Scotch Bonnet Pepper is a Jamaican favourite. It is a versatile condiment that enhances any dish with the unique flavour of Scotch Bonnet Peppers. I am so happy to find these peppers in Switzerland and here are my favourite ways to enjoy it:
We know we do not have everything you might like, so tell us in the comments what you would like to order for next time and if we get enough demand we will add it in to the order. Note we cannot import alcohol, and glass bottles can be difficult to get here in one piece.
Not sure we should be giving all our secrets away, but our awesome cake baker Jane wanted to share a couple of recipes with you. Banana bread is a firm favourite in her family, and here is her top recipe
Brown sugar adds a rich, sweet, and nutty flavour to baked goods and desserts (and even some savoury dishes, too). Molasses is the key ingredient that distinguishes brown sugar from granulated sugar, and it’s this ingredient that makes brown sugar shine inbanana bread, gingerbread biscuits and so much more. But aside from colour, is there really a difference between light and dark brown sugars?
I remember when my kids were young and I would throw them a birthday party here in Switzerland, all the Swiss children would look with suspicion at the bright red Jelly. When I was a kid this was a staple at every birthday party, but clearly it is not a thing in Switzerland.