Jun 12, 2024
A rich, buttery shortbread base topped with caramel and chocolate.
Prep time: 10 mins • Chill Time: 20 min • Cook Time: 30 mins
INGREDIENTS
Shortbread Base
- 2 cups all-purpose flour
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 egg yolk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Caramel Layer
- 1 14-ounce can sweetened condensed milk
- 1/2 cup unsalted butter, cut into tablespoon-sized pieces
- 1 cup light brown sugar packed
- 1/4 cup light corn syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
Chocolate Layer
- 1 1/2 cups semisweet chocolate chips
- 1/3 cup heavy cream
- 1 pinch of sea salt, optional
DIRECTIONS
- Preheat oven to 350°F. Line a 9×9 inch baking dish with parchment paper.
- Using a mixer, cream the butter. Add the sugar and salt, and beat until light and fluffy. Add the vanilla and egg yolk then mix until combined. Gradually add the flour and mix until just combined.
- Pour the shortbread dough into the prepared pan and press with your fingers into an even layer. Bake for about 22 minutes, or until the edges are slightly golden.
- In a medium-sized saucepan, combine the butter, brown sugar, salt, vanilla, sweetened condensed milk, and corn syrup.
- Place over medium heat and whisk until melted and combined. Continue whisking until the caramel mixture bubbles and darkens to a rich color. Whisk for about 5-6 minutes or until the mixture reaches 225°F. At this stage the mixture should be ready – it will start to thicken and pull away from the edge of the saucepan.
- Pour the caramel onto the shortbread base, and smooth to the edges of the baking pan creating a flat layer. Chill for about 10 minutes so the caramel sets.
- Place the chocolate in a microwave-safe bowl along with the heavy cream. Microwave in 20-second intervals, stirring in between, until the chocolate is melted. Pour the chocolate over the caramel and smooth into an even layer. Sprinkle with salt, if desired, then chill. Cut into bars to serve.
Jun 4, 2024
Topped with artichokes, ham, olives, tomatoes, and mushrooms with a tomato pizza sauce,
this is a pizza that’s popular with everyone!
Prep Time: 10 mins • Cook Time: 10 mins • Makes: 12-inch pizza
INGREDIENTS
- 1 classic pizza dough
- 1/4 cup tomato paste
- 1/4 tsp kosher salt
- 1/2 tsp white sugar
- 1/2 tbsp water
- 1/2 garlic clove, finely minced
- 1/8 tsp dried parsley
- 1/8 tsp basil
- 1/8 tsp oregano
- 1 1/3 cups mozzarella cheese, freshly shredded
- 1/2 cup artichoke hearts, drained & sliced
- 3 white button mushrooms, cut into 1/8″ slices
- 1/3 cup cherry tomatoes, sliced in half
- 2/3 cup shaved baked ham, torn into pieces
- 1/4 cup sliced kalamata olives
DIRECTIONS
- Preheat oven to 480°F.
- In a small bowl, mix together the tomato paste, salt, white sugar, water, garlic clove, parsley, basil, and oregano. Set aside.
- With your hands, stretch out your chosen pizza dough and stretch it onto a pizza pan or baking tray according to the package directions.
- Spread the pizza sauce on the pizza dough, leaving a 1/2″ border along the edge. Sprinkle the cheese on first, then drape the ham randomly across the surface, and add the olives, artichoke slices, sliced tomatoes, and mushrooms.
- Bake for 10 – 12 minutes, turning after 4 minutes, or until the cheese has turned golden and bubbly and the crust is crispy. Remove from oven, slice, and serve immediately.
Jun 4, 2024
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May 7, 2024
By Stephanie Simons,
Head Pharmacist,
Lindo’s Pharmacy in Devonshire
Traditionally, no Bermudian worth their salt would go swimming until May 24. Nowadays, folks have mellowed – or should that be, become braver? – about going overboard before then.
However, the long holiday weekend is still the official start of summer for many of us, with all that entails: whether it’s boating, a beach party, or just a barbecue in the backyard.
But are you ready?
HERE COMES THE SUN
We all know the importance of protecting our skin against harmful UV (ultraviolet) rays – no more basting and turning. Most dermatologists recommend you apply a product with at least an SPF of 30; and go higher (SPF 40 or 50) if you’ve not been in the sun for a while, have sensitive skin, or are going to be in or on the water, where reflection will increase your chances of burning. Children will also need stronger sun protection.
