Crok Mr.


- Rye bread

- Mary's Inferno sauce

- Ham (meat or protein of your choice)

- Sharp cheddar cheese

- Dried parsley


  1. Preheat the oven to 350°F.
  2. Put a few slices of rye bread on an oven-safe baking sheet.
  3. Spread the desired quantity of Mary's Inferno sauce.
  4. Add a slice of ham (meat or protein of choice)
  5. Shread the sharp cheddar cheese and cover the ham with it.
  6. Cook in the oven for 5 minutes, then broil the cheese; take out of the oven when its a nice golden color.
  7. Sprinkle with dried parsley and ENJOY!! BON APPÉTIT!

Steph's salmon


- L'élixir jelly

- Dijon honey mustard

- Red onion

- 1 clove of garlic, finely chopped
- Salmon fillet (trout or fillet of your choice)

- Salt and pepper


  1. Cut your onion in small, fine cubes and chop the garlic; set aside. 
  2. Preheat the oven to 300°F.
  3. On an oven-safe baking sheet, place your fillet with the skin facing down.
  4. Cover with mustard.
  5. Cover the mustard with L'elixir jelly.
  6. Place your small cubes of onion and garlic on the jelly and season with a pinch of salt and pepper.
  7. Cover with an aluminum foil wrap.
  8. Put in the oven for 40-45 minutes, then remove the aluminum foil and broil for 5-10 minutes.

Spicy homemade tacos


- Taco tortillas, crunchy or soft

- Taco seasoning pack

- 1 tomato

- 1 can of red beans (540 ml)

- 1/2 pound of extra lean ground pork 

- 1 white onion

- Sharp cheddar cheese, grated

- Fresh parsley, chopped

- 1/4 tsp of chili powder 

- 2 tbsp of L'ange à vapeur sauce


  1. Dice the tomatoes; put in a bowl and set aside.
  2. Slice an onion into strips and set aside.
  3. Take 1/4 of the onions and sauté in a pan with the meat.
  4. Rince and drain the red beans.
  5. Halfway through cooking the meat, incorporate the beans.
  6. Once the beans are cooked, add the taco seasoning and 1/4 tsp of chili powder, 2 tbsp of L'ange à vapeur sauce and 3/4 cup of water. 
  7. Mix well and reduce until the sauce becomes thick.
  8. Assemble your homemade tacos, add a few drops of our L'Ange à vapeur sauce and finish with a few leaves of fresh parsley!




- Large fajitas

- 2 eggs per fajitas

- 1 bell pepper (color of choice)

- 1/2 onion (color of choice)

- Cheddar cheese

- 1/2 tsp of dried oregano per 2 eggs

- Ketchup des Nymphes

- Margarine to cover the pan

- Salt and pepper

**You can add all the veggies of your choice, simply make sure you can close the fajitas!**


  1. Preheat the oven to 350°F.
  2. Scramble eggs in a pan with margarine, the salt, the pepper and the oregano, then set aside.
  3. Cut the bell pepper and the onion in thin slices.
  4. Spread the fajitas on an oven-safe baking sheet and assemble your faux-enchiladas by putting the eggs, then the bell peppers and the onion.
  5. Add a good quantity of Ketchup des Nymphes.
  6. Cover with the shreaded cheese and close the fajitas.
  7. To keep the fajitas closed, use 2 toothpicks, one on each end.
  8. When the fajitas is closed, add a thin layer of Ketchup des Nymphes and then some more shreaded cheese.
  9. Put the baking sheet in the oven and cook for 7-10 minutes, until the cheese is melted and the corners of the fajitas start to get golden.
  10. Finally, broil for about 3 minutes or until the cheese is golden, transfer into a plate and serve with your favorite sidedish!


  Spicy vegan spread


 - 2 tsp of Surt (medium spice, adjust with more for an enhanced flavour)

 - 3 tbsp of extra virgin olive oil

 - 1 can of chickpeas (540ml) rinced and drained

 - 1/4 cup of almonds (pine nuts,  walnuts or nuts of your choice)

- 3 tbsp of margarine

- 1 tbsp of garlic

 -1 tbsp of lime juice

 -1 tbsp of lime zest 

 - The equivalent of 3 marinated beets

 -6 tbsp of marinated beet juice

 -Salt and pepper to taste.


    1. Put everything in a food processor, grind into a puree and spread on a crusty loaf of bread.
    2. ENJOY!

    Super Guac


    - 4-5 ripe avocados, diced without the skin 

    - Juice of 2 small limes 

    - 1 small onion, diced into small cubes (preferably a red onion)

    - 2 tbsp of fresh coriander, finely chopped

    - 1 clove of garlic, chopped

    - 1 tbsp of olive oil  

    - 1 big tomato, seeded and cut into small cubes 

    - 2 to 3 (or more) tbsp of L'ange à vapeur sauce

    - Salt and pepper to taste


    1. In a bowl, crush the avocados and the lime juice with a masher until you get a nice smooth puree texture.  

    2. In the same bowl, incorporate the rest of the ingredients and mix well with a spoon.

    3. Serve and enjoy!! 

    Easy Cowboy Beans


    - 1 can of kidney beans (540ml)

    - 1 can of white navy beans (540ml)

    - 5 to 7 slices of salt pork ou smoked ham

    - 1 medium yellow or red onion

    - 2 cups of cowboy coffee*

    - 2 cups of water

    - 3 tbsp of molasses

    - 2 tbsp of tomato paste

    - A pinch of salt and pepper

    - Cheese, to taste (optional)

    Spice to taste:

    - 4 tbsp of Mary's Inferno (mild)
    - 6 tbsp of Mary's Inferno (medium)
    - 8 to 10 tbsp Mary's Inferno (hot)


    1. Rince well both cans of beans.
    2. Put everything in a big saucepan and let simmer on medium high heat for about 55 minutes or until everything thickens. Stir often.
    3. Garnish with cheese, to taste.

    *Cowboy coffee is a coffee that has been brewed in a coffee maker that one would use while camping, like a Coleman coffee maker. The important thing is that the coffee has a nice strong taste. Coffee from a normal coffee machine can also do the trick!