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    dimensionally transcendental

    Member since Aug 2007

    Chef #551498

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    About Me

    I am a stay-at-home wife and PhD student. Hubby and I are both obsessed by food and travelling - hoorah! I love experimenting with easy dinners, but I love very complicated desserts! Main meals are great and I love them but I get much more pleasure from outrageous deserts. The kind of thing that takes all day because it has three layers and each one has to be made separately. 

    I hope to post more recipes but finding the time is hard. When I review recipes I try to use the following ratings:
    5 stars = great, I will make it again perhaps many times
    4 stars = good, I will make it again but it needs some improvement for my tastes
    3 stars = ok, I rarely make these again but sometimes I do - but with changes
    2 stars = something went wrong
    1 star = if I ever need to use this I won't post a review. I am too much of a scaredy custard
    I will always be honest and will try to give constructive feedback as well as say what I did differently. In cases where something went wrong I will try to explain why.
    Whatever rating I give though - thank you for posting. 

    Favorite Foods

    The best thing I have ever eaten:
    A yoghurt bubble at Els Brancs, a restaurant at the hotel Bellavista in Spain. It was a perfect bubble of yoghurt jelly and when I bit into it yoghurt came running out. It was the smallest thing on the plate which was the 2nd of 7 amazing courses but it was most definitely the most amazing thing I have ever had. I have no idea how it was made.

    My favourite cuisine to eat:
    Chinese food - which I can't cook at all, restaurants every time I am afraid
    English food - which I am great at

    My favourite meal:
    Roast lamb with all the trimmings closely followed by any other sort of lamb dinner

    My favourite pudding:
    Raspberry pavlova

    What people always ask me to cook:
    Banoffee Pie
    Chocolate Biscuit cake

    My easiest dinner party recipe:
    Blackened chicken with dijonnaise sauce and balsamic goat's cheese crostini

    I could go on but that is enough for now!

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