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Messages - cathy79
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31
« on: February 16, 2011, 08:37:42 am »
I tried steaming the couscous the other night following this recipe (but with a tomato sauce and sausages underneath) and while some of it was nice, there were big gluggy chunks that I couldn't break up with a fork.
What did I do wrong? (it's the first time I've ever cooked couscous).
32
« on: February 16, 2011, 04:32:36 am »
Ladies, a hint with centrelink and reporting your earnings - commission is handled completely differently to wages/salaries due to its variability. Please make sure you check it out for yourself, but from what I understand you can contact them monthly after you've received your payment and tell them what you earned, then they'll base your payments from that.
So when you talk to them explain you're earning commision.
Thermo Jo - you should be able to claim telephone, stationery, training, cooking magazines, a portion of your internet for research use (eg this forum). The ATO website should give you some good ideas.
33
« on: February 14, 2011, 05:44:34 am »
I watched it online - fantastic! He's achieved so much in his 28 or 29 years. I've never tried a macaron and I'm thinking I should make sure that when I do it's a good one. Did you hear how much people were spending on those boxes  ! Could feed our family for almost a month!
34
« on: February 14, 2011, 05:42:31 am »
Jade, Judy has pointed you in the right direction. She's our helpful guru!
There are also discussions about what to try first, what are favourite recipes, and make sure you check out the Reviews area. There are some really helpful reviews which can help you decide what will suit your family, improvements re timing or speeds and other general tips.
Make sure you make the vegetable stock concentrate on day one (you'll need sea salt for that one and a few vegies) and to win over darling hubby and the kids, some frozen berries to make "fruity dream". Warn them about the noise on that one - it's loud but short. My kids do a happy dance now as they know that food is coming!
35
« on: February 14, 2011, 05:36:19 am »
Thanks for the informative reply Cuilidh. I have been to the local council to find out a bit about it, and I was a little naive about the startup process. I had thought that there might be a scale of operation that doesn't require "commercial kitchen" etc, but that's not the case.
Am continuing to research this as I'd love to be able to do something along this line. I'm particularly interested in helping parents to feed their children less additives etc and educating in this area. If it's a time factor, then that would be something that I could help solve by supplying them what they'd prefer their kids to eat.
What would be perfect would be a commercial kitchen that is not being used in the early hours that could be rented at an economical fee. Anyway it's still a bit of a dream.
36
« on: February 14, 2011, 05:29:40 am »
Good to see you made it here Jade! Can't wait to be able to share recipes and experiences with another in the local area. You'll see that there are a few of us from the Darling Downs area. We've discussed meeting each other a few times, but it's never quite happened. Will have to make it happen!
37
« on: February 14, 2011, 12:24:19 am »
Thanks for all the recipe ideas. Do you think there's a market for homemade muffins? Or do people either make them or buy them from anywhere (coles and woollies etc) and are happy with the quality and ingredients of bought muffins?
38
« on: February 12, 2011, 11:02:50 am »
hools, you're right, the nuts don't dissolve, whether the milk is hot or cold. Definitely give it a go as a hot drink. Any residue in the bottom of your mug is delicious to eat, maybe even the best bit (not like bits of coffee  )
39
« on: February 09, 2011, 12:32:28 pm »
I've been very happy with Kialla flour - a list of stockists is here. It isn't called baker's flour on the packaging, but have been using it for 18 months for my bread (and everything else).
40
« on: February 09, 2011, 05:37:53 am »
Sorry to crash but does anyone know if there is an improver without nasty additives in it?
Haven't looked for one - I'm perfectly happy with my bread without any improver, so haven't needed to use it. But that is why some of us avoid using it.
41
« on: February 09, 2011, 05:29:45 am »
Sorry, I have stuck with the white flour. I think a few people have tried 100% wholemeal flour with other recipes and it has made them much heavier.
I'd be very interested to hear how 50/50 or 70/30 goes.
42
« on: February 07, 2011, 05:35:23 am »
Thanks Cathy and Creampuff have not tried to make yoghurt before can it be made successfully in the TM?
Yvette, you can see that different people have had different results. But I've been using Valerie's yoghurt every week or so for over twelve months, and am thrilled with the results.
43
« on: February 07, 2011, 01:31:41 am »
Have you tried Valeries' yoghurt recipe? Many have enormous and continued success with it (2 litres of yorghurt for the price of 2 litres of milk = great value), others have perservered and not been happy with the results. So it is a personal thing but read through all the hints and tips and try it. It might be what you're looking for.
44
« on: February 07, 2011, 01:27:57 am »
1st one is a number 2 giraffe cake we had on his actual birthday - with a raspberry,tumeric and chocolate mixed to make the icing an orange colour
2nd is the stegasaurus cake we had for his party with family - with spinach icing for the green colouring 
Meagan, how do you make your coloured icing? I thought we'd always have to have chocolate...
45
« on: February 06, 2011, 11:45:23 am »
Thanks for the ideas.
KJH - I'd post the recipe, including how you've tried converting it and what wasn't quite right about it. Someone here will be able to help you nail it.
Sounds delicious. There seems to be a raspberry theme here.
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