Steps

1. In one pan sieve 200 gms chapati atta. Add , cooking oil, and salt.
2. Mix it well.
3. Add mashed potatoes, onion, green coriander leaves, green chillies & lemon juice mix it.
4. Add little water to make a soft dough.
5. Keep a side for about 10 to 20 minutes.
6. Make frying pan (Tava) hot on medium heat.
7. Take small ball from dough and roll it in circular shape .
8. Place it on hot tava. When it gets little brown, apply oil or ghee.
9. Turn it and again apply oil or ghee on other side.
10. Keep turning simultaneously until it gets golden brown.
11. Tasty Aloo Parathas are ready!!!
12. Serve it with curd or dhaniya chutni (coriander chutney)or butter or pickles.
13. see the video for rest of instruction

Steps

1. In a saucepan, bring the milk and half-and-half to a boil on medium heat all while continuously stirring. If you choose to add a pinch of sugar (optional) you can add it initially to the milk..
2. Add the lemon juice and see the milk immediately starting to clot.
3. Add the rose water and orange blossom water, stirr well.
4. Using a spatula with wholes, or a strainer, start collecting the clotted cream from the surface and place them into a separate strainer. Continue collection process until milk in saucepan turns into a near clear color. You may need to add a few more drops of lemon juice to induce more clotting, but don't add too much.
5. When the collected Ashta cools down to room temperature, you can use it as a filler in Arabic sweets, or you can serve it with fruit cocktails garnished with honey and walnuts.
6. Serve fresh at room temperature or serve cold.

Steps

Heat the oven to 450 degrees. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt. In a separate bowl, whisk together the eggs and milk. Fold the wet ingredients into the dry ingredients, then fold in the clarified butter. Transfer the mixture to a blender and blend to fully incorporate the ingredients.

Heat a small (5- to 6-inch) cast iron skillet over medium-high heat until hot. Add a small pat of butter to the pan, swirling the pan until the butter is melted and bubbly. Spoon in about 3/4 cup batter, spreading the batter so it reaches the edges of the pan in an even layer.

Cook the batter in the pan until the bottom forms a crust and the batter begins to bubble around the edges, about 2 minutes. Transfer the pan to the oven and bake until the cake is almost set but jiggles slightly in the center, 2 to 3 minutes.

Return the pan to the stove-top and flip the cake over in the pan. Continue cooking over medium-high heat until the cake is set and a crust has formed on the bottom of the cake, 1 to 2 minutes. Remove from heat.

Spread 2 to 4 tablespoons maple butter over the cake, sprinkle over a little coarse sea salt and garnish with green onion. Serve immediately.

Steps

• Place a rack in middle of oven; preheat to 400°. Butter pan, then line with 2 overlapping 16x12" sheets of parchment, making sure parchment comes at least 2" above top of pan on all sides. Because the parchment needs to be pleated and creased in some areas to fit in pan, you won’t end up with a clean, smooth outer edge to the cake; that’s okay! Place pan on a rimmed baking sheet.
• Beat cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed, scraping down sides of bowl, until very smooth, no lumps remain, and sugar has dissolved, about 2 minutes.
• Increase speed to medium and add eggs one at a time, beating each egg 15 seconds before adding the next. Scrape down sides of bowl, then reduce mixer speed to medium-low. Add cream, salt, and vanilla and beat until combined, about 30 seconds.
• Turn off mixer and sift flour evenly over cream cheese mixture. Beat on low speed until incorporated, about 15 seconds. Scrape down sides of bowl (yet again) and continue to beat until batter is very smooth, homogenous, and silky, about 10 seconds.
• Pour batter into prepared pan. Bake cheesecake until deeply golden brown on top and still very jiggly in the center, 60–65 minutes.
• Let cool slightly (it will fall drastically as it cools), then unmold. Let cool completely. Carefully peel away parchment from sides of cheesecake. Slice into wedges and serve at room temperature, preferably with a glass of sherry alongside.
• Do Ahead: Cheesecake be made 1 day ahead. Cover and chill. Be sure to let cheesecake sit for several hours at room temperature to remove chill before serving.

Steps

1. For the marinade: Pound garlic, cilantro roots, peppercorns in a mortar until fine. Add palm sugar and pound until dissolved. Add all remaining marinade ingredients, except cornstarch, and stir to mix.
2. Cut pork into thin, bit-sized pieces, about 3mm thick. If you see any silver skin on the pork, remove it. Pour the marinade over the pork and mix well. Let marinate overnight (8 hours) or at least 3 hours if you’re in a rush.
3. Sprinkle cornstarch over the marinated pork and mix well. Skewer the pork, and lay them flat on a tray. Pack them neatly on top of each other and it’ll help shape the skewers. If possible, let the pork sit in the fridge on the skewers for at least a few more hours before grilling to set the shape of the skewers.
4. Grill over medium to medium high heat, 1.5 – 2 minutes per side. Serve with sticky rice

Steps

1. Blend red chilies, dried chilies, galangal, ginger, shallots, garlic, and candlenuts in a blender with ¼ cup (60ml) water. Transfer to a bowl. Add ground coriander, cumin, and fennel. Mix into a paste.
2. Heat vegetable oil in a medium sized pot. Stir fry cinnamon sticks, star anise, cardamom pods, cloves, lemongrass, and spice paste over medium heat until fragrant, about 4 to 5 minutes.
3. Add beef and give it a good stir to coat with spices. Then pour in ½ cup (120ml) water and coconut milk. Cover and bring to a boil. Reduce heat and simmer for 1 hour or until beef is tender. Do give it a stir occasionally.
4. In the meantime, toast (without oil) grated coconut in a frying pan, stirring constantly over low heat for about 8 to 10 minutes or until golden brown. Transfer to a mortar and pound toasted coconut into a paste to release the oil and fragrance. Set aside.
5. Add sugar, salt, kerisik (pounded toasted coconut), kaffir lime leaves, and turmeric leaf (if using). Continue to cook for 30 minutes until meat is very tender and only a little gravy remains.
6. Serve with roti jala, nasi briyani, or white basmati rice.

Steps

1. First prepare the marinade. Mix the Miso paste, mirin, sugar and olive oil, stirring well to dissolve the sugar. Season and add a tablespoon of water if the mixture needs loosening a little.
2. Leave the fat on the steaks to stop them drying out as you cook them. Season them well and fry in a hot oiled frying pan for 2–3 minutes on either side for rare/medium rare, or until cooked to your liking. (Shake the pan gently as you put the steaks in the pan to stop them sticking, otherwise they might burn.) Render the fat by tipping the steaks onto their sides and cooking until the fat is golden and crisp. Keep basting the steaks as you cook.
3. When the steaks are cooked, remove from the pan and cut off the remaining layer of fat. Place the steaks in the marinade, coating all sides. Leave to rest, spooning the marinade over now and again.
4. Meanwhile, prepare the quick pickled cabbage. Put the cabbage in a bowl and season with salt and pepper. Add the rice vinegar, sesame oil and chilli flakes. Toss the mixture to coat, then leave to soften slightly for a couple of minutes.
5. Meanwhile, mix together the wasabi and mayonnaise, taste and add a little more wasabi if you like a stronger flavor.
6. Heat the tortillas for 30–60 seconds over a naked gas flame until charred and lightly toasted (use a pan if you don’t have gas). Roll them around a rolling pin while they’re still hot, and hold until cooled to set in half-moon shapes. In this form they are called ‘tacos’.
7. Drain the beef of any excess marinade, then slice and place in the tacos. Top with the cabbage (drained of excess liquid) and a little wasabi mayo.

Steps

1. In a small skillet, combine coriander seeds, fenugreek seeds, black peppercorns, allspice, cardamom pods, and cloves. Toast spices over medium heat, swirling skillet constantly, until fragrant, about 4 minutes
2. Let cool slightly; transfer to a spice grinder along with onion flakes and grind until fine. Add chilies, and grind with the other spices until fine
3. Transfer the mixture to a bowl and stir in paprika, salt, nutmeg, ginger, and cinnamon. Store in an airtight container for up to 6 months

Steps

1. Préchauffer le four à 350 F (175 C)
2. Graisser les tôles à biscuits
3. Dans un grand bol, mettre en crème le beurre et la cassonade
4. Ajouter l'oeuf, le sirop et la vanille. Bien mélanger
5. Tamiser ensemble la farine, le sel et le bicarbonate
6. Ajouter au mélange de beurre et bien mélanger
7. Façonner la pâte en boules d'un pouce de diamètre et rouler dans le sucre à glacer
8. Placer sur les tôles à biscuits à deux pouces de distance les unes des autres et aplatir légèrement
9. Cuire de 8 à 10 minutes au four et laisser refroidir sur ders grilles

Steps

1. Add butter and olive oil to a pot over medium heat
2. As soon as the butter melts, stir in the diced onions, celery and carrots. Throw in a pinch of salt to draw out the water. Cook that stirring until the vegetables turn translucent
3. Add the ground beef and cook for around 5 minutes stirring constantly breaking up that beef with a wooden spoon as you stir.
4. When the beef is broken down to crumbles add the seasoning (salt, black pepper, cayenne, nutmeg). Stir in the seasoning well
5. Stir in the milk and let it come up to a simmer and cook that until most of the milk evaporates
6. Add the white wine and raise the heat to medium high, bring it to a simmer and cook it stirring until most of the wine is evaporated and you're back at a meat paste consistancy
7. Crush the tomatoes in a bowl and pour into the pot. Add a couple of cups of water. Let the mixture come up to a simmer, give a stir and reduce the heat to low (adjust to maintain a very gentle simmer). Simmer gently for 4-6 hours or until it cooks down to a thick sauce (at least 3 hours) and you can skim any fat that floats on the surface.
8. Turn off the heat and taste to adjust the seasoning. Serve with your favorite pasta (Rigatoni suggested)

Steps

Lamb Shanks

1. Place lamb on a large rimmed baking sheet; season all over with 2 Tbsp. salt and generously with pepper. Mix rosemary, fennel seeds, and grated garlic in a small bowl; massage into lamb. Cover and let stand at room temperature for 1 hour or, preferably, chill overnight.
2. Preheat oven to 350°. Heat oil in a large wide heavy pot over medium-high heat. Add onions, season with salt and pepper, and cook, stirring occasionally, until golden, 8–10 minutes.
3. Add minced garlic, flour, paprika, and red pepper flakes. Stir vigorously to distribute flour. Cook, stirring often, until mixture becomes dry, about 1 minute. Add tomatoes and wine. Simmer briskly, stirring often, until juices thicken and tomatoes begin to break down, about 10 minutes.
4. Gradually stir in 4 cups broth. Simmer until flavors meld, 3–4 minutes. Season to taste with salt and pepper. Add lamb shanks to pot in a single layer, pushing them down into sauce (add additional broth if needed so that shanks are about ¾ submerged).
5. Roast, uncovered, until tops of shanks have browned, about 30 minutes. Using tongs, turn shanks over and roast for 30 minutes longer.
6. Cover and cook, turning shanks occasionally, until meat is fork-tender and almost falling off the bone, 45 minutes to 1½ hours (time will depend on size of shanks). Remove from oven and skim off fat from surface of sauce. Let shanks rest in liquid for at least 30 minutes.

Polenta

1. Preheat oven to 350°. Stir polenta, oil, salt, and 7½ cups water in a 13x9x2” baking dish to blend. Bake, uncovered, for 1¼ hours. Stir in cheese and butter and season with pepper. Smooth top and continue baking until polenta is set and jiggles like custard, 25–30 minutes.
2. Meanwhile, discard any fat from surface of lamb shank mixture and bring to a simmer over medium heat. Cover, reduce heat to low, and simmer gently, occasionally turning shanks and stirring sauce, until heated through, about 20 minutes. If using large shanks, remove from pot; let cool slightly, then coarsely shred meat from bones. Return meat to sauce. (If you have 8 small shanks, you can serve them whole, setting them directly atop polenta.)
3. Preheat broiler. Broil polenta, watching very closely to prevent burning, until surface is light golden, 5–7 minutes. Serve immediately for a softer polenta; for a firmer texture, let rest for up to 30 minutes.

Gremolata and Assembly

1. Using a sharp knife, mince parsley (make sure it’s dry). Mix parsley with remaining ingredients in a small bowl; toss to evenly incorporate.
2. Divide polenta among large wide bowls. Spoon meat with juices over. Sprinkle meat generously with gremolata.

Steps

1. Start by placing the brisket fat-side down onto a cold stainless steel roasting pan. Placing the fat side down will help the fat render out. To help it brown more evenly, place a cast iron skillet on top of the brisket. 
2. Cook the brisket over a medium-high heat for 4-5 minutes, or until evenly brown. At which point, flip the brisket and set it down to brown on the beefy side. 
3. While your brisket browns, peel 4 medium carrots. Cut the carrots and 4 stalks of celery into 1-inch chunks. Peel 4 medium onions and slice them into thick slices. Then peel and crush 4 cloves of garlic. 
4. Once your brisket has browned evenly on the bottom, set the whole piece of meat aside while you cook the vegetables and prepare the braising liquid. 
5. Depending on how fatty your brisket is, you may have developed quite a bit of fat on the bottom of your roaster. If so, remove all but 2 Tbsp from the pan. 
6. At this time, place the sliced onions into the pan and slowly start to caramelize them for about 10 minutes over medium heat. To help deepen flavor and caramelization, add 1/4 cup of light brown sugar. Cook for 8-10 minutes or until golden brown.
7. At this point, add the chopped celery and carrots and cook for 2 minutes - until they pick up a little color. Then add 4 cloves of crushed garlic and saute for 30 seconds or until fragrant. Next add 2 Tbsp of tomato paste and cook for 30 seconds to a minute. 
8. Before deglazing the fond off the bottom of the pot you need a thickener. So, add 2 Tbsp of flour (or potato starch) and mix together. Let it toast for about 1 minute, until the raw flour smell dissipates. Then crank the heat up to medium high and deglaze by adding about 1 ½ cups of dry red wine. Scrape up any fond on the bottom of the pot. 
9. To continue to build the braising base, add 1 ½ cups of beef broth (if not enough liquid is in the pan, add another ½ cup of dry red wine), ½ cup of ketchup and 1 cup of crushed tomatoes. Mix together.
10. To bring more acidity to the sauce, add ¼ cup white wine vinegar, 3 or 4 dried bay leaves, a few sprigs of thyme, 1 Tbsp of paprika, 1 tsp cayenne pepper (optional), 2 Tbsp of honey, and 2 Tbsp of dijon mustard. Mix it all together and taste for seasoning. Add salt and pepper as needed. 
11. At this point, nestle the brisket into the braising liquid and cover tightly with aluminum foil. Place into a 300°F oven for 4 hours. The brisket is done when it feels like nothing is there when you stab it with a fork. 
12. If you are making the brisket the same day, you will need to defat the glaze then slice and serve as is. 
13. If you have the time, let the brisket cool off for 1 hour. Then separate the brisket from the sauce and remove the sprigs of thyme and bay leaves. Put the rest of the liquid in the fridge overnight. I kept the brisket in an intended reheating serving vessel and poured the braising liquid into a more manageable container (covered with plastic wrap if the container has no lid). This will help the liquid solidify with the fat settling at the top. 
14. The next day, scoop off the solidified fat into a separate bowl (if you don’t do this, you will have a greasy sauce). Carve the brisket by cutting across the grain into long, thin slices. 
15. Once the brisket has been sliced, pour a portion of the liquid into the intended cooking vessel/serving casserole and nestle the brisket over the top, fanning out a bit so every slice has exposure to the sauce, and then pour the rest of the sauce over top of the brisket slices. 
16. Place a lid on the cooking vessel and put it into a preheated 375°F oven for about 45 minutes, or until vigorously bubbling and ready to serve.

Steps

1. To make the Tangzhong, combine the 4 tbsp milk, 2 tbsp flour, and 2 tbsp water in a small saucepan. Whisk that together to get it incorporated then place that pot over medium heat and continuosly whisk until the mixture thickens. It happens quickly once it comes up to heat (around 20-30 sec)
2. Add the yeast to the milk, give a little mix and let it sit for about 8 min
3. In a bowl, combine the flour, sugar and salt. Mix with a whisk then turn on the mixer on low speed. Add the milk and yeast mixture and let that run for a few seconds and then add the Tangzhong paste followed by the egg and egg yolk. Increase the speed to medium-low and mix until thoroughly incorporated. Once incorporated, add the butter gradually and once that is incorporated let the mixer knead the dough for about 5-8 min or until it's nice and smooth
4. Lightly grease a medium bowl, take the dough and form into a ball shape. Place the dough in the bowl, cover with a damp towel, place in a warm area for 1 (1.5) hrs or until it doubles in size
5. Punch the dough down, flour the working surface and place the dough. Divide the dough into 6 even pieces (95-105 g ea.)
6. Start shaping the dough pieces, grab the sides and stretch and fold into the center, then flip over so that the seam side is down, rub the dough lightly to form into a small ball. Place the balls evenly spaced (about 6 cm apart) on a baking sheet tray lined with a slightly greased parchment paper. Place an inverted rimmed baking tray on top so they don't dry out and allow them to rise at room temperature for 1-2 hrs or until doubled in size
7. Brush the top of the buns with the egg wash mixture. Bake  at 375F or 190C for 16-18 min or until deep golden brown. Remove from the oven and brush with melted butter and let them cool down

Steps

1. Place the bittersweet chocolate in a heat proof bowl and then place the bowl over a saucepan of simmering water. Make sure the bottom of the bowl does not touch the water. Stir constantly until it’s almost melted. Remove from heat, and stir the chocolate until it has completely melted. Set aside to cool.
2. In a food processor, pulse the chestnuts until pureed.
3. Using a hand-held mixer or standing mixer, beat the sugar and butter together until light and fluffy (about 3 minutes). Mix in the chestnuts, salt, vanilla extract, and brandy. Add the cooled, but still liquefied chocolate and stir until combined. Cover the bowl with plastic wrap, and refrigerate for about an hour.
4. Place parchment paper over a large baking sheet. Scoop out tablespoon-sized pieces of the chocolate mixture and roll each into a ball. Place the chocolate balls on the baking sheet. If the mixture is too sticky or crumbly then dampen your hands a bit with water. Once finished, place the baking sheet in the freezer.
5. Place 10 ounces of the white chocolate in a heat-proof bowl (reserve the remaining white chocolate for tempering and coloring). Place the bowl over a saucepan of simmering water. Stir the chocolate until almost melted. Use a candy thermometer, and when the temperature reaches 105 degrees F. remove the bowl from the heat. Stir in an ounce of the reserved white chocolate until completely smooth. Allow it to cool and thicken just a bit. Remove the chocolate balls from the freezer, and carefully drizzle a tablespoon’s worth (give or take) of the white chocolate over each ball. Set aside to harden.
6. Melt the remaining 1 ounce of white chocolate over simmering water in the make-shift double boiler. Remove from heat when melted and then stir in a very small amount of powdered red food coloring until you get the color you desire. Let the colored white chocolate cool for 10 minutes and then pour into the piping bag. Cut off the tip of the bag, and dot each truffle with a pink “nipple”. If you don’t have a piping bag you can use a small spoon to do the dotting. Godere!

