered sugar twice. Set aside.

3. In a clean medium bowl, beat the egg whites on low speed until foamy. Add cream of tartar and increase the speed to medium. Slowly add sugar one tablespoon at a time. Continue to beat the egg whites on high speed until hard peaks form. Stir in gel food colouring.

4. Sift almond flour mixture over whipped egg whites, and gently fold it with a spatula until batter is combined.

5. Transfer the batter into a pastry bag with a round tip. Pipe about 1.5-inch rounds about an inch apart on prepared baking sheets.

6. Tap the baking sheets firmly on the counter a few times to get rid of any air bubbles.

7. Let the macarons sit out on the counter for at least 15-30 minutes.

8. Preheat the oven to 300°F. Bake the macarons one sheet at a time for about 18-20 minutes.

9. Cool for 10-15 minutes, and then transfer to a wire rack to cool completely.

10. Fill with jam or butter cream.

11. Store the filled macarons in an airtight container in the fridge for up to 5 days.

You can also freeze the filled macarons for up to 5 months.

MASSY STORES | LIVING | PAGE 32

Savoury Cheese & Herb Muffins INGREDIENTS 2 cups 1 tbsp.

1 tsp.

1/2 tsp.

1 tbsp.

1 tbsp.

1 tbsp.

2 1 1 cup 2 tbsp.

1 tsp.

1/4 cup

unbleached white flour baking powder baking soda salt fresh oregano, chopped fresh thyme leaves fresh basil, chopped eggs egg white non-fat buttermilk vegetable oil sugar grated parmesan cheese additional oil or cooking spray for muffin tins

DIRECTIONS 1. Preheat oven to 400°F. 2. Lightly oil or spray a 12 cup muffin tin.

3. Combine flour, baking powder, baking soda, salt, oregano, thyme, and basil in a large mixing bowl.

4. In another bowl combine eggs, egg white, buttermilk, the 2 tablespoons oil, sugar and parmesan. Add the liquid mixture to the flour mixture, incorporate well without overmixing. Spoon into prepared muffin cups, filling up to two thirds. Bake for 25 minutes until golden brown and loose around the edges.

MASSY STORES | LIVING | PAGE 33

Pesto & Parmesan Stuffed Mushrooms INGREDIENTS Serves (8 – 10) 1 cup Waitrose Basil Pesto 1/2 cup grated parmesan cheese 2 tbsp. plain breadcrumbs 24 medium-sized button or

cremini or small portobello mushrooms, stemmed

Waitrose Olive Oil

DIRECTIONS 1. Set a rack in the middle of the oven and preheat the oven to 375°F. 2. Combine the pesto, parmesan cheese, and breadcrumbs in a mixing bowl. Using a small spoon stuff the mushrooms with the pesto mixture – being careful not to overstuff.

3. Lightly coat a rimmed baking sheet with the olive oil and arrange the mushrooms on it in a single layer. Bake on the middle rack of the oven for 8 to 10 minutes, until golden brown.

Remove from the oven, let cool for 5 minutes, and serve.

Caprese Salad INGREDIENTS 1 1/4 cup 4 oz.

4 tsp.

1 tbsp.

medium to large tomato fresh basil leaves fresh mozzarella cheese Waitrose Balsamic Vinegar Waitrose Olive Oil salt and pepper, to taste

DIRECTIONS 1. Slice the tomato in approximately 1/4 inch thick slices. Do the same for the mozzarella.

2. Alternate layers between the tomatoes, mozzarella, and basil.

First, a tomato slice, then mozzarella slice, then a couple leaves of basil; beginning and ending with tomatoes.

3. Drizzle generously with Waitrose Olive Oil and Balsamic Vinegar to serve.

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Pineapple Loaf INGREDIENTS (Serves 6) 1 3/4 cup 1/2 tsp.

1 cup 1 tsp.

1/2 tsp.

1/4 tsp.

1 (8 ozs.)

large egg sugar vanilla extract all-purpose flour ground cinnamon baking soda ground nutmeg can crushed pineapple, undrained

DIRECTIONS 1. In a small bowl, beat the egg, sugar and vanilla.

Combine the flour, cinnamon, baking soda and nutmeg, add to egg mixture alternately with pineapple.

Beat just until combined.

2. Pour into a 9x5-inch loaf pan coated with cooking spray.

Bake at 350°F for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

MASSY STORES | LIVING | PAGE 36

Smoked Salmon & Vegetable Quiche

INGREDIENTS (Serves 6) 400g 4 2-3 cups

2 1 tbsp.

