flooklh Profile - Allrecipes.com (14704137)

cook's profile


Home Town: Malmesbury, Western Cape, South Africa
Living In:
Member Since: Mar. 2012
Cooking Level: Not Rated
Cooking Interests:
Hobbies: Quilting, Sewing, Walking, Photography, Reading Books, Music, Genealogy, Painting/Drawing, Charity Work
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Autumn colours
About this Cook
I am an artist, and I love creating beautiful landscapes for my friends and others to enjoy. I am no chef, and when I got married I even burned the coffee water! Had to rely on others for help to learn the basics of cooking nutritious meals for my family.
My favorite things to cook
Dutch Apple Pie Custard Oats porridge Chicken Caserole Oven baked vegetables in season Stirfry
My favorite family cooking traditions
Only my Mom's tomato chutney
My cooking triumphs
I do not burn the coffee water any more!
My cooking tragedies
Soon after I got married I made a delicious looking and make your mouth water smelling roast beef dinner ... no one could eat it... I had bought corned beef which looked so good at the butcher. I added salt and other spices not realizing it was already "pickled" in brine... oh what a tragedy and was my face red...... ha ha ha.... but I learned how to cook through trial and error
Recipe Reviews 2 reviews
Unbelievably Easy Slow Cooker Black Forest Cake
Yes, I tried this recipe and it was delicious. We do not have Cherry Pie Filling in S Africa (as far as I know), so I bought canned cherries, had to drain and de-pip them, and remove the stems. Then I thickened the juice by adding 1 Tablespoon of Maizena (cornstarch)+ 3 teaspoons sugar, and microwaved on high stirring every 10 seconds until thickened. Added 125ml tub of Greek Yoghurt, mixed it into the cherry sauce. Then I added the cherries to this mixture and spread it over the pineapple as in the recipe... it gave such a lovely flavour to the cake. I had to let it cook for a further hour... so 4 hours cooking time in slow cooker for me. Thank you for a super recipe. I loved it.

2 users found this review helpful
Reviewed On: Oct. 2, 2013

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