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Topics - gertbysea

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Chit Chat / Suggestions for future Forum Fests.
« on: February 29, 2016, 10:45:25 pm »
I will go first. I am thinking of us all being together, booking some place where we can chat, communicate, have fun, be adventuresome, relax and laugh with only a token shopping in places we all visit together.

I also suggest someone state a date, we make a booking and those that can make it come.

1. How about a cruise on the Murray River? 

2. Book a package to Somewhere.

3. Book a resort.

4. How about a train trip?

Chit Chat / Forum Fest 2016
« on: January 02, 2016, 11:32:17 pm »
Any ideas? Not in school holidays. In a city or town. A pub with a decent lobby bar/bistro so we can get together during the day.


Recipe Book Recipe Reviews / Review Lamb & Feta Meatballs CFY&M Pge 96
« on: February 11, 2015, 09:29:04 am »
Lamb and Feta Meatballs page 96.

Yum. MY DD said crumble the feta in not cubes. Quick and easy. She served it with the leftover sauce from the Spinach and Ricotta Patties  page 80. As well she made the Yoghurt and Jalapeño  Dressing. Page  17. She used 1/2 the  Jalapeño required and it was just right.

This made 17 meatballs slightly larger than walnut size. Be great in the Air Fryer or  even the Varoma.

Another Winner from this book. Served with Cole's quinoa  tabbouleh

We were so hungry we forgot to take a pic.


Linked JD

This is from the Cooking For Me And You Cookbook. Page  80

My DD cooked this from the chip as it was her first time with the TM 5

Absolute wiInner.

DD used  a bag of  baby spinach, firm cottage cheese instead of ricotta. The sauce looked bland so she added more garlic and a red chilli deseeded.

Really easy and delicious. Great vegetarian meal  that kids would like without the extra chilli and garlic. Looks like melted green frogs.


Linked JD

Chit Chat / Where is Gert
« on: February 10, 2015, 05:40:40 am »

On death and dying.

I have actually been writing this  message  for some months. Well since Ted was diagnosed with terminal Cancer  in Sept 2014.

A dear and loving  friend said " we don't do death well" . Very true but it inspired me to do better. We all must do better as we are all growing older and face this inevitable death. More conversation and a lot less stalling and fluffing about.

I have found dealing with the practicalities of death  and dying  interesting. As a nurse, pragmatic and a Scorpio I had no problems dealing with the death of you and yours in a practical way but It surprised me somewhat to realise it ain't the same when it happened to me.

Ted would agree he was not the best of husbands  and  it has been a very interesting marriage.  Ted is eclectic in his tastes for women, music and books which amuses me no end. All of it. We had many good years, some wonderful and some the pits.

The last few years and indeed the last few months have been fraught with challenges but faced head on with good intentions  and at times  a ribald good humour when talking of past delights.

Ted agreed that it is easier to die than to stay. This this is definitely true. To watch your loved one suffer such a crap ending is trying.

Some advice from Ted.

"At our age and with a certain knowledge get your wills up to date. Make Enduring Powers of Attorney.  Make an Advanced Health Directive  and say what you wanna say now."

I might add also get your exit plans in order. If you do not want a fuss and funeral  put it in writing. Ted"s brother died unexpectedly last week. He was only 93. Old you say. He sure was but he had many more years than ever was expected having been a prisoner of was for many years working on the Burma Railway. Poor Bill expected to live to his mother's age of 104. Ted too. Anyway I digress, the point is that Bill did not want a fuss or funeral but having failed to make his point they did it anyway.

Sadly Bill did not get to hear the tributes paid to him.

After much discussion with Ted over more than a few glasses of bubbles he decided that it was best to say his farewells while he was still here to do so and to see and hear what his friends and relatives might have to say. It has proved very interesting indeed.  We have had a lot of laughs over the antics and remembered good times he and we have had. People have sent photos which hopefully will never be published in our time though our grandkids might then think we were quite the hoot in our time. Several sent pics of Ted quite naked sauntering up the street heading for home after neighbourhood parties. It was always his party ending party trick to throw off all inhibitions on the way home.  Not always a good look.

