Step 1

Using your hands or a large plastic bag, break the biscuits into small pieces. Place them in a big bowl.

Step 2

Heat the milk in a saucepan and add the butter in to melt.

Step 3

Mix the sugar with the cocoa and add to the milk and butter and stir to combine. 

Step 4

Pour the cocoa milk mix over the biscuits and stir to combine, add the chocolate chips and stir to combine.  

Step 5

Place a large piece of plastic wrap onto a flat surface and pour half the chocolate mixture on top. Roll the plastic tightly so it resembles a stick of salami. Repeat the process for second salami stick.

Step 6

Refrigerate at least 2 h before cutting the salami into slices and serving.

Step 1

Soak the red chillies in hot water before using them. To make the curry paste cut the ingredients into smaller pieces and place them into the bowl of a food processor. Make sure everything is well grinded and creamy. Gradually add 1 tbsp of water to the mix to help make the curry smooth and creamy.

Step 2

Heat the olive oil in a large pan or a wook over medium heat. Add the curry paste and cook for about 5 minutes, stir constantly. Add the cut chicken and mix well. Pour over the coconut milk and mix well. Cover and let it simmer for 30 minutes stirring from time to time.

Step 3

Taste for seasoning and season with white pepper, ground cumin, ground coriander and fish sauce. Transfer to a plate and serve with rice.

Step 1

Warm up the milk at 40 C, remove from heat and mix with the yeast. Cover and set aside for 10 minutes.

Step 2

Mix together the cream cheese and eggs until well combined. Add flour, salt, olive oil, lemon juice and mix until well combined. Use the dough hook to knead the dough for 8 minutes until smooth and soft. Cover with a plastic wrap and let it rise for 1 hour.

Step 3

Place the dough on a floured surface, and fold into a square. Roll out the dough into a large layer of 45×50 cm. Cut out the doughnuts using a regular glass and a small bottle cap to cut out the doughnut center. Remove the scraps and fold again, roll out and cut more doughnuts until there is no more dough left. Cover the doughnuts with a kitchen towel and let them rise for 30 minutes.

Step 4

Heat up the oil using a large thick pan or pot. When oil is hot lower few doughnuts at a time and cook 2 minutes on one side, turn them and cook 1 more minute. When ready place them on a paper towel to remove excess oil. Repeat the process until they all doughnuts are cooked.

Step 5

Add the powdered sugar on a large plate and take each doughnut (while still warm) through the sugar, turn on all sides until well coated.

Step 1

Put the rice in a bowl with cold water, use your hands to wash it really well. Change the water few times until the water is clear. After this process, place the rice in a strain and wash one more time under running water.

Step 2

Place the rice in a small pot and add water. The water should be about one horizontal finger above the rice. Put it on high heat until the water starts to boil. Immediately give it a stir and turn the heat down  to minimum. Put the lid on and cook for 10 minutes.

After 10 minutes, turn off the heat completely and leave the rice with the lid on for another 10 minutes. If you want to have rice cooked perfectly every time, then use this method of cooking the rice for preparing other meals as well.

When the 10 minutes with lid on and no heat, have passed, remove rice from the pot into bowls and allow it to cool down completely before adding the toppings.

Step 3

Slice up sashimi grade salmon and set aside. Thinly slice the cucumber on its length. Cut the avocado, remove the pit, slice it up and scoop it with a spoon.

Step 4

To assemble the bowl, top the rice with fresh slices of salmon sashimi, avocado, cucumber rolls and orange caviar. Add some seaweed salad, mustard leaf pickles and Japanese pickle plums. Sprinkle some of the Japanese rice seasoning on top of the avocado and serve with sesame oil, soy sauce, rice vinegar and wasabi sauce.

Step 1

Cut the crusts off the bread slices.

Step 2

Use a hand mixer to mix together the cream cheese, sour cream, Kewpie Japanese Mayonnaise and lemon juice. Taste and add salt if needed, usually it’s salty enough from the Kewpie Mayonnaise.

Step 3

Chop up the boiled eggs and mix together with 3/4 cup of the cream cheese mix and a sprinkle of chives. Add lemon juice and salt to taste. 

Step 4

Assemble 3 slices of bread onto a plate and start with spreding some of the cream cheese mix.

Add the smoked salmon slices and another layer of bread.

Spread some of the cream cheese mix and add a layer of thinly sliced cucumbers.

Add another layer of bread and spread the egg salad evenly.

Finish by adding the last layer of bread and spread another final layer of cream cheese on all the sides.

Step 5

Decorate with cucumbers, radishes, few parsley leafs, smoked salmon, shrimps, lemon and chives.

You can serve imediately or refrigerate for serving the cake next day.

Step 1

Use a hand or stand alone mixer to mix eggs with sugar until they are fluffy.

Step 2

Mix using a fork the flour and baking powder and add it to the egg-sugar mix. Continue mixing until they are well combined.

Step 3

Melt the butter and let it cool down. Mix it with the milk and add to the batter and continue mixing until composition it’s smooth and well combined. Add 1 tsp vanilla essence and mix more.

Step 4

Use butter to grease the pan, add 1 tablespoon flour and move pan to be completely covered and remove the excess. Pour the batter in and place the peeled and cut apples on top in a circular shape.

Step 5

Bake the cake at 200 C for 35 to 50 minutes. Check with a toothpick in the middle to see if it’s cooked, if it comes out clean cake is ready.

