Speculoos Cookie Butter Ice Cream {No-Churn}

Homemade cookie butter ice cream. Loaded with speculoos cookie butter spread and chunks of crumbled speculoos cookies! The ultimate ice cream treat and you don’t even need an ice machine to make it! 

speculoos ice cream

If you’re a regular reader of my blog then you’ll know by now how much I like no-churn ice cream recipes? A few summers back I received an ice cream maker as a birthday gift. Long story cut short, the ice cream maker was absolutely terrible as it required tonnes of costly ingredients and I ended up with a mere four scoops at the very most after all my hard work. Certainly not enough to serve to my ice cream loving family!

So I ditched the ice cream machine and started researching some recipes that didn’t require the use of a machine. Eventually I came by a no-churn method. Simply requiring just two ingredients {cream and condensed milk} and a few additional ingredients such as vanilla extract, cocoa powder and spreads such as Nutella. I was super excited to start trying out different flavours for the blog. Of which I have a recipe for 4-ingredient Nutella ice cream you MUST also try!

What I like about no-churn ice cream is how quick it is to make – that is minus the freezing time, which is the only negative I can think of! If you wanted to make a classic vanilla ice cream all you simply have to do is whip your cream with the vanilla until soft peaks form and mix together with the condensed milk. Transfer the mixture to a freeze-able container and pop into the freezer. Then you can scoop and enjoy! It’s my new favourite way of making ice cream!


So moving onto today’s recipe. I’m sharing this amazingly delicious Speculoos Cookie Butter Ice Cream. It’s probably one of my best ice cream creations to date. Creamy, silky and with cookie butter and spiced cookies in each spoonful! It’s just as good {maybe even better} than eating the cookie butter straight from the jar. < I’m 100% guilty of doing that! My self-control goes out the window when there’s cookie butter involved!

Every time I visit the supermarket lately I’ve been seeing Speculoos ice cream in the freezer section. I think I’ve lost count of the amount of times I have had to resist reaching and grabbing a tub of ice cream during the grocery shopping! So I came home and found the half eaten jar of Speculoos at the back of my kitchen cupboard and preceeded to make some of the most amazing ice cream!

It’s creamy, sweet and just so addictive. We enjoyed this ice cream for dessert over the past week and it went down a treat. I just wished I had more in my freezer ready for my next speculoos craving!


Ingredients – 

500ml double cream {heavy cream}

397g {14 oz} can sweetened condensed milk

200g of Speculoos {Biscoff} or spiced cookie butter spread

5 spiced cookies, crumbled or broken into small pieces {add more if you like}

1 tsp of pure vanilla extract {optional} 

Method –

1. Whip the cream with the vanilla extract until soft peaks. In large mixing bowl add the spiced cookie spread and stir lightly to loosen the mixture. Add the condensed milk and mix to combine.

2. Finally gently fold in the whipped cream and biscuit crumbs. Once incorporated fully pour into a freezable container. Cover and place in the freezer for at least 6 hours or overnight.

3. Scoop to serve in bowls or waffle cones.


{Note: The ice cream will keep in the freezer covered for up to 1 month.}



Enjoy the recipe! Happy Weekend! 


Tropical Green Detox Smoothie

Tropical Green Smoothie. Rich in vitamins, energising and packed full of protein and green goodness. It tastes amazing and you wouldn’t even know it’s good for you!

green smoothie

I’m sharing my favourite green smoothie recipe with you all today. I absolutely love smoothies – they’re easy to make and great to enjoy after over-indulging! This green smoothie has a tropical twist because I’m a big fan of tropical fruits and flavours. It tastes like sunshine and is my go-to smoothie after exercise {usually a long workout working off all the cake and cookies…}. I also just love to sip on this for a healthy on-the-go breakfast.

