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 - http://idreaminchocolate.wordpress.com)

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)

Ingredients:

1 cup shredded crab meat (in a pinch I used tinned crab meat)

150 grams ricotta

1/4 cup chives, finely chopped

wonton wrappers

Method:

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.

The Perfect Man spruiks the perfect cheese - Parmesan!

If you live in Australia, you've probably seen the Perfect Italiano advertisements featuring the Perfect Man - he's sensitive, athletic and a great cook to boot. I especially love the part where he looks into the camera and says "And when there is no woman to listen to, I practice my listening face."



Pretty hilarious!

Anyway, the Perfect Man has got the right idea about what I have come to think is one of the world's most perfect cheeses: parmesan!

I had two good experiments with parmesan recently. The first was parmesan carrots. A fairly simple dish, made with Dutch carrots and fresh breadcrumbs. I usually don't like carrots but parmesan and breadcrumbs really makes everything delicious.

The second was a really simple idea - parmesan crisps! All you need is parmesan - and you're in cheese heaven!


Here are the two ideas below!

Parmesan Carrots

Ingredients
1 bunch dutch carrots - stalks trimmed (approx 500 g)
2 cups fresh bread crumbs
2 tbs seasoning - I used middle eastern
1/3 cup freshly chopped parsley
1/2 tsp chili flakes
2 tbs freshly grated parmesan
zest of 1 lemon
Flour for dusting (approx 6 tbs)
2 eggs beaten
Oil for frying

Method

Wash carrots thoroughly and allow to dry.

In a large bowl, mix together bread crumbs, seasoning, parsley, parmesan, chili flakes and zest. Lay out the flour and the eggs in separate bowls.

Dip the carrots first in the flour to coat, then in the egg and finally in the breadcrumbs - ensure they are well coated.

Use about 2 cups of oil in a fry pan, enough to create a shallow layer of oil. Heat to frying temperatures and lay out the carrots. Shallow fry on both sides until golden brown. Serve with aioli mayonnaise.

Aioli tip: You should try and make mayo from scratch but if you're short on time, mix 1 tsp minced garlic with 3 tbs store bought mayo. Mix well.

Parmesan Chips

This is way too delicious and too simple not to try! They are perfect accompaniment to a light cream soup.


Ingredients:

2/3 cup grated parmesan cheese (or as much as you want to make!)

Method

Preheat oven to 190 - 200 degrees Celsius. Lay out a couple of sheets of baking paper on a tray.

Place egg rings on to the paper and layer grated parmesan in each, spreading evenly. Each ring should have about a thick (1 - 2 mm) layer of cheese. If you space your circles out, you can remove the rings for a more "lacy" look.

Place the parmesan rings into the oven and bake for about 5-8 minutes or until a crisp golden brown. Remove from oven, let cool and remove your beautiful, delicious parmesan crisps!

What delicious recipes do you know with cheese?