Recipe Rescue: Crispy Parmesan Potatoes

Each week, Bangbelly brings you Recipe Rescue, with a pantry-friendly, easy to execute dish sure to impress your nearest and dearest.

Tired of the same old potatoes on your dinner table? Kick your spuds up a notch with these savory Parmesan potatoes that are as crispy as they are light and fluffy.

Contrary to usual best practice for boiling root veggies, these potatoes are cooked directly in boiling water, rather than coming to a boil with their water. This way the outside of the potatoes cook faster, and release their starches, enabling them to get extra crispy on the outside without overcooking.

These little morsels are a study in perfectly contrasting textures and are a testament to the nutty, piquant flavour of Parmesan, which basically means they are the perfect dish to accompany any meal.


  • 1 kg Potatoes, diced
  • 3 L Water
  • 1 tsp Baking soda
  • 1 Tbsp Salt
  • 2 Tbsp Olive oil
  • 60 ml Parmesan cheese, plus extra for serving
  • 1 tsp Savoury


  1. Preheat your oven to 425° F
  2. In a large saucepot, bring water to a rapid boil, add salt + baking soda, and mix to dissolve
  3. Add the potatoes to the boiling water and cook for 6-8 minutes until the surface of the potatoes begin to soften
  4. Drain the potatoes, place on a clean dry cloth, and let steam/cool in the refrigerator for 20 minutes
  5. Once cool, toss the potatoes in the oil and savory, and spread them out on an unlined sheet pan
  6. Roast the potatoes in the oven for 15 minutes, at 425° F
  7. After 15 minutes, flip the potatoes and sprinkle them with Parmesan cheese. Continue roasting for another 10 minutes, until the outsides are crispy + golden and insides are tender + fluffy
  8. Finish the potatoes with a sprinkle of salt + pepper and a final garnish of Parmesan

Recipe Rescue: Rustic Partridgeberry Bread

Each week, Bangbelly brings you Recipe Rescue, with a pantry-friendly, easy to execute dish sure to impress your nearest and dearest.

Recipe Rescue

Rustic Partridgeberry Bread

Fogo Islanders: Do you have a frosty bag of partridgeberries that have been in your deep freeze since the fall? Well, we have just the recipe for you. And for the rest of you, feel free to substitute your favourite berry. 

For the uninitiated, partridgeberries are what many of you know as lingonberries, which are very similar to cranberries, but we digress.

The result of your efforts, will be a nice crusty, pink loaf of bread, and we’d argue that it is just what you “knead” to brighten your weekend. This free form loaf is a simple, delicious, and the best part is it will make you look like a pro! 


  • 600g All-purpose flour
  • 25g Dry active yeast
  • 25g White sugar
  • 20g Kosher salt
  • 250 ml Frozen Partridgeberries
  • 400 ml Cold water


  1. Put all of the ingredients in the bowl of a stand mixer, and knead with the hook attachment for 10 minutes. If you don’t have a mixer or, you simply want a good upper-body workout, combine all of the ingredients in a mixing bowl; stir them all together with a wooden spoon, and then transfer to a countertop to knead by hand for 15 mins.
  2. When the dough forms a shiny ball; transfer it to a lightly greased bowl and cover with plastic wrap or a damp towel.
  3. Let the dough rise for approximately 1 hour, or until it doubles in size.
  4. Punch the dough down to knock out any big air bubbles, and then shape it into a round loaf.
  5. Preheat your oven to 375° F
  6. Transfer your loaf to a parchment-lined sheet pan and cover it once more; allow it to rise for another 30-45 minutes.
  7. Once proofed, gently dust the exterior of your loaf with flour, and score the top of with your preferred design. Allow your loaf to rest, uncovered for a final 5 minutes.
  8. Bake your loaf at 375° F for 40 minutes, or until it is crusty and sounds hollow when given a firm tap.
  9. Transfer to a wire rack, and allow your loaf to fully cool before slicing.

Recipe Rescue: Ooey-Gooey Jumbo Cinnamon Buns

Each week, Bangbelly brings you Recipe Rescue, with a pantry-friendly, easy to execute dish sure to impress your nearest and dearest.

This it it. The recipe everyone has been waiting for! Our no-so-guilty pleasure, the most perfect-est, ooey-gooey-est, cream-cheesiest cinnamon buns; and they’ve been hiding in your pantry this whole time.

