Foodlovers Foodtalk Forum
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For Foodlovers to talk about recipes, cooking, and everything else foodie!
Re: Let me tell you a thing or two about cheesemaking... - 18 years ago
I had many experiments with cheese when I had a house cow - some sucessful, some not. Back then there was no access to cultures or specialised equipment so I used yoghurt for my culture and improvised with all sorts of things. Cottage cheese and cream cheese were pretty failsafe and the feta was great but when a fiend asked for my recipe recently, I couldn't find it. Good luck with your efforts,by PennyG - Foodlovers Food Talk
Re: smoked chicken - 18 years ago
I recently made a smoked chicken salad for my husband's birthday - smoked chicken, tomato, avocado, rockmelon and watermelon (was supposed to be honeydew) with a fresh basil vinaigrette. It was yummy.by PennyG - Foodlovers Food Talk
Re: Tomato soup - 18 years ago
I also make a very similar version of this soup. I got my recipe from my mother-in-law but it also includes celery and parsley. I put it into jars with agee seals and process it in a waterbath. When I open it I tip the contents in a saucepan then add a jar full of half water and half milk. It is also a good idea to add a pinch of baking soda so the acid of the tomatoes doesn't curdle the milk.by PennyG - Foodlovers Food Talk
Re: pancake recipes wanted - 18 years ago
There is a delicious recipe in the latest Essentially Food which layers crepes with lemon honey to make a cake.by PennyG - Foodlovers Food Talk
Re: Maori potatoes cooking,growing? - 18 years ago
Wait until the tops have died off as they need a very long growing season.by PennyG - Foodlovers Food Talk
Re: Maori potatoes cooking,growing? - 18 years ago
Mail order Maori potatoes are available from Koanga Gardens and they also have a handy identification chart available. Their website is: www.koanga.co.nz. The long ones that look like yams and are purple all the way through are waxy when new but very floury when older whereas the ones with purple skin and white flesh tend to stay waxy and are great for potatoe salads. They need a long growing seaby PennyG - Foodlovers Food Talk
Re: How to make tofu? - 18 years ago
I made it once a long time ago. It seemed a long complicated business for something with no taste.by PennyG - Foodlovers Food Talk
Re: Glace fruit - 18 years ago
I have candied kumquats but I didn't do them whole. FIrst I soaked them overnight in water with baking soda added (1/4c to 3c water) then I cut them in half (around the equator) and flicked out the seeds. The syrup was 1 part sugar to 3 parts water and when it was boiling I added the kumquats and simmered them for 10 minutes. Then you strain the syrup off and let it cool before pouring over the fby PennyG - Foodlovers Food Talk
Re: Ice cream maker - 18 years ago
I see that Briscoes have the Sunbeam Snowy icecream maker on special this week. This is the one that I have and am reasonably happy with. It is the type with a bowl that needs to be frozen. I used to have an icecream maker I got in England that sat on the side of a bowl and was put inside the freezer with the cord coming out through the door. What I liked about that one was that it automaticallyby PennyG - Foodlovers Food Talk
Re: Filo Pastry - 18 years ago
I have kept it for over a month and found it still OK.by PennyG - Foodlovers Food Talk
Re: Recipe databse programme - 18 years ago
livingcookbook.com. You can download a free trial version but have to pay if you want to keep using it.by PennyG - Foodlovers Food Talk
Re: Filo Pastry - 18 years ago
I finds that it actually lasts quite a long time in the fridge if you make sure to seal it tightly.by PennyG - Foodlovers Food Talk
Re: Mouli for tomato sauce making please? - 18 years ago
I bought one a few years ago now at Mitre 10 of all places.by PennyG - Foodlovers Food Talk
Re: Recipe databse programme - 18 years ago
My husband actually set it up for me but he didn't have any problems importing all my Meal Master recipes. First of all he exported all the recipes from my Meal Master programme then in Living Cookbook he used file>import then choose the Meal Master format, clicked OK and selected the file he had exported. The only tricky bit was deciding what format to export the recipes in from Meal Master aby PennyG - Foodlovers Food Talk
Re: Filo Pastry - 18 years ago
There is a recipe in "The Complete Middle East Cookbook" by Tess Mallos. Copyright prevents me from posting this but the recipe only contains flour, salt, water and oil. The secret is in the kneading to develop the gluten and the rolling which you do with a long thin dowel (2cm diameter). When rolling you acutally roll the dough around the dowel then unroll it. Finally you stretch it wby PennyG - Foodlovers Food Talk
Re: Valentines' Day Menu - 18 years ago
