Foodlovers Foodtalk Forum
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For Foodlovers readers to discuss gardening.
Re: Cherry Tomato Glut - 6 weeks ago
Thanks for the idea Irene, I too thought it sounds a lovely combination. Sometimes the simplest of ingredients make the most tasty dishes. What's more, it only takes minutes to make and would look very eye appealing. Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Pumpkin.... - 2 months ago
Hi Griz, My experience in the past, specifically for the first new season's Buttercup pumpkins, is that they can have dry-as flesh, with a lovely sweet nutty flavour. I usually look for a big patch of yellow on one side of the pumpkin where it's been laying on the ground and a mature looking green skin. The large one I bought had all of that, except flavour and I have read that North Islandby Dawn - Foodlovers Food Talk
Re: Pumpkin.... - 3 months ago
Thank you TPANDAV I will keep an eye out for Sweet Dumpling. What a pretty little pumpkin and It sounds as if it's right up my alley in texture and taste, and I've also googled Bush Fire's description. Must look for the seeds and maybe try growing them next year. Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Pumpkin.... - 3 months ago
Thank you for your suggestions TPANDAV, I have noted the varieties you have mentioned. I agree about the variables, and I often wonder if, after pumpkins are harvested and stored, whether they get sweeter as time goes by. Previous years I have probably bypassed any of the smaller pumpkins I may have seen thinking they're immature and very moist and always my mind is tuned to Buttercup varieby Dawn - Foodlovers Food Talk
Pumpkin.... - 3 months ago
At the beginning of summer each year, I am always drooling for the taste of the new season's Buttercup pumpkin (as I do with asparagus). Yesterday in Fresh Choice, lo and behold they had the most lovely looking freshly picked Buttercups and I had to have one. They were of a decent size too - last seasons Buttercups seemed to be little things, no taste, watery and immature - dead awful!. I thby Dawn - Foodlovers Food Talk
Re: Spring Onion glut18 - 3 months ago
Stephanie, your daughter's snow pea appetiser sounds absolutely delicious both in looks and flavour. No drinkies parties coming up here unfortunately which means I could have the whole plate to eat for myself! but if you were my neighbour I would definitely share with you. Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Just an Xmas Moan - 3 months ago
As a Mum, that's been really tough going for you Griz, and I'm really pleased you are able to give yourself a break so close to Christmas by taking the workload off yourself and giving your son a birthday celebration with your family at a restaurant. Enjoy, and best wishes! Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Just an Xmas Moan - 3 months ago
TPANDAV it seems I/we have to subscribe to be able to read the Giles Coren piece. His name just reminds me I really loved watching TV's Amazing Hotels with Giles and Monica Galetti. Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Just an Xmas Moan - 3 months ago
Stephanie39 I laughed at your comments as it sounded as if your partner may have had one, if not two eyes on the morning's newspaper while you were trying to have the important conversation! Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Just an Xmas Moan - 3 months ago
Gosh Griz, that's pretty tough going for you the cook - I'd be tearing my hair out trying to satisfy everyone. If it were me and I could afford it, I'd be seriously considering booking the family's Xmas meal at a suitable hotel restaurant Xmas buffet. Regards, Dawnby Dawn - Foodlovers Food Talk
Re: Portable food to share - 4 months ago
What about fritters refrigerated overnight, served cold (of course) with a zigzag of mayonnaise or hoisin sauce (or other) - take sauce in a squirty bottle for individuals to apply at lunch time. Mussell fritters would be yummy, or any type of savoury fritters or savoury pikelets packed into a container. As much as cold fritters sound not very appealing, they are - as long as there is goodby Dawn - Foodlovers Food Talk
Re: Nuts on a Christmas cake - 4 months ago
Glad all is good with your Christmas cake Lyn V and you used a mag on the bottom! My cake is still a few days away from making as I've only just put the dried fruit and brandy together - supposed to be for a week to absorb the brandy, but I might warm it in the microwave to hasten things and bake it earlier. Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Nuts on a Christmas cake - 4 months ago
Now I think about it Chris you are probably right, although I'm sure I used a mag on the top but it was a good few years ago that I did it. It does make more common sense to use a thick mag on the bottom to stop the bottom of the cake from overcooking. As it is suggested tin foil would be the better option for the top. In making Xmas cakes I generally find the nuts don't over brown, but depenby Dawn - Foodlovers Food Talk
Re: Butter - 4 months ago
I'm another who buys only by price of butter - I don't worry about what the butter wrapper says as long as it says 500g and not 400g! An interesting read comes from the Ensemble Magazine where six fearless taste-testers tasted butters bought solely from the local Countdown (I don't know which Countdown). First off each taste-tester gives their ruminations on butter, then further down the artiby Dawn - Foodlovers Food Talk
Re: Nuts on a Christmas cake - 4 months ago
