Foodlovers Foodtalk Forum
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For Foodlovers to talk about recipes, cooking, and everything else foodie!
Re: Whipped Butter - 5 years ago
I think that rather like the cheese making process it takes much more cream (or whole milk for cheese) than you would imagine for quite a small amount of butter or cheese in the end.by Danube - Foodlovers Food Talk
Re: What oil please? - 5 years ago
One of the things I don't like about using all Olive oil is the colour, the mayo is very yellow, I used to think it was because I use free range eggs but I have found if you use Peter Gordon's recipe you get a nicer flavour and colour - for me anyway all Olive oil is too much. On the eggs, I've noticed that all eggs seem to have very uniformly bright coloured yolks now whereas with your own chicby Danube - Foodlovers Food Talk
Re: Your FAV Xmas Dishes - 5 years ago
PM me if you can't download or open and can send the recipe and photo to you. I just tried it an I can see them in downloads. (It is in the form of a photo I have just taken of the magazine and recipe). Just reading the recipe I notice the original uses parsley not dill (either are nice) and I forgot there are little tiny cooked shrimps through it, I try and get the smallest frozen ones I can aby Danube - Foodlovers Food Talk
Re: Your FAV Xmas Dishes - 5 years ago
Hi Marnie, I have heaps of Cuisines dating back to the mid 90's but I stopped a few years ago when there were more ad's than copy. The one this is in is November 1996, issue 59 and it has some great Christmas menus in it. This recipe was by Jo Seagar as part of a menu called A Traditional Christmas Dinner, actually the whole menu appealed.by Danube - Foodlovers Food Talk
Re: Your FAV Xmas Dishes - 5 years ago
One thing I always try to make for Christmas is a smoked salmon pate, made of cream cheese, smoked salmon pieces, lemon pepper, horseradish, lemon zest, chopped fresh dill and red caviar or salmon roe folded through at the end and topped as a garnish with some dill. With it I cut Xmas tree shapes out of both brown and white sandwich bread, spray with olive oil spray, sprinkled with lemon pepperby Danube - Foodlovers Food Talk
Re: Books - 5 years ago
Best book I've read this year is "Eleanor Oliphant is Completely Fine" by Gail Honeyman, Soon to be a major motion picture produced by Reese Witherspoon (I hope they don't muck it up!) I loved the book.by Danube - Foodlovers Non-Foodie Chat
Re: Plain Chocolate Biscuits - 5 years ago
I have run into this problem before too. I have decided that next time I will try adding a couple of tablespoons of good quality cocoa powder to plain vanilla biscuits before I crush or blitz them, It's really difficult to find plain chocolate biscuits here in NZ. I think Arnotts do one in Australia called chocolate Ripple.by Danube - Foodlovers Food Talk
Re: Foodie Wedding Favours - 5 years ago
[3bucketsfull.com] Sweet little 150ml preserving jars with screw tops and a fruit pattern on the outside, $12.00 for 6 jars.by Danube - Foodlovers Food Talk
Re: Foodie Wedding Favours - 5 years ago
I also would love a tiny jar of honey, probably more than some of the more time consuming things and one which I could pop in my handbag and take out when we got home and add a teaspoon full to my tea or a lovely little breakfast/dessert addition even months later. Could the Italian side be a small jar of your dad's tomato sauce... it could be made well ahead, just enough to top a pizza or dresby Danube - Foodlovers Food Talk
Re: Foodie Wedding Favours - 5 years ago
I also would love a tiny jar of honey, probably more than some of the more time consuming things and one which I could pop in my handbag and take out when we got home and add a teaspoon full to my tea or a lovely little breakfast/dessert addition even months later. Could the Italian side be a small jar of your dad's tomato sauce... it could be made well ahead, just enough to top a pizza or dresby Danube - Foodlovers Food Talk
Re: Savoury Mince - 5 years ago
This might be nice for one of Helen's frozen meals for Mum and Dad. A bit like cottage pie but changing it up a bit. The uncooked topping is proven to freeze well.by Danube - Foodlovers Food Talk
Re: Meals to Freeze for Elderly Parents - 5 years ago
Helen, at Albany NW in you can also get the Pams potato and broccoli gratins in the same range, also delicious! They're not at Kumeu my local so only some stores stock both - something to keep an eye out for.by Danube - Foodlovers Food Talk
Onion Weed - edible? - 5 years ago
This year for some reason I have had lots of Onion Weed come up on the property. I was complaining about how hard it is to get rid of and my daughter said that she had read that it is delicious and completely edible. Has anyone else tried it? I googled it and found a few articles including this: "The bulbs can be pickled just like pickling onions. Flowers make an attractive addition toby Danube - Foodlovers Food Talk
Re: Do ahead brunch ideas - 5 years ago
Just a side note, the Strata takes about an hour to cook so you would put it in before the Kransky's if you're doing bothby Danube - Foodlovers Food Talk
Re: Do ahead brunch ideas - 5 years ago
My favorite dishes for this sort of thing are to buy plenty of Cheese Kransky's and put in a singe layer in a baking dish (or two) and then simply cook for about 20 minutes at 160 fan. Pile onto a serving platter and serve with tomato sauce and a chutney. The other one is a Strata which is a savory bread and butter pudding. It can be prepared ahead, left in the fridge overnight then put into tby Danube - Foodlovers Food Talk
Re: Cherry jam - 5 years ago
