Strawberry Cake

Strawberry cake
125g butter
1/2 cup caster sugar
2 eggs
1 tsp vanilla essence
2 cups self raising flour
1/2 cup milk
1/2 cup fresh strawberries, pureed

Method:
1. Preheat oven to 180˚C
2. Beat butter and sugar until light and fluffy
3. Add eggs and vanilla essence and beat until smooth.
4. Fold in flour and milk.
5. Add pureed strawberries. Mix well
6. Pour into greased baking tin.
7. Bake for 40-45 minutes.

Omurice

Marinade

• 2 tsp light soy sauce
• 1 tsp cornflour
• 1 tsp sugar
• salt, to taste
• pepper, to taste

1. Mix chicken with marinade for 15 minutes. Set aside

Tomato rice

• 230gm chicekn, diced
• 1/2 onion, diced
• 1 tsp minced garlic
• 5 to 6 button mushrooms, sliced
• 1 Tbsp Japanese white rice wine
• 1 can tomato, 400 gm
• 2 Tbsp tomato ketchup
• 1 bay leaf
• 75 gm frozen green peas
• 2 1/2 rice bowls hot steamed rice, cooked with less water

1. Heat oil in frying pan over medium heat. 
2. Add onion and cook until translucent. Push to sides of pan. 
3. Add some oil in the middle of pan. Saute garlic until fragrant. 
4. Add chicken, cook until colour changed.
5.  Pour in wine and stir well. Let chicken absorb wine.
6.  Toss in mushrooms and stir well.
7.  Add tomato and ketchup. Cook until sauce reduces and thickens, uncovered.
8.  Season with salt and pepper by taste.
9. Add green peas and cook briefly.
10.  Add rice, separate them and mix well with sauce. 
11. Transfer into three bowls for later use. 

Fried Eggs:

• 6 eggs
• 6 tsp thickened cream
• salt, to taste

1. Beat 2 eggs with cream and salt. 
2. Heat oil in a non-stick frying pan (skillet). 
3. Pour the egg mixture in pan , quickly stir the egg with chopsticks. Immediately, spread the egg and make a round omelet by moving the pan around.
4. When the egg is 90% done, remove from heat. 
5. Place one bowl of fried rice in the middle of the omelet.
6. Fold top and bottom sides of omelet over the rice.
7. Tilt the pan and let the omurice slide to the side of the pan. Hold a place next to the side of pan. Quickly turn the omurice over to the plate.
8. Drizzle some ketchup on top of omurice before serving. Repeat this step to make three plates of omurice.

Black Forest Cake

Black Forest Cake

Chocolate Sponge Cake
4 eggs
3/4 cups sugar
1 cup plain flour
2 tbsp cocoa powder
1 tsp cream of tartar
1/2 tsp baking soda
1/2 cup milk
1 tsp butter

Method: 
1. Preheat oven to 180˚C
2. Beat eggs on high speed until thick
3. Gradually add sugar, beating constantly, mixture until pale and creamy.
4. Sift plain flour, cocoa powder, cream of tartar and baking soda into a separate bowl.
5. Add sifted dry mixture into the creamy mixture.Gradually beat with a mixer.
6. Add milk and butter into mixture and beat until combined.
7. Pour into a pre-greased round cake pan.
8. Bake for 25-30 minutes.
9. Once done, removed from pan and allow it to cool completely.

Filling
670g jar morello cherries
2 tbs sugar
1 tbs cornflour
200ml whipped cream

Method: 
1. Drain the cherries,BUT RESERVE  2/3 cups of juice.
2. Place the cherries, reserved juice, sugar and cornflour into a saucepan.
3. Stir on medium heat until mixture boils and thickens.
4. Transfer it into a bowl, cover with plastic and allow it to cool in the fridge.
5. Slice sponge cake into three layers.
6. Place bottom layer on a cake stand. Pour 1/2 of the filling on the cake, then spread a layer of whipped cream. Repeat this step for second layer. Last, top up with top layer.

