Foodlovers Foodtalk Forum
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For Foodlovers to talk about recipes, cooking, and everything else foodie!
Re: Chickpeas - from dried to hummus & roasted - 3 years ago
I've also found a bag of dried chickpeas buried in my pantry. I've never made hummus before but having been underwhelmed by what's available commercially have scoured Google for the most promising looking recipe and bookmarked this one: She uses canned or already cooked chickpeas and cooks them again, adding baking soda, not salt, which breaks them down further; referring to this site: forby Lynne2 - Foodlovers Food Talk
Re: Can Anyone remember - 3 years ago
This request took me way back to my early flatting days (more years ago than I can almost remember) when it made a regular appearance on our frugal budget menu. If you google Beef Chow Mein you'll get lots of hits, but this one sounds closest to what we used to make. I don't recall using anything as exotic (in those days) as oyster sauce and it was served with rice rather than noodles. Lynneby Lynne2 - Foodlovers Food Talk
Re: cooking corned beef - 3 years ago
I cook mine on the stovetop much like Kone and Dawn. I never throw the cooking liquid out because, after removing all the floaty things (peppercorns, cloves, etc), it makes brilliant soup. Lots of finely chopped or grated carrots and parsnip, celery and onion and packet soup mix (split peas, pearl barley, etc). Delicious. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Nadia's new programme - 3 years ago
If you miss any of the episodes they're all available on TVNZ On Demand almost immediately after they've screened. Apart from her very relaxed, no-fuss style, I like that she gives options if you don't have a particular ingredient at hand. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Help, Can't find yeast - 3 years ago
What if you don't have a goat? (apologetically) Lynne2by Lynne2 - Foodlovers Food Talk
Re: The No Knead Bread Recipe from J1 - 3 years ago
In Australia they're sold as jap pumpkin. Can personally vouch for this unusual way way of cooking them: I made it purely out of curiosity given the ingredients. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Cinnamon Brioche/Scrolls - 3 years ago
Given the difficulty sourcing flour atm, somebody is. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Easy Bread Recipe. - 4 years ago
If you don't have the Annabel Langbein book, the recipe is online here: Looks very comforting. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Easy Bread Recipe. - 4 years ago
What about no knead artisan bread? This is just one of the many online recipes for it: Google 'no knead artisan bread' for more, including ones baked on a tray rather than in a dutch oven. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Best hand held can openers please - 4 years ago
I've had a Culinare MagiCan for at least 25yrs and it's still working as new. It's strong - will effortlessly cut through the lids of large, heavy A4 type cans. Readily available from Countdown and specialty stores. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Deneath Lisa on 7 Sharp - 4 years ago
Google 'Seven Sharp on Demand'. The Denheath segment, which is primarily Hilary learning the best way to eat a custard square, is at 13.50. An added bonus in this episode is a segment at 8.58 with Rosemary Dempsey who invented the Maggi Onion Dip back in 1960. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Recipes for Savory Muffins Please - 4 years ago
Another highly recommended: I sub ham or bacon for the mortadella as I can't always find it here. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Sunbeam Heatsoft Hand Mixer - 4 years ago
Choice, which is Australia's equivalent of Consumer, gives it a favourable report: I'm a big fan of Sunbeam appliances - always well made and reliable and if I didn't already own 2 hand-held mixers which I do use for baking, I'd be seriously tempted to buy one of these. (A stand mixer will have to wait until I win Lotto and can afford a new kitchen with decent bench space and storage.) Lynby Lynne2 - Foodlovers Food Talk
Re: Lamb Shoulder Recipe - 5 years ago
Adrian Richardson is the chef with the 'meat loves salt, salt loves meat' (or vice versa) mantra. He's Australian and did a series called Secret Meat Business several years ago, and another called Good Chef, Bad Chef, both of which are getting a re-run on ThreeLife right now. In the latter series he partners with a Good Chef whose recipes lean towards the healthy - lots of quinoa, tofu, spelt,by Lynne2 - Foodlovers Food Talk
Re: Price of kumara - 5 years ago
Red and orange kumara $4.50 at both Countdown and PnS in NP today. While avocado prices might be coming down, from my observations it's because they're incredibly small at the moment. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Kewpie dressing - 5 years ago
