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Hi Mafalda! I'm hoping to go to Portugal this summer. I'll definitely be going to Lisbon but hopefully will make it to a few other places too. Where are you from? Can you recommend any nice cities to visit which won't be too overcrowded with tourists? Hope to see you round on DC!

Oh, wow! That's fantastic. Thank you so much!

I only got the first 2 right :wacko:

I've been to Germany a few times and I can't tell you how much I looooooove kase sahne torte. I love that it's so creamy and it's delicious with mandarin on top. Does anyone have an authentic recipe (in English) which I can use to make this for myself? Otherwise I'll have to make the 4 hour...

I like to chop up chocolate bars and sprinkle that over the cheesecake, so Mars bars, Kit Kat, Cherry Ripe, that kind of thing.

I avoid the drying out problem by cooking on one side until its golden brown then turning and cooking for just a couple more minutes. I then take it off the heat and let it 'rest' so it's completely cooked but stil moist inside.

Oh la la! J'ai faim. That looks so yummy.

I always keep my marinades simple so would use one flavour of juice (or vinegar), extra virgin olive oil, and one type of herb. That way you can have a different marinade every night by switching just one of the ingredients.

Hi Cadie - welcome to the forum!

For me, the biggest negative with fruit juice is the absence of fibre. Most of us don't get enough fibre in our diets and eating more fruit and vegetables can correct that. Skip the juice.

I've never like the traditional potato salad but I do love potatoes so I make my potato salad like this: Dice potatoes and butternut pumkin (about 2cm cubes) and toss in olive oil and balsamic vinegar with salt and pepper. Bake in a hot oven until they get golden brown and caramalised a bit...

I would cook some now and the rest in a couple of days. Definitely don't refreeze them raw. You might end up eating them for breakfast, lunch, and dinner for a few days but I can't imagine thawed out and reheated chicken wings being very nice. Then again, I don't like any meat which has been...

That's great to hear. I'd love to try out some of your recipes so I hope you'll post them.

Welcome to Kay the Kiwi from a proud Aussie! :cool: I hope you'll post a few traditional Kiwi recipes for us!

Wow, I didn't know it was possible to write with an Aussie accent or is that just in my head. :lol: Welcome to the forum, fellow Aussie.

Welcome to the forum. :smile: There are lots of very knowledgeable people here so you can pick up plenty of tips and cooking ideas. I haven't been here long and have already learnt heaps. So what kind of culture shock are you experiencing? Surely Canadians and Australians aren't that...

Hi and welcome to the forum. I look forward to reading your posts.:smile:

That's a few more than 10 isn't it? :wink: I think most people would agree that those foods are generally healthy and our diets should consist mainly of natural, unprocessed foods. Surely it's a minority who are allegic to these foods and if they are, they would already know not to eat them.

I knew the Young and the Restless was in Genoa City and I knew chimps can use sign language but not English but that's it. :sad: I am interested in what you said about the cards so next time I cross over the border to Germany or Switzerland I'll pick up a couple of packs. Thanks for that!

My icecream always get eaten before it gets a chance to be frozen so I've never had that problem! :pig: Maybe you need to use ingredients with a higher percentage of fat to make the icecream a bit creamier and less icy.

Welcome to the forum! I love Italian food - I hope you'll share some of your family recipes. They're not a secret are they? :wink:

Welcome to the forum! I love baking bread too but don't get much opportunity to do so. I hope you'll post some bread making tips :smile:

I've just joined DC too and have already tried some great recipes. Welcome to the forum!

You could try a tomato and basil risotto. I often make a basil and garlic sauce. Put a couple of cloves of garlic in a mortar and pestle with a handful of basil plus some sea salt and mix until you get a paste, then add some extra virgin olive oil. I normally serve it with grilled chicken.

I'll try it with flour and see if it makes much difference. Thanks for your responses.