1. Chocolate Strawberry Smoothie

2. Green Blast

3. Berry Beets

• Pour a thin layer of tempered dark chocolate on a guitar sheet or parchment paper. 
• Immediately place a frame on top of the liquid chocolate. Let set.

• Bring the cream, glucose, blueberry puree and butter to a boil. 
• Allow to cool to a temperature of approximately 95°F. 
• Add the tempered milk and dark chocolates and mix. To emulsify the mixture properly, it is best to use a hand blender. 
• Immediately pour the ganache into the frame. 
• Allow to cool for approximately 30 minutes. 
• Use a guitar cutter to cut into desired dimensions. 
• Bring the centers to room temperature before enrobing in dark chocolate.

Pink Pancakes

• A classic combination of chardonnay and cheddar cheese.
• The wine is very cold.
• Volpi Pinot Grigio White Wine Salame. 
• Mancini Roasted Red Peppers 
• Topped off with a few dried cranberries

•  1 cup 250 mL whole barley flour
•  1 cup 250 mL all purpose flour
•  1 cup 250 mL oats
•  1 cup (250 mL) granulated sugar
•  4 tsp (20 mL) baking powder
•  1 tsp (4 mL) salt
•  ½ tsp (2 mL) nugmeg
•  4 tsp (8 mL) cocoa powder
•  1 cup (250 mL) fresh bananas
•  3 eggs
•  1 cup (250 mL) milk
•  ½  cup (100 mL) butter

1. Step 1
   In a large bowl,  combine barley flour, sugar, baking powder, cocoa powder, oats, salt, cinnamon and bananas.
2. Step 2
   In a small bowl, lightly beat eggs; stir in milk and butter and pour into the flour mixture. 
3. Step 3
   Stir until just combined. 
4. Step 4Fill 12 lightly greased or paper-lined medium muffin cups almost full. 
5. Step 5
   Bake in 400⁰F (200⁰C) oven for 18 minutes or until the centre springs back when lightly touched. 
6. The uniqueness of this muffin is the usage of Barley Flour. I've also made some small ones, the only difference is spoon a teaspoon-sized of the mixture and use a small muffin paper-lined cups. Adjust the baking time to about 11 minutes. I must tell you this recipe is not so sweet. Hence if you like a sweet version, you can add more granulated sugar, up to 1 cup.

• 2 large eggs
• 4 teaspoons vanilla extract
• ¼ cup whole milk
• 4 slices white bread (from small loaf or 2 slices from large loaf) each slice cut in half triangles
• 2 tablespoons butter
• 1 drop flavourless vegetable oil for frying
• ¼ cup superfine sugar

• 
  
• Ingredients:
• 
  
•  1/2 packet of Rice Vermicelli
•  2 tsp Teriyaki seasoning powder
•  1/4 tsp baking soda
•  3 Tablespoon flour 
•  3 Pieces of Chicken Thigh Meat
•  1 clove garlic, sliced/diced
   1 egg
   Oil for deep frying
   1 cup broccoli
•  2 tsp salt for brining
•  500ml of water
•  1 small carrot, sliced
•  Spring Onion (Optional Garnish) 
•  Sriracha Sauce (Optional if you like spicy)

1. Prep time: 20 minutes
2. Cook time: 20 minutes

•  1 Stick of Butter, For Greasing
•  ¼ cup of Unsweetened Cocoa Powder, Plus More For Sprinkling
•  1/3 cup All-purpose Flour
•  ¼ teaspoon Salt
•  4 Large Eggs
•  1/2 cup Granulated Sugar
•  4 Tablespoons Unsalted Butter, melted
• 
  
• FOR THE FILLING:
•  Nutella Cream
•  Strawberry Jam
• 
  Steps:
• To make the cake, preheat the oven to 120ºC. Place a piece of parchment paper or a silicone mat on a 17x12 sheet pan, and rub butter on it to grease.
  
  In a large bowl, whisk to combine the cocoa powder, flour, and salt.
  