The recipe is seriously easy! I take a cup each of freshly chopped mango and pineapple chunks, a large handful of spinach leaves and 1/2 cup of apple juice and blend it until smooth! It’s tasty, refreshing, hydrating and healthy! Because this smoothie has all the beautiful blended tropical fruit you can’t even taste of the veggies in it – which is definitely a bonus if you’d love to get kids to try something healthy but in disguise! I sometimes like to swap the spinach for kale which adds a different twist – so you can really customise the recipe with any other flavours and additional ingredients that you like. I also sometimes add a sprinkle of chia seeds too or a small pinch of ginger or cinnamon.

green smoothie recipe for blog

I was contacted by DailyBurn, a fitness brand inspiring a healthier lifestyle and sharing delicious healthy recipes and fitness tips. DailyBurn invited me to share one of my favourite smoothie recipes as part of their latest project. #ShowUsYourSpringSmoothie. You can also read more and visit the Fuel-6 protein page to learn a bit more about the protein powder that’s great to add to your smoothies!

I love to maintain a healthy eating lifestyle. I’m studying nutrition as part of my college course, so I knew spinach would be a brilliant ingredient to make a smoothie with. The main health benefits of spinach is that it gives you lots of energy, increased vitality and improves your blood quality. It’s also a great source of vitamin K, vitamin A, vitamin C and folic acid. It’s important to incorporate protein into your diet because protein is essential for growth and repair and stronger muscles – which is important to a healthy lifestyle. Protein is also used to make enzymes and antibodies which help our bodies fight infections and keep our immune system healthy.

The addition of fresh mango and pineapple not only taste great, but they bring a beautiful naturally sweet flavour to the smoothie and they’re also packed full goodness and will make your skin glow and you will be completely revitalised.

Ingredients – 

{Makes 2 smoothies}

1 cup chopped mango {approx. 1 medium ripe mango}

1 cup pineapple chunks

Large handful fresh spinach leaves

1/2 cup apple juice {you can also use orange juice, coconut water, almond milk or plain Greek yogurt}

Method –

  • Place all the ingredients in a blender. Blend until smooth, then pour into glasses and serve. Best chilled before serving.


  • The mango and pineapple can be blended fresh or frozen.
  • You can swap the spinach for kale, if preferred.
  • You can replace the juice with coconut water. Or add Greek yogurt for a non vegan smoothie.

green smoothie recipe blog

Enjoy the recipe guys!


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Lemon Posset with Berries & Shortbread

Celebrate St. George’s Day with these gorgeous 3-ingredient tangy lemon posset. Served with vanilla whipped cream, fresh berries and crumbly all-butter shortbread biscuits. 


I’m celebrating St. George’s Day this year with these delicious lemon posset. A very quintessentially English dessert. I love serving these creamy, tangy dessert pots with all-butter shortbread and fresh raspberries and strawberries. These are chic little desserts and they’re exceptionally easy to make. The lemon posset recipe only requires 3-ingredients {cream, sugar and lemons} and all you have to do is boil the mixture in a pan, then sieve in a jug and pour into ramekins or serving cups. I absolutely love effortlessly simple desserts like this!

At weekend we had family friends over for a dinner party as I hadn’t had any time to be in the kitchen the day or night before due to my busy schedule at culinary school. My college group hosted a parent’s dinner evening and cooked up a meal for our families. I worked in the Pâtisserie kitchens making a spiced red wine poached pear and frangipane tart. It went really well and tasted delicious. I’ve definitely got to try that recipe soon for the blog!

shortbread biscuits

lemon posset recipe

This is probably one of my favourite desserts. I always love to order it whenever I’m out for dinner and I love how light the posset is and how creamy the texture is. It’s a dream to eat.


Although they’re simple to make, they really do look impressive when you apply the finishing touches. I find piping with vanilla whipped cream and topping with homegrown mint from my garden and some fresh berries makes this a perfect restaurant worthy dessert.

