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Re: Lemon Tart - 4 years ago
Now I have looked at Helen's citrus tart , it seems to have very little lemon juice for a 6 egg tart Do you use very small eggs ? or is the lemon juice quantity not correct ?by HeatherH - Foodlovers Food Talk
Re: Lemon Tart - 4 years ago
The M P White Lemon tart gives no liquid amount - lemons vary a lot not only in size, but the amount of juice And if the cook is using Meyer lemons - which I don't, there is a large amount of juice I always mix my citrus tart with part of the sugar, lemons and cream and leave the final sugar to add at last as lemons are more tart in early season but don;t need as much sugar in later seasonby HeatherH - Foodlovers Food Talk
Re: Cooking organic free range chicken ... HELP! - 4 years ago
For Chris cooking your chicken to 90 degrees is seriously overcooked ! When I do see temp given for chicken it is usually stated at 71 degrees which I think is too much Occasionally it is stated as less which is what I do and less again for breast pieces as they are dry if cooked too long, though thighs/legs can take longer cooking and still be moistby HeatherH - Foodlovers Food Talk
Re: Chicken sandwiches - 4 years ago
I often make chicken sandwiches for a plate - day or evening and always popular I dont stint on the chicken and always cooked at home chicken breast as easy to slice (supermarket cooked chicken is overcooked in my view plus don't want to be picking around bones when rushing to make before event I am going to ) Unless using a smoked chicken breast - that is purchased I mix fresh Aust mangoby HeatherH - Foodlovers Food Talk
Re: Mary Wilmshurst - 4 years ago
I meant to say also that i sometimes make sponge drops without cinn and g syrup They never have bp either when I make them They go completely crisp to store until they are creamed, so ideal to make a few days ahead if needing to get baking done earlierby HeatherH - Foodlovers Food Talk
Re: Mary Wilmshurst - 4 years ago
My opinion Helen on only BP for the recipe is that it would be more cakey than it should be and yours have bobbly tops not sure why - some recipes were called Sponge drops, sponge puffs and cinn oysters all similar needing to be filled well ahead Old recipes of which I have - were often made with c.o.t and soda incl my pikelet recipe and I have made them for more than 50 years iincl for caterby HeatherH - Foodlovers Food Talk
Re: Avocado salad - 4 years ago
I did read that new season avocado will be avail in July Saw them yesterday at Farro 5.99 for small and also somewhere else, may have been P Save also 5.99 I would pay that for a special meal or canape but certainly not everyday eatingby HeatherH - Foodlovers Food Talk
Re: Cake Decorating - 4 years ago
Yes there are many 1 off classes for decorating but for ongoing classes for cake decorating, it may be best to go to night school classes Selwyn College near me has a lot of cooking classes and I think there was some cake icing ones when I looked through their brochure there may be schools on the Shore that also have thatby HeatherH - Foodlovers Food Talk
Re: Standard Pantry Items - 4 years ago
I can't believe that pantries don't have flour and cornflour in them I understand if no-one ever bakes that there wouldn't be s r flour (I wouldn't do without it) but isn't flour/cornflour needed with the Panko crumbs to crumb something and also needed for thickening a sauce or gravy and many other uses - making courgette or mussel fritters, - not all use of flour/cornflour is in bakingby HeatherH - Foodlovers Food Talk
Re: Slow Cookers - 4 years ago
My suggestion is the oldfashioned way, which I always do if cooking anything that will have fat from the meat or chicken, a whole one would have a lot of fat from it I am sure as a casserole I dont wish to eat a fatty sauce/gravy where the cook thickens the entire liquid , some recipes I have seen that say to skim off the fat with a spoon, would still have too much there for my liking Theby HeatherH - Foodlovers Food Talk
Re: Passionfruit Pulp - 4 years ago
I was speaking of freezing pulp in small jars with a little sugar - then on unfreezing to use, it is not nearly as good as fresh as seeds are bare (no jelly around the seeds like when fresh) But Danube, it is good to know that when you freeze in their shells - not scooped out, that they do retain the pulp around the seeds Perhaps the bit of sugar I mix with pulp, is causing p/f to have bareby HeatherH - Foodlovers Food Talk
Re: Passionfruit Pulp - 4 years ago
I have very occasionally seen frozen (they are in cubes in the packet ) at P Save and N World but hardly ever. Never seen at countdown If wanting to make a S Saucing Passionfruit pudding, Impossible Pie mousse, or similar, where recipe requires a lot of juice and water, there is a tiny tin at Countdown own brand that suits this purpose It is not suitable for decorating or drizzling ovby HeatherH - Foodlovers Food Talk
Re: So sick of fat versus sugar scone choice at cafes - 5 years ago
I don't consider date scones to be loaded with sugar - or not so when a good cook makes them If I am making 2 cups of flour I would put 3 tablespoons sugar, or 4 cups is 1/3 cup sugar - nowhere the quantity of sugar in a cake one can put only 2 tablespoons of sugar but not such a nice crisp crust with soft tender interior My 2 cups flour make 10 scones or 8 large ones so only just over 8by HeatherH - Foodlovers Food Talk
Re: Best cafe Dunedin and Chch + foodie things to do - 5 years ago
That is a shame for the Dunedin market, ship will be Dunedin Sunday and Christchurch Mondayby HeatherH - Foodlovers Food Talk
Re: Two (new to me) recipes - 5 years ago
What a shame that you tipped it out, Danube Even if sour you could have frozen it still for baking It would not have been suitable to use for ganache, or in sauces, pasta etc BUT still ideal to use in cake mixtures and scone mixtures, - it doesn't matter that it is a bit sour In flour mixtures, it can be curdled from freezing or sour when you freeze it It is good for bakingby HeatherH - Foodlovers Food Talk
