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:

Thermomix Stars in Cafes & Restaurants

Why all cafes & restaurants need a Thermomix. (Most of them already do have at least 1 Thermomix.)  
My friend & award winning chef, Eloise Emmett, who owned the hugely popular Mussel Boys restaurant for over 10 years, said “It’s a no brainer to get a Thermomix. The amount of time that you save is worth the investment over & over. I wish I’d had my Thermomix when I ran my restaurant.” Eloise, the author of the Seafood Everyday Cookbook & The Real Food for Kids Cookbook, said she constantly uses her Thermomix at home & when preparing for her dinners and functions. She is amazed with how easy it is to make quince paste in the Thermomix – no stirring! Some of the other things she makes with her Thermomix are fresh bread dough, curry pastes, coulis & sauces. AND pasta dough, aioli, purees, jams, relishes & chutneys. AND not to mention sorbets, ganache, creme’ anglaise, hollandaise & pate’.
“Here is the prep list from the launch for the Seafood Everyday Cookbook. While they are not Thermomix recipes as such, most of what I cook has some part prepped in the Thermomix.”
Bread
Tart base
Fettuccine
Fish crust
Salad dressings
Hollandaise for scallops
Beetroot chutney
Lasagne sheets
Tomato sauce base for lasagna
Fish stew base
Berry cheesecake
Lemon tart
Coulis
Sorbet
Quince paste

Three Japanese Matcha Green Tea Ice Cream & Sesame Pudding

I certainly agree with Ellie as early in my career, I worked at cafes, bakeries & a catering establishment for a number of years. You will find that using a Thermomix commercially works a little differently than domestically. Most restaurants wouldn’t use their varoma steamer because they utilise big commercial steam ovens.
My friends at Three Japanese used the Varoma to make a steamed savoury custard dish, called chawanmushi, as they aren’t able to have a steam oven at their premises. During a 2016 Cooking Class we used 5 Thermomix to make this popular recipe for the guests. Three Japanese also use a Thermomix to make their delicious Matcha Green Tea Ice Cream and Plum Sake Sorbet.
Any restaurant, cafe or catering firm would certainly use it for silky smooth purées, dips, flavoured mayos or aioli. Chocolate ganache is another popular use along with perfect creme’ anglaise and amazing instant sweet or savoury sorbets. For example Smolt achieves the most amazing lemon curd with their Thermomix. The Thermomix also roasts & mills whole spices to get the best flavours into dishes.

Some elements of this menu were prepared using a Thermomix at the Pidgeon Hole Cafe

Making flavoured salts or sugars was a favourite of Fiona Hoskin. Her Launceston restaurant, Fee & Me, won national awards for an innovative menu. Fiona & her chefs used a number of Thermomix to create maximum flavour, while saving time. You can find Fiona’s recipes from her restaurant in the Devil of a Cookbook which also includes a few recipes from renowned Chef Tetstuya.

Some chefs are concerned that the Thermomix will replace them. Having a Thermomix means they can work smarter, saving time while not compromising on quality. You can decide the level of involvement the Thermomix has in your kitchen.  While most commercial kitchens wouldn’t take advantage of the guided cooking function, with a little bit of practice, it is so simple to convert your own recipes to use with the Thermomix. As with any new technology, it just takes a little investment of time to explore the full potential you have right at your fingertips. The Delivery Briefing (provided by your Thermomix Consultant) & subsequent staff training in the correct use of the Thermomix is vital.

The German designed quality of the Thermomix stands up to the rigours of restaurant life. It is recommended to have a 2nd bowl blade & lid set, to speed up kitchen processes even more. All the parts are dishwasher safe (obviously not the base.)

The commercial warranty is 1 year, you have the full back up & support from your Thermomix consultant. Occasionally the blades need replacing costing only $115.

Many well known chefs are Ambassadors for Thermomix in Australia. You may have seen the Thermomix on cooking programs such as MasterChef Australia & Chef’s Table where many of the worlds top restaurants use a Thermomix.

Thermomix in Australia are developing a site called Kitchen Stars to feature restaurants & chefs who use a Thermomix. Renowned Spanish restaurant elBulli had 36 Thermomix to ensure perfect cooking for dishes requiring a constant temperature.

