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Messages - A Canadian Foodie
1
« on: February 26, 2010, 09:40:25 am »
name for this kind of cake and it will give you an idea
wishing you success
Barbara from Southern Portugal
Thank you, Barbara!!!!
2
« on: February 26, 2010, 09:34:58 am »
I've marinated some in oil and herbs, and some in sweet chilli sauce. Will give the verdict when I get it officially tomorrow night.
Served these last night. The sweet chilli sauce balls were a big hit. Everyone loved how they were bite sized balls that could be smeared on a cracker or just popped into the mouth. The herb ones were a bit disappointing - the cheese was great, but not much extra flavour. Maybe I was supposed to grind the seeds?
Also, they were delicious on a toothpick with a chicken meatball.
If you checked out the recipe I used, they are really flavourful...the garlic and the salt add the extra kick. I didn't grind my seeds, but do let the balls sit in them a bit with the oil and they become soft. Sorry yours weren't the hit mine are... and AI am surprised, because it seems whoever I serve them to go nuts over them - and that continues to suprise me!
3
« on: February 26, 2010, 09:30:27 am »
My friends who live up at Mammoth Mountain are caterers and often have some things that don't fit into their freezers or fridges so for short-term storage they use the "bear-proof" trash cans with locking lids. In fact, I think they are made in Canada. They have them in their garage and they are carefully marked "NOT for TRASH." They are more expensive than regular trash containers but are worth it to keep critters away from expensive meats and etc. If they have to leave them outside they are chained together with a heavy chain. A bear might be able to haul off one but not two at a time.
Theirs are similar to the ones shown here:
http://www.bearicuda.com/critter-can/bearproof_trash_can.php
You will see these all through the mountains in the west: Banff, Jasper... in the winter, the trees are even guarded with chicken wire to keep the deer and rabbits away. In the summer, you would be crazy not to keep food locked up and sealed tightly in the mountains... there are BEARS for sure!
4
« on: January 23, 2010, 01:19:05 am »
I am so sorry - I missed this request. This is the recipe:
250grs sugar
250grs blanched almonds
1 large size egg white
Place sugar in tm and pulverize for 15 seconds on speed 9
Add almonds and programme 1 minute speed 7
Add egg white and programme 35 seconds on speed 6
Remove the dough from TM wrap it with a damp tea and put in refrigerator overnight.
Thank you so much for the recipe! I tried this, and the marzipan was delicious, but as hard as - well, not a rock, but as a piece of barely chewable taffy. I could cut thin wedges from it to eat, but couldn't shape it, or anything... and it seemed that the almond sugar mixture was sugary... what do you think I did wrong?
5
« on: January 23, 2010, 01:04:38 am »
How exciting to see we are all making our own yogurt. I always have it on hand and won't be without it. A couple of things that may be helpful:
1. After it sets overnight in the Thermo-bowl, i take it out and repot it so I can use the bowl.
2. It will keep a very long time in the fridge, but the longer it keeps, the stronger and tangier it becomes; you may not care for that
3. If you saw the video I put together on making the cheese, at a certain point it is excellent for a dip, and the longer you leave it, the more dense it becomes
4. The yogurt cheese will not start a yogurt, you have to save some yogurt as your starter
The cheese will get stronger and tangier the longer it is in the fridge, too; it will mold in about 3 weeks
5. If the yogurt cheese is formed into balls, and submerged fully in EVOO, they will keep indefinitely; this is what I do now - and just take out what I want to serve, or use, when I need some
6.For Fruit yogurt, I just add fresh fruit or berries, and when it is off season, frozen berries are great
7. The recipe I gave for the yogurt cheese ball marinade is deadly - I see no one has tried it, and you really should - everyone here goes nuts over these little appetizers served with crackers or mini melba toasts
Has anyone made tzitziki? The yogurt ready at the dip phase makes fabulous and effortless tzitziki
My recipe:
Tzitziki (Greek Yogurt Dip)
2 cups of soft yogurt cheese (yogurt hung to the dip ready, or very thick, stage)
1 medium long English cucumber, grated, and wrung out in a tea towel until all liquid has been removed
2 cloves of garlic, minced
1-2 tablespoons of EVOO to taste
1 teaspoon of salt, or to taste
shredded fresh mint to taste
Love this on just about anything, but especially on Dolmades.
