Funky Asian Hot Dogs


Satay Hot Dogs with Sriracha Slaw and Roasted Peanuts

Lately I have been into hot dogs; I guess I just realized you can top them with anything you want and trust me this is exactly what I have been doing. My previous hot dogs consisted of BBQ sauce, quail eggs, avocado sauce and fresh jalapeños. Today, they are tossed in peanut sauce, topped with Sriracha slaw and finally some coriander, roasted peanuts and mustard. It sounds a bit crazy but it was DELICIOUS!


Tip: you definitely need a few napkins when devouring these!

This recipe makes 3 hot dogs.


3 hot dog buns

3 bratwursts

2 tablespoons peanut butter

1 tablespoon soy sauce

1 teaspoon fish sauce

½ lime, juiced

½ tablespoon butter


Roasted Peanuts

Yellow mustard

For the slaw:

130g cabbage, shredded

1 small shallot, thinly sliced

½ lime, juiced

3 tablespoons mayonnaise

1 tablespoon soy sauce

1-2 tablespoons Sriracha

1 teaspoon sugar

½ tablespoon rice vinegar

1 teaspoon honey

Salt, to taste


Preheat the oven to 220C.

Heat the butter in a pan over medium heat and start cooking the sausages for 12-15 minutes.

Combine all the ingredients for the slaw in a medium bowl, taste and add extra Sriracha and/or salt according to your liking.

Put the hot dog buns in the oven for a few minutes until nice and toasty.

Combine the peanut butter, soy sauce, fish sauce and lime juice in small sauce pan over low heat. Stir until the peanut butter has melted and all the ingredients are incorporated.

When the sausages are ready, toss them through the peanut sauce and add them to the buns. Pour any leftover peanut sauce. Add a heaping of slaw to the hot dogs and top with some coriander, peanuts and a drizzle of mustard. Enjoy!







Beer Braised Chicken Taco Platter


Beer Braised Chicken Tacos with Black Beans

It has been a while since I did a good ol’ fashioned taco Tuesday. So for dinner tonight we have a taco platter topped with beer braised chicken, black beans and of course cheeeeessseeee!

This recipe uses 12 tacos.


12 tacos

1 avocado, sliced

3 green onions, chopped

200g black beans, drained and rinsed

80g mozzarella, shredded

100g cheddar, shredded

1 lime (optional)

Lettuce of your choice (optional)

Sour cream (optional)

For the chicken:

730g chicken breasts (about 5 pieces)

33cl beer (I used Heineken)

1/3 cup chicken stock

1 generous tablespoon tomato paste

1 teaspoon cumin powder

1 teaspoon coriander powder

1 teaspoon salt (plus extra)

1 teaspoon pepper


Start by adding all the ingredients for the chicken (except the chicken) to a Dutch oven or slow cooker and mix together. Add the chicken and cook on low heat (or the lowest setting) for 3-4 hours until very tender.

Using two forks shred the chicken, taste and season with extra salt if necessary.

Preheat the oven to 200C and line an oven tray with parchment paper.

Carefully break the tacos in half and spread out on the oven tray. Top with the chicken, black beans, cheese and spring onions. Bake for 10-12 minutes until the taco shells are golden and the cheese is melted. I turn the oven to broil for the last 2 minutes just for that extra color, but be carefully as it can burn easily.

Serve immediately with the avocado, lime, lettuce and sour cream. Enjoy!




Honey Fried Purple Rice


Honey Fried Purple Rice

Purple rice, purple rice. Sorry that was just on constant repeat in my mind; had to get it out of my system. Anyways… This fried rice is the bomb! If I may say so myself. Also it looks amazing; I mean who doesn’t want to stare at those colors. Another advantage is that it is so easy to make. Once you cook the rice with the red cabbage (for that natural purple color) it is all just stir frying from there.

You can cook the rice a day in advance and keep it in the fridge until ready to use. Just heat it a bit longer in the wok.

