Foodlovers Foodtalk Forum
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For Foodlovers to talk about recipes, cooking, and everything else foodie!
Breadmaker machines, which is best? - 9 years ago
I need to replace my bread maker machine, I have a Sunbeam which has served really well for well over 10 years. I know at one stage Panasonic was a good brand but I'm not sure how the new model rates. Any help would be appreciated.by Kayc - Foodlovers Food Talk
Cook book recommendations - 9 years ago
I see a number of stores have 25% off cookbooks at present. What new books can you recommend, although I probably don't need anymore! Does anyone else find buying cookbooks is almost an addiction :-)by Kayc - Foodlovers Non-Foodie Chat
Re: Can I use active yeast instead of instant yeast - 9 years ago
Thanks for your responses.by Kayc - Foodlovers Food Talk
Can I use active yeast instead of instant yeast - 9 years ago
I've purchased a new cookbook by Sophie Gray and a number of the recipes call for a sachet of instant yeast. Can I use active yeast instead and if so how much active yeast should I use if the recipe calls for a sachet of instant yeast? Thanksby Kayc - Foodlovers Food Talk
Re: Guava jelly with frozen guavas - 9 years ago
I'm not sure if the pectin would have been destroyed but you could add a jam setting mix to be sure the jam would set.by Kayc - Foodlovers Food Talk
Re: Easter Quiz - 9 years ago
Yes Helen that was one of the questions I did know but there were a lot I didn't know as I got 70%.by Kayc - Foodlovers Food Talk
Re: Camembert past Best Before date - 9 years ago
Thanks for your help, I don't know what I would do without Foodlovers :-)by Kayc - Foodlovers Food Talk
Camembert past Best Before date - 9 years ago
I have found a block of Camembert which hasn't been opened with a BB date 19 Feb, it got buried at the back of the chiller compartment. I guess this isn't safe to eat but thought I would check before throwing it out.by Kayc - Foodlovers Food Talk
Re: Banana baileys and white chocolate cake - 9 years ago
Thanks so much for that Helen. What flavour icing would you suggest, maybe flavoured with the Baileys or would that be too much?by Kayc - Foodlovers Food Talk
Re: Banana baileys and white chocolate cake - 9 years ago
Can someone tell me how long this cake will keep for please. Also with only half teaspoon baking powder is it like a chocolate mud cake in texture. Thanks for your help as I'm thinking of making it for Easter as I have a house full of visitors arriving.by Kayc - Foodlovers Food Talk
Re: HAPPY BIRTHDAY HELEN JACKSON!! - 10 years ago
Happy Birthday Helen, hope you have a wonderful day!by Kayc - Foodlovers Food Talk
Lemongrass - 10 years ago
I wasn't sure which forum to place this query in. I got some lemongrass in one of the instant herb pots often found in vegetable section of supermarket. It said it could be planted outside which I did. I have never used lemongrass but have a few recipes calling for its use. My query is how thick should the lemongrass stem be before it can be used. My plant is like a tall grass at present butby Kayc - Foodlovers Food Talk
Re: Can you recommend a cookbook? - 10 years ago
Jerusalem by Yotam Ottolenghi as it is an interesting read as well as a lovely cookbook and another one is Taking tea in the Medina by Julie Le Clerc but this one is expensive but once again an interesting read is you are interested in food from this region. The New Classics by Donna Hay is also a good "family food" cookbook. Whitcoulls have a four day sale on cookbooks with 30% off.by Kayc - Foodlovers Food Talk
Re: The best bacon butties recipe issue - 10 years ago
Thanks for your help everyone, glad I didn't include the second measure, looks like a great recipe.by Kayc - Foodlovers Food Talk
Re: The best bacon butties recipe issue - 10 years ago
Sorry Bev but not sure how to do this but it is a recent on and is featured on the home page if that is any help. It shows a picture with rolls filled with bacon and egg.by Kayc - Foodlovers Food Talk
The best bacon butties recipe issue - 10 years ago
