Suzi CB

If you know me, you know I like to make my life uncomplicated when possible and that starts in the kitchen. This savoury cake is very simple. What you need is: 1x 1/4 or 1/2 cabbage (depending on the size) 2 carrots  1 potato (medium to large) Grate all these 3 ingredients and if you like, add half a chopped leek if you have one, but it is not necessary. Add 2 beaten eggs, 100g of breadcrumbs, 3 tbs of olive oil, a little bit of nutmeg, salt, pepper and mix it together. I put on my baking try oil and breadcrumbs before pouring this mixture into the baking tray. You can also use baking paper as long as you put oil on it. Bake for about 25-30min in a preheated oven at 200c.  I like to sprinkle a bit of cheddar cheese on the top just 5 min before it’s crispy and ready to be taken out.  I decorated it with plain yogurt. It is light snack. Something different for a change!

  Very simple recipe: 150g of marshmallows  50g of unsalted butter  250g of chocolate buttons (the higher percentage of chocolate the better) Melt all these ingredients together and cool for 5-10 min. In the meantime prepare the next ingredient, double cream. Whisk it and when it is solid combine slowly the chocolate and cream together.  It does not take much time to prepare and it is ready to be served after 5 min in the fridge. Yumi!

This low carb recipe is suitable for Keto diet and vegetarian also. Potato salad without any potatoes...??? I found this recipe on the internet and I had to try it. It tasted almost the same as potato salad.  So what is in it? 1/4 Cauliflower (baked for 20-25min with melted butter, some people prefer it boiled 3-7min), 2-3 celery sticks, 2 gherkins, 2 hard boiled eggs 🥚, 1/4 red onion 🧅, a bit of parsley all chopped into small pieces, add salt and pepper. This serves 2 people.  The sauce is made of  plain yogurt, about 5tbsp, 1tsp of mustard, 1tbsp honey , dill, S+P, 1tsp lemon juice.  You can also make it more simple and use mayonnaise and a spoon of mustard. Tip - if you struggle to balance the acidity, salty and sweet taste, use a drop of sweet gherkin water. There is already a perfect balance and it contains all the ingredients you need.  I served it with fried chicken. Bon appetit!  

 There was a house... Which was called a Pub. Where people used to get together, talking to each other, eat, drink, play games, watch football, sing and dance ... It all was good fun until bad bad COVID-19 came around, sent everyone home and things have not been the same since. The end . I hope not!

In case you wondered what I have done with the other half of that butternut squash from my previous recipe... This is it. I baked butternut squash for about 50min to an hour at 180c until the middle was tender and the edges were caramelised. I took out the middle of the butternut squash and mashed it. The Filling I made from 1/2 a leek, a handful of mushrooms and chestnuts 🌰 which I chopped and fried in vegetable oil (you can also use rapeseed oil). Into this I added mashed butternut squash, Italian herbs, rosemary, thyme, salt and pepper. This filling I placed back into the butternut squash skin and served with rice. The caramelised edges give a sweet taste to this nutritious meal. So easy and delicious! Why butternut squash?  Very good for you especially in the winter.  It is rich in Nutrients and Low in Calories  One cup (205 grams) of cooked butternut squash provides  Calories:  82 Carbs:  22 grams Protein:  2 grams Fiber:  7 grams  Vitamin A:  457% of the Reference Daily Intake (

  Vegetarian curry I never expected this to be so yummy. Thanks Nigella for the tip. Exploring different cultures watching travel documentaries  and learning new recipes is my thing right now.  This is so easy to make and doesn’t take long. Firstly for 4 portions, I chopped 1/2 butternut squash and 2 sweet potatoes and baked them until they were tender, it didn’t have to be completely soft. (20-30min @180c) I would say al dente because  it was going to be cooked later in sauce until softened. In the meantime I prepared the curry sauce where I put 2 garlic cloves, 1 red onion or you can also use a pink shallot, turmeric (if you don't have fresh , use powder 1 tbs), 3cm long piece of ginger, a bunch of fresh coriander, and 3 small chillis. I blended all these ingredients. Then I cooked the paste in the pan, I added 1 can of coconut milk, which gave it a very smooth texture. Also a little bit of water, salt and pepper, 2 tbs of  red chilli paste, 2 tbs of tamarind (when i don't ha