([{"title":"

Chinese Style Fish Broth<\/p>","headline":"

Ingredients 10 pieces of fish including head and tail 3\/4 cup green seasoning 1\/4 cup lemon juice 1 thumb sized piece of ginger 1\/2 scotch…<\/p>\n","excerpt":"

$\"\"$ <\/p>\n

Ingredients<\/strong><\/p>\n

\n
10 pieces of fish including head and tail<\/li>\n
3\/4 cup green seasoning<\/li>\n
1\/4 cup lemon juice<\/li>\n
1 thumb sized piece of ginger<\/li>\n
1\/2 scotch bonnet pepper<\/li>\n
1 large carrot\u00a0sliced<\/em><\/li>\n
8 cabbage leaves\u00a0quartered<\/em><\/li>\n
1 head of cauliflower\u00a0chopped<\/em><\/li>\n
2 blades of chive\u00a0chopped finely<\/em><\/li>\n
4 star anise<\/li>\n
6 grains of clove<\/li>\n
1 cinnamon stick<\/li>\n
8 grains of all spice\u00a0crushed<\/em><\/li>\n
1\/2 nutmeg\u00a0crushed\u00a0<\/em><\/li>\n
2 tbsp olive oil<\/li>\n
2 tbsp butter<\/li>\n
5 cups water<\/li>\n
Salt & black pepper\u00a0to taste<\/em><\/li>\n<\/ol>\n
Method<\/strong><\/p>\n
\n
Season fish with lemon juice and green seasoning then set aside while you prep your veggies, spices and aromatics<\/li>\n
Add oil to a pot then toast spices<\/li>\n
Add butter then add ginger and scotch bonnet pepper, saute for 1 minute<\/li>\n
Add fish tail and fish head to the pot then season with salt and black pepper<\/li>\n
Reduce heat to low and cover the pot. Allow to simmer for 2 minutes<\/li>\n
After 2 minutes add one cup of water, cover and allow to simmer for 5 minutes<\/li>\n
Add another cup of water, increase heat to medium and allow mixture to come to a boil<\/li>\n
Cover and allow to simmer on low heat for 5 minutes<\/li>\n
Return to high heat then add 3 cups of water and bring mixture to a boil.<\/li>\n
Taste for salt and adjust to suit<\/li>\n
Add remaining pieces of fish along with seasonings to the broth<\/li>\n
Cook fish for 5 to 7 minutes<\/li>\n
Remove all pieces of fish from broth then set aside<\/li>\n
Strain all aromatics and spices from the broth then return to a pot leaving it to simmer on very low heat<\/li>\n
To a frying pan add 1 tbsp of oil on high heat<\/li>\n
Saute a combination of veggies (serving portions) for no more than 30 seconds<\/li>\n
Season in the pan with a pinch of salt<\/li>\n
Transfer veggies to a soup bowl<\/li>\n
Place piece of fish on top veggies<\/li>\n
Add to ladles of hot broth to soup bowl<\/li>\n
Garnish with fresh chives<\/li>\n
Enjoy<\/li>\n<\/ol>\n
Click here<\/a><\/strong> to view the full recipe video<\/p>\n","image":"http:\/\/massystorestt.com\/wp-content\/uploads\/2021\/04\/03.png","link":"https:\/\/massystorestt.com\/chinese-style-fish-broth\/"},{"title":"
Clean up with the sweetest #DollarStretcher deals<\/p>","headline":"","excerpt":"
$\"\"$ <\/p>\n
$\"\"$ <\/p>\n","image":"http:\/\/massystorestt.com\/wp-content\/uploads\/2021\/04\/DS_Flyer_1_1_6.png","link":"https:\/\/massystorestt.com\/clean-up-with-the-sweetest-dollarstretcher-deals\/"},{"title":"
Tuna Casserole<\/p>","headline":"
INGREDIENTS 3 Cups of noodles of your choice 2 tins of tuna 2 tablespoon butter 1 small onion diced 2 stalks celery chopped 2\/3 cup…<\/p>\n","excerpt":"
$\"\"$ <\/p>\n
INGREDIENTS<\/strong><\/p>\n
\n
3 Cups of noodles of your choice<\/li>\n
2 tins of tuna<\/li>\n
2 tablespoon butter<\/li>\n
1 small onion diced<\/li>\n
2 stalks celery chopped<\/li>\n
2\/3 cup frozen green peas<\/li>\n
2 cloves of garlic, chopped<\/li>\n
3 pimento peppers, chopped<\/li>\n
Salt and Pepper to taste<\/li>\n
1 tsp lime\/lemon juice<\/li>\n<\/ol>\n
CHEESE SAUCE<\/strong><\/p>\n
\n
1\/3\u00a0 cup heavy cream<\/li>\n
1 cup of cheddar cheese<\/li>\n
1\/2 tsp freshly grated nutmeg<\/li>\n
1 tablespoon \u00a0flour<\/li>\n
1 tablespoon butter<\/li>\n
Salt and Pepper to taste<\/li>\n<\/ol>\n
CRUMB TOPPING<\/strong><\/p>\n
\n
1\/2 cup panko bread crumbs<\/li>\n
2 tablespoon\u00a0butter, melted<\/li>\n
1\/2 cup of parmesan cheese or regular cheddar cheese<\/li>\n
1 tablespoon of freshly chopped parsley<\/li>\n<\/ol>\n
METHOD<\/strong><\/p>\n
\n
Preheat the oven to 425\u00b0F.<\/li>\n
In a small sauce container, mix the crumb topping and set aside.<\/li>\n
Boil pasta just under al dente \u2013 2-3\u00a0 minutes under the package directions. Drain and rinse under cold water. We are undercooking it so it doesn\u2019t get too soft when baking.<\/li>\n
Sweat onions, garlic, celery, and pimentos in butter on low heat, after onions have become translucent, add in the tuna and toss lightly for 2 minutes. Add salt and pepper to taste and a squirt of lime\/lemon juice, then remove from heat.<\/li>\n
Make cheese sauce by creating a roux first. Add equal parts butter and flour to a medium sized pan and \u201ccook\u201d until the flour has lost its \u201craw smell\u201d. It should look slightly golden or pale and may have a slightly nutty aroma. This may take 3-5 minutes, after this add heavy cream and whisk vigorously until lumps are removed on low heat. Season with salt, pepper and nutmeg then add cheese and stir to incorporate. If it becomes too thick and begins to separate, add some water.<\/li>\n
