Hi everyone, Happy New Year !!

Time flies! It has been three months since my last update. Sorry to keep everyone waiting, but thanks so much for your kind patience and continuing support!!!

During this period, life was exceptionally hectic with many unexpected things happened. Last December, instead of having Mr Santa, sick bug paid us a surprise visit. I had to battle with a persistent fever for 3 consecutive weeks. It was initially caused by the dengue virus but led to further complication with pneumonia. For this, I had to be hospitalized. Soon after this episode, it was my son’s turn to have a throat infection and fever. So, it was quite a miserable and unforgettable month for both of us. Nevertheless, we feel blessed that we have finally recovered and are back in good health now.

After taking such a long break, I can’t wait to start my baking again especially making my homemade bread. Though I love making bread a lot,  I dread kneading bread dough with hands. The reason is that I always ended up with a pair of arching arms. Having a KitchenAid standing mixer is really a great relief to me. However, if the amount of dough is small, it would be more practical to knead with hands than machine. This simple breadsticks recipe is a good example for kneading bread dough with hands.

This recipe was adapted and modified from a basic thin crust pizza recipe. Hence, you have a choice to make either one of the options or both. The recipe is very simple and easy to follow. With just a few basic ingredients, you can begin almost immediately, perfectly suitable for any first timers to have some hands on experience in kneading bread dough. I hope this recipe will give them a boost of confidence in their bread making journey in future.

As compared to my cheesy breadsticks, the texture of these sticks is not soft like bread but crispy and crunchy like cookies. Based on individual preference, the dough can be easily shaped into strip or stick. Both types taste equally great. My 6 year-old son had so much fun rolling the sticks.

These sticks can be eaten on its own or even go well with dips. Thus, it makes them a tasty snack for both kids and even adults too. If you are looking for some healthy and guilt free snack for your toddlers, this little treat will surely bring a smile to their face.

Chinese New Year is just two weeks away from now. I am counting down the days!!! Aren’t you? Are you going to bake any festive cookies for your family and little ones this year?  I had baked my hubby’s favourite cookies and will share with you in my next post. Do stay tuned!

-> Get the recipe and step by step tutorial at PAGE 2 BELOW.

Mini dollar pancakes are those small round pancakes with 3-4cm in diameter. My son was treated with these mini dollar pancakes by his 2nd aunt during our last trip to Penang. It was love at first bite for him. Ever since then, he kept reminding us of  his memorable food experience. Knowing that he loved these pancakes so much, I started my mini pancake experiment. After a few rounds of trial and errors, I finally found the secret to making perfect mini soft and fluffy pancakes! Yay! Regardless of  which pancake recipe you follow, place more emphasis on the technique as it helps to produce soft and fluffy pancake texture without having to add too much baking powder.

For these mini fluffy pancakes, I use a simple recipe that calls for all the basic ingredients. What makes it so unique is how the eggs are beaten. Eggs are first separated. Then the egg whites are whipped up to form peaks and folded into the batter. This method will help to create more air bubbles in the batter. When the batter is cooked, the pancakes will puff up magically. Being a person who always flunks science exams, this is indeed a great discovery for me. Hehe!

You may think making mini round or fun shaped pancakes is difficult. In actual fact, it’s not only easy but the most fun part of all in making pancakes. I learned a cool and neat trick on how to do it from this VIDEO. By pouring the batter into a refillable ketchup plastic bottle (refer to the photo in PAGE 2 BELOW), you can control the flow of your batter with ease when creating the size or shape of pancakes that you prefer. Why not get your kids involved and share the fun too? I’m sure they will be very proud to present you with their very own pancake creations. If you can’t find the ketchup bottle, you can also use cookie cutters to cut out different shapes. That’s what I did for the mini love shaped pancakes shown in the photo above.

To increase your success rates in making these mini pancakes, remember to apply the following three basic rules:

1. Use a good non-stick pan so the pancake can be loosen easily.
2. Make sure the pan is hot (but not smoking hot) before you put the batter – simply sprinkle a few drops of water onto the pan. If they sizzle away, the pan is hot and ready for use.
3. Set your heat to medium low.
4. Make sure the heat is well distributed so it will give your pancake a more even colour.

I had also included extra tips in my recipes at PAGE 2 BELOW.

These pancakes are perfect for both breakfast and tea time snack. You can serve them with your choice of topping and filling, be it sweet or savoury. I love to serve them with yogurts (sometimes sorbet or ice cream) and top with fresh fruits and roasted nuts. I hope this fun filled food experiment of mine will bring you and your kids much joy this September school holidays. Let’s get into action now!

