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Re: white chocolate christmas crackles recipe wanted - 17 years ago
Just found this when I was browsing through the Australian ABC site, and it could be another option for anyone still wanting a recipe. I like the idea of no kremelta which always, to me, gives a slightly greasy texture to most white christmas recipes. Lynne2by Lynne2 - Foodlovers Food Talk
Re: No cherries for Xmas - 17 years ago
I don't know where you live Linda, but from your post assume it's not near a major town, as all the supermarkets here (New Plymouth) are full of cherries. I've never got into the cherry thing for Christmas, but have noticed that in the space of less than a week their price has gone from about $14/kg to $24. Lynne2by Lynne2 - Foodlovers Food Talk
Still stuck for ideas for Christmas food? - 17 years ago
For anyone still scratching their head looking for inspiration for something new/different to make, the following site may be of interest: There's all sorts in here, but the Raspberry Cream Cheese Brownies and the Italian Strawberry Marscapone Trifle caught my eye. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Easy cheesecake recipe - 17 years ago
This is a recipe I've had for eons and used to make regularly before all the chocolate, cream and butter went to my hips and other parts. However, this thread has put the thought of resurrecting it for Christmas this year into my head ... Note no raw eggs in this one. Not that I'm against them, but it may be of interest to those who are. Chocolate Cheesecake Base: 1 pkt malt biscuits,by Lynne2 - Foodlovers Food Talk
Re: Capsicum Chutney recipe please - 17 years ago
Digby Law has a recipe for Apple and Red Pepper Chutney. It has a fairly high proportion of apple to capsicum, and also has raisins, quite a bit of lemon rind, and a small amount of ground ginger in it. He describes it as "sweetish and mild". PM me if you'd like the recipe, Gail. There are 2 copies of his Pickle and Chutney book for sale on TradeMe at the moment, btw. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Panforte for Christmas - 17 years ago
I make this every year, baking it in small loose-bottomed flan tins which are the perfect size for gifts. The small spring-form pans would be a good size also. It always impresses the recipients. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Salmon - 17 years ago
For anyone looking for a change from hot, cooked salmon, Lois Daish published the following last year. I made and enjoyed it several times, usually with boiled new potatoes, a good mayonnaise, cucumber and green salads, with fresh bread to mop up the bits: Lynne2by Lynne2 - Foodlovers Food Talk
Re: lime marmalade - 17 years ago
If you want to give an interesting but not outrageous twist to lime marmalade, add some whole cloves (half a dozen per jar). Lynne2by Lynne2 - Foodlovers Food Talk
Re: Suet - 17 years ago
Shreddo is a mixture of suet and rice flour, the latter included just to keep the 'shredded' bits of suet from sticking together. If your recipe calls for suet, you're quite safe using Shreddo. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Can you freeze smoked salmon - 17 years ago
It freezes well. On the rare occasions I find it on special (like 500g packs close to best-by date going for 1/4 the usual price) I divide it up, wrap it in flat cling film packages and store them in a ziplock bag. No noticeable difference in flavour or texture - in fact I found a stray package just a couple of weeks ago which had been frozen for almost 6 mths and it was 'like new'; and I'm stby Lynne2 - Foodlovers Food Talk
Re: Capers - 17 years ago
Sprinkle over/mix through a salad. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Okra - 17 years ago
Kathleen - Kings Seeds in Katikati, who do mail order, have them: I freeze them raw, though they wouldn't be any good for frying after that. Lynne2by Lynne2 - Foodlovers Food Talk
Re: RECIPE FOR MAKING WRAPS - 17 years ago
If you don't get any 'tried and true' recipes from the forum, try googling 'lavash' - lots of recipes out there. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Microwave clock problem - 17 years ago
While I'm not exactly a scrooge, after learning during the power shortages of a couple of years ago how much power LCD clocks use I turned off the microwave and VCR ones - only the colon between where the numbers display are showing. Both appliances work fine without them. An added bonus to the power saving is I no longer have the irritation of 3-4 lcd clocks all displaying different times becby Lynne2 - Foodlovers Food Talk
Re: Tortilla's or Burritos - 17 years ago
I don't wish to kill the creative urges in anyone's kitchen, but being cursed with the 'I can make this cheaper from scratch' disease I own gadgets such as a pasta machine which hasn't seen the light of day for at least 3 yrs, and a tortilla/chapatti press whose rubber feet are stuck to the pantry floor. The basics of making tortillas/burritos is relatively simple but making a decent sized batcby Lynne2 - Foodlovers Food Talk
Re: Where about can I source Tapioca starch - 17 years ago
