Ingredients:

• 200g of plain flour
• 1 teaspoon of baking powder
• A pinch of salt
• 1 tablespoon of mixed spice
• 100g of muscavado sugar
• 150g of butter
• 1 large egg
• 1 teaspoon of vanilla extract
• 1 pack of foxes fruits or jolly ranchers, sweets crushed

Method:
Start by preheating the oven to 180 degree Celsius. Again, your baking tray should be lined with the parchment paper. Take a bowl. Add the butter and sugar along with the eggs and start mixing it all well. Then start adding the flour, some baking powder, salt, the mixed spices and vanilla extract. Mix all this until a biscuit like dough is formed.

Place that dough on a clean surface and start rolling it. Its thickness should be about 1cm. With the help of shapes, start cutting the dough in various shapes and sizes. Then with the help of a smaller cutter or knife, make a hole in the center of the cookie. And then place it on the baking tray.

Pour the crushed sweets in the center of the hole. Let it bake in the oven for about 15-20 minutes. Or at least you see them golden brown. Now this is an important task. The moment the cookies will come out of the oven , with the help of a straw, poke a hole in then center of the cookie. This will help you in running through a ribbon to hang on the tree. If you want the cookies to directly enter in your tummy, then do not make any holes in the center.

Ingredients:

• 1 tablespoon of rapeseed oil
• 250g of smoked streaky bacon, cut into 2cm pieces
• 450g flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• A generous pinch of salt
• 225g cold butter, cut into 1cm cubes
• 180ml maple syrup, plus a little extra for glazing
• 180ml of buttermilk
• 1 egg
• Sea salt to sprinkle

Method:
Take a pan. Place it over the gas stove. Let it heat over a medium flame. Once the pan is nice hot, start frying up the bacon. Keep adding little oil to get that crispiness. Take it off the pan and let it cool. Meanwhile, take a bowl. Pour in the flour, some sugar, baking powder, baking soda and some salt. Also add the butter to it. Just make sure that there are no big lumps formed. Small lumps are okay but no big ones.

Start adding the maple syrup in it along with the buttermilk in a bowl. Mix these things well and then pour it on the cold bacon. Now pour the dough on a nice clean surface and start rolling it. The thickness should be about 6 cm. Then start cutting it into circles with a 5cm diameter.

Start placing the scones in the baking sheets. Make sure that the baking tray is lined with parchment paper. Let it stay in the refrigerator for about 10-15 minutes. While it is getting set, preheat the oven to 180 degree Celsius. Take another bowl and start whisking eggs.

Now before throwing the scones in the oven, brush a little of the egg and dust some sea salt. Then set to bake for about 20-25 minutes. After that, take the scones out from the oven and brush the maple syrup on it. Again, place them in the oven for about 2 minutes and let it cool.

Ingredients (for 3-4 servings):
3 pounds (about 1.5 kg) of chicken chunks, salt, ground black pepper, potato starch powder, flour,sweet rice flour, egg, baking soda, canola oil (or vegetable oil), garlic, ketchup, hot pepper paste,rice syrup, vinegar.
See my site for pictures and descriptions of ingredients: http://www.maangchi.com/ingredients

Directions:
1. Rinse chunks of chicken in cold water. Drain.
*tip: You could use chicken wings, too. About 24 wings will be 3 pounds.
2. Add 1 tbs ground black pepper and 1 ts kosher salt.
3. Add ½ cup potato starch powder, ¼ cup all-purpose flour, ¼ cup sweet rice flour, 1 ts baking soda, and 1 egg.
4. Mix well by hand and completely coat the chicken.
5. Put 6-7 cups of canola oil in a wok or frying pan and heat it up.
6. After it’s heated for about 7-8 minutes, test if the oil is ready by dipping a sample chunk of chicken into the oil. If the oil bubbles, it’s the right temperature to start frying.

Fry them using the double-frying method:
1. Fry the chicken chunks for 10 minutes over high heat.
2. Take them out of the oil and shake them off in a strainer. Let them sit for a few minutes.
3. Fry them again for another 10 minutes until all pieces look golden brown and are crunchy outside.
*tip: If your skillet is not large enough to fry all the chicken at once, divide it into batches like I do in the video.

While you are frying, you can make the sauce:
1. Put 1 tbs canola oil and 4 cloves of minced garlic into a heated pan,
2. Add 1/3 cup tomato ketchup, 1/3 cup rice syrup, ¼ cup hot pepper paste, 1 tbs apple vinegar and simmer the mixture for about about 7 minutes. Keep your heat low and be sure not to burn the sauce.
3. Turn off the heat and wait until the chicken is done.

