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Re: recipe in latest Taste mag - 14 years ago
I think Irene because you used plain flour and bp that your cake would be OK, not sinking. Plain flour plus only 1 tsp bp per cup is a stronger structure than self raising flour that the recipe says and that I used.. If anyone has used the sr flour stipulated in the recipe and not had their cake sink, would be glad to hear from themby HeatherH - Foodlovers Food Talk
Re: recipe in latest Taste mag - 14 years ago
Well Megan says her recipe is never fail and a gorgeous cake. It was moist, rich as she says but I got 2 failures of sinking in the middle both times I made. I do not mean it sank after I got it from the oven as not cooked. I mean sunk as when I looked in oven to check if it was cooked. the second time I even tried a few cupcakes and a 23cm tin instead of the 25cm tin and even the cupcakby HeatherH - Foodlovers Food Talk
Re: Taste Auckland - 15 years ago
Well DK it wasn't $50 of tickets you won it was $58 or $60 so that was good for you . If you paid for prepaid tickets they were advertised at $25 but an $8 fee on top of that is a bit misleading. Because you also had to state which day you wanted tickets for, I did not want to do that (rain would have changed day or not gone) so it was $60 at gate. That is my gripe for 4 hours. If you went toby HeatherH - Foodlovers Food Talk
Re: Taste Auckland - 15 years ago
Very very expensive No refund on unused crowns, had to buy 2 books of 10 ($20) to get a $12 or $14 plate The demonstration kitchen too small, or tables too large (why so big) no recipes avail for dishes cooked and the tastings unorganised, haphazard and not enough cooked for all to taste. A few large prawns in a dish is not suitable for a crowd taster the idea was good but $30 to go forby HeatherH - Foodlovers Food Talk
Re: Cinnamon Oysters - 15 years ago
In your recipe, 1 dsp of gold syrup is only 2 tsp, so warm your spoon but make sure it is not piled. I always make about a 6 egg quantity and it is always a good idea when more gold syrup to warm in a bowl in m/w before adding in while beating happening. Anything warm( g syrup, honey, water) added to the beating eggs is good to help them thicken up. One reason you may be having problems is yoby HeatherH - Foodlovers Food Talk
Re: apricot recipes - 15 years ago
Apricot shortcake is one of my favourite ways to use fresh spricots in cooking, just love it especially fresh baked still warm and whipped cream.by HeatherH - Foodlovers Food Talk
Re: Cinnamon Oysters - 15 years ago
High grade flour is definitely not for such a light soft cake as Cinnamon Oysters. High Grade is a stronger flour, only for fruit cakes, bread( if you don't have really strong bread flour) and heavier type things. Cinnamon Oysters are a wonderful delicous soft and light cake. I have been making them for about 45 years. Another fault I found from an Aunt I gave the recipe to as she tasted mby HeatherH - Foodlovers Food Talk
Re: fairy/magical party food - 15 years ago
I do a lot of themed food for grandchildrens parties and for the fairy party I do swans sitting on a mirror with little pink flowers at edge. I do the swans with choc eclair mixture or meringue mixture.by HeatherH - Foodlovers Food Talk
Re: Freezing bacon and egg pie - 15 years ago
I wouldn't freeze bacon/egg pies unless the egg is like a quiche mixture - mixed with some milk or cream in the pie Most foods freeze well but the white of hard boiled/cooked eggs goes rubbery and is 1 of the few things I would never freezeby HeatherH - Foodlovers Food Talk
Madison Entertains - new cookbook to sell + free old mags - 15 years ago
I won this cookbook but though it is modern recipes, lovely and bright colours, lots of photos and nice to look through - the recipes are not the old fashioned kind of cooking that I like. It is priced at 32.95 on back of book, I would like 23.00 for it I can post it for 1.50 If someone would like to buy and pickup from St Johns I can give a pile of old Cuisine mags and others that haveby HeatherH - Buy, Swap and Sell
Re: Russian Fudge - 15 years ago
Would like to see this recipe for Russian Fudge but the link is Coconut loaf not fudge. I have searched in Recipes and forum but Russian Fudge does not come up. Could someone kindly refer me to it.by HeatherH - Foodlovers Food Talk
Re: Pavlova help needed!!!! - 15 years ago
In answer to Fiona - it isn't the recipe that enabled you to cook a pavlova by turning oven off when you put it in, it was the oven we all had years ago. So much better for pavlovas as held the heat well. I too used to make them like that. I have made huge pavlovas (up to 9 or 10 whites as I have a semi commercial size beater) for 50 years but now with the modern ovens have had to change thby HeatherH - Foodlovers Food Talk
Re: Christmas Recipes - 16 years ago
