Chicharrones Picantes(Roasted Spicy Pork Fat-Lardo De Cerdo Picante Y Asado)

Chicharrones,Pork Rinds,Scratchings…These are all words for the most popular bar snack, of pork skin, which has been either fried or roasted to a crispy, and moreish food. This is served in roast dinners,salads,sprinkled over stews or put into arepas(A Central/South American cornbread). This is the spicy version!!



300-600 grams of Pork Skin-Cut into 1 inch pieces or to any desired size..It can always be kept whole
1-2 Teaspoons(2 if using 600 grams of pork skin) each of-
Garlic Powder,Black Pepper,Salt, Thyme, Chilli and Pimentón Picante(Hot Spanish Paprika).
 A little oil to help seasonings stick to the fat.


Sprinkle the seasonings over the meat, and rub into it, along with a little trickle of oil. This can be left to marinate overnight, for better results. Place on a baking tray, in a preheated oven on 180 degrees. Roast until crisp and golden(If it colours too quickly turn down by 10-20 degrees), which can take 20-35 minutes, depending on the thickness of the skins. Leave for longer if you are leaving the skins intact and not cutting them or if they are very thick. Enjoy!

Coco-Pinapaya Scones:Panecillos De Coco-Piñapaya

These were made as a result of  a mistake..They were supposed to be large cookies but turned out to be the same consistency as scones..They were just as tasty though…Serve with jam or fresh tasting cheese like Lancashire/Cheshire Cheese.


250-300 Grams of Margarine or Butter
250 Grams of Self Raising Flour(Add a Teaspoon of Baking Powder to add lift and air to the mix.)
100 Grams of  Desiccated Coconut
100 Grams of Dried Pineapple and Papaya Pieces(They normally come in a bag together)
100 grams of Caster Sugar
1 Tablespoon of  Cardamom Pods-Lightly bash with a rolling pin, and then tap out the seeds with a little shake. Grind in a spice grinder/mortar and pestle.Or you can buy Cardamom which is already shelled. This spice has a citrus-like flavour, like an orange peel.
Half a cup of Milk /Soya Milk


Allow the butter to get to room temperature, and then combine with the sugar, and flour. Crumble  the mixture between you fingers, until the butter and other ingredients are incorporated. Add the pieces of fruit, which should have been chopped to smaller pieces , and the coconut. Add the cardamom, and a splash of milk, and knead into a dough, which is moist but not soggy. flour a surface and then break off a piece of dough, rolling it out to at least 1/2 an inch thick in diameter. Then proceed to use a cookie cutter. Repeat as neccesary. Place on a baking tray, and bake on 200 degrees for 20-25 minutes, or until a skewer comes out clean from the centre. The scones should be fluffy and golden. This can make around 20 scones, maybe more. Serve with jam or soft cheeses, or Lancashire/Cheshire Cheeses.

Bronze Queen/La Reina Bronceada

1/2 A bottle of Ginger Ale
1-2 Drops of Orange Blossom Water-This is strong, so only use more of it if the flavours are unbalanced.
1 Cup of Brandy, or to taste
Thin Cut Orange Slices to Garnish
Crushed Ice


Pour the ginger ale in a jug, along with the other ingredients and mix. Add Ice, and serve immediately, in glasses.


1.2 Una botella de Ginger Ale
1-2 gotas de agua de azahar-Esto es muy fuerte, por lo que sólo se use más de ello, si los sabores son desequilibrados.
1 taza de brandy o al gusto
Rodajas delgadas naranja cortada para adornar
hielo picado


Vierta la cerveza de jengibre en un jarro, junto con los demás ingredientes y mezclar. Agregar hielo, y servir de inmediato, en vasos.


1/2 A garrafa de ginger ale
1-2 gotas de flor de laranjeira Água-forte Este é, portanto, apenas usar mais do que se os sabores estão desequilibrados.
1 copo de conhaque, ou a gosto
Thin Corte fatias de laranja para decorar
gelo picado


Despeje a cerveja de gengibre em uma vasilha, junto com os outros ingredientes e misture. Adicione gelo e sirva imediatamente, mesmo usando óculos.




Krazy For Kimchi 배추 김치!/Loco Para Kimchi 배추 김치

Hello all!! If you’ve been wondering where I’ve been for the last month or so, I have been trying out new recipes and having challenges. I also have been doing a little bit of early Christmas shopping and trying to configure things for my future plans.

