Calzone

Dough
450g self raising flour
115g butter
250ml milk

Filling
15ml oil
175g minced beef
15ml chopped fresh basil
1 onion, sliced
25g plain flour
150ml beef stock
115g spinach, shredded
beaten egg to glaze
salt and freshly ground black pepper

Sauce
15g butter
15g plain flour
150ml milk
25g freshly grated Parmesan cheese
5ml mustard

Method :

1. Preheat the oven to 400F, Gas 6.
2. For the dough, sift the flour into a bowl.
3. Rub in the butter until the mixture resembles breadcrumbs.
4. Stir in the milk and bring the mixture together to form a dough.
5. Cut into four equal pieces and roll each one into a 15cm circle.
6. For the filling, heat the oil in a large pan, add the minced beef and cook for 5 minutes.
7. Stir in the fresh basil and onion.
8. Season to taste and add the flour.
9. Cook for 1 minute.
10. Stir in the stock and bring to the boil.
11. Cook for 10 minutes.
12. Blanch the spinach for 2 minutes and drain well.
13. Place the dough circle on a lightly oiled baking sheet and place the spinach on one half of each circle.
14. Top with the mince mixture.
15. For the sauce, melt the butter and add the flour.
16. Cook for 1 minute.
17. Stir in the milk, cheese and mustard and bring to the boil, stirring all the time.
18. Spoon the sauce onto the mince and spinach.
19. Dampen the edges of the dough with water and fold over to encase the mixtures and form semi-circles.
20. Brush with beaten egg and cook for 20 minutes.
21. Serve with a crisp green salad.

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Peanut Butter-Chocolate Chunk Cookies

1 1/2 cups all-purpose flour (spooned and leveled)
1 teaspoon baking soda
1 cup peanut butter (smooth or chunky)
4 tablespoons ( 1/2 stick) unsalted butter, room temperature
1/2 cup packed dark-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
8 ounces semisweet chocolate, cut into chunks


1. Preheat oven to 350 degrees. In a bowl, whisk together flour and baking soda; set aside.

2. In a large bowl, using an electric mixer, beat peanut butter, butter, and sugars until light and fluffy. Add eggs and vanilla, and beat until smooth. With mixer on low, gradually add flour mixture, beating just until combined. Stir in chocolate chunks.

3. Drop dough by heaping tablespoons, 1 inch apart, onto two large baking sheets. Bake until golden, 13 to 15 minutes, rotating sheets halfway through. Transfer cookies to wire racks to cool.


Read more at Marthastewart.com

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Hi-Hat Cupcakes

FOR THE BATTER
3 ounces unsweetened chocolate, chopped
1 cup all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 1/4 cups sugar
2 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream

FOR THE FROSTING
1 3/4 cups sugar
3 large egg whites
1/4 teaspoon cream of tartar
1 teaspoon vanilla extract
1/2 teaspoon almond extract

FOR THE CHOCOLATE COATING
2 cups chopped (about 12 ounces) semisweet chocolate
3 tablespoons canola or vegetable oil


1. Preheat oven to 350 degrees with rack in center. Prepare the batter: Place chocolate in a medium heatproof bowl, and set it over a medium saucepan of barely simmering water; stir chocolate until melted and smooth. Remove bowl from heat, and set aside to cool slightly.

2, Meanwhile, whisk together flour, baking powder, baking soda, and salt in a medium bowl; set aside.

3. In the bowl of an electric mixer fitted with the paddle attachment, cream butter and sugar on medium speed, scraping sides of bowl as needed, until light and fluffy. On low speed, mix in melted chocolate. Increase speed to medium, and add eggs, one at a time, mixing well after each addition. Add vanilla, and beat until mixture is creamy and color has lightened slightly, about 1 minute. Mix in sour cream. On low speed, add half of reserved flour mixture, beating until just incorporated. Mix in 1/2 cup water. Add remaining flour mixture, and mix until just incorporated.

