Raisin Scones

Ingredients (16 pieces) :

• 1/8 cup sugar
• 1/3 tsp salt
• 1/2 cup milk
• 2 Eggs
• 2 cup self-raising flour
• 1/4 cup raisins
• 2 oz butter
• 18 Strawberry (sliced)
• 125g Mascarpone cheese
• A pinch of cocoa powder

Method :

1. (1) Sieve self-raising flour & salt into a large container.
   Put in butter & cut it into small dices. Mix it with the
   flour. Put in raisins.
2. (2) Beat eggs & mix with milk. Add the mixture into the
   above ingredients. Mix well to form a dough.
3. (3) Knead the dough into 1/2 inch-thick sheet on table.
   Cut them into 2 inch (diameter) circle. Cover them
   with a cloth and leave for 30 mins for fermentation.
   Glaze with butter & bake over high heat (375oC) for
   15 mins until done.

Apple Strduel

Ingredients :

• 2-3 Apples
• 1 tbsp butter
• 2 tbsp dried raisins
• 6 pcs of fillo pastry
• Some icing sugar & corn oil
• Seasonings : 2 Eggs
• Some cinnamon

Method :

1. (1) Defrost fillo pastry.
2. (2) Glaze each sheet of pastry with corn oil.
3. (3) Peel & decore apple, cut it into small pieces. Put it
   into a saucepan & add in butter and some sugar.
   Cook it over mild heat until tendered. Put in raisins
   to form a filling.
4. (4) Leave the above filling to cool & then spread it over
   the pastry. Wrap into a roll & place it onto a baking
   tray. Bake over medium heat for about 10 mins until
   slightly golden & crisp.
5. (5) Cut the above ingredients into pieces. Dredge with
   some icing sugar & serve.

Strawberry Pie

Pastry :

• 60g Sugar
• 75g Butter
• 150g Flour
• 1 Egg yolk
• 1/4 tsp baking powder

Cream :

• 40g Sugar
• 30g Flour
• 2 Egg yolks
• 200 ml milk
• 1 tsp butter

Decoration :

• 1 pack strawberry
• Some whipped cream

Method :

1. (1) To make pastry, rub butter & sugar. Add egg yolk,
   flour & baking powder. Rub finely as a dough. Freeze
   the dough in refrigerator for 1 hour.
2. (2) Sprinkle some flour on working table, put the dough
   on it. Roll as 3 to 4 mm thick with a rolling pin.
3. (3) Grease the mould with some butter. Roll in the pastry.
   Bake in preheated oven (170oC) for 20 mins. when it
   is done, take out & cool.
4. (4) To make filling, put egg yolk, sugar, flour & milk in a
   saucepan, bring to the boil over low heat, stir well.
   When the mixture becomes creamy, turn off the heat,
   blend in butter.
5. (5) Pour the filling cream in the crust. Garnish the edge
   with whipped cream and put some strawberries in the
   centre. Serve chilled.

Apple Pastry Roll

Ingredients :

• 4 Apples
• 3 pcs of fillo pastry
• 50g Sugar
• 80g Dried fruits
• 50g Seedless raisins
• 10g Cinnamon powder
• 20g Cornflour
• Some mixed nuts
• Some butter & cinnamon sour cream

Method :

1. (1) Chop apple into cubes. Mix with sugar, dried fruits,
   mixed nuts, seedless raisins, cinnamoon powder &
   cornflour as fillings.
2. (2) Spread some butter on each piece of pastry. Pile 3
   pieces up.
3. (3) Wrap the fillings well with the pastry.
4. (4) Bake apple pastry roll in an oven at 180oC for 5-8
   mins. May serve with some cinnamon & sour cream.

Sweet Apple Pie

Ingredients :

• 1/2 pack of frozen shortcrust pastry
• 2-3 Apples
• 1/2 cup of sugar
• 1 Egg
• 4 oz butter

Method :

1. (1) Sprinkle some flour or place a piece of cling wrap on
   the table. Roll pastry into thin piece. Then divide into
   several equal pieces.
2. (2) Peel & decore apple. Soak in light salt water. Take
   out & soak dry. Cut into thin pieces.
3. (3) Arrange a few pieces of apple in each small baking
   tray. Add in 2 tbsp sugar & 1 tbsp butter. Bake over
   200oC for 5-7 mins till done & golden brown. Take
   outo and cover with another piece of pastry. Brush
   some beaten egg on & bake over 190oC for l5-20
   mins till done. Transfer onto another plate upside
   down. May serve with ice-cream ball.