I always look to improve my cookery skills in anyway possible, and this past week, I might have just surpassed myself by making Kimchi.. What’s Kimchi, you ask? Kimchi is fermented, spicy cabbage(And other vegetables), common on a lot of Korean dinner tables. The cabbage has a sour taste and is used more as a side dish, but gets used in stews like Pork Kimchi Stew(Kimchi Jjigae-돼지고기 김치찌개), and Kimchi Fried Rice(김치 볶음밥).

I had always liked Kimchi, but didn’t know how to make it.. Until I had a whole sweetheart cabbage that was in danger of going bad in the fridge. I tried to think of ways to make this cabbage go to use and came across Lactic fermented cabbage recipes, and this blog: Crazy Korean Cooking. I set about making this and found it incredibly easy to do. Fermented foods are full of probiotics, due to the growth of good bacteria during the process which releases lactic acid which is goo for digestion and the immune system. Here are the pictures of my first time Kimchi Click for Original Recipe Here:



All this yummy goodness, and all I did was three steps: Brine, drain and season! After the fermentation process, which may take a week, refrigeration is recommended; Although this can keep very well in a cool cupboard for a very good while. ** Please note that when you go onto the webpage for the Kimchi recipe, that if you omit the anchovy sauce/dried shrimp, the flavour will not be that different! So for the sake of my vegan/shellfish allergy/Jewish friends, I did this batch without seafood, and it tasted very good!!

I am now onto my next project: Fermented Chayote, Cucumber and Winter Radish.


My beautiful picture
My next Lactic Fermentation project! Created 14/Oct/2016… Waiting for fermentation..


So, everyone, watch this space, more recipes coming soon!






A Shot in the Dark

Bold Blind Beauty

Shooting Down Assumptions

Acrylic Makeup Cosmetics Organizer Luxury Crystal Insert Holder Box Acrylic Makeup Cosmetics Organizer Luxury Crystal Insert Holder Box

Long before I lost my eyesight my middle son, Devon, was diagnosed with Attention Deficit Hyperactivity Disorder (ADHD). To the casual onlooker, if Devon was having a good day, he would not appear to have anything wrong with him. If that same casual onlooker had the opportunity to spend some time with Devon they would soon need nerve medication.

Devon’s ADHD was a hidden disability that began long before his diagnosis at 6 years of age. From head banging as a baby, behavioral problems at 4 daycare facilities to never finishing kindergarten because he was expelled, to say he was a challenge is putting it mildly. I remember one of his daycare teachers telling me she just didn’t understand it because he was such an adorable, loving child. Every morning he would come and give hugs and kisses…

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Stewed Pigtails With Pepita Seasoning #2/Cola De Cerdo Con Sazón De Pepita #2

Hello all!! Like the previous post, Time To Make Lemonade, which details the onward struggle to turn Mariposaoro into a known and viable business; I have come up with how to showcase using my Pepita Seasoning on foods. rather than using it as a sandwich filling and dip. In this recipe, I am using my Pepita Seasoning #2 with pigtails, stewed with a few aromatics and served over rice. Oxtail could be a good substitute, but add the seasoning  in the last hour of cooking time, unless using a pressure cooker like I have for this recipe.


Around 1.5kgs Of Pigtails/Oxtails, washed in lemon juice and water and drained.

Cumin, Ground Ginger, Pimenton Dulce, Tomato Paste,Pepita Seasoning, and Ground Pimento.

1/2 a Jar of Pepita Seasoning #2-This is a vegan friendly seasoning, created by me with a base of pumpkin seeds, onion, bell peppers, dried limes, rosemary and parsley.

Click here for Pepita Seasoning#2 recipe


Pepita Seasoning#2

1 Teaspoon of Ground Ginger, Pimenton Dulce(Smoked Paprika), and Ground Pimento.
1 Tablespoon of Tomato Paste


Firstly, put the meat into a pressure cooker, filling it until it just covers the meat. Cover, and if using oxtail pressure cook for around 45 minutes on high heat for  around 25 minutes, turning down for the remaining 20 minutes. If cooking the original meat, the pigtails, cook on high heat for 20 minutes, then on lower heat for 10 minutes.
Cooked boiled pigtails
Cooked boiled pigtails

When the meat is cooked, drain the water and set aside. In another pot, fry the seasoning in a small amount of oil, adding the spices and tomato paste. Do this for at least 5 minutes.


Afterwards, add the meat, and leave on a bubbling simmer in the pot for around 10 minutes, adding at least two cups of water or around 500mls.

