• Preheat the oven to 180°C (356°F).
• In a small bowl, combine kefir and semolina. Let sit at room temperature for 15–20 minutes to soften.
• Separate the egg yolks from whites. In a large bowl, mix farmer’s cheese, sour cream, yolks, lemon zest, vanilla extract, and salt. Blend with an immersion blender until smooth and creamy.
• Add the kefir-soaked semolina and mix well. Sift the cornstarch and baking powder into the cheese mixture and stir until combined.
• Fold in the dried fruits, if using. I used dried apricots and bananas.
• In a separate bowl, beat the egg whites until soft peaks form, gradually adding the sugar. Continue beating until stiff peaks form.
• Gently fold the whipped egg whites into the cheese mixture using a spatula. Grease a baking pan with butter. Pour in the batter and smooth the top. Sprinkle with almond flakes or decorate with berries, if desired.
• Bake for 45–50 minutes, without opening the oven, until lightly golden. The casserole will puff up while baking.
• Allow to cool in the pan before removing. Serve warm or chilled, with sour cream and berries. Enjoy!

Cook the chicken:

• Place the chicken breast in a pot, cover it with water, and let it simmer for 20 to 25 minutes. Since the chicken needs to be cooked thoroughly, boil it longer if necessary.

Shred the Chicken:

• Once cooked, drain and allow the chicken to cool completely. Shred the chicken breast into thin pieces using your fingers or two forks, then set aside.

Prepare the Thickening Mixture:

• In a bowl, combine the rice flour, cornstarch, and a small amount of milk, then whisk until the mixture becomes smooth and homogeneous.

Cook the Milk Base:

• In a pot, pour the remaining milk and sugar, place it over medium heat, and bring it to a boil.
• Gradually pour in the rice flour mixture, stirring constantly with a whisk. Cook over medium-low heat, stirring continuously, until the mixture thickens into a smooth custard.

Add the Chicken & Bake

• Once thickened, remove from the heat, add the shredded chicken, stir again, and pour the mixture into a rectangular baking dish (27×20 cm/ 10×8 in).
• Place under the broiler (grill) for 5–10 minutes, or until the top turns golden brown.

Refrigerate and Serve:

• Let the pudding cool at room temperature, then refrigerate for at least 2 hours. Once chilled and set, cut into squares and serve.

Prepare the nuts and carrots:

• Finely grate the carrots. Chop the walnuts and toast them in a dry skillet until fragrant. Transfer to a bowl, immediately add the butter and salt, stir well, and let cool.

Make the batter:

• In a large bowl, beat the eggs and sugar together until a thick, pale foam forms. Slowly pour in the oil in a thin stream while continuing to beat.
• In a separate bowl, sift together the flour, baking soda, and baking powder to prevent lumps. Gradually add the dry ingredients to the egg mixture. Add the orange zest, and if the batter feels too thick, stir in a bit of orange juice.
• Fold in the grated carrots and toasted walnuts, mixing until evenly combined.

Bake the cake layers:

• Divide the batter into three equal portions (approximately 530 g or 1.1 lbs each). Baking in separate layers ensures even cooking, as this is a dense batter.
• If you're the lucky owner of three identical cake pans, bake all at once. Otherwise, bake the layers one at a time in a greased and lined 8- or 9-inch round pan at 180°C (350°F) for about 25 minutes or until a toothpick inserted into the center comes out clean. Let the layers cool completely.

Prepare the frosting:

• Beat the softened butter with the powdered sugar until fully combined and smooth. Add the mascarpone and cream cheese, then beat until light and fluffy.

Assemble the cake:

• Spread a generous layer of cream on each cake layer and decorate the cake as desired.
• Let the cake sit in the fridge for 2 hours to absorb the flavors. Enjoy!

