recipes

• Start by preparing rice if desired, and place all ingredients within easy reach of the stove.
• In a large mixing bowl, sprinkle the chicken pieces with cornstarch, ensuring they are lightly and evenly coated.
• Then, thoroughly coat the pieces with the lightly beaten egg white.
• In a small bowl, combine the soy sauce, Chinese rice wine (or sherry), rice vinegar, hot chili sauce, sugar, and chicken stock (or water) to create the sauce.
• Set aside.
• Heat a nonstick wok or skillet over high heat.
• Add half of the vegetable oil and rotate the wok to coat the sides.
• Stir-fry the bok choy for about 1 minute, or until it begins to wilt.
• Remove from the wok and set aside.
• Reheat the wok over high heat and add the remaining oil.
• Stir-fry the crushed garlic and dried chiles for a few seconds until fragrant.
• Add the chicken pieces and stir-fry for 1-2 minutes, or until the chicken begins to brown.
• Pour in the prepared sauce and stir constantly to mix the ingredients well.
• Return the bok choy to the wok, stirring and tossing to heat through and blend the flavors.
• Transfer the stir-fried chicken and bok choy to a serving platter and sprinkle with roasted peanuts.
• Serve hot with rice.

• Start rice.
• Prepare the ingredients and place them within easy reach of the stove.
• In a large bowl, sprinkle the chicken pieces with the cornstarch so that they are coated lightly and evenly.
• Then coat the pieces thoroughly with the egg white.
• Heat a nonstick wok (or skillet) over high heat and add half of the oil.
• Rotate the wok to coat the sides.
• Stir-fry the bean sprouts for about 1 minute, coating them well with the oil.
• Remove to a platter.
• Heat the wok again over high heat and add the remaining oil.
• Stir-fry the garlic for a few seconds.
• Add the coated chicken and stir-fry for about 1 minute or until it begins to brown.
• Return the bean sprouts to the wok and stir-fry gently with the chicken to reheat and blend flavors.
• Sprinkle with salt and pepper.
• Serve immediately with rice.

• Start rice.
• Combine the marinade ingredients in a large bowl and coat the chicken pieces.
• Leave the chicken in the marinade for 5–20 minutes; the longer, the better.
• Preheat the broiler to medium.
• Line the pan under the broiler with aluminum foil to save on cleanup time.
• Dredge the marinated chicken in sesame seeds and broil 5–10 minutes on each side, depending on the size of the drumsticks.
• Serve with rice and a cooked vegetable or salad.

• Start rice.
• Prepare the ingredients and place them within easy reach of the stove.
• In a large bowl, sprinkle the chicken pieces with the cornstarch so that they are coated evenly and lightly.
• Then coat the pieces thoroughly with the egg white.
• Combine the sauce ingredients in a small bowl and set aside.
• Heat a nonstick wok (or skillet) over high heat.
• Add half of the oil and rotate the wok to coat the sides.
• Stir-fry the bell peppers for about 1 minute.
• Remove from the wok.
• Heat the wok again over high heat.
• Add the remaining oil and, when hot, stir-fry the garlic for 3–4 seconds.
• Add the chicken and stir-fry for 1–2 minutes or until it begins to brown.
• Add the sauce and stir-fry another minute, mixing the sauce well with the chicken.
• Return the peppers to the wok.
• Toss everything for another minute or so until heated through.
• Garnish with nuts and serve with rice.

• Arrange lettuce leaves on a platter.
• Combine the chicken and cucumbers, and arrange on top of the lettuce leaves.
• Top with the sliced green onions (scallions).
• Heat a dry wok over medium heat and quickly toast the sesame seeds, if using, while shaking the wok to avoid scorching.
• Set aside.
• Combine the sauce ingredients and stir until well blended.
• Divide into two small bowls to be used as a dipping sauce at the table, or pour over the salad.
• Sprinkle the salad with the toasted sesame seeds, if using.
• Serve with rice or crusty bread.

