Foodlovers Foodtalk Forum
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For Foodlovers to talk about recipes, cooking, and everything else foodie!
Re: Hello from a stranger - 4 years ago
Zeetra I am so sorry to hear about the hard time you have been having. I have two dear friends that are going through the same thing. Foodlovers friends it is so nice to see all these names on here. I no longer have my blog, life just got a little too busy with kids, dogs cats and my husband changing his job to one that was a bit more demanding. I still love spending time in my kitchen and am mby Sunday - Foodlovers Non-Foodie Chat
Re: Things you do to save time later - 7 years ago
Make stock and freeze ready for soups. Same with sauces for shakshuka and pasta. I always have chilli of some kind in the freezer. to top baked potatoes with, have with cornbread, eat in burritos or enchiladas etc. prep my porridge for the next day the night before so all I have to do is turn it on in the bleary eyed morning.by Sunday - Foodlovers Food Talk
Re: Whats your regular breakfast? - 7 years ago
Usually porridge with brown sugar and some kind of fruit like blueberries or banana, apple etc. Sometimes a bagel - in the weekends it's more likely to be something with eggs. I love all breakfast foods and absolutely love a chance to cook breakfast foods at any time of day - brunch is my favourite meal everby Sunday - Foodlovers Food Talk
Re: Celery - ways to use the whole thing! - 7 years ago
Ingrid I keep celery leaves in the freezer to toss into stocks. The leaves are lovely added to salads with orange and fennel, or pears and cheese and nuts. They seem to work well. Like the others though I usually just use the whole thingby Sunday - Foodlovers Food Talk
Re: Dried Broad / Fava Bean - 7 years ago
Not sure where you are Helen but it's still fine to plant them here ( in Dunedin) so pretty sure it will be ok for you - since I think you are in warmer climesby Sunday - Foodlovers Food Talk
Re: Dried Broad / Fava Bean - 7 years ago
I usually plant broad beans each year in our vege garden, last year I ended up with a lot of broad beans that were mostly past their best by the time I got around to picking them. I dried them on a tray in a sunny window and ended up with about 3 kg of dried broad beans. A couple of weeks ago I made my first batch of genuine falafel ( from scratch) with dried broad beans and chickpeas - I have toby Sunday - Foodlovers Food Talk
Re: Persimmons - 8 years ago
Matangi persimmons, I love persimmons and although I am not anywhere near you I would love to know if you have some favourite persimmon recipes that you would like to share?by Sunday - Foodlovers Food Talk
Re: Online food shopping - 8 years ago
I quite like it because I think it does save me money on my grocery bill. I am less likely to buy a lot of extras when I shop online and keep a close eye on the total $$. Plus I also seem to plan the weeks meals a little better if I am thinking about what I am buying rather than buying what I happen to see that takes my fancy. Having said that I don't remember to do an online shop all the time -by Sunday - Foodlovers Food Talk
Re: Tips/Opinions on Pasta Makers? - 8 years ago
I have one that just has the manual crank handle - works fine. Sorry I don't know anything about the automatic onesby Sunday - Foodlovers Food Talk
Re: tried and tested cheese muffin recipe - 8 years ago
Going to make a batch of these for school camp tomorrow night - I am going to work through all the recipes slowly - thanks again everyoneby Sunday - Foodlovers Food Talk
Re: Food for those with problems eating - 8 years ago
I use this company at work (I work with children with various eating issues) and they make an excellent and tasty product. They will deliver to the door to make things easier for folks and their meals freeze well - wonderful company and I cannot speak highly enough of them.by Sunday - Foodlovers Food Talk
Re: Hangi, a cultural experience or a waste of time and food? - 8 years ago
Its a really interesting question. Because it has quite a few things to consider. Basic manners. If you go to someone else's house and you are offered their food - do you eat it - or refuse it? I would not refuse it - and I would hope my kids would not either. I think culturally diverse foods are interesting even when they are not to our particular taste. They should be eaten for the experienby Sunday - Foodlovers Food Talk
Re: tried and tested cheese muffin recipe - 8 years ago
Thanks everyone! I might have to do a bit of recipe testing next week - I'm sure there will be plenty of takers for the excess Lisaby Sunday - Foodlovers Food Talk
tried and tested cheese muffin recipe - 8 years ago
One thing I do not seem to have in my stacks and stacks of recipe books is a good savoury muffin recipe. I have plenty of them but none that seem to have the right texture. Most of them seem too solid somehow. If anyone is happy to share their favourite cheese/savoury muffin recipes I'd love to try them outby Sunday - Foodlovers Food Talk
Re: A glut of telegraph cucumbers - 8 years ago
lots of recipes about for quick cucumber pickles - this one is a tasty little numberby Sunday - Foodlovers Food Talk