• In a stand mixer fitted with the dough hook, combine semolina, flour, water, melted butter, sunflower oil, and salt. Mix on medium speed until a smooth, elastic dough forms.
• Cover the bowl with plastic wrap and let the dough rest for 15 minutes.
• Turn the dough out onto a greased surface and divide it into 8 equal portions.
• Working with one portion at a time, grease your hands and the work surface with sunflower oil. Flatten the dough into a thin circle (about 20 cm / 8 inches in diameter).
• Fold the dough like an envelope and transfer it to a baking tray lined with parchment paper. Repeat this process for the remaining dough pieces.
• Cover the tray with plastic wrap and let the squares rest for another 15 minutes.
• Lightly grease the surface again. Take one square and gently stretch it into a thin rectangle (about 20×15 cm / 8×6 inches). Repeat with all the dough pieces.
• Heat a nonstick pan over medium heat. Lightly grease with sunflower oil if needed. Cook each pancake for 1–2 minutes per side, or until golden brown with darker spots.
• Serve the Moroccan pancakes with butter and jam, or with any other topping you prefer.

For the Meringue & Sponge Layers:

• Preheat oven to 300°F/ 150°C.
• On one sheet of parchment, draw two 3×15-inch (8 x 40cm) rectangles. On the second sheet, draw one more. Flip both sheets over and place on sheet trays.
• In a stand mixer with the whisk attachment, beat egg whites and salt on low until soft peaks form. Gradually add granulated sugar and whip on high to stiff, glossy peaks. Beat in vanilla.
• Sift confectioners’ sugar over meringue in 3 additions, folding gently.
• Pipe three long meringue lines into each rectangle.
• Add remaining sponge ingredients to the meringue still in the mixer bowl. Whip 5 minutes until thick and ribbony. Sift in flour and fold gently.
• Pipe two slightly taller sponge lines between the three meringue lines in each rectangle, connecting the rows.
• Bake for 20–35 minutes, rotating halfway and leaving the oven door cracked. Meringue should feel dry to the touch.
• Turn off oven and leave cakes inside for 10–15 minutes to dry fully.
• Cool completely. Flip cakes upside down and peel parchment away gently — don’t use an offset spatula.

For the Vanilla Roasted Strawberries:

• Preheat oven to 375°F/ 190°C.
• Whisk pectin into sugar, then massage in lemon zest and vanilla.
• Toss all ingredients together and roast in a 9×13-inch (22 x 33cm) pan for 20 minutes, until berries are soft but hold shape in a thick syrup. Set aside to cool completely and store in refrigerator until ready to use.

For the Strawberry Whipped Cream:

• Blend freeze-dried strawberries and sugar in a food processor until fine.
• Add cream and whip until thick but not stiff.

For the Rhubarb Sauce (optional):

• Combine ingredients in a pot and cook until rhubarb is soft.
• Blend until smooth, strain, and chill.

To Assemble:

• Trim the cake layers. Place one layer on a platter.
• Spoon 1/3 of the roasted strawberries onto the cake, letting juices soak in.
• Pipe or dollop whipped cream over the berries.
• Repeat with the second layer of cake and filling.
• Add the final layer on top and chill for 30 minutes to set.
• Dust with powdered sugar and drizzle with rhubarb sauce (if using). Garnish with fresh basil or edible flowers.

For the Cake:

• Preheat the oven to 352°F (177°C) and position the rack in the middle of the oven.
• Line the bottom of a 10-inch (25 cm) springform pan with parchment paper and lightly grease the sides with butter or oil.
• In a small saucepan over medium heat, melt the butter. Take off the heat, and immediately whisk in the peanut butter and vegetable oil until evenly integrated. Leave in the pot to cool.
• In the bowl of a stand mixer fitted with the whisk attachment, combine both sugars, baking powder, baking soda, salt, and eggs. Mix on low until just combined, then increase to high speed and beat until thick, fluffy, and pale—about 8 minutes.
• Reduce the speed to low and slowly add the cooled peanut butter mixture. Mix until evenly incorporated.
• Add the flour and mix until just combined. Scrape down the sides of the bowl, then add the buttermilk while the mixer is running on low.
• Turn off the mixer and gently fold the batter a few times by hand to ensure it's smooth and fully combined.
• Spread the batter out evenly in springform pan. Bake for around 30-35 minutes or until a cake tester comes out clean. Rotate halfway though the cooking time.
• Set the cake aside to cool completely for at least 1 hour. Meanwhile, prepare the frosting.

Make the Frosting:

• Melt the chocolate in the microwave on 50% power. Set aside to cool completely.

  Combine butter, sugar and cocoa in a mixer fitted with the paddle attachment. Paddle until completely smooth. Now paddle in the corn syrup and salt. Remove from the mixer and hand fold in the melted, cooled chocolate.

