Tag Archives: recipes

Easy Massaman Goat Curry

Image of Susie's Massaman Goat Curry

Massaman goat curry – easy to make and tastes great

This is my very easy (experimental) goat curry. It’s easy because I use a prepared Massaman paste from Ayam which is available at lots of supermarkets. Continue reading


Roast Chicken with Preserved Lemon Stuffing

Image on a notebook with 'roast chicken with preserved lemon' written on it

Add the tang of preserved lemon to roast chicken – yum!

The zingy and warm flavours of preserved lemon and ginger permeate this chicken and its couscous stuffing.  The stuffing becomes a flavoursome side dish.

Continue reading

Preserved Lemon and Pine Nut Couscous

Jar of preserved lemons made by Susie for Falls Creek Birthday retreat skiers and boarder

Jar of preserved lemons made by Susie for Falls Creek Birthday retreat skiers (and boarder)

I have been asked by many visitors to my site and friends ‘How can I use preserved lemons?’. What? You don’t know how to do a Google search? Continue reading

Recipe for Skinny Bitches

Do you have ‘recipes’ for alcoholic beverages? This is the recipe for making a Skinny Bitch.


1 measure of Vodka (two fingers)
Soda water
Lime juice
Slice of lime as garnish

To make

Put the ice in a tumbler first. Pour the Vodka over the ice.
Add the soda water and lime juice to taste and the garnish of lime.

Shaken or stirred, just enjoy!

Footnote: Vodka (according to the website I referred to) has no fat, no carbs and no nourishment (pity about the nourishment). Because of the no fat, no carbs content, I figure it is the drink of choice for those who don’t want to give up all the pleasures of alcoholic beverages while on the Dukan Diet.

Check out my dedicated website about health, hedonsim and maintaining your goal weight on the Dukan Diet.

Susie’s oat bran galettes

According to the book, The Dukan Diet, one and a half tablespoons of oat bran is a daily must-have food. Galettes in French equals pikelets in Australian, pancakes in Canada or USA.


6 tablespoons oat bran (course is best)
6 tablespoons of non-fat dairy (cottage cheese, ricotta cheese, quark, low-fat yoghurt or combinations of any)
3 eggs (2 whites only and one with yolk)
salt, pepper, herbs such as chives, thyme, parsley

To make

Put all the ingredients into a bowl and whisk until thoroughly combined. If the mixture looks too thick, thin with some skim milk. But you don’t want it to be too runny (after a couple of times making these, you’ll get a feel for the consistency).

Spoon the mixture into a non-stick pan. When small bubbles appear on the surface, turn over. Remove.

Serving suggestions

I serve these galettes with short cut bacon (low fat) and poached or scrambled eggs. On protein and vegetable days, I add mushrooms, spinich or tomatoes. Two galettes per person: the rest go into the fridge for the following two days.

Rhubbarb, passionfruit and coconut cake

Baked rhubarb, passion fruit and coconut cake

Rhubarb, passionfruit and coconut cake

I came across this fabulous cake recipe while helping Maxine McKew’s election campaign at the last election. Every Saturday, Bill and I would be helping at street stalls and Maxine would bring a cake for the workers from her next door neighbour. This is only one of many that were simply sublime. Thank you Maxine’s neighbour. I hope you don’t mind me sharing this recipe with cake lovers.

To say this cake is delicious is an understatement. You’ll wow your friends with it.


1 1/2 cups (225g) self-raising flour
1  1/4 cups castor sugar
1 1/2 cups dessicated coconut
125 g melted butter
3 eggs – beaten lightly
1/2 cup milk
1/2 tsp vanilla


3/4 cup of finely chopped rhubarb
2 extra stalks rhubarb
3 – 4 passionfruits
2 tablespoons Demerara sugar
Sprinkle of icing sugar


Combine flour, castor sugar and coconut in a large bowl. Stir in melted butter, eggs, milk and vanilla.

Grease the cake or baking tin (2o cm round cake tin is good). Add half the cake mixture then add the chopped rhubarb and the pulp of two passionfruit evenly over the mixture.

Add the rest of the cake mixture then arrange pieces of rhubarb over the top with the pulp of one or two remaining passionfruit. Sprinkle with Demerra sugar.


Bake for one hour in a moderate oven: 180 or 160 if fan forced.If cake is browning too much, cover loosely with foil.

Allow cake to sit for five minutes before turning out onto a wire rack to cool.

When cool, sprinkle with a little sieved icing sugar.


Cake can be made one or two days ahead of serving.

Suitable to freeze but do not microwave.

more recipes

Greek Coconut Cake
See all the recipes on this blog

Apple and berry crumble recipe

Apple and berry crumble recipe - a winter favourite

Apple and berry crumble

During winter, this is one of my favourite recipes when friends drop in for dinner.


6 large Granny Smith apples
1 cup of frozen berries
1/2 cup caster sugar
1 tsp cinnamon
1 cup plain flour
3/4 cup brown sugar
3/4 cup rolled oats
3/4 cup desiccated coconut
2 tsp ground nutmeg
1 tsp ground cinnamon
1 tsp vanilla essence
2/3 cup melted butter

Cooking apples

Peel and core apples and slice in 2 cms pieces. Place in a saucepan with about 2 cups of water. Simmer covered until apples are just tender but not mushy. Drain apples, set aside in a bowl then toss with caster sugar and cinnamon mix.