Others are at a loss for words. It is hard to say goodbye and that is why in my small way I want to do better and encourage others to do better when facing the death of a loved one. We are all different of course. It is a very hard task but in my case and in our family we can talk about it openly. We are saying what needs to be said, dealing with the endless practicalities such as closing a business down, closing bank accounts, changing names on documents, making new wills, enduring powers of attorney and the all important Active Health Directive.

Ted has given many cherished things away to friends and family so he can see the joy or laughter or even the dismay on their faces. He has donated all his Aviation Books to a user friendly museum. We are gradually donating and giving other books away. He is still unsure of what to do with his many full orchestral music scores for Symphony and Concerto. It will be a shame if they end up as landfill.

I will, after popping in a photo of Ted which I could not resist taking on a recent visit to the doctor, ask Judy to lock this thread.

I know you will all be saddened by this news and most likely want to express how you feel and please know that all words are appreciated. So let us just take it as a given eh?

Ted is heading into the final phase and has chosen to die at the wonderful Palliative Care Hospital in Gordonvale just south of Cairns. He will know when he is ready to make that transition. For the moment we are doing ok at home. He can't walk far but he can still make it to the bar.

Here is his farewell. I might warn you Ted is not always politically correct but these are his words.

To my friends and acquaintances.
This is bad news  which I can no longer delay sending to you. Last September I was diagnosed with terminal cancer (bowel and liver), which was a real shock as there had been no evidence of the problem at all. At the time, I decided to keep this within my immediate family and a few very close friends until we knew more. Surgery and radiation were ruled out so the oncology specialists could only offer the wretched chemotherapy program with all its sickness and misery. Not worth it!
So I decided to continue leading as normal a life as possible until the end comes, which is what I’ve been doing.
It now looks as if the end is possibly only weeks rather than months away. I’m under palliative care at home and am reasonably comfortable and very well looked after. I can look back on a fortunate life of 85 years – a life with a lot of lucky breaks. I was lucky to have worked for QANTAS through the years when it was probably the best international airline in the world. I was lucky to have met and married Gretchen who has been a devoted and wonderful wife. I was lucky to have a daughter in a million and a son who has given us two beautiful granddaughters. I am grateful to have been born in Australia of British lineage and lucky to have spent the formative days of my youth in White Australia, which was a far more secure and friendly society than the multicultural mess we have today.
It has also been great to have so many good friends and to have enjoyed knowing you all. There have been lots of good times and lots of laughs And every shared laugh is a lucky experience. As I will probably not be around much longer I’ll say a fond farewell and wish you good health and happiness in the days and years ahead.
Best regards,
Ted Fitch


This photo says it all. Can't be repaired and can't be sold.


Chit Chat / Forum Fest 2015 Melbourne
« on: October 26, 2014, 12:16:43 am »
Hi everyone, JD updating this first posting to make things easier if you are looking for information about this year's Forumfest.

The dates are Fri 23rd, Sat 24th & Sunday 25th October.

The venues have been chosen, a cooking class has been booked and the following people have committed for rooms. Other activities still to be finalised.  Firstly, details of the accommodation from our contact Sarah Maunder

From: MAUNDER Sarah <>
Date: 12 March 2015 9:46:00 am AEDT

Thank you for choosing the Mercure Welcome Hotel and Swanston Hotel for your group accommodation. I have now set up your special code which is THERMOMIX15.
Guests will need to quote this code to receive the 5% discount off our best available rate at the time of booking. This special rate will have a cancellation policy of 7 days prior to arrival, if anyone needs to cancel they will be able to do this up until 6 pm 7 days before they are due to arrive without any charge. Any cancellations received after this date will incur a charge of the first nights’ accommodation per room. To book their reservations guests will be required to provide valid credit card details as a guarantee, they will not need to pay for their accommodation until they arrive at the hotel.
This discount is available at both the Mercure Welcome Hotel (3.5 stars) and the Swanston Hotel, Grand Mercure (4.5 stars) on all room types. If they wish to add breakfast, we can do this on booking at the discounted rate of $18 per person, per day. This is a special pre-booked rate, if they would prefer to wait and decide on the day breakfast is $25.
Please note that rooms and rates are subject to availability at the time of booking. Our rates are also dynamic which means they are constantly changing therefore not everyone will receive the same rates.
Bookings can be made via email or phone the details of which are as follows:
Phone: 03 8662 1312