Decoration
400ml whipped cream
50g chocolate bar, for shaving.
6 ferrero rocher
3 similar size strawberries

Method: 
1. Cover cream over the three layer cake, smoothen it.
2. Top it with shaved chocolate.
3. Slice strawberries into half. Place in on cake leaving space for ferrero rocher in between..
4. Place ferrero rocher in between strawberries.
5. Chill in fridge until served.

Chocolate Chunks Cupakes * that melts in ur mouth*

Chocolate Chunks Cupcakes
3/4 cup milk
125g butter
1egg
1 cup sugar
1 1/4 cup of self raising flour
1 tsp baking powder
2 tbsp cocoa powder
150g chocolate, chopped in chunks

Methods:
1. Preheat at 190 ˚C
2. Mix all the ingredients above( except chocolate chunks) in a large bowl
3. Scoop them into muffin tray with linings.
4. Bake for 20-25 minutes.
5. Best serve when warm-heat up in the microwave for 10 seconds before serve to get the melted chocolate effect in mouth

Chocolate Hot Cross Bun

Chocolate Hot Cross Bun
3/4 cups of warm milk
7 g sachet of dry yeast
pinch of salt
pinch of sugar
3 cups of plain flour
1 tbsp cocoa powder
1/2 tsp cinnamon powder
60 g butter
1 egg
1/4 cup sugar
1/2 cup chocolate chips
chocolate fudge/ hazelnut spread for crosses

Method:
1. Whisk milk, dry yeast, a pinch of sugar and salt in a large bowl.
2. Sift plain flour, cocoa and cinnamon powder in another large bowl.
3. Add milk mixture, flour mixture, sugar, butter and eggs. Knead it into a dough.
4. Cling wrap bowl with dough in it, placed it some where warm and leave it for an hour or until size doubles.
5. Punch down dough to its original size. Add chocolate chips. Knead well until combined.
6. Divide dough into 12 even pieces. Roll them into a ball.
7. Place then in a baking tray with roughly 1.5cm apart from each other.
8. Again cling wrap tray, placed it some where warm and leave it for 30 minutes or until size doubles.
9. Bake it at 200˚C for 20 minutes
10. Use chocolate fudge/ hazelnut spread to draw crosses on top of buns.

Sushi

Sushi Rice
600 g sushi rice
750 ml water
1/2 cup rice vinegar
1/3 cup sugar
1/2 tsp salt

Method:
1. Wash sushi rice. Then add 750ml and cook it in a rice cooker.
2. Mix rice vinegar,sugar and salt together.
3. Add rice vinegar mixture into cooked rice (while it is still hot). Mix it.
4. Allow it to cool.

Egg omelette
2 large eggs
1/2 tsp sugar
1/3 tsp soy sauce

Method:
1. Whisk egg, sugar and soy sauce.
2. Heat pan (preferably square) up. Once heated, add oil.
3. Pour egg into a pan and even it.
4. Turn to low heat to allow egg to cook.
5. Roll it.

Sushi
3 seaweed sheets
rice (as above)
egg( as above)
2 crab stick
soy sauce
japanese mayo

Method:
1. Wrap like normal

Oreo cupcakes

Oreo cupcakes
150g  unsalted butter, at room temperature
1 cup milk
2 tsp vanilla extract
2 1/4 cups plain flour
1 tsp baking powder
1/2 tsp salt
1 2/3 cup sugars
3 large egg whites, at room temperature
34 oreo cookies


Method
1. Twist apart 24 oreo cookies. Place the waffer with cream, cream facing upwards, on each cupcake liner.  Save the other waffer for toping.
2. Quarter the other 10 oreo cookies.
3. Preheat oven at 180˚C 
4. Cream butter and sugar until fluffly with mixer.
5. Add milk and vanilla extract. Mix until smooth.
6. Add flour, baking powder and salt. Mix until smooth.
7. Add egg whites. Mix until smooth.
8. Add quarter cookies. Stir with spatula.
9. Fill cupcakes liner three-quarter full.
10. Bake for 20 minutes

Oreo Frosting

1/2 cup butter

2 cups icing sugar

1/2 tsp vanilla extract

1 tbsp water

6 crushed oreos

Mix everything to together until smooth.

