Portuguese Egg Tart (Poh Taht, Pateis de Belem, pastel de nata)

Ingredients:
1 Tbsp cornstarch
1 cup half and half (½ cup cream combined with ½ cup whole milk)
3 Tbsp sugar
a pinch of salt
3 large egg yolks
1½ inches cassia or cinnamon stick
2 strips lemon peel, each 2-3" long and ½" thick (use a vegetable peeler to remove)
¼ teaspoon vanilla extract
10 oz frozen puff pastry, thawed according to package directions

Direction:

1. Put the cornstarch into a small, heavy bottomed saucepan. Whisk in a few Tbsps of the half-and-half to dissolve the cornstarch. Then add the sugar, salt, and egg yolks. Whisk to combine. Add the remaining half and half, then whisk to blend. Drop in the cinnamon stick and lemon peel.
2. Cook the custard over medium heat, stirring frequently with the whisk or a spoon, for about 8 mins, until very thick. When the custard gets hot and steam wafts from the pot, stir constantly to ensure even cooking. When done, it should jiggle a bit when you shake the pan. Remove from the heat, stir in the vanilla extract.
3. Transfer to a bowl, loosely cover with a piece of parchment or wax paper, making sure the surface touches that of the custard; this prevents a skin from forming. Set aside to cool. (The custard can be prepared up to 3 days in advance and refrigerated. Return to room temperature before using.) Makes 1 1/4 cups.
4. Work with the puff pastry when it is cold as it is much easier to manipulate. Take it straight from the refrigerator and put it on an unfloured cutting board. If necessary, roll it out into a rectangle that is a generous 1/8 inch thick. Pick up one of the longer edges and roll the pastry up into a log that is about 1 inch thick. Roll the log gently to seal well. Tap the ends in to flatten them. Put the log on a parchment paper lined baking sheet, loosely cover with plastic wrap, and refrigerate for 15 minutes.
5. Meanwhile, position the oven rack about 4 inches away from your broiler. Preheat the oven to 205C. Have ready a nonstick mini-muffin pan; each of the 12 wells in such a pan is about 2" wide and 5/8" deep. Nearby have a small bowl of water and the custard.
6. Remove the pastry log from the refrigerator and cut it in half. Work with one half at a time, keep the other one covered and refrigerated.  Cut the log into 10 even pieces. Put one, with one of the cut sides facing up, in each of the muffin pan wells. If the pastry is hard, let it soften for a couple minutes. Wet one of your thumbs with water, then push it straight down in the center of the dough spiral as if you’re making a thumbprint cookie.
7. Then use the thumb to flatten the pastry against the bottom of the well and then up its sides. Aim for an overall thickness of about 1/8". Work the corner of the well with your index finger as it’s an area where the dough tends to be gather. Then gently push the dough above the rim about 1/8" to form a lip. The dough will sink back down as it sits but try your best. If the dough seems too elastic and resists your will, refrigerate the muffin pan for 15 mins to relax the pastry before giving it another try.
8. Fill each well about ¾ full. A scant 1 Tbsp is what I typically use. Too little custard and the baked tarts show too much of their tanned shoulders of pastry. Too much custard and the custard will spill out and form a funny looking lava-like flow. Regardless, your tarts will taste great.
9. Slide the muffin pan into the oven and bake for 12 to 13 mins, until the custard has puffed up into a mushroomlike dome and small cracks form. Then switch on the broiler and broil the tarts for about 3 mins, monitoring them carefully, until the tops have acquired little caramelized burnt spots. Remove from the oven, let cool for 5 mins, then unmold by slipping a dinner knife between the pastry and the muffin well.  Serve warm.

Baking at a moderately high heat and then switching to broil results in the crème brulee like top. The puff pastry (I used all-butter Dufour brand sold at many high-end grocery stores) makes for a super light shell. You can use your favorite brand or ask a nearby bakery to supply you. Or instead of puff pastry, try a short pastry crust for a tender, rich crust. I used the one that I developed for Singaporean spiced pineapple filled pastries (kuih tart, page 195 in Asian Dumplings). Omit the annatto as that causes the dough to overbrown. If you use this short pastry dough, bake the tarts at 375F for 10 to 12 minutes and then broil them for 3 to 5 minutes. The custard will not puff up like with the puff pastry but the flavor will be just as lovely.

Makes 20 small tarts

Roast Chicken

Ingredients:
1 (5-6 lb) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 Tbsp (¼ stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2" chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Directions:

1. Preheat the oven to 220°C.
2. Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. 
3. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. 
4. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
5. Roast the chicken for  ½ hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 mins. Slice the chicken onto a platter and serve it with the vegetables.

Recipe from Ina Garten, Barefoot Contessa

Maryland Crab Cakes

Ingredients:
1⅛ cups crushed crackers
2 eggs
½ cup mayonnaise
1 tsp prepared brown mustard
⅛ cup chopped onion
⅛ cup chopped red pepper
⅛ cup chopped parsley
1 stalk celery, chopped
1½ tsp Old Bay Seasoning
1 lb crabmeat

Method:

1. Preheat oven on broiler setting. Lightly grease a baking sheet.
2. In a medium bowl, mix together crushed crackers, eggs, mayonnaise, brown mustard, onion, red pepper, parsley, celery, and Old Bay seasoning. 
3. Gently stir in the crabmeat. Shape into 6 patties. Place on prepared baking sheet.
4. Broil crab cakes 8 to 10 minutes on each side, or until golden brown.

Sauce
2 Tbsp mayo
2 Tbsp Di'jon mustard
¼ tsp Worstershire sauce

Mix and placed a dollop on top of crab cake.

Dark Chocolate Mocha Cupcakes

Ingredients:
¾ cup all-purpose flour
1 tsp baking powder
¼ tsp baking soda
¼ tsp salt
¾ cup sugar
⅓ cup Dutch-processed cocoa powder
60g butter, melted
⅓ cup buttermilk
1 large egg, beaten with
1 egg white
1 tsp vanilla
3 Tbsp strong coffee

Method:

1. Heat oven to 175°C and line a 12-cup cupcake/muffin tin with liners.
2. Sift the flour, baking powder, baking soda, cocoa powder, sugar and salt.  Mix well.
3. Make a well in the center of the dry ingredients and add the melted butter, buttermilk, eggs, vanilla and coffee.  Blend until there are only a few small lumps left.
4. Scoop into lined cupcake tins and bake for 20 minutes or until the centers spring back when lightly pressed.
5. Cool for three minutes in the pan before removing the cupcakes to a wire rack to cool completely.

Cream Filling: Enough to fill and decorate 24 cupcakes
2 tsp very hot water
¼ tsp salt
1 (7 oz) jar marshmallow cream
½ cup shortening
⅓ cup powdered sugar
½ tsp vanilla

Method:

1. Dissolve the salt in the hot water and allow to cool.
2. Whip the marshmallow cream, shortening, powdered sugar, and vanilla until it begins to get fluffy.  Add the water and whip well.
3. To fill the cupcakes, use a wide star tip (size 21) attached to a coupler on a piping bag.  Just lightly push the tip into the top of the cupcakes and press approximately a tablespoon of filling inside.  If you do not have a piping bag, you can just cut out a little bit of the cake from the top, make a hole, fill the hole with filling then top with cake you cut out.
4. Prepare the frosting

Dutch Chocolate Frosting:  Yield - Frosting for 20 cupcakes
90g butter, softened
½ cup dutch processed cocoa powder
2¼ cup powdered sugar
1 tsp vanilla
4-6 Tbsp milk or half & half

Method:

1. Cream the butter and cocoa powder until smooth.
2. Add the vanilla, powdered sugar and milk.  Mix until smooth.  If the frosting is too loose add more powdered sugar by the ¼ cup until it reaches the desired consistency.
3. Frost as desired.