Prepare the Pink Cake Pops:

• Preheat the oven to 170°C/Gas Mark 3.
• Grease and flour 12 cake pop moulds.
• Combine the butter, caster sugar, egg, milk, vanilla extract, and self-raising flour in a bowl.
• Beat with an electric mixer for 2 minutes until smooth.
• Add a few drops of pink food colouring and mix until the batter is evenly colored.
• Spoon or pipe the mixture into the cake pop moulds, filling them no more than halfway.
• Bake for 15–18 minutes, until the cake pops are well risen and firm but not too brown.
• Leave to cool in the moulds.

Prepare the Vanilla Cake:

• Grease three 20cm sandwich cake tins and line the bases with baking parchment.
• Grease again and flour the tins.
• In a large mixing bowl, whisk the eggs, egg whites, and caster sugar with an electric mixer on high speed until the mixture is pale and has tripled in volume.
• Add the vanilla extract and fold in the sifted flour with a large metal spoon, taking care not to deflate the batter.
• Divide the mixture evenly among the three prepared cake tins.
• Drop the cooled cake pops randomly into the batter in each tin.
• Level the tops with a spatula and bake at 170°C/Gas Mark 3 for 20–25 minutes, until the cakes are golden brown and spring back when gently pressed.
• Cool the cakes in their tins for 10 minutes before turning them out onto a wire rack to cool completely.

Prepare the Raspberry Syrup:

• In a small pan, combine the caster sugar, water, and raspberries.
• Bring to a boil, then remove from heat and allow to cool.
• Whisk the mixture until the raspberries break up.
• If using, stir in the raspberry liqueur.

Prepare the Filling:

• In a bowl, whisk the double cream, icing sugar, and vanilla extract to medium peaks.
• Refrigerate until needed.

Assemble the Cake:

• Turn over one of the cooled cake layers and remove the parchment.
• Place it on a cake card and use a pastry brush to soak the cake with the raspberry syrup.
• Spread half the raspberry jam over the soaked cake, then pipe or spread a thick layer of whipped cream on top.
• Scatter about a quarter of the raspberries over the cream, add more cream, and level the top.
• Repeat the process with the second cake layer.
• Place the third cake layer on top and coat the entire cake with the remaining whipped cream using a palette knife or spatula.
• Arrange the remaining raspberries on top of the cake in the shape of a maple leaf.
• Dust with a little icing sugar if desired.

• Prepare the Cake Tin:
• Preheat the oven to 170°C/Gas Mark 3.
• Grease a 25cm springform cake tin with 2 tablespoons of olive oil.
• Sprinkle the base and sides of the tin with the chopped flaked almonds, ensuring an even coating.
• Prepare the Oranges:
• Grate the zest from the oranges and set aside.
• Peel the oranges and chop them over a plate to catch any juice.
• Place the chopped oranges and their juice in a small saucepan and simmer gently until the oranges are soft and most of the liquid has evaporated.
• The oranges should be quite dry.
• Leave the mixture to cool, then blend with the olive oil until smooth.
• Prepare the Batter:
• In a large, grease-free bowl, whisk the egg whites with half of the caster sugar using an electric mixer until stiff peaks form.
• In a separate bowl, whisk the egg yolks with the remaining caster sugar until pale and thick.
• Fold the puréed oranges and the reserved orange zest into the egg yolk mixture using a large metal spoon.
• Gently fold in the sifted ground almonds.
• Carefully fold in one-third of the egg whites to lighten the mixture, then fold in the remaining egg whites, being cautious not to deflate the mixture.
• Bake the Cake:
• Transfer the batter to the prepared cake tin.
• Sprinkle any remaining flaked almonds over the top.
• Bake in the preheated oven for 20–25 minutes, or until the cake is golden brown and a skewer inserted in the center comes out clean.
• Leave the cake to cool in the tin for 10 minutes before turning it out onto a wire rack to cool completely.
• Decorate and Serve:
• Once the cake is cool, sprinkle the top with the toasted flaked almonds.
• Dust with a little icing sugar for a finishing touch.
• Serve the cake warm or cold, with ice cream or cream if desired.

