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Freshly Baked Cheese Straws

24 Feb

What can be better than waking to the smell of freshly baked cheese straws.
My delicious cheese straws can be cooked to order with what ever cheese you want , Parmesan , cheddar, an old style Edam , the combinations are endless .

Per order there is a minimum of 10 cheese straws
For more info and pricing email or phone:


My Delicious Madeleine’s with a twist

2 Jan

My Delicious Madeleine’s with a twist

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The French small shell-shaped Madeleine is a traditional specialty from the town of Commercy, in the North of the Lorraine region of France. Famous for its funny shape and smooth texture, the Madeleine de Commercy cookie has become a French patisserie classic.

History dates their beginnings to the 18th century in the French town of Commercy, in the region of Lorraine. The story goes that a girl name Madeleine made them for Stanislaw Lezczynski, Duke of Lorraine, who loved them so much that he then gave some to his daughter, Marie, the wife of Louis XV and  Their popularity grew from that point on

madeleine pan copy

In another version, a different Madeleine created the special cakes in the shape of a scallop to feed to pilgrims making their way to Saint Jacques’ burial site. The scallop shell was a sign of protection which has long been associated with Saint Jacques in France, and indeed scallops are called coquilles Saint Jacques.

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Madeleine’s are made with a genoise batter (sponge) which is a combination of butter, sugar, eggs, flour, and are traditionally flavored with lemon or orange flower water.  What makes these little cakes so enticing is that the batter is poured into special oval shaped molds with ribbed indentations that give them their classic shell shape

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My Madeleine’s are made using the Genoise batter but also have and added extra , a raspberry filled with homemade lemon curd  just to make it more luxurious and then dusted with powdered sugar.


My Madeleine’s are made using the Genoise batter but also have and added extra , a raspberry filled with homemade lemon curd  just to make it more luxurious and then dusted with powdered sugar.

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For info and prices mail or call : 0642297107

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My Wild Mushroom, Chicken and Truffle Risotto

20 Dec

Risotto a brief history

Arborio rice

Risotto comes from northern Italy; it is common in Piedmont and other northern Italian regions .This traditional Italian creamy rice dish is a versatile food that can be used as a main course or as a side dish to jazz up any meal. It can be made with so many different ingredients that the flavors are never the same twice.


The story of risotto began in the 14th century B.C., when the Arabs brought rice to Sicily and Spain during their rule. Italy was the ideal place to grow short-grain rice due to the humid weather and abundant flat land. As a result, rice became a main part of Italian food culture.

There is a lovely little story, urban legend perhaps, of a young apprentice called Valerius, who is supposed to have invented the yellow risotto recipe that Milan is so famous for.

The story goes that while he was working on the stain-glass window for the Cathedral Duomo in Milan in 1574 the towns’ people made fun of him, accrediting saffron to his work, instead of himself. He was incensed, and decided to take revenge. It came when his master got married. Valerius decided to overdose the rice with saffron which was going to be served as the main dish at the wedding feast. However, his retribution plans backfired as the guests were enthralled, and so the yellow risotto recipe of Milan became famous.

Afbeelding 003My risotto is made using a homemade stock, the freshest of wild mushrooms, organic chicken and to finish it off fresh black truffle.

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For more info mail or call: 0642297107

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Roasted Tomato and Basil soup

3 Dec

Roasted Tomato and Basil soup

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Today I offer you a new soup to my collection of dishes, a delicious comforting Mediterranean roasted tomato and basil soup, and of course only using the freshest of ingredients , one of which is my home made bullion .

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Roasting tomatoes results in a soup that’s packed with intense flavor, while the addition of basil brings out the very best in this Mediterranean ingredient







Serve this with either my rosemary and olive focaccia or my hot crusty parmesan and sundried tomato bread



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For info and pricing mail or call: 0642297107

Beetroot and Vodka Cured Salmon

1 Dec

47290_Beetroot and Vodka Cured Salmon

Christmas is on its way, a time of indulgence and fantastic food. When I think of Christmas food one of the first things that comes to mind is smoked salmon, croissants with cream cheese and salmon for breakfast on a Christmas morning, there’s nothing better.

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To make smoked salmon in your own kitchen is a messy, smelly and smoky process and not advisable, but now I have a delicious alternative to traditional smoked salmon. Instead of smoking I cure the salmon, I’ve experimented with many different types cures all with delicious and varying results, but my all-time favorite is beetroot and vodka cured , this is a truly decadent and tasty salmon perfect for the festive holidays.

