Pat Levin-Kell Profile - (15669840)

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Pat Levin-Kell

Pat Levin-Kell
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Member Since: Jan. 2012
Cooking Level: Intermediate
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Recipe Reviews 6 reviews
Orange Juice Cake
FANTASTIC! I highly recommend you try making this absolutely delicious and super moist cake. And with a few simple tweaks - it can burst with even more flavour! Hubby had not one, not two, but three good-sized pieces in one sitting. Then another HUGE slice at breakfast today. Thirty-six hours later and the entire cake is gone. Although this cake would be perfect at any time of year, it fits nicely with an Autumn, Halloween or Thanksgiving theme. A great cake to bring to a harvest brunch or buffet. Despite the changes I made, I still gave this cake five stars - it’s just too yummy for anything less. I liked it so much I’m going to try making a lemon version this weekend. My changes included: Baked cake @ 335 in bundt pan for 50 - 55 minutes; Replaced water with frozen orange juice (thawed but not diluted); Added 3 tsp real orange extract to batter; Added 2 tsp real orange extract to glaze; Added zest from 1 large orange to batter, a pinch to glaze; Glazed cake while still warm and sprinkled with 3 tbsp finely crushed orange candy; When cake cooled, I added a light dusting of icing sugar. Note: I used a standard yellow cake and pudding mix only because my grocer was out of orange. The orange cake mix would have produced a nicer colour. Lastly, reduce glaze by half - I had enough glaze for two cakes.

7 users found this review helpful
Reviewed On: Oct. 20, 2012
Yia Yia's Tzatziki Sauce
Excellent and authentic! I tried two other recipes on here for Tzatziki and this is by far my favourite with one exception - I added approx 1/4 cup freshly squeezed lemon juice (1/2 lemon). I gave the recipe five stars because it deserves five - I just happen to like my tsztsiki with lemon. My thanks to Auntie and Jess.

1 user found this review helpful
Reviewed On: Aug. 18, 2012
Tzatziki Sauce
Like many of the other posts - I also found this recipe way too runny the first time round and was left with a watery mess. I very quickly added some sour cream to thicken it up (needed to serve it right away) which of course diluted the flavour and never really did thicken it up much more. Second time around, I drained the cucumbers and yoghurt over cheese cloth in the morning and by mid day (roughly 6 hours later) I combined all ingredients, blended by hand, and left in fridge to until our late evening meal. PERFECTO!

4 users found this review helpful
Reviewed On: Aug. 18, 2012

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