Delicious Recipes: ✨🍍 Aloha Carrot Pineapple Cake ✨🍍

✨🍍 Aloha Carrot Pineapple Cake ✨🍍

Ingredients:

For the Cake:
2 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 cup granulated sugar
1 cup brown sugar
1 cup canola oil
4 large eggs
2 teaspoons vanilla extract
2 cups grated carrots
1 cup crushed pineapple, drained
1 cup chopped walnuts (optional)

For the Frosting:
1 cup unsalted butter, softened
16 ounces cream cheese, softened
1 teaspoon vanilla extract
4 cups powdered sugar
Zest of 1 orange (for garnish)
Fresh pineapple slices (for garnish)

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.

Mix Dry Ingredients: In a large bowl, sift together flour, baking soda, salt, and cinnamon. Set aside.

Combine Wet Ingredients: In another large bowl, whisk together both sugars, oil, eggs, and vanilla until smooth.

Combine Mixtures: Gradually add the dry ingredients to the wet ingredients, stirring until mixed well.

Add Extras: Fold in grated carrots, drained pineapple, and walnuts.
Bake: Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

Cool and Frost: Let cakes cool in the pans for 10 minutes, then turn out onto wire racks to cool completely. Once cool, frost with cream cheese frosting.
Decorate: Apply a layer of frosting between each layer, on the sides, and on top of the cake. Garnish with orange zest and fresh pineapple slices before serving.

Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 12 servings

This Carrot and Pineapple Cake is a moist, flavorful delight, with the tangy sweetness of pineapple complementing the earthy taste of carrots, all enveloped in rich, creamy frosting.

2019 BAHAMAS YOUNG CHEF SENIOR & JUNIOR WINNERS

Antonesha Thompson of C.R. Walker Senior High School

Antonesha Thompson of C.R. Walker Senior High School in New Providence emerged as 1st place winner in the 2019 Young Chef Competition. According to the professional panel of chef/judges, the competition this year was a tough one, the creativity and flavours displayed by all contestants were impressive. 

Unfortunately, only one could win and both of Antonesha’s dishes, “Mahatma Rice Stormy Knights” and “Robin Hood Tropical Clouds” came out on top! She was awarded a $1,750 scholarship, a gold medal and took home the “Keith and Sara Parker Floating Trophy” for the senior division.

2nd place winner in the senior division was Alissa Swain of Patrick J. Bethel High School in Abaco. She received a $1,000 scholarship and a silver medal. Delcardo Sweeting came in 3rd from St. George’s High School in Grand Bahama, receiving a $550 scholarship and a bronze medal. Taking 4th position was Tatianna Major from Old Bight High School in Cat Island. She received a $350 scholarship.

This year two (2) trophies were introduced not only to show recognition to The "Bahamas Young Chef Culinary Competition" Founders, but to also give each school and it's participants a competitive edge.

Kristen Ingraham from Preston Albury High School 

1st Place in the Junior Division was Kristen Ingraham from Preston Albury High School in Eleuthera she received $650, a gold medal and she took home the “Keith and Sara Parker Floating Trophy” for the Junior division.

2nd was Kendra Estil of D.W. Davis Junior High School. She was awarded with $450 and a silver medal. Carrying the 3rd and 4th positions were Sierra Turnquest from NGM Major High in Long Island and Sarah Braynen from East End Junior High in Grand Bahama. They received $300 and $150 respectively.

Mahatma® Rice and Robin Hood® Flour, are the key sponsors of this event. All airfares, scholarship awards, stipends and cooking materials are provided. Both of brands are distributed by Asa H. Pritchard Ltd., Robinson Road.

“Culinary Competitions, Cupcake, Signature Dish and Mystery Basket Challenges - WHO WILL BE CROWNED YOUNG CHEFS 2018?” at The 26th Annual Bahamas Young Chef Competitions

Theme: “Infusing the Flavors of My Island: Dis We Bahamas”

The 26th Annual Bahamas Young Chef Competitions is underway with the first of three phases which began January 8th - 31st, 2018. Phase 1 - the inter-school competitions - allow Family and Consumer Sciences junior and senior students across the nation, the opportunity to compete in a face-off within their schools. The best student from each island and/ or school moves on to the semi-final round in Phase 2 of the competition.  Finally, the crème de la crème will go head to head in the "Nationals" - from March 13-15, 2018,  when the Champion Young Chef will be officially crowned!

