Ween's Cuisine Profile - Allrecipes.com (10944594)

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Ween's Cuisine


Ween's Cuisine
 
Home Town: Centerton, Ontario, Canada
Living In: Toronto, Ontario, Canada
Member Since: Feb. 2008
Cooking Level: Intermediate
Cooking Interests:
Hobbies:
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  • Title
  • Type
  • Overall Rating
  • Member Rating
Peach French Toast - Quick Method
About this Cook
My favorite things to cook
I enjoys baking much more than cooking, but when cooking I tend to avoid spiciness and over powering flavours. I enjoy exploring the texture and taste of individual ingredients and finding new ways to express them. (if all else fails a good old fried egg will always satisfy me :) )
My favorite family cooking traditions
My parents are dutch and being a first generation Canadian Dutch food is what I am most familiar with. Most popular dutch foods where tradition for me growing up, but my mom added some of her own along the way but most importantly she has and a sense of adventure to constanlty try new things!
My cooking triumphs
cookies are my specialty! I make one mean chocolate chip cookie!
My cooking tragedies
staining absolutly everything the first time I made something with curry!!! what didn't someone warn me!!! (although the curry chicken was deeelicious!!)
Recipe Reviews 7 reviews
Peppermint Patties
Taste is good but I found the dipping didn't work at all. I had to freeze them for a half hour - an hour first and them they worked fine. This could be because my pepermint dough was on the soft side but I wouldn't change that because the softer dough made for goeier tastier patties. ( i didnt use anywhere close to the amount of sugar)

1 user found this review helpful
Reviewed On: Feb. 21, 2009
Mango Sorbet
Awesome! I used frozen pre-chopped and peeled mango - easier and quicker. For the simple syrup I used white corn syrup, 3/4 cup. Perfect texture and taste my guests were very impressed! I will use this recipe again.

11 users found this review helpful
Reviewed On: Feb. 21, 2009
Portuguese Custard Tarts - Pasteis de Nata
The ingedients are perfect but the directions lack a little. My custard took less than 2 mins to thicken and do note that once it starts to thicken to goes very very quick and is a thick gel in less than a min. Also the puff pastery can be rolled quite thin (1/8") and still puffs up tons, but dont try to re-roll scraps that doesn't really work. Next time around Im sure they will turn out great.

3 users found this review helpful
Reviewed On: Jul. 14, 2008
 
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