Cinnamon Rolls

Ingredients
3/4 cup milk
60g butter
490g plain flour
7g instant yeast
60g white sugar
1/2 tsp salt
1/4 cup water
1 egg
200g brown sugar
1 tbsp ground cinnamon
125g butter (softened)
1/2 cup raisins/chopped nuts (optional)

Method
- Heat the milk in a small saucepan until it bubbles, remove from heat. Mix in 60g butter; stir until melted. Let cool until lukewarm
- In a large mixing bowl, combine half of the flour, yeast, white sugar and salt. Mix well. Add water, egg and the milk mixture; beat well. Add the remaining flour, 1/2 at a time, stirring well after each addition. When the dough has just pulled together, turn it out onto a lightly floured surface and knead until smooth, about 5 mins. Cover the dough with a damp tea towel and let rest for 10 mins.
- In a small bowl, mix together the brown sugar, cinnamon, and 125g butter.
- Roll out dough evenly into a 12x9 inch rectangle. Spread dough with sugar/butter mixture. Sprinkle with nuts/raisins if desired. Roll up dough and pinch seam to seal. Cut into 12 equal size rolls and place cut side up in a lightly greased baking tin / muffin tray. Cover and let rise until doubled, about 30minutes. Preheat oven to 180 degrees C.
- Bake in the oven for 20mins or until brown. Remove from baking tin to cool.
- Best served warm.

New York Cheesecake

Serves 8 - 10 persons

Ingredients
120g digestive biscuits (crushed until crumbly)
45g salted butter (melted)
405g cream cheese (at room temperature)
80g caster sugar
15g cornstarch (acts as a stabiliser to present curdling)
2 eggs (at room temperature)
105ml whipping cream (at room temperature)
1/2 tsp vanilla essence
1/4 tsp lemon essence (optional)
Lemon zest (from 1 lemon)

Method
- Add melted butter to the crushed digestive biscuits, mix well until it binds nicely without loose crumbs.
- Wrap aluminium foil around the exterior bottom and sides of a 6" springform pan so that no liquid can seep through during baking. Lightly coat melted butter on sides and bottom of the pan before placing the biscuit crumbs on the base of pan using the back of a spoon. Ensure that the biscuit is evenly spread, and press down firmly. Set aside first.
- Preheat the oven to fanned mode 150 degree C. Put the waterbath in the oven (I use a square cake tin which is about 1.5inches bigger than the springform pan, fill it half with water).
- Using a mixer on low speed, beat the cream cheese till soft. Add the caster sugar and mix. Add the cornstarch and mix well. Add the vanilla and lemon essence. Do not overbeat.
- Add cream and mix before adding in the eggs, 1 at a time.  Do not overbeat.
- Pour the mixture into the springform pan. Bake in oven over the waterbath for about 60-70mins. Keep monitoring towards the end of baking.
- Remove from oven when the top is light brown and abit springy to the touch and the sides have come off the pan slightly.
- Only remove the cake from the tin when it is completely cool. Otherwise, the cake will come apart.
- Best to chill the cake overnight in the fridge before serving.

Sticky Date Pudding

Makes 10 - 12 muffins

Ingredients

270g dates (pitted)

312ml or 1 1/4 cups water

1 tsp baking soda

1 tsp baking powder

60g butter 

2 eggs (lightly beaten)

1 tsp vanilla extract

160g flour

100g light brown sugar

Method

- Pre-heat the oven to 160 degrees C. Greaseproof the muffin tray with abit of butter/oil. 

- Boil the dates with water. Once done, turn off the heat, melt the butter and baking soda with the boiled dates. When the date mixture is cooled off abit, use a hand grinder to chop up the dates.

- Add the eggs and vanilla extract. Do not over mix.

- Sieve the flour with the baking powder. 

- Add the brown sugar into the flour mixture, remove lumps if any.

- Fold in the dry with the wet mixture. Add walnuts/pecan nuts if you will like.

- Pour into muffin tray (3/4 full will do) and bake for about 25 - 30mins.

- Serves best with caramel sauce and vanilla ice cream! 

Braised beef cheeks with red wine sauce

Serves 4

Ingredients
Marinate beef cheeks overnight:
1 kg of beef cheeks
1/2 bottle of red wine (preferably full bodied wine)
1 large carrot, chopped up into large pieces
1 large brown onion, chopped up into large pieces
4-5 cloves of garlic, smashed
1 celery stalk, cut into small pieces
1 bay leaf
3 sprigs of thyme

Braising liquid
1 large brown onion, diced
2 cups of beef stock
Plain flour, for dusting
Vegetable oil
Butter
1 heaped tbsp full of tomato paste
Italian parsley, chopped finely

Method
- Mix all the ingredients for marinating the beef cheeks and refrigerate covered overnight.
- Remove the beef cheeks and pat dry, set aside the red wine marinate.
- Season the cheeks with salt and pepper on both sides, dust with flour and shake off the excess.
- Heat the oil in a casserole pot over medium/high heat and brown the cheeks on both sides. Leave abit of gap in between each cheek, fry in batches if necessary.
- Fry the onions in the same pan until translucent. Add the tomato paste and fry for another 2 minutes until fragrant. Add the cheeks, beef stock and red wine marinate, along with all the marinated vegs. Season with salt and pepper.
- Turn up the heat until simmering, cover with parchment paper or lid and transfer to the oven, cook at 160 degree C for about 3-4 hours until tender, turning the cheeks every hour.
- Remove the cheeks and strain the sauce, keep the cheeks tightly covered with clingfilm to prevent drying).
- Heat the sauce in a saucepan until reduced by half and thickened. Remove from heat and stir in the butter until you see a rich/glossy consistency. Season with salt and pepper if necessary.
- Slice and serve the beef cheeks with chopped parsley and sauce. Goes very well with pasta or mashed potato. 

Carrot Cake

Cuts into 8-10 slices

Ingredients
200g plain flour
1 tsp ground cinnamon
1/2 tsp ground nutmug
1 tsp baking powder
1 tsp bicarbonate of soda
1/2 tsp salt
140g light brown sugar
200ml vegetable oil
3 medium eggs (in room temperature)
250g carrots, peeled and grated
50g chopped walnuts / pecan nuts (optional)

For the frosting
250g cream cheese
Finely grated rind of 1 lemon
1 tsp vanilla essence
150g icing sugar
1 tbsp lemon juice

Method
- Preheat oven to 150 degree C. Lightly oil and line the base of a 7 or 8 inch round cake tin with greaseproof paper.
- Sift and combine all dry ingredients, except sugar.
- Beat the eggs, sugar and oil for about 1 minute in a mixing bowl. Add in all the dry ingredients and mix well.
- Add the carrots and walnuts, mixed thoroughly and pour into cake tin. Bake in oven for about 50 mins - 1 hours (half the baking time if the batter is separated into 2 cake tins), until a skewer inserted into the centre of cake comes out clean.
- Remove from oven and allow to cool in the tin for 10mins before turning out to a wire rack.
- To make the frosting, beat together the cream cheese, lemon rind, juice and vanilla essence. Take note that the cream cheese and butter should be at room temperature.
- Sift the icing sugar first and stir into the cream cheese mixture, until it reaches a thick and smooth consistency.
- When the cake is completely cooled, spread the frosting over the top/side. Best to chill in the fridge for a day/overnight before serving.