recipes

• Preheat the oven to 175°C (350°F) and grease two 8-inch cake pans.
• In a mixing bowl, whisk together the flour, baking powder, and salt.
• In a separate bowl, beat the butter and sugar until light and fluffy.
• Add the eggs one at a time, beating well after each addition.
• Mix in the vanilla extract.
• Gradually add the dry ingredients, alternating with the milk, mixing until combined.
• Fold in the melted white chocolate.
• Divide the batter evenly between the prepared cake pans.
• Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
• Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.

For the frosting:

• Beat the butter until creamy, then gradually add the powdered sugar.
• Mix in the melted white chocolate, vanilla extract, and heavy cream, beating until smooth and fluffy.
• Once the cakes are fully cooled, frost the layers and decorate as desired.

• Preheat the oven to 220°C (425°F).
• Pour ½ tsp of vegetable oil or beef drippings into each muffin cup.
• Place the muffin tin in the oven for 10 minutes until the oil is sizzling hot.
• In a mixing bowl, whisk together the flour and salt.
• In a separate bowl, beat the eggs, then gradually add the milk and water, whisking until smooth.
• Slowly pour the wet ingredients into the flour mixture, whisking continuously to create a lump-free batter.
• Carefully remove the hot muffin tin from the oven and immediately pour the batter into each cup, filling about two-thirds full.
• Return to the oven and bake for 20-25 minutes until golden brown and puffed.
• Serve immediately for the best texture.

• Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
• In a mixing bowl, beat the butter and powdered sugar until light and creamy.
• Add vanilla extract and mix well.
• Gradually add flour and salt, mixing until a dough forms.
• Lightly flour a surface and roll out the dough to about ¼-inch thickness.
• Use a heart-shaped cookie cutter to cut out cookies and place them on the prepared baking sheet.
• Bake for 12-15 minutes, or until the edges are lightly golden.
• Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

• In a mixing bowl, whisk together the flour, sugar, and salt.
• In a separate bowl, beat the eggs, then add milk, water, and vanilla extract, mixing well.
• Gradually add the wet ingredients to the dry ingredients, whisking continuously to avoid lumps.
• Stir in the melted butter and let the batter rest for 10 minutes.
• Heat a non-stick frying pan over medium heat and lightly grease with butter or oil.
• Pour a small ladle of batter into the pan, swirling to spread it evenly.
• Cook for about 1-2 minutes until the edges lift slightly, then flip and cook for another 30 seconds.
• Repeat with the remaining batter, greasing the pan as needed.
• Serve warm with your favorite toppings.

• Prepare the berry coulis: Simmer berries, sugar, and water until berries soften.
• Blend the mixture until smooth, then strain and add lemon juice.
• Set aside.
• Prepare the custard: Heat milk and vanilla bean in a saucepan until simmering.
• Whisk egg yolks, sugar, and cornstarch in a bowl.
• Gradually whisk hot milk into the egg yolk mixture.
• Return mixture to the saucepan and cook over low heat, stirring constantly, until thickened.
• Remove from heat and let cool, removing the vanilla bean.
• Assemble the trifle: Layer sponge cake pieces in serving glasses.
• Add a layer of mixed fresh berries.
• Pour custard over the berries.
• Drizzle berry coulis over the custard.
• Top with whipped cream, if desired.
• Chill for at least 2 hours before serving.

• Preheat oven to 200°C (400°F).
• Heat olive oil in a sauté pan.
• Add pork and brown on all sides.
• Remove pork from pan and set aside.
• Add onion and garlic to the pan, sauté until softened.
• Add mushrooms and cook until softened.
• Stir in flour and cook for 1 minute.
• Gradually add beef broth, thyme, and rosemary.
• Bring to a simmer, then return pork to the pan.
• Season with salt and pepper.
• Simmer for 15 minutes, until sauce has thickened.
• Pour pork and mushroom mixture into a baking dish.
• Cover with puff pastry, trim edges, and crimp.
• Brush with beaten egg.
• Cut a small slit in the center of the pastry.
• Bake for 30-40 minutes, or until golden brown.
• Let cool slightly before serving.

• Preheat oven to 180°C (350°F).
• Combine flour, rolled oats and brown sugar in a bowl.
• Rub in cold butter until mixture resembles coarse crumbs.
• Mix in ground ginger.
• In a separate bowl, toss rhubarb with granulated sugar and fresh ginger.
• Place rhubarb mixture in baking dish.
• Sprinkle crumble mixture evenly over rhubarb.
• Bake for 40 minutes, or until golden brown and rhubarb is tender.
• Let cool slightly before serving.

• Preheat oven to 180°C (350°F).
• Heat olive oil in Dutch oven over medium-high heat.
• Brown beef cubes on all sides, then remove from pot.
• Add onion, carrots, and celery to pot and sauté until softened.
• Stir in garlic and cook for 1 minute.
• Pour in Guinness, Worcestershire sauce, and diced tomatoes.
• Add beef bouillon, thyme, salt, and pepper.
• Return beef to pot.
• Bring to a simmer, then cover and transfer to oven.
• Bake for 2-2.
• 5 hours, or until beef is tender.
• While stew cooks, arrange baguette slices on baking sheet.
• Top with grated cheddar and bake until cheese is melted and golden.
• Serve stew hot with cheddar-topped baguette slices.

• Preheat the oven to 350°F (175°C) and line a muffin tin with baking cups.
• In a mixing bowl, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• Add the softened butter, eggs, vanilla extract, and milk to the dry ingredients.
• Beat with a whisk until well combined and smooth.
• Divide the batter evenly into the baking cups, filling each about two-thirds full.
• Bake in the preheated oven for 18 minutes or until a toothpick inserted comes out clean.
• Remove from the oven and allow to cool in the tin for 5 minutes before transferring to a wire rack to cool completely.

• Line an 8-inch square baking dish with parchment paper.
• In a heavy-bottomed saucepan, combine sugar, condensed milk, butter, and milk.
• Heat over medium heat, stirring constantly until sugar dissolves.
• Bring the mixture to a boil, stirring continuously.
• Reduce heat to medium-low and continue to cook, stirring constantly, until the mixture reaches 115°C (240°F) on a candy thermometer.
• Remove from heat and stir in vanilla extract.
• Beat the mixture vigorously with a wooden spoon until it thickens and starts to lose its glossy appearance.
• Pour the mixture into the prepared baking dish.
• Let cool completely before cutting into squares.