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Messages - mama_bel
1
« on: August 18, 2010, 02:17:08 pm »
Yum! I've been using my dehydrator a lot lately. The other night I made some fruit leather, rolled the whole thing into a tube and cut into spirals with the kitchen scissors. Put each little spiral into a lunchbox so it's not stuck together, only touching very slightly. They come out easily and are just thin, long strips, rolled up. The kids love them! If they're sticky, you can also toss some coconut in the container if your kids like that. This is also another use for failied jams, if you didn't use any/much sugar in them. 
2
« on: August 18, 2010, 11:23:07 am »
One of my girls makes this often, she has put berries, choc chips and other additions through it. 
3
« on: May 31, 2010, 05:13:15 pm »
Sorry to have missed you Karen. Either myself or some of the kids were ill all of that week, so all plans flew out the window! Glad you had a nice visit with Jo. 
4
« on: February 16, 2010, 11:17:45 am »
Bel you only need to host a demo and you can buy one for $30 - speak to your consultant
Yes Meagan, but I've had 2 demos now and almost all of my friends have their own Thermomixes... Maybe when I make some new friends I can do that!
5
« on: February 11, 2010, 02:51:05 pm »
They're lovely bowls Andie.
I bought a giant insulated bowl - 10L - from Deals Direct for $30-something recently. It's great for large amounts (we have a large family, so that's frequent), but I love the Thermoserver more. I think I'll try to get another one sometime, but not for $200+ from eBay!? My big insulated bowl is very ugly, btw - plastic outer!
6
« on: February 11, 2010, 02:27:47 pm »
I meal plan for our family and things change all the time. I just swap nights, or if something is defrosted I go ahead and cook it - they can always re-heat it for tomorrow's lunch or dinner. The meal plan still helps overall!
I am in awe of Quirky's friend who plans for a whole YEAR. I love her idea, but my calendar would be a scribbled mess swapping meals around etc! :p
I find that our summer menus are quite boring - we eat pasta or potato with salads, curries or stirfries and rice, etc. We don't seem to eat enough legumes and hardly use the slow cooker or oven. I think I need to work on this!
7
« on: January 22, 2010, 01:19:03 pm »
I make this peanut butter, but always find it too oily with 2 tbsn, so cut it back to half a tbspn then add more as required. I added some salt and sugar at first, then less the next time, less the next time and so on. That's what I usually do when weaning the tribe off commercial stuff! Anyway, my salt is good salt and my sugar is at least organic raw stuff, so it's gotta be better than bought! I find it keeps quite well, if I make 3 or 4 batches in one go and put it in the pantry.
8
« on: January 22, 2010, 01:15:24 pm »
I make this often, but we don't eat Salami so I use mushrooms. It's delicious! I use more garlic than the recipe states, and wholemeal fettuccine so it does need 10 mins in the Thermoserver to absorb the sauce a bit or the pasta is too al dente for my kids' liking. This one's a winner - very versatile and yummy every time. I have a friend (hello Chelle if you're dropping in) who does 101 versions of this - even without tomato, salami or fettuccine! LOL It's one of her staples. I serve with lots of steamed vegies and it feeds a nice portion to 8 of us.
9
« on: January 22, 2010, 12:23:02 pm »
Thanks for telling us about your enchanted garden. I can't wait to hear how it progresses.
I think this is a great idea. It's not very common in Australia. We live on a farm and I have 3 gardens - 2 greenhouses with raised beds in them, and a fenced garden too. As well as 100+ young food producing trees, hens, ducks, cow for milk etc. I love it and would love for others to have some space here (too much grass anyway) to grow some vegies, or keep chickens even if they're willing to visit often enough. We are 2km from one town and 12km from two other towns. I wonder what sort of distance people would travel to visit their garden?
I have two raised beds of recycled tin (galvanised rainwater tanks) and 6 of plastic and 2 of timber and I notice no difference at all in their performance. We have below-zero temps in winter, with frosts (not heaps, but some), and get up to around the early 30s for part of summer (live in the mountains, so not a really hot, hot place). We have 3m+ of rain each year and the raised beds are great in the wet weather!
10
« on: December 22, 2009, 12:10:00 pm »
It reduces heaps - I think down to about the same volume as a tin.
11
« on: December 20, 2009, 01:48:19 pm »
Oooooh, perfect timing! Hugs to you Bron!
12
« on: December 20, 2009, 01:39:46 pm »
Thanks, got the speed hint now.
I did threaten to run an extension lead to the outside table. It's the icky-ness over the TMX which bothered me most though, more than the kitchen. Last time I placed a tea towel under (a towelling one, quite absorbent) AFTER weighing in everything, so clean-up was way less.
After seeing Thermomixer's video on the Dulce de Leche thread, I'm brave enough to try again!
13
« on: December 20, 2009, 01:37:37 pm »
I think he is sending it to me so I can overcome my dulce de leche phobia! :p
Thank you, thank you Mr T for scientifically testing the speed theory. So I can use Lucy's creamy milk and not the icky shop stuff as long as I have that machine whirring on 5 (or 6 perhaps)?
Woot!
14
« on: December 20, 2009, 01:33:33 pm »
If you wanted the bottle full for gift giving, you can top it up with more vodka, S. I hope they enjoy it. I've made it a couple of times now and I forget what the bought stuff tastes like! :p
15
« on: December 19, 2009, 09:46:12 am »
** bump**
So with only a week to go, what's everyone up to with their Xmas cooking?
I have cookies to make (for gifts), dips to make for Xmas day (my contribution, as well as a potato bake in the slow cooker), and some Indian foods to make for the evening (a birthday party on the 25th). Then a chocolate cake to make in the morning on the 26th as it's my baby's 6th birthday.
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