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Made by: Paula Clemente, Celia Dorado, Alicia Martín y Silvia Puente



2 cups chicken stock
2 1/8 cups all-purpose flour
2 Tbsp powdered milk
2 Tbsp butter (room temperature)
1 tsp salt

1 Tbsp vegetable oil
1 Tbsp grated onion
1 small garlic clove, minced
1/2 tspcolorauor annatto powder

2 boneless chicken breast halves
1 Tbsp finely chopped parsley
1 Tbsp finely chopped scallion
salt and freshly ground black pepper to taste


Cook chicken in about 3 cups water. Reserve 2 cups of the cooking liquid to prepare the dough.
Finely shred chicken.
Heat oil in a saucepan, add onion, then garlic and thencolorau. Fry until golden brown.
Add shredded chicken and about 3 Tbsp cooking liquid - the chicken should be moist, but not runny.
Turn off the heat and add chopped herbs. Season to taste with salt and pepper.
Take a portion of dough about the size of a golf ball and roll it out manually or with a rolling pin into a disk about 1/4 in. thick.
Place a teaspoonful of filling at the center - be careful not to let the filling touch the edges of the dough. Carefully mold the dough around the filling forming a bundle.
Twist the excess dough on top and remove it to obtain a drop shape.
Smooth the surface, if necessary, to correct any imperfections. Make sure the filling is well sealed into the dough.
Wet your hand in the egg white and spread a thin layer on thecoxinhasurface and dip in breadcrumbs.
Fry in hot oil until golden brown. Let drain on paper towels.

  • small piece ginger
  • 2 garlic cloves
  • zest and juice 1 lime
  • 1 tsp clear honey
  • 1 tbsp soy sauce
  • 1 tbsp mild curry powder
  • 3 tbsp smooth peanut butter
  • 500g pack skinless chicken breast fillets
  • 165ml can coconut milk
  • 1 tsp vegetable oil
  • cooked rice

    For the cucumber salad
    lime wedges, to serve
    • 1 cucumber
    • 2 tbsp white wine vinegar
    • 1 tbsp golden caster sugar
    • sweet chilli sauce (optional)
    • bunch coriander, leaves picked (optional)




Gently heat the curry powder, cumin and turmeric for 1 minute in a dry pan on a medium heat.
Deseed 2 chillies and peel the garlic and ginger. Place in a blender with the toasted spices and coriander (reserving a few nice leaves in a bowl of cold water for later).
Add the peanut butter, soy sauce, the green parts of the spring onions, the zest of 2 limes and the juice of 3. Blitz until almost smooth, loosening with a few splashes of water, if needed, then taste and season to perfection.
Cut each chicken thigh into 4 pieces and toss with half the satay sauce. Divide and thread onto 4 skewers and marinate in the fridge for at least 2 hours, but preferably overnight.
If you’re using a barbecue, get it going 1 hour before you want to cook. If you’re using a griddle pan, cut your wooden skewers to fit and preheat the pan.

Get a garnish plate together – drain the coriander leaves, finely slice the whites of the spring onions, finely slice the remaining chillies and wedge up the remaining lime. Toast the peanuts in a dry pan until golden, then crush and add to the plate.
When you’re ready to cook, oil and lightly season the chicken on both sides, then place on your medium-hot barbecue or griddle pan. Cook for around 15 minutes, or until beautifully gnarly and golden, turning regularly.
Serve on a platter with the rest of the sauce on the side. Sprinkle over the garnishes and slice up some nice ripe wedges of watermelon or pineapple to serve on the side – heavenly.

  • 1 fairly thick slice crustless bread (white or brown)
  • 375 ml milk
  • 25 ml oil
  • 10ml butter
  • 2 onions, sliced
  • 2 cloves garlic, crushed 
  • 25 ml curry powder
  • 10ml salt
  • 25ml chutney
  • 15ml smooth apricot jam
  • 15ml Worcester sauce
  • 5ml turmeric
  • 25ml brown vinegar
  • 1 kg raw mince
  • 100 ml sultanas (don’t replace with raisins – they are too sweet; sultanas are much better for this recipe)
  • 3 eggs
  • pinch each salt and turmeric
  • bay leaves




Soak bread in milk. Heat oil and butter in large pan and fry onions and garlic.
When onions are soft, add curry powder, salt, chutney, jam, Worcester sauce, turmeric and vinegar and mix well.
Drain and mash bread and reserve milk. Add bread to pan together with mince and sultanas.
Cook over low heat, stirring, and when meat loses its pinkness, remove from stove. Add 1 beaten egg, mix well, then spoon into a greased, 28 x 16 cm baking dish and level the top.
Beat remaining eggs with reserved milk (you should have 300ml, or a little more) and the salt and turmeric.
Pour over meat mixture and put a few bay leaves on top. Stand dish in a larger pan of water (this is important to prevent drying out) and bake, uncovered, at 180 degrees celsius for 1 hour or until set.
Serve with rice, coconut, chutney, nuts and bananas.




In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature.
Preheat oven to 425 degrees F (220 degrees C).
Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil.
Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.

½ cup butter

1 teaspoon baking powder

¾ cup sugar

½ teaspoon baking soda

1 teaspoon vanilla extract

4 eggs

2 cups flour

½ cup milk



Pinch of salt

For icing:

4 cups confectioners' sugar

5 Tablespoons unsweetened cocoa powder

2 teaspoons butter

½ cup milk

Shredded coconut


Preheat oven to 350°F.
Mix together butter, sugar, vanilla, and eggs.
Slowly add baking powder, baking soda, flour, milk, and salt.
Pour mixture into an 8-inch square cake pan and bake for about 45 minutes.
Let cool and store overnight in a sealed container.
Make icing: Measure confectioners' sugar and cocoa into a large mixing bowl.
Heat milk and 2 teaspoons butter until the butter is melted. Add the milk gradually to the sugar mixture, stirring constantly. 
The icing should be fluid but not too runny.
Cut the cooled cake into 2-inch squares, and put the coconut into a shallow baking dish. Have ready a cooling rack set over a sheet of waxed paper to catch icing drips.
Holding a cake square with two forks, dip it into the icing, and then roll in the coconut. Transfer to rack to dry. Repeat until all cake square are coated.
Serves 16.

400 gr Italian mascarpone cheese

4 egg

120 gr sugar + 3 tablespoon for espresso


400 gr oro saiwa or Italians avoiardi cookies

1 doubleshot or 2 ounces espressoor extra

strong coffee

2 tablespoon cream whisky

unsweetened cocoa



Combine egg yolks and sugar in the top of a double boiler, over boiling water. Reduce heat to low, and cook for about 10 minutes, stirring constantly. This is your sabayon, remove from the heat and whip yolks until thick and lemon-colored.  Allow to cool briefly before mixing in mascarpone.
Add Mascarpone to whipped yolks, beat until combined.
In a separate bowl, whip cream to stiff peaks.
Gently fold the whipped cream in the mascarpone sabayon mixture and set aside. The mascarpone does not have to be at room temperature, but it will help it mix in easier if it is.  Take it out of the refrigerator as you gather ingredients to make the recipe.
Mix the cold espresso with the coffee liquor and dip the lady fingers into the mixture just long enough to get them wet, do not soak them!
Arrange the lady fingers in the bottom of a 9 inch square baking dish (or container similarly sized)
Spoon half the mascarpone cream filling over the lady fingers.
Repeat process with another layer of lady fingers  add another layer of tiramisu cream
Refrigerate 4 hours or overnight
Dust with cocoa before serving