Category: Savoury

Party nibbles

Made a few nibbles for a birthday party, all went down a storm


Chicken Coxinha (served warm with a home made hot sauce)

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Meat Coxinha (served warm with a home made hot sauce)


Pastry Horns with \creamcheese butter icing and Raspberry filling


Feta Cheese, Basil and Tomato with Strawberry and pepper corn sauce


Vanilla with Peanut butter frosting


Chocolate Ganache Meringues and Vanilla with Peanut butter frosting


Chocolate Ganache meringues


Open Apple tarts


Chocolate Raspberry Puffs

Chocolate Raspberry Puffs

Chocolate Peanut butter PuffsChocolate Peanutbutter puffs



8. August original

Look for me at  the Sunday Market  3rd August 2014 at Amsterdam’s westerpark, westgasfabriek.  (has all the information you need)   I well have a selection of homemade Pepper Sauces, Island Marinades, Herb Marinades and Glutenfree Cheesecakes.   See below for a sample of the items avalible on the day.

1520690_687899227944902_7828641166873058735_n flapjacks


green seasoning




Filled Panga Fish

green seasoning fish3









Cook night planned at a long time friend of mine, wanting to have something different for a fish dish.

So I made a Garlic and mixed herb filling with a little chilli, filled and panfried some panga fish which was also seasoned with a little pepper and salt.

Just as the first batch was done they were gone, thumbs up all round.


green seasoning fish green seasoning fish1 green seasoning fish2

Saltfish Cakes / 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  (make sure there are no bones left in the fish).

Add the rest of the ingredients chop as fine as you like, season your batter with some salt and pepper and add 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.

Hot & Fruitee











The totally Fruity, Hot & Fruitee Pepper Sauce, Fruitee Hot Sauce with sweet yellow fruits flavour with a hot pepper kick and a tingling after-note

Best suited for your Chicken, Fish and veggies, even good as a dip

( but not for the faint hearted)


Below my sauce simmering on the stove mmmm the air is filled with a fragrant smell of fruits and country peppers.

Hot & FruiteePepper Sauce


Need your votes

I entered a competition a cpl months ago and this is the last round of the competition so I am reaching out to the web to help me get a few extra votes.

there are only 5 days left to vote so I am hoping to rack up some extra votes on a few recipes  I have submitted, on the site they are only in Dutch but to vote it is the red button on the right hand side below are the recipes in English.

Never the less I hope  like the recipes you can vote for one or all 😉 Thanks in advance

Amaretto-mascarpone Fondue


12 ounces mascarpone
2 tablespoon (s) granulated sugar
2 tablespoon (s) amaretto liqueur or espresso
1/2 teaspoon (s) orange extract, optional
1/2 teaspoon (s) ground cinnamon
1/2 teaspoon (s) nutmeg

For grilled fruit: Preheat the grill. Cut fruit into 6-8 pieces and remove pits. Brush lightly with a little melted butter.
Preparation (about 0-15 minutes)
In a Princess Classic fondue pot, heat mascarpone over low heat, stirring constantly, until melted. Stir in the sugar, amaretto and orange extract and heat 1-2 minutes.

Sprinkle with cinnamon and nutmeg. Serve with grilled vegetables.

Grill vegetables over medium hot coals just until warm, 2-3 minutes on each side. Do not allow fruit to get too soft. The fruit can also be roasted 3-4 minutes, turning once.

serving suggestion
For dipping:
Grilled peaches, nectarines and pears

Chilli Chocolate Fondue

12 ounces good quality bitter sweet chocolate, chopped (melts quickly and evenly)
200 ml heavy whipping cream, as needed
1 tablespoon unsalted butter
1 tablespoon sugar, to taste
1 teaspoon vanilla extract (or almond extract, hazelnut extract, orange extract ….)
1/4 teaspoon cinnamon
1/4 teaspoon cardamom powder
1/4 teaspoon red chilli powder, to taste
1 pinch freshly ground nutmeg