Get the recipe and step by step tutorial for Mini Fluffy Pancakes at PAGE 2 BELOW.

What’s your favourite finger food? If I were to name one, it would be fish fingers (or fish sticks). Who doesn’t love fish fingers? Not even a picky eater.

Trust me! Making your own fish fingers from scratch is very easy and they taste absolutely delicious too. Besides, you have full control in the selection of the type of fish and seasoning. If you have 30 minutes or so to spare for cooking, then this recipe is something you shouldn’t miss. Undeniably, the classic deep-frying version offers the ultimate crispiness that neither the baking nor pan-frying versions can replace. But for my family’s overall wellness, I’m pretty satisfied with my baked/pan-fried version.

 (I love playing with food. Do you?)

I have a little confession to make here. This is one recipe that I had silently kept for the longest time (Yes, there is still a long list of other recipes as well. I blame my lazy bones for this procrastination.). Whenever I baked these fish fingers, they ended up pleasing my stomach first and made me quickly forget to share with you in my blog. Hmm! That’s so selfish of me. So, if you have tried it and liked it, I hope you would share it with others and don’t be like me.

These fish fingers, when served warm, are extremely irresistible – crunchy and crispy on the outside and soft on the inside. They are so good that waiting for them to cool down is kind of mental torture. That’s the favourite comment my hubby loves to give before gobbling down his share (and more).

These fish fingers are perfect for the entire family. They can be eaten just about anytime and anywhere you like. For a healthy version of fast food experience, you can serve them with oven-baked potatoes wedges, peas or mixed vegetables, and don’t forget to go with some delicious dips like mayonnaise, tartar sauce, ketchup of chili sauce. Bon appetit!

A word of caution! We know that fish is a great source of lean protein but it also contains traces of mercury with varied degree.  So, pregnant women, nursing mothers and young children (under 6) must be very careful about the amount and types of fish they eat. There are four types of fish with high level of mercury that this group should not eat: sharks, swordfish, tilefish and King mackerel. For more reading references, please go through the following suggested links:

• Babycenter -  Should your kids eat fish? How they can avoid mercury and still get their omega-3s
• What to expect - Fish for toddlers
• US EPA -  What You Need to Know about Mercury in Fish and Shellfish
• Momstatic – Wholesomebabyfood – Wholes Is Fish an Allergenic food for Babies and When Can Babies Eat Fish?
• Business Week -  Too Much Mercury in Canned Tuna – Or Is There?

It’s good to serve your toddlers with a variety of fish with low mercury contents two to three times a week, with quantity ranging from one to three ounces of fish per serving depending on your child’s age. For more info, please go to this LINK. Remember, if you are uncertain of the mercury content in any type of fish you plan to introduce to your toddlers, please consult your pediatrician beforehand. Better be safe than late!

Get the recipe and steps by steps photos for oven baked fish fingers at PAGE 2 BELOW.

Hi everyone, we are nearing the June school holidays! So, what have you planned for your children for this month-long holidays? For me, I intend to engage my son with more cooking/ baking activities. My son loves playing the role of “master chef” and is always finding ways to make my kitchen his playground. During our past culinary adventures, we had so much fun and happy moments.

Cooking/ baking with your children is not limited to bonding but it is something that you can help to make the most out of this fun activity. It gives you a good opportunity to teach them a valuable lifetime skill. At the same time, it also helps to impart healthy eating habits, stimulate your children’s creativity and introduce mathematics and science in a practical sense. After all, cooking/ baking is every bits about counting, chemistry, art and taste. It is also a great time to instill on them the virtue of patience, responsibility, ownership and confidence. At the end of the cooking/baking process, the entire family will be rewarded with the labour of love.

However, remember to do proper planning beforehand and assign the appropriate tasks to your child according to his/ her age and ability. Otherwise, you may end up with a messy kitchen!

This almond crisps recipe is very suitable to be used as a parent and child baking project at home. The steps are simple and easy-to-follow. If you read through the recipe, you will find many similarities with the sesame crisp recipe I featured earlier. Mix your ingredients with hand whisk and spatula (yes, no electrical mixer is required!), spread the batter on the baking tray (in any shapes you like) and then put the tray straight into the oven. Sounds easy peasy, right? While waiting for the end product, you and your child can do washing and cleaning up together.

