Massy Living Issue #1 2018

magazine

Living family food home

0

047227

080118

Welcome

In this issue we introduce the first of many features on the people and relationships that help make Massy Stores the largest, most successful retail chain in the region.

Our journey starts in stunning St. Lucia on the lush 40 acre estate of Christopher Cox. A family run business that is an integral part of our family of farmers and local producers for well over fifteen years. Here we meet physician turned farmer Krystal Cox, daughter and soon to be successor of the Cox estate.

CINNAMON WALNUT SCONES

CHOCOLATE & CINNAMON LOAF

THAI SHRIMP NOODLE BOWLS

FISH IN COCONUT CURRY SAUCE

ON THE FARM IN ST LUCIA

LEMON YOGURT CAKE

We also explore a little more of our local and regional culinary landscape, using fresh local produce as our core ingredient. From a creamy Breadfruit & Coconut One Pot meal to a simple but elegant dessert of sweet Grilled Pineapple smothered in a rich Caramel Rum Sauce. Serve up an indulgent Double Chocolate Cake from our Easter segment or bake up a batch of Baklava & warm Cinnamon Spiced Scones for Mother’s Day brunch.

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

Luanne George Editor - In- Chief

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 Karen Alleyne karen.alleyne@massygroup.com 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 Gabriella D’Abreau

Contributors Sancha Raggie Sariah Best-Joseph Candace Ali Photography Allbiz Ltd. Doodle Interactive Food Stock Istock Shutterstock JG Studios Storyblocks

Produced and published by 1-868-681-2164 | 1-868-239-2994 luanneg2001@yahoo.com massylivingmagazine@gmail.com

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RECIPES

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Our family serving your family.

“We view our partnership with our registered farmers and the wider sector as more than just cooperation on ad hoc projects. We take note of the challenges which our farmers face,whether they be input challenges, post-harvest damages, selection of varieties, production planning, supply side constraints, access to lab services and have purposefully looked at how we can help them overcome some of these challenges.�

Martin Dorville, Managing Director Massy Stores St Lucia.

MASSY STORES | LIVING | PAGE 6

CONNECTING PEOPLE WITH PURPOSE:

EMPOWERING ST. LUCIA’S FARMING COMMUNITY

Massy’s stated purpose is to be A Force for Good, Creating Value and Transforming Life. We connect with communities, such as farmers, who are also similarly purpose-driven and goal oriented. Guided by the understanding that sound agricultural practices and continued development are linked to our ability to meet the increasing need for fresh, quality produce. Massy Stores St. Lucia has created a number of opportunities to empower registered farmers. Farmers like Christopher Cox, one of our valued local suppliers in St Lucia.

His daughter and soon to be successor, Krystal Cox is a medical doctor turned farmer. Their farm produces a variety of root crops and an abundant supply of fruits and vegetables for Massy Stores eleven locations island wide.

“Our relationship with Massy Stores has flourished over the last fifteen years. We understand the expectation of high quality fresh produce. Massy Stores supports our endeavor to meet these expectations by working closely with us to address concerns and help develop, innovate and improve our end product to their customer.”

Krystal Cox Local Farmer One opportunity is the Massy Stores Registered Farmers Loans Program. This interest-free loans program was established to help farmers meet production challenges, enhance quality, introduce new varieties of crops and undertake farm repairs. Over 300 farmers have received financial assistance through the program, with incredible success stories to share. One farmer from Vieux Fort (South of the island) received funding to purchase a water pump to aid in his production of chives. Another purchased greenhouse equipment to help maintain his production and supply of lettuce. Both have been able to double production, through the program.

We also support the entrepreneurial spirit of farmers in the community. Massy Stores Produce Buyers conduct regular visits to farms as part of an ongoing initiative to discuss market needs and demands including scheduling, supply logistics, production planning for improved product availability and the introduction of new crop varieties. The discussions also extend to the importance of business planning, labelling, packaging and value-added options to create more marketable products.

Continued on page 18

MASSY STORES | LIVING | PAGE 7

“Riding on the tractor with my father is one of my fondest memories as a child.”

Many years later, Krystal Cox- mettlesome middle child and Medical Doctor, made the life altering decision to redirect her path from Physician to Farmer. Both noble pursuits, deeply rooted in her passion for healing and good health. Freud may have sited her most revered childhood recollection as a sort of parapraxis, that now sees Krystal bravely steering the “tractor” on her beloved father’s 40 acre estate in her native St. Lucia.

“Growing up on a farm, my sisters and I spent most of our time in nature. Bathing in the river, balancing on the bough of a mango tree or sitting in the hot sun, saturated in sweat and the sticky sweetness of a ripe Rose mango…. many a sibling squabble was sorted on the branches of old estate trees.”

MASSY STORES | LIVING | PAGE 8

Writer Luanne George Photographer Guillaume Rico

Krystal’s love for family and farming keeps her undaunted in her desire to make a difference in the local agricultural landscape.

“I would like to change the way people view farming. I want to dispel the myth that farming is something you do only if you are uneducated or that it is only for men, there are those that still believe farming is ignoble and demeaning work performed in the hot sun or pouring rain. I strongly contend that farming is a respectable profession, perhaps the noblest of all.

My father Christopher Cox started his journey into farming over 40 years ago. A proud graduate of Jamaica School of Agriculture, he sacrificed, worked hard and invested a great deal of time and money to make our farm what it is today.”

“Our objective is to find the best and most resilient varieties of crops, it can be a challenge to access new varieties of crops that would grow well in our tropical climate. Through experimental processes, we determine what a plant needs and the best atmosphere for its growth. Pests and diseases can also set up stumbling blocks, we try to counter these with techniques such as crop rotation. Access to a consistent supply of inputs can pose problems as well.�

MASSY STORES | LIVING | PAGE 9

“Farming is in my blood. My father worked hard and made great sacrifices to grow a thriving business from the ground up. I feel blessed to carry on his legacy, to apply my skill set toward the continued growth and modernization of our estate... improving crop production and yield, creating employment and working toward making a difference in long term, sustainable agricultural development in St. Lucia.”