Re: Do we need to teach COOKING skills in school? - 8 years ago
I too think that children should be taught to cook at school. My kids were all taught to cook by me but I know lots of kids don't have the opportunity to learn at home. I'm a health professional also and I am shocked at what some people subsist on. My daughter went flatting while at uni and she was the only one in both her flats that was able to cook. A really important skill for our kids.by Sunday - Foodlovers Food Talk
Re: Plum, Plums, Plums, what to do... - 8 years ago
Lorna this is one of my families favourite recipes that uses plums - it's a German plum cake with a buttery crumb on topby Sunday - Foodlovers Food Talk
Sambal for Nasi Goreng - 8 years ago
I wondered if any of you have had a go at making a Sambal. If you did what kind of chilies did you use that we can get fresh in NZ? I made Nasi Goreng this evening, it's a dish that can be easily vegetarian and is a great way to use day old rice. I would like to be able to make the sambal for it rather than buy it if I canby Sunday - Foodlovers Food Talk
Re: La Morena - Latest addiction - 8 years ago
I always have La morena chipotle in the pantry along with the red sauce. The Chipotle peppers are wonderful with pulled pork ( slow cook a nice big piece of pork with two onions, two cans of coke, 3 T sugar and 2 chipotle peppers + sauce for about 6 hours.) I make a chipotle lime sauce for tacos and sweetcorn. ( basically a mix of lime juice, chipotle peppers, mayonaise, plain yoghurt and saby Sunday - Foodlovers Food Talk
Re: Growing Herbs (for cooking: ;-)) - 8 years ago
One that no one has mentioned that I use a lot is Chervil. Its wonderful in salads and particularly with anything that has eggs. It has a light aniseed flavour. I regularly grow all the herbs mentioned above + fennel. I never have a lot of luck with basil :/by Sunday - Foodlovers Food Talk
Re: The top 10 foods you shouldn't be eating (and 10 you should) - 8 years ago
Honestly I have difficulty taking in any of the information out there now. It feels like there is so much conflicting advice. For every evidence based study there is another to refute it. I really get tired of food fads too. It's always nice to make a new food discovery, but it seems every second food that people have not heard of before is introduced as a superfood and then cooked in as many wayby Sunday - Foodlovers Food Talk
Re: What is your cooking resolution for 2016? - 8 years ago
I find myself eating more and more meat free meals, not really sure why. I tend to go through food obsessions off and on - this might be one of them or might be a lifestyle change. I am not really restricted in my food budget other than by myself but I like to try to shop and cook economically. I have cooked a wide variety of foods from all sorts of places I don't really feel like I have a paby Sunday - Foodlovers Food Talk
Re: Substitution - 8 years ago
Sarsparilla and root beer are pretty much the same thing here in NZ - so you could use either. You should not have any difficulty finding them in either New World or Fresh choiceby Sunday - Foodlovers Food Talk
Re: Introduce a Christmas dish from afar - 8 years ago
How about the Christmas Lamprey! there he is made with 60 egg yolks in all his terrifying glory. Lampreia de natal is the name in Portuguese if you want to google some images. We actually thought about making this one year just to see people's faces when I put it on the table. He's actually fairly complex not to mention expensive.by Sunday - Foodlovers Food Talk
Re: Cutting pinwheels - 8 years ago
Dental floss (as per string technique above)works well to cut rolls like pinwheels and cinnamon buns etc. Just make sure it's not flavouredby Sunday - Foodlovers Food Talk
Re: In Praise of Jerusalem - Ottolenghi - 8 years ago
I do - I love all the recipes like you helen. I also have the two before that and cook often from his guardian recipesby Sunday - Foodlovers Food Talk
Re: Bottled salads - 8 years ago
One of those things I keep meaning to try but never have. I usually just end up tossing some leftover salad or cold roast veges in a container for lunch with my dressing in a small separate container. I love any salads with either kumara or broccoliby Sunday - Foodlovers Food Talk
Re: How do you eat? - 8 years ago
We have always sat at the table for meals. Dinner is called - and everyone is expected to leave what they are doing and sit at the table. No cell phones, no TV, no books no toys etc. That goes for adults as well as children. We often put on some music though. There are studies which show pretty clearly that children that have mealtimes that are with their family at the table are less likely toby Sunday - Foodlovers Food Talk
Re: Glass Noodles - 8 years ago
I love the Korean sweet potato noodles too we make Jap Chae pretty regularly it is one of my 10 year olds favourite meals. I have to admit I quite like it myself too. I toss those noodles into korean casseroles and stews - not a lot, just a few in with the other things.by Sunday - Foodlovers Food Talk
Re: 10 cafe trends that need to die - 8 years ago
Super giant muffins and scones. They are way too big for one person!by Sunday - Foodlovers Food Talk