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.
I have Thermofied Helen's by making the paste in the Thermomix pureeing the paste ingredients on speed 10 for 10 secs.
10g dried red chillies
2 cardamom pods, roasted
1¼ teaspoons cumin seeds, roasted
1½ teaspoons coriander seeds, roasted
1½ teaspoons shrimp paste,
¼ teaspoon whole black peppercorns
¼ teaspoon ground cinnamon
1 stalk lemongrass, finely sliced
1 tablespoon galangal, peeled and finely chopped
¼ cup garlic, finely chopped
½ cup red onion, finely chopped
Roast the shrimp paste, wrapped in foil and roasted in 200C oven for 15 mins
Roast dry spices as noted above (except for dried chillies and shrimp paste), in dry pan stirring constantly, till pungent, then put aside
Combine roasted dry spices, peppercorns, cloves and cinnamon and pound in a mortar/pestle, or grind up in a spice grinder.
Soak dried chillies in boiling hot water for 30 mins.
Remove chillies from water (keep the water) and chop finely
Add (in mortar/pestle or processor, but not into the spice grinder which is for dry spices only!) remaining ingredients and process to a paste, using some of the chilli soaking water if the paste needs to be moistened during this process.
Makes approx 1 cup of paste. Paste can be kept frozen in an ice cube container, or will keep in the fridge for approx 2 weeks.
Hooray for truffle season!! I am in love with truffles, the aroma makes my head spin & my taste buds salivate. So what should you do with your truffle to get the most out of it? I just love truffle infused eggs for making the most delicious & decadent scrambled egg, it’s actually one of the only scrambled egg recipes I really enjoy 🙂
To infuse the eggs, place them together with the truffle in the fridge in a large glass jar with a lid & some paper towel. you should change the paper towel every day or so. I love this job because you get to smell the truffle again!! Aromatherapy to the max!! Truffles also go well with fresh pasta & I love making truffle butter to just simply spread on a piece of toasted sourdough bread!! This year i used some of my truffle infused eggs to make a steamed omelette!! Only the best omelette I’ve ever eaten!!
A few of the recipes I made this year are from The Truffle Cookbook. (The launch lunch of this cookbook is definitely in my top 3 meals of my life!! It was a truffle feast where I went into a truffle induced coma & had truffle oozing from my pores for the next day!!) I buy the 2nd’s truffles to keep the cost down & thankfully this year there was a 15% special due to them having such a good season!! Happy Days for me!! This truffle cost me $100 delivered (delivery was $20).
Scrambled eggs with truffle infused eggs & truffle butter.
Thanks so much to Sally for letting me share her soup recipe & I have converted it to the Thermomix of course. Sally does Chinese cooking classes from her gorgeous home in Lymington, (just past Cygnet) Tasmania. They are great value & so much delicious fun! To find out about Sally’s classes you can email her firstname.lastname@example.org.
Sally’s Hot & Sour Soup recipe -in the foreground you can see the the ingredients used in the soup- sichuan pepper, dried wood ear mushrooms & dried shitake mushrooms & Chinese style knife all purchased at our local Asian grocers.