Make crumble

Combine flour, rolled oats, coconut, cinnamon, nutmeg and brown sugar in a bowl and mix thoroughly.

Melt butter in a pot over low heat (so it doesn’t burn) and add vanilla essence.

Add the butter mix to the dry ingredients with a spoon. The mixture should resemble crumbles.

Baking the crumble

Add the apple mixture to an ovenproof dish. Place the mixed berries over the apples then top with the crumble mix.

Bake in an oven at 180 degrees centigrade for 30 to 40 minutes. The crumble should be golden brown when cooked. Allow to cool then serve with custard, icecream, cream or yoghurt.

Preserved lemon recipe

Preserved lemon in a jar

Preserving lemons is easy to make

Preserved lemon can add a stunning element to many recipes. Make sure you have enough lemons. I used about five in a the jar shown in the image. Some recipes suggest that you may need additional lemon juice but mine were very juicy and covered the lemons adequately.

What you’ll need

Sea salt
Extra lemon juice
Aromatic spices such as a cinnamon stick, star anise, bay leaf, cloves and peppercorns

What to do

Wash lemons thoroughly then quarter. Start placing the lemon wedges in a jar, flesh side down. After each lemon, add about a dessertspoon of sea salt. Add more lemons and salt. Toss in whatever aromatic spices you choose. Press the lemons down squeezing out the juice and packing the lemons as tightly as possible.

Use a clean glass jar – it helps to use one with a neck so that the lemons stay compressed under the rim. When the jar is tightly packed, pour in any additional lemon juice to cover the wedges.

Set the jar aside in a warm place for about four weeks, turning the jar upside down after three days then back up the right way three days later. Repeat every three days for the four weeks. Top up with lemon juice if you need to.

After the four weeks, put the preserved lemon in the refrigerator. You can start using them after another four weeks.

When you want to use the preserved lemon in a casserole, tagine or in a salad, remove a wedge, rinse well to remove salt, peel away the flesh and discard and cut the peel into fine strips.

Greek Coconut Cake

Greek Coconut Cake is easy to make and tastes sensational

Greek Coconut Cake is a taste sensation

I’m into cooking at the moment and enjoying making things that are nutritious but also things that are simply scrumptious. Friends might know this cake as The Orgasmic Cake because, when I first tasted it, I thought it was so very delicious – an orgasmic taste sensation (I guess you had to be there). So here it is.

Cake ingredients

125 gms butter
1 cup castor sugar
4 eggs
2 cups coconut
1 cup self raising flour
Pinch of salt

Lemon syrup ingredients

1 cup sugar
2/3 cup water
6 strips lemon rind (or lots of grated lemon rind – I use one to two lemons)

To make cake

Grease a 20 cm ring pan. Line base with grease paper. (I don’t but it was in the original recipe.)

Combine butter and sugar in a small bowl until light and fluffy. (You can use an electric blender but I prefer the wooden spoon method of beating by hand until the right consistency. I have a special wooden spoon for all things sweet so it doesn’t end up with garlic and onion flavours coming through.)

Beat in eggs, one at a time until combined (still using blender or wooden spoon – if doing this by hand, I whisk the egg mixture before adding each egg).

Transfer mixture to a large bowl. Stir in coconut then sift in flour. (I now revert to a metal spoon for folding in the flour. It’s what I was taught and I think it keeps the mixture light whereas a wooden spoon doesn’t.)

Spread mixture into the prepared cake tin. Bake in moderately slow oven (150 to 160 Celsius) for 45 minutes.

Pour hot syrup over cake. Cool in pan before turning out on to a cake plate.

Decorate with toasted, flaked coconut or sift icing sugar over the cake just before serving.

To make the lemon syrup

Combine all ingredients in a small saucepan. Stir over heat without boiling until sugar is dissolved. Bring to boil.

Reduce heat and simmer uncovered without stirring for three minutes.

Strain syrup (if using strips) but I always leave the grated rind in – it adds texture and fibre.

Serving tip

Serve the cake with mixed berries and some good Greek yoghurt or cream for a simply delicious dessert.

From an admirer

‘This is divine – definitely a cake of orgasmic proportions.’

The perfect boiled egg

How to cook the perfect boiled egg

The perfect boiled egg with toast soldiers for dipping

Boiled egg  – such a simple thing but so not. The perfect boiled egg is, well, subjective. Do you like very runny, quite runny, only runny yoke or firm egg white and yoke? What size egg is it: small, large or extra large.

When I was a kid, I remember being told that the time it takes to make a perfect boiled egg with a runny yoke was three minutes – the three-minute egg. However, I have found that three minutes is too long regardless of the size of egg.

So, here’s what I do for a runny yoke but firmish egg white. Put eggs into a small saucepan of cold water. Eggs should preferably be at room temperature to prevent the shell from cracking. Turn to full heat and when the water starts to boil, cook for two minutes. If the eggs are particularly large, perhaps two and a half minutes.

I’m interested in other methods of making a perfect boiled egg so, please, do tell.