Loretta's Kitchen

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Loretta’s Kitchen is a taste of her life: capturing the incredible food, stories and laughter her kitchen has served for over 30 years.

To the Streets

Ackee & Saltfish(less)

Published by Ranette

What is the vegan substitute for Saltfish...?

June 21, 2019
Comments 0
Caribbean Food, Recipes Index, Street Food, Vegan, Vegetarian

I’m Back!

Published by Ranette

My fellow foodies I have to apologize for my absence from this site. I want to say it was down to technical problems, however no worker should blame their...

February 11, 2019
Comment 1
Recipes Index, Street Food

Loretta’s Kitchen turns Supper Club

Published by Ranette

I finally succumbed to the pressure. Loretta’s Kitchen is making the transition to become a supper club. It’s been just over 2 years since I launched the food blog –...

May 1, 2016
Comments 0
Recipes Index, Street Food

Juicy Salmon Burgers

Published by Ranette

I haven’t had salmon in a long while, but I had a craving for it this week.  It may have something to do with me trying to introduce more...

February 22, 2016
Comments 0
Recipes Index, Street Food

Korean Pancakes (Pajun)

Published by Ranette

Happy Pancake Day! A food bloggers dream: a public holiday dedicated to food! Pancakes were probably the first recipe I learnt to make as a child at school and the...

February 9, 2016
Comments 3
Recipes Index, Street Food

Vegan Crab Cakes

Published by Ranette

Can I get excited about this recipe for one second? Ok make it three. This recipe rips open the door of creativity and taste. I have never been a...

January 26, 2016
Comment 1
Recipes Index, Street Food, Vegetarian

Baked Peppadew Mac ‘n’ Cheese

Published by Ranette

I always grew up calling this mixture of pasta, milk and cheese ‘Macaroni Pie’ rather than ‘mac n cheese’ as it’s more commonly known. I still think that the...

January 21, 2016
Comments 0
Recipes Index, Street Food

Breadfruit Raviloi w/ Saltfish ‘n’ Ackee & Coconut Sauce

Published by Ranette

Loretta’s been in the ‘test kitchen’ so to speak over the past few weeks. I’ve been trying to re-define familiar caribbean dishes as we know them; from ackee to...

January 17, 2016
Comment 1
Street Food

Desserts

Cherry Coconut Lime Ice Cream

by Ranette

Originally posted on Loretta's Kitchen:
? A few weeks ago I was catching up with a couple of friends, when quite naturally the conversation turned to food and some of the interesting food combinations we have had on our travels and experiments with chocolate in our baking. In that moment, Catherine interrupted my train of thought as she more or less re-enacted the...

February 3, 2015
Comments 3
Just Desserts

Health

For Health, Recipes Index

The New Black: Smoothie Bowl

I’ve been making smoothies  and juices on and off for a while now. Most of us have. We’ve bought into the fad that juices were the way forward to...

March 10, 2016
Comments 4
For Health, Vegan

Chocolate Bark with Bite

  If you manage to make this sweet treat last a week, you did better than me. It’s unbelievably satisfying to eat and easy to make. Plus I think...

March 3, 2015
Comment 1
For Health, Vegan

10 second Fig Ice-cream

I can’t remember when I first tasted a fresh fig, but I know that since that day there has been no going back. I grew up eating a lot...

February 25, 2015
Comments 11
For Health, Vegetarian

7 Recipes to Beat Bloating

    I know I’m not the only one who has experienced the ‘bloated feeling’, when your tummy is stretched, puffy, uncomfortable and feels like a permanent rubber dingy...

June 23, 2014
Comments 5
Breakfast, For Health, Vegetarian

Delicious Peanut Flax Granola

Rome was not built in a day, neither was Granola, or so it seemed. The secret to good granola is to cook it slow and low! I learn from my mistakes...

June 23, 2014
Comments 10
For Health, Quick Meals, Vegan, Vegetarian

Crispy Sweet Potato Chips…Every time!

I didn’t think it was possible to enjoy crispy sweet potato chips until now. Sweet Potato has a very high water content which is why it can’t naturally achieve the crispy...

