helen jackson
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Posts posted by helen jackson
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Suvir can you tell me more about using chickpeas in raita?
Do you leave them whole or crush them first.......?
Helen
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Thanks for the links to previous threads. I had done a search to look to see if it had been discussed before but obviously did something wrong and didn't find it.
I need recipes that are savoury as opposed to sweet.
Love the sound of raitas with eggplant etc... Okra is a bit of an unknown here in NZ and is not available in quantity and treated with some scepticism but any other ideas would be welcome.
thanks in anticipation,
Helen
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I wash my Basmati rice several times until the water is clear, do the 2:1 ratio of water:rice, cover. When it begins to boil, lower the heat to really low, slight simmer.
Me too and mine is always perfect.
Why the oil is it more pilaf in style?
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At the risk of offending purists I am going to say go nuts!!
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I have been asked by a company to come up with some yoghurt based dips that once sealed and refrigerated can have a 2 week shelf life.
I immediately thought of raita.
Does anyone have any interesting twists on raita that I could try out?
thanks
Helen
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Roasted Garlic Soup with a small filet of Seared Turbot placed on the top
Would you share your roasted garlic soup recipe. I have never been able to make one as good as I have had at restaurants.
My impress the guests is
duck marylands with roasted beetroot, kumara (sweet potato), crispy potato and sauteed spinach with a verjuice, ginger and garlic reduction
dessert has to be quince tart - the whole house smells fragrant.........
Helen
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or SFOGLIATELLE. Or as it is pronounced on The Sopranos, svoo-ya-dell.
Got a recipe for these?
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As different countries have different varieties I hesitate to mention types. Potatoes are either waxy, floury or all purpose.
Waxy describes the texture of the potato. New potatoes are waxy because their sugar has not yet converted to starch, as it will with age.
Waxy potatoes tend to be really good for boiling, salads and adding to casseroles and soups as they tend to hold their shape and won't fall apart.
Because waxy potatoes have a higher sugar content they are not suitable for chipping, roasting or wedges - their sugar content means they will burn easier.
Floury potatoes are fabulous for mash, they are generally the large potatoes that last for ages when stored correctly. I will let someone else fill in variety names.
Here in NZ the all purpose potatoes are generally have pink/red coloured skin.
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Excuse my ignorance but can I find the Cooks illustrated recipe on line?
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I have used if to saute shallots with red cabbage, walnuts and spinach and then top it with a seared duck breast. It was heavenly - oil is just no comparison.
Yes roast potatoes in duck fat are divine.
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Elizabeth thanks for your recipe - they truly look good and I will give them a go.
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- I and many friends have memories of creamy white biscuits with chips of chocolate.....
oops when I say biscuits I do mean cookies.
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Thanks I will check out the Hershey recipe. As we have a limited range of Hershey chocolate in NZ I am unfamiliar with that recipe.
As for brown sugar versus white - I and many friends have memories of creamy white biscuits with chips of chocolate and and almost melt in the mouth texture. I am trying to recreate that memory.
My mothers generation tended put sweetened condensed milk in their recipes but I don't want that flavour either so yes I guess just a sweet short style cookie with chocolate in it.
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I am searching for a fabulous chocolate chip cookie recipe.
I want a cookie made with white sugar and one that has a crisp outer but a more fudgy centre.
I don't want a recipe with oats, nuts or coconut in it just a pure chocolate chip cookie.
Helen
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thanks so much that helps enormously.
Yes we call bell peppers by the name of capsicum - well we use both really either pepper or capsicum.
I do grow my own corn or buy it from a road side stall where it has been picked that morning.
I do appreciate the help and research so thanks.
Helen
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Looks as though that makes maybe a cup and a half, right? My first thought is, how do you have any left after the first time you serve it? It looks so great!
Seriously, though: how much do you use at a time, and how long does it last now?
I love making this with freshly picked corn and so far have never had great success in keeping it more than a day.
Although it tastes great as it is I wondered about changing some proportions and maybe ingredients and making something that would last longer.
I don't really understand the science of preserving too well and would hate to end up with a fizzing mixture or worse make someone sick.
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Yes it does all get eaten straight away but I wondered about increasing quantities and make something that if covered would last say a week refrigerated.
Would adding say pureed canned tomatoes and maybe some more vinegar help with this?
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I make the following recipe which is great, however I would like to modify it so it has a longer refrigerator life. Any suggestions?
Corn and capsicum salsa
2 cobs corn, barbecued and then kernels removed
1 red capsicum, grilled, peeled and chopped
1 1/2 tablespoons balsamic vinegar
2 teaspoons olive oil
1 small red onion, finely chopped
1 1/2 tablespoons coriander leaves, chopped
Mix all together in a bowl.
thanks
Helen
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Onion bhajis are my favourite. I don't have a deep fryer I just use a huge saucepan. I deep fry fairly frequently and have never had any problems.
Onion Bhajis
3 medium brown onions
1 cup flour
1 cup chickpea flour
2 teaspoons baking powder
1 tablespoon ground cumin
2 teaspoons ground coriander
1/2 teaspoon salt
3 eggs
1 cup cold water
oil for deep frying
Peel onions, cut in half lengthways and finely slice.
Mix flour, baking powder, cumin, coriander and salt in a bowl and make a well in the centre. Break eggs into the well and whisk to combine, add water and mix until batter is smooth. Stir through the onion.
Heat oil in a large saucepan, drop spoonfuls of mixture into the hot oil and cook until puffed and golden.
Drain on paper towels and serve with a fruit chutney or yoghurt dip.
Makes 14
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What is the difference then if any between a relish and a chutney?
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I would have said no we can't get Andouille here until recently. But yep, you can get it here if you look hard enough :)
not sure how authentic it is though... what should a good andouille sausage be like ?
where have you seen it Saffy?
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What nationality is the crew?
kiwis (and I don't mean fruit!)
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The title of this thread sounds like the subject lines of several e-mails I get each day advertising adult Web sites.
ouch I shudder to think!
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A friend of mine is catering for one of the Americas cup boats here in Auckland NZ.
She is cooking them breakfast each morning - well it is eaten at breakfast time but the content is similar to a main meal.
Lots of fish, eggs, beef, rice, grains, potato etc... and not too high in fat.
The challenge is keeping it varied and being able to produce the food with a domestic oven, a couple of stock pots and an electric frypan or two.
Does anyone have any suggestions of meals that she could make?
raita
in India: Cooking & Baking
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Jaz, yes please I would love your carrot recipe,
thanks