Foodlovers Foodtalk Forum
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For Foodlovers to talk about recipes, cooking, and everything else foodie!
Biscuit Queen ! - 6 years ago
Helen, I have said it before, you are the biscuit making queen ! I have just made a batch of your Chewey Apricor, Sunflower Anzac biscuits. They are divine. I am going to hide them. lol. Thank you for the recipe. Beverleyby Beverley - Foodlovers Food Talk
Re: New Christmas recipes - 6 years ago
Karen, I am searching Terrines and have seen some great veggie ones. I have never made one, but have the perfect dish for making one. Ages ago, on one of the baking programmes someone made a ham hock terrine. It looked delicious. They carve nicely, look nice on the table and would be light on a very hot day. Cheers, Beverleyby Beverley - Foodlovers Food Talk
Re: How to cook couscous? - 6 years ago
Israeli couscous takes longer to cook. Similar to rice. Cheers Beverleyby Beverley - Foodlovers Food Talk
Re: How to cook couscous? - 6 years ago
Jenna, I use 1 cup of Israeli CousCous to 2 cups water, plenty for 2 people. The dressing keeps well in the fridge, I often double it and use it as a marinade for steak or a pork chop. Hope this helps, Beverleyby Beverley - Foodlovers Food Talk
Re: How to cook couscous? - 6 years ago
Me too, Dawn, so subtle and always perfectly balanced. Beverleyby Beverley - Foodlovers Food Talk
Re: How to cook couscous? - 6 years ago
Happy to share, Dawn 3 Tabs. Soy Sauce 2 Teasps. Sesame Oil 1 Tabs. Lemon Juice 2 Tabs. Lime Juice 1 Tsp. Brown Sugar 1 Tsp.minced Garlic 1 Tsp. Minced Ginger Mix all together I poach chicken breast and add cucumber, spring onion, celery, fresh coriander, thyme, mint, then fold the dressing through. In my humble opinion, this dressing and couscous were made for eachby Beverley - Foodlovers Food Talk
Re: How to cook couscous? - 6 years ago
Couscous can be quite bland and needs an Asian dressing. I cook my couscous, add shredded poached chicken then stir through my Asian dressing which was given to me by a friend. The flavour is really enhanced. Cheers, Beverleyby Beverley - Foodlovers Food Talk
Re: Lamb Shanks and Oxtail - 6 years ago
I cook them quite regularly, a firm favourite with visiting family and the best, most asked for is your recipe, Helen, with peas and mint. Absolutely delicious !by Beverley - Foodlovers Food Talk
Re: Essential Asian Ingredients - 6 years ago
You are far too young to be having a "senior moment", Helen ! My favourite cuisine is Japanese. Having been hosted there 4 times and eaten in the best restaurants in Tokyo and beyond, it was easy to get an appreciation of this whole culture of enjoying food. Beverleyby Beverley - Foodlovers Food Talk
Re: Essential Asian Ingredients - 6 years ago
Thanks ! That explains it then.by Beverley - Foodlovers Food Talk
Re: Essential Asian Ingredients - 6 years ago
Helen, It may interest you to know that my Chinese neighbour,who often brings me a Chinese home cooked meal to taste, tells me that she never uses Fish sauce, always Oyster sauce. Her food is wonderful tasting, full of flavour. Beverleyby Beverley - Foodlovers Food Talk
Re: Free range pig farm Rolleston - 6 years ago
Well said, Dawn !by Beverley - Foodlovers Food Talk
Re: Free range pig farm Rolleston - 6 years ago
Don't you just love the pig in the Vodafone advertisement ! That is a match made in Heavenby Beverley - Foodlovers Food Talk
Re: What kind of potatoes are best to use - 6 years ago
I have not made the recipe mentioned, but wanted to comment on two varieties of potatoes I have been using lately. I think we can all get stuck with the same old, same old and don't try anything new. Purple Passion, purple skin but a white flesh, comes out beautifully, no matter how you cook them. The other is Moonlight, lovely to cook with. Just a couple of suggestions that may be helpfuby Beverley - Foodlovers Food Talk
Re: Foraging - 6 years ago