A perfect weekend activity for the family, a peace offering to a quarantined partner, or a little something to to brighten your day, this recipe is a powerhouse brunch/dessert/anytime treat.

Recipe – 6 Jumbo Cinnamon Buns

  • 1/4 cup Oil
  • 1 cups Warm milk
  • 1 tbsp Instant yeast
  • 1 tbsp Honey
  • 1/2 tsp Salt
  • 1 Egg
  • 2 1/2 cups All purpose flour (plus a little extra for kneading the dough)
  • 1/4 cup Melted butter
  • 1 cup Brown sugar
  • 1 Tbsp Cinnamon 
  • 1/2 cup Cream cheese, at room temp
  • 1 1/2 cups Icing sugar
  • 1 Tbsp Whipping cream


  1. Bloom the yeast in the warmed milk for approximately 5 mins until it starts to bubble
  2. Whisk the egg, oil, and honey together and once mixed stir in the milk and yeast
  3. Combine the dry ingredients in a mixing bowl and stir well
  4. Add the wet ingredients to the dry ingredients and mix until dough begins to form a ball
  5. Knead the dough until it is shiny and elastic (approximately 10 minutes). Add a little bit of flour as needed to prevent the dough from sticking to your work surface.
  6. Transfer the dough to a greased bowl and let it proof for 30 mins
  7. Once proofed, roll dough out the dough into a large rectangle, about 1 cm thick
  8. Coat the dough with melted butter and sprinkle with cinnamon and brown sugar
  9. Tightly roll the dough into a log, kind of like a rolled carpet
  10. Cut the log into six even pieces. Take each piece and flip it onto its side so the pinwheel is facing up
  11. Preheat your oven to 350° F
  12. Place the pinwheels on a parchment-lined baking sheet and let them proof for an additional 15-20 mins until they have increased in size by 30-50%
  13. Bake the buns in your preheated oven for 20-25 minutes until golden in colour
  14. While your buns are baking, whip the cream cheese in a stand mixer fitted with the paddle attachment, or using a hand mixer on med/high speed. Once the cream cheese is soft and smooth, gradually add the icing sugar on low speed until fully incorporated. To loosen the frosting, add the whipping cream and whip the mixture for a final 2-3 minutes.
  15. Let cinnamon buns cool slightly before icing.

Recipe Rescue: Pimento Cheese

Each week, Bangbelly brings you Recipe Rescue, with a pantry-friendly, easy to execute dish sure to impress your nearest and dearest.

Newfoundland Springtime is often late to arrive, but this recipe is certain to put you in a warmer state of mind. A Southern comfort-food classic, our take on pimento cheese just may become a staple in your quarantine kitchen.

Ever wondered what that little red thing is in the middle of your martini’s olive? It’s pimento! A pimento is a type of pepper similar to red bell pepper that boasts a bit more sweetness and a touch more juiciness. And, if you’ve ever been to the South, you already know that pimento and cheese make the very best of friends.

This recipe is incredibly easy and can be served as a delicious sandwich filling, or as a tasty spread, sure to make the sun shine!


  • 3 Pimento Peppers (or red bell peppers, or 1 cup roasted peppers in oil)
  • 1/2 cup Cream cheese, room temp
  • 450 g Cheddar cheese, shredded
  • 2/3 cup Bread and butter pickles chopped
  • 1/4 cup of pickle juice
  • 1/2 tsp Kosher salt
  • 1/2 tsp White sugar
  • 1/4 tsp Smoked paprika 
  • 1/4 tsp Black pepper 
  • 1 tsp Hot sauce of your choice


1. If using fresh peppers, give them a good char under your oven’s broiler until the skins begin to blacken and blister; then place them in a metal bowl and cover tightly with plastic wrap. Let peppers sweat and cool.

2. While your peppers are cooling, gather the rest of the ingredients and combine them in a large mixing bowl.

3. Once the peppers are cool, rub/peel off the skin and remove the stems and seeds.

4. Dice the peppers into small pieces and fold them into the rest of the mixture.

5. Chill for 1 hour and serve as a dip, or enjoy it as a sandwich between fresh white bread.

Recipe Rescue: Crispy Honey Garlic Broccoli

Each week, Bangbelly brings you Recipe Rescue, with a pantry-friendly, easy to execute dish sure to impress your nearest and dearest.

