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Messages - judydawn
Pages: 1 ... 2676 2677 [2678] 2679 2680 ... 2692
40156
« on: April 21, 2009, 02:47:51 pm »
Thanks baf65, maybe I will even add some homemade veg stock and can always adjust the taste at the end with more parmesan.
40157
« on: April 21, 2009, 01:58:32 pm »
Has anyone tried the cauliflower soup, everyday cookbook page 72? I am tossing up whether to do this one or the one Joy tweaked by substututing the 30g parmesan for 400g feta. The difference in fat content is scary! Hope someone is out there that can advise re taste difference as I want to cook this tomorrow.
40158
« on: April 21, 2009, 01:29:53 pm »
So sorry to hear of your problems Ayla, no wonder you haven't been wanting to cook or 'chat' on the forum. Nice to hear you did do something in the TMX today though and are trying to return to normality. So glad your dh was able to be there for you these past 2 weeks but sometimes we need them to go back to work so that we can move on with our lives. All the best love.
40159
« on: April 21, 2009, 12:02:17 pm »
Where is Wang?
40160
« on: April 21, 2009, 10:27:43 am »
Hi Ayla, I've been away and had noticed no comments from you when I returned. You were so keen before you got your TMX I was so surprised to read this latest posting of yours. You did the reverse to me, you read everything before you got the TMX and when I got mine, I tried a few things, didn't like them so turned to the forum which then re-inspired me to keep at it. I have printed out so many recipes from the forum (probably won't get to try them all but at least now I have a great choice) and I am using the varoma so much more now too. Once I settle back in from this holiday I will get back into doing most of my meals in it but am going to plan a week's meals ahead and make sure I have everything in the pantry and fridge to do them. It was too expensive to just sit on the bench and look pretty. If it isn't on the bench, I suggest you put it there as it never needs to go away. Miss your comments, please start cooking and doing reviews. Don't worry about converting things, let others do that if you don't feel confident enough. It will all fall into place if you keep at it.
40161
« on: April 21, 2009, 10:17:56 am »
How do you cook a roast in the slow cooker Karen? I will keep my big one too as I do batches of lamb shanks (at least eight) and it is perfect for that. Never done a roast in it though, only braize type meals. Keeping the oven clean appeals to me too and I use it as little as possible - usually weber my roasts.
40162
« on: April 21, 2009, 09:57:47 am »
Hi and welcome Hannah from Adelaide - nice to see our numbers growing here in S.A. You are right, you can't work, cook and browse this site as much as you would like to but holiday time will be perfect for you to put some time into it. To get the best use from the TMX, you really have to plan your meals ahead, something I will have to do now we are back from holiday. Just can't get into it yet.
40163
« on: April 20, 2009, 02:21:05 pm »
Thanks for this useful piece of advice Dean, I had wondered myself how to use the TMX as a slow cooker. Winter is approaching so looking forward to doing some curries and casseroles.
40164
« on: April 20, 2009, 11:58:31 am »
Today for lunch I had 1/2 BBQ chicken to use up and remembered reading on Brazen's website an idea from karenleigh wherein she cooked some potato strips in the TM in the basket, vegies in the varoma dish and the broken up chicken in the varoma tray. I altered the times slightly as I like my vegies cooked and instead of mashing the potato as she did, I browned them in a little oil on the stove top. Reheated the leftover gravy and voila, a quick lunch was enjoyed by dh and me.
40165
« on: April 20, 2009, 11:38:15 am »
Cookie1, how can you possibly keep off the weight you lost when you cook so many cookies, cakes and desserts!!!!! You must have others that eat them.
40166
« on: April 19, 2009, 08:24:58 am »
Congratulations Cookie1 on winning the March comp. Only just read it on the forum and had been wondering which recipe came out in front. Thanks to the warm welcome back to the forum from everyone too. Almost finished reading everything new but I made 2 old conventional stove-top dishes upon our return - chicken soup and chinese flair to tide us over for a few days whilst I settle back into being home and catching up with everything. After all the fancy food on board, was looking for some plain, home cooking. Think it will take some time to get back into the swing of things but see you have all been busy posting more recipes - printer has been working overtime today. Nice win you had over my footy team too whilst we were away!
40167
« on: March 31, 2009, 09:01:51 am »
Thanks Cookie, sure will. Can you imagine how many postings I will have to read when we get home. I wonder if I could take my laptop with me  ) ) - no, had better not as I'd spend too much time on it and miss out on all the fun on the ship.
40168
« on: March 31, 2009, 08:38:32 am »
Buy fresh lasagne sheets, they are brilliant. I sometimes buy an extra pack and freeze them.
40169
« on: March 31, 2009, 08:34:32 am »
Actually, sometimes it would be nice to have 2 machines not just 2 mixing bowls 
40170
« on: March 30, 2009, 10:21:04 pm »
To be honest Caroline, I haven't noticed any difference. If the recipe says 2 cloves, I use 2 which isn't a great quantity anyway.
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