Pigtails simmering

The end dish should have a lovely velvety sauce, which is thick and flavoursome.  Stir to prevent from sticking. Serve hot with rice, potatoes, cassava, and salad…. If you’re like me, perhaps some wine too! Disfrutalo!!

Pigtails, Rice and Salad with Wine




Time To Make Lemonade!/Tiempo Para Hacer Limonada!

Hello my friends!! Like the title states, time to make lemonade.. Its been a busy and stressful few months especially as I’m trying to take Mariposaoro to a new and wider audience.I have chosen to prepare sauces and my Pepita Seasonings #1 and #2 to showcase as products. I am currently looking for places to offer tastings.


It has been a nightmare to try to set up a business and the struggle is ongoing.. I also would like these sauces(and other recipes!) to be published into a book, making things accessible to all.. So recently I set up a GoFundMe page to try to help. Fingers crossed! I hope you take the time to take a look and donate..  And pass it on!!:

Spiced Tea Biscuits/Galletas Especiadas Con Té

Heeyyy!!! I haven’t forgotten you all, I’ve just had a rather busy month! I did a short course about starting up a business (Yes,Dinie dreams too!!), and been preparing for a major event.. I hope to let you know more as the weeks roll on! I hope you all can make it-Well,you London/U.K followers will most likely make it! And I hope you do!

In the meantime, I’ve been inspired and this time its the bakery menu that has a new recipe. They are spiced and fragrant biscuits, using Lapsang Souchong tea! Feel free to use any other tea of your choice.




150 grams of Plain Flour sieved
60 grams of Caster Sugar
150 grams of Margarine/Butter

2 Lapsang Souchong Teabags- This is a delicately smoky and fragrant flavoured tea, made by smoking tea leaves over pine leaves/bark.

1 Whole Mace shell(Or Mace Powder.)
2 Teaspoons of Sichuan Peppercorns


1 Packet of Dark Chocolate Chips
Pinch of Salt


Sieve the flour into a bowl, and add the sugar and other ingredients, including spices which should have been ground to a powder.



Rub together using fingertips, then knead the dough together lightly to mix the ingredients together. Then, add a few splashes of water to bind the mixture into a dough. This should not take long.  Make sure the sugar and margarine have combined very well before this last step.

Lightly flour a surface or clean dry chopping board,and roll out a small quantity of dough. Use cookie cutters to shape the biscuit dough,and place in a non stick baking tray. Bake for around 10-15 minutes on 180° in an electric oven. Repeat with the rest of the dough. Serve with.. What else.. Tea!! Disfrutalo!

Roasted Cauliflower#2/Coliflor Asado#2

Roasted Cauliflower time again!! I swear, eating boiled is not an option again! Try this one with a roast dinner or side dish to something plain, as this one has mouth tingling Sichuan peppercorns, and spices to create a highly interesting dish that you will not believe is cauliflower! It tasted just as good as my roast beef!



1 Cauliflower, cut into medium sized into florets-If you use frozen, prepare to cook for longer to draw out excess water from the freezing process.

Drizzle of Oil

Spice Mix (1 Teaspoon each of):

Dried Rosemary, Powdered Annatto, Powdered Garlic, Ajwain Seeds, Salt(less than a teaspoon, as too much salt will ruin it! If using a large cauliflower feel free to add upto this amount though.)



Firstly, cut and soak the cauliflower in salted water, for about 15 minutes, then set to drain. Pre heat the oven, and place the pieces of cauliflower in a baking dish/tray. Sprinkle the spice mix over the top, dividing the cauliflower into two. Repeat the action for the other pieces.


Place in the oven. Drizzle oil over the vegetable. This should cook for around 30-40 minutes on 200 degrees. Serve with meat, tofu, fish  or as part of a warm salad. Disfrutalo!




Shark Paella/Paella De Tiburon

Hello all! No, the title wasn’t a mistype.. It does say shark paella!! This being Lent, I decided to explore the world of fish and seafood a little bit more. As I’m not supposed to eat as much meat as I would do normally, vegetarian or pescetarian(Seafood) food is the way to go. Shark, as much as it conjures up images from the movie Jaws(Duh-da, duh-da, duh-duh-duh-duh-duh-duh-duh.. Hahahaaaaaaa!), is a well eaten fish in other countries, such as China and Trinidad and Tobago. Shark is a firm and flaky, white fish, with a mild taste that can take on any flavours. After inspiration from Ivette, from the blog,, who did a version of Paella based on her family recipe, taught to her by her abuela; I decided to make my own. I simply used what I had and it turned out perfectly fine!