Craving something fried, but prefer a lighter option? We’ve  got a sinfully delicious, nearly virtuous treat that will satisfy even the most veggie-avoidant people in your life.

And the really good news is you can substitute the broccoli with what you have on hand. We recommend cauliflower, onion or eggplant; but chicken and tofu work brilliantly too!

Crispy Broccoli

  • 1 large Head of broccoli, cut into florets
  • 1/2 cup All-purpose flour
  • 1/2 cup Cornstarch
  • 1 tsp Baking powder
  • 1 cup Cold water
  • 1 large Egg, beaten
  • 1 tsp Kosher salt
  • 2 cups Panko breadcrumbs

Honey Garlic Sauce

  • 1 small Onion, finely sliced
  • 6 cloves Garlic
  • 2 Tbsp Canola oil
  • 3 Tbsp Cold butter, cut into chunks
  • 1/2 cup White wine, or apple juice with a few Tbsp vinegar
  • 3 Tbsp Soy sauce or tamari
  • 1/2 cup Honey


  1. Preheat oven to 450° F
  2. Line a 13” x 18” cookie sheet with parchment paper
  3. In a shallow bowl, or on a plate, spread out a good layer of panko breadcrumbs. 
  4. In a separate bowl, whisk together flour, cornstarch and baking powder; add the cold water, egg and salt, and stir to combine. This will create a thin batter.
  5. Toss the broccoli florets in the batter, making sure to shake off any excess.
  6. Transfer the broccoli to the plate with the breadcrumbs, and coat thoroughly.
  7. Place the broccoli on the parchment-lined sheet and bake for 20- 25 minutes turning the broccoli over halfway through, until golden brown. 
  8. While your broccoli is baking, make the sauce.
  9. Heat the oil in a medium sauce pan on high heat.
  10. Sauté the onion until translucent and then add the garlic.
  11. Cook until the garlic turns golden brown and then add the white wine.
  12. Add the soy sauce or tamari and continue to cook for an additional minute, then add the honey.
  13. Turn heat down to med-high and cook for 6-7 minutes. The sauce will bubble and deepen in colour.
  14. Remove the saucepan from the heat and stir in the cold butter, one piece at a time.
  15. When the broccoli is fully baked, toss it in the sauce and serve immediately.

Note: Although your sauce looks and smells delicious, be very careful because it will be extremely hot!

Recipe Rescue: Crumpets

Plus a bonus recipe for Dalgona coffee

Each week, Bangbelly brings you Recipe Rescue, with a pantry-friendly, easy to execute dish sure to impress your nearest and dearest.

Quite frankly, a toasty crumpet with melty butter and your favourite preserve may just be the definition of Scrumdiddlyumptious. While we reach out to the folks at Webster’s to confirm our definition, here is our take on the classic crumpet.

With a few simple ingredients and a little bit of know-how, you can enjoy fresh toasty crumpets without so much as leaving the house.


  • 1 cup All Purpose Flour
  • 1 cup Cake or Pastry Flour
  • 2 tsp Dry Active Yeast
  • 1 tsp Baking Powder
  • 1/2 tsp Kosher Salt
  • 1 tsp Sugar
  • 1 3/4 cups Warm Water
  • Vegetable oil as needed


  1. In a mixing bowl combine AP flour, cake flour, yeast, baking powder, salt, sugar, and 1 1/2 cups of the warm water (reserve remaining 1/4 cup until later); whisk ingredients together until smooth.
  2. Leave the mix to rise for 40-45 mins in a warm place.
  3. Stir in remaining 1/4 cup warm water and mix until combined.
  4. Turn on two burners, one on medium and one on med-high. Preheat your smallest skillet on the medium burner for 5 mins.
  5. If you have ring molds, select your preferred size and place it in the skillet. If you do not have ring molds, don’t fret, you will simply make larger crumpets that can then be cut into your desired shape afterward.
  6. Lightly grease the preheated skillet, and the ring mold if you are using it, and pour in your batter. Aim for it to be approximately 1.5-2 cm thick.
  7. Slide the pan onto the med-high burner for 45 seconds and then place your skillet back on the med burner for an additional 4 mins.
  8. Once the bottom is golden brown, using a spatula or paper towel, lightly pat down the top of the crumpet and quickly lift up. Some of the batter will stick to the spatula/towel which will expose the hallmark nooks and crannies that make a crumpet a crumpet (you may reserve this rescued batter and add it back to the uncooked mix).
  9. Flip the crumpet over and cook for one final minute over medium heat. Remove from the pan and repeat the process until you’re out of batter.
  10. Enjoy toasted with melty butter and your favourite jam or preserve.

