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Posts posted by Cadbury

  1. My goodness many of these recipes seem to use enormous amounts of butter/crisco/shortening/flora/marg/whatever.

    My recipe uses 2 teaspoons of butter into about 2 cups of Self Raising/rising flour (Australian 250ml cups). Sometimes I add an egg, sometimes sugar if adding dried fruit (dates or sultanas etc) and then enough milk to make it very sticky, almost too hard to handle. I then tip it onto a well floured surface, add more flour on top and form into a neat shape. I flour my round cutter as well. The scones are sat together on a round cake tin (to encourage height) and cooked at about 200-210 C for about 12 minutes.

    I dont usually measure anything for scones so I can't be more precise - I might have to take notes next time I make these. Also, I don't add sugar for plain scones as they are eaten with jam.

    The cream and lemonade scones mentioned upthread work very well although they do not stay fresh for long.

  2. 2- ONTBIJTKOEK I have a craving for Ontbijtkoek and hope to try to bake my own. My memory of it is that it is quite dense and not overly sweet, with even a touch of sharpness probably because of the ginger. Is it possible that the dark brown, dense cake I had also contained chopped crystaline ginger pieces? Is ontbijtkoek a totally different animal from Gemberkoek as the Dutch know it?  ___

    I have two recipes for ontbijtkoek and both only have almonds and sucade as flavourings, aside from the spices.

    Here is the easiest to follow:

    250g flour, 200g dark brown sugar, 4 eggs, 50g sucade (finely chopped), 50g almonds (peeled and roughly chopped) 2 small teaspoons (tsp) baking powder, 2 tsp cinnamon, 1 small tsp ground cloves, 1/2 tsp nutmeg, 5g salt.

    Butter and flour a loaf tin. Sift flour and baking powder. Beat eggs and sugar until thick. Mix together all other ingredients, fold into egg mixture. Spoon into tin and bake in a moderate oven approx 1 1/4 hours, until brown.

    Hope this works for you.

  3. Today I made hopjesvla for the first time, inspired by the recent talk about vla.

    Amapola, yes, we need your input here! because while my vla came out delicious (so delicious in fact, that I just had a huge bowl for lunch  :shock: ), it did not seem quite right.

    Here's what I did: caramelized 50 grams of sugar. I had 400 ml. milk, I used some of that to make a paste with 25 grams of cornstarch.

    Added the rest of the cold milk to the caramelized sugar in the pan (the sugar immediately seized up, but melted down again while I stirred the mxture over low heat).

    Stirred 1 eggyolk into the cornstarchmixture. Added warm milk/sugar mix to cornstarch/egg mix. Put everything back in the pan, brought to the boil and cooked very briefly until thickened. Stirred in 4 tablespoons of very strong coffee.

    Put pan in icewater and stir every now and then, until cool.


    The color is much lighter than the commercial variety. Maybe I did nog caramelize my sugar enough? Also, I feel the coffee/caramel flavor could be more pronounced.

    looking forward to your recipe amapola!

    I made hopjesvla this morning to have after dinner tonight as it is my Dad's birthday. I only made one change as I don't have any "real" coffee in the house at the moment. I used 2 heaped teaspoons of instant coffee in 40ml (2 Australian tablespoons) of water. I had a little taste now that the vla has cooled and it seems very close to what I was expecting (I have some hopjes hiding in the pantry :biggrin: ). I also let the caramel become fairly dark. Yum.

  4. In a previous life (BC before children) I was a housekeeper/cook. This was done for 3 or 4 weeks at a time, during the grain harvesting period. By definition this work was for single farmers (why else would they need a cook?) who would be away from home from 7am to 8pm at least.

    I would take my own box of tea towels, knives, bowls, small mixer, yeast, spices, cook books etc. There was no way of knowing what I would find on arrival and I usually had to shop on the way (prior to finding out like, dislikes etc.) as these farms were usually a round trip of an hour or two from the nearest (VERY SMALL) town. I certainly did a lot of improvisation when it came to cooking a roast when no roasting dish was to be found, or when several people turned up to stay when there was literally nothing edible in the house and the farmer had cancelled the food order I had made without telling me :angry: . (We've only got two more days of harvest left) Yes, but what am I supposed to feed 6 people in the mean time??

    Edited to add that this particular kitchen involved working with a slow combustion (wood) stove which had to remain alight all day, every day through the middle of summer as it was also the hot water heating system.

  5. HI,

    I'm looking from a long time for a no-bake chessecake recipe that containes unflavored gelatin. if have a link or a true delicious recipe, please help me with it  :sad:

    Thanks in advance.