4. Line a cupcake pan with paper liners. Fill each liner with enough batter to come 1/8 inch from top, about 1/3 cup. Bake, rotating pans halfway through, until tops are firm and a cake tester inserted in the center comes out clean, about 20 minutes. Transfer cupcakes to a wire rack to cool in pan for 10 minutes.

5. Use a small knife to loosen any tops stuck to the pan. Carefully invert cupcakes onto the wire rack. Turn cupcakes right side up, and let cool completely.

6. Prepare the frosting: In a large heatproof bowl, combine sugar, 1/4 cup water, egg whites, and cream of tartar. Using a handheld electric mixer, beat on high speed until foamy, about 1 minute. Set bowl over a pan of barely simmering water. Beat on high speed until frosting forms stiff peaks, about 12 minutes; frosting should register 160 degrees.on a candy thermometer. Remove from heat; stir in vanilla and almond extracts, and beat for 2 minutes more until frosting thickens.

7. Transfer frosting to a large pastry bag fitted with a 1/2-inch plain pastry tip. Leaving a 1/8-inch border on each cupcake, pipe a spiral of frosting into a 2-inch-high cone shape, using about 1/2 cup of frosting per cupcake. Transfer cupcakes to a baking sheet, and refrigerate while preparing the chocolate coating.

8. Prepare the chocolate coating: Combine chocolate and oil in a medium heat-proof bowl set over a medium saucepan of barely simmering water; stir until melted and smooth. Transfer to a small bowl, and let cool about 15 minutes.

9. Holding each cupcake by its bottom, dip cupcake in the chocolate to coat frosting, allowing excess to drip off. Transfer to a baking sheet fitted with a wire rack. Spoon more coating around edge of cupcake and any exposed frosting; none of the frosting should show. Let cupcakes stand at room temperature 15 minutes.

10. Carefully remove paper liners from cupcakes, and discard. Place cupcakes on a serving platter, and refrigerate for 30 minutes to let coating set. Cover, and refrigerate for 2 hours more. Serve cold. Cupcakes can be refrigerated for up to 3 days.

Read more at Marthastewart.com

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Macaroons

50g ground almonds
140g icing sugar
2 large egg whites
1tbsp caster sugar
pink food colouring paste

for the filling:
100g plain chocolate; broken up
50g butter
142ml double cream

1. Preheat the oven to 190°C/fan170°C/gas 5. Line 2 large baking trays with non-stick baking paper.

2. Sieve the ground almonds and icing sugar together into a large bowl. Put the egg whites into a separate bowl, and using an electric hand whisk, beat to soft peaks.

3. Add the caster sugar, and whisk until glossy. Fold into the almond and icing sugar mixture, along with a very small amount of the pink food colouring. Mix until just combined and evenly pink – the mixture will reduce as the air bubbles in the meringue burst.

4. Put the mixture into a disposable piping bag, snip off 1cm from the end. Pipe small blobs (about 1 heaped teaspoon each) onto the baking paper, spaced apart, so you have about 50 in total. Set aside for 10 minutes to dry – this is important as it gives the macaroons the correct texture. Bake for 5 minutes, then turn the whole sheet of paper over – the macaroons will be stuck so won’t fall off. Bake for another 4 minutes. Remove from the oven and cool.

5. Peel off the baking paper from the macaroons, then sandwich 2 together with a tiny blob of filling in the centre. Repeat to give you 25 in total.


*tips: Cook the macaroons on the middle and top shelves of the oven, and swap the trays around once the macaroons have been flipped over. Store the macaroons in an airtight container for up to 3 days.

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Corn Bread

125g (4oz) butter
2 medium onions, finely chopped
250g (8oz) cottage cheese
250g (8oz) Cheddar cheese, grated
250g (8oz) cornmeal
450g tin cream-style sweet corn
300ml (½ pint) milk
6 eggs, separated


1. Preheat the oven to Gas 6, 200°C, fan 180°C. Grease a baking tin, about 25 x 33cm (10 x 13in), and sprinkle with 1 tablespoon flour. Shake to remove the excess.