“We grow root crops including: yams, dasheen and sweet potatoes. Our vegetable crops are: bell peppers, seasoning peppers, hot peppers, winter and butternut squash, pumpkins, cucumbers, chives, cabbages, salad beans, plantains and limes. Our fruits consist of: bananas, water melon, golden apples, mangoes, papaya and tomatoes.

We keep 12 bee hives, as bees are an essential component of our crop production in order to provide pollination for our crops. This coexistence must be guarded as honey bees need healthy crops and healthy crops need honey bees. It is thought that 1 out of every 3 bites of food that we eat is the result of pollinators like honey bees. We also have 14 green houses and a ripening room for bananas and plantains.”

When asked if being a woman in a male dominated field proved daunting, Krystal was quick to respond that it has not limited her capabilities in any way. “I operate the tractor, trucks, and other heavy machinery just as efficiently as any of my male counter parts. I see any challenge as an opportunity for growth.”

MASSY STORES | LIVING | PAGE 10

One of her more critical challenges is climate change. In fact climate change represents a clear and growing threat to food security in the Caribbean. Differing rainfall patterns, water scarcity, heat stress and increased climatic variability makes it difficult for farmers to meet demand for crops and livestock, locally and throughout the region.

“Crops are always at the mercy of weather. In recent years we have experienced extreme drought as well as excessive rain. The water level in the nearby river has decreased considerably and we have had to come up with creative ways to sustain the crops. We practice water harvesting and the entire farm is set up with irrigation, which gives us an advantage during the dry season. We also created mini dams in the river in times of extreme water shortage.”

Making the decision to swap her stethoscope for seedlings was not without a tad bit of trepidation. Her return to the family’s large estate meant learning every aspect of farming, literally from the ground up. A challenge she quickly embraced with unbridled enthusiasm. “While the need for a successor was important, I made the decision by following my passion. I truly enjoyed my childhood on our farm and to return home with the renewed purpose of continuing my fathers legacy and making a contribution to the development of agriculture in my home land...well I look forward to the journey ahead.”

MASSY STORES | LIVING | PAGE 11

“Our relationship with Massy Stores spans well over fifteen years. They understand the many challenges we face as farmers and work with us to find viable solutions. Apart from providing a reliable and stable market with reasonable prices, Massy Stores has implemented programs to assist and encourage registered farmers to expand and grow.�

MASSY STORES | LIVING | PAGE 12

MASSY STORES | LIVING | PAGE 13

HOT PICKLED

MANGO

PEPPERS

CHOW

INGREDIENTS

INGREDIENTS

2

small onions

2

(red and white) thinly sliced

2

garlic cloves, minced

6

scotch bonnet peppers, sliced

2 tbsp.

Chadon Beni or cilantro, chopped

6

pimento peppers

1

small lime, juiced

2

small red and yellow

1 tbsp.

white vinegar

bell peppers, sliced

1/4 tsp.

2 cups 1 tbsp.

white vinegar

unripe or semi ripe mangoes

salt & ground black pepper pepper sauce (to taste)

whole allspice

3 tsp.

granulated sugar

1 tsp.

salt

DIRECTIONS

DIRECTIONS

Slice mangoes, add all ingredients, toss and serve!

1.

Sterilize a one 1-quart (1 litre) jar with lid

2.

Warm vinegar, sugar, salt and allspice in saucepan; set aside.

3.

Layer the onions and peppers in jar.

4.

Using a funnel, pour warm vinegar mixture into jar; set aside and cool.

5.

When cool cover and refrigerate.

GREEN FIGS &

SALT FISH INGREDIENTS

DIRECTIONS

1 lb.

salt fish

8-12

green figs

1/4 cup

coconut or vegetable oil

1

large onion, coarsely chopped

Green Figs 1. Wash the green figs, cut off the two ends, make one slice just through the skin, lengthwise and place in a heat proof bowl.

2. Pour boiling water over the green figs to cover and set aside for about 10 minutes. Drain and cool, then carefully remove skin. Put the peeled green figs in a pot of boiling salted water; add 1 tsp. vegetable oil. Bring to a simmer and cook for about 15 minutes until tender.

1

medium sweet pepper, coarsely chopped

4

seasoning peppers, thinly sliced

1/4 cup

chives, finely chopped

3

garlic cloves, minced

2 tsp.

fresh thyme salt and freshly ground black pepper

Salt Fish 1. Rinse the salt fish to remove excess surface salt. Place the salt fish in a saucepan and cover with water. Bring to the boil and simmer for about 15 minutes. Drain water; refill the pot with fresh water and repeat boiling process for another 15 minutes.

2. Drain and set salt fish aside until cool. Clean fish by removing all skin, scales and bones. Flake the cleaned salt fish and set aside.

3. Put oil in a pan over medium heat. Add onions, peppers, half the grated garlic and saute until fragrant, about 5 minutes.

4. Add flaked salt fish, 1 tsp. thyme and half the green onions to the pan and stir to mix thoroughly.

5. Cover pan and cook for an additional 10 minutes. Uncover pan, add remaining garlic, green onions and thyme and mix well. Turn off the heat, season salt fish with salt and pepper to taste.

Serve with green figs.

MASSY STORES | LIVING | PAGE 14

CARIBBEAN

CUISINE

MASSY STORES | LIVING | PAGE 15

ONE POT SMOKED HERRING &

BREADFRUIT

This is my favourite comfort food, usually made with smoked herring leftovers from a lazy Sunday morning brunch. The smoky, salty flavour of the herring and the creamy richness of the breadfruit bathed in coconut milk is a culinary cornucopia of flavour. Serve with a small helping of our hot pickled peppers and enjoy!