Moules Fromage Bleu

Ingredients:
1¼ pound rope-grown P.E.I. mussels
4 tablespoons blended oil (40% extra-virgin olive oil, 60% canola oil)
⅓ cup diced applewood-smoked bacon
⅓ cup thinly sliced shallots
¼ cup blue cheese, or a similar mild, creamy blue
⅓ cup white wine, preferably a dry Chardonnay
Juice of 1 lemon
⅓ cup baby spinach, cleaned and destemmed
Sea salt, as needed
Black pepper, as needed

Method:

1. Heat the oil in a pan over high heat. Cook the bacon until the fat is rendered and it is slightly browned. 
2. Add the shallots and mussels and toss together. 
3. Add the white wine and lemon juice and toss together.
4. When the mussels start to open, add half of blue cheese, melting it into the broth. As soon as all mussels are open, toss in the spinach. 
5. Season to taste with sea salt and black pepper.
6. Plate the mussels and top them with the remainder of the blue cheese. Serve with a French baguette and frites.

Serves one as a meal; two to four as an appetizer

Recipe from Teddy Folkman, Granville Moore's

Red Velvet Cake

Ingredients:
3¾ cups AP Flour
3 Tbsp Dutch processed cocoa powder
1½ tsp baking soda
½ tsp salt
12 Tbsp unsalted butter, at room temperature
2¼ cups granulated sugar
¾ cups vegetable oil
3 large eggs, at room temperature
1½ tsp pure vanilla extract
1½ tsp red wine vinegar
1 Tbsp red food coloring
1½ cups buttermilk, at room temperature
Frosting, recipe follows

Method:

1. Preheat the oven to 175°C. Butter and flour 2 (9-inch) cake pans and line each pan with a round of parchment paper.
2. Whisk together the flour, cocoa powder, baking soda and salt in a small bowl
3. Cream the butter, sugar and oil in a stand mixer fitted with the paddle attachment until light and fluffy. Add the eggs, one at a time, scraping down the sides of the bowl and beat until incorporated. Beat in the vanilla, vinegar and food coloring.
4. Add the flour mixture to the batter in 3 batches alternating with the buttermilk, mixing well after each addition. 
5. Divide the batter evenly between the prepared pans and bake for 30 to 40 minutes or until a wooden skewer inserted into the center comes out with a few moist crumbs.
6. Cool on a baking rack for 15 minutes before removing the cake from the pans. Let cool completely before frosting. 
7. Slice each cake into 2 layers and frost.

Frosting:
½ cup heavy cream
1 cup whole milk
½ vanilla bean, split and seeds scraped
7 Tbsp all-purpose flour
3 sticks unsalted butter, at room temperature
1½ cups superfine sugar

1. Combine the cream, milk, vanilla bean and seeds in a small saucepan and bring to a simmer over medium-high heat. Remove the vanilla bean and discard. Add the flour and cook, whisking constantly, until thickened to a paste, about 2 minutes. Scrape into a bowl, cover and refrigerate until very cold, at least 2 hours.
2. Combine the butter and sugar in the bowl of a stand mixer fitted with the whisk attachment and beat until the mixture is very fluffy and the sugar is totally dissolved, about 6 minutes. Add the cold paste, a few tablespoons at a time to the butter mixture and whip until light and fluffy.

Recipe from Bobby Flay, Throwdown with Bobby Flay

Scones

Ingredients:
2 cups flour
4 tsp baking powder
¾ tsp salt
⅓ cup sugar
4 Tbsp butter
2 Tbsp shortening
¾ cup cream
1 egg

Method: 

1. Heat oven to 190°C.
2. In a large mixing bowl, combine flour, baking powder, salt and sugar. Mix well. 
3. Cut in butter and shortening. 
4. In a separate bowl, combine cream with beaten egg then add to dry ingredients.  
5. Turn dough out onto a floured surface. Roll dough out and cut into biscuit size rounds. 
6. Bake for 15 minutes or until brown.

Chocolate Cupcakes with Coffee Cream Filling

Ingredients:
2½ cups AP flour
2 cups sugar
¾ cup unsweetened cocoa powder
1½ tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup vegetable oil
1 cup strong brewed coffee, cooled
3 large eggs
1 (8 oz) container sour cream
1 tsp vanilla extract
Coffee Cream Filling, recipe follows
Coffee Buttercream, recipe follows
Chocolate covered coffee beans, for garnish, optional

Method:

1. Preheat the oven to 175°C. Line muffin pans with paper liners and set aside.
2. In a large bowl, whisk flour, sugar, cocoa powder, baking soda, baking powder, and salt. Add oil, coffee, and eggs. Beat at medium speed with an electric mixer until smooth. Mix in the sour cream and vanilla.
3. Spoon the batter evenly into prepared muffin cups, filling each ⅔ full. Bake until a tester inserted in center comes out clean, for 16 to 18 mins. Let them cool in pans on wire racks for 5 mins. Remove from the pans and cool completely on wire racks.
4. Spoon Coffee Cream Filling into a squeeze bottle with a long narrow tip. Insert the tip into the top of cupcake and squeeze about 1 Tbsp of filling into center of each cupcake.
5. Spread the Coffee Butter cream frosting evenly over the cupcakes and garnish with chocolate covered coffee beans, if desired.

Coffee Cream Filling:
1 (3 oz) package cream cheese, softened
¼ cup coffee-flavored liqueur
1 (8 oz) container frozen chocolate flavored whipped topping, thawed

In a small bowl, whip the cream cheese at medium speed with an electric mixer until smooth. Slowly add the liqueur and fold in the whipped topping. Cover and chill.

Yield: 1¼ cups

Coffee Buttercream Frosting:
½ cup butter, softened
3 cups confectioners' sugar
¼ cup strong brewed coffee

In a medium bowl, beat the butter at medium speed with an electric mixer until creamy. Gradually add the confectioners' sugar, beating until smooth, then beat in the coffee.

Yield: 2½ cups

Brownies

Ingredients:
220g unsweetened cooking chocolate
100g unsalted butter
150g plain flour
1 tsp baking powder
1tsp salt
4 eggs
350g sugar
2 tsp vanilla essence
100g pecans/walnuts - roughly chopped

Method:

1. Preheat oven to 180°C.
2. Melt chocolate & stir in butter.
3. Sift flour with baking powder & salt.
4. Beats eggs with sugar & vanilla & stir in chocolate & butter mixture.
5. Fold in flour & nuts.
6. Pour into greased tin (8") & bake for 20 - 25 mins.

Italian Cream Cake II

Ingredients:
½ cup margarine, softened
½ cup shortening
2 cups white sugar
5 egg yolks
2 cups AP flour
1 tsp baking soda
1 cup buttermilk
1 tsp vanilla extract
1⅓ cups flaked coconut
1 cup chopped pecans
5 egg whites
8 oz cream cheese
½ cup margarine, softened
4 cups confectioners' sugar
1 tsp vanilla extract
½ cup chopped pecans

Method:

1. Preheat oven to 175°C. Grease and flour three 8" round cake pans.
2. Beat egg whites until they form stiff peaks.
3. In a large bowl, cream ½ cup margarine and shortening till light. Add white sugar, and beat till fluffy. Beat in egg yolks. 
4. Stir together flour and baking soda, and add alternately with buttermilk into the creamed mixture; mix well after each addition. 
5. Stir in 1 tsp vanilla, coconut, and 1 cup pecans. Fold in stiffly beaten egg whites. Spoon into prepared pans.
6. Bake for 25 to 40 mins. Cool in pans for 10 minutes. Remove to wire rack to cool completely.
7. Combine cream cheese, ½ cup margarine, confectioners' sugar, and 1 tsp vanilla in mixer bowl. Beat till smooth. Add coconut if desired. Frost the cooled cake. The remaining ½ cup pecans can be stirred into frosting or sprinkled onto the cake after it is frosted.

