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:

Taste of Tasmania Session 3

Wed 30th Dec 3pm at the Taste Theatre – As a promo for our upcoming Kids Cooking & Lunchbox Ideas Class Chef Ellie Emmett is joining us on stage with her 2 daughters they will be making fresh pasta with a fresh tomato sauce. Arwen is making fresh pesto, chickpea & cheese scrolls – featuring Tasmanian cheeses.

pesto-scrolls

 

Pumpkin, Pesto, Chickpea & Cheese Scrolls
Author: 
Recipe type: Baking
 
Ingredients
  • 150 g parmesan cheese, cubed
  • 1 large garlic clove
  • 1 bunch fresh basil
  • 100 g extra virgin olive oil
  • 60 g pine nuts, you may like to lightly toast before hand
  • Salt & pepper, to taste
  • 100 grams chickpea four (you can make your own in the TM)
  • 100 grams butternut pumpkin, roughly chopped
  • 400 grams bakers’ flour
  • 20 grams extra virgin olive oil
  • 1 tsp salt
  • 220 grams lukewarm water
  • 20 grams pepita (pumpkin) seeds
  • 1 yeast sachet, (about 7g)
  • 100g feta cheese
  • 100g cheddar cheese cubed
Instructions
  1. Make the pesto first by putting parmesan cheese into TM bowl & process 5 secs on speed 10.
  2. Set aside & weigh 50g of parmesan cheese back into the TM bowl.
  3. Add garlic, basil, 100g olive oil, pine nuts, salt & pepper & chop for 10 secs speed 10.
  4. Scrape pesto out of the bowl & place into a container.
  5. Without cleaning the bowl, add the pumpkin & chop for 5 secs speed 7.
  6. Add the chickpea flour, warm water, yeast, bakers flour, salt, pepita seeds, 20g olive oil & mix for 5 secs speed 6.
  7. Set time for 1.5 mins on interval setting to knead the dough - you may need to add extra flour if your mix is too sticky.
  8. Remove the dough & allow to rest for about ½ hour.
  9. Without cleaning the bowl, put the cheddar & fetta cheese into the bowl & chop for 3 secs speed 5.
  10. Place the dough onto a work surface sprinkled with flour & roll out into a large rectangle.
  11. Spread some of the pesto onto the dough, sprinkle with the 3 cheeses.
  12. Then roll into a long scroll shape & cut into 12 scrolls.
  13. Place onto tray lined with baking paper allow to prove for ½ hour & bake for 20 - 25 mins at 200 degrees or until brown.

 

Taste of Tasmania Session 2

Tuesday 29th Dec 1.30pm at the Taste Theatre – Taste of Tasmania.

We are making rotis to serve with fresh paneer as part of a vegetarian curry & served with apricot chutney.

 

 

Rotis
Author: 
Cuisine: Indian
 
Ingredients
  • 320 g flour
  • 20 g oil (grape seed)
  • ¼ tsp salt (to taste)
  • 250 g boiling Water
Instructions
  1. Place all ingredients into TM bowl in the order listed.
  2. Knead for 2 minutes on interval setting, dough will look a little like playdough.
  3. Place mixture onto lightly floured surface and hand knead and break into 12-14 small balls of dough.
  4. Using lots of flour roll each roti very thinly into circles and then dry fry in a crepe pan. Once one side is brown turn over and fry the other side.
  5. Pile up cooked rotis on a plate until ready to serve.
  6. This recipe can be doubled for crowds and rotis freeze really well and make a great substitute for wraps.

 

Watch Charlie’s YouTube clip here

The Taste of Tasmania Cooking Demos

28th Dec 3pm at the Taste Theatre – Taste of Tasmania.

We are making soda water scones, rhubarb & raspberry jam, butter, whipped cream & lemon curd/butter.

Soda Water Scones

Soda Water Scones
Author: 
Recipe type: Baking
Prep time: 
Cook time: 
Total time: 
Serves: 10 -16
 
Ingredients
  • 600 g self raising flour
  • 110 g caster sugar
  • 250 g cream
  • 250 g soda water
  • 40 g milk, to brush on top of scones
Instructions
  1. Place all ingredients into TM bowl except milk.
  2. Knead for 30 secs on interval setting, or until dough comes together.
  3. Place mixture onto lightly floured surface and press out until 2cm thick. Cut into rounds using a scone cutter & place onto a tray lined with baking paper.
  4. Brush tops of scones with milk.
  5. Bake in 220 degree oven for 10 minutes & check scones then cook for another 5 mins or until golden brown and cooked through.
  6. Best served warm with homemade butter, jam & whipped cream. Or serve with lemon butter & cream.

 

Jam – That’s good!

Who loves a bit of Jam? I do but I find the traditional recipe just a bit too sweet so I like to add less sugar. I like the latest idea of adding chia seeds to thicken it so you can use less sugar. It is just so easy to make Jam & chutneys in the Thermomix, it does the cooking & stirring for you. It is not recommended to do a double batch because it could boil over. Always take out the MC from the Thermomix lid & place the simmering basket on top to let out some moisture & catch any splatters.

Here we have the traditional raspberry jam made in the Thermomix with some rhubarb from the garden & a splash of rosewater – the recipe is coming soon!! Perfect to go with my scone recipe.

Rasberry jam