Suzi CB

  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 (