Category: Starter/Finger Foods

Eggs Benedict With Caviar Recipe

Eggs Benedict, photo by JMorton


 This breakfast or brunch is just the business for a lazy, indulgent weekend.
This is aesthetically pleasing to the eye and the tastebuds.  As you cut into the egg, the still runny yolk deliciously gush out from the inside. The saltiness of the caviar give this recipe that ‘nuttiness’ goodness! 🙂
Below is a recipe from Gordon Ramsay in the Goodfood Magazine


  • 3 tbsp white wine vinegar
  • 4 large free range eggs
  • 2 toasting muffins
  • 1 batch hot hollandaise sauce
  • 4 slices Parma ham
  • 1/2 oz caviar


  1. Bring a deep saucepan of water to the boil (at least 2 litres) and add the vinegar. Break the eggs into 4 separate coffee cups or ramekins. Split the muffins, toast them and warm some plates.
  2. Swirl the vinegared water briskly to form a vortex and slide in an egg. It will curl round and set to a neat round shape. Cook for 2-3 mins, then remove with a slotted spoon.
  3. Repeat with the other eggs, one at a time, re-swirling the water as you slide in the eggs. Spread some sauce on each muffin, scrunch a slice of ham on top, then top with an egg. Spoon over the remaining hollandaise.
  4. Garnish with caviar and serve at once.

Spiced Nuts Recipe

Tasty Spiced Nuts

Spiced Nuts Recipe

Nuts are good for you. They are versatile and lovely to serve at parties. Even lovelier eaten as a snack rather than chocolates and cakes.

Just be aware that you do not have a nut allergy!

Here is an easy recipe for a spicily yummy nuts:


125g whole almonds
125g cashew nuts
125g pecan nuts
125g hazelnuts, pre-toasted and skinned.
1 tbsp sea salt
1/2 tsp cayenne pepper
30g unsalted butter
2 1/2 tsp muscovado sugar (soft brown sugar)
2tsp chopped rosemary

Method of Preparation

Preheat the oven to gas mark 6 or 200 degrees centigrade

Place all the nuts into a baking tray and toast for 5-7 minutes or aromatic.

Remove from the oven and sprinkle with the sea salt and cayenne pepper.

Melt he butter along with the sugar in a large sauce pan. Stir to combine.

Add the nuts and rosemary and stir to coat.

Delicious served hot or at room temperature.

Chilli Cheesy Nuggets

Chilli Cheese Nugget, photo by JMorton

Chilli Cheesy Nuggets

These are gooey with aromatic chilli taste.  Perfect for parties.  Love these little babies when Peter and I ordered them at Burger King the other night.

We had leftovers, which we kept in the fridge and reheated in the oven at 180C for 5 minutes.  They came out so lovely.

Anyway, Burger King’s ones are delicious but they can be easily done at home.  Below is the recipe.


  • 75g grated mature cheddar
  • 1/4 cup finely chopped `Jalapeno peppers or green peppers (remove the seeds and white membranes if not partial to too much heat)
  • vegetable oil (for deep-frying)
  • 1/4 cup cornflour
  • 1 cup bread crumbs
  • 1/2 cup plain flour
  • 1 tsp chopped parsley
  • 1 tsp paprika
  • 1tsp garlic powder
  • 1/4 tsp onion powder
  • 2 eggs, beaten with a teaspoon of turmeric or chilli powder
  • milk



  1. Use a cheese grater to chop the chunk of cheese finely if you can’t find an already grated cheese in your local supermarket. 🙂
  2. In a mixing bowl, add together the grated cheese, Jalapeno, cornflour, paprika, garlic powder, onion powder and parsley. Add a bit of milk to make the ingredients adhere together.  Mix well until a dough is created.
  3. Then divide the dough into equal bite-size balls.
  4. Roll each ball first in the plain flour, then dip into the spiced beaten eggs and then roll into the bread crumbs.
  5. Deep fry until golden all over.
  6. Let them rest on paper towels to absorb the excess oil.

Enjoy with fried chicken or burger.


Fried Onion Rings

Fried Onion Rings, by Mae Sanguer

Fried Onion Rings

 I do love a good crunchy, crispy onion rings.


  • 1 large onion, cut into 1cm slices, rings separated
  • groundnut oil, for deep frying
  • 150g self-raising flour
  • 180ml sparkling water


  1. Use a fork to steady your onion. Slice the onion into rings about 1cm wide. Remove the skin and separate the rings.
  2. Heat the oil to 180C in a heavy-based pan – it should be no more than 1/ 3 full.
  3. Meanwhile put the flour and sparkling water in a bowl and season generously. Whisk together to form a batter.
  4. Coat a small batch of onion rings in batter. Carefully lower into the hot oil and deep-fry until crisp and golden, about 2 – 3 minutes. Remove with a slotted spoon and place on a piece of kitchen towel to drain. Repeat with the remaining onion and batter.

Egg Rolls Recipe

I have been seeing lots of egg rolls as a side dish in many Korean and Japanese drama.  It looks so good that I thought I should try making some.

It is fairly easy to make and quite quick as well.  Just remember to cook these under very low heat to give you a chance to manoeuvre the egg pancake into a fairly neat roll without burning it.