In a large bowl combine pasta, tuna mixture, green peas and cheese sauce.<\/li>\n
Lightly grease a casserole dish or cast iron skillet and carefully spread the mixture, making sure it is levelled.<\/li>\n
Generously apply the crumb topping to ensure the entire surface is covered.<\/li>\n
Bake for 15-20 minutes or until bubbly and the edges have caramelized.<\/li>\n
Remove from the oven and set aside for 5-10 mins to cool, then dig in.<\/li>\n<\/ol>\n
Click the link<\/a> <\/strong>to see more on this recipe<\/p>\n","image":"http:\/\/massystorestt.com\/wp-content\/uploads\/2021\/03\/massytv_4.jpeg","link":"https:\/\/massystorestt.com\/tuna-casserole\/"},{"title":"
Chocolate Hot Cross Buns<\/p>","headline":"
Ingredients 1 cup butter 1 cup sugar 2 tsp salt 4 tbsp cocoa powder (we used local, sun eaters) 3 eggs 6 cups flour 6…<\/p>\n","excerpt":"
$\"\"$ <\/p>\n
Ingredients<\/strong><\/p>\n
\n
1 cup butter<\/li>\n
1 cup sugar<\/li>\n
2 tsp salt<\/li>\n
4 tbsp cocoa powder (we used local, sun eaters)<\/li>\n
3 eggs<\/li>\n
6 cups flour<\/li>\n
6 tbsp cornstarch<\/li>\n
4 tsp yeast<\/li>\n
1 1\/2 cups milk<\/li>\n
6 tsp cocoa powder<\/li>\n
1\/4 cup nibs<\/li>\n
1\/4 cup chopped chocolate (we used 70% local dark)<\/li>\n<\/ol>\n
Method<\/strong><\/p>\n
\n
Cream butter and sugar until butter is light in colour and then beat eggs in one at a time.<\/li>\n
Add in cocoa powder and salt and mix until combined.<\/li>\n
Measure all dry ingredients into a large bowl and mix (add yeast away from salt or mix salt into dry ingredients first before adding yeast since salt will kill the yeast)<\/li>\n
Add dry and wet ingredients into the creamed butter mixture, starting with the flour and alternating between the two.<\/li>\n
The mixture will form a soft dough that is still a little sticky, cover the dough and leave to proof until it has doubled in size.<\/li>\n
When it has doubled add in the nibs and chocolate (we chose these mix in but you can use whatever you would like!)<\/li>\n
Leave the dough to proof again for 15 minutes before using.<\/li>\n
Portion the dough into 100g pieces and roll into balls. place them in a greased pan and cover them, allowing them to proof until almost doubled.<\/li>\n
Brush with egg wash or milk wash and bake at 400 degrees F for about 15-20 minutes.<\/li>\n
remove from the heat and allow to cool before filling etc.<\/li>\n<\/ol>\n
Orange Mint Pastry Cream<\/strong><\/em><\/p>\n
Ingredients<\/strong><\/p>\n
\n
2 cups milk<\/li>\n
1\/4 cup corn starch<\/li>\n
1\/2 cup sugar (divided into two parts)<\/li>\n
2 egg yolks<\/li>\n
1 whole egg<\/li>\n
1 tsp vanilla<\/li>\n
1 tbsp butter<\/li>\n
one orange zested or some orange peels<\/li>\n
one spring of mint<\/li>\n<\/ol>\n
Method<\/strong><\/p>\n
\n
Place milk in a pot to boil with orange, mint and half the sugar (watch this carefully since it can easily over boil)<\/li>\n
In a separate bowl combine eggs, sugar, cornstarch, whisk together until it forms a smooth paste.<\/li>\n
When the milk reaches a boil, slowly temper into the egg mixture. Add the mixture back to the pot and return it to the stove on very low heat<\/li>\n
Stir the mixture constantly until thickened.<\/li>\n
add in vanilla and butter.<\/li>\n
Transfer to a bowl and cover with cling film, ensure the film is touching the pastry cream on all exposed areas to prevent the cream from forming a skin.<\/li>\n
Cool completely before using<\/li>\n<\/ol>\n
Chocolate icing for the cross<\/strong><\/em><\/p>\n
Ingredients<\/strong><\/p>\n
\n
1\/4 cup cocoa powder<\/li>\n
1\/2 cup icing sugar<\/li>\n
hot water<\/li>\n<\/ol>\n
Method<\/strong><\/p>\n
\n
Mix the dry ingredient into a bowl.<\/li>\n
Add in a little hot water at a time (maybe use a teaspoon to avoid over pouring)<\/li>\n
Mix together until a thick paste is made.<\/li>\n
Transfer to a piping bag and use to pipe crosses onto the buns, this mixture is best used when it is still warm.<\/li>\n<\/ol>\n
Follow along with the video recipe here\u00a0<\/a><\/strong><\/p>\n","image":"http:\/\/massystorestt.com\/wp-content\/uploads\/2021\/03\/hc05.png","link":"https:\/\/massystorestt.com\/chocolate-hot-cross-buns\/"},{"title":"
Vegan Lentil Burgers<\/p>","headline":"
Ingredients 4 cups lentils 1 1\/2 cups mushrooms 4 small onions 1 head garlic 5 pimentos 2 small carrots 1 cup broccoli 2 fleggs (flax…<\/p>\n","excerpt":"
$\"\"$
\nIngredients<\/strong><\/p>\n
\n
4 cups lentils<\/li>\n
1 1\/2 cups mushrooms<\/li>\n
4 small onions<\/li>\n
1 head garlic<\/li>\n
5 pimentos<\/li>\n
2 small carrots<\/li>\n
1 cup broccoli<\/li>\n
2 fleggs (flax eggs)<\/li>\n
1\/2 cup bread crumbs<\/li>\n
1\/2 tsp coriander<\/li>\n
1 1\/2 t mustard powder<\/li>\n
1 tsp geera<\/li>\n
1\/2 tsp black pepper<\/li>\n
1\/2 tsp msg<\/li>\n
1 tsp paprika<\/li>\n
Salt to taste<\/li>\n<\/ul>\n
Method<\/strong><\/p>\n
\n
Put lentils to boil in a pot with 4 cups of water.<\/li>\n
Add in 4 cloves of grated garlic and a whole onion chopped into the lentils<\/li>\n
Grind flax seeds to make flax meal<\/li>\n
