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Messages - SR
1
« on: November 27, 2009, 05:15:54 am »
Hi Smurfy and welcome. Welcome also to GRB.
I love my machine and call it the 007 as it does everything and quickly. Well done becoming a consultant. I should have become one cause through my parties I have sold 6 and I am still spreading the news. They are addictive. I have only had mine since September but love it.
You also live near me - I am only in Rostrevor.
Good luck and enjoy
2
« on: November 04, 2009, 07:13:34 am »
Hi Amanda,
From one South Australian to another - welcome to the forum. Sounds like you are getting straight into it which is great. My 80 year old mum just received hers yesterday and is very excited about it. Through my parties and word of mouth I have sold 6 Thermomix's, so they are certainly becoming more popular. I should become a consultant.
Happy cooking.
3
« on: October 06, 2009, 05:52:41 am »
Hi Heidi (from one Adelaidian to another). Welcome to the forum and I hope you get some enjoyment and ideas from it. I did a zucchini slice on Saturday and think I will do the vegetables on a lower speed so it is a little chunkier - but it was still very very nice. I think Thermomixer's idea is a good one - (the secret is slower and less time than it says for chopping and often slower and longer times for cooking)
It was good of your parents to lend it to you but you will find it hard to give it back I am sure. It isn't anything they will forget about either unfortunately. I think Very Happy Jan might be onto something though - promise to have them over for dinner if you can keep it.
Good luck
4
« on: October 01, 2009, 03:34:45 am »
I mentioned this problem to my rep who did my demo and he suggested adding some butter first and when cooking the egg only go up to 60 degrees rather than 80 or 90. I personally haven't tried it but I hope it helps someone.
5
« on: October 01, 2009, 03:22:11 am »
There are two of us in the house and I tend to wrap my bread in alfoil and it seems to last for quite a while (especially the 5 seed loaf). I haven't needed to put it in the freezer yet.
6
« on: September 30, 2009, 05:37:27 am »
Hi Kristie and welcome to the forum. I must confess, I do love Broome and the outside cinema is so much fun.
I make two kinds of bread and one is just on a tray on baking paper in a cob shape (this is the rye bread) and the other is in a 20cm square tin (this is the 5 seed loaf). I bake the biscuits on baking paper and the rest is in the TMX. I am going to start planting lots of herbs as I seem to use more of those items. Next year (fingers crossed) I may have a vegetable garden as well.
I have only had mine for 3 weeks (as of tonight in fact) - so I am still learning but really love it. Hope you enjoy it as well and good luck with it all.
7
« on: September 30, 2009, 05:13:44 am »
Hi Countrygirl. Welcome and hope you enjoy the forum.
Sue from Adelaide
8
« on: September 30, 2009, 05:09:01 am »
Hi Kellinsicily. Welcome to the forum. Sicily would be beautiful. Ditto with CreamPuff63. Woudl love to get your recipes.
Enjoy the Bimby.
Sue from Adelaide
9
« on: September 30, 2009, 03:16:10 am »
Thanks for that Thermomixer. Those links were very helpful. I will just have to persevere and try different ways. I am a determined person so will get it in the end.
Sue from Adelaide
10
« on: September 29, 2009, 10:13:38 am »
Hi Mel,
Welcome. I just know you will love your new machine so congratulations on the new purchase.
I have all these gadgets at home (they don't call me the gadget girl for nothing) and in the few short weeks of having my machine I have not used them at all - but I have used my Thermomix. I haven't bought bread since and I have even made my own butter (plain and garlic). I do feel like I am eating healthier and at least I now know what is going in my food.
Trust me, once you start cooking away you will forget the price.
Happy cooking,
Sue from Adelaide
11
« on: September 29, 2009, 09:57:54 am »
Thanks I love Bimby. I feel much better now.
Boy, Saturday was busy. I did to different savoury biscuits and the garlic and herb dip (YUM) - that was while watching the footy. The afternoon I did 2 different breads and two different butters (one garlic and one plain). Then I did potato and leek soup, beef stroganoff with mashed potatoes and then did some milk for a chai latte.
With the milk, does anyone have any ideas on how to make the milk frothy. It was a lovely cuppa but not as much froth as I would like.
But what a success. Only had the plates to wash after.
Sue from Adelaide
12
« on: September 25, 2009, 07:07:56 am »
Thank you so much for that Ceejay. Der I hadn't thought of that. I was just thinking about cooking the potatoes in milk. I will do that on Saturday night. Am going to try the Hungarian Goulash. Hope it turns out okay.
I am also going to try some savoury biscuits tomorrow to go with the dip, so I hope it is all a success.............
Cheers,
Sue from Adelaide
13
« on: September 25, 2009, 05:00:47 am »
Hi Elisabeth - welcome to the forum. It is a fabulous forum as well. I am sure you can teach us a few things after using it for 11 years.
Sue from Adelaide
14
« on: September 25, 2009, 04:53:43 am »
No worries Gretchen. Hey, nothing stopping you opening a deli at any age. Did you see that 90 year old bar maid in London. She is still doing a wonderful job.
I really have my heart set on that Burrata though. I will let you know if and when (hopefully when) they get it here in South Australia. Next time I travel to Queensland though I will certainly remember to try it. When they did sell it I believe it was just under $13.00 for 200 grams.
Quick question. When doing steamed vegetables and mashed potato - Which one should you do first? I am still so new to this machine - sorry if it sounds like a silly question.
Cheers,
Sue from Adelaide
15
« on: September 23, 2009, 09:22:01 am »
Welcome Vivi. I hope you enjoy your new machine. I have only had mine for a couple of weeks and I am still learning. Am planning on cooking a few more things this weekend as have someone over on Saturday and then the following weekend I have a couple of bigger dinner parties. So that should be fun. Fingers crossed no disasters.
This forum is great too. So many helpful people and they are all so lovely and friendly.
Happy cooking.
Sue from Adelaide
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