I’m back!

25 Oct

It feels like ages since my last recipe but I got a good excuse for my absence.. my personal life has changed radically as I no longer live in London and decided to move to Singapore with my amazing boyfriend :)

I know..quite a change! So during this time, I surely tried many new restaurants and home made dinner from our friends to say goodbye but definitely had no time to cook!

Since Friday, we are now permanently in Asia pacific (how cool does this sound lol) discovering a new culture and lifestyle which I must admit we love so far. Goodbyes were tearful and we were both very sad cause we loved our time in London too but well lets travel as long as we can do it!

Although most of the cookware is right now in sea shipping most likely in the Indian ocean, I feel definitely inspired here.

You can eat whatever you want wherever you want and whenever you want = HEAVEN!

The ingredients, choices, cuisines its just so much that you cannot see any limits in your kitchen :)

Being a lady of leisure (for the moment, still job hunting) I have now plenty of time to cook and look around. We do live in a serviced apartment for now so I have a very limited number of items to cook but still made it happen.

Most of you might know my eternal love for Thailand. So going through the grocery shops and streets I got inspired with thai cuisine and decided to cook a very classic dish: Green Curry.

{King prawns (if not chicken or beef)

{Green curry paste, that you can find pretty much everywhere now in condiments section – 2 tablespoons

{1 can of coconut milk

{Kaffir lime leaves, to use even in noodles soup, the smell and flavor coming out of it, is truly amazing!

{1 or 2 sticks of lemongrass

{Ginger, fresh  {Garlic

{Fish sauce – 2 tablespoons      {Vegetable oil   {Palm sugar if you can find some, I didn’t so I took some brown sugar

{Vegetables : coriander, sweet basil, small eggplant. Not a must but nice to have some green in your recipe. I took so fresh long broccoli for this time

{Optional : red chillies

{Jasmine rice (which take about 15 mins to cook max)

You are now all ready to go :)

As mentioned, the ingredients are not difficult to find but anywhere you are, try to find an oriental supermarket or most of the items you can also find them as frozen food.Heat the oil in a large frying pan.

Add the green curry paste and sugar and cook over a fairly high heat for about a minute, stirring with the lemongrass, garlic and ginger.

Add the coconut milk slowly, and continue to stir until the full can is in there.

Reduce the heat slightly and stir the rest of the ingredients. I personally added the king prawns later on cause it cooks very quickly.













The braves ones would have add the above ones but when I tasted it, it was already quite spicy so I decided not to for this time. Later on, Herve told me I should have add it. Oh men!

I left it on slow cooking for about 15 mins max so the sauce got creamier and the prawns got all the flavors. Make sure you dress it with a good portion of jasmine rice and this is it, just open your mouth, your nose and travel to Thailand :)

What can I say…the easiest dish ever!Herve, is the kind mouth that is tasting every dishes I try to cook and he loved it! Had it twice (you cannot imagine how proud I was for a first time)

Definitely a must for cold winter evenings at home, for your close ones which will wake up your palate and make your place warmer :)

Cannot wait to be in our permanent flat now to try more dishes! I received a recipe for a nutella cheesecake and definitely have to share this with you.
Suellen x


2nd Recipe!

2 Sep

I know I know… I have absolutely no excuse for such a long absence but let’s say that I have been again busy with work and going back home (Nice) get some time off and a good tan :)

But just before going home, I have received two new recipe and managed to do one while packing!

This one is from Muriel, one of my colleague at work but also in her own word : “a sweet tooth”

She gave me the biggest challenge ever of cooking a CAKE. A recipe that she found when she was a student and told me is the best cake ever!

Hmm…well for the ones who do know my cooking history would know that I have never been able to do a cake. My brother even says that I could use them as weapons or boomerang because they are so dry and hard ahah

Let’s face it a real challenge! First the ingredients :

{2 apples : I went for pink lady type

{100 grs flour/ 100grs caster sugar

{75 grs chocolate chips / 75grs chopped almonds / 2 eggs

{1 vanilla sugar pack or vanilla extract / 1/2 table spoon of cinnamon powder

{1 plain yogurt

{2 table spoons of baking powder and 4 table spoons of vegetable oil
To be honest the first good thing about this recipe is that you should have most of the ingredients at home (even if such a bad cook as I am)

I only went to buy the chocolate chips and almonds for this time for very good for the £££

To start the oven must be set on 175 degrees.

In a large bowl, mix everything including the grated apple. You will see on the pictures that I have been quite generous with the chocolate and almonds lol but you can definitely add less


Just make sure you spread butter on the baking dish before pouring the mixture and then place it for 1hour in the oven.

And now I can bet you will think : that’s it? Well yes that’s it and guess what I managed to fail !

