4 Step Flavoursome Gyoza (Japanese Dumplings) Recipe

There’s a general myth that your tastebuds change when you get older.

What really happens is you start losing tastebuds. When you’re very young you have a lot of taste buds not just on your tongue but around your mouth, which are very sensitive to taste. Hence the reason you might not have liked blue vein cheese or olives. As you age, the tastebuds slowly stop being replaced, and your brain starts tolerating foods you previously thought were too strong. For me, one of these is ginger.

When I was young my family took a holiday to Queensland. We did all the usual touristy things – Currumbin Sanctuary where we fed the lorikeets, Dreamworld etc. While we were there, we also visited the Buderim Ginger Factory. Ever since then, I have hated ginger. I can still smell the scent of the crystallised ginger my mum passed around the Tarago when we left the factory. Ewwww. That is until recently when I stumbled across a recipe for Gyoza.

Gyoza (or Japanese dumplings) are little parcels filled with goodness. They are the Japanese version of Chinese potstickers, which I guess in hindsight I should have made seeing as though it is Chinese New Year. They have soft, slippery gow gee pastry wrapped around a flavoursome filling of pork mince and vegetables. I came across this recipe as I was clearing out some old magazines.  The ginger flavour is not too strong, but still lifts the parcels to great heights when combined with the other ingredients.

This recipe’s a keeper!

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White Chocolate Macadamia

Quick, Easy and Mouth-Watering Macadamia Nut Cookie Recipe

Mmmmm… There’s no better way to enjoy macadamia nuts than with a cookie recipe that’s quick, easy and makes heaps to eat!

Macadamia nuts whilst still on a tree
Macadamia nuts whilst still on a tree

My parents have a gorgeous macadamia nut tree in their backyard. They planted it about 15yrs ago, and it has great foliage and even more gorgeous nuts. The bees buzz around pollinating the flowers and a few months later the nuts begin to appear. When they’re ready they drop to the ground. The nuts are then best left for 6 months or so, to develop their sweetness.

All my nieces and nephews love cracking them open for Grandma. In fact a pretty cool person (me) even bought her a super dooper nut cracker especially for macadamias because their shell is so hard. Check it out here.
So, the other day I was around at their house, and decided to crack myself some nuts to take home. The result was White Chocolate and Macadamia Biscuits. Here’s the recipe:

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Hello!

Welcome!

My name is Janelle, and I’m a wife, mum to 2 little boys and in a former life I used to be a chef. I find comfort and peace in cooking, and just love the feeling of providing for my family and friends.

It’s not always a world of solace in my kitchen – having a 2yr old who wants to ‘help’ and a 5 month old in a high chair next to the bench, sometimes makes for an interesting outcome. But I wouldn’t have it any other way.

In my blog you’ll find recipes for tried and tested sweet stuff, as well as a few tempting savoury bites. I have a definite sweet tooth, as you’ll find out.

Quite a lot of this will also be kid friendly, and also able to be prepared and cooked during my children’s sleep times! Any mum will know that you use these precious times to not only have a hot cuppa, but to get stuff done without having little hands everywhere.

So have a look around, and don’t be shy to let me know what you think… Comment away or send me some feedback!