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Messages - judydawn
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38266
« on: October 06, 2009, 02:21:21 pm »
38267
« on: October 06, 2009, 02:10:27 pm »
One lot of mixture certainly doesn't make a big cake but was enough for the 2 of us when I did it. If you are going to make a cake though, you might as well make a decent sized one. Looks good to me.
38268
« on: October 06, 2009, 01:34:36 pm »
Today we had leftovers for lunch, made a pot of chicken soup and then de-fatted 2kg chicken thighs - by the time I finished that job it was too late to worry about what to cook for tea so all I did was some potato fritters.
38269
« on: October 06, 2009, 01:29:25 pm »
Time to ask you how you are going with the TMX Heidi - having any successes yet? Would love to hear back from you in this regard.
38270
« on: October 06, 2009, 01:26:51 pm »
It looks like they are going to do some of those shows in Australia - now that will be interesting. Keeping my eyes open for that in the future. You get some interesting ideas for dinner parties from the show and yes, some of the guests leave a little to be desired - the women can be particularly b**chy with their voting. My DH actually enjoys this show too for some reason.
38271
« on: October 06, 2009, 01:18:55 pm »
Alioop. don't know if you have read the thread on composting we had ages ago. I bought myself a large plastic container with a lid and place all the vegie scraps/peelings in there throughout the day. At the end of the day I blitz it with a little water to help it along then tip it into holes I have dug ready out in my garden patch. Fill it in with dirt then use the next hole next time. Leave it for a while before digging over again and planting. I have found my spring onions and spinach grew much quicker than normal so it must be working.
38272
« on: October 06, 2009, 01:08:58 pm »
38273
« on: October 06, 2009, 01:06:18 pm »
Welcome to our forum - it is a great place to be. Lots of lovely people, wonderful recipes and tips and all the help you need if it is wanted. We share our laughs, disappointments and crazy stories and we hope you join in with us all.
38274
« on: October 06, 2009, 01:01:01 pm »
It's sooo fantastic! I loved the 21, but the 31 is quiet and has a much better shaped bowl.
Really, in what areas is the TM31 quieter? I would have loved to have heard the TM21 if you reckon it is noisier than the TM31.
38275
« on: October 06, 2009, 12:50:12 pm »
CP63 have you got the Full Steam Ahead cookbook. There is a nice one in there called Salmon with salmon mousse stuffing and mango sauce. TrudyO reviewed it on 1/9/09 and loved it.
38276
« on: October 06, 2009, 12:46:11 pm »
Never had a problem getting the noodles CP63. Perhaps ask at your supermarket in case they have placed them in a not so obvious spot. At our Foodland, if I can't get anything, I just fill out one of their forms and ask them if they can get it in.
VHJ - have you converted any of Annettes recipes for the TMX. I haven't as yet, not enough hours in a day to do everything I want to. Used to use these books all the time - you should see the state of the first 3, some of the pages are even stuck together, me being the messy cook that I am. Haven't used them since I got the TMX and my diet just flew out the door then.
38277
« on: October 06, 2009, 12:38:31 pm »
It was worth the wait JulieO - I have had some morello cherries in the pantry for months so will earmark them for this little beauty for some special occasion in the future. Sounds like you are the first one to do this recipe, well done.
38278
« on: October 06, 2009, 12:33:22 pm »
I tested a theory for you tonight Sim. Placed 3 chicken carcasses in the varoma dish, put some vegies in the bowl (carrot, turnip, swede, onion cut in halves and 2 stalks celery - cut into large chunks). 2 fresh bayleaves & 12 whole peppercorns. Filled up to the maximum mark with boiling water, put the varoma in place and cooked for 45 minutes 100oon Reverse,speed 1. After the time was up, I removed any meat I could find on the carcasses, strained the contents of the jug into a bowl, returned the liquid back into the TM bowl along with all the vegies (picking out the bayleaf and peppercorns first).
Blitzed to chop the vegies on speed 7 for 3 seconds then added the chicken meat back into the dish. At this stage I added a packet of chicken noodle soup mix but you probably wouldn't want to do this so perhaps add some broken up quick cooking noodles and some homemade stock concentrate. Cook for further 5 minutes 100o Reverse, speed 1. Taste and season with S & P. This is basically a more time consuming recipe than the one I have already posted for chicken and vegetable soup because in that one, I use a packet of chicken stock and some chicken pieces.
38279
« on: October 06, 2009, 09:26:53 am »
Riv_mum, hope you don't mind me putting this one with yours. Our forum members will have 2 to choose from, especially those looking to cut calories over summer.
LOW FAT DRESSING FOR ASIAN SALAD ABOVE
In a small container combine 1 tblspn soy sauce, 1/2 cup (125g) no oil fat free French dressing (Kraft), 1/3 cup (70g) brown sugar. Place lid on securely and shake until sugar has dissolved. Add to the salad just before serving.
Annette Syms salad recipe is :- Haven't converted it for the TMX, you can use riv_mum's times etc as a guide.
1 chinese cabbage, shredded
1/2 cup chopped shallots
1/3 cup slivered almonds
1/2 cup sliced celery
2 Tblspns toasted sesame seeds.
Mix all of the above together along with 1 cup Changs fried noodles and the dressing or do as I do and take out as much salad as you want, a little of the noodles and some of the dressing and keep the rest in separate containers for later. If taking this salad along to a BBQ or party, don't dress it until you are ready to serve it.
38280
« on: October 06, 2009, 05:26:36 am »
I'm surprised we haven't seen the TMX in the background or being used on the Foxtel food channel meganjane. I've been expecting to see it pop up somewhere. We love that show 'Come dine with me' - it is probably the only show I watch religiously unless it is a repeat and have never seen a TMX used there either.
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