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I only use the freshest of salmon and filet it myself making sure all the bones are removed, then it’s covered in my secret curing mixture and left in my fridge for up to 2 days, when ready it will have a fantastic dark red colour on the outside and its distinctive pink on the inside.


My beetroot and vodka cured salmon can be served for breakfast, lunch or dinner; the possibilities are endless, how about serving as a canapé on a blini (mini pancake) with my delicious creamy horseradish sauce.

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My beetroot salmon is available throughout December, but needs to be ordered a week in advance due to the length of time to make, and is packaged per the 100g or more .if desired my creamy horseradish sauce is also available.

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For info mail or call: 0642297107

Sun Dried Tomato and Parmesan Bread

15 Nov

Sun Dried Tomato and Parmesan Bread

Packed with flavor from sundried tomatoes and salty parmesan cheese, a wonderfully delicious bread with a soft interior and a beautiful crusty exterior.

Serve as a starter with Mediterranean cured meats, olives, balsamic vinegar and olive oil to dip the bread in, it will also compliment hearty soups and stews on those brisk autumn evenings, or just treat yourself and eat it warm with a big dollop of butter.

For info and pricing mail or call: 0642297107

Thai food history, and of course my Thai Curry

3 Nov

Until 1939, the country we call Thailand was known as Siam. It was the only Southeast Asian country never colonized by the West. This helped Thailand to maintain its own special cuisine (cooking style). However, that cuisine had already been influenced by Thailand’s Asian neighbors. Outside influences such as Chinese cooking methods, IE, the introduction of frying, be it stir frying or deep frying have become what is now probably Thailand’s favorite cooking method, especially stir frying and the use of the Wok.

From nearby India came not only the Buddhist religion, but also spicy seasonings such as cumin, cardamom, and coriander, as well as curry dishes. The Malays, to the south, further shared seasonings, as well as their love of coconuts and the satay.

From the 16th and 17th centuries onward, when the powerful European trading nations began establishing their trading routes between Europe and South East Asia the Thais were ideally placed to benefit from the introduction of some more ingredients which would contribute further to the development and history of Thai food. One such introduction is one which we would be forgiven for thinking as a very Thai commodity, “The Chili ” was actually introduced by Portuguese Missionaries who brought them over from South America in the 1600’s.

Overpowering pure spices were toned down and enhanced by fresh herbs such as lemon grass and galangal. Eventually, fewer and less spices were used in Thai curries, while the use of fresh herbs increased. It is generally acknowledged that Thai curries burn intensely, but briefly, whereas other curries, with strong spices, burn for longer periods. A typical Thai meal includes four main seasonings: salty, sweet, sour, and spicy, most Thai dishes are not considered satisfying unless they combine all four tastes. Instead of serving dishes in courses, a Thai meal is served all at once, permitting diners to enjoy complementary combinations of different tasters.

A proper Thai meal should consist of a soup, a curry dish with condiments, a dip with accompanying fish and vegetables. A spiced salad may replace the curry dish. The soup can also be spicy, but the curry should be replaced by a non-spiced item. There must be harmony of tastes and textures within individual dishes and the entire meal.

Green curry and red curry are easily the most popular curries, utilizing chili peppers, garlic, lemon grass, and coconut milk, among other essential herbs and spices. Green curry is made with fresh, young green chili’s, and is significantly hotter than other curries.

 Red curry is made with bigger red chili’s, which are not as hot as their green counterpart, but still packing significant heat. Green curry tends to lean toward a sweeter flavor, while red explores the savory side.

Yellow curry is highly aromatic and brightly colored due to roasted spices and an infusion of turmeric, and is typically paired with fish or poultry. The curry has a rich, bold taste, sweet with subtle hints of spices, and is effectively hot without being overpowering. Yellow curry hails from southern Thailand and is usually made with the addition of yellow peppers.

Masaman curry is by far the sweetest of all the curries, and is an excellent pairing with shrimp or chicken. A rich authentic flavor, usually with hints of tangy tamarind, this mildly hot curry is actually Indian-influenced, and is a popular favorite. A good introduction to curry if you are worried about trying something overly hot.

Panang Curry shares many of the same ingredients and is very similar in flavor to Red Curry, but for a slightly sweeter taste, and is slightly less fiery on the tongue. It is extremely flavorful when made with vegetarian dishes or stir-fries

My authentic red curry is made using chicken and the freshest of herbs, but for something more luxurious try it with “Tiger Prawns”,

 For info, ordering and pricing mail; or call 0642297107

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