Foodlovers Foodtalk Forum
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For Foodlovers to talk about recipes, cooking, and everything else foodie!
Blow torch recommendations - 1 year ago
I've been meaning to buy a blow torch for ages and never got around to it. I'm after recommendations. I have joint problems so it has to be easy to use. I'm happy to pay a bit more to get a good one. I've never owned one before so I'm curious how you buy the gas to refill them.by cheesecake - Foodlovers Food Talk
Re: Lime recipes: Hit me please! - 1 year ago
This recipe is divine and it uses a lot of limes. I make it and freeze. Lime Tart 1 sheet of sweet short crust pastry zest of 5 limes 1 cup lime juice (I find this takes approx 10 limes) 6 egg yolks 700 mls sweetened condensed milk (2.5 cans) Pastry case: Use pastry to line a pie plate or flan dish - approx 24 to 25 cm in diameter. Note that if you use only one sheet of pastrby cheesecake - Foodlovers Food Talk
Re: Where to buy pectin - 2 years ago
Sadly Lorna I need pure pectin so can't use the jam setting mix. Plates, I think I know the store you mean, so I'll check it out.by cheesecake - Foodlovers Food Talk
Where to buy pectin - 2 years ago
I have a recipe for gluten free rolls than needs a very small amount of pure powdered pectin (8 grams). The only pectin I can find online is very expensive and for a large amount. Do any of you know where I might find a smaller quantity?by cheesecake - Foodlovers Food Talk
Re: Arancini - 2 years ago
I love arancini and have made them a few times. They tasted great and were a hit with friends. However after going through the process each time I swore I would never do it again - it took a long time to roll and crumb them. I just baked mine in the oven (after spraying with oil) as much easier than frying given I don't have a deep fryer.by cheesecake - Foodlovers Food Talk
Re: Gf Df Nf Carrot Cake - 3 years ago
I've tried a lot of Quirky Jo recipes and they are usually excellent. It uses a Thermomix, but should be easy to convert.by cheesecake - Foodlovers Food Talk
Re: Failed chocolate caramel slice – any idea why - 3 years ago
Funny you mention this Helen. Normally I put the cold topping straight on the hot base. However when I made it the first time in the weekend I had about a 15 minute gap due to a visitor. I wondered if this was why it had failed (ie the hot base starts the caramelisation process). So when I made it the second time I put the topping on immediately - and while slightly better it still didn't work.by cheesecake - Foodlovers Food Talk
Failed chocolate caramel slice – any idea why - 3 years ago
I’ve made this recipe about 10 times over the years and it has been full-proof, always coming out perfect. It is also very easy and tastes amazing. See recipe attached. However I made it for the first time in my current place yesterday and the caramel didn’t set, even though the top browned. I assumed it was a random case of bad luck and made it again this morning (yikes I wasted 4 cans of conby cheesecake - Foodlovers Food Talk
Re: Who uses a Thermomix - 5 years ago
I've had my Thermomix for 4 years - I have the previous model. I don't use mine as much as you've been using your daughters. I use mine for making stock paste's, soup, risotto, baking, salted caramel sauce (my family are addicted), white sauce, general chopping and mixing. I don't tend to do much steaming in it because it requires cleaning the top bits which I find annoying. I love mine and wouldby cheesecake - Foodlovers Food Talk
Re: If you were getting a new food processor what would you get? - 6 years ago
I love my Thermomix. I only use my 20+ year old food processor when I want to have nicely diced vegetables or sliced potatoes for specific recipes. Apart from that I use the Thermomix for everything.by cheesecake - Foodlovers Food Talk
Re: Purple Kumara - 6 years ago
I've got a nice soup recipe that used purple kumara. One of the kids now keeps asking for "purple soup"!by cheesecake - Foodlovers Food Talk
Re: Silicon muffin tins or metal? - 6 years ago
Crikey I seem to be the only one that LOVES my silicone muffin "tins". I got very good quality ones years ago and love how easy they are to get the muffins out and also to clean. Even after all these years they are as good as when I first got them. I have baking tins that fit them nicely to they are easy to handle. I have used some cheaper brands and haven't been impressed.by cheesecake - Foodlovers Food Talk
Re: Low Fodmap etc... - 6 years ago
I've been low FODMAP and low salicylate for a couple of years now, so am on a very restricted diet. I never managed to reintroduce any high FODMAP foods. I make my own chicken and beef stocks and a lot of my other food from scratch. The Monash University Mobile App is useful for when you're out and about. There is a small cost for this but it is handy. I also subscribe to the Little Bit Yummyby cheesecake - Foodlovers Food Talk
Re: Hearty salad ideas - 7 years ago
This may be a bit time consuming to make for work however it is hearty and delicious!by cheesecake - Foodlovers Food Talk
Re: Kumara Salad. - 7 years ago
I've been meaning to try Chelsea Winter's recipe, which does specify the type of kumara to use :-)by cheesecake - Foodlovers Food Talk
Re: Nosh - Closing down - 7 years ago
I love their gluten free sausages - so hopefully they can find a buyer for their Glen Innes store. But I think they only have until mid January to find a new buyer which isn't that long now...by cheesecake - Foodlovers Food Talk