Honey Almond Slice

Pastry :

• 1 cup flour
• 2 tbsp sugar
• 1/4 tsp salt
• 2-3 tbsp water
• 2 oz butter
• 1 Egg (beaten)

Ingredients :

• 1 Egg
• 1/3 Almond powder
• 2-3 tbsp hoeny
• 1-2 tbsp egg white
• 2-3 tbsp melted butter
• Some sugar for dredging

Method :

1. (1) Sieve flour & salt into a bowl and rub in butter until
   breadcmmbs form, stir in sugar and add enough egg
   water to mix.
2. (2) Knead lightly into a dough. Rest for 10 mins. Roll out
   into rectangle. Cut into 2.
3. (3) Mix almond powder, honey and melted butter with
   enough egg white to a paste as fillings.
4. (4) Spread fillings into a piece of pastry, cut strips out of
   the other pastry and add line criss-cross over fillings.
   Brush with beaten egg & sprinkle with a little sugar.
5. (5) Cut into small rectangles and arrange on a greased
   baking tray. Bake in preheated oven 190oC for 15
   mins or until golden.

Fresh Fruit Custard Tart

Pastry :

• 40g Icing sugar
• 1 Egg yolk
• 180g Plain flour
• 100g Unsalted butter (at room temperature)

Filings :

• 40g Sugar
• 160 ml milk
• 2 Egg yolk
• 12g Custard powder
• 1 tsp Vanila extract
• Some fresh fruit

Method :

1. (1) Beat butter until smooth. Add icing sugar & beat until pale & fluffy. Add egg yolk & mix well.
2. (2) Add flour & stir well. Knead into a dough. Wrap it with cling wrap & place in fridge for a least 30 mins.
3. (3) Preheat the oven 180 oC for about 15 mins.
4. (4) Roll the pastry to 2 mm thickness. Cut it sightly larger than the mould with a small knife. Press into tart
   moulds. Punch holes at the bottom. Bake until golden.
5. (5) For the fillings, boil 100 ml milk & sugar until the sugar dissolved.
6. (6) Mix the remaining milk with custard powder. Add the egg yolk. Stir in (5). Pour into a pot & cook until thicken. Chill until cool.
7. (7) Beat the custard until smooth. Put into the tart shell. Serve with fresh fruit.

Apple Muffin

Ingredients (6 pcs) :

• 1/8 tsp salt
• 1/2 Egg
• 70g Brown sugar
• 80 ml milk
• 20g Raisin
• 1/8 tsp baking soda
• 1 tsp baking powder
• 80g Wholewheat flour
• 80g Plain flour
• 60 ml vegetable oil
• 120g Green apple (grated)

Method :

1. (1) Preheat the oven 180 oC for about 10 mins.
2. (2) Sieve the flour, baking powder, baking soda & salt. Set aside.
3. (3) Beat the egg briefly. Mix with milk, vegetable oil, brown sugar & grated
   green apple.
4. (4) Mix the powders into eggs with spatula gently. Stir in the raisin.
5. (5) Divide the batter among the muffin tin. Bake for about 20 mins. till golden
   brown & done. Cool for a while on a cooling rack & serve.

Banana Almond Scone

Ingredients (15 pcs) :

• 20g Sugar
• 120g Plain flour
• 30g Banana
• 1 tsp self-raising flour
• 15 ml milk
• 40g Soft butter
• 15g Chopped almond
• 2 tbsp egg mixture
• Some salt

Method :

1. (1) Mix the flour with self-raising flour & sieve. Then, add in soft butter, sugar, salt, chopped almond &
   mashed banana. Mix well to make the dough.
2. (2) Then, pour in the milk & egg mixture.
3. (3) Preheat the oven 170 oC. Place the baking paper on the oven tray. Divide the dough into each with
   3cm diameter ball. Then, place on the baking paper & squeeze to make the biscuit.
4. (4) Bake 20-30 mins. Remove & place on the rack to cool down. Ready to serve.

Kalamansi Chiffo Pie

Ingredients :

• 4 Shortcrust pastry flan

Filling :

• 180g Sugar
• 50g Boiling water
• 25g Galatine powder
• 200g Kalamansi juice
• 6 U.S. egg yolks
• 6 U.S. egg Whites

Topping :

• 375g Sugar
• 250g U.S. egg whites

Method :

1. (1) Roll pastry to the square try bake until golden brown.
2. (2) Whip egg yolk with 60g sugar until creamy. Add the
   kalamansi juice & hot galatine water. Whip egg white
   with 120g sugar until peak. Mix with egg yolk mixture
   until smooth. Pour the mixture into the pastry cases
   with the sponges underneath. Keep in the fridge until
   mixing set.
3. (3) Meanwhile whip the egg white & 375g sugar become
   to meringues, spread the mixture on top of pie and
   scorch the meringues with blow torch.

