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This year’s birthday bites,  with the addition on some homemade gourmet jams,


Both boozy and pepper jams out on display for guest to try from left to right.

Merlot and strawberry, Prosecco and Mango, Paprika and pepper, Raspberry and pepper

( all available to buy contact via )



Cucumber salmon bites with cream cheese


Filo bites Bolognas (left)  Chicken topped with cream cheese (right)



Cashew Baklava



Brownies with fresh raspberries



Back in the kitchen again and I love mango so made this jam again but have labels for them now looks great right?

This is not your normal breakfast jam and it is better not to have it on your toast for breakfast but it I soo tasty. if you’re not a drinker so to speak, well they are not really strong with the wine each jar has about 1/4 glass of wine (regular wine glass size, not those supersize glasses) as some of the alcohol is cooked out during the cooking process it is not so strong, still has the wine fragrance and flavour.

I got a real bargain this week 7 Mangoes for 3.50 and they were big, this batch I only used 3 as it was more than enough and I whole bottle of Prosecco, as there was more liquid I added some extra pectin to make sure the cooking time was not overdone and would still have some nice pieces of mango in my jam.

Although not a wine drinker I do like the wine fragrance and flavour of this jam with the delight of mango

I will post a few photos later when I use it in a  few dishes


Chocolate thins


Sometimes shop bought is just not enough, so I bought my own chocolate transfer sheet (some supermarkets are selling them but best to check out your locale or online bake shop)

I prepared the transfer sheet on a chopping board, the ones I had bought were in a tube so did not lay flat, so I just used some sticky tape to attached to the board to keep it flat.I melted the chocolate in a food bag, slightly massage the bag to make sure the chocolate was evenly melted then back in the

I then melted the chocolate in a food bag, slightly massage the bag to make sure the chocolate was evenly melted then back in microwave for 20 sec or so.

Once ready, cut the end of your bag and squeeze over one end the sheet and slightly spread the chocolate over to the other end of the sheet, leave for 5 mins then make your scores in the chocolate and leave to set completely.

Once set flip over and peel off the transfer sheet and break where you have made your score lines, you are ready to use and decorate your cakes, ice creams and cupcakes.

Store in a cool dark place



Pepper Jam


Was not sure about this jam at first, well it is paprika jam but as it has chilies and garlic I thought I would give it a try.

Well, it not half bad but I have to say it is a savoury sweet jam and works well with your savoury foods ( have not tried it with anything sweet) but I rather preferred it with goats cheese and crackers or built up with a little lettuce and thinly sliced red onions.

Boozy Jams


Love this jam, it’s not your normal breakfast jam and it is better not to have it on your toast for breakfast if you’re not a drinker so to speak, well they are not really strong with the wine each jar has about 1/4 glass of wine (regular wine glass size, not those super size glasses) as some of the alcohol is cooked out during the cooking process it is not so strong, still have the wine fragrance and flavour.

works well with toast or jazz up your scones and victoria sponges.

Prosecco Jam

Had to try it and I do not even drink Prosecco, recipes slightly adjusted instead of just strawberries I also used raspberries and mangoes to have a mixed red fruit jam and  wanted to know if it worked also with mangoes.

Not to bad if you ask me 😉


  • 1kg  Jam Sugar
  • 250g strawberries, washed, hulled and halved if large
  • 250g raspberries
  • 500g mangoes
  • 600ml Prosecco



  1. Put the strawberries and raspberries into a large saucepan and the mangoes into another saucepan and place over a low heat, simmering in their own juices for 5 minutes, stirring gently from time to time until soft.
  2. Add 400ml of Prosecco  to the red fruits and 200ml to the mangoes and stir.
  3. Then add 500g of the Jam Sugar to each pan and stir gently until dissolved completely.
  4. Put a cuple of small plates in the freezer ready for testing the setting of the jam
  5. Sterilise 9 x 200mL jars by washing them in hot soapy water, rinsing well, then place them in a low oven at 150°C/Fan 130°C/Gas Mark 2 for 15 minutes.
  6. Increase the heat steadily to a rolling boil. After 15-20 minutes you can test to see if the setting point is ready. If you are using a Jam Thermometer then you can test it once the temperature reaches 105°C. To test the jam for its setting point, remove the saucepan from the heat and spoon a little jam onto a cold refrigerated plate and leave for a few seconds – it should wrinkle softly when you push your finger through it.
  7. If the setting point has not been reached, return the saucepan to the heat and continue to boil for another 2-3 minutes. Then repeat the test again with a fresh refrigerated plate. (You may need to test it several times, be patient, as this testing is crucial to achieve the correct consistency).
  8. Leave the jam to cool for about 10 minutes in the saucepan before skimming off any scum that rises to the surface and then stir well before pouring the jam into the warm sterilized jars.
  9. Seal with the lids and label. Store in a cool dark place.