Steps

1. Heat oil in a saucepan over medium heat. Place apple pieces in saucepan; cook and stir until they are slightly caramelized, about 2 minutes.
2. Stir brown sugar into apples; cook, stirring constantly, until the mixture starts to bubble, about 2 minutes.
3. Pour apple cider vinegar into saucepan. Reduce heat to low and cover. Cook until the apples are soft and falling apart, about 30 minutes. Remove from heat.
4. Whisk in mustard, red pepper flakes, and black pepper.
5. Transfer mixture to blender and puree until completely smooth.

Steps

1. Marinate the pitted cherries with powdered sugar and the kirsch alcohol. Meanwhile, scrape out the seeds from the vanilla bean
2. Whisk together the eggs, salt, powdered sugar, vanilla, almond meal, and flour. Pour in the milk and whisk
3. Grease the baking mould or frying pan with softened butter and coat with brown sugar. Pour in half of the batter, arrange the pitted cherries and mix in the juice from the marinade into the remaining batter and pour over the cherries. Bake at 375 F / 190 C for about 35 min
4. Let it rest 20 min, unmould and server warm

Steps

1. In a large bowl, add the chicken and all the marinade ingredients. Mix well and massage the chicken and leave aside for an hour
2. In a large pot, heat 1 tbsp of ghee and 1 tbsp of oil, add the marinated chicken. Saute for a 1-2 minutes on high heat, then cover until the chicken is done
3. Meanwhile, prepare the gravy. In a medium pot, heat 1 1/2 tbsp of ghee. Add 1 tsp ginger paste, 1 tsp garlic and saute until the raw smell goes off. Add the fried onion paste and saute for a few seconds. Add the pureed tomatoes and fry until the oil separates. Add 1/2 cup cashew nut paste and saute until oil slightly oozes out. Add 2 chopped green chilies, 1/2 cup yogurt and mix well. Reduce the heat to medium and cook until oil separates. Add a cup of water and mix well. Add salt and let the gravy boil.
4. Once the chicken is cooked, add to the gravy and make sure to scrape off all the masala and add it to the gravy. Mix the chicken with the gravy, add 1/4 tsp garam masala, 1/4 tsp pepper powder, a little bit of chaat masala, 1 tsp fenugreek powder, 2 tbsp cream and mix well. Leave for 5 min and serve (add garnishings)

Steps

Finely pound the fennel and coriander seeds. Then process the yellow onion, lemongrass and ginger until you have a fine paste. Then mix in the pounded fennel, coriander, turmeric powder, cane sugar, and peanut oil. Mix well and marinate the chicken for at least 6 hours or overnight in the fridge.

Prepare the charcoal fire for direct heat cooking.

Thread the marinated chicken pieces onto each skewer. Grill the satay and baste with more oil until they are cooked. Serve warm with some satay sauce, onions, cucumbers and compressed rice.

Steps

1. Pound the ginger and garlic into a medium coarse paste. In a bowl add salt, turmeric, chili, yogurt, and the ginger garlic paste to the chicken and mix well, leave to marinate for 30 min
2. Add vegetable oil to a hot wok/pan. Add cinnamon, star anise, bay leaf, cloves, green cardamom, fennel seeds, and dried chilies. Fry until fragrant
3. Add the onions and fry until golden in color. Add the curry leaves and green chilies and fry a bit
4. Add the marinated chicken, spread to a single layer and cook for a couple of minutes. Turn over the chicken and cook for another 2 to 3 minutes
5. Add ground corriander, chili, cumin, and black pepper and mix until well combined. Add the kashmiri chili for red vibrant color and mix well
6. Finally, add water and yogurt and mix well. Simmer for about 20 min or until the chicken absord all the gravy/sauce
7. Taste and adjust the seasoning (add salt). Add the corriander leaves, mix one last time and serve

Steps

1. Combine warm milk, water, oil and yeast in a mixing bowl and whisk to let yeast dissolve. Let it sit for 5 to 10 minutes and let yeast to activate and grow.
2. Meanwhile add flour, sugar, baking powder and salt in a large mixing bowl and whisk to combine. Make a well middle of dry ingredients(flour mixture) and pour wet ingredients(milk mixture).
3. Slowly incorporate dry and wet ingredients together with a spatula. When enough flour has been incorporated into wet ingredients , begin to use hands to forms a dough.
4. When dough came together and there are no dry bits left in mixing bowl, take out dough from mixing bowl to a work surface; start kneading dough with both hands. Knead dough about 5 minutes until it’s elastic, really soft and very smooth.
5. Form dough as a bowl and put it back to mixing bowl; cover with a plastic wrap and let it rise for 1 hour or become its double of size at warm place.
6. Push middle of dough with your index finger and reshape dough; cover with a plastic wrap and let it rise another 45 to 50 minutes at warm place.
7. Roll out dough to ¼” thin on a work surface. Roll now-flat dough 2” wide long log. Sprinkle flour as needed, but keep it less as possible or if it’s not necessary don’t use it at all. Cut into 1” wide pieces, you will have 10 equal pieces of Mantou.
8. Place buns on paper cupcake cups. (you can also use parchment paper or coffee filter as well)
9. Arrange on a bamboo or steel steamer. (you might need 2 depending on the size of your steamer) Cover them with a clean damped kitchen towel. Let it rest for additional 30 minutes.
10. Meanwhile, fill a wok or steamer pot with water and bring it to boil over high heat. Place steamer with buns into wok or steamer pot; make sure water is not touching buns. Cover with a lid and steam for 12 to 15 minutes or until buns are fluffy and fully cooked.
11. Tilt lid tiny bit for a slow air circulation for 2 to 3 minutes before open lid. If you open lid right away, nice fluffy buns will sink down on you and you don't want that happen.
12. Serve hot, enjoy!

Steps

1. Pre-heat the oven to 180°C/gas mark 4.
2. Butter the inside of the metal rings, and line each one with non-stick baking parchment to come just above the top. Stand them on a parchment-lined baking tray.
3. Melt the chocolate very gently in a bowl over a pan of hot water. Add the butter and stir until thoroughly mixed.
4. In a separate bowl, whisk the eggs, egg yolks and sugar until evenly combined. Mix in the melted chocolate, and gently fold in the flour. Chill in the fridge for 20 minutes.
5. Spoon the mixture into the parchment-lined rings, until they are about two thirds full. Chill them in the fridge for at least an hour (they will keep for up to 6 hours).
6. To bake the fondants, place the tray in the centre of the oven and cook for 10 minutes. Let them rest for 2 minutes before carefully lifting away the metal rings and parchment. Transfer them to small serving plates and serve with vanilla ice cream.

Steps

Praliné / Caramelized Hazelnut Spread
Praliné can be made with 100% hazelnut.
Toast nuts in a 350ºF (180ºC) oven for about 10 min. Cook sugar to umber caramel stage (without water). Toss in nuts, turn heat off and transfer onto a silicone baking mat to cool.
In a running food processor, blend the room temperature caramelized nuts with a pinch of salt until it turns into paste. Save leftovers praliné for later use.

Praliné Crunch
Chop chocolate and carefully microwave it with butter (temperature should not exceed 86ºF (30ºC). Mix with the room temperature praliné along with the corn flakes. Spread crunchy praliné mixture in a baking tray lined with silicone mat or parchment paper. Caramel rulers are a must for this type of confectionery; it makes things perfectly squared and clean.

Gianduja (Praliné + Chocolate)
Spread gianduja evenly over the crunchy praliné, tap over the countertop and cool. Gianduja should not be refrigerated but rather kept in cool and low humidity storage ≈ 60/65ºF (16/18ºC). In warm days and households environment though, it can be refrigerated to set.
Run a spatula around the edges of the tray and flip to unmold. At this juncture both sides of the slab can be coated with a thin layer of tempered dark chocolate to strengthen the slab. Let set and cut into 32 bite size portions.

Dipping Chocolate
Use a large amount of dark chocolate couverture for tempering, not only it will remain tempered longer but it makes the job easier. Once done, leftover of chocolate can be spread onto a baking tray lined with silicone mat, chilled to set and broken into pieces for later use.
Couverture chocolate is a very high-quality chocolate that contains a higher percentage of cocoa butter ≈ 35% than baking or eating chocolate. This additional cocoa butter, combined with proper tempering, gives the chocolate more viscosity and sheen, a firmer "snap" when broken. Extra cocoa butter can always being added to the chocolate as well.
Melt chocolate over water bath (bain-marie) on low heat to ≈ 122ºF (50ºC). Chill to drop temp to 77/79ºF (25/26ºC) and rewarm to 84/86ºF (30/31ºC).
Hot water should not touch the bottom of the bowl – wipe off bottom each time when removing bowl from water bath. Chocolate worse enemy is water and heat!.
Use a 3 tooth chocolate fork. Ready to be enrobed bonbon should not be refrigerated prior dipping or the chocolate will set too fast, creating a thicker coating and dull aspect. So, leave them out 30 min prior dipping or so – best room temperature ≈ 64/68ºF (18/20ºC).

Drop one candy at the time into the tempered dark chocolate; crunchy side up and flip over into the chocolate once and quicly, remove excess dripping chocolate and lay over a clean silicone mat or an acetate plastic sheet, wait about 5 sec and mark with the fork or top with a nut.
Maintain chocolate temperature by doing a quick rewarm over water bath every so often.
Like most confectioneries, chocolate candies are best stored between 57/61ºF (14/16ºC) and low humidity for about 3 months. Though, for household uses the refrigerator remains an option during warm days. Just leave chocolate candies out for about 30 min before eating. Enjoy!

Steps

For the cake:

1. Preheat oven to 325 degrees. Grease and flour a bundt pan and set aside. (I used cocoa powder to dust my pan after I greased it.)
2. In a mixing bowl, mix the dry ingredients (flour, cocoa powder, sugars, baking soda, baking powder, salt, cinnamon and cayenne pepper powder. Whisk up well.
3. In a separate bowl, mix together the liquid ingredients (eggs, oil, extract and rum.) Whisk up well.
4. Pour the liquid mixture into the dry mixture. Mix until incorporated.
5. Add in the hot coffee or hot water and mix until incorporated. Scrape down the sides of the bowl and mix again.
6. Pour into a bundt pan and bake at 325 for about 45-50 minutes.
7. One baked, cool on a rack for about 20 minutes, then invert onto a rack or a plate to cool completely while you make the glaze and drizzle.

For the rum glaze:

1. In a saucepan, melt a 1/4 cup of butter. Take it off the heat and add in 1/2 cup rum. You can add it back to the burner to make sure everything is melted together. Take off the heat and let cool down just a bit.
2. Once your cake is cooled for about half an hour, brush on the rum glaze. While it's soaking in, work on your chocolate drizzle.

For the chocolate drizzle:

1. In a saucepan, add two cups semi-sweet chocolate, 1/4 cup cream or milk and melt. You may need to add in a little more milk to get the correct drizzle consistency.
2. Once it's melted, drizzle onto your cake.

Steps

1. Heat the Olive Oil in a large pan over medium heat and add the garlic, onion and red pepper. Fry until golden, about 15minutes.
2. Add the chopped tomatoes, chorizo, pimentón, potato chinks and cook for a further 5 minutes. 
3. Add the vinegar, thyme leaves (if using) and 1.5 litres of water or chicken stock for more intense flavour. Season and bring to the boil. Simmer for about 25minutes until the potatoes are cooked. Serve immediately with some good bread.

Steps

1. Put water in the bowl.
2. Put the instant yeast.
3. After 1 minute, mix evenly the instant yeast.
4. After adding salt, dissolve in water.
5. Add olive oil and mix well.
6. After adding flour,
   Mix evenly until no flour is visible (dough temperature 22.5?).
7. After 30 minutes of Rest(autolyze), the first fold (folding)
8. After 30 minutes of Rest, the second fold (folding)
9. After 30 minutes of Rest, the third fold (folding)
10. After 30 minutes of Rest, the fourth fold (folding)
11. After the fourth fold, 2 hours room temperature fermentation
12. Hold the dough shape in square shape.
13. Divide the dough into a square shape (about 400g)
14. After sprinkling flour on the canvas cloth, Put the dough
15. Second fermentation: 20 minutes fermentation at room temperature
16. During the second fermentation
    Preheat oven and lodge 10 inch combo cooker preheat
    The oven temperature is raised as high as possible,
    (The maximum temperature of my oven: 250?)
    (Lodge LCC3 Cast Iron Combo Cooker, Pre Seasoned, 3.2-Quart)
17. The second fermented dough is panned on the preheated lodge 10-inch combo cooker floor
18. Cover the lid of lodge 10-inch combo cooker.
19. Put it in the oven
20. After 15 minutes baking, remove the lodge cover and continue baking for 15 minutes.

Steps

• To start the recipe; make the poolish the day before.
• Out of the main ingredients list start by adding 200grams that’s 7oz of the water followed by the same in strong white flour to a small bowl, then add the ¼tsp of instant or active dried yeast, thoroughly mix and cover the bowl with plastic wrap, I use a shower cap for mine.
• Place the bowl on the top shelf of your fridge for at least 12 hours, longer is better up to 3 days.
• Next day, add rest of the flour and water and salt, plus the poolish to your stand mixer bowl (see the video for the best way to do this).
• Use the paddle attachment on the mixer, Mix on slow for 1 minutes move up to the next speed for a further 1 minutes then move to the next speed for approx 4 minutes or until the dough releases from the side of the bowl.
• Grease a clean bowl with a ½tsp of olive or vegetable oil; carefully transfer the sticky wet dough from the mixer bowl to the oiled bowl.
• Cover the bowl with plastic wrap.
• The next stage in making Ciabatta bread is to let the dough rest and rise for 2¼ hours, but the dough needs a quick turn 3 times, that’s every 45 minutes.
• Follow the instructions in the video on how to turn the dough by hand.
• While waiting for the last 45 minutes rest period prepare a bakers chouche as shown in the video.
• After the last 45 minute rest period, turn out the dough onto a floured surface and give the dough a good dusting with flour as shown in the video.
• Using a bakers scraper cut the dough into 2 loaves.
• Transfer the dough to the Couche using 2 scrapers as shown in the video, set your timer for 20 minutes.
• When there’s only 10 minutes left set your oven to 230°C / 450°F or gas mark 8.
• Place 2 baking tray upside down in the oven as shown in the video.
• To make the finished bread crispy you’ll also need a tray of hot water in the bottom of the oven, and a spray bottle with water in at the ready.
• After the 20 minute rise transfer the dough to a parchment paper lined peel (see video for details) and carefully slide the dough onto the upturned trays in the oven, one at a time, give the inside of the oven a quick spray with the water bottle.
• Set your timer for 18m to 25 minutes depending on how well done you prefer your Ciabatta.
• Remove from the oven and onto a wire rack and allow to cool for 30 minutes.

Steps

1. Combine water and yeast. Meanwhile, mix flour, sugar and salt together. Homogenize with the liquid yeast, then incorporate the 6 1/2 tbsp of softened butter into the mixture and continue kneading. 
2. When just combined, transfer the dough to your work surface. Without additional flour, use your palm to smash the dough and folding in half and smashing it together again (total kneading time about 5 minutes). 
3. Let the dough rest at room temperature 24C for about 2 hours or until it has doubled in size. (1st Rise)
4. Dust your work surface and the dough with flour. Deflate the dough and pat it into a rectangle shape. Wrap it and refrigerate overnight. (2nd rise)
5. To prepare the slab of butter, place the 16 1/2 tbsp of butter in a 7x8" ziplock bag and shape it into a slab. Once chilled, trim off the edges to take the butter slab out. Note: When rolling the dough, be sure the dough and the butter are the same consistancy: this will make rolling much smoother and the layers will  be more even.
6. When the butter is soft enough, remove the chilled dough from the refrigerator. Now on a floured surface, roll the dough into a 15x7 inches rectangle. Place the softened butter slab one half and fold in the other half. Tap the dough gently with the rolling pin, then roll from the center out until you have a rectangle 24x8 inches. Sweep off any excess flour, then fold the left corner 2/3 of the dough up to almost the end. Fold in the right corner and re-adjust the thickness of the dough, then fold in half like a book. You have now made a double turn (tour double)
7. Repeat the same step and roll out until you have a rectabgle 24 by 8 inches. Foold the left third of the bottom up to the center and the right third over that. You have now made your simple turn (tour simple). Wrap it up and refrigerate for 1 hour.
8. Meanwhile, to make the egg wash, crack 2 eggs and blend them with a pinch of salt.
9. When the dough has rested, shape the croissants with half the dough and chill the other half making sure the dough is always chilled while working with it. Roll the dough into 18x9 inches rectangle and 1/8 thick (3 mm). With your chef knife divide the dough into 6 large croissants. Roll them into the croissant shape and place them on a greased parchment paper, brush them with egg wash.
10. Proof the croissants by placing them on a counter top. Set aside for 2 1/2 - 3 hours at room temperature until puffed up and spongy. Carefully brush croissants with egg wash again right before baking.
11. Preheat your oven to 400F and bake them for 10 minutes, then turn down the heat to 375F and bake them for another 12-15 minutes

Steps

Croissant Dough Matrix
*TTF: Total Temperature Factor (Typo in the video on display as DDT). The TTF was determined by professional bakers to ensure consistent fermentation results no matter the season. It takes into consideration the temperature of the fournil, lab or kitchen, the temperature of the dry ingredients (mainly flour) and the friction factor according to the machine used. Then, the liquid temperature is adjusted in order. Most yeasty dough should end up with an internal temperature of 77ºF/25ºC (DDT: desired dough temperature). This will ensure a proper fermentation process. It could end up being cooler as 72ºF/22ºC and the fermentation will take longer but it is less consequential than getting an internal temperature of 90ºF/30ºC. Indeed, if too warm the fermentation will speed up affecting the final results such as taste and color. At home though, the +6ºC seems to be pretty accurate wether using a stand mixer mixing on medium-high for 7 min or kneading by hand for 10 min.