Italian Cream Cake

Ingredients:
1 cup buttermilk
1 tsp baking soda
½ cup butter
½ cup shortening
2 cups white sugar
5 eggs
1 tsp vanilla extract
1 cup flaked coconut
1 tsp baking powder
2 cups all-purpose flour

8 oz cream cheese
½ cup butter
1 tsp vanilla extract
4 cups confectioners' sugar
2 Tbsp light cream
½ cup chopped walnuts
1 cup sweetened flaked coconut

Method:

1. Preheat oven to 175°C. Grease three 9" round cake pans. In a small bowl, dissolve the baking soda in the buttermilk; set aside.
2. In a large bowl, cream together ½ cup butter, shortening and white sugar until light and fluffy. Mix in the eggs, buttermilk mixture, 1 tsp vanilla, 1 cup coconut, baking powder and flour. Stir until just combined. Pour batter into the prepared pans.
3. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

To Make Frosting: 

1. In a medium bowl, combine cream cheese, 1/2 cup butter, 1 teaspoon vanilla and confectioners' sugar. Beat until light and fluffy. 
2. Mix in a small amount of cream to attain the desired consistency. Stir in chopped nuts and remaining flaked coconut. 
3. Spread between layers and on top and sides of cooled cake.

Southern Red Velvet Cake

Ingredients:
Vegetable oil for the pans
2½ cups all-purpose flour
1½ cups sugar
1½ tsp baking soda
1 tsp fine salt
2 tsp cocoa powder
1½ cups vegetable oil
1 cup buttermilk, at room temperature
2 large eggs, at room temperature
2 Tbsp red food coloring (1 ounce)
1 tsp white distilled vinegar
1 tsp vanilla extract
Cream Cheese Frosting, recipe follows
Crushed pecans, for garnish

Method:

1. Preheat the oven to 175°C. Lightly oil and flour 3 (9 by 1½-inch round) cake pans.
2. In a large bowl, sift together the flour, sugar, baking soda, salt, and cocoa powder. 
3. In another large bowl, whisk together the oil, buttermilk, eggs, food coloring, vinegar, and vanilla.
4. Using a standing mixer, mix the dry ingredients into the wet ingredients until just combined and a smooth batter is formed.
5. Divide the cake batter evenly among the prepared cake pans. Place the pans in the oven evenly spaced apart. Bake, rotating the pans halfway through the cooking, until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.  DO NOT PROLONG BAKING, as cake will start browning & lose its red colour.
6. Remove the cakes from the oven and run a knife around the edges to loosen them from the sides of the pans. One at a time, invert the cakes onto a plate and then re-invert them onto a cooling rack, rounded-sides up. Let cool completely.
7. Frost the cake. Place 1 layer, rounded-side down, in the middle of a rotating cake stand. Using a palette knife or offset spatula spread some of the cream cheese frosting over the top of the cake. (Spread enough frosting to make a 1/4 to ½-inch layer.) Carefully set another layer on top, rounded-side down, and repeat. Top with the remaining layer and cover the entire cake with the remaining frosting. Sprinkle the top with the pecans.

Cream Cheese Frosting:
1 pound cream cheese, softened
1 cup sifted confectioners' sugar
2 sticks unsalted butter (1 cup), softened
1 tsp vanilla extract

1. In a standing mixer fitted with the paddle attachment, or with a hand-held electric mixer in a large bowl, mix the cream cheese, sugar, and butter on low speed until incorporated. Increase the speed to high, and mix until light and fluffy, about 5 minutes. (Occasionally turn the mixer off, and scrape the down the sides of the bowl with a rubber spatula.)
2. Reduce the speed of the mixer to low. Add the vanilla, raise the speed to high and mix briefly until fluffy (scrape down the bowl occasionally). Store in the refrigerator until somewhat stiff, before using. May be stored in the refrigerator for 3 days.

Yield: enough to frost a 3 layer (9-inch) cake
Recipe from Cakeman Raven Confectionery, NYC

Kuih Talam

Ingredients:
Bottom layer:
¾ cup sugar & brown sugar
½ cup rice flour
2 Tbsp corn flour
water
(Batter should total 3½ cups)

Top layer:
1 coconut
4 Tbsp rice flour
1 Tbsp corn flour
salt
water
(Batter should total 1¾ cup)

Method:

1. Steam bottom layer until firm but not hard. Cool.
2. Pour top layer mix over bottom layer & steam until set.

Crispy Aromatic Duck

Ingredients:
1x2.75kg duck, fresh or frozen
6 slices of fresh root ginger
6 spring onions, cut into 7.5cm in lengths
cornflour, plain flour or potato flour for dusting
Groundnut oil

For the Spice Rub:
2 tbsp five-spice powder
65g sichuan peppercorns
25g whole black peppercorns
3 tbsp cumin seeds
200g rock salt

To Serve: chinese pancakes 6 spring onions, finely shredded hoisin sauce.

Method:

1. If the duck is frozen, thaw it thoroughly. Rinse well and blot it completely dry with kitchen paper. 
2. Mix all the ingredients for the spice rub together in a small bowl, then rub the duck inside and out with this mixture, applying it evenly. Wrap well in clingfilm and place in the refrigerator for 24 hours.
3. After this time, brush any excess spices from the duck. Stuff the ginger and spring onions into the cavity and put the duck on a heatproof plate. 
4. Set up a steamer or put a rack into a wok. Fill it with 5cm/2in of water and bring to the boil. Lower the duck and place into the steamer and cover tightly.
5. Steam gently for 2 hours, pouring off excess fat from time to time. Add more water as necessary. Remove the duck from the steamer and pour off all the liquid. Discard the ginger and spring onions. 
6. Leave the duck in a cool place for 2 hours or until it has dried and cooled. At this point the duck can be refrigerated/frozen.
7. Just before you are ready to serve it, cut the duck into quarters and dust with cornflour, plain flour or potato flour, shaking off the excess.
8. Heat the oil in a wok or deep fat fryer. When it is almost smoking, deep-fry the duck quarters in 2 batches. Fry the breasts for about 8-10 minutes and the thighs and legs for about 12-15 minutes, until each quarter is crisp and heated right through.
9. Drain the duck on kitchen paper and leave until cool enough to handle. 
10. Then remove the meat from the bones and shread it. You can do this easily with a fork. The chinese eat it with bones and all. 
11. Serve with the chinese pancakes, spring onions and hoisin sauce.