Re: Two (new to me) recipes - 5 years ago
Yes Danube, it does curdle on freezing - that is why my suggestions are for using in cake mixtures or scones where it doesn't matter that cream has curdled I haven't said to freeze it to then whip it So don't use it in that way, you will be disappointed I have recommended for using on desserts - to very lightly whip it BEFORE freezing it, then it is OK not quite the same as freshby HeatherH - Foodlovers Food Talk
Re: Best cafe Dunedin and Chch + foodie things to do - 5 years ago
Thank you Griz for your reply and I will try your Dunedin cafe for lunch Does anyone have a Christchurch cafe recommendation and also Foodie things to see / do either cityby HeatherH - Foodlovers Food Talk
Re: Cherries - 5 years ago
I agree with Helen that our red cherries are not good for jam, tarts or cooking at all Just to eat fresh I did find a grower in Sth Island a few months ago who grows sour cherries and sells on his website After messaging him, it unfortunately was a pale cherry that he has and whlie may be good for cooking with a nice sour flavour - I did not buy any to try as really wanted a red cherry pie/by HeatherH - Foodlovers Food Talk
Re: Two (new to me) recipes - 5 years ago
I have only made lemon posset by adding the lemon juice and zest - after cream /sugar has boiled for the 3 mins reqd and have made for years Have never seen a recipe where you heat juice and would not wish to heat the lemon and miss the fresh lemon flavour You could cut the sugar by a tablespoon if too sweet - but it maybe that your lemons weren't a good variety of Villa Franca or Lisbon. Butby HeatherH - Foodlovers Food Talk
Best cafe Dunedin and Chch + foodie things to do - 5 years ago
I will be in Dunedin and Christchurch for 1 day only at each Recommended cafes please - not for meals, looking for cabinet home made delicious food - small savoury items full with filling and delicious home baking Will be off a cruise ship so can;t go far Also foodie things to see and do in both cities Haven't been to Dunedin for 50 years and Chch about 20 years Thanks in advance for anyby HeatherH - Foodlovers Food Talk
Re: Pavlova - 5 years ago
I would NEVER EVER put my pavlovas in an airtight container I always am aghast when I often read recipes saying that I leave mine on its platter, just with piece paper over top - or if taking somewhere - in a large flat cardboard box with a lid, that is high enough not to touch the top of it In summer - I take whipped cream in lidded bowl in a chilly bag plus the Raspberries and Straby HeatherH - Foodlovers Food Talk
Re: Cake with whole fruit - skin and all - 5 years ago
I used to make a muffin recipe with the raw oranges, it had dates in it also which I liked. My daughter puts sultanas but I prefer my recipe that had the dates although haven't made for a long time the muffins were lovely and 2 others on the thread have said they also do muffins I don't like the boiled orange cake one with all the ground almonds that some here like to make but I do like a raby HeatherH - Foodlovers Food Talk
Re: Heidi's Lemon Cake - 5 years ago
Wouldn;t you be able to make your cake from the ingredients list ? If the butter isn't specified as melted butter then you would cream butter and sugar, add eggs, add grated rind sour cream if it is in your recipe, or if it is yoghurt - then the flour BP or s.r.flour alternate with lemon juice etc etc Shouldn't be a problem I thinkby HeatherH - Foodlovers Food Talk
Re: Cherry jam - 5 years ago
I don't like cherry jam but when I need to make a thickened cherry mixture for a Black Forest cake I add some frozen raspberries to the mixture and that makes it very nice that is using the morello cherries for a Black Forest I do not like sweet cherries cooked but the raspberries may improve your cherry jam, whatever cherries you are usingby HeatherH - Foodlovers Food Talk
Re: Miele Steam Assist Oven - 5 years ago
i went to a class a few weeks ago at the Miele centre As you can't go, I suggest you get some of their recipes off the website, if there are some that use the feature, and I know it is good for bread they said, you will prob have the instructions in the recpe If not, email them to send you some recipes and instructions that specifically use the oven you have ' Another thought if you haveby HeatherH - Foodlovers Food Talk
Re: Varieties of scones - 5 years ago
I love date scones, but plenty of dates Also love plain scones with my homemade strawb or rasp jam and whipped cream Plan to try soon a Dish recipe for rhubarb scones w jam/cream as my berry jam will go well with the rhubarb Should be goodby HeatherH - Foodlovers Food Talk
Re: Kibbled Rye - 5 years ago
The kumara in the bread J1 sounds good, but wondering if you use raw kumara or cooked kumara I dont know how either would go well into crumbs so not sure what you would be usingby HeatherH - Foodlovers Food Talk
Re: Low sugar jams - 5 years ago
I have always made my jam with similar low sugar I put 1kg fresh apricots after taking out stones then use 300 - 350 sugar (1/3 of sugar ) Not the standard 1 kg fruit to 1kg sugar Far too sweet for me and not good for us, and I only like a tangy jam I always make in m/wave, so no stirring needed like in a pot I love apricot jam on crumpets and toast so make a lot in February and freezby HeatherH - Foodlovers Food Talk
Re: A Nice Meal for Mothers Day - 5 years ago
You want to take a meal without meat ? But is Mum a vegetarian ? Her favourite meal may not be yours Ask Mum perhaps ?by HeatherH - Foodlovers Food Talk
Re: Cake tin ? - 5 years ago
What an over complicated recipe to make a layered carrot cake I like a moist carrot cake, and never with b p. it makes it too cakey I make carrot cakes and a few diff recipes of them, with soda only and always incl crushed pineapple makes a beautiful moist type And why not in 2 tins then split for 4 layers or 1 deep layer to split and 1 thin layer for short time cook Wonder why yourby HeatherH - Foodlovers Food Talk