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Winfresh 2010 Recipe Calendar

Winfresh 2010 Recipe Calendar From the smallest sliver of our succulent fruits to the full-bodied, power-packed tropical delights from the rich volcanic “island-soil”, Winfresh invites you to experience the secrets and pleasures of island feasts. Dive into these tasty recipes that whet your appetite. Enjoy the wide range of gastronomic delights, knowing that when you choose Winfresh products for your ingredients, every meal will be special...all year long. Make it a New Year’s goal to try every one of these!

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January (2010)

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- Winfresh Banana Cream Brulee -

INGREDIENTS 2 medium Winfresh firm-ripe bananas 2 teaspoons fresh lemon juice 2 tablespoons granulated sugar 2 large egg yolks 1/2 cup heavy cream About 1 tablespoon turbinado sugar such as the brand Sugar in the Raw YIELD Serves 2

PREPARATION Preheat oven to 350°F. Break 1 banana into pieces and purÊe in a blender with lemon juice, granulated sugar, and yolks until smooth. In a very small saucepan heat cream over moderate flame until hot and add banana mixture, stirring until combined well. Divide mixture between two 2/3-cup ramekins. Put ramekins in a metal baking pan and fill pan with enough boiling-hot water to reach halfway up sides of ramekins. Put pan in middle of oven and lay a sheet of foil over each ramekin. Bake custards until set, about 30 minutes. Set broiler rack so that custard tops will be 1 1/2 to 2 inches from heat and change oven setting to broil. Alternatively, have ready a blowtorch. Just before serving, set broiler rack so that custard tops will be 4 - 5cm from heat and set oven on broil or have ready a blowtorch. Sprinkle sugar over ramekins and place under broiler until golden or use blowtorch to caramelize surface of ramekins.

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MARCH 2010

February (2010)

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INGREDIENTS 1 large Winfresh avocado 2 teaspoons condensed milk 1 cup ice YIELD Serves 1

PREPARATION Scoop out avocado into blender. Add 2 teaspoons condensed milk or a little more, depending on how sweet you like it. Then add the ice and blend all of it together until it’s a semi-creamy texture.

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APRIL 2010

MARCH (2010)

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- Winfresh Passionfruit Cheesecake -

INGREDIENTS 100g caster sugar 30g butter, melted 250g mascarpone cheese 250g cream cheese, softened 60g digestive biscuits 50g melted butter 100g sugar 120g Oreo biscuits without the cream (or other chocolate biscuit) 60g Hobnob biscuit 2 eggs 1 teaspoon cornstarch dissolved in cold water 2 teaspoons lime juice 300g Winfresh passionfruit pulp

PREPARATION Preheat oven to 150 째C Line a round, straight edged cheesecake mold with removable bottom using baking paper, one round piece to cover the base and one ribbon piece to cover the side. Whizz biscuits in a food processor until they resemble coarse breadcrumbs. Add 30g of the melted butter and mix until combined. Add to mold, pressing down to line the base of the mold. Refrigerate until required. Combine mascarpone cheese, eggs, cream cheese, 60g sugar and lime juice in a food processor and mix until VERY smooth. Add in the passionfruit pulp and process until just combined. Pour filling in to the biscuit based mold. Bake for about 30-40 minutes or until set. Just when the cake goes in the oven, repeat the process of mixing biscuits and butter, this time with hobnobs and the remaining butter. Use as sprinkle on top of cheesecake and put on cheese Cake after half the cooking time. Cheesecake is ready when it feels firm under your hand in the centre. Cool to room temperature and then refrigerate until ready to serve up Bring to a boil the remaining 200g passionfruit pulp and 40g sugar. Whisk in the cornstarch and allow to boil for a minute. Cool down and refrigerate. Remove chesecake from the mold and paper and cut in to portions. Serve with the passionfruit sauce. Enjoy! (Scoop pulp out of fruit and work through strainer to deseed.)

