FOXFAERIE Profile - Allrecipes.com (18307223)

cook's profile

FOXFAERIE


FOXFAERIE
 
Living In: Portsmouth, Hampshire, England, U.K.
Member Since: Jan. 2005
Cooking Level: Intermediate
Cooking Interests: Baking, Slow Cooking, Asian, Indian, Italian, Vegetarian, Kids
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About this Cook
I work with children by day, and have been living in the UK for about a year. I now live with a vegetarian and that's how I ended up on this site!
My favorite things to cook
Roast, new exciting things, vegetarian.
My favorite family cooking traditions
Irish and English tradtional food, mixed with Australian fresh food and BBQs.
My cooking triumphs
Spectacular roast on Yule night for all my friends, chicken for us and Nut Roast for my boyfriend!
My cooking tragedies
Making a sweet potato dessert as a side dish, and cooking a veggie pie with raw veg inside! (oops!) Burning sausages and setting off smoke alarms!
Recipe Reviews 13 reviews
Portobello Mushroom Burgers
My vegie boyfriend described these as "The best burgers I have ever had." Which i think speaks for itself. They are wonderful! The taste is amazing. Great with lettuce and mayo. Served them with chips made of sweet potatos....

3 users found this review helpful
Reviewed On: Aug. 2, 2005
Sweet Potato Pie I
I really enjoy the cinnamony flavour of this dish. I was planning to top it with pecans but forgot at the last minute. But I'm sure i will make it again, so no problems there!

5 users found this review helpful
Reviewed On: Aug. 2, 2005
French Bread Rolls to Die For
I honestly wish there was a higher rating than five on this site! I would give these ten out of five.. they are wonderful! I had never made bread before EVER and i was worried about what would happen, but they were absolutley perfect. I made them for a feast and i was thrilled with the results. I have just put another lot in to rise and it's only two days later! so easy, hassle free and tasty. I'm trying it with garlic and herb, i'll let you know when they're done!

2 users found this review helpful
Reviewed On: Aug. 2, 2005
 
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