Foodlovers Foodtalk Forum
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For Foodlovers to talk about recipes, cooking, and everything else foodie!
Re: Skinless boneless chicken inspiration please - 6 weeks ago
Too late but this is my fav at the moment. I make my own tandoori paste, and have been slicing chicken breasts up into bite size pieces, then marinade in plenty of the paste……. Today it only got about five minutes. I then panfry it, complete with all the extra paste, and no extra oil, on a fairly hot pan. The extra paste goes crispy and delicious. I put it on a salad, just whatever I’ve got iby Janet or Emma - Foodlovers Food Talk
Re: Reverse sear - 6 weeks ago
Griz, I’m interested in you using your probe for cakes. I’ve got the Weber one, which I have to confess I’ve never used, but also have a Meater, which I love. Very easy to use and reliable. I did have it a while before I used it. I understand there’s a new one out for cakes, and I couldn’t see why I couldn’t use the Meater or I grill, but how do you know what temp to set it at? I’m also not sby Janet or Emma - Foodlovers Food Talk
Re: Favourite black pudding? - 6 weeks ago
So, I e got lots of black pudding. The masterton one (from Homegrown Butchery) is delicious, albeit quite a bit wetter than the others. The Blackball one is good. I also tried a Huttons one. That wasn’t bad, but not as good as the others. Apparently there’s a good one at Papamoa, but I’ve not tried that. I’m quite enjoying all the tasting. It would be ideal to try them all at once, but as theby Janet or Emma - Foodlovers Food Talk
Freezing Arancini- Helen’s tip - 6 weeks ago
I’ve just popped ready to cook arancini in the freezer. My question is, do I deep fry them from frozen, or thaw first? Thanks, Janetby Janet or Emma - Foodlovers Food Talk
Re: How to stop Milo/hot chocolate forming a rock hard block - 8 months ago
So far, keeping it in the fridge is working. How crazy is that?! I was working on the theory that it works for onion and garlic powder, it might work for Milo, but it hasn’t been there very long. The onion and garlic powder I’ve had for over a year. Thanks for the suggestions. I’ll move on to try something else if it doesn’t last long term in the fridge. Janetby Janet or Emma - Foodlovers Food Talk
Re: How to stop Milo/hot chocolate forming a rock hard block - 9 months ago
Thanks for all the suggestions. I’ve just put a jar in the fridge to see how that goes (as I do with onion and garlic powder). The upside down idea is definitely worth a try too (like I keep my Icecream) One of my first ideas was the brown sugar trick, hence the marshmallows, but I think I probably did it too late, so I’ll try that again too. I’ve just started using marshmallows instead of breby Janet or Emma - Foodlovers Food Talk
Re: What to do with green chillies - 9 months ago
I discovered by chance freezing them, when we had a heap of ripe ones and were going away for a while. I just chuck mine in a plastic bag. Six plants gives me enough for at least a year, lucky as our plants this year were hopeless, but I still have plenty in the freezer. I think the secret is using them frozen. They do not freeze hard. Sometimes I just cut off as much as I want and put the rby Janet or Emma - Foodlovers Food Talk
Re: Favourite black pudding? - 9 months ago
Thanks, Sue. Funnily enough I’ve got a friend who’s on a current road trip, and he’s keen to get sausages there and said he’d get some of the black pudding. I bought one at PnS yesterday, intending to do a taste test against the one from .blackball that everyone raves about, but when I went to buy the Blackball one, they hadn’t been able to get any in. I.l keep my fingers crossed for the Martiby Janet or Emma - Foodlovers Food Talk
How to stop Milo/hot chocolate forming a rock hard block - 9 months ago
I’m sure there must be a way of keeping Milo and hot chocolate free running, but I haven’t figured out what it is. Does anyone have any tips? I feel like the more airtight it is, the worse the problem. Currently I’ve added marshmallows to the jar, but maybe I was too late. I’m also wondering about keeping it in the fridge, although that seems counterintuitive, although it works for onion andby Janet or Emma - Foodlovers Food Talk
Favourite black pudding? - 9 months ago
Our local maker of specialty sausages and black pudding has closed, so I’m now looking for a new brand of black pudding. Any suggestions? Thanks, Janetby Janet or Emma - Foodlovers Food Talk
Re: Dulce de leche - 1 year ago
Thanks, Helen. That’s what I thought about the condensed/caramel milk, but I wondered if I was being to simplistic. Thanks for the dessert ideas too. I had to postpone my Mexican dinner, but will now be ready to go! I quite like the idea of the alfajores. I first tried them at a friends restaurant in Jerusalem, so they would bring back lovely memories. Cheers, Janetby Janet or Emma - Foodlovers Food Talk
Re: Fruit Cake Recipe - 1 year ago
Thanks, ladies! My mistake was not searching far enough back. I thought I’d seen it in the last two or three months! I’ve saved it now. Cheers, Janetby Janet or Emma - Foodlovers Food Talk
Re: Easy tray bake type meal recipes? - 1 year ago
That does sound great. Thanks. I recently had a trial of Hello Fresh, and lots of the meals had a base of mixed chopped up veg, tossed in a spice mix and oil. I enjoyed those, plus I had leftovers which were great bases for other meals. There are plenty of easily made spice mix options on Google rather than using pre mixed ones if that’s your thing. I did see some great options on that tby Janet or Emma - Foodlovers Food Talk
