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Messages - riv_mum
16
« on: June 04, 2010, 11:02:31 am »
Bacon, potato and cheddar soup
Meat on the menu
Large volume - 2L so goes a long way. I didnt have white wine so left that out and used water with stock concentrate instead of chicken stock. I didnt have enough cheese so only used 100g cheddar and 50 of parmasan. This was plenty!!! I wouldnt add any more it would be too strong. Very thick but i like it like that. Kids not so keen but they dont like soup normally anyway. Happy to dip toast in it though.
My version 4/5
17
« on: May 26, 2010, 05:35:29 am »
Just wondering if anyone had tried this recipe with ricotta?
Could someone also please post a simple recipe for making quark in a separate post please. I noticed a few of you had found recipes. Have you actually tried them?
I would prefer to use a tried and tested recipe if possible rather than make the whole thing and end up wasting it.
18
« on: April 26, 2010, 03:07:51 pm »
I thought the 120g was a misprint but added 100 anyway and found it to be fine. We loved that recipe and will be making it again for sure!!!!
We did use bought peanut paste as didnt have homemade which may have made some difference.
19
« on: April 13, 2010, 08:50:21 am »
At the moment its not available for purchase by consultants or customers. Maybe it will be avaible in the future. Im sure when it does become available you will hear about it from your constultant or here!
20
« on: April 12, 2010, 07:50:15 am »
Yes mild panic attack at the thought of all the recipes I use but havent printed!!! Secretly holding my breath that if things didnt return to normal the faithful few how have printed and saved the forum recipes might be able to rescue me!
Glad its back to normal!
21
« on: April 06, 2010, 04:28:47 am »
Meat on th menu contents
Starters
Breakfast sausage patties
Puffy breakfast quiche
Gratin Cups
Beef and feta rissoles
Crispy chicken croquettes
Herbed honey meatballs
Keftethes (greek meatballs)
Swedish meatballs
Thai chilli pork sausage rolls
Thai chicken cakes
Pork balls with minted peanut sauce
Chunky mexican beef dip
Salami spread
Salad
Steam a chicken breast and
Spinach and almond chicken salad
Warm chicken and blue cheese salad
Chili citrus chicken salad
Warm red cabbage salad with chicken and brie
Chicken and potato salad with sun-dried tomato dressing
Chicken and pasta salad
Shredded chicken salad
Shredded beef taco salad
Mango macadamia chicken noodle salad
Steamed pork fillet with black bean dressing
Thai beef salad
Thai chicken and prawn noodle salad
Curried chicken salad
Sauces and sides
Bearnaise sauce
Bearnaise sauce with prawns
Bocci's BBQ sauce
Best BBQ sauce
Soubise
Chicken veloutie
Leek and saffron sauce
Lebanese garlic paste
Seeded mustard sauce
French style mustard
Honey mustard
Peppercorn sauce
Red pepper sauce
Rouille
Espagnole
Fresh chermoulla
Five spice powder
Peach and apricot chutney
Tomato chilli jam
Onion jam
Mexican salsa
Warm beetroot puree
Tabouleh
Cheesy polenta
Nann bread
Flour tortillas
Yorkshire puddings
Soups
Cream of chicken soup
Asparagus and chicken soup
Bacon, potato and cheddar soup
Beef soup with baby mushrooms
Hearty beef minestrone
Persian lime and beef stew
Lime and chicken mexican soup
Chorizo and lentil stew
Black eyed chorizo winter warmer
Dutch curry and rice soup
Avgolemono
Thai chicken soup
Tasty pork broth with roasted tomatoes
Harira
Pork shrimp soup
Mains
White chicken chilli
baked penne and meatballs
Spaghetti with meatballs
Chicken cacciatore
Quails in cannelini sauce
Pork loin with sundried tomato and oregano
lamb meatballs with tomato and tamarind sauce
chicken and rocket sausages with warm tomato sauce
Osso bucco
Turkey in osso bucco sauce
Gremolata
Veal inoltini
Sundried tomato pesto
Steamy orange soy chicken
Minted orange chicken
Lemon chicken pancakes
Chicken with prunes
Creamy veal with apples and rosemary
Chinese pepper steak
Moroccan lamb
Mongolian lamb
Teriyaki beef with soba noodles
Chicken biryani
Lamb biryani
Ghee (clarified butter)
Chicken peanut curry
Chicken jalfrezi
Curried sausages
Curried mince
Indian lamb curry
Lamb korma
Chicken and bacon rolls
Pesto chicken parcles
Spicy beef and corn scone cobbler
Soutzoukakia with rice
Mediterranean lamb burgers
Aussie meat pies
Pierogi
Angel hair pasta with chorizo and almonda
Chunky beef chilli
Chicken enfrijoladas
sourcream and chicken enchiladas
chorizo and lime fajitas with red onion relish
Kangalanga lasagne
Five spice sweet and sour meatballs
Kroppkakor
Steak tartare
Squisito capretto
Rabbit with pistachio and truffle stuffing
Red wine braised rabbit
Lamb stew with feta
Irish stew
Chicken and olive braise
22
« on: March 26, 2010, 06:52:32 am »
Budget busters
$4 Choc mud cake
Great texture - just like bought mud cake. Very moist.