Step 6

When ready, place on a cooling rack and allow 10 minutes to cool down. Dust with powdered sugar and it’s ready to be served. Optional: serve with vanilla cream on top.

Step 1

Scrape the abalone meat out of the shell and trim off the brown liver and guts. Rinse the meat and set aside. Wash the shells and add into boiling water for few minutes to remove any dirt or sand. Place them in the sink and using a small brush clean thoroughly. Set aside to use the shells when plating.

Step 2

Using a knife remove any dark parts until you have a nice white meat. Apply a few blows using a meat tenderizer. Slice the abalone meat as thin as paper.

Step 3

Use a small piece of seaweed, place it in water to hydrated and thinly slice it before adding it to the egg mixture. Gently whisk the eggs with salt and seaweed.

Step 4

Cook the eggs on medium heat. Add the butter and stir constantly using a rubber or flat end spatula. Remove from heat occasionally so you don’t over cook it. When ready, remove from stove and add 1 tsp sour cream. Mix one more time and transfer to a bowl.

Step 5 

Cook the abalone on medium heat in a large pan with a splash of olive oil. Season with salt and lime. Cook for about 1 minute until changing it’s color to golden.

Step 6

Place the cleaned shells on a plate and the scrambled eggs inside. Top with the cooked abalone, add some salt, drizzle some more lime and serve.

Step 1

Break up bread into smaller pieces. Place the bread on an oven pan, sprinkle salt, olive oil and put to broil until bread is crispy.

Step 2

Bring water to boil, add a pinch of salt, vinegar. When it starts to boil gently stir with a spoon before adding the egg. Poach 2 minutes and remove the egg onto a plate with paper towel, to remove water excess.

Step 3

To make the yogurt sauce crush 1 garlic and mix until well combined.

Step 4

Add some crispy bread on a dish and pour over some yogurt sauce, place the egg and some more yogurt.

Step 5

In a small sauce pan heat 1 tsp olive oil and 2 tbsp butter. Bring it to boil and stir from time to time to create a nice foam on top. When the butter changes color to dark brown add 1 tsp of chilli or sumac and give it another stir. Remove from heat and pour over the egg dish.

Garnish with some of your favorite fresh herbs (like parsley, coriander, dill, etc.) and serve.

  Step 1

Add the warm water, milk, yeast, sugar and olive oil to a stand mixer and whisk until they are well combined. Cover with a plastic wrap and let it sit for 10 minutes until it’s fluffy on top. This step will help you get a nice dough but also it shows if your yeast is active and good to be used, if you see a of a layer of foaming bubbles forming on top means that your yeast it’s old and your dough will not rise.

Step 2

Put salt and flour together, mix them well and add to the wet mixture. If using a stand mixer, place the dough hook attachment and mix on low speed for 8 minutes until the dough it’s smooth, soft and not sticking to your fingers. If you make the dough by hand, knead it for 15 minutes.

Step 3

Coat the dough in olive oil, place into a large bowl and cover with a plastic wrap. Let it rise for 1 h until it’s double in size.

Step 4

Press down the dough to release the air bubbles and place it on a lightly flour dusted surface roll with your hands into a cylinder. Cut into 9 pieces, take each piece into your hands folding it under until it forms a smooth ball. Cover the dough balls with a kitchen towel and set aside.

Step 5

Using a rolling pin roll each dough ball out until you have a round thin layer of approximately 0.5 mm thick and approximately 20 cm diameter. Place the formed pitas on a parchment paper and cover them with a kitchen towel. Leave them to rise another 15 minutes before cooking.

Step 6

Place a cooking tray upside down in the oven and set it at the highest temperature that it goes, I’ve set mine at 250°C (500° F). After it’s heated, place each rolled pita in the middle and cook for 3, 4 minutes until it puffs up and starts to have lightly brown spots.

Remove the cooked pita onto a plate and cover with a kitchen towel until they cool down and are ready to store.

Step 1

Put the flour into a large bowl, pour over the warm water and milk. Add yeast, sugar, olive oil and egg whites. Mix with a spoon until the yeast dissolves and after the salt after yeast it’s dissolved. If the yeast and salt are put together before yeast dissolves it will not rise.

Step 2

Put the bowl to the stand mixer and mix on medium 15 minutes or 20 if you do it by hand. This is a very sticky dough so if using your hands to knead it, pull the dough from the bottom to the top and repeat the movement until the dough is well combined. Cover and let it rise for 1 h.

Step 3

Add some oil to the kneading surface, place the dough in the middle and start pushing it with your hands to form a nice even layer of 45×50 cm. Add some butter on the flattened dough and fold one part from the right into the middle. Add butter again and fold the other part from the left. Add some more butter and fold from bottom to the middle, add more butter and fold from the top down. Now press again with your hands to have a nice rectangular and cut it into 8 equal stripes.

Step 4

Twist each stripe, forming a circle and knot it by the ends. Place the bagels on a tray with baking paper, cover them with a towel and allow them to rise 15 minutes before baking.

Step 5

Mix the egg yolks with molasses and brush the bagels and bake them in the preheated oven at 200C for 30 minutes until they are brown on top.

Step 6

Take them out on a cooling rack and coat the top with some butter until they are hot. Let them cool down and place them in an airtight container.

They’ll be good for couple of days and you can reheat them in the oven when serving and they’ll be just as soft like when you baked them.