Chocolate Croissants (Pain au chocolat)

If you haven’t picked up before, I am rather obsessive when it comes with France and its food. I love French culture, history and food. And something I’ve found absolutely mind-bottling is the French croissant. How can such a pastry be so delicious?!? How did they get the 203958304986729538672824756125376494587 layers of pastry in? How can they only have ONE for breakfast? Why aren’t French people obese when their food is so addictively marvelous? Why does the word croissant (kwa-son) make my mouth water and my stomach rumble?

Oh well, I should really put away all these questions otherwise this post will have as many words as the croissant has layers! Croissants are named after their cresent shapes. And if you don’t actually know what a croissant is (boy, you’ve been neglected), it is a delightful pastry with layers upon layers of butter and dough so that it is crispy and flakey on the outside and the soft inner bring out the delicious buttery flavours inside – the only thing perfect in this world.

This recipe is a readapted adaption of Julia Child’s croissants. Julia Child was an inspirational American cook who also (obsessively) loved French food. She wrote a book called Mastering the Art of French Cooking, which the original recipe (plain croissants) came from. I have made this into the chocolate croissant – known as le pain au chocolat in France. This recipe makes 12. I like to double so that I can put the dough in the freezer (puff pastry) so that I can use it for other things…such as pies! But that’s another story……

Chocolate Croissants (Le Pain au Chocolate)


  • 1 tsp dry yeast
  • 1/4 cup warm water
  • 2 cups of plain flour
  • 1.5 tb sugar
  • 1 tsp salt
  • 1/3 to 1/2 cups of milk at room tempreture
  • 4 tbs of vegetable oil
  • A stick of butter (115 g)
  • 1 egg
  • Block of dark chocolate (however much you like)
  • Lots of extra flour

Ready, Set…COOK!

  1. Mix the yeast, 0.5 tbs sugar, 0.75 tsp salt and the water together and stand for 5 min
  2. Mix this yeast mixture in with the flour, milk, vegetable oil and the rest of the sugar and salt in a large bowl to form a sticky dough
  3. Transfer this dough onto a floured surface and knead it for 6 mins. Your dough now needs to rise so make it into a ball shape, put it in a large bowl and grab the scissors to cut an “X” on the top. This allows the dough to rise without being so restrained by the surface of it. Let it rise until it’s double the size (1.5 hours). Do not leave it for too long or it tastes funny later.
  4. After 1.5 hours, wrap the dough is plastic wrap and chuck it in the fridge to chill for 30mins. Apparently, it makes the dough easier to work with!
  5. Grab your stick of butter and place it on a flat surface. Then , grab your rolling pin and beat the crap out of your butter with it. This helps smooth it out without melting it.
  6. After 3o min, unwrap the dough and place it on a floured surface. Using your hands, push it out to form a 33 cm diameter circle
  7. Then get your beaten butter and center on the cirlce, a 13 cm wide square of butter. Make sure the butter is evenly spread so you won’t get irregular pockets of butter in your croissant.
  8. Fold the edges of the dough over the square of butter and pinch them together so that you have a small square package of dough with butter in it. Wrap it in plastic wrap and place it in the fridge for 20 mins.
  9. Take it out of the fridge and gently start rolling it out. Make sure you flour the rolling pin and the dough so that it wont stick to the board. The package will start to stretch. Don’t do it too fast or the butter will come out. If it does, pinch the dough together again to cover it up. If the dough gets to the point where it gets too thin to pinch, flour it until you can’t see the butter and keep rolling. You want to roll it out to a 38 cm long, 13 cm wide rectangle.
  10. This step is called “folding” where you must take your rectangular dough and fold it into 3 equal parts before rolling it in the opposite direction – this multiplies the layers of butter by 3. You (mentally) divide the dough into three equal sections lengthwise and fold the two outer sections into the inner so that they overlap – sorta like folding a brochere. This package has one layer of butter so effectively, by doing the first folding step, we are making 3 layers of butter!
  11. After folding the dough into three parts, roll it out into 38cm x 13cm rectangle, flour it and repeat the step above. Then, do the folding step again (don’t roll it though!), wrap it and put it in the fridge for 1 hour.
  12. Take it out of the fridge, and roll it out into the same dimentions. Do the folding step again for the fourth time (without rolling) and put it in the fridge for a 2 hour chill. You now have 1 x 3 x 3 x 3 x 3 layers of butter. which means 81 layers!!!!
  13. While it’s chilling in the fridge, grab your block of chocolate and chop it up. Make sure the pieces are a good size (about 1.5 cms in length and 5 mm in width).
  14. After two hours, take the dough out of the fridge and roll it out to a 50cm x 13cm rectangle. Then half it and wrap one half and put it in the fridge. Then roll out the remaining half to 30cm in length. Get a pizza cutter and use it to cut isosceles triangles (where two sides are equal in length) out of the dough. Stretch each triangle lengthwise.
  15. Now its FINALLY time to make the croissant! Grab a desired amount of chopped chocolate and place at the base of the triangle and gentley roll it up towards the apex of the triangle. Make sure the edges remain sealed.
  16. Gentley bend each croissant into a cresent shape. Repeat steps 14-16 to the remaining dough.
  17. Leave the unbaked croissants to rise for 1 hour.
  18. Preheat the oven to 250 degrees celcius. Whisk 1 egg and a tablespoon of water together to form a glaze for the croissants. Glaze the amount of croissants you want to eat. Place the rest in the freezer. Place the glazed croissants on a foil covered tray and bake for 10-15 depending on how brown like them to be. When you want to eat the frozen croissants in the furture, simply take them out of the freezer and place them into the preheated oven.
  19. Voila! The croissants are finished! Now all you have to do is savour the warm buttery-chocolatey tastes in your mouth with a cup of tea!

