Ingredient :-

100g shortening

50g sugar

110g brown sugar (reduce to 80g)

1 egg

140g top flour

170g chocolate chips

1/2 tsp vanilla extract

1/2 tsp baking soda

1/2 tsp salt

Method :-

1. Mix sugar with shortening and add egg.

2. Add flour and chocolate chips.

3. Preheat the oven to 175 deg C and bake for 10 min.

Ingredients : -

150g Elbow Macaroni

200 ml water (use 100 ml)

125g grated Parmesan Cheese

3 slices leg ham (replace with cheese hotdog)

1 large White Onion

1 tomato

2 tsp butter

Method :

Bring water to the boil in a pot, adding 1/2 tsp butter (or cooking oil) and a tbsp of salt. Boil the pasta for 10 mins until tender. Drain and set aside to cool.

Heat some butter in a frying pan and fry the diced onions until fragrant. Add the ham and tomatoes and stir fry for a min. Turn off the heat and leave aside to cool.

Heat the can soup with 200 ml of water. Place macaroni in an oven proof dish and pour hot soup over to the depth of the dish. Mix onion, tomato and ham mixture with some cheese into the cooked macaroni and mix well. Sprinkle the rest of the cheese over the macaroni mixture. Bake in the oven at 190 deg C for about 10 mins or until cheese melts and turns golden brown. Serve hot.

Ingredient :-

300g green pea

300g plain flour

200g corn oil

175g icing sugar (should reduce it)

Method :

1. Grind the green pea into powder.
2. Mix the green pea powder with the plain flour and icing sugar.
3. Lastly add the corn oil and mix well.
4. Bake at 170 deg C for 10 min.

Ingredient : -

125g butter

125 potato flour

80g plain flour

40g icing sugar

Method : -

1. Sieve potato and plain flour together.
2. Mix icing sugar to the flour and mix well.
3. Cut the butter into cubes and mix with the flour with your hand.
4. Bake at 170 deg C for 10-12 min.

Sally Clarke’s tips :

• Always preheat the oven to just below the baking temperature. Once the bread is in the oven, turn it up to the correct temperature – this will give the dough an added “lift” as it rises in the heat.
• Bottom-baked loaves look most authentic and hand-shaped loaves always look more beautiful than machine shaped, as each has its own individual style. For best bottom-baked results, use a clean terracotta roof tile, pre-heat in the oven, then place the shaped loaf on top.
• As water is one of your core ingredients, it’s worth having the best. Use purified water – it makes for fresher tasting loaves. An average domestic water filter works fine.
• Use organic flour. The difference in flavour is noticeable, and you can feel the difference in quality from the mixing stage.
• Use sea salt instead of everyday table salt. Sprinkle on top of a rosemary bread before it goes into the oven for added crunch and flavour.
• Always use good quality ingredients. The finished article is only as good as the ingredients put into it. Cheap walnuts, for example, can have a nasty texture and rancid taste.
• When the bread is ready to bake, brush the dough with egg or milk before it goes into the oven.
• You’ll need essential tools: A Stanley knife or a very sharp razor blade to score the bread just before it is placed in the oven. This will increase crustiness and enhance the look of the loaf.

Ingredient :

100g Hong Kong/Plain flour (I use plain flour)

60g Golden Syrup

30g Peanut oil

1/4 tsp Alkaline water

Egg wash (I did not use it because this is my 1st batch).

Method :

1. Mix peanut oil, g.
2. Golden syrup and alkaline water.
3. Sieve flour into a mixing bowl, make a well in the flour and stir in (1).
4. Do not overmix.
5. Cut dough with piglet mould and place in lined baking tray.
6. Bake at 180C for 10 mins.

Ingredients :

1/2 cup wheat flour

1/4 cup & 1 tbsp of water (need to reduce the water)

1/4 tsp of salt

a few drops of oil (use extra virgin olive oil)

1. Sift the flour and add in the salt. Stir well.

2. Add in the water and make a dough.

3. Add in a few drops of oil in your hand and the dough so that it will not stick together.

4. Divide into 4 portion. Cover it and leave it for 15 mins.

5. Roll the small portion dough. After a few roll, place the dough in the flour and roll again. It will still stick to your hand. Flip the dough between your 2 hands before place in a non-stick pan.

6. Hot air will form in the dough and flip to the other side.

Ingredients :

55g butter

80g sugar

110g plain flour

1 tsp baking powder

60g dried cranberries

150ml low fat natural yoghurt

1 egg

1 tsp vanilla essence

Method :-

1. Preheat the oven to 175 deg C.
2. In a small bowl, mix together yoghurt and cranberries. Allow it to rest for 30 mins at room temperature.
3. Cream butter and sugar till light and pale in colour.
4. Add egg.
5. Add in vanilla essence.
6. Stir in yoghurt and cranberries mixture.
7. Fold in the sifted flour and baking powder till well combined.
8. Divde batter evenly into paper cups. Bake for 20 – 25 mins or till an inserted skewer comes out clean.

Ingredients :

300g plain flour

2-1/2 tsps baking powder

Pinch of salt

50g granulated sugar

270g chocolate chips (reduce to 250g)

250ml milk

4 tbsp butter, melted

1 large egg, lightly beaten

2 tbsp honey

2 tsp vanilla essence

Method :

• Preheat the oven to 200 deg C.
• Arrange baking cups on baking sheets.
• Sift the flour, baking powder and salt into a large bowl. Stir in the sugar & chocolate chips. Make a well in the centre.
• Stir in the milk, butter, egg, honey & vanilla.
• Spoon the batter into the cups, filling each 3/4 full.
• Bake for 15-20 mins or until a toothpick inserted into the centre comes out clean.
• Cool the muffins on racks.

Ingredients :

300g plain flour

75g unsweetened cocoa powder

2 tsps baking powder

Pinch of salt

125g butter, softened

250g granulated sugar

1 tbsp honey

2 large eggs

180ml milk

60g semisweet chocolate chips

Method :-

1. Preheat the oven 180 deg C.
2. Line with paper baking cups.
3. Sift the flour, cocoa, baking powder and salt into a large bowl.
4. Beat the butter, sugar and honey in a large bowl with an electric mixer at medium spped until creamy.
5. Add the eggs, one at a time, beating until just blended after each addition.
6. With mixer at low speed, gradually beat in the dry ingredients, alternating with the milk. Stir in the chocolate chips.
7. Spoon the batter into the prepared cups.
8. Bake for 20-25 mins or until a toothpick inserted into the centres comes out clean.
9. Cool the muffins on racks.