Put two tablespoon of flax meal and 4 tbsp of water together in a bowl and set aside to make flax eggs.<\/li>\n
Store in fridge to help it thicken<\/li>\n
Chop broccoli into small pieces<\/li>\n
Grate carrots<\/li>\n
Chop onions and make garlic into a paste<\/li>\n
Chop mushrooms and pimentos<\/li>\n
Saut\u00e9 onions in pan until clear<\/li>\n
Add in vegetables into pan starting with mushrooms<\/li>\n
Add all spices to the vegetable mixture and salt to taste<\/li>\n
Cook until tender<\/li>\n
Add lentils and cooked vegetables to a larger bowl and mix.<\/li>\n
Add in flax egg and bread crumbs. Mix to distribute evenly<\/li>\n
Mould into patties; make a ball of mixture and then flatten<\/li>\n
Place patties into parchment and refrigerate to firm up<\/li>\n
Cook patties on high heat, 5 minutes per side and serve warm on a toasted bun with your favorite burger toppings! (We did fresh arugula and spicy vegetarian mayonnaise)<\/li>\n<\/ol>\n
Click here<\/a><\/strong> for more.<\/p>\n","image":"http:\/\/massystorestt.com\/wp-content\/uploads\/2021\/03\/04-1.png","link":"https:\/\/massystorestt.com\/vegan-lentil-burgers\/"},{"title":"
Coffee Streusel Muffins<\/p>","headline":"
Ingredients 1 1\/2 cups flour 1\/2 cup brown sugar 2 tsp baking powder 1 tsp cinnamon 1\/4 tsp baking soda 1\/4 tsp tonka bean 1…<\/p>\n","excerpt":"
$\"\"$ <\/p>\n
Ingredients<\/strong><\/p>\n
\n
1 1\/2 cups flour<\/li>\n
1\/2 cup brown sugar<\/li>\n
2 tsp baking powder<\/li>\n
1 tsp cinnamon<\/li>\n
1\/4 tsp baking soda<\/li>\n
1\/4 tsp tonka bean<\/li>\n
1 1\/2 tsp Nescafe Gold coffee<\/li>\n
1\/4 tsp salt<\/li>\n
3\/4 cup milk<\/li>\n
1\/3 cup oil<\/li>\n
2 eggs<\/li>\n<\/ul>\n
Coffee Streusel topping<\/strong><\/p>\n
\n
1\/3 cup sugar<\/li>\n
1 tsp cinnamon<\/li>\n
1 tsp salt<\/li>\n
1\/4 cup melted butter<\/li>\n
3\/4 cup flour<\/li>\n
1 tsp Nescafe Gold coffee<\/li>\n<\/ul>\n
Whipped cream topping<\/strong><\/p>\n
\n
2 Tbsp Nescafe Gold<\/li>\n
warm water<\/li>\n
1 cup whipping cream<\/li>\n
2Tbsp icing sugar<\/li>\n<\/ul>\n
Instructions<\/strong><\/p>\n
\n
Preheat the oven to 375F<\/li>\n
Measure and sift flour into a large bowl<\/li>\n
Add in baking soda, baking powder and salt<\/li>\n
Add in brown sugar and spices<\/li>\n
Sprinkle on the Nescafe gold and Mix!<\/li>\n
Crack eggs into a separate bowl, one at a time.<\/li>\n
Add in milk and vanilla<\/li>\n
Add the milk eggs and vanilla to the bowl with the dry ingredients<\/li>\n
Add in the oil to the mixture<\/li>\n
Stir until combined into a smooth batter<\/li>\n
Do not over mix<\/li>\n
Set mixture aside and start on Streusel<\/li>\n
In a smaller bowl measure out flour<\/li>\n
Add in the spices and Nescafe Gold!<\/li>\n
Combine the dry ingredients<\/li>\n
Add in the melted butter and mix until the flour is moistened (it should resemble coarse damp sand)<\/li>\n
Use a scoop or a spoon to add some of the muffin batter to a greased and floured muffin tin.<\/li>\n
Sprinkle on a generous serving of the streusel<\/li>\n
Bake at 375 F for 18 mins<\/li>\n
For the whipped topping add 1 cup of whipping cream to a bowl<\/li>\n
Make an intense coffee mixture with some luke warm water and 2 tablespoons of Nescafe Gold<\/li>\n
Add as much of your Nescafe gold mixture to your whipping cream and 2 tablespoons of icing sugar to the cream.<\/li>\n
Whip until soft peaks and refrigerate until you are ready to top.<\/li>\n
Remove muffins from the oven when they are baked and a toothpick inserted in the middle comes out clean<\/li>\n
Allow the muffins to cool and remove them from the pan<\/li>\n
Top them with the whipped topping mixture<\/li>\n
The muffins can then be drizzled with melted chocolate or topped with cocoa nibs or chocolate chips for some extra sweetness!<\/li>\n<\/ol>\n
Check out more on the recipe here\u00a0<\/a><\/strong><\/p>\n","image":"http:\/\/massystorestt.com\/wp-content\/uploads\/2021\/03\/muffin_3.jpg","link":"https:\/\/massystorestt.com\/coffee-streusel-muffins\/"},{"title":"
MASSY STORES WOMEN EMPOWERING WOMEN<\/p>","headline":"
Media Release Saturday 6th March 2021 As the world observes International Women\u2019s Day 2021, Massy Stores is celebrating the success of its long-standing Lessons in…<\/p>\n","excerpt":"
Media Release<\/p>\n
Saturday 6^{th<\/sup> March 2021<\/p>\n}
As the world observes International Women\u2019s Day 2021, Massy Stores is celebrating the success of its long-standing Lessons in Female Empowerment (LIFE) program designed to empower and uplift its female employees. \u00a0The program is managed and executed by Rosario Williams who built her career over 12 years at Massy Stores as a supervisor and HR officer.<\/p>\n
In taking on the challenge to help women at various stages of their lives, Ms. Williams said, \u201cI always try to understand and connect with people on a holistic level. I try to find out what\u2019s happening in their homes and in their lives. \u00a0For example, a woman may show up to work but may not have had a meal for the day.\u00a0 Some women have no support system – no one to turn to for help, no one to look after their children. \u00a0Some women do not think that they have choices and I believe that my role is to help them understand that they can make better decisions for their lives\u201d.<\/p>\n
