This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.
Messages - cookie1
Pages: 1 ... 2480 2481 [2482] 2483 2484 ... 2490
37216
« on: January 20, 2009, 08:46:26 am »
Warren, I would cook Risoni as any pasta in the TMX.
37217
« on: January 19, 2009, 07:24:42 am »
Imagine bread being mathematical. I do enjoy maths though and loved teaching it. Our lives are full of maths really.
37218
« on: January 18, 2009, 08:41:53 am »
It is very logical isn't it? I'm with you Amanda, why didn't I think of that before. It gives you a head start in the preparation of meals too.
37219
« on: January 17, 2009, 05:36:25 am »
What a brilliant idea Cathy. I often make the pull apart bread as we really like it. Will try as cinnamon. Thanks 
37220
« on: January 17, 2009, 05:24:56 am »
Hi Dorothy. I'm all excited-I will be 60 next year, I wonder if I will look like your avatar. (in my dreams!)
I've found this a very helpful forum.
37221
« on: January 16, 2009, 02:28:58 am »
It all sounds very helpful. Yes please Baf65.
37222
« on: January 16, 2009, 02:25:52 am »
That looks lovely Trudy. Might try it for our usual Saturday night pizzas. Think I may add some basil as mine has gone mad-I think it must like 40 degree heat.
37223
« on: January 15, 2009, 03:41:06 am »
Baf65, how do I sign up to receive this please? It sounds really good.
37224
« on: January 13, 2009, 08:13:05 am »
Amanda, that is HOT. You poor things. At least it didn't get that hot here. Adelaide seems to be a fairly hot place. I hope it's cooler for you tomorrow.
Use your thermomix to make yourself some nice cool fruit sorbets.
37225
« on: January 12, 2009, 09:00:37 am »
Welcome from one Perthite to another. How lucky you were to receive such a lovely gift from your future mother in law. Does she have one too?
37226
« on: January 11, 2009, 06:02:45 am »
Good afternoon, I'm known as Cookie1 and I too have an addiction to all sorts of books, not only cooking books and magazines.
I must agree book depository is really good. I like the way they don't charge postage and they're really quick.
37227
« on: January 11, 2009, 05:59:14 am »
Pretty please?  I've just made some vegetable stock from the recipe Thermomixer posted in September, some herb and garlic butter for the pull apart I'm going to make tomorrow and a sundried tomato and garlic dip. Then I had better do some almond pastry for the fruit mince tarts (to use up the left over fruit mince) and then short pastry for the base of tonights quiche.
37228
« on: January 11, 2009, 05:57:12 am »
It's obvous that thermomix is big in Spain. Welcome folks. It is certainly becoming a multi-cultural site.
37229
« on: January 10, 2009, 06:29:01 am »
Yes, they are certainly out, I saw some easter eggs in packets this morning. The temptation to buy was very high, but we still have quite a lot of chocolate from Christmas so we'd better eat that first. 
37230
« on: January 10, 2009, 06:23:48 am »
I need to make some more, so will try this one this time. I use the thermomix stock concentrate exclusively now, it really livens things up, especially risottos. Will report back.
Pages: 1 ... 2480 2481 [2482] 2483 2484 ... 2490
|
|
Show Posts