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MAY 2010

APR IL (2010)

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- Winfresh Mango Mousse -

INGREDIENTS 1 large Winfresh mango, peeled and sliced 2 teaspoon Winfresh passionfruit pulp (Optional) 1/2 tablespoon limejuice 1 tablespoon sugar 2.5 dl heavy cream 2 heaped teaspoons powder gelatin dissolved in small amount of water

PREPARATION Whip the cream for soft peaks and refrigerate. Place mango and sugar in a blender and blend until mixture is smooth. Heat the passionfruit pulp and limejuice until warm but not boiling and stir in the dissolved gelatin. Fold the mango mixture into the cream carefully and then fold in the dissolved gelatin while still warm. Immediately, before mousse is setting, divide individual serving cups or glasses, you can use a spoon or a piping bag and then refrigerate for minimum 4-5 hours, until set.

YIELD Serves 4

Tips: Use a simple or chocolate sponge as base in your serving bowl before you pipe in the mouse for a more filling dessert: Half a muffin works just perfect as a shortcut! Garnish with chopped pistachio nuts or toasted almonds and a few nice slices of fresh mango.

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JUNE 2010

MAY (2010)

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- Winfruit Frozen Dessert-

INGREDIENTS 1 500ml tub of Mostly Mango Winfruit Frozen Dessert (also contains sour sop) I Winfresh Mango 1 Winfresh Pineapple YEILD: 2 to 3 servings depending on your appetite Or 1, 2 or 3 servings depending entirely on how selfish you are Or 1,2 or 3 servings depending on how much you need to be indulged Or 1,2 or 3 servings dependant on your need for sheer indulgence To find out more about Winfruit, please visit www.winfruit.com

PREPARATION Take your Winfruit out of the freezer. Cut some small slices of mango and pineapple. Put 2 scoops of Winfruit into a dish and arrange slices of mango and pineapple over the top. That is it, Winfruit doesn’t need any other embellishment. Alone it is a pure perfect promise of fruit delight. There is only fruit with nothing added. Being pure fruit, with no animal or dairy ingredients, Winfruit is suitable for gluten and lactose intolerances, diabetics, vegans and with much less than 1% fat (contained naturally in the fruit) it is a perfect choice for those wanting a delicious sweet dessert without any guilt. You can just ENJOY.

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- Winfresh Pineapple and ricotta pie -

INGREDIENTS 1 recipe pastry for a 22 cm pie 200g white sugar 2 tablespoons cornstarch 1 whole Winfresh pineapple 1 shot dark rum 40g cream cheese 150 g ricotta cheese 1 egg 1 tablespoon limejuice 1 teaspoon vanilla essence 1 tablespoon sliced almonds 1 tablespoon brown sugar YIELD 1 – 22cm pie, about 4-6 servings

PREPARATION Preheat oven to 220° C. Peel and cut the pineapple in half lengthwise. Remove the hard centre stem and chop ½ finely. Cut the other half again lengthwise and then slice thinly and put aside for latter use. In a medium saucepan combine 150 g sugar, cornstarch and chopped pineapple with limejuice, rum and vanilla essence. Cook over medium heat, stirring constantly until thickened then allow boiling for 1 minute. Reserve in a bowl and allow cooling. Combine cheeses, 1 egg and 50g sugar with an electric hand mixer on low speed until smooth and pour 2/3 of the mixture into bottom of pastry-lined 22 cm pie pan. Cover with the stewed pineapple and then take your time to arrange the sliced pineapple in a fan like pattern around the whole pie. Spread the remaining third of the cheese mixture on top of the slices and sprinkle some brown sugar and sliced almonds on top. Bake for about 30 - 35 minutes until golden. Allow to cool for several hours before serving.

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AUGUST 2010

JULY (2010)

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- Winfresh Bacon Wrapped Plantain -

INGREDIENTS 1 semi ripe / half green Winfresh plantain 12 slices bacon oil for deep fat frying PREPARATION Peel plantains by cutting both ends off and running a small knife lengthwise just through the skin of the plantain a couple of times.. Use your nails or a small knife and lift away the skin. Cut plantain in 5 cm long pieces and divide pieces in 3-4 wedges, depending on the size of the plantain. Cut bacon slices in half and wrap a slice around each piece of plantain and secure with a toothpick. Deep fry your “plantains in blanket” at 170 - 180° C hot oil or bake in 250°C oven on an oiled sheet pan until golden and leave to dry on kitchen towel for a few minutes before serving.