The Massy Stores program is designed for its female employees who comprise 70 percent of its entire employee base.\u00a0 \u00a0It helps women achieve their full potential in spite of their personal situations.<\/p>\n
Roxane De Freitas, Chief Executive Officer, Massy Stores, stated \u201cOne of our core company values is growth and continuous improvement, and that includes the personal growth of our employees. Through this developmental program we are changing the lives of women and the lives of those around her, forever. \u00a0That\u2019s a pivotal part of our being a force for good and a responsible, sustainable business. As we celebrate International Women\u2019s Day 2021, I want to recognise all our female employees and thank them for their valuable contribution to our success.\u201d<\/p>\n
\u201cIn the words of Maya Angelou, \u2018each time a women stands up for herself she stands for all women\u2019 and that\u2019s the space we\u2019re creating for our female employees to thrive,\u201d she added.<\/p>\n
Annually, the LIFE program begins in January and runs for 16 weeks, on Saturdays. It is held at the Massy Stores headquarters and is structured around specific peer to peer workshops which cover themes such as trauma, self-identity, body image, interpersonal communication, family planning, spirituality, domestic violence and legal aid. It requires the commitment from participants to attend all sessions.<\/p>\n
Ms. Williams manages all aspects of the program which also involves keeping track of the progress of all participants. She also provides personal coaching and counselling on an on-going basis. Over the past eight years, she has maintained contact with approximately 250 women who regularly turn to her for advice and counsel. \u00a0If there are more specific needs from the participants, she assists them in accessing other widely available, national programs.<\/p>\n
The LIFE program has created a legacy of sustainable personal growth for women, a legacy of which Massy Stores is proud.<\/p>\n
<\/p>\n
$\"\"$ <\/p>\n
<\/p>\n
$\"\"$ <\/p>\n
<\/p>\n
$\"\"$ <\/p>\n","image":"http:\/\/massystorestt.com\/wp-content\/uploads\/2021\/03\/WD02.png","link":"https:\/\/massystorestt.com\/massy-stores-women-empowering-women\/"},{"title":"
Pepper Roti<\/p>","headline":"
Ingredients Roti 1lb flour 1 tbsp baking powder 2 tbsp powdered milk 1 pinch salt 1 pinch brown sugar 6 tsp butter Extra flour…<\/p>\n","excerpt":"
$\"\"$ <\/p>\n
<\/p>\n
Ingredients<\/strong><\/p>\n
Roti<\/strong><\/p>\n
\n
1lb flour<\/li>\n
1 tbsp baking powder<\/li>\n
2 tbsp powdered milk<\/li>\n
1 pinch salt<\/li>\n
1 pinch brown sugar<\/li>\n
6 tsp butter<\/li>\n
Extra flour for dusting<\/li>\n<\/ul>\n
Filling<\/strong><\/p>\n
\n
2 cups grated carrots<\/li>\n
2 cups grated potatoes<\/li>\n
3 medium onions, grated<\/li>\n
2 medium sweet peppers grated<\/li>\n
4 pimentos (chopped)<\/li>\n
4 cloves of garlic chopped<\/li>\n
Pepper to taste (ground or chopped fine)<\/li>\n
3 tbsp green seasoning<\/li>\n
1 tbsp roucou (annatto powder)<\/li>\n
6 tbsp butter<\/li>\n
Salt to taste<\/li>\n<\/ul>\n
Method<\/strong><\/p>\n
\n
Make the dough for the roti first since it has to rest a while before use. It can be made the night before as well. Knead flour with baking powder, salt, sugar, powdered milk and set aside for 5 minutes.<\/li>\n
Divide into 6 equal parts and roll each one onto a circle and cover with 1 tsp of butter. Sprinkle some flour on top and cut a line half way into the circle, roll the dough tightly to make a cone like shape. Tuck the end of the dough into the larger side of the cone and push down the top of the cone to make a dough ball. Repeat for each piece of dough and set aside for minimum of 3 hours.<\/li>\n
Grate all the vegetables (potato, carrots, onions, and sweet pepper), mix together and add in pepper, pimento, sweet pepper, garlic, green seasoning. Do not salt yet.<\/li>\n
Roll out two of the parathas, put butter to the centre of one, salt 2 cups of the mixture and spread evenly onto the middle of the first paratha.<\/li>\n
Sprinkle some cheese on top of the mixture and cover with the second rolled out paratha. Close the ends with a fork.<\/li>\n
Mix butter and roucou together to make \u201cgolden ray\u201d<\/li>\n
Fold the prepared pepper roti into three and transfer onto a hot tawa. Turn after 5-7 minutes and brush the cooked side with the butter mixture. Cook the other side, turn and coat in butter again. When finished take off of the heat, cut into strips and serve warm.<\/li>\n<\/ol>\n
Check out the full video here https:\/\/www.youtube.com\/watch?v=LXk1vFWcd3E<\/a><\/strong><\/p>\n","image":"http:\/\/massystorestt.com\/wp-content\/uploads\/2021\/02\/8542_edited-1.jpg","link":"https:\/\/massystorestt.com\/pepper-roti\/"},{"title":"