*Buy farmed fresh-frozen shark steaks, and trim away any skin. Rinse the shark in lime juice and water. Shark/Tuna/large fishes is not recommended to be eaten by young children, pregnant women or those in poor health due to small levels of mercury. Eat in moderation, but do not exceed more than two pieces at one time. Farmed contains lower levels of harmful mercury.




2 Shark Steaks, trimmed and sliced, soak in lime juice and water.


One Red Onion, chopped


Three Pinches of Saffron, soaked in water


1 Teaspoon of Garlic,Pimenton(Smoked Paprika) Cumin, Oregano, Crushed Jalapeno and Cardamom(About 3 crushed pods, using the back of a spoon lightly pressing on it.)

2 Teaspoons of Ground Crayfish-You can find this at African food stores or Tesco, and any other good stockists of dried ground shellfish. Replace them with soaked dried shrimps or better still, fresh crayfish pieces if you can find it. Add about a tablespoon and 1/2 or thereabouts for the fresh shellfish. 

Half a cup of Green Peas

1 Tablespoon of Olive Oil

1 Cup of Basmati Rice, rinsed and set aside

Vegetarian Boullion to taste


Rinse the fish and slice into chunks, set aside. Chop the onion and heat a frying pan. Gently fry the onions, adding the spices after 5 minutes , then add the fish, and crayfish.


Add a little more oil and seal the fish, and then pour the saffron and peas  after 5 minutes.


Add rinsed rice and cover the contents in boullion, stir the contents evenly and cover and leave to cook on a low simmer until the water has been absorbed and the rice is tender.

IMG_20160304_185508Serve by itself or with rocket salad and lemon wedges. Disfrutalo!

Scrambled Eggs/Huevos Revueltos

I know what many of you are going to say… Scrambled eggs.. But I know how to do that!! But, when I began this blog four years ago, I wanted to show how easy and economical it was to cook your own meals! I also wanted to make things simpler for those who can’t even boil water! So, without further ado, here is a basic recipe for those who want to know how!


2 Large Eggs or 3 Small-Medium Eggs
Salt and Black Pepper
Cheese (around 30 grams or so. OPTIONAL)
Around 20 grams or two spoons of butter


First, whisk the eggs,with a little salt and pepper and then set aside. Or you could wait until the butter has melted and whisk the eggs in the pan, like I did in the picture! Otherwise, heat a pan with the butter and,when melted, add the eggs.



Keep on a moderate heat, and using a wooden spoon, gently stir.


As it cooks it,will set a little more and look like this:


You are looking for a firm yet soft consistency. Add cheese if desired.


Excuse the slightly blurred picture! Lol!

Stir the cheese in and allow to heat for 30-40 seconds more,to melt the cheese. In total, stir for 5 minutes until you have a slightly firm,yet soft and silky texture and it is hot throughout the mass of eggs. Leave it longer,and you will have nasty,rubber textured eggs! You’ve been warned!! Serve with toast,beans,hash browns,sausages or even by itself.



Thank you so much to all my followers!! Its been a good start to the year, and may there be many more witty,inspired and heartfelt posts from all of you who decided to jump on the ‘Dinieworld’ bandwagon!! Thank you all for liking my recipes,the comments and giving me inspiration to look into new things or learn. You guys are a lot to keep up with,but I’ll try!

Model shoot picture



Spicy Garlic Popcorn/Palomitas Picantes Con Ajo

What happens when you crave popcorn, but can’t have your favorite toffee flavour?(Due to Lent, I’ve given up sweets of most kinds except yoghurts.) I hear most of you say,’Just have the salted one’.. But in ‘Dinieworld'(My creative alter ego world!), nothing is ever going to be that simple and boring on my taste buds!

So if you like, a little spice(From smoked ghost chilli pepper), and garlic,make this recipe!




1/4 Cup of Popping Corn
1-2 Tablespoons of Oil


1 Teaspoon of Coriander Seeds
1/2 Teaspoon of Garlic Powder
1 Whole Ghost Chilli Pepper
Upto 1 Teaspoon of Vegetable Buillion-You will probably need less.

Firstly, grind the coriander seeds and chilli. Set aside. Put the pot to heat and add the kernels ,covering the pan. You will hear them start to pop. When you do, move the pan gently to disperse the kernels in the heated oil. It is done when you hear no more popping. Sprinkle seasonings to taste,stir and serve. Disfrutalo!!