Foodlovers Foodtalk Forum
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Re: Cyclone Gabrielle... - 1 year ago
Great to read your message Stephanie32 that you are OK - I totally echo the words of Marnie and Chris. It is fantastic the Army are able to be dispatched in a disaster such as this. There is so much cleaning up and help needed which is going to continue for months/years ahead. My heart goes out to you all in Coromandel, East Coast, Hawkes Bay areas. Dawn.by Dawn - Foodlovers Non-Foodie Chat
Re: Plum Sauce - 1 year ago
Chris, here is a link to a fairly recent request by Helen regarding plum sauce. with some oriental type recipes as well, if you like that type of plum sauce, which I do! Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Cyclone Gabrielle... - 1 year ago
Great to read you and your family are safe Mantilla. Regards, Dawn.by Dawn - Foodlovers Non-Foodie Chat
Re: Cyclone Gabrielle... - 1 year ago
Yes, my thoughts are with everyone too. Glad to know you are OK Lorna and Griz too. I think of Stephanie T (?). I think that is the Stephanie from Hawkes Bay and hope she is OK.by Dawn - Foodlovers Non-Foodie Chat
Re: Shakshuka eggs with chickpeas and silverbeet - 1 year ago
Danube, thank you for your idea of using eggplant - I think that would be great to replace the tomato solids and not something I would have thought of. I do like eggplant, but don't use them very often. Yes, definitely would still use tamarind to give the slight acidity effect. Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Shakshuka eggs with chickpeas and silverbeet - 1 year ago
Thank you to Barbara-Anne, Lorna and Irene for your suggestions. I raised my eyebrows at your strawberry suggestion Lorna, yes, very strange indeed, but I think not for the Shakshuka eggs recipe, but it could work somewhere else? Do let me know if you ever try using strawberries as an alternative as I see you as being quite the resourceful cook - if you haven't got an ingredient you will thby Dawn - Foodlovers Food Talk
Re: Shakshuka eggs with chickpeas and silverbeet - 1 year ago
Gran, I remember reading this recipe some time ago and thought how nice it sounded. I would have copied it; except it uses a tin of tomatoes. I need to find a substitute for the tomatoes. I normally use Tamarind paste with water to make up the liquid equation in a recipe which uses a tin of tomatoes, but for the tomato solids my usual substitute is diced or mashed pumpkin. I would lovby Dawn - Foodlovers Food Talk
Re: NZ Lamb on special price - 1 year ago
I have two in the freezer. Thanks for the heads-up!! Like TPANDAV, I'm cautious as to how I cook it and to whom I actually serve it!! I'd have thought with smel's slow cooked pulled lamb it would have been wonderful. Because that didn't go to well, I'm pondering.........? Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Netflix - 1 year ago
Hi Chris, I totally agree, they were absolute hero's and thankfully they were included in the Honours list in October. They listened to their hearts and risked their own lives to try to save as many other lives as possible with no hesitation despite barriers put in front of them. God Bless them! Regards, Dawn. I don't think the above link worked. This one will hopefully:by Dawn - Foodlovers Non-Foodie Chat
Re: Chicken loaf - 1 year ago
Gran, Mary Berry's Sunshine Cake sounds great and I have printed it. I do like easy to put together recipes and I have a granddaughter who will not eat vegetables, but everything sweet whereas her brother eats savoury and very little sweet. You couldn't get two more opposite! Our banana palms are quite productive so I have a lot of bananas in the freezer and always looking for differentby Dawn - Foodlovers Food Talk
Re: Chicken loaf - 1 year ago
Thank you Irene, another lovely sounding recipe to try, and using as a stuffing for capsicums would be really nice. Could stuff courgettes halves that have grown overly large too. Meat loaves are always easy to make, bake, and eat hot or cold and are great Grandchildren food when they are staying for school holidays. Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Chicken loaf - 1 year ago
Thanks for your recipe Gran. I love recipes that use zucchini as we always have an abundance at this time of the year. A chicken loaf is a nice change from a minced beef loaf too. I love it when people share recipes! Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Sultana cake - 1 year ago
Heather J - are you able to print your recipe here in this Sultana Cake topic please? Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: How to stop apples going brown in a salad - 1 year ago
Marnie, this is a method I haven't heard of before - using diluted honey! I would be interested to know the results if anyone has tried it. "Water and Honey "Stir two tablespoons of honey into one cup of water and soak your apple slices in the mixture for 30 seconds. This works because "there is a compound in honey that stops the enzyme responsible for oxidation. Additionally,by Dawn - Foodlovers Food Talk
Re: Smash-mash potatoes - 1 year ago
My mouth is watering Fleur! That's delicious and I'd definitely do something like that if we are dining with guests.But just two of us who love butter, cream, sour cream, etc. with mashed potatoes, we're now very happy to cut back and use yoghurt as a substitute. Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: NZ Butter is there a difference between Brands - 1 year ago
