Foodlovers Foodtalk Forum
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For Foodlovers to talk about recipes, cooking, and everything else foodie!
Re: Stem Ginger - 13 years ago
The cheesecake turned out great thanks! It had a very nice texture as well. The ginger didn't taste that strong when I tasted the mix, so I tossed in some extra. It wasn't until about 24 hours after I made it that the flavour fully developed, and the ginger flavour fully came through. The leftovers are in the freezer, to enjoy over the coming weeks. Mmmm maybe I should get out a bit for desseby cheesecake - Foodlovers Food Talk
Re: Stem Ginger - 13 years ago
Yes it's in a sugar syrup. It says on the jar it will keep for 2 weeks in the fridge, but like both of you I thought it would be fine for longer. Right now the smell of the cheesecake cooking is pretty darn good!by cheesecake - Foodlovers Food Talk
Stem Ginger - 13 years ago
Hi, I'm making a Chocolate, Lemon & Ginger cheesecake this afternoon. Fingers crossed it lives up to expectations! One of the ingredients is stem ginger. I purchased a jar of this, and it says to use within 2 weeks of opening. If the cheesecake goes well I'll probably make it for Christmas as well. At $8 per jar, I don't want to have to buy another one. Do any of you know if youby cheesecake - Foodlovers Food Talk
Re: What is your favourite cake ever? - 13 years ago
It would be a toss up between carrot cake (with cream cheese icing) and a nice tart lemon yoghurt cake. I'm not into cakes that are too sweet. I've been meaning to try the Ginger cake from the Nestle home baker TV programme, but I haven't had the chance to yet. It looked excellent.by cheesecake - Foodlovers Food Talk
Re: Week 32 - soy - 13 years ago
I'm lactose intolerant, so have a lot of soy milk. For cooking I use the Nestle Soy Cooking Milk. Nestle have some good recipes on their website (see link below). I have tried the vege pasta and the stroganoff recipes so far. I have also used it in other recipes in place of milk or cream (eg in soups, mashed potatoes, etc).by cheesecake - Foodlovers Food Talk
Re: Jo Seagar's Lemon Coconut Tart - 13 years ago
If I'm concerned about leakage, I line the lower part of the outside of the tin with tinfoil. Or if I have another baking dish big enough, I'll sit it in this (baking trays are no good for major leakage as it just drips off the edge of the tray).by cheesecake - Foodlovers Food Talk
Re: what plate would you take - 13 years ago
I'd make the truffles, but buy everything else! I don't know how long they keep (they always get eaten too quickly) - but they may even be able to be made at home, then transported to the event?by cheesecake - Foodlovers Food Talk
Re: what plate would you take - 13 years ago
I sometimes take homemade truffles, as the can be made in advance. They also work well on a dessert platter. On the platter chocolate after-dinner mint sticks, chocolate biscotti and turkish delight can also be popular.by cheesecake - Foodlovers Food Talk
Re: Need your help! What are your eating habits? - 13 years ago
There are a few questions where allowing multiple responses would be better. I think it's the last question from part 1 or part 2 (can't access it now I've done it), where it looks like you should only fill it in if you said you were interested in proposition from question above). But then it wouldn't let me complete survey without putting something in...by cheesecake - Foodlovers Food Talk
Re: Auckland Food Show - 13 years ago
Stephanie, did they open the doors before 10am, or do you have to wait until the official 10am start time? I wondered whether it was worth arriving earlier on the off-chance you could get a head start on the crowds...by cheesecake - Foodlovers Food Talk
Re: Week 20 Challenge: Mince, Mince, Mince! - 13 years ago
I made another new mince recipe last night - Pork & Parsnip Pot Pies. The flavours were excellent, and another one I'd happily make again. It's been years since I used pork mince, and I'd never have thought to team it up with parsnip.by cheesecake - Foodlovers Food Talk
Re: Auckland Food Show - 13 years ago
