Ridiculina Profile - Allrecipes.com (10765954)

cook's profile

Ridiculina


Ridiculina
 
Home Town: Oslo, Norway
Living In:
Member Since: Sep. 2006
Cooking Level: Expert
Cooking Interests: Baking, Indian, Nouvelle, Mediterranean, Dessert
Hobbies: Walking, Fishing, Photography, Reading Books, Music, Painting/Drawing
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Recipe Reviews 7 reviews
Jamie's Cranberry Spinach Salad
So good! This is a keeper. I followed a couple of tips from the other reviewers and cut waaay back on sugar, toasted almonds and seeds in the oven without butter, and served the salad with blue cheese. Served this salad at a Christmas party. Everyone loved it and asked for the recipe. I'll be making this again and again.

1 user found this review helpful
Reviewed On: Jan. 2, 2014
Norwegian Skolebrod
This is a very common cake here in Norway - you get them in all bakeries. Skolebrød really means "school bread". I have no idea why it's called that as kids aren't allowed to eat such sweets at school. However, there's a major difference between how we make them compared to the recipe: Here we add the thick vanilla custard before we bake them, not after. After you've rolled the buns, let them rise - then you can easily make quite a big dent in each bun. Fill with the custard, but not to much or it will run over the sides of the bun and make a mess. Don't worry though, if you're like me and like a lot of filling. The custard will puff and fill more than you think. After the skolebrods are baked, chill them somewhat, put on icing (powdered sugar + egg whites) and dip in shredded coconut. Yummy :-)

25 users found this review helpful
Reviewed On: Jan. 6, 2010
Thai Red Chicken Curry
I love Thai red curry (Gaeng Phed Gai), and this was a nice and quick recipe. I made some adjustments to make it more authentic. I used fish sauce for salt, and I added basil and lime leaves - and the vegetables that was in my fridge: carrots, peas, bell peppers and a tin of bamboo shots. If you don't get lime leaves, you can use zest and juice from one lime, or lemon grass. It's such a rich dish that I really think it needs some acid. But this was a nice starting point :-)

1 user found this review helpful
Reviewed On: Aug. 22, 2009
 
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