Dinner at Blue Frog

Entree Salad Main Course Dessert

Please open the images for a detailed description of each dish.

The highlight of the meal was definitely the pork belly. It was packed with flavor! The salad was fantastic too.
The risotto for me, was far too heavy and I couldn’t finish the entire thing.
Dessert was brilliant! A hard crunchy base, soft, velvety chocolate, and the chewy candied orange marmalade complimented each other perfectly and the bourbon sauce just brought the whole dish together.

All in all, it was a great meal. A little steep, but well worth it. I will definitely be visiting again.


Tenderloin Steak With Garlic Butter Parsley Sauce

Tenderloin steak with garic butter parsley sauce

This turned out amazing! It just melted in my mouth! I simply cooked it in a non-stick pan, for about two and a half minutes on each side turning ONLY ONCE. Seasoned with olive oil, salt and pepper on both sides, there isn’t any need to oil the pan.

I let it sit for 5 minutes, meanwhile scraping off all the delicious caramelized bits from the bottom and adding a good knob of butter to it. Add some finely chopped garlic and parsley until browned. You can also choose to finish it off with a splash of red wine to deglaze the pan. Season to taste.

Pour the sauce over the steak and enjoy! 😀


A side of some thick hand cut rosemary fries makes it perfect!

Try it and you won’t be disappointed! 😉

Easy No-Bake Lemon Cheesecake Recipe

Easy No-Bake Lemon Cheesecake Recipe

I promise it looks better. I was just too tempted to let it set properly. 😛


12 digestive biscuits/graham crackers
500 g cream cheese
250 g cream
75 g butter
juice from 2 large lemons
zest from 1 lemon
1 tsp vanilla essence
1 tsp honey


Crush the biscuit to fine crumbs.

To make the cheesecake base mixture, melt the butter and mix it well with the crushed biscuits along with the honey.

Grease a 20 cm (8″) cake tin with butter. Pour the base mixture into the tin and press it flat and even. Store in the fridge while you prepare the filling.

Gently beat together the cheese, cream, sugar, lemon juice and vanilla extract. Fold in the lemon zest.

Pour the mixture into the cake base and refrigerate for 2-3 hours until it sets.

Once the cake is set, remove it from the tin and onto a plate. (or eat it straight out of the tin like me if you get impatient ;-))

Dig in! 😀

Lemon & Herb Roast Chicken Recipe

Lemon & Herb Roast Chicken Recipe


Herb Butter:
4 tablespoons unsalted butter, softened
1 teaspoon freshly chopped thyme leaves
1 teaspoon freshly chopped sage leaves
1 teaspoon freshly chopped rosemary leaves
Salt and freshly ground black pepper

1 (5-pound) roasting chicken, rinsed, dried and giblets removed
2 lemon slices
1 sprig fresh thyme, chopped
1 sprig fresh rosemary, chopped
1 sprig fresh sage, chopped
3 large cloves garlic, peeled and smashed


For the herb butter:
In a small bowl, add the butter, chopped thyme, rosemary, and sage. Season with salt and pepper and mix together with a wooden spoon. Reserve.

Preheat oven to 475 degrees F.

Season the cavity of the chicken with salt and pepper, add lemon slices, thyme, rosemary, sage and garlic cloves.

Using your hands, gently separate the skin from the meat of the breast. Evenly spread the herb butter on the meat underneath the skin. Take the remaining butter and gently rub the skin. Wash hands and season the skin with salt and pepper. Tie drumsticks together using twine. Place the chicken on the pan

Transfer the pan to the preheated oven and roast until the skin is golden brown and crisp, about 1 hour and 20 minutes. Use an instant-read thermometer to make sure the thighs have reached 165 degrees F.

Remove the chicken from the oven. Transfer to a cutting board, tent with foil and let rest.

Cut the twine from the drumsticks and carve.