Cathietay Profile - Allrecipes.com (1081929)

cook's profile

Cathietay


Cathietay
 
Home Town: Winton, Southland, New Zealand
Member Since: Nov. 2000
Cooking Level: Expert
Cooking Interests: Grilling & BBQ, Stir Frying, Slow Cooking, Asian, Italian, Nouvelle, Middle Eastern, Mediterranean
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About this Cook
I grew up in southern New Zealand, spent 4 great years in BC Canada where I discovered this website. Now back in the South Island, with Dave my Crazy Canuack husband, a mortgage, & Patches, our adopted cat.
My favorite things to cook
I love cooking - not baking. I am game for anything but my favorite things are marinated roasts and freshly steamed vegetables. I also enjoy stir frys & noodles for quick and easy meals when working late.
My favorite family cooking traditions
Green Bean Supreme for family gatherings and thanksgiving (I picked the tradition and the recipe up from my BC family and it is Divine!)
My cooking triumphs
Baked Fennel with Gorgonzola for my first thanksgiving feast. It was a real hit!!!
My cooking tragedies
Making a white sauce that would just NOT thicken tearing my hair out.. until I realised I was using the icing sugar not the cornflour!!! I had them stored in identical jars with no labels - not any more :-)
Recipe Reviews 25 reviews
Moroccan Salmon Cakes with Garlic Mayonnaise
This recipe is FANTASTIC and will be a regular in our household. I made 2 minor(I think) changes - I am down under and the 'average' canned salmon can is 210g (not 413g) so I used this, about 2/3rds the spinach and one whole egg. After forming the patties I left them in the fridge for 1/2 hour before pan frying in a non stick pan & 1 Tbsp of olive oil they did not crumble at all.

5 users found this review helpful
Reviewed On: Apr. 30, 2008
Veggie Lasagna Florentine
My first attempt at a meatless lasagna and it was delicious. I made a few small changes - like others I did not cook the noodles I used pre-cooked no boiling required (the only way to go). I halved the recipe as cooking for two. I used Fresh mushrooms, added a carrot and chopped all vege's very finely using the chopping attachment of my blender. The sauce came out looking like meat sauce as the veges were cut up fine, and cooked quicker. DH raved about it and we are looking forward to the leftovers.

15 users found this review helpful
Reviewed On: Feb. 10, 2008
Roast Leg of Lamb with Rosemary
Loved the Marinade my roast was only 3.5 pounds but used the whole marinade and a touch of lemon Juice - marinated for 24 hours and then roasted. DELISH and my DH thinks so too. I read all comments b4 making so roasted at a slower heat. Have to comment about Lamb roast leg sizes, anything larger than 5 or 6 pounds has to be a hogget not a lamb so of course will need more marination - Older :-)

6 users found this review helpful
Reviewed On: Sep. 25, 2007
 
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