Lyn V I use only almond nuts and when I think the cake and nuts are brown enough I put something like a WW magazine (which is thick) on the top of the tin until the cake is cooked. It stops cake and nuts from browning further. Dame Alison Holst suggests an ordinary sugar syrup (or a thick layer of golden syrup) about half an hour before the end of cooking time and press on the nuts which haveby Dawn - Foodlovers Food Talk
Butter - 4 months ago
Gosh, Countdown's butter is $4.39 on special this week - cheapest I've seen it locally! Not my usual shopping supermarket, but may have to pay a visit! I may have had my head in the sand too - as someone will probably tell me they have bought it cheaper elsewhere! Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Whole Smoked Chickens - Can't buy them now? - 5 months ago
Danube - yes! Wouldn't it be great if the Government paid us to eat ha ha!! They need us to stay alive to work and pay tax and keep the country in great financial euphoria. Regards, Dawn. (PS: Said in jest!)by Dawn - Foodlovers Food Talk
Re: Whole Smoked Chickens - Can't buy them now? - 5 months ago
Coffee club is probably using smoked chicken breast which is still readily available (I think). Let's hope we don't lose the Supermarket availability of smoked breast in time - luxury item as it is! Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Controversial Date Loaf - 6 months ago
It is a while since I've cooked Helen's Date Loaf, but IMHO uncooked or doughy results just need longer cooking and testing with a skewer to be sure they are fully cooked before removing from the oven. I always test with a skewer and often find, with my oven, I need to allow longer cooking time. I've made Helen's loaves very successfully in the past using the measurements she has given. Iby Dawn - Foodlovers Food Talk
Re: Whole Smoked Chickens - Can't buy them now? - 6 months ago
I asked the Aussie butcher if they stock them, but they only sell smoked chicken breast $29.99 per kg. Looks as if a whole smoked chicken has pretty much become a distant memory! Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Whole Smoked Chickens - Can't buy them now? - 6 months ago
Danube, I wonder if they are too expensive and people aren't buying them now and so the supermarkets stock only smoked chicken breasts? I think a smoked breast is about $13.50 and I can imagine a whole smoked chicken would be a lot more now. It's a long while since I have bought a whole smoked chicken, but I possibly I paid between $13 and $15 for a whole chicken back in time. Really sadby Dawn - Foodlovers Food Talk
Re: Old fashioned Worcestershire sauce recipe - 7 months ago
Wondering if this recipe would be of any help? It doesn't make a lot, but quantities can be doubled or trebled and it has the ingredients TPANDAV has mentioned as essential. The article makes an interesting read and the actual recipe is found by scrolling well down. Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Bolognese Sauce - 9 months ago
Plates, Helen has one in her Foodlover's recipe bank if it helps. Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: What's your hobby besides cooking? - 9 months ago
Interesting article TPANDAV - thank you. In the past I have looked on line and have thought they are probably not worth the effort of a valuation. Mantilla, I'd forgotten about the first day covers. I had lots of those too. Sad really that stamps are valueless, as they will eventually become a thing of the past. Coins are another pretty valueless item of which I have a bagby Dawn - Foodlovers Non-Foodie Chat
Re: What's your hobby besides cooking? - 9 months ago
Hello Chris! I gave my stamp collection (plus my Mother's) to a member of our family some years ago. My only claim to stamp fame that I know of in my collection is having bought a set of Cook Island's flowers and surprisingly the "Water Lily" stamp is mis-spelled as a "Walter Lily". I don't think it's going to make anyone a millionaire unfortunately!! However, likeby Dawn - Foodlovers Non-Foodie Chat
Re: What's your hobby besides cooking? - 9 months ago
I love fishing, it's my/our relaxing place! Also going for short or long drives in the countryside and when in towns I love looking at the beautiful old homes. Recently we were in the Wairarapa area and loved Martinborough and especially Greytown. To keep the brain ticking over and clear from memory loss and/or Alzheimer (I hope) I enjoy Sudoku, but not proficient at the really hard grade!by Dawn - Foodlovers Non-Foodie Chat
Re: Skinless boneless chicken inspiration please - 9 months ago
Danube, I'm also too late giving you this recipe, but worth saving for another time. It is a quick and easy one pan way of cooking lovely moist and tender chicken breasts. One of our favourite recipes! ttps://www.thecookingfoodie.com/recipe/The-Best-Chicken-Breast-Recipe Regards, Dawn. Try again!!by Dawn - Foodlovers Food Talk
Re: Nothing updated - 10 months ago
I used to be confused by the date on the posts (in the forum subject lists), but I've become used to the fact now that the month is first, then the day, then year. I think it is the Anerican way of applying the date? But I do think we are very quiet. Sadly I think we all need a tonic to brighten our lives under the current climate out there in the world. Regards, Dawn.by Dawn - Foodlovers Non-Foodie Chat
Re: Moroccan Lamb Chops - 11 months ago
Yes, thank you J1 for a lovely easy recipe, I've copied. Lemons make a recipe like this! Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Meatloaf..... - 1 year ago
This is one of my favourite meat loaf recipes too Fleur. Last time I made it I lined the loaf tin with bacon and then put in the filling and cooked, instead of making the sauce. The loaf is lovely either hot or cold. Regards, Dawn.by Dawn - Foodlovers Food Talk