Cook’s tip : Always use undamaged fruit. Fruit with too much damage will spoil the result and the jam is likely to deteriorate quickly.




Use this conversion tables to easily convert standard cooking metrics to the most appropriate method of measurement for your kitchen.


10 g .025 oz
15 g 0.5 oz
25 g 1 oz
50 g 1.75 oz
75 g 2.75 oz
100 g 3.5 oz
150 g 5.5 oz
175 g 6 oz
200 g 7 oz
225 g 8 oz
250 g 9 oz
275 g 9.75 oz
300 g 10.5 oz
350 g 12 oz
375 g 13 oz
400 g 14 oz
425 g 15 oz
450 g 1 lb
500 g 1 lb 2 oz
700 g 1.5 lb
750 g 1 lb 10 oz
1 kg 2 lb 3 oz
1,25 kg 2 lb 12 oz
1.5 kg 3 lb 5 oz
2 kg 4.5 lb
2.25 kg 5 lb
2.5 kg 5.5 lb
3 kg 6.5 lb


Fluid Ounces
Fluid Ounces
1.25ml 0.25 teaspoon
2.5ml 0.5 teaspoon
5ml 1 teaspoon
15ml 1 tablespoon
30ml 1 lf oz
50ml 2 lf oz
100ml 3.5 lf oz
150ml 5 lf oz 0.25 pint
200ml 7 lf oz 0.33 pint
300ml 10 lf oz 0.5 pint
500ml 18 lf oz 0.83 pint
600ml 20 lf oz 1 pint
700ml 1.25 pints
850ml 1.5 pints
1 litre 1.75 pints
1.2 litre 2 pints


Gas mark
Gas mark
110 C 225 F 1/4 Cool
130 C 250 F 1/2 Cool
140 C 275 F Very low
150 C 300 F 2 Very low
170 C 325 F 3 Very low
180 C 350 F 4 Moderate
190 C 375 F 5 Moderate / Hot
200 C 400 F 6 Hot
220 C 425 F 7 Hot
230 C 450 F 8 Very Hot

Not one to always put up a complete recipe but had this out and about and thought i would try it at home, turned out to be rather tasty, the chillies were not as hot as I thought they would be but added some nice flavour to the dish.

The ingredient and method are below and as always if there is something you do not like in a these types of dishes just remove and replace with something you do like, i.e when i had this meal it had carrots in it, I am not a big fan of carrots so replaced it with corn.


2-3 skinless chicken breast, cut into pieces
2 tablespoons cornstarch
2 tablespoons lemon juice
2 tablespoons low sodium soy sauce
2″ piece of fresh ginger (peeled, sliced and cut into strips) or 1teaspoon ground ginger
500ml chicken broth
3 tablespoons vegetable oil, divided
1 shallot, chopped
1 red sweet pepper, cut into strips
1/2 small shredded red cabbage
150g of each,black beans, red kidney beans, corn and peas
1 spring onion, sliced
sesame seeds, for sprinkling

In a bowl, combine cornstarch, lemon juice, soy sauce, ginger and chicken broth. Add chicken and let marinate for 15-20 minutes.
Heat 2 tablespoons of the vegetable oil in a large skillet or wok. Drain chicken, reserving marinade, and add to the skillet. Stir fry for about 5 minutes, then remove to a plate.
Heat the remaining tablespoon of oil in the same skillet and add the shallot. Stir fry for few minutes and add the sweet pepper, cabbage. Cook until cabbage wilts, for about 4 minutes more.
Add the marinade, together with chicken and black beans, red kidney beans, corn and peas. Stir fry until sauce thickens and chicken is cooked. Garnish with spring onions and sesame seeds. You can serve steamed rice or enjoy it with a green or mixed salad.

(I did forget to put the sesame seeds but it tasted great all the same) yum!

Saltfish Fritters

Saltfish Cakes/ Fritters

Simple yet tasty snack

Just like making regular pancakes but with savoury ingredients.

You can buy dried salted cod in most supermarkets these days, it is best to soak over night and then boil the fish the next day 20-30 should be more than enough, pour off the water and fill pan with cold water once cooled flake the fish discarding the skin and bones(try and go through the fish to make sure there are no bones).

The rest of the ingredients chop as fine as you like, season your batter with some salt and pepper and add the rest of the ingredients and fish mix well and leave to stand for a for a few mins while the oil is heating.

You can deep fry these but I prefer to shallow fry with just a little oil.

Serve alone or with your favour hot sauce and a tall glass of fresh lemonade.

Pumpkin & Green Banana Chips

Also made for the movie night very more-ish and delish.

Butternut Squash

Green Banana

Vegetable Oil

Garlic Salt

Once  veggies are peeled thinly slice or even better use the peeler to made extra fine slices  and fry in hot oil place of kitchen paper to drain and lightly season with garlic salt.