Category Archives: Appetizers

Fiery Garlic and Honey Shrimp.

Spicy, garlicky, sweet, sticky skillet shrimp with fresh lime and baby Basil. This recipe is so good and super easy, it just take 10 minutes to make!

Hopefully you already have a pack of Shrimp in the freezer, and otherwise add it to your shopping list so you can make this delicious recipe this week. Having Shrimp in the freezer is probably one of the best ingredients to have on hand for a super fast last minute dinner. You can make so much with just a bag of Shrimp…
From Tacos to Paella, and from Curry to Sandwiches, the possibilities are endless. They cook in no-time and everybody loves Shrimp. All good reasons to have a good supply in your freezer. However when I’m in a hurry or just in the mood for Shrimp, I turn to this recipe, Fiery, Garlicky Shrimp!
I have made this recipe for two as a main course, but you can simply double as needed. Serve with plenty of French bread to mop up the juices.

This recipe comes together very quickly, so have all your ingredients ready before you start cooking.

The tiny basil I happened to find at the market, it looked so cute and it is really sweet (and pretty). So if you can find it, great. But if not regular basil is fine too.

Serves: 2 as a main or 4 as a starter
Prep Time: 10 Minutes
Cooking Time: 5 Minutes
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INGREDIENTS:

• 1 lb. shrimp (I leave the shell on)*
• 2 tbsp. olive oil
• 4 cloves garlic, peeled and thinly sliced
• 1 – 1 1/2 tsp. Sambal Oelek
• 1 tbsp. honey
• juice of half a lime
• a sprinkle of salt
• 1 small glass dry white wine
• 2 tbsp. cold unsalted butter, cut into small cubes
• a small handful of baby basil and lime/lemon wedges to serve


METHOD:

  1. Rinse the shrimp with cold water. Pat dry with kitchen paper and set aside.
  2. Heat up a skillet (cast-iron preferred), add the olive oil. When very hot add the shrimp and leave for two minutes without moving until you see the pink color coming thru.
  3. Now turn them over and add the garlic slices and the Sambal. Leave for a minute and then toss the shrimp around by shaking the pan and flipping the shrimp if you can otherwise use a spoon.
  4. Add the honey and then the lime juice and white wine and stir around to cover.
  5. Finely add the sweet tiny basil and add the cold butter to bind the sauce.
  6. Garnish with more baby basil and serve immediately with lime/lemon wedges.

*I leave the shell on because they add so much flavor and we love peeling them and eating with our hands, but if you prefer peeled shrimp, that’s fine too.

Enjoy!

Easy Unicorn Sushi

How pretty are these Unicorn Sushi? All these beautiful pastel colors are made using only pure natural vegetable and fruit powders. It’s so much fun to make too!
The first thing you do is make the Sushi rice, then divide into smaller portions to color as your heart desires. In this recipe I have only used two colors to keep things “easy”, but you can go all out and use as many colors as you like.

The colors you can use are;

• Beet powder for red
• Turmeric for yellow
• Spirulina for green and blue
• Pitaya for pink
• Poppy seeds for an adorable speckled sushi.
• Pitaya plus blue spirulina = lilac/purple
• Beet plus Turmeric = orange
• Charcoal for grey or back

I like to add very finely grated fresh beet so the colors bleed into each other creating more depth. But you can let your imagination run free.
What I do recommend is that you blend the powders with some water first before mixing it in with the sushi rice. Add a few drops of lemon juice for brightness.

cooking time 20 minutes
prep time 20 minutes
serves 4

INGREDIENTS:

• 2 cups Sushi Rice
• 2 tbsp. rice vinegar
• 1 tsp. Salt
• 2 tbsp. Sugar
• 2 medium Carrots grated
• 1 Cucumber
• 1 avocado
• 1 small beet grated
• 2 medium cans of tuna drained, 2 x 5 oz. (120 gr)/ sub with Tofu for vegans.
• 4-5 tbsp. Mayonnaise
• 8 Nori sheets
• 1 tsp. Spirulina, use more as desired
• 1 tsp. Beet powder, use more as desires

a squeeze of lemon juice for brightening up the colors

METHOD:

1. Start by cooking the sushi rice according to the package instructions.
2. Mix the sushi vinegar, sugar and salt, stir to dissolve.
3. Mix through the cooked warm rice.
4. Let cool completely.
5. Mix your powder of choice with a few drops of water in a small bowl.
6. Divide rice in two and color each one with the powder blends.
7. Add more powder depending on how intense you want the color.
8. Peel the cucumber and cut into long strips, discarding the seeds.
9. Peel the avocado and cut into strips.
10. Mix the tuna with the mayonnaise and set aside. Leave out for vegans or sub with tofu.
11. Place a sheet of Nori on a bamboo rolling mat.
12. Place a few tablespoons of blue rice on the Nori sheet and then some pink rice.
13. Place the filling of choice over the length of the rice.
14. Roll up tight, brush the outer edge of the Nori sheet with a tiny bit of water to seal the roll.
15. Place the finished rolls on a plate covered with cling film until ready to use.
16. When ready to serve, cut the sushi rolls into slices with a very sharp knife and place on a platter or board.
17. Serve with wasabi and soy sauce.

