ROMANOCEAN Profile - (18750553)

cook's profile


Home Town:
Living In: Seymour, Victoria, Australia
Member Since: Apr. 2004
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Slow Cooking, Asian, Indian, Mediterranean, Low Carb, Healthy, Vegetarian, Gourmet
Hobbies: Gardening, Painting/Drawing
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About this Cook
From administration to hospitality on both ends (front of house and kitchen)currently now a pensioner. Im single and loving it, I prefer to cook for myself than buy take away.. Im a vegetarian.
My favorite things to cook
Asian, soups, experimental cakes, roasts, Vegetarian foods, sauces and condiments.
My favorite family cooking traditions
BBQ roasts, with sugar coated roast potatoes and pumpkins, delicious.
My cooking triumphs
Fruit flan that took second prize at a fete. Fetta and garlic chives stuffed Asparagus stalks..
My cooking tragedies
Burnt the cakes, got the ingredience wrong for eclaires, over whipping cream to butter..
Recipe Reviews 3 reviews
Pogaca (Feta Dumplings)
These are yum, As an Alternative to baking, I drop the eggs from the recipe and make the dumplings and steamed in a bamboo steamer for 20 minutes... and then I serve with sweet and sour sauce... yum....

15 users found this review helpful
Reviewed On: Nov. 26, 2010
Greatly Australian tradition, Lamingtons are awesome... Im a fan since a kid... :D

4 users found this review helpful
Reviewed On: Apr. 11, 2010
Strawberry Rhubarb Cream Pie
Consider using an alternative to egg, as egg is not a fruit.. Those whom had soupy pie, remember rhubarb and strawberries are full of water, so as they cook they will secrete juices.. for this I sprinkled a little corn starch over the ingredients to absorb some moisture, as well as vent holes in the top. The egg is used to bind.. I use whole pieces of rhubarb and strawberries, but instead of a pastry top, I make a lemon merange for the top. Turns out yum.. :D

2 users found this review helpful
Reviewed On: Apr. 11, 2010

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