Re: Gluten free cake - for icing - 7 years ago
My favourite gluten free chocolate cake is a Julie Le Clerc recipe from for a "Chocolate Sliver Cake". It is a dense fudgy cake and keeps well. However I would suggest you try it first, as mine cracked a bit on top (some other people that have made it had no trouble). It makes a 20cm cake. I can send you a copy of the recipe if you're interested.by cheesecake - Foodlovers Food Talk
Re: Goodie Bags - 7 years ago
I'm a light eater and often find I can't get through my order when I eat out. If that happens and it is food that will keep okay I ask for the leftovers, which I enjoy the next day. The last occasion was at a Thai restaurant a few weeks ago and it tasted great the next day. It is rare for restaurants and cafes to have an issue with this.by cheesecake - Foodlovers Food Talk
Re: What to serve as a side to a salted caramel & peanut butter chocolate tart? - 7 years ago
My family were very happy guinea pigs! I served the tart up with 3 sides and got them to rate what they preferred the most. I was hoping for a definitive answer, however opinions were really varied. In order of preference the top choice was marscapone, followed by ice cream, then yoghurt (Puhoi Valley plain greek). They loved the tart and they loved the ice cream however some people did findby cheesecake - Foodlovers Food Talk
Re: What to serve as a side to a salted caramel & peanut butter chocolate tart? - 7 years ago
Thanks for all the great ideas - both for sides for the tart and on ice cream makers! I've made the pastry this weekend and will assemble the tarts next weekend. This will be a dry run and I'll try the tarts with a couple of sides to see what works best. I've made some salted caramel (no churn) ice cream that isn't overly sweet, plus I'll try plain yoghurt and plain marscapone (potentiallyby cheesecake - Foodlovers Food Talk
What to serve as a side to a salted caramel & peanut butter chocolate tart? - 7 years ago
I'm making a salted caramel and peanut butter chocolate tart for the first time. I'm after advice of what would work well alongside it. The recipe looks very rich (which you can probably tell from the description). I'm thinking one or either of the following: 1. Salted caramel ice-cream 2. A flavoured cream of some sort - eg make a salted caramel sauce and fold through the cream (but whatby cheesecake - Foodlovers Food Talk
Pyrolux roast and grill set - any feedback? - 8 years ago
Smith and Caughey are advertising this set for $169.50 (reduced from $339). I need a roasting set and this looks like a good deal. However I can't find much in the way of reviews online. Have any of you used this brand?by cheesecake - Foodlovers Food Talk
Cookbook clubs - 8 years ago
I just read this online and thought it was a good idea: Is anyone aware of a Cookbook Club going in Auckland?by cheesecake - Foodlovers Food Talk
Re: Do you have reactions to certain foods? - 8 years ago
I react to food containing salicylates (most fruit and a wide range of veges) which gives me skin problems. Food containing Fodmaps gives me gut problems. This also cuts out a wide range of foods meaning I'm on a very restricted diet.by cheesecake - Foodlovers Food Talk
Re: Thermomix vs Kenwood cooking chef? - 9 years ago
I purchased a Thermomix last August, and I generally love it - but it is not a perfect machine. It makes great soups, risottos, and I have done all sorts of baking in it. It is great for anything chocolate related as it "grates" it and then melts it. To clean the machine just add milk and then you have a hot chocolate! Tomorrow night for dinner I am making a pesto flavoured pasta saby cheesecake - Foodlovers Food Talk
Re: gluten intolerance - 9 years ago
Regarding breadcrumbs, I use the packet ones for crumbing something like fish. I use fresh for everything else. Gluten free breadcrumbs don't always work as well as standard ones - eg a meatloaf recipe I used to love wasn't as good with gluten free breadcrumbs. In other things you can't tell the difference. Regarding cheese sauce, I just make it using cornflour and that works fine. I'm surby cheesecake - Foodlovers Food Talk
Re: gluten intolerance - 9 years ago
I was diagnosed with gluten intolerance 11 years ago - and my health improved dramatically with the change. While tough at first, it does get easier over time. With more of a focus on gluten free diets the choices continue to grow. You will need to experiment - I managed to adapt some of my existing recipes to work gluten free. For example, I thicken sauces with cornflour, I coat fish etc iby cheesecake - Foodlovers Food Talk
Re: Baking for a combination of dietary issues - 9 years ago
I'm gluten and lactose free myself, and while I'm meant to avoid sugar as much as possible, I just try to minimise it. Here are a few food websites and blogs that cater to gluten and dairy free diets. They also do some recipes without refined sugar, however I don't know enough about diabetes to know which recipes will be suitable.by cheesecake - Foodlovers Food Talk
Re: Summer 2015 - tried any new dishes lately? - 9 years ago
I've tried a number of new recipes so far this year, and all have been excellent... Thyme & Parmesan roasted sweet potatoes Mushroom, thyme & pecorino tart with buckwheat pastry - I LOVED this recipe! Mushroom and herb pasta with cashew cream sauce Kumara & Watercress Soup (from the NZ Herald Viva section) Corgette & Haloumi fritters (a Nadia Lim recipe from Sby cheesecake - Foodlovers Food Talk