Itik Golek

Ingredients:
1 duck, about 1.5kg
1 coconut to obtain 500ml thick santan and 1.5l thin santan

To grind fine:
1 Tbsp jintan manis (fennel)
2 Tbsp jintan putih cumin)
1 Tbsp ketumbar (coriander)
1 Tbsp black peppercorns
1" ginger
15 cloves garlic
7 shallots

Cinnamon, cloves, star anise, and assam keping

Method:

1. Duck must be cleaned and the oil glands at it's back removed. Be careful not to perforate the gland as the smell will seep into the duck.
2. Fry all the spices, add in the liver, neck pieces and the thick santan. 
3. When the santan starts exuding it's oil, cool it and stuff into the duck. 
4. Put the duck in a big pot, add in the thin santan and cook over a low flame. Add assam gelugor, about 2 pieces, and salt. 
5. Cook until tender and the gravy is thick.

Irish Lamb Stew

Ingredients:
1/2 cup all-purpose flour
Coarse salt and ground pepper
3 lb boneless lamb stew meat (preferably shoulder), trimmed of excess fat and cut into 2-inch cubes
3 Tbsp canola oil
1 large onion, chopped
3/4 tsp dried thyme
1 1/2 cups dark beer
1 1/2 lb medium new potatoes, peeled and quartered
1 lb carrots, peeled and cut 1/2 inch thick diagonally
3 Tbsp chopped fresh parsley

Method:

1. In a large bowl, season flour with salt and pepper. Dredge lamb in flour mixture, shaking off excess.
2. In a Dutch oven, heat oil over medium heat. Working in batches, brown lamb on all sides, about 5 minutes per batch. Transfer to a plate.
3. Pour 1/4 cup water into pot, scraping up browned bits from bottom with a wooden spoon. Add onion & cook, stirring occasionally, until water has evaporated and onion is beginning to soften, about 5 minutes. Return lamb to pot; stir in thyme, beer, and 1 1/2 cups water. Cover; simmer until lamb is tender, 1 to 1 1/2 hours.
4. Add potatoes, carrots, and 1/2 cup water. Cook, covered, until vegetables are tender and stew has thickened, about 20 minutes. Season with salt and pepper.
5. Let cool completely before storing. Stir in parsley just before serving.

Irish Beef and Stout Stew

Ingredients:
4 lb beef chuck, cut into 1 1/2-inch cubes
1/4 cup all-purpose flour
2 cans (6 oz each) tomato paste
2 1/2 lb new potatoes, scrubbed
2 medium onions, cut into 1-inch pieces
2 cans (14 1/2 oz each) reduced-sodium beef broth
1 can (14.9 oz) Irish stout beer
10 cloves garlic, sliced
Coarse salt
Ground pepper
2 boxes (10 oz each) frozen baby peas, thawed

Method:

1. Preheat oven to 350 degrees F.
2. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste.
3. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.
4. Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours.
5. Stir in peas, and season with salt and pepper.

Beer-Braised Sausages with Warm Potato Salad

Ingredients:
2 Tbsp extra-virgin olive oil
1 1/2 lb sweet Italian sausages
1 medium yellow onion, halved and thinly sliced
12 oz pale ale beer
1 1/2 lb small red potatoes, halved
Coarse salt
Ground pepper
1 Tbsp red-wine vinegar
2 Tbsp fresh parsley, chopped

Method:

1. In a large Dutch oven or heavy pot, heat 1 Tbsp oil over medium-high. Add sausages and cook until brown on all sides, about 8 minutes.
2. Add onion and cook until softened, about 7 minutes.
3. Add beer, potatoes, and 2 cups water; season with salt and pepper and press to submerge potatoes in cooking liquid.
4. Bring to a boil; cover, reduce heat to medium, and cook until potatoes are tender, about 20 minutes.
5. Transfer sausages to a serving platter and keep warm.
6. In a large bowl, stir together 1 tablespoon oil, vinegar, and parsley. With a slotted spoon, transfer potato mixture to dressing(reserve cooking liquid) and toss to combine.
7. Return pot to high heat; boil cooking liquid until reduced to 1 cup, about 12 minutes. Return sausages to pot and cook until heated through, 2 minutes.
8. Place sausages and dressed potatoes on serving platter; drizzle half the sauce over top. Serve sausages and potatoes with remaining sauce alongside.

Cheesecake Factory Cheesecake Recipe

Ingredients:
Crust:
¼ cup finely chopped pecans
¼ cup finely chopped walnuts
¼ cup finely chopped almonds
¾ cup finely chopped vanilla wafers
2 Tbsp melted butter

Filling:
1½ lbs cream cheese
1⅓ cups sugar
5 large eggs
16 oz sour cream
1/4 cup flour
2 tsp vanilla extract
2 tsp lemon juice

Method:

1. To make the crust, mix all nuts and vanilla wafer crumbs with melted butter and press into a 9 inch buttered springform pan, trying to line the sides as much as possible about 1½" up the sides of the pan, set aside.
2. All the filling ingredients should be at room temperature.
3. Beat the cream cheese until light and fluffy with an electric mixer set on low (keep the setting at low during the entire mixing process).
4. Add the sugar a little at a time and continue beating until creamy.
5. Add one egg at a time and beat after each egg.
6. Add flour, vanilla and lemon juice, mix well.
7. Add the sour cream and beat well.
8. Pour cream cheese mixture into the springform pan.
9. Place on the top rack in the middle of a 325 degrees preheated oven for one hour and 15 minutes.
10. When time is up turn oven off, prop open oven door and leave in oven for one hour.
11. Remove from oven and let cool then refrigerate for 24 hours.
12. Remember this important tip : A cheesecake should season. The wait is worth it. The flavor ripens and becomes enriched.

***The crust recipe below is for those who prefer a crust without nuts***

No-Nuts Crust
Ingredients:
1½ cups graham cracker crumbs
¼ teaspoon ground cinnamon
⅓ cup melted margarine

Method:

1. Combine the graham cracker crumbs and cinnamon in a medium bowl. Mix in melted margarine.
2. Press the crumb into a 9-inch spring form pan that has been lined on the bottom and side with parchment paper.
3. Use the bottom of a drinking glass to press the crumb mixture into the bottom of the pan and about 2/3 the way up the side.
4. Put the crust in your freezer until the filling is done.

Chocolate Cheesecake

Ingredients:
3½ pkts cream cheese ('box')
4 eggs
1 bar white chocolate (normal size, may be substituted with dark chocolate)
1 cup cream
½ - 1 cup sugar
¾ pkt McVities digestive biscuits
1 tsp brown cinnamon
120g butter - melted

Method:

1. Pre-heat oven to 170°C (fan).
2. Melt chocolate with cream & set aside to cool.
3. Crush biscuits, and mix with melted butter & cinnamon.  Pack into baking tin & bake in oven for 5 - 10 mins & then cool.
4. Reduce oven temperature to 165°C (fan).
5. Cream cheese, melted chocolate & cream.
6. Add eggs, 1 at a time, with sugar.
7. Pour into baking tin & bake for 35 mins.
8. Can decorate with whipped cream & icing sugar, with grated chocolate on top.

Note:
For New York cheesecake, add vanilla essence & only ½ cup cream. No chocolate.
Recipe from Graeme Morrison.