Steak Dinner For Two<\/p>","headline":"
Starter Salad Ingredients 1 head butterhead lettuce 4 radishes sliced and\/or roughly chopped 4 strips bacon cooked & chopped 1 purple onion sliced 6…<\/p>\n","excerpt":"
$\"\"$ <\/p>\n
<\/p>\n
Starter Salad<\/strong><\/p>\n
Ingredients<\/strong><\/p>\n
\n
1 head butterhead lettuce<\/li>\n
4 radishes sliced and\/or roughly chopped<\/li>\n
4 strips bacon cooked & chopped<\/li>\n
1 purple onion sliced<\/li>\n
6 tomatoes quartered<\/li>\n
3 sprigs tarragon<\/li>\n
1\/4 cup blue cheese crumbled<\/li>\n<\/ul>\n
Buttermilk Dressing<\/strong><\/p>\n
Ingredients<\/strong><\/p>\n
\n
1 cup buttermilk<\/li>\n
1 teaspoon garlic minced<\/li>\n
1 tbsp lime juice<\/li>\n
3 tbsp sour cream<\/li>\n
salt & black pepper to taste<\/li>\n<\/ul>\n
Directions<\/strong><\/p>\n
\n
Combine buttermilk dressing ingredients in a bowl then whisk to combine<\/li>\n
Add lettuce, radish, onion, tarragon leaves and bacon to a bowl then toss<\/li>\n
Place tomatoes and blue cheese on top salad<\/li>\n
Garnish with tarragon flowers<\/li>\n<\/ol>\n
Creamed Spinach<\/strong>
\nIngredients<\/strong><\/p>\n
\n
1 bag\/ bundle spinach<\/li>\n
1 onion finely chopped<\/li>\n
2 tbsp garlic minced<\/li>\n
3\/4 cup heavy cream<\/li>\n
3 tbsp olive oil<\/li>\n
1 tbsp butter<\/li>\n
1\/4 tsp grated nutmeg<\/li>\n
3\/4 cup grated parmesan cheese<\/li>\n
salt & black pepper to taste<\/li>\n<\/ul>\n
Directions<\/strong><\/p>\n
\n
Add 1 tablespoon of olive oil to a pan then saut\u00e9 spinach. Season with salt then for 5 minutes or until wilted<\/li>\n
Place wilted spinach in a colander over a bowl and allow excess liquid to strain<\/li>\n
Return pan to fire then two tablespoons of olive oil and butter.<\/li>\n
Saut\u00e9 onions until translucent<\/li>\n
Add garlic then cook for 1 minute<\/li>\n
Roughly chop wilted spinach then add to pan<\/li>\n
Cook until all the liquid is dissolved then add heavy cream<\/li>\n
Season with salt, black pepper and nutmeg then continue to cook for 8 minutes<\/li>\n
Turn off flame then add parmesan cheese and combine until smooth<\/li>\n
Garnish with additional parmesan cheese<\/li>\n<\/ol>\n
Loaded Baked Potato<\/strong>
\nIngredients<\/strong><\/p>\n
\n
2 large potatoes<\/li>\n
4 tbsp olive oil<\/li>\n
2 tbsp sour cream<\/li>\n
2 strips bacon cooked and chopped<\/li>\n
1 tbsp chives finely chopped for garnish<\/li>\n
1\/4 cup grated cheddar<\/li>\n
salt & black pepper to taste<\/li>\n<\/ul>\n
Garlic, Herb Compound Butter<\/strong>
\nIngredients<\/strong><\/p>\n
\n
2 tsp garlic minced<\/li>\n
1 tbsp fresh thyme finely chopped<\/li>\n
1 tbsp fresh rosemary finely chopped<\/li>\n
1\/2 cup softened unsalted butter (room temperature)<\/li>\n<\/ul>\n
Directions<\/strong><\/p>\n
\n
Place potatoes in a roasting tray then drizzle with olive oil and season with salt<\/li>\n
Place in a preheated oven at 375 degrees for 45 minutes<\/li>\n
To make compound butter, combine butter, garlic, thyme and rosemary. Season with freshly ground black pepper then whisk vigorously<\/li>\n
Once potatoes are cooked, allow them to cool for 10 minutes then use a paring knife to cut a slit on one side of the potato, making sure not to cut it to the tips of either end.<\/li>\n
Using your hands, squeeze potato at the top and the bottom to open<\/li>\n
Add compound butter, then add bacon. cheddar cheese and sour cream<\/li>\n
Garnish with chives<\/li>\n<\/ol>\n
Steak With Mushroom Sauce<\/strong>
\nIngredients<\/strong><\/p>\n
\n
2 T-Bone or Ribeye Steaks from Massy Stores\u2019 Butcher Box<\/li>\n
3 cups mushrooms sliced<\/li>\n
1 onion finely chopped<\/li>\n
2 cloves garlic minced<\/li>\n
2 sprigs rosemary<\/li>\n
2 sprigs fine thyme<\/li>\n
1\/4 cup cognac<\/li>\n
3\/4 cup chicken or beef broth<\/li>\n
3\/4 cup heavy cream<\/li>\n
1\/4 cup sour cream<\/li>\n
2 tbsp butter<\/li>\n
3 tbsp vegetable oil<\/li>\n
salt & black pepper to taste<\/li>\n<\/ul>\n
Directions<\/strong><\/p>\n
\n
Make sure steaks are at room temperature then pat dry with paper towels<\/li>\n
Season with salt and black pepper on all sides<\/li>\n
Heat a cast iron skillet until very hot then add oil<\/li>\n
Allow oil to come up to temperature then add steaks<\/li>\n
Add one tablespoon of butter then add rosemary and thyme to the pan.<\/li>\n
Baste the steaks and allow to cook for two minutes<\/li>\n
Flip then cook the other side for one minute while continuing to baste<\/li>\n
Remove steaks from pan and allow to rest<\/li>\n
Return skillet to fire then add mushrooms, onion and garlic<\/li>\n
Add cognac then ignite to flamb\u00e9 (optional)<\/li>\n
Cook for 2 minutes then add stock and allow to cook for 5 minutes or until stock has reduced<\/li>\n
Season with salt and black pepper then add heavy cream and allow to cook for another 5 minutes or until sauce has thickened<\/li>\n
Add sour cream and butter and cook for 1 minute<\/li>\n
Drizzle over steaks to serve.<\/li>\n<\/ol>\n
