Super Secret Online Cooking Society !

- 1 pkg Like Meat Chicken
- 4 garlic cloves, finely cut
- 3 - 4 thai bird eye chillies, finely cut
- 2 spring onions
- dark soy sauce
- light soy sauce
- a bit of lemon juice
- 50g wild garlic, roughly cut
- a pinch of salt
- a pinch of sugar

(1) Heat oil in pan and fry garlic and chili
(2) Add Like Meat and white part of spring onions, fry until slightly crispy
(3) Add dark and light soy sauce, salt, sugar and lemon juice
(4) if too dry, add a bit of water
(5) add wild garlic and remove from heat as soon as it is wilting
(6) serve with rice

- 2 - 3 cloves of garlic
- 2 Tsp cumin
- 2 Tsp coriander seeds
- 1 Tsp caraway seeds
- 1/4 Tsp fennel seeds
- 2 Tsp chili flakes
- 4 Tsp paprika flakes, hot
- 1 Tbsp Tahini
- 10 Tbsp olive oil
- 1 Tsp sea salt

(1) In a mortar, roughly pound garlic, cumin, coriander, caraway seeds, fennel seeds, chili flakes, paprika flakes.

(2) Add Tahini, olive oil and sea salt, and mix all ingredients together into a thick paste.

- 100g plain flour
- 2 large eggs
- 1 tbsp caster sugar
- 250ml milk
- 2 tbsp melted butter, cooled
- a knob of butter, for frying

(1) Sift the flour into a bowl with a pinch of salt and make a well in the centre. In another bowl, whisk the eggs with the sugar, milk and melted butter, to combine, then pour into the well. Using an electric hand whisk (or balloon whisk), whisk the liquid into the flour until you have a smooth batter.

(2) To cook the pancakes, heat a teaspoon or so of butter in a small frying pan until hot and foaming, a 16-18cm pan is ideal. Add 2-3 tablespoons of batter for each pancake, swirling it around the pan as you add it. The batter should make 10-12 pancakes in total.

(3) Cook each pancake for 3-4 minutes, then flip over for a final minute on the other side. As the pancakes are ready, layer them between sheets of nonstick baking paper. Serve with your favourite fillings or toppings.

(4) If you're making pancakes for a savoury dish simply omit the caster sugar

- 150g plain flour
- 300ml semi skimmed milk
- 2 medium eggs
- 1½ tbsp olive oil

(1) Sift the flour into a large bowl and make a well in the centre. Crack the eggs into the well and whisk, drawing in the flour from the sides of the bowl. Gradually add the milk and continue whisking, until you have a smooth batter. Leave to stand for 30 mins.

(2) Meanwhile, line a baking tray with nonstick baking paper. Preheat the oven to gas 1/4, 110°C, 90°C fan.

(3) Brush a 20cm frying pan with a little oil and warm on the hob, over medium heat. Add a tbsp of the batter to the pan, tipping gently until it coats the base in a thin layer. Cook for 1-2 mins, or until golden, then carefully flip the pancake over and cook the underside for 1 min more.

(4) Transfer to the prepared baking tray and keep warm in the oven. Repeat to make 12 pancakes, adding a little more oil to the pan before each addition.

For the tofu:
- 1½ tablespoons honey
- 2 teaspoons Louisiana hot sauce
- 1 block of regular or firm tofu, drained, pat dry, and cut into 1-inch squares
- 1 ½ tablespoons sesame seeds
- 2 to 3 tablespoons cornstarch (depending on how wet the tofu is)
- ⅓ cup peanut or canola oil, for shallow frying

For the rest of the dish:
- ½ teaspoon minced ginger
- 2 cloves minced garlic
- 7 whole dried Chinese red chili peppers
- ½ of a red bell pepper, cut into large pieces
- ½ tablespoon Shaoxing wine
- 1 cup water or vegetable stock
- 2 cups broccoli florets
- 1½ tablespoons light soy sauce
- 1 teaspoon dark soy sauce
- 2 teaspoons rice vinegar
- ¼ teaspoon salt
- 1 tablespoon sugar
- ½ teaspoon sesame oil
- 1½ tablespoons cornstarch, mixed with 1 tablespoon water

