Foodlovers Foodtalk Forum
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Re: Family Wellbeing - 14 years ago
My thoughts and prayers are with you and your family for a full and speedy recovery. As Lorna has stated, take care of yourself as well. Regards, Marnieby Marnie - Foodlovers Non-Foodie Chat
Re: stuffed eggs? - 14 years ago
Sounds great, Virgil. Maybe it would work with frozen berries as well. I once did something similar with damson plums and gin. I had them in an enormous jar and they sat in the back of a cupboard for ages...alright, I'll admit it...2 or 3 years. The back of that cupboard was accessible only on hands and knees, that's my excuse and I'm sticking with it. Both the plums and the liquid wereby Marnie - Foodlovers Food Talk
Re: stuffed eggs? - 14 years ago
I'm right with you, Lorna, on the blackberry and blueberry nips. Not even close to the strong fruit flavours they used to have. One company in Nelson (and am wondering if it is the same one who produce the weak 'nips') used to make a fabulous cherry brandy, everytime I was in the vicinity I would make a point of driving out and buying some. I used it to add to all sorts of things, sadly, no moby Marnie - Foodlovers Food Talk
Re: stuffed eggs? - 14 years ago
I use the stuffed egg recipe from the Edmond's recipe book. If you need a copy of the recipe let me know and I will PM you. Cheers, Marnieby Marnie - Foodlovers Food Talk
Re: congratulations Virgil - 14 years ago
Congratulations Virgil. I always enjoy your articles. Marnieby Marnie - Foodlovers Food Talk
Re: Google - 14 years ago
I heard about the competition to design a Google logo that signifies New Zealand and have been checking out the finalists. There are some really talented and innovative young New Zealanders. It's not going to be easy to decide which entry I will vote for. Marnieby Marnie - Foodlovers Non-Foodie Chat
Re: cooking with chocolate bars - 14 years ago
Hi Zeetra, The credit for that idea is Carol's, I just filled in the bit she couldn't think of at the time. When it comes down to it, all that matters is that the forum is about helping out others. Let us know how it turns out.by Marnie - Foodlovers Food Talk
Re: cooking with chocolate bars - 14 years ago
It is 3 ozs butter. Sorry, I know it's in old measurements.by Marnie - Foodlovers Food Talk
Re: cooking with chocolate bars - 14 years ago
Hi Zeetra, my apologies; I should have read the recipe right through. If your children have icecream, you could soften some of the vanilla variety a little, stir in chopped up pieces of the bars and re-freeze. I feel you are sensible enough not give them a daily diet of those sort of treats. Your call. Let them enjoy their childhood. I have friends who, even after many years, ask us toby Marnie - Foodlovers Food Talk
Re: cooking with chocolate bars - 14 years ago
Go to the nestlé site www.nestle.co.nz "Recipes" and type in the keywords of whatever bar you have, to bring up some recipes. Cheers, Marnieby Marnie - Foodlovers Food Talk
Re: Jamaican Slice - 14 years ago
I hope you had success at getting something like the Jamaican Slice you wanted. I was looking for a different recipe in my folder when I came across (as you do) the coconut slice recipe I used to make years ago. Coconut Fruit Pie Line a 9-10 inch square baking tin with pastry, bottom and a little up the sides. Spread with jam and sprinkle over ½ cup fruit. Melt 100 g butter and add to 1by Marnie - Foodlovers Food Talk
Re: storing fruit cake with lots of butter in it - 14 years ago
I have frozen Christmas cakes and also done what Dawn suggested; keeping cake in the lining paper, wrapping in foil and sprinkling brandy over at regular intervals. I didn't think of the greaseproof paper, but that sounds a good idea. It does seem like a lot of butter, I wonder if Anne could give us the recipe. I imagine the almond icing melted into the cake would give it a delicious almondby Marnie - Foodlovers Food Talk
Re: Foodlovers extremely slow to use - 14 years ago
There are two NZ sites I visit often, sometimes both are slow, but I usually find if I switch browsers I get a faster loading, not necessarily speedy, but just faster. My ISP is Xtra.by Marnie - Foodlovers Non-Foodie Chat
Re: Natural health? - 14 years ago
