Foodlovers Foodtalk Forum
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For Foodlovers readers to discuss gardening.
Re: Lockdown meals - 2 years ago
Thank you overtime, the shawarma recipe looks so good and very tempting.....I have printed off the recipe! Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Lockdown meals - 2 years ago
Thanks for your explanation TPANDAV. I still learn something new every day! Regards Dawn.by Dawn - Foodlovers Food Talk
Re: Lockdown meals - 2 years ago
When I read overtime's post, I didn't know what the word "Gyros" meant. I have looked it up and found a recipe. Sounds nice, but perhaps I've had my head in the sand? I think we in NZ call them Donar Kebabs. Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Covid news free zones - 2 years ago
While I don't love needles, I can cope, but as TPANDAV has mentioned the news closeups of people being vaccinated, I have to look away and the same for nose swabs. My biggest fear is having a nose swab taken.......yes I know it's only 10 seconds but my blood curdles just thinking about it. If I ever need to have a swab taken they might have to handcuff my hands behind my back ......I'llby Dawn - Foodlovers Non-Foodie Chat
Re: Caramel Slice - 2 years ago
Marnie, I always buy the Nestle brand, but I don't know why!! Maybe because I've always bought that brand. I think it is thicker? Regards, Dawn. Edited to fill in N..... brand as I wasn't sure whether I could identify it, but Helen used it in full below.by Dawn - Foodlovers Food Talk
Re: Caramel Slice - 2 years ago
Zeetra, I have hunted out a recipe a friend gave me years ago. It has weetbix in the base and is simple to make and very moreish. I think I made 1 1/2 times the recipe for the sponge roll tin and used a full can of condensed milk. Regards, Dawn. Weetbix Delux 3 weetbix 1 cup flour 1 cup coconut 3/4 cup sugar 1 teaspoon baking powder 125 grams melted butter 1/2 400g can sweetenby Dawn - Foodlovers Food Talk
Re: Flour types - equivalent to French T55 and Italian Type 0 - 2 years ago
Ha ha, J1 - that's a wonderful excuse for not dusting!! Dust is also a protective coat for fine furniture. (Mario Buatta) D1. With apologies Charlotte BB for getting off topic!by Dawn - Foodlovers Food Talk
Re: Flour types - equivalent to French T55 and Italian Type 0 - update - 2 years ago
Love your description of 00 flour J1......'like dead dust'! : Regards Dawn.by Dawn - Foodlovers Food Talk
Re: What do you cook in your air fryer? - 2 years ago
Alabaster, here are the links from previous airfryer discussions: Irene, your stuffed mushrooms look yummy! I did some last week but they didn't look as full of stuffing as yours!: First I gently removed the stem and chopped it finely. I sprinkled soy sauce over each Portabello mushroom gill, then sprinkled a layer of Panko crumbs and the chopped mushroom stems, then dotteby Dawn - Foodlovers Food Talk
Re: Ginger gems - 2 years ago
Gran, I've just had a lightbulb moment! I wondered if it was an Edmonds gem recipe I used to make? I've just googled and found their plain gem recipe which has honey in it.......this may have been the recipe I used to make! Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Ginger gems - 2 years ago
I laughed at your post re makeup Helen! I'm a la naturale all the time in this house, apart from when I go out. I was just thinking the other day as I was going to click and collect my groceries, what a saving in lipstick and makeup Covid level 4 is. Mainly I use the eyebrow pencil and swipe a bit of makeup on the forehead where it isn't covered by my 'well overdue for a cut' crop ofby Dawn - Foodlovers Food Talk
Re: Recent newspaper recipe for EVOO fries - 2 years ago
We also enjoy potato chips done in the airfryer. Same as Irene, we have the rotating basket which is wonderful for chips. I had quite a few potato peelings several nights ago so I decided I'd save them and make potato crisps in the airfyer so I put them into a bowl and covered them with water intending to cook them the next night. However, the bowl ended up at the back of the fridge outby Dawn - Foodlovers Food Talk
Re: Well Done, Irene - 2 years ago
Congrats from me too Irene. I am going to print out the food processor carrot cake recipe. Thanks for the link, it sounds great! Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: No Bake Slice Recipe - freezing? - 2 years ago
I wasn't actually looking for this recipe, but stumbled upon it when I was looking at Westgold's recipes and I thought it was worth putting a link to it here in case anyone else wanted to make and freeze a slice similar to Irene's recipe, but in this one I would consider the added eggs to be sufficiently cooked to enable the slice to be frozen. Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: A Bit of Forum History - 2 years ago
I really enjoyed our get together at Helen's home eight years ago. It was great to meet you Irene and your lovely sister Lynette, plus Lorna, Stephanie D, Lyn V., Cheesecake, and forgive me as I cannot remember the names/nom de plume another two or three who were there, and to catch up with Helen again. How the years roll by! Helen's Foodlover's website has grown and grown and it has bby Dawn - Foodlovers Food Talk
