Foodlovers Foodtalk Forum
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Re: Cheese question. - 11 years ago
Hi Jen Indeed, animal rennet is used in most traditional cheeses, and cheeses with vegetable rennet are the minority rather than the norm. There are a few brands that tend towards vegetable rennet cheese so have a look around your local stores to find out which ones you can favor.by Ancksunamun - Foodlovers Food Talk
Re: How do you cook swede?? - 11 years ago
My mother use to do swede two ways for us. The first was the mash that you've already had plenty of tips for. The other was sliced into chip size, then sprinkled with salt, brown sugar and a few knobs of butter and cooked till crispy. I always liked it raw best though : )by Ancksunamun - Foodlovers Food Talk
Cleaning Bottom Of Le Creuset - 11 years ago
I have been preserving up a storm for a football fun day this weekend, and with all the furious boiling, the balsamic vinegar and the odd moment of a lapse of attention (read scorched strawberries), the inner bottom of my big Le Creuset Casserole pan has gone brown and won't come off. I have heard of people sorting this out with Le Creuset in the past, bringing it back to white, but I can't rby Ancksunamun - Foodlovers Non-Foodie Chat
Mahana Apple Tree - Long Shot - 11 years ago
This is probably a long shot, since this variety seems quite new and very popular, but has anyone seen Mahana Apple Trees for sale anywhere? I'm guessing the commercial growers of this variety will be guarding their stock for a while but I'm hoping there could be something out there. I have saved some seeds but growing these newer varieties from seed is usually a hit and miss thing. They rby Ancksunamun - Garden Lovers Forum
Re: Confused About Diet - too much information - 11 years ago
I like Michael Pollan's advice "Eat food, not too much, mostly plants." He goes on to elaborate with 7 Food 'Rules" talking about not eating anything your great grandmother wouldn't recognise, or anything with more than 5 ingredients, particularly ones you can't pronounce or determine what they are. There is a TON of conflicting information out there and with my Weight Lossby Ancksunamun - Foodlovers Food Talk
Re: Goodbye tomatoes - 11 years ago
We've had a fantastic crop this year but it all happened pretty late so we still have lots of green toms that will probably never see their full potential. We have started removing the plants looking the worst for wear but are hoping to nurse the remainder along so that we can eek out a few more weeks of fresh tomatoes.by Ancksunamun - Garden Lovers Forum
Re: Yams - 11 years ago
I always wait until the tops have been hit with 2 or 3 frosts before I dig them up and doing so, seems to make them a bit bigger and fatter. We haven't planted anymore since the first crop. They just keep on coming back.by Ancksunamun - Garden Lovers Forum
Re: Pumpkin soup. - 11 years ago
I always roast my Pumpkin for Pumpkin Soup. Then it is easy to peel and, I think, has a much nicer flavour in the soup.by Ancksunamun - Foodlovers Food Talk
Re: Crispy Wedges - 11 years ago
My husband does the best wedges!! His technique: Skins on, add to a pot of salted water and then bring to the boil. Boil for just a minute or two. Put potatoes into a dish and then brush with just a light coating of olive oil. Just enough to coat all sides. Sprinkle with salt and cook at 200 degrees. Turn periodically until brown and crispy. Perfect wedges!!by Ancksunamun - Foodlovers Food Talk
Re: ROUTINES.. - 11 years ago
Hi Mahek I thought I would respond to your plea for more responses to your thread : ) I have a new routine, as of about 3 weeks ago, after I made the big decision to leave my full time job. It now looks like this: 6.30am - 7am - Wake up. Have coffee in bed with husband and Son. 7.30am - Get breakfast for Son and clear up the kitchen 8.00am - Drop Son to school 9.00am - Run 10.00amby Ancksunamun - Foodlovers Non-Foodie Chat
Re: What Cake Mixer to buy? - 11 years ago
I have the Kitchen Aid and absolutely love it. And because they are one of the better looking mixers (IMO) I leave it on the bench, which means I probably get even more use out of it. I think if it was put away all the time I would be less inclined.by Ancksunamun - Foodlovers Food Talk
Re: What to do with creamed corn? - 12 years ago
I add a can of creamed corn to an easy chicken, noodle and corn soup that I make. Makes it nice and creamy. I will dig up the recipe.by Ancksunamun - Foodlovers Food Talk
Re: Vacuum Packaging - 12 years ago
I use my vacuum sealer for storing all of my home made cheese and 'dried' goods like tomatoes, apples, pasta, etc. It has been excellent and it's a buzz seeing all my vacuum packs in the garage pantry with our squirrel stash. We are now also dehydrating our excess peas and some of our berries and vacuum packing them. Seems to be a new inclination since the quakes to find more things toby Ancksunamun - Foodlovers Food Talk
Re: Growing Rhubarb - 12 years ago
You can divide your rhubarb now (Autumn) or you can wait until Spring just before it starts to kick into it's Summer growth.by Ancksunamun - Garden Lovers Forum
Re: Alternatives to buying a pizza stone for baking breads and pizzas - 12 years ago
I use a slab of granite in the oven for cooking pizza. My Italian nana put me onto cooking pizza and bread this way. It was an off cut from our bench but you can get 'scraps' from the manufacturers at reasonable prices. Just make sure there are no major cracks or pores in it as this is what can cause them to break in the oven. As for sticking, just sprinkle your slab with a bit of polentaby Ancksunamun - Foodlovers Food Talk
Re: Growing Rhubarb - 12 years ago
