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Senushi
 
Living In: Ann Arbor, Michigan, USA
Member Since: Mar. 2002
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Stir Frying, Italian, Mediterranean, Healthy, Dessert, Gourmet
Hobbies: Photography, Reading Books, Music, Charity Work
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Lamingtons
Fresh Salsa
French Tart
About this Cook
I attend the University of Michigan-Ann Arbor and well...I LOVE to cook. When I'm in the kitchen, I'm in the "zone." I love making food, sharing food, EATING food, and trying different dishes. Even though I'm a college student, I haven't allowed dorm food to muddle my pallet and since my mum is one of the best cooks ever I have pretty high standards for what "good food" is. I have a sweet tooth and am constantly trying to recreate what I've had in restaurants and bakeries. I think Melbourne, Australia is probably the best city in the world to find great food in EVERY corner! I just got a citron colored KitchenAid Artisan Stand Mixer and I adore it!!!
My favorite things to cook
Desserts: cakes, muffins, custards, anything chocolatey
My favorite family cooking traditions
My family is Singhalese...so anything my mum cooks is delicious! One of my favorites are crepes with a carmelized coconut filling...yum!
My cooking triumphs
Recently I made really great salmon and a lot of people like my buttermilk-battered calamari. All my baking triumphs can be attributed to this awesome website! :)
My cooking tragedies
I tried to make empanadas from scratch once and the pastry came out as hard as rock...I've been afraid of making empanadas ever since!
Recipe Reviews 49 reviews
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D's Famous Salsa
I used one can of Mexican style stewed tomatoes and one can of diced tomatoes (with no salt added). I added a dash of chili powder and only 1/2 a teaspoon of salt because I felt that there would be enough from the stewed tomatoes. I used 1/2 of one fresh jalapeno (with the seeds), and this provided the perfect amount of heat. I, personally, could handle more but this amount makes it enjoyable for everyone. I used a food processor and used the pulse button only a few times to get the right consistency! Excellent recipe!

4 users found this review helpful
Reviewed On: Jun. 26, 2008
Golden Rum Cake
Delicious!! I did as one reviewer suggested and sifted the yellow cake mix and pudding to ensure that the batter would be clump free and the cake would turn out fluffy. I also substituted 1/2 C. Skim milk instead of 1/2 C. water into the cake batter. I used a dark rum I bought while I was in the Dominican, and it was a-mazing! My cake only took 40 minutes to bake, so make sure you watch yours while it's in the oven. I also used a long wood skewer to poke holes all over so the rum sauce would seep in. It turned out beautifully!

2 users found this review helpful
Reviewed On: Apr. 21, 2008
French Silk Chocolate Pie I
SO good!! I doubled the recipe to *generously* fill a deep dish pie crust. I used egg beaters and used 1 1/4 C sugar instead of 1 1/2 Cups since many reviewers complained of it being overly sweet. I made this the night before and let it chill in the refrigerator about 24 hours before garnishing it with whipped cream & chocolate curls and finally serving it. As long as you beat the butter sugar mixture well initially and try to keep all the ingredients as close to the same temp as possible...you shouldn't end up with a grainy texture because mine was *silky* smooth!

3 users found this review helpful
Reviewed On: Nov. 21, 2007
 
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