BONUS RECIPE: Dalgona Coffee

This coffee treat has taken the internet by storm lately. You’ve likely seen it all across social media, in fact, it’s practically a pre-requisite for an Instagram account. The good news is it’s simple to make and requires only a few ingredients your quarantine pantry is likely to have.

Imagined in either South Korea, or India, depending on who you ask, what is known for sure is that the frothy, whipped Dalgona coffee is a fun and easy way to put a spin on your regular Cuppa Joe. Plus, you might just impress the Insta influencer in your life.


  • 2 Tbsp instant coffee
  • 2 Tbsp sugar
  • 2 Tbsp boiling water
  • A glass of your favourite milk – we like oat milk- either hot or cold
    • For an added twist try chocolate milk for a Mocha Dalgona


  1. Combine coffee, sugar, and hot water in a bowl and whisk vigorously until thick and stiff peaks form. Hint: the faster you whip, the sooner you’ll be done 👌(duh)
  2. Spoon onto your favourite glass of milk and enjoy! It’s just that easy.

Recipe Rescue: Simple Squash Soup

Each week, Bangbelly brings you Recipe Rescue, with a pantry-friendly, easy to execute dish sure to impress your nearest and dearest.

Have you been staring at that big squash sitting on your counter without the slightest idea of what to do with it? How about a soul-satisfying squash soup that is as warming as it is flavourful? Packed full of fibre, and happy-inducing turmeric, this comforting soup a great make-ahead meal.

Reduced down, leftover soup can also wow as a surprisingly delicious pasta sauce for later in the week. Two meals, with one stone, so to speak.

Simple Squash Soup


  • 1 medium-size butternut squash*
  • 1 large onion
  • 1 Tbsp fresh ginger, grated
  • 1 tsp turmeric
  • 2 cloves fresh garlic
  • ½ cup white wine
  • 10 cups water, or your favourite stock
  • 1 Tbsp butter (optional)
  • Vegetable oil


  1. Peel the squash and spoon out seeds
  2. Dice onion and squash into 1” chunks
  3. Lightly sauté onion and squash in a heavy-bottomed pot, 3-5 mins until lightly coloured
  4. Add ginger, garlic, turmeric, and butter, and sauté for 1 minute
  5. After 1 minute, deglaze the pot with white wine…let it sizzle and reduce down for 30 seconds, then add stock/water
  6. Bring the pot to a boil over med/high heat, and then drop to a simmer and cook until squash is tender (approximately 20 minutes)
  7. Puree soup using an immersion blender, and season to test


Savoury, crunchy garnishes are always a welcomed touch, try bread crumbs, pumpkin seeds, or even some crispy onions.

*butternut squash is easily substituted with approximately 1 kg of another squash or root vegetable. Try sweet potato soup and get crazy with a few tablespoons of peanut butter and some chili for an Ethiopian twist.

Recipe Rescue: Dark Chocolate Orange Banana Bread

Each week, Bangbelly brings you Recipe Rescue, with a pantry-friendly, easy to execute dish sure to impress your nearest and dearest.

Bought too many bananas the last time you risked it all to go to the store? Has that orange gone soft sitting on the counter while you’ve reached for “quarantine” chips instead? (no judgment)

We’ve got a solution for all of your woes in the form of Dark Chocolate Orange Banana Bread. This is a recipe that is equal parts easy and delicious, not to mention its pantry-friendly. And, as a bonus, you’ll be able to save that doomed fruit lingering on your counter.