TTF 56ºC.
Room temperature: 22ºC
+ Ingredients temperature: 22ºC
+ Water temperature: 12ºC
= 56ºC.
Divide this number by 3 and add the friction factor (by hand or mixer): + 6ºC.
22ºC+22ºC+12ºC = 56ºC ÷ 3 = 18.6ºC + 6ºC = 24.5ºC (DDT).

Croissant Dough
European-style butters are favored for their rich taste and saturated yellow hue — a direct result of the higher butterfat content (+82%) and less water. Follow the same protocole wether mixing by hand or using a stand mixer fitted with the hook attachment. Mix flour with sugar, salt and yeast, and add butter. Roughly sand and add water – mix to combine and transfer dough onto a clean work surface. Knead using the palm of your hand and smash dough until it become smoother and elastic; this should take 10 minutes. if using a stand mixer, mix on medium high for about 7 min, or until dough comes out the sides of the bowl. Place dough in a lightly oiled container; not too large but rather twice the size of the dough. Cover and let ferment for 2 hours or until doubled in size. Turn out onto a work surface (no extra flour needed), and deflate dough completely. Fold sides over, and shape into a tight ovale form, flatten and freeze 20 min on each side uncovered or just the top – keep refrigerated until ready to laminate. Meanwhile, leave butter slab out for about 20 min; it should be at the same consistency as the dough; firm but workable.

Butter Slab
Make a 6’’x6’’/15x15cm butter slab between 2 parchment paper sheets and chill. Leave it out 15/20 minutes prior folding.

Folding Process / Laminating
Folding Process / Lamination (Tourage). A double turn and one single turn. Turn air-conditioning on if room temp exceeds 73.5ºF/23ºC. For the double turn (Tour double): Roll out dough into a ≈6x15 inch (14x35cm) rectangle (about twice the size of the butter slab). Place butter covering half of the surface of the dough, and fold over to enclose (do not overlap dough). Seal and roll out into a long and narrow strip ≈6’’x27’’/15x70cm keeping all edges as straight as possible. Begin rolling from the center of the dough towards the edges, and not from one side of the dough all the way to the other side. This technique helps to keep the dough at an even thickness. Always brush out any excess flour before folding. The left edge is folded in to meet the last third on the other side, then the right third is folded in then close like a book. Flatten; wrap up and refrigerate 30 min or for up to an hour to relax.
For the single Turn (Tour simple): Roll out dough (seams set from noon to 6) into a 6’’x27’’/15x70cm rectangle, and fold like a business letter (if the dough resist chill it to rest 15 min more). Wrap up and let rest an hour. Roll dough (seams set from noon to 6) into a 9’’x27’’/23x70cm rectangle. The thickness of croissant dough should end up being around 0.20’’/ 4 to 5mm. Cut out 12 to 14 croissant; save scraps. Arrange croissants onto a frozen baking tray and egg-wash – freeze 4 hours min or overnight (freezer strengthen the gluten improving final results). Croissants can be kept frozen for up to 2 weeks.

Egg Wash
Blend 1 whole egg with 2 yolks and a pinch of salt. Egg wash croissant twice; onced rolled out and after proofing.

Proofing
Space out frozen croissants into 2 large trays and let thaw overnight in the refrigerator; uncovered. Let proof at room temperature for about 2.5 hours or until doubled in size. Carefully egg wash again and bake.

Baking
If using a conventional oven: Preheat oven to 400ºF/200ºC and bake croissants for about 22 minutes. If using a convection oven: Preheat oven to 375ºF/190ºC and bake for about 18 minutes

Steps

Pie Dough
Yields a 9''x13''x1''/23x33x2.5cm greased baking tray line with parchment or silicone mat.
Rub butter into flour and salt with your finger tips, or use a food processor. Add the egg and water, and mix until just combined. Chill to harden. Work out dough to soften onto a floured countertop. Roll out into a 3mm thick rectangle (Larger than the tray). Lay dough over the prepared baking tray, and with your thumbs apply pastry against the edges of the pan, prick with a fork and chill to rest. Trim off excess dough, and keep refrigerated for up to 3 days; uncovered – or freeze for weeks.

Pesto
In a food processor, blend basil leaves with olive oil, garlic, nuts, parmesan, and lemon juice. Season with salt and pepper to taste. Pesto will solidify once refrigerated. Use about half of the pesto, and save remaining for later use.

Montage
Spread tomato paste on the chilled crust. Top with bread crumbs (It absorbs extra moisture from the tomatoes). Drizzle a generous amount of pesto, and overlap tomato slices, garnish with olive halves, and season with some dried oregano, salt and pepper.

Baking
Preheat oven with a pizza stone (Look up at Shop Page). Bake tomato pie in a 400ºF/200ºC oven for 40 minutes. Then, carefully remove tart from the baking tray and slide directly onto the hot pizza stone; finish baking for 15 minutes more. Garnish with cherry tomato halves and basil leaves. Serve tomato tart warm – Bon appétit!

Steps

1. In small pot, soak mushrooms in 4 cups water for 10 minutes.
2. Boil mushrooms on low heat for 10 minutes.
3. Strain the mushroom water into another container for later use. The mushrooms in the strainer will no longer needed.
4. In a large pot, sauté the garlic and onions on medium heat for 2 minutes.
5. Add the rice and stir for 3-5 min.
6. Next, add the mushroom water, salt, cloves and lima beans.
7. Bring the water to a boil and reduce the hear when most of the water evaporates (approximately 10-15 min).
8. Stir the rice, set the temperature to low.
9. Add Scotch bonnet pepper and thyme.
10. Cover the pot and steam the rice for 15 min.

Steps

1. Soak prunes in alcohol overnight and flambe in a hot frying pan; cool pruneaux in its juice. Prior flambe anything on the stove, make sure the hood is well maintained and clean
2. Meanwhile, mix eggs with yolks and vanilla; set aside. Warm up milk and butter (do not boil) – keep lukewarm
3. In a pastry bowl, mix flour, semolina, sugar and salt. Add the egg mixture and pour in the milk-butter – mix well and blend (formed bubbles on the surface will disappear once batter is rested). Just like crepe, pancake, canelé… far breton batter should rest for at least 2 hours; best overnight. Resting time improve overall texture and mouthfeel. Grease mold with softened butter and flour.
4. Turn oven on to 410ºF. Drain prunes – save remaining juice and mix in batter. Arrange prunes in mold and pour the custard.
5. Bake for about 45 min. Only the edges of the cake should raise and get browned but not the center. Cool in mold for about 2 hours before unmolding

Steps

1.) In a bowl, combine all ingredients. Be sure to evenly mix the pork into the marinade, cover with plastic wrap, and all it to cure in the fridge for 3 days.
2.) To cook the rice, heat oil in a pan on medium and cook garlic, until golden brown and slightly crispy. Lower the heat and add cooked white rice. Season with salt and stir well. Set aside.
3.) Remove pork from the marinade. Cook in a pan on medium heat, until browned and fully cooked.
4.) Serve with garlic rice and fried egg.

Steps

1. Add the yeast to the warm water, add the honey, mix well and set aside
2. Add the flour to a large bowl, add the salt and whisk. Add the water/yeast mixture and mix well. Finally, add the oil and mix well, you will have a wet dough (a scraper will help in the mixing process). Cover and let it sit at room temperature for 12-14 hrs
3. Spread 2-3 tbsp of olive oil and cover a high sided baking sheet, gently drop in the rested dough and spread lightly to cover the baking sheet. Drizzle a little olive oil on top and spread lightly with your fingers and let the dough rest for 15-20 min in a warm spot
4. Prepare the brine by mixing the salt and water and set aside
5. Cover your fingers with oil and poke the dough all over, then pour the brine on top and try to cover all the surface. Lastly, drizzle some olive oil on top and sprinkle with flaky sea salt and let it rest for another 15 min
6. Bake in the oven at 450F for 20 min

Steps

1. In a hot pot or cast iron Dutch oven, add butter, onions and a pinch of celtic sea salt and stir them up for about 3 minutes, on high heat. Throw in the thyme and the bay leaf and let cook for 20 minutes on low heat; covered. Covering the pot at this stage encourages the release of moisture. After 20 minutes, remove the lid and give a stir. Continue to cook for 15 minutes or more, scraping the bottom each time the caramelization begins to occur. (As onions cook, they will take on a sweeter, caramel-like aroma and they will lose a lot of volume).
2. Deglaze with port and red wine and reduce to dry – it should take 15 minutes more. Add demi glace and water or veal stock or remouillage. Bring to boil and simmer for 10 minutes; covered. Discard thyme and bay leaf. Season with salt and pepper and transfer to individual bowl if desired. Onion soup can be refrigerated for up to 5 days.
3. Top soup with a slice of toasted bread or a few croutons (do not add to much bread; it will suck up too much liquid). Add cheese and place the onion soup under the broiler for a few minutes or until golden brown. Serve immediately. Bon appétit!

Steps

1. Cut the bean pods into small bite sized pieces, chop the corriander and mince the garlic
2. In a medium pot, over low-medium heat, fry the onions in a couple of tbsp olive oil until translucent
3. Add the beans, season with salt and pepper and fry for a couple of minutes (nassifon) on low heat until color turns darker shade of green
4. Add the miced garlic and chopped corriander and cook for a couple of minutes

Steps

1. In a spice grinder, pulse sesame seeds 1 or 2 times so that the seeds are partially ground, leaving some whole, taking care they grind quickly
2. Place seeds in a cast iron pan (or sauté pan) on low heat, stirring every minute or so until they become fragrant and lightly toasted, 7-8 minutes
3. Stack, fold and cut nori into small strips then cut into small pieces, or you can also crumble with your hands
4. Add to sesame seeds in a small bowl, along with salt and sugar
5. Add any additional ingredients (see ideas and get creative!)
6. Store in an air tight container for up to 6 months

Steps

1. Epluchez les poires, coupez-les en quatre, retirez le trognon et coupez chaque quart en trois tranches.
2. Faites-les dorer à feu modéré, dans une grande poêle contenant une noix de beurre fondu.
3. Saupoudrez-les de 1 cuillère à soupe de sucre pour qu'elles caramélisent un peu.
4. Travaillez le beurre mou au fouet électrique avec les 150 g de sucre, puis ajoutez 2 oeufs et les amandes en poudre. Fouettez jusqu'à obtention d'une crème homogène.
5. Déroulez un premier disque de pâte, en le laissant sur son papier de cuisson.
6. Etalez la crème dessus, en laissant les bords libres sur 2 cm.
7. Disposez par dessus les tranches de poires et parsemez-les de chocolat grossièrement haché; glissez la fève !
8. Mouillez les bords de la pâte avec de l'eau et recouvrez avec le deuxième disque de pâte; appuyez sur les bords avec les dents d'une fourchette pour les souder.
9. Badigeonnez avec le 3eme oeuf battu et formez éventuellement des dessins, légérement, avec la pointe d'un couteau.
10. Faites glisser le tout sur la grille du four (préchauffé à 180°C) et faites cuire 25 à 30 min.

Steps

1. Grind together – bay leaf, black cardamom (seeds only), cinnamon, dried green chilly, grated nutmeg, mace, pepper corns, poppy seeds, cloves, cardamom seeds, garlic, ginger, chilly powder, raw payaya with the skin, run it into a smooth and fine paste.
2. Add coriander leaves & egg into the paste and run it till it turn into a smooth paste
3. Take the meat and add it into the grinder and grind it to run it into a smooth paste
4. Add some salt and mix it properly
5. Add the masala paste and evenly mix it with the meat.
6. Add a spoonful of roasted gram flour and mix it evenly and properly
7. Take a scoop of mixture and form a patty shape  and place it on a plate
8. Refrigerate the patties for 10 minutes
9. In a pan heat some oil on medium flame, and place the kebabs and fry them
10. Garnish it with lemon juice onion rings and bunch of fresh mint.

Steps

To prepare the Genoese focaccia, pour the Manitoba flour and 00 flour into a bowl. Mixed with a spatula, then make a slight hole in the center and pour almost all the water. Stir again to let the water absorb, then add the malt and the salt all together. Stir, then pour in the remaining water and work again with the spatula until you get a homogeneous paste. Once the salt has integrated into the flour, you can add the crumbled brewer's yeast.

A few more rounds of spatula and the dough is ready to transfer it to the work surface and continue to work by hand, rather vigorously. If there is a little unabsorbed flour left, it does not matter: it will be absorbed by working it, applying pressure with the palm of your hand while kneading, just to "tear the dough" by replicating the movement of the machine. After a few minutes, when you see that the gluten mesh takes shape, so the dough is more homogenous and almost elastic.

Pour the oil on the dough and continue to work on the surface to absorb all the oil while kneading vigorously. Depending on the type of flour used, while working, it may be necessary to sprinkle with very little flour. In all it will take 13-15 minutes, to obtain a smooth and homogeneous mixture. You can cover it and let it rest for a few minutes. 

Remove the tea towel and close the dough by rolling it on the surface, you will notice that in a few seconds it will become smooth. Divide the dough into two 500 g pieces, give a rectangular shape by crushing it with your hands and give it a three-fold. To do this, you can fold the dough on itself, bringing a flap inwards and then folding again, leaving a line underneath and rolling it to finish, so that the closure remains in contact with the workbench, lightly dusted with flour. Repeat the same operation for the other half of the dough. Cover with a cloth and let it rest for about 30 minutes. 

Remove the tea towel, take one of the two loaves and keep the other covered. Grease the first 30x40 pan with 15 g of oil, without going into the corners because it will go there alone. Place the dough on a floured surface, press it with your fingers to spread it out, always using only the index, middle and ring fingers then 3 fingers of the hand. Then move on to rolling out the dough with a rolling pin, turning the dough from time to time in order to maintain a rectangular shape. Pass your hands under the dough, then turn them so that the backs of your hands lift the dough to lay it without damaging the dough on the pan until it covers 70-80%. Cover with a cloth and let it rest for another 20-30 minutes. In the meantime, repeat the same operation for the second loaf of dough

Sprinkle the focaccia with a little flour, mash well with your fingertips, spreading the dough all over the pan, starting from the perimeter to create a small edge. It is important that the dough adheres well to the pan, in this way when you pour over the brine, it will not end up on the bottom. Smooth the surface as much as possible with the palms of your hands. Cover again and let it rest for an hour. 

Prepare the brine by mixing water and salt together, until it is well dissolved. Uncover the focaccia, sprinkle it with very little flour and with the three fingers (index, middle ring finger) impress the typical holes by making a good pressure and pushing towards the edges: the fingers must not be perpendicular to the dough, but slightly inclined. You will have to leave about 1 cm between one hole and another. When you have almost finished making all the holes, turn the pan, in this way it will be easier to make all the holes even along the remaining edge

Now pour 30 g of oil and 90 g of brine into the center of each focaccia. Then spread it gently with your hand to fill all the holes. Let it rise for another 40-45 minutes, this time without covering it. Bake in a static oven preheated to 230 ° for 15 minutes (if the oven is very powerful, we recommend changing the timing, but not the temperature for your oven). When the surface is golden, you can take out your focaccia! Let it cool for a few minutes, cut it and serve it!

Steps

Drain the papaya well and place in a bowl lined with 2 layers of paper towel to absorb excess water. You want to have as little water on the papaya as possible so as to not dilute the dressing.

In a mortar and pestle, pound garlic and chilies until there are no more chunks (pieces of chili skin is fine).

Add palm sugar and mash with the pestle until it turns into a wet paste and all the chunks are dissolved.

Add long beans and pound just until they’re broken.

Add dried shrimp and peanuts and pound to break the peanuts up slightly.

Add fish sauce, tamarind juice, and lime juice, adding the squeezed lime skin into the mortar as well for extra lime fragrance. Stir with a large spoon to mix and dissolve the sugar.

Add shredded papaya and tomatoes, and mix using the pound-and-flip method as shown in the video @8:40. Once everything looks well mixed and the tomatoes are just slightly crushed, it’s done!

Plate and sprinkle with the remaining peanuts

Steps

Toss in some diced onions and sweet bell peppers into a pan with a little bit of olive oil and a generous pinch of salt and saute that on medium heat until the onions are basically translucent and that's gonna take just a couple of minutes. Cook for few minutes untile the vegies soften and then turn of the heat and let that cool down.

Remove the casing of 1 italian sausage, peel it off and break that up into a mixing bowl. Add in the onion pepper mixture, one egg, freshly chopped italian parsley, black pepper, a little pinch of smoked paprika, a little pinch of salt.

Take the tentacles of the calamari and chop until it's fairely finely minced and transfer that into the rest of the stuffing ingredients and mix it thoroughly.

