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The Best Food of Summer

Megan Schlobohm, Chef - SV Lolalita

Megan Schlobohm, Chef - SV Lolalita

Chef at Lolalita SV
Chef Megan from Atlanta, Georgia of the US decided to join the sailing world very soon after her years in academic education and prior to her admission, developed a fierce passion for cooking. Perfecting her menu on various yachts, most of her phenomenal culinary abilities are self-taught, bringing innovative cuisine to Crewed Yacht Lolalita in the BVI.
Megan Schlobohm, Chef - SV Lolalita
Megan Schlobohm, Chef - SV Lolalita

Latest posts by Megan Schlobohm, Chef - SV Lolalita (see all)

From Sea Level – The Best Angle to Enjoy Life

lolalita summer samosas
Life is all about ‘angles,’ and everything has one – even rounded beach balls and beautiful, ripe mangoes – in the magical meaning of ‘angles’ or perhaps a more accurate synonym would be ‘perspectives’, the enchantment of seeing the Virgin Islands From Sea Level is truly captured where the water offers all manner of wondrous views.

Everything looks different from the waterline and with an assortment of views for entertainment; the beauty of angles can be fully relished.

After it’s all said and done, just before that bright, floating globe passes over the horizon, I enjoy an ‘angle’ based snack in a triangle baked to a crisp, filled with a delicious, mouth-watering filling – you know what I’m talking about, right?

Our Summer Samosas for an appetiser are great. For a healthier, lighter twist, I bake these geometric delights instead of frying them as is often the tradition.

I hope you’ll enjoy these from your corner of the world and they enlighten your perspective.

Summer Samosas with Spicy Chipotle-Guava Sauce

The Samosas

1 package phyllo dough 1TBSP coconut oil 8oz uncooked chicken breast, diced small ½ lime, juiced ¼ cup coconut milk 2 medium potatoes, diced small 3 large carrots, peeled and shredded 1 medium onion, diced small 1 5oz. tin water chestnuts, drained, diced small 1 TBSP fresh ginger, grated 1 TSP fresh garlic, crushed and minced 2 TBSP Madras curry Salt and Pepper 2 sprigs green onion, diced small A handful of cilantro, chopped small ½ stick butter, melted


The Sauce

1 jar guava jelly 1 can chipotle peppers in adobo sauce

– Open the phyllo dough and let flatten out – In a wok, heat the coconut oil and sauté chicken (other meats work too, or no meat at all – add peas for a vegetarian version) – Add in coconut milk, lime juice, potatoes, carrots, onions, water chestnuts, ginger, and garlic – Add Madras curry powder, salt and pepper to taste. For some sweetness, add a tablespoon of cream of coconut – Turn off heat and toss in green onion and cilantro. Set this aside to cool slightly and turn on the oven to 350ºF – Empty contents of guava jelly into a small mixing bowl. Finely chop 2-4 chipotle peppers (the more the spicier) and mix with guava jelly. This can be made in advance and used for many other dishes – On a flat surface, place one sheet of phyllo dough and brush with butter. Place another sheet on top and repeat – up to 8 sheets – Cut phyllo dough into long strips, 3 inches wide. Place a heaping spoonful of the Samosa mixture at the far end of the strip with about an inch around the top and sides. Fold a corner of the dough over the samosa mixture at an angle, making a triangle shape at the top, and continue to fold the samosas down, keeping a triangle shape, until all the dough has been folded – Brush both sides with butter and place on a cookie sheet. Once all samosas are ready, bake until golden brown – Garnish with fresh cilantro and serve warm with the Guava Chipotle sauce

Buen provecho from Lolalita



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