Bon Appétite!

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Food Fest #1

So, you’re probaly wondering what on earth this “Food Fest” blog is. Well, I’ve decided that doing 1 recipe blogs are quite repetetive, not to mention boring. My Food Fest blog is a multiple course meal for special occasions when I have a bit of time to do a little extra. This is my first Food Fest. Please leave your verdict on it and enjoy! 😛

FF1 is a 3 course meal – an entrée, a main course and a dessert. It serves six people. I unfortunatley, could not come up with a drink for this, but, I will try to in the future.

– Entrée –

Capsicum stuffed with Celery, Carrots and Rice

This dish looked great when it came out of the oven and smelled quite good. It was simple to make taking only 15 min to cook. It’s also vegan and quite healthy. You could replace the rice with couscous and add tuna if you wanted a variation. (Yes, I did take the photo myself)


  • 4 red capsicums (preferably small, squat and of a nice shape or it’ll topple over)
  • 1 cup of uncooked rice
  • 1 carrot, peeled and diced
  • 2 celery stalks, finely chopped
  • 2 tbs soy sauce
  • 2 tsp of salt
  • 2 tsp of sugar
  • 2 green onions, thinly sliced
  • 3 tbsp of seasame seeds

Ready, Set…COOK!

  1. Preheat the oven to 180 degrees fan forced and line a flat try with foil. Slice the tops off the capsicums and discard the seeds so that it makes a cute little bowl with a lid. Cook the rice.
  2. Add a little oil to the wok and stir fry the carrot and celery until they’re soft. Add the cooked rice to the wok and stir fry until the grains are separated. Add salt, sugar, soy sauce and seasame seeds – keep stir frying. Toss in the shallots and cook for a 1 minute before turning off the heat.
  3. Stuff each of the capsicums with the rice mixture. Make sure its firm. Place the capsicums on the baking tray and bake. Don’t bake the stuffed capsicums with the lids on because you want the rice to come out golden-looking. Bake the lids next to the capsicums. Meanwhile, you can eat the leftover rice in the wok 😀
  4. After the capsicums skins look browned as slightly shrivelled, you can plate up the stuffed capsicum. Tilt the lid to the side so that its decorative.
  5. Tuck in.

FYI. If you increase the size of the capsicum and cook a little more rice, you can have this as a light meal. Its also best served hot so if your guests are running late, you can keep them in the oven at 50 degrees fan forced to keep them warm.

– Main Course –

Vietnamese Beef Stew

This was a huge hit amongst my audience. The beef was tender, the vegetables were flavoursome and the broth was spicy and warmed to the core. The kitchen was filled with delicious aromas for hours. I would say it was one of my most applauded dishes. I found it extremely hard to take a picture of it as the lighting made it look unapetitising. so please excuse my camera skills and just read the description.


