It seems that everytime I’m at a social event, someone is bound to come up to me with these “I have not seen you for the longest time! Where have you been?!”. Well, I have not disappeared, just that I have not been receiving much of invitations to these (*hint**hint*), and frankly I’m not that interested in meaningless activities when I could be doing something else more interesting, like watching Netflix (hehe). But if it’s a cooking workshop, you bet that I’ll try my best to get there.

Well, the stars aligned last week and I had the opportunity to attend a cooking workshop hosted by Panasonic and Le Creuset at the Panasonic Home2Com Solution Center. The workshop was held in conjunction with the release of the Panasonic Cubie Oven.

Cubie? What a cute name right? Stems from the term “cubical”, with connotations of “small and compact” in its size, the design of this oven is focused on assisting young and urban families to make quick and healthy meals.

With this oven, we can use different modes such as steaming, healthy frying, baking (roasting) and fermentation. Amazing right? Well during the workshop we had a couple of dishes to make, guided by Chef Chin Pei Ling, who has a hand in creating many dishes using the Cubie.

We first started with our dessert, the Mango Passionfruit Crumble. Interestingly this is a combination of cake and crumble so we had to do the cake base first.

Cake base was very standard, beating the sugar and butter together until pale, then add egg, vanilla extract, milk and then flour and baking powder.

Handmixer makes it so much easier.

Look at everyone focusing on their creation.

The next 2 steps included mixing cut up mango with sugar, corn flour, lemon juice then top with some passion fruit. Great tropical flavours.

The 2 Kellys at work. At that stage, we already had the fruits on top of the cake base and I was getting started with my crumble.

With the crumble, it’s just mixing the flour, rolled oats, almond flakes, sugar and melted butter until crumbly and then spoon over the top.

Check out our beautiful Le Creuset Mini Cocottes! Love the candy colours.

Time to send it into the Cubie! Using the convection mode we baked this for around 25 in 180C. Preheating was done prior to this (not all modes requires preheating by the way)

We then moved on to our main course, Roasted stuffed Chicken with Sundried Tomato Pesto and Seasonal Root Vegetables.

Chef making our Sundried tomato pesto, plenty to go around in the group.

While we busy ourselves cutting vegetables…well… and taking photos.

Expertly tying the chicken up. Haha. The pesto was spread on the meat side of the deboned chicken thigh and then asparagus, mushrooms and carrot placed on top.

Final Seasoning! This time we used the Le Creuset Rectangular Dish to house the veggies and the chicken. This is a great size for couple portion.

Before roasting the chicken, my dessert has to come out! Looking good! The Chicken is roasted at maximum heat, 230C for around 25 minutes as well for a beautifully browned top.

Not long after, our chicken is done too. Can finally let my hair down, literally.

Gorgeous!

It sure was a useful and informative little workshop, although it would have been useful to include other functions of the cubie too as I was most looking forward to seeing how the steaming function works. But nevertheless, the demonstration of the oven was helpful for us to understand how a compact oven could work for a small size family. The chicken was devoured straight away by Kevin and I but I had dessert for days!

Err… just a testament of my social awkwardness haha.

We each received a lovely bouquet from Happy Bunch for attending the workshop, how thoughtful!

Well, now that I have my own Cubie oven, I’ll be sharing more recipes soon! Is there anything particular you would like to see?

For more information on Panasonic Cubie Oven, hop over to their website, or check out Panasonic’s facebook page. Thank you Panasonic and The Cooking House for a fun workshop!