Foodlovers Foodtalk Forum
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Re: Cooking with quinoa - Yesterday
I was at Birdwood Cafe in Havelock North last week and had a delicious salad of roast pumpkin, chickpeas, grilled halloumi, quinoa and sundried tomato type dressing. There was enough quinoa to be interesting but not so much as to dominate. At times I find quinoa bitter and the grains so small that they are difficult to manage - as per our discussion here a week or two ago. I also like quinoa aby helen - Foodlovers Food Talk
Re: resurrecting my fondue set - Yesterday
Karena I don't currently have a fondue burner but have over the years used methylated spirit lit bain-marie and other burners. In terms of being safe, I would have a saucer/plate under the burner if there is room. They are designed for home use so they are essentially safe to use. Does it have a guide on the container for how much liquid meths to add? If not then just make sure you are not coby helen - Foodlovers Food Talk
Re: The competence of slotted spoons - 2 days ago
I use a slotted spoon for lifting poached eggs but as mentioned above I also pat the spoon on the underside with a paper towel.by helen - Foodlovers Food Talk
Re: Ottolenghi - 5 days ago
Barbara Anne the Lamb Schwarma in Jersulatem is so delicious. I am not always 100% accurate on the long list of spices needed but try and stick to it. I also cook my lamb on a lower heat. The flavours are wonderful. The fish and caper kebabs (with burnt eggplant pickle are also superb, I will look at the book tomorrow and remember what else I like making,. A kumara, spinach and fig salad fby helen - Foodlovers Non-Foodie Chat
Re: Ottolenghi - 6 days ago
Jerusalem is my favourite of the Ottolenghi books. I use way more than the others.by helen - Foodlovers Non-Foodie Chat
Re: Chicken pieces with Skin on - 9 days ago
Aside from Bostock which are genuinely outdoor free range then I think that chicken is chicken. I don't differentiate from any of the other brands,by helen - Foodlovers Food Talk
Chicken pieces with Skin on - 10 days ago
I find it frustrating trying to find chicken pieces with skin on. Our supermarket doesn't even sell bags of frozen chicken portions although when I have found these in the past the pieces tend to be enormous. This morning I finally managed to find chicken thighs, bone in, skin on, at another supermarket. Surely not everyone wants boneless skinless meat yet that is generally all that is on offeby helen - Foodlovers Food Talk
NZ Herald headline - 10 days ago
This morning the NZ Herald online had a red banner promoting an article headlined "Are the Poisoned Salisburys living in NZ". Rather than enticing me to click, this had me so disappointed that we are spending money on journalists doing sleuth work trying to out if a father and daughter who have already had way too much to deal with have been relocated here. Russsian agents undoubtby helen - Foodlovers Non-Foodie Chat
Re: Chinese Garlic - 11 days ago
Thanks for the suggestion of looking online. Our local NW is selling the tiniest bulbs ever. I iknow it was a tough season for the growers so I have been buying it but caved when I saw the big plump important garlic at Tai Ping.by helen - Foodlovers Food Talk
Re: Jasberry rice - 11 days ago
Karena that is disappointing that the rice is out of date, it will be fine but still not right. I have used the rice for a Teriyaki salmon bowl and also a rice salad. I like the look and the flavour.by helen - Foodlovers Food Talk
Chinese Garlic - 11 days ago
For the first time ever I have knowingly bought Chinese garlic. With the local bulbs being tiny and the cloves near impossible to peel and chop, the large lush Chinese garlic that Tai Ping is selling is far superior. It doesn't sit easily with me but I did have to buy a couple of bulbs... Has anyone else done the same.?by helen - Foodlovers Food Talk
Re: Perfect Ginger Crunch - 14 days ago
For years we have made Oaty Ginger Crunch but this has reminded me to make the classic version as it is so very good.by helen - Foodlovers Food Talk
Re: Perfect Ginger Crunch - 15 days ago
We need a like button here. I went to find it to like your comments and remembered I wasn't on facebook. haha.by helen - Foodlovers Food Talk
Anchovies - 16 days ago
For a long period of time anchovies were a staple ingredient for me, I added them to so many things and always had a jar in the fridge. Maybe it changed as I started to cook more SE Asian food but I just don't seem to go through anchovies like I used to. Do you use them regularly and if so what do you put them in?by helen - Foodlovers Food Talk
