• 2 eggs
• 90ml beer
• 100g plain flour
• a pinch of salt
• 675g dessert apples
• oil for deep frying
• castor sugar
• ground cinnamon

Method:

1. Preheat the oil for deep frying to 180C.
2. Separate the eggs.
3. Put the yolks, beer, flour and salt into a bowl and whisk to a smooth batter.
4. Whisk the egg whites until stiff then fold into the batter.
5. Peel and grate the apples then stir them into the batter.
6. Carefully slide spoonfuls of the apple batter into the hot oil and cook for about 5 minutes turning once. Drain on kitchen paper.
7. Mix the cinnamon with the sugar and roll the cooked Krapfen in the sugar mix and serve immediately. ( serves 4 )

•  450g cherries, stoned
• 225g castor sugar
• 4 egg yolks, lightly beaten
• 4 egg whites, stiffly beaten
• 6 tbs. water
• 100g butter
• 200g self raising flour
• 50g  cornflour
• 50g cocoa powder

Filling

• 2-3 tbs dark rum or kirsch
• 480ml double cream
• 75g castor sugar
• 50g plain chocolate, coarsely grated

Method:

1. Preheat the oven to 180C and lightly grease a 20cm spring-form cake tin.
2. Place the sugar, egg yolks and water in a bowl and beat together until frothy (about 15 minutes).
3. Add the melted butter and mix well.
4. Sift the flour, cocoa and cornflour together and gradually add to the egg mixture, stirring well.
5. Stir in the beaten egg whites and turn the mixture into the cake tin.
6. Bake for 45 minutes, until the cake starts to come away from the sides of the tin. The cake is cooked when a toothpick inserted into the centre comes out clean.
7. Turn onto a wire rack and leave to cool completely.
8. To assemble, whip the cream stiffly and sweeten with the remaining sugar.
9. Cut the cake horizontally into three. Place the bottom half on a serving platter and sprinkle the rum all over giving it a good soaking.
10. Place the cherries on top, sprinkle with the sugar and spread over 1/4 of the whipped cream.
11. Add the middle layer of cake and spread with another 1/4 of the whipped cream then top with the top layer of cake.
12. To serve, spread the remaining cream over the top and sides of the assembled cake and sprinkle with chocolate chips.

• 8 bratwursts
• 360ml beer
• 1 onion, chopped
• 6 peppercorns
• 4 cloves

Method:

1. Place the sausages, beer, onion, peppercorns and cloves in a large saucepan.
2. Bring to the boil, then reduce the heat and simmer for 20 minutes.
3. Preheat the grill to hot.
4. Drain the sausages the place on the grill about 7.5cm from the heat source and cook for 10 minutes, turning from time to time, until browned.  Serve immediately.

• 900g pork fillet, cut into 2.5cm cubes
• 1 tbs. olive oil
• 1 tbs. freshly chopped oregano
• salt and pepper
• extra olive oil for brushing
• 6 pita breads
• the juice of 4 lemons
• tzaziki to serve

Method:

1. Place the pork, oregano, olive oil, salt and pepper in a large bowl and mix well.
2. Thread the meat cubes onto skewers and grill for 7-10 minutes on each side or until cooked through.
3. Brush the pitas with a little olive oil and place under the grill to lightly brown and heat through.
4. Once the meat is cooked, place the lemon juice in a tall glass or shallow container and dip the cooked pork into the lemon juice to coat on all sides.
5. Remove the pork from the skewers and divide between the pita pockets.
6. Sprinkle with salt and add a spoonful of tzaziki. Serve immediately. ( serves 6 )

• 400g phyllo pastry
• 350g butter
• 400g finely chopped almonds or walnuts
• 50g sugar
• 1 tsp. ground cinnamon
• ½ tsp. ground cloves

Syrup

• 375g sugar
• 240ml honey
• the juice of 1 lemon
• 360ml water

Method:

1. Preheat the oven to 170C and butter two 20 x 28cm baking tins. Use tins that are about 5cm deep.
2. In a mixing bowl, mix together walnuts or almonds (or half and half), sugar, cinnamon and cloves.
3. Butter 4 pieces of phyllo pastry and place in the buttered tin one on top of the other, trimming any excess if necessary. Make sure you keep the unbuttered pastry covered with a damp cloth.
4. Sprinkle the 4 sheets of pastry with a thin layer of the nut mixture.
5. Butter two more pastry sheets and place over the top of the nut mixture. Repeat in the same manner until all the ingredients have been used, ending with 4 pastry sheets.
6. Brush the top with butter and trim any edges with sharp knife.
7. Cut diagonal lines the length of the tin to make diamond shaped pieces then sprinkle with water and bake for about 1 hour or until golden.
8. 10 Minutes before the end of the cooking time, place the honey, water, sugar and lemon juice in a large saucepan, bring to the boil, and continue to boil for about 5 minutes.
9. Remove the cooked baklava from the oven and pour the hot syrup evenly over the hot pastry and allow to stand for 30 minutes to cool a little, then re-cut the diamonds. Serve warm or at room temperature. ( Makes 36 pieces )

