1. Chocolate Strawberry Smoothie

2. Green Blast

3. Berry Beets

• Pour a thin layer of tempered dark chocolate on a guitar sheet or parchment paper. 
• Immediately place a frame on top of the liquid chocolate. Let set.

• Bring the cream, glucose, blueberry puree and butter to a boil. 
• Allow to cool to a temperature of approximately 95°F. 
• Add the tempered milk and dark chocolates and mix. To emulsify the mixture properly, it is best to use a hand blender. 
• Immediately pour the ganache into the frame. 
• Allow to cool for approximately 30 minutes. 
• Use a guitar cutter to cut into desired dimensions. 
• Bring the centers to room temperature before enrobing in dark chocolate.

Pink Pancakes

• A classic combination of chardonnay and cheddar cheese.
• The wine is very cold.
• Volpi Pinot Grigio White Wine Salame. 
• Mancini Roasted Red Peppers 
• Topped off with a few dried cranberries

•  1 cup 250 mL whole barley flour
•  1 cup 250 mL all purpose flour
•  1 cup 250 mL oats
•  1 cup (250 mL) granulated sugar
•  4 tsp (20 mL) baking powder
•  1 tsp (4 mL) salt
•  ½ tsp (2 mL) nugmeg
•  4 tsp (8 mL) cocoa powder
•  1 cup (250 mL) fresh bananas
•  3 eggs
•  1 cup (250 mL) milk
•  ½  cup (100 mL) butter

1. Step 1
   In a large bowl,  combine barley flour, sugar, baking powder, cocoa powder, oats, salt, cinnamon and bananas.
2. Step 2
   In a small bowl, lightly beat eggs; stir in milk and butter and pour into the flour mixture. 
3. Step 3
   Stir until just combined. 
4. Step 4Fill 12 lightly greased or paper-lined medium muffin cups almost full. 
5. Step 5
   Bake in 400⁰F (200⁰C) oven for 18 minutes or until the centre springs back when lightly touched. 
6. The uniqueness of this muffin is the usage of Barley Flour. I've also made some small ones, the only difference is spoon a teaspoon-sized of the mixture and use a small muffin paper-lined cups. Adjust the baking time to about 11 minutes. I must tell you this recipe is not so sweet. Hence if you like a sweet version, you can add more granulated sugar, up to 1 cup.

•  2 whole Large Eggs
•  1 cup Olive Oil
•  250g Butter
•  1 cup Sugar
•  1 cup Powdered Sugar
•  1 teaspoon Vanilla Extract
•  5* cups all-purpose Flour 
•  1 teaspoon Salt
•  1 teaspoon Baking Powder
• 
  

1. Step 1
   In a large bowl, cream together eggs, oil, butter, sugars, vanilla.
2. Step 2
   Add remaining ingredients, mix well. Cover and refrigerate dough for one hour.
3. Step 3
   Preheat oven to 175 degrees C (350 deg F).
4. Step 4Drop balls of dough or roll dough to 0.6 cm or 1/4" (inch) thick. Cut out shape using cookie cutter.
5. Step 5
   Lay cut out cookie on an ungreased cookie sheet.
6. Step 6
   Bake for 11 minutes until cookies are just barely turning brown.
7. Step 7
   All to cool completely before eating (though it is very hard to resist).
8. 
   

• 2 large eggs
• 4 teaspoons vanilla extract
• ¼ cup whole milk
• 4 slices white bread (from small loaf or 2 slices from large loaf) each slice cut in half triangles
• 2 tablespoons butter
• 1 drop flavourless vegetable oil for frying
• ¼ cup superfine sugar

•  1/4 cup whole milk, heated to 45 deg C
•  1 tsp active dry yeast
•  1 Large Egg
•  1/4 tsp sugar
•  2 cups all purpose flour
•  70grams cheese, finely shredded 
•  7 tablespoons unsalted butter, softened
•  1/4 cup sour cream
•  300g pork cracklings
• Topping
• 1 egg yolk
• 30grams cheese, finely shredded

1. Step 1
   In a large bowl, combine milk, yeast and sugar. Let mixture stand for 10 minutes.
2. Step 2
   Add flour, cheese, salt, egg, butter and sour cream to yeast mixture. Mix til dough comes together, smooth and not sticky.
3. Step 3
   Roll dough 1/2 inch thick on a lightly floured surface. Make a shallow cross-hatched pattern with tip of sharp knife over the top of the dough. Brush with egg yolk. Sprinkle cheese and pork cracklings on top.
4. Step 4Cut out rounds with a 1 to 1.5 inch cutter.
5. Step 5
   Arrange circles in rows at 1/4 inch apart on a parchment-lined baking sheet.
6. Step 6
   Put pan in a cold oven, set to 205 deg C and bake for 25 minutes. Until pogacsa are nicely browned on tops and bottoms. 
7. Step 7
   Let it cool completely and (optional to store in airtight container).
8. *It can be frozen up to 1 month. Thaw and reheat at 100 deg C for 20 minutes.

• 
  
• Ingredients:
• 
  
•  1/2 packet of Rice Vermicelli
•  2 tsp Teriyaki seasoning powder
•  1/4 tsp baking soda
•  3 Tablespoon flour 
•  3 Pieces of Chicken Thigh Meat
•  1 clove garlic, sliced/diced
   1 egg
   Oil for deep frying
   1 cup broccoli
•  2 tsp salt for brining
•  500ml of water
•  1 small carrot, sliced
•  Spring Onion (Optional Garnish) 
•  Sriracha Sauce (Optional if you like spicy)

1. Prep time: 20 minutes
2. Cook time: 20 minutes