LYCHEE PORK

Ingredients :

(Recipe adapted from here)

280g pork loin

10 fresh lychee or you may replace with canned lychee, halved and remove the brown part 

Marinate:

2 tsp red yeast paste (I omitted this)

1/2 tsp salt

1/2 tsp Chinese Shaoxing wine

½ egg yolk

1 tbsp water

1 tsp tapioca flour

2 tsp potato starch 

Sweet and Sour sauce:

1 tsp red yeast paste (I omitted this)

1/2 tsp dark soy sauce

1 clove garlic, chopped

½ spring onion, sliced

1 tbsp sugar

1/2 tsp salt

1/2 tsp Chinese Shaoxing wine

1 tbsp white vinegar (I used 1 tsp of apple cider)

1/2 tsp sesame oil

4 tbsp tomato ketchup

1 tsp tapioca flour

4 tbsp water 

Method :

1. Thinly slice the pork loin into 2mm-3mm slice.
2. Slice pork diagonal with a sharp knife but not all the way through, to create a checkered pattern.
3. Add marinate ingredients with pork slices, mix well and marinate for 30mins.
4. Lay a piece of pork slices (checkered pattern at the bottom), then place a piece of lychee on the pork, wrap and form into balls, look like a lychee fruit.
5. Deep fry pork balls in a wok till golden brown. Place fried pork balls on a serving plate.
6. To prepare sweet and sour sauce, mix all sauce ingredients in a bowl, then heat 1tbsp cooking oil, sauté garlic and spring onion, pour sauce into the wok and stir well.
7. Pour the sauce over the deep fried lychee pork balls and serve hot.

CHALLAH (EGG BREAD)

Ingredients :
(Recipe adapted from here)
Time: about 1 hour, plus 2 1/2 hours’ rising
Yield: 2 loaves

3 3/4 teaspoons active dry yeast (about 1 1/2 packages, 3/8 ounces or 11 grams)
1 tablespoon (13 grams) granulated sugar
1 3/4 cups lukewarm water
1/2 cup (118 ml) olive or vegetable oil, plus more for greasing the bowl
5 large eggs
1/2 cup (100 grams) granulated sugar
1 tablespoon (14 grams) table salt
8 to 8 1/2 cups (1000 to 1063 grams) all-purpose flour
1/2 cup raisins (about 70 grams) per challah, if using, plumped in hot water and drained
Poppy or sesame seeds for sprinkling.

Method :
1. In a large bowl, dissolve yeast and 1 tablespoon (13 grams) sugar in water; set aside for 
    5 minutes until a bit foamy.

2. Whisk oil into yeast, then beat in 4 eggs, one at a time, with remaining 1/2 cup (100 
    grams) sugar and salt. Gradually add flour. When dough holds together, it is ready for 
    kneading. (You can also use a mixer with a dough hook for both mixing and kneading,
    but be careful if using a standard size KitchenAid–it’s a bit much for it, though it can be 
   done.)

3. Turn dough onto a floured surface and knead until smooth. Clean out bowl and grease it, 
    then return dough to bowl. Cover with plastic wrap, and let rise in a warm place for 1 hour,
    until almost doubled in size. Dough may also rise in an oven that has been warmed to 
    150 degrees then turned off. Punch down dough, cover and let rise again in a warm place
    for another half-hour.

4. At this point, you can knead the raisins into the challah, if you’re using them, before 
    forming the loaves. To make a 6-braid challah, either straight or circular, take half the 
    dough and form it into 6 balls. With your hands, roll each ball into a strand about 12 
    inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch 
    the tops of the strands together. Move the outside right strand over 2 strands. Then take 
    the second strand from the left and move it to the far right. Take the outside left strand 
    and move it over 2. Move second strand from the right over to the far left. Start over with 
    the outside right strand. Continue this until all strands are braided. For a straight loaf,  
    tuck ends underneath. For a circular loaf, twist into a circle, pinching ends together. Make
    a second loaf the same way. Place braided loaves on a greased cookie sheet with at 
    least 2 inches in between.

