Loaded Guacamole

Loaded Guacamole with Roasted Corn

I am baaccckkkk! After an amazing summer vacation, 1 week London & 2 weeks Croatia, we have returned to the Netherlands. During our vacation friends and family kept saying how bad the weather was back home, but since our return it hasn’t been anything but sunny – woohooo lucky me!

Now for this recipe: in our house we eat a lot of avocado, like I mean A LOT, almost every day. So I could not believe it when I realized that there wasn’t a guacamole recipe on my blog, which is such a shame. So here is my recipe for my loaded guacamole filled with charred corn, chili, tomato, coriander and spring onion. It is full of flavor and I love the texture. Hope you will enjoy it as much as I do!

This recipe serves 6 as a side dish.


3 avocados

1 bird’s eye chili, deseeded and thinly sliced

1 spring onion, thinly sliced

¼ cup coriander, chopped

10 cherry tomatoes, chopped

½ lime, juiced

1 tablespoon sour cream


Black pepper

For the corn:

1 ear corn, shucked

1 tablespoon butter, melted

1 tablespoon olive oil

Pinch of salt

Bring a pot of water to a boil and cook the corn for about 5 minutes. In the meantime mix the butter with the olive oil and pinch of salt and set aside. Drain the corn and heat a cast-iron grill pan over medium-high heat. Generously brush the corn with the butter mixture and roast for 5 minutes and until lightly charred. When the corn is cool enough to handle cut the kernels off the cob and set aside.

Add 1 ½ avocado and the sour cream to a food processor and blend until completely smooth. Chop the remaining avocado into cubes and add to a bowl. Transfer the blended avocado and the remaining ingredients (including the corn) to the bowl and combine. Season the guacamole with salt and black pepper and serve immediately. Enjoy!


Garlic Shrimp Caesar Salad

Garlic Shrimp Caesar Salad

A friend was telling me about her experience in a restaurant where she had a shrimp Caesar salad. This is when the cravings started to show up. I needed to have a shrimp Caesar salad and soon! It amazes me how something so simple can be so delicious!

This recipe serves 2.


10 shrimps, peeled and deveined

3 cloves of garlic, minced

2 tablespoons of olive oil E.V.

¼ teaspoon Cajun seasoning


Black Pepper

For the dressing:

1 small clove of garlic, minced

½ tablespoon Dijon mustard

3 tablespoons mayonnaise

2 tablespoons of olive oil E.V.

1 tablespoon lemon juice

½ teaspoon Worcestershire sauce


2 heads baby romaine lettuce

2 eggs

¼ cup parmesan cheese, shaved

2 large thick slices of bread (or 4 small)

Olive oil


In a bowl, combine the shrimps, Cajun seasoning, garlic and season with salt and pepper. Mix well and set aside until ready to use.

Bring a small pot of water to a boil; there should be enough water to cover both eggs. When the water is boiling carefully add the eggs and boil for 6 minutes. Rinse under cold water, peel when cool enough to handle and slice in half.

Cut off the bottom part of the baby romaine lettuce and pull the leaves apart. Now rinse and dry the leaves and set aside.

For the dressing, mix everything together with a fork until the oil is fully incorporated. Keep in the fridge until ready to use.

Heat a grill pan over medium/high heat. Brush both sides of the bread slices with olive oil and grill until there are grill marks; repeat with the other side.

Using the same grill pan, grill the shrimps until cooked through, about 2-3 minutes per side.

When ready to serve, gather the ingredients on one large wooden board to share, or divide them among two plates. Enjoy!







Tomato Jam


Tomato Jam

I love the entire concept of sharing food! Whether it is just the two of us or with friends and family, I think it is such an enjoyable experience. So if I am too lazy to cook a cheese board always comes to mind. This time I served it with a homemade tomato jam which complimented the cheese so well that I just had to share the recipe! Hope you will enjoy it as much as I did.



500g tomatoes

3 tablespoons packed brown sugar

1 tablespoon honey

Juice of ½ a lemon

½ teaspoon salt

Pinch of chili flakes


Fill a medium size pot with water and bring to a boil. Slice an “X” into the bottom of each tomato, and then carefully drop them in the boiling water for about 30 seconds. Drain the tomatoes and transfer them to a bowl to cool off. When cool enough to handle, peel and chop the tomatoes and add them with the remaining ingredients to the pot. Let the mixture cook for 30 minutes over medium heat until it has a jam-like texture. Stir the jam a few times while cooking to make sure it does not burn. Enjoy!