note for myself moving some of the BIG threads in here over to TMC's recipes tips and ideas, not peoples personal talk, and have got up to here saved for moving :)
cookessentials,
Jan 29, 5:13pm
bumping up for two people wanting ideas.
valentino,
Jan 30, 3:29pm
Pasta Salad Easy (Superb) Serves 8-10, . and up to 18 supplementary serves. .500 g pasta spirals, 375 g pasta vegeroni shapes, 400g can Watties savoury tomatoes ( chopped with celery, onion and green capsicum on label ), 165g jar Dolmio sun-dried tomato pesto, 200 g Marinated Chargrilled Red Capsicum chopped up, 250 g mild smoked salami chopped into small pieces, 300 g crinkle cut pickled gherkins chopped, 2 celery sticks chopped into pieces, 65 g grated Parmesan, 1/3 cup thousand island dressing, 3 tablespoons herb dressing, 2 tablespoons Italian Dressing, ½ cup of your best creamy mayonnaise dressing.
valentino,
Jan 30, 3:29pm
2nd part. Pasta Salad Easy. final bit Cook Pastas as per package instructions. In a very large mixing container (I used a Tupperware cake carrying container – that has attachable carry handles) put the cooled pasta. Then add all other ingredients except the dressings. Toss gently for all to be well mix. Then add the first 3 dressings and mix well very gently. Add the creamy dressing. Add further dressing of choice if required for personal taste. Transfer into a large serving bowl and cover, or if need to take somewhere, cover the mixing container. Refrigerate until required.
valentino,
Jan 30, 9:08pm
Bumping for willy59. On the last page.
adamandeve2,
Feb 1, 4:30pm
thought i would give a little bump so i can find it again thankyou so many great ideas
evorotorua,
Feb 6, 12:26pm
y. yy
valentino,
Feb 6, 6:48pm
Passionfruit Mousse(Per 8 servings) 5-6 passionfruit, 6 eggs separated, ¾ cup castor sugar, ½ tsp finely grated lemon rind, 3 tblsp lemon juice, 1 tblsp gelatine, 1 ¼ cups (315ml) cream - lightly whipped and ¾ c flaked or shredded coconut toasted.
Scoop out the passionfruit pulp and strain. Measure 3 tblsp of juice and set aside. Add the remaining juice back into the seeds and pulp and set aside. Put the egg yolks, ½ cup of the sugar, lemon rind, lemon juice and the strained portion of passionfruit juice in a heatproof bowl. Place the bowl over a pan of simmering water and using electric beaters, beat for 10 minutes or until thick and creamy. Remove from the heat and transfer to a glass bowl.
valentino,
Feb 6, 6:50pm
Passionfruit Mousse Cont. Final bit Sprinkle gelatine over ¼ cup water in a small bowl and leave until spongy. The bowl in a pan of just boiled water (water to come half-way up the bowl) and stir until dissolved. Add the gelatine to the mousse mixture and mix well. Mix in the passionfruit pulp and leave until cold then gently fold in the whipped cream. Using clean electric beaters, whisk the egg whites until soft peaks form and gradually whisk in the remaining sugar, beating until the sugar has dissolved. Fold the egg whites into the mousse mixture quickly and lightly. Spoon into 8 1-cup ramekins or elegant stemmed wine glasses and refrigerate for 2 hours or until set. Sprinkle with the coconut just before serving.
valentino,
Feb 6, 6:51pm
Meringue Baskets with Fruit (Per 6 servings) 2 egg whites, small pinch of cream of tartar, ½ cup castor sugar, 2 tblsp custard powder, 2 cups skim milk, 1 tsp vanilla essence, 1 peach cut into thin wedges, 1 kiwifruit cut into thin wedges 3 strawberries cut in half and 2 tblsp apricot jam.
Preheat oven to slow 150c and line a baking tray with baking paper. Beat the egg whites and cream of tartar with electric beaters until soft peaks form. Gradually add sugar and beat until it is dissolved and the mixture is stiff and glossy. Fit a piping bag with a medium star nozzle and pipe coiled spirals of the meringue about 8cm onto the tray. Pipe an extra ring around the top edge to make baskets. Bake for 30 minutes, then reduce the heat to very slow 120c and bake for another 45 minutes, turn the oven off and cool with the oven door ajar.
valentino,
Feb 6, 6:52pm
Meringue Baskets cont.Final Bit Mix the custard powder with a little milk to form a smooth paste. Transfer to a pan with the remaining milk and vanilla essence. Stir over medium heat until the mixture boils and thickens. Remove from the heat and place plastic wrap over the surface to stop a skin forming. Set aside and when cool, stir until smooth. Spoon some of the cold custard into each basket. Top with fruit. Heat the jam until liquid, then brush over the fruit to glaze.
marcs,
Feb 10, 10:02pm
bump for someone wanting ideas.
valentino,
Feb 11, 7:08pm
Bump. Was on p4. Too many great ideas.
brianmac,
Feb 11, 8:24pm
someone wanting wedding luncheon ideas for 16 people.
cookessentials,
Feb 13, 2:22pm
Bumping for some great finger food ideas for the 50th Birthday
sharon132,
Feb 13, 4:27pm
great ideas ,thanks to everyone for the effort
valentino,
Feb 17, 7:06pm
Bumping for someone looking at a sorbet.
pal18,
Feb 22, 4:10am
21st on the 14th March Thank you everyone, am catering my daughters 21st at home for about 60. No problems now I've found this!
cookessentials,
Mar 2, 1:32am
bumping for someone asking for finger food ideas.
jenna68,
Mar 4, 11:48am
up it goes .. mmm
pixiegirl,
Mar 10, 7:52pm
Bumping for me - party coming up
cookessentials,
Mar 10, 10:24pm
Another one too good to lose.
brianmac,
Mar 11, 5:35pm
How about having a thread that incorporates finger foods,nibbles,platters,drinks/- cocktails and any other food/drink suitable for a gathering -whether it be a wedding,21st,housewarming,fami- ly gathering etc. I shall start off with something to serve with fresh seafood or vegetables - a curry dip.
brianmac,
Mar 11, 5:37pm
Curry Dip 350g jar thick mayonnaise;3 tsp curry powder;2 tsp chilli sauce;2 tsp lemon juice;1/3 cup sour cream;1/2 tsp Worcestershire sauce;3 green spring onions,finely chopped. Combine all ingredients in a bowl,mix well. Serve as a dip with fresh seafood and vegetables.Try prawns,blanched beans,broccoli,snow peas,carrots,yellow beans.
brianmac,
Mar 11, 5:43pm
Pineapple and Vermouth Punch 3 cups canned sweetened pineapple juice;2 tbsp creme de menth;1/3 cup dry vermouth;2 tbsp icing sugar;2 cups lemonade.Combine pineapple juice,liqueur,vermouth and sifted icing sugar in serving bowl.Add lemonade just before serving. Makes about 1.5 litres.
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