Melanie Booth Profile - (10828407)

cook's profile

Melanie Booth

Melanie Booth
Home Town:
Living In: Bath, Somerset, England, U.K.
Member Since: Nov. 2006
Cooking Level: Professional
Cooking Interests: Gourmet
Hobbies: Gardening, Reading Books, Wine Tasting
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About this Cook
Hi, my name is Melanie Booth, I am 20, and im a cookaholic. I started coooking at the age of nine and have been working part-time/full-time in the catering industry for 5 years now. I am currently back at college doing A levels, as i have decided full time chef-ing is too tiring/ low paid so im thinking of going to University to study Nutrition. I am also working part-time as a weekend sous chef in a little local cafe.
My favorite things to cook
Through working in various kitchens i have learnt various methods and cuisines. I like cooking stews and casseroles, especially in my meaty dishes as it makes sures the meat becomes soft and tender. Curry is a fond favourite, and i often cook chinese/japanese food for myself when im on a bit of a health drive.
My favorite family cooking traditions
My parents are vegetarian and so im not like other chefs who hate the 'V' word. My mum was the main cook in the household and all her food is delicious, and hopefully will be passed on to my children as well. So now i cook (often quite calorific and involving cheese, hah!) vegetarian meals for my family, and very comforting meaty meals for me and my boyfriend.
My cooking triumphs
1) When i made 300 chocolate bonbons for one of my boyfriend's comedy events. 2) Staying as long in the Catering industry as long as i did, and still keeping my respect. 3) Actaully managing to work at Wagamamas for 8 months without going utterly mad. 4) Making beautiful cakes/ sugar craft when learning at catering college. 5) Working at River Cottage, meeting Hugh Fearnley Whittingstall, and learning a lot about seasonal cooking.
My cooking tragedies
If there are lots of elements and sides i have to cook for a dinner i often overcook veg like broccoli or something by accident. Oh and buying big slices of bacon thinking they were pork chops and ruining a recipe. Overall not too many accidents with my food, cept the occasional little cut or burn at work.
Recipe Reviews 55 reviews
Nepalese Scrambled Eggs
Just a mention from the author from the comments so far- the recipe should definitely include salt and pepper in it- plenty of seasoning is important in all egg recipes of course. Also, that in stage one, you should fry the thinly sliced onions until they start to brown/caramelise, not just when they are soft- this gets you a better flavour. Also, if you like it spicy, garnishing this with freshly chopped green chilli is a nice addition.

3 users found this review helpful
Reviewed On: May 22, 2012
Aunt Wanda's Turkey Carcass Soup
Used green peas instead of green beans, and added a few bay leaves for flavour. Very good recipe- but far too much rice. Halve the amount of rice at least and then youve got a nice soup recipe (:

3 users found this review helpful
Reviewed On: Jul. 13, 2011
Beef, Mushroom and Guinness(R) Pie
Important Note: The recipe should state "dried thyme", NOT ground thyme (a completely different ingredient), which is why i think some people have found the thyme flavour overpowering- i think Allrecipes got confused, perhaps our British and American wires got crossed! As other people have mentioned, as well as making this as a pie i often just eat it as a stew or casserole- it works brilliantly both ways! It does take a while to cook i guess, but the rich flavour you get at the end of it is so worth it!

8 users found this review helpful
Reviewed On: Mar. 18, 2011
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