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What you need:

5 eggs, separated
1 cup sugar, divided
1/2 cup cake flour
1/4 cup baking cocoa
1/4 teaspoon salt
1/2 teaspoon cream of tartar
MOCHA CREAM FILLING:
1 cup heavy whipping cream
1/2 cup confectioners’ sugar
1-1/2 teaspoons instant coffee granules
MOCHA BUTTERCREAM FROSTING:
1/3 cup butter, softened
1/3 cup baking cocoa
2 cups confectioners’ sugar
1-1/2 teaspoons vanilla extract
1 tablespoon brewed coffee
2 to 3 tablespoons milk

What you do:

Line a 15-in. x 10-in. x 1-in. baking pan with grease proof paper; grease the paper. Place egg whites in a small bowl; let stand at room temperature for 30 minutes.

In a large bowl, beat egg yolks on high until light and fluffy. Gradually add 1/2 cup sugar, beating until thick and lemon-colored. Combine the flour, cocoa and salt; gradually add to egg yolk mixture until blended.
Beat egg whites on medium until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Stir a fourth into chocolate mixture. Fold in remaining egg whites until no streaks remain.
Spread batter evenly in prepared pan. Bake at 350° for 12-15 minutes or until cake springs back (do not overbake). Cool for 5 minutes; invert onto a linen towel dusted with confectioners’ sugar. Peel off parchment paper. Roll up in the towel, starting with a short side. Cool on a wire rack.

In a large bowl, beat cream until it begins to thicken. Add sugar and coffee granules. Beat until stiff peaks form; chill. Unroll cooled cake; spread filling to within 1/2 in. of edges. Roll up again. Place on serving platter; chill.
In a large bowl, beat frosting ingredients until smooth. Frost cake. Using a fork, make lines resembling tree bark.

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What you need:

pancake ingredients:
2 eggs
1-1/4 cups buttermilk
4 tbsp melted butter
5 tbsp canned pumpkin
1/4 cup granulated sugar
1/4 tsp salt
1-1/4 cup all-purpose flour
1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1/4 tsp allspice
few drops of orange  food coloring

black cinnamon syrup ingredients:
1/2 cup granulated white sugar
1/2 brown sugar
2 Tablespoons all-purpose flour
2 teaspoons cinnamon
1 teaspoon vanilla
1 cup water
black food coloring gel

What you do:

pancake instructions
Preheat a small frying pan over medium heat. Coat pan with no stick spray.
Whisk together the eggs, buttermilk, butter, pumpkin, sugar, and salt in a large bowl.
Add dry ingredients to wet ingredients and blend with mixer until smooth. Add just a few drops of gel food coloring until you get a nice orange (it doesn’t take much).
Pour or scoop the batter into the heated frying pan, using approximately 1/4 cup for each pancake.
When the batter stops bubbling and edges begin to harden, flip the pancakes. They should be golden brown. This will take from 1 to 2 minutes.
Flip the pancakes and cook other side for the same amount of time, until golden brown.

black cinnamon syrup directions
In a saucepan combine all ingredients except for the food coloring gel. Bring to a boil, stirring continuously.
As it starts to heat, add in a little of the black food coloring and mix in, add more until it’s as dark as can be (it doesn’t take much). Allow it to boil for a few moments until the mixture has thickened.
Remove from heat and allow to cool enough to put into a Squeeze Bottle.

Make your design on each of the pancakes.

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What you need:

3 to 4 lbs of peeled, cored, and quartered apples. (Make sure you use a good cooking apple like Golden Delicious, Granny Smith or similar)
4 strips of lemon peel  (use a vegetable peeler to strip 4 lengths)
Juice of one lemon, about 3-4 Tbsp
3 inches of cinnamon stick
1/4 cup of dark brown sugar
up to 1/4 cup of white sugar
1 cup of water
1/2 teaspoon of salt

What you do:

Put all ingredients into a large pot. Cover. Bring to boil. Lower heat and simmer for 20-30 minutes.
Remove from heat. Remove cinnamon sticks and lemon peels. Mash with potato masher.
Ready to serve, either hot or refrigerated.

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What you need:

4 (6 oz) cod fish fillets
3 tbsp olive oil
salt
fresh ground black pepper
1/2 tsp ground cumin
1/2 tsp ground coriander
1/8 tsp ground red pepper
1 clove garlic, minced
3 medium tomatoes, seeded and diced
2 tbsp orange juice
1/2 tsp salt

What you do:

Lightly oil your grill then heat.
Brush fillets with 1 tbsp of the oil, season with salt and black pepper to taste then  grill the fish until done around 8-10 minutes.

Heat remaining 2 tbsp oil in a small frying pan over high heat, add cumin, coriander and red pepper; cook until fragrant, 45 seconds; add garlic; cook, stirring constantly, 15 seconds.

Transfer spice mixture to a medium-sized bowl; add tomatoes, orange juice and salt to taste; stir gently to combine.

Top the hot fish with tomato mixture.

