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Messages - LisaR12
1
« on: October 10, 2012, 10:36:17 am »
very nice..using the paste recipe from the book as well.. Too spicy for my 9 year old.. would like to try it with thighs rather than breast...but wow the sauce is lovely
2
« on: September 26, 2011, 08:52:53 am »
this was perfect..Finally made a mayonnaise with a great taste and texture
Lisa
3
« on: May 23, 2011, 08:11:46 am »
Cathy that is great news...glad to see Toowoomba has an expert in the area now
4
« on: March 16, 2010, 10:53:07 am »
glad it all went well
5
« on: March 11, 2010, 07:51:28 am »
i had a bad demo, if it wasn't for this forum i probably wouldn't have bought one. My friend who came to my demo bought from someone else
I would find out from your friends what really appeals to them and then speak to the consultant. The gluten free approach grinding rice and making rice milk could be a good selling point to some.
If they are going to make risotto ask them if they plan to put wine and Parmesan cheese in it, if not you could suggest to supply it. The risotto made at mine was yuck
Remind them to preheat the oven for bread
make sure they have enough pamphlets to hand out
hope this helps
Lisa
6
« on: January 25, 2010, 06:24:24 am »
after i make my porridge i use the tmx next for chopping the food for the worm compost. i find stalks and egg shells etc are great for giving the tmx a good scrub and getting those stubborn pieces of porridge off
8
« on: December 23, 2009, 06:40:26 am »
so debs/depome
how did the pastry turn out?
Lisa
9
« on: December 21, 2009, 11:06:27 am »
Hi Debs I watched a cook and chef episode ( Maggie Beer) and apparently this one proved very tasty and popular http://www.abc.net.au/tv/cookandchef/txt/s1668510.htm( did you know if all else fails you can buy ready made gluten free pastry) Lisa
10
« on: November 23, 2009, 11:17:26 am »
made this tonight. we enjoyed it , not too heavy so it was easy to go back for seconds even my 5 year old wanted more.. i think more bacon and some mushrooms would be better. We also steamed zuchinni ribbons on the top whilst the pasta was cooking
lisa
11
« on: November 18, 2009, 05:41:33 am »
these were yummy, sometimes i add a dusting of paprika on the top after cooking.. so moorish
12
« on: November 16, 2009, 10:47:04 am »
Nay Nay.. the organic store is in a lovely tree lined street ( campbell), i think you are thinking of Natural Food Market, next to Paynes meat store.
we got about 2 drops of rain and looking at the satellite can't see any more coming soon.
BTW one of my toowoomba friends has just ordered a tmx, just need to get her on the forum so she can add her to the location poll
Lisa
13
« on: November 16, 2009, 10:18:30 am »
Cathy, you didn't find any rain there by any chance 
14
« on: November 15, 2009, 01:47:26 am »
Hi Annablel
i'm waiting for my tmx to arrive.
I used to live in Hampshire in the uk and brought many of my English cooking books over with me to Oz so looking to converting them
Lisa
15
« on: November 14, 2009, 10:22:28 am »
That's awfully specific, considering the trouble I've had just getting bulk Rapadura. Since you make your own chocolate, couldn't you make little choc chips from your homemade chocolate? Or at least the right size choc pieces?
was this directed at me, if so forgive me for being thick because i don't get what you are saying.. all i was saying is lindt choc blocks ( ie 100g) are selling for $1.74. i just notice alot of tmx recipe require conveture(sp) choc and i was thinking these would suffice. lisa
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