Scallop and Coriander Won Tons with Sweet Chilli Sauce

From Spice by Christine Manfield page 255

This recipe was relatively easy to put together. I made this as an appetizer before a Sunday BBQ... with a little help from my kitchen hands.

The ingredients are accessible, and the inclusion of the coriander root gives it more of an authentic South-East-Asian flavour. Anything that involves pastry / filling / rolling / generally-getting-messy is a lot of fun.

We probably need a little work on our dumpling making technique, but for a quick throw-together it was all we needed.

(plus we cheated on the chilli sauce and used store-bought stuff)

Happy cooking!

Rose Pudding

Underground Cook's daughters are big fans of a very educational show called Horrible Histories.

On occasion, as part of this show's accurate review of history, recipes are presented. M decided she was keen to cook a medieval recipe - Rose Pudding - for us for dessert the other night.

What a tasty dessert! It starts with rose petals. Add milk, cream, dried fruits, spices, sugar, and all of the other ingredients I didn't quite catch, and you're left wondering if those medieval times were really all that tough if they had this stuff for dessert every night!

Mind you, the recipe did make use of our 'medieval blender'. Without such a device those in the middle ages may have had something a little more thorny to contend with, as illustrated in M's artistic impression of the Rose Pudding.

Add feet, teeth, and other assorted body parts (in lolly form of course) and you start to get more of the medieval vibe.

Happy cooking!