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HEATHER DUFFIELD

Cooking Level: Expert

Living In: Norwich, Norfolk, England, U.K.
About me:
 I like to enlist the aid of modern gadgets to help me cook. I think this is because being taught to cook at school in the early 60's we had to do all whisking and kneading by hand and it did not always make for a successful result. It is just so dis-heartening to spend hours in preparation and get a naff result.

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AmyD

Cooking Level: Intermediate
Home Town: Gainesville, Florida, USA
Living In: Thetford, Norfolk, England, U.K.
About me: I grew up with a mom who was a fabulous cook and baker. I remember being sick of having homemade cookies and just wanting to experience an oreo - I had no idea how lucky I was! No…
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Amanda

Cooking Level: Intermediate
Home Town: Ephrata, Pennsylvania, USA
Living In: Wretham, Norfolk, England, U.K.
About me: Cooking seems to run through my bloodline, but I didnt realize I inherited it because I never gave cooking a try. This past year my husband and I got our own place and so I start…
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jill oshea

Cooking Level: Intermediate
Home Town: Norwich, Norfolk, England, U.K.
Living In: Hevingham, Norfolk, England, U.K.
About me: I live alone but I enjoy good food. When my sister was alive I use to phone her and tell her what I had in my cupboard then over the phone she would help me to cook the most fant…
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Newest Reviews

The reviewer gave this recipe 5 stars. This recipe averages a 4.75 star rating.

Spinach Quiche

Reviewed on May 6, 2008 by AmyD
This is great because it's so easy to make and so easy to alter to exactly what you want. Plus, you can make it fairly healthy by using egg beaters, fat free half and half, and definitely only need a 1/4 c or less of butter to brown the garlic. Also, I used fresh spinach, fresh mushrooms, and added red peppers, orange peppers, and green onion. If you add just a little extra milk/half and half and egg, you can definitely get 2 pies out of this recipe. Yummy.
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3 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.78 star rating.

Ono Butter Mochi

Reviewed on May 6, 2008 by AmyD
Made this for a New Year's party and at first I thought it was ok, but it kept getting better and better. Definitely something to make at least a day beforehand because the flavors keep enhancing. Plus, all the party goers from the Pacific (both Hawaii and the Philippines) couldn't get enough. The only thing I would change is adding a little more coconut.
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4 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 4.77 star rating.

Cheese Souffles

Reviewed on Dec. 27, 2007 by Unspoiled Chef
You need a few bowls for this but MAN is it worth it! I used Butter baby Swiss I got from FIGI's and ohhhhhh it's perfect! Just remember to carefully temper your egg yolks before adding to the hot mixture and it's an easy success. Everyone loved it. I am going to do it again, this time, half cheddar, half Swiss. or perhaps Butterkase MMM! Thanks for an easy and great recipe. I have enver made a souffle' before and this gives me confidence to try more! Thank you!!!
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1 user found this review helpful


 
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