Then this week, I took my 2 year old to Prahran Market and saw someone peeling apples in preparation for her demonstration of A Thousand Layered Apple Cake. I had seen her before on Masterchef and a photo from I can’t remember where, and just this week was reading about the gourmet sandwich bar that she and her husband were about to open up on Bourke St. It was none other than Jackie Middleton, who also confessed that she had fallen off the blogging bandwagon, although not nearly as badly as I had.

I’ve been distracted by all the things you do with a toddler but I have been doing some important baking which is due in 2 months. Yes, a rather long time in the oven isn’t it?

I got to do some cooking for little people this week as our playgroup has decided to do a foodswap on Monday. I figured that there would be a few meatballs and frittata recipes so I went with fried rice, cooked with peas, corn and good ol’ spam – the way I remember it from my childhood. I used to dash on some tomato sauce for additional flavour….. mmmmm. To accompany, chicken nuggets marinated overnight in yoghurt then dipped in beaten egg and flour peppered with five spice powder – enough to tantalise but not overwhelm delicate taste buds. Some of the chicken nuggets were dredged in dessicated coconut instead of the five spice mixture. Either way, they turned out great and one piece even obligingly too on the appearance of a drumstick.

Then, I only had one sweet potato left but I was determined to give it another go. I added one egg yolk, a tablespoon of grated parmesan and a few sprinkles of flour. Voila, lovely, light gnocchi! Pity about the terrible photo though =( My mum reckons that this is similar to Abacus Beads (a la the one Poh made in Masterchef) which is a food of the Hakka people.

Chickpeas and chorizo are not the most asian of ingredients are they? but they do cook well in the old claypot regardless!

We were facilitating The Marrige Preparation Course a couple of weekends ago which meant that I needed to prepare a quick and easy lunch that could be had between a couple of the sessions that were being held on Sunday. I took inspiration from a recipe Matt posted late last year, one that had been on my mind since that time, and threw together a chickpea and chorizo hotpot.

Using my trusty chinese claypot, I fried the chorizo with some garlic and onion, added some passata, tin of chickpeas and some spices then simmered for 20 minutes. It was as easy as Matt had promised and absolutely delicious with crusty white bread. Best of all, the claypot made it easy to transport.

This was meant to be a Salmon, Green beans and Egg Caviar salad but N decided to substitute snowpeas as they looked fresher on the day he went to the market. Even A, who doesn’t like smoked salmon all that much, enjoyed this dish. I managed to sneak a little bowl of leftovers away to have for lunch the next day.

J&L, big Neil Perry fans, brought this Salmon with Tomato-Braised Chickpeas and Herbed Yogurt. According to them, Neil Perry’s recipes are deceptively simple, more straightforward than Jamie Oliver’s.

J’s dish, a Dry Prawn Curry, was pronounced the most delicious looking when she saw the photos later on. Tasty as this was, J didn’t agree with J&L that Neil Perry’s dishes are easier to cook!

Unfortunately, I don’t have a photo of my Honey-Braised Duck with Orange and Olives but we did finish the night off with E’s Lemon Yogurt Cake, baked on behalf of S&B.

All-in-all, a good night with good friends with Neil Perry’s Good Food.

Sometimes you need a reliable and safe recipe that doesn’t require much preparation. This was certainly the case last week when I needed to organise lunch for the TMPC crowd. I’m in the middle of getting ready for our move so I didn’t really have time to cook anything that was going to take too much time or effort. Fortunately, these two dishes worked out really well although it was the first time I had tried either!

I flicked through some recipe books and finally settled on an easy Chicken & Mushroom Bake recipe. All you need to do for this is saute some onions, brown some chicken pieces then place these two ingredients in a tray with some mushrooms, condensed cream of mushroom (or chicken) soup, water and some cream. Bake at 190C for 60 to 90 min until the chicken is tender.

Dessert was equally easy to make. Layer sliced panettone drizzled with cranberry juice with berries and cream.

What I mean by this is that I cannot wrap wontons in the traditional way, that ‘money bag’-style. When I have tried, they would just look like I had squished the top together and taste too much of dough in one spot.

I don’t know where or when I pick up this wrapping style but nowadays my fingers automatically shape these tortellini-looking wontons.

You won’t see them looking like this at your local yum cha restaurant but they taste GOOD, and have a better texture, in my opinion. These dumplings were filled with a mixture of minced pork, roughly chopped prawns, shao hsing wine, shoyu, sesame oil and seasoned to taste. I usually form a couple of tiny meatballs and cook them up so that I can check the seasoning before wrapping the rest.

This entry is my submission to the ‘Waiter, there’s something in my… dumplings’ event that Johanna, The Passoinate Cook, is hosting.

My father-in-law has the most amazing green thumb. Or should that be green thumbs? Whichever it is, I love visiting his backyard to admire the fruit trees bearing loquats, pomegranates, apples, lemons and the vegetable patch filled with a variety of tomato, cucumber, chilli and capsicum plants. They are his pride and joy and he loves sharing the fruits of his labour with us.

Recently, we received a couple of eggplants which I steamed over simmering water for about 15 minutes. While the cubes of eggplant were cooking, I boiled down a simple sauce based on a Kylie Kwong recipe of soy sauce, malt vinegar, Shao Hsing wine, sugar, sesame oil, garlic, salt & pepper.

Plate the eggplant, sprinkle chopped spring onions and thin slices of chilli, then pour over the sauce. Absolutely delicious with some white rice!

This is my entry for Heart of the Matter 4 which is focussing on vegetables this month. Head to Joanne’s for the roundup!

The new place is simply named ‘Wonton House’ after the chef’s specialty so that’s what we ordered. The Hong Kong-style congee was also highly recommended. We chose the traditional pork and century egg version but there is quite an extensive list of around 12 or 15 choices.

What can we say? Excellent golden wonton dumplings floating in a tasty chicken stock. The congee was smooth, warm and comforting and they didn’t skimp on the good bits.