Recent Posts

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. Ingredients 50g butter 4 very ripe (black) plantains, peeled and roughly chopped 100g leeks, roughly chopped 150g carrots, roughly 

Mango Chow Cocktail

Mango chow cocktail


Half a handful of fresh coriander leaves
½ oz. fresh lime juice
½ oz. simple syrup
½ oz. Scotch bonnet pepper-infused Mount Gay Silver rum
1 ½ oz. regular Mount Gay Silver rum
2 oz. mango purée
1 wedge of lime, to garnish

  1. Muddle the coriander with the lime juice, simple syrup and infused rum. Add the non-infused rum and the mango purée.
  2. Pour everything into a cocktail shaker with ice and shake to combine. Test it and adjust to taste (more mango or simple syrup for sweetness, more lime for sour).
  3. Pour into a highball glass (don’t strain it) and garnish with a wedge of lime.

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

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 

Mini Rum Cakes


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 eggs

For the glaze

1cups confectioners’ sugar

1/2 tablespoon rum, plus more, if needed

1/2 tablespoon plus 3/4 teaspoons milk

Directions :

1. Make the cakes: Preheat oven to 325°F. Generously butter nine 1-cup mini Bundt pans; dust with flour, tapping out excess. Sift together flour, baking powder, and salt into a medium bowl. Combine buttermilk and rum in a glass measuring cup.

2. With an electric mixer on high speed, beat butter, brown sugar, and granulated sugar until pale and fluffy, about 3 minutes. Reduce speed to medium. Add eggs, 1 at a time, beating well after each addition. Reduce speed to low. Add flour mixture in 2 batches, alternating with the buttermilk mixture and beginning and ending with the flour; beat until just combined.

3. Fill each pan with about 1/2 cup batter; tap pan on counter. Bake until tops spring back when lightly touched, edges begin to pull away from pan, and a cake tester comes out clean, 18 to 25 minutes. Transfer pans to a wire rack to cool 10 minutes; turn out cakes onto rack to cool completely. (Cakes can be stored at room temperature, wrapped in plastic, up to 3 days.)

4. Make the glaze: Whisk together confectioners’ sugar, 1 tablespoon rum, and milk until smooth, adding more rum if needed to reach desired consistency. Set cakes on a wire rack over a rimmed baking sheet. Drizzle 1 1/2 tablespoons glaze over each cake.

Eggs Piperade

Ingredients: 3 Tablespoons of Extra virgin olive oil 1 Tablespoon (15g) unsalted butter 2 Medium Yellow Onions (thinly sliced) 2 Red peppers (cut into thin strips) 1 Green pepper (cut into thin strips) 2 Garlic cloves (thinly sliced) Leaves from a few sprigs of fresh 


Ingredients: 3/4 pound (360g) guyere, grated (about 3 cups) 1 cup (90g) grated Parmesan cheese 2/3 cup (160 ml) creme fraiche 1 Tablespoon Dijon Mustard 2 Large Egg yolks 1/4 Teaspoon grated nutmeg Salt & Pepper 2 Tablespoons (30g) Unsalted butter, at room temperature 8 

Croquettes with Jambon de Bayonne


  • 1 lb (450g) Russet potatoes
  • 1 cup (90g) shredded cheese (like compte or gruyere)
  • 2 Tablespoons (30g) unsalted butter
  • 1 Tablespoon (15g) Creme Fraiche
  • 1/4 Teaspoon grated nutmeg
  • 6 slices of Jambon de Bayonne (substitute Prosciutto), chopped
  • 1 Large Egg
  • 1/2 cup (60g) all purpose flour
  • 1/2 cup (75g) Panko or unseasoned bread crumbs
  • Salt & Pepper
  • Chopped parsley (for garnish)
  • Vegetable oil for frying


  1. Peel and cube potatoes. Put in saucepan, covered with salted water. Boil until tender (about 15 minutes). Drain and mash. Add the cheese, butter, creme fraiche, nutmeg and ham.
  2.  In a small bowl, beat the egg. Put the flour in a second bowl and the breadcrumbs in a third. Shape the potato mixture into small balls, about the size of a walnut (the recipe should yield 10-12 balls). Dust with flour, egg to coat then roll in the breadcrumbs.
  3.  Fry in oil until golden brown.
  4.  Season hot croquette with salt and pepper, sprinkle with parsley and serve.


Ingredients: 2 Tablespoons (30g) Salted butter 8 large leeks, light and dark green parts only, trimmed, finely chopped, and well rinsed 3 large russet potatoes, peeled and diced 2 Tablespoons all purpose flour Pinch of grated nutmeg 1 quart/liter of chicken or vegetable stock 1