White Bay, Jost Van Dyke

This is where I work. My partner and I take groups of people on a trip round the islands that lasts a week at a time. We cook and clean for them generally entertain them snorkelling trips, watersports etc. to give them a fantastic holiday.

It is a hard job because of the long hours and cramped living conditions but at least we get to swim in beautiful clear waters with the reef fish every day.

I make this toast on pretty much every charter as it goes down so well. I usually keep it simple and just serve it with maple syrup as there is so much flavour in the toast.

8 slices of sliced white bread
3 Bananas
6 Eggs, beaten
1/2 400g can of Coconut Milk or Cream
250ml Orange Juice or Pineapple Juice
Pinch of Cinnamon or Allspice
6 Tblsp Unsalted Butter
Powdered Sugar to decorate

1. Thinly slice the bananas. Place one slice of bread in front of you and where you would make a diagonal fold press down with your fingertips along the middle. This will enable the bread to fold over the filling easier without cracking.

2. Place 5 or 6 slices of banana on one corner of the bread and fold the other corner over the top. Secure with a toothpick and continue with the other slices of bread until finished. Set aside.

3. In a bowl beat the eggs, coconut milk, juice and spices until combined.

4. Take a large baking pan and pour in enough liquid to cover the base. Place the stuffed bread triangles in the tray and pour over a little more liquid. Let them sit just long enough so that the underside feels soggy to the touch then turn over.

5. Heat a griddle pan or large frying pan and melt a knob of butter (about 2-3 tblsp) until sizzling, then carefully add the banana sandwiches one by one.

6. Cook until firm (almost rubbery) and golden brown. You may need to add more butter to keep them cooking evenly, then add another 2 tblsp of butter to the pan and turn to cook on the other side.

7. By this time the banana should be lovely and warm and the toast should be firm and easy to handle. If you are english, like me, dont expect the toast to be crispy – it will be rubbery and soft. Serve with lots of maple syrup, cream and fresh fruit.

I thought I might as well start this blog as I mean to go on … with a big bowl of melted chocolate!

July is really the time of year when all the charter boats like us wind down for the season, in fact we will be going on holiday back to England pretty soon as it is nearly hurricane season and extremely (phew) hot in the galley but in the meantime I have lots of recipes I want to share.

So to begin, here is my friend Debbie’s wonderful dreamy chocolate mousse recipe with yummy pictures. All my recipes serve 8 usually as that is the maximum number of guests we will have on board.

Debbie’s Dreamy Chocolate Mousse

To serve 8

16oz Plain Chocolate
1 Cup Milk at room temperature
Dash of Amaretto, Frangelico or Orange Liqueur
2 Cups Cream

1 Melt the chocolate in a large heavy-based saucepan, double boiler, microwave or however you normally would.
2. Allow the chocolate to cool thoroughly so that the milk does not cause the chocolate to harden when added.
3. Add the milk and stir well until combined. The mixture should now have a lovely smooth and runny texture.
4. Add the liqueur
5. Whip the cream until it is thick and holds its shape but do not overwhip
6. Carefully fold the chocolate mixture into the cream until all one colour
7. Pour into dishes and chill for 1 hour minimum