•  4 eggs
• ½ tsp. salt
• 100g cornflour
• 450g lean beef (rump, sirloin or topside)
• 6 tbs. vegetable oil
• 1 large carrot, cut into julienne strips
• 2 spring onions, cut into 1 inch pieces
• 2 chillies, thinly sliced
• 3 garlic cloves, crushed
• 2 tbs. sugar
• 2 tbs. soy sauce
• 4 tbs. red wine vinegar

Method:

1. Cut the meat into thin slices about 5cm long.
2. In a large bowl, mix together the eggs, salt and cornflour to form a batter,  then add the meat and mix until well coated.
3. Heat half the oil in a large frying pan or wok until very hot, add the beef, drained of as much of the batter as possible,  and stir fry for 2 minutes or until golden and crispy.
4. Remove the meat from the pan and drain on kitchen paper.
5. Wipe out the pan then heat the remaining oil to very hot, add the carrots and stir fry for 1 minute. Remove and drain on kitchen paper.
6. Reheat the oil until very hot, add the onions, chilli and garlic and stir-fry for a few seconds then add the sugar, soy sauce and vinegar and mix well.
7. Return the meat and carrots to the pan and cook over a high heat for 2-3 minutes stirring constantly. Serve immediately. ( serves 4)

• 2 boned chicken breasts
• 1 level tbs. cornflour
• 1 egg white, lightly beaten
• 2 tbs peanut oil
• 2.5cm fresh ginger, grated
• 100g unsalted cashew nuts
• 2 spring onions, chopped
• 1 teaspoon crushed dried chillies
• 2 tsp. hoisin sauce
• 1 tbs. dry sherry
• salt
• 1 tsp. sesame oil
• 1 tsp. sugar

Method:

1. Skin the chicken and cut the flesh into 2.5cm cubes.
2. Coat the chicken cubes with the cornflour, shaking off any excess.
3. Place in a large bowl with the egg white and mix well. Cover and refrigerate for 30 minutes.
4. Meanwhile, heat the peanut oil in a frying pan or wok over medium heat.
5. Add the cashew nuts and fry until they are a light golden brown, remove them with a slotted spoon and drain on kitchen paper.
6. After the 30 minute chilling time, reheat the oil in the frying pan until very hot, add the chicken and stir-fry until firm and golden.
7. Remove from the pan with a slotted spoon and drain on kitchen paper.
8. Reheat the oil again, add the ginger, dried chillies, onions and stir fry for 1 minute then stir in the Hoisin sauce, sherry and salt and mix well.
9. Add the chicken pieces and stir-fry for 2 minutes.
10. Add the sesame oil and sugar, then stir in the cashews.
11. To serve, transfer to a warmed platter and serve immediately. ( serves 4 )

• 1½ lb. pork spare ribs, cut into 5cm inch lengths

Sauce

• 1 tbs. hoisin sauce
• 1 tbs. honey
• 2 tsp. sesame oil
• 2 garlic cloves, crushed
• 2 tsp. freshly grated ginger
• 120ml plum sauce
• 1 tbs. cider vinegar
• 2 tbs. soy sauce

Method:

1. Place all the sauce ingredients in a large bowl and mix until well blended.
2. Add the spare ribs, mix well, cover and refrigerate for at least 4 hours, preferably overnight.
3. Preheat the oven to 180C.
4. Fill a large baking tin with 1cm inch of water and place a wire rack over the top.
5. Put the ribs on the wire rack then bake in the oven for 40-45 minutes or until the ribs are cooked through. Serve immediately.

• 2 eggs
• 1 tbs. tomato sauce
• 1 small onion, finely grated
• 2 slices of ham, shredded
• 2 medium potatoes, peeled and grated
• salt and pepper
• 50g butter
• 1 tbs. oil

Method:

1. In a large mixing bowl, beat together the eggs, tomato sauce, salt and pepper.
2. Squeeze out as much moisture from the grated potato as possible then mix the potato, onion and ham into the egg mixture.
3. Heat the butter and oil in a large frying pan until hot.
4. Drop dessertspoonfuls of the mixture into the pan, immediately pressing each down gently to about 8mm thick and about 7.5cm in diameter.
5. Fry for about 2 minutes until the pancake is set on one side then turn and continue to cook for a further 3 minutes. Turn again and cook for a further 2 minutes. Serve hot. (makes 4 pancakes)

• 4 egg whites, at room temperature
• 200g castor sugar
• 1 tsp. cornflour
• 1 tsp. lime juice
• 8 passionfruit or a tin of passionfruit pulp
• 300ml double cream, whipped
• strawberries, kiwifruit, bananas or any soft fruit of your choice

Method:

1. Preheat the oven to 140 C and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk the egg whites until they form stiff peaks then slowly add the castor sugar whilst still beating until the mixture is thick and glossy.
3. Add the lime juice and sift in the cornflour and fold in thoroughly.
4. Pile the egg white mixture onto the parchment paper, spreading it out to a depth of about 25cm in diameter.
5. Bake for 35 minutes until firm, then turn the oven off but leave the pavlova in it with the door slightly ajar until completely cool.
6. When ready to serve, cut the passionfruit in half and extract the pulp.
7. Cover the cold pavlova with the whipped cream then spread the top with the passionfruit pulp and the sliced fruit. ( serves 6 – 8 )