卤肉饭

材料：
五花肉。。。450g
蒜头，红葱头 （切碎）。。。各1／2杯
油葱酥 （压碎）。。。1／2杯
豆干
鸡蛋

卤肉酱料：
花生酱。。。1大匙
酱油。。。1杯
料酒／绍兴酒。。。1／2杯
冰糖，胡椒粉，盐。。。适量
八角，丁香，肉桂。。。适量（或直接用五香粉）
糖色


做法：
1。 五花肉入滚水中烫去血水，取出切丁。
2。爆香蒜头和红葱头，翻炒到微金黄色。
3。加入肉丁，继续翻炒到微焦。
4。加入油葱酥和卤肉酱料，加水，盐和冰糖调味。
5。加入蛋和豆干。［＊＊可事先将白煮蛋泡在卤肉酱料的酱油里，让白煮蛋上色］
6。大火煮滚，转小火炖1小时。

＊＊糖色：
1。在锅内加3匙白糖和2匙水。
2。小火边煮边搅拌，直到变深琥珀色并冒出许多泡泡即可。

Lemon Poppyseed Syrup Cake

Ingredients
For Cake
250g unsalted butter, softened
225g sugar
3 eggs
1 tsp vanilla extract
3 lemons, zested and juiced
2 tbsp poppyseeds
200g self raising flour
100g plain flour

For Syrup
100g icing sugar
2 lemons, juiced

Method
1. Preheat oven to 150°C.
2. Cream the butter and sugar until light and fluffy.
3. Add the eggs, one at a time, beating well after each addition.
4. Add vanilla extract, lemon zest and poppy seeds
5. Gently fold in both flours and lemon juice and mix until smooth.
6. Bake for around 45 minutes or until cooked when tested with a skewer.

*For the syrup, place the icing sugar and lemon juice into a small pan and bring to the boil. As soon as the cake is done, pour the syrup all over the cake. Remove from the tin only when cake is thoroughly cooled. Otherwise, the cake will fall apart when it is cut.

Cream Scones

Ingredients
1 large egg
2/3 cup heavy whipping cream
2 cups flour
2 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
5 tbsp butter, cut into small pieces, chilled
3/4 cup sultanas

Method
1. Preheat the oven to 200°C.
2. Stir the egg and cream together.
3. Whisk the flour, sugar, baking powder and salt together in a large bowl.
4. Drop in the butter and, using your fingers or a pastry blender, cut and rub the butter into the dry ingredients until the mixture is pebbly.
5. Pour the egg, cream and currants over the dry ingredients and stir with a fork just until the dough, which will be wet and sticky, come together.
6. Lightly dust a work surface with flour and turn out the dough.
7. Divide it in half, working with one piece at a time, pat the dough into a rough circle that’s about 5 inches in diameter
8. Cut it into 6 wedges and place it on the baking sheet.
** (At this point, the scones can be frozen on the baking sheet, then wrapped airtight. Don’t defrost before baking- just add about 2 minutes to the baking time.)
9. Bake the scones for 20 to 30 minutes, or until their tops are golden and firmish.
10. Transfer them to a rack and cool for 10 minutes before serving

Butterscotch Macadamia Nut Blondies

Ingredients
170g all-purpose flour
1 tsp baking powder
1/2 tsp salt
240g unsalted butter, softened
1 cup packed brown sugar
70g sugar
2 eggs
1 1/2 cups butterscotch chips
96g macadamia nuts, toasted and chopped

Method
1. Preheat the oven to 180C
2. In a medium bowl, whisk together flour, baking powder and salt.
3. In a large mixing bowl, beat together butter, brown sugar and granulated sugar until light and fluffy.
4. Beat in the eggs, one at a time, mixing until combined.
5. Add the dry ingredients and stir with a wooden spoon just until combined.
6. Fold in the butterscotch chips and toasted nuts.
7. Scoop the batter into a 9" baking pan and spread it evenly in the pan.
8. Bake for 25 to 35 minutes (toothpick placed near the center comes out mostly clean with a few moist crumbs attached)
9. Cool completely before cutting

Chocolate Banana Cake

Chocolate Cake
2 cups water
3 cups sugar
250g butter
1/3 cup cocoa powder
2 tsp bicarb of soda
3 cups self raising flour sifted
4 eggs slightly beaten

1. Melt butter, water, sugar and cocoa powder in a large microwavable bowl for 2 minutes on high on 30 second zaps;
2. Beat till smooth and well combined.
3. Add in sifted bicarb of soda, flour and eggs in 3 portions.
4. Beat with a mixer on high till smooth, pale and well incorporated.
5. Pour batter into 9 inch pan
6. Bake in preheated 180C oven till skewer comes out clean (around 80mins).

White Chocolate Icing:
1.5 cups whipping cream
5 oz white chocolate
1 tsp vanilla

1. In sauce pan, bring cream to a boil, pour over chocolate in bowl, whisking until melted.
2. Add vanilla.
3. Chill until cooled (1 hour, whisking often).
4. Beat mixture until soft peaks form.

Chocolate Ganache
1/2 cup thickened cream
100g dark chocolate
12.5g unsalted butter

1. Boil cream over a pan of hot water.
2. Stir in butter and chocolate until the mixture becomes smooth and shiny.
3. Remove from the heat and allow to cool.
4. Use the ganache while it’s still rather warm and runny and pour it over your cake, or leave it to thicken and spread it on the cake


Assembling cake:
1. Slice cake horizontally into 3 layers.
2. Spread each layer with white chocolate icing and top with a layer of sliced bananas. (Need approximately 3 bananas in total)
3. Using a palette knife, cover cake with a remaining icing and chill until firm (about 1 1/2 hours).
4. Pour/ spread chocolate ganache over the cake
5. Decorate with desiccated coconut and chocolate wafers

Tiramisù

Ingredients
5 large eggs, separated and at room temperature
500g mascarpone
8 tbsp. sugar
2 double shot espresso (add water to make lukewarm long black)
2 to 3 tbsp. liquor
ladyfinger cookies (you will need about 35 to 40 ladyfinger cookies)
cocoa powder

Method
1. Pour coffee into a large, shallow bowl. Add the 3 tbsp. of sugar and the 2 to 3 tbsp. of liquor to taste.
2. Beat the egg whites with the whisk attachment on high speed until stiff peaks form.
3. Place the egg yolks and the 5 tbsp. of sugar in a bowl, and beat at high speed until the mixture has doubled in volume and very light in colour.
4. Gradually stir in mascarpone (using spatula) until the mixture is smooth and creamy.
5. Remove one third of the beaten egg whites and add them to the mascarpone mixture. Stir until the mixture is smooth.
6. Gently fold in the remainder of the egg whites.
7. Begin assembling the tiramisu’ by dipping your ladyfingers in the espresso mixture and creating a layer across the bottom of your container.
8. Spread half the mascarpone mixture over the ladyfingers and then sprinkle with cocoa.
9. Repeat & refrigerate it for at least 4 hours to allow flavours to blend