Red Velvet cupcakes

Red Velvet

Ingredients:
Cake:
2¼ cups AP flour, sifted
1 tsp salt
2 Tbsp cocoa powder
2 oz red food colouring/juice from 15oz can of beets
1 stick unsalted butter
1½ cups sugar
2 eggs
1 cup buttermilk
1 tsp vanilla extract
1 tsp baking powder
1 tsp white vinegar

Frosting:
1 stick unsalted butter
16 oz cream cheese, softened
2 tsp vanilla extract
2 cups powdered sugar

Method:

The Cheesecake Factory's White Chocolate Raspberry Truffle Cheesecake

Ingredients:
Crust:
1½ cups chocolate cookie crumbs or 20 crumbled Oreo cookies (filling removed)
⅓ cup margarine, melted

Filling:
½ cup raspberry preserves
¼ cup water
4 x 8 oz pkgs cream cheese
1¼ cups granulated sugar
½ cup sour cream
2 tspn vanilla extract
5 eggs
4 oz white chocolate, chopped into chunks

Garnish:
2 oz white chocolate, shaved
whipped cream

Method:

1. Preheat oven to 250°C.
2. Place a large pan or oven-safe skillet filled with about ½" of water into the oven while it preheats. This will be your water bath.
3. Combine the raspberry preserves with ¼ cup water in a medium microwave-safe bowl. Heat for 1½ minutes on high in your microwave.
4. Stir until smooth. Strain to remove the raspberry seeds (toss 'em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later.
5. Measure 1½ cups chocolate cookie crumbs, or crush 20 Oreo cookie wafers (with the filling scraped out) into a medium bowl. Mix in ⅓ cup melted margarine. Press the crumb into a 9" spring form pan that has been lined on the bottom and side with parchment paper. Using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.
6. Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
7. Remove the crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese.
8. Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust.
9. Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 250°C, then turn the oven down to 180°C and bake for 50 to 60 mins or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.
10. Before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve.

The Cheesecake Factory Pumpkin Ginger Cheesecake

Ingredients:
4 Tbsp butter
¾ cup graham cracker crumbs
½ cup crushed gingersnaps
1 Tbsp brown sugar (or your favorite substitute)
1 tsp cinnamon
1 cup heavy cream, chilled
24 oz cream cheese, softened
1½ cups granulated sugar
3 large eggs
1½ cups mashed pumpkin
¾ tsp ground cinnamon
¾ tsp powdered ginger
1½ tsp ground cloves
¼ cup pecan halves

Method:

1. Preheat the oven to 160°C.
2. To make the crust: Place the butter in a small saucepan and melt over moderate heat. Mix the graham cracker crumbs, gingersnaps, brown sugar and cinnamon in a medium bowl. Add the melted butter and mix together with a fork. Line bottom and side of 10" springform pan with parchment or wax paper. Spray with nonstick pan spray. Press the crumb mixture into the bottom.
3. For filling: Pour the heavy cream into a medium bowl and beat just until soft peaks form. Refrigerate. Beat the cream cheese (in large bowl) with an electric mixer until fluffy. Gradually add the sugar, beating well.
4. Add the eggs one at a time, and beat the mixture until it is fluffy and pale. Stir in the pumpkin, cinnamon, ginger and cloves. Remove the whipped cream from the refrigerator and whisk lightly to re-blend. Using a spatula or flat spoon, fold the whipped cream into the cream cheese-pumpkin mixture. Pour the mixture into the prepared crustbsp Wrap one continuous sheet of aluminum foil around the springform pan and press firmly. Put wrapped pan in a baking pan and fill with hot water halfway up the spring from pan.
5. Bake for 60 to 70 mins.
6. Cool the cheesecake to room temperature, then refrigerate for at least 3 hours to chill thoroughly.
7. Remove the sides of the springform pan. Just before serving, place the pecan halves on top of the cheesecake, in a ring around the edges, to garnish.

The Cheesecake Factory Pumpkin Cheesecake

Ingrediets:
1½ cups graham cracker crumbs
5 tbsp butter, melted
1 cup plus 1 tbsp sugar
3 x 8-oz packages cream cheese, softened
1 tspn vanilla
1 cup canned pumpkin
3 eggs
½ tspn cinnamon
¼ tspn nutmeg
¼ tspn allspice
whipped cream, for serving

Method:

1. Preheat the oven to 180°C.
2. Make the crust by combining the graham cracker crumbs with the melted butter and 1 tbsp sugar in a medium bowl. Stir well enough to coat all of the crumbs with the butter, but not so much as to turn the mixture into paste. Keep it crumbly.
3. Press the crumbs onto the bottom and about two-thirds of the way up the sides of the springform pan. You don't want the crust to form all of the way up the back of each slice of cheesecake. Bake the crust for 5 minutes, then set it aside until you are ready to fill itbsp
4. In a large mixing bowl combine the cream cheese, 1 cup sugar, and vanilla. Mix with an electric mixer until smooth.
5. Add the pumpkin, eggs, cinnamon, nutmeg, and allspice and continue to beat until smooth and creamy.
6. Pour the filling into the pan. Bake for 60 to 70 minutes. The top will turn a bit darker at this pointbsp Remove from the oven and allow the cheesecake to cool.
7. When the cheesecake has come to room temperature, put it into the refrigerator. When the cheesecake has chilled, remove the pan sides and cut the cake into 8 equal pieces.
8. Serve with a generous portion of whipped cream on top.

Serves 8.

The Cheesecake Factory Pasta with Mushroom Bolognese

Ingredients:
6 oz spaghettini, cooked al dente, drained and kept warm
2 oz olive oil
1 oz carrots, minced
1 oz yellow onion, diced to ¼" thickness
4 oz mushrooms, diced to ¼" thickness
½ tspn kosher salt
¼ tspn black pepper, freshly ground
1 tbsp garlic, minced
1 tspn fresh thyme, chopped
2 oz Madeira wine
10 oz marinara sauce
1 oz butter
1 oz Parmesan cheese, grated
2 tspn parsley, chopped

Method:

1. In a saute pan over medium-high heat, bring olive oil to a light sizzle.
2. Add carrots and onions; cook until heated through and halfway cooked, about 2 to 3 minutes.
3. Add mushrooms; toss to incorporate. Season with salt and pepper. Cook until vegetables are tender, about 2 to 3 minutes more. When finished cooking, liquids will be cooked off and mushroom texture will appear to be slightly dry.
4. Add garlic and thyme; toss to incorporate. Pour Madeira wine down sides of pan. Add marinara sauce; stir to incorporate. Cook until sauce is heated through. Add butter; quickly stir to incorporate. Add cooked pasta to pan; do not toss. Sprinkle ½ oz Parmesan cheese over pasta; toss to incorporate until ingredients are thoroughly combined and pasta is evenly coated with sauce. Sprinkle remaining Parmesan cheese and parsley evenly over pasta.
5. Serve immediately.

Makes 6 to 8 servings.

The Cheesecake Factory German Chocolate Cheesecake

Ingredients:
24 oz cream cheese, softened and cut into chunks
½ cup granulated sugar
2 eggs
¼ cup dairy sour cream
1 tspn vanilla extract

Chocolate Cake:
4 oz unsweetened chocolate
½ cup (1 stick) butter
2 cup granulated sugar
4 eggs
2 tspn vanilla extract
1 ½ cups all-purpose flour
1 qty Chocolate Glaze for sides
1 qty German Chocolate Topping
whipped cream for garnish (optional)

Chocolate Glaze:
½ cup semi-sweet chocolate chips
2 tbsp whipping cream

German Chocolate Topping:
2 egg yolks
2/3 cup granulated sugar
1/3 cup butter, cut into small pieces
2/3 cup whipping cream
1 tspn vanilla extract
1 cup flaked coconut
1 cup chopped pecans

Method:

