Foodlovers Foodtalk Forum
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Re: Homemade icecream - 11 years ago
I agree with J1. Annabelle's ice cream is light and flavourful.by Ali W - Foodlovers Food Talk
Re: Finger Food Lunch - 11 years ago
Thanks everyone - nothing like a good old favourite - club sandwiches! Would love to know what fan club sandwiches look like Peachesby Ali W - Foodlovers Food Talk
Finger Food Lunch - 11 years ago
I am going to a finger food lunch next Saturday and wish to take a savoury dish. At first I thought of blini's but then I would need creme fraiche,or sour cream, pesto, some sort of meat or fish etc etc. While I don't mind spending a bit, I don't want to go over the top. Any suggestions on a tasty but economical dish would be really appreciated - there will be 10 of us there, all contributiby Ali W - Foodlovers Food Talk
Re: Molasses - 11 years ago
Check out this post - the lady used Chelsea blackstrap molasses.by Ali W - Foodlovers Food Talk
Re: Molasses - 11 years ago
Now I am really confused - treacle makes things very sweet. Will try the Chelsea Molasses and see how it goes.by Ali W - Foodlovers Food Talk
Re: Archilles tear - 11 years ago
Have had an ultrasound and it turns out the tear is near the heelbone. My physio says I have very short calf muscles which compounds the problem. Wearing very high heels with very pointy toes in the 1960's has ruined my feet - but I wouldn't listen, just like the young ones won't listen now! Peachesby Ali W - Foodlovers Non-Foodie Chat
Re: Molasses - 11 years ago
Thanks to Grizz, I went to the C supermarket and found molasses supplied by the C company in Auckland. Here is the recipe I want it for: Peachesby Ali W - Foodlovers Food Talk
Re: Archilles tear - 11 years ago
Thanks so much for your info Helen. I phoned my physio as I was actually hoping to see an orthopaedic surgeon but as I am under ACC I have to follow the prescribed regime. Ian assures me it is going to take at least 12 weeks to get anywhere near feeling that progress is being made. My trouble is I work at a private hospital so am getting advice from all quarters - if needs be I will talk toby Ali W - Foodlovers Non-Foodie Chat
Archilles tear - 11 years ago
An ultrasound late today has shown a probable small tear in my archilles tendon, near the heel. That is all I know. I have been having physiotherapy but didn't feel this was at all helpful as it was often much worse after my exercises. Does anyone have any idea how this tear will most likely be treated? Peachesby Ali W - Foodlovers Non-Foodie Chat
Molasses - 11 years ago
I have found a yummy looking recipe on a USA blog - but it has molasses in it. Do you think this would be like our treacle? The molasses I know here is bitter and is a treatment for cows. Your thoughts wouldbe appreciated. Peacheaby Ali W - Foodlovers Food Talk
Re: Storing a fruitcake - 11 years ago
So.....do you think mine will be okay with what I have done? It is too big (28cm) to store in a container. I think it was the ti foil that was worrying me - I wondered if it will react with the fruit in the cake. Peachesby Ali W - Foodlovers Food Talk
Storing a fruitcake - 11 years ago
I have made a rich fruit cake to be used at a wedding in late December. After it came out of the oven I gave it a good drink of brandy, cooled it in the tin and once completely cold, turned it out, wrapped it in tinfoil and a clean teatowel and stored it in the office which is cool and out of the light. Is this the correct way to store a cake to mature it? If so, how often will it need anotby Ali W - Foodlovers Food Talk
Maggy Beer - 11 years ago
Just watching Maggy Beer on Masterchef All Stars at the moment - she seems a shadow of her former self. Does anyone know if she has been unwell - or maybe she decided enough was enough. Peachesby Ali W - Foodlovers Non-Foodie Chat
Re: Cake Decorating question - 11 years ago
Here is what happened - I made the Italian Meringue Buttercream on Monday night. I put a little blob into a container and pushed in one of my less than perfect fondant flowers, put the lid on and left it overnight to see what happened. Nothing! The flower was still perfect and so was the buttercream. Meringue buttercream is silky smooth and does not have that gritty sickly taste that comby Ali W - Foodlovers Food Talk
Cake Decorating question - 11 years ago