Apple & Wild Berry Pastry

Ingredients :

• 2 cup wild berry
• 1 tbsp sugar
• 1 pack filo pastry
• 3 Apples (sliced)
• 3 tbsp melted butter

Method :

1. (1) Cover filo pastry with a clean wet towel, set aside.
2. (2) Spread butter on the first layer of filo pastry, cover
   with a second layer, repeat the steps until 8 layers
   are made.
3. (3) Arrange apples slices on the filo pastries, sprinkle
   with sugar, put wild berry on the top, cut several
   portions.
4. (4) Put into pre-heated oven, bake at 200oC for 10-15
   mins. Or until golden brown, serve with scoop of ice
   cream.

Berries & Chestnut in Chocolate Cookies

Ingredients (3 pcs) :

• 15g Egg
• 40g Icing sugar
• 60g Flour
• 1/8 tsp salt
• 8g Coco powder
• 1/8 tsp baking powder
• 1/8 tsp vanilla extract
• 60g Unsalted butter (at room temperature)

Fillings :

• Some raspberries & ready made chestnut puree

Method :

1. (1) Preheat the oven 180 oC for about 10 mins. Sieve the flour, coco powder,
   baking powder & salt.
2. (2) Beat the butter & sugar until pale & fluffy. Stir in the eggs & vanilla extract
   gradually.
3. (3) Stir in the flour. Put into fridge for a while.
4. (4) Roll the dough to the thickness of 3mm, cut out to 6cm heart shape with
   cookies cutter. Bake for about 12-15 mins till golden. Leave cool.
5. (5) Pipe some chestnut puree on the cookies. Circle with raspberries. Top with
   another cookies & serve.

Blueberry & Pineapple Sherbet

Ingredients :

• 50g Water
• 60g Sugar
• 50g Champign
• 200g Pineapple
• 200g Blueberry
• 50g Lemon juice

Method :

1. (1) Add sugar into water, bring to boil & let cool.
2. (2) Rinse blueberry. Chop pineapple.
3. (3) Puree all ingredients in an electrical blender. Take
   out & fridge until frozen.
   

Strawberry Yogurt Ice-Cream

Ingredients :

• 2 tsp honey
• 3/2 tbsp icing sugar
• 2 Egg white
• 2 tbsp fresh lemon juice
• 125g Strawberry
• 1/2 tsp vanilla essence
• 500 ml strawberry yogurt

Method :

1. (1) Mix the strawberry yogurt, vanilla essence & honey. Put into the
   fridge for 1 hour.
2. (2) Wash the strawberries & remove the stem. Blend the strawberries
   into paste. Then, mix with lemon juice & icing sugar & boil for
   5 mins. Cool down.
3. (3) Mix the ingredient (1) & (2) & put into the fridge for 1 hour.
4. (4) Blend the egg white to firm. Then add into the ingredient (3). Put
   into the fridge until it is firm & become ice-cream.

Deep-fried Seasame Mochi Ice

Ingredients (1 portion) :

• 1 Egg
• 1 tbsp chocolate sauce
• 3 scopes seasame ice-creammochi
• Some white seasame
• Some fresh cream & strawberry

Method :

1. (1) Beat the egg. Place some kitchen paper onto the plate, then place the
   white seasame. Set aside.
2. (2) Get the seasame ice-cream mochi from the fringe. Dip it into the beaten
   beaten egg & wrap with white seasame.
3. (3) Deep-fry the mochi until golden yellow. Put it onto the plate. Pour in
   chocolate sauce & accompany with fresh cream & strawberry.

Strawberries White Chocolate

Ingredients :

• 180 ml sweetended condensed milk
• 30g Unsalted butter
• 60g Strawberries
• 200g White chocolate
• 1 pc heart-shaped mould

Method :

1. (1) Take a tray of 10cm x 15 cm & place on cake paper.
2. (2) Rinse the strawberry & remove the stem. Then, cut into small pieces. Chop
   the white chocolate.
3. (3) Boil the butter & sweetened condensed milk. Stir smoothly. Then, add in
   chopped chocolate & boil until it melt. Remove from the heat.
4. (4) Add in strawberries. Then, pour all ingredients onto the cake tray fringe for
   4 hours. Use the heart-shaped mould to cut the chocolate out.