Very quick and easy just mix all ingredients together.
It does freeze well and thawed pieces are just like the fresh ones, so perfect for quick snacks and lunch boxes.
Lacking a bit in chocolate flavour - but I like mine rich - So would up the cocoa a bit next time.
Would be a great birthday cake or served with custard or ice cream as a desert.
4/5
23
« on: March 23, 2010, 10:23:28 am »
LOL!!!
Funny, I started this one ages ago but something happened and comp crashed. I didnt even think it would publish and havent had time to go back and do it again!
I was delicious anyway. No changes apart from using 1 leek instead of 2.
I made it into pot pies instead of one big one. It made 3 full ramikans and 3 half ones for the kids.
Everyone loved them. Very easy and quick too.
5/5, will be making them again.
24
« on: March 12, 2010, 10:24:27 am »
Chicken, Leek and corn pie,
Budget busters book
4
25
« on: March 12, 2010, 10:16:31 am »
Made this tonight. Kids love it! I added a little extra sugar to sweeten it to their taste and used a random combination of nuts from the pantry.
26
« on: February 19, 2010, 08:45:53 am »
Eggs dont actually worry me that much. I usually have one carton in the pantry for baking and mayo and one in the fridge as backup. In food safety training we are told anything that contains the "bad" foods which includes eggs need to be stored below 5 deg or heated above 60 degrees to kill any salmonella. So if you store your mayo etc below 5 deg then it should be ok.
We are exposed to all sorts bacteria everywhere which is not a bad thing and actually helps most of the time unless we are already immuno comprimised for some reason.
Its happened several times now when my hubby has had food poisoning but we have all eaten the same foods and the rest of us are fine.
27
« on: February 12, 2010, 11:33:11 am »
Thanks, looks like Im going to have to test some recipes.
28
« on: February 11, 2010, 11:51:18 am »
Hi,
Just wondering if anyone uses their TM for professional cake decorating? Someone has asked whether fondant and gum paste can be made well in the TM.
Thanks
Sheree
29
« on: February 09, 2010, 12:16:32 pm »
No its def not the money! Just the love of the machine, and for me a dedication to keeping my customers happy, that keeps you going.
30
« on: February 09, 2010, 06:08:09 am »
The problem is you cant just hold and organise a cooking class. It has to be done by a GL and approved by head office and then recipes selected from the basic ones. As I understand it also, any money paid by customers on the night goes to head office who the reimburse the cost of ingredients. So in terms of financial gain - there is none for consultants but maybe if you are lucky a demo booking. Its A LOT of work and time for very little return. I dont know of any "advanced" cooking classes like the ones my customers are asking for. And when I have asked the response has been "no too much work and if they want them they can organise their own cooking clubs".
I'm sure it will become clearer for you once you finish your training and try to implement new ideas in your business.
All of us are in different situations with regard to how many other consultants and GL are near by, the support and contact we get and where our customers are based.
Even though some of us have highlighted a few issues which are the thoughts and words of others behind the scenes, Im sure it will be us who get reprimanded in the long run, if HO take a dislike to the voicing of opinions.
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