I'm making the soft rolls for the first time and notice in the recipe two measures of sugar, I'm wondering is the second measure is a misprint as there are no instructions of when to add this and I think it would make fairly sweet rolls. Can anyone help me in the next hour or so as at this stage I have left out the caster sugar. Thanksby Kayc - Foodlovers Food Talk
Re: What new recipes? - 10 years ago
I'm also interested in North African and middle eastern foods.by Kayc - Foodlovers Food Talk
Can you freeze Eggplant dip/sauce - 10 years ago
Could I freeze a sauce made with chargrilled eggplant, tahini sauce, pomegranate molasses, garlic, lemon juice and olive oil. Had a number of eggplants that needed to be used up.by Kayc - Foodlovers Food Talk
Re: Herman the german sourdough cake flavours - 10 years ago
I made a couple of cakes from HTG, the apple one and also did a rhubarb and ginger one. Both cakes were nice and I preferred the rhubarb one but neither were exceptional so I decided not to continue with the starter.by Kayc - Foodlovers Food Talk
Re: Herman the german sourdough cake flavours - 10 years ago
I didn't know about it either until I was offered a starter bug. It is a friendship cake that you "look after" for 9 days then divide into four equal portions, three of which you can give away and with the fourth portion you bake a cake with the recipe provided. "Herman" is the raising agent. If you google there is heaps of information. I don't think I will be continuing iby Kayc - Foodlovers Food Talk
Re: Soba Noodle and Salmon Salad... - 10 years ago
I've had no problems finding both these items in the local supermarkets in Rotorua. You may be able to get the soba noodles from an Asian supermarket and if you can't find them in the main pasta section of the main supermarkets try the international section.by Kayc - Foodlovers Food Talk
Herman the german sourdough cake flavours - 10 years ago
I have been given a Herman the German sourdough cake bug and wonder if anyone else has used this and tried other flavours for the cake other than the apple and raisin one?by Kayc - Foodlovers Food Talk
Re: Jerusalem by Yotam Ottolenghi - 10 years ago
I made the turkey & courgette burgers with sour cream and sumac sauce and they were delicious and moist. Now I want to make the roasted cauliflower and hazelnut salad but don't have sherry vinegar so wondering if anyone can suggest a suitable substitute.by Kayc - Foodlovers Food Talk
Re: Jerusalem by Yotam Ottolenghi - 10 years ago
I have only made one recipe so far, Baby spinach salad with dates & almonds and that was lovely. I intend to make more this weekend when I have more time.by Kayc - Foodlovers Food Talk
Re: Jerusalem by Yotam Ottolenghi - 10 years ago
I managed to get all the ingredients I was after from Persian Network and Caspian on Mt Eden Rd, the guy who served me at Caspian had good English and was extremely helpful so it might pay to go back there Tpandav as they had a better range and slightly cheaper prices then Persian Network.by Kayc - Foodlovers Food Talk
Re: French Vanilla Almonds - 10 years ago
They are in the self serve bins at both Pak n Save and New World in Rotorua. They are very addictive!by Kayc - Foodlovers Food Talk
Re: Jerusalem by Yotam Ottolenghi - 10 years ago
Thanks for all your help, I'm now really keen to try some recipes from this book and will seek out the shops you have mentioned in Auckland.by Kayc - Foodlovers Food Talk
Re: Jerusalem by Yotam Ottolenghi - 10 years ago
Thanks for your comments. Some of the ingredients are barberries, za'atar and freekeh. I would be interested in hearing which are your favourite recipes from the book and if you have had any success in obtaining the ingredients I have mentioned. I'm in Rotorua but could also shop in Auckland if you can tell me where to go. Thanks so much for your help.by Kayc - Foodlovers Food Talk
Jerusalem by Yotam Ottolenghi - 10 years ago
Has anyone used this cook book and if so were you able to obtain the ingredients used. I've had a look through it but many of the ingredients I have never heard of and wonder if not being able to obtain them would change a number of the recipes.by Kayc - Foodlovers Food Talk