Food Designer Arlene

Trendy Caribbean Cooking

Passion for Food

I started cooking at the age of 7 years. Taught by my mom and grandmother, I cherish the memories of growing up in an extended family home, where food was the vessel used to show love.

In The Kitchen

Check Out My Latest Recipe Videos.


Trendy Caribbean Recipes


Still Baking!

My Story

I discovered my true calling years later in 2008 when I committed all to pursue a catering business with a difference. Determined to give my clients a culinary adventure, ‘Intriguing Ideas’ was born.

This then fueled my ambitions of becoming a restauranteur, to further expand my creative energy. The proud island girl spirit channeled her focus on the use of local ingredients, creating what I now describe as trendy Caribbean cuisine.

Love for creating Food 

My love for creating food never wavered and has found expression in other food projects. I created executive private chef services, as well as catering services for both intimate and major events.

Welcome to the Gourmet Lifestyle

Trendy Caribbean Recipes

Brunch Punch

Brunch Punch

Brunch Punch 

Here’s what you need 

3 Fruit flavored tea bags of your choice 

3c Boiling water 

¼ c Granulated sugar (optional) 

1 Cinnamon stick 

2c Fruit juice (your choice of mix) 

½ c Light rum 

½ c Honey Liqueur (Jack Daniel’s)

½ c Orange Liqueur 

10 cloves 


Let’s make it 

The Iced tea 

  • In a mug, place teabags and add boiling water 
  • Cover and allow too steep for 15 mins
  • Remove the teabags and cinnamon stick add sugar and mix until dissolved 
  • Set aside to cool or refrigerate overnight 

The Punch 

  • To the iced tea, add fruit juice (s) light rum, honey liqueur and orange liqueur 
  • Mix well and add cloves 
  • Chill until ready to serve 
  • Perfect sip at 10am !
Peanut Drink

Peanut Drink

Peanut Drink (Non Dairy) 

Here’s what you need 

¾ c Soy powdered milk 

1c non dairy milk of your choice (oat, almond, soy) 

1/3 c Peanut butter

4 dashes bitters 

3 tsp Vanilla essence 

2c ice cubes 

1 c water 

4 Tbsp Granulated sugar 

Let’s make it 

  • Using an emulsion blender, add all ingredients and blend until smooth 
  • Pour over additional ice if desired and add a straw. 
  • A great way to start or end the day 😊 


Orange Cake & Vanilla Butter Cream

Orange Cake & Vanilla Butter Cream

Orange Cake & Vanilla Butter Cream

Here’s what you need 

3 eggs 

2 tbsp Apple Cider Vinegar 

1c Margarine 

1c Granulated sugar 

½ tsp salt 

2c All purpose flour 

2tsp Baking powder 

¼c Orange liqueur 

½ c Orange Juice  


Vanilla Cream Cheese Frosting 

1 tbsp Vanilla milk powder 

1 tbsp Hot water 

½ tsp vanilla extract 

½ c Margarine (room temperature)

½ c Cream Cheese (room temperature)

2 ½ c Icing sugar (sifted) 

Let’s make it 

  • For this recipe you can use an electric standing or hand mixer. 
  • In a mixing bowl, add butter, sugar and salt and mix until creamy
  •  In a bowl whisk together eggs and apple cider vinegar until light and fluffy
  •  Add egg mixture, orange juice and orange liqueur to butter mixture and mix well 
  • Sift flour, salt and baking powder into the mix gradually and mix gently until all ingredients are well incorporated 
  • Prepare 2 8-inch baking pans by greasing and lining the base with wax paper 
  • Divide cake batter evenly into pans and spread evenly 
  • Bake at 275 degrees for 40 mins 
  • Using a toothpick or bamboo skewer, insert into the middle of the cake and once it comes out clean your cake is ready. There will also be shrinking of the cake from the sides of the pan. 
  • Once the pans become safe to handle, remove from pan unto a cooling rack to cool 


  • To make the frosting mix vanilla milk, hot water and vanilla extract and allow to cool 
  • Mix together margarine and cream cheese until fluffy and lighter in color 
  • Add the vanilla milk mixture and mix well 
  • Add icing sugar 1 c at a time and mix well 
  • Remove wax paper from below the cake and apply frosting to the top of one layer and place the second layer on top to create a sandwich 
  • Cover the cake with the remaining of the frosting or cover only the top of the cake 
  • Serve by the slice with a smile 


Macaroni Muffins

Macaroni Muffins

Macaroni Muffins

Here’s what you need 

  1. 300g pack Elbow pasta 

1 ½ c Evaporated milk 

2 ½ c Cheddar cheese (Divided) 

1sm Carrot 

2 Eggs 

4 Pimento peppers

8 Garlic cloves 

1/8 c Parsley (dried or fresh)

Salt to taste 

Black Pepper to taste 

Margarine for greasing baking tins 

Let’s make it 

  • Boil pasta according to the instructions on the packaging 
  • Strain from the water and place in a bowl 
  • In an emulsion blender, add evaporated milk, pimento, garlic, carrot and eggs 
  • Add the mixture to the pasta and add 2c cheese 
  • Season with salt and black pepper to taste 
  • Fold in the parsley 
  • Prepare cupcake pans by greasing with margarine 
  • Scoop macaroni mix into cupcake pans evenly and top with remaining cheese 
  • Bake at 300 degrees for 20 mins or until cheese is melted and light brown color forms 


