Super Secret Online Cooking Society !

- 2 tbsp cup groundnut oil
- 200g shiitake mushrooms (thickly sliced & dipped in water)
- 2 tbsp cornstarch
- 1 tbsp sesame oil
- 2 cloves garlic (minced)
- 1 inch ginger (minced)
- 2 tbsp brown sugar
- 2 tbsp rice wine vinegar
- 1 tsp cornstarch (mixed with 1/2 tsp water)
- 4 tbsp cup soy sauce
- 1 tbsp Sriracha (or more to taste)
- 1 spring onion (sliced), for serving
- sesame seeds. for serving

1. Put the Shiitake mushrooms in a bowl, pour in the cornstarch and stir them round making sure they’re well covered.

2. Warm the groundnut oil in a wok (make sure it’s nice and hot), pour in the mushrooms and fry them for 4-6 minutes (make sure they’re cooked through and slightly crisp on the outside)

3. Take the mushrooms out of the wok, put them in a bowl and put them to one side.

4. Turn the heat down slightly and pour in the sesame oil (make sure the wok is clean - carefully use a paper towel if needs be)

5. Add the garlic and ginger and cook them until you release the aromas and they’re bubbling in the oil.

6. Add the brown sugar to the wok and stir it around until it’s caramelised.

7. Add the cornstarch, soy sauce and rice wine vinegar, stir them until the sauce has thickened slightly.

8. Add the Sriracha and stir it into the sauce.

9. Pour the cooked mushrooms into the sauce and stir them around so they’re warmed through and completely covered.

10. Serve the Chewy Mushrooms over basmati rice and garnish with scallions and sesame seeds.

for 4:

- 600 g round aubergines
- 200 g fresh thinly sliced ​​swordfish
- 40 g of grated pecorino cheese

for tomato pesto:
- 80 g of dried tomatoes
- 50 ml of extra virgin olive oil
- 20 g of almonds with peel
- 20 basil leaves + 1 sprig per serve
- 10 g of capers
- 1 clove of garlic

for besciamella:
- 300 ml of whole milk
- 30 g of flour 00
- 30 g of butter
salt

(1) Wash the aubergines, cut them into 0.5 cm thick slices and grill them for about 5 minutes each side.

(2) Arrange them on each other on a plate, so that they remain soft.

for the tomato pesto
(3) Meanwhile, let the sun-dried tomatoes soak in a bowl with cold water, at least 10 minutes.

(4) Drain the tomatoes, squeeze and blend them with the oil, the almonds, basil, peeleded garlic and capers, until creamy

for the besciamella
(5) melt the butter in a pan, add the flour and mix with a whisk.

(6) Cook a few stirring minute, pour the milk slowly after a few moments, continuing to stir for avoid lumps.

(7) Season with salt, let it thicken for about 5 minutes and remove from the heat.

for the lasagne

(8) Spread a layer of béchamel on the bottom of the pan, place a first layer of eggplant and spread a veil of tomato pesto.

(9) Make a layer with swordfish, sprinkle with pecorino and complete with a few tablespoons of béchamel.

(10) Continue on this way until you run out of ingredients.

(11) Bake in a hot oven at 180 °, 20 minutes.

(12) Take the aubergine lasagne out of the oven and serve warm, garnishing the basil cones

- 150g (pre-fried) firm tofu, cut into cubes
- 1 large or 2 med onions, cut into cubes
- 3 - 4 green chilies, chopped diagonally
- 2 bird's eye chillies, sliced
- 1 big bell pepper, cubed
- 4 gloves garlic, chopped fine
- 1 large or 2 small spring onion, finely chopped
- salt to taste(½ tsp, check and adjust)
- 2 tbsp soy sauce
- 3 - 4 tbsp tomato puree
- 1 tbsp chili sauce
- 1 tsp pepper powder
- oil for frying

(0) if not using pre-fried tofu, deep fry tofu and set aside

(1) Heat up frying pan, pour oil, add chopped onions, salt and saute till soft and translucent.

(2) Add chopped garlic, green chilies, bird's eye chillies and saute for two more minutes or till raw smell of garlic goes off.

(3) Add the bell pepper and saute well for another four to six minutes till they becomes soft

(4) Add pepper powder, soy sauce, tomato puree, chili sauce and some water and saute till they start to boil.

(5) Set the stove in high heat, add the tofu pieces and saute well till everything is combined properly and sauce is dried up

(6) Take off the stove, add chopped spring onions and saute well to mix.

(7) Garnish with more spring onions when you are ready to serve. Serve warm as a starter or side dish with Rotis/Naan/Rice.

- 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 !