Foodlovers Foodtalk Forum
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For Foodlovers to talk about recipes, cooking, and everything else foodie!
Re: Table etiquette - what do you do? - 6 years ago
Re table etiquette with cutlery I was always told it is rude to hold the knife like a pencil You must put your hand over the handle, never the handle sticking out between thumb and forefinger Yet - I see constantly on MKR one of the judges Manu, holding his knife like a pencil, always Do the French not consider that to be wrongby HeatherH - Foodlovers Food Talk
Re: Suitable Baking Tin - 6 years ago
I think I have tried Annabelles cake in 26cm - but I actually didn't think the cake recipe was very good From memory it had 3 cups of flour and that would be OK for 26 tin I often make a recipe double and put in a larger tin and if I think it will be too much mixture for the tin size I want - then I put rest of mixture in 1 or 2 ramekins and cook them either side of the large tin - at the fby HeatherH - Foodlovers Food Talk
Re: Purple Kumara - 6 years ago
I also hate the newer purple kumara and bought them at a market not realising they were these awful ones I have tried to use them up by mashing with some white flesh red ones but I still taste the purple ones too much so is a waste of my lovely red ones, Yes I agree the new purple ones are wetter, softer, I also have never liked the orange ones I use the red ones for roasting or mashing Iby HeatherH - Foodlovers Food Talk
Re: Self Raising Flour - 6 years ago
I would never be without s r flour I always use for scones and they are great, and cakes. It is a ' softer ' flour I feel and cakes made with bp and plain flour are firmer One cake dessert slice (shallow cake) I make with fresh fruit on top and always sr flour - was made by a fried who used plain flour and bp and didn't follow my recipe - and wondered why her fruit sat on top and didn'tby HeatherH - Foodlovers Food Talk
Re: Undercooked Lamb - 7 years ago
Wondering why you wouldn.t just have roasted again for another meal half an hour or whatever needed. , I cook my lamb to 63* but own choice there No need to slice and saute etc . Add a few kumaras in to roast as well - prob need to boil 5 mins first so they would be cooked in the shorter roasting timeby HeatherH - Foodlovers Food Talk
Re: Meringue nests - 7 years ago
Yes you can pipe meringue nests as Penny G has replied but also as you did with 2 spoons - well 1 spoon actually I use as I prefer the swirled look rather than piped as too commercial looking for me It sounds as though you didnt actually make a nest in your blob. Just use the spoon to scoop out the middle and swirl around the sides to smooth them. A prefect nest to fill I like to fill anby HeatherH - Foodlovers Food Talk
Re: Cauliflower Crust - 7 years ago
I tried the cauliflower crust in the recipe for Pumpkin Feta tartlets as was having a group of ladies to morning tea I found it very fiddly as someone else did - and too soft. and some broke off when taking out of tins as too soft. Perhaps I didnt bake it long enough in the first stage 2 lots of baking in oven before even getting to the filling to put in it. so much quicker to have done paby HeatherH - Foodlovers Food Talk
Re: Batter for Fish - 8 years ago
I googled for the batter recipe but didnt get a result from the BBC recipes for Torode just a 'no recipes' for that one - only 2 recipes from other people saying it was like his or similar (different to ea other) and nothing specific from all the links to Masterchefby HeatherH - Foodlovers Food Talk
Re: Cookbook clubs - 8 years ago
Hi Trudie You say to let you know if anyone would like more info Yes I would like to hear from you if you would like more people to join your club Please let me know when your next together will be and details Heatherby HeatherH - Foodlovers Food Talk
Re: Cookbook clubs - 8 years ago
More info would be good Do you ever try recipes from foodie magazines as well as cookbooks, as I subscribe to 4 (Dish, Cuisine, Taste and Food) and want to try quite a few of those recipes with people to taste test them - as well as recipes from booksby HeatherH - Foodlovers Food Talk
Re: Pav Roll. - 8 years ago
I cook pav rolls at 160 for 15 mins and many recipes I have say this the recipes that say to cook longer and quite a few - I dont like as the mixt shrinks if it is cooked too longby HeatherH - Foodlovers Food Talk
Re: Choc chip banana muffin recipe by weight - 8 years ago
I always use scales and I agree that - juice of 2 lemons is most annoying and similar ingreds Surely juice must be measured in tablespoons or cups or weight Sorry J1 but I dont agree with some of your weights 220g sugar is the cup weight in most recipe books where they are listed anad what a cup measures to me (Aww recipe books list as 250g) Some recipe books list their cup of flour aby HeatherH - Foodlovers Food Talk
Re: Cookbook clubs - 8 years ago
I dont know of a Cookbook club in Auckland but I tried a year ago to start a Recipe lunch cllub My idea was similar to the article where ea person would bring a new recipe cooked plus the recipe printed out for anyone who like it and meet ea month perhaps for lunch Thought some sweet and more people savoury percentage best for ea of the lunches I thought it a really good idea but couldnt gby HeatherH - Foodlovers Food Talk
Re: Foodlovers on Facebook??? - 8 years ago
I have pomegranate molasses but have never used it I will never go on to Facebook or any other social media site as I have heard people post what they had for lunch and other ridiculous of no interest posts and time wasting I waste enough time on my computer as it is without F/B and others So I miss out on a lot of competitions for Foodlovers and others that I believe are thereby HeatherH - Foodlovers Food Talk