Transfer the stuffing mixture into a ziplock bag, snip off the corner and pipe the stuffing into the calamari tubes. Fasten the openings of the tubes with toothpicks. When all the tubes are stuffed, cover them with a plastic wrap and put in the fridge for about an hour.

Before grilling, brush them with a little bit of olive oil and season with salt (on both sides) and place on the grill. Keep turning them, a couple of minutes on each side until they're done. You can check using a thermometer for an internal temperature of 155F or when the fat from the sausage starts bubbling out.

Steps

1. Add the eggplant, chayotes and cabbage to 5 cups of boiling water and let it cook for 45 minutes
2. Clean your meat with lemon, vinegar and salt and repeat the process 3 times to disinfect the meat. You will then pour boiling hot water to the meat and you will let the meat marinate. After that you will let the meat cook for 45 minutes on medium high heat. Make sure to brown the meat by adding water over time. You will then add tomato paste to the meat.
3. You will then add the cooked shrimp, watercress & carrots on medium high heat for 10 minutes. Make sure to add 1 cup of hot water so that way the carrots and watercress can be steamed cooked.
4. After 45 minutes of the eggplant, chayotes and cabbage has been cooked you will then blend the vegetables together in a blender.
5. PLEASE BE SURE TO ONLY HIT PULSE 5 TIMES ON YOUR BLENDER, THIS WILL HELP PREVENT THE STEW FROM BEING TOO WATERY
6. After you have finished blending the vegetables, you will add it to the meat. After 5 minutes has passed, you will add the butter, parsley/thyme and hot pepper and green peppers with the cloves attached.
7. Please be sure to add some salt to your liking and let the stew cook for 15 minutes. After about 15 minutes remove the hot pepper and the parsley. You will then add All Purpose Flour this will help prevent the stew from becoming water over time. Let it sit for 5 minutes on medium low heat and you are ready to eat !

Steps

• Mash the banana with a fork, soak the dates in warm water for a few minutes the blen in a food processor until they form a smooth paste
• In a bowl, mix the banana, dates paste, cream cheese, coconut oil, baking powder until fully combined (add a splash of water if necessary). Finally, add the salt, cinnamon, and vanilla and mix well. Let the mixture rest for a 15 minutes
• Grease a nonstick pan with a little vegetable oil. Heat pan on medium for a few minutes. Pour batter to form pancakes. Cook first side until bubbles form on top, about three minutes; then flip and cook other side until it is brown, about two minutes

Steps

1. Place the brill fillets on a plate and season on both sides with salt and pepper. Heat a little olive oil in a hot pan and sauté the fish for approximately 1 minute on each side, or until they're golden brown. Remove to rest on a baking tray.
2. In a blender, thoroughly mix all the herb crust ingredients together (bread, Parmesan and parsley), season and set aside
3. To make the salsa, chop the tomatoes in half and finely slice the shallots. Add a little more olive oil into the now empty fish pan, heat and add the tomatoes and shallots. Sweat them off together and season. Pick the basil leaves, roll them together and chop before adding to the tomatoes and shallots. Cook for a further 2 -3 minutes until the tomatoes are just beginning to break down.
4. Spoon the tomato salsa lightly over the fish, spreading it out evenly over the fillets. Next take your breadcrumbs and spoon them over the tomato. Bake in the oven for 8-10 minutes until the crust is golden and the fish is cooked.
5. Place the fillets in the centre of the plates, drizzle a little olive oil and balsamic vinegar around and serve with the potatoes and shallots. Garnish the fish with an extra pinch of basil.

Steps

1. Heat up veal stock and let simmer. Prep the mirepoix (garlic, onions, leeks, carrots, celery, mushroom trimmings, and some aromatics)
2. In a hot pot or dutch oven, sear chicken parts on both sides to brown. Transfer into a bowl. Remove some of the fat left in the pot if too greasy.
3. Throw in the mirepoix (veggies only) and cook for 15 minutes on high heat, stirring every so often (roast them well) and season with salt. Add tomato paste, stir well and cook for an additional 5 min. Add seared chicken parts, the hot veal stock and aromatics. Bring to boil, cover and cook on low heat for an hour. Remove and discard solids and sieve in a saucepan. Put brown stock back on stove, skim off impurities and fat as it continue to simmer and reduce to 1.25L
4. Dredge chicken thighs and drumsticks in flour, shake of excess flour and set aside. In a very hot sautoir or dutch oven, pour in oil and sprinkle some salt. Sear chicken in 2 batches (skin side down first) in both sides and cook in the oven for 45 min at 375ºF (190ºC). Transfer chicken onto a plate to rest. Save rendered chicken juice and add it to the brown stock. 
5. In the same pan, melt butter and saute mushrooms on high heat for 8 min. Throw in shallots, season with salt and cook for 3 to 4 min more. Add porcini powder if desired and flambe with cognac. Deglaze with Chardonnay and reduce to two-third. Sprinkle flour, stir up and add hot stock stirring constantly – bring to a boil and let simmer to thicken. Reajust seasoning with salt and pepper to taste. 
6. Dunk chicken in the sauce and let simmer for 30 minutes before serving. Garnish with parsley and tarragon. This dish can be refrigerated for up to 3 days. Rewarm slowly prior serving.

Steps

1. Season the beef with salt and pepper. Heat the oil in a large saucepan and fry the beef in batches until well browned. Return all of the beef to the saucepan and add around 2L of water to completely cover the meat. Bring to a simmer and simmer for 1 to 1.5 hours, skimming to remove any scum that forms on the surface.
2. When the beef is tender (but not falling apart), add in the potato and carrot and simmer for a further 15 minutes until the vegetables are tender. Remove from the heat and strain off the solids, reserving the stock.
3. Heat another large saucepan and add in the butter and flour. Stir with a wooden spoon to combine into a roux and cook until just starting to turn colour. Add in the curry powder, garam masala and chilli powder and stir for 1 minute. Add in the stock a ladle at a time until a smooth sauce develops. You can add more stock or water if it is too thick. Add the shimeji mushrooms, sliced onion, grated apple, and other remaining ingredients and simmer for 10 minutes until the onion is softened, stirring regularly to stop the sauce from sticking to the saucepan. Remove from the heat. Stir through the beef, potatoes and carrot, adjust seasoning for saltiness and allow to stand covered for at least 15 minutes before serving. Adjust seasoning (you will probably need to add some additional salt) and then serve with rice and pickles.

Steps

In a small bowl, mix together the brown sugar, paprika, mustard powder, onion powder, garlic powder, basil, bay leaves, coriander, savory, thyme, black pepper, white pepper, cumin, and salt. Store in an airtight jar at room temperature until ready to use.

Steps

1. Blend the pepper mixture which will be used for later on, so add the 4 tomatoes, 2 red bell peppers, 2 scotch bonnet peppers, and 1 of the onions to a blender. Then add a little water to help the blending process. And blend until smooth, set aside for later.
2. Next dice one red onion into small pieces. TIP – If there’s one thing that makes a difference to jollof rice, it’s using red onions rather than yellow onions.
3. Add half a cup of oil into the pot and once the oil is hot enough add in the diced onions and fry on a medium heat till they become translucent, this should take about 4 minutes.
4. Next add in the tomato puree, and fry the onions and tomato puree on medium heat for 5 minutes, stirring frequently, don’t worry if it sticks to the pot a little (it’ll taste even better). TIP – Doing this and starting off your jollof rice this way really makes a difference and adds such a delicious in-depth flavour. Frying it also removes the bitter taste of uncooked purée and gives a smoky, sweet and distinctly rich flavour instead. You will know when it’s ready as the mixture looks grainy or like crumbled sand.
5. Once the puree has fried, add in the pepper mixture blended earlier and stir in well to incorporate the fried puree properly.
6. Now it’s time to season, so add: 3 bay leaves, 1 tablespoon of dried thyme, and a mixture of salt, Knorr chicken stock cubes and all-purpose seasoning to taste. Stir this in well and cover and leave to boil on medium heat for 15 minutes.
7. While the sauce is cooking, wash the rice repeatedly to remove the starch. You want to do this until the water turns clear. This step is important, don't be lazy about it, this will prevent mushy and unpleasantly sticky jollof rice.
8. Back to the pot, after about 15 minutes the sauce is ready, you’ll see it would have thickened slightly. This is also the time to taste just in case you need to adjust the seasoning at all before adding in the rice.
9. Next add in the washed rice and stir well to ensure rice is properly mixed in.
10. After this, add in just enough water to cover the rice, so the water should be just above the level of the rice. TIP – This is step is very important as adding excess amount of water will lead to soggy jollof rice which we don’t want. After adding the water stir well.
11. Now the easy part, cover and leave the Jollof rice to cook on a very low heat. So For example if the highest setting of your cooker is 6 then reduce it to l or 2.
12. I stir the jollof rice every 20 minutes until it is cooked. So after the first 20 minutes stir the rice from the bottom up. Don't worry if you feel there isn't enough liquid to cook the rice, there is, the steam at this point will do the remainder of the cooking. Cover the pot and continue to leave to cook for a further 20 minutes before checking at stirring again.
13. So after 40 minutes check the rice and stir again from bottom up. Cover and continue to leave to steam.
14. Now after steaming on a low heat for a total of approximately 1 hour 10 minutes, the jollof rice is ready!  TIP – you can also shorten the cooking time by covering the rice the foil before adding the lid of the pot. However if you do so, increase the heat slightly unless it can get too soggy, so I only usually use foil if I’m in a rush.

Steps

1. Prepare the obe ata: Working in batches if needed, combine all the obe ata ingredients except the canola oil in a blender and purée on high until smooth. The liquid from the can of tomatoes should suffice, but you can add up to 1/4 cup of water if necessary to get the purée going. (You should have about 3 cups of purée.)
2. Heat the 2 tablespoons canola oil in a medium saucepan over medium-high. Add the purée and bring to a simmer. Reduce heat to medium, cover and simmer until the sauce is slightly reduced by about a third of its original volume, 18 to 20 minutes. (It should make about 2 cups. Obe ata can be cooled and refrigerated for up to 2 weeks, or frozen for up to 1 month.)
3. Prepare the rice: Heat the oven to 350 degrees. Heat the 1/2 cup canola oil in a large Dutch oven over medium until shimmering, about 1 minute. Add the onions and cook, stirring frequently, until softened, 6 to 8 minutes. Remove half the onions to a plate and set aside. Add the garlic and sauté until fragrant and translucent, about 2 minutes. Add the tomato paste, turmeric and smoked paprika, if using, and toast, stirring occasionally, until turmeric is fragrant and tomato paste has deepened to a dark red color, about 2 minutes.
4. Stir in the obe ata sauce and bring to a simmer over medium heat. The habanero oils love to disperse in the air, so you may want to turn on your stovetop fan or open a window while simmering the obe ata. Stir in the rice, thyme and bay leaf, and season with salt and pepper. Stir in the stock and cover with a lid. Transfer the pot to the oven and cook until rice is just tender, 35 minutes.
5. Remove the pot from the oven and let sit, covered (no peeking) for 15 minutes. Uncover, fluff the rice with a fork and stir in the reserved sautéed onions. Adjust seasoning, if necessary, and discard the thyme sprigs and bay leaf. Serve warm.

Steps

1. ON MEDIUM HIGH HEAT ADD THE 1/3 CUP OIL, 2 CUPS ONIONS, AND 1/2 TSP GRATED GINGER.  COOK TILL BROWN.
2. ADD THE 600G CHIKEN, AND COOK TILL BROWN.
3. ADD THE REMIANING SPICES FOR KABSA INGREDIENTS (1 TBSP SALT, 1/2TBSP ORANGE ZEST, 1/2TBSP BLACK PEPPER, 1/2TBSP FINELY GRINDED CARDAMON, 1 PIEACE DRIED LEMON, 1/2 TSP CINAMON POWDER , 1/4TSP CLOVES POWDER, 1TBSP TOMATOE PASTE, 2 CUPS TOMATOE (FINELY CHOPPED)
4. ONCE YOU SEE THE OIL TO RISE ON TOP, POWR 1 LITER OF WATER AND COOK CHIKEN FOR 25MINUTES COVERED ON MEDIUM HIGH HEAT.

Kabsa Topping

1. ON A SEPARATE PAN ON MEDIUM HIGH HEAT ADD A BIT OF OIL AND  ALMONDS, ONCE BROWN PUT IT ON TISSUE PAPER.  
2. THEN, TAKE THE RAISINS AND BROWN THEM, BE CAREFUL THEY BROWN QUICKLY.  ONCE BROWN, PUT IT ON TISSUE PAPER.

Kabsa Main Dish

1. ONCE CHIKEN COOKED FOR 25MIN, REMOVE AND ADD IT TO BAKING PAN AND BROIL IN HOT OVER FROM 5-10MIN.
2. TO THE POT, ADD 1 1/2CUP OF LONG GRAIN RICE AND 2CUPS SHREDDED CARROTS.  COVER WITH CLEAN TOWEL TO ABSORB EXTRA MOISTURE AND TO KEEP THE RICE STIFF AND PUT THE COVER ON TOP.  COOK FOR 25MIN ON MEDIUM HEAT.
3. SERVE RICE FIRST, THEN CHIKEN ON TOP, AND THEN SPRINKLE ROASTED ALMONDS AND RASINS ON TOP.

Steps

1. First, beat the egg whites with salt. This makes the dough later very airy and loose.
2. In another bowl, beat the egg yolk with the sugar and vanilla sugar until the sugar begins to dissolve.
3. The melted butter is then stirred into the egg yolk. Make sure that the butter is not too hot.
4. Next, flour and milk are gradually added and thoroughly mixed in. Then fold in the beaten egg whites.
5. Then add 2-3 ladels of the mix in a pan with some butter and cook on low heat for 40-50 seconds.
6. Quarter the pancake and carefully turn over. This is sometimes somewhat tricky, because the dough is still raw.
7. Cook for about 1 minute on the other side before breaking with 2 forks into small pieces.
8. A little powdered sugar on top and serve (vanilla sauce or jam also taste good)

Steps

1. Preparing the batter
Position a rack in the center of the oven. Preheat the oven to 425°F/220°C. Meanwhile, put the raisins and rum in a small bowl and steep for about 10 minutes. Put the crème fraîche, 1/2 cup sugar, egg yolks, raisins, and 1 tablespoon of the rum in a mixing bowl. Whisk until blended. Stir in the flour.

2. Beating the egg whites
Put the egg whites in a large, clean mixing bowl. Add the cream of tartar and salt. With a hand-held electric mixer on medium speed, beat until thick and foamy. Then, still beating, gradually add 1 cup of sugar. Continue beating until soft peaks form when the beaters are lifted out.

3. Folding in the egg whites
Drop a large scoop of the meringue onto the egg yolk batter. With a flexible rubber spatula, gently fold the whites into the batter to lighten it. Scoop the remaining meringue over the batter and gently fold it in.

4. Coating the pan
Coat a medium ovenproof skillet with the butter. Sprinkle in sugar and shake and rotate to coat the butter. Tap out any excess. 

5. Baking the batter
Gently scrape the batter into the prepared skillet. Smooth the top. Bake in the preheated oven until puffed, golden brown on top, and springy to a gentle touch at its center, 10 to 12 minutes.

6. Making the compote
While the batter bakes, in a nonreactive skillet stir together the berries, lemon juice, 1/4 cup sugar, orange juice and zest, vanilla, and star anise. Cook over medium-low heat, stirring to help the sugar dissolve and mashing a few of the berries to help thicken the sauce. 

7. Serving the Kaiserschmarren
Divide the compote among serving plates. With a large serving spoon, scoop up large dollops of the Kaiserschmarren, distributing them evenly on top of the compote. Dust generously with confectioners sugar. Serve immediately. 

Steps

1. Combine the besan, semolina, sugar, ginger-green chilli paste, citric acid and salt along with little water (approximately ¾ cup) in a bowl and mix well with the help of your hand to get a smooth and thick batter.
2. Divide the batter into 2 equal portions and keep aside.
3. Add 1 tsp of fruit salt to a portion of the batter and mix gently.
4. Pour the batter immediately into a greased 125 mm. (5") diameter thali and spread evenly by rotating the thali clockwise.
5. Steam in a steamer for 12 to 15 minutes or till the dhoklas are cooked. Keep aside.
6. Repeat the steps 3 to 5 to make one more thali of dhoklas.
7. Heat 3 tsp of oil in a small pan and add the mustard seeds.
8. When the seeds crackle, add the sesame seeds. Green chillies, asafoetida and curry leaves, mix well and sauté on a medium flame for a few seconds.
9. Remove from the flame and add 1½ tbsp of water and mix well.
10. Pour this tempering over the dhoklas.
11. Cool slightly and cut into equal sized pieces.
12. Serve hot garnished with coriander.

Steps

1. sift to make smooth, add starch
2. add rice and stir until they boil, simmer until rice is cooked
3. add kibbeh and stir
4. add minced garlic, salt and parsley
5. simmer for 15 min and finally add 1-2 tbsp olive oil

Steps

Steps

1. Bring water to boil in a large pot; add 1 tablespoon salt and bean sprouts. Blanch bean sprouts for 1 minute. Remove bean sprouts, rinse under cold water, and drain. Squeeze out excess water and roughly chop.
2. In the same boiling water, add glass noodles and cook to package instructions. Drain and roughly chop.
3. In a mixing bowl, combine bean sprouts, noodles and the rest of the filling ingredients. Mix well with a spatula.
4. Line a baking sheet with parchment paper or plastic wrap. Place one dumpling wrapper on your palm and wet edge slightly with water. 
5. Place 1 - 1 ½ tablespoons of the filling in the middle, then fold, bringing opposite points toward each other and pressing edges together. Repeat with remaining wrappers until no filling is left.
6. Heat a skillet over medium-high heat. Add 1 tablespoon oil and arrange dumplings seam-side up. Pour in 3 tablespoons of water and cover. Steam for 5-7 minutes.
7. Meanwhile, make dipping sauce by mixing soy sauce, vinegar, and green onion.
8. Uncover and continue to cook until all of the moisture evaporates completely. Serve with dipping sauce. Enjoy!