2. In a frying pan heat 50g (2oz) of the butter and sauté the onions until softened. Set aside. Cream the remaining butter and add to the cottage cheese, blending thoroughly. Add the Cheddar cheese and the onions.

3. In another bowl combine the cornmeal, corn and milk, and mix thoroughly. Combine the corn mixture with the cheese mixture, blending thoroughly.

4. Beat the egg whites until they form soft peaks and beat the yolks separately. Combine the two and stir them into the cornmeal and cheese mixture. Pour the batter into the baking tin. Bake for 45 minutes, or until a cake tester comes out clean.

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Halloumi and cous cous salad

250g (8oz) couscous
250ml (8fl oz) vegetable stock
juice of 1 lemon
2 roasted red peppers from a jar
150g (5oz) cherry tomatoes, halved
½ cucumber, diced
240g pack halloumi cheese, cut into 6-8 slices
50g bag rocket leaves


1. Place the couscous in a bowl, pour over the hot stock and lemon juice, cover and leave to stand for 5 minutes, until all the liquid has been adsorbed.

2. Meanwhile, drain and roughly slice the red peppers and add to the couscous, along with the cherry tomatoes and diced cucumber.

3. Heat a griddle pan or barbecue. Cook the halloumi for about 2 minutes on each side, until lightly browned. Serve on top of the couscous with the rocket leaves.

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Halal Sushi Restaurants in London

http://habibisushi.co.uk/
http://www.lovesushilondon.com/

Although sushi are mainly seafood but the crave for proper meat has led to the above findings.

Sushi comes in such a staggering variety that many menus offer a pictorial glossary to help you order. Because of this diversity, the nutritional value of one roll to the next can vary. In general, fish provides a lean source of low-calorie, high quality protein. It's also low in saturated fats and cholesterol, making it a heart-healthy food choice. Salmon is especially high in omega-3 fatty acids, which are linked to improved cholesterol levels, lowered blood pressure, and decreased risk of abnormal heart rhythms. Mackerel, lake trout, herring, and tuna also have omega oomph.

The thin sheets of seaweed, or nori, which are flattened, cut, and wrapped around maki and hand rolls, contain mighty minerals. Iodine, essential for proper hormone function, is abundant in this dried sea vegetable. You'll also get the benefit of magnesium, calcium, iron, and antioxidant phytonutrients and folic acid from eating rolls wrapped in nori. However...



Consider these risks as you peruse that multi-colored sushi menu:

Covert calories: Since sushi ingredients get rolled up into such tiny packages, it's easy to think you're eating a tiny amount of calories and fat. One plain tuna roll can have less than 200 calories, but add in embellishments like mayonnaise, fried tempura bits, or cream cheese, and you've got yourself one concentrated bundle of fat and calories. Eat one crunchy shrimp tempura roll, for instance, and you're gobbling over 500 calories and 20 g of fat! Both soy sauce and wasabi are low-calorie condiments, but soy sauce can send sodium levels soaring.

Foodborne illnesses: Eating uncooked fish can expose you to bacteria, viruses, and parasites. Roundworm, for example, is a threadlike parasite that can burrow into the stomach and cause painful symptoms that mimic appendicitis. Some kinds of sushi rolls include uncooked fish, but safe and reputable chefs use only fish that has been frozen. The deep freeze will kill off bacteria and parasites, rendering the fish much safer to consume.

Mercury levels: The open waters of rivers, lakes, and the sea expose fish to mercury, a known neurotoxin. When we, in turn, eat those fish, some of the mercury transfers to our bodies. Large, predatory fish tend to have the highest mercury levels. This includes the fresh and frozen tuna commonly found in sushi, as well as swordfish, marlin, and shark. Young children, pregnant women, and women planning to get pregnant are advised to minimize their consumption of these fish. Overall, the USDA advises that the health benefits of fish outweigh the risks of mercury exposure.