  • 1 kg gravy beef, cut into 3cm pieces
  • 2 tbs tomato paste
  • 2 cloves of garlic, crushed
  • 3 cm piece of ginger, thinly sliced
  • 2 stems of lemon grass, pales section only, finely chopped
  • 2 tbp Chinese five spice
  • 3 whole star anise
  • 1 cinnamon stick
  • 1L beef stock
  • 1tbs fish sauce
  • 2 tsp brown sugar
  • 6 french shallots, peeled and halved
  • 2 carrots, cut into 2cm thick slices
  • Green round beans
  • 1 tbsp of hot chilli sauce
  • Thai basil leaves, to serve

Ready, Set…COOK!

  1. On medium heat, cook the beef in two batches until browned. Transfer them onto a plate. You should use a large pan as you need it to hold quite a large volume.
  2. Add tomato and garlic and cook for 1 min before re-adding the beef. Then add giner, lemon grass, five spice, star anise and cinnamon and stir to combine. Add the stock, fish sauce and sugar.
  3. Once boiling, reduce the heat to low and cover. I’m pretty sure it smells pretty good but you have to wait around whilst it simmers for 1.5 hours. You won’t regret it!
  4. After 1.5 hours, lift the lid, add the shallots and carrots. Continue to simmer uncovered for half an hour. Steam the round green beans.
  5. Top the stew with basil and serve with beans and rice
  6. Consume

Moral of the story recipe: The longer it takes to cook, the more delicious.

– Dessert –

Expresso and Vanilla Panna Cotta

I love to finish off a good meal with a nice dessert. This dessert is a wonderful treat for coffee lovers. Chilled rich fudge-like expresso is topped with a dense vanilla cream, finished off my a touch of cocoa. I wanted to incorparate frangelico in it but I ran out of time. But I will post up a new post for panna cotta with frangelico whenever I find a way. (Please excuse the badly coloured image. I had to erase the background)


  • 0.5 cup of expresso coffee (good quality)
  • 0.5 cup of sugar
  • 2 cups of cream
  • 0.5 cup of caster sugar
  • 2 teaspoons of vanilla bean paste
  • 500g Philadelphia block cream cheese, softened
  • 2 teaspoons of gelatine, dissolved in 1 tbs of boiling water, cooled
  • Cocoa powder and small pieces of chocolate, to serve

Ready, set…COOK!

  1. Combine coffee and sugar in a saucepan until the sugar has dissolved. Simmer until thick and syrupy. Pour into expresso cups and allow them to cool. Once it has cooled, it will feel like fudge or caramel.
  2. Heat the cream sugar and vanilla paste until ALMOST boiling. Let it cool
  3. Beat the Philadelphia with an electric mixer until smooth then slowly beat in the cream mixture and gelatin. Make sure theres no lumps otherwise it won’t set properly and you’ll feel like you’re eating lumpy cream (gross).
  4. Spoon the mixture into the glasses and put it in the fridge until set.
  5. Dust with cocoa powders and decorate with chocolate just before serving.
  6. Devour

I suggest you do try these recipes out. They’re really not that hard! Tell me what you think of them (even if you don’t like it). I don’t know what you guys like to read about really, so it’d be brilliant if you could tell me what you would like to see more of/want to see (eg. Food Fests, single recipes, food reviews, more difficult/easy recipes, money savers, etc). I hope you’ve enjoyed reading my first Food Fest blog 😀

Happy Eating!

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Sichuan Spicy Eggplant with Sesame and Chilli

3 days ago (I know it’s a little late), it had been 2 years since the 2008 Sichuan earthquake that killed at least 68,000 people.

This is common eggplant dish with flavours from the Sichuan Province – a balance of salty and spicy. This dish is best made on cold days as the dish’s spicy flavour keeps warms you to your middle. The melt-in-your mouth eggplant is a delicious sensation to be served with some hot jasmine rice. Hungry? You won’t be able to resist once you’ve smelt the rich aromas of the seasame dressing 😛

The recipe below is another adapted recipe. The orignal came out of a magazine and tasted…odd. I hope you’re enjoying Chinese food!

