Ingredients:

salmon fillet (at least 4 medium fillets)
2 heaping tbsp. honey
1 scant tsp dry ground lemon grass (dry lemon grass powder)
3-4 star anise (aniseed)
juice of 1 lemon
3 heaping tbsp. lime juice
1-2 tsp. Hungarian vegeta seasoning (or just salt to taste)
1-2 tsp. ground black pepper
1 tsp. sugar
sesame seeds as needed

Procedure:

Slice strips salmon fillets. Using food processor, coarsely grind star anise, then add all ingredients in a bowl and marinate the skinned salmon fillets for a couple of hours or overnight. Heat a little oil, drain the fish and reserve 2-3 tbsp. of the marinate, fry the fish until half cooked, add in the marinate (optional), then add in sesame seeds as much as you’d like, cook a littler more (until cooked), then serve with flavored rice.
To make flavored rice, if you have Hungarian Vegeta seasoning, add in 1 tbsp while cooking the rice.

Ingredients:

Unbaked pastry skin
150 grams icing sugar
180 grams kou fun (commercial cooked glutinous rice flour)
40g shortening
180 grams ice-cold water
A few drops peach colouring
1/8 tsp. vanilla essence

Filling (1):
500 grams lotus paste

Custard filling (2):
30 grams plain flour (A)
45 grams corn flour (A)
20 grams custard powder (A)
10 grams milk powder (A)
150 grams castor sugar (A)
65 grams evaporated milk (B)
65 grams whipping cream (B)
80 ml. coconut milk (B)
1 egg (B)
20 grams butter
80 grams cream style sweet corn

Procedure:

Custard Filling (2): Mix (A) together in a mixing bowl. Add in (B) to mix. Strain mixture into a saucepan. Add in butter and cook over a very low heat, stirring with a hand-whisk until mixture turns creamy. Transfer to a tray and steam for 10–12 minutes. Remove from the steamer, add in sweet corn and blend until fine in a food processor. Divide into 40g portions. Wrap 1 portion lotus paste (60g) around the custard filling. Leave aside.

Pastry skin: Sift kou fun and icing sugar into a mixing bowl. Make a well in the centre and add shortening, essence and water. Quickly knead until dough is soft and smooth. Leave to rest for 20 minutes. Divide dough into 1/3 portion and add in peach colouring to blend. Leave the remaining portion plain. Combine plain colour and coloured dough together and cut each into 60 grams. Flatten dough by rolling between two sheets of plastic wrap. Coat balls of filling with kou fun before wrapping. Press into a wooden mooncake mould. Knock out to dislodge ping pei mooncake. Chill ping pei mooncake in the refrigerator.

Ingredients:

2 tablespoons vegetable oil
1 pound spicy pork bulk sausage
1 cup diced celery
1 cup diced onion
1 cup diced peeled cored apple
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
2 teaspoons minced fresh sage
1 bay leaf
8 cups 1-inch cubes French bread with crusts (from 1-pound loaf)
1 cup whole milk
1 cup low-salt chicken broth
2 tablespoons (1/4 stick) butter, melted
3 large eggs, beaten to blend

Procedure:

Heat oil in heavy large skillet over medium heat. Add sausage; sauté until cooked through and brown, breaking into pieces with spoon, about 8 minutes. Using slotted spoon, transfer sausage to large bowl. Add celery and next 6 ingredients to drippings in skillet. Sauté over medium heat until vegetables are soft, about 5 minutes. Discard bay leaf. Add mixture to sausage. (Can be made 1 day ahead. Cover; chill. Reheat to lukewarm before continuing.) Preheat oven to 350°F. Butter 13×9x2-inch glass baking dish. Add bread to sausage mixture. Whisk milk, broth, and butter in bowl to blend. Mix into stuffing; season stuffing with salt and pepper. Mix in eggs; transfer to prepared dish. Bake uncovered until cooked through and brown, about 50 minutes.

Ingredients:

250 grams smoked salmon
125 grams creamed cheese, softened
2 spring onions, finely chopped
zest and juice of half a lemon
1 cup rocket
Procedure:

Beat the cream cheese, spring onions, lemon juice and zest in a food processor or mixer until soft and smooth. Lay a sheet of baking paper on a board. Put the salmon slices on the paper in a roughly rectangular shape, overlapping the slices a little. Spread with the cream cheese mix and cover with the rocket. Use the baking paper to roll the spread salmon up into a log, starting at the short end. Wrap up in the baking paper and refrigerate until firm. Cut into slices about 2 centimetres wide. Makes 4 servings.

Ingredients:

1 package frozen, chopped spinach
yellow, red, and orange bell peppers
olive oil
cornmeal
pizza dough for one 12-inch round pie
1 cup tomato sauce
1/4 to 1/3 grated romano cheese
feta cheese

Procedure:

Heat oven to 450 degrees. Cook the spinach, drain, and press it to squeeze out excess liquid. Set aside. Use tiny cookie cutters to shape circles and stars from the peppers. Set aside. Coat a 12-inch pizza pan with olive oil, then sprinkle on the cornmeal. Roll the dough into a circle and place on the pan, pushing the edges to the rim. Spread the tomato sauce on the dough and sprinkle on the grated Romano cheese. Top with the chopped spinach and then drizzle olive oil over the spinach. Sprinkle the crumbled feta over the spinach and arrange the pepper circles. Bake for about 20 minutes, or until the bottom of the crust is browned. Cut the pizza into triangular slices and then trim the crust to form a trunk. Finally, top each slice with a yellow star. Makes one 12-inch pizza.