Chicken is done? Then coat your chicken with the sauce:
1. Reheat the sauce.
2. Put the freshly fried chicken into the sauce and gently mix it up with a wooden spoon.
3. Sprinkle some roasted sesame seeds over top and serve hot or warm.

Ingredients:

• Icing sugar, to dust
• 250g ready-rolled puff pastry
• 1 medium egg, preferably free-range or organic
• 120g fresh strawberries, washed and patted dry, hulled and sliced
• 120g raspberries, washed and patted dry
• 120g blueberries, washed and patted dry
• 2 tablespoons caster sugar
• 250g mascarpone cheese
• Zest of 1 lemon
• 1 vanilla pod, slit lengthways and seeds scraped out
• 2 tablespoons double cream

Method:
Start preheating the oven to 200 degree Celsius. Dust some icing sugar on a nice and clean surface. Roll over the pastry until you get 0.5 thickness. With the help of a sharp knife start cutting the pastry roll into like 8 rectangles. They should be around 7cmx10cm. Cut out the center of 4 of the pastry rectangles, so you are left with 1cm-wide frames.

Take a bowl and start beating eggs in it. Start brushing the egg on the 4 rectangles. Now slowly place the pastry frame on top of it. Also with the help of a fork, prick the the base from the inside. Pricking will not let it rise while we set it to cook. Now move the pastry rectangles on the baking tray. But make sure that the baking tray is lined with parchment paper. Now set it to cook for about 20 minutes in the oven. You could reduce or increase the waiting time depending on its sides. The sides needs to be risen and turned nice golden brown. After that, take it out and let it cool.

Meanwhile, take a bowl. Throw in some berries, dust some custard sugar. Mix it well and keep it aside. Now in another bowl, throw some mascarpone cheese, the lemon zest and vanilla seeds. Mix it well. Stir in the cream. Now apply this cheesy paste on the pastry, then place a nice amount of berries mixture and there your Italian millefoglie is ready.

Ingredients:

• 400g of bourbon biscuits
• 300g of white chocolate
• 115g of cream cheese
• Red food coloring
• Green food coloring
• Black food coloring
• zero number paint brush

Method:
Take a baking tray and line it up with a parchment paper. Take the bourbon biscuits and throw them in the blender. Blend them until you get small crumbs. Take a bowl. Pour in the biscuits crumbs into the bowl and add some cream cheese to it. Mix it together until a nice soft dough is formed. With the help of you hand, start rolling small tinny balls. With these ingredients and measurement, 30 balls should be made. Roll the ball and pop it in the baking tray. Place this tray in the refrigerator while you are set to melt the chocolate.

On a lower flame, place a pot of water. Let it simmer. Now take a big bowl and place it over the pot. Then take it off the heat. Throw the balls in the melted chocolate. Make sure that they are nice drowned in the melted chocolate. With the help of a fork, take them out and place it on the lined baking tray.

Set it in the refrigerator for a while so that the chocolate doesn’t flow off the balls. Once the chocolate is nice stuck to the balls, start decorating it the way you like with the help of food coloring and paint brush. Let the food coloring dry well and then only place them in the jar.

Ingredients:

• 225g caster sugar
• 225g of plain flour
• 180ml buttermilk
• 90g of butter
• 2 medium free range eggs
• 2 tablespoons of red food coloring
• 1 tablespoon of good quality of cocoa powder
• 2 teaspoons of white wine vinegar
• 1 teaspoon of vanilla extract
• 1 level teaspoon of bicarbonate of soda
• 90g of icing sugar
• 1 teaspoon of red food coloring
• 1/2 pack of ready to roll icing

Method:
Again, start preheating the oven to 190 degree Celsius. Once that is done, place the oven wrack in the center of the oven. Line a 12 hole muffin tray with the cupcake molds. While that is being done, take a large bowl. Add some butter and sugar in it and start creaming it until a soft and light mixture is created. Then start beating the eggs in it but make sure that you beat one egg at a time. And always use a spatula to scrape down the sides of the bowl. A spatula does it quickly and easily as compared to any other type of spoon. Then add some of the vanilla extracts and mix it again. Then start dusting the cocoa powder and flour in the bowl. If you find that the mixture is getting to thick, start adding little by little of buttermilk in it until you get the smooth mix. And yes, do not forget to add the red food coloring to the mix and mix it well so that the color settles evenly.smooth icing. Take out the cakes out of the molds and then pour in the icing over the cupcakes. Start placing 3 smarties on each of the cupcakes for the eyes and the nose. With these eyes and nose, the cupcakes will appear as mummies.