Another link which contains some interesting information on various thickeners. Now I know why my stews/casseroles always come out of the freezer a lot sloppier than they went in - I always use flour for thickening. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Where about can I source Tapioca starch - 17 years ago
I hadn't paid much attention to this thread as other than Asian food shops I couldn't think where else one might look for tapioca starch/flour. However, yesterday I went to a wholesale grocery place to stock up on a few items, and there in the asian section was a packet of 'tapioca arrowroot'. Curiosity piqued, I did a google and found the following in Wikipedia: If you read the tapioca pby Lynne2 - Foodlovers Food Talk
Re: Grapefruit - 17 years ago
If you run out of ideas for using them or people to give them to, and hate to see them go to waste, consider giving them to a charity shop (Sallies, etc), church group or hospice shop. Many of these organisations will take them for selling as is or making into marmalade, etc. for sale or to add to foodbank stocks. Lynne2by Lynne2 - Foodlovers Food Talk
Re: does anybody - 17 years ago
You can get liquid glucose from home brew shops - they sell it for sweetening liqueurs, etc. It's a while since I bought any so no idea of cost, but a quick phone call to one should sort that out. Lynne2by Lynne2 - Foodlovers Food Talk
Re: shortbread - 17 years ago
For those who like a textured shortbread, this is the recipe I've settled on for 3-4 years now. The semolina gives it a lovely texture, imho. I'm having a sense of deja vu here, as I recall asking if anyone knew what golden caster sugar was (nobody did) and trying raw sugar as an experiment (didn't work very well, so I just use white caster sugar). I cut it into pieces rather than use aby Lynne2 - Foodlovers Food Talk
Re: Help Name for new lime cheesecake??? - 17 years ago
I like Sublime Lime - it suits the decadence of cheesecake. My Collins dictionary has the following for 'sublime': (1) causing deep emotions and feelings of wonder or joy; (2) without equal; supreme; (3) of great moral, artistic or spiritual value. All three could equally apply to one of your cheesecakes, Lisa. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Freezing cooked chicken - 17 years ago
Thanks for that link, Kerry. It seems I could probably get away with cooking it a couple of days in advance and just fridging it, but I think to be on the safe side I'll bung it in the freezer to minimise the risk of the greeblies getting in during transportation and subsequently killing someone. I'm not so concerned about the effects on my own health as I am about that of the others who mightby Lynne2 - Foodlovers Food Talk
Freezing cooked chicken - 17 years ago
In between working and doing the things one has to do around home, I'm trying to get organised for a weekend away where I need to take some food. I'm confident about being able to make most of what I want to take in advance so I'm not slaving over the stove/oven the night before I leave, but one item I'm unsure about is a stuffed, roast organic chicken, which will be eaten cold. I've never doneby Lynne2 - Foodlovers Food Talk
Re: Morton Bay Bugs - 17 years ago
Cut them in half lengthwise and grill or bake with lots of butter heavily laden with garlic. Don't overcook them though. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Helen/slice tine plse - 17 years ago
Following up on my earlier post about New World having a good selection of extendable baking tins, I checked them out (in New Plymouth) last week and they had a well stocked shelf of them, including slice tins. Can't remember the price, but it didn't make me gasp. Lynne2by Lynne2 - Foodlovers Food Talk
Re: What to go with Prawn Fried Rice - 17 years ago
More prawns! In my book, one can never have too many of them. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Lost how to for Breville ice-cream maker - 17 years ago
Have you tried googling for the Breville web site? Many of the appliance manufacturers' websites include a link to manuals, or at very least the contact address for the national agent who should be able to supply a copy. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Slice tin? - 17 years ago
I haven't looked for a while, but my local New World used to have an interesting selection of expandable cake tins, including rectangular cake, loaf and sponge roll/slice tins. In addition they had fluted flan tins with removable bases, including small 10cm ones for a very reasonable price - I snapped up 6 of those. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Preserved Lemons - 17 years ago
re the floating lemons, I just give the jar a shake every day or so to ensure the parts above the surface are kept moist, and they do eventually sink. I make a couple of jars each year, using just lemon juice (no water involved in any part of process) and they turn out fine. Lynne2by Lynne2 - Foodlovers Food Talk
Re: Oaty pancake recipe wanted - 17 years ago
Your email address is hidden, Paula, so I've PM'd the recipe to you. Lynne2by Lynne2 - Foodlovers Food Talk