• Prepare the Cake Batter:
• If making a large cake, grease a 23cm x 33cm cake tin well.
• For mini loaf cakes, place the cases on a baking tray.
• In a large mixing bowl, combine the coarse semolina, fine semolina, caster sugar, desiccated coconut, and baking powder.
• Stir well to combine.
• Make a well in the center of the dry mixture and add the melted butter, Greek yoghurt, vanilla extract, and eggs.
• Mix thoroughly with a wooden spoon or spatula until you have a smooth batter.
• Spoon the batter into the prepared cake tin or loaf cases, tapping the cases lightly to level the mixture.
• Refrigerate for 1–2 hours to allow the batter to set.
• Prepare the Rose Syrup:
• While the cake is chilling, prepare the syrup.
• Combine the caster sugar, water, and lemon juice in a small pan and bring to a boil.
• Let it boil for 2–3 minutes, then remove from heat and stir in the rosewater.
• Set aside to cool.
• Bake the Cake:
• Preheat the oven to 180°C/Gas Mark 4.
• If making a large cake, score the top into diamond shapes with a knife and place a blanched almond in the center of each diamond.
• For mini loaves, simply place an almond on top of each loaf.
• Bake in the preheated oven until the cake is golden brown—about 40 minutes for a large cake or 20–25 minutes for mini loaves.
• Remove from the oven and immediately pour the cooled rose syrup over the cake.
• Return the cake to the oven and bake for an additional 15 minutes.
• If making a large cake, cut along the score lines while the cake is still warm.
• Leave to cool completely in the tin.
• Decorate and Serve:
• Once the cake has cooled, garnish with dried or fresh rose petals for a beautiful presentation.
• Serve the Basbousa as a delightful dessert or sweet treat.

Prepare the Cake:

• Preheat the oven to 170°C/Gas Mark 3.
• Grease a 23cm round cake tin, line the base with baking parchment, grease again, and dust with flour.
• In a freestanding electric mixer fitted with a whisk attachment, beat the egg whites and half the caster sugar on medium speed until soft peaks form.
• Gradually add the remaining sugar while beating on low speed until stiff peaks form, which should take about 3–4 minutes.
• Add the egg yolks one at a time, mixing on low speed until fully incorporated.
• Stir in the vanilla extract.
• Sift the flour and baking powder together.
• Using a large spoon, fold the flour mixture into the egg mixture in stages, alternating with the whole milk.
• Begin and end with the flour, taking care not to lose the volume of the mixture.
• Transfer the batter to the prepared tin and bake for 30–35 minutes, or until the cake is golden brown, springs back when pressed lightly, and a skewer inserted in the center comes out clean.
• Allow the cake to cool in the tin for 5 minutes, then turn it out onto a wire rack to cool completely.

Prepare the Three Milks Mixture:

• In a pan, combine the double cream and evaporated milk, bringing the mixture to a boil while stirring to prevent it from sticking.
• Stir in the condensed milk, remove from the heat, and let the mixture cool.

Prepare the Filling:

• Whip the cream to firm peaks and refrigerate.
• Soften the dulce de leche by stirring it in a bowl until it is smooth and spreadable.

Assemble the Cake:

• Turn the cooled cake over so the bottom becomes the top.
• Cut the cake horizontally into three even layers.
• Place the bottom layer on a cake card and soak it well with the three milks mixture using a pastry brush.
• The cake should feel soft and slightly squidgy.
• Spread a layer of dulce de leche on top of the soaked layer, followed by a layer of whipped cream.

Level the cream layer.