Spicy Eggplant with Sesame and Chilli


  • 9 medium sized lebanese eggplants (The long and skinny ones that seem ridiculously small!), cut diagonally into slices
  • 2 tbs of malt vinegar
  • 2 tbs of seasme oil
  • 2 tbs of brown sugar
  • 2 tbs of soy sauce
  • 2 tbs of hot chilli sauce
  • 1 tbs of seasame seeds, toasted
  • 1 green chilli, cut into slices

FYI: To toast sesame seeds, DO NOT use oil. spread them out on a small pan and put on medium heat. Always shift them around to prevent them from burning.

Ready, set…COOK!

  1. Stir the vinegar, sugar, soy sauce, chilli sauce and half the sesame oil together until the sugar dissolves. Set aside for later.
  2. Heat enough oil on high heat to come 1 cm up the side of the wok. Cook the eggplant and chillies until  they are soft to the centre. Cook in 2 batches so that the eggplant can be cooked through.
  3. Return the eggplant to the wok and pour the soy dressing over the eggplant. Stir fry for 2 min. You can now smell the rich aromas of the dressing.
  4. Place the eggplant in a dish and drizzle with the remaining sesame oil before decoratively sprinkling the dish with the sesame seeds.
  5. Serve with rice
  6. Gobble gobble gobble 😛


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Tang Yuan (Soup Balls)

Whilst both my parents are drinking tea in China, my aunt has come to look after my intolerable little brother and I for a week. My aunty is my mum’s oldest sister – and being the eldest in the family, my aunty has learnt nearly all recipes from grandma…You didn’t think I would waste such an opportunity did you?

Tang Yuan (literally soup balls) are a round ball-like dumpling made of sticky glutenous rice flour. Traditionally, they are eaten during Yuanxiao, the Lantern Festival. There are two sorts of tang yuan: Sweet or Savoury. Sweet tang yuan are usually made with black sesame or other sweet substances. Savoury tang yuan are made of meats and vegetables. The recipe below is the savoury sort 😛
Tang Yuan (soup balls)
Serves 4
  • 350g pkt of frozen chufa (aka. earth nut/yellow nutsedge/tiger nut), chopped in small pieces
  • 8 dried dong gu (this is a type of mushroom), soaked in water overnight
  • 500g pork mince
  • 75g green onion, chopped finely
  • 1 kg of glutinous rice flour
  • 2 handfuls of plain flour
  • 1 tbsp of chicken bouillon powder
  • 2 tbsp of dark soy
  • 1 tbsp of sesame oil

NB. Most of these ingredients will not be able to be found in your supermarket. They are available in asian grocers.

Ready, set…COOK!

  1. Drain the dong gu, squeezing all excess water out. Then chop finely.
  2. In a bowl, add 2 teaspoons of cooking salt, 2 teaspoons of white sugar, soy and sesame to the mince meat. Let it sit for 30 mins.
  3. After half an hour, add the green onion, chufa and the dong gu to the mince. Mix in well.
  4. To make the sticky dough, mix together plain flour and rice flour in a bowl. Add small amounts of water rubbing it into a dough between until there is a smooth white lump of dough in the bowl. The dough should not fall apart or crumble. There is no need to knead it.
  5. Take a small part of it, and roll it into a ball in your palm. It should be smaller than a golf ball.
  6. Use your fingers to push it into a bowl shape in your palm. The walls of the bowl should not be too thin or thick – around 3mm thick. 
  7. Scoop some of the mince mixture out and push it into the dough bowl. Make sure your push it in properly so that there are not air pockets in the bowl. Gently tease the edges up and seal it at the top to form a ball. Roll it in your hands so that it isn’t misshapen.
  8. Boil some water in a large pot. Boil the tang yuan in batches of 25. The water must cover all the tang yuan. When the water boils again, add half a cup of cold water.  Add some more cold water when the tang yuan floats to the top. Add the last half cup of water when it starts to boil again. They should be ready when its starts to boil…again. ok. In short: Boil > add water > float > add water >boil > add water > boil > it’s ready 😀
  9. Scoop some cooked tang yuan into a bowl and add half a cup of cold water. Serve.
  10. You know what comes next 😉


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Tofu Salad – an Asian dish

FINALLY, this is my first Chinese dish to blog about. Tofu Salad is a light and easy dish for hot summery days (I know it’s autumn in Sydney but meh). This tofu salad recipe runs down my family and I have adapted it for contemporary tasters 😀

I love tofu. The tofu which will be used in this salad is called “Silken Tofu“. I know some people who think silken tofu is a bland tasting type of jelly. To enjoy tofu is not an exculsive Asian thing. Tofu is a healthy food that has a velvety texture when it dissolves in your mouth. However, I wouldn’t recommend you eat it plain as it isn’t eaten for the taste but the texture.

