Falkland Islands (South America) 22 November 2020

The Falkland Islands are located in the continent of South America. It has the Atlantic Ocean to the north, east and south, and Argentina to the far west.

The capital is Stanley.

The official language is English.

The climate is cool and windy and has minor seasonal variability. The staples are mussels, oysters, scallops, snow crab, sea trout, steamed vegetables, potatoes (https://www.goway.com/travel-information/central-and-south-america/falkland-islands/food-and-drink/#:~:text=Popular%20dishes%20include%3A&text=Dishes%20tend%20to%20include%20mussels,with%20fritters%20or%20steamed%20vegetables).


FISH AND CHIPS (https://triptothefalkland.weebly.com/recipes/fish-and-chips-recipe):

  • 4 Medium potatoes (Yukon gold or russet)
  • 4 Medium fish fillets cod, haddock, and albacore work well
  • ½ C + 2 TBSP flour
  • 2 TBSP cornstarch
  • ¼ tsp paprika
  • ¼ tsp onion powder
  • Vegetable oil for frying
  • ¼ tsp baking powder
  • ½ C very cold beer
  1. Scrub the potatoes well, then cut into 1/4″ thick batons. Dry thoroughly with paper towels and leave them sitting on paper towels to allow the surface of the potatoes to dry out for about 30 minutes. You can skip this step if you’re pressed for time, but your potatoes won’t turn out as crisp.
  2. Mix the flour, cornstarch, paprika, and onion powder in a medium bowl until well combined. Dust each fish fillet with the flour mixture on all sides.
  3. Add 1 1/2″ of vegetable oil to a heavy bottomed pot and heat to 330 degrees F. Line a 2 wire racks with 2 layers of paper towels each.
  4. Fry the potatoes in batches until a light tan color and the edges are just starting to brown. Transfer the fried chips to one prepared rack to drain.
  5. When the potatoes are done frying, add the baking powder to the flour mixture and whisk together. Then add the cold beer to the flour mixture and lightly whisk together. It’s okay if there are still a few lumps, just make sure you do not overmix the batter or it will end up heavy.
  6. Dip the fillets in the batter and fry them in batches. Flip the fillets over with tongs when you see the edges start to turn light brown. Transfer to the second prepared rack as they finish frying.
  7. When the fish is done frying, increase the heat of the oil to 375 degrees F. Fry the chips a second time until they are golden brown and crisp. Drain on a rack and sprinkle with salt.
  8. Fry the fish a second time at the higher temperature until golden brown. Drain on a rack. Serve the fish and chips with lemon wedges or vinegar.

TRADITIONAL BRITISH MUSHY PEAS (https://www.thespruceeats.com/traditional-mushy-peas-recipe-435950):

  • 8 oz dried marrowfat peas
  • 1 C boiling water
  • 2 TBSP baking soda
  • Salt (to taste)
  • Pepper (to taste)
  • 1 to 1-1/2 tsp sugar or to taste (optional)
  • 2 to 4 TBSP heavy cream or milk (optional)
  • 1 to 2 TBSP butter or to taste (optional)
  1. Place the peas in a large bowl or stockpot; they need plenty of room to expand.  Add the baking soda and cover with 1 C of boiling water.  Stir until the baking soda dissolves.
  2. Let the peas soak for a minimum of 12 hours.
  3. Drain and rinse the peas well in a colander, then transfer them to a large pot.
  4. Cover the peas with cold water and bring them to a boil.
  5. Lower the heat and simmer the peas for approximately 30 minutes or until they soften and turn mushy.
  6. Season the peas with salt and pepper to taste.  Add the optional sugar if you prefer them slightly sweeter, heavy cream or milk to give them a fluffier texture, or butter for flavor.  You can also smash them with a fork for a smoother texture or run them through the food processor if you prefer a puree.
  7. Serve the mushy peas hot with fish and chips or a tasty meat pie.  Enjoy!!
Here is my Fish and Chips, along with my Traditional British Mushy Peas. Very good combination!

KETO PUMPKIN BARS (https://trinakrug.com/keto-pumpkin-bars/):

  • 5 eggs, beaten
  • 1 C Extra virgin olive oil
  • 1 C Lakanto golden monkfruit sweetner
  • 1 C Pumpkin Puree
  • 2 C almond flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ½ tsp Pink Himalayan sea salt
  • 1 tsp pumpkin pie spice
  • Greasing agent of choice
  1. Preheat oven to 350 and grease regular size (18×13) baking sheet.  The sheet size can be a little flexible if you monitor the baking time.
  2. In a large bowl, add eggs, olive oil, monkfruit and pumpkin puree.  Beat with hand beater until well combined.
  3. In a medium bowl, mix almond flour, baking soda, baking powder, salt, and pumpkin pie spice.  Combine well.
  4. Add dry mixture to egg mixture and continue beating with hand beater.
  5. Pour evenly in baking sheet and bake for 25 – 30 minutes.


  • 16 oz cream cheese, softened
  • 8 TBSP butter, softened
  • 1 C powdered Lakanto golden monkfruit sweetner
  • 1 tsp vanilla extract
  • ½ tsp almond extract
  • 10 drops liquid stevia
  • 1-2 TBSP unsweetened almond milk
  1. Mix all ingredients (except almond milk) in a medium bowl and beat with clean hand beaters.
  2. Add 1-2 TBSP of almond milk (IF NEEDED) to get a slightly more spreadable consistency.
  3. Frost a WARM cake.  Put small globs all over the cake and spread with a frosting spreader or butter knife.  A spatula does not work very well.
  4. Put as mush or as little frosting as you want!
  5. Keep refrigerated.
This is how my Keto Pumpkin Bars turned out. Very good!!!

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