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Messages - thermoheaven
Pages: 1 ... 24 25 [26] 27
376
« on: November 01, 2010, 08:47:29 am »
I've had the old varoma demo with asian fish fillets and I found it very good as there is rice cooking while the fish and vegetables are in the varoma. I'll be having my next varoma demo soon. I don't find the new varoma dish as appealing because I think showing off the rice cooking is better. A warm chicken salad with a soup doesn't give me the feeling of a complete meal as much as rice, fish and veggies. I'll update once I've had my new varoma demo.
377
« on: November 01, 2010, 08:26:03 am »
I'm in North Balgowlah.
I've had my tm a little while now. Everytime i find I've lost my mojo a bit, I find a demo does the trick - I need inspiration and it seems to get me going. Interestingly enough, it was only recently that I had a varoma demo; prior to that, I had several basic demos which was actually very good - lots of tips to pick up and I'm glad I had them.
378
« on: November 01, 2010, 08:20:09 am »
Welcome. I'm sure you'll find Thelma very helpful.
379
« on: November 01, 2010, 02:11:48 am »
Thank you jflim for such a lovely recipe.
My consultant cooked this for us last night to show us that the thermomix was capable of cooking authentic Chinese dishes. Need I say my friend has now bought one and will be having his delivery demo at the end of the month.
It's such a pity there isn't more variety in the varoma demo and that the consultants have to stick to what seems to be set in stone. Luckily, my consultant will show us new dishes all the time, but we have to sit through a proper demo first just to keep head office happy.
380
« on: October 31, 2010, 12:43:46 am »
jf, another thing i have just thought is that i think the flour in malaysia is different to that which we have in australia. are you able to convert any of your trusty recipes to try in the tm?
i find making cakes in the tm very fast and much less messy - the lid and MC stop the flour from flying everywhere, and measuring ingredients diriectly into the bowl simplifies things and cuts down on washing up.
another thought - hoon kway would be incredibly easy to make in the tm (and everything else, lol)
381
« on: October 30, 2010, 01:01:43 pm »
Far out! My consultant has sold about a third of her thermomixes to doctors...and anaesthetists top the list!
382
« on: October 28, 2010, 10:44:41 pm »
That's so nice. I hope i get the chance to meet some of the forum members one day.
383
« on: October 28, 2010, 10:17:30 pm »
Hi JF,
you are going to be such a popular forum member posting such delicious recipes - I can't wait to see what's next.
I'm going to try you steamed chicken this weekend. Yum!!!
384
« on: October 28, 2010, 10:05:58 pm »
Thank you so much for posting JF! These recipes are great!
385
« on: October 28, 2010, 02:11:46 pm »
Thanks for the warm welcome, guys!
Thermomixer, my consultant is a gem. I don't think she comes to the forum (is there a reason why consultants don't come here much?), but i simply love her demos because i learn so much. Lots of her customers, as well as myself, have demos with her all the time to learn new things. She really makes sure we get a good grounding so we can get as much as we can from our tmx.
386
« on: October 28, 2010, 01:07:16 pm »
All the best!
387
« on: October 28, 2010, 09:35:22 am »
welcome!
388
« on: October 28, 2010, 06:34:14 am »
I hope you have a great consultant - it makes all the difference!
389
« on: October 27, 2010, 10:45:27 pm »
I blitz it after cooking with the MC on. I turn the speed up very gradually and all my soups come out smooth as - I even have my friends asking me if i've put cream in the soup it's so silky. blitzing at the end makes all the difference.
390
« on: October 27, 2010, 12:40:13 pm »
I hope he does one in Sydney
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