Tofu Salad


  • 1 package of silky tofu
  • 1 length of shallot
  • 2 cloves of garlic
  • 3cm of ginger, finely chopped
  • 1/2 tablespoon of seasame oil
  • 1 teaspoon of coriander
  • 1 tablespoon of white wine vinegar
  • 3 tablespoons of dark soy
  • 2 teaspoons of white sugar
  • 1/4 extra virgin olive oil
  • 1 teaspoon of chopped red chillies
  • 2 century eggs

FYI: Century eggs are special duck/chicken/quail eggs made by preserving this in a special clay. The egg then soaks up the flavours etcetc. It was said to have started in the Ming Dynasty 600 years ago and  today is has become an interesting addition to many Asian dishes.

Ready, Set…COOK!

  1. Open the tofu packet, hold a shallow bowl against the surface and tip the tofu on the dish, keeping the shape. Get a knife and divide the tofu into thirds by cutting up the tofu vertically and then make tofu cubes by cutting evenly 4 times horizontally.
  2. Peel both century eggs (ignore the pong!! It’s actually really nice!) and use a knife of slice then up horizontally and arrange around the tofu on the bowl. Set aside for later.
  3. Cut the shallot in half. Finely slice one half to form tiny rings. 
  4. Divide the other half into lenths of 4cm pieces. Slice each section lengthwise so that they form narrow strips. fill a bowl with cold water and soak the strips of shallot in it. leave it in.
  5. To make the dressing, in a separate bowl, combine the sugar and vinegar until the sugar dissolves and then add all the other ingredients combining thoroughly. Tip the dressing over the tofu so that the chunky bits sit on the top of the tofu while the liquids sink through to the bottom.
  6. dry the strips of shallots (you would have noticed that they are now CURLY) and arrgange them on top of the dressed tofu.
  7. Serve with rice
  8. EAT!

Gan Bei! (cheers)

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White Chocolate Macadamia Nut Cookies


This week, a friend and I decided to have a food festival where we exchanged recipes. I showed her how to make white chocolate macadamia nut cookies while she showed how to make pizza (but that’s another story!).

The macadamia cookies turned out great – all soft and chewy on the inside! I actually stole this recipe off the internet but I put a little of my own twist on it 😀 They are best with some milk or some nice frothy coffee…or if you like interesting flavours, you can have some with vanilla-bean icecream 😀 Hope you like it!

White Chocolate Macadamia Nut Cookies


  • 1 cup of butter (I know this seems like a HUGE amount but it’s worth it later)
  • 1 cup of caster sugar
  • 3/4 cup of brown sugar (firmly packed)
  • 2 teaspoons of vanilla extract (I actually used vanilla essense which turned out fantastic anyway)
  • 1/2 teaspoon of salt
  • 2 large eggs
  • 2.5 cups of plain flour
  • 1 teaspoon of baking soda (aka. bi-carb)
  • 340g White chocolate chips (CHIPS not melts or other chocolate substances [eg. melts, cooking chocolate, etc]. Chips will stay in shape in the oven)
  • 1 cup macadamia nuts, chopped

Ready, set…COOK!

  1. Preheat the oven to 190 degrees Celcius (if you’re a slow cook, I would do it later just incase you damage your oven)
  2. In a large bowl, beat butter, caster sugar, brown sugar, vanilla and salt with an electric beater until creamy
  3. Add the eggs and beat well (don’t overbeat!)
  4. Stir together flour and baking soda and add to butter mixture. Beat it until well blended.
  5. Stir in white chocolate chips and macadamias.
  6. Grease some baking paper on a baking tray and make the cookies. I do this by getting some cookie mixture and making a ball (of appropriate size) with my hands. then I flatten it slightly (don’t make it too flat or it will turn out like crisps!) and then place them on the baking tray. Place them a good 3cm apart because they grow and self-flatten in the oven.
  7. Put it in the oven for 10 min or until set.
  8. Cool slightly then place them on a wire rack to cool.
  9. Eat! Eat! EAT!