These crisps are incredibly addictive and highly rated by those who had tried them out. This included my mother-in-law who doesn’t have a sweet tooth. I have reduced the original amount of sugar by 30g so the sweetness is just right for our taste buds. If your child is not ready or allergic to nuts, feel free to substitute almonds with pumpkin seeds. It tastes good as well.

The key to get a crispy crisp is to spread the batter as thin as possible and make sure there is no overlapping of seeds. It’s also crucial to keep an eye on these crisps towards the last five minutes of baking so as to avoid any incidence of over-burning. I also strongly recommend the use of quality baking paper such as GLAD BAKE for this recipe for easy removal of these crisps from the paper after baking.

To all my readers, I will be away for a short 10-day break starting this Friday. Do bear with my slow response to your comments or queries as I will have limited access to the internet during this period. I know some of you may be wondering how I can go off a week before the start of the school holidays. Well, as my son is still in preschool and there will not be many lessons left during the last week of this school term, I managed to get an “informal” approval from the class teacher to “play truant”. Hehehe! So, till then, Happy Baking and Bonding!

Some simple recipes that you can use for parent and child baking projects are:
- Sesame crisps
- Banana muffins
- Oatmeal banana raisin muffins
- Cheesy cookies
- Cornflake cookies
- Coconut butter cookies
- Power-packed oat bars
- Homemade snack bars (no baking required)
- Japanese egg salad sandwiches (no baking required)

=> Get the recipe and step by step photos for ALMOND CRISPS at PAGE 2 BELOW

The Christmas spirit is in the air! Can you feel it? I certainly do. I always enjoy the joyful atmosphere of Christmas even though I don’t celebrate the occasion. Seeing Christmas decorations, listening to Christmas songs and eating Christmas cookies really put me in a jolly holiday mood. With this festive vibe cheering everywhere, it makes me (ie this home chef) feel like cooking less and join in the fun instead. So, what could be better than cooking a simple, hassle-free recipe? One such recipe is the easy-to-make honey balsamic chicken drumsticks.

All it takes is to soak the chicken drumsticks in a spicy-sweet marinade for 20 minutes and then put them into the oven to bake. Easy-peasy, right? Honey, soy sauce and balsamic vinegar complement each other perfectly. With grated ginger and crushed garlic, it packs these drumnettes with flavour as well as adds a lovely glaze and stickiness to them, making this dish really finger-lick’g good!! I regret for not making enough to fill my bosses’ stomaches. Next time, I will definitely double the amount of drumnettes.

One thing worth mentioning about this recipe is that the basting method used which makes the chicken drumsticks extra juicy and succulent. Basting is a technique of brushing, spooning or pouring liquids over food, usually meat and poultry, as it cooks. It will keep the food moist, add colour and flavour of the food you are cooking. You can do basting with any tool you may have in your kitchen ranging from a simple spoon to a baster.

If you still have no idea what to cook for this Christmas, perhaps you can give this fail-proof recipe a try. It’s a yummy finger food for your little ones. Serving it with oven-baked fries and some fresh greens will make it a complete and wholesome meal for the family!

Let’s meet again after Christmas! Wishing you and your family a HAPPY and HEALTHY Christmas!

>>> Click on PAGE 2 BELOW for Honey Balsamic Chicken Drumsticks recipe………………….

Oat is among the most nutritious grain that one can introduce to a child’s diet. As it’s easily digestable, it’s good to get your child to start enjoying oats at an early age. What’s more when this grain is also an excellent source of dietary fiber, B-vitamins (thiamin), vitamin E, calcium, protein, iron, magnesium, manganese, zinc and phosphorus. Having a regular helping of oats can certainly bring substantial health benefits as well to both adults and children, such as

• Lowering cholesterol and helps in preventing heart disease
• Stabilising blood sugar level and lowering the risk of developing Type 2 diabetes
• Reducing the risk of cancer with its phytochemicals (anti-cancer properties)
• Reducing the risk of asthma among children
• Relieving constipation
• Boosting the body’s immune system

Oats can be found in several forms, depending on the degree of processing they are subjected to.

