There are days when you are too tired or busy to cook, yet do not want to compromise on flavour. Many times we cop out and head to a fast food joint. But other times we don’t want to waste money, so we get creative with what we have available. Sometimes we have to weigh decisions and choose between splurging or being thrifty.

In today’s global economy, we are seeing many people returning to the kitchen. Some families have had to scale back; one partner may now be unemployed and corners need to be cut to make ends meet. You are seeing the rise of the house husband, where men are increasingly sharing domestic duties with their wives, or young bachelors who are accustomed to the cooking of their mothers and sisters, are becoming independent in the kitchen for reasons of distance or otherwise.

Increasingly, the number of male readers now surpasses female readers who write to me. Many want to learn the fundamentals of the kitchen. Common questions centre on how to boil an egg properly, how to make a nutritious meal on a budget, how much is too little or too much seasoning on meat and naturally, how to cook and woo the ladies in their lives. With Valentine’s Day just passed, I had many requests from gentlemen asking me for tips on what to cook. It was heart-warming to interact with many Jamaican men who are quite romantic at heart.

I have had a crazy few days and I must confess that the kitchen, although the beloved heart of my house, was the last place I wanted to spend hours in as I am distracted by other stuff. I have been making quick suppers; which mainly consist of smoothies, like the recipes that I shared with you recently or quick puréed soups, like pumpkin and herby tomato, which I make in advance and which can be reheated in minutes, or no-cook meals — mainly salads and simple sandwiches.

My sweet tooth has also been on the rampage. I don’t know what is going on, but lately I have been craving Danishes, bear claws, coffee cake, Swiss rolls, pecan bars, doughnuts, brownies and all of the classic sweet treats that I enjoyed as a child. Fortunately, I have been controlling myself, because if I indulged I would go crazy stuffing my face and would resemble the Michelin tyre man. Amazing, isn’t it, that when we are going through challenges, we aim for the not-so-good-for-you foods for that instant feel-good sensation, even if it makes us feel like crap and guilty afterwards when the number of calories we have consumed hits us like a ton of bricks.

Anyway, I decided to be naughty and submit a sweet treat for you regardless, as it has been a while. We can have a treat now and then, as long as it is within reason. I knew that this article would come after Valentine’s Day when chocolate is the focus and before Lent where some of us discipline ourselves and give up our favourite foods. I’ve also included a quick bean salad, which is delicious as well as nutritious. Next week, as I do every year, I will turn to seafood and vegetarian-type meals for your Lenten needs.

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Bon Appétit!

Southwestern Style Bean Salad with Tortilla StripsIngredients:Method:

I had one of those days when I was absolutely knackered and too hungry to cook, so whipped this up from pantry items. I find the majority of canned produce, even when they say no salt added, can be quite salty, so make a habit of draining and rinsing them from the brine they are preserved in if possible.

1 can of black beans

1 small can of corn

1 large salad tomato, deseeded and diced

1/2 small red onion, finely diced

Mixed greens

1 lemon, juiced

Cracked black pepper

Extra virgin olive oil

Cilantro, roughly chopped

Tortilla Strips

Drain and rinse black beans and corn, toss together in a bowl.

Add tomato and red onion and mix well.

Squeeze over lemon juice and pour in a little oil, stir together, season with a little black pepper, cilantro and allow to marinate for an hour.

When ready to serve, arrange mixed greens on individual plates, top with bean salad and tortilla strips.

Cream Cheese BrowniesIngredients:Method:

We all love comforting treats from time to time. I wanted to submit a chocolate-based sweet treat today and my former student Kerri, who helps me out in the kitchen from time to time, suggested this recipe. I hope you

enjoy!

200g/8oz semi-sweet chocolate

290g/10oz butter

3 eggs (room temperature)

120g/ 4oz sugar

Pinch of salt

2 Tsps vanilla

115g/4oz flour

225g/8oz cream cheese

60g/2oz sugar

1 Tsp vanilla

1 Egg yolk.

Line a 9 x 13 inch baking pan with wax paper.

Preheat oven to 325ºF.

Melt chocolate and butter together and cool to room temperature.

In a separate bowl, mix eggs, sugar, salt and vanilla together.

Fold in the chocolate mixture to the egg mixture.

Next fold in flour to batter until well combined.

In a mixer on low speed, add cream cheese and mix until smooth.

Add sugar, vanilla and eggs, and continue mixing until all ingredients are blended.

Pour chocolate brownie batter into baking pan and spread evenly.

Next scoop out cream cheese batter and drop balls of it all over the brownie batter.

Using a palette knife, toothpick or fork, swirl the two batters together which serves two functions to combine and to create an attractive presentation.

Bake for 45 minutes.

Cool down and cut into squares.