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Messages - Cuilidh
Pages: 1 ... 484 485 [486] 487 488 ... 509
7276
« on: July 05, 2011, 09:32:01 pm »
Congratulations on the birth of your new baby and welcome to the forum - what a memorable and busy time you are having just at the moment.
Before you know it you are going to get lots of suggestions for easy recipes to make, but perhaps you could try custard or soups (try pumpkin, if you use butternut you don't even need to peel it) and risottos are also very easy. CreamPuff63 has listed her favourite recipes on the forum as well and one of the "forum family" will shortly give you the link for that - I'm not so good at the linking process yet, so I'll leave that to our experts! But just wait for a day or so and you will get heaps of ideas on here to try out.
Once again, congratulations and welcome to the world of thermomix.
7277
« on: July 05, 2011, 05:54:57 am »
What about a really large nozzle on an icing piping bag?
No, cancel that idea, it will probably squish the rice up too much. Bad idea, not thinking at the time I posted it!
7278
« on: July 05, 2011, 05:12:58 am »
I'm always wary of artichokes - I'm never sure just which part you are meant to remove then what you are meant to do with the remains after removing removable bit!!!
7279
« on: July 05, 2011, 05:11:15 am »
Welcome ColT - this is a great site and we have loads of members with good ideas, recipes, hints and tips to help you. I'm sure you will find it a goldmine; as Judydawn said, usually we are all trying to lose weight, but there are a lot of members with specific dietary requirements and I am sure you will find a lot of inspiration. We wish you both well and happy cooking.
7280
« on: July 05, 2011, 02:21:16 am »
You could possibly get them at supermarkets in the spice section or maybe a health food store.
7281
« on: July 04, 2011, 09:15:48 pm »
Thanks once again...I'll be printing these posts out and putting it in my little to do thermie folder.
Renlor, take my advice, get a much larger folder for your to do recipes now, you'll be needing it very soon because you will start collecting recipes, ideas and tips at a fast rate of knots on this forum and you'll need all the space you can keep for storing them!
7282
« on: July 04, 2011, 08:55:40 pm »
Thanks for that tip Bonsai.
7283
« on: July 04, 2011, 08:52:59 pm »
Are individuals who are friends, eg our get together group permitted to have everyone round and make something to show and share?
Cookie, I may be mis-understanding you here, but my view is that, if any group of people want to get together at any time, to discuss anything, they surely don't need permission from any third party. I'm guessing you may be referring to HO, but, really, I don't think it has anything to do with them - if you wanted to ask people in to show them your new washing machine, you wouldn't contact the manufacturers. If, however, this is a reference to Health and Safety, I can understand your concern, but I still don't think it is a matter to get too caught up in, after all, the get together is strictly informal, between friends and acquaintances - a small group and not a commercial enterprise and I am sure our kitchens are all clean enough for this not to be a worry. Chookie, I would certainly love to join a bread making class of yours (so long as I can get away from work) and I think $20 - $30 is an extremely modest charge - and if you needed anything bought up from Melbourne that would be easy for me to do.
7284
« on: July 04, 2011, 03:08:46 am »
Yummmmm
7285
« on: July 04, 2011, 02:48:00 am »
I hadn't heard that you keep the seal in the lid when you put it in the dishwasher. Thanks for mentioning that, I have always put it in separately, but I'll remember to keep it clipped in place in the lid from now on.
7286
« on: July 03, 2011, 09:53:46 pm »
It's been a while since I made this recipe and I haven't got my EDC with me - does this playdough have a 'shelf life'?
7287
« on: July 03, 2011, 09:36:01 pm »
Welcome Sue. Everyone has loads of questions, especially when they first get their TMX, so just ask away, there is always someone here with an answer or with an offer of helpful hints, tips, etc.
7288
« on: July 03, 2011, 09:31:46 pm »
earth mumma, I don't think you are being paranoid. I don't think the contaminated products will be here yet, but it may not be long until they hit our shelves (if they get through the health checking and testing processes). It is a huge worry.
I'm the furthest thing from a scientist you can get, but is there not something about iodine (as in sea weeds) retaining dangerous levels of radioactive substances for a very, very, very long time?
I know there are people on this forum who will know more about this than me and I do so hope I am wrong and not scare-mongering, as so many people rely on sea weed based products in their diet, so my fingers are crossed that I will be told that I am wrong.
(I actually thought a long time before posting this as it could cause unnecessary anxiety, but I guess sometimes you have to try to do take what you think is the wisest action. As I said, I hope like mad that I am wrong and look forward to being contradicted in no uncertain terms).
7289
« on: July 03, 2011, 09:19:36 pm »
Glad to hear they were so successful, Smitch.
7290
« on: July 03, 2011, 12:27:46 pm »
I made the nut butter today and, despite Faffa's help with peeling tips, I agree wholeheartedly with Judy Dawn, peeling hazlenuts is a real pain. It maybe didn't help that I got interrupted by three separate sets of visitors during the peeling process so was stopping and starting all the time. I eventually got them more or less peeled and made the butter using almonds, cashews and the hazelnuts.
I wasn't sure how long to roast the nuts for and unfortunately the hazelnuts were still a bit damp; anyway, I roasted them for 15 minutes, but I don't think this was long enough, or the dampness of the hazelnuts fouled it up. The end product was a lighter looking butter than Stef's and was quite stiff, not runny at all, but it is very spreadable.
It's just settling down at the moment and I'll try it out tomorrow and see how it tastes.
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