I've just got back from the Foodshow. I thought I would go early and beat the crowds. I arrived just before 10am, and there were still long queues to get in. If anyone is going this afternoon I still suggest you pre-register on Eventfinder - even when I came out just after midday there were still queues to get in. After reading earlier posts, there were more things to sample than I was expeby cheesecake - Foodlovers Food Talk
Re: Week 20 Challenge: Mince, Mince, Mince! - 13 years ago
In the weekend I made "mince on toast" - an Annabelle White recipe from the Sunday Star Times a week ago (perfect timing for the challenge). It was excellent, and I'll definitely make it again. It had 150ml of dark soy sauce, not something I've ever put in mince before. It also contained swede, and it was the first time I've ever cooked with it. The only thing is I'll allow a lotby cheesecake - Foodlovers Food Talk
Re: Gluten and Dairy free - 13 years ago
I'm gluten & lactose intolerant, and avoid as much of both as possible. I have found a great recipe for "lemon & poppy seed friands" from Taste magazine: It does have butter in it, which I can tolerate okay, but won't be suitable if you have to avoid all dairy.by cheesecake - Foodlovers Food Talk
Re: Best Icing recipe? - 13 years ago
I made a new lemon cake recipe in the weekend, and that was topped by a lemon flavoured cream cheese icing. The lemon juice made it a bit less sweet. For something special I usually ice chocolate cakes with a mixture of 150g dark chocolate (eg Whittakers) and 30g butter. I prefer this to ganache made with cream (as I don't normally have cream in the house).by cheesecake - Foodlovers Food Talk
Re: Week 19 Challenge - the humble potato (or Kumara) - 13 years ago
I made "Fish Baked with Lemon, Orgeno & Potatoes" in the weekend. I chopped it out of Essentially Food magazine in 2006, and finally got around to trying it! As I can't eat gluten or dairy it cuts out a number of potato dishes - so I didn't manage to get too innovative for this challenge. It tasted great, and I'll make it again.by cheesecake - Foodlovers Food Talk
Re: favourite soup recipe - 13 years ago
Sophie Gray's lamb shank soup recipe is a favourite (from "Destitute Gourmet). Another is Annabel White's Pea and Ham soup (from her "Best Recipes" book).by cheesecake - Foodlovers Food Talk
Ingredients that work well together - 13 years ago
Hi, I posted my latest cooking effort under the week 16 challenge, and it lead to the suggestion we should look at ingredients that work well together. For example, I would never think about putting pork and chickpeas together, but it works. What other ingredients seem to go together? There are the obvious ones like my favourite of chocolate and raspberries - but how about a few moreby cheesecake - Foodlovers Food Talk
Re: Week 17 Challenge - Pasta and Eggs - 13 years ago
I'm new to this. Is the idea to use both ingredients, or can you just use one?by cheesecake - Foodlovers Food Talk
Re: Limes - 13 years ago
I have a fantastic lime tart recipe. It uses about 10 limes, condensed milk, and egg yolks. It is very quick and easy to make, and always popular. If you want the recipe, send me a personal message.by cheesecake - Foodlovers Food Talk
Re: Food processor advice - 13 years ago
I have had a Magimix 5100 for a number of years now, and love it. It came with 2 smaller bowls as well (good for herbs etc), plus a juice extractor. Yes it cost a lot, but hasn't missed a beat. The only thing I find annoying is that they recommend you don't put it in the dishwasher.by cheesecake - Foodlovers Food Talk
Re: Week 16 challenge - PYO ingredients (freestylin') - 13 years ago
Hi, I've been meaning to join one of the weekly challenges for a while, but have never quite managed to get around to it. I try at least one new recipe every week, so love the concept. Last night I made an excellent chickpea pork and lemon casserole. I cut out the recipe from The Aucklander in August last year, and finally got around to trying it. It was excellent! I would never think aboby cheesecake - Foodlovers Food Talk