I want to cake some cupcakes to work on Wednesday, so plan to bake them Tuesday evening. I have made some fondant flowers which are nice and hard. I plan to ice the cupcakes with Italian meringue buttercream on Tuesday evening and wondered if I put the flowers on that night if they would soften after sitting on the buttercream for several hours. Should I just put the flowers on in the morningby Ali W - Foodlovers Food Talk
Re: Copper Cannele Moulds - 11 years ago
Lynette, thanks for that link - it looks tricky but achievable!by Ali W - Foodlovers Food Talk
Copper Cannele Moulds - 11 years ago
Our son is in Paris at the moment and is going to buy me some authentic copper cannele moulds. I have a couple of questions if anyone can help me. I would like to hear from anyone who has these moulds rather than information sourced straight from the internet. How are the moulds seasoned before use? Is the beeswax used with butter and brushed on the insides of the moulds the same as the wby Ali W - Foodlovers Food Talk
Re: how to make edible glitter - 11 years ago
I used to have a recipe for this - can't remember it now but I think it was gelatine disolved in coloured water, painted thinly onto baking paper, left to dry and then flaked off. Perhaps you could experiment? Peachesby Ali W - Foodlovers Food Talk
Re: The Best Pikelets - 11 years ago
Jo, the secret to making nice round pikelets is to drop the mixture onto the hot pan from the end of the spoon. If you drop it off the side of the spoon they will be odd shapes. I find a tablespoon from my cutlery set (not a measuring one) is a good size to use. Peachesby Ali W - Foodlovers Food Talk
Re: The Best Pikelets - 11 years ago
Glad you mentioned my mum's recipe Bev - whenever I make them they are gone in a flash - the children especially love them. I think pikelets are a new treat for today's kids. Peachesby Ali W - Foodlovers Food Talk
Re: Things Chefs Do (that I wouldn't) - 11 years ago
it annoys me to see how they plate up - each piece has to put on the plate by hand and arranged like a painting. How many times is the food touched by hands. There is a restaurant here that puts coils of beetroot on top of every main dish they serve - I have never seen it eaten yet. Peachesby Ali W - Foodlovers Food Talk
Re: fan bake or not - 11 years ago
Please explain about the cover over the fan! Nothing I know about. Peachesby Ali W - Foodlovers Food Talk
Re: Ginger gems - 11 years ago
Thanks - now I have a couple of recipes to try!by Ali W - Foodlovers Food Talk
Re: Phone call bombardment - 11 years ago
Can anyone tell me if the wave of calls is over yet? We have been unplugging our phone every night for a month now. We have mobile phones but it still worries me to be unavailable. Peachesby Ali W - Foodlovers Non-Foodie Chat
Re: Losing weight - 11 years ago
A lot of articles I have read lately state that the food is the thing to focus on. Exercise is great but make the most changes to your food. Don't think that by exercising you can have questionable things to eat and the exercise negates it. You would need to walk for hours to burn off some things. Peachesby Ali W - Foodlovers Non-Foodie Chat
Re: Ginger gems - 11 years ago
Thanks - have pm'd you. I tried one recipe last night but they were a bit rubbery!by Ali W - Foodlovers Food Talk
Ginger gems - 11 years ago
I have been given a lovely well seasoned gem iron. Never having made them, I am keen to try. Anyone got the very best recipe? And are there any other flavours as well as ginger? Peachesby Ali W - Foodlovers Food Talk
Re: Speculaas - 11 years ago
I reckon it makes 40 - 50 biscuits - haven't made them in a while! No they are not crumbly - firm without being too hard and the flavours seem to develop as they sit - but not for too long though as we can't leave them alone!!by Ali W - Foodlovers Food Talk
Speculaas - 11 years ago
Here is a recipe that we really enjoy: 410g butter 1 teaspoon salt 1 egg 6 cups (800g) flour 600g brown sugar 1 packet of ground almonds 4 teaspoons baking powder 1 teaspoon nutmeg 1 teaspoon ground cloves 1/2 teaspoon ground mace 1/2 teaspoon cardomom 1 teaspoon aniseed 1/2 teaspoon ground ginger 5 teaspoons cinnamon 6 tablespoons milk Cream butter & sugar. Add egg. Addby Ali W - Foodlovers Food Talk
Canele molds - 11 years ago
Does anyone knowif it is possible to buy Canele molds in NZ. Not the silicon ones though Peachesby Ali W - Foodlovers Food Talk