Foodlovers Foodtalk Forum
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For Foodlovers to talk about recipes, cooking, and everything else foodie!
Re: Cooked Lobsters. - 8 years ago
I have 2 in my freezer so I guess I better think of something to dress them up a bit, before I serve them. Thanks folks for warning me Kind Regards,by Raewyn G - Foodlovers Food Talk
Unwanted or Inappropriate Gifts ???? - 8 years ago
I always thought people who labelled gifts unwanted were extremely ungrateful, until this year. I received a beautiful designer cork screw. Is that an encouragement to drink foreign wines with corks or what? Oh well, I guess its the thought that counts.........by Raewyn G - Foodlovers Non-Foodie Chat
Re: How do I make a WHITE pavlova ? - 8 years ago
My Pav states 2 mins at 200 deg C, then 1 and 1/2 hours at 120 deg C I believe the weeping is when the sugar hasn't been fully dissolved prior to cooking. Hope this helps Kind Regards,by Raewyn G - Foodlovers Food Talk
Re: Plum Jam - 8 years ago
Hi Marion, You could weigh them and freeze them until you have more time. If using frozen fruit don't use quite as much water in the recipe. Kind Regardsby Raewyn G - Foodlovers Food Talk
Re: Ham help needed! - 8 years ago
Hi Carolyn, I believe the flavour of the glaze does permeate the ham, but its entirely up to you. We enjoy the ham hot and cold. Probably not worth the effort if you are only going to have on sandwiches and with salads after Xmas. Do what feels right for you and your family/guests Kind Regards,by Raewyn G - Foodlovers Food Talk
Re: Christmas Mince tarts - 8 years ago
Thank you Irene, Happy Christmas to you and yours Kind Regards,by Raewyn G - Foodlovers Food Talk
Re: Christmas Mince tarts - 8 years ago
I certainly will Marion. All the very best for the festive season to you and yours Kind Regards,by Raewyn G - Foodlovers Food Talk
Re: Ham Glaze - whats your BEST EVER ONE? - 8 years ago
I stick (pardon the pun) to one I have used for years and years. Mine is simple and probably uninteresting for some folk, but we like it De-rind the ham and score the fat. Spread with wholegrain mustard, and then pack on brown sugar Easy and Yum Kind Regards,by Raewyn G - Foodlovers Food Talk
Re: Christmas Mince tarts - 8 years ago
Hi Marion, Yes there was 2 of us Raewyn's who made postings some years ago. Someone posted on the other forum a post called Old Friends. Raewyn McCarthy whom I work with alerted me to it, so I have been checking things out again, when I have time. Cheersby Raewyn G - Foodlovers Food Talk
Re: Gift ideas for crafty lady - 8 years ago
Hi Ingrid, I would suggest a Pedicure, for your busy friend, but to be sure she uses the voucher, take her to lunch and then personally take her to the salon. Otherwise she might never get around to using it. Kind Regards,by Raewyn G - Foodlovers Non-Foodie Chat
Re: Christmas Mince tarts - 8 years ago
Hi Marion, The recipe below, I have been making for years, both commercially and at home. It is well received, and always a success. For 8 doz tarts I would make 2 mixes. If you have any left over you could wrap and freeze for another time. Cream together 375g butter 1 cup sugar Then add 4 eggs Add 6 cups flour 4tsp baking powder Knead well Cover with plastic wrap and allow to rest foby Raewyn G - Foodlovers Food Talk
Re: Christmas cheesecake - 8 years ago
Hi Des, If the mixture has gelatine in it, it will freeze fine. Mine always do Kind regards,by Raewyn G - Foodlovers Food Talk
Re: Old friends - 8 years ago
How lovely to be remembered........ I should have a look on here more often like I used to do. Its a long time, and I have, on occasion popped on to look something up. Yes Raewyn McC and I still work at Hospice. Thanks again for remembering me Kindest Regards, Raewyn Gby Raewyn G - Foodlovers Non-Foodie Chat
Muscateles - 11 years ago
Would anyone know where I can buy these old fashioned large sticky raisins.... Have looked in lots of supermarkets without any luck. They remind me of Christmas and part of my childhood Many thanksby Raewyn G - Foodlovers Food Talk
Re: Carb Free Pizza Base - 11 years ago
Thanks so much, have ordered some! Cheersby Raewyn G - Foodlovers Food Talk
Re: Carb Free Pizza Base - 11 years ago
Thank you so much. I will certainly give this a try. I look forward to putting other toppings on as well, once I have perfected the base. Wooohoooo! I can hardly wait. Where do I get the coconut flour from?by Raewyn G - Foodlovers Food Talk
