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Messages - JaneeZee
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46
« on: April 02, 2011, 03:22:33 am »
You shouldn't have to make 2 small pies - just 2 batches of lemon filling!!
The filling recipe should double however. Maybe given how late it is try mixing a bit more cornflour with water, put the mixture back into the TM bowl. Whip it all together & then cook for another couple of minutes to see how that goes. I've put my filling into the pastry pretty warm in the past - it doesn't need to be chilled - & topped with meringue & baked no problems.
Good luck!
47
« on: April 02, 2011, 03:19:22 am »
I think either the mushroom soup or the cauliflower soup (EDC) make fantastic entrees - also served with fresh bread rolls. Pop that in the Thermoserver & then get the main meal on - something like Quirky Jo's Coconut Chicken dish found here: http://www.forumthermomix.com/index.php?topic=5335.0(oohps don't know why that's not hyperlinking - but it's in the all in one dishes). It'll be seamless......... especially if you prepare your souffle ahead of time (which I didn't know you could do Judy!!). Enjoy 
48
« on: March 31, 2011, 12:36:56 pm »
I think it's so wonderful I write the address inside the front cover of all the EDC's I deliver with machines!!! Love it. Just don't have a heap of time any more to trawl here 
49
« on: March 31, 2011, 12:31:37 pm »
I've recently had a run of singles buying machines as they say it's boring cooking for one. If she's busy then she can freeze portions & defrost them in the Varoma while she's steaming some veggies to go with whatever meat/main dish she's defrosting. Otherwise challenge her to only using the TM for a week & to make something new every day. That way she'll get some new recipes - all part of her new life!
Another idea & I don't know if this is do-able or not, is there a school nearby with a canteen she might want to volunteer at that she could take her machine along to & "share" it with.........
50
« on: March 31, 2011, 01:43:50 am »
thermoheaven, was the girl you mentioned living in a remote location? If that had happened here in Victoria one of the GL's would have stepped in & observed her demo to see what was going wrong. A HUGE part of your success as a consultant has nothing to do with the demo itself, it's to do with how well you prepared the host so that they know what to expect, who to invite & how to invite and then the follow up. I know that when I applied myself more, stopped being afraid of having the conversation with the host in case she decided to cancel & followed up better (still a lot of improving to do!) then the whole thing got a lot easier.
As far as "hard sell" goes, you just don't need to. We are there to show the audience what it is & what it can do so that they can make an informed decision about whether it's for them or not. Focus on the audience, not what's in it for you & the whole presentation is more genuine. If the host has got the appropriate people there not just 3 "bums on seats" then everyone has a great time, is pleased they now know about it & the Thermomix does it's magic in their brain.......little by little.......until they are ready to buy!
There will never be a better time to become a consultant than right now. Interest is just gaining & gaining in momentum. Enjoy it & your audience will enjoy you & the TM & remember "some will, some won't, so what!"
51
« on: March 31, 2011, 01:23:41 am »
Always a good idea to stop it & check blades are not attached to anything if it does something out of the ordinary. One customer managed to "strip" her blades - so they had to be replaced - when a piece of beetroot attached itself to a blade & then dragged the blades. I wouldn't have thought it possible if I hadn't seen it!
52
« on: March 27, 2011, 01:22:02 pm »
I used to make this all the time. Haven't done so since I have had my TM. I always added some cinnamon into it or mixed spice.
53
« on: March 27, 2011, 12:49:40 pm »
Hear, hear - appreciate all the work you Moderators put in. I wouldn't even begin to know what it means to Moderate but I'm sure it's time consuming. Just grateful someone is prepared to do it. Congrats Caroline.........
54
« on: March 24, 2011, 02:09:22 pm »
Hi Maddy,
Not certain which day you are going. My group are demonstrating on Sunday I believe. I chose not to go - my birthday weekend actually! Enjoy it & say Hi to Mary there from me via the forum!!
55
« on: March 24, 2011, 01:39:08 pm »
I'm with you Kathryn. Waiting for the second one so that I can decorate my "home" machine in keeping with my kitchen accent colour.
Definitely the thing for those who bought a TM even though they wanted a KA due to their colours!!!
56
« on: March 14, 2011, 01:35:13 pm »
Could this recipe be made with a fillet of beef instead of joint I never see beef with joint are they readily available?
Yvette "joint" is simply the English for "big lump you'd cook on a Sunday"............in all my years growing up in the UK I don't remember ever having a bone in our beef - lamb yes (although that was rare as it was SOOO expensive), pork certainly but we usually roasted sirloin from memory.
57
« on: March 10, 2011, 03:56:28 am »
I always just start with heating water up to Varoma temp for about 5-10 mins then giving it a blitz. If that doesn't get it off I go to the bicarb & elbow grease. Never needed more than that (apart from the odd bit of attacking it with a finger nail!).
Good luck
58
« on: March 09, 2011, 01:05:04 pm »
janeezee how good is your french? do you want it in english or in french?? 
20 years ago I was fluent - so I get by in both!! Ca ne m'est egale (goodness, it's been a long time. I need to practice so maybe send it in french & if I have questions I'll pm you!!)
59
« on: March 09, 2011, 11:58:42 am »
Now I know you're there Frozzie I will ask if you have conversions for a really good Tarte Tatin & Iles Flotant as I love both of those!!
60
« on: March 09, 2011, 11:50:17 am »
It's all getting a bit frustrating for me with ebay I'm afraid. There's someone in Germany perporting to be in Melbourne selling brand new TM's & claiming to have warranties - which is patently false.
The "transparent" Varomas are merely the current ones while the SS ones are the ones which preceded these & leaked like crazy which is why they were replaced about 3 years ago...........
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