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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


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!

Sublime Palate

food and thoughts . . .

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