5. Beat remaining egg and brush it on loaves. Either freeze breads or let rise another hour.

6. If baking immediately, preheat oven to 375 degrees and brush loaves again. Sprinkle 
    bread with seeds, if using. If freezing, remove from freezer 5 hours before baking.

7. Bake in middle of oven for 30 to 40 minutes, or until golden. (If you have an instant read 
    thermometer, you can take it out when it hits an internal temperature of 190 degrees.) 
    Cool loaves on a rack.

Note: Any of the three risings can be done in the fridge for a few hours, for more deeply-developed flavor. When you’re ready to work with it again, bring it back to room temperature before moving onto the next step.

Round or straight braid? Raisins or skip them? Straight loaves of braided challah are eaten throughout the year–typically on the Sabbath–round challahs, often studded with raisins, are served for the New Year and the other High Holidays that follow. I made one of each, so you could see examples. 

Watch video HERE below on how to braid a 6 strands challah

HOMEMADE VANILLA ICE CREAM and CONES

Ingredients :
(Recipe adapted from here)
 250 ml whole milk
150g sugar (I reduced to 120g)
500 ml double cream
pinch of salt
2 cups (about 80g) mint leaves, lightly packed (I omitted this and replaced with 1 tsp of vanilla extract)
5 large egg yolks

Put the milk, sugar, salt and 250ml of the double cream together in a saucepan. Whisk together and heat until hot to touch. Stir in the mint leaves the cover with a lid and remove from the heat. Let the mixture steep for about an hour at room temperature.  Strain the mixture into another medium saucepan. Really press the leaves to make sure you get as much flavour out as possible, then discard them.

Pour the rest of the cream into a medium-large bowl and set the strainer over it. Prepare an ice bath and set this bowl in it.  In another bowl, lightly whisk the egg yolks together and put the bowl close to the stove. Put the mint mixture in the saucepan back on the heat until warm - when it is ready, slowly pour about half of it into the yolks, whisking constantly. Return this yolky mixture to the pan and whisk together. Heat again, stirring constantly (use a spatula to make sure nothing sticks to the bottom), until the mixture thickens to a custard consistency and coats the back of a spoon. Pour the contents of the pan through the strainer into the bowl with the cream. Mix together and set over the ice bath. Stir until cool, then refrigerate for at least 4 hours or overnight before churning.


HOMEMADE CONES (I made into bowl shape as the waffles hardens before I could roll them into a cone shape)

60ml egg whites (about 2 eggs)
85g sugar
1/2 tsp vanilla extract
pinch of salt
90g plain flour
30g unsalted butter
Preheat the oven to 175C/350F. Melt the butter and put aside. In a medium sized bowl, stir the egg whites, sugar and vanilla together. Add the salt and 45g of the flour and beat in. Pour in the melted butter and mix well. Finally beat in the remaining flour.  This batter will keep in the fridge for about 4 days.
Line a baking sheet with greaseproof paper. Put 2 level tablespoons of batter onto the paper and spread with a spatula/spoon/palette knife into a 6"/15cm circle. Try to keep it as level and smooth as possible. On the other side of the baking sheet, repeat so you have two circles. Put into the oven for 10-15 minutes, depending on your oven - mine took about 12. When done, they should be mainly a deep golden brown, often with some lighter spots.
While they cook, assemble the thing you'll need to roll them: your conical mould, two tall glasses and probably some clean rubber gloves to protect your hands from the heat. When they're done quickly remove from the oven and place on a heatproof surface. Use a thin (metal) spatula under one of the discs and flip it over. Immediately begin rolling the disc around the mould - position the point of the mould a few mm from the bottom of the circle and wrap each side around. Press down onto the surface on the seam and pinch the bottom. When it has cooled slightly, place upright in one of the glasses. I found I then needed to return the other circle to the oven to heat up again. Repeat the process. When ready to try the next two cones, take the parchment off the hot baking sheet to spread the discs - the heat stops them spreading properly. When totally cool, put in an airtight container until you want to use them.
(Makes 6 cones) - See more at: http://www.poiresauchocolat.net/2010/07/mint-choc-chip-ice-cream-and-homemade.html#sthash.OUaOj7gR.dpuf

Ingredients :
60ml egg whites (about 2 eggs)
85g sugar
1/2 tsp vanilla extract
pinch of salt
90g plain flour
30g unsalted butter

Method :
Preheat the oven to 175C/350F. Melt the butter and put aside. In a medium sized bowl, stir the egg whites, sugar and vanilla together. Add the salt and 45g of the flour and beat in. Pour in the melted butter and mix well. Finally beat in the remaining flour.  This batter will keep in the fridge for about 4 days.