A good relationship between patient and doctor is extremely important. It's always hard if you have to have a change of doctor and I think you know early on if that rapport is there. You should be able to discuss things openly. I know it can be a lot harder to change in a smaller area but could be worth your while to consider that as an option. Best wishes. Marnieby Marnie - Foodlovers Non-Foodie Chat
Re: MasterChef New Zealand - 14 years ago
I totally agree Lucy. The three chosen judges spoke well and Ray McVinnie made a comment along the lines of "forget all that survivor stuff"; that gives me some hope that it won't develop into a type of "Reality Show" and be more about presenting and enhancing the skills of those taking part. Marnieby Marnie - Foodlovers Food Talk
Re: MasterChef New Zealand - 14 years ago
Is the Australian format based on the British format and not a reality type show? Marnieby Marnie - Foodlovers Food Talk
Re: pudding with whole lemon in the middle - 14 years ago
Hello Julianne, I don't actually have a recipe, but I am pretty sure the name of the pudding is Sussex Pond Pudding. I know it's a batter pudding with the whole lemon in the middle. Hope this may help in your search. Marnieby Marnie - Foodlovers Food Talk
Re: Google - 14 years ago
For a moment or two I checked that I was actually at the Google site!!by Marnie - Foodlovers Non-Foodie Chat
Re: Delicious Hershey Pie - 14 years ago
I thought along that line, too, Fiona. I have recipes passed down the family.by Marnie - Foodlovers Food Talk
Re: Credit card deals could save retailers millions - 14 years ago
My thoughts always were that the cost of credit cards to the retailers are probably built into the cost of the goods. Am I being a tad naïve? I very much doubt prices will drop if that same cost is met by the buyer and not the seller. Although I do have an eftpos card, I would have look into the cost of obtaining; and any ongoing costs of a debit card. You can always shop around. Marnieby Marnie - Foodlovers Non-Foodie Chat
Re: MasterChef New Zealand - 14 years ago
I am good at cheering and clapping. I would be so happy to see some of our very capable cooks from this forum take part.by Marnie - Foodlovers Food Talk
Re: Beef tataki - sauce? - 14 years ago
LJB, 'google' is your friend. "Tataki sauce" in the search area brings up a large number of sites that will help you. Cheers, Marnieby Marnie - Foodlovers Food Talk
Re: Where is everyone? - 14 years ago
Jen, I love those koru type ornaments, I bet the birthday girl was thrilled. I had a Maori doll sent to a friend in USA a couple of years ago, the shop staff removed GST, packed and posted it for me. As you say, by removing the GST, it does take the sting out of postage. Last year I sent lovely and bright hand-made (not by me) scarves. I have bought swamp kauri pens to send this year. Whenby Marnie - Foodlovers Non-Foodie Chat
Re: Where is everyone? - 14 years ago
Oh no, Dawn! I do hope the Grinch isn't going to inflict raised postal charges on us at Christmas. I had a quick look at their website and although they did give various postal dates for Christmas, I couldn't see any sign of raised prices. Marnieby Marnie - Foodlovers Non-Foodie Chat
Re: Where is everyone? - 14 years ago
Jen, I am also starting to think of overseas posting. I was going to ask for suggestions for lightweight things to post to friends. I did manage to find some things that will be going to a couple of friends, one in Canada and one in UK. The American one nearly always gets a new ornament to hang on the tree. For our Australian based grandchildren we confer with the parents. It's far easieby Marnie - Foodlovers Non-Foodie Chat
Re: Jamaican Slice - 14 years ago
I've looked everywhere, without success, for a recipe I used to make years ago. It had pastry as bottom layer, then a spread of jam and currants; from memory, I used to beat 2 eggs and add melted butter and about 2 cups of coconut. I never iced mine, but florentines possibly made a variation of something similar. Sorry I can't be more precise.by Marnie - Foodlovers Food Talk
Re: melting chocolate - 14 years ago
Stephanie D's post had me thinking about a possible change of composition in chocolate. I wonder what brand of chocolate.by Marnie - Foodlovers Food Talk
Re: Immigration woes - 14 years ago
What about credit card statements? Some of the proof required may be within those.by Marnie - Foodlovers Non-Foodie Chat
Re: Matamata Cafe please - 14 years ago
A little late, I know, but I've only ever heard good reports about the Kaimai Cheese Factory cafe.by Marnie - Foodlovers Food Talk