Cotton Cheesecake

Cotton Cheesecake
Cheese Mixture
250g cream cheese
50g butter
100ml milk
6 egg yolks
20g cornflour
40g plain flour
1/2 tbsp lemon juice
1/4 tsp salt

Egg white mixture
6 egg whites
1/4tsp cream of tartar
140g caster sugar

Method
1. Melt butter, cream cheese and milk over double boiler. Once melted, allow it to cool.
2. Add egg yolks,cornflour,plain flour,lemon juice and salt in to cream cheese mixture. Mix it until smooth.
3. In a clean bowl, add cream of tartar into the egg whites. Whisk it until foamy.
4. Add sugar and whisk until soft peak.
5. Mix both cream cheese and egg white mixture.
6. Bake it at 160˚C in water bath for 1hr and 10 min.Cover cake tin with aluminium foil to avoid the top from burning.

Gordon Ramsays chocolate soufflé

Chocolate Souffle

Serve : 4

Crème pâtissière

10g cornflour

100ml warm milk

100g dark chocolate, chopped

40g egg yolk

Egg white mixture

100g egg white

75g caster sugar

unsalted butter

shaved chocolate, extra

cocoa powder

Method

1. Preheat oven at 180˚C

2. Grease 4 ramekins with unsalted butter and chill them in the refrigerator for 5 minutes. Grease a second layer of butter. Cover it with shaved chocolate to prevent soufflé from sticking onto the ramekins.

3.  Add cornflour and warm milk into a small pot. Slowly bring it to  boil, continuously stirring, Boil it for 30 seconds then remove from heat. 

4. Add chopped chocolate then whisk until smooth.

5. Add egg yolk. Allow it to cool.

6. In a clean mixing bowl, whisk egg white until soft peak.

7. Gradually add sugar and whisk it until you have a thick and glossy mixture.

8. Gradually fold in egg white mixture in creme patissiere.

9. Scoop mixture into ramekins and bake it for 8 minutes or until  well risen with a wobbly centre. Remove from oven and dust with cocoa powder.

10. Optional: Serve with ice cream(:

Steamed Yam Cake

Steam Yam/Taro Cake( Poh's receipe)
1 1/2 cup rice flour
1/2 cup cornflour
1 litre water
4 tbsp vegetable oil
1 cup dried shrimp(soaked in hot water, squeezes and finely chopped)
400g yam diced
1 tsp chinese five spices powder
1 tsp salt
1 tsp sugar
1/3 cup chopped spring onions
3 tbsp roasted peanuts,crushed
3 tbsp fried shallots
1 mild chilli finely chopped(optional)

Method:
1. Mix rice flour, cornflour and water into a big mixing bowl.
2. Saute dried shrimp in oil in a deep pan till slightly coloured and fragrant.
3. Add yam, five spices, salt, sugar and flour batter.
4. Cook on medium heat, stirring and scrapping the side of the pan continuously til the mixture becomes a thick starchy paste.
5. Transfer it into a round/square tin. Smooth the top with a spatula
6. Steam it for 40-45 minutes
7. Sprinle spring onions, peanuts,shallots and chilli over the top.
8. Cut into into pieces and serve with chilli sauce.

Cinnamon Roll

Cinnamon Roll
Dough
3 1/2 cups plain flour
2 tbsp sugar
50g butter(softened)
3 tsp yeast
1 tsp salt
1 egg(room temperature)
275ml milk (warmed in microwave for 20 seconds)

Method:
1. Mix all the ingredients using an electric mixer.
2. Cover mixing bowl containing dough with cling wrap.
3. Leave it in a warm place until it has doubled in size.
4.Using a rolling pin and roll it into a rectangular shape.