My mum and dad kindly allowed me use their bone China tea cups from their dinner service which was a wedding gift from 28 years ago! I also placed the shortbread biscuits on my Great-Grandfather’s floral plate – of which he won in a competition – this time 85 years ago! I love that there are memories in food. I’m definitely thinking of sharing many more English and British recipes I’ve grown up eating. So stay tuned for those too!

Ingredients – 

{Makes 4 lemon posset}

300ml double cream {heavy cream}

Zest and juice from 1 1/2 lemons

75g caster sugar

Toppings –

Vanilla whipped cream

Fresh berries – I love raspberries and strawberries with this dessert best of all

Shortbread – {makes 18-20 biscuits} 

125g unsalted butter, softened 

55g caster sugar

180g plain flour {all-purpose}

Drop of pure vanilla extract {approx. 1/2 tsp}

Method –

1. Place the double cream, lemon zest and sugar in a medium saucepan. Bring up to the boil and boil for 3 minutes.

2. After 3 minutes, take the pan off the heat and add the lemon juice. Now sieve the creamy mixture into a jug. Pour into 4 ramekins or cups. Place in the refrigerator to set for at least 4 hours. Serve chilled with whipped cream and fresh berries.

3. To make the shortbread: Preheat your oven to 190C/375F/Gas Mark 5. Cream the softened butter, sugar and vanilla together until light and fluffy. Fold in the flour and mix into a soft dough. Roll out to 1cm thickness on a lightly floured surface. Cut into rounds or shortbread fingers and spread out evenly on two lined baking trays. Chill for 20 minutes in the fridge. Once chilled, bake the shortbread for 15-20 minutes or until a lightly golden. Allow to cool on the tray for 5 minutes, then transport to a wire rack. Sprinkle with caster sugar and enjoy!

{Recipe from The Great British Farmhouse Cookbook}

lemon posset

This such a simple recipe. They’re chic, fresh and extremely light and delicious served with the homemade shortbread biscuits. I hope you will love these as much my guests and family did!

Enjoy the recipe everyone!


No-Bake Reese’s Peanut Butter Cup Cheesecake

 Creamy peanut butter cheesecake with chopped Reese’s in every bite! Drizzled with dark chocolate and topped whipped cream and even more Reese’s! An indulgent dessert you will love! 


HAPPY FRIDAY guys! Let’s celebrate the weekend with a big slice of this INSANELY scrumptious Reese’s Peanut Butter Cup Cheesecake. Sweet. Salty. Peanut butter-y. Chocolaty. Absolute cheesecake bliss. AND it’s completely no-bake too!

I absolutely adore the chocolate + peanut butter flavour combo! It’s something about the sweet ‘n’ salty mix – and a big packet of Reese’s is total heaven for me! I have to admit this is the first time I’ve ever eaten Reese’s (I know, I was definitely missing out!) they’re amazing and pretty damn addictive too!

I’ll always preferred no-bake cheesecakes over baked cheesecakes. Firstly, no-bake cheesecakes are 1000 x easier to make. Secondly, they’re far creamier. I have many trusty baked cheesecake recipes – but you’ve always got the risk the cheesecake will crack, it will not be cooked through or even be overcooked! But with no-bake cheesecake it’s incredibly simple and easy to make – that’s why I like them so much!

This divine cheesecake starts with a classic Oreo biscuit base. Take your Oreos crush them and mix with a little bit of butter = buttery cookies ‘n’ cream crust. Tip the mixture into a cheesecake tin and press down until firm, pop it in the fridge and chill. For the filling, take the softened cream cheese, sugar, vanilla and smooth peanut butter and whisk until all combined and smooth. Then gently fold in the whipped cream – this will make perfect airy cheesecake! Add the chopped Reese’s Miniatures (try not to eat them all…) and then mix.! I found this cheesecake mixture extremely tasty – I have to admit, I did sneak a few spoonfuls into my mouth…and ate a (just a few) Reese’s. It’s the cook’s privilege of course!