INGREDIENTS

Smoked Herring ½ lb. smoked herring (boneless & skinless) 1 large onion chopped 1 tsp. chadon beni or cilantro, chopped 2 pimento peppers, deseeded and minced 1 cup chopped tomatoes 1 tbsp. olive oil 1 tsp. fresh lime juice 2 cloves garlic minced-optional

Breadfruit 1 large breadfruit 2 cups coconut milk

DIRECTIONS Herring 1. Boil smoked herring for 8-10 minutes, shred and set aside.

2. Heat olive oil in sauté pan over medium heat add onion, garlic, chive, chadon beni, peppers and sauté for 2-4 minutes 3. Mix in tomatoes, smoked herring and lime juice, stir, cover and cook for about 3 minutes.

4. Set aside.

Breadfruit 1. Peel and cut breadfruit into medium sized chunks. Parboil in salted water for 15-20 minutes.

Drain and set aside.

2. Bring coconut milk to a slow simmer, add breadfruit, smoked herring and cover. Cook until breadfruit is fork tender and sauce has reduced by half. For a creamier consistency add more milk during cooking phase and adjust salt.

SPICY PEPPER CHICKENWITH RUM,

MANGOES & CASHEWS iNGREDIENTS

DIRECTIONS

½ tsp.

1½ tsp. ¼ cup ½ cup 1¾ lb.

1.

light brown sugar black pepper olive oil salted cashews boneless, skinless chicken thighs, cut into 2” chunks 1 tsp. salt ¼ cup scallions, finely chopped ½ cup fresh cilantro, chopped 3 garlic cloves, finely chopped 2 tbsp. dark rum 1 large mango, cut into 1/4” cubes or 2 small mangoes) 1-1 ½ tsp. cider vinegar, to taste 1 pinch cayenne 1 tsp. pepper sauce (optional)

2.

3.

In a small bowl, stir together the brown sugar, 1/2 teaspoon black pepper and cayenne. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add the cashews and sugar-spice mixture to the skillet; cook, stirring, until nuts are golden, 2 to 3 minutes. Scrape nuts into a bowl.

Wipe out skillet with a paper towel. Season chicken all over with salt, pepper sauce and remaining black pepper. Return skillet to medium-high heat and add the remaining 3 tablespoons oil. Add scallions and cilantro; cook, stirring, for 1 minute. Add garlic and chicken. Cook, stirring occasionally, until chicken is golden and cooked through, about 12 minutes. Pour in the rum and cook, scraping up any browned bits from the bottom of the pan, until the rum evaporates, about 1 minute.

Remove pan from heat and immediately add nuts, mango, vinegar and cilantro leaves. Taste and adjust seasonings, if necessary.

JERK SPICED

SWEET POTATOES INGREDIENTS

DIRECTIONS

½ cup 1/4 cup 1 tbsp.

1 tsp.

1/4 tsp.

1/4 tsp.

1/4 tsp.

6 large

Preheat the oven to 375°F. In a large bowl, mix the butter, brown sugar, spices, 2 tsp. salt, and 1 tsp. pepper.

Add the potatoes and toss to coat; transfer to a large baking sheet. Roast until tender, stirring halfway through, about 40-45 minutes.

butter, melted light brown sugar ground allspice crushed red pepper ground cinnamon ground cloves ground cumin sweet potatoes

MASSY STORES | LIVING | PAGE 16

LOCAL

FLAVOUR

MASSY STORES | LIVING | PAGE 17

Collaboration with other key stakeholders underpins the journey of continuous improvement for the farming community. A few years ago, with support from the local Ministry of Agriculture and the Caribbean Agricultural Research & Development Institute (CARDI), the Massy Stores Roots and Tubers Programme was initiated to encourage St. Lucian farmers to revive the production of crops which were on the decline, such as yams, dasheen, potatoes, ginger and carrots. Farmers are also given a platform to deepen their relationships across the sector through the annual Massy Stores Registered Farmers’ Meeting which created a space for multi-sectoral dialogue and engagement.

Preferential pricing for farmers who are certified in the Ministry of Agriculture’s Good Agricultural Practises (GAP) and Food Safety Programme is another means through which the Massy Stores supports the development of the sector. With this incentive in place, certified registered farmers are incentivized for maintaining high levels of quality.

Through these programmes and many others, Massy Stores relationship with farmers is continually being strengthened. This high level of involvement with the sector tell a powerful story of how Collaboration, Responsibility and Continuous Improvement (all values of Massy) create value and transform life.

Continued from page 7

MASSY STORES | LIVING | PAGE 18

DECADENT

DESSERTS

Recipes on page 52 MASSY STORES | LIVING | PAGE 19

FISH IN COCONUT CURRY SAUCE INGREDIENTS 6 slices 1 tbsp.

1 1 tbsp.

4 tsp.

2 1 tsp.

6 4 6 2 2 - 14 oz.

1 1 tsp. ½ tsp.

1

King fish or Carite (2lbs.) ghee or olive oil large onion, chopped finely minced ginger curry powder fresh chadon beni leaves (cilantro) ground cumin green cardamom pods cracked garlic cloves, minced fresh curry leaves pimento peppers deseeded and chopped cans unsweetened coconut milk large lime, juiced salt black pepper hot pepper, deseeded and finely chopped (optional) steamed Basmati rice, to serve

DIRECTIONS 1. Using a mortar and pestle, pound the garlic, pimento peppers and ginger to a paste.

2. Add half the lime juice, salt, cilantro and half the ginger paste to fish and marinate for half hour.

3. Heat ghee in a deep fry pan over medium heat. Cook onion, stirring, for 3-4 minutes until softened. Add the remaining ginger paste, stir and cook for another 3-4 minutes until fragrant.

