Crispy Chicken Burger w/ Pickled Onions & Buldak Mayo
These Crispy Chicken Burgers are bursting with flavours and textures! They are insanely good, and after the first bite, trust me you’ll want more 😉
Rice Paper Rolls w/ Samosa Stuffing
Easy Indian Samosa’s anyone? Yes, it is possible! I made these easy peasy Samosa rolls with rice paper and shallow fried them in some oil. You don’t have to do that too, but that crispy exterior does it for me! Check out the recipe and make this vegetarian en gluten free snack soon!
Puff Pastry w/ Goat Cheese & Dates
I am a big fan of puff pastry, because you can really do all kinds of things with it. Use it as a base for delicious sweet and savory dishes which you can put on the table in no time! For this recipe I used creamy goat cheese, flakey puff pastry and in combination with the sweetness of the dates you get a nice contrasting flavour. Put this easy snack on the table soon and thank me later!
Cheddar Corn Fritters w/ Buldak Mayo
Back in the 90’s these were a real hit at our family parties. The sweet corn, spiced batter and hot sauce worked really good as a little bite! But I’ve upgraded this oldy and added some cheddar cheese, garlic and a fiery Buldak mayo. Get ready for this gamechanger snack!
Crostini w/ Burrata and Balsamic Eggplant
I’m sharing these crunchy crostini’s today to get in the mood for those sultry Summer evenings! So, get inspired by this vegetarian dish that is delicious as a snack or as a starter and fits perfectly with any menu!
Fried Mozzarella w/ Arabiata Ketchup
I sometimes buy Mozzarella with the intention of making a pizza or using it as a topping for my spicy Korean noodles or pasta. Somehow, I always forget it and then it’s overdue. This time, I was right on time (it was 1-day overdue) and I thought to myself let’s just fry the whole thing and have it with a salad for dinner. But then the thought of a whole fried mozzarella put me off (I know I’m weird) and I decided to slice, coat and fry it. It was one of the best decisions of my life 😉
Nachos w/ Red Curry Chicken Mince
These loaded nachos are a great snack or meal for your kids, guests or yourself (for when you don’t want to slave in the kitchen)! In this epic recipe, I’m combining two of my favorite cuisines: the Mexican and Thai kitchen. I’m also using a red curry paste to flavor the meat and typical nachos ingredients to give it that Mexican flava! And it works guys, because these Nachos w/ Red Curry Chicken Mince are well seasoned, packed with flavor and spices and a real treat. Plus, they look so gorgeous when served!
Vegan “Steak”
I’ve never had steak in my life. So, when I decided to make myself a Puerto Rican Jibarito sandwich during the meat free week, I wanted to recreate a “steak” with soy cubes and black beans that I’d lingering in my pantry. Now, I know this not the real deal, but I must say this vegan or mock steak turned out amazing! With the right seasoning and texture this is a great substitute. Plus, this Vegan “Steak” can be used as burger or as meatballs too!
Tteokkochi w/ Chicken Sausage & Spring Onion
If there’s one cuisine that has influenced me since 2020, it’s the Korean kitchen! The food, the people, the culture – I’m in love and intrigued! I can’t wait to travel again and visit this beautiful country, eat all the delicious food and explore their culture. This Tteokkochi (Rice Sticks) w/ Chicken Sausages and Spring Onion is an homage to another Korean treasure and a new favorite of mine. It’s made with chewy and crispy rice cakes/sticks, chicken sausages and spring onions. After they are lightly fried in a pan, they get a generous coating of the spicy and sweet Korean sauce. This Tteokkochi is heaven on a stick!
Sticky Supermalt Wings! (A Non-Alcholic Snack)
Deep-fried, baked, with or without sauce, I am a true chicken wings lover! And when Supermalt asked me to whip something up with their non-alcoholic soft drink, I knew exactly what to do. My Sticky Supermalt Wings are crispy, sweet, salty and coated with that malty goodness! Will you have these for dinner, as a snack or…? Either way, I won’t tell anybody 😉