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Messages - JaneeZee
1
« on: July 04, 2012, 02:16:03 pm »
I've been using the original recipe since I posted it & haven't found there to be any fading of colours. My husband is actually a clown (Yes that's his "job") so bright colours are his "business attire" & we don't suffer any leeching of colour.
2
« on: July 04, 2012, 10:14:01 am »
I use bicarb & lemon juice or bicarb & vinegar. Never use steel wool on them - a green scourer is the toughest we should go.
If you do a really "proper" job of getting stuff caught then I find "Gumption" paste to be brilliant. Get it from the Supermarket, low down, in the area you'll find Cif/Jif & Ajaz type products. Use it on all sorts of stainless steel, shower screens etc so I know it doesn't scratch. It's also recommended by Head Office so must be OK.
3
« on: July 04, 2012, 10:06:35 am »
Probably too late to respond to this thread. I was wondering if you are mincing your own meat. I found pre-minced beef to have quite a high water content whereas that you mince yourself is better. Thing is I always managed to "stew" my mince on the stovetop due to the water coming out of it. I haven't found it tastes weird in the TM - guess that's personal taste isn't it.
4
« on: August 22, 2011, 08:50:01 am »
Ohhhhh - tell me more.........did he actually use the T word?  ??
5
« on: July 12, 2011, 11:11:46 am »
How many are you trying to cook potatoes for? I tend to simply put my cut potatoes in the rice basket, water in the TM bowl & veggies on the top in the varoma dish, steam all for 16-20 mins depending upon quantitiy & type of veggies & then put the non potato veggies in the thermoserver while I mash the pots. I can do enough mash for 3 adults or 4 with smaller serves (which we should be doing anyway lol!) that way. That's what I term the "everyday" mash vs the extremely rich version in the EDC.
6
« on: July 06, 2011, 01:24:20 am »
I was looking for something simple & wintery last night & so I made the batter for this - popped a bit of golden syrup in the bottom of some silicon muffin cups topped it with the batter & then steamed them in the varoma for 20 mins. I served them with some vanilla custard. Really good!!!
7
« on: June 15, 2011, 10:09:08 am »
Like Jade says Carla they are smoothies not juices. I hope our wonderful Branch Manager Janine won't mind me posting this but she feels the secret to the perfect silky smooth vegetable smoothie/juice is speed & slowly adding the water - somewhat like adding oil for mayonnaise. Note the method particulaly & vary your vegies/fruits according to tast.
This is her beetroot smoothy recipe:
Ingredients
• Beetroot, half medium size- peeled
• Celery, 1 stick
• Cucumber – 8 cm piece
• Carrot – half medium size
• Banana – half and frozen
• Berries – half cup
• Greens – hand ful (rocket, spinach, silverbeet etc)
• Super foods – optional (flaxseed meal, purple corn extract, acacia powder, bee pollen, goji berries, vitamin C etc)
• 700mls filtered water
Method
Add all prepared vegetables, fruit and super foods into the TM Jug. Add 50 mls of water and pulverise, speed 9 for 10 seconds.
Set timer for 2 minutes and continue at speed 9, slowly adding the remainder of the water to the lid during the next 40 seconds.
Continue the pureeing until the 2 minutes are finished. Adjust the thickness by adding additional water if necessary. Mix, speed 4 for 4 seconds to incorporate additional water.
Serve immediately, can be sipped during the morning or be consumed as a raw breakfast smoothy.
Let us know how you go!
8
« on: June 13, 2011, 05:15:10 am »
Would love the menu Hally - or maybe you could pm me Kathryn. It's great to have something "different" to offer.........
9
« on: June 13, 2011, 05:07:42 am »
I've been trying to post in a couple of areas - news being one - & found that I can't post replies. I am obviously able to post in others during exactly the same browsing time so I'm baffled. Anyone any suggestions as to what I'm doing wrong???
10
« on: June 13, 2011, 04:18:43 am »
Yes, thirded!! We are taught to zest the lemon as soon as we arrive at a demo so the zest has some time to dry out a bit. I only ever use cornflour (real cornflour not wheaten cornflour) for custard & putting that in with the sugar & zest & blitzing it all together makes it much finer.
As a matter of course these days even if I'm only using the juice of a lemon I zest them & keep that in a bag in the freezer....& vice versus with the juice.
11
« on: June 13, 2011, 04:13:37 am »
Agreed Vanillabean. I love sweet things (unfortunately!) but it was quite sweet. As I was pouring in the sugar I was thinking "this is a lot" - should have learned to listen to that little voice inside my head (the good, helpful one not the evil one saying - "oh, go on, it's not that much")..........
I used Granny Smiths & I did about 800g of apple & twice the crumble mix. I ususally add some sultanas to my apple & some rolled oats & shredded coconut to my crumble which I would do in future.
12
« on: June 12, 2011, 02:19:47 pm »
Lentil Moussaka from Full Steam Ahead Pg 132
4/5
This is much yummier & easier than I thought it would be. First time I made it I was feeding teenage boys. They took one look at it & said "I'm not hungry, I'lll just have a little bit".......3 helpings later they agreed it was pretty good!!!!
Make sure you don't get fooled by the eggplant/aubergine amount. It says 2 aubergine but only 400g. The last one I bought was 750g!!!
The main tweak I would make is to increase cooking speed of lentil sauce to speed 1.5 to avoid it drying out & sticking to base. I also use a 400g can of tomatoes instead of the recommended 300g (we only have 400g cans here).
I've also heard that when cooking sauces with wheaten flour you should always cook it at 100 degrees not 90 even when cooking milky sauces. The first time I did it the sauce was light & really fluffy - the most recent one I did (tonight) wasn't as fluffy but it stil tasted fab.
Finally, it makes a large amount - a big lasagna dish worth so it's an excellent budget cooking dish.
13
« on: June 12, 2011, 01:45:06 pm »
Yes, I thought you might like it Jo! You've probably found her original site - but if not it's: www.squidoo.com/greensmoothiesShe's really inspired me to have a go at some more smoothie making. After attending some of the David Wolfe seminar & feeling like cr@p because I've been working too hard & not planning my meals well enough I thought I might also cut out some meat, wheat, & coffee & see what difference it makes. Coupled with the stuff around about live animal exports & a FB friend mentionning a movie called "Earthlings"..........pressure is on to increase my meat-less days. So here I sit following Lentil Moussaka from Full Steam Ahead & Apple Crumble from MWOC (& cream - I made no promises about dairy as I don't do much of that now) & I'm rolling around on the couch as I'm so full. Anyway - am taking this thread in a whole different direction - maybe I'd better go & do a recipe evaluation/commentry (can't remember what we call them!!!!!!!)
14
« on: June 12, 2011, 06:39:24 am »
I've been trying to post to this but couldn't - don't know why.
Anyway Salval I've seen the effects of a teaspoon like Meagan but would be intrigued to know what she was doing when it happened - can't imagine what would have caused it to snap. Someone must have dropped it surely - just too chicken to own up to the owner possibly???
15
« on: June 12, 2011, 03:25:49 am »
The person Cuilidh was referring to is Kristine Miles. She is a TM demonstrator (amongst other things!) at Phillip Island in Victoria & she is a green smoothie expert. In fact she's writing a book on them. You can find out more here: http://greensmoothiecommunity.com/Enjoy!!
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