FLAMINGOFLUFF Profile - Allrecipes.com (18397878)

cook's profile


Home Town: Madrid, Spain
Member Since: Mar. 2005
Cooking Level: Expert
Cooking Interests: Asian, Mexican, Indian, Italian, Middle Eastern, Mediterranean, Healthy, Vegetarian
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About this Cook
I have no hometown. Spain is the last country I lived in that had a significant impact on all aspects of my life. I've lived in the US, Mexico, Panama, Costa Rica, Spain and now Australia. I enjoy learning languages and traveling. I'm very artistic and love making things for people- that's where food comes !
My favorite things to cook
Everything healthy and vegetarian! Stir-fries, curries, casseroles, tarts, bakes, creamy soups and appetizers.
My cooking triumphs
One of my proudes moments was when I made a fabulous 2-course meal for my boyfriend's family and they loved it. They are usually skeptical when it comes to meatless,pasta-less dinner. Homemade cucumber-yoghurt salad salad dressing wtih fresh greens topped with oven baked croutons, Mediterranean Crpes and Spinach Barley topped with a hint of grated Roman Cheese. I blew all of them away!
My cooking tragedies
My first year of college I wanted to impress my new boyfriend with a homecooked dinner, instead of the usual cafeteria fare. I worked hard planning the menu: Potato and cheese puff pastries (which I burnt), mexican rice (which I over cooked) and tomato-noodle soup (which I accidently dumped a whole shaker of salt into). I spent the whole evening apologizing for the meal!
Recipe Reviews 3 reviews
Tofu and Noodle Coconut-Curry Soup
instead of using spaghetti, definately use your choice of thick asian noodles and an asian-inspired kick!

11 users found this review helpful
Reviewed On: Mar. 13, 2005
Curried Zucchini Soup
For a creamier version try adding fat-free sour cream after blending. Or blended silken tofu (and vegetable stock of course!) for a protien rich vegan version.

59 users found this review helpful
Reviewed On: Mar. 8, 2005
Baingan Bharta (Eggplant Curry)
I just tried out this recipe and it was pretty tasty. I modified it a bit because I forgot to print out the recipe. I chopped the eggplant in small pieces and simmered them in chopped onions, garlic, olive oil, chopped tomatoes, cumin, coriander and ginger. Then I more or less pureed it with a hand blender and then added the plain yogurt. I then served it over steamed vegetables and brown rice. Your recipe came out great nonetheless.

26 users found this review helpful
Reviewed On: Mar. 8, 2005
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