  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp table salt
  • 4 large very ripe bananas
  • 1/3 cup sour cream or plain yogurt
  • 1/2 cup unsalted butter, melted and cooled slightly
  • 2 large eggs
  • 3/4 cup packed light brown sugar
  • 1 tsp vanilla extract
  • 1/2 cup walnuts, toasted and coarsely chopped (optional)
  • 2 tsp granulated sugar
  • 1/2 cup Dark Chocolate, coarsely chopped
  • 1 cup orange juice, reduced to 1/4 cup
  • 1 orange, 6 thin slices with the peel on, the remainder of flesh diced and added into juice reduction (optional)


  1. Preheat oven to 350 F
  2. Peel bananas and add to mixing bowl
  3. Melt butter (lightly brown the butter if you want a little added flavour); pour over bananas and let sit for 5 mins
  4. Mash bananas until fairly smooth; add brown sugar, sour cream, orange/juice reduction, and eggs, whisking vigorously until combined
  5. Combine flour, baking soda, and salt; whisk to combine
  6. Fold dry ingredients into the wet mixture along with chocolate and walnuts; do not over mix, some streaks of flour are ok
  7. Pour batter into a greased loaf pan (8.5” x 4.5”)
  8. Pat orange slices dry and layer atop the batter, sprinkle oranges and top of the loaf with granulated sugar
  9. Bake for 55-65 minutes until a toothpick inserted into the middle comes out clean; let cool in pan and then remove to rack until completely cool
  10. Once cool, slice it up, share if you want and try not to eat it all at once 

It’s Not Easy Bein’ Green

As Kermit himself acknowledges, ‘it’s not easy bein’ green.’ But, it is essential. Or, at least that’s what we believe. That’s why we endeavor to implement as many eco-friendly practices as possible, and why we remain open to suggestions for how to improve.

The restaurant industry is notoriously wasteful; therefore, it is critical that we do our part to limit our effect on the environment. Though we are just a small café, located on a tiny island in the middle of the North Atlantic, we know that our practices can still have impact.

Naturally, we make sure to recycle whatever we can. In the summer, we are able to provide local gardens and farms with our compostables, and at all times we are fastidious about limiting our waste output.

Some of the small ways in which we endeavor to do our part include the exclusive use of LED lights, paper straws, compostable and eco-friendly single-use cups, bamboo take-away cutlery, cloth napkins and bathroom linens. Our procurement philosophy also sees that we partner with companies that boast the highest ethical standards, taking into account their own global impact.

If you would like to learn more about our purchasing strategies, click here.

Update: Delayed Opening in Response to COVID-19

Dear Bangbelly Family, 

We are writing today with a message regarding our ongoing response to COVID-19 and our responsibility to you as valued guests and patrons.

Many of you know that we intended to re-open our doors for the season in mid-March. It is with careful consideration that we have decided to extend our closure, to reflect recommended health protocols during this time of global challenge. 

We are taking this measure with the well-being of our community, and the world at large, in mind. Together we can flatten the curve

Our anticipated re-opening is now scheduled for Thursday April 2, 2020; pending further developments

We will also be operating as a cashless business until further notice

In the meantime, we will be practicing self-isolation, and social-distancing, while we refine and perfect our menus and dream up new ways of conducting business. 

Upon re-opening, we ask that our patrons return the favour by practicing self-isolation if necessary, in consideration of our community.

For your safety and comfort we will be monitoring the health and well-being of our staff, and commit to providing them additional support should it be required for them to forgo work.

Further to this, we will be conducting additional sanitization practices on top of our daily cleaning routines. And, while it should go without saying, we will continue to practice thorough and regular hand washing and sanitizing.

Before we wrap up, we have one small request: Please do whatever you can to support your local restaurants and small businesses. 

At Bangbelly, we are fortunate enough to be able to afford some flexibility, and while this temporary slow-down is irksome and concerning, we believe in our ability to rebound. We know we will be okay.

We ask that you join us in solidarity with our fellow small business owners and show your support by purchasing merch, gift cards, and necessities from your Mom-and-Pops wherever possible. Don’t forget to tip well too! Many small businesses, especially those in the restaurant industry, operate on razor-thin margins and your ongoing support can mean all the difference. 

If you, like us, are feeling a bit powerless in this climate of self-preservation and resource-hoarding may we recommend a donation to the World Health Organization’s COVID-19 Solidarity Response Fund? We’re fairly confident that your contribution will make you feel better about humanity, and it will have a positive and important impact on those without the same access to health care or prepared health systems.

As always, we cannot thank you enough for your endorsement and patronage. Wishing you all a happy, healthy March Month.

See you as soon as possible!

Your friends at Bangbelly