BLUEBERRY CHEESECAKE (Adapted from Keiko Ishidas Okashi) 65g Digestive biscuits, crushed 25g unsalted butter, melted

220g cream cheese, at room temperature 50g castor sugar 2 egg yolks 1 tablespoon whipping cream 1 teaspoon vanilla extract 80g canned blueberries, drained and lightly pat dry 130g sour cream 20g icing sugar 1. Preheat oven to 170 deg C. Lightly grease a 15-cm round cake pan with a removable base. 2. Combine biscuit crumbs with melted butter and press it down onto the base of the pan. Place pan in fridge to set. 3. Beat cream cheese, sugar, egg yolks, whipping cream and vanilla together until smooth (make sure cream cheese is well-softened at room temperature or youll get yucky little lumps), 4. Spread blueberries over the biscuit base, pour cream cheese mixture over it and bake for about 30 minutes (check from 20 minutes onwards) until surface is firm and springy to the touch. 5. Take out the pan and increase oven to 200 deg C. Combine sour cream and icing sugar, then heat mixture in microwave oven until it becomes smooth and liquidy. Pour over baked cheesecake and bake for about 2 minutes for sour cream layer to set. 6. Cool cake pan on a wire rack. Cover with cling film and chill in fridge overnight. Run a knife along the edge of the cheesecake to unmold. Moist Chocolate Cake Layers Adapted from Matt Lewis and Renato Poliafitos Baked 3/4 cup dark unsweetened cocoa powder 1-1/4 cups hot water 2/3 cup sour cream 2-2/3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup (1-1/2 sticks) unsalted butter, softened 1/2 cup vegetable shortening 1 cup granulated sugar 1 cup firmly packed dark brown sugar 3 large eggs, at room temperature 1 tablespoon vanilla extract 1. Preheat oven to 325 deg Fahrenheit. Butter three 8-inch round cake pans. Line them with parchment, then butter and sprinkle flour over. 2. Combine cocoa powder, hot water and sour cream in a bowl and set aside to cool. 3. Sift flour, baking powder, baking soda and salt in another bowl and set aside. 4. In an electric mixer with paddle attachment, beat butter and shortening on medium speed until ribbonlike, about 5 minutes. Add sugars and beat until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Then add vanilla and beat until incorporated. 5. Add flour mixture, alternating with cocoa mixture, in three additions, beginning and ending with flour mixture. Do not overmix. 6. Divide the batter between the pans and bake for 35 to 40 minutes.

Ingredients 1/2 chicken

1 tsp blackpaper (crushed) 2 cm ginger 2 garlics 1 small onion 1 tbsp honey 1 tbsp sugar 1 tsp sweet soy sauce 1/2 tsp salt 2 tbsp mayonnaise a pinch of pepper Method Blend onion, garlic and ginger.. add the rest of ingredients except mayonnaise to form paste. Marinate chicken with paste and add in mayonnaise Let it sit for abt 3 to 5hrs Bake chicken at 190C for abt 45mins (I added rosemary bef baking)