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:

Super Salads

I remember when a salad used to be quite mundane, maybe some iceberg lettuce, tomato, cucumber & carrot with a bit of dressing, which is till an ok side salad for a quick meat & salad meal. Salads can be just so exciting, start with the freshest ingredients & think colours, textures; with toasted nuts or seeds, flavour combos, roasted veg, fresh herbs, in season veggies or salad greens & delicious dressings, even adding in amazing protein can lift a salad. Even consider using leftovers from a meal cold grilled or steamed meats or meatballs. You don’t really need a recipe for a great salad but sometimes it’s so good you want to be able to recreate that amazing combo. Here are a few of my favourites in no particular order that I will be continuing to update.

Roast lamb salad (marinade made in the Thermomix) with some roasted veg feta & other salad ingredients.

 

I used Eloise Emmett’s recipe to pickle my octopus & then serve with either a greek style or green salad – also yummy with a creamy potato salad too.

 

Guess what? Some salads are better made without the Thermomix you might only make the dressing in the Thermomix – this is a favourite of mine Fennel Salad I love to serve it with confit or steamed salmon. (The recipe is from a great book that includes French style recipes – Lunch in Paris by Elizabeth Bard.)

 

I’m not normally a fan of coleslaw but even using red cabbage & the fresh apple or pear, red capsicum & some fresh dill & try adding some pecans for extra crunch I prefer my coleslaw dressed with lemon juice & olive oil. Of course it is so easy to make your own mayo in the Thermomix too.- Dani Valent had a peanut butter coleslaw recipe in the In the Mix 2 cookbook.

 

My take on Mum’s Chicken & Mango Salad – Such a versatile salad great to use up left over steamed chicken breast (after steaming a whole chook) or poaching chicken breasts in the Thermomix. You can use any nuts you like either cashews, macadamia or pistachios. Finely chopped celery for the crunch & fresh element, 1 mango sliced, sliced spring onions. Avocado is delicious in it too. I used cucumber because I had some in the fridge & added fresh parsley & mint leaves. Mum dressed it with 1/2 homemade mayo & half natural yoghurt 1 tsp of curry powder & 1 tabs of tomato relish. I used a honey & seeded mustard vinaigrette to dress it, my sister likes to use an Asian style dressing with soy sauce, fresh ginger & garlic.

 

 

I love to make Teressa Cutter’s Massaged Kale Salad in the Thermomix – I stir it on reversed instead of massaging it by hand & then I love to add some Thermomix shredded chicken YUM!!

 

Warm Sweet Potato Salad or use pink eye potatoes instead either with homemade mayo or serve warm with Thermie made Bearnaise sauce with or without crispy bacon!! Of course you can put it in the fridge & serve it cold too 🙂 (Yes you may have noticed there is a sneaky Brussel Sprout in this one so feel free to add any of you other favourite veggies that are in season I steamed the brussel sprout with the sweet potato.)

 

I love greek salad but serving it with steamed lamb meatballs really makes it into a special delicious meal that is so easy to prepare 🙂

 

Nico Moretti’s roasted Cauliflower Salad. You will find the recipe in his Delicious Journeys Cookbook – actually it’s on the front cover too!

 

Beetroot salad

The classic beetroot salad from your basic cookbook you can jazz up if you want, serve with feta, pistachios, pomegranate seeds, chickpeas or even tuna. Use any fresh herbs you like.

 

Other salad pictures & recipes coming soon Nigella’s Watermelon & Feta Salad & Spicy Carrot SaladCrunchy Quinoa & Puy Lentil Salad with Yoghurt Dressing,Winter Nicoise Style Salad & Spicy Crunchy Quinoa Salad.

Festive Cauliflower Salad

12273724_10154313225828998_5505249077494346608_o

Festive Cauliflower Salad
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 6 - 8
 