Spread the cheesecake filling on top of the prepared crust and smooth over with a spatula. And now the cheesecake is ready to chill. No fuss, this recipe really couldn’t be any simpler. But the hardest part is definitely waiting for the cheesecake to set. After it’s set I like to melt some dark chocolate and drizzle over the top. Then top whipped cream and even more Reese’s! It’s a pretty decadent dessert!


You all know by now how much I love cheesecake? My recipe for No-Bake Ferrero Rocher Cheesecake is the most viewed recipe to date and you guys seem to love making it. Which makes me super happy! This Chocolate Honeycomb Cheesecake may also take your fancy – it’s sweet and so good. I’m also a big fan of cheesecake minis – my favourites are these Banoffee Pie Mini Cheesecakes.


I like to use crushed Oreos or chocolate milk cookies for this cheesecake. But if you prefer you can use a chocolate digestive or graham cracker crust instead. Also, I like my cheesecakes with a lot biscuit base, if you’re not a big fan of the base you could easily half the crust ingredients. I also think peanut butter Oreos would work amazing in place of the regular Oreos.

Then all that’s left to do is devour the cheesecake – I dare you not to go back for that second slice…


Ingredients – Makes 1 x 9-inch cheesecake (serves 10-12)

Oreo Crust –

2 1/2 cups of crushed Oreos – approx. 21 cookies 

75g (5 tbsp) of unsalted butter

Peanut Butter Reese’s Filling –

680g (24oz) of cream cheese, softened at room temp

80g (1/2 cup) of icing (confectioners’) sugar

1 tsp of pure vanilla extract

315g (1 1/4 cups) of smooth peanut butter

30 Reese’s chopped, divided in half

250ml (1 cup) of double (heavy cream), whipped to soft peaks or 8 ounces of cool whip 

To decorate –

Dark or milk chocolate (semi-sweet), melted for drizzling over the cheesecake

Reese’s peanut butter cups, chopped

Whipped cream

Method –

1. To make the crust: In a food processor or blender blitz the whole Oreos until fine. Tip into a bowl and add the melted butter. Stir to combine and then tip into a 23cm cheesecake tin. Press down into the bottom of the tin until firm. Place in the refrigerator and chill whilst you make the filling.

2. For the cheesecake filling: Place the softened cream cheese in a large mixing bowl. Cream slightly to soften a little. Then add the icing sugar, vanilla and peanut butter and whisk until smooth and combined. Fold in the whipped cream and then the chopped Reese’s. Pour the cheesecake filling on top of the cookie base and smooth over with a rubber spatula or the back of a spoon. Cover and chill in the fridge for at least 4 hours or overnight.

3. To serve: Remove the cheesecake from the tin. I like to drizzle the cheesecake with some extra melted chocolate, whipped cream and the remaining chopped Reese’s.

Recipe adapted very slightly from Life Love & Sugar 

The texture of this cheesecake is creamy and it’s very similar to a mousse. I love that each slice has chunks of Reese’s speckled through – so you get an surprise explosion of even more peanut buttery deliciousness. Definitely one of the best cheesecakes I’ve ever made and eaten!

(Again, I didn’t get a slice photo because before I realised the cheesecake had been devoured…but I’ll definitely be making this again and again! It’s one of my favourite cheesecake recipes now!)

Enjoy the recipe guys!

If you do give it a try I loved to see your pics! Use the #whatjessicabakednext on my social media platforms. Or send me an email with a pic of your finished creations at whatjessicabakednextcom@gmail.com – I also love hearing your recipe suggestions too for what you’d like to see on the blog next!

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Golden Oreo Cupcakes

Golden Oreo Cupcakes. Perfect vanilla sponge cupcakes topped with a swirl of the best ever vanilla buttercream frosting. A simple and delicious bake that is perfect for any cupcake lover! These couldn’t be easier to make! Ditch that store bought yellow cupcake mix for my trusty recipe! ENJOY!



