cook's profile


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Member Since: Oct. 2007
Cooking Level: Expert
Cooking Interests: Baking, Stir Frying, Mexican, Indian, Italian, Quick & Easy, Gourmet
Hobbies: Sewing, Gardening, Reading Books, Music
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About this Cook
I, and my family, have got about a bit. We moved from the UK about ten years ago, to Ireland and have just moved to Canada. Why? It's a big world and there's a lot to see of it. I have four children and I'm an ex professional dancer
My favorite things to cook
Anything, I love to use unusual ingredients.
My favorite family cooking traditions
Stir up Sunday and my mums Symnal cake, though I have never baked it as well as she does.
My cooking triumphs
The turkey Mole that I cooked for Mothering Sunday when I was sixteen, and then I lost the recipe :(
My cooking tragedies
A traditional Scottish Christmas cake that I made for my dad. It used whisky instead of Rum or Brandy and it came out like a brick. The plus side was it was very handy for keeping open doors, but I won't try that one again.
Recipe Reviews 37 reviews
Onions Baked with Rosemary and Cream
I too took the skins off before cooking, but we'll be using this one again. We've just had a bumper crop of onions from our garden and this is a great idea and a nice change from your regular baked onions. Thank you for the recipe.

0 users found this review helpful
Reviewed On: Oct. 5, 2009
Foil Wrapped Veggies
I used a bag to shake the cut veg, herbs and olive oil in before cooking, that also worked really well. I've cooked this recipe on the grill and in the oven too when you use the oven if you have a veg with a high water content then you will have to open the packets at the end of cooking to let out some moisture just for a few minutes. I too have used a variety of veg including zucchini, mushrooms, carrots, parsnips and leeks, they all work well and taste great, thanks for a great idea.

0 users found this review helpful
Reviewed On: Oct. 5, 2009
Spicy Beef Curry Stew for the Slow Cooker
I feel this worked really well. I did follow the advice of some of the other reviews and used a curry paste, Patak's Madras paste. I browned my onions first, then my meat and added the paste with the garlic and the ginger. I then sliced up some potatoes and other veg to make this a meal in a pot thing, browned them off too, this is something I always do with the veg in stews or soups as I think it gives them a better flavour. Then I deglazed my pan with the stock. I didn't need to add flour, you don't want a curry too thick, it needs a certain amount of liquid. I just found this to be really easy and tasty. Thank you for sharing it with us.

0 users found this review helpful
Reviewed On: Sep. 28, 2009
 
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