Passion Fruit Mimosa

Passion Fruit Mimosa

Passion Fruit Mimosa

Here’s what you need 

½ c Passion fruit pulp 

6c Water

1 ½ c Granulated Sugar 

3 dashes Bitters 

Prosecco or Champagne 


Let’s make it  

  • Using an emulsion blender, pulse together passion fruit pulp and 2 c water 
  • Strain the pulp mix into a mixing mug 
  • Add sugar, remaining water and bitters and stir until sugar is completely dissolved 
  • Prepare champagne flutes with desired garnish (optional) 
  • Fill the glass half way with passion fruit juice and top the glass off with prosecco or champagne. 
  • Celebrate ! 
Jerk Shrimp Meat Balls

Jerk Shrimp Meat Balls

 Jerk Shrimp Meatballs & Pineapple Dip

Here’s what you need

Making the meatball 

 1lb Shrimp (deveined and minced)

2 tbsp Lime juice 

1/3 c Red Onion

¼ c Chive (chopped finely)

1/8 c Pimento peppers (minced)

1/3 c Bell peppers /Sweet peppers

1/8 c Parsley (chopped finely) 

1/8c Garlic (minced)

1tsp Ginger (minced)

1 ½ tsp Jerk Seasoning 

1tbsp Brown sugar 

1/4c All-purpose flour 

1 egg 

2 dashes bitters or 1 tbsp dark rum 

Olive Oil for greasing the baking dish   

Pineapple Dip

1c Pineapple puree 

1 sprig Rosemary 

½ c Pineapple juice

¼ c Brown sugar 

Salt to taste 


Let’s make it 

  • Peel and devein shrimp – rinse gently under cold water 
  • Strain away from the water and add lime juice and mix well  
  • Using a food processor or hand chop – mince the shrimp and transfer to a mixing bowl 
  • Add all remaining ingredients and mix well – add salt to taste  
  • Add additional flour if required for more binding 
  • Form into 2-inch balls and place on greased baking tray about 1 inch apart 
  • Bake at 375 degrees for 8=10 mins 

Now the dip 

  • Place all ingredients into a sauce pan and reduce on low heat until thick 
  • Season to taste with salt 
  • A great snack for entertaining 😊 


Beetroot & Pumpkin Rice

Beetroot & Pumpkin Rice

Beetroot & Pumpkin Rice

Here’s what you need 

2c Long grain rice 

½ c Beetroot (diced)

½ c Pumpkin (peeled & diced)

3tbsp Coconut oil 

¼ tsp Cinnamon powder 

1tsp nutmeg (finely grated)

1 bay leaf 

1/8 c Pimento peppers (chopped)

1/8 c garlic (chopped)

Salt to taste 

Granulated sugar to taste  

Let’s make it 

  • Rinse rice in cold water until the water runs clear 
  • In a pot for boiling, add rice and bay leaf top with water and boil until rice is cooked firmed and grainy.
  • Strain from water and let cold water run through the rice. 
  • In a wok or frying pan on medium heat add coconut oil, cinnamon and nutmeg and let cook for 1 min 
  • Add garlic, pimento peppers, pumpkin and beetroot, stir and let cook for 2 mins 
  • Add cooked rice a little at a time and mix in 
  • Add salt and sugar to taste 
  • Cover and remove from heat until serving time. 
  • Pair this with any main and yum! 
Ham Bone Soup

Ham Bone Soup

Ham Bone Soup

Here’s what you need 

3c Soup Base (See website for recipe)

1 Left over Ham bone 

1c Carrots (diced)

1c Pumpkin (peeled, seeds removed and diced) 

1c Chopped blended seasonings (See website for recipe) 

12 sprigs of small thyme (tied into a knot)

2 Pimento peppers (sliced)

Salt to taste 

For the Dumplings 

¾ c All-purpose flour 

¼ c Yellow Cornmeal 

½ tsp Brown sugar 

1 pinch Salt 

Water for kneading 


Let’s make it 

  • In a mixing bowl add all dry ingredients for the dumplings 
  • Add water gradually, mix and knead into a stiff dough and set aside 
  • In a large pot add ham bone, carrots and pumpkin.
  • Cover with water and add ½ c chopped seasoning 
  • Cove and allow to simmer on medium heat 
  • When the soup begins to boil, roll & cut the dumpling dough into small pieces and add them to the soup
  • Let cook for 20 mins, stirring occasionally 
  • When the veggies are cooked tender, add salt to taste and garnish with pimento slices and thyme.
  • Remove from heat and serve by the bowl full with Love 😊


Left-over Turkey & Veggie Pasta

Left-over Turkey & Veggie Pasta

Left-over Turkey & Veggie Pasta   

Here’s what you need 

Left over turkey (shredded) 

3 tbsp Our Garlic Butter 

2c short grain pasta 

¼ c Onions (diced) 

¼ c Mushrooms (sliced)

8 slices Sweet peppers /Bell peppers 

1/8 c Pimento peppers (sliced)

8 – 10 slices Fried plantains 

1c Whole milk 

1/3 c Evaporated milk 

¼ c Cheese (shredded)

1 tsp Black pepper 

Salt to taste 

Diced tomatoes and chopped parsley to garnish 


Let’s make it 

  • Using a boiling pot, cook pasta according to the instructions on the packaging 
  • Run cold water through the pasta and set aside 
  • In a large sauce pan on medium heat, melt garlic butter and sauté onions, mushrooms and pimento for 2 mins 
  • Add plantains and turkey – allow to cook for 2 mins 
  • Add whole milk and evaporated milk and stir 
  • When bubbles form add cheese and mix until melted 
  • Add pasta and mix well 
  • Add salt and black pepper to taste 
  • Serve Hot & Happy!

Arlene Pereira



+1 (868) 330 4138