This recipe serves 2.


1 cup white rice

2 cups chicken stock

1 cup red cabbage, chopped

2 spring onions, chopped

150g corn kernels, drained

¾ cup frozen Peas,

2 tablespoons soy sauce

3 tablespoon honey

2 tablespoons olive oil

Salt, to taste

Pepper, to taste


Rinse the rice until water runs clear.

Add the rice, chick stock and red cabbage to a small-medium pot and bring to a boil over high heat. Once the water is boiling, lower the heat to a low simmer and cover the pot with a lid. Cook the rice until tender, about 10-12 minutes; the water should be fully absorbed. Remove the pot from the heat and set aside with the lid on for 5-10 minutes, then fluff the rice using a fork.

When ready to fry the rice, heat 1 tablespoon of olive oil in a wok over medium-high heat. Add the spring onions and fry for about 30 seconds and then add the reaming tablespoon of olive and the rice. Fry the rice for 1 minute and add the soy sauce, honey, corn kernels and peas. Stir fry until well combined and heated through. Season the rice with salt and pepper to taste and serve. Enjoy!

Potato Tart Stuffed with Feta and Serrano Ham

Potato Tart Stuffed with Feta and Serrano Ham

This recipe makes a round 28cm tart.


1 sheet puff pastry (250g)

800g potatoes (such as Yukon Gold), peeled

150g feta, crumbled

80g serrano ham

3 eggs

60ml soy milk

2 tablespoon Greek yogurt

½ tsp dried rosemary

Salt, to taste

Pepper, to taste


Preheat your oven to 180C and grease a 28cm round quiche pan. Roll out the puff pastry sheet and line the pan with the pastry.

Using a madoline, slice the potatoes about 1.2mm thick; you can do this by hand but just make sure all the slices are the same for even cooking.

In a small bowl whisk together the eggs, milk, yogurt, rosemary, salt and pepper and set aside.

Now it is time to assemble the tart. Start with a single layer of potato slices; don’t worry about it being perfect, you want it to overlap a bit. Top with 1/3 of the serrano ham and then 1/3 of the feta. Continue with another layer of potatoes and then the serrano ham and the feta. Repeat this step once more and finish off with one last layer of potatoes. Finally pour the egg mixture over the potatoes.

Transfer the tart to the oven and bake for 50 minutes, a toothpick should be able to go straight through and come out clean. Enjoy with a simple green salad!


Lime Grapesicles


Lime Grapesicles

I saw a bunch of beautiful grapes at my supermarket, but when I got home I realized that they were not seedless. If there is something I greatly dislike, is seeds in my grapes. So I decided to make something else with them and then the idea of ice pops came to mind. These are all natural and extremely healthy as no sugar is added. However, if you do prefer extra sweetness try using honey before jumping to the sugar. Very kid friendly and adult approved!


If you have any extra mixture leftover pour it in an ice cube mold. Gives a great twist to a regular glass of water or juice!

This recipe makes 8 ice pops.


600g fresh purple grapes

2 limes, juiced


Add the grapes and lime juice to a blender and blend until smooth. Pass the mixture through a sieve and use a wooden spoon to press out all the juices.

Pour the mixture in the ice pop molds and put in the freezer. Best result is if you freeze overnight.

Note: if you are using separate sticks, allow the ice pops to freeze for 30-40 minutes before placing them. This will make sure they don’t move. Enjoy!



Grilled Lemon Mustard Chicken

Grilled Lemon Mustard Chicken

WOW! This chicken is amazing! Seriously the picture just does not do it justice! It is so tender, that the bone just fell right off before we had the chance to put it on the BBQ.

Serve this with some roasted potatoes and a green salad and you are good to go. We grilled the chicken on the BBQ; however, you can grill it in a hot pan or on a grill skillet. Another option is broiling the chicken in the oven; it doesn’t matter what you do, as long as you get that skin nice and crispy!

Note: You can easily double the recipe.

