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  • Easy Homemade Dumplings

    Easy Homemade Dumplings

    It is very rare that I breakaway from my beloved cookbooks and try out a recipe on my own. I am a semi-confident cook but I am not so sure about my abilities in recipe developing. If you followed my last two postsyou’ll know that I am trying to be more fearless in the kitchen. I am attempting recipes that challenge me, in this case, I put a bet on myself that I could make a dumpling recipe that could become a weeknight staple. My first attempt was meagre and needed some fine tuning. My second attempt was more acceptable. We had some friends coming over for dinner and I used the third attempt with some further tweeking to make these delicious and easy dumplings. They were perfect. My friends and I felt like we were eating like kings and queens. I have since fried them like a gyoza and wrapped them into wonton dumplings. I’ve dipped them into soy sauce and smothered them in my Homemade XO Sauce. Whichever way that I have served it I have been very happy with it. If you ever try out these dumplings please let me know how you go. Easy Homemade Dumplings 300g lean pork or chicken mince 150g raw prawns, diced 6 dried chinese mushrooms (shiitake will do) 2 spring onions,

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  • Fig and Goat’s Cheese Tart

    Fig and Goat’s Cheese Tart

    I have an insatiable appetite. A type of greed that compels me to ponder what to have for my next meal whilst in the midst of devouring one. My partner once considered my constant chatterings about food as a form of badgering. “Can we finish this meal before we think about the next one!” I’ve tried to keep it to myself, but like any obsession, I can’t help myself. Thank goodness he’s learnt to just go with it. He has now become somewhat of a food enthusiast and will often float along with me. I also have a perpetual hunger to try new things. Since my decision to blog, the appetition for it has grown even greater. I spotted these gorgeous, plump figs sitting in a basket at the farmers market and remarked that I had never eaten one of these before. It was never a fruit that was offered to me by my parents or friends but are peppered throughout my collection of food magazines and cookbooks. I thought it wouldn’t hurt to buy a few and see what I could come up with. They did not disappoint. Its glorious sweet floral perfume and luscious jammy texture reminded me of plump raisins. I adored them even more as these pretty pastry tarts. The goats cheese complimented the figs beautifully

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