Types of oats:

1. Whole oats – They have a harder outer hull that must be removed before it’s ready for consumption.
2. Oat groats – They are whole oat grains, with only the hard unpalatable outer hull removed, but the kernel outer bran layers are left intact. They need to be soaked, cooked a longer time (about 50 minutes) with more water.
3. Steel-cut oats – They are also known as “pinhead” oats. They are oat groats that have been chopped into small pieces through steel cutters. They are very nutritious. They take about 30 minutes to cook and require less water in preparation.
4. Rolled oats – They are steamed oat groats that have been flattened with a roller. They come in two distinct varieties. The first variety, also known as old fashioned oats (or jumbo), is made by first steaming the whole groat for a few minutes, thus partially cooking it, then passing it between rollers to flatten it out. The second variety, known as quick-cooking rolled oats, is made by putting steel-cut oats through the same process. Old fashioned oats may take approximately 15 minutes to cook whereas quick-cooking oats may take as little as 5.
5. Instant oats – They are made in a similar process to rolled quick-cooking oats, except that they are steamed longer, cut finely and rolled thinner. They are used for making “instant” porridge. They are less nutritious because they usually have sugar, salt or other flavourings added to them.
6. Oat flour – They are ground into a fine powder and available in three grades: coarse, medium and fine.

More reading references:

- The Cook’s Thesaurus
- Eat More Oats
- Homemade Baby Food Recipes

Who should avoid oats:

1. People who suffer from coeliac disease should avoid oats and other gluten grains such as wheat, rye and barley. (Note: Coeliac disease is also known as gluten intolerance or gluten sensitivity.)
2. It is advisable to wait until your baby is at least 6 months of age before introducing oats as it is believed that oats may trigger off the risk of coeliac disease. Also, given that ANY food can potentially cause allergic reaction, it is wise to consult your child’s pediatrician if you want to introduce oats before your baby is 6 months old or your  family has a history of gluten intolerance.

Benefits of soaking oats

• Phytic acid is present in all wholegrains, including oats. While it is good to prevent cancer, it can also reduce mineral absorption like zinc and iron. By soaking, the amount of phytic acid is reduced so as to enable proper digestion and absorption of nutrients by the body.

How to include oats in your kid’s diet?

Althought oats are commonly used for boiling porridge and making muesli, you can also cook it in other interesting ways, like making muffins, granola bars, parfait and crumbles.

I must say I really adore this flapjack recipe very much as it is incredibly easy to make, and not to mention eggless, nut-free and wheat-free. (Note: Flapjack refers to an oat bar in British cuisine whereas it’s a thick pancake in US and Canada. Source: Wikipedia). It’s similar to ordinary granola bar except that it requires lesser ingredients and uses apple puree.

Fresh apples are cooked, pureed and then pressed through a sieve to squeeze out the excess juices. By doing so, the flapjack will not fall apart and is able to hold its shape when cooled. The pureed apple is then mixed with both oats and seeds to give it an overall chewy gooey texture. I use pumpkin seeds and sunflower seeds  to provide the flapjack with extra goodness and a nutty flavour. Of course, you are free to substitute seeds with any dried fruits such as raisins, cranberries or blackberries.

Whatever variations you may come up with, the most important thing of all is that this slow energy releasing, high fiber oat bar keeps your children going on busy days. Hence, they are ideal to be packed into school lunch boxes or as snack. They taste really delish, moist, buttery and yet not overly sweet.  Kids will definitely love them. This includes my little boy. I just made some the other day and was amazed to see how fast they vanished from his lunch box.

For those who are concerned of choking hazards, serve the flapjack in a smaller bite size for younger kids.

>>>> Click on PAGE 2 BELOW for Apple Flapjack Recipe……………………

My flat is a bit of mess now as it is the midst of a 10-days upgrading work to the toilets that is largely government-sponsored. For the entire period, both kitchen and toilets are off limit. So, no cooking and washing for me (Yay!), neither do I have any internet connection. As my wireless modem is obstructing the work, I can only plug on in the evening after the workers have left. What else can make things more miserable? I can’t switch on the air conditioning for the entire period, not even at night and have to rely on two portable fans to cool down and sleep. Thankfully, the weather has been kind as it rained and not overly humid so far during these few nights. We also need to share the use of common toilets with other residents. Wow!!! It has been ages since I last experienced this. This is also the time you get to know other people’s toilet training habits as well.

The first two days was absolute chaos. All the hacking and drilling works stirred up lots of dust that enveloped the entire apartment. And, not to mentioned having to endure the day-long rattling noise from the drill. I almost fainted from all the cleaning up at the end of the day. Despite all the inconveniences, I must give credit to whoever that came out with the idea of installing a mobile toilet cum bathroom (which comes with a heater as well) for the affected residents to use for “small private business” and a quick bath inside the flat. At least, it saves us the trouble of having to queue up at the temporary common toilets provided at the block void deck. You can see what I mean from the photos I posted below. It helps to ease some, only just some of the pain. We had already survived for seven days, and everything will be over soon. Even my son has been counting the days. For my readers, please bear with me if I’m slow in responding to your comments. I will get back to you whenever I get access to the internet.