Mint Chocolate w/Assorted Almond

Ingredients :

• 25g Almond
• 25g Peanut without shell
• 2 tbsp dried grapes
• 100g Dark chocolate
• Some mint wine

Method :

1. (1) Place cake paper onto the cake tray. Mix the almond, peanut & dried
   grapes. Then, divide into 10 portions & put onto the cake tray.
2. (2) Chop the dark chocolate & melt with hot water underneath. Then, mix
   with mint wine. Cool down.
3. (3) Pour the chocolate onto the assorted nuts & fringe for 1 hours

Moscato Wine Sabayon w/Wild Berries

Ingredients :

• 1 piece puff pastry
• 200g Egg yolk
• 200g Sugar
• 200 ml Moscato wine
• 1 scoop strawberry ice-cream
• Some blueberrie, raspberries, strawberries,
• mint leaves, orange skin in vanilla syrup & raspberry sauce

Method :

1. (1) Bake puff pastry at 200oC for 10 to 15 mins. Let cool.
   Sift a little icing sugar on top.
2. (2) Whisk egg yolk, sugar & Moscato wine for 10 mins.
   Heat in double boiler & mix until thick.
3. (3) Set aside to cool and mix in ice-cream. Garnish with
   puff pastry & fruits. Pour in vanilla syrup.

Microwave Creme Caramel

Ingredients :

• 2 tbsp sugar
• 300 ml fresh milk
• 2 Eggs (beater)
• 1/4 tsp vanila essence

Caramel ;

• 3 tbsp sugar
• 5 tsp water

Method :

1. (1) Lightly brush 4 heatproof glass custard with melted butter, set aside.
2. (2) Place the caramel ingredients into a heatproof glass measuring cup, let
   in heat on high powder for 90 seconds to mix. Stir well & cook on high
   powder for 2 to 3 mins of until golden brown.
3. (3) Use an oven glove to handle the hot measuring cup. Pour the caramel
   syrup into the greased custard cups.
4. (4) Heat the milk & sugar in a large mixing bowl on high powder for 90 seconds
   until scalded. Stir in the beaten eggs & vanilla essence. Pour this mixture
   into the custard cups. Allow the cups to cook in medium-low powder for 8 to
   10 mins or until the custards set. Cool for a while then chill in the refrigerator
   for 2 hrs before serving.

Creamy Chocolate w/Brandy

Ingredients :

• 2 tbsp sugar
• 3 tbsp cocoa powder
• 2 tbsp brandy
• 100 ml fresh cream
• 1 tbsp unsalted butter
• 200g Dark chocolate (chopped)

Method :

1. (1) Put the chopped chocolate, cream & sugar in a heat proof glass bowl,
   uncover & heat inside the microwave oven on medium powder for 2 mins.
   Stir to mix well. Keep heating on medium powder until the chocolate melted.
2. (2) Stir in the butter & brandy. Pour the melted chocolate over baking paper
   lined square cake tin to cool. Chill in the refrigerator for about 3 hours.
3. (3) Cut the chilled chocolate into srving size with a warmed knife. Dust with
   the cocoa powder & serve.

Chocoate Tart w/Parmesan Ice-Cream

Ingredients :

• 20g Butter
• 1 Egg yolk
• 100 ml whipping cream
• 200g Dark chocolate
• 40 ml Baileys
• 1 scoop parmesan ice-cream (any flavor)
• Some fresh mixed fruits & pastry (small)

Method :

1. (1) Cut the dark chocolate into pieces. Then, mix it with butter & baileys.
   Melt it by using hot water underneath.
2. (2) Beat the cream until firm. Pour in the beaten egg yolk. Then, add in
   chocolate mixture slowly.
3. (3) Put the ingredients into the pastry. Fringe until firm. Remove & place
   on dish. To serve with ice-cream & mixed fruits.

Pear & Blackcurrant Charlotte in French Style

Ingredients :

• 50g Sugar
• 56g Water
• 3 Egg yolks
• 250g Milk
• 500g Cream
• 15g Gelatine
• 200g Blackcurrant puree
• 20g Cream de cassis

Method :

1. (1) Whisk sugar and egg until sugar dissolved. Add in
   black currant puree.
2. (2) Boiled milk, let cool then add into the egg mix, stir
   well. Then add in the creame de cassis.
3. (3) Mix gelatine with water, then melt gelatine over hot
   add in the egg mix. Finally fold in the fresh cream,
   then pour into the flain ring chill 4-5 hours until set.
   Syrup pear for garnish. Serve.