Recipes from CuisinArt Resort and Spa

Visit CuisinArt and enjoy a cooking class and lunch with internationally known chef Daniel Orr. Daniel and his team have created some quick, simple recipes that are not only good but good for you.

Tomato and Watermelon Salad
3 cups assorted tomato slices
2 cups watermelon, assorted colors
3 tbsp. grapes sliced in half
3 tbsp. mango, cubed
1 tbsp. champagne vinegar or white balsamic vinegar
1 lime, juiced
1 tsp. brown sugar
2 ˝ tbsp. olive oil
˝ tsp. sweet spices
˝ tsp. pepper blend
Salt to taste
Ľ cup sniped herbs, mint, coriander, basil and chives

Toss together the melon, tomatoes and fruit.
Whisk the vinegar, lime, brown sugar, olive oil and spices together. Just before serving toss the fruit, vinegarette and herbs together. Adjust seasoning.
Keep this salad cold in the fridge for best results.

Banana Rum

2 vanilla beans
2 cups water
4 ˝ cups sugar
4 ripe bananas peeled and cut into 4 pieces
2 liters white rum
2 liters dark rum

In a large pot mix the vanilla beans, water and sugar together. Bring to a boil on medium high heat until the sugar syrup is thick.
Add the banana and remove from the heat. When cool, add the rum.
This rum will keep indefinitely.
Perfect for a cordial or to flavour desserts and fruit.

Coconut Lime Flan
3 eggs
200 g. sugar
6 zested limes
200 g. cream
1 tbsp. vanilla extract
1 tsp. cinnamon powder
˝ tsp. nutmeg
200 g. coconut powder
In a medium bowl mix the eggs, sugar and lime zest. Add the cream, vanilla cinnamon, nutmeg and coconut powder. Mix well and pour into a sugar dough crust pre cooked in a flan mold. Bake in a 350 degree oven for 15 minutes or until golden brown.
Serve with vanilla ice cream.

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