About
My name is Trish and I am a freelance food writer and cook. I have written for SMH’s Good Living, Eat and Drinks Sydney and The Foodies Guide. I recently found out I am gluten intolerant and now try to experiment with such recipes, although I still love to cook for friends and family, classic wheat full goodies.
Although I am about to finish a Masters of Architecture my passion is and always be food. In the next year I hope to undertake a baking course to learn more about pastry and also become more fluent in Spanish. I have been immersing myself in South American cuisines recently which is so interesting as their ingredients and techniques are so different to a lot of western cuisines. As I have learnt the basics of Greek, Italian, Spanish and French my next challenge is Asian, which is a big challenge. If you know me personally you will know that it is not my favourite region and I never really choose to go and dine in such restaurants, but as a foodie I need to appreciate certain techniques and ingredients that they include so I can learn more and develop as a cook.
In June this year (2011) my original website was deleted because of back of house technicalities with my server providers. It was a horrible time and I did loose a lot, so this new very basic and not so pretty website is a work in progress.
Thank you for supporting forque!
This is a serious good work in progress. I love it! I would follow each of your new tries of recipes.
xxxxx
Lea, the frenchy girl!
August 13, 2011 at 8:15 pm
Thanks Lea….so much more to put up!!
August 13, 2011 at 9:16 pm
As I said, I feel like eating your whole page. Congrats Patricia!! You passion is inspiring!! X
Samanta Camargo
August 26, 2011 at 11:50 am
beautiful site you have here!
Amanda
November 7, 2011 at 5:47 am
Thank you Amanda, it makes me happy that people like it since my original site which I loved got deleted last June and I lost everything, so slowly building it all back up again.
Pleas visit again!
November 7, 2011 at 5:58 am
Wonderful site/resource! I am reverting back to my roots and want to learn everything I can about my Greek heritage. I loved reading your stories and look forward to trying the recipes. Thanks for including such great pictures for newbies like me
What area/village did your family come from?
December 1, 2011 at 2:15 am
Hi Stacy. I’m glad you like my site, I have a lot more of my families recipes to document, but it is so important to capture them. My Mum’s family is from Brotheromos in Cyprus and my Dad is from a small town near Sitia in Crete. What about you?
December 1, 2011 at 10:13 am
My maiden name was Forque, where are you located
April 17, 2012 at 2:50 pm
Oh wow I have never met someone with the name forque, however I only made up this name, It is not part of my family history.
April 17, 2012 at 9:26 pm
So glad ive found this site! I love flaounes and have tried many types.this year though,i have the time to make my own and from my childhood memories your family recipe sounds like i remember! Although i will not be making 150!!! Ive devidedeverything by 4 so i hope this works
April 18, 2013 at 7:56 am
Hi Maria
I’m so glad you like the recipe. If you want a stronger flavour just discard the flaouna cheese and add pecorino or more Romano perhaps.
Let me know how they turn out.
Last year we made over 200 but I refuse to make that much, it was 10kg of cheese!!!
Trish
April 18, 2013 at 9:02 am
Hi.im thinking about 1.5kilos cheese will make 35-40???i di love the chedder taste so i think its goin to be 1kilo chedder and a mixture of the italian cheeses u’ve metioned and i’ll throw in a halloumi too.i dont want it bitter and i’ve not ever tasted pecorino or romano,so what do u sugest.?
April 18, 2013 at 6:53 pm
Hi Maria
The haloumi wont make it bitter, just make sure you use a haloumi that is not in brine as that would be too salty. For a strong flavour romano is great, it is a type of Parmesan. Pecorino is also a very strong Italian cheese made out of sheeps milk. It is an oily bitey cheese but honestly one of my favourite cheeses so I always put this in.
To achieve 40 I would probably say 1.8-2kg of cheese.
April 22, 2013 at 9:34 pm
Thanks.i’ll let you know how i got on.
Maria.
April 26, 2013 at 7:08 am