    Here is a fairly typical recipe. Many Australian recipes for cheesecake would fit your criteria.

  6. Okay, I've searched the forums and found nothing but threads that are far too many pages to search for this little nugget of info to fix my problem.  If only the search would bring you to the exact posting you need and not the whole thread - do I have something set incorrectly??

    Enough whining - here's the problem...

    I received an Australian cake book.  It seems the Australians are the last few souls left on this earth who rely on Imperial measurements. I am okay with the dry measurement since it converts easily to weighing on a gram scale, but the liquid stuff that converts to milli liters of volume is confounding me, especially when I get to a cup or less.  It would be great if I could weigh the liquids but I don't have the conversion for that either.

    Does anyone have knowledge of a conversion scale for liquids/volume from Imperial volume measurements to US volume or gram weights?

    Would you mind giving a few examples of ingredients and their quantities? All of my books are in grams, metric cups or ml but I have no trouble converting back and forth.

  7. The dinner was a great success!  I did make the lamb burgers linked to above by Ludja (I wouldn't make them again, though, as the seasoning is quite intense and French lamb is too mild to really stand up to it) and Cadbury's two salads, which were delicious.  Pictures and additional details of the meal are here. 

    Thanks to all for the advice and support - it was a fun opportunity to dabble in Australiana.  I was just afraid that the guy from Luxembourg would be in the maillot jaune and then, for the cuisine, I'd have been really stranded!

    Your dinner looks just great.

    I think the seasoning for the lamb would probably work on some of stronger flavoured hogget or mutton from our own sheep, but would be too strong for lamb from the butcher. Mind you, lamb has been a little expensive lately so we'd probably eat beef! :laugh:

  8. Cadbury, thank you!  Your potato and watermelon salads are on the menu now.  Cabbage isn't yet really in season here and my husband hates pineapple (are you surprised?) so I think maybe a green or tomato salad is more likely.

    I also have a nice chutney that I made with apricots and nectarines that I'll offer with the lamb burgers as an alternative to the beetroot salsa.

    Does sticky date pudding sound ok, or is that really a winter dessert?  It's full summer here in France right now, but I think everyone would find it interesting and unusual..

    Sticky date pudding is very heavy and more a winter dessert. What about a fresh fruit salad (strawberry, banana, melons, grapes etc) with cream? Or perhaps a trifle. I put cake at the bottom of mine, a splash of something alcoholic, jelly (jello), peaches (tinned or fresh), vanilla custard, cream and grated chocolate. Usually I do several layers of everything but the cream and chocolate, as that goes on top.

    Or of course you could make some meringue nests and serve with a blob of whipped cream and fresh berries or stone fruit.

  9. Meat pie - check.  Lamington, probably not, because of the hard time to find coconut and the fact that it's not a favorite with my husband. 

    Right now I'm thinking of the lamb burger with beet salsa that ludja suggested, hold the beets for picky eater husband, as a main, with some sort of salad, meat pies as an app, and sticky date pudding.  Sounds heavy.  For some reason that I've never understood it's practically impossible to get raw shrimp here, they're always already cooked, otherwise it'd be shrimp on the barbie.

    Any veggie/salad recommendations?

    Hi Abra,

    Bearing in mind that I am a "country" girl and not up with the current food scene:

    I would have the lamb burgers with lettuce and cheese in the bun/toast perhaps with a good chutney. Suitable salads include coleslaw, potato or watermelon and onion. Since there are regional differences, I will outline what I would put in each.

    Coleslaw: finely shredded cabbage, carrot and cheese, onion, currants or finely chopped apple or crushed tinned pineapple. Dressing should be a mayonnaise style.

    Potato: cooked cubed potato (sprinkle with finely chopped mint while it cools in a colander), chopped boiled egg, crispy bacon bits, chopped green/spring onion, mayonnaise.

    Watermelon: diced watermelon (1 inch cube), sliced white onion, shredded mint.


  10. Cadbury, thanks for the input on the 'ragout' issue. I think that's what I'll keep calling it in English.

    For future reference, I'd like to link here to this post in the member news section about my minute of fame in the Dutch newspaper world:


    The reporter found me through this Dutch Cooking thread. She read the whole thread before she came to interview me about my thoughts on Dutch Cooking.. quite impressive I think!

    I noticed the link in Member News this morning.

    I was able to read some of it, when I have more time I will get my trusty dictionary out :unsure: . Reading through all 24 pages is certainly an effort, but writing it is much more impressive. Congratulations.

