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tinybites

Toronto, ON, CA
member

Recent Reviews


Re:Pumpkin Sage Bundt Cake

Delicious! Moist and flavourful, would definitely make again. The sage adds a nice layer of complexity; would consider increasing to 1.5 Tbsp next time for a more pronounced flavour. Reduced each of the sugars (white/brown) by approx 1 Tbsp each. Baked 50 mins in a fluted, non-stick bundt pan. Received lots of compliments and requests for the recipe.


Posted: 01:13 am on October 29th 2010

Re:Lemon Cornmeal Shortbread Bars

So easy and delicious, a nice twist on traditional shortbread. The cornmeal adds such a nice chewy texture to the bars. I have made this several times, always to rave reviews! An easy go-to recipe for a quick baked treat.


Posted: 06:55 pm on February 28th 2010

Re:Crunchy Chinese Chicken Salad

Delicious! Have made this twice to great reviews. I didn't bother with the wonton wrappers (too much work), but instead used store-bought 'chow mein' noodles. Even without a crunchy topping this recipe would be outstanding.


Posted: 06:53 pm on February 28th 2010

Re:Butternut Squash Ravioli with Rosemary Oil

Delicious! It's amazing how the rosemary oil makes all the difference, such a simple 'sauce' with the pasta water. It is critical that these are served right away or they will stick together and be gummy.


Posted: 06:49 pm on February 28th 2010

Re:Turkey Chili

Easy, flavourful and versatile. I adapted slightly by adding a medium sweet potato, a small carrot and some dried thyme sprigs that were in my pantry. To add more body to the sauce to balance out the bulk of the additional ingredients, I did not drain the diced tomatoes and mixed in some chicken broth. The balsamic helps to round out and freshen up the flavours. Delicious!


Posted: 06:41 pm on February 28th 2010

Re:Perfect Grilled Pork Tenderloin

An amazingly easy recipe for delicious, flavourful and moist pork tenderloin. The brining does make a big difference. I have made this twice, both times with the curry-apple glaze which adds a nice hit of flavour without being overpowering. Do watch that you don't have the burners on too high as the second time I made this the pork get a bit too well done. Guests raved about this, a definite keeper recipe!


Posted: 11:38 pm on February 21st 2010

Re:Lemon Cheesecake Squares

This was a huge hit when I served them for dessert to a bunch of girlfriends. I did find the squares a bit too sweet, especially as the curd and cheesecake are both quite sugary. Next time I will reduce the amount of sugar in the cheesecake to possibly 1/2 cup. This is a minor adjustment, so overall this recipe is a definite keeper!


Posted: 11:33 pm on February 21st 2010

Re:Four-Layer Cake with Raspberry Whipped Cream & Mixed Berries

This rating is for the four-layer vanilla cake -- which I found very easy to work with, with a very nice texture and flavour -- as well as for the basic whipped cream frosting. Inspired by the article which provided different ideas for how to frost and fill the cakes, I created my own variation with a lemon curd, whipped cream and berry filling -- for each layer, spread a base layer of homemade curd, top with a layer of the flavoured whipped cream, then sliced or whole berries. It's a very pretty cake especially as the filling and berries peak out from each layer. The tartness of the curd is nicely offset by the sweetness of the cake and the creaminess of the frosting -- light and fresh. This recipe worked out so well that I made it twice in one month!


Posted: 11:29 pm on February 21st 2010

Re:Warm French Lentil Salad with Smoked Sausage

A nice, light dinner. I used regular green lentils instead of the Puy lentils (found that 20 mins was enough cooking time). I simmered the sausage in mostly water since I only had about 1/2 cup of white wine on hand, but don't think it really affected the overall flavour impact. Also, since I don't have any walnut oil in my pantry, used only olive oil.


Posted: 06:45 pm on February 15th 2010

Re:Pumpkin, Sweet Potato & Coconut Pie

For me, this is the perfect fall pie. The sweet potato really helps add complexity and the coconut flavour is deliciously subtle. I had a friend comment that pumpkin pie is his favourite kind of pie, and that this was the best version he had ever eaten! I have made this twice already, and will be making it again and again.


Posted: 10:52 pm on February 12th 2010