Golden Oreos a.k.a heaven in cookie form! I bought a few packs of Double Stuf Oreos back from America – these are incredible because they have twice as much filling, so they’re a million times more good than regular Oreos! Delicious is definitely an understatement. Golden Oreos are exactly the same as super popular British biscuits, Custard Creams. Custard Creams taste almost identical and are sandwich biscuits with a custard-flavoured centre. Yeah they’re pretty addictive just like Oreos!

This is probably one of my favourite cupcake recipes to date. Before I even baked them I knew the taste testers would absolutely adore them – I even had to hide the Oreos incase they got eaten before I had a chance to bake the cupcakes! Do other food bloggers have the same problem with their ingredients?!


These cupcakes really are my idea of “perfect” vanilla cupcakes. My 7-minute buttercream frosting is legendary. The frosting even tastes exactly like the creme filling inside the Oreo – it’s SO good and I could probably eat it by the spoonful! I’ve taught myself how to make the best basic buttercream over the years and through experiment and several batches I’ve definitely found THE recipe. It’s completely fail-proof and the recipe has never let me down!

Each cupcake is ridiculously fluffy and buttery. Then they’re topped off with the Madagascan vanilla frosting. Then they’re decorated with crumbled and whole Golden Oreos. I did experiment with a few of the cupcakes and popped an Oreo at the bottom of each – but we found this resulted in the cookies becoming just a little overcooked and having a weird texture! But you can do what you prefer with recipe, it’s very versatile!

Serve with a big glass of milk! And most all enjoy every single morsel!

Ingredients – (Makes 12 cupcakes)

Vanilla Cupcakes –

  • 200g of unsalted butter, softened
  • 200g of caster sugar (or light brown sugar) – you can also use granulated sugar
  • 4 medium free-range eggs, lightly beaten 
  • 200g (of self-raising flour, sifted or 200g plain flour + 2 tsp of baking powder 
  • 1 1/2 tsp of pure vanilla extract
  • 1-2 tbsp of Milk or water, to loosen the batter

Creamy Vanilla Buttercream Frosting –

  • 150g of unsalted butter, really soft 
  • 300g of icing sugar (confectioners’ sugar), sifted
  • 1 tsp of pure vanilla extract
  • 2 tbsp of double cream (heavy cream)

Method –

1. Preheat your oven to 180 degrees C Fan / 200 °C400 °F / Gas Mark 6. Line a cupcake tin with 10-12 cupcake liners and set aside.

2. In a stand mixer fitted with the paddle attachment cream the butter, sugar and vanilla together until light in colour and very fluffy – this will take 5 minutes. Make sure you stop the mixer halfway through creaming and using a rubber spatula scrape down the sides and bottom of the bowl to ensure even mixing.

3. Add the beaten egg with the flour alternately. Mix until combined – then add the milk or water to loosen to the mixture slightly. Don’t over mix!

4. Take an ice-cream scoop and evenly distribute the cupcake batter between the cupcake liners. Bake in the preheated oven for 18-20 minutes or until a cake tester comes out completely clean of any uncooked batter. Leave to cool in the tin for 10 minutes, then when cool enough to touch remove from the tin and transport to a wire rack to finish cooling completely.

5. Once the cupcakes are fully cooled make the buttercream. Add the softened butter to a stand mixer fitted with the paddle attachment. Cream on a medium speed for about a minute just to soften. Add the sifted icing sugar and the vanilla extract and mix together on a low speed (this is to avoid a sugar cloud!) until the butter and sugar has combined. Now turn up the speed to medium and cream for another 5 minutes – remember to stop the mixer and scrape down and bottom of the mixing bowl. Once the buttercream is fluffy add the double cream and mix on low speed for another minute to combine.

6. To decorate each cupcake: Fit a large disposable piping bag with your favourite nozzle – I love the large star tip for cupcakes! Fill the piping bag with the frosting. Pipe even swirls on the top of each cupcake, then finish with crumbled Oreos or a whole Oreo. Enjoy!

