Comments for Five flavours

Comment on Feijoa Chutney by Marie

Marie — Sun, 05 May 2013 04:06:35 +0000

Hi Pam and thanks for stopping by. I think it would depend on how you made it. Without vinegar it sounds like more of a fresh chutney (a bit more like a jam than a sour pickle, perhaps?) that I would just eat up within a day or two from the fridge. But, if you’d bottled it while it was still hot (assuming it was a cooked one) then it would last a lot longer. I hope this helps.

Comment on Feijoa Chutney by Pam

Pam — Sat, 04 May 2013 21:43:08 +0000

Have used a chutney recipe using Feijoas which has no vinegar in it just water. Wondering if it will keep for several months or do we have to use it up quite quickly.

Comment on Yin Tsai- Edible amaranth by Marie

Marie — Tue, 29 Jan 2013 06:00:52 +0000

That sounds delicious! And, likewise, it is very difficult to buy kale here except for Swiss chard/dinosaur kale, which we call silverbeet. I have one secret supplier of curly kale and it’s even organic, but quite pricey as you can imagine. Still hoping for a garden someday so I can grow everything I crave.

Comment on Yin Tsai- Edible amaranth by Laura@silkroadgourmet

Laura@silkroadgourmet — Sat, 26 Jan 2013 14:26:10 +0000

Hi Marie:

I’ve never seen these here (in the US) and will have to look for them in the Asian markets. I love greens of all sorts. My favorites are kale and mustard greens. For the kale, I stir fry with lots of sesame oil, a yellow onion or two and lots of garlic. When it is done, I add more sesame oil and let it cool down before eating. At room temperature it is delicious!

Comment on Dresdner Stollen by Marie

Marie — Sun, 23 Dec 2012 20:30:27 +0000

Thanks for visiting Michaela:) There is no way I could sleep with stollen in my room! It would be gone by the first morning, for sure. My husband and I try every year NOT to eat the stollen for a few weeks but we never manage it. The good thing is that this recipe makes a lot. We often divide it up into four loaves so that we can give some away, eat some and have some aging. That way we get to have our cake and eat it (later) too, ha ha. It would be interesting to see the regional variations in stollen recipes and I love the idea of adding quark. Hmmm…maybe I should try that next year…

Comment on Dresdner Stollen by Michaela

Michaela — Sun, 23 Dec 2012 15:43:03 +0000

Thanks for sharing this recipe and the great photo!

I’m German, living in the US. I usually make Stollen with sour cream (original recipe calls for Quark, which is somewhat like sour cream but very hard to come by here). I’ll use your recipe next year! But I have to say that Stollen gets a lot better (if you can believe that!) if you let it mature for a couple of weeks. My grandma used to keep hers on top of her bedroom wardrobe. Bedrooms were very cold in East Germany. And the Stollen made her bedroom smell amazing! I don’t know how she was able to sleep in there without eating all her Stollen!

Michaela

Comment on Pickled Onions by Marie

Marie — Tue, 27 Nov 2012 01:45:14 +0000

That’s a good tip, Paul. I spent my childhood in the US, but I can say that I have no idea what a “boiler onion” is. I must investigate because I am intrigued. But I do know full well what it is like when, all of a sudden, you need a taste of something that is not locally available so I can relate to your need for pickled onions. By the way, I know it seems odd that these ones have sugar in them, but they do not come out sweet, I can assure you. That would be sacrilege! Thanks for stopping by.

P.S. I did a search and it seems that “boiler onions” are so called because they tend to be blanched in boiling water before using in soups, stews, roasts and the yummy looking ‘creamed onions’. Now I’m going to have to try and make creamed onions from the next lot of pickling onions I buy:) Thanks for bringing my attention to these variations.

Comment on Pickled Onions by Paul Childs

Paul Childs — Thu, 22 Nov 2012 13:33:12 +0000

I am British, living in America 4 years, no Pickled onions!, decided it was time to make them myself!, after some searching, finally found “boiler onions” in Walmart of all places, took a risk and went for it, my recipe leaves out the sugar, I don’t dig sweet pickles. Any way, followed the various recipes and methods on here and bottled up my Pickles, and can firmly report to any Brit or 1st timer out there, the Walmart Boiler Onions are fine, by Christmas 2011 last year I had fantastic British style pickles, I was very excited, which is ridiculous, but when one cannot get something in the USA, suddenly its a big deal! and my us Step sons were converted!, albeit in hot dogs etc!
Making more for 2012!

Comment on Been to California… by Marie

Marie — Tue, 09 Oct 2012 19:41:26 +0000

Yes! Think of us poor souls as you down that limey goodness.

Comment on Kia ora by Marie

Marie — Tue, 09 Oct 2012 19:40:27 +0000

Thank you! I’m excited to be a part.