(Left: Mobile toilet cum bathroom; right: common residents’ toilets)

(Construction workers start their morning routine by loosening the cement stuck to the bucket with a wooden stick. Their action created a very nice drumming rhythm.)

This post is centered on cauliflower, one of the most nutrient-rich vegetable that is said to have powerful anti-cancer properties. It is great source of Vitamin C, Vitamin K, folate, potassium and dietary fiber. Unfortunately, as a child, cauliflower was the least favourite vegetable to me. So I was a bit apprehensive when I wanted to introduce this vegetable to my son. But over the years, the more I cooked cauliflower, the more I liked it. The reason being it is such a versatile vegetable in cooking. It can be pureed, steamed, stir-fried, sautéed, roasted, baked, or even eaten raw. Even though it doesn’t have much flavour when compared to broccoli, it can fit so well in most combinations, sauces or seasonings.

This casserole dish is a tasty way to introduce cauliflower to your fussy eater. The cauliflower blends perfectly with the rich and creamy cheese sauce, and comes with a crispy cheesy topping. To make this dish even more appealing to your kids, serve it in an individual portion. This dish is not only easy-to-make, but bursting with flavour and nutrients too! Your little tots will surely sink their teeth into this comforting dish.

Note:

1. Cauliflower and broccoli can cause gassy tummy. So nursing mothers and those with sensitive stomach should avoid or reduce the intake of these vegetables if you have a sensitive stomach. Cooking this vegetable reduces this effect.
2. Individuals with kidney problems or gout may want to limit or avoid intake of cauliflower as it contains purine. (Source: WHFoods)

Looking for more ideas to cook cauliflower?

- Cauliflower paratha
- Pumpkin and cauliflower skew
- Scrambled eggs with cauliflowers
- Lentil and vegetable curry

>>> Click on PAGE 2 BELOW for cauliflower cheese recipe…………..

Thanks to everyone for your heartfelt sweet words and kind concerns about my troubling right elbow. I promise more yummy posts to reward you after my full recovery. But meanwhile, I shouldn’t keep you waiting with an empty stomach, right? So, what’s up for lunch? I got some rather “sinful” fries ready for you today. Wanna try?

Potato is always kids’ “best friend” and among adults as well. It’s also one of the first few recommended baby foods during the early stage of weaning. So don’t be surprised if babies know how to utter “potato” first before “papa” or “mama”. Hahaha! Just kidding! 
Potato is so versatile in cooking that you can surely find a potato dish to placate your palate without much problem, even the pickiest eater. That’s the magic of potato! Although potato ia full of carbohydrates and calories, it is not totally bad for health. It does have plenty of healthy benefits if you opt for a healthy cooking option and eat it in moderation.

I have been experimenting oven baked potatoes using various recipes. It turned out that this featured recipe was given the highest rating by my two “bosses”. The original recipe has been modified to suit my family’s liking, like I didn’t add in minced garlic to toss and excluded the usage of cornstarch. This was because burnt garlic during baking gave the potato a bitter taste, while cornstarch a floury taste.

These seasoned fries are so flavourful! The garlic smell is not too overpowering (even with garlic infused oil and garlic powder) and blends so well with mild paprika powder and fresh ground black pepper. Leaving the potato skin intact gives these fries a crispy outer layer while the interior remains soft when done. When I first handed a piece to my son to try out , I was a bit worried that he would reject it as he generally dislikes food spiced with black pepper. Besides that, it’s my first attempt to include paprika in my cooking. Surprisingly, he gobbled it up immediately and kept requesting for more as the temptation for these “golden babies” was just too irresistible! (In actual fact, I ate more as I was addicted to these fries too! LOL!)

I love making these oven baked fries as I hate seeing oil splattering in my kitchen. Apart from that, they are incredibly easy to make! Don’t expect these baked fries to be a 100% substitute for the real French fries. But it’s definitely a healthier choice for those potato lovers who want to avoid deep-frying fries.

If you have to deal with picky eater who is a fan of potato, then you got to make this little treat once in a while to let him/her have a good impression about you, and from thereon slowly gain his/her acceptance to any new healthy food you want to introduce in future. This trick always works for me! Why not give it a try!

>>> Click on PAGE 2 BELOW for OVEN BAKED FRIES RECIPE…………………………….

