Mushroom risotto

4 cups chicken broth, divided
0.5 pound portobello mushrooms, thinly sliced
0.5 pound white mushrooms, thinly sliced
4 shallots, diced
1 1/2 cups Arborio rice
1 cup dry white wine
3 tablespoons finely chopped chives
4 tablespoons butter
1/3 cup grated Parmesan cheese

Warm broth in a pot
Saute mushrooms until soft, about 3 min
Keep mushrooms and juices in a bowl
Fry shallots
Add in the rice, stir to coat with oil, fry till slightly golden
Add wine, stir till all absorbed
Add broth, 1/2 cup at a time, till rice is al dente, about 15-20min, keep stirring
Risotto should be wet but not like porridge, rice should resist slightly to the tooth but not be hard in the center
Remove from heat, and stir in mushrooms with their liquid, butter, chives, and parmesan.
Season with salt and pepper to taste, I didn't need any salt because chicken broth is salted

Pumpkin kale pork stew

2 lb sweet pumpkin, peeled and cubed
0.5 lb pork shoulder/ boneless pork loin, 1 inch cubes
1 bunch kale (4 cups), chopped

Brown the pork in a pan
Add 1/2 cup cooking wine
Add 1 bowl water, boil and turn to medium heat, put the lid on and simmer for at least 20min
Add in pumpkin and simmer for at least 30min
Add more water if necessary
Add in kale and simmer for at least 15min
Season with salt and pepper

Maple fudge cookies

250 ml (1 cup) all-purpose flour
1 ml (1/4 teaspoon) baking soda
1 pinch salt
125 ml (1/2 cup) unsalted butter, softened
90 ml (3/8 cup) brown sugar
1 egg
1/8 cup chocolate chips
16 cubes (1.5-cm/1/2-inch) Maple Cream Fudge

With the rack in the middle position, preheat the oven to 200°C (400°F).
Line two baking sheets with parchment paper.
In a bowl, combine the flour, baking soda and salt. Set aside.
In another bowl, cream the butter and brown sugar. Add the egg and beat until the mixture is smooth.
Using a wooden spoon, stir in the dry ingredients and chocolate chips.
For each cookie, with floured hands, shape 30 ml (2 tablespoons) of dough into a ball.
Push a cube of maple fudge into the centre and cover completely with dough.
Place 8 cookies on each sheet.
Bake 1 sheet at a time until the cookies begin turning gold at the edges, about 7 minutes.
The cookies will remain very soft in the centre.
On removing the cookies from the oven, use tongs to carefully slide the parchment paper from the baking sheet onto a cool surface.
Let the cookies cool to room temperature.
Repeat with the remaining dough.

Royalty Chocolate Scone

1 3/4 cups all-purpose flour
1/3 cup white sugar
2 teaspoons baking powder
1/2 teaspoon salt
5 tablespoons unsalted butter, chilled and cubed
1/2 cup miniature semisweet chocolate chips
2 tablespoons soymilk
8 tablespoons orange juice

Preheat oven to 400 degrees F (200 degrees C).
Spray a baking sheet with nonstick cooking spray.
In a large bowl, whisk together the flour, sugar, baking powder and salt. With a pastry blender or a large fork, cut in the butter until the mixture resembles coarse crumbs. Stir in the chocolate chips. Mix in the orange juice to form a dough.
Turn out the dough on a floured surface. Pat or roll into a 9 inch circle about 1/2 inch thick. With a 2 1/2 inch fluted biscuit cutter, cut out 10 scones, pushing the dough scraps together for the last few, if necessary. Transfer the scones to the baking sheet.
Bake in preheated oven until golden brown, about 12 minutes. Move to wire racks to cool.

蒜蓉虾

虾 1磅
粉丝 50g
蒜蓉 2大匙
香葱碎1大碎
生抽1大匙
黄酒1大匙
白糖1茶匙
白胡椒粉1/4茶匙
精盐1/3茶匙

鲜虾挑去虾线，在背部开一刀备用，蒜蓉，香葱碎，粉丝50克（提前用凉水泡发）
在盘内放上泡发并沥干水的粉丝。
再摆上沥干水的虾。

生抽1大匙，黄酒1大匙，白糖1茶匙，白胡椒粉1/4茶匙，精盐1/3茶匙放入碗内调好酱汁。
锅内2大匙热油，放入蒜头略爆香，再倒入事先调好的调味料烧开。
将烧开的调味料全部淋在虾身上。
锅内放蒸架，大火烧开水，上气以后，把虾摆上，盖上锅盖，大火蒸4分钟。
另起一小锅，热1大匙油。
4分钟后，打开锅盖，放上香葱碎，再淋上1大匙热油，即可出锅。

Chocolate Swiss Roll with Cream Cheese filling

Chocolate Roll Ingredients :
5 eggs
1 cup white sugar
3 tablespoons unsweetened cocoa powder
1 teaspoon vanilla extract
1/4 cup confectioners' sugar for dusting
1/4 cup all-purpose flour

Preheat oven to 325 degrees F (165 degrees C). Line one 15 1/2 x 10 1/2 inch jelly roll pan with parchment paper and grease and flour lightly.
Separate the eggs. Beat the whites (or with 1/2 teaspoon of cream of tartar) until stiff. Gradually beat in 1/2 cup of the sugar.
Sift the remaining sugar, cocoa, and flour together.
Beat the egg yolks until thick and fold the flour mixture into them. Stir in vanilla. (The egg yolk mixture will be very stiff).
Carefully fold the egg yolk mixture into the beaten egg whites. Evenly spread the batter into the prepared pan.
Bake for 20 minutes. Let cake cool for 5 minutes.
Turn cake onto a parchment paper sprinkled with confectioner's sugar, peel off parchment paper and roll cake up with the parchment paper. Let cake cool completely.
Unroll cake and spread with the filling. Roll again. Refrigerate for one hour before serving.

Filling ingredients:
1 (8 ounce) package cream cheese, softened
1/4 cup butter
1 teaspoon vanilla extract
1 cup confectioners' sugar

Blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer

Peanut butter blossoms

48 HERSHEY'S KISSES Milk Chocolates
1/2 cup butter
3/4 cup crunchy Peanut Butter
1/3 cup granulated white sugar
1/3 cup packed light brown sugar
1 egg
2 tablespoons milk
1 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Beat butter and peanut butter in large bowl until well blended.
Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
Add egg, milk and vanilla; beat well.
Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
Put 1 inch balls on ungreased cookie sheet
Bake 8-10 min or until lightly browned, in the mean time, unwrap kisses
While cookie's hot, press a chocolate into center of each cookie; cookie will crack around edges.
Cool completely till chocolate hardens

48 cookies