Foodlovers Foodtalk Forum
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For Foodlovers to talk about recipes, cooking, and everything else foodie!
Re: A Nice Meal for Mothers Day - 5 years ago
Mmm, yes, that's not a bad idea. I have done it before actually and it was pretty good. Mind you, I've also got to drive about 40 minutes to her, so not sure how it would transport.by Tess - Foodlovers Food Talk
Re: A Nice Meal for Mothers Day - 5 years ago
As my partner and I are vegetarian, I'd like to take something that's a one dish meal and no meat. Seafood and fish are fine too. I did think of a nice fancy quiche like a broccoli quiche or something like that. The whole thing is I want to prepare and do it at home first without too much mucking about and then take it with me. If need be, I'll just get Mum to heat the oven up a bit too but'sby Tess - Foodlovers Food Talk
A Nice Meal for Mothers Day - 5 years ago
I am wanting to take a meal to Mum on Mother's Day, rather than us going out this time. What's a nice meal to make at home then take so that we can sit down and have it? Any ideas?by Tess - Foodlovers Food Talk
ByGeorge seafood products - 7 years ago
Has anyone been buying the byGeorge frozen seafood products from the supermarket? They're apparently from the UK. They do fishcakes, salmon fillets and all sorts. I thought they were rather good if a bit expensive. But the last pack I bought which was the smoked haddock fishcakes with cheddar cheese (because we have had them before and they were really lovely), was very bland. In fact, so muby Tess - Foodlovers Food Talk
Re: Juniper berries - 7 years ago
Yeah, love the gin idea but haven't got any of that either unfortunately. I've just gone back to the recipe I found on the net and it says you can substitute 1 tsp of gin for every 2 berries. Or fresh rosemary sprig - taste is a bit different but similar enough to use as a substitution. Or a single crushed bay leaf. Interesting.by Tess - Foodlovers Food Talk
Juniper berries - 7 years ago
Does anyone know where I can get dried juniper berries? I have a very interesting recipe for a quince chutney and it asks for 2 teaspoons of crushed juniper berries. I wonder if there is a substitute if I can't get them.by Tess - Foodlovers Food Talk
Lentils and tamari - 7 years ago
I have a recipe that asks for 2 cups of green lentils - I've never seen these. Can I just use the tinned ones? Also within the recipe is 2 Tbsp of tamari - what is tamari and is there a subsitute if I don't have it?by Tess - Foodlovers Food Talk
Instant yeast - 8 years ago
What can I buy from the supermarket that classifies as 'instant yeast'? I realise it's more fine, like a powder rather than the larger granules, but I have a fantastic recipe to do for Christmas Day that uses the instant yeast and I want to make sure I get the right stuff.by Tess - Foodlovers Food Talk
Salmon fillets - 8 years ago
Has anyone tried those Regal salmon fillets that you get from the supermarket and they've been hot smoked? Some have cracked pepper and spices on. I was wondering whether that would be a nice addition to the Christmas meal with a really nice salad beside it. Are the pieces too spicy, too smoky or really nice? I would hate to buy them only to find that they're awful.by Tess - Foodlovers Food Talk
Re: Im on salads for Xmas - HELP! - 8 years ago
I was interested in hearing about the beetroot and feta. I want to make a really Christmassy looking salad and first thought of cranberry, feta and baby cos lettuce leaf (or something like that) - I got a recipe for this and it uses a classic vinagrette type dressing. But then remembered someone isn't that fond of the cranberries, so then thought of beetroot in its place. Can you use the babyby Tess - Foodlovers Food Talk
The price of butter! - 9 years ago
Has anyone noticed the dramatic price rise in butter over the last week? I can't believe it. Usually, you can get a block of butter for around $3.60 on special but yesterday I got one and even though it said it was on special it was $4.40!! Disgusting. I thought the dairy farmers were doing well. I suppose the next thing will be for the milk to also go up. It just gets worse.by Tess - Foodlovers Food Talk
Malt - 10 years ago
In what form can you buy malt? Does it come as a powder? I seem to recall something about Maltexo, but really not sure. I'd like to make my own malt biscuits and can't seem to find malt anywhere.by Tess - Foodlovers Food Talk
Re: Lentils - dried versus tinned - 10 years ago
Thanks for the advice. I can't seem to see the dried lentils. Are they in Countdown? If so, which aisle? I've got another recipe that does use the tinned lentils so I'll save the tin for that recipe.by Tess - Foodlovers Food Talk
Lentils - dried versus tinned - 10 years ago
I have a recipe for Spicy Lentil Soup and it asks for dried split red lentils but I have a tin of them. Can I use them instead of the dried ones? I've never cooked with lentils before. It sounds like a lovely recipe but it's one of those things that you never get around to doing. If you use the dried ones, in the recipe it says to rinse them under cold water then place in a large pan and pourby Tess - Foodlovers Food Talk
