Suzanne
BBC Good Food Member since 02 November 2006
Location: Brighton
- My last supper would be... fillet steak with Bearnaise sauce and fat chips, plum tarte tatin, red wine and lots of gooey, smelly cheese
- My fool proof recipe is... Crab chilli linguine
- My favourite utensil is... Kitchen knife that I use to chop everything
- If I am not cooking I'm... walking around Brighton, eating or sitting in a cosy pub.
- The best meal I've eaten was... any of those long, drunken family meals where we put away a huge amount of wine and eat until we can't move
My Latest favourites recipes
Last comments I've made
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03 February 2009
"I wanted a recipe that used up leftover coconut and oats - so these biscuits were perfect. I added some ground cinnamon, ginger and all spice as I love the spicy warmth these add to bakes. Totally delicious - I have already eaten two and the second batch isn't even done yet!"
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18 March 2008
"I made this while on holiday in the Caribbean, using local limes! It was so easy to make and tasted absolutely wonderful, both warm and cold. It was great served with local rum & raisin ice cream and a big glass of rum punch. I'll make it again, next time using lemons to see how that turns out."
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22 February 2008
"I added chopped mint and coriander to these falafels, as I had it in the fridge, which gave them a lovely fresh flavour, plus a squeeze of lemon juice to lift the flavour a little. I also rolled the falafels in sesame seeds before frying, which gave them wonderful extra texture. I agree with the other reviewers that they were pretty crumbly, so take care when turning them over in the pan. If you cook them, then set them aside and re-heat in the oven before serving, they tend to hold together better. Delicious in a tortilla wrap with chilli sauce, yogurt, salad and sliced red onion. Veggie kebab heaven!"
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03 January 2008
"It's rare that we don't finish a bottle of bubbly in my house, but this Christmas I felt I had to make use of a leftover glass, so I made this lovely sauce. I have to say, I found making the caramel a little tricky (I think I had the heat up too high) so instead I went for an alternative method, simply putting the Champagne, cranberries, sugar and a little water into a pan and simmering until it all came together into a wonderful, sticky jam. I would also recommend Nigella Lawson's tip of taking the jam off the heat while still very runny - the high pectin levels of cranberries mean it will set perfectly even if it doesn't look quite done. Delicious! "
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17 December 2007
"I made this for a special birthday meal, using organic chicken livers instead of duck. It is so easy to make, yet really impresses guests who think making homemade pate must be difficult. I added a good splash of brandy, plus put fresh thyme in the actual pate (as I didn't bother with the thyme butter topping). It was absolutely fantastic served in little ramekins with toasted sourdough bread, cornichons and Cumberland sauce. Give it a try."
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