Steps

1. Take your mandu wrappers out of the freezer. They can thaw out while we prepare the fillings.
2. Place the beef, garlic, and ginger into a bowl. Use a wooden spoon to mix with 2 teaspoons soy sauce, 1 tablespoon sugar, 2 teaspoons sesame oil, and ½ ts ground black pepper. You can use a food processor if you want to.
3. Heat up a skillet over medium high heat and add 1 teaspoon vegetable oil. Stir fry the meat mixture until the meat is no longer pink.
4. Transfer to a large mixing bowl and be sure to include the juices from the cooked meat.
5. Bring about 7 to 8 cups of water in a pot to a boil over medium high heat. Add the dangmyeon (aka sweet potato starch noodles) to the boiling water. Cover and cook for 7 to 8 minutes.
6. Take a sample of the noodles to see if they’re cooked thoroughly. They should be soft with no firm bits in them at all. Strain and rinse under running cold water. Drain. Chop into small pieces. Add to the mixing bowl.
7. Add the minced onion, the chives, and kimchi to the mixing bowl.
8. Squeeze the tofu slightly by hand to remove excess water and add it to the mixing bowl.
9. Add 1 teaspoon salt, 1 teaspoon sesame oil, ½ teaspoon ground black pepper. Mix well by hand or a wooden spoon until well mixed

Steps

PREPARATIONS

1. Hard boil an egg.
2. Grate 1 small onion, squeeze out the juice and keep the pulp (as shown in the video).
3. Slice 1 medium size onion.
4. Mince the herbs.
5. Pre-cook 1/3 cup rice.
6. Dice the walnuts, dried apricots and dried barberries (as needed).
7. boil 5-7 cups of water.

DIRECTIONS

1. Put the split yellow peas in a pot, add boiling water until it covers them up and simmer for 15 minutes over low heat and drain.
2. Fry the sliced onions in 2 tbsp vegetable oil until golden.
3. Put the grated onions in a bowl, add the split yellow peas and 1/3 cup of the cooked rice.
4. Add the ground beef to the bowl and mix.
5. Add turmeric, ground chili pepper, salt and the minced herbs (keep 1/8 of the herbs to use in step 9) to the bowl and mix well.
6. Beat one egg and add it to the bowl and mix thoroughly.
7. Take a chunk of the mixture. Stuff with 1/8 of the boiled egg, walnuts, dried apricots and dried barberries. Wrap and pinch the edges to seal and make a meat ball shape.
8. Back to the frying onion pot, add turmeric, persian spice mix (Advieh), ground chili pepper and continue frying for 5 minutes.
9. Add 1 tbsp tomato paste and the rest of the herbs, stir well and fry for 5 more minutes.
10. Add boiling water to the pot and stir.
11. Put the meatballs in the pot, let it simmer for half an hour.
12. Flip the meatballs over and continue simmering over low heat for 30 more minutes.     

Steps

Dough
Combine flours, salt, sugar, yeast, and butter. Transfer mixture onto the work surface, and knead for about 8 minutes; until smooth (no extra flour needed). The temperature of the dough should be at 73/80ºF/23/27ºC. Form dough into a tight ball and place in a lightly greased container, wrap up loosely or cover with a wet kitchen towel and let rise for about an hour or until it has doubled in size. Flip over work surface and deflate dough. Fold up corners and shape into a tight rectangle. Place dough onto a previously frozen baking tray line with a silicone mat. Freeze each side for 30 minutes; this will ease the lamination process. Make butter using a freezer bag, or parchment paper. Chill.

Folding Process / Tourage
Leave butter slab out for about 10 min prior folding. The butter should remain cool but supple. The dough and butter must be the same consistency. Flour work surface and roll out dough into a rectangle twice the size of the butter slab. Place butter slab on the dough and fold over. Roll out dough into a 28''/72cm rectangle. Brush off any excess flour and fold in four (double turn/tour double). Wrap up and refrigerate an hour or overnight to rest. Flour work surface lightly and roll out dough into a 28''/72cm rectangle. Sprinkle sugar all over, and fold into thirds (single turn/tour simple). Chill for 30 minutes to rest. Roll out dough into twice its size, and split in half. Chill one half and roll out the other half into a 9x9''https://bruno.b-cdn.net/23x23cm square. Divide sheet into nine 3x3''https://bruno.b-cdn.net/7.5x7.5cm squares – if using English muffin rings, divide into 3.5x3.5'' squares. Fold up the four corners of a square and place each pastry inside a greased and sugared pastry ring. Or, roll up the sugared sheet of dough tightly into a log and cut into 10 swirl portions. Do likewise with the other half of the sheet. Scraps can be baked separately. Let proof pastries until it has doubled in size.

Baking
Bake Kouign-Amann at 350ºF/180ºC for about 35 minutes. Transfer onto a wire rack and let cool. Enjoy!

Steps

Day 1:

1. Slice the kumquats in half lengthwise. Over a bowl covered with a mesh strainer, squeeze the kumquats and rub back and forth between your fingers. This will help loosen the fruit segments from the rind. Remove segments from rind and set both aside.
2. After squeezing, wrap segments and seeds from the mesh strainers in cheesecloth. Slice kumquat rinds into thin strips. Combine cheesecloth bundle, rinds, and kumquat juice all into the same bowl, and add the 2 cups of water. Cover and set aside in refrigerator for at least 12 hours to help soften the kumquat rinds.

Day 2:

1. Put 5 metal spoons in a flat part of your freezer for testing the marmalade at the end of it’s cooking.
2. Put all of previous day's contents (liquid, rinds, and cheesecloth bundle) into a medium saucepan. Add sugar.
3. Bring contents up to a boil over high heat. Reduce to medium high and boil for at least 45 minutes, but it may take longer depending on your heat, pan, and quantity of kumquats. Do not stir during the initial bubbling, but after it starts foaming, stir occasionally to prevent the marmalade from burning.
4. Test the marmalade. Remove it from the heat and put half a spoonful in one of the frozen spoons. Put the spoon back in the freezer for 3 minutes. Then remove and feel the bottom of the spoon. It should feel neither hot nor cold. If still warm continue freezing for another minute or so. Tip the spoon to see if the marmalade runs. If the top layer has set to a jelly consistency it is done. If it runs, continue cooking for another few minutes and test again.
5. When finished cooking, using a stainless steel spoon, skim off any surface foam. Let kumquat marmalade rest for 10 minutes. Pour marmalade into one jar. Wait for a moment to see if rinds float to the top. If so, let marmalade rest for another 5 minutes. If not, then pour kumquat marmalade into the rest of the jars and process according to manufacturer's instructions.

Steps

Place 1 onion quarter in a small pan with drained chickpeas and 1 cinnamon quill. Cover with 750 ml water and bring to the boil. Reduce heat to medium and cook, covered, for 30 minutes or until chickpeas are tender.

Meanwhile, finely chop remaining onion. Heat oil in a frying pan over medium heat. Add onion and cook for 5 minutes or until softened. Add garlic, spices and remaining cinnamon, and cook for 30 seconds or until fragrant. Add lamb and cook, breaking up with a wooden spoon, for 7 minutes or until browned. Add pomegranate molasses and 125 ml water, and cook for 2 minutes or until liquid reduces slightly. Remove from heat.

To make sauce, combine all ingredients in a bowl. Season with salt and pepper.

Preheat oven to 220 °C. Place the breads on a rack in the oven and bake for 5 minutes or until lightly golden and crisp. Set aside.

Drain chickpeas, reserving 80 ml water and discarding cinnamon and onion. Reserve 2 tbsp chickpeas to serve. Using your hands, break bread into 4 cm pieces and place in a 1.5 L round baking dish. Drizzle with reserved water, one-third of yoghurt sauce and top with lamb mixture, chickpeas and remaining yoghurt sauce. Bake for 10 minutes or until heated through. Scatter over reserved chickpeas, pine nuts, paprika and parsley. Drizzle with extra oil and serve with pickles and olives.

Steps

1. Bring 1 cup water, the butter, salt, and cayenne to a boil in a heavy 4-quart saucepan; boil until butter has melted. Remove from heat; stir in flour. Return to burner; cook, stirring, until mixture comes together and pulls away from the pan, about 2 minutes more.
2. Remove from heat. Using a wooden spoon, beat in 4 eggs, 1 at a time, until they are incorporated and smooth. Stir in zest, scallions, and parsley.
3. Transfer mixture to a piping bag, and cut a 1/2-inch opening. Pipe 1-inch rounds onto baking sheets lined with parchment paper. Alternatively, drop rounded teaspoons of batter onto baking sheets lined with parchment. If not using immediately, freeze up to 1 month in airtight containers or resealable plastic bags.
4. Preheat oven to 400 degrees. Whisk together remaining egg and 1 teaspoon water in a small bowl; lightly brush on top of each puff. Bake until lightly golden brown, about 20 minutes. Serve immediately.

Steps

Start by cooking the lentil. In a saucepan combine lentil and hot water. Bring to a boil on high heat,then allow to simmer on low, about 7-10 minutes. Check, stir a few times to see if the water is about to evaporate

When barely any water is left ,add bulgur, mix and turn off the heat. Allow to sit about 15-20 minutes, the bulgur will soften by that time

While that’s getting ready prepare the tomato paste. In a fry pan sautée the onions until golden brown, add tomato and pepper paste, spices

Add the paste to lentil and mix well to incorporate, salt to taste. Allow to cool down before you add chopped greens and lemon juice

Shape the lentil kofte with medium ice cream scoop or by hands

Serve over finely chopped lettuce leaves

Steps

Kofta

1. Grate the paneer in a bowl and add boiled potato in it, mash the potatoes with grated paneer.
2. Add little salt, red chilli powder, garam masala powder and maida, mix it well.
3. Knead the mixture for a minute and make a dough.
4. Take a small portion of mixture and roll it into small ball, press inside with thumbs to make bowl shape.
5. Stuff little dry fruits inside the ball, seal the edges properly and roll it into ball again.
6. Dust it with little maida and keep it aside for frying, make all the balls in the same way.
7. Heat oil in a frying pan, put 3-4 balls at a time.
8. Fry it on low-medium flame till it turns golden brown, keep flipping to cook all sides.
9. Take out the fried kofta on kitchen towel and keep it aside.

Masala Paste

1. Heat a pan and add butter, once the butter has melted, reduce the flame to low.
2. Add almond, cashew, ginger, garlic, green chilli and onion, fry it for 2 minutes on medium flame.
3. Add chopped tomato, fry the tomato on medium flame till it turns soft ( 2-3 minutes).
4. Turn off the flame, take it out in a blending jar and let it cool down.
5. Blend it into thick smooth paste (do not add water), take it out in a bowl and keep it aside for further use.

Curry

1. Heat a pan, add dry fenugreek leaves and roast it for few seconds on low flame.
2. Take out the roasted fenugreek leaves in a plate and keep it aside for further use.
3. Add 2 tbsp oil in the same pan, once oil is heated, reduce the flame to low.
4. Add turmeric powder, red chilli powder, coriander powder and cumin powder, fry for a minute on low flame.
5. Add the prepared masala paste, and fry it for 2-3 minutes on low flame, keep stirring in between.
6. Add one  glass of water and  salt to taste (Remember, we had already added salt in kofta).
7. Cook it for 2-3 minutes on low-medium flame, add fresh cream, mix it and cook it for one more minute.
8. Add garam masala powder, roasted kasuri methi, mix it properly in the curry.
9. Turn off the flame and let the curry cool down a little, add fried kofta in the curry and mix it.
10. Ready to serve, you may garnish with fresh cream before serving.

Steps

1. Heat oven to 350°F. Heat the oil in a large ovenproof pot over medium heat. 
2. Add the sausage and cook until browned. 
3. Stir in the onion and garlic. Cook until the onion becomes translucent. 
4. Add the paprika, mustard, tomato paste, and apple-cider vinegar. Cook for 1 minute. 
5. Add the broth, 2 cups water, maple syrup, salt, pepper, and beans; cover and bring to a boil. Place in the oven and bake for 1 hour. 
6. Remove the lid and continue to bake — stirring every hour — for 3 1/2 more hours. Serve warm.

Steps

1: In a flat frying pan over low heat, toast the cumin seeds, coriander seeds, and dried red chilies until lightly browned and flavorful.

2: Grind the chilies, the dry seeds and spices, and the salt until very fine.

3: Prepare the fresh herbs by chopping, grating,  and cutting until all very fine.

4: Combine it all and grind until you have a smooth paste, then add the shrimp paste and mash it in until everything is well blended and you have a smooth, dark red paste.

Steps

In the bowl of a stand mixer fitted with a kneading attachment (or a regular bowl if you are doing this by hand) , add the flour and salt. Slowly add the water and knead, until you get a smooth and sticky dough. This type of dough is called ajeen awees  which means extra wet dough. You need the dough to be this wet to be able to stretch it later

Knead the dough for 10 minutes in your stand mixer or 15 if you are doing this by hand. Divide the dough into 4 parts, drizzle generously with olive oil, allow to rest for an hour

In the mean time, prepare the filling. Heat the olive oil in a pot, add the chopped onions with the salt, pepper and  turmeric. Cook over medium heat until the onions are translucent. Drain the onions, reserve the oil

On a clean surface, preferably marble drizzle some of the reserved olive oil and start spreading the dough with your hands gently and slowly until it is really thin. The result is a very thin circle of dough. 

Spread a little of the filling all over the dough. First fold 1/3 of the dough over the middle 1/3, spread with some filling. Fold the other 1/3 over the center and spread with some filling. Again fold 1/3 of the dough over the middle third, then fold over the other third. The result is a square of layered dough

Put this square on the side and spread another dough ball into a thin circle. Spread with some filling. Place the square of layered dough in the center of the circle. Repeat the folding technique. Up until now we have used 2 dough balls, you can stop here or you can keep on layering up to 7 layers

Place the finished layered loaf into a pan and allow it to rest for 30 minutes. Gently spread the loaf to make it thinner and larger

Bake in a preheated oven (380 F or 190 C) on the central rack. For a 2 layer loaf : bake for 20-25 minutes. For a 5 layer load: bake for 40 minutes. Serve with some homemade yogurt and  a green salad

Steps

Heat up a deep cooking pot (do not use non-stick or aluminium) and add 3 liters of milk. This is the most difficult step, to reduce the milk. You have to constantly stir the milk and try to use a heavy bottomed pot. Stir the milk every minute or two to ensure it doesn't stick to the bottom. The aim is to get it to a boil then reduce it by half, make sure to keep the flame high to reduce faster (1 L milk usually takes around 40 min)

To make the milk you cake, you can use a metal bowl, a cake tin or a bread loaf tin. Grease the sides of the container with  ghee so that we can take out the cake easily. To get a nice color of the milk cake, we will take a towel and place it on the kitchen counter, place the tin over it and we will wrap it after pouring the milk cake mixture. This will ensure that the heat is trapped for a longer period of time and we will get a nice color

While the milk is reducing, keep checking the consistance of the milk by letting it flow from a flat spoon. Doing it this way will let you know how many granules are there. Once the milk is reduced by half, add the lemo juice and keep mixing to reduce it down. We want to reduce it until it starts bubbling and there's much less moisture.

After cooking the mixture for a few more minutes, it will become very thick in consistancy and very bubbly. Start adding the sugar in small batches, do not add it all at once (it can separate or get chewy). So add a little at a time and mix until it's disolved then add the next batch and so on

Next, start adding the ghee, one spoon at a time and keep mixing it. Now, the aim is to cook this mixture until starts leaving the sides of the pan which will take 10 minutes or so.Keep adding the ghee and stirring constantly

Once the mixture thickens, darkens in color and starts leaving the sides of the pan when we stir it, it's time to transfer it to the tin. Pour the mixture in the tin, even it on top then close the tin with a cover and wrap the towel around it. Keep it for 3-4 hours in room temperature

Use a knif to make sure it separates from the sides of the tin, flip it over and it will be out of the tin. Cut into pieces and serve

Steps

Combine the meat with toasted coconut, shallot, garlic, ginger, galangal, red chilies, coriander, Gula Jawa, lime leaf, coconut milk, and sea salt. Mix until well combine and marinated for about 3 to 4 hours, or overnight in the fridge.

Prepare the charcoal for direct cooking on medium heat.

Gather some minced meat and shape around the lemongrass stalk and press firmly. You can shape around the metal skewers too. Continue the process with the remainder lemongrass stalks and minced meat.

Place the shape minced meat on the grill and grill over the charcoal for a few minutes, and baste with some peanut oil. Turn over and grill until lightly charred on the outside and continue to baste the minced meat with some oil. Remove and serve with some cucumber slices, lontong rice, and satay sauce.

Steps

1. Start with a handful of chopped pancetta, saute that over medium heat and little bit of olive oil until not quite brown. When it just starts to look like it's going to brown, throw in the onions and diced celery and cook those vegetable for about 4 min until the onions just start to turn translucent. At that point add some minced garlic, stir that in and cook for about a minute.
2. After the garlic cooks for about a minute, dump in the chicken stock, some water and 1 can of crushed plum tomatoes. Give it a stir and bring to a simmer. Dump in the beans, chopped cabage, chickpeas, pepper flakes, italien herbs, a big pinch of salt. When that comes up to simmer bring down the heat to medium low and simmer that until the beans are tender (around 45 min).
3. Meanwhile, prepare the greens. Clean and chop the swiss chard. Check the soup and add water if it's getting too thick. Once the beans are cooked, dump in the greens and stir and simmer for about 15 minutes.
4. Taste and adjust the seasoning before adding the pasta. Dump in the pasta, turn up the heat to medium-high. 15 minutes later, as soon as the pasta is tender, ladel and server.

