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Messages - JulieO

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Tips and Tricks / Re: Hand rolled pasta
« on: September 21, 2009, 01:34:51 am »
Great step by step photos Thermomixer and your end result looks delicious!  ;D

Vegetarian / Re: Delicious Vegetable Quiche
« on: September 21, 2009, 01:18:06 am »
Sounds great, one I will try for sure.  ;D

Chit Chat / Re: New Indian Cookbook
« on: September 20, 2009, 11:10:17 am »
I ordered mine last week, can't wait.  :D

Chit Chat / Re: What are you cooking today?
« on: September 20, 2009, 11:03:31 am »
My freezer clearing is going well too.  I took out a container of small meatballs in tomato sauce which only needed reheating in a saucepan after defrosting.  I made pasta in the TM and used my KA to roll and cut into fettuccini which I sprinkled with parmesan grated in the TM.   :D

Chit Chat / Re: What is/was your day job :)
« on: September 20, 2009, 10:55:36 am »
I have always worked in the clerical field, hotel/motel reception mainly, but my last job was as an assistant branch manager for a private health fund.  I left there planning on having a break for a few months while my kids were little.  That was 14 years ago and I haven't worked since, just love being home.  My 'kids' are now almost 23 and almost 21 and still live at home  :o   ;D

Starters and Snacks / Re: Avacado Dip
« on: September 19, 2009, 02:44:22 pm »
Sounds nice ILB, one I will try. :D

News about Thermomix / Re: Welcome Cookie1!!!
« on: September 19, 2009, 02:42:42 pm »

Recipe Requests / Re: Orange and Chocolate Custard?
« on: September 19, 2009, 07:36:29 am »
Judy, they have come down in price since I got mine, (unless it's just a good special from that website).   

Here's the one I have, it was $50 when they first came out, now reduced to less than $30.  Brilliant for parmesan too, especially when you just want to grate lightly over your meal.

Tips and Tricks / Re: Thermomix Butter - photos
« on: September 19, 2009, 07:23:59 am »
Kathryn, this was the Large container, but they did have an Extra Large one too  :D

Tips and Tricks / Re: Thermomix Butter - photos
« on: September 19, 2009, 07:02:46 am »
Yesterday I found this lovely stoneware pot in Spotlight that I thought would be great for storing butter in.  I usually make spreadable butter for ease of use out of the fridge, but I'm going to see how it goes if I have it in this and keep on my bench.  Probably not the best time of year to try this, but what the heck, can't hurt. 

There's plenty of room in it, this was after using a 600ml container of cream. The lid has a rubber seal to keep airtight, so I'll see how it goes.

Recipe Requests / Re: Orange and Chocolate Custard?
« on: September 19, 2009, 06:47:25 am »
When I made the orange choc custard, I used my zester microplane simply because it was easier and quicker than trying to peel just the zest off the orange without the pith.  Only takes a few seconds, I do the same whenever lemon zest is required in a recipe  too.

Chit Chat / Re: A real dilemma
« on: September 19, 2009, 06:37:58 am »
Join the club ;) ;) ;) I think there are many of us who fit into that category. You have to get your priorities right and cooking comes first and foremost if you are a TMX owner.

You are soo right Judy, I'm finding this every day!

It's good to hear others have the same problem, I'm not alone. 

Jams and Chutneys / Re: Tomato Sauce (Ketchup) - with photos
« on: September 18, 2009, 03:09:13 pm »
Brazen, you can order from here.  I'd seen it on their website. I buy my sausage skins from them.

Chit Chat / Re: What are you cooking today?
« on: September 18, 2009, 07:51:56 am »
Thankyou for your nice comments girls, it's nice to hear  ;D 

I'm yet to make the potato & leek soup, but I will soon, we like soup in this house regardless of the weather.

Tonight will be an easy meal, have taken a couple of pizza doughs from the freezer which are defrosting in the fridge along with the tomato base sauce.  Will just need to roll them out and simply top with the tomato sauce, thinly sliced mild salami (so it crisps up), fresh slices of roma tomatoes, sliced black olives and a light sprinkling of an  assortment of cheeses (mozzarella, parmesan and tasty). When I take out of the oven I then sprinkle with a little bit more parmesan and rocket, slice and serve.  Simple but nice.

I may make a half serve of the garlic & herb pull apart too if I get my skates on, have taken the garlic butter out of the freezer, so just have to make the dough. :)

Starters and Snacks / Re: Frittatas in the Varoma
« on: September 18, 2009, 07:30:18 am »
Sounds nice Chelsea  ;D

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