DIP SAUCE. (WHITE DIPPING SAUCE) 1 dl mayonnaise 2 tablespoons sour cream or crème fresh 2 tablespoons mango puree 1 teaspoon Dijon mustard 2 splashes West Indian hot sauce 1 teaspoon limejuice Combine ingredients in a bowl and whisk together. Season with the hot sauce and limejuice if necessary

DIP SAUCE 2: (RED DIPPING SAUCE) 1 small can whole peel tomato 1 small onion, chopped 2 stem spring onion, chopped 1 green scotch bonnet, chopped 1 clove garlic 1 tablespoon apple cider vinegar 1 teaspoon lime zest 1 tablespoon olive oil Salt and pepper to taste Pulse in a food processor until coarsely chopped and season with salt and pepper

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SEPTEMBER 2010

AUGUST (2010)

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- Winfresh Watermelon Martini -

INGREDIENTS 1 cup watermelon juice (press watermelon through a sieve or cheesecloth) 1/2 cup (4 oz) Vodka 1/4 cup simple syrup (sugar) juice of 1 lime 3 tablespoons salt (optional) 3 tablespoons sugar (optional) ice Winfresh watermelon slices, for garnish (optional) YIELD Serves 2

PREPARATION Mix together the sugar and salt if using. Wet the rim of a chilled martini glass with a piece of watermelon. Dip the rim into the sugar and salt mixture. Repeat for other glass. Place the watermelon juice, vodka, lime juice, and simple syrup into a cocktail shaker. Top with ice. Shake well. Pour contents through strainer into martini glasses. Garnish with a wedge of watermelon if desired.

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OCTOBER 2010

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- Winfresh sweet potato salad -

INGREDIENTS 2 Winfresh sweet potatoes ¼ cucumber, partly peeled and seeded ½ red sweet pepper ½ red onion DRESSING 2 teaspoons Dijon mustard 1 egg yolk

1 teaspoon apple cider vinegar 1 tablespoon turmeric powder 1 teaspoon brown sugar 1 teaspoon fresh grated ginger 1 tablespoon fresh limejuice Zest from 1 lime 2 drops of West Indian hot sauce 1 teaspoon black mustard seeds 2-3 dl vegetable oil

PREPARATION Make the dressing by combining mustard, sugar, turmeric and ginger in a bowl and then whisk in the egg yolk. Add vinegar and limejuice to the mixture and slowly wisk in the vegetable oil until dressing is thick. It should have the consistency of a semi thick mayonnaise. Whisk in more oil if necessary to achieve the right consistency and season with the hot sauce, lime zest and mustard seeds. Peel and cut sweet potatoes in 2 cm cubes and boil in salted water for about 10 – 15 minutes or until tender. Strain and allow cooling a few minutes before folding into the dressing. Slice cucumber on a bias, slice onion and sweet pepper in stripes. Sautee the vegetables in hot olive oil for 2 minutes or until tender and combine with sweet potato in the dressing.

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NOVEMBER 2010

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- Winfresh breadfruit pie -

INGREDIENTS 1 mature Winfresh breadfruit, (firm but not hard when squeezed) 250 ml evaporated milk, approximately 50 g unsalted butter or margarine 1 onion, chopped 1 carrot 2 stalks celery 1 dl breadcrumbs or panko 1 dl grated cheddar cheese

PREPARATION Set oven on 225째C. Peel the breadfruit and remove the weedy dark center core and cut in to chunks. Peel carrots and cut into small dice, cut celery in similar sized pieces. Bring salted water to boil and cook carrots and celery for 2 minutes and drain. Sautee chopped onions in some butter until translucent and keep on a side until later. Put breadfruit in a large pot and cook in salted water until soft. Take pot off of heat and drain out water carefully. Take one chunk of breadfruit at the time and mash separately for fine mash, transfer to a larger bowl and repeat until all breadfruit is mashed. Be careful when mashing the breadfruit as overworking will release the gluten and make mash very sticky. Add to the mash chopped onion, carrots and celery and season with salt and pepper. Carefully work the mash together with some milk to hold the mashed fruit and vegetables together. Grease a rectangular oven pan with butter and then breadcrumbs. Transfer mash in to pan and sprinkle grated cheese on top and bake for 30 - 40 minutes until golden brown.