**This recipe was featured on Yummly - Guilt-free versions of your favourite junk foods on 3 February 2012.

Ever tried cooking a particular vegetable that your kid showed little or no interest in eating? If you did, would you give up after a few attempts? Then I urge you not to be discouraged as there is always a good chance of changing your little ones’ mind. You just have to be a bit creative in playing around with your cooking method and food presentation. That’s my little secret in tackling my son’s fussiness over certain vegetable that he dislikes initially.

By learning to cook a variety of non-Chinese cuisines, it opens up more cooking options to me. Take the example of eggplant (aubergine). When I first started cooking it using the common Chinese stir-fry method, my son only took a few bites. Then I discovered another method using Japanese seasoning. This time, he ate slightly more but didn’t give me that enthusiastic “Mommy, I want more!” look.

When I saw this Greek-inspired casserole dish (Moussaka) from Mitong’s blog (小小米桶的写食厨房), I felt confident that it was going to get my son’s taste buds excited as he never seem to ever get bored with bolognese sauce and cheese. The recipe shared a similarity to lasagna. The difference is layers of eggplants is used instead of layers of lasagna sheets. The dish is totally delicious and paired so well with pasta. You should see the speed in which my hubby and son walloped up the dish and pasta. By the time I finished my shooting, they had already cleaned up their plates. Yeah, we loved it very much. It was really a very satifying meal for my family. It looks like from hereon I will have no trouble clearing the eggplants in my fridge.

At first glance, the recipe looks complicated with its long list of steps. But, it’s a very versatile recipe. So, don’t be taken a back by it. It is actually very simple and involves only 3 basic steps: prepare ingredients (eggplants, sauce and cheese), assembly them in a casserole and bake. Get your little ones to help in the assembly process as it’s really fun and enjoyable!

This recipe guarantees zero leftover. The bolognese sauce is great for pasta dish. You can freeze any excess for later use. As for the eggplant and shredded cheese, you can turn them into a super easy side dish which is another hit in my family.

So next time if you have a little picky eater for eggplants at home, try this “never-fail” eggplant recipe. The result is definitely very rewarding. I bet your family will love it too.

>>>> Click on page 2 for recipe and step by step photo for baked eggplants with bolognese sauce….

>>>> Click on page 3 for recipe and step by step photo on how to make bolognese sauce…………..

Lately I have tried out many recipes from Annabel Karmel^N1 Family Cookbook magazines (spring and summer editions) in my cooking. I love its wide selection of kid-friendly recipes which are both simple to follow and wholesome. Also, the required ingredients and seasonings are quite basic and easily found in the supermarkets. Besides that, the recipes include many fun and healthy ideas suitable for all ages from babies to adults. From the photos, they look very appetizing!! So far, her recipes haven’t disappointed me. The dishes turned out to be very tasty. More importantly, my family loves them. This led me to bookmark more and more recipes from these two magazines.

If you are interested in Annabel Karmel’s homemade recipes, you can find a number of them in my previous posts such as teriyaki salmon in a parcel, caramel popcorn and power-packed oat bars. Or, you can visit her official website.

N1 Annabel Karmel is an author of books on nutrition and cooking for babies, children and families.

This chicken pie with cheesy mash topping is one recipe from Annabel Karmel Family Cookbook magazine that I tried and found to be Awfully Delicious! My husband thinks that it will be even better if it is served with some gravy to compliment the mashed potatoes which can get a bit dry without it.

I had modified some ingredients and steps in this recipe for the convenience of parents or caregivers who seldom cook Western food. For ingredients, I had substituted leek with celery and opted for dried parsley instead of fresh parsley. Of course, you are free to follow the original recipe if you can find leek and fresh parsley. I find that these substitutions have not affected much the taste of the final dish. As for cooking the chicken breast, I used the boiling method instead of the oven to poach it. This method will suit those who are lazy to use oven (just like me, hehehe!). I included both the original and modified recipes for your reference.

There is only one reservation I have on this recipe. It’s not really a wholesome dish for your toddlers as it uses lots of high calories ingredients such as cheese, butter and milk. But if it is just eaten moderately on an occasional basis, then it will certainly be a great one-dish meal for your family. I’m sure it will put smiles on your toddlers especially your fussy eaters when they see this comforting dish on the dinner table. For those who are bored with Asian food, try this one out for a change!

>>>> Click on PAGE 2 BELOW for Chicken Pie with Cheesy Mash Topping recipe and more photos…………….