Show Posts

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 - Yvette

Pages: 1 ... 321 322 [323]
4831
Introduce Yourself / Re: NEW FROM SYDNEY
« on: September 02, 2010, 07:52:58 am »
Thanks that would be great, my consultant is not local and she is moving to Perth, so i dont really have one. Is it the TM website where they tell you about the classes?

4832
Introduce Yourself / Re: Just wanted to say Hi ...
« on: September 02, 2010, 07:20:13 am »
Hi and welcome the TM gets very addictive have fun with it and let us all know of any good recipes

4833
Introduce Yourself / Re: Excited new owner from Sydney
« on: September 02, 2010, 07:14:24 am »
Welcome glad to see another sydneysider i am also new what have you been cooking? I am at castle hill where do you live?

4834
Introduce Yourself / Re: NEW FROM SYDNEY
« on: September 02, 2010, 07:09:28 am »
Thanks Amanda I should have read my book. Im trying them tonight so I hope it works out a lot of people seem to have trouble with the mash but mine were beautiful. Do you go to any cooking classes? Are there ever any in our area?

4835
Introduce Yourself / Re: NEW FROM SYDNEY
« on: September 02, 2010, 01:00:10 am »
Thanks JD I kept my leftovers but didnt use them (what a waste) I am going to try halving the recipe tonight with my lamb chops. I usually only work part time at the moment I am nearly finished working an 8 week full time stint I finish next week so I am looking forward to trying some new recipes from the forum and having more time to play with myTM.

4836
Introduce Yourself / Re: NEW FROM SYDNEY
« on: September 02, 2010, 12:56:28 am »
Thanks cornishcream im going to try the sorbet soon looking forward to chatting to you again.

4837
Introduce Yourself / Re: NEW FROM SYDNEY
« on: September 01, 2010, 08:33:24 am »
thanks i will grab some and experiment

4838
Introduce Yourself / Re: NEW FROM SYDNEY
« on: September 01, 2010, 06:46:47 am »
thanks for that im sure they wont mind

4839
Introduce Yourself / Re: NEW FROM SYDNEY
« on: September 01, 2010, 06:12:46 am »
Thanks amanda do you still cook for half the time I did it without the parmesan too I just used the potatoes I had (dont know which) and it worked out beautifully glad to know you live close by have you had your thermomix for long

4840
Introduce Yourself / Re: NEW FROM SYDNEY
« on: September 01, 2010, 06:10:24 am »
thanks for the good tip cookie1 ill try it

4841
Introduce Yourself / Re: NEW FROM SYDNEY
« on: September 01, 2010, 03:48:51 am »
Thanks suesthermy does it still taste as good as when first made how long do you whizz? what number do you do it on sorry still new and dont know too much about the machine yet

4842
Introduce Yourself / Re: NEW FROM SYDNEY
« on: September 01, 2010, 03:18:42 am »
Thanks Judydawn will give it a go I cook for 4 but my DS doesnt like mash so I found it way too much unless you can use it again the next night or the one after.

4843
Introduce Yourself / Re: NEW FROM SYDNEY
« on: September 01, 2010, 02:24:31 am »
Thanks so much will look forward to your reply and where you can buy this from? I am not very computer literate so I apologise for any mistakes

4844
Introduce Yourself / NEW FROM SYDNEY
« on: September 01, 2010, 01:11:30 am »
Hi, I have my thermomix for a few weeks now and really enjoying it, would love to hear from any other Sydneysiders, I live in Castle Hill. I have made Beef Strognaff, Chicken Curry, Butter Chicken (a bit mild and bland), Anzac biscuits, mousse, mashed potato. Does anyone have a way of freezing the sorbet without it going rock hard as it makes so much you can only reallly make it if you are having people over unless you want to throw it out. Also the mashed potato turned out great has anyone made half the amount? Do you just halve everything? What about the cooking time? Thanks everyone looking forward to talking to you all

Pages: 1 ... 321 322 [323]