Re: Bottling pears with saffron and cardamom - 17 days ago
Sounds lovely but I would go easy on the cardamom as it could easily become a dominant flavour.by helen - Foodlovers Food Talk
Re: Matchsticks (pastry, cream, jam....) - 17 days ago
I am now intrigued as to what a matchstick is.... then I will think about the icing.by helen - Foodlovers Food Talk
Re: Bokashi, is it worth it? - 20 days ago
Lorna is sounds as though my compost bins etc... are doing the same thing. I just bury scraps when I have too many for the bins to deal with. Thanks.by helen - Garden Lovers Forum
Bokashi, is it worth it? - 20 days ago
We have a hungry bin, worm farm and 3 compost bins. We do end up with too many vegetable scraps for these and I have been thinking of starting a Bokashi system that can also cope with meat, cheese, bread etc... Do any of you Bokashi and if so then how do you find it?by helen - Garden Lovers Forum
Quinoa - 20 days ago
I have a few packs of quinoa in the pantry and before I start adding recipes here I am interested in whether people actually use it regularly? Do you use it often? Are there those who don't actually like it? I swing around a bit with it. Sometimes I find it too intense and other times I enjoy it. I think I need lots of other flavours with it.by helen - Foodlovers Food Talk
Re: Microwave baking - 20 days ago
Excellent thank you. I have just made American Style Chocolate Chip Cookies and now is it microwave shortbread.by helen - Foodlovers Food Talk
Microwave baking - 20 days ago
I hadn't realised that our microwave shortbread recipe on foodlovers rates highly on google search. It is a recipe that has been community provided and so I will test it. My question is, do I need to buy a specific microwave dish to bake in the microwave in or have people had success with other kitchen ware? Also the recipe says to elevate the dish - any tips of doing this without purchasing aby helen - Foodlovers Food Talk
Re: Alison Holst's Microwave Cheese Sauce Recipe - 20 days ago
Sorry, I don't have her microwave cookbook and while I did an online search it does seem to reveal her Mac and cheese recipe only. Hopefully someone here might have it.by helen - Foodlovers Food Talk
Re: Curry Leaves - 20 days ago
Sue thank you so much for your trademe suggestion. I went to pick up 4 seedlings from Peter in Glendene (Auckland) yesterday. I certainly don't need 4 trees but bought them for friends while there. Peter has an extraordinary garden with babaco, cherimoya, guavas, mulberries, apples, pears etc... He has maybe 4 glasshouses, plus he grows plenty of vegetables. 6 hens are wandering about and hby helen - Foodlovers Food Talk
Re: What vegetables do you have to hold back on? - 20 days ago
J1 your post reminded me of gaps in my list including; *Roasted cauliflower drizzled with tahini, yoghurt, garlic sauce or with hummus. *Pan fried mushrooms with garlic, thyme and a dash of balsamic vinegar. *Roasted carrots and parsnips sticks with sumac and dill. *Zuchhini ribbons lightly cooked and served with whipped feta and walnuts *hand cut fries with truffle salt And yes I agree vby helen - Foodlovers Food Talk
Re: Accommodation in Waihi - 20 days ago
Oh what a lovely thing to do Ali, I can't recommend anywhere but wishing you a lovely break away.by helen - Foodlovers Non-Foodie Chat
What vegetables do you have to hold back on? - 20 days ago
I am not a big meat eater and traditional steamed/boiled vegetables hold little interest but if I make *char-grilled broccoli with almonds and garlic, *blistered beans with garlic, a splash of soy and crisp shallots *shredded Brussels sprouts pan fried with bacon, red onion, garlic and almonds then I really have to hold back to ensure there is enough for everyone. I could easily eat aby helen - Foodlovers Food Talk
Re: Foodie quizzes - 21 days ago
Here is our quiz page, you can find a link at the bottom of the home page. I had forgotten how many were there. I am inspired to do a new one. Thinking of topics.by helen - Foodlovers Food Talk
Re: Blast from the past recipes - 21 days ago
Who else remembers scooping and stuffing cherry tomatoes? never do I want to get to that level of detail again. I associate the 80s with baked cheesecake and carrot cakes. Absolutely love both but seldom make them any more.by helen - Foodlovers Food Talk
Re: Foodie quizzes - 21 days ago
Out of interest I did a couple this afternoon and got a few more wrong than I would have liked. hahaby helen - Foodlovers Food Talk
Re: Blast from the past recipes - 21 days ago
I have fond memories of pickled walnuts and cheese on homemade bread. Haven't had them for years.by helen - Foodlovers Food Talk