Oh well, food crave has no cure but to have what was craved for. Right now, the crave outweighs the risks so toodloo!


xoxo

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Chocolate Chip Cookies

2 1/2 cups all-purpose flour
2 eggs
1 teaspoon vanilla extract
3/4 teaspoon salt
1 teaspoon baking soda
4 (1 ounce) squares semisweet chocolate, chopped
3/4 cup chopped walnuts
1 cup white sugar
2 tablespoons honey
1 1/4 cups butter


1. Cream the butter with the sugar and the honey. Stir in the eggs and vanilla. Add the flour and baking soda. Stir in the chopped candy bars and chopped walnuts.

2. Place teaspoon sized cookies about 2 inches apart on an ungreased baking sheet. Bake at 375 degrees F (190 degrees C) for 10 minutes or until golden brown.

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Roast Beef with Carrots, Onions and Traditional Gravy

12 medium carrots
12 onions, unpeeled
A few sprigs fresh thyme
25 g beef dripping OR 2 tbsp vegetable oil
2 tbsp plain flour
300 ml vegetable cooking water OR beef stock
1 tbsp Worcestershire sauce
Salt and freshly ground black pepper
Joint of beef weighing between 1kg and 1.5kg


1. Preheat the oven to 220C, 425F, Gas 7. Wipe the meat with a damp kitchen towel. Season the meat generously with pepper. Peel carrots then halve lengthways and crossways.

2. Place the onions in a pan, cover with cold water and bring to the boil. Drain, cover with cold water, then drain again. Peel and halve them through the roots.

3. Heat the dripping or oil in a roasting tin and brown the beef on each side for about 2 minutes. Add the vegetables and baste in the fat. Add the thyme and season. Cook towards the top of the oven for about an hour (for exact timings please refer to the meat packaging) turning the veg halfway through.

4. Remove the meat and vegetables from the tin, cover with foil and keep warm. Stir the flour into the meat juices, then cook, stirring for 1 minute. Slowly stir in the vegetable cooking water or stock and bring to a simmer. Add the Worcestershire sauce and season. Simmer for 2-3 minutes then strain into a gravy boat.

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Chicken Satay with Peanut Sauce

500 g chicken fillet
125 ml (4fl oz) tinned coconut milk
3cm fresh ginger, peeled and grated
1 lemongrass stalk, trimmed and white part finely chopped
1 tsp ground turmeric
2 tsp ground coriander
2 tsp ground cumin
2 tsp freshly ground black pepper
2 tsp caster sugar
vegetable or groundnut oil, for brushing

For the peanut sauce:

100 g (3½oz) roasted skinned peanuts (unsalted)
5 tbsp Thai red curry paste
2 tbsp soft light brown sugar
3 tbsp tamarind paste (or lime juice)


1. Slice the chicken into long, thin strips across the grain. Mix the rest of the ingredients, except the oil, together in a large bowl, add the chicken and toss to coat well. Cover with clingfilm and leave to marinate in the fridge for at least an hour, preferably overnight, to allow the flavours to develop. Soak 8-12 bamboo skewers in warm water (this will prevent them from scorching under the grill).

2. Meanwhile, make the peanut sauce. Pulse the peanuts in a food processor until very finely chopped (or coarsely ground), then tip into a bowl.

3. Spoon the thick creamy layer of the coconut milk into a saucepan. Heat gently and when the oil separates from the milk, add the curry paste and cook until it is fragrant.

4. Now add the remaining coconut milk and the finely chopped peanuts. Stir in the sugar and tamarind paste and simmer gently, stirring frequently, until the sauce thickens. (If the sauce is too thick, stir in a little boiling water.) Pour into a bowl and allow to cool.

5. Heat up the barbecue, grill or griddle pan. Thread the marinated chicken slices on to the presoaked bamboo skewers. Brush with a little oil to prevent them from sticking and drying out and cook for 1½-2 minutes on each side. Serve hot, with the peanut sauce for dipping.

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Minty BBQ Lamb Chops

1 lamb stock cube
2 tbsp olive oil
2 tbsp mint sauce
8 lamb cutlets or 4 lamb leg steaks


1. Crumble 1 lamb stock cube into a glass jug. Add the olive oil and mint sauce and whisk well. Warm through in the microwave - this step is not essential, but it combines the ingredients more easily.