Note: These cupcakes will keep in an airtight container in the refrigerator for up to 3 days (that’s if there’s still any left!) :)



I hope you give these a go! Enjoy! 


Classic Margherita Pizza

Classic Margherita pizza. Rustic, authentic and simply delicious. Serve with a sprinkling of oregano and scatter over fresh basil leaves. 


Three savoury recipes in one week?! Yes! PIZZA. Everybody loves it, right? Pizza just makes me extremely happy – tasting this delicious recipe transported me back to Italy and eating pizza Margherita in the middle of the Piazza del Campo is Siena.

Friday is always a pizza night in our house! It’s become a tradition over the years and I absolutely adore making homemade pizza for my family. Once it’s baking in the oven and you can smell all those amazing aromas, you know your weekend is off to a delicious start.

I shared a teaser of this pizza on my Instagram page earlier this week and I had people asking me to share my recipe. So I thought Friday would be the perfect time as you’d all probably enjoy making this pizza Margherita over the weekend for a tasty Italian dinner.

The mix of flavours are just beautiful. My earliest memories are of my mum making homemade pizza for me and my friends for tea. Everyone couldn’t believe we had made it all from scratch and so I’ve been making homemade pizza for as long as I can remember since that day. I found this pizza dough recipe when I was reading through one of my favourite Italian cookbooks “Gino’s Italian Escape”. Gino D’Acampo is a famous Italian chef living in the UK – he hails from Naples aka the home of pizza, so I knew this recipe would be fantastic!

Homemade pizza has never been so easy to make! Top with any of your favourite ingredients and most all have fun creating your own unique pizza!

Ingredients – (makes 2 x 25cm pizzas – recipe can easily be doubled)

Pizza Dough –

200g of strong white bread flour, plus extra for dusting

7g of fast-action dried yeast

small pinch of salt

140ml of luke warm water

2 tbsp of extra virgin olive oil, plus extra for brushing

Pizza toppings –

200g of passata (sieved Italian tomatoes)

Dried oregano

250g of dried mozzarella (also known as pizza mozzarella) or 2 balls of buffalo mozzarella, drained and then torn 

Small handful of cherry tomatoes or 2 plum tomatoes, sliced (optional) 

Fresh basil leaves, to serve

Method – 

1. To prepare the pizza dough: Put the flour, yeast and salt into a large mixing bowl. Make a small well in the centre and add the water and oil and mix into a wet dough. Turn the dough out onto a well-floured surface and knead by hand for 5 minutes. Once kneaded and elasticated place the dough into a lightly oiled bowl, cover it and leave to rise somewhere warm for 25 minutes or until doubled in size.

2. Preheat your oven to 200°C/400°F/Gas Mark 6. Lightly oil two large baking trays with approx. 1 tbsp of olive oil on each tray. Once the dough has rested, take it out the bowl and divide into two equal halves. Using your hands or a rolling pin press the dough out to form a circle shape – about 25cm in diameter. Place the pizza bases on the oiled baking trays.

3. Now spread the passata evenly on top of each pizza. Sprinkle with a little oregano or your favourite dried herbs and season with salt and pepper. Divide the mozzarella between the two pizzas and top with the tomatoes (if using).  Cook in the oven for 15-20 minutes or until crispy and all the cheese is gooey and melted. Serve hot and garnish with basil leaves and drizzle with a little extra olive oil to finish.


Recipe adapted from “Gino’s Italian Escape” Cookbook

With a crispy, thin base and topped with delicious passata, Italian oregano I bought back from Italy, mozzarella and basil leaves. This is my idea of the perfect Margherita pizza! 

Happy Friday guys! Have a lovely weekend! :)



Spicy Thai Crab Cakes with Lemon & Lime Aiöli

Spicy ‘n’ sweet Thai-style crab cakes. Crisp and delicious on the outside with a flavourful and aromatic filling. Great served with homemade lemon & lime aiöli to cool down the heat!