This recipe makes two pieces of chicken.


2 whole chicken legs (about 628g)

¼ cup white wine

2 tablespoons Dijon mustard

2 lemons, juiced

Olive oil




Preheat the oven to 160C.

In a small sauce pan whisk together the white wine, mustard and lemon juice. Bring the sauce to a simmer and turn off the heat.

Transfer one whole chicken leg to a piece of aluminum foil, large enough to cover. Season the chicken with salt and pepper and drizzle with some olive oil. Now push the sides of the aluminum foil towards the chicken, this is to make sure there are no leaks. Pour half of the mustard lemon sauce over the chicken and close the aluminum foil. To make sure it does not leak wrap the chicken ‘package’ in aluminum foil once more. You really want all the sauce and juices to stay in the package. Repeat these steps with the second piece of chicken.

Place the chicken packages in an oven dish, or on an oven tray and place in the oven. Cook the chicken for 2 hours.

When ready to grill, carefully remove the chicken from the aluminum foil. The meat is so tender that the bones will most likely fall out, just discard them. The chicken is much easier to handle when rested and cooled off. Place the chicken on a hot BBQ and grill for about 20 minutes or until crispy on both sides. Enjoy!


Creamy Mussel Tagliatelle


I keep thinking about all the delicious food we had during our last vacation in Croatia. My favorite was the mussel pasta I had in Zadar, it was such a simple dish but the flavors were to die for! Now I have no idea how they could make such a tasty simple dish… I serious wish I knew. So I decided to go with my own version of mussel pasta. Even though it just was not the same as the one I keep dreaming about, it was still very tasty.

This recipe serves 2.


1kg mussels, washed and debearded*

250g tagliatelle pasta

2 cloves of garlic, minced

1 large shallot, finely chopped

1 bird’s eye pepper, deseeded and thinly sliced

2 tablespoons parsley, finely chopped

½ lime, juiced

1 cup dry white wine

1 cup heavy cream

2 tablespoons olive oil

½ teaspoon curry powder

Salt, to taste

Pepper, to taste

Good quality E.V. olive oil for serving

*While cleaning and debearding, discard any mussels that are broken or wont clamp shut when you tap them.

In a large pot, heat the olive oil over medium heat and add the shallot. Cook until translucent and add the garlic; continue cooking for another 30 seconds until fragrant. Now add the curry powder, wine and heavy cream and bring to a simmer.

Add the mussels to the pot, stir and cover with a lid. Cook the mussels until all are opened, about 5 minutes. Using a slotted spoon remove the mussels and set aside; discard any mussels that are still closed. Allow the sauce to continue cooking for about 15-20 minutes, until reduced and thickened.

Bring a pot of water to a boil and cook the pasta according to the instructions.

Meanwhile, remove half of the mussels from the shells and keep the other half intact; discard all the empty shells.

Now add the parsley and lime juice to your sauce, taste and season with salt and pepper. Toss the pasta through the sauce and add the mussels, stirring for 30 seconds to warm up. Divide the pasta among two plates, top with the chili slices and drizzle with some good quality olive oil. Enjoy!



3 Cheese Pizza with Red Wine BBQ Sauce


Three Cheese Pizza with a Balsamic Red Wine BBQ Sauce

This is cheese overload right here! Usually I love combining various toppings on pizzas but for this recipe it is just cheese, cheese, cheese and this amazing homemade balsamic and red wine BBQ sauce. I mean red wine on your pizza… LOVE!

You will definitely have a bit of BBQ sauce leftover (you can thank me later). You can use this for a second pizza or as a marinade for chicken the next day or even use it for that salad you may or may not have been planning to have for lunch.

This recipe makes one 25cm pizza.