Stir in curry powder, cardamom, curry leaves and cumin, cook for a further 2 minutes. Add coconut milk then bring to a low simmer for ten minutes. Check seasoning and adjust to taste, stir in lime juice then gently add fish slices to a slow, simmering sauce. Cover and cook for 15 – 18 minutes (cooking time will vary on the thickness of fish slices). Serve with steamed Basmati rice.

MASSY STORES | LIVING | PAGE 20

MASSY STORES | LIVING | PAGE 21

Chicken & Seafood Paella

INGREDIENTS 400g 1 1 tbsp.

2 1 1 4 cups 2 11/2 cup 100g 200g 200g 200g 1

chicken breast, cut into small cubes small red onion, chopped olive oil cloves fresh garlic, crushed large red bell pepper, sliced large tomato, chopped hot water cubes MAGGI® Chicken Stock short-grain rice green peas, frozen white fish fillet, cut into cubes prawns, cleaned mussels, scrubbed fresh lemon, cut into wedges

DIRECTIONS 1.

2.

3.

4.

In a large flat pan or Paella pan, sauté chicken and onion in olive oil, until chicken is fully cooked and golden. Add garlic, bell pepper and tomato and cook for another 5 mins until vegetables are tender.

Add water and crumble in the MAGGI® Chicken Stock, rice and stir over medium heat for 10 mins.

Stir in peas, fish and prawns and arrange mussels along the edges of the pan. Cover and cook over mediumlow heat for 10-15 minutes until rice is tender, prawns are pink and the mussels are open Discard any unopened mussels and serve along with fresh lemon wedges.

MASSY STORES | LIVING | PAGE 22

Quick Spicy Mackerel with Spaghetti INGREDIENTS

DIRECTIONS

1 1 tbsp.

1 2 2 2 tsp.

1.

2.

packet Grace Spaghetti margarine medium onion, chopped stalks escallion, chopped medium tomatoes, diced scotch bonnet pepper, finely chopped ¼ cup Grace Tomato Ketchup ¼ cup chicken stock 1 can Grace Mackerel in Tomato Sauce 4 oz. cheddar cheese, shredded

3.

4.

Boil Grace Spaghetti according to instructions on package.

Heat margarine in a skillet, add chopped onion, escallion, diced tomatoes, finely chopped scotch bonnet pepper and saute for 2 minutes. Adjust heat level according to taste.

Add Grace Tomato Ketchup, stock and Grace Mackerel in Tomato Sauce and stir well. Remove from flame.

Arrange boiled spaghetti on a plate, spoon on the mackerel mixture and sprinkle with shredded cheese.

Recipe Note: Chicken Stock may be made by dissolving 1 packet of Grace Chicken Noodle Soup Mix in 2 cups boiling water. Allow to stand for 10 minutes, stir, strain and use as directed.

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THAI SHRIMP NOODLE BOWLS

INGREDIENTS 1 lb.

I 1 1 tsp.

3 3 tbsp.

4 cups 2 1/2 tbsp.

1 can (400ml) 2-3 1 tsp.

1 1 tbsp.

2 tbsp.

shrimp, shelled and deveined, tail-on package rice noodles, cooked to package instructions small onion thinly sliced ginger, minced cloves garlic, minced Waitrose Thai red curry paste chicken or vegetable broth fish sauce coconut milk medium bok choy, sliced brown sugar lime, juiced coconut oil cilantro, chopped salt and freshly ground black pepper to taste

DIRECTIONS 1.

2.

3.

4.

MASSY STORES | LIVING | PAGE 26

Cook the noodles according to package instructions and set aside.

Heat the coconut oil in a soup pot over medium high heat. Add onion, garlic, ginger, peppers, sautĂŠ for a few minutes. Add Thai red curry paste, broth, fish sauce, red pepper flakes and cilantro. Simmer for 10 minutes to develop the flavour.

Stir in coconut milk and sliced bok choy. Season with salt, pepper and brown sugar to taste. Simmer for 5 more minutes then add shrimp. Cook on low simmering heat stirring until shrimp turns opaque.

Turn off the heat, stir in lime juice and add cooked rice noodles, stir for a couple more minutes, serve with a sprinkling of chopped cilantro.

Deli Select Spicy Sausage & Shrimp Skillet

Introducing a select range of premium sausages from Macfoods INGREDIENTS

DIRECTIONS

1 2 tbsp.

1 1 2 2 1 cup 2 tsp.

2 cups 12 oz.

2 1/2 cup

1.

Package MacFoods Deli Select Spicy Sausages olive oil medium onion, chopped large red bell pepper, diced garlic cloves pimento peppers, deseeded and minced long-grain white rice Cajun seasoning low-sodium chicken broth shrimp, peeled and deveined medium tomatoes chopped fresh flat-leaf parsley salt and pepper to taste

2.

3.

4.

Heat the oil in a large skillet over medium-high heat. Add the sausage and cook until browned, 1 to 2 minutes per side; transfer to a plate.

Reduce the heat to medium, add the onion and cook, covered, stirring occasionally, for 4 minutes. Add the peppers and garlic and cook, stirring occasionally, until tender, for about 5 minutes more.

Stir in the rice, then the broth and seasoning and bring to a boil. Reduce heat and simmer, covered, for 12 minutes.

Fold the sausage into the rice mixture, nestle the shrimp in the partially cooked rice and cook, covered, until the shrimp are opaque throughout and the rice is tender, 4 to 5 minutes more. Fold in the tomatoes and sprinkle with chopped parsley before serving.

A wide assortment of breakfast cereals from Waitrose available at all Massy Stores.

Very Vanilla Cupcakes with Whipped Buttercream Frosting INGREDIENTS

DIRECTIONS

Vanilla Cupcakes 1 ½ cups all-purpose flour 1 cup granulated sugar 1½ tsp. baking powder ½ tsp. salt 8 tbsp. unsalted butter, room temperature ½ cup sour cream 1 large egg , room temperature 2 large egg yolks , room temperature 1½ tsp. vanilla extract

1.