5

smoked salmon, sliced into strips sheets flaky puff pastry finely chopped vegetables (spinach, broccoli, red peppers, mushrooms) cloves garlic, crushed lemon juice large eggs

1 cup 3/4 cup 1/2 1/4 cup 2 tbsp.

cream grated cheddar cheese red onion, thinly sliced fresh chives or parsely, finely chopped chopped fresh dill (or 1 tsp. dried) Zest of 1 lemon Pinch of chilli flakes (optional) Directions continued on page 52 MASSY STORES | LIVING | PAGE 37

Ingredients

Instructions

1 cup whole milk 1/4 cup all-purpose flour 4 eggs 2 tsp. vanilla extract 1 tsp. ground cinnamon 1/2 tsp. ground nutmeg 1/4 tsp. salt 1 tbsp. sugar 12 thick slices of bread (such as Texas toast) 12 tbsp. natural peanut butter

maple syrup (optional)

powdered sugar (optional)

1.

2.

3.

4.

Heat a griddle or frying pan over medium heat.

Whisk flour and milk together in a medium bowl until smooth.

Whisk in eggs, vanilla, cinnamon, nutmeg and salt.

Pour into a shallow pan or bowl that is wide enough for your bread.

5. Lightly oil or butter the hot griddle.

6. Dip bread slices in egg mixture letting sit for 15-30 seconds until mixture is absorbed.

7. Carefully transfer to griddle, letting excess egg mixture drip off.

8. Cook bread on each side until golden brown.

9. Spread a tablespoon of peanut butter on each slice of bread.

10. Serve as single slices or as a sandwich.

11. Drizzle with maple syrup and dust with powdered sugar if desired.

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Humming Bird Loaf Created on the island of Jamaica, hummingbird cake was named after the island’s national bird. It is also known as the doctor bird cake (doctor bird is another name for the island’s national bird). It is a delicious, moist concoction of bananas, pineapple, pecans and spices and is typically topped with a cream cheese frosting.

INGREDIENTS

DIRECTIONS

1 1/2 cups flour 1 cup granulated sugar 3/4 cup oil 2 spotted bananas, mashed 2 eggs, beaten 1/2 cup canned pineapple chunks, with liquid 1/2 cup chopped pecans 1/4 cup raisins 1/2 tbsp. pure vanilla extract 1 tsp. baking soda 1/4 tsp. salt 1/2 tsp. cinnamon

1. Preheat oven to 350°F. Grease and flour a 9x5-inch loaf pan.

2. In a medium bowl, whisk together flour, baking soda, salt, sugar and cinnamon. Add eggs and oil and stir to combine.

3. Fold in vanilla, pineapple, banana, pecans, and raisins and pour batter into prepared pan.

4. Place cake in oven and bake until a toothpick inserted into the centre comes out clean, about 45 minutes to 1 hour.

5. Let cake rest in pan for half an hour before removing to cool completely. Serve and enjoy!

MASSY STORES | LIVING | PAGE 39

OXTAILS

BRAISED IN RED WINE & COCOA INGREDIENTS (Serves 6) 2 tbsp.

4 lb. (2kg) 1 6 2 2 3-4

1/2 cup 2 cups 3/4 cup (200ml) 2 tbsp.

2 tbsp.

2 tbsp.

olive oil oxtails about 8-10 pieces large onion diced medium garlic cloves, minced large carrots, diced celery ribs, diced fresh rosemary sprigs, chopped to give you 2 tbsp. worth or 2 tsp. dried sun dried tomatoes in oil, chopped dry red wine beef stock or broth butter, softened all-purpose flour raw cocoa powder

DIRECTIONS 1. Heat the oil in a large wide pan or braiser over medium high.

2. Add the oxtails in one layer (work in batches if necessary, although, in the end they should all fit at the same time) and sear on each side untill well browned (about 5 minutes per side). Remove to a plate. Adjust heat if searing too quickly or starting to char.

3. Reduce the heat to medium and add the onions and garlic to the pan. Stir to coat in any remaining fat and cook for about 1 minute.

4. Add the carrots and celery. Stir and cook untill just starting to soften, about 4-5 minutes.

5. Nestle the meat back into the vegetables, so that they all fit in one layer.

6. Sprinkle with the rosemary and sun dried tomatoes.

7. Add the wine and beef stock and bring up to a boil.

8. Cover with a lid and reduce the heat to low. You want a gentle bubble, a low simmer, but with regular bubbling going on.

9. Cook for about 3 hours or until the meat is very tender.

10. Remove the meat from the sauce to a plate.

11. Combine the butter, flour and cocoa powder in a small bowl. Mash with a fork until you have formed a paste.

12. Add this paste to the liquid and bring up to a boil.

13. Cook until starting to thicken nicely. Season with kosher salt and cracked black pepper.

MASSY STORES | LIVING | PAGE 40

THE PERFECT PRESSURE COOKER

POT ROAST INGREDIENTS 1 tbsp.