• Place the next layer of sponge cake on top, soak it with the milk mixture, and repeat the layering process.
• Soak the final cake layer on its cut side with a little of the milk mixture, ensuring it is still manageable.
• Turn it over and place it on top of the cake.
• Press down gently to level the cake.
• Cover the assembled cake and chill for at least 4 hours, or overnight.
• Reserve any remaining milk mixture in the fridge.

Decorate the Cake:

• Whip the cream and vanilla extract for the decoration to firm peaks.
• Coat the sides of the cake with a thin layer of whipped cream using a palette knife to create a smooth surface.
• Spread a thicker layer of cream on top, creating waves with the knife.
• Place the remaining cream in a piping bag fitted with a large leaf nozzle.
• Starting at the bottom edge of the cake, pipe rows of leaves around the cake, moving upwards until the entire cake is covered.
• Dust the top of the cake with icing sugar.
• Press the chopped, toasted almonds around the sides of the cake, covering about 5cm from the base.
• If using, decorate the top with wafer butterflies.

Serve:

• Slice the cake and serve with any remaining milk mixture poured over the top for extra richness.

Prepare the Macaroon Batter:

• Preheat the oven to 180°C/Gas Mark 4.
• Sift the ground almonds and icing sugar together onto a piece of baking parchment, then sift again.
• For an even finer texture, you can process the mixture in a food processor for 30 seconds before sifting.
• Divide the almond and sugar mixture in half, weighing it carefully.
• Using an electric mixer, whisk the egg whites until they are foamy.
• Add a pinch of cream of tartar and whisk to soft peaks.
• Gradually add the caster sugar while whisking, until the meringue is firm.
• Divide the meringue into two portions.
• Add a few drops of purple food colouring to one portion and orange food colouring to the other, whisking until evenly colored.
• Gently fold half of the dry ingredients into each colored meringue mixture until smooth and shiny, but still able to hold its shape.

Pipe and Bake the Macaroons:

• Fit a piping bag with a 1cm plain nozzle and fill it with the macaroon mixture.
• Pipe the macaroon mixture onto a baking sheet lined with a silicone baking mat.
• The circles should be about 2cm in diameter, spaced 2.5cm apart.
• Tap the tray gently on the work surface to flatten the tops slightly.
• Leave the macaroons to rest for about 15 minutes to form a skin.
• Bake in the center of the oven for 10 minutes, leaving the oven door slightly ajar to let the steam escape.
• The macaroons should rise slightly and be crisp on top.
• Immediately after removing them from the oven, run a little cold water between the baking parchment and the tray to help release the macaroons.
• Allow them to cool completely on a wire rack.

Prepare the St Clements Curd:

• In a heatproof bowl set over simmering water (ensuring the water doesn’t touch the bowl), combine the eggs, caster sugar, diced butter, lemon juice, lemon zest, orange juice, and orange zest.
• Whisk gently with a hand whisk until the curd thickens enough to leave a trail on the surface.
• This may take 10–15 minutes.
• For a lighter texture, blend the hot curd in a blender on high for 1–2 minutes, then transfer to a bowl, cover with cling film, and leave to cool.

Prepare the Lavender Buttercream:

• In a heavy-based pan, combine 125g of caster sugar with 50ml of water.
• Use a sugar thermometer and heat the mixture until it reaches 118°C.
• While the sugar syrup is heating, whisk the egg whites with the remaining sugar in an electric mixer until soft peaks form.
• Slowly pour the hot sugar syrup into the egg whites while whisking on low speed, then increase the speed and whisk until the meringue cools to hand hot.
• Reduce the speed and gradually add the diced butter, whisking until smooth and silky.
• Finally, add a few drops of purple food colouring and the lavender extract, whisking until well combined.

Assemble the Macaroons:

• Fit a piping bag with a 5mm plain nozzle and fill it with the lavender buttercream.
• Fit another piping bag with a 5mm nozzle and fill it with the St Clements curd.
• Sandwich the purple macaroons together with the lavender buttercream and the orange macaroons with the citrus curd.