Salmon - Arwen's Thermo Pics - Hobart Thermomix Consultant

Rick Stein’s Recipes

by Arwen | Jun 25, 2018 | Breakfast, Dinner, Thermomix | 0 comments

I was lucky enough to go to an Indian Seafood Course at Rick Stein’s Cookery School in Padstow Cornwall. Here are some of the delicious recipes I have recreated from the day and some of Rick’s other recipes.

Tandoori Fish with Garlic Naan – recipe from

Duck Ragu – recipe from Long Weekends cookbook.

Layered Thermomix Salmon Dinner

by Arwen | Mar 15, 2016 | Arwen's Thermomix Recipes, Thermomix, Thermomix Recipes | 0 comments

Do you like a creamy mash? Oh hello!! This is so indulgent but it is so worth the calories!! Winner, winner salmon dinner! Plus it is super easy!!

So this might be a silly question but how do you get your mash so creamy? Add cream to it of course!! Oh & use a Thermomix!! If I want to be super decadent I replace the milk with cream in the guided recipe for mashed potato. (if you choose this option you can sometimes get a slight coating on the base of the Thermomix bowl which will need a bit of a scrub but it is so worth it!) My favourite cream to use is Tasmanian Ashgrove cream. I am lucky that they sell large 2 litre containers of this close to where I live, perfect for making butter in the Thermomix too.

Feel free to use any veggies you like for the mash or steamed veggies here are my top suggestions.

My favourite mash or puree’ veggies are either just a single one of these veggies or mix a couple together. Try floury potatoes or sweet potatoes (I don’t even bother peeling them) Or cauliflower, pumpkin or parsnip.

Eat your greens – try any or all of the following:

Frozen peas – you can even blitz these to make into mushy peas instead of serving the mash if you want.

Try zucchinis, broccoli, broccolini, boc choy or asparagus.

Now last but not least the salmon – I love fresh dill & salt & pepper but you can add garlic, lemon zest, chives or capers.

I hope you have fun mixing it up – trying different combos depending on what is in season or you have available to you at the time.

You can use any veggies you like – pictured here is my home grown zucchini & frozen peas with creamy sweet potato mash and steamed salmon with fresh dill.

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Favourite Salmon Dinner

Author: Arwen Genge

Recipe type: Main Meal

Prep time: 5 mins

Cook time: 20 mins

Total time: 25 mins

Serves: 4 - 6 serves

Please follow any subsitutes for veggies as mentioned in the post - you may have to adjust cooking time depending on the veggies chosen.

Ingredients

1 salmon fillet per person
Fresh dill sprigs to taste
1 kg of sweet potatoes roughly chopped into about 3cm cubes
250 - 300 grams of single cream
Couple knobs butter
Salt & pepper to taste
Favourite green veggies

Instructions

Place fresh dill into the TM bowl & chop for 2 secs on speed 7.
Scrape out the chopped dill & spread on top of the salmon pieces.
No need to clean the TM bowl, insert the butterfly whisk & add the sweet potato & cream.
Cook for 20 mins/varoma temperature/ speed 1.
Place the salmon pieces into the varoma dish with salt & pepper. (If you like you salmon slightly pink you will need to adjust the cooking time suit the size of your salmon pieces).
Place the greens onto the varoma tray & insert on top in the last 5 -10 mins (again depending on how cooked you like your veggies & the size & type of veggies.
Keep the salmon & veggies warm in a Thermoserver. Check that your sweet potato is fully cooked & if so add the butter, salt & pepper & puree on speed 4 for about 20 - 30 secs.

Prep Prop Style Shoot Weekend – The Sequel

by Arwen | Mar 12, 2016 | Dinner, Food Styling, Foodie Adventures, Photography, Thermomix, Thermomix Recipes | 0 comments

I had only been looking forward to this weekend for about 5 months (because it was rescheduled from Nov15) After my busy week at Thermofest I was quite exhausted but still excited to be heading with my camera & iPhone to a fun weekend food styling, with self taught expert stylist & photographer JJ from 84th & 3rd, while eating Ellie‘s delicious food. I stopped at Salamanca Market on the way down to Highcroft to collect a couple of bunches of Lisa Kingston Flowers gorgeous arrangements (My wonderful friend Ulla from Dragonfly Farm grows the proteas for her) Also collected some cucumbers for our special smoothie & a stopped at one of my favourite places Bangor Wine & Oyster Shed for a bottle of their amazing sparkling wine, some fresh oysters & shucking knife – I also grabbed a sneaky coffee 🙂

I arrived at the new location it had ended up being a 1 hour drive from Hobart, from the outside I wondered if I had made a mistake & gone to the wrong address? I later found out was a rustic CWA hall with amazing old tables & retro chairs gorgeous natural light flooding in through the windows, in other words a dream come true. There were 7 of us on the first including Ellie & JJ. Oh and did I mention Ellie brought her Thermomix too!!

So there was a big table set up with lots of props & cloths. A little taste of Ellie’s collection & JJ had brought a few things too. So our first mission; can you make canned soup look good? Answer YES!! We had pumpkin soup, tomato soup & cream of asparagus soup. And Ellie had some fresh baguettes she had made (dough made in the Thermomix of course). We had been all given some Olsson’s Salt in our goodie bags too, so great practice for product placement 😉

I was instantly drawn to the tomato soup & this is what happened!!

This is one of my favourite shots!!

Now it’s time for LUNCH!! (no we didn’t eat the soup!!) When I say time for lunch it means that after about 1/2 of taking lots of pics on our cameras & phones from every angle & every dish we can eat!! Ellie made my favourite octopus salad YUM!!

Octopus Salad

Vegan Tomato Tart

After lunch we moved onto balls – yes round things that are so popular in so many different flavours but it is hard to make them look good or is it?

We have had this honeycomb for a while so decided to get a last few shots before we ate it 🙂

Now we haven’t eaten for at least an hour or so lets set up for dinner outside with fairy lights – this was a dream of Elli’s for the last workshop in August 15 but alas the weather stopped us, but not today it was just perfect! We brought the table & chairs outside & set the table. Then got ready for the fresh oysters, Ellie shucked then quickly in front of us & cracked opened the sparkling wine from Bangor Oyster Shed.

What an absolutely awesome feast we had potato & hot smoked salmon salad, fennel & pepper berry beef with goats cheese, roast beetroot and hazelnut salad and a marinated shark on an Asian style salad. Check out Ellie’s blog for her photos & recipes!

Day 2: Breakfast & then picnic lunch in a pear orchard, how dreamy!!

I made JJ’s smoothie recipe in the Thermomix – yes I carried the Thermomix on my lap on the way in the car too!! JJ will post her recipe soon for me to share but you get a hint when you look in the bowl!!