Further details regarding shuttle bus/taxi to the hotel

We are approximately 30 minutes by Taxi from Melbourne Tullmarine Airport and it will cost approximately AUD $65.00 including 10% tax to the Hotel per taxi per way. Alternatively, the Skybus Airport Shuttle is only AUD $18.00 including 10% Tax per person each way and takes approximately 1 hour.  The Skybus will drop you off at Southern Cross Station and from there you can take their complimentary hotel shuttle right to our door (within certain time periods). Advance bookings are not required - simply proceed to the Skybus desk at the airport terminal. For the return trip, our Concierge Desk will be happy to help you book the hotel shuttle back to Southern Cross Station; you will need to book at least 24 hours in advance for this service. For more information on the Skybus please click on the below link.


Chookie & Ral booked Swanston for Fri, Sat & Sunday with breakfast
Gert booked Swanston for Fri, Sat, Sunday with breakfast
Judy booked Swanston for Thurs, Fri, Sat, Sunday with breakfast. Flights booked
Gayle booked Swanston Fri, Sat, Sun with breakfast
CP & DH booked for Thurs, Fri, Sat & Sun
Aussie Brenda booked Welcome, Friday & Saturday night with Breakfast.
Uni booked in for Thurs, Fri, Sat, Sun, booked 6.30 am flight
Cookie booked Swanston for Thursday, Friday, Saturday, Sunday and leaving Monday with breakfast. Flight booked. Arriving Thursday. .
Denise & Evan booked Swanston Thurs, Fri, Sat, Sun with breakfast
kezza booked Swanston Thurs, Fri, Sat, Sun
Trudy & Wayne booked Swanston Thurs, Fri, Sat, Sun with breakfast. Flights booked.
kmw, DH & 1 child booked Welcome Hotel Fri, Sat, Sun
MF booked Swanston for Thurs, Fri, Sat, Sun with breakfast. Departing Perth 9.35 am Thursday arriving Melbourne 4.05 pm. Departing Melbourne 3.00 pm Monday arriving Perth 4.05 pm.

An Alyce Alexander 3.5 hour Yum Cha cooking class has been booked for 10 am on Saturday 24th October. 417 City Road, South Melbourne, Victoria, Melbourne VIC 3205
(03) 9690 5509  Class is full but Chookie will start a waiting list for anyone else wanting to attend in case there are cancellations. The $83 per person has to be reimbursed to Chookie by those who booked.  We will be visiting the nearby South Melbourne Market after the cooking class, we will have an hour there before it closes.

Final cooking class details 6/10/15
Yum Cha class at Alyce Alexandra cooking School for Forum Fest
24th. October, 10.00 am to 1.00pm, with 1/2 an hour for shopping, if desired.
( the South Melbourne Market, close by is open until 2.00pm).

There will be a booklet of recipes available and plenty of food to sample. No lunch needed afterwards.
Parking available.  Details to come.

Participants ( please tell me by PM if there is a problem with the list.)
CP and DD
Bruce( friend)
Aussie Brenda
Mamma Fergie
Trudy and Wayne
Bogie 1, ( Jenny)
Kerry's friend.
Wendy, ( my DIL) and GD.
Anita, ( Ex TMX consultant)..

Oops, forgot to put in address
417 city road
South Melb
Phone 9690 5509

Local Melbournites who will be attending but not staying at the hotel.

Cuilidh (Marina)
Wonder (Nadine)
bogie1 (Jenny)
deedub (Debbie)

More activities will be posted as they are arranged, I believe CP is looking into the Tram restaurant and arcade tours.  Marina has booked and those interested have paid for the tramcar restaurant for the Sunday lunch .


Inviting member show of interest for Fest in Melbourne 2015

Looking for ideas and places to stay as well as members who may be interested.