In addition to their generally well known mayonnaise, Kewpie also make a sesame dressing, which is probably what Helen was referring to. I haven't tried it but have been tempted several times. There are plenty of ideas for its use here: Lynne2by Lynne2 - Foodlovers Food Talk
Re: Garlic Sauce - 5 years ago
Thanks for doing that Dawn. I did think about inserting "if Dawn hasn't already done so" in my post ... Lynne2by Lynne2 - Foodlovers Food Talk
Re: Garlic Sauce - 5 years ago
Networkn : PM me your email address and I'll send the recipe to you. Alternatively tell me how to attach a file to a PM ... Lynne2by Lynne2 - Foodlovers Food Talk
Re: Garlic Sauce - 5 years ago
Digby Law has a recipe in his Pickle and Chutney book which makes 2 litres after the addition of 1/2 cup worcestershire sauce, which would be a small bottle of Lea and Perrins. I've scanned it but your email is hidden Dawn and I can't figure out how to attach a file (.pdf) to a PM. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Slowcooked/pulled pork ideas - 5 years ago
Try a Mexican mole sauce such as this: I haven't made this one but it sounds very similar to the last one I made but now can't find the recipe for. I don't mix all the pork and sauce together but rather just use what I need of each for a meal, then freeze any leftover meat and the sauce separately. A great standby for when you want a quick and easy and tasty dinner night Lynne2.by Lynne2 - Foodlovers Food Talk
Re: Besan Flour - 5 years ago
I use it to make Pakora, an I*dian vegetable 'fritter'; think bhaji on steroids. There are a gazillion online versions of how to make them, including lots of YouTube videos. Some make a batter out of the flour and spices then add the vegetables but I prefer to use the method shown here where the flour is added to the vegetables: This way the batter is not thinned by the vegetables giving upby Lynne2 - Foodlovers Food Talk
Re: Duck fat - 5 years ago
You'll never want to use anything else once you've used it for roast potatoes, or probably any other roast vege for that matter. Par boil the potatoes until just the outside is softened, drain them then rough them up a bit by shaking them around in the saucepan and put them into a roasting dish containing heated duck fat, being sure to coat them all over with the fat. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Pork Hock - 5 years ago
Because I serve it in a bowl with rice and a reasonable amount of the stock (think soupy rice with pieces of meat) I rarely have enough of it left to cover the next hock, but just top it up with more spices, sauce and chicken stock according to what I think is needed for the next one. It doesn't need much in the way of spices as the master stock is already full of flavour from the long slow cookby Lynne2 - Foodlovers Food Talk
Re: Pork Hock - 5 years ago
This recipe by Luke Nguyen is really worth the effort: Save and freeze the leftover stock because if you like Asian flavours and unctious food you're bound to want to make it again. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Where has all the gruyere gone? - 6 years ago
The shop is attached to their production plant in Eltham, Taranaki, Vanessa. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Leftover rice and safety - 6 years ago
As another lone nester I do as Lorna does - purposely cook more rice than needed for a meal; occasionally keeping one extra serving in the fridge to use the next day and freeze the rest. I've done this for many years and have obviously lived to tell the tale. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Where has all the gruyere gone? - 6 years ago
Kapiti (Fonterra) make a 'Gruyere style' cheese which is readily available in 125g wedges in supermarkets in my area. My guess is it's their old Gruyere rebranded to take into account the protected status of the name Gruyere. I haven't tried it as my staple cheese is their Te Horo Swiss Cheese which has only appeared commercially in 125g wedges in the past 12 mths or so. Prior to that it was oby Lynne2 - Foodlovers Food Talk
Re: 30cm loaf tin - 6 years ago
My local Mega 10 has a range of expandable pans but if I recall correctly the loaf tin is quite narrow. I can't remember what their solid loaf tin selection was like. While I'm all for supporting local business where possible, I have no problem ordering overseas if the price is more competitive. I've made a couple of bakeware purchases from Peter's of Kensington in Australia - and it's preby Lynne2 - Foodlovers Food Talk
Re: Excess Basil - 6 years ago
It's been mentioned here before but the 'experts' (internet sources) say to leave the cheese out of pesto you plan to freeze, primarily because the cheese loses a lot of it's flavour and more needs to be added once it's thawed to compensate for the loss. I've always frozen it without cheese and don't recall mention of curdling in the advice but if you're adding it prior to freezing, Helen, perhaby Lynne2 - Foodlovers Food Talk