I always used to do something special for Valentine's day starting, from when we were first going out (once I sent him about a dozen Valentine's cards all written using different pens and different handwriting!). However it has suffered a bit since our second son was born on Feb 15th 18 years ago. I do usually try to cook something a bit special (even if it has to be something the kids will eat aby PennyG - Foodlovers Food Talk
Re: Recipe databse programme - 18 years ago
The site for Living Cookbook is livingcookbook.com. It does come with some recipes and they are very American. I deleted most of them and have just kept 14 that I thought may be worth trying. I have also deleted quite a few of the ingredients in the ingredients list as it had all sort of prepared stuff in. For example there is a big long list of cereals but no Weetbix so I added weetbix completeby PennyG - Foodlovers Food Talk
Recipe databse programme - 18 years ago
My husband gave me a laptop for my birthday. It was great but the Meal Master programme I used for my recipes couldn't quite cope with such a recent operating system. I searched for another free recipe programme and found 2 that sounded OK but when I downloaded them, one had lots of bugs and the other didn't do lots of stuff the old programme did. In my search I also found a lot of programmes toby PennyG - Foodlovers Food Talk
Re: Substitute for ground almonds - 18 years ago
I quite often use semolina as a subtitute for ground almond as it has a similar gritty texture. Because it is the expense of ground almonds rather than the flavour I am trying to avoid, I add almond essence.by PennyG - Foodlovers Food Talk
Re: Pastry for quiche - 18 years ago
I use a no-roll pastry for quiches - 125g butter melted with 1/4c milk. Then take off heat and stir in 1 1/2c flour and 1 1/2ts baking powder. Stir till it forms a ball then pat into the tin.by PennyG - Foodlovers Food Talk
Re: Ginger beer - 18 years ago
Yes, this method always works for me. Sometimes in the past I had one bottle that didn't go tight but never an entire batch. You need to make sure the lids of the bottles have their seals in still - thin plastic discs (usually blue). Is your yeast old? That is another possible problem.by PennyG - Foodlovers Food Talk
Re: freezing tomatoes - 18 years ago
I cut tomatoes in half before freezing. When I use them I hold the frozen tomatoes under the hot tap for a while and the skin slips off very easily. They are quite easy to chop while they are still frozen.by PennyG - Foodlovers Food Talk
Re: Asian finger food - 18 years ago
Thanks, Christine - this site looks great!by PennyG - Foodlovers Food Talk
Re: recipe using cauliflower , peas, onions... - 18 years ago
ABout the only recipes I can think of using these ingredients together are Indian or Asian. I have a book that has a recipe for cauliflower and pea curry and I have also made vegetable fritters out of pea flour using peas, potato and onion - I guess you could put cauliflower in as well. The other recipes I make with these ingredients are Chinese-style stir-fried rice and Gadogado which is cold coby PennyG - Foodlovers Food Talk
Re: Ginger beer - 18 years ago
I make ginger beer regularly in summer but don't use a plant. I put 4 cups of sugar and 2 tb ground ginger in a clean bucket with 8 litres warm water. Stir to dissolve the sugar. Sprinkle 2 tsp of yeast on top (not Surebake) and let stand for a couple of minutes. Then add 1/8 ts tartaric acid and stir. Pour into 6 X 1.5 litre soft drink bottles leaving some air space at the top. Put in a cupboardby PennyG - Foodlovers Food Talk
Asian finger food - 18 years ago
We are having guests for a Sunday lunch in a couple of weeks and I am planning to make Vietnamese rice paper salad rolls and serve them witha couple of dipping sauces. Any ideas what else I could serve - preferably finger food with the same asian theme?by PennyG - Foodlovers Food Talk
Re: Chicken pie - 18 years ago
I do a nice pie that makes a little cooked chicken go a long way. You fry some chopped bacon and add flour and milk to make a sauce. Add the chicken, carrots and sliced mushroom. Instead of pastry it has a scone dough top with parsley in the scone mix.by PennyG - Foodlovers Food Talk
Re: Rice paper parcel fillings? - 18 years ago
I have just found some at Countdown in their Asian section. I have recently got a book out from the library called The Pleasures of the Vietnamese Table and am inspired to recreate some of the food we enjoyed so much during our cycle tour of Vietnam and Cambodiaby PennyG - Foodlovers Food Talk
Re: microwave egg custard - 18 years ago
I make this quite a lot using the recipe in the book I got with my microwave. It says to microwave on med-lo for 8 - 10 minutes - this is for individual custards but I find it dependson what you put them in. I use quite thick temuka pots and it takes a longer than the recipe says - about 15 minutes. Just keep an eye on them and take them out while they still "jiggle" a bit.by PennyG - Foodlovers Food Talk
Re: Nacho/Taco Toppings - 18 years ago
Mnemosyne, do you make flour tortillas or have you discovered a source of masa harina? More details please.by PennyG - Foodlovers Food Talk