Assemble the Cake:

• To assemble the cake, spread almost all of frosting over the cake and decorate with a spatula.
• Refrigerate for 2 hours to set. Run a warm knife around the sides of pan and release.
• Decorate with more of the frosting if you like and/or edible flowers.

Make the Sponge Cake:

• Preheat the oven to 180°C (356°F).
• Beat the eggs with the sugar until light and fluffy. Gradually add the softened butter.
• In a separate bowl, mix the flour with baking powder, then add to the egg mixture. Beat on low speed until just combined.
• Pour the batter into an 18 cm (7-inch) ring mold and bake for 10–15 minutes, or until golden and set. Let cool completely.
• Once cooled, remove from the mold and carefully slice the sponge into two even layers.

Prepare the Soaking Syrup:

• Mix the cream (or milk), condensed milk, and Baileys together.
• Place the first sponge layer into a 20–23 cm (8–9 inch) ring mold or adjustable cake ring (the sponge should be slightly smaller than the mold). Soak it with half the syrup.

Make the Mousse:

• In a bowl, beat the softened butter with condensed milk until smooth.
• Dissolve the instant coffee in 2–3 tbsp hot water; set aside.
• In a small saucepan, combine the sugar and water. Bring to a boil, then reduce heat and simmer for 11 minutes. Meanwhile, soak the gelatin in cold water to bloom.
• After 11 minutes, begin whipping the egg whites to stiff peaks. Continue simmering the syrup for another 6–7 minutes, or until it bubbles vigorously (total cooking time ~18 minutes).
• Slowly pour the hot syrup into the whipped egg whites while continuing to beat on high speed. Continue whipping until the meringue cools slightly.
• Melt the bloomed gelatin and add it to the meringue while mixing on low speed.
• Gradually fold the butter-condensed milk mixture into the meringue.
• Divide the mousse mixture into two portions. Add the dissolved coffee to one half and stir to combine.

Assemble the Cake:

• Pour the coffee-flavored mousse over the soaked sponge layer in the mold. Refrigerate for 10–15 minutes, or until set.
• Place the second sponge layer on top, soak with the remaining syrup, and pour over the plain white mousse. Refrigerate for 3–4 hours, or until fully set.

For the Glaze:

• Break the chocolate into pieces and combine with butter in a heatproof bowl. Melt over a water bath (or gently in the microwave).
• Stir in the heavy cream until smooth. Let the glaze cool slightly before using.

Finish the Cake:

• Remove the chilled cake from the mold. Pour the glaze over the top, allowing it to drip slightly down the sides. Decorate as desired.

• Grate the cold butter into a bowl with the sifted flour. Mix and rub together with your hands until the mixture resembles coarse crumbs.
• Add the powdered sugar, egg, and a pinch of salt. Knead quickly until a dough forms, adding ice water if needed.
• Place the dough in a plastic bag and refrigerate for 1–2 hours.
• Roll out the chilled dough and press it into a 22–24 cm (8–9 inch) springform pan or pie dish. Shape the edges and prick the base with a fork. Return to the refrigerator while preparing the filling.
• For the filling, combine the farmer’s cheese, sour cream, eggs, sugar, salt, and vanilla extract. Add the cornstarch and blend with an immersion blender until smooth.
• Spread the raspberries evenly over the crust, then pour in the filling. Arrange the sliced apricots on top.
• Bake in a preheated oven at 180°C (350°F) for 45–50 minutes.
• Allow the pie to cool completely, then refrigerate until set before serving.

Prepare the tart crust:

• In a large bowl, combine the flour, powdered sugar, salt, and cold butter. Using your fingertips (or wearing disposable gloves), rub the butter into the dry ingredients until the mixture resembles coarse crumbs.
• Then add the egg and vanilla, and continue mixing with your hands until a dough forms. Wrap the dough in plastic wrap and refrigerate for 1 hour.
• Preheat the oven to 200°C (390°F), convection setting.
• Once the dough is ready, butter and flour two sheets of parchment paper and roll the dough between them with a rolling pin into a round shape, 27 cm/ ~10.5 inch in diameter. If the dough sticks, add a little more flour.
• Next, transfer the dough into a buttered and floured 26 cm/~10 inch round tart pan with a removable base, pressing it well to stick to the pan. Prick the entire surface of the dough with a fork.
• Immediately cover the dough with beans or lentils to weigh it down, and bake in the oven for 10 minutes. Remove from oven and set aside.