Steps

• Poke the eggplant in several places with a fork. On the stove top, or on the grill, roast the eggplant on the open flame and turn it every couple of minutes untill it is  all soft and charred.
• Place the eggplant in a bowl and cover with plastic wrap and allow to steam for 5-7 minutes
• Peel the eggplant (you can keep a little of the charred peel for more smoky flavor). Chop the eggplant finely,
• Add the rest of the ingredients and toss to combine
• Decorate with mint, a drizzle of olive oil and pomegranate molasses and enjoy

Steps

1. In a bowl, combine the ingredients for the sauce and set aside.
2. In a hot wok, add a couple tablespoons of oil. When it starts to smoke, add the garlic and shallot and fry for about 30 seconds. Add the rice and continue to cook, breaking up the clumps with your spatula. Cook for a minute or 2, before adding the sauce.
3. Once you add the sauce, continue to mix everything until the sauce is well distributed. At this point you can add your vegetables and meat (totally optional) and cook until they’re done.
4. Top with fresh chopped green onion or cilantro and squeeze some fresh lime juice over top just before serving.
5. Also, dont forget to top your nasi goreng with a sunny side up fried egg. There’s nothing like digging into that first bite with that lovely runny yolk. Enjoy!

Steps

1. With the paddle attachment, combine water and fresh yeast first and add flour, semolina and salt. Mix on low speed for 2 min. Scrap down sides of the bowl and paddle – mix for an additional 2 minutes on low (4 min total). The internal dough temperature should be at 80/86ºF (27/30ºC). Cover and let the first fermentation going for an hour. Using the hook attachment now, throw in olive mixture and mix on low for 10 sec (first punch down / do not over work). Remove hook, cover and let rest for another hour. Transfer dough onto floured worked surface; degase and round out. Place dough back in the mixer bowl, cover and let ferment for another hour (3 hours fermentation total).
2. Transfer fougasse dough onto a floured work surface – Divide into 3 equal portions or 6 (for smaller fougasse). Shape into rounds (not too tight) and bench rest for 20 min (covered). Shape each rounds into rectangular slab. Arrange onto lightly floured flax linen baker’s couche or fragrance free kitchen towels. Cover and let proof for about an hour.
3. Preheat oven with a pizza stone to 550ºF (290ºC) / set to conventional baking. Depending on the size of the pizza stone; bake bread in 2 batches. Place hot pizza stone on the stove. Dust semolina onto the stone and bread. Slash each flat bread and transfer bread onto hot stone stretching out dough to open it. Spray water on the bread to create steam and bake for 15 minutes. Transfer hot fougasse onto cooling rack and brush out olive oil – cool to room temperature

Steps

1. Preheat oven to 325°F (163°C). Season veal shanks all over with salt and pepper. If you have butcher's twine, you can tie a length of it tightly around the circumference of each shank; this can help them hold their shape during cooking, but is not absolutely necessary.
2. Add flour to a shallow bowl. In a large Dutch oven, heat olive oil over medium-high heat until shimmering. Working in batches, lightly dredge shanks all over in flour, shaking off excess, and add to Dutch oven; be careful not to over-crown the shanks. Cook shanks, turning occasionally, until lightly browned on both sides, about 4 minutes per side; lower heat as necessary at any point to prevent scorching. Transfer browned shanks to a platter and repeat with remaining shanks; add more oil to Dutch oven at any point if it becomes too dry.
3. Add butter to Dutch oven, along with onion, carrot, celery, and garlic. Cook, stirring, over medium-high heat until vegetables are softened and just starting to turn a light golden color, about 6 minutes.
4. Add wine, stock, and tomatoes to Dutch oven, along with veal shanks and any accumulated juices. Try to arrange the shanks in as even a layer as possible (a little overlap is okay to make them fit). The liquid should nearly but not totally cover the shanks; if it doesn't, add more stock or water until it does. Add thyme and bay leaf. Bring to a simmer.
5. Prepare a parchment paper lid following these instructions Cover shanks with parchment lid and transfer to oven. Cook for 2 hours.
6. Meanwhile, for the Gremolada: In a small bowl, stir together parsley, lemon zest, and garlic. Set aside.
7. Remove parchment paper lid from shanks and continue cooking until they are fork-tender, about 1 hour longer. If the pot becomes too dry, add more stock or water as needed to keep it moist; evaporation and reduction are good, but the pot shouldn't go dry. Feel free to move the shanks around so that any that are submerged can be exposed to the oven air. During the last 20 minutes of cooking, stir in 1 to 2 teaspoons (5 to 10ml) gremolada, depending on how strong you want the lemon and garlic flavor to be.
8. Carefully transfer shanks to a platter. (Using a spatula and tongs together can help prevent them from falling apart.) Using a spoon, carefully scrape off any excess fat on surface of braising juices. The liquid should be saucy and thick; you can adjust the consistency by adding either water or stock to thin the sauce, or simmering it on the stovetop until more fully reduced. Discard thyme and bay leaf and season with salt and pepper if necessary.
9. Remove twine from shanks, if used. Serve shanks on plates, spooning braising sauce on top and passing remaining gremolada at the table for diners to sprinkle as a garnish to their own taste; make sure to offer small spoons for scooping out marrow from bones. Osso buco is traditionally served with Risotto alla Milanese.

Steps

1. Set a casserole dish wide enough to hold the meat in one layer over a high heat, and add the oil. Put the flour on to a small plate and season generously, then use to coat the meat. When the oil is hot, add the meat to the pan and brown well on both sides until golden and crusted. Set aside on a plate.
2. Turn the heat down and add three quarters of the butter to the pan. When melted, add the onion, carrot and celery, plus a sprinkle of salt, and cook until soft. Add the garlic halves, lemon zest and sage to the pan and cook for a few minutes more.
3. Turn up the heat then add the wine to the pan. Return the meat, standing it on top of the vegetables, and bubble until the wine has reduced by half. Pour in the stock and bring to a simmer.
4. Turn the heat right down, cover and simmer for one and a half to two hours, carefully turning the meat over every 30 minutes, until it is tender enough to cut with a spoon. Meanwhile, mix together the gremolata ingredients.
5. Dot with the remaining butter and allow to melt into the sauce, then serve with the gremolata and risotto alla milanese or wet polenta.

Steps

1. Soak the dried morels for the sauce in hot water for 20 minutes.
2. Preheat the oven to 180°C/gas 4. Infuse the oil with the garlic in an ovenproof pan over moderate heat for 2 minutes. Pat the chicken breasts dry with kitchen paper then season with sea salt and black pepper. Fry the chicken, skin-side down, in the oil with the thyme, for 5 minutes or until the skin is golden and crisp.
3. Turn the chicken over, add the butter to the pan, and sear the other side while spooning the melted butter and oil over for 1-2 minutes. Turn the chicken once again, so that the skin is facing upwards, then roast for 15-20 minutes or until cooked through.

For the morel sauce:

1. Make the sauce in the meantime. Drain and cool the morels, reserving the liquid. Heat a little olive oil in a pan and sauté the shallots, thyme and garlic for 5-6 minutes until golden. Add the morels, a little more oil and seasoning. Cook for 5-6 minutes, then carefully pour in most of the morel soaking liquid (leaving the sediment behind).
2. Add the wine and bubble until most almost totally reduced. Add the chicken stock and boil for 8-10 minutes until reduced by half. Add the cream and simmer until thickened to the consistency of single cream. Pass through a sieve, pressing the mushrooms and shallots to extract as much flavour as possible. Season and return the sauce to the pan.
3. Sauté the fresh morels in butter with some seasoning. Finish with a squeeze of lemon juice and keep warm.
4. Rest the chicken while you reheat the sauce. Slice each chicken breast in two horizontally and season each half. Arrange on warm plates, pour the sauce around and scatter with the cooked fresh morels. Serve with the asparagus and sautéed potatoes.

Grilled asparagus:

1. For the asparagus break off the tough and woody stems at the base of the spears. Heat a griddle pan until almost smoking. Brush the asparagus with olive oil and season with salt and pepper. Transfer the asparagus to the griddle pan with a pair of tongs and griddle until tender, turning them now and again to cook evenly.

Charlotte potatoes with garlic, pancetta and thyme:

1. Peel the potatoes and cut into even 1cm cubes. Parboil in salted water for 3-4 minutes. Drain well and pat dry with kitchen paper. Heat a little oil in a frying pan. Sauté the potatoes with the garlic and thyme until the potatoes are almost cooked. Add the pancetta and continue to cook, until the pancetta is golden brown and crisp on the edges. Remove the thyme and garlic and check for seasoning.

Steps

1. Prick the potatoes with a fork and rub about 1 tsp of olive oil all over the whole parsnips. Roast the potatoes and parsnips on a baking sheet in a 400F oven for approximately one hour or until very tender when pierced with a fork.
2. Allow to cool sightly and as soon as you can handle them, remove the skins from the hot potatoes and parsnips. Press the potatoes through a potato ricer if you have one, or grate them over the large holes of a box grater. Puree the parsnips using a stand or immersion blender, until smooth. (Or simply mash them with a fork as a did in the video). If the parsnips are large, the hearts may be tough, if this is case, simply remove and discard them and work with the tender flesh only. Place the grated potato and parsnip on a clean board. Whisk the egg yolks and pour over the parsnip and potato mash. Using a flour sifter or fine-mesh sieve, sprinkle on about 1/4 cup of the flour and begin to incorporate the flour very loosely, using a pastry blender or a wooden spatula. Avoid overworking or kneading the dough. Cutting in the flour prevents the gluten in the flour from developing and yields a more tender gnocchi. Keep adding flour and incorporating it until the dough becomes less sticky. You can begin folding the dough gently onto itself to incorporate the last amounts of flour. Add more flour as needed, to obtain a dough that holds together well and is not overly sticky, but is not stiff and dry either. Roll the dough into a log, cover with a cloth, and let it rest for 15 minutes while you prepare the pesto.
3. Place all the pesto ingredients except the oil in a food processor and pulse until finely chopped. Add the olive oil and pulse just until incorporated, or until your pesto reaches the consistency you prefer. (Some people like a smooth pesto but I like to see flecks of green and I try to avoid a puree). Taste and add salt, pepper, and more lemon juice as needed.
4. Take the gnocchi log and slice it into about 6 even pieces. Roll each piece into a long snake about 1/2 inch in diameter. Cut the gnocchi pieces so they are about 1-inch long. Dust with flour and avoid piling them together so they don’t clump.
5. Bring a large pot of salted water to a boil. Delicately drop the gnocchi into the boiling water, in about 3 or 4 separate batches. They will drop to the bottom and after about a minute, they will float to the surface. Let them float for about 30 seconds and then remove with a strainer or slotted spoon and transfer into a heated pan with the 2 Tbsp of butter. Allow the gnocchi to turn golden brown and at the last minute, add a generous dollop of pesto, making sure not to leave the pesto in the hot pan for more than a few seconds otherwise it will begin to turn a brownish green. Serve hot, with a bit of extra grated parmesan.

Steps

1. In a large mixing bowl, whisk together the eggs and sugar until they turn a pale gold colour. Whisk in the flour and cornflour and set aside.
2. Place the milk and vanilla bean paste in a heavy-bottomed saucepan, bring to a gentle simmer, stirring frequently. Remove the pan from the heat and let cool for 30 seconds.
3. Slowly pour half of the hot milk onto the egg mixture, whisking all the time, then return the mixture to the remaining milk in the pan. It is important to slowly pour the hot milk onto the cold eggs before you return the mixture to the pan to prevent the eggs from scrambling.
4. Bring the mixture back to the boil and simmer for one minute, whisking continuously, or until smooth.
5. Pour the cream into a clean bowl and dust with icing sugar to prevent a skin forming. Cool as quickly as possible, by sitting the bowl of pastry cream in another larger bowl of ice water. When cooled, refrigerate until needed.

Steps

Heat 1 tbsp vegetable oil in a small sauce pan on medium heat and fry the garlic until golden brown. Add hoisin sauce, water, peanut butter and sugar. Stir well and simmer on low heat for 1-2 minutes until thickened. Transfer to small bowl and top with crushed peanuts

Steps

1. Preheat oven to 425°. Lightly score eggplant flesh with the tip of a knife. Place skin side down on a rimmed baking sheet and drizzle with 1 Tbsp. oil; season with salt. Toss mushrooms and head of garlic with 1 Tbsp. oil on another rimmed baking sheet; season with salt. Cover tightly with foil. Roast vegetables on both sheets until very tender, 30–35 minutes. Let cool.
2. Scoop eggplant flesh from skin; discard skin. Chop eggplant and mushrooms until a coarse purée forms. Squeeze garlic cloves from skins; chop until mashed. Transfer both purées to a small bowl and mix in tomato sauce, chile paste, chopped fresh garlic, and remaining ½ cup oil; season with salt.
3. Serve with bread for dipping.

Steps

1. combine sugar, rice vinegar and bring to a boil
2. when the sugar dissolves, remove from the heat
3. thinly slice the young ginger with a mandoline
4. mix sea salt with ginger slices and set aside for 1 hour
5. squeeze the ginger dry with paper towel
6. place the dried ginger in a sterilized jar
7. pour the vinegar mixture over the ginger
8. cover the jat and refrigerate for 5 to 6 days

Steps

1. Trim the pork fillet of any excess fat and then cut into 2cm cubes. Place the meat in a large mixing bowl and add the pimentón, cumin, some black pepper, oregano, thyme and garlic. Mix well, drizzle over the olive oil and leave to marinate for at least an hour, but anything up to 2 days is fine.
2. Meanwhile, make the mojo picón. Start by frying the bread in a little olive oil, drain on kitchen paper and tear into pieces. Using a pestle and mortar, mash together the garlic, cayenne chillies, cumin seeds, pimentón, fried bread, vinegar and salt until you have a smooth paste. You could also use a food processor for this bit. Start adding the olive oil in a thin drizzle while you are still mixing.
3. When you are ready to cook the pinchos, thread the meat on to skewers (if you are using wooden skewers it’s a good idea to soak them in water for 30 minutes to stop them burning). Pinchos morunos can be cooked over charcoal (the best way, in my opinion), under a hot grill or in a griddle pan over a very high heat. Cook for about 2 minutes on each side – you want them to be cooked through but still juicy on the inside. Season with salt and pepper and serve with the mojo picón.

Steps

1. Prepare the chicken: Season the flesh side of the chicken with half of the salt, the paprika, lemon zest, and olive oil. Flip and season the skin side with the remaining salt. Place in the refrigerator skin-side up, uncovered, and let rest for 24 hours.
2. Make the aioli: In a medium bowl, whisk together the salt, egg yolks, and lemon juice. While whisking constantly, slowly drizzle in the oil until emulsified. Season to taste with salt.
3. Make the paste: Smash all the ingredients together in a mortar and pestle until the coriander seeds have popped. Set aside.
4. Cook the chicken: Heat the canola oil in a large cast-iron skillet over medium-high. Add the chicken, skin-side down (make sure the skin is stretched over the chicken to avoid any exposed skin!), and reduce the heat to medium. Wrap a slightly smaller cast-iron pan in foil and press on top of the flesh-side of the chicken. Cook until the skin is crisp and the chicken is almost nearly cooked through, 15 to 20 minutes. Remove the cast-iron skillet and carefully drain off the fat. Flip the chicken over in the skillet. Remove from the heat and let the chicken rest and carry over cooking in the skillet for around 10 more minutes.
5. Meanwhile, Make the sauce: Heat olive oil in a large saucepan over medium-high. Add the garlic and cook until just toasted, about 30 seconds to 1 minute, then immediately add the onions to stop the garlic from cooking any more. Cook until the onions are soft, 3 minutes, then stir in the prepared chili paste. Cook until fragrant, about 30 seconds, then add the wine. Cook until reduced by half, then stir in the chicken stock, bay leaves, and lemon peel. Bring to a simmer and reduce by half, 25 to 30 minutes. Season to taste with the sherry and salt. Keep warm.
6. To serve, transfer the chicken to a serving platter with a ramekin of the aioli. Drizzle the pan drippings over the chicken and top with some of the piri piri sauce. Drizzle with some olive oil and serve with fries.

Steps

1. Make a slurry of yeast by combining one cup of all purpose flour and 2 packets of active dry yeast and 1 cup of warm water
2. Add honey, give it a good whisk to make sure everything is combined. Cover with plastic wrap and put in a warm place for about 30 min until it's bubbly and doubled in size
3. After 30 min add the rest of the ingredients, the flour, the salt and water and oil. Stir in a bowl until the douh forms
4. On a flouered surface, knead the dough until it's smooth and elastic and springs back when you press on it (about 10 min)
5. Put the dough in a bowl lightly coated with oil, cover and put in a warm place until it doubles in size (about 45 min)
6. Punch the dough down to take out the air and place on a lightly floured surface. This will yield 16 pita breads
7. Form it back into a ball and cut into small piaces. Form the pieces into small balls pinching with your fingers and place the pinched side on the surface. Place the balls under a towel and work with one at a time. 
8. Flatten the ball with rolling pin into a six inch round and place on a baking sheet lightly dusted with corn meal. Make sure to keep the rolled pitas covered with towels. Once all the pitas are rolled out, let them rest for 30 min and preheat an oven to 500 F with a cookie sheet on the lowest rack in the oven.
9. Place the pitas on the cookie sheet and bake for 2 min then flip and bake for 1 min on the other side

Steps

1. Dissolve the yeast with warm water, add it to the flour. Briefly mix them, then knead the dough (it is a very soft dough). When there is no dry flour left, cover it and let it rest for 20 min
2. 20 min later, add the olive oil. Knead the dough for 6-7 minutes until it is very smooth. Cover it and let it rest for 30-40 min (if it is winter, it will take about an hour)
3. Sprinkle some flour and punch out the air in the dough. Move the dough onto a work surface dusted with flour and continue to press the air out with both palms (while folding the dough on itself)
4. Shape into 6 pieces. Take one piece and round it with your palm, dust with flour and roll it out. It is hard to roll it out flat at this time but that's ok (we are preparing for the next step) so roll out as much as you can. Dust the rolled pieces, cover with cling film and let them rest for 5 min
5. Roll out the 6 pieces and then let them rest again for 30 min. This process will loosen the gluten and the yeast inside is fermenting. When you are cooking, it is easier to puff up
6. Heat a flat skillet until it's very hot then lower the heat and place one of the rolled pieces. Move the dough around with the palm of your hand so that it heats up evenly, turn over a few turns and keep moving with your palm. After both sides of the bread becomes firm and the water inside is heated up, it turns into water vapor and blows up the bread. 
7. Frequently turning over is to avoid the dark spots, in that case, the crust is cracked and the vapor runs out and the bread won't hold the vapor. Usually after 2 or 3 turns, the bread starts to puff. Then cook it a little bit more to brown on both sides
8. Alternatively, you can bake in the oven, you will need a pizza stone or a thick baking sheet. Place in the oven and preheat to 500F. Place the dough on the baking sheet and bake for 4 minutes. The oven method will produce bread that is more brittle whereas the skillet bread is softer

Steps

1. Dans une grande casserole à fond épais, porter à ébullition le sirop d'érable et la crème en surveillant d'éviter tout débordement. Laisser bouillir de 3 à 4 minutes puis retirer du feu. 
2. À l'aide d'une mixette, battre le beurre et le sucre. Ajouter les oeufs et battre environ 2 minutes. Mélanger la farine, la poudre à pâte et le sel. Incorporer les ingrédients secs à la préparation aux oeufs en alternant avec le lait. 
3. Préchauffer le four à 400 °F. Verser la préparation dans un moule rectangle de (13 X 9 po) et au moins 4 pouces de haut. Couvrir de la préparation de sirop d'érable et cuire au four pendant 30 minutes.

