Toddler Recipes, Air Fryer Recipes, Bread Recipes, Family Travel, Soup Recipes

Thursday, December 31, 2015

Creamy Mushroom & Garlic Fusilli

I can't believe it's the last day of the year already! Time is just whizzing by ever since the birth of our second daughter in September.  I'm still trying to cope (sometimes struggling) with the challenging task of looking after a hyperactive toddler and a needy infant, plus doing the household chores everyday.

Like I tell my husband everytime, my job is to make sure the kids' needs are met and to put dinner on the table every night.  Everything else is secondary.  So he often comes home in the evening to a pile of dirty dishes in the kitchen sink and toys strewn across the hall everywhere.  Twenty four hours in a day is simply not enough!

Every once a week we have friends or neighbours who bring their toddlers over for a play date with Little Miss A.  So I like cooking something for the kids to eat together (they often take more interest in their food when they see each other eating at the same time).

So on today's menu was a simple pasta dish made from dried porcini mushrooms, garlic, parsley and parmesan.  Who would have thought something so simple would be so tasty?

 And most importantly the kids loved it!


200g dried fusilli
5 pieces dried porcini mushrooms, soaked and diced
3 cloves garlic, minced
2 tablespoons unsalted butter
1/2 cup fresh milk
1/4 cup grated Parmesan
Continental parsley, chopped
Salt and black pepper to taste


Cook pasta as per packet instructions until al dente. 

In a pan, melt butter and stir in garlic and porcini mushrooms.  Add in fresh milk.  Allow to simmer for a few minutes.  Combine cooked pasta in the pan and parmesan.  Season with salt and pepper.

 Sprinkle chopped parsley and serve immediately.

You Might Also like...

Thursday, November 12, 2015

Steamed Glutinous Rice with Chicken (Loh Mai Kai)

Finally I'm back into the kitchen (and blogging) six weeks postpartum.  The husband is returning to work after a long break and I'm still unsure how I'm going to manage a newborn and a toddler and cook daily.

A good friend cooked loh mai kai and brought some over during my confinement and gave me tips on how to make it.  So here I am, trying it for the first time and it was a success! Little Miss A and the husband absolutely loved it and couldn't have enough.

As you can see, I have a limited number of small bowls so I could only steam two at a time.  I made some modification to my friend's recipe and added some dried shrimps (har mai) which lifts the flavour of the dish to a whole new level.  She also added in Chinese sausage (lap cheong) but our family is never really a fan of that so I've omitted it.


500g white glutinous rice, rinsed and soaked overnight
2 chicken thigh fillets, diced
5 shiitake mushrooms, soaked and diced
2 cloves garlic, minced
2 tbsp dried shrimps, minced
2 tbsp sesame oil
5 tbsp liquid aminos (or light soy sauce)
1 tbsp cooking caramel (or dark soy sauce)
1 tsp Chinese five spice powder
White pepper, to taste
2 cups water
Cooking oil


Marinate chicken with 1 tablespoon of sesame oil, 2 tablespoons of liquid aminos and cooking caramel.

Stir fry half the amount of garlic in a pan until slightly browned.  Add in dried shrimps and glutinous rice.  Continue stir frying for a few minutes.

Add in water, Chinese five spice powder, pepper, 3 tablespoons of liquid aminos and 1 tablespoon of sesame oil.  Allow rice to cook for a further 10 minutes.  Set aside.

Brown the rest of the garlic in a pan.  Add in mushrooms and chicken.  Stir fry until the chicken is just cooked.

Oil a few small bowls and spoon chicken and mushroom into the bowls.  Add in glutinous rice and steam on medium-high heat for 15 minutes until rice is soft.  Overturn the bowl onto a plate to remove the rice and serve immediately.

You Might Also like...

Monday, August 24, 2015

Cheesy Vegetable Muffins

I managed to buy a block of vintage cheddar on special at Coles over the weekend and thought of baking these for the princess.  34 weeks along into my pregnancy now and I've been thinking of freezing these muffins for when I go into labour and those early days after childbirth when cooking is impossible.

I found inspiration to bake these when I came across a recipe by Julie Goodwin online.  These muffins were incredibly tasty from the cheese and packed full of vegetable goodness.  I'm hoping the fussy toddler will like them because lately she has been rejecting greens!

These muffins can be made with any of your favourite veggies.  I've only used carrots, broccoli and onions because these were what I had in the kitchen.

The texture of the muffins were rather dense and sticky probably because I've gone a bit overboard with the cheese.  Even the husband loves it and I can foresee that they're not going to last very long in the kitchen!

These muffins can be individually wrapped in freezer bags and stored in an airtight container in the freezer for up to three months.


2 cups plain flour
2 teaspoons baking powder
1/4 teaspoon salt
2 cups chopped vegetables
1 1/2 cups grated vintage cheddar cheese
1/2 cup milk
3 eggs
60g butter, melted


Preheat oven 180°C (160°C fan forced) and line muffin pan with muffin wrappers.

Place flour, baking powder and salt into a large mixing bowl and stir in grated vegetables and cheese. Mix well.

Whisk milk and eggs together and add cooled melted butter. Pour into the flour mixture and stir gently until just incorporated. 

Divide evenly amongst muffin pan and bake 25-30 minutes or until golden brown and cooked through. A skewer inserted into the middle should come out clean. 

Cool in the tin before turning onto a wire rack to cool completely. 

You Might Also like...