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Messages - LeeJ
16
« on: November 18, 2012, 03:12:32 am »
OH golly, what a spin this thread has taken since I was in last! I'm also one of the lucky ones, and of course, expect to pay my way. I am much the same Judy, don't like the conflict, and when something 'comes my way', I often take it at face value  Thankyou again, I'm very excited!
17
« on: November 17, 2012, 09:36:16 am »
We've been documenting stolen items from my car  Someone broke in last night, and stole lots of different things! They went all around town, so annoying!
18
« on: November 17, 2012, 09:32:54 am »
Thanks guys, just the info I'm fishing for!  Thanks for the heads up on ilve, I've read in a few other places similar stories, it seems quite hard to find a decent 900mm unit! We have the bosch sm...068 dishwasher, only purchased a few months ago, I searched high and low, and kept coming back to it, the cutlery draw is sooo good! Makes stacking it so much quicker! They only had one miele inbuilt oven there, and it seemed to lack quite a few features of others (ie smeg), so had steered away a little. Keep it coming! 
19
« on: November 17, 2012, 04:52:43 am »
http://crunchworthy.blogspot.com/2012/11/that-cheese-sauce-vegan-wheat-egg-soy.htmlI've popped Aileen's 'Golden Sauce' up on my blog, with her permission. This has been a wonderful sauce, that has opened up many options in our restricted diet. Think, nice alfredo sauce Ingredients: 400grams White Potato - peeled 80grams Carrot (Moderate Salicylates) 1 Bunch of Spring Onions - white parts 100grams Raw Cashews 500grams Water 20grams of 'Lemon Juice' - http://failsafefoodie.blogspot.com.au/2012/08/substitute.html 60grams Celery 2-3 teaspoons of Salt (this gives it the real cheesy kick, adjust to desired amount) Place all ingredients in to Thermomix. Cook for 20 minutes, 100 degrees, on speed 2, reverse. Pulverise on speed 9 for 60 seconds. Adjust consistency to taste by adding more water or salt if necessary. Use as a pasta sauce, dip, to make nachos, to make cheesy/chicken pies, on pizza. It tastes great on everything!
20
« on: November 17, 2012, 02:08:59 am »
I'm taking out all our appliances and starting again! New oven, cooktop, fridge and range hood. Thinking a freestanding 900ml oven. Please give me any advice or recommendations on any if the above
21
« on: November 17, 2012, 01:50:08 am »
Oh yes please! I don't have it
22
« on: September 04, 2012, 04:27:18 am »
How far am I going with drying?
I'm pulling them out looking like leaves? Does thatsound right? Or too far?
23
« on: June 15, 2012, 04:05:24 am »
Failsafe, GlutenF, DairyF, SyF, WheatF biscuits - my favorite to date 120gms Nuttelex 200gms brown sugar (I have used rapadura in these, which is very similar to brown sugar, but with sals) 2 eggs Vanilla if permitted Beat together nuttelex and sugar for 30 seconds, speed 3; continue mixing, adding 1 egg at a time until mixed thoroughly. Add 240gms Chickpea Flour ('Magic bean' flour from bio med store) 1/2 ts salt 1/2 ts bi carb 1/2 ts baking powder (I added 1/2 ts xanthum, so they would hold together better, but will try without next time, see if I get a flatter bickie) Beat on speed 3 until smooth (around a minute) place tablespoons on baking paper for 10-15 minutes until browned on top. I also added some cocoa to a little of the mix for choc bickies, they turned out like little fudge cakes! Were absolutely beautiful, and could be served to everyone. The regular biscuits are my favorite GF one to date. They don't taste of chickpeas at all, just a plain 'ol normal bickie! 
24
« on: April 30, 2012, 01:55:53 am »
I didn't understand when I first started reading, what was happening, but now I do. What a shame, I know HO have some pretty big ideas on what their brand is, but I have to say, Tenina is probably the only Aussie out there with TMX recipes that are accessible. I'm sorry, but having to purchase multiple cookbooks for an appliance is terrible, I've spent hundreds more on cook books, and I'm bitterly dissapointed in most of them. I find the tried and tested recipes on this forum are the ones I turn to everyday. I can't believe a company would ask it's workers to 'unlike'' you Tenina, what a sad state of affairs
25
« on: April 24, 2012, 11:24:03 am »
Not sure what I did wrong the first time I made it, but I found it a bit 'meh'...
Made it tonight for my lasagne, as I'd forgotten to pick up some cheese sauce satchels (I know, I know!!!), sooo much better then the packet one HAHA
edit - I did it maddys way, I think that is it, I can always taste flour, so the cornflour did the job, it was supurb!
26
« on: April 14, 2012, 05:17:58 am »
Def looking at Coles this week. Is the pizza stone removable? Waiting for your reviews Amanda.
So will I!
27
« on: April 13, 2012, 09:11:18 am »
DOing the same Dede *I don't need it* LOL
Oh yes, I got back in to making pizza in the last month, and now take away pizza doesn't taste so good lol
28
« on: April 12, 2012, 12:41:25 pm »
Rosie, search chickpea flour, there are a couple of recipes with it in it, including chickpea fritters
29
« on: April 12, 2012, 12:35:54 pm »
I don't understand the pizza maker idea over oven, I always seem to get really good results with the oven, but it takes I'd say 20-25 minutes to cook a pizza, how long do the pizza ovens take on a large pizza?
30
« on: April 11, 2012, 12:52:43 am »
I don't understand how they thought they would be able to just 'buy them', obviously no forethought went in to that promotion.
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