- November 18, 2010 at 7:53 am #467229
The Yoghurt Cheese is nice, give it a try.
No, as yet yet not tried a savoury boston bun, but add a cup of mashed potato, bit of cheese, some onion, bit like a savoury scone!:)November 18, 2010 at 6:04 pm #467231
GoingGreyMemberMember since: April 29, 2010
Yes, this weekend, I might give the Boston Bun a go.
The yoghurt cheese sounds like a cottage cheese texture. I’m wondering if it could be used in quiche recipes as opposed to having to use such large quantities of ordinary cheese. I wonder if it would melt and make a quiche creamier?November 21, 2010 at 9:00 pm #467233
Cream Cheese Pastry:
120 gr butter, 120 gr cream cheese, 1 cup standard flour.
Cream butter thoroughly with cream cheese, add flour and blend with a fork/knife untill a ball forms and no more. Wrap in gladwrap and place in fridge for 1 hour.
Comment: good for savoury dish.November 23, 2010 at 5:11 pm #467235
Hello everyone. I enjoyed your recipes. Have jotted down some.
If anyone makes the yoghurt cheese,the whey is very healthy for you. I use up mine as a drink. It probably can be used to add to your porridge or museli, or other, that may come to mind.
Your ‘Quick Choc Mousse’ recipe using Instant Puddings BJB, sounds yummy.
Instant Pudding Trifle:
I used Instant Pudding in my trifles for the kids.
I put sponge bits, fruit, chocolate Instant Pudding,
Another layer, but changed to Strawberry Instant Pudding,
Then the custard,
Then the cream,
Then sprinkled with a Flakey Bar.
They did not like the sherry in the adults one.
Jelly Rainbow Trifle:
I used different coloured jellys in each layer.
To do this, once the jelly has cooled pour over the sponge or fruit or both, I then put in freezer to harden, but not freeze.
Meanwhile make and cool your other colours so they will be ready to pour over the next layer of sponge or fruit.
Finish off as above, or to your likes.
Do the same as above, without sponge etc.,
Except between layers I put tiny marshmellows on the set jelly, or choolate fish, then pour next layer of cooled jelly and put in freezer, or some other choice you can think of. I usually stick to something soft, or chop if too big. I also use a clear bowl for visual effect.
This recipe was in an Edmonds Book from long ago. They no longer exist in todays books. They were the days the books had really good recipes. One for instance was the Louise cake. I wish I knew at the time the recipes were going to change, I might have nabbed one. This jelly boat recipe I did not attempt when learning to cook as a child. I think at the time it just was’nt our country bumkin thing. I have 6 brothers and two sisters, that makes ten of us. We all loved to cook. Even the boys. The eldest of the family was sister Kathleen, she could cook a fielders sponge like a wheel of a tyre. All her cooking was measured by guess work. My Nanna’s way. Me, flop flop, so I stuck to the easy stuff. It never put me off though, with dad and the boys ,there was never waste. Dads favourite was Madeira cake. As soon as it came out of the oven,he would get out his pudding plate. We had plenty of eggs etc., as we were bought up on a farm in the Bay Of Islands. Mum and Kath made wonderful pickles and, I was going to say Jams, but mum always preferred Jellys. Blackbery our favourite. Plum sauce, big gardens. We also had turkey. As children we did not eat dads wild shooting season birds. There was a very good reason. He never ate them till they turned blue. Sorry but I had to let you know the reason.
Enough of that.
Ooops times gone better go do tea.:oops: 😳
Will post Jelly boats later or tomorrow.:shock::roll::D
manurere WhangareiNovember 23, 2010 at 6:00 pm #467237
ruthMemberMember since: November 3, 2006
Has anyone got advice on making Friands? These French treats bought from the shop are light and delicious. I got the recipe from the internet, (3 recipes all had same ingredients, but in different proportions… a bit confusing) I made them and although the high amount of ground almonds in, made them taste nice, they were not light like shop ones.
Should the egg whites be beaten before adding? Recipes don’t state that, but you may have the answer. All comments welcome.November 23, 2010 at 6:17 pm #467239
Thanks for all those ‘ yummy ‘ recipies, I will be trying those for sure. Jelly Boats, are those, those jellies made in orange skins. If so, you have brought back long lost memories. My Aunt used to make those and bring to our place, if it was either mine or my sisters birthday. Yes please, put the recipe up.
I have not made any Friands, but I’m sure someone, may be able too. So, please watch this space, as they say. I would be interested as well.November 24, 2010 at 4:42 pm #467241
Yes they are the boats.
I never made these when I was growing up, with all those brothers eagerly lining up on special days, there was no time for the things I would have liked to try. But each time I used Mums Emonds cook book, I would always look at those pictures. So it was later on in life when the mokopuna came along that I had the time and although the book was long gone those pictures stayed with me.