1 1/2 cup 2 2 1 1/4 cup 1 can (15 oz.)

2 1 tbsp.

1 tbsp.

1 tbsp.

1 tsp.

3/4 tsp.

3/4 tsp.

3/4 tsp.

3/4 tsp.

3/4 tsp.

1/2 tsp.

1/8 tsp.

Cocoa, cinnamon, ground cumin and orange zest add a rich depth and flavour to this succulent roast.

canola oil boneless beef chuck roast (2 1/2 lbs.), halved water medium sweet potatoes, cubed large carrots, sliced large onion, chopped chopped celery tomato sauce garlic cloves, minced all-purpose flour sugar brown sugar ground cumin salt ground coriander chili powder grated orange zest baking cocoa dried oregano ground cinnamon

DIRECTIONS 1. Select sautĂŠ or browning setting on a 6 quart electric pressure cooker. Adjust for medium heat, add 1 1/2 teaspoons oil. When oil is hot, brown one roast half on all sides. Remove and repeat with remaining beef and oil.

2. Add water to pressure cooker. Cook 30 seconds, stirring to loosen browned bits from pan. Press cancel. Place sweet potatoes, carrots, onion and celery in pressure cooker, top with beef. Combine remaining ingredients and pour over top.

3. Lock lid, close pressure-release valve. Adjust to pressure-cook on high for 55 minutes. Let pressure release naturally. A thermometer inserted in beef should read at least 145°F. Freeze option: Place pot roast and vegetables in freezer containers, top with cooking juices.

Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently and adding a little water if necessary.

Chocolate has been a common ingredient in savoury cooking in certain parts of Europe and South America for thousands of years.

The flavour of cocoa powder or chocolate can be both rich and bitter and can add complexity to a variety of dishes, lending a silky texture with slight tart overtones.

This recipe for Oxtails braised in Red Wine & Cocoa is a melt-in-your-mouth meaty dish with rich complexity, a hint of sweetness, and a silky, seductive consistency.

MASSY STORES | LIVING | PAGE 41

BEEF

BOURGUIGNON This rich stew originates from the Burgundy region of Eastern France and was made famous by Julia Child in her classic cookbook Mastering the Art of French Cooking.

This dish is truly decadent and may seem intimidating but follow the steps closely for almost perfect results. The original recipe calls for red wine and makes no mention of cocoa but in my experiments, the cognac and cocoa add a new dimension of deliciousness. An elegant addition to your Mother’s Day menu.

INGREDIENTS 1 lb.

2 tbsp.

4 1 tbsp.

3 lbs.

1 2 2 1 tbsp.

2 cups 3 cups 2 tbsp.

2 2 tbsp.

4 tbsp.

1 tbsp.

1

button mushrooms, quartered butter strips of un-smoked bacon, chopped vegetable oil boneless beef chuck, well-trimmed and cut into 2 inch cubes medium yellow onion, finely chopped medium shallots, finely chopped medium carrots, sliced flour cognac beef stock unsweetened cocoa powder garlic cloves, minced fresh thyme fresh flat-leaf parsley leaves, roughly chopped tomato paste bay leaf salt and freshly ground black pepper, to taste

DIRECTIONS 1. Preheat oven to 325°F. 2. In a pan sauté the mushrooms in butter until brown and soft, set aside.

3. In a heavy bottomed pot sauté the bacon in 1 tbsp oil over moderate heat for 2 to 3 minutes until lightly crisp and brown.

4. Remove to a side dish with a slotted spoon.

Directions continued on page 52

MASSY STORES | LIVING | PAGE 42

MASSY STORES | LIVING | PAGE 43

CASSAVA AU GRATIN

CREAMY

ZUCCHINI

& POTATO AU GRATIN (see right)

INGREDIENTS (Serves 6-8)

INGREDIENTS (Serves 4) 1 lb. frozen cassava 1 tbsp. onion powder 2 cups heavy cream 4 cloves garlic, minced 2 pimento peppers, deseeded and minced (optional) 2 tbsp. butter 1 egg, beaten 2 tbsp. fresh parsley, chopped 2 tbsp. fresh chives, chopped 1/3 cup parmesan cheese, grated 1/3 cup cheddar cheese, grated

salt and pepper DIRECTIONS 1. Cook the cassava in a large pot with salted water over medium heat for about 20 minutes or until fork-tender.

2. Adjust oven rack in the middle position and preheat oven to 375°F. 3. Drain the cassava, remove any fibres from the middle and mash.