INSPIRING IDEAS: Try serving with fish, chicken or quail. Add some chopped fresh beetroot for even more colour & flavour. (Place beetroot halves into the TM bowl & chop for 3 secs speed 5.5) To remove the pomegranate seeds from the fruit using your Thermomix, simply place two pomegranate quarters into mixing bowl and remove arils 1 sec/speed 4. Discard the skin and pith and set pomegranate seeds aside in serving bowl. Repeat until all pomegranate quarters are used. Set all arils aside in serving bowl.
Ingredients
  • SALAD
  • 1 cauliflower head, outer leaves removed
  • 100 g shelled and unsalted pistachios, roughly chopped
  • 20 g fresh flat-leaf parsley, leaves only, washed and well dried
  • 20g fresh coriander, leaves and stems, washed and well dried
  • DRESSING
  • 80g extra virgin olive oil
  • 40g freshly squeezed lemon juice
  • 1⁄4 tsp ground cinnamon
  • 1⁄4 tsp ground allspice
  • 2 pinches salt
  • 2 pinches freshly ground black pepper Additional ingredients to serve:
  • 1 pomegranates, seeds only
  • pomegranate molasses, to drizzle Sumac, to sprinkle
  • Fresh coriander, leaves only, roughly chopped to garnish
  • Fresh flat-leaf parsley, roughly chopped Mint leaves optional
Instructions
  1. SALAD:
  2. To prepare the cauliflower, first trim the stalks from the core and discard the core.
  3. Cut the very top of the florets off the stalks and set florets aside in a bowl.
  4. Place stalks into mixing bowl and chop 10 sec/speed 7. Scrape down sides of bowl with spatula and chop a further 10 sec/speed 7. Set aside in a large salad bowl.
  5. Place half of the reserved cauliflower florets into mixing bowl and chop 2 sec/speed 5, or until slightly courser than the stalks. Set aside in the salad bowl.
  6. Place remaining cauliflower florets and pistachios into mixing bowl and chop 2 sec/speed 5. Set aside in the salad bowl.
  7. Place parsley and coriander into mixing bowl and chop 2 sec/speed 6.
  8. Set aside in the salad bowl.
  9. DRESSING:
  10. Place all dressing ingredients into mixing bowl and mix 10 sec/speed 5 and pour over salad
  11. Top with pomegranate seeds then drizzle with pomegranate molasses, sprinkle with sumac, coriander and parsley and lightly toss before serving.

 

Spinach & Cheese Grissini

12232918_10154307109053998_467692484026302440_o

Spinach & Cheese Grissini
Author: 
 
INSPIRED IDEAS: For Chef Ellie Emmett’s plain grissini from her The Real food for Kids Cookbook, skip the spinach,cheese & sesame steps & use all the dough & cut into strips. (Ellie often makes half the dough into grissini & the other half for a pizza base.) Try Dani Valent’s variations from In the Mix 1- Grissini with apricot & cardamon paste – a Caroline Velik recipe. Or search for Dani Valent on the Thermomix recipe community to find her Semi-dried Tomato Grissini with Rosemary.
Ingredients
  • 500g bakers or plain flour
  • 1 tsp salt
  • 1 tsp sugar
  • 1 tsp bread improver (optional) 1 tsp yeast
  • 1 tsp olive oil
  • 300g lukewarm water
Instructions
  1. Place, yeast, flour, bread improver, salt, olive oil and water in the TM bowl. Mix for 6 sec/speed 6, then for 2 min/ interval setting (dough kneading)
  2. Turn onto a Thermomat and wrap, or tip into a greased bowl and cover with a damp tea towel or cling wrap.
  3. Leave for an hour or so, until dough has doubled in size.
  4. Preheat oven to 190 degrees, fan forced. Grease or line a large baking tray.
  5. Divide the dough in half.
  6. Chop 50g baby spinach leaves add half the dough & knead again for about 1 min/interval setting or until all incorporated.
  7. Remove from bowl then chop 60 grams of parmesan cheese 5 sec/ speed 10.
  8. On the Thermomat or a floured board, sprinkle sesame seeds (optional), press or roll the green dough into a rectangle around 40 x 30 cm.
  9. Spread the cheese over the dough, spray with some oil to help it stick to the next layer.
  10. Roll out the whole piece of white dough to the same size & place on top of the cheese & the green dough pressing gently.
  11. Sprinkle with black sesame seeds (optional).
  12. For shorter dipping sticks cut the joined dough through the middle with your spatula making 2 long rectangles 40cm by 15cm approx.
  13. Then thinly slice through 1cm wide slices twisting & stretching each one place on a tray lined with baking paper.
  14. Bake at 200 degrees for 15 mins or until golden & crisp.
  15. Allow to cool & store in an airtight container.

 

12241029_10154307172713998_6057386877914639100_o

 

Nicole’s Festive Nougat

nougat

Nicole's Festive Nougat
Author: 
Cuisine: Christmas Cooking
 
Try using anything you want in place of the nuts – pistachios, almonds, ginger, hazelnuts, glazed cherries and more, or even a mixture of many of these. Make sure you slightly toast your nut selection first before adding to mixture.
Ingredients
  • 1 egg white
  • 400g honey
  • 100g Pistachio
  • 100g Dried Cranberries 50g white chocolate
  • 150g Pecans
  • 150g Macadamias
  • 60g coconut oil
  • 40g Mayple syrup
  • 25-30g Chinese Five Spice Sea Salt
  • 2 to 4 piece confectionary rice paper
Instructions
  1. Add 1 egg white to bowl and mix 2 sec, speed 2,
  2. Add 400 grams honey, then insert butterfly. Cook, 60 mins, 100 Speed 2, With MC off
  3. Quickly remove butterfly out, add in remaining ingredients and mix 5-10 sec, reverse speed 3. You may need to finish this step by hand with a spatula if it starts to set too quickly
  4. Place a layer of rice paper on your bread mat (or baking paper) spoon mixture liberally over rice paper.
  5. Place another piece of rice paper on top, followed by a piece of baking paper and press or roll out to desired thickness.
  6. Let set in fridge for approximately half an hour then slice up, trimming all edges first, then into 2-3cm strips.

