Quick and Easy Chocolate Cake

•February 12, 2017 • 1 Comment


4 heaped tablespoons self raising flour.

3 level tablespoons unrefined organic castor sugar.

1 heaped tablespoon of good cacao powder or cocoa powder.

Optional: add cacao nibs or chopped nuts, marshallows or chocolate drops. I used cacao nibs which gave it more texture.

1 medium egg separated, whisk the egg white till opaque, and add the yolk and mix together  and add 3 tablespoons of whole milk.

Pinch of salt and a pinch baking soda.

Melt 3 tablespoons of organic coconut oil and l tablespoon of organic butter.


Heat oven to 200 degrees.

Mix the dry ingredients together in a bowl.

Add the beaten egg and milk and mix well.

Then add the melted coconut oil and butter and mix quickly.

Pour into 2 oiled ramekins. Or large muffin cases. Or a deep bowl.

Place in hot oven for 20 minutes. Or till a skewer comes out clean.

The top goes quite crunchy but the inside is moist.

I have only eaten this when it was hot/ warm. As l had given up carbs and wheat since early January 2017. But, l needed a sweet carb fix last week. And, as it was only 2 small portions it worked well.

The 2nd time l made it l used a larger round cereal bowl. And, yes, l ate it all! Lol.

Motto: once it is gone.. it is gone 😊

Enjoy 😊


#suzcat’s version of Stifado (Greek Beef Stew)

•November 27, 2014 • Leave a Comment

Serves 2 to 3. Just double up the ingredients if you want to feed more people.

And they will want seconds 🙂


400g diced braising steak (Organic/grass fed beef if possible)

Large carrot or 2 small ones.

5 Echalion shallots (these are more elongated than usual shallots)

2 beef stock cubes (organic if poss)

1/4 to 1/2 tsp of freshly ground Celtic sea salt.

2 tsp oregano and add some more after an hour.

1/2 pint of water.



Slice shallots and fry gently in organic coconut oil till soft and slightly golden brown.

Seal beef in a frying pan till lightly browned

Add the beef and onions to a medium size saucepan, add water and crumble in the stock cubes.

Season and add the oregano.

Peel the carrots. And then instead of cutting the carrots into pieces, I continue to peel them and add them to the pan. This way it gives lovely texture and flavour to the gravy, as, I do not use anything to thicken it.

Bring to the boil and let it simmer for a couple of hours on the hob, till the beef is tender.

Serve with mashed potatoes or in the traditional Greek way serve with Orzo pasta, which is rice shaped pasta.







Mushroom and Lemongrass soup ~ another quick and easy soup by #suzcat

•November 2, 2013 • Leave a Comment

mushroom soup

Serves two.

Double up the quantities for more people.


4 shallots

Clove of garlic

300g of white or chestnut mushrooms

One or 2 stems of lemon grass

Organic vegetable or chicken stock cube

Salt and pepper to season


Double cream (optional) the soup is creamy enough without it, if you blend it well


Dice onion and chop garlic. Take the outside layer off the lemongrass and chop into small pieces and grind in a pestle and mortar to release the flavour. Cook all three  gently in a drop of vegetable oil in a saucepan till soft.  Add a pint of water, add stock cube. Wash and slice the mushrooms and cook in a drop of vegetable oil.

Add the mushrooms and any liquid from them to the saucepan and check seasoning. Heat gently till piping hot,

Transfer to a blender and blend on full till all ingredients are combined.

When blended return to saucepan, add more water if necessary for preferred consistency.  ( I put mine through a sieve with the help of a wooden spoon, as lemon grass is quite stringy even if chopped.)

If taste even nicer if you leave it for a couple of hours. Just hear as normal.

if you want to make it more decadent add a swirl of double cream.

Serve with warm crusty bread and real butter.


Pea Soup ~ My quickest and easiest soup recipe ever by #suzcat

•October 31, 2013 • Leave a Comment


Now the weather is getting colder. This is a quick and easy recipe to rustle up in minutes and it tastes fresh and delicious.

Serves two.

Double up in quantities for more people.