1. For Cheesecake: On bowl of electric mixer or in food processor fitted with metal blade, blend together cream cheese, sugar, eggs, sour cream and vanilla extract until smooth. Set aside.
2. For Chocolate cake: In large microwave safe bowl, combine chocolate and butter. Microwave on HIGH (100%) power for 2 to 3 minutes, or until just melted. Cool slightly.
3. With fork, beat in sugar, eggs and vanilla extract until smooth. Add flour and mix until blended. Spoon into well-greased 9 ½" springform pan, spreading evenly. Carefully, spread cheese mixture evenly over top of chocolate batter. Bake in preheated 425°F oven for 15 minutes.
4. Reduce oven temperature to 180°C and continue baking 55 to 60 mins.
5. Turn oven off, open oven door and let cake cool completely to room temperature in oven. Refrigerate until well chilled.
6. Remove sides from springform. Invert cake onto serving plate, so cheesecake is on bottom and chocolate cake is on top. Spread sides with Chocolate Glaze. Spread top evenly with German Chocolate Topping.
7. Refrigerate until serving time. Garnish with whipped cream, if desired.
8. For Chocolate Glaze: In small microwave-safe bowl combine chocolate chips with whipping cream. Microwave on HIGH power for 45 to 60 seconds. Beat until smooth. Spread on sides of cheesecake.
9. For German Chocolate Topping: In small microwave-safe bowl, beat egg yolks. Stir in sugar, butter and whipping cream. Microwave on HIGH power 4 minutes, stirring every minute. Remove from microwave and stir in vanilla extract. Stir in coconut and pecans until well blended.
10. Refrigerate until mixture is of spreading consistency. Spread on top of the cheesecake.

The Cheesecake Factory Bleu Cheese Dressing

Ingredients:
2 shallots, very finely minced
2 tbsp vegetable oil
2 oz crumbled blue cheese
1½ cups buttermilk
½ tspn salt
12 cups gourmet salad mix / mixed baby greens (mesclun)

Method:

1. Combine all ingredients except greens and whisk until smooth or blend at low speed.
2. Chill.
3. When ready to serve, put 2 cups greens on each salad dish and top with dressing.

The Cheesecake Factory Banana Cream Cheesecake

Ingredients:
20 vanilla sandwich cookies
¼ cup margarine, melted
24 oz cream cheese, softened
⅔ cup granulated sugar
2 tbsp cornstarch
3 eggs
¾ cup mashed bananas (about 2)
½ cup whipping cream
2 tspn vanilla extract

Method:

1. Preheat oven to 180°C.
2. Place cookies in a blender; process with on/off pulse until finely crushed.
3. Add margarine; process with pulses until blended. Press crumb mixture onto bottom of 10" springform pan; refrigerate.
4. Beat cream cheese in large bowl with electric mixer at medium speed until creamy. Add sugar and cornstarch; beat until blended. Add eggs, one at a time, beating well after each addition. Beat in bananas, whipping cream, and vanilla. Pour cream cheese mixture into prepared crust. Place pan on cookie sheet and bake 15 minutes.
5. Reduce oven temperature to 95°C (DO NOT forget to reduce temperature - very important) and continue baking 75 mins or until center is almost set.
6. Loosen edge of cheesecake; cool completely on wire rack before removing rim of pan. Refrigerate cheesecake, uncovered, 6 hours or overnight.
7. Allow cheesecake to stand at room temperature 15 mins before serving.

7 Tips for a Perfect Cheesecake

1. Use cream cheese at room temperature
   Instead of using cream cheese directly out of the refrigerator, let the cream cheese soften for 2-3 hours so that it is easier to whip. Your cheesecake batter needs to be creamy and smooth, and you'll get this consistency more easily with pre-softened cream cheese.
2. Take it out of the oven when the middle is still soft
   To avoid cracking and overbaking, you'll need to pull the cheesecake out of the oven before it cooks all the way through. This is probably the toughest part of baking this dessert to perfection, but you can easily see the softer center about ten minutes before the end baking time.
3. Add a spot of cream
   Cream and eggs are what bind the cheesecake together, and adding a spoonful of whipping cream can ensure your cheesecake is dense enough to pass as a classic New York style dessert.
4. Use real graham crackers for the crust
   While a box of graham cracker crumbs is convenient, you'll get that 'homemade' taste when you actually crumble your own crackers. Try flavored graham crackers for variation - cinnamon and chocolate can fare well for those deluxe cheesecake flavors.
5. Don't open the oven until the end of the baking cycle
   While it's tempting to check up on your cheesecake during the baking cycle, letting the heat escape can make your cheesecake fall too quickly. Wait until 10 minutes before the time on the recipe where you do a quick check of the center (See #2).
6. Chill the cheesecake for at least 24 hours
   Your enthusiastic cheesecake fans will need to steer clear of the kitchen during your baking escapades, because the dessert won't be ready for at least another day. Chilling the cheesecake allows the cream cheese to sink into the crust and ensures the dessert is firm and easy to cut. Diving into the cheesecake too early can ruin the experience.
7. Use a springform pan
   Unless you have super-baker capabilities in releasing the cheesecake from a regular cake pan, a springform pan will ensure your dessert slides right off the pan in one piece. Spring form pans are ideal for cheesecakes, and investing in a quality pan will help you bake up that cheesecake evenly and prevent any cracks from forming

Outrageous Chocolate Cookies

Ingredients:
8 oz semisweet chocolate, roughly chopped
4 Tbsp unsalted butter
2/3 cup AP flour, spooned and leveled
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
3/4 cup (packed) light-brown sugar
1 tsp vanilla extract
1 package( (12oz) semisweet chocolate chunks

Method:

1. Preheat oven to 180°C. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat.
2. In another bowl, whisk together flour, baking powder, and salt.
3. In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate.
4. Mix in flour mixture until just combined. Stir in chocolate chunks.
5. Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes.
6. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

Dulce de Leche and Chocolate Chunk Bread Pudding

Ingredients:
8 1/2-inch-thick slices egg bread (about 4 x 5 inches), crusts trimmed, cut into ¾" to 1" cubes
4 Tbsp (½ stick) unsalted butter, melted, divided
1½ cups heavy whipping cream
1 cup dulce de leche ice cream topping or butterscotch-caramel sauce plus more for serving
4 large eggs
2 large egg yolks
2 Tbsp dark rum
1 tsp vanilla extract
Pinch of salt
½ cup (about 3 ounces) bittersweet chocolate chips
2 Tbsp sugar
Powdered sugar

Method:

1. Preheat oven to 180°C.
2. Place bread in large bowl. Drizzle with 3 tablespoons melted butter; toss. Transfer to rimmed baking sheet. Bake until bread begins to color, stirring occasionally, about 12 minutes. Cool. Brush 11"x7"x2" glass baking dish with 1 Tbsp melted butter.
3. Stir whipping cream and 1 cup dulce de leche in medium saucepan over medium heat until blended and bubbling. Remove from heat. 
4. Whisk eggs and yolks in large bowl. Add rum, vanilla, and salt; gradually whisk in warm dulce de leche mixture. 
5. Stir in bread cubes. Let soak 30 mins, stirring occasionally.
6. Mix chocolate chips into custard mixture. Pour into prepared dish. Sprinkle with 2 tablespoons sugar. 
7. Bake pudding until puffed and set in center, about 35 mins. Let cool 15 mins. Dust with powdered sugar.
8. Serve warm, passing more dulce de leche topping alongside.