Happy Eating!

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Hello again 😛

This is my first recipe blog this year so I thought I’d start with something easy and managable – not to mention delicious.

To me ratatouille is a delicious vegetable stew that resembles bolognaise sauce (but it isn’t). Ratatouille is a great suggestion for those who find vegetables indigestable and those who have food allergies/diabetes/health problems.  

Ratatouille origninates from Provence, France and is traditionally a peasant dish. Today, it is quite well known and is usually served as a side. It is a great lunch idea because it can be served hot or cold and can be served with chunky patatoes, rice, pasta, crusty bread…you name it!

The recipe below is my own and you may notice that my ingredients and method doesn’t state EXACT measurements and times. This is because my recipes are made to be adapted by you to suit your liking 😛 My recipes show a rough indication of how much to put/how long you should to make it.

Anyway, enough of this chit-chat…




  • an eggplant, diced (this is best when it’s firm)
  • a zuchinni, diced
  • a brown onion, diced
  • a red/yellow capsican, diced
  • 4 tomatoes, (you guessed it…) diced
  • a teaspoon of basil
  • 2 tablespoons of parsley
  • 2 garlic, crushed

Ready, set…COOK!

  1. Toss the eggplant and zuchinni in some salt and leave in a bowl for 30min. This is to get all those bitter juices out of the vegetables. Drain the juices out. You might need to sqeeze the diced zuchinni and eggplant to get some of those juices out.
  2. Heat some olive oil in a pan on medium heat. Throw in the eggplant and zuchinni and cook until the eggplant and zuchinni is soft. Set aside for later.
  3. Heat some more olive oil in the same pan on high heat. When the surface is slightly shimmering, chuck in the onions which should make a delicious hiss when they hit the pan. Brown the onions by constantly tossing them around with a spatula. Turn the heat down to medium and stir in garlic. Add capsican and cook until just ready. Add the tomatoes. Aim: make tomatoes into tomato sauce. How: I use the cheeky way of constantly using my spatula to poke them and break them into smaller pieces. If all else fails: grab some tomato sauce or paste from the fridge and add a little of that. Put lid of pan and cook the tomatoes until they liquify.
  4. Put the cooked eggplant and zuchinni back into the pan with the tomatoey paste, cover and simmer until the eggplant is not falling apart but melts in your mouth. Add the basil and parsley, stir and turn off heat.
  5. Serve over rice, pasta, chunks of patato, crusty bread, eat with breadsticks, etc. and top with parmesan or feta cheese.
  6. Eat (I love this part) 

Bon Appétite!

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Food is Sex – in a wok.

It’s hard to explain why I love food. I just do. I love making it, I love eating it, I love smelling it, I love tasting it…so on and so forth.

I am an ABC (Australian born Chinese) living in Sydney. My parents are Cantonese and were brought up in Cultural revolutionary China eating what they could get out of food tokens. They don’t really understand why I love food so much but continue to teach me to cook.

I’ve loved food since I was twelve. For the past years, I’ve been mastering how to make Italian and assorted cakes and Western foods. I eventually realized that I enjoyed food from my own culture over many foods from other cultures. So this year, I’m going to be sucking all the skills and recipes about Chinese food out of my poor grandma and my relatives. But don’t worry, it’s not only going to be Chinese.

I live with my parents and waste my life going to school and we don’t earn enough to buy thousands of dollars of chef’s professional equipment so I only cook with what I have. I don’t believe you have to buy all those fancy looking, Jamie-Oliver-endorsed knives to cook good food. My collection consists of a blackened wok, a cracked casserole dish, a chipped wooden flipper, a dented butcher’s knife and many other not-as-good-as-new kitchen items.  I don’t believe all you food lovers out there really buy everything Jamie Oliver says to buy and I’m pretty sure you guys do what I do too. I like to call myself an “improvised cook” as I alter recipes to suit what I have in the kitchen thus I have a collection of my own recipes. In my spare time (which is not often anymore) I like to read up on nutruition and health. Having scarred me for life, many of my recipes have been altered to suit healthy eating (though I’m not an extremist).

So what would a 15 year old Chinese girl living kangaroo-land do to convince the world that food is life? I dunno, you tell me.

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