These spicy crab cakes make a great appetiser, lunch or light bite for dinner. The perfect plate consists of a refreshing Asian-inspired salad and a drizzle of Sriracha to compliment the cakes! 


As part of a collaboration with Wynn Las Vegas resort and restaurants, the famous Vegan chef Tal Ronnen has created a speciality menu offering a menu full of vegan and vegetarian dishes. Tal Ronnen is famous for cooking for celebrities such as Oprah Winfrey and Ellen DeGeneres. The brief was to pick a dish from the menu and give it your own twist. This blogging project is really fun because it’s a good chance to experience some food flavours available on US and Las Vegas menus.

menu wynn resort

The menu had so much choice! So deciding what to pick and blog about was definitely the hardest part! I was stuck between many dishes like the mushroom risotto (one of my favourite dishes to cook at home), peach pancakes and the pot pie! But I decided on the crab cakes from the Lakeside restaurant because I was really love seafood. I’ve put an Oriental twist on the crab cakes as Old Bay seasoning is not available in the supermarkets here so I decided to just add some Asian flavour and influence to these gorgeous crispy cakes – ingredients that are accessible for everyone.

These crab cakes are packed full of flavour! With fresh ginger and chilli, garlic, chopped coriander and parsley, lemon zest and garlic all incased in each beautiful patty. Delicious, spicy and a great mix of taste – they’re definitely restaurant worthy and will wow anyone who tastes them! You can read some more about the Lakeside restaurant here.


Ingredients: (Makes 6)

2cm piece of fresh ginger, peeled and finely diced

2 red chillies, deseeded and finely minced

1 clove of garlic, finely minced

250g can of white crab meat, drained well – you can swap crab for salmon or tuna, if preferred

1 tbsp of freshly chopped coriander

1 tbsp of freshly chopped parsley

2 spring onions, roughly chopped

8 tbsp of breadcrumbs – I used homemade 

Plain flour, for dusting and shaping

2 large free-range eggs

Vegetable or olive oil oil, to fry

Lemon Lime Aiöli –

4-5 tbsp of mayonnaise

Zest from 1/2 lime + a squeeze of the juice

Zest 1/2 lemon + a squeeze of the juice

1 clove of garlic, finely minced 


1. To make the crab cakes: In a medium-sized mixing bowl combine the ginger, chilli, crab meat, coriander, parsley and chopped spring onions. Crack in one of the eggs and add 4 tbsp of the breadcrumbs. Mix to combine.

2. Divide the mixture into 6 equally sized portions. Now mould into patties. Place on a lined tray and pop into the fridge to chill for 30 minutes.

3. One chilled and firm, remove the crab cakes from the fridge. Beat the remaining egg with one tablespoon of water in a separate bowl. Dust each patty with a little of the plain flour, then dip and coat in the beaten egg. Finish by tossing in the breadcrumbs to coat and shaking off the excess breadcrumbs.

4. Heat approx. 2 tbsp of oil in a large frying pan. Once the oil is hot enough, fry the crab cakes 2-3 minutes each side. Then transfer to a large baking dish and finish cooking in the oven for 10 minutes or until piping hot in the centre.

5. To make the aiöli: Combine the mayonnaise with the zest, lime and lemon juice and minced garlic until combined. Serve the crab cakes hot with salad and the aiöli dipping sauce and some extra sweet chilli or a drizzle of Sriracha. I also love to garnish with lime or lemon wedges and a scattering of extra chopped herbs. Enjoy!

crab cakes plate

So here’s my recipe. These are crispy, spicy and really delicious. We enjoyed these for dinner served with steamed rice and stir-fried veggies, but they are also great served with a simple watercress salad with chopped tomatoes, sliced radishes, cucumber ribbons and a drizzle of olive oil. I hope you do give these a go, they’re exceptionally tasty and really easy to make! #MyVegasRecipe

Thanks for reading and enjoy the recipe guys!