Check to make sure your old sunscreen is still fit for purpose. It should last for three years – good brands will have an expiration date somewhere on the packaging. Pitch anything that’s past that limit or arouses suspicion – is it a funny colour? Does it smell weird or look strange? – toss it to be safe.
Finally, make sure you’ve got enough. Experts recommend you use 1oz (that’s a shot glass full) of lotion or cream on your face and body with each application. And you will need to reapply, in many cases, after you’ve been in the water.
Speaking of which, if you’re going to be swimming, it makes sense to use a Reef Safe brand of sunscreen like Land Shark and Blue Lizard. Protect yourself – and protect our beautiful marine life, too.
Remember: don’t be afraid to ask our team of pharmacists to recommend a brand to suit you – and your needs.
FEEL THE BURN
So, you’ve used sunscreen but – for whatever reason – you’ve still got burnt. What to do?
If your sunburn is severe – if your skin is blistering, you feel shivery, have a headache, feel nauseous, or all of the above – you need to seek medical advice at once.
For a mild sunburn, though, the pharmacy can help. Doctors recommend taking frequent cool showers or baths to lessen the discomfort, before smoothing on a moisturiser containing aloe vera or soy. This will trap water and lessen the dryness (which speeds the recovery time) and will also soothe the pain. Two good brands to try are SolRx and Land Shark.
You might also want to apply a 1 per cent hydrocortisone cream (available without prescription) for a short time, to reduce swelling and redness. Again, check with our helpful pharmacists, who can suggest options.
WHAT’S THAT YOU SAY?
You’ve had a beautiful, Bermudaful May 24th. You applied your sunscreen dutifully, and after a day of swimming, or snorkelling, or water-skiing, you have that marvellous, sun-kissed glow. But, less marvellously, you’ve got salt water in your ears. Resist the urge to stick a cotton bud in your ear to clear it (while we do stock them, they are better served for other purposes, like applying or removing make-up). Instead, ask the Lindo’s pharmacy team for some alcohol-based eardrops, to help dry out your ear canal, safely. We stock several good brands including Swim Ear and Dri Ear. It’s worth having a bottle on hand if you’re going to be spending a lot of time at the beach or the pool this summer. Hear, hear to that!
Stephanie Simons is the head pharmacist at Lindo’s Pharmacy in Devonshire. She earned her Bachelor of Science in Pharmacy at Massachusetts College of Pharmacy and has been practicing for over 20 years. She is a registered pharmacist with the Bermuda Pharmacy Council and is a member of the Bermuda Pharmaceutical Association.
Apr 22, 2024
By Stephanie Simons,
Head Pharmacist,
Lindo’s Pharmacy in Devonshire
We don’t live in a perfect world. Some are richer, some poorer. Some simply have better luck. But one injustice we can – and must – change is the health inequality in our society. Observed in April every year, National Minority Health Month shines a light on the disparities in health among different races and ethnicities and the changes we can all make to help ensure everyone has the same access to the care they need – and receives the same quality of care when they do.
The facts
The sad truth is that in many places, white people have much better health outcomes than those from ethnic minorities. Data from the US in 2021 showed that life expectancy for Black people was only 70.8 years compared to 76.4 years for white people.
Those from ethnic minorities are more likely to die from serious illness than white patients. Data from 2019 found that Black adults have the highest mortality rate of any racial and ethnic group for most major cancers. Black adults are also twice as likely to die from diabetes and 30% more likely to die from heart disease – this is something that is reflected in Bermuda.
What can we do about it?
As pharmacists, we play a key role in ensuring everyone has access to the education, information and care they need to live healthy lives. We are easily accessible for everyone in the community, whether they need plasters in multiple skin colours like J&J Band-Aid Our Tone, or guidance on serious conditions like diabetes.
By creating a space where people from all ethnicities and backgrounds are welcome, we help break down barriers to care and encourage people’s engagement in their own health. From providing expert advice on medications, to helping new moms stock up the diaper bag with Desitin or Daktarin cream, Tylenol or Ibuprofen drops and taking the time to check in with customers picking up their regular prescriptions, we support and encourage everyone to lead their healthiest lives.
But you don’t have to be a healthcare professional to help out. Community can play a significant role in ensuring those facing barriers to healthcare can access what they need, so take the time to support those around you. Speak up if you witness discrimination or have an idea to make your local health setting more accessible. And make sure to check your own biases too. We all have them and it’s important we challenge them.