About 3 years ago I received a sad looking crown of Rhubarb from a work friend. I wasn't expecting it to come to much as she had left it to dry out in her garage for over 3 weeks (kept forgetting to bring it to me) but I planted it anyway just to see. Today I have 7 huge plants that will need splitting again and I can't give away enough Rhubarb to keep on top of them. I haven't fed them anythby Ancksunamun - Garden Lovers Forum
Re: Pruning Raspberrries - 12 years ago
We have hundreds of Raspberry plants, including Summer and Autumn varieties and always get a HUGE crop. The plants should be pruned/cut back when they have finished fruiting. Cut all of the old wood right down to the base of the cane. You can spot the old wood by it's darker brown colour and it will look drier and more barky. The fruit will crop on the new canes next Summer. You will alsoby Ancksunamun - Garden Lovers Forum
Re: What is everyone getting ready to plant - 12 years ago
Hi Lilibeth We are just North of Christchurch and this weekend will be planting Cabbages, Broccoli, Spinach, Lettuce, Beetroot and Onions. The cabbage, lettuce and beetroot will be in the greenhouse, the rest will be outdoors.by Ancksunamun - Garden Lovers Forum
Re: Cottage cheese making - 12 years ago
Hi Sunday Check out my Cheese Making blog (below) for a Cottage Cheese recipe which I love. It always turns out a lovely cheese when I make it. I use Rennet and the key for a softer curd is just the right set time and temperature control. Good luck!by Ancksunamun - Foodlovers Food Talk
Re: Stick blender - 12 years ago
I went back and forward in my mind over buying a stick blender as I wanted one every time I made a curry or a soup but once I got to the store and saw the prices I would talk myself out of it. This happened at least 3 times! In the end I got the top line Kenwood on special and I LOVE it! Can't believe I waited so long to get one. It has plenty of grunt and multiple attachments, all of whicby Ancksunamun - Foodlovers Food Talk
Re: bottles for tomato sauce - 12 years ago
I have only bought minimal amounts of new jars and do all my preserving in jars from the likes of tomato paste, sun-dried tomatoes and spice pastes. If I have to buy these types of ingredients I make a point to buy the ones in jars so I get the 'free' jar to use. It also saves on plastic waste. As long as your jars are well sterilised and the sauce, the jar and the lid are hot when you boby Ancksunamun - Foodlovers Food Talk
Re: Pasta maker - will I won't I use it? - 12 years ago
I tend to use mine sporadically but when I do I make bulk amounts of pasta and freeze it. The rest of the time the pasta makers sit in the cupboard but I know the moment I get rid of them, I would want to make pasta so they stay. And I am super de-clutter girl so they are lucky to have retained their spot. The key is definitely to make more pasta than you need at the time and freeze orby Ancksunamun - Foodlovers Food Talk
Re: Creating a foodie self hosted wordpress blog - 12 years ago
Just had a look at your site and it's looking great! Simple, easily to navigate and best of all, it's homegrown. As another blogger who tends to tinker and create 'custom' sites too I appreciate all the hardwork and learning that goes into getting to where you have got your site. Well done and keep up the great work!by Ancksunamun - Foodlovers Non-Foodie Chat
Re: Has anyone roasted Feta cheese? - 12 years ago
I have roasted Feta with Oil, Garlic, Salt and Rosemary. It is very rich but delicious! We sometimes make it this way then toss it in a salad rather than using it the normal way.by Ancksunamun - Foodlovers Food Talk
Mint Sauce - Lots of it!! - 12 years ago
My mint desperately needed hacking back so I went ahead and did so and then made 8 litres of mint sauce!! I also dried, and chopped a heap of it so I can make more if I (ever) run out or so I can add it to other recipes. My question is, how long will a vinegar, sugar and mint sauce last sealed in a mason jar in the fridge? If it's not long, should I reboil and bottle to get a full lifeby Ancksunamun - Foodlovers Food Talk
Re: Preserving Feta Cheese - 12 years ago
Hi Sue Check out this article for information about storing your feta in brine. As mentioned above, you can also store it in olive oil as well, with herbs and flavourings of your choice.by Ancksunamun - Foodlovers Food Talk
Re: Dying lemon tree - 12 years ago
I am nigh on giving up on trying to grow lemons. A few months ago we planted a new, well established tree in the tunnel house (the same environment they were growing perfectly in at the garden centre) and already it is looking sad and starting to turn yellow. I've tried lots of water, just enough water, not as much water, feeding with Citris food, good drainage, covering with frost cloths, theby Ancksunamun - Garden Lovers Forum
Re: Replacing Le Creuset casserole - 12 years ago
The lesson is that Le Creuset should never be used on full heat but it sounds like you know that. Pity the person who borrowed it didn't. Another vote here for replacing like with like. I have received 2 casserole dishes from Fly Buys now so if you collect their points it is worth checking if you have enough to get a replacement.by Ancksunamun - Foodlovers Food Talk
Re: Who has a good mint sauce recipe - 12 years ago
There is a great recipe in NZ Gardeners From Plot to Pantry Special Edition. Don't think I can publish it here but if anyone is interested PM me. It's a very simple recipe with only 3 ingredients (you can probably guess those) but VERY tasty.by Ancksunamun - Foodlovers Food Talk
Re: Glasshouse growing - 12 years ago
We have a 8 x 8 greenhouse which has been fantastic, especially for the chillis and peppers. Unfortunately the earthquake has twisted it quite a lot as it is bolted down and the door no longer closes so we have removed the door. Will see what our insurers have to say on that one. In the meantime, we recently had to give away one of our pedigree cats and decided to let the other return to beinby Ancksunamun - Garden Lovers Forum