Make the filling:

• In a bowl, combine the cream cheese, sugar, egg, vanilla extract, and whisk until the mixture becomes smooth and fluffy.

Assemble the tart:

• Spread the cream cheese filling evenly over the pre-baked crust. Arrange the pear slices on top in a decorative pattern.
• Lower the oven temperature to 180°C (356°F) and bake for 40–45 minutes, or until the filling is set and the pears are tender.

Finish and serve:

• Let the tart cool completely, then refrigerate for at least 4 hours.
• After 4 hours, remove the tart from the fridge, sprinkle with cinnamon, cut into pieces, and serve.

Prepare the Sticky Rice:

• Rinse the sticky rice several times until the water runs clear. Soak overnight (or for at least 6 hours).
• Bring water to a boil in a steamer.
• Drain the soaked rice and wrap it in cheesecloth. Steam over boiling water with 1–2 pandan leaves on top (optional) for about 30 minutes, or until the rice is tender and translucent.

Make the Coconut Syrup:

• Set aside ¾ cup (150 ml) of the coconut milk for the topping.
• In a small pot, combine the remaining coconut milk with sugar and 1 tsp of salt. Add 2–3 pandan leaves (optional).
• Heat gently over medium-low, stirring until the sugar fully dissolves. Do not let it boil hard. Remove from heat and discard pandan leaves.

Mix the Rice:

• Transfer the hot sticky rice to a large bowl. While still warm, pour the sweetened coconut milk over the rice.
• Stir to combine, then cover and let rest for 15 minutes so the rice can absorb the coconut flavor.

Make the Coconut Cream Topping:

• In a small saucepan, whisk together the reserved ¾ cup of coconut milk, rice flour, and the remaining ¼ tsp salt.
• Cook over low heat, stirring constantly, until slightly thickened and gently bubbling. Remove from heat.

To Serve:

• Scoop the sticky rice onto a plate.
• Drizzle with the coconut cream topping.
• Serve alongside sliced ripe mango.
  

Prepare the Fudge Cake:

• Preheat the oven to 170°C (330°F).
• Grease 8 soufflé or dariole molds. This recipe can also be made as a 26 cm (10 inch) round fudge cake.
• Into a large bowl, sift all the dry ingredients. Mix to combine.
• In a double saucepan or a bowl placed over a saucepan of simmering water, gently melt the chocolate and butter. Stir until combined and glossy.

  Cool slightly (5 to 10 minutes).
• Add eggs, condensed milk and yoghurt to the chocolate mixture. Stir well to combine.
• Make a well in the center of the dry ingredients. Gradually pour in the chocolate mixture, stirring until just combined.
• Pour into the prepared moulds and cook for 20 minutes until the top of the cake is firm to the touch. The inside of the cake should be slightly gooey.

Prepare the Mixed Berry Coulis:

• To prepare the mixed berry coulis, place the berries in a food processor or blender. Add the sifted icing sugar, blend until smooth. Strain through a sieve.

Assemble:

• Carefully remove the cakes from their molds and place onto serving plates. Serve with mixed berry coulis and a scoop of vanilla bean ice cream.

• Wash the strawberries, remove the stems, and blend them into a smooth puree using a blender or food processor.
• Transfer the puree to a saucepan, add sugar and lemon juice, and bring to a boil. Simmer for 2-3 minutes, then let cool completely.
• For the cream, combine cold mascarpone and cold heavy cream. Add powdered sugar and vanilla extract, then beat with a mixer until fluffy. The mixture will be liquid at first but will thicken and become airy as you beat it.
• Dip the biscuits in the cooled strawberry sauce and place them in a single layer in a 25×20 cm / 10×8 inch baking dish.
• Spread a layer of cream over the biscuits, then add another layer of soaked savoiardi.
• Finish with a thin layer of cream on top. Use a piping bag to decorate with the remaining cream.
• Refrigerate for a few hours to allow the flavors to meld.
• Decorate with fresh strawberries and serve.