Foodlovers Foodtalk Forum
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For Foodlovers to talk about recipes, cooking, and everything else foodie!
Re: Mint extract - 11 years ago
Crackles, Have a look at The Prenzel Shop website.by Beverley - Foodlovers Food Talk
Re: Burger buns - 11 years ago
J1, I buy the Quality Bakers ones and always have them in the deepfreeze for that spur of the moment decision to have an "easy" tea.\ \ With Lettuces, and soon, Tomatoes, in abundance, makes for a tasty, quick meal. Cheers, Beverleyby Beverley - Foodlovers Food Talk
Re: Condimentum mustards - 11 years ago
Stephanie, Hamilton, please !Nosh, Vetro or New World ? Cheers, Beverleyby Beverley - Foodlovers Food Talk
Re: Condimentum mustards - 11 years ago
Stephanie, Hamilton, please !Nosh, Vetro or New World ? Cheers, Beverleyby Beverley - Foodlovers Food Talk
Re: Making jelly with finesse - 11 years ago
Bubbles are usually air in the jar that is created when you pour the jam/jelly in. My Mum passed on to me the tip to use a straight sided knife and just go around the inside of the jar pushing the knife to the bottom. You will actually see the air pockets flattening out. I hope this makes sense to you. Cheers, Beverleyby Beverley - Foodlovers Food Talk
Re: Chocolate Layer Cake - 11 years ago
The recipe is on www.thefoodfox.com A nice picture to make you drool ! Cheers, Beverleyby Beverley - Foodlovers Food Talk
Re: Chicken - 11 years ago
If so, it's on the Homepage. Buttermilk fried chicken. Just click on that and the recipe will come up. Cheers Beverleyby Beverley - Foodlovers Food Talk
Re: Chicken - 11 years ago
Joy Was it Helen's recipe using Buttermilk?by Beverley - Foodlovers Food Talk
Re: Jars to spare? - 11 years ago
Kara, Have you got an Op shop or Hospice shop, or a Salvation Army shop near you ? All these places have jars of all types on hand. Worth a try. Cheers, Beverleyby Beverley - Foodlovers Food Talk
Re: How much pastry for pies? - 11 years ago
I agree with Dawn, 2-2 1/2 times and the leftover can be frozen. Cheers, Beverleyby Beverley - Foodlovers Food Talk
Re: Lettuce/mesclun free salads for lunch - 11 years ago
We are eating a lot of coleslaw lately because the cabbages are fresh and in season. Beverleyby Beverley - Foodlovers Food Talk
Re: Tell me about Pulled Pork? - 11 years ago
That looks great, fionah, thanks for posting the link. I always buy Pork shoulder, the Mad Butcher has it for $5-$6 kilo, regularly and it is N.Z. pork. I have never had a bad piece from that outlet yet. Cheers, Beverleyby Beverley - Foodlovers Food Talk
Re: Chicken and mushroom pie - 11 years ago
Is it "yum" enough to share ?by Beverley - Foodlovers Food Talk
Re: What do you think about our new look forum? - 11 years ago
I love it and I am not having any of the above problems. Beverleyby Beverley - Foodlovers Food Talk
Re: Chocolate Cake Filling - 11 years ago
I'll be watching out for your recipe, Lisa ! Cheers, Beverleyby Beverley - Foodlovers Food Talk
Re: Our favourite toasted sandwich fillings - 11 years ago
Well, Dawn, keeping hubby happy is a full-time job ! lol The thing with bacon hocks is that they are so cheap at times, meaty and tasty and the long slow cooking gets rid of most of the fat. Beverley adding: you can also soak them in water overnight to cut down the saltiness.by Beverley - Foodlovers Food Talk
Re: Our favourite toasted sandwich fillings - 11 years ago
B.T.W., My Hubby loves a Bacon Hock, so I sometimes roast one in the cider and juice until really tender, drizzle a little runny honey over it, then back in the oven for 10 minutes. I serve with a garlic potato mash and a minted pea puree. A nice change on a cold Winter's night. Cheers, Beverleyby Beverley - Foodlovers Food Talk
Re: Our favourite toasted sandwich fillings - 11 years ago
Dawn, You won't be disappointed. Make sure you use the apple juice and apple cider when roasting, it takes the salty taste away and leaves the meat tasting really sweet. Cheers, Beverleyby Beverley - Foodlovers Food Talk
Re: Our favourite toasted sandwich fillings - 11 years ago
I roast a bacon hock in apple juice and apple cider, half and half and when cold, use in toasted sandwhiches, tomato relish and red onion sliced thinly. Cheers, Beverleyby Beverley - Foodlovers Food Talk
Re: Swiss Roll - 11 years ago
That's what I have always done, Marnie. I never have any problems. Cheers, Beverleyby Beverley - Foodlovers Food Talk
Re: Mid Winter - Spanish Style - 11 years ago
What is the best Rice to use for Paella and where is it available? Cheers, Beverleyby Beverley - Foodlovers Food Talk
Re: ratios - 11 years ago
"A handful and a bit" was my Mum's standard answer when asked how much of this or that in one of her recipes ..... lol. I have never got too hung up on ratios, but I was impressed with J1's pastry recipe that had ... 1/2 cup water and 2 teaspoons. It came together perfectly. Cheers, Beverley p.s. My Mum was a brilliant cook.by Beverley - Foodlovers Food Talk
Re: Pastry - flakey and puff - 11 years ago
J1, I tried your pastry last night. It is superb ! It is everything you said it was. Thanks for posting it. Beverleyby Beverley - Foodlovers Food Talk
Re: Recipe testers - 11 years ago
No need to apologise, Helen, we are all here to help you, and each other, as is possible. Beverleyby Beverley - Foodlovers Food Talk
Re: Hainanese Chicken Rice - 11 years ago
My take on it, after reading the recipes, is that it's short grain rice with added ingredients. In other words, you make up the rice from scratch. Beverleyby Beverley - Foodlovers Food Talk
Re: Pastry - flakey and puff - 11 years ago
Ah, sweet mysteries of pastry. Elaine, I have been making Maggie Beer's sour cream pastry recipe. It's very easy. When I take it out of the fridge, I do the roll, fold, turn routine about 4 times and it really comes out quite flakey. Beverleyby Beverley - Foodlovers Food Talk
Re: Pastry - flakey and puff - 11 years ago
I think I have one of Ray McVinnie's using semolina, I bought the semolina, but never tried it. The sniffer dog would know if I changed from the one you posted ... lolby Beverley - Foodlovers Food Talk