The Dani Valent Cooking video site features many top chefs preparing their favourite Thermomix recipes. Dani’s In the Mix Cookbooks also feature amazing recipes from chef’s around the world.

A chef recently mentioned to me they prefer to work in a kitchen that has a Thermomix.

It’s well worth mentioning that Thermomix are very popular in schools both in the cooking classes & canteens.

If you would like to see how the Thermomix can work for you in your commercial setting you can contact a commercially trained Thermomix consultant for an in-house demonstration.  (Yes I am a commercially trained consultant ;-))

I have seen Thermomix at many places all over the world -maybe you would like to do some Thermospotting too?

My Thermospotting Gallery

 

 

Lunch with Alain Passard at Josef Chromy Wines

We had an amazing day for lunch at Josef Chromy Wines with Lunch by Alain Passard. It was wonderful to see how many guests had come over from Melbourne for this much anticipated lunch including food writer Dani Valent who got me an in to take photos in the kitchen to go with her interview here.  I’ll let you read all about it on her site but here are some more of my photos of the delicious day that I hope you will enjoy.

 

 

 

 

 

 

Layered Salad Jar

Layered Salad in a Jar is a fun way to serve salad & you can have so many variations based on your favourite in season salad ingredients. My version was created for a healthy eating workshop & after speaking with the nutritionist who was presenting I put together this yummy nutritious combo.

First make your dressing, I chose to use flaxseed oil & apple cider vinegar, you can use use lemon or lime juice instead of the vinegar or use extra virgin olive oil in place of the flaxseed oil.

Choose your flavours, try fresh herbs or your favourite mustard or even fresh chilli.

I love the zing of fresh ginger & garlic plus I had some gorgeous vibrant fresh turmeric as well!

Blitz 10g each of fresh ginger, garlic & turmeric for 5 secs on speed 7. Add 100g of apple cider vinegar & 100g chosen good quality oil & salt & pepper to taste, mix for 10 secs on speed 5.

 

Pour in your chosen amount of dressing to your jar or jars.

 

I like to make a “massaged” kale layer on top of the dressing layer, it really makes the kale taste amazing! After making your dressing leave about a tbs in the TM bowl, remove the stalks from the kale & put the leaves into the TM bowl & chop for 2-3 secs on speed 5 to your desired texture. Season to taste then set the Thermomix for 2-3 mins reverse speed 2. You can use a jam funnel to get your ingredients into the jar without pouring half of them onto the table. Try not to pack your ingredients down too much because you need room to stir them when you are eating the salad.

 

I like to include a shredded chicken layer, using leftover steamed chicken breasts (from steamed whole chicken) or you can poach them in the simmering basket after cutting them in half & cover with water to the max line cooking for about 20 mins, 100 degrees speed 1. You might like to chop up fresh hebs & garlic before adding water to give the chicken some flavour or use a big tbs of veggie stock paste. Once the chicken is cooked allow to cool & place in the fridge. Place cold chicken breasts into the Thermomix bowl & chop for about 3-4 secs reverse speed 4 until desired consistency is reached.

 

You can put layers of any of your favourite veggies, just think about vibrant colours to make it more appealing. It is better for any wetter ingredients to go towards the bottom of the jar, especially if you won’t be eating the salad until the next day. I hand chop things like cucumber, tomato or cherry tomatoes. If you are using avocado you will have to squeeze some lemon juice on it to stop it from going brown. I love using red cabbage or fresh beetroot that has been peeled I chop it for 3-5 secs on speed 5. Broccoli is another favourite of mine too. You could even do a boiled egg layer. Hand sliced radish looks & tastes great too.

 

Finish it off with some freshly chopped chives or other herbs & toasted seeds or nuts for some added texture.

 

If you want to ditch the jar, this salad is still delicious in a salad bowl! 😀

 

Entertaining with Dani Valent

Words can not express how excited I was to get my advanced signed copy of this awesome cookbook!! I have been lucky enough to do a bit of recipe testing for this cookbook & was invited for a week of the photoshoot – along with a couple of other cooks I got to cook some of the dishes that were photographed for the shoot. We all had a Thermomix each to use. It was so amazing to watch the pros work their magic with the styling & photography, I learnt so much & had so much fun too. I am so grateful for the experience.