Line a baking sheet with greaseproof paper. Put 2 level tablespoons of batter onto the paper and spread with a spatula/spoon/palette knife into a 6"/15cm circle. Try to keep it as level and smooth as possible. On the other side of the baking sheet, repeat so you have two circles. Put into the oven for 10-15 minutes, depending on your oven - mine took about 12. When done, they should be mainly a deep golden brown, often with some lighter spots.

While they cook, assemble the thing you'll need to roll them: your conical mould, two tall glasses and probably some clean rubber gloves to protect your hands from the heat. When they're done quickly remove from the oven and place on a heatproof surface. Use a thin (metal) spatula under one of the discs and flip it over. Immediately begin rolling the disc around the mould - position the point of the mould a few mm from the bottom of the circle and wrap each side around. Press down onto the surface on the seam and pinch the bottom. When it has cooled slightly, place upright in one of the glasses. I found I then needed to return the other circle to the oven to heat up again. Repeat the process. When ready to try the next two cones, take the parchment off the hot baking sheet to spread the discs - the heat stops them spreading properly. When totally cool, put in an airtight container until you want to use them.

HOMEMADE GRAHAM CRACKERS n NUTELLA

GRAHAM CRACKERS
Ingredients :
(Recipe adapted from here)
2 cups unbleached all-purpose flour, plus more for rolling
1/2 cup whole-wheat flour
3/4 teaspoon kosher salt
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
8 ounces (2 sticks) unsalted butter, cut into small pieces, at room temperature 
(1 stick  abt 113g, 2 sticks abt 226g)
1/4 cup packed dark brown sugar
1/4 cup granulated sugar
1/4 cup honey

Method :
1.  In a bowl, whisk together the all-purpose flour, whole-wheat flour, salt, baking soda, and  
     cinnamon.
2.  In the bowl of an electric mixer fitted with the paddle attachment, combine the butter,

     dark brown sugar, granulated sugar, and honey. Mix on medium speed until well 
     combined, about 1 minute. 
3.  In two additions, add the dry ingredients, letting the first fully incorporate before you add 
     the second.
4.  Turn the dough out and flatten it into a rectangular shape, wrap it tightly in plastic wrap,
     and refrigerate until chilled, about 30 minutes or up to 2 days. (The dough can be 
     frozen, well wrapped, for up to 1 month.)
5.  Preheat the oven to 350 F.  Line two baking sheets with parchment paper.
6.  Unwrap the chilled dough, and on a lightly floured surface, roll it out into a rectangle 
     about 1/8 inch thick. Using a ruler and a pastry cutter or a sharp knife, cut the dough into 
     3-by-3-inch squares; use a spatula to transfer the rectangles to the prepared baking 
     sheets as you go. Reroll the scraps of dough once, and cut out more cookies. Using a 
     paring kninfe, gently score each square to create a line down the middle, taking care not 
     to cut all the way through the dough. Using a fork, pierce each rectangle with two rows 
     of six to eight marks.
7.  Bake the graham crackers, rotating the baking sheets halfway through, until they are 
     golden brown, 15 to 20 minutes. Cool on a wire rack.

The graham crackers will keep in an airtight container at room temperature for up to 1 week

NUTTELLA
Ingredients :
(Recipe adapted from here)
150g whole hazelnuts
100g good quality milk chocolate
2 tbsp cocoa powder
65g icing sugar
1/2 tsp vanilla extract
a few drops vegetable oil


Method :
Preheat the oven to 180C and roast the hazelnuts for about 5-10 minutes, until fragrant and browned. Take out and leave to cool slightly before putting in a tea towel and rubbing vigorously to remove the skins. When they have cooled slightly place in a food processor and blend well until they become a thick paste. Add all the rest of the ingredients and keep blending until very smooth - this takes 10 minutes or so