 

Christmas Planning & Recipe Ideas Countdown

arwen

It’s almost here – again! How on earth did that happen?

So obviously you are wanting to plan for food for the big day & any celebrations with family & friends leading up to Christmas 🙂 So I bring to you some inspiration & ideas to get you through this crazy busy time 😉

The Festive Flavours Cookbook & Chip is really great with some really good ideas for making your own gifts too like flavoured salts or spice rubs or flavoured sugars.

festive-flavour-book-1

The Festive Flavours Cookbook is one of 4 books currently available to purchase in a book bundle saving you money. There are also lots of other great gifts available from the Thermomix online shop.

One of my favourite recipes from the Festive Flavour Book is  the Pork & Chicken Terrine & I am definitely making that again – it was really delicious, it has cranberries & pistachios in it too.Terrine

Our family love my Thermie green avocado dip & this year I will be making the warm roasted cauliflower hummus from Dani Valent Cooking – speaking of which, wouldn’t a subscription to this site be a great gift for Christmas – there are already over 40 recipe videos available (index here) with a new one added each week, Dani Valent also has a Christmas ebook available to purchase for $15 or it’s free to her subscribers. See some of her recipes on my post called my addiction to Dani Valent Cooking 🙂 I am almost certain we will be having the Basque Cheesecake on Christmas day too!!

Also don’t forget about the recipe platform now called Cookidoo – what a great way to plan out your dishes for the festive season – if you haven’t signed up yet it is really easy to use with a great shopping list feature too. Here is the link to sign up to Cookidoo & you will get 1 free recipe collection when you sign up.

I am having a fun countdown on my social media pages sharing a different recipe idea each day – I hope you enjoy it & get some great ideas to use for your special day 🙂 Merry Christmas everyone!!

Day 1 recipe is my friend Kelly’s Dutch Spice Speculaas recipe here

speculaas

Day 2: Strawberry & Rosewater Sorbet for Cocktails or Mocktails

Strawberry & Rosewater Sorbet

Strawberry & Rosewater Sorbet

 

Day 3 Thermie Green Avocado Dip This is one of the best dips ever – even if I do say so myself, put it on your Christmas & or entertaining menu this season or maybe just put it in your mouth!! Your taste buds will thank you 😉

The Best Avocado Dip

The Best Avocado Dip

Day 4: I introduce to you the “Cheesecake” You can put as many or as little layers as you like of your favourite cheeses & I have included a layer of my favourite fruitcake to eat with cheddar cheese. You have to trust me on this it is seriously good – I also made some apple paste to go on my “cheese cake” because I’m all out of my homemade quince paste. I was also toying with the idea of making rounds of homemade crackers to put in between the cake layers so when you dismantle the “cheesecake” you could break the big cracker into a few pieces to serve with the cheese too.

cheesecake

fruit-cake-with-cheese-2

Day 5 inspiration is Smolt’s Lemon Curd  You can give it as gifts or serve it on or with your christmas desserts – Like pavlova with fresh berries!!

lemon-butter

Day 6: Black Forest Trifle is another family favourite YUM!!

Black Forrest Trifle

Black Forrest Trifle

Day 7: Southern Stars White Christmas Custard – Coconut, White Chocolate, Frangelico & Vanilla Bean – our Thermomix team created this recipe for a custard challenge last Christmas & it is very delicious 🙂

Vanilla Custard

Day 8: My Fruit Mince Surprise – it’s got rhubarb in it!! YUM! You can do so much with this delicious stuff – Add some fruit mince to some cream cheese and serve with fruit for Christmas sweet dip, stir through your ice cream mixture or serve with vanilla or brandy custard. Use fruit mince with thick custard or whipped cream as a profiterole filling, or use in fruit mince pies, pull apart bread or spread onto rectangles of puff pastry or brioche dough and make scrolls.

fruit-mince

Fruit Mince Surprise
Author: 
Recipe type: Christmas
Prep time: 
Cook time: 
Total time: 
 