  11. Chufi, I believe the addition of cream and egg to a sauce is what is known as a liason.  I read about it in my CIA Professional Chef.  I found something about it here.

    The purpose is to add flavor, smooth out the texture and add sheen. - just as it did in your sauce.  The egg and cream are combined so that the cream raises the coagulation temperature of the egg.  You can also add a bit of the hot liquid to the liaison before adding to the sauce to bring the temperature up a bit (tempering).

    Yes, but you would not call the resulting sauce a liaison, right? I´m just curious about this word ragout. When I google english ragout recipes, I get lots of stews and braises, but most of them are not roux-thickened, whereas here, ragout always means a sauce with a roux base and then a liaison.

    ´sauce´somehow does not seem to be quite the right word.

    I know this is ann old post but I was having a look around Klary's blog and thought I'd add my 2 cents worth.

    I would call Klary's sauce a ragout. We ate ragout of x (insert left-over meat) as kids. I have found several roux-thickened ragout recipes in my Australian cookbooks so I am presuming the word I am using is not just because of Mum's dutch background.

  12. Here's another one.. appeltaart , apple pie.


    In Holland applepie is often served with whipped cream, with a cup of morning coffee.

    I've had a packet of sucade in my cupboard since New Years when I didn't get around to making oliebollen. I make Apple pie frequently but this time the addition of sucade was lovely. I have enough left over to make some gingerbread.

  13. We are planning a family vacation to Japan in November for about three weeks, staying mostly in the south on Shikoku, with trips planned to Osaka, Kyoto and Hiroshima.  While we are obviously looking forward to going, none of us have any idea of what to expect.

    My daughter has a severe allergy to peanuts.  To my (limited) knowledge, peanuts are not a huge part of Japanese cuisine, but could someone shed some light on this for me?  Are food allergies taken as seriously over there as they are where I live?

    We will (mostly) be in the company of a local, so I do not anticipate language being a barrier very often.


    -- Matt.

    Someone else asked a similar question not so long ago. I will try to find a link for you. Here it is. It may or may not be useful in your situation.

    Edited to add link.

  14. The only difference I can see between the recipe you linked to and pavlova, is that it says to cover with cream and store for at least four hours in the fridge.  Pavlova on the otherhand is decorated with cream and fruit immediately prior to serving.  The recipe certainly seems very similar.  I wonder whether "The Old Foodie" has any ideas as to origin?

    Unless you make it like my MIL does. She says hers is the New Zealand version.

    I wonder whether it fits in with the hard crunchy meringue inside vs soft squishy inside debate.

    We prefer the hard meringue that much that we've taken to making individual circles of meringue to top with cream and fruit instead of a large pav.

  15. Is there a traditional kind of berry to top it with?  Or other things, like plums, rhubarb, or whatever?

    My first husband had an Australian mother, and I learned about all kinds of interesting foods from her.  This was one of them.  I ate it somewhere when we were in Oz or NZ but it's been so many years I don't remember.

    We usually serve pavlova with strawberries in season or banana or passionfruit (love the flavour, hate the seeds). Some people use frozen berries but that's because we have little access to fresh berries where I live.

  16. The lovely crunchy outside certainly goes soft if kept overnight. Of course, we don't usually have leftover pav. :biggrin:

    Another thing to note is that it is usual to bake a pav on a flat tray in a circle shape as opposed to a pyrex dish or the like. This gives maximum crunch.

  17. I was looking in one of my spiral-bound cookbooks for some rhubarb recipes this morning and came across a recipe I'd never heard of before--it's called Forgotten Cake or some variation.  This particular recipe is from the First Ladies' Cook Book, a national/Montana cookbook.  It calls for 7 egg whites, cream of tartar, dash of salt, and sugar.  It's put in a hot oven, the oven is turned off, and it's left overnight.  After cooling, it's covered with whipped cream and fruit.

    I've never made Pavlova, but it sounds like the same thing, or similar.  But now I'm wondering if the meringue dessert known as Pavlova existed with another name or names before it was named after the dancer?  Could it have been a recipe handed down in the US (and therefore included in this homey cookbook) or did people here start making it after it got famous in Australia and New Zealand?  If so, why didn't they call it Pavlova?

    I know it's a strange and obscure question, but that only leads me to believe that someone on egullet will know the exact answer to it.

    I found the exact recipe online:


    The only difference I can see between the recipe you linked to and pavlova, is that it says to cover with cream and store for at least four hours in the fridge. Pavlova on the otherhand is decorated with cream and fruit immediately prior to serving. The recipe certainly seems very similar. I wonder whether "The Old Foodie" has any ideas as to origin?

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