Orange Raisin Scones

Prep time: 

Cook time: 9 Minutes

Servings: 16


  • 2 cups all-purpose Flour
  • 1/2 cup sugar
  • 2 Tbsp. Orange Zest
  • 1 Tbsp. baking powder
  • 1/2 tsp. salt
  • 1/2 Cup chilled butter
  • 1/2 cup raisins
  • 1/3 cup sour cream
  • 1 egg
  • Cinnamon

Cooking Directions

1 Preheat oven to 450º

2 line baking sheet with wax paper.

3 Combine flour, 1/3 Cup sugar, orange zest, baking powder, and salt in large bowl.

4 Add butter and mix together. Add raisins.

5 Whisk egg and sour cream together in small bowl. Combine with dry ingredients.

6 knead dough on a lightly floured surface.

7 Divide dough in half. Form each half into rounds. Sprinkle with cinnamon and remaining sugar. Press sugar and cinnamon into the dough.

Cut each round into 8 wedges. Place wedges on baking sheet.

9 Bake for 9 minutes or until golden brown.

10 Cool before serving.


Oatmeal Blueberry Muffins

Prep time: 

Cook time: 

Servings: 12


  • 1 cup oatmeal
  • 1 1/4 cup all-purpose Flour
  • 1/2 cup sugar
  • 1 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1 egg
  • 1/2 cup milk
  • 1/4 cup coconut oil
  • 1 Cup Blueberries

Cooking Directions

1 Heat oven to 400º

2 Mix dry ingredients in a bowl.

3 Mix in Egg, Milk, and coconut oil with dry ingredients.

4 Add Blueberries to batter.

5 Grease muffin pan.

6 Fill each cup 2/3 full with batter.

7 Bake 20 minutes or until golden brown.


 This Autumn dish is often prepared for December 13 to celebrate Saint Lucia Day.

Prep time: 2 hours, 30 minutes

Cook time: 12 minutes

Servings: 12 to 14 buns.


  • 3/4 cup milk
  • 1/2 teaspoon saffron threads
  • 1 teaspoon plus 1/4 cup white, granulated sugar
  • One 1/4-ounce packet active dry yeast
  • 3 3/4 cups all purpose flour
  • 1/2 teaspoon kosher salt
  • The seeds from 3 cardamom pods, ground (optional)
  • 1/4 cup unsalted butter, softened
  • 1/4 cup of sour cream
  • 2 large eggs
  • Raisins


  • 1 egg, beaten

Cooking Directions

1 In a small pot, heat the milk, saffron, and 1 teaspoon of sugar together until the milk is steamy. Remove from heat and stir to dissolve the sugar. Let cool until about 115°F, or warm to the touch, but not hot.

2 Sprinkle the yeast over the warm saffron-infused milk and let sit for 5 to 10 minutes until foamy.

3 In the bowl of a stand-up mixer* whisk together 3 1/2cups of the flour, remaining 1/4 cup of sugar, salt and ground cardamom if using.

4 Make a well in the center of the flour and add the yeast milk saffron mixture, the eggs, the butter, and the sour cream. Mix the ingredients until well incorporated.

5 Switch to the dough hook of your mixer (if using, otherwise knead by hand). On low speed start to knead the dough. Slowly add additional flour, a tablespoon at a time, kneading to incorporate after each addition. Do this until the dough is still a little sticky to the touch, but does not completely stick to your hands when you handle it.

6 Shape the dough into a ball and place in a large bowl. Cover with plastic wrap. (Note at this point you can make ahead and refrigerate overnight if you wish.) Let sit in a warm place for 1 to 2 hours, until the dough has doubled in size. (One way to tell that the dough is ready is that you poke your finger in it and it takes quite a bit of time for the indentation left by your finger to go away.)

7 When the dough has doubled in size, gently press it down and knead it a couple of times. Break off a piece and form it into a ball about 2 inches wide (65 grams if you are weighing). Roll the ball out into a snake, about 14 inches long. Then Curl the ends in opposite directions, forming an “S” with spirals at each end. Place on a lined baking sheet and repeat with the rest of the dough. Cover with plastic wrap and place in a warm spot until the dough shapes double in size, 30 minutes to an hour.

8 Preheat oven to 400°F. Using a pastry brush, brush some beaten egg over the tops and sides of the uncooked buns. Place raisins in the centers of the “S” spirals. Place in the oven and cook for about 10 to 11 minutes (turning halfway through cooking to ensure even browning), until the buns are golden brown.  Remove from oven and let cool for 5 minutes before eating.



This Winter dish can be served from December 25 – March 20. It is ideally served at breakfast on Christmas.

Cook Time: 35 Mins
Serves: 4


  • Chicken breast 1
  • Barley 9 oz.
  • Sago 2 oz.
  • Oatmeal 1 1/3 Cups
  • Onion (sliced) 1
  • Ginger/garlic paste 1 tbsp
  • Green chillies (chopped) 4
  • Cilantro (chopped) as required
  • Black pepper 1 tsp
  • Salt as required
  • Oil 4 tbsp

Cooking Directions

  1. Soak barley, oatmeal, and sago in separate bowls.
  2. Put oil in a pot on low flame and fry onion till it softens.
  3. Add ginger/garlic paste and chicken breast.
  4. Cook till chicken turns white.
  5. Drain barley, oatmeal, and sago and add salt, along with 1 1/3 cups water.
  6. Cook on low flame.
  7. When gravy starts to boil and becomes a little thick, add 2 cups water and leave to cook on low flame.
  8. Stir continuously when all the ingredients are well combined, and porridge, sago and barley are fully crushed, to keep from sticking at the bottom.
  9. Remove chicken breast from the pot, hammer it fine and put it again in the pot.
  10. Add black pepper, green chillies and coriander leaves.
  11. Take it out in a dish.
  12. Garnish with coriander leaves and serve hot.