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Re: croquembouche cake stand - 11 years ago
The first recipe is the one used on NZ Masterchef The second is an AWW recipe which is similar to the 2009 Australian Masterchef version.by Kerry - Foodlovers Food Talk
Re: Fried Noodles? - 11 years ago
Copping an outburst? No way, we are bathed in regal, afternoon sunlight young lady. We did have a small smattering of rain about 30 mins ago when I was driving home but barely got the windscreen wet.by Kerry - Foodlovers Food Talk
Re: Food For Thought? - 11 years ago
Yes, a nice idea if you can afford it, but when we have to pay $34 for four fillets of decent fresh fish and a leg of lamb becomes a special treat, then I can't see it happening any time soon. The nearest we came to living like that was in Egypt and West Africa where processed food wasn't an option, although one time a container of tomato sauce hit the supermarket in Lagos which lasted 5 mins. Wby Kerry - Foodlovers Food Talk
Food For Thought? - 11 years ago
Do you have the balls to really change the food system?by Kerry - Foodlovers Food Talk
Re: Master Chef recipe wanted - 11 years ago
It's here Lyn. - white chocolate cannelloni with strawberry soup.by Kerry - Foodlovers Non-Foodie Chat
Re: Avocado cheesecake - 11 years ago
Could this be what you're looking for? It has a crumb base with a sour cream, vanilla essence, sugar topping.by Kerry - Foodlovers Food Talk
Re: Costume Ideas!?! - 11 years ago
My husband and I recently went as Musketeer and Wench. The total costume hire was under $50.by Kerry - Foodlovers Non-Foodie Chat
Re: Week 26 Fish & or fish sauce - 11 years ago
That looks wonderful Sharon. A must try.by Kerry - Foodlovers Food Talk
Re: BBQ beef Bolar - 11 years ago
I have cooked it as I would a whole sirloin - browned all over in butter then transferred to a 180C oven and cooked until med rare, (finger poking test) rested 10 -15mins. Gravy made from pan drippings. It was superb. Not as fattily tender as the sirloin but bursting with flavour. I have never slow cooked a bolar. I just salt and cover mine with cracked peppercorns before the initial browning staby Kerry - Foodlovers Food Talk
Re: Okonomiyaki Recipe - 11 years ago
Time and time again, I have wondered why on earth do I bother on this forum. It is nice to have some sort of acknowledgement even if it's a thumbs down.by Kerry - Foodlovers Food Talk
Re: Okonomiyaki Recipe - 11 years ago
Kewpie is the brand name of the dressing. The Japanese salad dressing I make is called KIMIZU. This is a cooked mayo. I also make one which is closer in taste to the Kewpie that is my own version and based on a regular mayo recipe. You can use half sugar and half apple juice to get it closer to a Kewpie taste. I only do this because the ingredients on the back include apple. KIMIZU 3 egby Kerry - Foodlovers Food Talk
Re: Okonomiyaki Recipe - 11 years ago
Ahaa Dawn, I would have used the shallots as my alibi, but I was able to sniff,drip and wallow in sorrow freely as my dear boy hadn't arrived home at that time. The cat had a bath too whilst sitting on my lap. Have you ever peeled and sliced shallots with a cat on your lap? Why don't cats cry? Those elimination programs are so gut wrenching aren't they. Good though!by Kerry - Foodlovers Food Talk
Re: Okonomiyaki Recipe - 11 years ago
I thought about lightly sauteing my prawns first too but, sadly didn't. Next time. Duck would be super. Crispy fried duck? I looked to see if I had any tofu but thankfully I'd run out. I have a small confession. I did not chop my own cabbage etc. I used Pam's Herbslaw, saving my energy for the crispy shallots, which I peeled and sliced whilst watching Master Chef, tears running down my face.by Kerry - Foodlovers Food Talk
Re: Okonomiyaki Recipe - 11 years ago
There were two on the web. I mixed & matched and made a half version. The recipe I mostly followed: The full version. Katsu Sauce. 1 cup ketchup (I used Barker's Tomato & Roasted Garlic Sauce so did not use the garlic powder.) 4 tsp dry mustard 1.5 tsp garlic powder (I did not use) 1.5 tsp black pepper 3 Tbsp Worcester Sauce A good splash of Tamari - not specified in this reciby Kerry - Foodlovers Food Talk
Re: Okonomiyaki Recipe - 11 years ago
Okay, I succumbed and made this last night. I used a large pan called a Rosti Pan to cook it in but chose not to flip it so once bottom golden I drizzled olive oil on top and grilled until golden. I made a five egger with 3/4cup flour as it was for two people. I am calling this - Daidokoro No Nagashi (Kitchen Sink Pizza) Thanks to Steph for the suggestion I included green prawns. Ingredieby Kerry - Foodlovers Food Talk
Re: Week 26 Fish & or fish sauce - 11 years ago