4. Sauté the garlic and pimento peppers in butter, add heavy cream and simmer over medium heat.

5. Add the cream mixture, beaten egg, parsley, chives, half the cheddar and parmesan cheese to the mashed cassava and mix well. Season with salt and pepper.

6. Transfer the mixture to a greased baking dish, sprinkle with the remaining cheese and bake for about 30 minutes or until golden brown on top. Serve warm.

MASSY STORES | LIVING | PAGE 44

5

2

2 cups 1 cup, plus 2 tbsp.

4

2 tsp.

1/4 tsp.

5 1

potatoes, peeled and thinly sliced medium zucchini, thinly sliced heavy cream parmesan cheese garlic cloves, thinly sliced salt black pepper fresh sprigs of thyme fresh sprig of rosemary olive oil or butter for coating dish

DIRECTIONS 1. Preheat oven to 375°F degrees.

2. Set aside 2 tablespoons of grated parmesan cheese.

3. In a large mixing bowl, mix all the rest of the ingredients until well coated.

4. Coat a 13x9x3-inch deep baking dish with olive oil or butter.

5. Pour the entire mixture into baking dish.

6. Sprinkle the remaining cheese on top.

7. Bake uncovered for 40 minutes, until potatoes are tender and bubbly.

8. Remove from oven and let sit for 10 minutes before serving.

MASSY STORES | LIVING | PAGE 45

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Recipes Continued...

DIRECTIONS (Continued from page 28)

COCONUT YOGURT WITH POACHED MANGOES IN LIME SYRUP

Poached Mangoes in Lime Syrup: 1. Cut the two cheeks from each mango and gently peel, put to one side.

2. Combine the honey, water, lime zest and juice in a small saucepan. Stir over a medium-high heat until the honey dissolves. Bring to the boil and simmer

for four minutes, until the mixture has thickened and has the consistency of syrup.

3. Add the mango to the syrup and gently poach for three minutes. Remove from the heat.

DIRECTIONS (Continued from page 37)

SMOKED SALMON & VEGETABLE QUICHE

1. Defrost the pastry so it’s at room temperature. Prepare a pie dish or 26cm diameter quiche tin.

5. Remove from the oven, set aside and reduce the oven temperature to 350F.

2. Preheat the oven to 400°F. Roll out the pastry on a clean, floured surface so it’s larger than the size of your tin/dish. Line the tin with the pastry, trimming to leave a little overlap to counteract shrinkage.

Prick the base with a fork. Cut a circle of baking paper to fit up the sides of the dish and fill with baking beads/dry chickpeas/ rice/lentils.

3. Bake near the bottom of the oven for 15 minutes so the sides go golden brown.

4. Remove the baking paper and baking beads and cook for another few minutes to dry out the bottom. Brush the pastry base all over with beaten egg before it goes back in to help seal it, which prevents sogginess.

DIRECTIONS (Continued from page 42) 5. Reheat the pan until fat is almost smoking before adding the beef.

6. Sauté the beef in the bacon fat in batches, making sure not to crowd the pieces.

7. Add the browned pieces of beef to the bacon, lower the heat to medium and in the same fat, add onions, shallots and carrots, sauté for a few minutes.

8. Set aside the cooked veggies.

9. Return beef only to the pot, sprinkle on the flour and toss lightly to coat the beef.

10. Stir everything around until the flour is cooked through.

11. Add the bacon and veggies back to the MASSY STORES | LIVING | PAGE 52

6. Heat 1 tbsp olive oil in a pan over a medium heat and add the onion. Cook, stirring, for 5 minutes until soft. Add the veggies, garlic and lemon juice, and cook for another 10 minutes until the veges are wilted and most of the liquid has evaporated. Season with salt and pepper.

7. Whisk the eggs in a bowl with the cream, ½ tsp salt and ½ tsp black pepper.

8. Add the cheese, salmon, red onion, chives, dill, lemon zest and chili to the cooked vegetables. Spoon into the pastry case.

Pour the egg mixture carefully over top.

Sprinkle with more cheese.

9. Bake just below the centre of the oven for 45 minutes to 1 hour, or until the egg is set and the base is cooked through.

BEEF BOURGUIGNON 12.

13.

14.

15.

16.

17.

18.

pot and season with salt and pepper.

Stir in the cognac and enough stock so that the meat is barely covered.

Add the garlic, thyme, parsley, tomato paste and bay leaf and bring to a simmer.

Cover the casserole and set it in the oven.

Cook for 2 1/2 to 3 hours.

About 1 hour into the cooking add the mushrooms and stir in the cocoa powder.

Return to the oven.

The dish is done when the meat is forktender, serve with mashed potatoes, steamed white rice or try it with our Cassava Au Gratin.

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