There are so many amazing chapters & delicious recipes to share with you, here are a few pictures of the recipes I have made already & I will continue to update them. By the way don’t forget to check out the official Entertaining with Dani Valent site & register your progressive dinner in Feb to win great prizes.

The day after I got the book in the post – so exciting!!

BRUNCH

Bloody Maria

 

Kale, Chia, Pear & Orange Smoothie

 

Wholemeal Crumpets

 

Green Fig & Lime Marmalade

 

Rhubarb & Blackberry Breakfast Tart

 

Spiced Carrot Porridge

 

Bacon and Cinnamon Scrolls with Salted Maple Glaze

 

Smoked Salmon Muffins with Steamed Eggs & Herbed Relish

 

Tiraccino

SPANISH

Sunny Gazpacho

 

Tuna Empanadas made by my Mum

 

Tuna Empanadas

 

Chorizo & Prawn al la Sidra

 

Herb-Salted Chicken and Chickpea Casserole

 

Peas & Jamón

 

Steamed Orange Pudding with Almond Milk Ice Cream

CHINESE

Masterstock Chicken

 

Daikon Salad (recipe with Masterstock Chicken)

 

Prawn Wontons

 

Steamed Fish Black Beans & Rice (I had to use trevally instead of snapper)

 

Char Siu Bao – Steamed Pork Buns

 

Sichuan Pepper and Chilli Salt Squid

 

Chinese greens with XO Sauce

 

Fortune Cookies

 

Fortune Cookies

 

PARTY

Cherry Margarita

 

Rhubarb & Vanilla Rhumba

 

Pear Mulled Wine

 

Romesco Dip

 

Rice Crackers

 

Spiced Nut Clusters

 

Mushroom Cappuccino (Mushroom Soup)

 

Sweet Potato Blini with Cumin & Sesame Crème Fraîche

 

Lamb Kibbeh

 

Black & White Chocolate Tatufo

 

LADIES’ LUNCH

Mimosa Float

 

Pea & Lettuce Soup

 

Steamed Asparagus with Caper Crumb

 

Champagne poached Chicken Terrine (Rustic Serving)

 

Champagne poached Chicken Terrine (Posh Serving)

 

Ruby Kingfish with Citrus Yoghurt Dressing

 

Spinach Salad with Crunchy Quinoa & Green Goddess Dressing

 

Apple, Pear & Bay Leaf Cake & yes it’s gluten free!

 

PLAN AHEAD

Shichimi Togarashi Oysters

 

Pumpkin & Blue Cheese Arancini

 

Almond Thins

 

Inside Out Chicken Parmigiana (I used sweet potato instead of potato)

 

Sweet Potato & Grain Salad

 

Peanut Butter Parfait, Chocolate Bark & Raspberries

 

Mandarin Crème Brûlée (I couldn’t find my blow torch lol!)

INDIAN

Pappadums with Mint & Coriander Chutney

 

Apple & Cucumber Relish

 

Tandoori Chicken

 

A variation is the Tandoori Cauliflower

 

Goan Fish & Tamarind Curry with Coconut Rice

 

Palak Paneer

 

Kashmiri Garlic Naan

 

Pilaf with Fragrant Tarka

 

Shirkhand (flavoured hung yoghurt)

 

A BIT CHEFFY 

Pineapple Rum Cocktail

 

Vegetable Pots

 

Cheese Puffs with Honeyed Goats Cheese

 

Confit Salmon, Parmesan Gnocchi with Creamed Cauliflower.

 

Mango Truffles, Strawberry Spheres & White Chocolate

 

Chocolate Volcanos

MEXICAN

Gin & Cucumber Cooler

 

Gin & Cucumber Cooler (So refreshing)

 

Guacamole with Mango (Yes I love it!)

 

Smoky Chicken Thighs

 

Chilorio Shredded Pork with Lime-Pickled Onions

 

Chilorio Shredded Pork with Lime-Pickled Onions ( & I also had it with pork crackling too YUM!)