Red Velvet Cake with Raspberries and Blueberries

Ingredients:
Cake:
2¼ cups sifted cake flour (sifted, then measured)
2 Tbsp unsweetened cocoa powder
1 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup buttermilk
1 Tbsp red food coloring
1 tsp distilled white vinegar
1 tsp vanilla extract
1½ cups sugar
½ cup (1 stick) unsalted butter, room temperature
2 large eggs

Frosting:

2 8oz packages cream cheese, room temperature

½ cup (1 stick) unsalted butter, room temperature

1 Tbsp vanilla extract

2½ cups powdered sugar

3½ pt baskets fresh raspberries
3½ pt baskets fresh blueberries

Method:

1. Preheat oven to 180°C. Butter and flour two 9" diameter cake pans with 1½" high sides. 
2. Sift sifted flour, cocoa powder, baking powder, baking soda, and salt into medium bowl. 
3. Whisk buttermilk, food coloring, vinegar, and vanilla in small bowl to blend. 
4. Using electric mixer, beat sugar and butter in large bowl until well blended. Add eggs 1 at a time, beating until well blended after each addition. 
5. Beat in dry ingredients in 4 additions alternately with buttermilk mixture in 3 additions.
6. Divide batter between prepared pans. Bake cakes until tester inserted into center comes out clean, about 27 minutes. 
7. Cool in pans on racks 10 minutes. Turn cakes out onto racks; cool completely.
8. Beat cream cheese and butter in large bowl until smooth. Beat in vanilla. Add powdered sugar and beat until smooth.
9. Place 1 cake layer, flat side up, on platter. Spread 1 cup frosting over top of cake. Arrange 1 basket raspberries and ½ basket blueberries atop frosting, pressing lightly to adhere. 
10. Top with second cake layer, flat side down. Spread remaining frosting over top and sides of cake. Arrange remaining berries decoratively over top of cake. 

Can be made 1 day ahead. Cover and refrigerate. Let stand at room temperature 1 hour before serving.

Dark Chocolate Red Wine Cake with Chocolate Cream Filling

Ingredients:
Cake:
1¾ cup AP flour
½ cup unsweetened cocoa
1½ tsp baking soda
½ tsp salt
1¼ cup sugar
½ cup softened butter
1 tsp vanilla
2 eggs
1 cup red wine
⅓ cup confectioners' sugar

Filling:
2/3 cup butter, softened
4 cups confectioners' sugar
⅓ cups cocoa
1 tsp vanilla
4 Tbsp half and half

Method:

1. Pre-heat oven to 180°C. Grease/spray a Bundt pan.
2. In a medium bowl combine the flour, cocoa, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter until fluffy. Add the sugar and continue beating until light and fluffy. Beat in vanilla and eggs until well combined. Add the dry ingredients and the wine, alternating and mixing well after each addition.
4. Spread the batter into the Bundt pan. Place on a baking sheet and bake for 30-40 mins, or until toothpick inserted in the center comes out clean.
5. Cool for 15 mins then remove from pan. Cool completely before adding chocolate cream filling.
6. For Filling: In a large bowl, beat the butter until fluffy. Gradually add the sugar, beating well. Add the vanilla and cocoa. Beat in the half and half until creamy.
7. Using a serrated bread knife, carefully slice off the top half of the Bundt cake. Set aside the top. Using your fingers, press down on the center of the bottom of the cake to make a small "canal" or "moat" all around the bottom section of the cake.
8. Place the filling in a pastry bag. Fill the moat with the chocolate filling. Replace top half of cake. Dust top of cake with powdered sugar. Slice and enjoy.

New York Cheesecake

Ingredients:
Crust:
2 cups (200 grams) of graham wafer crumbs or finely crushed vanilla wafers or gingersnaps (process whole cookies in a food processor until they are crumbs)
¼ cup (50 grams) granulated white sugar
½ cup (114 grams) unsalted butter, melted

Filling:
32 oz (1 kg) (4 - 8 ounces packages) cream cheese, room temperature (use full fat, not reduced or fat free cream cheese)
1 cup (200 grams) granulated white sugar
3 Tbsp (35 grams) all purpose flour
5 large eggs, room temperature
⅓ cup (80 ml) heavy whipping cream
1 Tbsp lemon zest
1 tsp pure vanilla extract

Topping:
1 cup (240 ml) sour cream (not low fat or fat free)
2 Tbsp (30 grams) granulated white sugar
½ tsp pure vanilla extract

Method:

1. Grease, or spray with Pam, a 9" (23 cm) springform pan. Place the springform pan on a larger baking pan to catch any leakage while the cheesecake is baking. Preheat oven to 180°C with rack in center of oven.
2. To make the crust, combine the graham cracker crumbs, sugar, and melted butter in a medium sized bowl. Press the crumbs evenly over the bottom and about 1" (2.5 cm) up the sides of the springform pan. Cover and refrigerate.
3. Beat cream cheese, sugar, and flour on medium speed until smooth (about 2 minutes), scraping down the bowl as needed.
4. Add the eggs, one at a time, beating well (about 30 seconds) after each addition. Scrape down the sides of the bowl.
5. Add the whipping cream, lemon zest, vanilla extract and beat until incorporated.
6. Remove the crust from the refrigerator and pour in the filling. Place the cheesecake pan on a larger baking pan and place in the oven.
7. Bake for 15 minutes and then lower the oven temperature to 120°C and continue to bake for about another 1½ hours or until firm and only the center of the cheesecake looks a little wet and wobbly. Remove from oven and place on a wire rack.
8. Meanwhile, in a small bowl combine the sour cream, sugar, and vanilla extract. Spread the topping over the warm cheesecake and return to oven to bake for 15 more mins.
9. Remove from oven and carefully run a knife or spatula around the inside edge of pan to loosen the cheesecake (helps prevent the surface from cracking as it cools).
10. Let cool before covering with plastic wrap and refrigerating. This cheesecake tastes best after being refrigerated for at least a day.
11. Serve with fresh fruit or fruit sauces.

Autumn Spice Cake

Ingredients:
½ cup (1 stick) butter, softened
1 cup shortening
1 cup dark brown sugar
1 cup granulated sugar
4 large eggs
1½ cup buttermilk
1 tsp vanilla extract
2 cups flour
1 Tbsp Dutch-processed cocoa
2 tsp baking powder
1 tsp baking soda
1½ tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground allspice
¼ tsp ground cloves

Method:

1. Heat oven to 180°C. Line two 9-inch cake pans with parchment paper and lightly butter.
2. Beat butter, shortening, and sugars together until smooth. Beat in the eggs, one at a time, until smooth and light. Stir the buttermilk and vanilla together. 
3. Sift the flour, cocoa, baking powder, baking soda, and spices together in a large bowl. Alternately stir the flour mixture and buttermilk, in thirds, into the beaten butter. Blend well with each addition.
4. Pour batter into the pans and bake until center tests clean – about 35 mins.
5. Cool cakes in the pans on a rack for 30 minutes, unmold, and cool completely before frosting.

Boston Cream Pie

Ingredients:
½ cup (1 stick) butter, softened
1 cup sugar
2 large eggs
2 large egg yolks
1 tsp vanilla extract
1¼ cup cake flour
1½ tsp baking powder
¼ tsp salt
½ cup milk

Method:

1. Heat oven to 180°C. Line the bottom of an 8" round cake pan with parchment paper. Butter and flour the pan. Beat the butter and sugar together at medium-high speed until fluffy. Beat in the eggs and yolks, one at a time, and add the vanilla extract.
2. Stir the cake flour, baking powder, and salt together using a whisk. Reduce mixer speed to low and beat the flour mixture into the butter-egg mixture, adding it in thirds and alternating with the milk. Beat until the batter is smooth.
3. Transfer to the prepared pan and bake on the center shelf of the oven until the cake tests clean when a skewer is inserted into the center, 35 to 40 mins. Cool completely on a wire rack.
4. To assemble, split the unmolded cake using a long serrated knife. Spread Vanilla Bean Pudding over the bottom half of the cake and place the top layer over the pudding. Pour Chocolate Glaze over the cake, allowing it to drip down the sides of the cake.

