About Arwen Genge

http://www.arwensthermopics.com

I'm Arwen, I'm passionate about food. I love cooking and experimenting with flavours and different cuisines from all around the world. I also have dreams of one day having my own cooking show. It was this dream and my love of food that lead me to an exciting Thermomix career in 2011. I love using my Thermomix, often using it multiple times a day to quickly whip up delicious meals and treats at home for family and friends. I source fresh, local produce and ingredients whenever I can, including harvesting produce from my own kitchen garden. I love cooking every single element of a dish from scratch so I am guaranteed to get maximum flavour into my food. I get a real buzz out of inspiring others to get the most out of their Thermomix by trying new recipes. I have been lucky enough to do some recipe testing & I enjoy food styling & photography. You can also find me on instragram and the Thermomix recipe community.

Posts by Arwen Genge:

Food Photography & Styling Workshop

What a gorgeous few hours with wonderful talented people 🙂 This event was run by Bec from thirteenredshoes and Dea from To her core, I didn’t realise I knew Dea till I saw her at the door – what a wonderful surprise!! We all drooled over the space!! Dearna has a gorgeous kitchen wouldn’t you agree? How cool are the lights too! After some learning, watching & chatting we got to work styling & shooting on our DSLR & our smart phones.

So drum roll please…………….. here are my DSLR shots!!

Dea

The girls

I just love that I did apple pics (to her core!!) I had to take a bite out of one all in the name of styling of course!! It was delicious, crispy, crunchy & juicy – the best!!! I still can’t decide my favourite apple shot!!

Apples

 

 

Apples 4

Then it was the honeycomb from Wellington Apiary drool!! I am sorry I have no idea who styled this shot & we were discussing this today what do you call someone who goes in & takes a shot of something someone else has styled?? Is there a name for this? Please let me know 🙂

Honey

 

Styling walnuts, again not sure who is the hand model either, but I love your work!!

Walnuts

We were given some pink salt RAW Chocolate to style & then eat. This styling & photography can be quite delicious! I love the character of this cake tin I just turned it upsidedown cos I just “needed” to use it somehow?!

Salt 3

Oh yes now we are talking – melted dark chocolate for the pour shot!! Plus I LOVE the pot too 🙂

choc pot

Go you crazy snap happy people – capture the chocolately drizzle onto the delicious cookies!! Drool!!

Pour chocolate 2 Pour chocolate 3

Well I have learnt some more tricks & tips plus I certainly had lots of fun too! Thanks ladies for a fab day xx I have had a few light bulb moments!!

Kitchen

Photography and Social Media -The Selfie or Self Portrait

We have to submit 3 images of ourselves for a UTAS online course I enrolled in for summer school, I have an extra one. I’m no stranger to the concept of a selfie & don’t mind it so we had to have a selfie or self portrait that tells a story of who we are & what we are about. So what is the essence of Arwen??

The image below was captured by Magie Peek, however I spent a lot of time & effort into which items I wanted to include in this picture of myself to represent who I am. My flower clip is my signature hair piece (made from recycled kimono & denim) that I like to wear almost every day, it makes me smile & I just love flowers & anything Japanese. My camera & iPhone 6 both new in 2015 & have been used so much since they were purchased for photos on social media & my photography course I did at TAFE, I’m wearing Leedy’s Beads custom made to order by my sister in the French theme as I needed motivation to earn a Thermomix reward trip to Paris last year (& I’m wearing earrings made by her too). The Thermomix bowl & spatulas represent my job as a Thermomix consultant & my love of cooking from scratch as well as my recipe testing jobs. Silver tablespoon from Mum’s that was my Nana’s, lemons & limes from my garden on a rustic wooden cake stand given to me by my friend, In the Mix Cookbooks by Dani Valent (my fav Thermomix cookbooks), puzzle ring I bought in Florence, gorgeous apron bought by a friend & a Thermofest ’15 carry bag, sunglasses bought in Brisbane this year after Thermofest with a gift voucher from Thermomix in Australia & last but not least my key ring with an Eiffel tower key chain from my friend Annette & the Thermomix keyring! Hairstyle is by my friend & hairdresser Kim Marshall from Kim & Co. My dress was from the 2nd hand shop at Kingston Beach (it’s also special because I wore it to Melbourne many times last year so it holds lots of special memories).