Small onion

Clove of garlic

8 oz of frozen petit pois (or garden peas)

teaspoon of organic vegetable bouillon or a stock cube

Salt and pepper


Pinch of chilli flakes (optional)

Double cream (optional)


Dice onion and chop garlic. Cook gently in a drop of vegetable oil in a saucepan till soft. Add the peas and cover with water.

Bring to the boil and then simmer till cooked. Add more water as necessary and salt and pepper to taste. Add the chilli

flakes if using. Transfer to a blender and blend.  When blended return to saucepan, add more water for preferred consistency and

if you want to make it more decadent add a swirl of double cream.

Serve with warm crusty bread and real butter.


Chicken, Chorizo Sausage and Courgettes in a tomato and herb sauce

•May 13, 2013 • Leave a Comment

Another quick and versatile recipe.

Serves 2 (for more people just double up the chicken etc)


2 chicken breasts cut into pieces

Tin of chopped tomatoes

Herbs fresh or dried

4 inch piece of chorizo skinned and sliced

2 courgettes

1 small onion

2 cloves of garlic

Tbsp of tomato puree’

Freshly ground salt and pepper to taste

Dried chilli flakes (optional)

2oz of red quinoa cooked


Fry the onion and garlic until soft.

In a separate pan cook the chorizo to release the oils and drain on kitchen paper

Cook the chicken breasts and then the courgettes in a drop of oil. Mix with the onion and garlic. Add the tinned tomatoes, herbs and tomato puree’, season and simmer gently.

Add the red quinoa if using and stir. Check seasoning.

Serve with crusty garlic bread and a green salad.

I had made enough for 4 people, so the 2nd batch I added some garam masala, curry powder and more chilli flakes and had it with chupatis or you could have it with rice or more quinoa as a rice substitute,


Stir fried chicken, mushrooms and red quinoa

•May 13, 2013 • Leave a Comment



2 chicken breasts cut into small pieces

8 chestnut mushrooms

1 tbsp soy sauce

2 oz of organic red quinoa


Half a bulb of fennel or other veg ie sugar snap peas/courgettes

4 spring onions chopped

Clove of garlic chopped

Thumb size piece of fresh ginger chopped

Sesame oil to serve (optional)

**Quinoa is a high protein food, gluten free and a beneficial addition to many recipes.


Rinse the quinoa and put in a pan with a couple of pinches of salt, cover with water I part quinoa to 2 parts water (or check instructions on packet)  and bring to the boil and simmer for approx 15 minutes till cooked.

Put a drop of sunflower or coconut oil in a wok. Cook the onions, garlic and ginger and till soft. Add the other veg stir fry till al dente. Put to one side and keep warm.

Stir fry the chicken and then the mushrooms, add the other veg back in the wok and mix in the cooked quinoa.

Add tablespoon of soy sauce, stir through.

Serve with green salad or some boiled rice if preferred.

Drizzle with sesame oil

And enjoy 🙂


And if you are a vegetarian you could use more veg or substitute the chicken for tofu or similar.

Poppy Seed Buns

•January 19, 2013 • Leave a Comment


I had nothing in that was sweet (other than moi) so, I decided to make some  buns.

Makes 12 buns.

Oven 180C/350F (minus 10 degrees if using a fan oven)


2 0z of caster sugar

2 oz SR flour

2 0z butter

1  medium egg

1 tsp of Vanilla extract

1 tbsp of milk

1 tbsp of poppy seeds

1 tbsp cacao nibs (optional)

You can add anything really, ie choc chips, nuts etc


Cream the sugar and butter together until whiter in colour

Beat the egg,  add the milk and vanilla extract.

Add drop by drop to the sugar and butter mixture and beat together until it is a dropping consistency

(if you add a bit too much egg at once add a bit of flour)

Then fold in the flour with a metal spoon.

Half  fill paper bun cases, or well grease a 12 hole bun tin

Bake in the oven till golden brown for 8/10 minutes, allow  to cool a bit and then remove and place on a cooling rack.

They can be iced.  Next time I would use a little less sugar in the mix.