Filling
50g butter(softened)
1/2 cup brown sugar
1tsp ground cinnamon
1/2 cup sultanas

Method:
1. Creamed softened butter,sugar and ground cinnamon.
2. Spread over the rolled out dough.
3. Sprinkle sultanas.
4.With the longest side facing you, roll the dough into a log shape, pinching the end to seal.
5. Cut the dough into 12 even sized.
6. Allow the size of dough to double again.
7. Bake it for 15-20 minutes at 190˚C.

Icing
1/2 cup icing sugar
2 tsp water/milk


Method:
1. Mix icing sugar with milk/water.
2. Drizzle buns with icing mixture.

Creamy Alfredo

Creamy Alfredo
50g butter
1tbsp cornflour
300ml milk
150ml cream
4tbsp grated Parmesan cheese
Freshly black ground pepper
4tbsp sheredded fresh basil
400g deied spaghetti/fettucine

Method
1. Cook spaghetti/fettucine according to packet instruction.
2. Drain well, and wash with cold water.Leave aside.
3. Melt butter in a saucepan, when foaming, remove from heat.
4. Stir in cornflour.
5.Mix in a little of the milk until evenly blended and then stir in the rest of the milk
6. Put the saucepan back over low heat and bring it to boil, whisking constantly until the sauce thickened and smooth.
7. Remove from the heat, stir in cream and parmesan.
8. Add spaghetti/fettucine over cheese sauce and place over low heat.
9. Toss the pasta well until well coated in the sauce and piping hot.
10. Season with freshly ground pepper and shredded basil.

Chocolate Chocolatey Cake

Chocolate Cake
125 butter, softened
3 eggs
2 cups sugar
2 cups flour, sifted
3/4 cups cocoa powder, sifted
2 tsp baking soda
2 tsp vanilla essence
1 cup lite sour cream
1 cup strong black coffee
1/2 tsp salt

Method
1. Preheat oven at 170˚C
2. Place all ingredient into a large mixing bowl.
3. Beat them until smooth
4. Pour into a round or square baking tray
5. Bake for 60-75 minutes or until springy when touch.


Chocolate Mousse Filling
1/4 cup cream
100g dark chocolate,chopped
1/2 cup extra cream, whipped

Method
1.Melt cream and chocolate in a saucepan over heat.
2. Allow it to cool slightly
3. Fold in whipped cream.
4. Cover and chill in refrigerator for 30 minutes
5. Allow cake to cool, then cut into half horizontally.
6. Spread mousse in between the two layers.

Chocolate Ganache Icing
1/2 cup cream
200g dark chocolate, chopped

Method
1. Place cream in saucepan
2. Bring it to boil.
3. Remove heat, cool slighty.
4. Add chocolate, stir until melt.
5. Ler it cool until thickens.
6. Spread over cake.

* Dust icing sugar on top if you wish

Blueberry Cheesecake

Base
200g shortbread ,crushed
1/4 cup sugar
100g butter, melted

Cheese Filling
500g cream cheese
1/2 cup sugar
1 lemon, juiced
1tbsp gelatine
1/2 cup boiling water
300ml cream
1 cup blueberries (frozen/fresh)

Method
1. Crush shortbread in a food processor.
2. Mix sugar and butter to crushed shortbread.
3. Spread over a buttered cake tin.
4. Beat cream cheese, sugar and lemon juice in a big bowl until smooth.
5. Dissolved gelatine in boiling water. Add into cream cheese mixture.
6. In another large bowl, whip cream until thickens.
7. Crush blueberries.
8. Mix whipped cream,blueberries and cream cheese mixture together.
9. Pour over crumb base.
10. Freeze for at least 6 hrs or until firm.