Click here to watch the full recipe- https:\/\/www.youtube.com\/watch?v=p5awTXMfknQ<\/a><\/strong><\/p>\n","image":"http:\/\/massystorestt.com\/wp-content\/uploads\/2021\/02\/recipe3.jpg","link":"https:\/\/massystorestt.com\/steak-dinner-for-two\/"},{"title":"
Vegan Coconut Tapioca (Sago) Pudding<\/p>","headline":"
Ingredients: 1 cup water 1\/2 cup milk 3\/4 cup tapioca pearls or sago 1 bay leaf 3 grains of whole clove 1\/4 tsp freshly grated…<\/p>\n","excerpt":"
$\"\"$
\nIngredients:<\/strong><\/p>\n
\n
1 cup water<\/li>\n
1\/2 cup milk<\/li>\n
3\/4 cup tapioca pearls or sago<\/li>\n
1 bay leaf<\/li>\n
3 grains of whole clove<\/li>\n
1\/4 tsp freshly grated nutmeg<\/li>\n
salt & sugar to taste<\/li>\n<\/ul>\n
Method:<\/strong><\/p>\n
\n
Add room temperature water to a pot<\/li>\n
Add sago, cloves, bay leaf and season with salt to taste<\/li>\n
Bring to a simmer on medium heat and cook for 8 to 10 minutes, keep stirring as the mixture thickens.<\/li>\n
Add milk and nutmeg and sweeten to taste.<\/li>\n
Cook for another 8 to 10 minutes or until mixture has reached the desired consistency<\/li>\n
Serve warm topped with freshly grated nutmeg or spice of choice.<\/li>\n
Enjoy<\/li>\n<\/ol>\n
Click here<\/a> <\/strong><\/em>for the instructional video.<\/p>\n","image":"http:\/\/massystorestt.com\/wp-content\/uploads\/2021\/01\/7668-1.jpg","link":"https:\/\/massystorestt.com\/vegan-coconut-tapioca-sago-pudding\/"},{"title":"
Curry Chicken Pot Pie<\/p>","headline":"
Ingredients Pastry: 2 1\/3 cup flour 1 cup butter 1 tsp salt 1 tsp sugar (optional) Curry Chicken Filling: 2 tbsp oil 2 tsp curry…<\/p>\n","excerpt":"
$\"\"$ <\/p>\n
Ingredients<\/strong>
\nPastry:<\/strong><\/p>\n
\n
2 1\/3 cup flour<\/li>\n
1 cup butter<\/li>\n
1 tsp salt<\/li>\n
1 tsp sugar (optional)<\/li>\n<\/ul>\n
Curry Chicken Filling:<\/strong><\/p>\n
\n
2 tbsp oil<\/li>\n
2 tsp curry<\/li>\n
1 cup diced onions<\/li>\n
1\/3 cup butter<\/li>\n
1\/3 cup flour<\/li>\n
2 \u00bd cups stock (preferably chicken)<\/li>\n
1 cup frozen peas<\/li>\n
1 cup diced carrot<\/li>\n
\u00bd cup celery<\/li>\n
2 medium potatoes diced<\/li>\n
2 cups shredded chicken<\/li>\n<\/ul>\n
Chicken Stock:<\/strong><\/p>\n
\n
Bones from 1 chicken<\/li>\n
1 cup carrots<\/li>\n
1 cup onions<\/li>\n
2-3 springs of thyme<\/li>\n<\/ul>\n
Method<\/strong><\/p>\n
\n
Make the stock first (since it takes the longest). Saute onions, carrots and thyme until onions are clear.<\/li>\n
Add in bones and 2 quarts of water, bring to a boil and lower heat to a very lower simmer.<\/li>\n
Continue to cook for minimum 2 hours<\/li>\n
Make pastry second (can be set aside or made well before time) rub butter into flour, salt, sugar mixture until it reaches a moist sand consistency.<\/li>\n
Add in ice-cold water a very little at a time until the dough is combined, use as little water as possible and do not kneed.<\/li>\n
When stock is finished and dough the filling can be made. Start with a little oil and the curry, let it \u201cburn\u201d or change colour and colour the oil before adding in onions.<\/li>\n
When onions are clear add in the butter until melted and then add in flour. Stir vigorously for two minutes or until flour is cooked.<\/li>\n
Add in stock \u00bd cup at a time continuously stirring the mixture as to keep it smooth and avoid forming lumps.<\/li>\n
When a thick but creamy base is formed add in the vegetables (peas, carrots, celery, potatoes; you can feel free to add different ones if you like!), cook until potatoes are tender (approx. 10 minutes)<\/li>\n
Chicken should be added last since it is already cooked. Add in and take the mixture off the heat.<\/li>\n
Fill ramekins or oven safe dishes with the filling.<\/li>\n
Roll out dough to a \u00bc inch thickness and cut out pieces large enough to cover the top and \u00bc inch of the side of each container.<\/li>\n
Place dough on the container and secure it to the sides, make a small \u2018x\u2019 incision to the top to let the steam escape.<\/li>\n
Bake in a preheated oven on 400F or 205C for 10-15 minutes or until golden brown.<\/li>\n
Cool for a few minutes and serve!<\/li>\n<\/ol>\n
For full instructional video, please visit https:\/\/youtu.be\/Brijw_0b0A8<\/a><\/strong><\/p>\n","image":"http:\/\/massystorestt.com\/wp-content\/uploads\/2021\/01\/CURRY-CHICKEN-POT-PIE-THUMB.jpg","link":"https:\/\/massystorestt.com\/curry-chicken-pot-pie\/"},{"title":"
Vegan One Pot Pasta<\/p>","headline":"
INGREDIENTS: pack of pasta (vegan) 3 \u2013 4 Beyond Meat Sausage links (roughly chopped \/ remove casing) \u2013 OPTIONAL 1 large red onion (chopped) 1…<\/p>\n","excerpt":"
$\"\"$
\nINGREDIENTS:<\/strong><\/p>\n
\n
pack of pasta (vegan)<\/li>\n
3 \u2013 4 Beyond Meat Sausage links (roughly chopped \/ remove casing) \u2013 OPTIONAL<\/li>\n
1 large red onion (chopped)<\/li>\n
1 large zucchini (cubed)<\/li>\n
4 tomatoes (diced)<\/li>\n
2 cups of kale (roughly chopped)<\/li>\n
1 cup pumpkin (grated)<\/li>\n
1 cup of carrots (chopped)<\/li>\n
1 \u00bd cups of mushrooms (chopped)<\/li>\n
1 sweet pepper (chopped)<\/li>\n
4 cloves of garlic (minced)<\/li>\n
