Quick Chicken And Mango Noodle Bowl

Ingredients

  • 8 chicken tenderloins
  • 440g packet fresh hokkien noodles
  • 60ml (1/4 cup) sweet chilli sauce, plus extra (optional), to serve
  • 80ml (1/3 cup) fresh lime juice
  • 1 tablespoon peanut oil
  • 2 mangoes, cheeks removed, thinly sliced
  • 1 red capsicum, deseeded, very thinly sliced
  • 3 green shallots, thinly sliced
  • 1 bunch fresh mint, leaves picked
  • 50g snow pea sprouts
  • 45g (1/4 cup) cashews, coarsely chopped
  • Lime wedges, to serve (optional)
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Millionaire’s Sponge Cake

Ingredients

For the Cake
  • 400g Unsalted Butter
  • 400g Light Brown Soft Sugar
  • 8 Medium Free Range Eggs
  • 400g Self-Raising White Flour (We use Allinson)
  • 2tsp Baking Powder
For the Chocolate Buttercream
  • 175g Unsalted Butter (Softened)
  • 325g Icing Sugar (We use Silver Spoon)
  • 40g Cocoa Powder
For the Decoration
  • A Drizzle Treat Toffee Sauce
  • 6 Millionaire’s Shortbread Bites
  • 5 Lotus Biscuits (Crushed)

Saffron & Hazelnut Wreath

Ingredients

  • 170 g unsalted butter
  • 500 ml whole milk
  • 1 small pinch of saffron threads
  • 180 g caster sugar
  • 10 g fast-action dried yeast
  • 800 g strong flour , plus extra for dusting
  • 115 g icing sugar
  • ¼ teaspoon ground cardamom
HAZELNUT FILLING
  • 150 g dried pear , or apple
  • 120 ml Cognac , or Calvados
  • 150 g unsalted butter , (at room temperature)
  • 80 g plain flour
  • 100 g hazelnuts
  • 5 tablespoons caster sugar
  • 1 small lemon

Directions

  1. First, start your filling. Finely chop the dried pear or apple and mix in a bowl with your chosen liqueur or water. Set aside.
  2. For the dough, melt the butter with the milk in a pan over a low heat. Stir in the saffron, set aside and allow to cool.
  3. Mix the sugar, ½ a teaspoon of sea salt, yeast and flour in the bowl of a free-standing mixer. Gradually add the milk mixture and mix well.
  4. Using the dough hook attachment on the mixer, knead for 15 minutes, or until silky and coming away from the sides of the bowl. Place in a greased bowl, cover and leave to rise for 1 hour, or until doubled in size.
  5. Returning to the filling, drain the dried fruit and add to a bowl. Finely grate in the lemon zest, finely chop the hazelnuts and add along with rest of the filling ingredients, rubbing together with your fingers. Cover and set aside.
  6. Preheat the oven to 180ºC/350ºF/gas 4.
  7. Roll out the dough on a floured surface into a 28cm x 70cm rectangle. Spread the filling over the dough, leaving a 3cm border all the way around.
  8. Roll the dough up from one of the longer ends, pressing the edge firmly to seal. Cut the roll in half lengthways, turn the pieces cut-side-up, then loosely twist around each other.
  9. Bring the ends together into a ring, tuck one under the other, and press to seal. Transfer the wreath to a baking tray, cover with a clean tea towel and set aside for 30 minutes, or until increased by half its size.
  10. Bake in the middle of the oven for 30 to 35 minutes, or until golden and the bottom sounds hollow when tapped. Allow to cool on a rack.
  11. Meanwhile, whisk the icing sugar, cardamom 1 tablespoon of lemon juice and 2 tablespoons of water in a bowl. Drizzle over the wreath, and serve.

Homemade Ginger Ale

Ingredients

  • 30ml mint juice (method follows)
  • 15ml ginger juice
  • 20ml lemon juice
  • 15ml sugar syrup
  • Sprite or 7Up
  • Sprig of mint

Directions

  1. To make the mint juice, take mint leaves and ice and blend the two. Strain out the juice.
  2. To make ginger juice, use ginger and a little bit of water and blend it
  3. Mix mint juice, ginger juice, lemon juice, and the sugar syrup in a tall glass.
  4. Top it up with Sprite or 7Up. Garnish with a spring of mint.
  5. Serve chilled.

Flourless Chocolate-Almond Cake

Ingredients

  • Whipped Creme Fraiche
  • 1 1/2 cups heavy cream
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/4 cup confectioners’ sugar
  • 4 ounces creme fraiche, stirred until loose and smooth
    Cake
  • 1 stick unsalted butter, room temperature, plus more for pan
  • 1 cup granulated sugar
  • 6 large eggs, room temperature, separated
  • 6 ounces bittersweet chocolate, melted and slightly cooled
  • 2 teaspoons pure vanilla extract
  • 1 1/2 cups almond flour or finely ground raw whole almonds
  • 3/4 teaspoon kosher salt
  • Confectioners’ sugar, for dusting
  • Fresh raspberries, for serving (optional)