2. Place the lamb over the hot coals and brush them with the marinade. Grill for a total of 10-15 minutes (or until the lamb is cooked to your liking) brushing frequently with the mint marinade.

3. Serve the lamb with new potatoes and fresh green vegetables.

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Chilli and Lime Chicken Fillets

2 zest and juice of 2 limes
2 garlic cloves, crushed
4 tbsp Thai sweet chilli sauce
475 g pack chicken breasts
a few sprigs of coriander


1. Mix together lime, garlic and chilli sauce and place about a third in a bowl with the chicken pieces. Coat well and allow to marinate for at least 30 minutes or overnight in the fridge.

2. Grill, griddle or barbecue, turning regularly so that the marinade doesn’t catch until just cooked through, 6-8 minutes. Wrap in foil and rest for a few minutes.

3. Serve with the extra chilli/ lime sauce for spooning over and coriander to garnish. Great served with corn, pitta bread and Asian salads.

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Spring Roast Lamb

For the roast

2 tbsp clear honey
1 tbsp Dijon mustard
2.3 kg leg of lamb
salt and ground black pepper
a few rosemary sprigs
a few thyme sprigs

For the gravy

1 tbsp plain flour
50 ml apple juice
450 ml lamb or beef stock
1 tsp clear honey


To make the roast

1. Preheat oven to Gas 4, 180C, 350F. Combine honey and mustard and rub all over the lamb. Season with salt and pepper.

2. Put lamb on a wire rack over a roasting tin. Cook for 40 minutes per 900g (2lb), cover with foil if it begins to brown too much.

3. Scatter rosemary and thyme over lamb 30 minutes before cooking finishes. Once cooked, transfer to serving platter and cover loosely with foil. Let it rest for 15 minutes before carving.

To make the gravy

1. Pour excess fat from roasting tin into a sauce pan, add flour and stir over a low heat for 1 minute.

2. Pour in apple juice and stock a little at a time, stirring to remove any lumps. Bring to the boil then simmer for 2-3 minutes, to thicken. Stir in honey; adjust seasoning to taste. Serve with the lamb.

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Morroccan Meatballs

2-3 tbsp olive oil
2 red onions, finely chopped
4 cloves garlic, crushed
1 tsp coriander seeds, toasted and ground
1 tsp cumin seeds, toasted and ground
400 g Can tomatoes
2 tsp Sugar
30 g fresh coriander, finely chopped
30 g fresh mint, finely chopped
1 egg, lightly whisked
500 g (1lb) beef mince
50 g (2oz) fresh breadcrumbs

To Serve

* couscous
* plain yogurt
* pitta bread


1. First make the sauce. Heat a dash of oil in a pan and soften the onions, garlic and spices for a few minutes. Put half of the mixture in a bowl to cool for the meatballs. Add the tomatoes and sugar to the remaining onions in the pan, season and simmer for about 15mins until reduced.

2. Add the herbs, egg, beef mince and the breadcrumbs to the cooled onions, then season and mix everything well with your hands. Shape into walnut-sized balls.

3. Heat the rest of the oil and fry the meatballs until golden. Add the meatballs to the sauce and simmer for a few minutes until they’re cooked through.

4. Serve with couscous, a spoonful of yogurt and some pitta bread that’s been warmed through.

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Beef Stroganoff

50 g butter
1 onion, finely chopped
250 g button mushrooms, thickly sliced
500 g lean steak, cut into thin strips
200 g crème fraîche
300 g tagliatelle
Chopped parsley to serve


1. Melt 25g butter in a large frying pan and cook the onion until soft.

2. Add the mushrooms and cook over a high heat until they turn golden. Remove from the pan and reserve.

3. Melt 25g butter over a high heat and cook the beef, in batches, stirring, for about 3-4 minutes until well browned. Be sure the fat in the pan is hot again before adding the next batch.