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Inside My Pantry

So what do you have in your pantry? That is kind of a personal question; well I am quite happy of what is in my pantry, because I make almost everything from scratch using my Thermomix. I am also lucky enough to be a member of a food co-op, most of the food we source is organic too. I always need to have lots of ingredients ready to go for recipe testing & cooking up a storm at the last minute!!

THE LIST

Vinegars: Balsamic vinegar, apple cider vinegar, rice wine vinegar, red wine vinegar, white wine vinegar, malt vinegar.

Oils: Extra virgin olive oil, coconut oil, macadamia oil, avocado oil, truffle oil, grapeseed oil, sesame oil, tallow.

Sauces: Soy sauce, fish sauce (my favourite brand is Red Boat), pomegranate molasses, tamari, mirin.

Waters: Rose water, orange blossom water.

Dry ingredients: Raw sugar, white sugar, coconut sugar, rapadura sugar, brown sugar, shredded coconut, coconut flour, sesame seeds, black sesame seeds, pepitas, sunflower seeds, linseeds, chia seeds, raw buckwheat, brown rice, aborio rice, sushi rice, basmati rice, dried porcini, baker’s flour, self-raising flour, raw cacao powder, dark chocolate, white chocolate, psyllium husks, sultanas, currants, dates, dried figs, oats, golden syrup, maple syrup, rice paper rolls, nori sheets, honey, baking powder, cream of tartar, bi-carb soda, red lentils, chickpeas, white beans, milk powder, gelatine, gelatine sheets, dry yeast, spelt grains.

Nuts: raw almonds, raw cashews, raw hazelnuts, raw walnuts, raw macadamia nuts, raw pine nuts (I actually store my nuts in the fridge)

Staples: red onions, brown onions, fresh garlic, fresh ginger, fresh turmeric, fresh chilli (the last 3 I store in the freezer in case of emergency)

Spices & herbs: I like to mill as many of my own spices as I can so I keep, coriander seeds, cumin seeds & cinnamon sticks whole & mill them in 250g lots as I use these all the time in my cooking. Whole nutmeg, fennel seeds, truffle salt, smoked paprika, sweet paprika, smoked chipotle, chilli powder, cayenne pepper, dried whole chillies, chilli flakes, turmeric, ginger, cardamom pods, cardamom seeds, star anise, Schwan pepper, native pepper berries, black pepper, saffron, Chinese 5 spice, dried thyme, dried basil leaves, dried oregano, Himalayan rock salt, vanilla beans, wasabi, dried rosebuds, homemade dukkah, dulse (seaweed) flakes, Tasman sea salt flakes (for textured salt for food styling & photography)

Fresh herbs growing in the garden: mint, parsley, rosemary, lemon thyme, oregano, kaffir lime leaves, bay leaves.

Tins & jars: Tomatoes, tomato paste, pole caught tuna in water or olive oil, sardines, anchovies, white beans, chickpeas, homemade jams & relish, vegemite.

Other fresh ingredients I always have in the fridge – eggs, milk, cream, butter & cheeses, veggie stock paste.

Coffee beans & an assortment of teas (I will leave that list for another post).

I just love a pull out panrty!

I just love a pull out panrty!

 

Pantry level 2

 

These ingredients are some of the best I can’t live without, extra virgin olive oil, Tasman sea salt, eggs & my pink chook filled with my salt mix made in the Thermomix – pink Himalayan rock salt & dulse flakes.

Blackberry Chutney

Freshly picked blackberries from next door made into a delicious chutney to go with cheese.

Blackberry Chutney

Blackberry Chutney
Author: 
Recipe type: Chutney
Prep time: 
Cook time: 
Total time: 
Serves: 2 medium jars
 
Ingredients
  • 60g Fresh Ginger (or to taste)
  • 150g Red Onions, peeled & chopped in half
  • 500g Fresh Blackberries
  • 150g Sugar
  • 150g Apple Cider Vinegar
  • Salt & Pepper to taste
Instructions
  1. Place ginger slices into the TM bowl & chop for 5 secs speed 7, scrape down & repeat if needed.
  2. Add onion & chop for 5 secs speed 5.
  3. Add remaining ingredients & cook for 30 mins 100 degrees, reverse, soft speed with the simmering basket on top of the lid instead of the MC.
  4. You may like to cook for a bit longer, the chutney is still a bit runny.
  5. Pour into sterilized jars & open after about a week or more.