June 23, 2014
Comments 8

Caribbean

June 21, 2019

Ackee & Saltfish(less)

What is the vegan substitute for Saltfish...?

by Ranette
Comments 0
May 10, 2015

Rice ‘n’ Peas Risotto w/ Crispy Okra

We sat in our regular cafe spot not far from Highbury and Islington Station; me mulling over an overly...

by Ranette
Comments 2
March 8, 2015

Pineapple & Ginger Cobbler w/ Coconut Whip

A twist on the ol’ peach cobbler, pineapple twist that is. The most satisfying part of any pie is...

by Ranette
Comments 0
September 1, 2014

The Classics: Brown Stew Chicken

  I grew up watching my Mum do all the cooking in our home. But when I was old enough...

by Ranette
Comments 10
August 7, 2014

Green Fig Salad

    It was only during my first trip to Trinidad as a teenager that I realised the sheer variety of...

by Ranette
Comments 3
May 19, 2014

Street Food Series: Watermelon Brain Freeze

This week marks the beginning of my Street Food Series. It just seems like a timely topic to explore as...

by Ranette
Comments 3
May 5, 2014

Soursop Punch

  There use to be a time in my life when I was conscious that I was beginning to sound...

by Ranette
Comment 1
April 13, 2014

Coconut & Lime Rice

  Some recipes come to me with clear intentions, others by inspiration and still others by accident. This was...

by Ranette
Comments 2

Quick Meals

October 10, 2015

Chipotle Stew Chicken

Chipotle paste has joined the family of stable herbs and spices that I have in my cupboard. The deep...

by Ranette
Comment 1
September 27, 2015

Red Hummus Stuffed Chicken w/ Veg Spaghetti

Originally posted on Loretta's Kitchen:
Sometimes leftovers make the best meals: after making a batch of hummus,...

by Ranette
Comments 0
April 12, 2015

Roasted Red Pepper Hummus

This version does not disappoint – it’s full of flavor and wonderfully creamy. Hummus is a really versatile addition to...

by Ranette
Comments 2
April 3, 2015

Cheesy Chipotle Rice ‘n’ Beans

I have to thank my friend Hayley for the inspiration behind this recipe. Last month she asked me to...

by Ranette
Comment 1
February 23, 2015

White Chicken Chilli

I had no idea what a white chilli was until today. I had bought some chicken and really wanted...

by Ranette
Comment 1
June 25, 2014

{Cheaters} Pilau Rice

  The good thing about using short grain brown rice in this recipe, besides its huge health benefits, is...

by Ranette
Comments 8
June 23, 2014

Crispy Sweet Potato Chips…Every time!

I didn’t think it was possible to enjoy crispy sweet potato chips until now. Sweet Potato has a very high...

by Ranette
Comments 8
June 23, 2014

Tasty Tofu Burgers

To get the best results from the recipe, try to use the firmest tofu you can find. You can...

by Ranette
Comments 3

Use your Bread

Swedish Cardamom Buns

by Ranette

  If your first thoughts were: “this looks complicated”, then think again. Because once you read through the step by step guide below, you will be tying knots (albeit the dough kind) like a sailor. They are so much fun to make! This recipe reminds me of the brioche loaves I made last year because of the light buttery texture of the bread. These buns take less than half the...

March 3, 2016
Comments 5
Bread, Recipes Index

Raspberry Cheesecake Brownie

by Ranette

  Someone once said that the best things in life come in threes like friends, dreams and memories. I would like to stick this cake at the end of that quote, because the three layers that make up this sweet sandwich will be a close memory I hope to never wake up from. This cake has something for everyone: when I brought this cake into work Monday...

August 12, 2014
Comment 1
A Piece of Cake, Bread, Just Desserts

Pecan Caramel Monkey Bread

by Ranette

The moment you slowly remove the bundt pan from this bread. Its like watching a child open a birthday present, in small motion and to find that it was exactly what they had hoped and wished for. This was my experience unravelling the monkey bread. I had searched high and low for the recipe that reflected the image in my head of how this was...