3 pimentos (chopped)<\/li>\n
\u00bd cup of finely chopped celery<\/li>\n
1 tbsp roucou<\/li>\n
1 tbsp of tomato paste<\/li>\n
3 sprigs of fresh thyme<\/li>\n
4 tbsp olive oil<\/li>\n
1 cup hot water<\/li>\n
salt & black pepper (to taste)<\/li>\n<\/ul>\n
METHOD:<\/strong><\/p>\n
\n
Add olive oil and add chopped \u201csausages\u201d. It will be mushy at first but will firm up when it makes contact with the hot oil. Any casing that comes off can be discarded. Let saut\u00e9 until brown for about 2-3 minutes.<\/li>\n
Next add aromatics \u2013 garlic, pimentos, celery and fresh thyme and saut\u00e9 for 2 mins then add grated pumpkin. Once mixed you can proceed to add ALL the remaining vegetables.<\/li>\n
Season with salt and pepper and add roucou and tomato paste. Mix well and cover for 3 mins.<\/li>\n
When the kale has wilted, add in the pasta and ensure it\u2019s incorporated fully into the veggies. Cover tightly for 4 minutes on low heat. The steam here is what will cook the pasta and will also infuse it with all the flavours of the veggies.<\/li>\n
At this point, a slightly thick and glossy sauce would have developed and the pumpkin would have melted. You can now add water \u2013 just enough to cover up to half of the pan. Again, the steam here is what will finish cook the pasta as the veggies would have more or less be cooked at this point.<\/li>\n
After adding the water, add salt and pepper as needed and cook on medium heat for an additional 6-8 minutes. The type of pasta used would affect the cooking time but we want the pasta to still have a bite to it.<\/li>\n
Remove from heat and drizzle with a healthy serving of olive oil and finish off with chili flakes.<\/li>\n<\/ol>\n
Serve and enjoy!<\/p>\n
For full instructional video, please visit\u00a0 https:\/\/youtu.be\/RA2gphY_p-g<\/a><\/p>\n","image":"http:\/\/massystorestt.com\/wp-content\/uploads\/2021\/01\/6008.jpg","link":"https:\/\/massystorestt.com\/vegan-one-pot-pasta\/"},{"title":"
Oven Roasted Christmas Turkey With Homemade Gravy Recipe<\/p>","headline":"
Chrisal makes a mouthwatering Christmas Turkey using a flavour injector and spice and herb rub. The flavour injector ensures great flavour is imparted into the…<\/p>\n","excerpt":"
$\"\"$ <\/p>\n
Chrisal makes a mouthwatering Christmas Turkey using a flavour injector and spice and herb rub. The flavour injector ensures great flavour is imparted into the bird and moisture is maintained throughout the roasting process.<\/p>\n
1 Small Turkey (6-7 lbs)<\/strong><\/em><\/p>\n
For the Flavor Injector<\/strong><\/p>\n
\n
Bay leaf<\/li>\n
pimento\/allspice berries<\/li>\n
2 garlic cloves (crushed)<\/li>\n
fresh\/dried rosemary<\/li>\n
fresh\/dried thyme<\/li>\n
1 tsp Fresh green seasoning<\/li>\n
3\/4 to 1 cup water<\/li>\n
Salt (to taste)<\/li>\n
Sugar (to taste and optional)<\/li>\n<\/ol>\n
Add all ingredients to a pot on medium heat and stir just until the sugar and salt are dissolved. When cooled to room temperature, pulse the liquid until the majority of the ingredients have broken down and then strain. Big particulars will clog the needle and the liquid would not be able to penetrate.<\/p>\n
For the Rub<\/strong><\/p>\n
\n
1\/2 \u2013 3\/4 of room temperature salted butter (to control salt level, you can use unsalted)<\/li>\n
pimento pepper powder<\/li>\n
onion powder<\/li>\n
garlic<\/li>\n
paprika<\/li>\n
black pepper<\/li>\n<\/ol>\n
Mix all ingredients and set aside \u2013 to mixture should feel kind of grainy with an orange hue.<\/p>\n
For the Cavity<\/strong><\/p>\n
\n
1 onion chopped in half with skin on<\/li>\n
1 lemon chopped in half with skin on<\/li>\n
1 sprig of thyme<\/li>\n
1 garlic bundle \u2013 halved<\/li>\n<\/ol>\n
\u00a0<\/strong><\/p>\n
NOTE: <\/strong>You can use a combination of marinade techniques, but be careful to watch your salt and seasoning as there is such a thing as being \u201coverly seasoned\u201d. There are advantages of each however ensure that salt is only used in ONE of the methods. Eg if salt is in the flavour injector, do not include salt in the dry rub or vice versa.<\/p>\n
Christmas Turkey Instructions<\/strong><\/p>\n
After you have washed and properly cleaned the turkey, do the following:<\/em><\/p>\n
\n
Preheat oven to 350 degrees F (200 degrees C).<\/li>\n
Pat dry the turkey and infuse flavour using the meat injector.\u00a0Turkey is a very lean meat so you want to inject as many areas as possible to infuse flavour \u2013 like 30 \u2013 40 injections. Angle or aim the needle towards the middle of the meat \u2013 don\u2019t push the needle in so far that you are close to coming out the other side. If you overshoot, the liquid will just slip through to the opposite side of the meat. However, if you don\u2019t insert the needle far enough, it will seep out the hole you just created.<\/li>\n
Next, massage the turkey with the green seasoning, including the cavity.<\/li>\n