Vanilla Bean Pudding

¾ cup milk

1 cup cream

1 vanilla bean

3 egg yolks

2 Tbsp cornstarch

½ cup sugar

¼ tsp salt

½ tsp vanilla extract

1½ tsp butter

¼ cup whipped cream (optional)

1. Heat the milk, cream, and vanilla bean (with the seeds scraped into the milk) until just simmering in a heavy-bottomed medium pot. 
2. Whisk the yolks, cornstarch, sugar, and salt together and stream the hot milk mixture, while whisking continuously, into the eggs. Return to the pan and cook, while whisking over medium heat, until the mixture thickens and just begins to boil. Immediately transfer to a clean bowl. 
3. Pick out and discard vanilla bean. 
4. Stir in the vanilla extract and the butter. 
5. Press plastic wrap against the surface to cover. Chill and serve with whipped cream, if desired.

Chocolate Glaze

½ cup heavy cream

4 oz chopped dark chocolate

1 Tbsp unsalted butter

3 Tbsp corn syrup

1. Heat cream to a boil and pour into a medium-size heatproof bowl filled with the chocolate, butter, and corn syrup. 
2. Let sit for 1 minute and stir until smooth. 
3. Let cool to thicken slightly. 
4. Use immediately to top Boston Cream Pie or serve over ice cream.

Stacked Applesauce Cake with Cinnamon Whipped Cream

Ingredients:
3 cups AP flour
3 tsp baking soda
1½ tsp baking powder
¾ tsp cinnamon
¾ tsp nutmeg
¼ tsp cloves
¾ cup unsalted butter, softened
1½ cups granulated sugar
2 large eggs
3 tsp vanilla extract
3 cups unsweetened applesauce
2 Tbsp confectioners' sugar (optional)

Method:

1. Make the batter: Preheat oven to 180°C. Using a small brush, lightly coat three 9" cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside.
2. In a medium bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and cloves. Set aside.
3. In a large bowl, using a mixer set at medium-high speed, beat the butter for 1 min. Add the sugar and continue to beat until blended. Add the eggs and vanilla and beat for 2 more minutes. Reduce speed to low and add the flour mixture by thirds, alternating it with the applesauce and ending with the dry ingredients.
4. Bake the cake: Divide the batter equally among the pans and spread evenly. Bake on the middle rack of the oven until a tester inserted in the center of each cake layer comes out clean -- 35 to 40 mins. Cool in the cake pans on a wire rack to room temperature. Using a knife, loosen the cake layers from the sides of the pans and invert the layers onto the wire rack.
5. Finish the cake: Place one cake layer on a cake plate or stand. Spread half of the Cinnamon Whipped Cream on the layer. Place a second layer over the first and repeat. Top with the final layer and sprinkle with confectioners' sugar, if desired, and serve. Store refrigerated for up to 4 days.

Cinnamon Whipped Cream

2 cups heavy cream, cold
¾ cup confectioners' sugar
1 tsp ground cinnamon
½ tps vanilla extract
In a large bowl, using a mixer set on medium-high speed, beat the cream, sugar, cinnamon, and vanilla until stiff peaks form. Do not overbeat.

Crab & Mango Salad

Ingredients:
1 cup shredded unripe 'King' mango
1 cup baby spinach
5 sprigs cilantro
5 cherry tomatoes (sliced in half)
1 red chilli, sliced
3 shallots, sliced
2 Tbsp fried shallots
5 Tbsp crab meat
½ cup Thai dressing (Delicious)

Method:
Toss all ingredients together & serve.

Rich Chocolate Layer Cake

Ingredients:
1 box devil's food cake mix (eg Betty Crocker)
¼ cup unsweetened cocoa
1 cup mayonnaise
3 large eggs
1 cup water
2 containers (16 oz each) chocolate frosting
¼ cup sour cream
2 tsp vanilla extract
½ cup chopped almonds, toasted
1 cup sweetened flaked coconut, toasted

Method:

1. Make the cake: Heat oven to 180°C. Lightly coat two 8" cake pans with softened butter. Cut two 8" circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter. Lightly flour both pans, shake out excess flour and set aside. Beat the cake mix, cocoa, mayonnaise, eggs, and water in a large bowl with an electric mixer set on low speed. Increase speed to high and beat for 2 more minutes. Pour batter into prepared pans and bake until a toothpick inserted into the middle comes out clean -- about 35 minutes. Cool cakes in pans on wire racks for 20 minutes. Remove cakes from pans and return to the wire racks until completely cool.
2. Make the filling: Whisk the frosting, sour cream, and vanilla together in a large bowl. Transfer 1½ cups of frosting to a medium bowl and stir in the almonds and the toasted coconut. Set aside.
3. Assemble the cake: Split both layers and brush away any excess crumbs. Place one split layer on a cake plate. Tuck strips of wax paper under the edges of the cake to protect the plate. Spread ⅓ of the filling over the layer. Top with the next layer and spread another ⅓ of the filling over the top. Repeat with the third cake layer and remaining filling and top with the final cake layer. Spread the frosting over the top of cake smoothing out to the edges. Spread the remaining frosting around the sides and serve or store covered for up to 4 days.

Red Velvet Cake from Waldorf Astoria Cookbook

Ingredients:
3 oz unsweetened chocolate, chopped
2 cups granulated sugar
4 large eggs
1½ cups vegetable oil
1½ tsp pure vanilla
2 cups AP flour
2¼ tsp baking soda
¼ tsp salt
3 cans (12 oz) canned beets, drained and pureed
1 tsp red food colouring

For the Icing:
2 cups whipping cream
12 oz cream cheese, room temperature
12 oz mascarpone cheese
½ tsp vanilla extract
1½ cup icing sugar, sifted

Method:
For the Cake:

1. Preheat oven to 180°C.
2. Melt chocolate in a metal bowl and set over a saucepan of boiling water or in the top of a double boiler. ( Or, melt in a microwave for 30-40 seconds.)
3. Meanwhile, place sugar, eggs, oil and vanilla in the bowl and mix for about one minute on low speed.
4. Sift together flour, baking soda and salt & add to egg mixture and continue to mix on low speed until well incorporated. 
5. Add melted chocolate and mix on low speed. 
6. Add pureed beets & food coloring. Continue to mix on low speed until all ingredients are thoroughly combined.
7. Divide batter evenly between 3 greased and floured pans and bake for 20-25 mins or until cake springs back when touched, or when toothpick comes up clean.
8. Cool for 10 mins in the pans and turn layers out onto rack to cool completely.

For the Icing:

1. Pour cream into small bowl and whip to soft peaks.
2. Refrigerate.
3. Place cream cheese in a bowl and mix on low speed until soft and smooth.
4. Add mascarpone and mix until combined.
5. Add vanilla and powdered sugar and mix well.
6. Fold in whipped cream by hand with spatula.
7. Refrigerate until ready to assemble.

Improvements to recipe:

1. Add 2 tsp baking powder.
2. Increase red food colouring to 2 tsp to increase intensity of red colour.
3. Replace 2 or 3 oz of chocolate with white chocolate, as original recipe produces a dark chocolate cake.
4. Replace mascarpone cheese with cream cheese, as original recipe produces a very soft & runny icing.