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 - JulieO

Pages: 1 ... 311 312 [313] 314 315 ... 323
4681
Introduce Yourself / Re: Hi
« on: September 23, 2009, 10:17:29 am »
Hello and Welcome Vivi, I've only had mine for about 6 or 7 weeks, and I can remember looking at it in awe when it was delivered, was scared I was going to break it  :o  Doesn't take long to get in the swing of things, but one thing I will advise, just check on here before making any of the recipes in the book, just in case there have been amendments/tweaks to the recipe, it can save you a lot of anguish as well as ingredients.  Enjoy. :)

4682
Chit Chat / Re: What are you cooking today?
« on: September 23, 2009, 10:05:22 am »
Love parsnip puree - good work JulieO - and thanks for changing the tide on taste  :-*

Thanks Thermomixer, I've tried to be honest in all I've written and I've had a couple of PM's, one today actually, thankiing me which was nice.  It's hard curbing my enthusiasm sometimes.  :D

Thankyou Sim and Judy.  ;D

4683
Chit Chat / Re: What are you cooking today?
« on: September 23, 2009, 09:58:46 am »
Judy, I'll tell you how I did the parsnips, they turned out really lovely.  Will be enough for 2 serves like you see in the photo, or you could stretch to 3.  Give it a try, if you don't like then at least you would have tried them.  :)

3 medium parsnips (about 400g)
about 35g butter
salt & freshly ground black pepper
2 tsp orange zest (you'll be able to try out your new zester  ;D)
2 tblsp cream

Peel the parsnips, and cut into chunks (like potato salad) and put into strainer basket.
 
Put 500g water into TM bowl, add pinch salt

Place basket into TM bowl.  Cook on Varoma temp, approx 15 mins/speed spoon.  Test to make sure parsnips are tender otherwise cook further couple of mins.(mine were done in the 15 mins)

Remove basket from bowl, discard cooking water. Empty the parsnips back into bowl, add butter, cream, seasonings & zest.
Slowly turn speed up to about 5 for a few seconds until parsnips are broken up.
Add butterfly and mix speed 4/until smooth.



4684
Chit Chat / Re: What are you cooking today?
« on: September 23, 2009, 09:05:34 am »
Yum, yes please Cookie.  ;D

I'm still clearing out the freezer and today's meal was using salmon fillets. I made a recipe I have made before which is really nice called Spiced salmon with parsnip puree & orange butter sauce.  Such a simple recipe, but I did manage to make the parsnip puree in the TM, which after cooking was mixed with a bit of butter, salt & pepper, orange zest and just a tiny bit of cream.
Served with salad.  :)


4685
Main Dishes / Re: Chicken with a tomato & fennel sauce
« on: September 23, 2009, 08:58:00 am »
This sounds wonderful Judy, I love fennel.  Thanks for posting.  :)

4686
Introduce Yourself / Re: It's another new one!!!
« on: September 22, 2009, 10:26:33 am »
I'm going to be lost without my AFL each weekend.

Me too Cookie, I'm an AFL tragic, love it, no matter who's playing, and I like watching the Browlow  :-))

I guess I'll have to do more of this:       

4687
Introduce Yourself / Re: Another Newbie
« on: September 22, 2009, 10:18:21 am »
  Very quick Thermomixer.   :D

4688
Recipe Requests / Re: need some pear recipes
« on: September 22, 2009, 07:32:07 am »
cookie I had it at hand in my to do file, so will post the link for you, hope you don't mind.  :)

http://www.theaustralian.news.com.au/business/story/0,28124,25585691-5018055,00.html

4689
It's not big fat cheeks munching, but you get the drift.  ;D


4690
Chit Chat / Re: A Seafood Bounty book
« on: September 22, 2009, 05:34:29 am »
Thanks Cookie, I had a good look through the book last night and I have noted a few I'd like to make over the coming weeks/months. Willl come back and review as I make them.  :)

4691
Chit Chat / Re: A Seafood Bounty book
« on: September 21, 2009, 01:38:47 pm »
I sure will Judy and will give my honest thoughts on the recipes too.  Getting the 2 new books today means I have a lot to look through LOL.  Will start cooking from them once I've finished clearing out the freezer. :D

4692
Chit Chat / Fast & Easy Indian Cooking
« on: September 21, 2009, 09:44:17 am »
I've just picked up the cookbook from the post office and after only having a quick glance, it looks really good. Gives recipes for lots of pastes and powders to use in the recipes too and from what I've seen the recipes expect you to use other methods of cooking some of the curries with help from the TM in some aspects, which I think is great.  Can't wait to sit down quietly and have a good look through.

Will just give a reminder to anyone using recipes from the book, that the UK tablespoon is only 15ml, where ours is 20ml, so if you don't have a smaller sized tablespoon measure, just use 3 x teaspoons instead. (can make a big difference, especially in curries!  :o)

Julie.

4693
Chit Chat / Re: A Seafood Bounty book
« on: September 21, 2009, 09:35:28 am »
Thanks Thermomixer, I'll try and be careful when I've selected a recipe to make.  :)

4694
Chit Chat / A Seafood Bounty book
« on: September 21, 2009, 08:25:57 am »
Have just received this book today and was wondering if the recipes are pretty right in their instructions etc or have they been revised as well?

Julie.

4695
Recipe Requests / Re: Orange and Chocolate Custard?
« on: September 21, 2009, 08:18:00 am »
Excellent news JudyD, it will be worth waiting for.  When is your birthday?  Mine is on the 27th.  :)

Pages: 1 ... 311 312 [313] 314 315 ... 323