Re: hows everyone going this time around - 2 years ago
Life on the farm here as meat producers goes on as normal with all farming necessities being available via contactless pickup. Our rural road is extremely quiet by normal standards, and reminds me of over 50 years ago when an hour or more could go by without a vehicle passing our gate - we live at the beginning of a long peninsula. In normal times the road traffic begins in earnest from 5 a.m.by Dawn - Foodlovers Non-Foodie Chat
Re: Paying more for the same thing - 2 years ago
This from Consumer is interesting regarding multi purpose kitchen cleaning products: Regards, Dawn.by Dawn - Foodlovers Non-Foodie Chat
Re: What do you eat when you don't know what to eat? - 2 years ago
Thanks Lorna for posting. That's exactly what I thoroughly enjoy on days when I have not thought ahead for an evening meal. I was a bit afraid to admit it to fellow foodlovers!! However, it's comfort food for me! I don't even bother to add the egg. My husband is allergic to tomato so it doesn't help for him. However, I pretty well always have a heat and eat meal for him sitting in the frby Dawn - Foodlovers Food Talk
Re: Creamoata - 2 years ago
I think you are correct TPANDAV. Vi-Max had a nutty flavour. Regards Dawn.by Dawn - Foodlovers Food Talk
Re: Creamoata - 2 years ago
Vi-Max was my childhood favourite. If I remember rightly you could buy Vi-Max in fine or coarse grades. I loved the fine grade. I have never tried to replicate Creamota and I think Vi-Max was even finer or smoother than Creamota. Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Auckland ASB Showground Liquidation - 2 years ago
As Barbara Anne has mentioned - News Item from Stuff - Regards, Dawn.by Dawn - Foodlovers Non-Foodie Chat
Re: Old pudding recipe - 2 years ago
There are certainly many variations. Made with apples only was a favorite with when my children were young. Regards Dawn.by Dawn - Foodlovers Food Talk
Re: Old pudding recipe - 2 years ago
Pinkdele, I have the recipe in my 1968 reprinted Edmonds book but I'm not sure of the copyright rules concerning Edmonds cookbooks so I will Private Message the recipe to you. It differs from the recipe Danube has put a link to in that it has dates, sultanas, spices added in the filling ingredients and has a water mixture poured over the roll as you have mentioned. Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Freezing red kumara - 2 years ago
When I was a child we were not close to shops and dad grew all our vegetables and the likes of potatoes, pumpkin and kumara. Once his very large kumara crop was harested the purple tubers were spread out in a single layer to dry completely for a few days and then Mum would wrap each individual kumara in a piece of newspaper and place into a 44 gallon drum where they sat in a shed for use as reqby Dawn - Foodlovers Food Talk
Re: Non Stick Pans - 2 years ago
Wise thinking Barbara Anne! Thanks for making me laugh!! Regards, Dawn.by Dawn - Foodlovers Non-Foodie Chat
Re: For the Love of Spinach - 2 years ago
Tonight I made the Viva recipe I mentioned previously for easy Sunday dinner using spinach from the garden. It was extremely nice since I don't buy cold smoked salmon very often, in fact it was a treat. I had some streaky bacon which needed using so I pressed one rasher per serving around the top of the individual bowls before adding the rest of the mixture and baking. Delicious! Regards, Dby Dawn - Foodlovers Food Talk
Re: For the Love of Spinach - 2 years ago
This Viva magazine (Angela Casley) recipe appeals to me as real Sunday night comfort food! I haven't made it yet. Regards, Dawn.by Dawn - Foodlovers Food Talk
Re: Spaghetti with roasted cauliflower etc.. - 2 years ago
I don't think there's anything at all wrong with your photographic skills Helen, your dish looks lovely and enticing. You mention lack of appeal in the title. Just speaking for my own habits, I'm not a person who is particularly drawn to pasta recipes but I'd be drawn to a recipe which starts with 'Roasted Cauliflower with Crispy Chickpeas...etc'. with spaghetti! I wonder if I'm not the onlyby Dawn - Foodlovers Food Talk
Re: For the Love of Spinach - 2 years ago
Karena, yes it does make two. I sometimes halve the recipe, but most times make the full recipe and freeze one. I often use more spinach too. Regards Dawn.by Dawn - Foodlovers Food Talk
Re: For the Love of Spinach - 2 years ago
Karen NZ spinach is my absolute favourite. I also grow silverbeet, and also the larger leaf spinach. If no-one has made Helen's Spinach Tart I suggest you give it a go. Helen made this tart for lunch for a small group of Foodlovers when we had a get together at her home quite a few years ago I haven't stopped making it since and my grandchildren just love it - they always hope Nanny hby Dawn - Foodlovers Food Talk