(1) Mix honey and Louisiana hot sauce in a bowl until well combined. Add tofu to bowl, toss together gently with a spatula until the tofu is well-coated.
(2) Sprinkle sesame seeds over the tofu, and toss until evenly distributed.
(3) Sprinkle cornstarch over the tofu until lightly coated. If the tofu is still too wet, add a little more cornstarch
(4) Heat 1/3 cup oil in a medium-sized frying pan until oil is about 175C, or when a bamboo chopstick bubbles when inserted into the oil. If you want to make the tofu frying easier, use more oil to achieve a deep fry.
(5) Carefully place tofu pieces into the pan, ensuring that the pieces are not touching, and let fry for about 2 minutes.
(5) Turn them over to continue frying on the other side. Work quickly and turn the heat down if you need more time for turning, or if you see they are starting to burn. Continue to cook the tofu until a nice crust is formed, and they turn golden brown (about 4-5 minutes time in total). (6) Transfer the tofu pieces to a sheet pan with a slotted spoon.
(7) Heat wok over medium heat, and add 1 tablespoon of the oil left from tofu-frying, and add the ginger. After 10 seconds, add the garlic and the whole dried chili peppers, and stir for 15 seconds.
(8) Stir in the red bell peppers and Shaoxing wine.
(9) Add water or vegetable stock, and let the mixture come up to a boil. Add the broccoli florets.
(10) Immediately add the soy sauces, rice vinegar, salt, sugar, and sesame oil. Let the mixture come up to a boil. Immediately add the cornstarch mixture slowly while stirring.
(11) The sauce should be thick enough to coat a spoon. Feel free to add more or less of the cornstarch mixture depending on how thick you like your sauce, but give it 30 seconds to 1 minute between additions, as it does take some time for the sauce to thicken.
(12) Toss in fried tofu and give everything a quick stir to make sure the tofu is coated.
(13) Serve with steamed rice!

- 450g self raising flour
- 4 eggs beaten
- 1 tsp cinnamon
- half a box of mixed spice
- 1 glass of rum (you choose the glass!)
- 50g chopped almonds
- 350g mixed dried fruit
- 350g brown sugar
- 50g flaked almonds
- 225g butter
- 50g lard (I usually make this measurement up with extra butter)
- 50g glace cherries (i usually add a few more as we all like them)
- 1 bottle of almond essence
- 250ml stout

(1) Mix together all the dry ingredients except the sugar
(2) Rub the fat into the dry ingredients
(3) Rub in the sugar
(4) Rub in the cherries, breaking them up as you go
(5) Stir in the mixed fruit (these can be soaked over night but not essential)
(6) Add the bottle of almond essence
(7) Mix in the rum
(8) Add the chopped and flaked almonds
(9) Mix in the beaten egg
(10) Pour the beer into the bowl that you used to beat the eggs and swish around before pouring into the cake mix
(11) Pour mix into a greased and lined tin - it will be very wet. we use a loose bottom round tin, about 25cm diameter with deep sides. if a larger tin so cake not as deep you may have to adjust cooking times slightly
(12) Bake at 150 degrees C for 1 hour, then 100 - 110 degrees C for 2 hours, then 50 - 90degrees C for half an hour
(13) If you are worried that cake is drying cover with news paper or damp tea towel part way through baking
(14) allow to cool then wrap with grease proof paper and then layer of tin foil.
(15) Keep somewhere cool and dark until christmas.

- 3 c rice, cooked (try to use day-old rice!)
- 200g shrimp (optional)
- 2 eggs, lightly beaten
- 2 spring onions, sliced thinly
- 1 small carrot, sliced thinly
- 1 (pink) onion, finely chopped
- 2 Tbsp sesame
- 3 Tbsp sesame oil
- some garlic butter
- olive oil
- soy sauce
- salt, pepper, garlic powder

(1) In a large saute pan, heat olive oil and sesame oil together on medium heat. Mix to incorporate. When the pan is hot, add in the shrimp until fully cooked. Season with salt and pepper. Set aside for later.
(2) Add olive oil and garlic butter (and garlic) to pan and saute carrots and onion (not green onion) together until onion is translucent, about 2min. Set aside.
(3) Add a little bit of olive oil to pan. Beat eggs with pepper and soy sauce, add to pan. Cook, scramble, and chop eggs into pieces.
(4) Put the rice on top of the eggs, and stir to incorporate. Add veggies and shrimp, mix together.
(5) Add sesame seeds, then add soy sauce and stir to incorporate until you see that all the rice is a light brown. Cook until you hear the rice slightly crackle, then serve hot. Enjoy!