4. When all the meat is cooked, return it to the pan, add the onion, mushrooms and crème fraiche and warm gently.

5. Serve the beef stroganoff on a bed of cooked tagliatelle and top with chopped parsley.

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Baked Lamb Chops with Tomatoes and Peppers

6 large Lamb loin chops, trimmed of excess fat
Chopped fresh parsley, to garnish

For the Marinade:

3 tbsp chopped fresh thyme
3 tbsp olive oil
3 tbsp red wine vinegar
Salt and freshly ground black pepper

For the Topping:

500 g plum tomatoes
1 large green pepper, de-seeded and finely chopped
1 red onion, finely chopped
2 large garlic cloves, finely chopped


1. To make the marinade place the thyme, oil, vinegar and seasoning in a non-metallic ovenproof dish. Add the chops and turn to coat. Cover and place in the fridge for 1 hour.

2. Place the tomatoes in a bowl and cover with boiling water. Leave for 30 seconds then peel (if necessary), de-seed and chop.

3. Mix together the tomatoes, green pepper, onion and garlic then season well. Spoon the mixture over the chops. Bake for 35 minutes for medium cooked chops or 45 minutes for chops that are well done. Cover with foil and set aside for 5 minutes to rest.

4. Garnish with parsley.

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Modern Irish Stew

10 pieces lamb chops
500 g baby onions
750 g baby new potatoes
270 g mini carrots
Few sprigs lemon thyme
2 tbsp plain flour
600 ml lamb stock
Salt and freshly ground black pepper
Chopped parsley and chives to garnish


1. Preheat oven to 180°C, 350°F, Gas 4. Brown the chops in a non-stick frying pan, then layer up in a large flameproof casserole with the vegetables and thyme, seasoning between layers.

2. Pour off the excess fat from the frying pan and add the flour. Stir well to make a paste, then cook for 30 seconds. Stir in the stock to make a smooth sauce and bring to the boil.

#3. Pour the liquid over the meat and vegetables and bring to a simmer on the hob. Cover and cook in the lower half of the oven for 2 hours or until the lamb is tender.

4. Garnish with the freshly chopped herbs and serve with Savoy cabbage, if wished.

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Salmon and Watercress Souffle

50 g (2oz)Butter
3 tbsp Plain flour
1/2 tsp mustard powder
1/2 tsp Worcestershire sauce
225 ml (8fl oz)Semi-skimmed milk
75 g bag watercress, stalks removed and leaves roughly chopped
4 medium eggs at room temperature, separated
212 g Pink Salmon, drained and flaked


1. Preheat the oven to 190 degree Celsius/170 degree Celsius fan/Gas 5. Melt 15g of the butter and grease a 1.1 litre souffle dish.

2. Melt the remaining butter in a large saucepan. Take off the heat and stir in the flour, mustard powder and Worcestershire sauce. Return to the heat and gradually add the milk, stirring until thickened. Season to taste. Stir in the watercress and leave to cool for 10 minutes.

3. Beat in the egg yolks, then carefully stir in the salmon. Whisk the egg whites until stiff and fold into the sauce using a large metal spoon. pour into the souffle dish and bake for 30-35 minutes until well risen and golden. For a heartier meal, serve with crusty bread and salad.

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Lamb Shanks With Minted Mash

1 tbsp olive oil
6 lambs shanks each weighing about 350g
1 large onion,chopped
2 carrots, peeled and chopped
2 sticks celery chopped
3 clove(s) garlic, chopped (2), 1 clove peeled
300 ml lamb stock made from a cube
400 g can chopped tomatoes
2 tbsp redcurrant jelly
2 bay leaves
2 tbsp chopped fresh rosemary
salt
Ground black pepper
tbsp cornflour

50 g butter
3 tbsp milk
2 tbsp chopped fresh mint
800 g old potatoes Mash


1. Preheat the oven to 180C/Fan 160C/Gas Mark 4. Heat the oil in a large frying pan, add the lamb shanks and fry for 8mins, turning occasionally until browned all over. Transfer to a roasting tin. Add the onions, carrots, celery and garlic and sauté for 2 mins.