Re: Auckland Food Show - 8 years ago
I go every year but it can be disappointing. I go to watch the demos and some of those can be disappointing, also to buy my Foodie mags, very good deals and to have the tastings but you do get sick of jams and chutneys/ dips etc on the day and especially sausages Some stall holders are selling and dont give samples - I think that is poor with 28.00 entry and no seniors rateby HeatherH - Foodlovers Food Talk
Re: Help with Coffee Caramel Cream Roulade - 8 years ago
I agree with all the comments re water on paper for pav or rolls and not too much sugar as they are a soft roll Seems too long in oven in HG recipe I cook mine 10 mins If you leave longer they shrink too much when out of oven Karen your question should you mix 2 and cook together - you cant beat 12 whites well I have a very large Kenwood S St bowl and no more than 10 whites will fit andby HeatherH - Foodlovers Food Talk
Re: Chocolate Cake - 8 years ago
Still hoping Fionah will see this and clarify her first melting ingredients - not actually specifiedby HeatherH - Foodlovers Food Talk
Re: Radio Live Lemon Ice Cream and Cake - 8 years ago
I think it is good to whizz the pith in the lemons for a cake it makes for a meatier texture - I used to make one with dates and lemons and sour ceam - it was a very nice cake But please use proper lemons not Meyer and dont cut off the pith unless they are very thick skinned (like from old Lisbon trees which tend to have excessive pith when part could be cut If you zest and juice lemon thenby HeatherH - Foodlovers Food Talk
Re: Gluten free cake ideas - 8 years ago
Fionah as this is your thread, I guess you will be reading it so I wonder if you could clarify please, on the choc cake thread you posted a nice sounding recipe but not specific quantities for the choc and butter. I suspect that some of the choc and butter may have been for the ganache but maybe not Thankyou if you could do thatby HeatherH - Foodlovers Food Talk
Re: Chocolate Cake - 8 years ago
Yes Lyn V I suspect some of the choc is meant to be for ganache but may not be half. I hope Fionah can answer our queries A 25cm tin is very large for such a small mixture as her 50 g flour not even 1/2 cup but would have thought the double mixt in your 25cm tin may have sunk in middle Was that quite successful doubling recipe ? I find ganache made with butter is too rich/fatty for me soby HeatherH - Foodlovers Food Talk
Re: Chocolate Cookies Crumbling; Need Help - 8 years ago
Well I dont think it;s a mixing problem, I think she needs a little more butter in mixture, especially if it is melted butterby HeatherH - Foodlovers Food Talk
Re: Chocolate Cake - 8 years ago
I hope Fionah that you can clarify your ingredients You say - melt these ? so is that choc or half the choc, half the butter as only 125g is creamed or is half of choc and butter in your ganache as no extra ingredients given for that I am not sure which way you mean so hope you see this postby HeatherH - Foodlovers Food Talk
Re: Low carb & high fat dinner ideas - 8 years ago
Make sure you use the maize cornflour then and not the wheat cornflour, some people dont realise there are 2 typesby HeatherH - Foodlovers Food Talk
Re: Pavlova keeping qualities - 9 years ago
Please dont keep a pavlova in a sealed container. Every time I see that instruction I cringe If its a proper pavlova and not meringue ( which can be sealed because its dried out ) I just put a piece of wax paper sitting on the top in case the odd fly comes inside A moist marshmallowy pav with crispy crust should never be sealed No matter how busy I am I only do the pavlova the day before, tby HeatherH - Foodlovers Food Talk
Re: Cafe Food - 9 years ago
And the name of the Tauranga good cafe is......... other recommendations in this thread, so this one deserves publicity too if it is goodby HeatherH - Foodlovers Food Talk
Re: Cafe Food - 9 years ago
I only go to cafes who make their food and it is good. I avoid all places where huge ' muffin mix' muffins are, and avoid preservatives in commercial food Many cafes buy in food but not for me and savoury things with great thick pastry, mostly uncooked on the bottom, with quiche, bacon egg pie etc always avoided Most cafes staff cannot make good scones and I can tell at a glance if heavy,by HeatherH - Foodlovers Food Talk
Re: Lemongrass - 10 years ago
very recently Dish Food editor doing a demo - grated the lemon grass. It meant she could use the tough part of the pieces as well as the interior and it seemed a great ideaby HeatherH - Foodlovers Food Talk
Re: Auckland Foodlovers Catch up When and Where? - 10 years ago
Thanks to Helen for welcoming us to your home and making lunch when you are so busy Would have loved to meet more F/L from Auckland - are there not many in the city ?by HeatherH - Foodlovers Food Talk
Re: Chocolate Cases - 10 years ago
The strips are not edible or the ones I know about are not You buy the plastic stuff in sheets and cut to size strips you want then smear with melted choc and sit inside rings to set, then peel off the plastic they can be purchased from cake icing places or online Kiwi cakesby HeatherH - Foodlovers Food Talk
Re: Auckland Foodlovers Catch up When and Where? - 10 years ago
the 10th I could only do aft but 17th good for lunchtime into afternoon I think nicer at your place as each person takes a dish and if they tried new recipe or old but took copies of recipes that would be lovely It is a foodie group who love to discuss recipes so each persons dish is contributing to the fun of tasting and recipes too Heatherby HeatherH - Foodlovers Food Talk