Ingredients

• 1 - 2 tablespoons maple syrup, or 1 of honey / brown sugar

• ½ cup softened butter

• ½  cup sugar

• 1 teaspoon vanilla essence

• 5 large eggs

• 2 cups ground almonds or almond flour

• 4 apples

• Sliced, flaked or crushed almonds

Method:

• Preheat the oven to 175 degrees C / 350 degrees F

• Butter grease baking tin.

• Splash maple syrup on bottom of tin.

• Arrange a bed of sliced apples.

• Beat butter and sugar together.

• Add vanilla.

• Beat in eggs one at a time.

• Gently fold in almonds.

• Spoon mixture over apple maple bed.

• Arrange more apple slices over top of batter

• Sprinkle flaked almonds on top.

• Bake for 50 mins.

Let cool for 10 minutes. 

Method

• Preheat oven to 180 degrees

• Soften butter and mix together with sugar.

• Add vanilla and one egg at a time, combining fully each time.

• Add yoghurt.

• Sift in flour and add baking powder.

• Finally as Yoghurt and combine.

• Grease tin and pour in batter.

• Bake for 25 - 30 mins.

• For topping - combine butter, mascarpone cream and icing sugar.

• Splash in vanilla and mix till firm.

• Toast coconut in a dry pan for a minute or two till browning.

• When cooled, spoon onto cake and sprinkle toasted coconut on.

Ingredients

• 1 cup of sugar

• 1 tsp spoon vanilla

• 1 cup of oil

• 1 cup of coconut yoghurt

• 1 cup of gluten free flour / Coconut flour

• 1 cup of desiccated coconut

• Pinch of salt

Topping: (place in fridge to set)

• Coconut yoghurt

• 1 cup of icing sugar

• Generous splash of vanilla

• ⅓ cup of desiccated coconut for topping.

Ingredients:

• 100 - 200 grams of cashew nuts

• 1 tsp cinnamon

• 1 tsp turmeric

• 1 large onion

• Garlic

• 2 tsp coriander powder

• Chillies optional or to preference

• 300 - 500 grams chicken (thighs)

• 2 large carrots

• 1 tin of coconut milk

• Salt

• Fresh coriander to garnish

Method:

• Dry roast cashew nuts in a pan with cinnamon.

• When browning add turmeric and remove from heat quickly.

• Blend or crush nuts.

• Fry onions in garlic and coriander powder at quite hot temp.

• Add chicken and carrots at the same time.

• Add salt.

• When browned on edges, add in the nuts.

• Pour in coconut, reduce temp and allow to simmer.

• When chicken is cooked and carrots are softened to your preference, it is ready.

• Sprinkle with fresh coriander.

Ingredients:

• 1 and half cups pitted dates

• 1 cup hot water

• 3/4 cup butter 

• 2 cold eggs

• 1 tsp vanilla extract

• 1 cup cocoa powder

• 1/2 cup flour

• Salt

• 3 tablespoons cocoa powder

• 3 tablespoons maple syrup or honey  

• 1 tablespoon melted butter

• 1 tsp pure vanilla extract

• Nuts of your choice - macadamia, pecan, or chocolate pieces.

Method:

• Preheat your oven to 180 degrees.

• Grease baking pan. 

• Chop and soak the dates in hot water

• Add vanilla essence.

• Puree until smooth. 

• Add in the butter and cream together.

• Add the eggs, one at a time.

• Add the cocoa and flour.

• Add your extras of your choice - nuts, chunks of chocolate.

• Pour and spread in the baking pan.

• Sprinkle a little sea salt on top.

• Bake for 15-20 minutes, or until edges are set. 

• Whisk together the butter, maple syrup and cocoa powder and vanilla.

• Take brownies out - if you want press a few dates or nuts or chocolate chunks into the top whilst setting.

• Drizzle the buttery syrup over the brownies.

• Eat hot with cream or cool and devour later.

Ingredients:

• 4 small or 2 large lemons

• 1 cup sugar 

• 110 grams butter

• 4 large eggs

• Short Base of your choice: - crushed biscuits, short pastry, gluten free…

Method:

• Make your base - of your choice, I like a short or biscuit base.

• Zest lemons

• Squeeze the lemons to make juice.

• Blend one whole lemon - seeds, skin and all.

• Cream butter and sugar.

• Add zest and continue mixing 

• Add the eggs, 1 at a time.

• Add the lemon juice.

• Add whole lemon.

• Mix until combined. 

• Pour the mixture into a saucepan and cook over medium heat

• Stir constantly, until thickened or 82 degrees, about 10 minutes. 

• Place in ice bath to stop eggs from scrambling.

• Fill the tart shell with warm lemon curd and allow to set.

• Enjoy the Sweet Hwa Hwa