J1, I keep about 4 packs of butter in the freezer at a time and when I get down to one, I will buy several on special again. We go through butter mainly on a very irregular basis. I have plenty of room in the freezer and yes packs of butter do fill fridge space. I can already have a one-step-ahead 1kg block of cheese sitting in the fridge, eggs, bacon, plus a range of opened home-made and cby Dawn - Foodlovers Food Talk
Re: NZ Butter is there a difference between Brands - 1 year ago
I am one who always keeps a supply of butter in the freezer, as I do with some staple basics in the pantry such as flour, s.r. flour, sugar, etc - keeping one step ahead I suppose and I purchase only when it's on special. I hate going to bake something and find I haven't got enough flour, or whatever. Maybe it's because, always having been a rural dweller, I habitually do it? Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Ginger cookies / molasses cookies - 1 year ago
I too tossed out a rather large lot of cooked biscuits and the remaining uncooked dough which had a lot of molasses in it and was from an American recipe book I'd brought back to NZ with me. I baked the first tray and tasted. Far too much molasses. I was dubious about the amount of molasses at the time, but still went ahead. I felt very frustrated at the waste of ingredients, and that Iby Dawn - Foodlovers Food Talk
Re: Smash-mash potatoes - 1 year ago
Like you Chris I tend to use too much butter in mashed potatoes. Using yoghurt made me feel like a Saint! I was fairly heavy handed with the yohurt too.I have known about olive oil but have never tried it and I can imagine it also gives a nice dimension to mashed potatoes as well. Regards, Dawn.by Dawn - Foodlovers Food Talk
Smash-mash potatoes - 1 year ago
I thought I was smart last night. I had a piece of unpeeled, uncooked orange kumara so I peeled it and tossed it into the saucepan with the potatoes to cook with the intention of mashed potatoes. Once they were cooked, I decided instead to roughly smash-mash them with a fork, and when I opened the fridge to reach for the butter, I spied the Greek yoghurt and thought why don't I use a cby Dawn - Foodlovers Food Talk
Re: Potatoes - 1 year ago
Could they be Red Jacket? They have a creamy flesh. I usually buy Red Rascal from the supermarket, but they are white fleshed. Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Indoor Plants - 1 year ago
Irene, I have a small collection of indoor plants ie. Painted Leaf Begonia, Peace Lilly, African Violet. Moth Orchid, Streptocarpus and Pitcher plant, the latter two being my favourites. The Streptocarpus loves its soil virtually dried out before it's watered again. It sends up flower spikes in abundance which I love. Very easy care and very pretty. I've had a couple of goes with Venus Flyby Dawn - Garden Lovers Forum
Re: Helen's Thai Yellow Chicken Curry - 1 year ago
Helen, I also second what Lorna has written it is a very addictive website! I hadn't heard of MenuAid, but what a great idea for busy people and working mums and dads. I can see just how busy your life is and having to learn to juggle working and family life around it! Great for people to learn to cook with good food instead of takeaways for convenience. Best wishes, Dawn.by Dawn - Foodlovers Food Talk
Re: Manuka Smoked chicken and Spinach and Lemon Risotto - 1 year ago
Thank you for that Fleur, I've copied the recipe. A nice easy and tasty looking recipe! Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Helen's Thai Yellow Chicken Curry - 1 year ago
Apologies for my delay in getting back to this thread! Griz, nice to know you are the same as me and try to cater for the varying likes and dislikes of your husband's tastes! I guess there are many couples out there who do the same! Talking of authentic pastes though, I live in an area with limited supermarkets and they only stock the types of food additives, ingredients, brands, which arby Dawn - Foodlovers Food Talk
Re: Tasty, easy meals - 1 year ago
Griz, so sorry to read of your accident, it sounds really bad and I hope you take care and don't over-do things, and your recovery goes smoothly. Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Helen's Thai Yellow Chicken Curry - 1 year ago
Great Barbara Anne. Let us know how it goes. My husband was still raving about it yesterday as he finished off the last of ours! Regards Dawn.by Dawn - Foodlovers Food Talk
Re: Helen's Thai Yellow Chicken Curry - 1 year ago
Thank you TPANDAV. Far too many chillies in there for me too. I would have to purchase galangal and shrimp paste when I'm nearer the shops which sell it. I will give it a go one day though when my current jar of yellow paste has all been used. Regards, Dawn. Ps. Curry of Clams and Pineapple sounds very appealing!by Dawn - Foodlovers Food Talk
Re: Helen's Thai Yellow Chicken Curry - 1 year ago
Thanks TPANDAV - Yellow curry 'heat' is another thing I hadn't given any thought to. The yellow curry in Helen's recipe is a shop bought preparation, but I can imagine the world is your oyster if you are making up your own yellow curry base and you could make it as hot as you like. I can imagine that you would make your own base over a bought preparation, if so, do you add fruit? Do you prby Dawn - Foodlovers Food Talk
Re: Helen's Thai Yellow Chicken Curry - 1 year ago
Thanks Lorna for the yellow curry description, I hadn't thought about turmeric being the main component in yellow curry. Barbara Anne, yellow is certainly a mild curry, and the flavours in Helen's recipe are lovely. I'm not a great liker of hot curries, and gravitate to using mild curry powder if making a curry dish, whereas my husband is the opposite and likes curry hot enough to bringby Dawn - Foodlovers Food Talk