April 14, 2014
Comment 1
A Piece of Cake, Bread, Just Desserts

Authentic Brioche

by Ranette

Brioche can be enjoyed any day of the week. But it tastes so much better freshly baked on a Sunday morning. While the loaves were baking in the oven, their buttery scent has a way of drifting upstairs and filling the house with warmth. So nice! I wanted to bake this bread weeks ago but time wouldn’t allow me to do it. Brioche demands...

March 16, 2014
Comments 4
Bread, Vegetarian

Oreooooo’s

by Ranette

This is the closet you will EVER come to making any chocolate cookie which tastes like an Oreo cookie. I will go as far as saying that if this cookie was in a fight with the all American Oreo, this cookie monster would take him out! They are monstrously huge I tell ya, of course you can always make them smaller, but I was...

March 6, 2014
Comments 0
A Piece of Cake, Bread, Just Desserts, Vegetarian

Red Onion Fougasse Bread

by Ranette

This flat, round fougasse loaf is very popular all over France and is a very similar to the Italian focaccia. Here I decided to make a mustard/ garlic butter which I brushed over the bread once baked, if I’m honest I was trying to mimic the fougasse garlic bread I love so much which is served at the restaurant Cafe Rouge, which came drenched in...

March 5, 2014
Comments 2
Bread, Breakfast, Recipes Index

Love Loretta’s Creator

Hello and welcome to Loretta's Kitchen! I am the Hostess of this website, a journey through many of the cuisines I grew up with and created along the way. Feel free to leave a comment or suggestion below or via e-mail, but most of all enjoy cooking! Much love x

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As seen in the Evening Standard: My World, My Food

"Your sandwich recipes take the basic bread doublet to a whole new level" Felicity Cloake - The Guardian 2014

Winner of The Guardian’s Recipe Swap: ‘Bara and Channa’ 2014

"Your sandwich recipes take the basic bread doublet to a whole new level" Felicity Cloake - The Guardian 2014

As published in the Guardian Recipe Swap 2015:

Member of Sainsbury’s Blogger Community

Top Posts & Pages

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(First world problems testimony alert). So last night 3 of us queued for 2 hours at the Young Vic hoping to get a returned ticket to see Fairview that evening; Today is the last day it’s showing. We were 11th in the queue. 15 mins before the show started 3 glowing black ladies walked into the reception - Caught our needy eyes, approached us and said - ‘we have 3 extra tickets for tomorrow night do you want them?’ They already had tickets for that evening. We were so shocked - but didn’t waste anytime accepting the offer!! Immediately I said to my friend - we need to do this ‘pay it forward’ - buy extra tickets or whatever it might be and make someone’s day. We’re going to enjoy it so much more tonight because someone showed us favour 😊☺️

My Travels...

Suya Popcorn Chicken

by Ranette

What to do with suya spice? That was the question. After all the sweat and grind trying to find the ingredients, I wasn’t really feeling a ‘suya kebab’, as I decided to call them. I’m also trying to stave off red meat. Except lamb, she says in her head. Clearly still a big struggle for me. So I hunted around the internet and found this fun recipe by Ajoke – Suya Popcorn Chicken. I have adapted Ajoke’s recipe a bit to bring out more of the crispy light texture we love from popcorn chicken. As I’ve mentioned in a previous post, the key to crispy chicken pieces, is not flour, or even the batter, its cornstarch. A little goes a long way (for more on the science of good fried chicken see here). So let me waste no more time, ladies and gentleman I present to you: Suya Popcorn Chicken!

March 8, 2016
Comments 3
From my Travels..., Recipes Index

Nigeria’s Secret: Suya Spice

by Ranette

I didn’t appreciate the nostalgic memories the ingredients which make up Suya Spice conjured  up for Nigerian’s living in diaspora, that is until this weekend at the door step of my home. Suya (sooya) is West Africa’s shish kebab with a dry rub of nuts and spices. It is believed that Suya originated with the Hausa people (located in Northern Nigeria), nevertheless it’s popularity has spread and is now a visible part of Nigeria’s large towns and cities thanks to the many street vendors who work the grills till way into the night. Suya is usually made with lean cuts of beef, however now that the spice has come into its own, it has been used to liven up roast potatoes and marinade chicken or fish for example. So let’s breakdown some of the unique ingredients: Kuli Kuli (peanut stick) The peanut flavour of Suya comes in the form of a fried ground peanut paste known popularly as ‘Kuli Kuli’ (see picture). When crushed, the kuli kuli  or peanut sticks turns into a smooth powder or peanut flour. In essence, kuli kuli is a peanut powder obtained through...

