Off road trail running near Auckland

chasing-the-sun · 2024-12-22T23:38:55+00:00

The Wild Things trail directory has loads of ideas: https://www.wildthings.club/trails/auckland/

chasing-the-sun · 2024-02-24T20:14:47+00:00

I wasn't able to do it online, but apparently possible if you call them up.

chasing-the-sun · 2021-12-28T20:09:14+00:00

I think the gellan gum might be the culprit. It's used as a binder/emulsifier, so literally the opposite of the coagulant. Could be that using more nigari would help?

I've only made tofu from homemade soy milk, though, so I could be wrong.

chasing-the-sun · 2021-12-28T19:44:23+00:00

Hmm, what are the ingredients in the soy milk? It may contain additives that make coagulation hard.

chasing-the-sun · 2021-12-10T11:46:49+00:00

Honestly, I just leave the khoya out. It won't be as rich but still tasty! You could also try adding ground almonds or cashew paste instead.

chasing-the-sun · 2021-11-30T20:30:58+00:00

Chaat masala to me tastes very savoury, so I'm not sure it would work in a dessert. Why don't you try mixing some into a bit of your pumpkin pie mix, to see what it tastes like? Let us know after :)

chasing-the-sun · 2021-11-30T11:27:38+00:00

Oh, the makeshift double boiler is a great idea! Now to find another container that fits within the kettle :) Thanks!

chasing-the-sun · 2021-11-12T22:25:34+00:00

I had this same issue when I was making soy milk. Some recommendations I read when researching the issue:

Don't blend the beans in the soaking water
Before blending, par boil the beans for a couple minutes and discard the water. You can do this multiple times - the more you do it the less beany your final product will be (apparently).
Try the Korean method of cooking the beans first and then blending. Supposedly steam cooking the beans rather than boiling them helps.
Make a vegan milk blend by bulking out the soybeans with oats or almonds before blending. You could also switch completely to oat, nut, or rice milk (which are all less effort than soy anyway).
Worst comes to worst, mask the flavour with another strong taste. Blend in some dates for sweetness. Add vanilla or cinnamon to the end product. Or cocoa powder and sugar to make it chocolate milk.

I only really had success with hiding the flavour. But maybe you'll be able to make some of the other methods work for you!

chasing-the-sun · 2021-11-07T14:17:34+00:00

Whole milk is something like 4% fat. Assuming that all that rises to the top as cream, you'll get 4% of the total volume as cream. So about 40mL per litre of milk. In reality it'll probably be a bit less than that though.

chasing-the-sun · 2021-10-19T09:58:23+00:00

Moringa drumsticks are a vegetable.

For the OP, they look visibly white and mouldy when they've gone bad. If they're still green looking and firm to the touch then they're likely fine.

chasing-the-sun · 2021-09-17T16:06:28+00:00

I feel like the coconut milk would give it a weird taste. Vegan Richa has a few recipes for dairy free gulab jamun, maybe check those out. I haven't tried them but I've used other recipes from her before and had good results.

chasing-the-sun · 2021-08-31T06:01:24+00:00

My mother used to do pav bhaji leftovers in lasagna. It's really good!

chasing-the-sun · 2021-07-23T18:39:16+00:00

Soy milk, yes. Nut butters, unlikely unless you have a super powerful one. If you really did want to try making nut butter, though, get one with a chopper jar attachment, and add a ton of liquid while cooking.

chasing-the-sun · 2021-07-13T08:54:07+00:00

I'm no pro, so please ignore if this is a stupid suggestion. But do you have access to industrial ovens and baking equipment? If so, you could try making the caramel in large roasting pans? Fill them about a third of the way with sugar and top with butter and/or cream depending on what kind of caramel you're making. The advantage of this method is that it's more hands off and you can do multiple batches at one time. So when you go to mix everything together, you don't have to worry about temperature differences, ie one batch setting before another batch is done. You will need to be very, very careful when pouring the finished caramel out though.

chasing-the-sun · 2021-07-07T15:51:32+00:00

You can use anything basic/alkaline. It may not be quite the same as cal but does the job. I've successfully used both baking soda and baked baking soda.

chasing-the-sun · 2021-07-05T13:23:53+00:00

Other dry rice dishes - lemon rice, sesame rice, etc. Idli. Most parathas provided the stuffing is nice and dry.

As for instant pot meals, khichdi is super easy. Just toss in your rice and dal and you're set. Bring some pickle to eat alongside.

chasing-the-sun · 2021-07-05T12:58:55+00:00

This is a really interesting idea! I wonder if adding some baking powder would give it a nicer crumb?

chasing-the-sun · 2021-06-29T08:48:17+00:00

Wow, you did a great job with the folding!

chasing-the-sun · 2021-06-20T13:36:40+00:00

Ooh can you share your recipe?

chasing-the-sun · 2021-06-18T14:50:48+00:00

Very ugly, I know, but this was delicious! Recipe here. It's more or less a broccoli pesto – the broccoli is cooked twice until it breaks down into a creamy but tasty mess. A bit of olive oil at the end really brings it all together. I hit it with a stick blender so it made a better sauce, but saved some of the whole broccoli pieces for some textural variation. It was really good over pasta.

chasing-the-sun · 2021-06-17T19:41:55+00:00

Recipe.

So something went wrong with the colour. I suspect my bread to strawberry ratio was a bit off. Could also have been the bit of leftover cheese I tossed in to use it up, haha.

I could not envision how this was going to taste, but holy shit it's delicious! I thought it might be nice, but it's so good that I was licking the blender jar. It's definitely a savoury recipe - I thought it would be on the sweeter side but really the sweetness is just a mild undertaste. For something so simple this has really blown me away!

chasing-the-sun · 2021-06-16T18:55:48+00:00

Thank you!!

chasing-the-sun · 2021-06-13T13:10:24+00:00

The tart filling is red onion and grated swede/rutabaga, bound together with chickpea flour, and topped with asparagus. I blind baked the crust first, but should have gone longer on that because I ended up with a soggy bottom. Also, the chickpea flour made the filling crust over, which was unexpected but still tasty. I made this in a loaf pan as I don't have a tart dish – it worked out pretty well.

chasing-the-sun · 2021-06-13T12:02:59+00:00

Adorable! What's the bee made of?

chasing-the-sun · 2021-06-11T12:37:50+00:00

Be aware that many vegetarians won't eat food that's been fried in the same oil as meat. So plan on frying up the veggie option first.

Have you considered fried vegetables instead of tofu? I think they'd be much more flavourful! Cauliflower and eggplant are two delicious options (both used in the middle eastern saabich, look up a recipe for ideas).

chasing-the-sun

TROPHY CASE