October 23/24/25 ?

Location near Markets?

Apartments are good.
Hotels where we can gather  are good.

Victoria Markets
High Tea Windsor Hotel or Hopetoun Tearooms.
Outlet Shops
Essential Ingredients
Maybe a group booking at a show or event?

Update - An Alyce Alexander 3.5 hour Yum Cha cooking class has been booked for 10 am on Saturday 24th October.  Class is full but Chookie will start a waiting list for anyone else wanting to attend in case there are cancellations. The $83 per person has to be  reimbursed to Chookie  by those who booked.

Already interested.

Aussie Brenda
bogie1 - Jenny


Chookie & Ral
Mcmich & Don
Aussie Brenda
Katie & Richard
Jamberie, DH & 1 child
Denise & Evan
Trudy & Wayne
kmw, DH & 1 child

Bread / Tanzghong method for fluffy bread.
« on: September 22, 2014, 09:05:25 am »  Made this bread today.

I reduced the 40 gms of sugar to just 15. Lovely texture .


Chit Chat / Don't Shoot The Messager.!
« on: September 18, 2014, 12:07:48 pm »
Good job Judy. Good on MM.


Chit Chat / Apple IOS8 update
« on: September 18, 2014, 10:26:30 am »
I have downloaded 10S 8 . Not sure it was a good thing. The forum is quite askew. Any Others?


Seafood and Fish / Tenina's Golden Fish Curry
« on: July 01, 2014, 05:26:10 am »
Oh boy this is one of the best curries ever. light zesty and easy. I bought cheap ling from Woolies. I had her search for thick pieces and bought 2 chunky ones. Held together nicely and it really is a very quick different curry.  Chicken would work as well. Trust me it is good. Let me know if you like it.  Be good with prawns with a bit less cooking.


Members' comments
cookie1 - We had this last night and really loved it. I used half prawns and half fish. I think my fish wasn't in large enough chunks as some of it mushed up. The taste is really good and I'll be making it again. Thanks Gert.

CC asked if shrimp paste would work - Gert's reply - that's what I used, just a bit less.

Non Thermomix Recipes / Sunday Breakfast
« on: June 28, 2014, 11:33:16 pm »
Here is my mushroom challenge.

Sunday Brekkie.

Mushrooms stuffed with 1slice of bread, green onion,,garlic clove , parsley and mushrooms stems in the Thermomix for a few seconds. Top with. Parmesan and in AF for 5 minutes on 190.

Bacon AF 7 minutes 190.v

Tomatoes topped with basil and Parmesan AF 3 minutes 190

Some sad broccolini 2.22 minutes in MW

And a scrambled egg with oregano .

Bacon is great in AF by the way..


Bread / Beetroot bread
« on: June 26, 2014, 11:13:05 am »
It was really really good. The crust has a slightly earthy flavour but not the rest. Great colour. Would make a good party piece. There was no recipe as I just made it up.

 I had a really big beetroot which I peeled and cut into about 16 pieces. I put them into the Thermomix and turned it straight up to 9 for about 10 seconds. It was pretty much pulped but as I had some milk sitting near I poured maybe 1/2 A cup and whizzed it on 10 for 50/60 seconds. Now it is a purée which is what I was aiming for. I put about a tablespoon or maybe 10 gms of yeast in followed by maybe 1/2 a cup of warm water and a coffee shop paper thing of sugar. I put three cups of bakers flour in. On top of that I put two big pinches of salt and maybe a big tablespoon of oil. Mixed it up a bit on 6 for about 30 seconds. Then while I cleaned up everything beet coloured I kneaded it for a good 5 minutes. While I was kneading it I could see it was very wet so I just kept adding more flour with a spoon through the hole until it looked and felt right. Maybe 1.5 cups. I left it in the jug for an hour. Kneaded it for 1.5 minutes and dumped it straight on to the baking paper and left it for 1 hour. Popped it into oven at 220 fan forced . I didn't really care if it came out at all because it was just for fun. I was really surprised when it did. I will do it again.