Use Fruit Mince in profiteroles mixed with cream or thick custard, fruit mince pies, pull apart bread or spread onto rectangles of puff pastry or brioche dough and make scrolls. Add some Fruit Mince to cream cheese and serve with fruit for Christmas sweet dip. Stir through your ice cream mixture or serve with vanilla or brandy custard.
Ingredients
  • 1 orange zest
  • 500 g apples peeled, cored and quartered
  • 200g chopped rhubarb
  • 100 g dates dried
  • 80 g craisins
  • 100 g currants
  • 15 g fresh ginger piece chopped/ minced
  • 60 g flaked almonds
  • Juice 2 oranges
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground cloves
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cardamon
  • 2 fresh bay leaves
  • 1 tablespoon Cointreau or Brandy (optional)
Instructions
  1. Place orange zest, dates and fresh ginger into mixing bowl and mince for 20
  2. sec/speed 9.
  3. Add apples and chop 4-6 sec/speed 6.
  4. Add remaining ingredients except brandy and cook for 35 min/Varoma/
  5. /speed 1. Cool slightly,remove the bay leaves & stir in cointreau or brandy, set aside
  6. until ready to use.

 

Christmas Profiterole

Christmas Profiterole – serving suggestion for my Special Fruit Mince

 

Day 9: Ellie’s Turducken. Yes it’s a chicken in a duck in a turkey!!

 

Day 10: Spiced Cherry Brioche from the Festive Flavours Cookbook – you can put any of your favourite fillings in 🙂 spiced-cherry-brioche-3

Day 11: Sarah’s Cheese Biscuits make up a few batches of this & store in the freezer in log ready to slice & bake when unexpected guests arrived or an attack of the munchies! Perfect with a glass of bubbles!

Sarah's Cheese Biscuits

Sarah’s Cheese Biscuits

Day 12: Mum’s Chicken & Mango Salad – Such a versatile salad great to use up left over steamed chicken breast (after steaming a whole chook) or poaching chicken breasts in the Thermomix. You can use any nuts you like either cashews, macadamia or pistachios. Finely chopped celery for the crunch & fresh element, 1 mango sliced, sliced spring onions. Avocado is delicious in it too. I used cucumber because I had some in the fridge & added fresh parsley & mint leaves. Mum dressed it with 1/2 homemade mayo & half natural yoghurt 1 tsp of curry powder & 1 tabs of tomato relish. I used a honey & seeded mustard vinaigrette to dress it, my sister likes to use an Asian style dressing with soy sauce, fresh ginger & garlic.

chicken-mango-salad-2

Day 13: 60 Sec Fruitcake from the Devil of Cookbook – there are lots of other great Christmas recipes in this cookbook – Toblerone cheesecake,  raspberry & white chocolate cheese cake just to name a few 🙂

xmas-cake-1024x683

Day 14: Nicole’s Festive Nougat – My friend Nicole makes these very year to give as gifts to friends.

nougat

Day 15 : Spinach & Cheese Grissini

12232918_10154307109053998_467692484026302440_o

Day 16: Flavoured butters can jazz anything up in a hurry & you can store them in the freezer. Dani Valent has some great butter flavour ideas & video of her making butter in the Thermomix. My friends at a girl, a guy furkids & food have a fabulous butter recipe then add any flavour you like – last year I made turkey skin butter as a variant to Dani Valent’s In the Mix cookbook Chicken Skin Butter recipe.

turkey-skin-butter

Day 17: Festive Cauliflower Salad is so easy & delicious 🙂

12273724_10154313225828998_5505249077494346608_o

Day 18: Herb & Garlic Dip can be made into a great canape’ spread on sliced of french stick or sliced veggies with some smoked salmon YUM!!

Day 19: The good old Aussie Pav, you can make in all shapes & sizes with any choice of topping from fruits nuts & sauces, the possibilities are endless. Try the wreath recipe or pavlova stack.

Day 20: Shortbread Stars – recipe from my friend Erica.

Day 21: Gingerbread or Gingerbread House – I use the recipe from the Festive Flavours Cookbook.

Gingerbread house made by my customer Natalie & her 3 year old daughter.

 

Day 22: Beetroot Cured Salmon – there is a recipe in the Festive Flavours cookbook but I used the Jamie Oliver one from his new Christmas Cookbook & made the curing mixture with the Thermomix. I have served it here on Blinis – however it is so versatile you could serve it on cucumber rounds or rounds of baguettes – serve on top of a green salad to make it into a dish.

 

Day 23: Double Chocolate Pretzel Cookies from In the Mix 2 & Dani Valent Cooking – Santa will love them too!

Day 24: Basque Cheesecake from Dani Valent Cooking

MERRY CHRISTMAS & HAPPY THERMOMIXING!!