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- Winfresh Oildown -

INGREDIENTS 500g salt pork or beef 1 dl saltfish 1 tablespoon butter 1 large Winfresh dasheen, peeled or 800 grams of pre-packed Winfresh Dasheen chunks 4 green bananas or plantain, peeled 2 large potatoes, peeled 2 cloves garlic, crushed 2 dl coconut milk

1 stem celery, sliced 1 onion, chopped 8 okras, sliced 1 bunch spinach, chopped 2 green onions (chives) 1 whole hot pepper (habaĂąero) Âź teaspoon black pepper 1 sprig thyme 6 cabbage leaves 6 dumplings (optional) YIELD Serves 6

PREPARATION Soak salt pork and salt fish separate over night in cold water and rinse. Cut up meat in large cubes and cook until tender and strain. Cut dasheen and other starch in large cubes. Sautee onion, garlic and celery in butter until translucent and add the starch, herbs, hot pepper and cooked salted meat. Continue with the spices, hot pepper and salt fish. Cover all ingredients with the coconut milk and some water and cook covered under lid about 30-40 minutes. You might need to add some coconut milk during the cooking time. When you have about 5 minutes remaining of the Cooking process add dumplings, spinach and chives and the butter. The coconut milk should be absorbed and the starch food mushy. Remove the hot pepper before serving.

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- Winfresh Butternut squash risotto -

INGREDIENTS 1 liter chicken broth 3 ½ dl water 2 tablespoons olive oil 5 dl (2 cm) cubed peeled Winfresh butternut squash 2 dl finely chopped shallots (about 5 medium) 1 dl dry white wine 1 tablespoon minced fresh sage 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper 2 dl Arborio rice or other preferred risotto rice 2 dl grated Parmesan cheese 3.5 dl reheated diced cooked turkey 60 g crumbled goat cheese YIELD Serves 4.

PREPARATION Bring 8 dl chicken broth and the water to a simmer in a large saucepan. Keep mixture warm over low heat. Heat 1 tablespoon oil in a Dutch oven over medium-high heat, add squash and shallots; sauté 5 minutes or until lightly browned. Stir in remaining 2 dl broth, white wine, sage, salt, and pepper. Cover, reduce heat, and simmer 3 minutes or until squash is tender. Remove squash mixture from pan, and keep warm. Increase heat to medium-high; add remaining 1 tablespoon oil and Arborio rice to pan. Sauté 2 minutes or until lightly browned. Stir in 2 dl broth mixture and cook 5 minutes or until liquid is nearly absorbed, stirring constantly. Add the remaining broth mixture little by little, stirring constantly until each portion of broth mixture is absorbed before adding the next (about 35 minutes total). Finish with stirring in Parmesan cheese and gently stir in squash mixture and reheated diced turkey. Top with crumbled goat cheese.

Winfresh Limited 1st Floor M&C Building Bridge Street P.O. Box 115 Castries St. Lucia Tel: +1 758 457-8600 Fax: +1 758 453-1638

Conceptualized, Designed and Produced By Orange Media Group Rodney Bay, St. Lucia, West -Indies Recipes Authenticated by Chef Bobo Bergstrom The Edge Restaurant Bar & Sushi St. Lucia, West Indies

www.winfresh.net Winfresh Limited. Registered in Saint Lucia W.I No. 47/1994. Registered Office: 99 Chaussee Road, Castries, Saint Lucia


Winfresh Calendar 2010