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Shared Recipe Lamb and Potato Tagine
Jun 22, 2012 on Food.com
Reviewed Easy Broccolini With Oyster Sauce
"What a great quick little recipe. I cooked exactly as described but added the oyster sauce at the last 30 seconds of cooking so the broccolini really soaked in the sauce. It was fabulous, thanks for sharing."
Jan 17, 2012 on Food.com
"Over the past couple of weeks I've received some awful news from my family. Firstly my sister has been diagnosed with breast cancer, it is a grade 3 cancer but stage 1. She's had two rounds of surgery to remove the cancer and fortunately nothing in the lymph nodes which is great news. She starts chemotherapy for six months, herceptin for 12 month..."
Jul 26, 2011 on Food.com
Reviewed Beef Stroganoff
"I made this tonight for dinner and it was absolutely lovely. I made it pretty much exactly as written except I added a bit more paprika for personal taste and I used swiss brown mushrooms and quartered them instead of slicing as I think it gives a better texture to the dish. This stroganoff has a real lovely flavour creaminess to it and not overp..."
Jun 6, 2011 on Food.com
Shared Recipe Spiced Potato Salad
Apr 13, 2011 on Food.com
I live in Perth, Australia and obviously love to cook and will try out any new recipes which unfortunately is usually limited to the weekends at this stage. I really will try anything once and enjoy most types of foods and cuisines, although I don't really have a sweet tooth, I'd rather fight you for a curry than a chocolate mousse.
I've been a member of Zaar for a few years now and have been lucky enough to meet a few fellow zaar members on two ocassions, including JanS, Kdlpmum, Honni, Jewellies, Spinner and Mrs Phoenix, all wonderful people.
I love hot and spicy food or anything on the savoury side, particularly Thai and most Asian foods. I also love carbs ridden comfort food like pasta, risottos and basically anything with potatoes. Although I don't care for anything too too sweet I have recently taken to baking cakes and muffins which I'm really enjoying, but I'm still very much a novice in that respect.