Steps

1. In a large bowl, combine butter and sugars, and blend until smooth. Add eggs and vanilla, and beat until completely incorporated. Add flour and baking powder, and stir until dough is well mixed. Refrigerate for at least 1 hour.
2. In a saucepan, bring syrup and cream to a boil, stirring often. As soon as it reaches the boiling point, remove from heat, add salt and let cool until tepid, then refrigerate for 1 hour.
3. Preheat oven to 450F. Place 6 oven safe, 5 oz. ramekins on a foil-lined baking sheet and spoon a couple tablespoons of maple mixture into the bottom of each. Divide dough evenly among ramekins by loosely packed tablespoons. Slowly pour remaining maple mixture over dough {it will sink into the holes}, then bake 20 to 25 minutes, or until golden brown and a toothpick inserted into the centre comes out clean. Let cool several minutes, then serve with ice cream

Steps

Marination

• Add little turmeric powder and salt to the prawns.
• Mix it and keep it aside for 20-30 minutes.

Masala paste

• In a grinding jar:add 1/2 tsp od cumin seeds, coriander seeds, whole black pepper, ginger, garlic,green chill and chopped onion.
• Add little water and grind it into thick smooth paste.

Curry preparation

• Heat a pan, add 2 tbsp of oil and let it heat.
• Fry the marinated prawns for a minute on medium flame.
• Take out the fried prawns, keep it aside for further use.
• Add 2 tbsp oil in the same/different pan and let it heat properly.
• Add bay leaves and cumin seeds, fry it for few seconds.
• Add turmeric powder and red chilli powder, mix it.
• Add the prepared masala paste, fry the masala for 3-4 minutes on low-medium flame.
• Add chopped tomato and cook it on low flame for 4-5 minutes.
• Add 1/2 glass of water, stir it and let it come to boil.
• Add fried prawns and salt to taste, mix it.
• Cover the pan and cook it on medium flame for 4-5 minutes.
• Add garam masala powder and coriander leaves, stir it.
• Turn off the flame and ready to serve.

Steps

1. Grind the spices into a fine powder. Chop the peppers (remove the seeds)
2. Mix the orange juice, vinegar, habanero peppers, add the spice powder, salt, garlic and blend
3. Add the juice of 5 lemons and a splash of tequila
4. Cut the pork shoulder into 2 inch squares, place in a large ziplock bag, pour in the blended mixture, close and mix well
5. Line the baking pan with the banana leaves or tin foil, drop in the marinated pork (and juices), cover with more banana leaves. Wrap the whole thing with tin foil (nice and tight)
6. Preheat oven to 325F and cook for 4 hrs

Steps

1. Shred the mushrooms using a fork. Chuck the caps and stems by pinching them and allowing it to break into chunks
2. Add mushrooms into bowl and mix in the seasonings and liquid smoke
3. In a separate bowl mix together oil and marmite (this just breaks down the marmite to easily mix into mushrooms)
4. Add oil marmite mixture to mushrooms and mix together
5. Preheat oven to 400º. Add mushroom mixture to parchment lined baking sheet and bake for 20-30 minutes, cooking out most of the moisture
6. Once cooked add to hot skillet and allow to slightly crisp then add bbq sauce of choice!
7. Add to bun and enjoy

Steps

1. Preheat oven to 425 degrees F (220 degrees C).
2. Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes.
3. Reduce oven to 325 degrees F (165 degrees C).
4. Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and browned, 5 to 7 minutes. Set aside.
5. Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine.
6. Sprinkle 1/3 onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 1/3 Gruyere cheese. Ladle in half the egg mixture. Sprinkle with 1/3 the onion-leek mixture, 1/3 bacon, and 1/3 cheese. Pour in remaining egg mixture and top with remaining onion-leek mixture, bacon, and cheese.
7. Bake filled quiche in the preheated oven until browned and set, but no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.

Steps

1. Into a wide pot, add 1 L of milk and heat it up and stir to get it to a boil. To curdle the milk, you can use a little bit of lemon juice or vineger. We'll use about 2 tbsp of vineger, add it to a small bowl and add the same amount of room temperature water
2. Once the milk boils, turn off the flame and let it cool for 2 minutes. while the milk cools down get a bowl and place a colander inside and on top of that place a cheese cloth. Start adding the vineger to the milk, little bit at a time and keep stirring it to curdle the milk. 
3. The milk will separate into curdles and whey so our chenna is ready and before collecting it we have to cool it down. For that, add ice cold water on top of the chenna. Once cooled down, pour into the prepared bowl. Pour fresh water on top of the chenna to get rid of the vineger smell.
4. Collect the side of the cheese cloth and start squeezing out all the water from the chenna. Keep it aside for around 10 min
5. Meanwhile, prepare the rabdi. In a small pot, add 500 ml of milk. While it is heating add the saffron, the cardamom powder, and chopped nuts. Mix everything and stir for about a minute. Keep stirring until it gets to a boil and cook for 2-3 minutes. Add the sugar and cook for further 5 minutes. Turn of the flame and set aside
6. In a wide pot, add the 2 cups of sugar, 6 cups of water and stir and bring to a boil and prepare the rasgulla
7. To prepare the rasgulla, take the chenna out of the cheese cloth and place on tray and start kneeding with your palm until gets very smooth. Keep kneading for 5-10 minutes until it comes together and gets very smooth. Add 1/2 tsp of corn flour and mix it in (kneed for 2-3 minutes). Divide the mixture into 10 balls, then one by one place between your palsma and roll into a ball then flatten into a thick disc
8. Add the rolled rasgulla to the boiling syrup and cook for about 15 minutes on high flame (you can cover in the meantime). After 3-4 minutes you can turn them while they're boiling. After 15 mintes they will be cooked and will double in size, so turn of the heat and let them rest in the hot syrup for about 5 minutes
9. To stabalize the rasgullas, add ice cubes to a large bowl and add then pour in 6-7 ladles of syrup. Take the rasgullas out from the hot syrup and into the cold syrup and leave for about 13 minutes. This way they will get stable and remain spongy
10. Take the rasgullas one by one and squeeze between your fingers to get rid of the excess syrup and then add to the rabdi. Leave in there for at least 4 hours before eating

Steps

1. Grease a fluted slice tin.
2. Place dates and 2 tablespoons coconut oil in a food processor. Process until they form a paste. Add walnuts and process until combined.
3. Transfer mixture to prepared tin and smooth out to form base of slice.
4. Process avocado, zest, remaining coconut oil, cacao and honey until smooth and combined well.
5. Transfer mixture to tin and spread over base.
6. Sprinkle with bee pollen to garnish. Pop i tin the fridge for 2 hours to set.
7. Slice to serve.

Steps

1. Preheat the oven to 400°F.
2. Put the garlic and paprika into a mortar, add the salt, and pound to a smooth paste. Add a few drops of olive oil, then rub the flesh side of the mackerel fillets with the paste and set aside.
3. Make the vinaigrette. Put all the ingredients into a small bowl and whisk together with a fork. Season with salt and pepper to taste.
4. Line a baking sheet with parchment paper and brush lightly with olive oil. Lay the mackerel fillets skin side up on the paper and season the skin with sea salt. Roast for 8-10 minutes until the skin is crisp and the fish is cooked through. Remove from the oven and leave to rest.
5. Meanwhile, boil the potatoes in a large pan of salted water for about 15 minutes until tender, then drain. Return to the pan with 1 tablespoon of olive oil. Crush lightly with the back of a fork, then add the scallions and stir to combine. Season with salt, then add a couple of tablespoons of the vinaigrette.
6. Serve the crushed potatoes topped with the mackerel and a drizzle of the remaining vinaigrette.

Steps

1. In a bowl add hing, red chili powder, ginger powder, fennel seeds powder and water mix this into a watery paste, keep it aside.
2. In a blender add cumin seeds, green cardamom, cinnamon stick, mace and make it into a coarse powder.
3. Heat ghee in a pan add black cardamom, mutton pieces and roast it.
4. Now add masala watery paste, saffron, water, and salt, then cover the lid, cook it for 45 minutes.
5. After 45 minutes add masala powder mix it and cook it for 30 minutes.

Steps

Wash meat and keep in colander till the water drains. 
Heat oil in a pressure cooker. 
Add heeng to oil. 
Add meat and stir-fry well. 
Add clove, cinnamon, powdered black elaichi, zeera. 
Stir-fry till color of meat turns light brown. 
Add red chili powder, and yogurt. 
Fry again till no white color of yogurt is visible. 
Add ginger powder, fennel powder , salt and ½ cup of water. 
Pressure cook for 5 minutes.or 3 whistles.
Turn off stove and open cooker when pressure has dropped. 
Check for the desired tenderness. 
If you see excess water, boil till desired consistency is reached. 
Grind zeera and green small elaichi and sprinkle on meat and cover. This will give exotic aroma to meat. 

Steps

1. Whip together sugar, salt, vanilla, lemon zest, and egg yolks. Add the softened butter and continue to whip. Then gently fold in the sifted flour with baking powder until homogenized
2. Roll out the pastry between 2 parchment papers as thin as you can. Refrigerate or freeze until cookie dough has hardened
3. Preheat the oven to 375°F (190°C). Remove the parchment from the top. Brush the surface of the dough twice with 2 beaten egg yolks and a pinch of salt. Pre bake for 5 minutes and cut out the cookies using a cookie cutter. 
4. Put cookies back in the oven to finish cooking for about 8 minutes more or until lightly golden brown

Steps

1. In a large bowl add the diced meat. Add cumin, salt, pepper flakes, black pepper, parsley, onion, two slices of stale bread and garlic. Mix well, then pass through the mincing machine. Add 3 eggs and mix thoroughly and let it rest for about an hour
2. Start preparing the eggplants, cut off the tips of the eggplants and slice it to 1 cm slices (If eggplant is bitter, soak in salt water and wash). Heat up the frying oil and then start frying the eggplants. Fry until golden and softly puffing out then place on paper towels to drain excess oil
3. Split the meat into 20-30 pieces and shape into fist sized rolls and place in an oven tray. Bake in the oven at 375 F for 15 min
4. Blend the tomatoes in a mixer for sauce then place in a pot. Add a little black pepper, some salt, water and some sugar and cook for 10 minutes. Chop the peppers and stir into the mixture. Mix starch with water and add it to thicken the sauce. Cook for a few more minutes until it thickens
5. Wrap the eggplants around the kebab rolls and place in a baking tray. Pour on the sauce you prepared and bake for 10 more minutes

Steps

1. Preheat oven to 350°. Toast 1 Tbsp. white sesame seeds and 1 Tbsp. black sesame seeds in a dry medium skillet over medium, stirring occasionally, until fragrant, about 5 minutes.
2. Blend bananas in a food processor to a smooth purée. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Whisk eggs, oil, tahini, and vanilla in a large bowl. Whisk in brown sugar and banana purée until well blended, then whisk in dry ingredients until just combined. Fold in toasted sesame seeds.
3. Scrape batter into a 9x5" loaf pan and sprinkle with remaining white and black sesame seeds. Bake bread until a tester inserted into the center comes out clean, 60–70 minutes. Let cool completely in pan.

Steps

1. In the bowl of a stand mixer, combine ingredients and mix on low with a dough hook until yeast is completely dispersed in the milk.
2. Add dry ingredients in small amounts until evenly dispersed.
3. Add butter all at once and increase speed to medium. Knead until dough forms a smooth ball and pulls away from the sides of the mixer, about 20 minutes.
4. Remove dough from mixer and place in a greased container. Cover tightly with plastic wrap and place in the refrigerator.
   Chill the dough for about one hour, or up to 24 hours. The point of this step is just to get the dough cold enough to work with, which only takes about an hour depending on your batch size, but you can leave it overnight if you want to divide up the work.
5. Spray a baking pan with oil. Cover loosely with plastic wrap.
6. Working quickly, divide dough into 45 g portions. (45 g of dough is the correct amount for our small slider buns—if you wish to make larger buns, scale the weight accordingly.)
   We like to use kitchen scissors to speed up the process and keep from warming the dough too much with our hands.
7. The process for forming buns is difficult to describe in words, but easy to understand visually. Watch the video below for detailed guidance.
   Transfer each bun quickly to a greased pan and repeat with remaining portions. Be sure to keep everything loosely covered during this time so dough does not begin to dry out.
8. Once all buns have been formed, spritz with oil, wrap tightly (the plastic wrap should not be touching the buns), and place in a warm (about 77 °F / 25 °C) area to proof. Buns should take about 45–90 minutes to double in size. At this point they are ready to glaze with an egg wash and bake.
   While your buns are proofing, preheat the oven and prepare your egg wash (steps 7 and 8).
9. Preheat oven to 347 °F / 175 °C
10. Combine milk and egg and mix thoroughly. Combine milk and egg and mix thoroughly.
11. Wrap the entire baking tray with aluminum foil. This essentially creates a high-humidity environment so that the buns spring, but don't brown.
    Bake for 25–30 minutes.
12. Remove foil and continue baking until the buns are golden-brown, about 10 minutes.
    Remove from oven and allow to cool to room temperature.
13. Once buns are cool, wrap them or place in an airtight container until needed.
    For best results, reserve in a ziplock bag for two days before using. This allows the crust to reabsorb moisture from the crumb, giving the whole bun a softer texture. If you like a crisper bun, reserve for two days as described, and then toast.

Steps

1. Toast the cumin seeds with a pinch of salt in a dry, medium-hot pan for about 1 minute until aromatic. Add a dash of oil and sauté the chilli, garlic and ginger for a further 2 minutes until softened. Remove from the heat.
2.  
3. Put the spice/garlic mix into a bowl. Sift in the flour, season and make a well in the middle, then break in the egg and add half of the milk. Whisk the flour into the egg slowly until well incorporated, then gradually add the remaining milk. Continue whisking until the mixture is smooth and has the consistency of double cream. Whisk in 1 teaspoon of oil, then taste and adjust the seasoning if necessary. Leave the batter to rest for 10 minutes.
4.  
5. Meanwhile, make the spiced potato filling. Heat a little oil in a large frying pan over a medium heat, add the mustard seeds and cook for 1–2 minutes until the seeds begin to pop. Add the onion and cook for 5 minutes until soft and golden brown. Stir in the turmeric and cooked potatoes and season, adding a dash of olive oil if necessary to aid frying. Fry over a medium heat for 3–4 minutes until softened and heated through. Leave to one side while you cook the pancakes.
6.  
7. Heat a large, wide frying pan, then add a little oil. If the batter has thickened too much, add a tablespoon or two of milk. Pour in a ladleful of batter and tilt the pan to spread the batter out. Cook for a minute on one side until golden and crisp, then flip the pancake and continue to cook for a further minute until cooked through. Keep warm while repeating with the remaining batter.
8.  
9. Mix the yoghurt and coriander together and season to taste.
10.  
11. To serve, place a large spoonful of the potato filling in the middle of each pancake, adding a dollop of the yoghurt if you like, then roll up into a sausage shape.
12.  

Steps

1. Parboil the potatoes in boiling salted water for 8-10 minutes or until just tender. Drain the potatoes and set aside.
2. Using a rolling pin, roll out the steaks to flatten and cut off the rind of fat. Season the steaks on both sides with salt and pepper (watch the step-by-step video from Gordon on how to prepare the steak).
3. Heat a little olive oil in a heavy based pan large enough to accommodate the 4 steaks in one layer. Quickly sauté the steaks on both sides for approx 1 minute to colour, then remove from the pan and set aside to rest. Drain the excess oil from the pan.
4. For the potatoes, take a clean pan and heat with olive oil. Place the potatoes in cut-side down and season with salt and pepper. Leaving their skins on, lightly crush the garlic cloves and add with the sprigs of rosemary. Once the potatoes have begun to colour toss through 30g of the butter and cook for a further 1 -2 minutes (watch the step-by-step video from Gordon on how to make sautéed potatoes).
5. To make the sauce for the steaks, heat some olive oil in the same pan used for the steaks. Slice the shallots and add to the pan, allow to soften briefly before slicing and adding the mushrooms with a little butter. Crush in the garlic and stir through. Add the Worcestershire sauce, then the mustard and heat through for a minute. Turn up the heat and tilt the pan away from you. Pour the brandy into the far end and allow it to ignite - be careful that the flame that flares up doesn't singe your eyebrows! Once the alcohol has burnt off, swirl the juices around the pan. Add the cream and allow the sauce to thicken before turning down the heat (watch the step-by-step video from Gordon on how to make the sauce for steak Diane).
6. Put the steaks back into the pan and cook a little further depending on how well done you would like them. Add half the parsley to the pan.
7. Cook the peas in a small pot with the remaining 10g butter for approximately 1 -2 minutes until tender. Season to taste with salt and pepper.
8. To serve, transfer the steaks to serving plates and spoon the sauce on top. Arrange the sautéed potatoes and peas alongside and garnish the steaks with the remaining parsley.