If you or someone around you is experiencing health inequality, speak to your GP or pharmacist as soon as possible. We’re here to support everyone in living happy and healthy lives.
Stephanie Simons is the head pharmacist at Lindo’s Pharmacy in Devonshire. She earned her Bachelor of Science in Pharmacy at Massachusetts College of Pharmacy and has been practicing for over 20 years. She is a registered pharmacist with the Bermuda Pharmacy Council and is a member of the Bermuda Pharmaceutical Association.
Mar 19, 2024
Make this pan-seared, crispy-crusted Halibut and serve with Crispy Potato Coins and a flavourful, Indian-inspired Warm Cabbage Salad.
Crispy Pan-Seared Halibut
This technique will ensure a crispy skin on any fish—red snapper, salmon, cod, etc.
INGREDIENTS
- 1 lb halibut fillets (or other white fish)
- kosher salt
- 2 tablespoons clarified butter or canola oil
DIRECTIONS
-
- Salt the halibut fillets early in the day or the night before. Salt the flesh side of the fish lightly. Then turn over and salt the skin side more heavily. Place the fillets on a rack, skin side up, and put in the refrigerator until one hour before using.
- Heat a skillet over medium-high heat. Add the oil or butter, and heat just until smoking point. Add fish skin side down. Do not overcrowd the skillet. Gently press down on the fish fillets with a spatula to ensure the center of the skin also gets crispy.
- Cook for approximately 3 minutes, or check after two minutes to see if the skin is crisp enough. Baste the fish by tilting the pan and spooning the fat from the bottom of the pan over the fish. Continue doing this until you see the color become more opaque on the fleshy side of the fish.
- Once the skin has reached the desired crispiness, turn the fish over, turn off the heat, and move the skillet off of the burner. Do NOT cover the pan. Let the fish rest in the hot pan for 5 to 7 minutes (time depends on the size and thickness of the fillets) until the fish is fully cooked through.
- Garnish the top with dry herbs and lemon zest, if desired.
Crispy Fried Potato Coins
These potato coins are baked in the oven until crispy and crunchy.
INGREDIENTS
- 5 small russet potatoes
- olive oil
- 1 teaspoon sea salt
- ½ teaspoon pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cumin
- ½ teaspoon chili powder
DIRECTIONS
- Cut the russet potatoes into thin slices.
- Line a large baking sheet with parchment paper.
- Using a brush, spread a thin layer of olive oil over both sides of the potato slices.
- In a small bowl, combine the salt, pepper, garlic powder, onion powder, cumin, and chili powder. Sprinkle the mixture evenly over potato slices, coating both sides.
- Bake at 450°F for 25-35 minutes, flipping halfway through, until crispy.
Warm Cabbage Salad
This flavorful cabbage salad can be enjoyed with any meal.
INGREDIENTS
- 1 head cabbage, shredded (preferably Napa cabbage)
- 1 large carrot, shredded
- ¾ cup to 1 cup toasted almonds, chopped
- ¼ cup unsweetened shredded coconut, toasted
- 1 teaspoon minced garlic
- 2 –3 teaspoons mustard seed
- ¼ tsp salt and black pepper (or more, to taste)
- 1–2 tablespoons coconut oil
- 2–3 green or spicy red chili peppers, sliced
- ½ – 1 tablespoon apple cider vinegar
- 1 tbsp coconut sugar, optional
DIRECTIONS
- Place the shredded cabbage in a bowl. Remove excess water by squeezing with a paper towel.
- Add the shredded carrot to the cabbage mix. Add the salt, pepper, and minced garlic. Mix well.
- Toast the shredded coconut and almonds on a parchment paper-lined baking sheet in a preheated 400°F oven. Toast for about 3-5 minutes, or until the coconut is golden brown. Remove from oven and set aside.
- Heat oil in a large skillet over medium heat.
- Add the mustard seeds and cover slightly so they don’t pop out of the skillet. Cook for about 30 seconds or until they begin to pop). Add the cabbage/carrot mix to the skillet, and stir to mix.
Add the coconut sugar, apple cider vinegar, and 3/4 cup of the toasted coconut and almonds (save the rest for garnish/topping the salad).
- Stir and cook for 3-4 minutes on medium heat.
- Remove from heat and place in a large bowl. Top with the remaining toasted coconut and almond. Serve with the pan-seared halibut and crispy potato coins.