March 7, 2016
Comment 1
From my Travels..., Test Kitchen

Ethiopian Lentil Stew (Misir Wot)

by Ranette

If you can’t stand the heat, then you better stay out the Ethiopian Kitchen! It’s not that Ethiopian food doesn’t have a range of mild flavoured dishes, they do, but pepper is so essential to the cuisine that to avoid it is to essentially ban yourself from the whole experience! Ethiopian Cuisine: I haven’t tasted anything so lip-smackingly delicious in a good long time! I’m gonna be stuck on this for a while! Ok admittedly the last time I tasted authentic Ethiopian cuisine was about a year ago where I just happened to walk by a small take away 5 minutes walk down Kingsland High Street in Dalston, London. They offer a selection of stews or ‘wots’ with a combination or rice or the infamous Injera bread, all for just £4!! Many Ethiopian’s are Orthodox Christians who traditionally eat vegan on Wednesdays and Fridays, as well as other special days,  hence why there is such a wide selection of vegan/vegetarian Ethiopian dishes. This recipe is adapted from the more classic Misir Wot, which literally means ‘lentil stew’; I have...

February 22, 2016
Comments 2
From my Travels..., Recipes Index

Berbere Spice: a blend of Ethiopia

by Ranette

Berbere, which means “hot” in Amharic, is an Ethiopian spice blend very common to Ethiopian cooking. Most of the heat comes from the fiery long red finger of dried chillies buried under heaps of other amazing spices. Berbere is treated very much like an ‘all purpose’ seasoning, so it can be added to stews, vegetables, meat, fish and probably even rice as well. As I carried out my research to find the most authentic blend, I soon realised, whichever combination I found, it would pretty much empty out my whole kitchen cupboard! I think I turned over every jar, bottle and cup that had spices in them. It actually felt good to use them again, some like fenugreek had barely been touched; and I was getting tired of the same old 1-2-3 combinations I’ve been falling back on for yonks (haven’t used that word in ages?!). Doesn’t it look amazing! And it tastes absolutely delicious! You’ve basically cut your seasoning time down to less than a minute! Ok let’s take a closer look: Salt Cinnamon Cloves Cardamom Smoked Paprika...

February 22, 2016
Comments 2
From my Travels..., Recipes Index

Aubergine Pesto Galette

by Ranette

Tomatoes and Aubergine, on top of  melty homemade Aubergine Pesto and Parmesan cheese, all wrapped up in a light and flaky crust.  Simple and delicious!

January 31, 2016
Comments 0
From my Travels..., Recipes Index, Vegetarian

Sun dried Tomato Feta Parcels

by Ranette

I could sit and munch on these little parcels all day. In fact when I go out to a Turkish Restaurant in London, I almost always order the feta cheese parcels from the menu. Their ingredients vary only slightly between restaurants with some preferring to keep it simple: frying the filo pastry filled parcels to a crispy golden hue before serving hot. Last night I had some filed with a blend of parsley and feta cheese. They’re perfectly fine filled with the cheese alone, I love the creamy warm texture of the salty cheese. I think I might try adding some mint the next time make them. But you can experiment with all kinds of combinations here: spinach with pine nuts, mixed herbs and garlic or as pictured here sun dried tomatoes, herbs and capers. I think if I made this recipe again, I would tone down the tomato/ caper paste as it competes too much with the saltiness of the cheese and capers. But if you like strong flavours then this might be the combination...