Vanilla Buttercream Frosting 1 cup (8 oz.) unsalted butter, at room temperature 2½ cups powdered sugar 1 tbsp. vanilla extract

5.

MASSY STORES | LIVING | PAGE 30

2.

3.

4.

Adjust oven rack to middle position; heat oven to 350°F. Line standard muffin/cupcake tin with paper or foil liners.

Whisk together flour, sugar, baking powder, and salt in bowl of standing mixer fitted with paddle attachment. Add butter, sour cream, egg and egg yolks, and vanilla; beat at medium speed until smooth, about 30 seconds. Scrape down sides of bowl with rubber spatula and mix by hand until smooth and no flour pockets remain.

Divide batter evenly among cups of prepared tin. Bake until cupcake tops are pale gold and toothpick or skewer inserted into center comes out clean, 20 to 24 minutes. Remove the cupcakes and transfer to wire rack; cool to room temperature before frosting.

Using the wire whisk attachment of your stand mixer, whip the butter on medium-high speed for 5 minutes.

Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, mixing until incorporated. Whip at medium-high speed until light and fluffy, about 2 minutes. Frost cupcakes and top with mini eggs or sugar cookies to decorate.

EASTER TREATS VANILLA SPONGE

CUPCAKES WITH WHIPPED BUTTERCREAM FROSTING EASTER MINI CHEESECAKE LUSCIOUS LEMON YOGURT CAKE

DECADENT DOUBLE

CHOCOLATE CAKE

MASSY STORES | LIVING | PAGE 31

Decadent Double Chocolate Cake INGREDIENTS 2 1/2 cups

all-purpose flour

1/2 cup

vegetable oil

2 cups

sugar

1 cup

boiling water

1 cup

unsweetened cocoa powder

1 tsp.

espresso powder

1 1/2 tsp.

baking powder

1 1/2 tsp.

baking soda

For the frosting

1/2 tsp.

ground cinnamon

2 cups

1 /2 tsp.

salt

2/3 cup plus 2 tbsp.

3

eggs

1 /2 cups

buttermilk

1 tbsp.

vanilla extract

semisweet chocolate chips heavy cream cocoa powder for dusting (optional)

DIRECTIONS 1.

Preheat an oven to 350°F. Grease three 8-inch (20-cm) round cake pans. Line the bottom of each pan with a round of parchment paper and grease the parchment.

2.

In a mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, cinnamon and salt. Set aside. In the bowl of a stand mixer fitted with the whisk attachment, combine the eggs, buttermilk, vanilla and vegetable oil. Beat on medium speed until thoroughly combined. Reduce the speed to low, slowly add the flour mixture and mix until combined, stopping the mixer and scraping down the sides of the bowl.

3.

In a small bowl, combine the boiling water and espresso powder and whisk until combined.

With the mixer running on low speed, slowly add the espresso mixture to the batter. Stop the mixer and scrape down the sides of the bowl, then mix again until thoroughly combined, about 30 seconds.

4.

Divide the batter evenly among the prepared cake pans. Smooth the tops with a spatula and tap the pans on the countertop to evenly distribute the batter. Bake until the cakes begin to pull away from the sides of the pan and a toothpick inserted into the centre comes out clean, about 30 minutes. Transfer the pans to wire racks and cool for 10 minutes, then turn the cakes out onto the racks and peel off the parchment paper. Cool completely before assembling.

5.

Meanwhile, make the frosting: Place the chocolate chips in a large heatproof mixing bowl. In a small saucepan over medium heat, warm the 2/3 cup cream until simmering. Pour the hot cream over the chocolate chips and let stand for 5 minutes. Whisk the chocolate and cream until a smooth ganache forms, cool to room temperature. Transfer to the bowl of a stand mixer fitted with the whisk attachment and beat on high speed until the mixture begins to thicken. Add the remaining 2 tbsp. cream and continue to beat on high speed until stiff peaks form, 3 to 4 minutes.

6.

To assemble the cake, place 1 cake layer, top side up, on a cake stand or serving plate. Using an icing spatula, generously spread the cake layer with about a third of the frosting. Repeat the process with remaining cake layers, spreading the remaining frosting on the last layer. Decorate with dark chocolate shavings, mini Easter eggs and pretzel sticks in the centre. Lightly dust the cake with cocoa powder and decorate with chocolate shavings, mini eggs and pretzel sticks in the middle.

MASSY STORES | LIVING | PAGE 32

MASSY STORES | LIVING | PAGE 33

Easter Mini Cheesecakes INGREDIENTS

DIRECTIONS

1 cup

graham cracker crumbs

1.

Heat oven to 325°F

3/4 cup plus 2tbsp.

sugar, divided

2.

Mix graham grumbs, 2 tbsp. sugar and butter; press onto bottoms of 18 paper-lined muffin

3 tbsp.

butter or margarine, melted

3 pkg. (8oz. each)

cream cheese, softened

3.

Beat cream cheese, vanilla and remaining sugar with mixer until blended. Spoon over crusts.

1 tsp.

vanilla

4.

Bake 25 to 30 minutes, or until centers are almost set. Cool completely. Refrigerate 2 hours.

5.

Top each cheesecake with 1 tbsp. coconut; shape to resemble bird’s nest. Fill with malted

3 eggs 1 cup plus 2 tbsp.

flaked coconut, toasted

54 (about 9oz.)

speckled malted milk eggs

cups.

milk eggs.

Luscious Lemon Yogurt Cake (on opposite page) Moist, delicious and loaded with the fresh flavour of lemon.

INGREDIENTS

DIRECTIONS

1 ½ cups 2 tsp.