Take your \u201cdry rub\u201d\u00a0and rub the turkey making sure to get on top and under the skin and in the cavity as well.\u00a0The flavours infuse the meat and create a beautiful golden colour on the skin. If using this along with a brine or flavour injector, you need to eliminate the salt from the rub recipe.<\/li>\n
Stuff the cavity with halved lemons, onion, garlic, rosemary and thyme.<\/li>\n
Tie or tuck the legs in the overlapping skin and tuck the wings tips under the body of the turkey. Place on a rack or lay on a bed of roughly chopped carrots and onions (grease the dish).<\/li>\n
Cover the turkey and place in the oven. Average cooking time is approx 15 \u2013 20 mins per pound and can be less if brined.<\/li>\n
Check turkey after 1 hour \u2013 juices would have sprung. Take the juice and pour over the turkey. Cover and put back in the oven for 30 mins<\/li>\n
Uncover the turkey and baste again, continue doing so every 5-10 mins as the skins turn\u00a0brown. The basting will help give it colour and will develop the flavour on the outside.<\/li>\n
Once the juices run clear between the thigh and leg, and there\u2019s sufficient colour, take the turkey out. IF your turkey comes with the temperature gauge, then when it pops out, it\u2019s cooked,<\/li>\n
Remove the turkey to a cutting board and loosely cover with aluminium foil. If you cover too tightly, it will sweat out the flavour rather than redistribute it.\u00a0Let rest for 20 mins then slice and serve.<\/li>\n<\/ol>\n","image":"http:\/\/massystorestt.com\/wp-content\/uploads\/2020\/12\/5143.jpg","link":"https:\/\/massystorestt.com\/oven-roasted-christmas-turkey-with-homemade-gravy-recipe\/"},{"title":"
Homemade Butter Cookies<\/p>","headline":"
Homemade Butter Cookies Ingredients: 8oz softened butter (salted or unsalted) \u00be cup granulated \u00a0sugar 1 egg 1 tsp vanilla essence 2 \u00bc cup Cuisine All…<\/p>\n","excerpt":"
$\"\"$ <\/p>\n
Homemade Butter Cookies Ingredients:<\/strong><\/p>\n
\n
8oz softened butter (salted or unsalted)<\/li>\n
\u00be cup granulated \u00a0sugar<\/li>\n
1 egg<\/li>\n
1 tsp vanilla essence<\/li>\n
2 \u00bc cup Cuisine All Purpose Flour<\/li>\n
1 tsp salt ( if salted butter was used, please omit)<\/li>\n
2 tbsp Cuisine Full Cream Milk<\/li>\n
Sprinkles and extra granulated sugar for decorating<\/li>\n<\/ul>\n
Tools:<\/strong><\/p>\n
Large piping bag fitted with a medium size decorative tip.<\/p>\n
Method:<\/strong><\/p>\n
\n
Using a hand mixer or stand mixer, beat the butter and sugar together on high speed until light and fluffy.<\/li>\n
Add the egg and vanilla essence. Mix just until combined.<\/li>\n
Add the flour and mix on low speed just until combined. Stir in the milk.<\/li>\n
Preheat the oven to 350F.<\/li>\n
Prepare a baking sheet with either parchment, wax paper or a non-stick baking mat.<\/li>\n
Load the dough into the piping bag and pipe the cookies onto the baking sheet. Be sure to leave at least \u00bd inch space between each cookie.<\/li>\n
Decorate the cookies with sprinkles and sugar.<\/li>\n
Place the cookies into the freezer for 10 minutes then bake in the preheated oven for 6 to 8 minutes, or until golden brown.
\nCool and enjoy!<\/li>\n<\/ol>\n","image":"http:\/\/massystorestt.com\/wp-content\/uploads\/2020\/12\/9894.jpg","link":"https:\/\/massystorestt.com\/homemade-butter-cookies\/"},{"title":"
Vegan Pumpkin Loaf<\/p>","headline":"
Vegan Pumpkin Loaf \u2013 Ingredients 1 1\/2 cup flour 1 1\/2 tsp baking powder 1\/4 tsp baking soda 1Tbsp pumpkin spice (cinnamon, ginger, nutmeg, clove,…<\/p>\n","excerpt":"
$\"\"$ <\/p>\n
Vegan Pumpkin Loaf \u2013 Ingredients<\/strong><\/p>\n
\n
1 1\/2 cup flour<\/li>\n
1 1\/2 tsp baking powder<\/li>\n
1\/4 tsp baking soda<\/li>\n
1Tbsp pumpkin spice (cinnamon, ginger, nutmeg, clove, cardimom, tonka bean)<\/li>\n
1\/2 tsp salt<\/li>\n
1 cup sugar<\/li>\n
1 cup pumpkin puree (see below for details)<\/li>\n
1\/3 cup oil<\/li>\n
1\/2 cup vegan buttermilk (almond or soy milk with 1tsp vinegar)<\/li>\n
1 tsp vanilla<\/li>\n
Nuts or pumpkin seed for garnish (optional)<\/li>\n<\/ul>\n
Pumpkin Puree<\/strong><\/p>\n
\n
Steam peeled and cut pumpkin in a pot with bay leaves and a little water.<\/li>\n
Cook for approximately 20 minutes, stirring intermittently<\/li>\n
Blend in a blender or with a hand blender to achieve a smooth puree.<\/li>\n<\/ol>\n
Method<\/strong><\/p>\n
\n
Grease a medium sized loaf pan and preheat the oven to 350 degrees Fahrenheit.<\/li>\n
Add all the wet ingredients (pumpkin, oul, sugar, buttermilk, vanilla) into a large bowl and mix until everything is incorporated.<\/li>\n
Sift flour, baking powder, baking soda, salt and spices into the wet ingredients mixture. Stir\/fold until a smooth batter is made.<\/li>\n
Add batter to the loaf pan and top with nuts or pumpkin seeds and bake for 30 minutes or until a skewer inserted into the middle comes out clean.<\/li>\n
Cool for 15-20 minutes and removed from the pan and serve.<\/li>\n<\/ol>\n","image":"http:\/\/massystorestt.com\/wp-content\/uploads\/2020\/12\/5622.jpg","link":"https:\/\/massystorestt.com\/vegan-pumpkin-loaf\/"}])