Then to add the white strips over the mummies body, on a clean surface, dust some icing sugar. Start rolling the fondant icing on it. It should be about 2 mm in thickness. Start cutting at least 1 cm wide strips which should be about the size of the cupcakes. Once the cutting is done, start draping the fondant strips over its nose. Make it look like a mummies pretty much messed up bandage. Just leave it open around the eyes area.

Now take another bowl. Add the bicarbonate soda and white wine vinegar. Whisk these two ingredients well until you start seeing a nice white fizz. Add this white fizz in the previous bowl and mix it all well again.

Start pouring this batter in the cupcake molds with the help of a spoon. Hit the mold on the floor lightly so that the batter settles down evenly in the mold. Then let the cupcakes bake for about 20 minutes. After baking for about 20-25 minutes, take it out from the oven and let it cool.

While it is cooling down, take a bowl. Add the icing sugar and few drops of cold water in it. Also add a couple of drops of the red food color to it and mix it all well. Mix it until you see a nice

Ingredients:

• 250g Leftover Christmas pudding, crumbled
• 3 tablespoons of brown sugar
• 1 litre of good quality vanilla ice cream
• 297g can of dulche de leche

Method:
Like any other pudding recipe, start by preheating the oven to 200 degree Celsius. Now take the leftover pudding and crumble it. Place this crumbled leftover pudding in the baking tray lined with parchment paper. Dust over some brown sugar over it. Throw it in the hot grill so that the sugar caramelizes well. Once you get the feeling that sugar has caramelized well, take the tray outside and let it cool.

Start mixing the ice cream in the caramelized pudding crumbs. Take the molds and start shaping the crumbled pudding in whatever size and shape you want. Cover it with a cling film and then place it in the freezer. This will help in setting the ice cream and the leftover crumbled pudding.

Now take it out. Take a plate and place it upside down. Add some left caramelized sugar. It would serve about 6-8 puddings.

Ingredient:

• 150g dark chocolate
• 450ml of milk
• 200ml of cream
• Zest of one orange
• 1 tablespoon of caster sugar

Method:
Take a saucepan and start pouring in the milk, the cream and the orange zest. Make sure that the flame is one medium heat and not too high or else it will ruin the drink. All you have to do is bring it to a boil and then turn off the flame. Now start mixing the chocolate and sugar and keep stirring through the sugar has entirely dissolved. And lastly, strain it so that you do not end up eating the zest. Pour it in a glass and enjoy it on your Christmas morning.

Ingredients:

• 8 slices stale bread, crusts cut off
• 3 tablespoons flour
• 1⁄2 teaspoon baking powder
• 2 teaspoons mixed spice
• 100 g (4 oz) brown sugar
• 2 tablespoons butter
• 175 g (6 oz) currants or mixed dried fruit
• 1 large egg, beaten
• 4 tablespoons milk
• 350 g (12 oz) shortcrust pastry
• sugar for sprinkling

Method:
Soak the dried out or stale cake in water for about an hour. After an hour, pull the stale cake out and squeeze the whole lot of moisture out of it. Then mix the flour, the baking powder, the spices, some sugar, butter, fruit, egg and milk in a bowl. Take a tin, circle or square, your choice. But it should be 22 cm filled with pastry and spread it over well. Now spread the mixture that you have created and then fill it with the pastry again. Bake it about 190 degree Celsius for about 5 hours. Once is done, sprinkle it with powdered sugar and let the tin cool completely. Once cooled, start cutting it in small pieces. So this recipe will serve about 25 pieces, plus again it depends on the size that you are cutting it into.

Ingredients:

• 4 eggs
• 250g black pudding, cut into rings
• 4 rashers smoked, streaky bacon, finely sliced
• 1 tablespoon butter
• small handful of chives
• 8 baby potatoes, cooked and sliced into 1 cm discs
• salt and pepper

Method:
Take a pan. Heat it well. And then fry the bacon and the black pudding in that pan. Once they are cooked, take them out in a separate plate. Take a large bowl and start whisking the eggs. While whisking, start adding the ingredients one by one. Take another pan and let it to heat well. Throw in a tablespoon of butter. Let the butter melt well and then only add the whisked eggs. Let the egg batter get all yellow brown. And then put the hot grills to finish the top. You could garnish it with chives. And there you are all ready to taste the traditional Irish omelet.

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