1 cup 1 1/3 cups 3 2 tsp.

1.

2.

3.

½ tsp. ½ cup 1/3 cup

Glaze 1 cup 2 tbsp.

all-purpose flour baking powder low fat Greek yogurt sugar, divided extra-large eggs lemon zest, grated (2 lemons) pure vanilla extract vegetable oil freshly squeezed lemon juice pinch of salt

4.

5. confectioners’ sugar freshly squeezed lemon juice

MASSY STORES | LIVING | PAGE 34

Preheat the oven to 350°F. Grease and flour a bundt cake pan. Line the bottom with parchment paper.

Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it’s all incorporated. Pour the batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the centre of the loaf comes out clean. Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.

When the cake is done, cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in.

For the glaze, combine the confectioners’ sugar and lemon juice and pour over the cake.

Luscious Lemon Yogurt Cake

MASSY STORES | LIVING | PAGE 35

Happy Mother’s Day from our family to yours.

Our family serving your family.

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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!

NINJA COFFEE BAR Brew delicious, rich-tasting, pod-free coffee in four sizes ranging from cup to carafe.

Or create coffeehouse-style layered beverages using our Specialty Brew setting.

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.

MASSY STORES | LIVING | PAGE 38

VEGGIE BULLET Introducing Veggie Bullet, the world’s first patented cyclonic spiralizer™. With just the touch of a button, you can turn nutrient-rich whole foods into nutritious, complete meals in just minutes. Spiralize an entire zucchini in 10 seconds for delectable “Spaghetti” and Meatballs.

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MAKE HER DAY WITH

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From fresh cut flowers to baked goods & bubbly.

We have lots of great gift ideas for mom. Create a customized basket filled with your mom’s favorite things or splurge on our gorgeous range of copper pots & pans or dinnerware sets. The options are endless!

MASSY STORES | LIVING | PAGE 40

Reuse, Reduce, Recycle

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.

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?

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Our family serving your family

SEE OUR NEW RANGE OF BEDDING

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What is Sleep Apnea ?

Sleep Apnea

is a sleep disorder breathing condition where breathing frequently stops and starts, preventing the brain from getting enough oxygen to function as normal.

Often people suffer with Sleep Apnea and don’t even know it. Sleep Apnea can lead to or worsen serious health conditions such as Diabetes, High Blood Pressure, Weight Gain, Weakened Immune System, and Heart Disease.

Symptoms:

Loud Snoring Diabetes Obesity / Overweight High Blood Pressure

Daytime Sleepiness Decreased Sex Drive Depression / Anxiety Cardiovascular Disease Falling Asleep While Driving

Levels of Sleep Apnea Obstructive Sleep Apnea (OSA) can be considered one of three levels depending on the amount of nightly sleep interruptions in breathing: • Mild OSA - The sufferer experiences 5-14 episodes of interruptions in breathing in an hour • Moderate OSA - The sufferer experiences 15-30 episodes of interruptions in breathing in a hour • Severe OSA - The sufferer experiences 30 or more interruptions in breathing in an hour.

W

Why iSD Health Solutions?

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• • • • • • • • •

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We are dedicated to helping millions of people who live with the problem of Undiagnosed Obstructive Sleep Apnea (OSA) and Complex Sleep Disorders.

Screening for Sleep Apnea The First Disposable, Inexpensive Home Sleep Screening Device

It is estimated that millions of people in the Caribbean suffer from some sort of sleep disorder.

Apnea Strip™ helps solve that problem • Apnea Strip™ is a clinically proven, inexpensive screening device that can determine if a person is at high or low risk for Sleep Apnea.

• Sleep Apnea is a life threatening condition that often goes undiagnosed.

Doctors usually cannot detect the condition during routine office visits. Also, no blood test can help diagnose the condition.

• Most people who have Sleep Apnea do not know they have it because it only occurs during sleep. A family member or bed partner might be the first to notice signs of Sleep Apnea.

• Apnea Strip™ is FDA approved to screen for Sleep Apnea and is designed to be worn

during sleep in the comfort of your own home.

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Schedule your Free Sleep Telephone Consultation online at:www.FreeiSDSleepTest.com or contact us at :- (868) 637-6673 / 657-6673 Apnea Strip™ is an out of pocket expense and may not be covered by health insurance.

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Available at these Massy Stores Pharmacy Locations in Trinidad: Westmoorings Western Main Road, Westmoorings 633-2273 (CARE)

Moka 111 Saddle Road, Maraval 609-2301

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Marabella Marabella House, Marabella Roundabout, SMR Marabella 609-2040

Trincity 1-2 Trincity Industrial Estate, Corner Tissue Drive and Churchill Roosevelt Highway, Trincity 609-2021

St. Anns 104 Cascade Road, St. Ann’s 621-2273

Gulf View Corner South Trunk Road and Bamboo Bay Road, La Romain 653-8495

Email: customercare.tt@massystores.com

Chocolate & Cinnamon Loaf INGREDIENTS

Dough: 2 oz.

Kerrygold Unsalted Butter 3 cups all-purpose flour 1/4 cup granulated sugar 2 1/4 tsp. active dry yeast 1/2 tsp. salt 2 large eggs, at room temperature 1/3 cup whole milk 1/4 cup water 1 tsp. pure vanilla extract For the Filling: 3 oz.

Kerrygold Unsalted Butter, melted until browned 1 cup granulated sugar 2 tsp. ground cinnamon 1/2 tsp. fresh ground nutmeg ½ cup mini chocolate chips

DIRECTIONS 1.

2.

3.

4.

5.

In a large mixing bowl whisk together 2 cups of flour, sugar, yeast, and salt. Set aside.

Whisk together the eggs in a separate bowl and set aside.