Oranges are the best to use.
Cut oranges in half from the stem bit down. If you cut the other way, you will likely end up with a leak.
Take out pulp and set aside. I find a spoon is a good scooper.
Being careful not to to make holes.
Place empty orange shells into muffin pans. The pans are great for keeping them balanced.
I do a packet of each colour. This is for effect when set.
Make up the jellies in seperate bowls. I cut back on the boiling water to get a better thickness of jelly. All guess work.
If I want to put something on the bottom, eg., very little marshmallows, or other, I put them in the orange shells first.
Then I pour a drop of jelly over the marshmallow, just enough so when it sets, it won’t float to the top, athough in the past I have run short of time, and they have floated to the top, tis not matter.
Put in freezer for very quick setting if using marshmallows or other.
They will be ready before your other packets of jelly have cooled.
Pour and fill orange shells with jelly.
Put trays in fridge.
When set, take each half out and cut in half again. They will look like
quartered pieces. Use a knife that will make a clean cut.
If any are a bit lopsided in the orange shell, trim back so pith does not show.
I tend not to cut until almost time to use. They are less likely to disappear.
Put onto dishes in mixed clours.
Stand back and listen to all the amazed comments.
Seems like it may be a bit bothersim to do. But I got hooked on them, as I loved to see the puzzled look on the adult faces, as they wondered, How? ? ? ?
In the Old Edmonds Cook Book they had made teeny flags cut out of paper and threaded a tooth pick through that, and then stuck flag in the jelly with names on each. Hence the name ‘Jelly Boats". I have never done that. Just as they are, is effective enough.
The layers and sweets in my jellys were entirely from my imagination.
I had no oranges on hand once, so used grapefruit instead. BIG mistake, the taste of the grapefruit came into the jelly, not nice at all. Actually my mokopuna were very disappointed.
I guess lemons would do the same.
With friends requesting a hand with these, I picked up extra muffin tins, either at Garage sales or other op shops. Handy to have the extra, when there are a lot to make for.
Thats me. 😀 😀 😀 😀
manurere WhangareiNovember 24, 2010 at 6:14 pm #467243
Am pleased you put ‘ jelly boats ‘ up on here, I’m sure lots of people will be having a go at making them.
What did you do with the orange flesh? A bit expensive to waste, so hope, there was plenty of people to help eat it!!!November 24, 2010 at 7:15 pm #467245
I just knew there was something else BJB.
To be honest, not too many people see the flesh.
I have always kept it in the fridge to make myself an iced drink, and eat the flesh. A huge bowl full. Glug…glug…glug! ! ! 🙄 🙄 🙄
I was really glad when someone wanted them one year. I didn’t think to ask what she was going to do with it.
I agree, far too expensive to waste, or waste not want not, even if picked your self.
Other members might have some ideas to add about that too.
manurere WhangareiNovember 25, 2010 at 12:45 pm #467247
Aunty Emma’s Fruit Cake.
Very Easy and Very Yummy. Throw it all in a pot.
Turn on oven to Preheat at 155 degrees.
Put following into a good size pot: My pot is 6 litres.
1/2 lb Butter
2 Cups of Sugar
2 1/2 Cups Water
1 lb Mixed Fruit.
Bring to Boil and Simmer for 15 minutes. Stir occasionally.
Cool: Standing pot in cold water in the sink helps.
Add: 4 beaten Eggs
4 Cups of white flour, I have used either flour, but most times use plain, no sifting.
1/2 to 2 Teaspoons of Baking Soda
1/2 Teaspoon Mixed Spice
1/2 Teaspoon Rum Essence
1/2 Teaspoon Vanilla Essence
1/2 cup of Walnuts Optional. I love walnuts in this and use 1 Cup
Bake for 1 1/2 Hours at 155 degrees
This is what I do:
I put mixture in a lined Roast baking Dish:
Size: Inside measurements, widest at top: Length: 35 cm. Width: 28cm
As the mixture is in a larger dish than normal, it takes about 1/2 an hour to cook.
If I make it closer to tea time, I make a custard, and have as pudding.
I cut up into smaller blocks, when cold, wrap in tin foil, and freeze.
It is quite a lot of cake when cooked in this dish, and there is only the two of us.
We like the smaller depth of the cake too.
BJB I have just learn’t to copy and paste yesterday, and have put some wonderful recipes on my external hard drive. I hunted high and low for this recipe, luckily I had written it in the back of my Edmonnds cook book. I had just used it recently, as I wrote it out again and put it in a plastic cover…could not find. Now it is safely on my external hard drive,
as is the ones I copied from here. Only one place too look now.
You must be logged in to reply to this topic.