As regards copyright, I think it is wrong that a recipe can't be reproduced here or somewhere acknowledging the source as have many others said, whose recipe is it anyway? Barbie Girl mentioned the publicity. And I agree with you Karen that if you see a recipe or 2 printed, that you may go and buy the book, also if a particular book/author keeps coming up on this forum with lots of recipesby HeatherH - Foodlovers Food Talk
Re: Paris Brest (?) - 16 years ago
You do need to let the steam escape but sounds like it was a bit soon. A large ring takes quite a while to cook 30 -40 mins depending on size of it, maybe even longer if huge ring and if it is cooked enough when cut or prick, it will hold its shape and be higher/ deeper to fill If it is getting too brown you need to turn oven down to continue to cook , don't think it is cooked because it is aby HeatherH - Foodlovers Food Talk
Re: Qunice paste or Jam or Jelly??? - 16 years ago
Ruth Pretty makes a quince jelly. Farro Fresh stock her range but I actually was given a jar from her shop as a gift with purchases. I don't enjoy cheese crackers and jelly very much as I am a sweet tooth. How else could I use it ?by HeatherH - Foodlovers Food Talk
Re: angelica - 16 years ago
I mostly grow the decorative leafy one and used it in my dessert business, but I did grow the candying variety once. It sent up huge ribbed stalks, quite different to the decorative variety and I grew it to do the candied angelica but then I read up all the long fiddle of doing it and didn't go ahead.by HeatherH - Foodlovers Food Talk
Re: blueberry sourcream cake - 16 years ago
As no-one else had replied to Maryloo's question - whether she could make the posted recipe that others had loved (in a different way ) and was asking if it was an upside down type of cake - I replied - is that not OK Beverley? I thought the idea was to reply to others questions As I am a pastry chef I do not need to make a recipe to form an opinion of it and I was merely suggesting thaby HeatherH - Foodlovers Food Talk
Re: blueberry sourcream cake - 16 years ago
I haven't made it Maryloo but after reading recipe it seems like a slice to me just made in a round tin, and similar to one I have made previously. It isn't an upside down cake or the fruit would be on the base. It seems to me it is a slice with a shortcake/cake base with the fruit in the middle, then a sourcream topping which when cooked tastes quite like a cheesecake mixture. the slice I hby HeatherH - Foodlovers Food Talk
Re: what's for dessert? - 16 years ago
Has anyone else (besides LynnV and Lesley ) made the 'Taste' recipe for the requested choc cake - Pukeko Junction cafe ), I am concerned about the huge amount of BP and Soda in recipe. I would like to try it as it has sour cream but otherwise identical to Helen's Celebration cake so should be extra nice with additional sour cream - but the raising quantities seem wrong.by HeatherH - Foodlovers Food Talk
Re: Recipes for a Cooking Novice Please - 16 years ago
Thankyou Raewyn for reply, if your oven is very hot at 140 then I think I should have baked at least 160. It just never even looked like rising even a tiny bit to look like a cake being cooked - just stayed a choc sludge that sank a bit.by HeatherH - Foodlovers Food Talk
Re: Recipes for a Cooking Novice Please - 16 years ago
Sorry Raewyn do not have a recipe for you for your cooking novice, but I have a question for you about your choc cake you posted some time ago. I only got around to trying it last week, it had sounded from recipe that it would be nice, but not sure about the temp given of 130o Do you cook fan bake and in a non stick tin that you have such a low temp - I don't use either for cakes and I am aby HeatherH - Foodlovers Food Talk
Re: what's for dessert? - 16 years ago
I am wondering about the Taste recipe that was tried by LynV and lesley was going to bake also. I saw the recipe in 'Taste' mag also (almost the same as the Celebration Cake from Helen except it has some sour cream added and twice the amount of BP and Soda) LynV - did you put the full amount of BP and Soda when you made the cake and if so, did it not taste of Soda? and Lesley what did youby HeatherH - Foodlovers Food Talk
Re: Jamie at home BBQ sauce recipe - 16 years ago
I wonder if someone could send me this barbecue marinade that Jamie did, I only caught the last part on TV. I have tried PM to someone for the recipe but either I am not doing it correctly or person not replying.. I am not sure about the PM thing it has not worked yet for me. Regards Heather.,by HeatherH - Foodlovers Food Talk
Re: gingerbread help please! - 16 years ago
Anyone who has made the gingerbread that Helen recommends (from Ecco) can you tell me if you used 2 1/2 cups flour or if anyone went by the weight given of 625g of flour. - that is a mighty lot of flour and would be more than 4 cups of flour.by HeatherH - Foodlovers Food Talk