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Basque Taloa with Panchetta & Sheep’s cheese

Serves 4 150 g corn flour 8 slices of round panchetta (or prosciutto, or even bacon) 50 g of Tomme de brebis – Tomme is a generic name for a soft or semi-soft cheese. Any mild cheese can be subsitutted 4 Eggs Fleur de sel 

French Macarons

Ingredients For the Cookie 100 g egg whites room temperature 3 large eggs 140 g almond flour 1 1/2 cups 90 g granulated sugar just under 1/2 cup 130 g powdered sugar 1 cup 1 tsp vanilla 5mL 1/4 tsp cream of tartar 800mg For the Buttercream 1 cup unsalted butter softened 226g 5 egg yolks 1/2 cup granulated sugar 100g 1 tsp vanilla 3 tbsp water 30mL 1 pinch salt Instructions For the Macarons: Sift the 

Quick Small Batch Sugar Cookies

  • 4 tablespoons unsalted butter, melted
  • 1/3 cup granulated sugar
  • 1 large egg yolk, white reserved for another use
  • 1/2 teaspoon vanilla extract
  • 1/2 cup + 2 tablespoons all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/8 teaspoon fine salt
  • 6 peanut butter chocolate hearts (like Reese’s) or chocolate chips
  1. Preheat the oven to 350, and line a small baking sheet with parchment paper (or use a silicone mat).
  2. Stir together the melted butter, sugar, egg yolk, and vanilla extract. Stir very well to combine.
  3. Next, sprinkle the flour, baking soda and salt evenly over the dough, and stir just to combine.
  4. Press the dough flat and evenly in the bowl, and then divide it in half by eye. You should get 3 cookies from each half.
  5. Roll each dough ball in your hands, roll lightly extra granulated sugar, and then space evenly on the prepared baking sheet.
  6. Bake for 10-12 minutes, until they spread, start to crackle and appear dry on top.
  7. Let the cookies rest on the baking sheet for 2 minutes before moving them to a wire rack to cool completely.
  8. After the cookies have cooled for 10 minutes, press a chocolate heart into the center of each cookie. Move the cookies to the fridge (so the hearts don’t melt too much) to set for 30 minutes.
  9. Bring to room temperature before serving.

Montreal Style Bagels

1 1/2 cups warm water 5 (65g) tablespoons granulated sugar 3 tablespoons canola oil 8 grams active dry yeast 2 large eggs, DIVIDED (one is for the dough and one is for an egg wash) 1 tablespoon maple syrup 4-4 1/2 (630g) cups all purpose, 

Spicy Bibimbap Sauce

Ingredients 1/2 cup gochujang (Korean chili paste) 1/4 cup toasted sesame oil 1/4 cup sugar 1/4 cup water 1/4 cup toasted sesame seeds 4 tsp vinegar, apple cider vinegar or rice vinegar 4 tsp minced garlic Mix all together

Cuban Banana Soup

I had this soup at a restaurant in Curacao many years ago. I eventually came across the recipe below, which is the soup that I had.


  • 50g butter
  • 4 very ripe (black) plantains, peeled and roughly chopped
  • 100g leeks, roughly chopped
  • 150g carrots, roughly chopped
  • 75g red onion, roughly chopped
  • 1250ml water
  • 25g powdered chicken stock
  • 1 stalk of celery
  • 1 sprig of rosemary
  • 1 sprig of thyme
  • 1 bay leave
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cumin
  • 1 tablespoon sugar
  • 1 small Scotch Bonnet Chili, whole, pierced onto a bamboo skewer
  • 200ml heavy whipping cream
  • 200ml coconut milk
  • 200ml orange juice
  • ground black pepper & salt


  1. Melt the butter in a large stock pot over medium heat and add the plantain, leek, carrot, onion and celery. Cover with a lid and let the vegetables sweat for 5 minutes while stirring occasionally.
  2. Add the water, chicken stock, celery, rosemary, thyme, bay leave, spices, sugar and chili. Stir well and bring to the boil. Reduce the heat and let simmer for 1 hour.
  3. Take the soup of the heat and remove the rosemary, thyme, bay leave and chili. Let stand until cool enough to handle and puree the soup in a blender or food processor. Add the cream, coconut milk and orange juice and stir to combine. Put back on the heat and season to taste with pepper and salt. Divide the soup over 4 bowls and garnish with a fried plantain chip and some chopped parsley.


If you have time, make the soup 1 day before and leave it in the fridge overnight for the flavors to develop.

Mango Chow Cocktail

Instructions Half a handful of fresh coriander leaves½ oz. fresh lime juice½ oz. simple syrup½ oz. Scotch bonnet pepper-infused Mount Gay Silver rum1 ½ oz. regular Mount Gay Silver rum2 oz. mango purée1 wedge of lime, to garnish Muddle the coriander with the lime juice, 

Hatian Pikliz

Ingredients: 1/2 cup white vinegar 2 tablespoons of lime juice 2 tablespoons of sugar 2 habanero or scotch bonnet peppers 1 medium garlic clove peeled 1 teaspoon of fresh thyme 3/4 teaspoon kosher salt 2 cups thinly sliced green cabbage (6 to 8 ounces) 1 

Hamburger Buns


  • 3/4 to 1 cup lukewarm water*
  • 2 tablespoons butter, at room temperature
  • 1 large egg
  • 3 1/2 cups All Purpose Flour 
  • 1/4 cup sugar
  • 1 1/4 teaspoons salt
  • 1 tablespoon instant yeast
  • *For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.


  • 3 tablespoons melted butter


  1. Mix and knead all of the dough ingredients — by hand, mixer, or bread machine — to make a soft, smooth dough.
  2. Cover the dough, and let it rise for 1 to 2 hours, or until it’s nearly doubled in bulk.
  3. Gently deflate the dough, and divide it into 8 pieces. Shape each piece into a round ball; flatten to about 3″ across. Place the buns on a lightly greased or parchment-lined baking sheet, cover, and let rise for about an hour, until noticeably puffy.
  4. Brush the buns with about half of the melted butter.
  5. Bake the buns in a preheated 375°F oven for 15 to 18 minutes, until golden. Remove them from the oven, and brush with the remaining melted butter. This will give the buns a satiny, buttery crust.
  6. Cool the buns on a rack.
  7. Yield: 8 large buns.

Mini Rum Cakes

Ingredients: 1/2 cup butter, room temperature, plus more for pans 1 cup all-purpose flour, plus more for pans 1 teaspoon baking powder 1/4 teaspoon coarse salt 1/4 cup buttermilk 1 tablespoons dark rum 1/2 cup packed light brown sugar 1/4 cup granulated sugar 3 large