In a small saucepan over medium heat, heat the Kerrygold butter and milk until melted. Remove from the heat and add water and vanilla extract. Let mixture stand for a minute or two, or until the mixture reaches 115°F to 125°F. Pour the milk mixture into the dry ingredients and mix with a spatula. Add the eggs and stir until fully incorporated. Add the remaining flour and continue to stir for about 2 minutes. The mixture should be sticky.

Place the dough in a large, greased bowl. Cover with plastic wrap and allow to rest in a warm area until doubled in size, about 1 hour.

Continued on page 52

The Secret Ingredient is always Kerrygold butter Ireland’s rich, green grass and temperate climate is responsible for the creamy, fresh milk, which is the raw material for Kerrygold butter and cheese. Enjoy the delicious taste of Kerrygold in this mouth-watering collection of recipes celebrating Kerrygold’s premium dairy products.

Kerrygold butter lends richness, delicious flavour and structure to cookies, cakes, pies and pastries. The way we use Kerrygold butter in a recipe either by changing its temperature and choosing when to combine it with other ingredients gives us the desired results we need. For example, Kerrygold butter makes items fluffy when creamed with sugar, but creates airy pockets between layers of thin dough for perfectly flaky pie-crust. Understanding the function of Kerrygold butter in baking can be incredibly useful in becoming a better baker!. Having a grasp on the science of Kerrygold butter’s various roles in baking is beneficial in using Kerrygold butter more successfully to create beautiful pastries and baked goods.

Laminated Dough Folding dough in specific ways around very cold Kerrygold butter makes large, distinct layers of rich dough, like puff pastry and croissant dough.

Biscuits and Pie Dough Cutting small pieces of very cold Kerrygold butter into dry flour in turn coats small bits of flour with Kerrygold butter. This creates pockets of both dry flour and fat-coated flour. When you add water to the buttery floury meal, the dry flour parts form the crust’s flaky structure, while the buttery parts melt, leaving airy pockets and tenderness in every delicious bite.

Creamed Kerrygold Butter Creaming Kerrygold butter doesn’t actually involve cream. It’s just the name of a technique often used in making cakes, cupcakes and sometimes muffins that entails mixing Kerrygold butter together with sugar until it becomes light in colour and fluffy in texture. When you do this, sharp-edged sugar crystals cut little paths through the Kerrygold butter, trapping air (which expands even more during cooking) and creates fluffiness, tenderness and lightness in baked goods.

Unsalted Kerrygold Butter When you use unsalted Kerrygold butter, you can control how salty your recipe will taste. Most recipes call for salt separately (they assume you are using unsalted butter). If the only Kerrygold butter you have is salted, adjust the salt in the recipe to the best of your ability.

Kerrygold Butter in Enriched Breads Brioche, challah, buns and Danishes are made with yeast, but they are also tenderized and enriched with Kerrygold butter.

Cinnamon Walnut Scones

The texture of these scones rely on the Kerrygold butter being cold and staying somewhat separated from the rest of the dough. This all goes back to the role of Kerrygold butter as leavening in baking. The water in those little bits of butter will start to evaporate in the oven creating little tiny pockets of steam all over the dough mixture, baking the perfect scone.

INGREDIENTS 1/4 cup 2 cups 1/4 cup 2 tbsp.

2 tsp.

1/2 tsp 1 tsp.

2 1/3 cup 2 tbsp.

cold Kerrygold Butter, cut into cubes all-purpose flour chopped walnuts sugar baking powder salt ground cinnamon eggs heavy whipping cream milk

DIRECTIONS 1.

2.

3.

4.

Preheat your oven to 400°F and place a piece of parchment on a baking sheet.

In a large bowl mix together the flour, walnuts, sugar, baking powder, salt, and cinnamon. Using a pastry cutter or your hands, quickly break up the cold Kerrygold butter into mixture until it looks like small peas. (work quickly to avoid butter melting).

In a small bowl combine the eggs and heavy cream and pour into the dry ingredients. Using your hands, mix until the dough is just moistened. Turn onto a floured surface and shape into a 6” circle.

Place the dough on the parchment paper and cut into 8 wedges, but keeping the scone together.

Brush with the milk and bake in the oven until browned and cooked through, about 15 minutes. Serve with Kerrygold butter.

Baklava

This is a bit of a twist on the traditional Baklava but equally delicious. We used shredded coconut and a hint of allspice to add another level of texture and flavor.

INGREDIENTS

DIRECTIONS

11/4 cups 11/4 cups 1 cup 1/2 cup 1 tsp.

1 pkg.

1.

1 cup 1/2 cup 1/4 cup

Kerrygold Unsalted Butter, melted sweetened shredded coconut, toasted finely chopped walnuts packed brown sugar ground allspice Phyllo dough (16 oz., 14” x 9” sheet size), thawed sugar water honey

2.

3.

4.

In a large bowl, combine the first four ingredients; set aside. Brush a 13” x 9” baking pan with some of the Kerrygold butter. Unroll the sheets of Phyllo dough; trim to fit into pan.

Layer 10 sheets of Phyllo in prepared pan, brushing each with Kerrygold butter. (Keep remaining dough covered with plastic wrap and a damp towel to prevent it from drying out.) Sprinkle with a third of the nut mixture. Repeat layers twice. Top with five Phyllo sheets, gently brushing each with butter.

Brush the very top sheet with Kerrygold butter and using a sharp knife, cut into diamond shapes.

Bake at 350°F for 30-35 minutes or until golden brown.

Cool completely on a wire rack.

In a small saucepan, bring the sugar, water and honey to a boil. Reduce heat; simmer for 5 minutes. Pour hot syrup over Baklava. Cover and let stand overnight. Makes about 3 dozen.

MASSY STORES | LIVING | PAGE 50

Bacon & Leek Quiche INGREDIENTS 5 oz.

2 cups 1

Kerrygold Butter, chilled, chopped plain flour egg yolk salad leaves, to serve

Filling: 1/2 cup 1 tbsp.

