Bird’s nest

Ingredients (for 9 servings):

1. 2 eggs

2. 100 mL vegetable oil

3. 100 g white sugar

4. 125 g self-rising flour

5. 1 g salt

6. 2 g ground cinnamon

7. 1 apple, remove the skin and cut into small pieces

8. 20 g raisin

9. 2 mL vanila flavouring

Baking steps:

1. Pre-heat oven to gas mark 4/175°C and grease the baking pan with vegetable oil.

2. Sieve the self-rising flour and ground cinnamon into a bowl.

3. Beat the eggs, white sugar, oil and vanila flavouring in a large bowl.

4. Mix in flour, cinnamon and salt and stir in apple and raisin.

5. Pour the mixture into the prepared pan and bake in the pre-heated oven for 45 minutes.

6. Insert a toothpick into the center of the cake to check whether it is ready or not. It should come out clean.

7. Cool it for 10 minutes and turn it out on a plate.

Ingredients:

1. 2 Japanese curry cubes

2. 1 baby potato, cut it into pieces

3. small amount of broccoli and aubergine

4. 5 prawns

5. 3 crab stick, cut it into cubes

6. few mussels

7. some Mozzarella cheese

8. rice enough for one person

9. some parsley

Cooking steps:

1. Cook the rice.

2. While waiting, melt the Japanese curry cubes in boiled water and add the broccoli and potato and cook for 25 minutes.

3. Cook the sea foods in boiled water for 5 minutes.

4. When the rice and curry are ready, mix them in the baking bowl and add the cooked sea foods on top of the rice.

5. Spread the remaining curry on top of the sea foods.

6. Cover the sea foods with some Mozzarella cheese and bake in pre-heated oven (gas mark 4/175°C) for 25 minutes.

7. Decorate the baked rice with some parsley and ready to serve.

Ingredients:

1. 150g chicken fillets

2. 1 spring onion, cut into strips

3. 1 piece of zinger (2 cm square), cut into strips

4. 1 red chilli, cut into strips

5. some broccoli

Seasoning:

1. 1 table spoon soy sauce

2. 1 table spoon Shao Hsing wine

Sauce:

1. 1/2 table spoon oyster sauce

2. 1/2 table spoon soy sauce

3. 1 fine chopped tomato

4. smal amount of olive oil

Cooking steps:

1. Cut the chicken fillet to about 1 cm thickness.

2. Marinate the chicken fillets with 1 table spoon of soy sauce and Shao Hsing wine for 15 - 20 minutes and then circle the marinated chicken on a plate.

3. Sprinkle the zinger, spring onion and red chilli onto the marinated chicken.

4. Put the marinated chicken in the steamer and steam for 10 minutes.

5. While waiting, pour small amount of olive oil into a pan and heat it up.

6. Add the fine chopped tomato and cook until it turn soft.

7. Add 1/2 table spoon of oyster sauce and soy sauce and cook for few minutes and put the sauce in small bowl.

8. Boil the broccoli with water until it turn slightly dark green and pour off the water.

9. When the chicken is ready, take it out from the steamer and arrange the broccoli on the center of the plate.

10. Spread the tomato sauce from step 7 on top of the broccoli and ready to serve.

Ingredient:

1. 1 salmon steak

1. 1 aubergine

2. 1 courgette

3. some chives

4. some thyme

5. some basil

6. chopped garlic

7. few drops of olive oil

Cooking steps:

1. Slice the aubergine and courgette into 1 or 2 mm slices and place on a plate.

2. Cut the salmon steak into rectangle shape.

3. Place the aubergine slice onto the courgette slide and followed by salmon steak.

4. Sprinkle chopped garlic, thyme, chives, basil and olive oil on top of salmon steak.

5. Roll up the salmon steak and sprinkle few drops of olive oil onto the salmon roll.

6. Put in the pre-heated oven (gas mark 4/175°C) for 15 minutes or until the salmon steaks are cooked.

7. Best serve with red wine.

Ingredient:

1. 2 fresh Salmon steaks.

2. 3 shallots

3. some parsley

4. 1 table spoon Oyster sauce

5. 1 table soy sauce

6. 1 table cooking wine

7. Few drops of olive oil

Cooking steps:

1. Slice the shallots to 1 mm thickness.

2. Fry the sliced shallots until it start to turn brown and the aroma is out and then put it on a plate.

3. Wash the salmon steaks and dry it with kitchen towel.

4. Put the salmon steaks on a plate and sprinkle, evenly, little amount of salts on one side of the salmon steaks

5. Sprinkle the fried shallots onto the salmon steaks.

6. Mix the oyster sauce, soy sauce, cooking wine and olive oil in small bowl and sprinkle, evenly, onto the salmon steaks.

7. Put the plate with seasoned salmon steaks in the steamer and steam for 15 min or more depend on the thickness of the salmon steak.

8. While waiting, chop the parsley and sprinkle it onto the cooked salmon steaks and ready to serve.