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Messages - cathy79
16
« on: August 27, 2011, 01:39:18 am »
One of my customers raved about this recipe, so I thought I'd better try it. We really enjoyed it, and I (almost) followed the recipe.
The Fetta melted over the vegies very nicely, and added a nice element to the dish.
It's a great base recipe that you could do lots of different things to, which is the sort of recipe I like. Probably shouldn't highjack a vegetarian recipe, but this was very nice with bacon in it, and I think you could steam some chicken or other meat to add or have as a side too.
17
« on: August 07, 2011, 02:42:21 am »
Hi Vivaroo, glad you like the Homemade Milo. So much cheaper and better for the kids (and you. I think better quality cocoa powder does make a big difference taste wise. At the very least, go for Cadbury's instead of a no-name. If you're looking for better nutritional coco, this post has some info about the difference.
18
« on: July 03, 2011, 07:27:33 am »
This is one of my favorite doughs to work with, and the flavor varieties are endless. Yours sound delicious Judy.
I love demonstrating, it's so exciting showing people a thermomix, especially when they have never seen it before. But it is very intense when combined with working full-time and a young family. Hence the drop in recioe contributions! I really miss this forum.
19
« on: June 11, 2011, 02:22:46 am »
Definitely a child friendly flavor. My six year old is highly visual and tactile and doesn't like the look and texture of these sort of things though.
20
« on: June 05, 2011, 10:27:02 pm »
Vienna sausages with red lentils and vegetable curry
Gluten free and wheat free
Score 4 of 5 for a regular weekly meal
We really enjoyed this. My six year old and I made it together and she was so proud of herself.
I used normal sausages, pricked a few times, and cooked about 4 minutes extra.
The recipe made a large quantity and the lentils and veg was yummy and filling.
21
« on: May 04, 2011, 11:29:45 am »
Last week I made a double batch of the cake mixture, swapped 100g of flour for 100g rolled oats, and made muffins - about 16 large I think. Delicious!
22
« on: February 20, 2011, 11:17:44 pm »
Thanks Renee. Jade and I are travelling down together, so it'll be fun to experience this with a friend too.
23
« on: February 20, 2011, 07:52:00 am »
You can roast them and freeze them, then use them on pizzas, scrolls, omlettes or in sauces when you need them. Or anything else where you want them softer anyway.
24
« on: February 20, 2011, 07:43:12 am »
Thank you to everyone for your encouragement. I really, really want to make a go of this and have big goals. It seems like a great time to get on board as cooking is becoming trendy again and people seem to be thinking more about their food choices. Hopefully our story of gradual achievable changes will encourage others that it is easy and there are huge benefits.
Yes, Sonan, the milo lady. Seems to be my most popular contribution! Would be great if you could pass my name on to your friends in this area. I'll find a way to express my gratitude!
25
« on: February 18, 2011, 07:10:38 am »
Thanks Judy. It's something that I've thought about off and on ever since I've had my machine, but hadn't been the right time. Due to some changes, I now have the opportunity to give it a go. I'm really excited about this as I'm really passionate about cooking, especially helping young families get back into the kitchen.
26
« on: February 18, 2011, 07:08:23 am »
Location: Toowoomba and surrounds
Forum User Name: Cathy79, Real Name: Cathy
Email: thermomix.cathy@gmail.com
Phone: 07 4613 5100
Looking forward to helping busy families take back control over what they eat. I'm constantly amazed by the difference in my family since we've cut out preservatives and additives in our food and would love to share my passion with anyone who's interested!
27
« on: February 18, 2011, 06:55:10 am »
So I've been on this forum and proud owner of my Thermomix for almost 18 months, but thought I'd reintroduce myself.
Drum roll please......................
For all those Darling Downs and Toowoomba area users, there's about to be a new consultant in town! I start my training next week, so will be firing on all cylinders at the beginning of March.
I know my original consultant (who I think several of us shared) has moved away, so if you've been wanting to have a demo for your friends but didn't know who was around the area, please PM me, and we'll see what we can organise.
Can't wait to do my training and share the Thermolove with users, both old and new.
And a big thanks to all the consultants who constantly inspire me with their success, especially Renee and Jo whose brains I constantly pick.
28
« on: February 18, 2011, 06:47:41 am »
Could you get away with doing it in the thermoserver at a demo? I'll have to try it again and get the soaking part right.
29
« on: February 17, 2011, 03:45:13 am »
Thanks meagan, that sounds like what I did. Maybe I didn't spread it out enough.
30
« on: February 17, 2011, 03:44:02 am »
As a general rule (and please get your own advice) you can claim any expense that you can prove has a direct relationship to the income you are currently earning. So you need to be able to argue that your Nutrition and Diet course has a direct correlation to the income you are earning as a thermomix consultant. For example it can't be related to future income that you want to earn as a nutrtionist once you qualify.
So you might be able to argue that doing your course increases your credibility as a sales person for a machine that helps with nutrition and diet and will therefore increase your sales and have a direct impact on your income. The cost has be related, it can't just be for personal interest.
Obviously any course run by thermomix will be easy to claim, this course could be a slightly bigger stretch. Hope that helps, and please get your own advice as well!
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