Hazelnut Meringue Gateaux

4 egg whites
225g/9oz caster sugar
50g/2oz hazelnuts -roasted
1tsp vinegar
Vanilla essence

1. Preheat at 350F. Line base of tins either with double greaseproof paper on oil or silicon paper

2. Whisk eggwhites until very stiff

3. Gradually whisk in caster sugar

4. Fold in vinegar, essence, and medium chopped hazelnuts

5. Divide mixture between 2 tins and spread flat

6. Bake in oven - they quickly turn golden brown

Filling:

200g/½ lb frozen/fresh raspberries
300ml/½ pint whipping cream

1. Whisk cream until firm

2. Spread on base and then cover with raspberries

3. Place 2nd round on top and gently press down

Chocolate Roulade

100g/4oz plain chocolate in pieces
4 eggs separated
100g/4oz caster sugar

Filling:
300ml/10fl oz whipping cream
2 tbsp icing sugar

1. Heat oven over 180C, Gasmark4. Grease and line a swiss roll tin

2. Melt chocolate over a pan of hot water, stir and cool slightly

3. Whisk egg yolks and sugar until thick and creamy, add chocolate

4. Whisk egg whites, fold into chocolate mixture

5. Pour into swiss roll tin and bake for 20 mins

6. Turn out onto greaseproof paper sprinkled with icing sugar, peel off lining paper and leave to cool under damp tea towel

7. Whip cream, spread over cold roulade, roll up roulade and dust with icing sugar.

Profiteroles Au Caramel

Choux Pastry:
150ml/¼ pint water
50g/2oz butter
60g/2½ oz plain flour
Pinch of salt
2 Eggs lightly beaten

Filling:
300ml/½ pint whipping cream

Caramel Sauce (Topping):
100g/4oz butter
150g light soft brown sugar
¼ pint double cream

1. Preheat oven at 400F/200C/ Gas mark 6

2. Pout water and butter into pan and bring to boil

3. Take off heat, add flour, salt all at once and beat until paste is smooth and forms a ball

4. Cool slightly, then gradually beat in beaten eggs, to form a smooth, shiny paste

5. Spoon the mixture into a piping bag fitter with a 1" (2.5cm) plain nozzle. Pipe little mounds on a greased baking sheet/s

6. Bake in preheated oven for 15-20mins until risen and golden brown

7. Transfer to a wire rack and split each one to allow steam to escape.

8. When cooled, fill with whipped cream

9. To make topping - place all ingradients into sauce pan

10. Stir over a gentle heat until becomes a sticky sauce

11. Pour over profiteroles when ready to serve

Chicken in Tarragon Sauce

500g/1lb Chicken breast fillets
25g/1oz flour
25g/1oz butter
1 medium onion - chopped
1 small green pepper - seeded and sliced
1 garlic clove -crushd
150ml/¼ pint dry white wine
Finely chopped fresh tarragon
150ml/5fl oz fresh double cream
50g/2oz cheddar cheese

1. Cut chicken into thin strips and coat in flour

2. Melt butter in pan. Add onion and cook until soft

3. Add chicken, pepper, garlic, wine and tarragon

4. Cook for 10-15 mins - stirring occasionally.

5. When chicken is cooked thoroughly - add cream, seasoning and cheese.

6. Heat through thoroughly and serve with pasta, potatoes or rice.

Lemon Tart

Pastry:
200g/8oz plain flour
100g/4oz butter
2-3 tbsps cold water
OR
1 pkt shortcrust pastry, fresh or frozen

Filling:
75g/3oz unsalted butter
200g/8oz caster sugar
4 eggs
3 lemons (rind from 1 lemon only)

1. Preheat 200C/400F/Gas Mark 6

2. To make pastry - rub fat into flour until fine bredcrumbs. Add water to make a pliable dough.

3. Roll out pastry to line 10" flan dish. Bake blind for 15mins. Remove baking beans and/or grease proof paper and cook for further 5 mins

4. Reduce oven to 180C or gasmark 4

5. Filling: combine eggs, sugar, lemon rind and butter into a mixing bowl.

6. Set bowl over saucepan, stir till sugar dissolved and butter melted. Remove from heat.

7. Stir in lemon juice

8. Pour into blind baked pastry case.

9. Bake for 20 mins until set

10. dust with icing sugar

Tender Breast of Chicken marinated with fresh chilli, corriander, ginger & zest of lemon serve on a bed of mashed sweet potato w a spinach & rocket

What can I say it's simple and tasty and didn't take too long to make.

__________________
Ingredients:

• Chicken Breast
• Chili
• Ginger
• Coriander
• Sweet Potato
• Milk
• Butter
• Baby Spinach
• Baby Rocket
• Vinegar
• Olive oil

Instructions:

1. 

1. Take some chili, ginger and coriander and place into a pestle with a pinch of salt and sugar.
2. Pound the ingredients into a paste, add a dash of vinegar and olive oil as you pound it.
3. Take the chicken breast and make cuts in it then cover with the paste and marinate for a 10 minutes
4. Take the sweet potato, peel it and chop it into chunks to boil.
5. When the sweet potato is soft drain water and mash with a bit of butter and some milk.
6. On a hot pan place some olive oil and a bit of butter and pan fry the chicken on a medium heat.
7. Place the mash on the plate with some spinach and rocket leaves and place the chicken on top.
8. Top off with a a bit of lime and chili mayo.

芒果芝士蛋糕 (8吋)

餅底：
麥維他消化餅 --- 5 - 6 塊
牛油 --- 40 g

餡料：
cream cheese --- 250g
糖 --- 40g
whipped cream --- 125g
魚膠粉 / 片 --- 10g
水 --- 60g
芒果 --- 2 個


餅底做法：
1) 將麥維他消化餅壓碎，放在煲內，再加牛油，用慢火煮，混合一起。
2) 將餅底放在餅模中壓平，備用。

蛋糕做法：
1) 將魚膠粉加水混合一起。
2) 芒果切粒備用。
3) 將whipped cream打起，放進雪櫃急凍，備用。
4) 將cream cheese、糖打成軟滑狀，加入whipped cream，再入加芒果粒、魚膠粉液混合一起，倒入餅模，放進雪櫃急凍3小時。
5) 餅面用生果裝飾後, 加 jelly 粉溶液後再放雪櫃至成形。