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What you need:

FOR THE CURRY PASTE
1 tbsp whole coriander seeds, toasted
2 tsp whole cumin seeds, toasted
1 tsp whole black peppercorns, toasted
1 tsp coarse salt
3 serrano chiles, sliced
1/2 cup fresh coriander leaves
2 stalks fresh lemon grass, trimmed and chopped
8 garlic cloves, minced
2 spring onions, chopped
2 tbsp chopped peeled fresh ginger
2 tbsp fresh lime juice
1 tbsp finely grated lime zest (from 2 limes)

For the stew:

2 oz spinach

14oz /1 tin  unsweetened regular coconut milk
14oz /1 tin  unsweetened light coconut milk
1 medium courgette (zucchini) quartered lengthwise and sliced 1 inch thick (21/4 cups)
12 oz boneless, skinless chicken breasts, cut into 1-inch pieces
12 oz boneless, skinless chicken thighs, cut into 1-inch pieces
Coarse salt and freshly ground pepper
3/4 cup fresh basil

What you do:

Make the curry paste: Grind coriander, cumin, peppercorns, and salt with a mortar and pestle, or with the bottom of a heavy skillet. Add remaining ingredients, and grind until a paste forms. (The Curry paste can be refrigerated for up to 2 weeks or frozen for up to 3 months.)

Make the stew:

Puree 5 tbsp curry paste, the spinach, and 1 cup regular coconut milk in a blender until smooth. Reserve remaining curry paste for another use.

Bring remaining regular coconut milk and the light coconut milk to a boil in a medium Dutch oven or heavy stockpot. Reduce heat, stir in curry-spinach mixture, and simmer for 5 minutes. Add courgette, and cook until slightly tender, about 5 minutes. Add chicken, and season with salt and pepper. Cook until courgette is tender and chicken is cooked through, about 5 minutes. Add basil, and garnish with serrano chiles.

Serve with rice and lime wedges.

 

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What you need:

2 1/2 cups plain flour
1 tsp baking soda
1 tsp baking powder
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp salt
1 1/2 cups granulated sugar
1/2 cup softened butter
1 cup  Pumpkin puree
1 large egg
1 tsp vanilla extract

For the glaze:

2 cups sifted icing sugar

3 tbsp milk

1 tbsp butter , melted

1tsp vanilla extract

What you do:

Pre heat oven to 180C /350° F/ gas mark 4

Line a tin with grease proof paper

Mix together the flour, baking soda, baking powder, cinnamon, nutmeg and salt in medium bowl. Beat sugar and butter in large mixer bowl until well blended. Beat in pumpkin, egg and vanilla extract until smooth. Gradually beat in flour mixture. Drop by rounded tablespoon onto prepared baking sheets.

Bake for 15 to 18 minutes or until edges are firm. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

To make the glaze:

In a small bowl, mix together the icing sugar, milk, butter & vanilla extract until smooth.

Drizzle the  glaze over the cookies.

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What you need:

1 1/4 cup Water

1/4 cup Lemon juice

1 1/4 cup cashews, un-soaked

1/3 cup macadamia nuts, un-soaked

2 tsp onion powder

1 1/2 tsp rock Salt

6 spring onions, chopped

What you do:

 Place Water, lemon juice, cashews, macadamia nuts, onion powder and salt in a high-speed blender and process until creamy.

Add spring onions, and blend on a low setting to incorporate but not break down completely, ( around 10 seconds).

Cover and let sit in refrigerator to chill and fuse flavors for about two hours.

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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:

4lb / 2 Kilo whole lean beef
1 tsp salt
½ tsp pepper (crushed)
½ tsp garlic (crushed)
2 tbsp cooking oil
½ tsp ginger
½ mango (ripe)
2 tbsp margarine
1 tbsp Worcestershire sauce
1 tsp lime juice

What you do:

Preheat the oven to 200C / 400F / gas mark 6

Prick the meat with a knife and rub it with the mixture of salt, pepper,and crushed garlic. Put the meat in a roasting pan. Set a side.

Put the ginger, mango, lime juice and Worcestershire sauce in a food processor. This will be the mixture that will be applied on the meat after 30 minutes of roasting.

Put the meat into the oven & cook for  30 minutes.
After 30 minutes turn down to 150C /300F / gas mark 2  and spoon the sauce over the meat every 10 minutes interval until meat is cooked.

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What you need:

1 1/2 fillet steak, cut into thick strips
1 red pepper
1 green pepper
1 tbsp Oil
1 tsp Cumin seeds
1/2 tsp Fennel seeds
1 Onion, cut into thick wedges
1 Garlic clove, crushed
1 inch piece of Ginger, finely chopped
1 red chili, finely chopped
1 tbsp Curry paste
1/2 tsp salt

What you do:

Cut the red and green peppers into about 1 inch chunks.

Heat the oil in a non-stick frying pan and fry the cumin and fennel seeds for about 2 minutes or until they begin to splutter.

Add the onion, garlic, ginger, and chilli, and fry for a further 5 minutes.

Add the curry paste and salt and fry for a further 3-4 minutes.

Add the peppers and stir-fry for about 5 minutes.

Stir in the beef strips and continue to fry for 10-12 minutes or until the meat is tender.
Serve with warm naan bread.

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