See Gert's pictures on this page, scroll down.

Non Thermomix Recipes / Two Minute Noodle Fritters
« on: June 20, 2014, 06:12:53 am »
If  anyone told me I would ever buy or eat two minute noodles I would have told them they were dreaming!

But a few weeks ago. I went to an art show where one of the artists provided a huge array of food cooked by her and her children for all the Adults and children who attended.

I spotted a big plate of fritters that the kids were hoeing into. I could not figure out what they were so I decided to take my life in my hands and eat what the kids were eating. After eating one I still had no idea what they were so I had another. Delicious. I then asked the kids what they were and I was given a Master Class by the 12 year old cook.

I decided to make an adult version. I know many of you know all about these things but to me it was a revelation . I tried out the first batch and they were devoured by Dh and me And I am ashamed to say it did not take us long.

Tonight DH's is going to The Cape York Herpetalogical Society meeting while I am going out to dinner at a lovely Thai Restaurant just next door to his meeting place. Some snake people bring along a plate  of usually sweet treats but savoury is my thing so here goes.

I bought a 5 pack of Indo Mie instant Noodles Mi Goring flavour hot and spicy. Only 2 bucks at Woolies.

Opened 3 packets, removed the little flavour thingies put the noodles into a bowl added water and cooked them in the Microwave for  3 minutes.

Then I opened the flavour thingies put in a bowl and added Smokes paprika for colour and flavour, celery salt as I am trying to get rid of it   2 eggs, some self raising flour and a couple of birds eye chillies .  Chopped up a couple of green onions and gave it a stir. After rinsing the noodles I tossed them into the bowl and really the only way to mix it is with your hands. I did cut through the mess with a scissors to break up the noodles because. I forgot to do this before I cooked them.

All you then have to do is dollop some in a fry pan , flip when done in one side then flatten them and cook until done. Not long. I made 45 small ones so 15 per packet .

So easy. If you allow your kids to eat that crap with all the MSG and fake stuff then these are a treat. My kids would have loved them. They would be good for dipping into various sauces.

Pics to follow with Tapatalk.

Main Dishes / The Great Quail Challenge
« on: June 16, 2014, 05:22:25 am »

I am getting ready for The Great Quail Challenge

I will be cooking 8 quail  using 4 recipes!

Any other challengers?


Ideas from other forum members.

Gert-quail, vegies, cream of chicken soup. Into the SC and leave overnight.

Arcadia-salt and pepper baked quail, served on chicken ravioli with a carbonara sauce.

Emerald Sue- marinate quail in ketchup manis, honey and sesame oil.

Gert-version 2. I cooked in the Thermomix a blend  of chilli, honey, dried and fresh finger  for basting. DH was in charge of making the beer ass Quail thingies . For putting in the little cans to baste the inside and keep them moist was about 30 mils of the stuff in that bottle plus a few herbs. Served with savoury couscous.

Goldfish-The marinade: oil, lemon grass, garlic, spring onions, ground red pepper, fish sauce, salt, Chinese 5 spice powder, soy and sugar.
Basted with garlic oil made from garlic, oil and ginger
Garnished with Vietnamese Mint, chilli with lime wedges
Served with dipping sauce: hoisin sauce, soy sauce and Chinese black vinegar

Gert-version 3. I more or......less followed this recipe from Neil Perry and made the marinade in the Thermomix.
Version 4-This is more or less this recipe.      . I made the apricot verjuice syrup the other day.

Vegetarian / Pancakes vegan
« on: March 22, 2014, 08:08:27 pm »


It's Nigella Lawsons recipe from her book domestic goddess. Here is the recipe:

225 g plain flour
1 Tbs baking powder
Pinch salt
1 tsp sugar
3 Tbs yoghurt
30 g butter melted and cooled
300 ml milk
Butter for frying

Whizz it all in TMX and away you go, actually it is good to let rest for 20 mins.
Note from Nigella : " when you cook pancakes, all you need to remember is that when the upper side is blistering and bubbling its time to cook the second side, and this needs only about 1 minute.
🚩I like to add vanilla if they are sweet ones.


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