ilovefood Profile - (10663793)

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Home Town:
Living In: Petaling Jaya, Selangor, Malaysia
Member Since: Oct. 2007
Cooking Level: Beginning
Cooking Interests: Baking, Stir Frying, Slow Cooking, Asian, Indian, Italian, Dessert
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Recipe Reviews 7 reviews
Easy Decadent Truffles
This must be absolutely the easiest recipe (not to mention fastest) to follow, but yielding the most impressive results! I reduced the choc (normal cooking chocolate which was the only thing I had at home) and sugar to 2 cups each as many reviewers suggested, and split them into 3 batches, one plain, one with a big teaspoon of penaut butter and final one with about 2 1/2 teaspoon of Grand Marnier orange liquer. It was amazingly easy - I put the mix into the freezer (covered) for abt 15-20 minutes. Used a small spoon to scoop out lumps which I then roll by hand. Heat from my hands melt the chocolate a little, which helps the rolling and create a sticky surface for the sprinkles to adhere to. Used chocolate drink mix (ovaltine) coz I ran out of cocoa, crushed almonds, as well as sugar sprinkles. I put each of these into small plastic bags which I then dump the little truffle balls into and shake - voila! Pretty paper cups add the finishing touch :-) p.s. to those who had problems rolling the chocolates, you might want to try to change the type of chocolates used coz some may be softer, creamier, harder etc, hence may give you some problems with the texture

5 users found this review helpful
Reviewed On: Apr. 26, 2009
Easy Mint Chocolate Chip Ice Cream
So easy, so wonderful, so delicious! I reduced the mint essence a little - but I guess that's a personal taste (my hubby equated the heavy mint flavour to toothpaste during my 1st attempt!). Rave reviews from everyone at the office when I brought it to the office.

0 users found this review helpful
Reviewed On: Apr. 7, 2009
Chunky Tomato Potato Soup
Wonderful taste - rich and creamy soup, but with the lovely chunks of healthy veges. Didn't change a thing except that I replaced chicken broth with plain water to cater for a vegetarian guest. I didn't think it was necessary to make vege stock separately since it would have been the same ingredients anyway! Didn't detract from the taste at all. Made it twice already for company, and my guests were impressed.

1 user found this review helpful
Reviewed On: Sep. 14, 2008

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