For Dipping: fresh strawberries, sliced bananas, fresh coconut pieces, fresh pineapple, fresh apple or pear slices, orange sections, dried apricots, diced cake, marshmallows, butter cookies, biscotti, unsalted pretzels …

Preparation (about 0-15 minutes)

In princess fondue over medium-low heat, add ½ cup heavy cream and bring to the boil. Then remove the pan from the heat and slowly add the chocolate while whisking to combine. Stir the butter with the sugar, vanilla extract and spices (ground cinnamon, ground cardamom powder, red chilli powder and freshly ground nutmeg). Mix well and transfer to a fondue pot and keep warm in a low flame. If the chocolate thickens, add a little cream if necessary. Serve with your favourite dipping sauce ingredients.

serving suggestion
Feel free to have a little freshly grated orange peel add to the melted chocolate. You can also add your favourite liqueurs like Amaretto, raspberry, Kahlua, Grand Marnier, kirsch, chambord, calvados, sambuca ….

If you prefer a non-alcoholic version, just add your favourite Torani syrup, such as almond, hazelnut, vanilla, dulce de leche, vanilla …

You could also add a teaspoon instant espresso or instant coffee to the melted chocolate for a delicious taste. Instead of heavy cream, feel free to thick coconut milk instead of a rich nutty flavour.

Chinese Fondue


250 ml of water
125 ml of red wine
800 ml unreconstructed beef consommé
1 packet onion soup
1 carrot, grated
1/2 onion, thinly sliced
600g  thinly sliced beef or chicken
300 g mixed vegetables (broccoli, cauliflower)


In a pan, put all ingredients except the meat.
Preparation (about 15-30 minutes)
Bring to the boil and simmer over medium heat for 45 minutes.
Pour the mixture into a fondue pot.
Place the fondue pot on fondue burner. Cook the sliced meat in the broth for 1-2 minutes.

serving suggestion
To the broth tastes change, use reconstituted chicken instead of beef broth and white wine instead of red.

Pale Ale Bier Cheese fondue


45 ml chili sauce
250 grams Gouda, diced small
250 grams Medium Cheddar, grated
250g mozzarella, grated
20 grams of corn starch
175 deciliter pale ales
Pepper to taste
50 grams of sliced black olives
2-3 baguettes, diced
500 g cooked chicken, diced


In a bowl, mix cheese and corn starch.
Preparation (about 15-30 minutes)
In a fondue pot pour beer and bring almost to the boil over medium heat, reduce the heat to very low.
Gradually add cheese by the handful, stirring until melted.

Keep heat low, make sure you cook mixture as fondue not respond well to high temperatures.
Stir the mixture in a figure eight motion with a wooden spoon until smooth and creamy.

Mix pepper, chili sauce and olive slices.
Spear bread cubes and chicken with forks, dip in fondue and enjoy!

Cheese fountain fondue


200ml Milk
1 tbs Dijon-style mustard
2 tsp Onion powder
1/4 ts Salt
1/2 tsp Ground black pepper
200 ml Apple juice
50 g All-purpose flour
200 g shredded sharp cheddar cheese
5-6 slices of process burger cheese like singles


In a medium saucepan combine until smooth: milk, apple juice, flour,
mustard, onion powder, salt and black pepper. Cook and stir over medium
heat until mixture thickens and boils; cook and stir one minute longer.
Remove from heat; add cheese; stir until melted. Transfer to a fondue fountain, keep warm

Serve with bread, assorted vegetables and or chips
Cocktail sausages
Tortilla Chips
Cubed Smoked Ham
Sliced Sausage
Assorted Breads:
Potato Wedges
Potato Skins
Baby Carrots
Cherry Tomatoes
Broccoli Florets
Celery Stalks
Red, Yellow, Orange & Green Pepper Strips

Caribbean Fish cakes


Mmmm tasty tasty

Made with salted cod and a seasoned batter with spring onions, red onions and half a scotch bonnet.

All mixed into the batter and fried can be eaten alone or with a sweet fruit pepper sauce 😉 wink wink.