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Messages - France
1
« on: April 19, 2013, 08:38:17 am »
Frozzie, that's hilarious, that's the one thing my mum hated in the Herbes de Provence, the lavender!!! Too funny. I remember we had a big pot at home, and it lasted for years as she never used it, the pot was nice though!! 
2
« on: April 19, 2013, 08:37:01 am »
well! thank you for the links, and the subs... et Merci Thermomixeur I can now get my own savoury here! yay!
3
« on: April 19, 2013, 08:31:21 am »
I know this is an old thread but I love tahini and i love the hummus that Maria Emmerich makes on her blog (I'm not affiliated with her, I just love her no-grain low-carb recipes!!!) it's made with... Zucchini! and I even dip zucchini slices in it (overload, perhaps but it's YUMMY!): zucchini hummusThat'll use up a bit of Tahini! (it's not a Thermomix recipe but I think it can easily be converted! I haven't made it since I had my thermie, must put it on my to-do list on the weekend!) She even has a cinnamon "sugar" version on the same page (she uses natural sweeteners, you could definitely use sugar or rapadura in their place though that will change the nutritional value!)
4
« on: April 14, 2013, 11:25:29 am »
I haven't had any issue but this is a really good thing to know! Good luck!!
5
« on: April 14, 2013, 11:24:21 am »
I'm trying to grow my own basil, I have the Black Thumb of Death, not a green thumb at all... I like the idea of mixing it with oil too! Gosh, I love this forum!!! 
6
« on: April 14, 2013, 08:15:15 am »
Have you purchased Savory in Australia? I looked for it and even asked a Masterfoods Rep who was in the shop at the time (might have been the other herb and spice rep though) who looked at me like I was insane.... Got my mum to bring some from Canada..... what is it called in Australia? I think it's an Italian herb? Thanks !!!!! 
7
« on: April 14, 2013, 08:11:44 am »
Hi Everyone! I hope your weekend is going well! I've got some leftover dill (I normally use it on salads made with tuna, salmon and/or crab/prawns, I love dill!), tarragon, rosemary, and oregano (all fresh) and it's about to go bad in the fridge. I use it, but not a whole pack of fresh ones (and they are not cheap!).... how do you preserve them? one thing I'm thinking of doing is making herbed butter, and freeze that..... anyone have experience with that? I'm not very good with which herbs to use how (other than what it says in the recipe!).... I guess I could chop them up and use them in buns/breads (I make grain free bagels with coconut flour). Thanks for any suggestions you may have!!!
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« on: April 14, 2013, 12:14:16 am »
awh Goldfish, that's so cute!!! these days I have 2 eggs. Sometimes with coffee with a bit of coconut oil in there (gross to look at, good for me, and I don't mind the taste) sometimes I'll throw in some veggies if - I have any needing using up - remember that I have veggies needing using up - not cooking DD2's eggs with mine I usually eat those between 7am and 8am depending how my day is going. On the colder days we had a couple weeks ago, I was hungry by 11, usually this keeps me going until 12-12:30. Once in a while I'll whip up a pumpkin smoothie or an avocado smoothie (when those are the veggies that need using up, even though, technically, I'm not sure either is a vegetable! )
9
« on: April 13, 2013, 11:43:57 pm »
Thank you fundj&e!! I better go dish that pulp out! and not use my lemonade leftovers! It'll take a lot longer that way *giggle*
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« on: April 13, 2013, 03:16:18 pm »
Hi JacquieC! I've been making coconut butter for a while, from the recipe on Helene's site (Thermomixer) and I love it. I add a bit of raw cacao and natural sweetener to mine and it's even better! I'll try your method. Mine has yet to turn completely liquid though... You can make your own flours in the Thermomix (as you probably know), we made a chick pea/rice flour bread today for the girls. I eat grain free (you must too if you are on the paleo way of life, huh?) -- I did taste the bread though and it was quite nice and my picky teens liked it too! Which is a plus as I don't buy loaves of bread very often. Some people use the coconut butter in their yoghurt (plain full fat greek yoghurt) - I just love coconut! So even with a spoon is a great way to eat it, for me! Nice to meet you!!
11
« on: April 13, 2013, 03:03:42 pm »
ok me again, so just the skins, not the pulp leftover? For instance I juiced a lemon, and was going to chuck the whole thing in the jar? I don't want anything rotting on me! 
12
« on: April 12, 2013, 03:51:23 pm »
i did make this last year and i am still looking for it, i have looked everywhere, i hope DH didnt eat it
that's so funny!!!!! I'm wondering if you also use lemons from lemonade, which might have some sugar in them?
13
« on: April 10, 2013, 02:28:32 pm »
Wow, so many awesome ideas!!! Keep'em coming... I'm still thinking  however I did try the angle-cut masking tape today and the avery labels (gave them a go again). I always loved magic tape! I like that idea too!!! not one bad idea here yet! LOL!
14
« on: April 09, 2013, 02:32:14 pm »
Oh yeah, Suzanne, I have one of those... They are good, but won't stick if the jar's cold (then again maybe my tape is really old!)
I did see the lovely labels Judydawn, absolutely wonderful for gift-giving! They are just gorgeous! But too nice for every day use?
I guess those two systems are great for something that lasts a while, but for a little container of this or that or leftovers....
and what about those bowls with leftovers in them, masking tape on the glad wrap?
I think I'm hoping for some vinyl labels, that just stick to glass and china, that you could write on with a sharpie....
Ahhhh.... I'm wondering if those glass markers (you know, the washable ones that come in cute kiddy colours) would maybe work on my chalkboard stickers!!!
I love how this is getting the cogs in motion!!! keep 'em coming (now I have to go to bed however, an April cold is no fun at all!)
15
« on: April 09, 2013, 01:28:44 pm »
Hi all! I am in need of labelling help. Hubby is frustrated as there are all these things in the fridge but he can't tell what's what all the time (I would be in the same boat except I make the food! ) I have used Avery labels, writing on them, and putting them on the jars, but sometimes they don't come off nicely. I've bought some gorgeous "chalkboard" labels but the chalk rubs off as soon as I touch the label If I use a sharpie to write on the jar, it usually wears off Masking tape is good but it doesn't look very nice (however it's my favourite method so far). Sticky tape seems to get unstuck with condensation. I have access to an inkjet printer, I have lots of textas/sharpies but no laser printers and lots of food not getting eaten because others don't know what's what! I need help! Thanks for any advice, suggestions, etc. (on some Decor containers I can use the little tabs they give you sometimes, but I can't remember where I put them, so step 1: look for tabs, but I need other ideas for other containers!)
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