1. 500g beef, minced
2. 1/2 onion, diced
3. 4 cloves garlic, minced
4. 6 small carrots, chopped
5. 4 sticks celery, chopped
6. 200g brown mushrooms, sliced
7. 1 can chopped tomato
8. 3 tablespoons tomato paste
9. 1/2 cup (120ml) beef stock or wine
10. 1 teaspoon dried oregano
11. 1 teaspoon dried rosemary
12. 1 teaspoon dried thyme
13. 1 teaspoon dried basil
14. 1/2 teaspoon black pepper
15. salt
16. 2 teaspoons corn starch, mixed with 2 teaspoons water
17. 200g spinach 
18. 250g Fusili Pasta

1. In a casserole or skillet, brown minced beef in batches. Once brown, transfer the beef into the bowl of a slow cooker.
2. In the same casserole, after draining the extra fat, saute the onions for a minute. Add minced garlic and cook a further 30 seconds.
3. Add carrots and celery and stir to combine. Cook this for one minute. Transfer this into the slow cooker bowl.
4. Add mushrooms into the bowl of the slow cooker. Add chopped tomato, tomato paste, beef stock (or wine), herbs black, and pepper.
5. Cover, and cook in slow cooker for about 5 hours.
6. At the end, thicken with a corn starch slurry.
7. Season with salt and extra black pepper.
8. Serve with pasta, or any carbs of your choice!

• Wash the chicken clean and remember to set aside the piece of chicken fat at the back cavity. Transfer the chicken to a plate and pat dry with a paper towel. Lightly rub the chicken with the salt. This will give the chicken skin a nice sheen. Set it aside.
• Bring the water, along with the ginger and scallions, to a boil in a large stockpot. Before adding the chicken to the pot, rinse the chicken under running water to wash away the salt. Carefully lower the chicken into the boiling water, positioning the chicken breast-side up. Now is a good time to adjust the water level so the chicken breast just pokes above the water (so you aren’t left with dry white meat).
• Once the water boils, carefully lift the chicken out of the water to pour out the colder water that is trapped in the cavity. Carefully lower the chicken back into the pot. Bring the water to a boil again, and cover the lid. Turn off the heat, and leave the pot covered on the stove for 45-50 minutes (set a timer). To check if the chicken is done, stick a toothpick into the thickest part of the drumstick. If the juices run clear, it’s cooked through.
• When the 45-minute timer (for the chicken) is almost up, prepare a large ice bath. Once the chicken is cooked, carefully lift the chicken out of the pot, drain the water from the cavity and lower it into the ice bath. Take care not to break the skin. After 15 minutes in the ice bath, the chicken should be cooled completely, drain and cover with clear plastic until ready to cut and serve. The ice bath stops the cooking process, locks in the juices, and gives the chicken skin better texture.

• While the chicken is cooling, make the rice. Heat a wok over medium heat. Add the chicken fat and render for about a minute. Stir in the minced garlic and fry briefly, making sure it doesn’t burn.
• Add the uncooked rice. Stir continuously for about two minutes.
• Turn off the heat. Scoop the rice into your rice cooker and add the appropriate amount of chicken stock (instead of the usual water. This amount may vary depending on your rice cooker) and salt. Close the lid and press START.
• If you don’t have a rice cooker, you can follow these steps. When you wash your rice, let it soak for an additional 20 minutes. Then drain the rice and follow the same steps above, but instead of transferring the rice mixture to your rice cooker, transfer it to a medium/large pot. Add 3 cups of chicken stock and the salt, giving it a quick stir. Cover the pot and bring to a boil. Once it boils, immediately turn down the heat to the lowest setting. Let the rice simmer and cook (covered) for 10-15 minutes until the rice is done. It’s not quite as foolproof as the rice cooker, but you should get a very similar result. Just be sure to keep an eye on it; burnt rice is no fun.
• While the rice is cooking, let’s prepare the three signature dipping sauces. You can also start preparing these sauces while the chicken is cooking in the pot.

• Grind the ginger and garlic in a food processor until a paste forms. Heat the oil in a small pot or saucepan. Gently fry the ginger and garlic until aromatic and just lightly caramelized. You want it to be just cooked so that it no longer has that spicy raw flavor of uncooked ginger and garlic. Add salt to taste and transfer to a sauce dish.

• Heat the water and sugar in a small saucepan over medium heat. Stir constantly until the sugar dissolves and the liquid thickens into a simple syrup. Add the dark soy sauce, stirring to combine. Transfer to a sauce dish.

• Grind the chilies, ginger, and garlic in a food processor until finely chopped. You will probably have to scrape down the sides of the food processor 1-2 times to ensure everything is ground up evenly. Add the sesame oil, salt, sugar, lime juice, and vinegar to the food processor. Pulse 2-3 times to combine.
• Transfer to a small bowl and add chicken broth (what you used to boil the chicken) 1 tablespoon at a time until a saucy consistency is achieved. This is really about your preference too; if you like a thicker paste, add less broth. The broth also helps the sauce come together and adds additional chicken flavor!