2. Add the stock tomatoes, redcurrant jelly, bay and rosemary and bring to the boil. Season with salt and pepper. Pour over the lamb shanks, cover the tin and bake for 2- 21/2 hours or until meltingly tender. Remove the lamb from the oven and baste the shanks with the juices a couple of times during cooking.

3. For the minted mash, Cut the potatoes into large chunks, place in a large pan and cover with cold water. Add the garlic clove and a good pinch of salt, then bring to the boil and simmer for 10-15mins or until tender. Drain in a colander then return to the pan. Add the butter, then mash the potatoes and garlic until lump free. Add the milk and mint and use a fork to whisk until lightly and fluffy.

4. Remove the lamb from the oven. Transfer the shanks to a plate and keep warm. Mix the cornflour to a smooth paste with a little water. Place the casserole on the hob and bring to the boil, stirring until the sauce thickens slightly. A Season to taste. Arrange the shanks on 6 warm plates, spoon over the juices and serve with the minted mash.

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Tiramisu

• 250g mascarpone
• 1 tsp vanilla extract
• 150ml strong coffee or espresso, cooled to room temperature
• 150ml single cream
• 4 tbsp icing sugar
• 16 sponge fingers
• Frozen bar of 70% of chocolate bar
• Cocoa powder, to dust

Whisk the mascarpone with the vanilla and Marsala and 50ml coffee, until everything is thoroughly mixed together. Whisk the cream with the icing sugar until smooth, then fold in the mascarpone mix

Pour the remaining coffee into a bowl (sweeten with more icing sugar if you like). Take one sponge finger at a time and dip it in to the coffee. Set it to one side and continue with the remaining biscuits

Line 4 serving glasses with 4 sponge fingers, breaking them in half if you need to. Spoon the mascarpone mix in until you reach the top of the glass. Refrigerate for 20 minutes to allow the flavours to infuse.

Remove the tiramisu from the fridge. Take the frozen chocolate bar and grate a little chocolate over the top of each Tiramisu. Finally, dust with sifted cocoa powder to serve.

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ABC Chicken Rice

CHICKEN
1 whole chicken cut into 8 pieces
4 cloves garlic, finely chopped
1 shallot, finely chopped
1/2 cup sweet soy sauce
1tsp salt
2tsp black pepper

RICE
4 cloves garlic, finely chopped
1cm ginger, finely chopped
some spring onions, finely chopped
1cup of basmati rice
2cups of chicken broth
2tbsp butter
1 lemon grass
a pinch of salt

CHILLI SAUCE
6tbsp chilli sauce
2cloves garlic, finely chopped or blended
1cm ginger, finely chopped or blended
sugar and salt to taste

Bring the water to a boil in a pot large enough to hold the chicken. Add the chicken and let it simmer for 10-15 minutes.

Carefully remove chicken, draining liquid from body cavity back into the pot. Reserve the stock to make chicken rice.

Marinade the chicken with all the other ingredients for the chicken and set aside for at least 30 minutes.

Roast the chicken at 210'C for 15 minutes. Turn the chicken and roast for another 10 minutes.

For the rice, melt the butter in a rice cooker pot. Put in the garlic, shallot, ginger, spring onion and lemon grass. Stir-fry until fragrant.

Add rice grain and stir-fry for another 2minutes then add in the chicken broth and salt. Leave it to cook normally with the rice cooker. Once the rice is cooked, let it cool for 10 minutes.

Mix all the chilli sauce ingredients. Serve with the chicken and rice!

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One-pot Chicken and Rice

1 tbsp olive oil
800g chicken thighs
1 onion, chopped
2 cloves garlic, chopped
1 red pepper, deseeded and diced
2 tomatoes, chopped
1/2 tsp smoked paprika
250g risotto rice
400ml chicken stock
Chopped flat parsley leaf to garnish

Preheat oven to 180'C, gas mark 4.