Enjoy!

Quick Quiche with Ham, Broccoli, caramelized Onions and Basil

Quiche ham broccoli

This recipe for a super quick and easy Quiche is one of those recipes you’ll make time and time again.  I love a good fool-proof recipe that you can have on the table in 30 minutes or less.  Add a salad and voila, dinner is served.
I have made this Quiche with pre rolled ready made Puff pastry, which I consider a freezer/pantry essential. So this really comes together in no-time. You can vary the ingredients according to what you have (leftover) in your fridge too, should you not have ham or Broccoli.  Think seafood, meat, poultry, veggies,  cold cuts, you name it. In fact it’s a great way to use up your leftovers.  But for now, this is one of our favourite combos. Try it, you’ll see why.

INGREDIENTS:

1 Sheet ready made puff pastry
2 cups broccoli florets
4 oz/ 100 gr. cooked ham
4 oz./100 gr. grated cheese
2 medium onions
Some olive oil or butter
2 tsp. honey
Salt and pepper
A handful of fresh Basil
1 cup light cream
4 eggs

Quiche ham broccoli

INSTRUCTIONS:

Begin by defrosting your puff pastry if it is frozen.
Pre heat oven to 180C/350F.
Next, peel the onions, slice in half and cut into half rings.
Heat a frying pan to medium heat, add the butter or oil.  Add the onions and cook for 5 minutes,  add the honey and cook for a few more minutes or until golden brown.  Remove from heat and set aside.
Meanwhile cut broccoli into florets and steam in microwave for 3 minutes or in a pan of boiling water,  make sure to drain very well after so that there is no extra water.
Cut ham into cubes,or slice thinly.
Line a baking tin, about 8×8 inch/ 20×20 cm or 9×9 inch/22x22cm. with parchment paper.
Place the puff pastry in the tin making sure you go up the sides as well.
Divide onions, ham, broccoli and basil (reserve some for decorating) over the crust.
In a bowl beat the eggs with the cream, season generously and pour over the filling. Sprinkle  the cheese over the top. 
Bake in the middle of the oven for 30 -35 minutes or until set when you tap the side of the tin. It should wiggle just a tiny bit in the middle.
Serve immediately.
Enjoy!

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you.  And please don’t forget to tag me on Instagram so I can see your creations!

The best Garlicky Herbs and Cheese Fries

We had these garlicky herbs and cheese fries for the first in New York last year and loved them so much that I knew I had to make them at home. 
It’s no rocket science really, just oven fries, with good seasoning and good melting cheese on top, but so good!

For the best crispy home made fries you need to parboil the potato chips first, I know it seems like a lot of trouble but it is totally worth it.

Serves: 4 as a side

INGREDIENTS:

2 lbs. potatoes, peeled and cut
2 tbsp. Olive oil
1/2 tsp salt
Fresh ground pepper
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. oregano, dried
1/2 tsp. rosemary, dried
1/4 cup Parmesan grated
1/4 cup strong cheese like cheddar or mature gouda
1/3 cup mozzarella grated.

INSTRUCTIONS:

Peel and cut your potatoes into fries, and rinse.
Bring a large pot of water to the boil,  add a good amount of salt.
Once its boiling, add the potato chips,  bring to a boil and cook for two minutes.
Drain well, and place potato chips on a tea towel to dry completely.
Meanwhile pre heat oven to 210 C,
Get a large baking tray out and place the potato chips on it, drizzle with the olive oil and toss to cover each fry. Season with salt.
Place in the oven and bake for 30 minutes, turn the fries over so the brown evenly and bake for another 20 minutes. Meanwhile mix the grated cheeses with the herbs. Quickly remove the tray from the oven, push the fries a bit to the middle of the tray with a wooden spoon and sprinkle with the herbs and cheese mix. Bake for 20 more minutes until melted and golden.
Eat straight away,  these are great with some Aïoli. Enjoy!

If you make this recipe please be sure to leave a comment and/or give this recipe a rating! I love hearing from you.  And please don’t forget to tag me on Instagram so I can see your creations!