Re: Le Creuset - 11 years ago
Yes, what was the outcome, I wonder? There were certainly a lot of people who commented on Le Creuset. I see it was to close on 31 July.by Tess - Foodlovers Food Talk
Re: Making Tomato Sauce like the Watties one - 12 years ago
Oh good, I will wait!! When you have mastered it, please PM me, that will probably be the best way.by Tess - Foodlovers Food Talk
Making Tomato Sauce like the Watties one - 12 years ago
I love Watties tomato sauce so much, I would love to replicate it at home but never get that right consistency. Anyone out there reckon they have a recipe that is just like the good ol' Watties tomato sauce?by Tess - Foodlovers Food Talk
Freezing cakes - 12 years ago
If I have made two cakes and want to freeze one, what's the best way and also the best way to thaw it out. I would presume wrapping it well in cling wrap would be the way.by Tess - Foodlovers Food Talk
Re: Why use two rising agents in a recipe? - 12 years ago
Thanks ladies for these answers. It helps a bit but it's obvious I would never enter something like Masterchef eh?! I do enjoy those programmes because I think it's amazing they can create great meals from no recipes. I think I'm just frightened of trying to do my own thing when it comes to baking because I don't know what or why etc with the ingredients.by Tess - Foodlovers Food Talk
Why use two rising agents in a recipe? - 12 years ago
Does anyone know why some recipes for biscuits have golden syrup and baking soda plus baking powder? When some simply don't have golden syrup and just have baking powder? I really wish I knew why some ingredients are used in a recipe. I'm mainly talking about baking ie, biscuits and/or cakes. And in particular, the ginger nut biscuit recipe that Nellie has on this site, uses golden syrup, bakby Tess - Foodlovers Food Talk
Re: Filling the tins - what's in yours? - 12 years ago
I always bake on a Sunday too but I don't have kids. It's just for my partner and I. I've always loved baking and have to admit that I always make sure I take a small cake to work to have after my lunch. Probably naughty, but what the heck. I would have loved to have had kids as I know I would've spoiled them with all the baking etc. I often make the ginger nut biscuits that I think Nellie postby Tess - Foodlovers Food Talk
Re: For the Lemon lovers - 12 years ago
Thanks for that link. I do have a recipe for Spicy Lemon Chutney, but I particularly like the sound of this one. I have loads of lemons still on the tree, so think I'll give this a go this weekend.by Tess - Foodlovers Food Talk
Re: The quality of cheese - 12 years ago
Mmm, oh well. Looks like some like it, some don't. Ancksunamun - I already have your site on my favourites. By the way, you don't get these gritty bits in the lovely big Dutch cheeses. Maybe, theirs are made differently perhaps.by Tess - Foodlovers Food Talk
The quality of cheese - 12 years ago
For the standard tasty cheese block, I usually buy Mainland or Alpine etc, etc. I've gone off Mainland as even though the flavour is okay, there are 'gritty' bits in it which at first I thought was the salt that hadn't dissolved properly. But I contacted Mainland (Fonterra) and they tell me the following: crystal deposits of calcium lactate forming over time as a very good cheese matures. Theseby Tess - Foodlovers Food Talk
Re: Those Dutch almond biscuits or bars - 12 years ago
Hey Lorna, I finally made that cake last Sunday and it is beautiful! I would say just like the bought ones but better as it is fresh and no preservatives etc. Very hard not to eat too much of it in one go! You must give it a go.by Tess - Foodlovers Food Talk
Food Grade Plastic - 12 years ago
How do you know if your plasic containers are food grade? Is there a number on the bottom perhaps?by Tess - Foodlovers Food Talk
Re: Best homemade fish and chips - 12 years ago
Sorry, but he won't share his batter recipe. I asked him last night. Sorry about that ladies.by Tess - Foodlovers Food Talk
Re: Best homemade fish and chips - 12 years ago
I reckon my partner makes the best homemade fish & chips and I really love my food and know what I love!! The chips he does are similar to the way you do yours but we do find that Agria potatoes definitely are the best chipping potato. The batter I'm not entirely sure what he does, but he does use tonic water (which apparently is what makes it crispy) plus recently, he's taken to putting frby Tess - Foodlovers Food Talk
Re: Busy People's Bread - 12 years ago
I'm going to try Hugh Fernley-Whittingstall's soda bread recipe which is fast with no mucking about (no yeast is used). He showed this the other night on TV (River Cottage Everyday) and I must admit, I'd never thought of soda bread but will definitely be trying it this weekend.by Tess - Foodlovers Food Talk