 

Flour Tortillas

 

Red Rice

 

Steamed Corn with Chipotle Mayo & Coriander Salsa

 

Family Beans

 

Churros

 

ROMANTIC

Spiced Apple Liqueur

 

Prawns, Wasabi Panna Cotta with Lime Sauce (I didn’t have any yuzu for the sauce)

Hearts Entwined Loaf

 

Parmesan-Crusted Lamb Cutlets, Creamed Spinach & Smashed Spuds

 

Chocolate Love Cake with Turkish Delight Jelly (I made my jelly into hearts & I only had pink food colour instead of red)

 

Chocolate Love Cake made for a team members birthday 🙂

CHRISTMAS

Zesty Avocado with Crab

 

Asparagus Tart with Sour Cream Pastry

 

Prawn Salad with Horseradish Cream (a couple of changes to ingredients to what I had available)

 

Turkey Buffe & Herby Quinoa Stuffing

 

Spicy Peach & Mango Chutney

 

Celebration Saffron & Sage Bread with Ginger Butter

 

Pavlova Towers

 

 

Blackberry Vinegar Chocolate Truffles

BARBECUE

Baba Ghanoush

 

Roasted Carrot Hummus

 

Zhoug

 

Yoghurt Soup Cups

 

Cevapcici

 

Grain Salad Lettuce Cups

 

Vadouvan Spiced Mini Rolls

 

BRING THE KIDS

Tomato Soup with Ham & Cheese Wands

 

Sticky Chicken Drumettes

 

Slow Roasted Lamb Shoulder & Fennel with Agrodolce

 

Cobb Salad

 

Chocolate Ripple Cheesecake Towers

 

Lychee & Mango Icy Poles

Thermomix Cooking Experience

Once called a Thermomix Demo the name has changed to a Thermomix Cooking Experience. Just as the name suggests you experience how easy it is to use the Thermomix first hand. You & your 2-3  guests get to cook a dish with your consultant. You will get to use use the guided cooking on the recipe chips for 2 of the dishes. Of course you get to taste the delicious food too, which in my opinion is the best part, seeing & tasting is believing. Cooking from scratch with a Thermomix means you get maximum flavour into your food, enables you to be additive free, while saving you time & money. Plus there are some new menu items (indicated with a *). This Thermomix cooking experience commences on the 1st Feb 2017.

For dessert choose Fresh Fruit Sorbet or *Fruity Berry Dream 

(by the way we always eat our dessert first at the Cooking Experience)

Both are quick easy & delicious, the ThermoWOW factors are seeing sugar being made into icing sugar in 10 secs!! See the Thermomix chop ice or frozen fruit in about 1 minute!!

Sorbet

Fruity Berry Dream

Choose a Bread Option

*Brazilian Cheese Puffs

ThermoWOW factors – gluten free, quick, easy & cheesy YUM!! Recipe is from the Good Food Gluten Free Cookbook & recipe chip.

Bread Rolls

ThermoWOW factors -see how to mill your own flour, the kneading of the dough in 2 mins and we also have fun making different shaped rolls together too!

Pizza Bianca

Pizza bread topped with rosemary & garlic, the ThermoWOW factors are chopping fresh garlic & rosemary in a few seconds & seeing how the Thermomix kneads dough in about 2 mins!

Choose a main dish from these 4 options

*Meatballs in Tomato Sauce

ThermoWOW factors- learn how to make your own mince meat, with this family favourite & versatile meal.

*Asian Fish Fillets

ThermoWOW factor – Chopping & see three layers of cooking, including the use of the steamer.

Mushroom Risotto

The Mushroom Risotto has the ThermoWOW factors of using the guided recipe, grating parmesan cheese in 5 secs, chopping, cooking & stirring, a quick, delicious & easy meal.

Chicken or Salmon Veloute’ Meal

Veloute’ Meal ThermoWOW factors are seeing an all in one meal made, chopping, cooking, steaming & pureeing – you cook a veggie soup, while steaming your protein & veggies. Some of the soup is made into the delicious velvet sauce to go over the protein & veggies.

Frozen Berry Fruity Dream

Being a host is easy & fun, you provide a few ingredients & your consultant brings the rest plus there are some great rewards, you can always purchase a half price Thermoserver for $30 or a Thermomix Breadmat for $40. Look out for the special host rewards that are updated regularly. Here are the very exciting offers available at the moment: one lucky host who has their cooking experience before the end of April win a trip for 2 to Lake Como Italy – the destination for the Thermomix Emerald Class Trip this year.