Last year The Bahamas Young Chef Culinary Competition, the sponsors, Mahatma® Rice, Robin Hood® Flour, in conjunction with The Ministry of Education, Science and Technology decided to add new challenges and prizes to an already exciting programme.

Special team challenges include:

“Young Chef Cupcake Competition” 2-member teams, for grades 10-12 students

“Young Chef Cupcake Competition” 2-member teams for grades 7-9 students

“Young Chef Signature Dish Competition: Pastry (Flour)” 2-member teams, grade 12 students only!

“Young Chef Mystery Basket Competition: Hot Dish (Rice)” 2-member teams, grade 12 students only!

These new challenges increased the interest of students nationwide, resulting in the doubling of participants over the  previous years - with the majority of them flying in from the Family Islands. The students were extremely excited to show off  their intrinsic culinary skills to "Wow" the judges and confidently represent their schools.

During the 2017 Awards Presentation, The Bahamas Governor General Her Excellency Dame Marguerite, lauded the partnership of the private and public sectors, especially their teachers,  for creating such success for the future of culinary arts in The Bahamas.

“I commend the organizers, teachers and students for the level of professionalism and skills they have developed and demonstrated during this event and challenge you further to allow the expertise, the constructive criticism and recommendations of the industry professionals attached to the competition to propel you toward maximizing your productive capacity as budding chefs. Students, your potential is limitless.”

“To the sponsors, the judges and the organizers, such an event is an ideal representation of the value and strength of public private sector partnerships in order to build capacity in Culinary Arts within The Commonwealth of the Bahamas. “I challenge you to find new avenues and ventures to expose more students to such a heightened level of professional exposure. We look forward to 25 more years of great success.”

- Her Excellency the Gov. Gen. Dame Marguerite Pindling

New Providence Preliminary Winners Moving On to The Nationals Include:

H.O. Nash, Junior Preliminary Winner

C.R. Walker, Junior Preliminary Winner

Queen's College, Senior Preliminary Winner

A.F. Adderley, Senior Preliminary Winner

C.C. Sweeting Senior High School, won both Preliminaries
- Mystery Basket Challenge: Rice Dish & Signature Dish Challenge: Pastry 

C.R. Walker, Cupcake Challenge - Junior Preliminary Winner

Rice Recipe: 🍤🍚 Coconut Shrimp and Rice Salad 🍤🍚

What's for dinner?  Why not try this recipe?

🍤🍚 Coconut Shrimp and Rice Salad

 Serves 4 

Ingredients:

1 cup Mahatma® Basmati Rice
1/2 tsp turmeric

MARINADE:
1 lb large shrimp, peeled and deveined
1/3 cup coconut milk
1 tsp ground cumin
1/2 tsp red pepper flakes
1 tsp salt
1/4 cup fresh cilantro leaves, chopped

DRESSING:
1/2 cup olive oil
1/4 cup white wine vinegar
1 Tbsp fresh ginger root, minced
1 tsp ground cumin
1/4 cup fresh cilantro leaves

ASSEMBLY:
2 tsp vegetable oil
1/2 cup shallots, thinly sliced
6 cups mixed salad greens
salt, to taste
cilantro, for garnish

Directions:
Prepare rice according to package directions adding turmeric to water. In a small bowl, prepare the marinade. Combine the shrimp, coconut milk, ground cumin, red pepper flakes, salt and cilantro. Cover and refrigerate for 30 minutes. Combine all dressing ingredients in a blender and puree until smooth.
Add oil to a large non-stick wok or skillet over medium-high heat. Add shallots, sauté for 1 minute. Add marinade, sauté for 5 minute or until shrimp are cooked. Stir in the cooked rice. Adjust seasoning with salt, if desired. Toss salad greens with dressing. Arrange on plates and top with warm shrimp. Garnish with cilantro.