The only thing was - that my macarons still didn't have the little feet. :(
Anyone with any more suggestions??
Meanwhile, I of course, a long with the many MasterChef fans out there - have been eagerly following the launch of the pint-sized version, Junior MasterChef. I really have to say I am amazed at how mature and inspiring these kids are when it comes to cooking. You can really see the depth of their passion - and how disciplined and process driven one has to be to achieve.
I do hope that these kids remember that every now and then - it's just as important to get into a mud pie!!
One of the little darlings had a great idea for making ravioli in wonton wrappers. "I use the wonton wrappers so the skin gets crispy," she says. (I'm paraphrasing here - sorry). But it is a great idea - and really easy! I served these with some rice noodles, coriander and sprouts with a dressing of fish sauce, lime juice and rice wine vinegar
Crab, ricotta and chive parcels (in wonton wrappers)
1 cup shredded crab meat (in a pinch I used tinned crab meat)
150 grams ricotta
1/4 cup chives, finely chopped
Preheat over to 180 degrees Celsius. Mix crab meat, ricotta and chives in a bowl. Put about a heaping teaspoon of filling in the centre of a wonton wrapper and gather up the corners, using a bit of water to seal.
Line the parcels up on a greased baking tray. Bake for about 20 minutes or until edges are just about crispy.