EDIT: UGH!  I had pictures of both the chicken and the salad, but in my haste to get dinner on the table, they turned out BLURRY and CRAPPY.  No pictures, but as this was very tasty, I promise to make it again. <3

In 2010, Masterchef Australia found its way into my heart.  Unlike its international counterparts (the original UK Masterchef, and the bastardized American version that trades on nothing but drama) and most other cooking shows, I found myself fascinated not only by the top 24 contestants’ cooking skills, but by how they were all nice people.  Unheard of!

One contestant, Alvin, created ‘drunken and bruised,’ a dish of poached chicken in broth with a bruised cucumber and bean salad.  I’ve been dying to make it ever since I saw the judges gush over it, and since today is the first day of the Chinese New Year, I figured I’d give it a try — adding a few more Chinese tricks in while I’m at it.

I don’t have access to things like Malayasian palm sugar or shao hsing wine, so I’ve had to make substitutions.  I’m also all out of my Thai bird chillies until next summer.  Phooey! Recipe follows!
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I will now shock you all with an amazingly short sentence: I love Aarti Sequeira.  I have loved her ever since I saw her two seasons ago on The Next Food Network Star because she was positively effervescent (making her a joy to watch), and because her food, which I would call Indian fusion, filled a gap in modern American home cooking.  Most of her recipes are bang-tidy delicious, especially her tikka masala, Bombay sloppy joes, and pulled pork. (Aarti’s food network page)

Feeling fanciful and craving some quick Indian flavor, I recently made her Meatball Curry; it was very tasty, but using ground beef and full-fat coconut milk screamed “FAT!” and “CHOLESTEROL!” to me.  And while I generally eat healthily and a meal like this wouldn’t do much harm to my insides, I have several family members and loved ones who struggle with weight or insanely high cholesterol.  So, in honor of them, I’ve decided to make a lighter version that hopefully doesn’t lack flavor.  Read on for the recipe (and boo, I forgot to take a picture)!

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Last night I was ravaged by ambition (read: blahness) and decided that work and the world in general would be better if I brought in freshly-baked scones the following morning.  Scones are actually ridiculously quick and easy to make, especially if you have a food processor to cut in the butter for you, and because a basic dough can be changed up based on your mood, they’re also incredibly versatile. I happened to have some dried currants to hand (recipe follows).

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Today actually isn’t my cookery at all, but my dear friend Charlaine’s!  She’s been such an inspiration to me and is an absolute godsend for recipe testing and macaron-making that I’m quite happy to say she’s quite the cook herself.  The other day she needed something to do with tofu and green beans, so a quick googling gave her some inspiration.

I love the beautiful prawns and inclusion of enoki, which are my favorite mushroom.  Om nom nom to Charmy (I expect the recipe)!!

For Christmas, I received The Winnie-the-Pooh Cookbook by Virginia H. Ellison.  Those who know me well know how much I love Pooh Bear, especially in classic form, and I’m convinced no one can be a proper Adult without reading the original books.  I can’t wait to make a Cottleston Pie, though the jelly omelet sounds a bit dubious.

As it’s chilly out and rather windy, Pooh and I decided to warm ourselves up with some hot cocoa.  The recipe obviously isn’t mine!

When you go after honey with a balloon, the great thing is not to let the bees know you’re coming.

Honey Hot Chocolate for a Very Blusterous Day Outside
Makes one cup.

1/4 cup water
1 tbsp unsweetened cocoa
1 tbsp honey
3/4 cup milk
Pinch of salt

1.  Stir and simmer the water, cocoa, and salt over low heat for 2 minutes or until smooth.
2.  Add the honey and milk.
3.  When it is very hot and before it boils, remove from the heat and serve.