I don't know anything about kelp granules although I use kelp 'sheets' for want of a better word in various guises - mostly soups. The sheets (from China) unrolled are quite a good size and come bbq season, I am thinking I may stuff a whole fish, or fillets inside a rehydrated one and see how that goes. Most of the kelp sheet will be inedible after a stint on the bbq I expect but I'm dead keen fby Kerry - Foodlovers Food Talk
Re: Week 26 Fish & or fish sauce - 11 years ago
Thanks for that Lorna. No, I didn't know, but will now be actively searching for the seeds at Kings and a place to grow them. I wonder if my Moon Flower seeds have any culinary uses. How nutty am I? I already have seeds so no need to go to Kings.by Kerry - Foodlovers Food Talk
Re: Week 26 Fish & or fish sauce - 11 years ago
Thai fish cakes might appeal to you John. Little Indian flavoured fish ball nibbles. Try capers with lemon and parsley tossed into lightly browned unsalted butter then poured over fried fish. I'm wild about flounder as we can buy it fresh from the vendor on the side of the road at Waiwera. I also love bananas fried on one side until golden then flipped, but they have to be firm bananas notby Kerry - Foodlovers Food Talk
Re: helloo.... - 11 years ago
Hello Mahek Maybe you can find some inspiration here.by Kerry - Foodlovers Food Talk
Re: Earth gems - 11 years ago
Well, you just live and learn. I have never heard of these before now. It seems they are available on line, from Halfords.... whoever they are:by Kerry - Foodlovers Food Talk
Re: Week 25: Bread - 11 years ago
As I understand it Chris Le Creusets are not supposed to be used above 220C so I chose not to use mine. I used a cheap as, old brandless, cast iron one that has seen better days but did the trick for the bread and didn't disintegrate with the high heat. Go the unpampered cheapos.by Kerry - Foodlovers Food Talk
Re: Raising Awareness & $$ for diabetes - 11 years ago
Done. Easy peasy. Good luck.by Kerry - Foodlovers Non-Foodie Chat
Re: Week 25: Bread - 11 years ago
Hi John, I had the recipe before me. Followed instructions which is hard for me. As I was using Active Yeast as opposed to Instant and I didn't have a clue about their differences, I decided to still follow recipe as given. I did dissolve the 1/4 tsp in 1 c warm water first until it looked bubbly and ready for action. Into the flour mix a good stir then covered with plastic and a cloth. Twelveby Kerry - Foodlovers Food Talk
Re: Extra-Special Children's Story book gift - 11 years ago
I remember Tales of Van Dieman's Land, Dad & Dave and so many others I listened to as a preschooler while we grouped around the Bake Light Radio. So young but I remember the stories vividly. Are children being deprived of using their ears now. Do they ever listen to stories on their IPods etc., or just blaring music. To this day I use my ears before my eyes and it's my ears that absorb theby Kerry - Foodlovers Non-Foodie Chat
Re: Extra-Special Children's Story book gift - 11 years ago
Is this the one Dawn.by Kerry - Foodlovers Non-Foodie Chat
Re: Week 25: Bread - 11 years ago
Until I figure out what is going wrong with flickr, here is a progress report. I was rather surprised at the success I had. I thought 250C would be way too high for 45 mins but the bread was golden brown and well risen with a few richer coloured flecks. I cooked it in a 24cm cast iron casserole dish that had heated up in the oven per instructions for 10 mins, which I brushed with Rice Bran oby Kerry - Foodlovers Food Talk
Re: Week 25: Bread - 11 years ago
Having problems with flicker showing everything. This was a pic of my bread.by Kerry - Foodlovers Food Talk
Re: Week 25: Bread - 11 years ago
I'm testing it tonight as we speak. It is similar to the Artisan's bread but not sloppy and it's cooked in an earthenware pot with lid which is heated up in the oven for 10 mins. The bread is loosely folded and then plopped seam side up into the pot which has been dusted with cornmeal or flour, with the lid on and cooked for 30 mins. Lid removed and cooked for another 15 mins. It was a recipe givby Kerry - Foodlovers Food Talk
Re: Google - 11 years ago
A very bright and shiny Dawn post. Loved it. Come to think of it, I am searching for a new challenge that isn't going to break the bank and involve hours of commitment, so perhaps learning the flute would be an interesting place to begin? Fencing, archery and gaining my dive certificate, learning Mandarin or Maori were initially all competing for serious consideration. Thanks Dawn. I can play Goby Kerry - Foodlovers Non-Foodie Chat
Re: Google - 11 years ago
????? Duh?????? the only effect I have lately is to piddle everyone off. But of course if you mean I'm wonderful than I can run with that!!!! although, not very fast.by Kerry - Foodlovers Non-Foodie Chat
