Guest Blog: SupermartNG Food Recipes for the Week

Photo Credit: A Spicy Perspective

1 Plantain Muffins

If you ask me, there are a thousand and one things you can with plantain and we just couldn’t help it but a make a muffin out of it. You should guess that these yummy, corny and soft muffins have so much sweetness from the plantain and sugar. Yum!

Photo Credit: Global Cookbook


65 g all-purpose flour

1 pc plantain

2 pcs eggs

65 g corn flour

2 tbsp vegetable oil

1 tsp baking powder

125 ml full cream milk

1 tsp salt

1 tsp sugar


Preheat the oven between 160-180 degrees C.

Sieve the flour and corn flour into a bowl. Add the baking powder, ½ teaspoon of brown sugar and ¼ teaspoon of salt then stir properly.

Peel the plantain and cut into chunks. Combine the plantain, eggs, milk and oil in a blender and blend until smooth. Pour the plantain mixture into the flour mixture and mix but do not over mix.

Divide the batter equally into a paper-lined muffin cups and bake for about 15 minutes or until a inserted comes out clean. Allow to cool.


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2 Classic Macaroni Salad

Macaroni salad is probably one of those salads you don’t appreciate but this super fancy salad will definitely make you have a rethink. It is one delicious comfort food you can cling to for life. Use low fat mayonnaise for this recipe and serve chilled.

Photo Credit: Cooking Classy


230 g macaroni

1 cup mayonnaise

2 tsp honey

2 tsp Dijon mustard

1 tsp black pepper

1 tsp salt

6 pcs carrot

4 pcs pepper

1 pc onions

4 pcs parsley

2 pcs eggs

2 tbsp white cooking wine


Cook the macaroni in lightly salted water according to directions on the package, drain and rinse with cold water until completely cool. Also, boil the eggs in water over medium heat for about 15 minutes.

While cooking the macaroni, dice the onions and pepper, the, set aside. Also, chop the carrots, cucumber and parsley and set aside. Peel and chop the boil eggs.

Combine the mayonnaise, mustard, honey and 1½ tablespoon of vinegar in a medium mixing bowl. Season the mixture with salt and black pepper to taste.

In another mixing bowl, add the well-drained macaroni along with the cucumber, carrots, eggs, bell pepper and onions. Pour dressing over top, add the parsley and toss to combine.


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3 Caribbean Confetti Rice

Save that flight ticket of yours and prepare this meal in the comfort of home and thank me later! The sinful pineapple flavour of this rice is irresistible and with the vegetables, be sure you are on the path of healthy eating. Serve warm!

Photo Credit: A Spicy Perspective


2 cups rice

1 tbsp unsalted butter

2 pcs garlic

120 g chilli

1 pcs onions

1 tsp salt

4 pcs red bell pepper

4 pcs yellow bell pepper

1 tsp mixed spices

400 g coconut milk

350 g pineapple

1 tsp black pepper

300 ml water

125 ml pineapple juice


Firstly chop the onions, chilli, red pepper, yellow pepper and mince the garlic and set aside. Peel and chop the pineapple then set aside. Also chop the parsley and set aside.

In a medium sauce pot, combine the rice, coconut milk, garlic, salt, pineapple juice, water, black pepper and stir. Cover and set over medium heat. Bring to boil, stir and reduce the heat. Cover and continue cooking until the rice absorbs the water. This will take about 20 minutes. Remove from heat and leave the pot covered.

In a large deep saucepan, add the butter and set over medium heat. Saute the onions and bell pepper for about 2-3 minutes. Remove from heat and add the chopped pineapple and chilli.

Once the rice is tender and fluffy, dump it into the saucepan and toss to combine. Toss in the fresh chopped parsley and adjust seasoning.

Serve warm as a dish or top with shrimp of chicken.

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4 Basil Beet Juice

Once this juice finds its way to your menu list, it will definitely stay there for a long time. This juice is colourful, refreshing and nutritious! Fruit and vegetable juice combo is a healthy mix you should consider adding to your menu list this season.

Photo Credit: A Spicy Perspective


2 pcs beetroot

4 pcs carrot

1 cup basil

3 cups water

2 pcs apples


Wash and cut the beet, apple and carrots into chunks without peeling them.

Combine all the ingredients in a blender and blend for about 3 minutes. Place a sieve over a bowl and pour the mixture through the sieve to remove the pulp. Press with a spatula to squeeze out all the juice from the pulp.

Serve chilled.

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