November 30, 2014
Comment 1
From my Travels..., Vegetarian

Jollof Cous Cous w/ Honey Glazed Baked Chicken

by Ranette

  Giant Couscous is the big brother of regular Couscous. Just like my older brothers (I have two)  it’s bolder in shape and size and can take the heat (giant couscous is normally toasted in an open flame oven, which allows it to keep its shape). This also makes it pretty stubborn…we’re talking about my brother’s here, but for the couscous it’s good that it remains al dente in texture after cooking. These pearl-like grains are a great alternative to regular couscous, or pasta, or in this case rice as jollof rice is a main stable in many Nigerian and Ghanaian dishes. I absolutely love jollof. I used to live with a Nigerian lady for 2 years and she cooked this practically every week with so much ease. I love the peppery perfumed smell and the shocking yellow/red colour of the rice created by a combination of peppers and tomatoes. The chicken was an easy accompaniment to this dish, once the chicken is in the oven the cous cous takes about 8-10 minutes to prepare once you’ve created the tomato stew. The...

August 7, 2014
Comments 19
From my Travels...

XinXim (de Galinha)

by Ranette

Brazil is infamous for three things: Football, Carnival and Cuisine. I forgave them for their disappointing yet memorable defeat at the World Cup when I discovered their champion dish whilst dining in Las Iguanas during the football season.  Apparently one of Pele’s favourite dishes, Xinxim is a chicken stew which captures all that Brazil represents: a blend of  Portuguese, African and native Latin American Indian flavours. The marinated pieces of chicken are quickly browned and then cooked in this marvellously delicious thick rich sauce which is a combination of nuts and one key ingredient: Palm Oil. Palm ‘fruit’ oil (as opposed to palm kernel which does not carry the same health benefits) is now sold in most supermarkets, and is commonly used in West African recipes from what I have tasted. I was surprised to find its distinguishing rusty red colour and mild fruity taste makes it healthier than olive, avocado or even coconut oil. Its colour is attributed to its high carotene content, the same antioxidant that gives tomatoes and carrots their rich red and orange colour. Palm oil is very high in vitamin E also. My version...

July 31, 2014
Comments 4
From my Travels...

Puerto Rican Pineapple ‘Rum’ Cake

by Ranette

  This sweet and sticky dessert had me licking my fingers long after I’d finished eating it (a disturbing image I know). This is a dense, warm and crunchy cake (from the added pecan nuts) to share on a plate of vanilla ice cream or warm creamy custard. The creation of the ‘Rum’ syrup was a very think on your feet moment today; although I don’t drink, I really wanted to make this cake with the sweet sticky albeit rum glaze. I have eaten a few pineapple cakes in my time but they were either very dry or looked way too dated with the huge pineapple rings and ‘red eye’ of the cherry staring up at me.  No, it’s time pineapple cake had some refresher training. The ingredient combination for the ‘Rum Syrup’ work very well together, you get the warmth from the ginger and the spice from the cloves, the closest you may get to the real thing, if you want to substitute it that is. Lifting off the cake tin is the most exciting part of the...

June 15, 2014
Comments 3
A Piece of Cake, From my Travels..., Just Desserts, Recipes Index

Bulgur Wheat Pilaf

by Ranette

  I’ve been trying to incorporate different grains into my diet given the bad press white rice has been getting of late for having no real nutritional content. Out of all the grains that I’ve tried, this is the one that has stuck: Bulgur Wheat has bundles more nutritional value than white rice, which virtually has no fibre in it. It also takes half the cooking time to prepare. I can’t tell you how many times I have walked away from a pot of rice and come back to a bowl of porridge or where the grains are jellied together so much, I would have to either scoop or slice may way through it. Bulgur wheat however, does not need as much TLC, it can be left to stand alone in a bowl of hot water and unlike rice I find works well hot or cold (e.g Tabbouleh). Living in North London, just off the infamous Green Lanes, your eyes will catch Bulgur Wheat Pilaf flashing you a smile practically out of every Turkish Restaurant window, of which there are...

