If you own a Thermomix, chances are you’ve heard of Tenina Holder. Undoubtedly you would have made one of her recipes. As former chief recipe developer for Thermomix in Australia, Tenina was the force behind many of Thermomix’s original recipes and cooking classes.
Now she has her own online home at www.tenina.com where she shares recipes and tips to legions of fans. She describes chocolate as a health food (agreed), and isn’t afraid of using salt and butter.
And you simply must, I repeat MUST, try Tenina’s recipe for salted caramel ice-cream – see the recipe she has kindly shared below. I made it for the first time last week and suffice to say it lasted nanoseconds. Read on for her thoughts on Instagram, what’s next for her business, and what she’d cook for a #busydaydinner.
Have you always been interested in food?
I have always been interested in food from a very early age… when those teeth showed up, I was right in there! But seriously, I really became passionate about food once I had a small family and it dawned on me that I would have to cook dinner every day for the rest of my life. It was somewhat daunting and I figured if I had to do it, I may as well find it a creative and fun thing to do, so off I went.
What advice would you have for someone starting a food business?
I think if you are passionate, it is not work. And therefore you can work hard with little return in the beginning without it ruining your life. Clearly you need to make a living eventually, but passion is the key. If you are not passionate enough, you will never have the drive to make it work. Cos work it really is! Hard work.
Who/what inspires you as a cook?
I love to eat out. I take sneaky pics of the menu as what I read and what actually comes out to me are usually quite different things. So my food imagination is piqued by great menus… and of course heaps of travel. I can truly say most of my brilliant ideas have been inspired by something I have eaten when travelling. I do love to follow people who are top of their field on Instagram. That is inspiration on a daily basis for me.
What are the ingredients we’ll always find in your fridge and pantry?
Cream, Crio Bru, coconut cream, coconut oil, umami paste, tomatoes, chorizo, cheeses, spinach, carrots, celery and eggs are all pretty standard.
What would you cook for dinner if you only had 20 minutes?
I often make my Thai basil chicken with chilli from For Foods Sake. It is done in less than 20 and is so fragrant and delicious. I eat it and then wonder why I don’t make it more often!
What’s next for Tenina.com?
Well that is a loaded question! We have so much going on, it’s truly exciting. I am about to launch an Insider Club, which is a paid subscription. It has been a journey and a labour of love… to say the least, but it is going to be spectacular. I have also just secured a new contract with a different publisher, so that is going to push my envelope a little bit more as he is completely organised and I am not! We have a very busy few months ahead of us and I have scheduled my nervous breakdown for early December.
What’s for dinner tonight?
You know what? I think that Thai basil chicken is sounding good with some fish though, as that is what I have on hand.
Coffee or tea? Neither. Crio Bru.
Sausage roll or meat pie? Sausage roll, but usually the spinach ricotta vego version.
Crunchie or Violet Crumble? Hmm, it’s been a long time, but I do like a violet crumble.
Favourite ice-cream flavour? Salted caramel ice-cream (see recipe below).
What’s the food you can never resist? My Sticky Pork Belly recipe out of Merry Christmix the ebook (soon to be a printed book!).
- 150g coconut sugar
- 50g pure maple syrup
- 50g unsalted butter
- 2 tsp vanilla bean paste
- 2 tsp pink salt flakes
- 100g whole milk
- 500g cream
- 4 eggs
- 150g dark chocolate in pieces (optional)
- Place sugar, maple syrup, butter and vanilla into TM bowl and cook for 15 minutes/Varoma/speed 1.
- Add salt, cream, milk and cream and whisk 30 seconds/speed 5.
- Add eggs and beat 20 seconds/speed 4.
- Cook 5 minutes/80°C/speed 4.
- Pour into tin of choice and freeze.
- After a couple of hours, when partially frozen, place chunks into TM bowl and mix for 1 minute/speed 5.
- Fold through the chocolate if using.
- Return to the tin and freeze for at least 12 hours before serving.