Re: Fruit Cake Recipe - 1 year ago
Grrrr. I can’t find it. Would someone please post a link. Thanks so much, Janetby Janet or Emma - Foodlovers Food Talk
Easy tray bake type meal recipes? - 1 year ago
Recently Ali W posted a link to a recipe she’d found online, which was easy, delicious and fed the tribe. It occurred to me that perhaps it would be a good idea if others with these easy recipes could post links to them (or recipes) in one place. I’m hopeful, anyway. I’ve got a busy few months leading to Christmas, feeding extras, and these ideas would be perfect. I’m sure others would love tby Janet or Emma - Foodlovers Food Talk
Re: Easy Tasty recipe that goes a long way - 1 year ago
Oak hill potatoes is a blast from the past…… so good!by Janet or Emma - Foodlovers Food Talk
Malt Meal Wafers - 1 year ago
I’ve been reminiscing about these Gruffins (I think) biscuits that have been discontinued. Does anyone have a recipe for them? Thanksby Janet or Emma - Foodlovers Food Talk
Dulce de leche - 1 year ago
It’s been many years since I’ve cooked a tin of condensed milk. In fact I’m not sure that I have. Maybe I just remember my Mum doing it! Does the end result qualify as dulche de leche? What about the tins of “caramel”? I’m wanting to make a Mexican dessert that doesn’t require deep frying. Any suggestions? Thanks, Janetby Janet or Emma - Foodlovers Food Talk
Re: Vanilla beans/pods - 1 year ago
Maybe the last lot were from the little vanilla pods in hamilton. Check out their website.by Janet or Emma - Foodlovers Food Talk
Re: Vanilla beans/pods - 1 year ago
I’ve bought a couple of lots off trade me, in the absence of any other ideas. The first lot was average, but the next was nicer. The only trouble is that I can’t remember either seller! Trade me won items doesn’t go back far enough, and emails are t very clear either. Sorry I can’t help.by Janet or Emma - Foodlovers Food Talk
Re: food recommendations - 1 year ago
I do look at trip advisor reviews, but don’t take them as gospel! I personally only review if somewhere is really good, or really bad! I find the same problem with talking to locals. Some people just have really low standards! I definitely consider myself a food snob and get really mad if a dish is not as good as or, preferably, better than I would do myself. I always try to order dishes I dby Janet or Emma - Foodlovers Food Talk
Re: Guys, what do you use for a wallet? - 1 year ago
90% of the time I just carry my phone with an eftpos and credit card in the case. Generally I use contactless payment. The remaining 10% I use a small handbag which will carry my phone, a few little bits and some cash in a zippered pocket. I haven’t used a wallet for years.by Janet or Emma - Foodlovers Non-Foodie Chat
Re: Portable Recipes - your recipes are with you wherever you go - 1 year ago
I use the free version of copy me that, and have done for a few years. It’s easy to copy online recipes, you can add your own, and what I’ve done when I’ve been pressed for time lately is just taken a photo of the recipe I want to add, given the recipe a name, then I can just enlarge the picture (photographed recipe) to read it. Not ideal, but wuick and easy and so far seems to workby Janet or Emma - Foodlovers Food Talk
Re: Why is fully clad (tri-ply, 5ply etc.) stainless cookware just not a thing in NZ? - 2 years ago
Who even knew an induction plate was a thing? It sounds like a good measure in the short term at least.by Janet or Emma - Foodlovers Food Talk
Vanilla beans/pods - 2 years ago
I’m planning on making more vanilla extract. Where are you getting your beans/pods from? The last lot I got weren’t wonderful. Thanksby Janet or Emma - Foodlovers Food Talk
Re: Jo Segar - chocolate mousse - help! - 2 years ago
Found it! I had a 6th book! Thanks, Janetby Janet or Emma - Foodlovers Food Talk
Jo Segar - chocolate mousse - help! - 2 years ago
Years ago (maybe 15 or more!) I used to make the most delicious chocolate mousse. According to my memory (dubious at the best of times) it had chocolate, cream and something else, I’m thinking egg yolks. It was whizzed up in a blender. That bit I remember as Emma was young and dropped the blender on the carpet! I feel it as in one of her books, but have checked the five I can find……. I feby Janet or Emma - Foodlovers Food Talk
Re: Tray bake recipe - 2 years ago
I’m keen to try this, but I want to use one of my curry pastes I’ve made. The portions are smaller, but I’m thinking the curry sauce in the jar would be “thinned” with something, maybe coconut cream? Any clues?by Janet or Emma - Foodlovers Food Talk
Re: What do you eat when you don't know what to eat? - 2 years ago
Too late for Grizz, sorry. I’ve just discovered shakshuka, and am in love with the flavours. My favourite cuisine is Middle Eastern, and when shakshuka first became trendy, that’s why I noticed it, but thought yeah, nah. Then recently I tried it because I needed a main meal “now”. Then I was cross with myself for not having tried it earlier. I also do pizzas. Great way to use up fridge leftoby Janet or Emma - Foodlovers Food Talk
Re: Caramel Slice - 2 years ago
Interesting comments re the condensed milk. I’ve always bought Highlander, but have recently started making my own from butter, sugar, water, milk powder and salt. It seems to work, taste and look the same.by Janet or Emma - Foodlovers Food Talk