May 18, 2014
Comments 2
From my Travels..., Quick Meals, Vegan, Vegetarian

Mint Infused Baba Ganoush

by Ranette

When I stumble upon tasty food like this, I often wonder who came up with this recipe? Who decided that burning a whole ripe plump Aubergine over a naked flame until it resembles a deflated balloon, would make a gorgeously smooth creamy dip? Or was it discovered by accident as I like to think most popular dishes are; it gives a recipe instant legendary status when a trail of unlikely events are attached to its discovery. I’m not satisfied with the vague tale that Royalty had something to do with its invention, especially as the same dish is enjoyed in a variety of ways from Lebanon to Bangladesh, nevertheless it certainly has high status in my regard. One of the translations for Baba Ganoush is “pampered or spoiled father“, well I definitely felt like somebody’s favourite after eating this with some roasted sweet potatoes and chicken kebabs I’d made. The process of roasting the Aubergine is just fun to do: the smell the sweet skin burning brings back memories of roasting potatoes on Bonfires in November; watching the wafer thin ash pieces float into the midnight sky. You know...

May 14, 2014
Comment 1
From my Travels..., Quick Meals, Salad, Vegan, Vegetarian

Guyanese: Pepperpot

by Ranette

If there was ever a dish which made me immensely proud of my Guyanese heritage, it would be this one. Pepperpot, the National dish of Guyana. Simply the bitter-sweetest, warmest, stickiest pot of stew you will ever taste. It has a taste like none other, and its all down to one main ingredient: Cassareep. Cassareep was not as accessible in the 80’s when I was growing up as it is now; and even here, only certain West Indian shops sell it. I don’t know where we found the thick black molasses mixture when I was a child, but it was cherished like liquid black gold in our home: It would sit at the back of the cupboard, in a used Pepsi Bottle silently, waiting for the 25 December. I recall it being sealed with masking tape around its mouth and neck, as if smuggled out of the country, put on a boat destined for the Motherland…only to sit at the back of someone’s cupboard for 11 1/2 months of the year. “Cass-a-reep” I was told by my...

May 7, 2014
Comments 15
From my Travels...

West African Peanut Stew

by Ranette

  Thick, thin or soupy. Depending on where you are, peanut stews can be found across the whole of West Africa. This is one dish I really wanted to get right, it had to be as authentic as I could possibly get it without having to grind the peanuts to make butter myself. This dish is usually made with chicken, but as someone who is attempting but failing badly to wean off meat, I thought I would try and make this with vegetables. The question was, which vegetables to use and to combine. My choice was based on several factors: texture, colour, and combination. As I would be missing meat, I had to make up for that with giving the stew something to chew on. No one likes over-cooked discoloured vegetables, well I don’t and so I needed vegetables that could hold their form, or at least help thicken the stew. I decided against courgettes for that very reason: they tend to get very watery when cooked and lose both colour and texture. Aubergines...

April 15, 2014
Comments 6
For Health, From my Travels..., Quick Meals, Vegetarian

Breakfast

Breakfast

Baked “Black-Brie” (and toast)

So LLK has had a long and restful siesta, thank you to all who have been keeping in touch with me via e-mail and posts online, asking for recipes...

August 8, 2015
Comments 0
Breakfast

Sunday Brunch: Shaksuka Eggs

I’ve been meaning to make this dish for the longest while. The mouth-watering pictures of Shasuka Eggs, (Tunisian dish of eggs poached in a spicy tomato sauce) flooded my...

April 26, 2015
Comments 0
Breakfast

Cardamom Pistachio Pancakes

Originally posted on Loretta's Kitchen:
It was Shrove Tuesday a few days ago or Pancake Day to the rest of us which meant a floury of crepes...

February 17, 2015
Comments 0
Breakfast, Vegan, Vegetarian

Spiced Walnut Butter

      If your anything like me, walnuts haven’t rated too highly on my ‘nut list’ either. But did you know that walnuts have the highest amount of...

July 23, 2014
Comments 3
Breakfast, Vegetarian

Vanilla Cardamom infused Mango w/ Honeyed Greek Yoghurt

  Greek Yoghurt has become my new obsession, especially now that I appreciate its health benefits a bit more. I have always been a lover of yoghurts: my family...

July 21, 2014
Comments 4

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© Ranette Prime and Love Loretta's Kitchen, 2014. Unauthorized use and/or duplication of this material or images without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Ranette Prime and Love Loretta's Kitchen with appropriate and specific direction to the original content

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