Combine all ingredients in food Processor.......enjoy!

Vanilla Mousse 

(Serves 8)



  • 4 Eggs
  • 2 Teaspoon Vanilla
  • 1 cup Sugar
  • 1 litre 35% Cream


  1. Separate eggs.  Beat egg whites until stiff.  Mix in half the sugar and set aside
  2. Whip Cream, remaining sugar and vanilla until thick.
  3. Fold in egg whites. 
  4. Freeze for up to 4 hrs

Mango Ice Cream

Yield: about 6 cups of mango ice cream. 


  • 1/2 plus
  • 1/4 cup granulated sugar 
  • 2 cups fresh mango pieces
  • 2 tablespoons fresh lime juice
  • 2 eggs 
  • 1/2 cup coconut milk
  • 2 1/2 cups half and half

Lemon Cake

SERVES: 8 – 10 


  • 1 tbsp. butter, plus 8 tbsp. melted
  • 2 tbsp. fine dry bread crumbs
  • 1/2 cup whole blanched almonds
  • 1 1/2 cups flour
  • 1 tsp. baking powder
  • 3/4 tsp. fine salt
  • 1 1/3 cups plus
  • 2 tbsp. sugar
  • 2 eggs
  • 1/2 cup milk, at room temperature
  • 2 tbsp. lemon extract
  • Zest and juice of 2 lemons

Nutella Filled French Toast


  • Nutella
  • ​2 eggs
  • 1/2 cup milk
  • 1/4 tsp cinnamon/nutmeg (combination)
  • Vanilla extract
  • Butter
  • 4 slices Bread
  • Powdered Sugar - Maple syrup optional


  1. In a shallow bowl with a whisk, combine eggs, vanilla and milk.
  2. Add nutmeg/cinnamon to liquid and incorporate
  3. Heat frying pan on stove - Medium Heat.
  4. Melt a little butter in pan.
  5. Butter bread with Nutella and make a sandwich6.    Dip bread (Sandwich) into bowl with egg mixture. Make sure both sides are wet. (not soaking)
  6. Allow bread to drip over bowl. Place sandwich in pan. Continue process with the other Sandwich.
  7. Turn when bread slightly brown. Cook final side.
  8. Remove cooked slices to a plate and keep warm.
  9. Sprinkle with powdered sugar and serve warm with syrup. (Maple if you have it)

other recipees

Edamame dip 


  • 12 ounces steamed and shelled soy beans
  • 3 tablespoons red onion, diced
  • 1 tablespoon red miso
  • 1 garlic clove
  • ½ bunch cilantro leaves
  • 2 teaspoons sesame oil
  • 2 teaspoons red chili sauce preferably Sambal
  • ¼ cup extra virgin olive oil
  • salt and pepper to taste

Ingredients for Pastry:

  • 2 cups Flour
  • Ice water
  • 1 tsp. Shortening
  • 1 tbsp. Butter
  • ½ tsp. Salt


  1. Sift flour and salt together.
  2. Cut the butter and shortening in to small pieces, add to the flour along with the cold water.
  3. Make into pastry (dough).
  4. Place the pastry into a plastic wrapping or foil wrap.
  5. Put the pastry in the fridge for ½ an hour.
  6. Remove the pastry from the fridge.
  7. Use a rolling pin to roll the pastry on a cutting board to a ¼ inch thickness. (Flour the board first)
  8. Cut circles in the pastry using an 8-oz cup/glass. (You can also use a cookie cutter)
  9. Cut 16 circles from it
  10. Crimping (Pinch) each of the pastry circles to form a casing. It will be holder for the filling.
  11. Crimp in a uniform pattern as this will give the decorated effect.
  12. Place the casings on a greased tray and part-bake in the oven (at about 350 degrees Fareinheit for 15 minutes)
  13. Place the pasty on a greased baking sheet. Bake the dough pieces at 350 degrees F for 15 minutes.
  14. Remove it from the oven and then add the filling to the baked pastry. Bake the gizzadas for another 20 minutes.
  15. Remove them from the oven allow to cool.
  16. The gizzadas are now ready to be served!.


The Gizzada is a favorite Jamaican coconut pastry snack.


Ingredients for Filling:

  • 1 cup Water
  • 1 ½ cups Grated Coconut
  • 1 ½ cups Brown Sugar
  • ¼ tsp. Grated Nutmeg
  • 1 oz. Butter


  1. Boil water and sugar together to make syrup (low heat)
  2. Add the grated coconut and Nutmeg to the syrup.
  3. Stir the ingredients so it does not thicken. Boil for 15 minutes
  4. Add the butter
  5. Stir ingredients for another 6 minutes. Be sure the butter is not visible in the filling.
  6. Allow the filling to cool.


  1. Cut and score the mango fruit, cutting into bite-sized pieces. Stir in 1/2 cup sugar with the mango pieces. Cover and refrigerate for at least 1 hour.
  2. Puree the mango and the sugar syrup. Add the lime juice and puree again. Add the remaining 1/4 cup sugar and puree one more time.
  3. Whisk together the egg with remaining 1/4 cup sugar.
  4. Warm the milk and cream over low heat. Add 1/2 cup into the egg and sugar mixture, whisking. Continue adding cream, 1/2 and then 1/4 cup at a time, whisking all the while.
  5. Add the egg and cream back into the warming milk/cream mixture. Turn up the heat as needed and whisk for about 8 - 10 minutes, until just beginning to thicken and the cream lightly coats the back of a wooden spoon.
  6. Strain into a bowl. Cool. (Place the bowl in another bowl of cold water to cool quickly).
  7. Stir in the pureed mango. Freeze in an ice cream maker according to manufacturers instructions.


1. Heat oven to 350°. Grease a loaf pan measuring 8 1/2" x 4 1/2" x 2 3/4" with 1 tbsp. of the butter and dust it with the bread crumbs. Invert and tap out excess crumbs; set aside. In a food processor, grind the almonds until very fine, about 1 minute; set aside. In a bowl, sift together flour, baking powder, and salt and set aside.

2. Put the remaining butter into a large bowl and add 1 cup of the sugar. Mix with an electric mixer on low speed until combined, about 1 minute. Add the eggs, one at a time, beating just long enough to incorporate, about 30 seconds. Add the flour mixture and milk mixture in 3 batches, beginning and ending with the flour. Beat until mixed after each addition, scraping down the sides of the bowl with a rubber spatula, about 3 minutes total. Mix in the lemon extract. With the spatula, fold in the lemon zest and ground almonds. (The mixture will be thin.) Turn batter into prepared pan and bake until a toothpick inserted in the center of the cake comes out clean and dry, about 65 minutes.

3. Transfer the pan to a cooling rack. Prepare the glaze: Combine remaining sugar and lemon juice in a small saucepan over medium heat and cook, stirring, until sugar is dissolved, about 2 minutes. (Do not boil.) Brush the glaze over the hot cake. (The excess liquid may pool along the sides of the pan; it will absorb completely as it sits.) Once the cake has absorbed all the liquid, turn it out of the pan and allow it to cool upright on a rack. Once it's cool, wrap the cake with plastic wrap and let stand at room temperature for 24 hours before serving