225g homemade or store-bought pizza dough

100g Gouda cheese, shredded

125g ball of mozzarella, sliced

70g soft goat cheese, crumbled

Spring onion, thinly sliced (optional)

Chili Flakes (optional)

For the BBQ sauce:

¼ cup dry red wine

½ cup balsamic vinegar

½ cup ketchup

3-4 tablespoon brown sugar

1 tablespoon honey

1 tablespoon red wine vinegar

1 tablespoon Worcestershire sauce


For the BBQ sauce, combine all the ingredients in small saucepan and stir until incorporated. Heat over medium heat and allow it to simmer for about 20 minutes. The sauce should be thick and reduced by 1/3. Note: start with 3 tablespoons of brown sugar; if you still find it too tart add the extra tablespoon.

Preheat the oven to 230C; if you don’t have a pizza stone then line an oven tray with a greased baking sheet.

Form the dough into a ball and roll out on a lightly floured surface into a thin 25cm circle. Transfer the dough to the pizza stone or oven tray. Spread some of the BBQ sauce onto the dough, leaving the edges empty. Top with shredded Gouda cheese, mozzarella slices and the crumbled goat cheese.

Place the pizza in the oven and bake for about 10-15 minutes until the crust is golden and the cheese is melted. I turn the oven to broil for the last 1-2 minutes to create an extra golden color, if you do so as well remember to keep an eye on the oven as it can burn easily. Right before serving sprinkle the green onion slices and chili flakes. Enjoy!




Avocado and Sweet Potato Toast


Avocado and Sweet Potato Toast with Poached Eggs

Avocado toast just gets me excited every single time. How can something so simple taste so delicious?! Top it with a perfectly poached egg and I could eat this all day, every day.

This is exactly what I decided to have for lunch the other day, when I came across a lonely sweet potato in the vegetable tray. So I decided to bake the sweet potato and mix half with Greek yogurt and the other half with goat cheese. It was almost as tasty as avocado toast, but everyone knows that there is almost nothing that could beat the good old avocado and toast.


4 slices of toast

4 eggs, poached

Arugula (optional)

Alfalfa (optional)

Chili flakes (optional)

For the avocado:

1 avocado

½ tablespoon lemon juice

Salt, to taste

Pepper, to taste

For the sweet potato:

1 small sweet potato

1 tablespoon Greek yogurt

1 ½ tablespoon soft goat cheese

Salt, to taste

Pepper, to taste


Preheat the oven to 200C and line an oven tray with parchment paper. Using a fork pierce the sweet potato about4 times on each side.

Now place the potato on the oven tray and cook for about 50 minutes, or until tender.

When the potato is ready remove from the oven, slice it in half and allow it to cool.

In a small bowl combine the ingredients for the avocado and smash everything together with a fork; season with salt and pepper and set aside until ready to use.

Add half of the sweet potato with the Greek yogurt to a food processor and blend until a smooth consistency. You might need to scrape the sides a few times. Season the mixture with salt and pepper and transfer to a small bowl. Repeat with the remaining sweet potato and goat cheese.

Now start building your toast, divide the avocado among two toasts and top each with a poached egg.

Spread the sweet potato mixtures on the remaining toasts and also top with a poached egg.

If you want you can finish off with some arugula, alfalfa and a pinch of chili flakes.




Citrus Cocktail


Vodka cocktail mixed with fresh grapefruit and lemon juice. 

Summers in the Netherlands always seem to surprise me. When most people are preparing for fall we are getting hit by days as warm as 28C. Not that I am complaining, I mean I love fall, the clothing, pumpkins, trees with the orange leaves and so on. However, summer is just my thing, I guess that happens when you were born and raised on an island that had sunny weather all year round. So just to celebrate these last summery days I decided to share my favorite cocktail with you guys. Citrus fruits and vodka… my favorite combination!

This recipe makes 2 cocktails.


1 grapefruit, juiced

1 lemon, juiced

2 shots vodka (I use Grey Goose)

Ice cubes


All you need to do is mix the ingredients above and then you are done.

I know, I know… you are probably thinking how simple is this… but I just love these flavors!!!

To mix it up you can garnish your drinks with some fresh mint.