Cuppycake Profile - Allrecipes.com (11287869)

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Cuppycake


Cuppycake
 
Home Town: Colombo, Western, Sri Lanka
Living In: Mitcham, Surrey, England, U.K.
Member Since: Feb. 2010
Cooking Level: Intermediate
Cooking Interests: Baking, Stir Frying, Asian, Indian, Dessert
Hobbies: Gardening, Reading Books
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About this Cook
My favorite things to cook
Anything baked - cakes,cookies etc also desserts, sweets and drinks. I also love making anything rich and chocolaty and decadent.Also learning to make my mom's wattalappan.
My favorite family cooking traditions
Making the wattalappan before Eid. The whole family gathers around the pantry table and helps with beating the eggs, melting jaggery and of Course the TASTING!!
My cooking triumphs
My chocolate fudge cake. Made it for my brothers wedding and everybody loved it.They just couldn't seem t get enough.:)
My cooking tragedies
The first time I tried my hand at cooking at 13 I attempted trifle. While cooking the custard i was so afraid of burning it that I didn't allow it to cook properly, which resulted in a watery, floury-tasting custard which wouldn't set up and made all the fruit sink!
Recipe Reviews 11 reviews
Mocha Coffee
This was good.. Not enough to warrant 5 stars but still very good.. Also, I cant honestly give 5 stars because I dont make it as stated anymore.. I put in a tsp of instant coffee, the cocoa and the sugar and enough milk to make 1 mug.. Then heat in d microwave till really hot.. quite different to this recipe but it started out here. I love it like that and drink it often..

6 users found this review helpful
Reviewed On: Jan. 17, 2012
Brazilian Style Flan (Pudim de Leite Condensado)
This is a recipe that we in Srilanka call Caramel pudding.. It is very popular and is a fall back quick and easy pudding that we use very often. That recipe uses water in place of the milk and less sugar for the sauce. I tried this recipe as is and Im comparing it to that. I love the firmer custard texture and the thicker caramel sauce that forms here. Its great warm or cold and I always unmould so the sauce drips down the sides. Somehow, I find that the sauce increases as it chills, so if I unmould straight from the steamer (which I use in place of oven. same cooking time) I have less sauce. If I refrigerate overnight then turn out, more sauce. Anyway, this is so much better than the traditional I grew up with.. My friends agree too.. They've all asked me for the recipe.. :) Who would have thought just milk in place of water would make such a big difference!

3 users found this review helpful
Reviewed On: Jan. 10, 2012
Shrimp and Mushroom Linguini with Creamy Cheese Herb Sauce
This recipe is excellently good!! My family loved it.. The only changes I made were, I doubled the shrimp in the recipe because it didn't sound enough to me & I added 1 can of evaporated milk instead of the pasta water in the recipe because I had a can that needed to be used up. IMO, even after adding the evaporated milk, I could have added a bit of the pasta water to thin the sauce out a bit more.. It thickens on standing. I also added some cilantro in place of parsley and basil.. Will make this recipe many more times for sure.. We all loved it on the day of making but I loved it even more cold from the fridge for lunch the next day..

8 users found this review helpful
Reviewed On: Jul. 17, 2011
 
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