I honestly thought at this moment that I suffered from a curse – another homemade boomerang.


Quite disappointed, I investigated with Muriel and first comment and a rather important one lol I got it wrong, It supposed to be in a rectangular bake dish not the tart one!

So I did another attempt same process different dish the day after. This is when you know a challenge is a bit addictive cause you cannot give up like this :)
I tried and it started to burn again…at this time I asked my boyfriend advise (who is a wonderful cook by the way) and he told me that I got it wrong with the oven that it should be rotating heat not on the top of the cake only hence the burning at all times….Ahhhh so this is the SECRET ahaha

{Very proud :)}


It finally cooked “normally” and the result was really good. We had a friend visiting for the visiting for the weekend and the cake was gone for breakfast within 20 minutes woop woop!!!!


Easy to prepare, good reception and nice for any occasion. I would say a yummy last minute recipe and oui oui MY FIRST CAKE ;)

Time to start!

16 Aug

Well I must say…I thought I would be less busy after the Olympics but I was definitely wrong!

I do believe that my first challenge will be to find time to cook cause tonight after 11 hours non stop at work it wasn’t easy to drag myself to the kitchen.

But guess what, when I really want something, I make this happen :)

A little stop by M&S and I was ready to go :

{Olive oil

{Balsamic vinegar


{Bread – A nice crunchy one


{And guess what : GARLIC!  – I would say 9 heads are enough for 5 generous slices of bread.

1 knife, 1 fork, 1 spoon and one ovenproof flat glass or china dish such as pyrex.

I don’t know for you but if I start cooking, I must put music first, not a ritual but almost, I guess it helps to

be in the mood but also really to disconnect from the longest day ever at work.

George Michael and his Freeeedooommm just was the best for tonight (I know Adam, I can’t get over the closure ceremony!)

And I started peeling the cloves with a simple knife…and peeling…and peeling again…15 mins after still peeling…30 mins omg

I am peeling still and George is still giving me the strengh lol Let’s face it : 40 minutes to peel 9 garlic heads! It better be a good result!!

I almost feel like a vampire slayer tonight cause I could literally kill an army of vampires with all those cloves :). For the last two heads…well I just cut the bottom of it just to see if this technique (auto called lazy technique) would work or not in the oven.

Apparently you can find them peeled already so if you do have this chance, GO FOR IT!

All in the pyrex if a generous amount of olive oil and salt. 180 degrees and 30 minutes after :

First comment : I should have cut the bottom to all of them!

It is a lot more clean as only the skin burns a bit but once you press them all the cloves are coming out and perfectly cooked!

Now using the fork I mash all this, add salt, pepper and the balsamic vinegar.

While doing this you can start toasting the slices of bread.

With your spoon spread a generous amount of the garlic mixture on the bread and add Parmesan thinly sliced on top of it.


I couldn’t help myself and added some other toppings : pan fried chorizo and chilli prawns!

Finally, well I still prefer the Parmesan one lol But it is nice to offer the options. I would propose more vegetarians toppings such as roasted peppers or zucchini for example as it going better with garlic.


Overall :

Taste great, Smells amazing and definitely a good one when inviting friends for pre drinks!
{I won’t give any ratings to my recipe but you will guess the difficulty of them through my comments I am sure LOL}

PS : Susan, Sam tried it of course and she said it is great but not as good as my mum!
Fair enough, next time I will get better I am sure :)

Et voila!

First recipe!

13 Aug

For some reasons, I knew my friends from Canada would be the first to start the challenge :)

As soon as my flatmate Sam, from Oakville in Canada, heard about the blog, she told me straight away: “my mum would love sooo to be into the challenge”

Well there you go, how better can we start than a mummy recipe. {Oh Don’t we love them!}

Susan has been very kind and gave me an appetizer to start with : Roasted garlic with bread.

In her own words:

Good luck with your new endeavour!  Creating interesting tasty food can be very enjoyable and I wish you a healthy ongoing relationship with your cooker!  Every summer I try to find one new “appetizer” and this one was our favourite this year.

It’s a keeper in our house. Ciao, S.

Exactly what I am looking for : a keeper, easy prep and which will please everyone!

I will try this on Thursday, share the pics and definitely the recipe as it sounds like a classic already.

Suellen x

Bonjour Bonjour!

12 Aug

You have now clicked on my blog and you cannot leave this page without challenging me and sharing one of your “must try, must do” recipe :)

Don’t be shy and just explain simply ingredients, quantities, timings, instructions and tips and I will try to let the magic happen!

A little bit of story about the recipe, and why you really think I should know how to do this and try it, would be even better.

Hop hop hop, If I can do this, you can do this too (no pressure)

Suellen x

Sublime Palate

A Food journal of beautiful memories and fascinating cultures

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