My Dad was a great hunter, gatherer in times when families struggled and I grew up learning that " you only take what you need" and that following this premise, there would always be enough for everybody in the years ahead . I wish that everyone could have followed such wise words because our fish stock is now sadly depleted. Beverleyby Beverley - Foodlovers Food Talk
Re: Oaty chocolate. chip cookies - 6 years ago
Thanks, Chris, another option when room in the fridge is limited. Cheers, Beverleyby Beverley - Foodlovers Food Talk
Re: Oaty chocolate. chip cookies - 6 years ago
Right on, Marylew, even a hint of rancid coconut would spoil these gems. I think the pulsing of the Oats is what makes this recipe so special. Thanks for the tip about keeping coconut in a glass jar in the fridge, J1 , makes a lot of sense ! Beverley.by Beverley - Foodlovers Food Talk
Oaty chocolate. chip cookies - 6 years ago
Helen, I have just taken a batch of these out of the oven. You really are the biscuit Queen, they are super delicious ! Thank you for the recipe. Beverleyby Beverley - Foodlovers Food Talk
Re: Obesity in Pokeno - 7 years ago
Sorry, it is beyond my dignity to answer your Post Cheers, Hope tomorrow is a happier day for you edited to add that this is directed at DK.by Beverley - Foodlovers Food Talk
Re: Obesity in Pokeno - 7 years ago
Ouch ! I am neither overweight nor a Pacific Islander, a stop at Pokeno for an ice-cream has always been a treat, just a single scoop ! There is a story behind the little settlement of Pokeno, may I respectfully suggest that you read a little bit about it before making a sweeping generalisation. Cheers, Beverleyby Beverley - Foodlovers Food Talk
Re: Wild Duck Ideas - 7 years ago
Jenny, After many, many years cooking wild duck, my favourite never fail method is to stuff it, put it into the slow cooker and over the top of it drizzle soya sauce, runny honey, the juice of an orange and a walnut sized piece of butter. Cook on high for about 4-5 hrs. You will notice that the breast meat will start falling away from the breast bone. Turn the bird over once during cookingby Beverley - Foodlovers Food Talk
Re: Batter for Fish - 8 years ago
I will send the recipe to you in a private message ! Beverleyby Beverley - Foodlovers Food Talk
Re: Batter for Fish - 8 years ago
I always use John Torode's Tempura batter recipe , if you Google, you will find it. It is always light and crisp. To make a cheats Tartare sauce I dice gherkins up and add to sour cream with lemon wedges on the side. Cheers, Beverleyby Beverley - Foodlovers Food Talk
Re: Cheese wedding cake - 8 years ago
That wedding cheesecake made up from Mercer cheese ( my favourite cheese and they won 2 awards recently) looks great, more balanced. The bride and groom look lovely too! Congrats !by Beverley - Foodlovers Food Talk
Re: Hip Hip Hooray for Billie McKay! - 8 years ago
Ummmmm, Marylew,not in front of the children !! Lol. I don't like the way he struts around with a very long bladed sharp knife in his hand.by Beverley - Foodlovers Food Talk
Re: Hip Hip Hooray for Billie McKay! - 8 years ago
Reynold was my favourite all the way through, what a talent ! Maybe I am just biased because I am a dessert lover, give me a sweet treat ahead of a savoury dish any day of the week. He has opened his dessert Bar in Sydney with his brother and it is going gangbusters. He has a great future ahead of him. Billie and her boyfriend are already in London so that she can start working for Hestonby Beverley - Foodlovers Food Talk
Re: minty vinaigrette - 8 years ago
Glad to be of help, networkn, I will be keen to know what you think of it. It can be addictive going to that site, they have some lovely products. Cheers, Beverleyby Beverley - Foodlovers Food Talk
Re: minty vinaigrette - 8 years ago
I buy a Rosemary and Mint Vinaigrette , online, from The Prenzel shop. It is superb. Cheers, Beverleyby Beverley - Foodlovers Food Talk
Re: Crumbed Schnitzel - method of cooking - 8 years ago
I always use either Grapeseed Oil or Rice Bran Oil.by Beverley - Foodlovers Food Talk