Heat the oil in a large ovenproof, deep frying pan. Add the chicken and fry for 10-12mins until golden brown on all sides. Remove to a plate and pour off all but 1 tbsp cooking juices from the pan.

Add the onion, garlic and pepper to the pan and cook for 5mins until soft and golden brown.

Stir in the tomatoes, paprika and rice, and coat in the oil. Add the stock, season and bring to boil. Cook gently, stirring for 5mins until the rice is no longer soupy but not dry.

Stir the chicken thighs in the top of the rice, cover and transfer the pan to the oven for 20-25mins until the chicken is cooked through and the juices run clear, and the rice is tender.

Fork through the rice, sprinkle with chopped parsley and serve.

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Double Choc Brownies

50g butter
100g dark chocolate, roughly chopped
2 eggs
170g soft light brown sugar or light muscovado sugar
1/4 tsp vanilla extract
85g plain flour
1/2 tsp salt
1/2 tsp baking powder

Preheat oven to 170'C

Put the butter and chocolate in a heatproof bowl over a saucepan of simmering water. Leave until melted and smooth.

Put the eggs, sugar, vanilla extract in a mixer and beat until well mixed. Pour in the chocolate mixture and mix well.

Sift the flour, salt and baking powder in a seperate bowl then stir into the chocolate mixture.

Bake in a preheated oven for 25minutes.

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Beef Chow Mein

1tbsp vegetable oil
500g minced meat
1 medium onion, finely chopped
2 cloves garlic, crushed
1 tbsp curry powder
1 large carrot, finely chopped
2 trimmed celery stalks, thinly sliced
150g mushrooms, thinly sliced
1cup (250ml) chicken stock
1/3 cup oyster sauce
2 tbsp dark soy sauce
440g thin egg noodles
1/2 cup frozen peas
1/2 small chinese cabbage, coarsely shredded

Heat oil in wok; stir-fry beef, onion and garlic until beef is browned.

Add curry powder; stir-fry about 1 minute or until fragrant.

Add carrot, celery, mushrooms; stir-fry until vegetables soften.

Add stock, sauces and noodles; stir-fry for 2minutes.

Add peas and chinese cabbage just wilts.

15.7g total fat (4.6g saturated fat); 2571kj (615cal); 70.6g carbohydrate; 42.3g protein; 8.4g fibre

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Chocolate Walnut Brownies

180g chocolate bar
180g butter
180g caster sugar
110g plain flour
110g walnuts
3 large eggs
1tsp vanilla essence

My way :

1. Grease the side of the tin by rubbing with a kitchen towel dipped in a little soft butter. Line with a square of baking parchment.
2. Turn on the oven, and set it to 160 degrees Celsius.
3. Fill the saucepan with a little water, and sit a heat proof bowl on top.
   
4. Cut the butter up into small pieces. Place them in the bowl and add the chocolate.
5. Put the saucepan over a low heat. The chocolate and butter will gently melt over about 10 minutes.
   
6. When completely melted, stir gently with a wooden spoon. Turn off the heat, remove the bowl from the pan and leave it to cool.
7. Put the 3 eggs, 180 grams of sugar, and 1 teaspoon of vanilla extract into a large bowl. Whisk together.
8. Fold in the cooled chocolate mixture.
9. Now add 110 grams of plain flour. Use a method called cutting and folding to mix it, moving the spoon in a figure of 8. This helps to keep the mixture light and airy. If you would like, add 110g chopped walnuts, again using the cutting and folding action.
10. Put the mixture in a tin and smooth the top over evenly. Bake at 160 degrees Celsius for 20 to 30 minutes. Check after 20 minutes. The chocolate brownies should still be soft but not springy.
11. Remove the chocolate brownies from the oven and leave to cool in the tin for at least 30 minutes.

My tips :

• The bottom of the bowl should not touch the water, and definitely not the bottom of the saucepan. Remove some of the water if this is the case.
• Don't be tempted to stir the mix chocolate and butter. This will solidify the chocolate, and you won't be able to melt it again after that.

Good Luck <3>

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