cook's profile


Nick
 
Living In: Bridgend, Glamorgan, Wales, U.K.
Member Since: Aug. 2007
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Frying, Stir Frying, Mexican, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian, Quick & Easy
Hobbies: Scrapbooking, Sewing, Needlepoint, Camping, Walking, Reading Books, Music
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BBQ area in France
About this Cook
Well, i'm a carefree person who loves to try things out....most of the time they don't work, but thats all part of the learning prosses :-)
My favorite things to cook
Everything and anything, give me the recipe and i'll take a shot at it. I do love cooking for my other half, and whenever we have a free day, i take my time in preparing him and his mates a great big hearty meal.
My favorite family cooking traditions
Well, i come from an Italian family, so cooking is every much in our blood, and there is nothing better than me and my mum meeting up and spending the day in the kitchen together driving eachother crazy :-)
My cooking triumphs
Mastering how to boil an egg. I know it sounds silly and people always say "they can't even boil an egg!" , but i couldn't for years, i could do a full sunday dinner, but not boil an egg, and then one day, i craked it (maybe that is the wrong turn of phrase?)
My cooking tragedies
There are WAY to many to mention in this little space, but i have (kinda) learnt from all of them :-)
Recipe Reviews 3 reviews
Goat Cheese Stuffed Lamb Burgers
Brilliant! I used less salt like 'Debbie L' suggested too, and i also made the middle a bidder space so it was easier to spoon in the cheese mix and then fold it over and flatten ready to grill. My other half LOVED these too, and it's hard to get him to like anything!

2 users found this review helpful
Reviewed On: Nov. 12, 2008
Honey Carrots
Personally, i just prefere honey on my carrots, nothing else, just honey.

0 users found this review helpful
Reviewed On: Sep. 18, 2008
Swiss Cheesy Cauliflower
Just like my nan used to make, although i did add salt and more cheese and a bit of mustard to the sauce, and extra cheese on top, cause i love cheese.

1 user found this review helpful
Reviewed On: Sep. 18, 2008
 
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