Egg Rolls Recipe

  • 3 eggs
  • 1 tablespoon milk
  • 1 tablespoon carrot, finely chopped
  • 1 tablespoon onion, finely chopped
  • 1 tablespoon green part of spring onion, finely chopped
  • Salt and freshly ground pepper for seasoning
  1. Crack the eggs into a mixing bowl, beat in the milk and season with salt and freshly ground black pepper.  Whisk until combined and no lumps are left, otherwise run into a sieve to remove any remaining lumps.
  2. Add in the carrot, onion and spring onion and stir until combined.
  3. Lightly oil a medium size frying pan or a pancake pan over a low heat.
  4. Pour in half of the egg mixture into the pan, when half-way cooked, slowly and carefully fold the omelette into a roll using a flat spatula and a pair of chopsticks (if available) and push it into the left side of the pan. As a space is created from the omelette roll, pour in half of the remaining egg mixture to it.  When the consistency starts to set, connect it by rolling it to the first batch, thus creating another layer.  Finally pour in the remaining egg mixture; do the same, roll in to make a stack.  Just imagine making a Swiss Roll. 🙂
  5. Transfer to a chopping board and slice into bite size pieces.


Chinese Crab Claw Recipe

Chinese Crab Claw Recipe

Chinese Crab Claw Recipe, iphone photo by JMorton

Chinese Crab Claw Recipe



  • 6-12 tail crab claw
  • 420g cod or haddock
  • 1 can water chestnuts (can be bought at any Oriental foodshop)
  • 1 tbsp cornstarch
  • 2 large eggs, beaten
  • 2 tbsp plain flour (all purpose flour)
  • 1 tsp salt
  • dill, chopped (optional)
  • oil for deep frying


Method of preparation


  • Drain the water chestnuts, washed and crushed
  • Clean and Rinse claw crab,
  • Chopped the cod or haddock and place in a bowl.  Add the cornstarch, salt and pepper (also add the finely chopped dill if using any).
  • Add the pulped water chestnuts, mix well.
  • Coat each of the crab claws with the fish mix, forming a ball around the claw.
  • Dip the claw balls on the flour and then into the beaten egg.
  • Heat enough oil in a frying pan, put crab claw and deep fry till golden brown, all over.
  • Drain using kitchen paper.
  • Serve with a sweet chilli sauce.


Avocado Canapés

Cross section of Avocado - JMorton

Cross section of Avocado – JMorton

Avocado Canapés

Party season is coming up!  Avocado Canapés is delicious finger food or something for the buffet table.  It is easy to make and rather exotically healthy.

For the buffet table:


1/2 packet of loaf thick white bread

2 ripe avocados

1 tbsp English mustard

1 lemon



Method of preparation:

You can really use your imagination with the bread by using seasonal cookie cutter such as Christmas tree shape, sledge or any pretty cutter in your cupboard.  Cut the bread slices with abandon :0

Cut the avocados and remove the stones.  Scoop the flesh using a spoon.  Put the flesh into a food mixer together with  mustard, juice from the lemon and salt.  Blend until smooth.

Spread generously the avocado mixture over the shaped breads and lightly sprinkle with paprika.


English Onion Soup

French Onion Soup, photo by JMorton

English Onion Soup, photo by JMorton

This onion soup recipe is an English version, and pretty similar to the traditional French Onion Soup.  The recipe below uses chicken stocks rather than beef stock.  It also uses sage for extra flavouring.

English Onion Soup


50g butter
1 tbsp olive oil
1kg onion, thinly sliced
1 tsp sugar
4 garlic clove, chopped
2 tbsp plain flour
250ml dry white wine
1½ tbsp sages, chopped
1.3l hot chicken stock (6 chicken oxo cubes, dissolved in hot water)

Method of Preparation:

Melt the butter with the oil in a large heavy-based pan.

Add the onions and fry over gentle heat for 10 mins or until soft.

Sprinkle the sugar over and cook for a further 20 minute, stirring frequently, until caramelised.

(Ensure that the onions are juicy rather than burnt!)

Add the garlic for the final few mins of the onions’ cooking time, then sprinkle in the flour and stir well.

Increase the heat and keep stirring as you gradually add the wine, followed by the hot stock.

Cover and simmer for 15-20 mins.

Really delicious served with toasted cheese baguette.


Creamy mushroom sauce


Creamy mushroom sauce


  • 1 tbsp olive oil
  • 15g/½oz butter
  • 1 onion, peeled and finely chopped
  • 1 clove garlic, peeled and crushed
  • 225g/8oz button mushrooms, wiped and sliced
  • 150ml/5fl oz dry white wine
  • 150ml/5fl oz crème fraîche
  • 1 tbsp freshly chopped parsley
  • salt and freshly ground black pepper

Preparation method

  1. Heat the oil and butter in a frying pan and add the onion. Cook the onion until softened but not coloured.
  2. Add the garlic and the mushrooms and cook for 3-4 minutes until the mushrooms are soft but have not released their juices.
  3. Add the wine and reduce by half.
  4. Stir in the crème fraîche and parsley and heat through.
  5. Season to taste.
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