Ingredients:

8 small red potatoes, large dice
4 tablespoons olive oil, divided
1 lb. small shrimp, cleaned
2 tablespoons minced garlic
2 tablespoons lemon juice
1 teaspoon parsley
1 teaspoon salt
1/2 teaspoon red pepper flakes

Procedure:

Fry potatoes in 3 tbsp. olive oil until browned and tender. Remove and keep warm. Add remaining oil to skillet, add shrimp. Cook for 2 minutes; add remaining ingredients and saute for 3 minutes. Return potatoes and mix well.

Ingredients:

1 1/2 cups peanut butter
6 cups confectioners’ sugar
1 cup (2 sticks) butter, softened
1/2 teaspoon vanilla extract
6 whole graham crackers, pulverized into crumbs (optional)
4 cups semisweet chocolate chips

Procedure:

Line a cookie sheet with waxed paper; set it aside. Using a wooden spoon, mix together the peanut butter, sugar, butter, vanilla extract, and graham crackers, if desired, in a large bowl. (The dough will look dry.) Roll the dough into 1-inch balls. Set them on the prepared cookie sheet and insert a toothpick into each ball. Chill them in the freezer until hard, about 30 minutes. Melt the chocolate chips in a heatproof bowl set atop a pot of simmering water over medium-high heat. Stir continuously until smooth. Remove the pan from the heat. Using the toothpick as a handle, dip the balls into the melted chocolate, leaving a small circle at the top uncovered. Place the dipped candies back on the cookie sheet and refrigerate until the chocolate is set, about 2 hours. Store in an airtight container in the refrigerator.

Ingredients:

500 grams sturgeon.
3-4 yolks.
1 cup sour cream.
1 tbsp. butter.
1/2 cup dried and finely ground bread crumbs.
1 cup cheese, ground
2 tbsp. vegetable oil.
1/2 lemon.
salt, greens.

Procedure:

Boil sturgeon in the pan with carrot, parsley root, bay leaf, pepper and salt for 15 minutes. Cut sturgeon into slices, salt them and put on the fridge for 2 hours. Blend yolks of hard boiled eggs with sour cream and butter. Put fish slices in the pan, pour the liquid on them, sprinkle with dried and finely ground bread crumbs, lemon juice, vegetable oil. Cover the top with ground cheese. Put the pan in the hot oven for 20 minutes. Decorate with lemon and greens.Sturgeon is served with fried potatoes.

Ingredients:

2 tablespoons unsalted butter
1/2 cup sliced shallots
1 medium carrot, peeled and thinly sliced
3/4 pound red salmon steak, 1 inch thick
1 tablespoon chicken stock
1/2 pound smoked salmon, diced
4 ounces softened cream cheese
1 teaspoon lemon zest
1 teaspoon Dijon mustard
1/8 teaspoon black pepper

Procedure:

In a skillet, melt the butter over low heat. Add the shallots and carrot. Cover and cook 5 minutes, stirring once. Rinse the salmon steak, cut it in half lengthwise, and place the pieces atop the vegetables. Drizzle with the chicken stock. Cover the skillet and resume cooking for 10 minutes or until the fish flakes easily. Then remove the skin and bones from the fish. Blend the fish and vegetables in a blender or food processor until smooth. Add the remaining ingredients and process until the smoked salmon is finely chopped but not smooth. Cover with plastic wrap and refrigerate until a few minutes before serving time. Makes 3 cups.

Ingredients:

8 small eggplants
400 grams ground lamb or beef
100 grams of long-grain or basmati rice
2 medium onions, finely chopped
cooking oil
2-3 teaspoons of tomato paste
fresh lime juice, 3-4 teaspoons
sugar, 2-3 teaspoons
salt
black pepper
1/2 cup parsley, finely chopped
1/3 cup mint, finely chopped
1/2 cup spring onions, finely chopped
1/3 cup garlic chives, finely chopped
1/3 cup tarragon, finely chopped (optional)

Procedure:

Fry onions in cooking oil over medium heat until golden. Add ground meat and fry further until meat changes color. Add 1/2 cup water, salt, pepper and tomato paste. Mix and cook further until water boils off. Fryprepared vegetables in cooking oil over medium heat until wilted. Boil two cups of water in a small pot. Add 1 teaspoon of salt and rice and boil further until rice softens. Drain the water and let cool slightly. Peel eggplants and cut a circle at the tops, then remove insides without creating any holes at the sides or the end. Sprinkle some salt inside the eggplants. Mix prepared meat, vegetables and rice well. Fill the eggplants with the mix and close the tops. Fry eggplants in cooking oil for 5-10 minutes over medium heat, then place in a pot side by side (avoid stacking them). Dissolve one teaspoon of tomato paste in a glass of hot water and add to eggplants. Add salt, black pepper, lime juice and sugar and simmer for 5-10 minutes until water boils off.