. 1 pkg Like Meat Chicken
- 2 onions
- 3 garlic gloves
- larger red (not so spicy) chili
- 3 bird eye chilies
- 2 (small) red pointed peppers
- Thai basil
- soy sauce
- fish sauce
- cornflour

(1) Dust Like Meat with cornflour (mine was just unfrozen, otherwise, maybe slightly wet the Like Meat first)
(2) Cut onion in half rings, garlic in slices, larger red chili in rings. Fry all of these in some oil.
(3) Take out of pan, put in Like Meat and brown, stirring not too often, adding a bit of oil if neccessary
(4) Take out of pan, cut pointed peppers in small pieces, fry in the same pan
(5) Add onion mixture to pan
(6) Add some soy sauce and fish sauce and some water, as well as the thai basil and sliced bird eye chilies
(7) Add in some cornflour to thicken sauce
(8) Add Like Meat and serve with rice !

Ingredients
- Soy pieces, soaked in broth
- 2 tablespoons butter
- 3 teaspoons minced garlic
- 2 teaspoons Italian seasoning OR 1/2 teaspoon
each dried basil, dried oregano, dried thyme
- 1/2 cup juliened sun dried tomatoes, (they
come in a jar packed with oil, be sure to drain
excess oil)
- 1 cup broth
- 1/2 cup half and half, or heavy cream (use
heavy cream for a thicker, creamier sauce!)
- 2/3 cup shaved or shredded parmesan cheese
(or more to taste)
- 1/4 cup grated parmesan cheese for topping
- fresh basil or thyme, for topping
- salt and pepper, to taste (I use about 1
teaspoon salt and 1/4 teaspoon pepper)

Instructions

(1) In a large skillet over medium heat, melt butter. Add soy pieces and cook for 5-7 minutes on each side until browned and cooked through. Transfer to a platter and cover to keep warm while you make the sauce.

(2) Add garlic, Italian seasoning, sun dried tomatoes, broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).

(3) Return soy pieces to pan and spoon the sauce over. Top with cracked black pepper, grated parmesan cheese, fresh thyme or basil, and serve.

Serve with pasta

- 4 garlic cloves, finely cut
- 1 onion, cut in large pieces
- 5 chilli peppers (fresh), deseeded, finely sliced
- 250 grams meat substitute
- 1 tablespoons dark soy sauce
- 2 tablespoons light soy sauce
- 2tablespoons fish sauce
- 500 g french beans, cut
- 0.5 tablespoons sugar
- some thai basil
- some corn starch
- some sunflower oil

(1) Sprinkle meat substitute with corn starch and mix throughly

(2) Heat sunflower oil in pan and sauté chili and garlic

(3) Add meat substitute and fry until browned

(4) Add soy sauces and fish sauce and mix thoroughly

(5) Add onion, fry for a short time and add green beans

(6) Shortly fry green beans than add some water and sugar

(7) Cook until beans are softened, adding more water if neccessary

(8) Sprinkle with some corn starch and mix thoroughly to thicken sauce

(9) When beans are softened enough add Thai basil and continue to cook until wilted

(10) Serve with rice

Ingredients

-3 tablespoons butter, divided
-1 tablespoon olive oil
-12 ounces mushrooms, sliced
- 4 cloves of garlic, finely minced
- 5 cups baby spinach
- salt and black pepper
- 1/2 cup white wine
- 1 1/2 cups vegetable broth
- 1 tbs flour mixed with 1 tbs water (slurry)
- 1/2 teaspoon crushed red pepper
- 1/4 cup heavy cream
- 1/2 cup grated parmesan cheese, divided
- 1 pound tagliatelle
- 2 tablespoons chopped basil
- 1/4 cup pine nuts, lightly toasted
- half a package of cream cheese

1) Add 1 tablespoon of butter and olive oil to a large sauté pan over medium heat. Add the mushrooms and cook until caramelized and brown, about 5-6 minutes. Add the garlic and spinach. Sprinkle with a generous amount of salt and pepper. Cook until the spinach has wilted, about 3-4 minutes. Add the remaining 2 tablespoons of butter and stir until melted. Pour in the white wine and vegetable broth. Bring to a boil and stir in the slurry. Reduce the heat to a simmer and sprinkle in the crushed red pepper. Cook until thickened and reduced, about 10 minutes.

2) While the sauce is reducing, bring a large pot of salted water to a rolling boil. Add the pasta and cook until al dente. Drain and set aside.

3) Add the heavy cream, 1/4 cup of parmesan and cream cheese to the sauce and cook for an additional 2 minutes or until the cheese has melted. Then, add the pasta to the pan with the sauce and toss to combine.

4) Top the pasta with additional parmesan cheese, basil and pine nuts. Serve immediately and enjoy!