1

175g 2 tbsp.

4 1/2 cup

DIRECTIONS

grated Kerrygold Dubliner Cheese butter large leek, trimmed, halved, washed, thinly sliced bacon, chopped fresh flat-leaf parsley leaves, chopped eggs milk

1. Combine flour and butter in a food processor. Process until mixture resembles fine breadcrumbs. Add 2 tablespoons chilled water and egg yolk. Process until dough just comes together. Turn pastry onto a lightly floured surface. Knead until just smooth. Shape into a disc. Wrap in plastic wrap. Refrigerate for 30 minutes.

2. Meanwhile, make filling. Melt butter in a frying pan over mediumlow heat. Add leek and bacon. Cook, stirring occasionally, for 10 to 12 minutes until leeks have softened. Remove from heat. Stir in parsley.

Cool. Preheat oven to 350°F. Grease a 3cm deep, 20cm round glass or ceramic pie dish.

3. Roll out pastry between 2 sheets of baking paper to form a 30cm circle.

Line base and side of prepared dish with pastry, trimming excess. Place dish on a baking tray. Line pastry case with baking paper. Fill with uncooked rice or ceramic pie weights. Bake for 10 minutes. Remove baking paper and rice or weights. Bake for 10 minutes or until pastry is golden brown. Cool for 5 minutes.

4. Spoon leek mixture into pastry case. Top with cheese. Whisk eggs and milk together in a jug. Season with salt and pepper. Pour over leek mixture. Bake for 30 minutes or until top is golden brown.

MASSY STORES | LIVING | PAGE 51

Recipes Continued...

GRILLED PINEAPPLE WITH CARAMEL RUM SAUCE INGREDIENTS

DIRECTIONS

1/2 cup 1/2 cup 1 tsp.

1

1.

dark rum packed brown sugar ground cinnamon pineapple, cored and cut into about 6-8 rings cooking spray favourite coconut ice cream

2.

3.

4.

In a small bowl, mix together rum, brown sugar, and cinnamon. Then in a glass baking dish marinate pineapple with the rum mixture for at least half hour.

Strain out the extra rum sauce from the pan of pineapple, and transfer it to a small saucepan. Bring the sauce to a simmer over medium-high heat, then reduce heat to low and simmer for about 8 minutes, or until reduced by half. Set aside.

While the sauce is cooking, heat a grill pan over medium-high heat until hot. Lightly grease the pan with cooking spray. Add pineapple slices in an even layer and cook for 1-2 minutes per side until grill marks appear. Transfer to a serving plate.

Top each pineapple ring with a scoop of coconut ice cream and drizzle with rum sauce, serve immediately.

WATERMELON & LIME SORBET

Continued from page 19

INGREDIENTS

DIRECTIONS

¾ cups 2/3 cups 6 cups

1.

3 tbsp.

water sugar watermelon, deseeded and cut into chunks (If you want to speed up the process, freeze the watermelon chunks before processing.) fresh lime juice

2.

3.

4.

Combine water and sugar in a small saucepan. Bring to a boil over medium-high heat. Turn heat to low and simmer for 6 minutes. Turn off heat and allow to cool to room temperature. Cover and chill in refrigerator for 1 hour.

Place watermelon and lime juice in a food processor and pulse until smooth. You may need to do this in two batches if you have a small food processor. Process less if you want to have chunks of watermelon in your sorbet.

Stir in sugar mixture.

Pour watermelon into a shallow metal baking dish and freeze for 30 minutes or until ice crystals begin to form. Stir the mixture so that the ice crystals are now in the middle of the pan. Repeat this process every 20 minutes until mixture is frozen. Serve immediately.

LIME TART WITH COCONUT CRUST

Continued from page 19

DIRECTIONS

INGREDIENTS 3 tbsp.

3 oz.

3 cup.

1 pkg.(8 oz.)

3 1 can (14 oz.)

Continued from page 19

butter semisweet chocolate sweetened shredded coconut cream cheese, softened limes, plus more for garnish sweetened condensed milk

1.

2.

3.

Preheat oven to 325°F. Grease 9-inch tart pan with removable bottom.

In large microwave-safe bowl, heat butter and chocolate on high in 30-second intervals until just melted; stir in coconut. With hands, firmly press mixture into bottom and up side of pan in even layer; place on cookie sheet. Bake 20 minutes or until firm. Cool completely.

In large bowl with mixer on high speed, beat cream cheese until smooth. Zest about 1 teaspoon of lime and squeeze 1/2 cup juice; beat into cream cheese along with condensed milk until blended. Pour into cooled crust; chill 2 hours or until set. Garnish with lime slices and serve.

CHOCOLATE AND CINNAMON LOAF

Continued from page 46

DIRECTIONS Continued 6.

7.

While the dough rises, grease a 9” x 5” loaf pan.

Once the dough has risen, add about 2 tablespoons of flour into the dough and knead it until deflated. Cover with a clean kitchen towel and rest for another 5 minutes.

8. On a lightly floured work surface, use a rolling pin to roll the dough out to about 12” x 20”. Use a pastry brush to spread the melted butter all over the dough. Sprinkle with all of the sugar and cinnamon mixture and top with the chocolate chips.

9. Slice the dough vertically, into six equal-sized strips. Stack the strips on top of one another and slice the stack into six equal slices once again. You will have six stacks of six squares. Stack all the squares on top of each other and set into the prepared loaf pan. Place a kitchen towel over the loaf pan and place it in a warm area for 30 to 45 minutes until almost doubled in size.

10. Preheat your oven to 350°F. Place the loaf pan into the oven and bake for 30 to 35 minutes, until the top is a deep golden brown.

11. Allow the loaf to rest for about 20 minutes before turning out on a serving plate. Serve warm.

MASSY STORES | LIVING | PAGE 52