I love the salad spinner idea; that is the perfect solution for a soft yogurt cheese when in a pinch! Brilliant!
6
« on: January 22, 2010, 03:50:06 pm »
Hi Valerie,
too funny  . At least you haven't had any racoons on your deck throwing tupperware  . I use my garage, attached to the kitchen, as my animal-free freezer and storage at the moment 
I do this, too - as an extra "fridge", but it is not cold enough for the freezer.  Yes, it could always be worse! I the mountains, they could never do this and have padlocks on their garbages and wire around them and their trees to protect them from the deers and the bears!
7
« on: January 22, 2010, 03:48:04 pm »
Very clever birds indeed. What if you packed your goodies in tupperware or something similar, would they be safe in them?
[/quote
Totally - did you see the photos?
Everything was all packed up and perfectly safe - except what I had plated....
8
« on: January 22, 2010, 03:46:52 pm »
Valerie, that is so funny! I've left a comment on your blog. I'm amazed to see your Canadian Freezer!! I imagined you were going to show us your freezer with a whole load of deer or moose meat in it or something! 
Thanks! Now at least my readers believe I do have ONE Aussie reader - hehe! XO
9
« on: January 22, 2010, 03:46:09 pm »
Hi Valerie, Great story. I have a friend who also lives in Edmonton who keeps us posted re all the cold weather you have been having. Some of the pics he has sent are amazing. Perhaps you may have read some of his work as he is a crime journalist called Byron Christopher but I think he writes under the name of Chris Byron? I used to work with him many years ago when he was out here in Australia for a couple of years.
Not off hand - but I will do a search when I get home from work!
10
« on: January 21, 2010, 02:54:38 am »
I have launched a website this new year, for a variety of reasons, but one, of course, is to write and record my recipes for my children and my Thermomix customers. With all of you, "down under", in mind, I was preparing to write about my Canadian Freezer... which comes in really handy at Christmas time... and my cookies were scavenged by Magpies! Read about it here: http://www.acanadianfoodie.com/2010/01/18/the-canadian-freezerBut what was really funny is that I truly was doing this little piece with my Forum Thermomix friends in mind... and then, they struck! Happy New Year, all... you are back to school, staring a new year, and I am back from the holidays, continuing with the old one. Valerie
11
« on: December 18, 2009, 03:19:37 pm »
All I can say is AMAZING
Well I can say more....made it for my husbands birthday and we were blown away.
I can highly recommend this one, very naughty but lovely
Bronte
I would LOVE to have a copy of this recipe. We don't have access to the Festive Cookbook in Canada. I make a sticky date pudding with caramel sauce every Christmas, and can definitely figure out how to make the sauce in the TM, but didn't even think of doing the pudding in it. Would it be possible fo a kind person to e-mail me the recipe? I hate to be such a bother, but this is a recipe (well, I have seen more than a few, actually) that I would really love to have! Thanks, Valerie
12
« on: December 17, 2009, 07:32:57 am »
Shall email it to you Valarie
Thank you! I will so much appreciate that! acanadianfoodie@live.ca Great!
13
« on: December 15, 2009, 02:42:21 pm »
Recipe Name: Red and Green Christmas Shortbread
Book Name:Festive Cookbook (in both the 2008 and 2009 editions)
Good morning! I am intrigued! Are you able to write the recipe for me? Or, tell me how to get my hands on the Cookbooks? As I am in Canada, the recipe will be more timely THIS season. Thanks! Valerie
14
« on: December 07, 2009, 03:07:53 pm »
15
« on: December 07, 2009, 01:24:02 am »
I think Australia is the same. My mum cooked only from scratch for years, then came the fast food and she started using shortcuts. i love all her old recipes.
I'm a slow food convert and I would love to educate others about the benefits of going back to real food, butter, whole grains, unhomogenised milk, good oils, etc etc...
At the moment, I'm teaching Italian (I didn't speak a word until recently when I started to teach it!), Handwriting and Music. i have 18 very lively Pre-Primary, Year 1's and Year 2's.
Only three weeks to go until the end of the year. Reports done, so no more pressure.
Next year, I'm only planning to do relief work.
What about you?
I will still be teaching... but soon will retire... of course, it is two weeks until our Christmas holiday (2 weeks) here, and then back to school i - and we just had a lovely snow storm, so I can't even get the mini out of the garage right now!
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