Monday, September 27, 2010

Crab, ricotta and chive parcels

So we're finally back on track with the cooking/blogging. Over the past month I've done little else except make failed batches of macarons - although I did revisit some of the old favourites including Portuguese coffee tarts and roast pork with my mum visiting for a few weeks. I did finally conquer the macarons - well, sorta. I ended up with some great tasting macarons that stayed up (instead of being flat as a coin) using a recipe from Tartelette. (Shout to to Julie Mak for the heads up - she has an awesome food blog btw that you should all check out -

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

wonton wrappers


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.