Steps

1. Ground the prawns in a food processor into a fine paste. Mix with the pork paste until well-combined. 
2. Season the paste with salt, pepper, sugar, chicken stock, fish sauce and spring onion (white part)
3. To increase the stickiness, throw the paste into the bowl for 20 times. Grease hand with some vegetable oil and wrap the paste aroung the sugarcane stick, leaving one end as an handle. Repeat until finish. 
4. There are 2 options to cook: Either to deep-fry at 150°C or to grill. If you go for grilling option, steam the prawn skewers for 5 minutes to shape the form and then grill at medium level to get grill pattern.
5. Arrange the sugarcane prawn skewers on a plate wit fresh greens and garnish with scallion oil and crushed peanuts.

Steps

• Place the Softened butter and salt in the bowl of your electric mixer fitted with the paddle attachment, or in a large bowl if whisking by hand and cream until completely smooth. Add sugar and beat until light and fluffy. Add the egg, vanilla and continue beating until homogenized. 
• Mix in half of the the flour until just incorporated and add remaining flour and mix just until it forms a ball. Flatten the pastry into a square, cover with plastic wrap, and refrigerate for an hour or until firm (can be placed in freezer for about 30 minutes). The dough must be completely chilled before being used. The dough can be stored in the refrigerator for 5 days or freeze for months.
• Lightly butter, or spray with a non-stick vegetable cooking spray, an 8 - 9 inch (20 - 23 cm) tart pan with a removable bottom.
• Use two-thirds of the dough for one tart pan. Dust your work surface with flour and work the pastry until pliable and roll out the dough into a large 1/8-inch (3mm) thick disk. 
• The dough should be souple but cool. Put back in the refrigerator if it is getting too soft. Evenly pat onto the bottom and up the sides of the greased tart pan and trim off excess dough. Gather trimmings with remaining pastry for your next pie. 
• Prick the unbaked pie pastry 6 times lightly with a fork and let rest 30 minutes in the refrigerate or freezer before baking or adding the filling.

Steps

Peel and cube the sweet potatoes, add to cold water in a saucepan along with a generous pinch of salt and bring up to a boil then simmer on medium low until tender

Drain the potatoes, mesh very well and leave to cool down to room temperature

In a bowl, add 1 package of active dry yeast, some flour and some warm water and mix with a whisk. Let it sit for 15 to 20 minutes (it should be foamy by that time)

To the yeast mixture add the mashed sweet potatoes, honey, salt, 1 egg, melted butter, and 3 quarters of the flour. Mix and knead for a few minutes. Add the rest of the flour (depending on how sticky the dough is) and knead for for a few more minutes until soft and slightly sticky and somewhat elastic. Shape into a ball and put back into the bowl along with a drizzle of oil and cover and transfer to a warm place and let rise for about 2 hours or until doubled

On a lightly floured surface, deflate the dough and shape as a rectangle and portion into 16 pieces. Take each piece and form a small ball, roll on the surface with a circular motion with your palm and press down. Transfer to a backing sheet and space evenly (with some space in between) cover and let rise in a warm place for 45 minutes

Preheat oven to 400 F, brush the buns with egg wash and sprinkle with sesame seeds. Transfer to the center of the oven and bake for 15 minutes or until browned. Let cool before slicing open

Steps

1. Mince 6 cloves of Garlic and sweat (heat them up in a skillet)
2. Add 4 tablespoons Balsamic Vinegar
3. Add soy sauce to taste (DO NOT USE LOW SODIUM SAUCE edit: About 2 tsp)
4. Add 2 tablespoon Plum Sake (Drink additional 3 oz Plum Sake)
5. Boil off alcohol (Drink additional 1.5 oz Plum Sake)
6. 3 1/2 tablespoons cock sauce (Sriracha)
7. Add 2 tablespoon brown sugar
8. Red pepper flakes to taste
9. Minced Ginger to taste
10. Consume remaining Plum Sake

Steps

1. In a small bowl, sprinkle yeast over lukewarm water. Let sit for a minute, then stir to combine. Let sit until frothy, about 10 minutes.
2. In the bowl of a food processor fitted with a dough blade or a large bowl, combine flour, salt, sugar, yeast with water, and olive oil until dough comes together. On a lightly floured surface, knead until smooth and elastic. Lightly grease a large bowl and add the dough, turning to coat. Cover and allow to rest until doubled, about 2 hours.
3. Preheat oven to 400 degrees F. Line 2 baking sheets with parchment or lightly grease. In a small bowl, combine sugar with cinnamon, if using.
4. Divide the dough into 2 equal pieces. Cover one half. On a lightly floured surface, roll the other half into a large, thin circle. Spread half of the tahini evenly over the circle. Sprinkle with 1/3rd of the cinnamon sugar. There are two ways to form the dough. One way is to create a hole in the center of the circle. Gently, but tightly, roll and stretch the dough from the center hole towards the outside edges. Cut the rope circle into 4-6 equal pieces. The circle can also be rolled end to end, gently stretched/rolled to increase the length, then cut into 4-6 equal pieces.
5. Gently roll and stretch each piece until it is doubled in length. Coil the rope tightly, end to end, into the shape of a snail. Flatten the coil lightly, then roll into a thin circle 4-5 inches wide, about 1/3 inch thick. Repeat with remaining pieces, then remaining dough half.
6. Place the rolls 1-2 inches apart on prepared baking sheet. Brush the tops with olive oil. If desired, sprinkle with remaining cinnamon sugar and sesame seeds.
7. Bake in preheated oven until golden, 12-15 minutes.

Steps

Braise the Pork

1. Heat lard in a large heavy pot over medium-high. Cook onion, stirring occasionally, until golden brown and softened, 6–8 minutes. Add ancho, guajillo, morita, and pasilla chiles and broth and bring to a boil. Cover pot, remove from heat, and let sit, stirring occasionally, 30 minutes to allow chiles to soften.
2. Meanwhile, toast coriander seeds in a dry small skillet over medium heat, swirling often and adding cumin seeds during the last 30 seconds, until fragrant, about 2 minutes. Let cool; finely grind in spice mill or with mortar and pestle.
3. Preheat oven to 250°. Transfer chile mixture to a blender; reserve pot. Add ground toasted spices, garlic, and oregano and purée until smooth, adding more broth if mixture is too thick or won't blend, about 2 minutes. Reserve ¼ cup purée for masa and set aside until ready to use. Place pork shoulder, pork belly, bay leaf, salt, and remaining chile purée (about 1¾ cups) in reserved pot. Bring mixture to a boil, cover pot, and transfer to oven. Braise pork until very tender and it shreds easily, 2–2½ hours. Let cool 15 minutes, then skim fat from sauce; discard bay leaf.
4. Using a potato masher or a large fork, smash pork into sauce until meat is shredded and incorporated into sauce. Stir in vinegar; let cool.
5. Transfer filling to an airtight container and chill until pork is cold and firm, at least 3 hours.

Mix the Masa

1. Mix masa, lard, broth, salt, and reserved chile purée in a large bowl with your hands until well incorporated and mixture looks shiny and smooth, about 4 minutes.
2. Slap the top of masa with the palm of your hand, immediately pulling your hand back. If masa doesn’t stick and your hand looks shiny, the dough is ready. If masa sticks, add another 2 Tbsp. lard and knead until incorporated; repeat slap test. If masa still sticks to your hand, repeat process until you get there (another 2 Tbsp. lard should do it).

Fill the Husks

1. Soak husks in a large bowl of hot water until soft and pliable, about 15 minutes. Using your hands, swirl husks in water to loosen any silks or dirt. Drain, rinse, and shake off excess water.
2. Place a husk on a work surface and gently stretch out wide end. Measure 5" wide, then tear off any excess (hold onto the scraps; you’ll use them later). The width doesn’t have to be exactly 5", but if you go any narrower, your tamale might not cover the filling. This recipe makes about 30 tamales; prep a few extra husks in case some tear.
3. Arrange husk so wide end is closest to you. Spoon 2 heaping Tbsp. masa onto husk about 4" from the bottom. Using a putty knife, small offset spatula, or butter knife, spread masa into a thin, even layer, covering the width of the husk and about 5" up the length of the husk; leave the narrow end uncovered. If you mess up, just scrape off masa and start over. Repeat with remaining husks and masa.
4. Keeping wide end closest to you, place 2 Tbsp. cold pork filling in the center of masa on each husk, forming a log that runs down the center. Fold 1 side of husk over filling, then fold other side over to cover. Holding tamale seam side up, fold narrow, pointed end of husk away from you and under tamale. Set on a rimmed baking sheet seam side up. Repeat with remaining tamales.

Arrange and Steam the Tamales

1. Line a large heavy pot with husk scraps. Crumple a large sheet of foil to form a 3"-diameter ball. Place ball in center of pot. Using ball as support, prop tamales upright, with folded end down and seam side facing up, around ball; this will take 4–7 tamales. Continue stacking tamales around the ball, leaning them against one another. Pour broth into pot, being careful not to get any inside tamales (broth should come about ¾" up sides of tamales). Bring liquid to a boil over high heat, then reduce heat to medium-low. Cover pot and simmer tamales, undisturbed, adding more stock as needed to keep some liquid in pot, 40 minutes.
2. Remove a tamale from pot; let cool 3 minutes. (If you don’t let it rest before checking, masa will stick to husk and appear gummy.) Remove husk; if masa sticks to husk, it’s not ready. Carefully refold and return to pot. Cook 5 minutes more; check again. If husk peels back easily, tamales are done. Remove from heat, uncover, and let sit 10 minutes before unwrapping. Serve with salsa and lime wedges for squeezing over.

Steps

Roughly chop all the ingredients, then put in a food processor and blend into the consistancy that you desire (add a few drizzles of olive oil if needed)

Steps

For the dipping sauce: Place both chilies, garlic, vinegar, water, sugar and salt in a blender and blend just until there are no more chunks. I like to use low speed to blend so I still have chili seeds seeds and chili pieces for a nicer visual.

Pour the blended chilies into a small pot and bring to a simmer, then simmer for about 3-5 minutes or until it has a consistency of a thin syrup. The sauce will thicken as it cools, so if it is too thick once it is cool, you can add more water. Set aside until ready to use.

For the fish cakes: Combine the fish, curry paste, egg yolk and sugar in a food processor. Process until fine, scraping the sides as needed. Then keep processing for a few minutes longer until the fish is firm enough that it holds its shape well when spooned (see video). If this is your first time, cook up a bit of the mixture to taste for salt and spiciness. If you want a stronger curry flavour or more spiciness, add more curry paste, keeping in mind that that also adds more saltiness. If you just want more saltiness, add a little fish sauce. 

Transfer the fish paste into a mixing bowl and add chopped long beans, Thai basil and kaffir lime leaves; stir until well combined.

(At this point you can deep fry the fish cakes like we traditionally do, or you can pan fry them as per instructions below)

Get your station ready by having a bowl of cold water and some paper towel (for your hands) by the stove.  Heat a skillet over medium heat until hot, then add just enough oil to coat the bottom of the skillet. Wet your hands and a tablespoon in the cold water, then scoop a heaping tablespoon of fish paste with the wet spoon and place in your hands. Gently pat the fish cakes to form into patties and place in a preheated skillet. Fry until browned on both sides, about 2 minutes per side. You may need to add more oil as you go. 

Steps

1. Break the tofu skin into pieces (about 10 cm long), place in a bowl and pour enough cold water to cover all the tofu skins and leave for about 1 hour
2. Meanwhile, mash the garlic to a paste and chop the sping onions to fine mince
3. Drain the tofu skins, they should be soft and bendable. Cut them into smaller pieces at a 45 degree angle
4. In a medium pot, add water and 1/2 tsp of salt and bring to a boil. Once it starts boiling, add the tofu skins and leave for 10-20 sec (until they float to the surface)
5. Drain the tofu skins and place in a large bowl. Add the soy sauce, vinager, chili oil, garlic, spring onions, a pinch of sugar, and sesame oil. Mix well, let it sit for about 30 min

Steps

To make the filling

1. Chop the onions.
2. Cook the onions: two methods can be used. You can either cook them in two tablespoons of water until translucent, or you can fry them  in clarified butter or oil till  golden. At this point, you can either not cook them further, or cook them until they caramelize. I chose to fry them until caramelized.
3. Add the spices, the currants and the nuts. Add enough tahini to make a nice and moist filling. If you cooked them in butter, reduce the tahini to one or two tablespoon. If you cooked them in water, add more tahini, up to 3/4 cup.

To make the shells

1. Soak the chick peas in 6 cups of water for one  full day (24 hours)
2. Drain the water. Add fresh water and boil them for about  30 minutes. Remove the pot from the heat and place in the sink and add a bowl of ice cubes on top. With your fingertips rub the chick peas and remove their skins and discard; (getting rid of the skins helps make a smooth dough)
3. Boil the potato and peel.
4. Place the chick-peas and potato in a food mill (or processor),  add  white pepper and salt,  the tahini, mix till mashed and doughy. Set aside. (I added turmeric as well)

To make the topig

1. Weigh the dough and divide into 4 equal balls. Divide the cheesecloth into 4  12-inch squares.
2. Place the cheesecloth on a work surface. Put the topig in the middle of the cheesecloth. Flatten with your hands to form an even 9  inch circle. (you can use a piece of plastic wrap on top to help roll it out)
3. Place the filling in the middle of the dough. Lift the corners of  the cheesecloth underneath to help close it up and seal it well, forming a round ball of dough.
4. Tie the topig with a piece of kitchen string. Repeat with the 3 others.
5. Boil about 2 quarts of water with a teaspoon of salt. Drop the topigs in the water and let them simmer gently for about 10 minutes. Remove from the water, drain for a few minutes  and let them cool in the fridge for a few hours and up to 24 hours. Remove the cloth.
6. Serve by covering each topig with olive oil and some lemon slices. Sprinkle cinnamon or paprika lightly over the topig. Cut the topig in half, then in individual slices.
7. Pass extra lemon juice and olive oil in small decanters or make a quick dressing and pour over the topig. Provide extra lemon quarters or garnish with lemon slices.

Steps

Préchauffez votre four à thermostat 5/6 (165°C).

Faites fondre le beurre et laissez-le refroidir.

Battez les blancs d'oeufs avec le sucre sans faire monter.

Puis, ajoutez-y la farine et le beurre fondu (j'utilise un batteur électrique pour gagner du temps).

Sur la plaque du four garnie d'un papier de cuisson beurré et fariné, déposez des petits tas (l'équivalent d'une petite cuillère à café) assez espacés. Étalez ces petits tas avec le dos de la cuillère.

Parsemez d'amandes effilées.

Faites cuire 10 min au four à thermostat 5/6 (165°C). Les tuiles doivent être dorées sur les côtés.

Retirez les tuiles et placez-les sur un rouleau à pâtisserie pour leur donner une forme bombée.

Pour cette recette, l'idéal est d'utiliser une plaque de cuisson en silicone.

Pour donner la forme arrondie aux tuiles, j'enroule directement la plaque souple sur le rouleau à pâtisserie et je laisse refroidir.

Il faut seulement faire attention en retirant les tuiles, car elles se brisent facilement.

Steps

1. In a large pan or wok, cook the shallots on a medium heat until they are golden brown in color, and push it aside.
2. Turn the heat on high and mix in the chopped dried shrimps. Cook until crispy and mix together with the shallots. Then add yam beans and carrots. Stir and add some water, and season with sugar and sea salt. Cook for another 5 minutes and let cool completely.
3. Make the wrapper: Place wheat & tapioca starch in a mixing bowl, and gradually add the boiling water. Mix well with a spatula or wooden spoon. Then add about 2 Tbsp of vegetable or shallot oil, and mix well. When the dough is cool slightly, knead with your hand until smooth. Cover the dough and let it rest for about 20 minutes. Remove the saran wrap and place the dough on a floured surface. Divide the dough into smaller pieces. Roll the dough into cylinders, (Cover the dough with a saran wrap); cut each cylinder into about 15 grams pieces. Press a piece of dough flat using your hand. Then roll out with a rolling pin into a thin 4 to 5 inches diameter circles. Alternatively, use a dumpling press, if you have.
4. Make the dumplings: Place one heaped Tbsp of filling into the center of the wrapper, fold into a semi circle and seal the edges. Then place onto a piece of banana leaf, if using. Repeat the process with the rest of the wrapper and filling. Place the dumplings in a steamer and brush lightly with vegetable or shallot oil. Steam over high heat for about 10 minutes. Serve warm with some soy and chili sauce.

Steps

1. Finely chop the mint, parsley, and tomatoes and set aside
2. Drain the rice, add the chopped mint, parsley and tomatoes. Add the salt, allspice, lemon juice, and olive oil and mix well
3. Prepare the vine leaves. If they are green, poach for few minutes before using them. Roll the vine leaves by placing a small amount of the mixture in the middle and rolling like a cigarette
4. Slice the potato into 1 cm slices and place on the bottom of the cooking pot and then stack the vine leaves on top. Add water to cover the cine leaves. Place a plate on top and weigh down with a small bowl or cup. Cook on medium high heat until the water boils, then turn the heat down to medium low and remove the weight
5. Let it cook until the water is almost gone and then remove the plate. Leave a bit longer until all the water is gone