Mooneybeams Profile - (13065479)

cook's profile


Home Town: Chichester, Sussex, England, U.K.
Living In: Caterham, Surrey, England, U.K.
Member Since: Nov. 2008
Cooking Level: Intermediate
Cooking Interests: Grilling & BBQ, Frying, Stir Frying, Asian, Indian, Italian, Mediterranean
Hobbies: Scrapbooking, Walking, Reading Books, Music, Painting/Drawing
Recipe Box 2 recipes
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About this Cook
31 years old, currently living in Southern England, although I have also lived in New Zealand (7 years) and the USA (1 year). My stepmother is Swiss and my mother is American (and also Jewish) so there is quite a lot of different cooking influences in my past.
My favorite things to cook
Mostly Italian - there is no life without pasta! I also do fairly traditional English cooking - Sunday roasts etc. I also love cooking Indian food (especially Madhur Jaffrey recipies) but it's so time consuming I do it very rarely. I'm terrible at baking.
My favorite family cooking traditions
Swiss Christmas biscuits - big tradition that I join in with when I'm with my Stepmother. The recipies are highly guarded family secrets, though, so they won't be appearing on here!
My cooking triumphs
Well, my flatmate is Italian (from Milan) and she loves both my bolognese sauce and my lasagne (which everyone seems to like), so that's quite a triumph, I suppose!
My cooking tragedies
Almost anything do to with baking. . .
Recipe Reviews 1 review
Great recipe and a fantastic bread. My only comment - my stepmother is Swiss and she lets the bread rise for 30 mins before plaiting, and then lets it rise a further 30 mins after plaiting. This doesn't add anything to the taste but it makes it look prettier! I think it does help the texture; however - it's more open and softer. She has had difficulty in the UK and in NZ with finding correct flour (in Switzerland you can buy special zopf flour). She suggests using a strong white flour. One reviewer has suggested brushing with butter rather than the egg yolk and water mix. I personally wouldn't recommend this - the egg yolk mix gives a beautiful golden shine to the bread that is very attractive and butter doesn't have the same effect at all. It definitely DOES need salt, but not sugar!

27 users found this review helpful
Reviewed On: Nov. 4, 2008

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