You could add a splash of Amaretto or Disaronno (almond flavoured liqueur) to your jam. I was given a lovely Blueberry Jam once which had a liqueur in it but I could never find it again, we used it all up in one go on a bridal shower. The almond flavour will boost the cherry and is delicious. There is an Italian dessert where you top vanilla ice cream with Amarena cherries in syrup then top wiby Danube - Foodlovers Food Talk
Re: Price of kumara - 5 years ago
I've noticed they always ramp the price up on Kumara just before Christmas too.by Danube - Foodlovers Food Talk
Canola Oil - 5 years ago
I was just reading the thread about DIY Bread without a breadmaker and a few people commented that they don't use canola oil. I did a quick search and found quite a few reasons why you would not. However, really the only other oil anyone can safely recommend is olive, none of the other vegetable oils seem to be considered safe. I use canola mixed with olive oil for making mayonnaise, I use itby Danube - Foodlovers Food Talk
Re: White Onions - 5 years ago
The potatoes sound lovely, if only we could buy them, it seems we all need to get into the garden! Networkn I bought my vegetables from a local veg shop Kumeu Gardens today and they had white onions for $3.99 a kilo the same price as they had the red. (better quality than the NW ones too) I asked the owner if they were available all year round and she said they're not always at the markets butby Danube - Foodlovers Food Talk
Re: White Onions - 5 years ago
I love onions and I wish we had more selection in vege shops and supermarkets. A couple of years ago I went to some length to find the little raw onions about the size of a large marble to use in Boeuf Bourguignon and Coq au Vin. Overseas they are sold like frozen peas in the supermarket but here we can only get them pickled in jars. There is a fellow in the south island who grows all sort ofby Danube - Foodlovers Food Talk
Re: White Onions - 5 years ago
I don't think they are really a cooking onion, they're more like the Vidalia onion which is very very mild and is used raw, in salads or barely cooked. I love white onion but I have never used it in cooked dishes - too expensive for a start On the issue of being iffy inside, maybe its the weather .... I've had quite a few brown onions in the last few weeks have a few petals going rotten about hby Danube - Foodlovers Food Talk
Re: White Onions - 5 years ago
I shop at New World Kumeu (Auckland), I sometimes shop at Albany too so I will keep a look out. I imagine places like Farro or up our way Boric's would have them too. I take it that your NW didn't have them last week when mine did - I would have thought they would have a central supply to all the stores rather than local but who knows?by Danube - Foodlovers Food Talk
Re: Dominion Loaf - Meat or Vegetarian Lentil/Bean Loaf - 5 years ago
Just looked at your original recipe and I see they are brown lentils, in the photo they have kept quite bit of texture which is nice. I'm going to try the mixture as burgers - those vegetarian sausages and burgers you buy from the supermarket are really expensive and goodness knows whats in them. I will report back My friend is coming over next Friday to indulge in day drinking and now burgers!by Danube - Foodlovers Food Talk
Re: Dominion Loaf - Meat or Vegetarian Lentil/Bean Loaf - 5 years ago
Mmmm, I think it would make good BBQ patties, it looks like you have used green du puy lentils rather than the softer red or brown ones?by Danube - Foodlovers Food Talk
Re: Dominion Loaf - Meat or Vegetarian Lentil/Bean Loaf - 5 years ago
This looks lovely, if you do the lentil one again can you post a photo of that - it probably looks even more like mince. Good to know about the improvements/changes too. A friend of mine is a vegetarian but she's one of those who eat salmon and tuna especially in sushi, prawns and god knows what else....I suppose shes a Pescatarian. It's good to have some nice recipes to hand. I wonder if youby Danube - Foodlovers Food Talk
Re: Thickening Sauce - 5 years ago
I often use a slurry of cornflour and water to thicken a sauce, especially one that has larger "bits" in it such as a casserole or in this case your baked chicken and veges. It's a less sophisticated result than reduction or butter but it doesn't add any extra fat and its fast and very easy to add a little at a time to get the desired thickness to your sauce. Less is often more in thiby Danube - Foodlovers Food Talk
Re: Gin and other spirits in cooking - 5 years ago
The other spirit I like to cook with is Brandy or Cognac. A slug in French Onion soup at the end or in sauces for meat dishes, think old school Steak Dianne and Chicken Liver Pate. A bottle seems to evaporate at my place, I'm always looking in the cupboard and interrogating the household (20 year old son especially), but to be fair it's wonderful in desserts too and a generous slather over a waby Danube - Foodlovers Food Talk
Re: Gin and other spirits in cooking - 5 years ago
I like to use spirits like Gin and Vodka with fish especially curing Salmon or Tuna. This is a nice recipe from Dish magazine. www.dish.co.nz/recipes/blackberry-and-gin-cured-salmon or this one for Tunaby Danube - Foodlovers Food Talk
Re: Cake with whole fruit - skin and all - 5 years ago
Now that we have turned this thread into a lime discussion does anyone have any lovely things to do with the Kaffir Lime fruit, I have a large tree with tons of fruit I never use. My sister and I used them for Gin and Tonics once and our lips went numb, very funny at the time but not to be repeated The flavour is very distinctive and makes everything taste like Thai curry!by Danube - Foodlovers Food Talk