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Messages - JulieO

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Cakes / Re: Cheese Biscuits
« on: October 23, 2009, 06:48:05 am »
These sound great.  It's funny how you can miss a recipe when it's first posted then see it when someone responds later and wonder how you missed it . :o   :D

Festive Seasons / Re: Sugar-coated almonds (Gebrannte Mandeln)
« on: October 22, 2009, 11:00:35 pm »
Thanks Judy, and Vivacity, you brought our attention to the recipe by posting it here, so I still give credit to you for doing so, thankyou.  :D

Festive Seasons / Re: Sugar-coated almonds (Gebrannte Mandeln)
« on: October 22, 2009, 01:18:07 pm »
I made these today, how easy in the TM!  Took just over 13 mins till they were dry, added the extra sugar and a few quick turns and they were ready.  Lay them out on my silicone sheet until cooled, then put into a glass jar.  They haven't stuck together - are all separate and taste great, very moreish!

Thanks for a great little recipe, Vivacity.  ;D

Chit Chat / Re: What are you cooking today?
« on: October 22, 2009, 03:11:53 am »
Amanda it sounds like you need some TLC at the moment.   :-*

Hope you feel better soon and can enjoy your trip away.  :)

Welcome / Re: Hello
« on: October 22, 2009, 03:09:51 am »
Hello May and Welcome.  ;D  I'm only a newbie too and have found this forum invaluable with lots of great recipes to try.  You will get help when you have any queries and everyone is really friendly and very happy which I think is because of how great the TM is!  :D

Non Food Recipes / Re: Washing Machine Powder
« on: October 21, 2009, 11:36:26 pm »
I might have to give this a go.  I stopped using the goo because my clothes started to look dull after a few weeks of using it, but it sounds like this shouldn't happen with the powder.  :)

Desserts / Re: Chocolate Ice cream - with photo
« on: October 21, 2009, 11:31:52 pm »
Good work JO,   :-* :-*

I was going to buy an Italian ice cream maker 2 years ago, but when we got Bimby I really couldn't justify it as we rarely eat ice cream.  But....... now I might just have to go looking- Sunbeam had one at their factory outlet.

I would recommend one for sure.  We don't use ours a lot either but it's great when we do, makes the whole process so easy. 

I have heard that the ones that have a freezing disc aren't very good, the bowl ones are better.  :)

Chit Chat / Re: What are you cooking today?
« on: October 21, 2009, 06:14:16 am »
Thanks Thermomixer, we have an Angus & Robertson shop in our town, so will have a look for it next time I'm there.  :)

Judy, I've earmarked those 2 recipes for next week because of your review.  I think reviews are great, can really motivate me to try some things I may not ordinarily do, or might have missed.  :D

Main Dishes / Re: Beef Enchiladas - With photo
« on: October 21, 2009, 02:42:50 am »
Thermie, great photo, they do look very nice.    And well done to your husband, he has done so well.  ;D

Please try and make your own tortillas one day when you can, I'm sure that's why we enjoyed this as much as we did, they were much nicer than the store bought ones for sure and they freeze well too,(with baking paper in-between) so you can just pull out as many as needed.  They are on my list to make simply to freeze for the times when needed.

Thanks for posting, it's always good to hear back.  :D

Chit Chat / Re: What are you cooking today?
« on: October 20, 2009, 12:41:08 pm »
I made a pasta dish, called Fettuccini with creamy capsicum sauce, partly using the TM, both for chopping the veg and for cooking the fettuccini.

Also made some little Rocky Crunch cakes.  Like a rock cake really.  Saw a recipe on the side of a packet of Kellogs Crunchy Nut Cornflakes and so converted and made in the TM.  They turned out great, nice and crunchy on the outside and soft inside.  Perfect with a cuppa and for DH to take to work.

Then I finished off a dessert that I started the night before, only doing half quantity as a trial. 
Called "Coeur a la creme d'anjou with raspberries". Fancy name for something so small, but they are basically whipped cream, stiffly beaten egg whites and ricotta that's all beaten separately and then combined with a little sugar, orange & lemon juices and put into little heart shaped moulds that have drain holes in the bottom and you line with muslin to allow any liquid to drain away while they chill overnight.  Just before serving you un-mould and remove the muslin, top with fresh raspberries, sprinkle with icing sugar and drizzle with raspberry coulis. 

Oh boy are they nice, so very light, only tiny, but a nice ending to a special meal. I need to work on the presentation a little more, maybe play around with how to drizzle the coulis, but I'm happy with how they turned out for a first time.

Vegetarian / Re: Mushroom, spinach & cheese tarts - with photo
« on: October 20, 2009, 05:08:26 am »
Thermomixer.  I love your sense of humour.  :D

Good tip Bron, thanks  ;D

Sounds too easy Cathy.  A must try for me.  :D

Thanks Brazen, do you mean Bron has chicken & beef stock recipes?  I may have confused you, the veg concentrate is good, no problems with that, it's just the chicken & beef stock cubes that I made was crumbly and pretty tasteless. 

I prefer stock with hardly no salt, as I like to add salt to whatever dish I am making, the ones in the supermarket are too salty for my tastes, even the salt reduced ones can be.  :)

Judy, I can't see why strawberries wouldn't work, though there might not be much flavour from them.  Definitely worth a try though.  :)

(I used the Morello cherries too)

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