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.