1. 62.5g of salted butter,softened

2. 50g of brown sugar

3. 37.5g of white sugar

4. Half teaspoon of vanilla extract

5. Half an egg

6. 75g of plain flour

7. 20g of cocoa powder

8. 1 quarter teaspoon of baking soda

9.  50-100g of chocolate chips

10. Pinch of salt

1. 11/2 cups of whole milk
2. 1/2 cup of unsweetened cocoa powder
3. 1 cup of granulated sugar
4. 2 cups of heavy cream
5. 1 teaspoon of vanilla extract

• Steps to make it: 

1. Gather the ingredients
2. Whisk together the milk,cocoa powder and sugar.whisk until the cocoa powder and sugar completely dissolves.
3. In a large bowl,beat the heavy cream until it forms stiff peaks.Fold the whipped cream along with the vanilla extract into the cocoa powder mixture.
4. Refrigerate the mixture for at least 30 minutes.
5. Give the ice cream base one more gentle stir and freeze according to the directions of your ice cream maker-about 11/2 to 2 hours.
6. Store your ice cream in an air tight plastic container for at least one hour.

1. Chocolate cream
2. Sprinkles
3. Strawberry’s(though I don’t know if you like it?)

• P.S:I did not have time to make this…Enjoy!😊☺️😋😍

1. Prepare the prawns
   
   
   • In a bowl, mix sugar and baking powder into water.
   • Put prawns into water
   • Add ice cubes. Leave bowl in fridge for 30 mins.
   • Remove, drain and rinse prawns. Set aside.

• Heat oil in a pan. Pan fry prawns in medium heat. Cook each side for about 1-2 minute until 80% done.
• Remove from heat and set aside.

• In the same pan, add in the remaining oil to heat up.
• Add eggs into the pan. Break yolks and stir.
• Add rice and stir. Separate the rice and don’t let them clamp together. Keep stirring around and make sure its evenly coated with eggs.
• Add chicken stock powder and salt. Mix well.
• Add soy sauce and continue to fry until dry.
• Add spring onion and pepper to taste.
• Add prawns and give it a final toss for 15 sec and turn off heat.

• ½ cup warm water (100° to 110°) 
• 2 teaspoons granulated sugar 
• 1 package dry yeast (about 2 1/4 teaspoons) 
• 3.65 ounces white rice flour (about 3/4 cup) 
• 1.4 ounces sweet white sorghum flour (about 1/3 cup) 
• 1.4 ounces tapioca flour (about 1/3 cup) 
• 1.7 ounces potato starch (about 1/3 cup) 
• .9 ounce flaxseed meal (about 1/4 cup) 
• 1 teaspoon xanthan gum 
• ¼ teaspoon salt 
• 2 tablespoons olive oil, divided 
• 2 large egg whites 
• 1 large egg 
• ¾ cup lower-sodium marinara sauce (such as Dell'Amore) 
• 4 ounces part-skim mozzarella cheese, shredded (about 1 cup) 
• 2 ounces sliced turkey pepperoni 
• 2 tablespoons grated fresh Parmesan cheese

• Step 1
  Combine 1/2 cup water, sugar, and yeast in a small bowl, stirring with a whisk. Let stand 5 minutes or until yeast mixture is bubbly.
• Step 2
  Weigh or lightly spoon flours, potato starch, and flaxseed meal into dry measuring cups; level with a knife. Combine flours, potato starch, flaxseed meal, xanthan gum, and salt in a large bowl; beat with a mixer at medium speed until blended. Add yeast mixture, 1 tablespoon oil, egg whites, and egg; beat at low speed 1 minute or until combined. Increase speed to medium; beat 2 minutes.
• Step 3
  Coat a baking sheet with 1 teaspoon oil. Scrape dough onto pan. Lightly coat hands with oil. Press dough into a 14-inch circle, coating hands with oil as needed to prevent dough from sticking. Coat top of dough with any remaining oil. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, for 30 minutes.
• Step 4
  Preheat oven to 400°.
• Step 5
  Remove plastic wrap, and bake crust at 400° for 17 minutes or until bottom lightly browns. Cool completely. Increase oven temperature to 425°.
• Step 6
  Spread marinara over crust, leaving a 1/2-inch border; top with mozzarella cheese, pepperoni, and Parmesan cheese. Bake at 425° for 16 minutes or until crust is golden and cheese melts.

Ingredients:

·       1 banana

·       1 egg

·       1 tablespoon of vanilla extract

·       1 tablespoon of baking powder

·       1/4 cup of blueberries

·       1/4 cup of sugar

·       1 tablespoon of olive oil

·       A pinch of salt

·       240g of flour

·       60ml of milk

·       Three tablespoons of butter                                                            

                        Steps:

1.    Mix all the ingredients except the olive oil in a bowl thoroughly to form a pancake batter.

2.    Heat up a pan over medium heat then pour in the olive oil. 

3.    Add a scoop of the pancake batter. Smooth out to form an even layer. 

4.    Cook for 2–3 minutes until you start to see bubbles forming on the surface. Flip and cook until the other side is golden brown for another 1–2 more minutes.

5.    Place the cooked pancakes on a plate and you can add any toppings you want.

6.    Enjoy!

1. put all patty ingredients in to the bowl and mix with hand 
2. Divide mixed patty into 4 portion
3. Put cooking oil in the frying pan with medium heat and grill the patties for 5-10 min(depends on the thickness of patty)
4. Fry an egg 
5. Cut brioche bun in to half and put a mayonnaise into one side of bun
6. Put butterhead lettuce,  meat patty , sliced tomato, sliced cheese and fried egg in between the bun
7. Enjoy