cook's profile


MonicaG
 
Living In: Brampton, Ontario, Canada
Member Since: Apr. 2008
Cooking Level: Intermediate
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Asian, Mexican, Italian, Healthy, Vegetarian, Dessert
Hobbies: Gardening, Hiking/Camping, Biking, Reading Books
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About this Cook
I am a university student who lives at home. When I am bored I like to cook, and for occasions. I am a vegetarian and try to make everything low-fat and low-sugar without compromising good taste.
My favorite things to cook
My favourite things to cook are desserts. I love baking and decorating cakes, cupcakes, and cookies. I have dabbled a bit in candy making, but havnt done it in a while.
My favorite family cooking traditions
Mainly Brittish, but not very much of it. We dont exactly have any "family recipes", so Im always finding new ones and modifying them to suit my tastes.
My cooking triumphs
Choux buns dipped in chocolate (I was so worried about messing them up), and several unusual pizzas.
My cooking tragedies
A terrible attempt at a weird omelette. I cant remember exactly what I put in it, but I remember cottage cheese and waaaaaaay too many vegetables. It was so gross I had to throw it out (and I hate wasting food).
Recipe Reviews 7 reviews
Tofu Stroganoff
I read a few reviews that said the cottage cheese makes it an unpleasant texture. I didnt want it to turn out yucky so I played it safe and made it more traditionally. I didnt have sour cream, so I used milk and vegetable boullion instead of broth and cream. After sauteing the veggies, I added about 2 cups of milk and a boullion cube. I then simmered it down for about 15-20 mins. When it was almost done I dissolved 2 tbsp of flour in 1/3 cup milk (so it didnt get chunky) and then stirred it in to thicken the sauce. It turned out great!

0 users found this review helpful
Reviewed On: Nov. 15, 2009
Apple Harvest Pound Cake with Caramel Glaze
A good recipe, and delicious autumn dessert. I followed some reviewers and cut the oil content to 1 cup, and added 1/2 cup of applesauce. This keeps the moisture without making it greasy, and adds more apple flavour. Also, I didnt believe the baking time when I read it so I checked it after 45 minutes and it was done, a bit overdone even. I reccomed checking after 35 minutes.

2 users found this review helpful
Reviewed On: Oct. 22, 2009
Ice Cream Tiramisu Cake
I didnt follow this recipe exactly, but I used the idea as the basis for a more traditional looking (and weaker coffee tasting) tiramisu icecream cake. Since I didnt make this exact cake, I gave it a rating equal to what it currently is at (4.5) to avoid changing the rating. I used the recipe for the coffee syrup, but instead of a sponge cake, I used the traditional ladyfinger cookies. I also used about 1 litre of Chapmans brand cappucino frozen yogurt (a healthier option), and another of vanilla, layering them. I assembled it in a springform pan, wrapped in waxpaper, to keep it upright and prevent leakage. I then shaved a bar of room-temperature dark chocolate overtop, using a potato peeler (some recipes said to freeze the bar, but that just made it flakey rather than nice long peels). Thanks for the awesome idea!

2 users found this review helpful
Reviewed On: Oct. 9, 2009
 
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