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What you need:

1 tsp butter
12oz  (2 cups) semisweet chocolate chips
14 ounces  sweetened condensed milk, divided
8 oz white candy coating
1/4 tsp orange extract
2 to 4 drops orange paste food coloring

What you do:

Line an 8-in. square pan with foil; butter foil and set aside.

In a microwave-safe bowl, heat chocolate chips and 1 cup milk on high for 30 seconds; stir. Repeat until mixture is smooth. Pour into prepared pan. Chill for 10 minutes.

Meanwhile, in a microwave-safe bowl, melt candy coating with remaining milk; stir until smooth. Stir in extract and food colouring. Spread over chocolate layer.

Chill for 1 hour or until firm. Using foil, remove fudge from pan. Cut into 1-in.

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What you need:

2 cups plain flour
1 cup boiling water
1/4 tsp salt
sesame oil
5 spring onions, sliced finely
oil for frying

What you do:

In a bowl, mix together the flour, salt and boiling water until it all comes together. Carefully use your hands to then knead the ball of dough until it’s smooth, about 5-10 minutes. If it’s still too hot, let it cool for a bit before starting to knead. Wrap with plastic wrap and set aside for at least 30 minutes; keep it in the fridge if you’re leaving it for longer.

Divide the rested dough ball into 6 pieces. Roll each piece into a flat, thin round, dusting with flour if the dough is sticking. Brush the surface of the round with sesame oil and then sprinkle over a sixth of the chopped spring onion. Roll the round tightly like a swiss roll, with the oil and spring onions on the inside. Curl this now tubular dough piece into a tight snail shape, tucking the end underneath.

Now roll this snail shaped piece of dough out into a round about 5 inches in diameter. Pieces of spring onion will start falling out but don’t worry – just show them who’s boss and jam them back into the dough. Repeat with the rest of the dough pieces (I start to fry at the same time as rolling them out).

Heat a frying pan (mine is nonstick) over medium heat. Add about a tablespoon of oil and fry each pancake on both sides until golden brown, draining on kitchen paper when cooked; repeat with all the pancakes.

Cut into wedges and serve.

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What you need:

150 g plain flour, sifted
a pinch of salt
2 eggs
300 ml milk

For the filling:

1 punnet of  fresh strawberries (sliced) ( or 1 tin of strawberries)
8 oz of Whipping cream

What you do:

In a large mixing bowl, place the sifted plain flour and a pinch of salt . Make a well in the centre, and pour in the milk and the eggs. Use a balloon whisk to beat all together to make a smooth batter. Cover and refrigerate for 30 minutes.
In the mean time, Whip the cream until its really thickened.

Heat an 18-20 cm crepe pan or small non stick frying pan over a medium heat. Lightly grease with butter. Pour 1/4 cup (60ml) batter into the pan and swirl to coat the base. Cook for 2 minutes or until golden and lacy. Toss over and cook for a further 30 seconds. Transfer to a plate and repeat with the remaining batter.
place a pancake open on a plate and spoon on the strawberries on one half only. Fold the other half of the pancake over the strawberries.
Repeat the process again so you have 2 pancakes with strawberries on the plate.
Place a large spoon of whipped cream at the side of pancakes.
Serve warm.

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