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Messages - riv_mum
1
« on: January 31, 2011, 03:01:56 am »
Hi, I have a customer who has a yellow lid and spatula from cooking curry in her TM. Is there anyway to get rid of the colour?
Thanks!
2
« on: September 26, 2010, 12:17:47 pm »
My kids love this recipe too. We usually add some ham or bacon as an extra.
3
« on: September 22, 2010, 02:42:21 am »
As some of you may have seen on FB, I was able to convert Sue Dengates marshmallow recipe for TM. Easy As!! You could do so much with this mixture - there will be heaps of slice creations made I bet!
4 tbsp gelatine (sorry I forgot to weigh this)
220g warm water
880g sugar
440g boiling water
2 pinches of citric acid
Icing sugar and cornflour to dust
Add gelatine and warmwater to tm bowl and mix for 20sec on speed 3.
Add sugar and boiling water and cook at varoma temp for 20 min on speed 1.
Allow mixture to cool to 37 degrees. Add citric acid and butterfly and beat mixture for 5min on speed 4 or until white and thick.
Pour in to silicon baking trays or wetted cake tins and set in the fridge.
When set cut in to squares and dust with the icing sugar and cornflour mixture.
It makes a LOT! filled 2 square cake tins to 3.5cm and still had about 500ml left in the TM bowl. I mixed in rice bubbles and a couple of tablespoons of cocoa to make chocolate LCM bars. Not sure on exact amount of rice bubbles, you just add as much as you need so that the mixture still sticks together ok. You could use cornflakes and a mixture of seeds or grains with the rice bubbles.
This is converted from Sue Dengate's failsafe recipe.
You can get citric acid from the supermarket.
TIP: I did try beating it at various temps as the kids were impatient but it would not thicken up properly, I found that I had to wait until it had cooled completely. And it needed the butterfly, beating with the blades wasnt enough.
4
« on: September 11, 2010, 11:30:24 am »
Just to clarrify, no tupperware demonstrators are allowed to sell online, even discontinued stock. Even facebook selling is no allowed. This is standard for most direct sales companies.
It does make things hard for us remote/rural demonstrators though. And I cant see anything wrong with selling your excess stock once you have stopped being a demonstrator. How else are you meant to get rid of your cookbooks etc! Its not like we make that much commission on them anyway once we postage to get them to us in the first place.
5
« on: August 23, 2010, 10:02:05 am »
I have posted books from Australia to Canada before and the postage was quite reasonable. Only about $18 Aust. You can order books from any constultant or you can contact Australian head office, their details are on the website. www.thermomix.com.au
6
« on: August 18, 2010, 05:09:42 am »
only three, thats tough.
i use the budget busters book alot! Real quick, easy and cheap.
the steaming book is good if you can get hold of that one.
The vegetarian one is also good because it has lots of mains as well as deserts, cakes etc. The meat one has lots of mains, sauces etc but no deserts or cakes.
7
« on: August 08, 2010, 04:04:31 am »
I'm with you Karen! I have had ppl contact me via my website and through facebook, passed details on and never got recognition. There really is not incentive to give referrals for me anymore.
8
« on: August 04, 2010, 01:23:11 pm »
I find the recipe in the EDC book good. Someone once said that its creamier and less crystalised if you use icing sugar instead of normal sugar. Just mill it at the start of the recipe.
Honey ice cream works really well too. No need for sugar if you are putting in honey.
9
« on: August 04, 2010, 01:19:52 pm »
Yes there is a tech in Adelaide who can look at it. If they dont get back to you tomorrow pm me and I will give you the number to call for the adelaide person.
Hope it gets fixed!
10
« on: July 26, 2010, 11:27:25 am »
I have made jus in the TM cooking at varoma until reduced to the right consistency. I adapted the jus recipe in Nico's big cookbook will see if I can dig it up.
11
« on: July 22, 2010, 03:28:29 am »
I do agree that it would be good to divide the recipe review section into cookbooks.
That way we could just add to exsiting reviews when we make a recipe rather than starting a new thread. I think i have doubled up on recipes that already have been reviewed a couple of times.
12
« on: July 22, 2010, 03:16:36 am »
There are quite a few sauces and marinades in the new meat cookbook.
I think Cyndi's has a couple too.
13
« on: July 07, 2010, 02:43:40 pm »
Hi, Just wondering if anyone else had ivestigated this further. I have a customer who wants to know the difference between the two and wants to purchase either one. Obviously the answer is a TM but just want to know any extra negatives of purchasing the mycook. Does anyone know what sort of motor they have and prices? Additional cookbooks?
Information seems to be lacking!!
14
« on: June 30, 2010, 02:41:31 pm »
Made this at a customer workshop and everyone LOVED it!!!!! Everyone said they would be making it again.
15
« on: June 10, 2010, 03:08:23 am »
Sorry, have not tested any recipes. Was really just researching for a customer who decorates cakes and was looking at purchasing a kitchen aid instead. Was hoping there was someone here who might have been able to say yay or nay to it being successful in TM.
Never got round to testing recipes, dont know what the end result is meant to be like as have never made or used fondant or gum paste.
Hopefully someone else has and can help.
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