We recently returned from our annual family retreat to Grindelwald, a small but popular ski resort in the Swiss alps. We have been going there since our son was a mere 1 month old baby, so it was somewhat awakening to accept that, this year, he attended ski school for the first time. Not only did he exceed all of our expectations at being able to focus and participate willingly during his morning lessons, it turns out that he is a bit of a natural at skiing too. Wow. My little baby boy can now ski. He can already speak French and Swiss German better than me, and soon he will be zooming down the black slopes, leaving me behind in the dust!
With Chinese New Year around the corner (on 28 January this year), I’m already thinking ahead to our lunch menu. Last year, we celebrated the event with some good friends at home, and my mum would have been proud of the spread which I created. The menu included spring rolls (which Americans call “egg rolls”), fried rice, Chinese tea eggs, as well as these Chinese Turnip Cakes, or Daikon Radish Cake. The latter is a dish you might be familiar with if you are a fan of Dim Sum.
Following on from my previous post where I shared my recipe for Chinese Turnip Cake, it seemed only fitting to also include my recipe for Chinese Tea Eggs. If you are planning a Chinese New Year lunch or dinner, or any Chinese-inspired feast, these Chinese Tea Eggs are great to include in the menu, not least because they can be made well ahead of time.
Happy New Year!! I hope everyone had a lovely Christmas celebration and a wonderful start to 2017. What are your New Years’ resolutions?
In 2017, I hope to breathe extra life into Eat, Little Bird. What started out as a little hobby where I could share my favourite recipes and dabble in some food photography has, over the past five years, blossomed into a successful creative venture and I am excited to push the boundaries a bit further in 2017.