XZIGALIA Profile - Allrecipes.com (18808833)

cook's profile


Home Town: Timaru, Canterbury, New Zealand
Living In: Dunedin, Otago, New Zealand
Member Since: Jun. 2004
Cooking Level: Beginning
Cooking Interests: Baking, Italian, Dessert, Gourmet
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About this Cook
Christian. Extremely sweet tooth. Seven cats, one hubby, no kids. Generally psychotic sense of humour.
My favorite things to cook
Oh baby! Anything sweet, particularly sweet and gooey. Or anything with meat. Or cheese. Or meat AND cheese. (I have yet to invent a combination of pudding, meat and cheese. Which is probably for the best.)
My favorite family cooking traditions
Nana's sunday roasts.
My cooking triumphs
The huge pudding party I was asked to do for my friends. I made all these desserts and they all worked out. And I invented this pie with marshmallows, custard, tinned boysenberries and chocolate sauce and they all loved it and said it was their favourite!
My cooking tragedies
The omelet that my friend and I decided to flavour with allspice, cinnamon and oregano. I can almost still taste it. The icing that I tried to flavour but the only thing I had on hand was imitation lemon/ lime juice. The time I tried to make pancakes but didn't have any regular flour so I tried to substitute cornflour thinking it was pretty much the same thing. Then I added cocoa to make them chocolate pancakes. And the orange valencia pie that curdled. But not until the second day so it was after I had given it to the person and when they were trying to serve it to their friends at a book review evening! I was mortified!
Recipe Reviews 47 reviews
Chef John's Pumpkin Pancakes
These were nice. We used spelt flour, butter-flavoured rice bran oil and chai syrup. Didn't bother with the zest. Our pancakes were very moist and a little heavy. I expected them to be fluffier. Lemon and brown sugar spread over went with the pumpkin well.

4 users found this review helpful
Reviewed On: Mar. 23, 2013
Lemon Posset
This was lovely. I boiled mine for three minutes until it began to thicken on the sides of the pan but given that there is no flour it sets into a thick creme rather than a custard, even after leaving it overnight. The recipe gets four stars for specifying number of lemons rather than spoons or mls of lemon juice, because the size of people's lemons can differ. This may be the reason why people were complaining the recipe is too tart or sweet. To overcome this simply taste the mixture as you add lemon juice and adjust accordingly. I added vanilla to mine- you could add a vanilla bean at the beginning, I didn't as it was the first time trying the recipe. Some people suggested using lemon zest- I do not like the "marmalade effect" so I put two strips of peel in at the beginning so I could extract the lemon oils and then easily fish the peel out when I added the juice. I will try this again with different flavours such as lime or orange with a spoonful of cocoa (chocolate-orange creme). It would also lend itself well to floral notes, such as a hint of rosewater or for something really unique, pandan extract which I have used successfully with lemon yoghurt. Maybe orange blossom water or limoncello would be nice too.

14 users found this review helpful
Reviewed On: Oct. 7, 2012
Restaurant Style Egg Drop Soup
My hubby made this for us, adding sesame oil, corn and 5-spice. He wasn't thrilled with it but I love it and will be saving this to force him to make it again. It's very light, but definitely comfort food.

7 users found this review helpful
Reviewed On: Mar. 13, 2012

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