Re: Carb Free Pizza Base - 11 years ago
I was 140kg and am now just over 80. I needed to loose weight as my health was suffering. Much much healthier now, thank goodnessby Raewyn G - Foodlovers Food Talk
Carb Free Pizza Base - 11 years ago
For about 20 months I have removed all large carbs from my diet. (Flours, potatoes and starchy vegetables, pasta and rice etc) I am wondering if anyone has an idea of what I could use to use as a pizza base. I currently use slices of aubergine or a large brown flat mushroom. Would be grateful for any other sugesstions. Many thanksby Raewyn G - Foodlovers Food Talk
Re: Poor Mans Flea Treatment - 14 years ago
Tea tree oil could be good for the rinse water when washing your dog and the pets bedding.by Raewyn G - Foodlovers Non-Foodie Chat
Re: What wheat for wheat bag? - 14 years ago
I use wheat which we buy for our pigeons and chooks, from the seed merchant. Sometimes I have to remove the husky and stalky bits. Usually it is stick and husk free. I roast it first before making into a wheatbag, so that if it was to get wet or damp the wheat won't sprout, or go mouldy Hope this helps Kind Regards, Raewyn Gby Raewyn G - Foodlovers Non-Foodie Chat
Re: Registered kitchens - 14 years ago
In this country, all kitchens selling food to the public and establishments preparing food for consumption HAVE to be registered with the local authority, as Lorna suggested. It is law. Hopefully the USA have similar rules. Good luck Raewyn Gby Raewyn G - Foodlovers Food Talk
Re: What Is The Secret To Making The Best Pavlova? - 14 years ago
Thanks Stephanie!!!! Grill is not the best setting for a pav.......but you know that aye? Sorry, but you did make me smile..........thank you Kindest Regards, Raewyn Gby Raewyn G - Foodlovers Food Talk
Re: Food Safety Question - 14 years ago
From personal experience I have had 40 litres of veg soup go off (ferment) overnight which had too much carrot and swede in it!!!! My days of a trainee chef!!!!! The head chef of the day told me I had 2 much of those 2 veg in it and that the natural sugars in them had turned it to a fizzing pot of witches brew. It had to be thrown out and start again................URGH!!!!! From that day on Iby Raewyn G - Foodlovers Food Talk
Re: Leftovers - 14 years ago
Bubble and Squeak................YUM!!!!by Raewyn G - Foodlovers Food Talk
Re: Food for a cancer patient - 14 years ago
In charge of the kitchen of our Hospice, I have many ideas, probably too many to list. You will probably find that the hospital will say, "anything that is tolerated" Often chemo patients and those on certain medications will have very dry mouths, and that can be a real issue for the chewing process. As someone has mentioned, little and often is more likely to be tolerated. Nausea iby Raewyn G - Foodlovers Food Talk
Re: Feijoa Chutney - 14 years ago
Skin on for my 2 chutney recipes I have Irene Yes please for the cake recipe Kindest Regards, Raewyn Gby Raewyn G - Foodlovers Food Talk
Re: cook book wanted - 14 years ago
Hi Vonny, There's one on Trademe at present. Reference Number 214518389 Auction finishes Monday 27th No bids at present Reserve price $10 Good Luck Raewyn Gby Raewyn G - Foodlovers Food Talk
Re: What Is The Secret To Making The Best Pavlova? - 14 years ago
Hi Aaron, My Pav recipe is on this site in discussions but will give it again. This recipe can be halved for a smaller pav or increased to 1 and 1/2 times for a huge one. 6 egg whites 3 cups sugar 2 tsp malt vinegar 2 tsp cornflour 2 tbs boiling water Put all ingredients into electric mixer and beat it to death for about 10 minutes or until it is thick, glossy and the sugar is dissolvby Raewyn G - Foodlovers Food Talk
Hot Cross Scones anyone????? - 14 years ago
Each morning we cook scones or muffins for our patients, volunteers, staff and visitors morning tea. This morning I had a "moment" and created Hot Cross Scones!!!! Plain scone with Cinnamon and Mixed Spice Added, along with sultanas. I put the cross on with a flour and water piped paste. If I ever make them again they will need a little sugar added Not a one left ......... almost 5by Raewyn G - Foodlovers Food Talk
Re: apple sauce - 14 years ago
Another nice sauce to accompany Roast Pork or a nice Pork Chop is regular stewed apple, sweetened if you like with some dried or fresh mixed herbs added. Kind Regards, Raewyn Gby Raewyn G - Foodlovers Food Talk