  Bring an inch of water to a simmer in a medium saucepan. Combine the eggs and sugar in a heatproof glass bowl, then place over the simmering water. Using a hand mixer, beat the eggs and sugar together over medium speed for about two minutes, until the eggs are thick, pale yellow, and warm to the touch.
  
  Remove the egg bowl from the heat and continue beating at medium high speed for another 3 minutes, until it’s thick and airy, and has reached the ribbon stage.
  
  Add the dry ingredients to the mixture, and gently fold it into the eggs with a spatula, working quickly. Spread the batter onto the buttered parchment or silicone mat, leaving an inch from the edges. Bake the cake for 5–6 minutes, until springy to the touch.
  
  Place a piece of parchment paper on a flat surface and sprinkle lightly with cocoa powder. Flip the cake onto the parchment, then remove the parchment or silicone mat that the cake baked on. Gently roll the cake up into a log while it’s still warm.
  
  Unroll the cooled cake, then spread half with the Nutella cream and strawberry all over the other half, leave a 1-inch border around all edges. Roll the cake up gently (leaving the parchment paper behind), then place on a wire rack.
    

1. Prep time: 30 minutes
2. Cook time: 10 minutes

• 
  
• Makes 16 Cookies:
• 
  
  Ingredients:
• 
  
•  1/2 cup unsweetened cocoa powder
•  1 cup flour
•  3/4 tsp baking soda
•  1/2 cup butter, softened
•  3/4 cups refined cane sugar
   1 egg
   1 tsp vanilla extract
   1 cup dark chocolate chunks
•  1 cup Oats and Oat Bran (Optional A)
•  Blueberries (Optional B) 
• 
  

1. Step 1
   In a bowl, sift and combine dry ingredients flour, cocoa powder, baking soda. 
2. Step 2
   In another bowl, mix the refined cane sugar and melted butter. Add an egg. 
3. Step 3
   Combine the dry ingredients into the wet until you have a cookie dough.
4. Step 4Add the chocolate chunks.
5. Step 5
   Roll about 1 tablespoon of cookie dough into a ball and bake for 9 minutes at 175 deg C (350 F)
6. Step 6For a healthier variation, I added 1 cup of oats and oat bran. I also made a Blueberries variation (instead of chocolate chunks, I added blueberries)
7. 
   Adapted from Recipe By: SweetTreats
8. Prep time: 20 minutes
9. Cook time: 9 minutes

•  1 Package of Dry Yeast
•  ¾ cup of Whole Milk
•  ¼ cup of Granulated Sugar
•  ¼ tsp of Vanilla Extract
•  ¼ cup of Water, warmed up to 115 degrees
•  1 Egg
•  1 tbsp of Salt
•  ¼ cup of Unsalted Butter, melted
•  4 cups of All Purpose Flour
•  ¼ cup of Melted Butter, to brush over the top before baking 

1. Step 1
   In a small bowl, combine the warm water and 1 tsp of the granulated sugar, sprinkle the yeast over the top and let it sit for about 5 minutes.
2. Step 2
   In the bowl of a standing mixer fitted with a dough hook, mix the egg, milk, salt, sugar and melted butter. Add 2 cups of the flour and the water, vanilla and yeast mixture, mix until its all incorporated and slowly add about 2 more cups of flour. Turn the speed up to medium and let it mix for about 5 to 7 minutes or until you have a smooth dough.
3. Step 3
   Oil a large bowl with some vegetable oil and set aside. Take the dough out of the mixer and pull it together with your hands to form a ball. Place it in the oiled bowl and oil the top of the dough with a little vegetable oil. Cover with plastic wrap and place it in a warm spot to rise for about 2 hours.
4. Step 4In a small bowl, mix together the brown sugar, granulated sugar and cinnamon for the filling, set aside.
5. Step 5
   When doubled in size, punch the dough down and roll it out onto a floured surface into a 15x9” rectangle. Spread the soft butter over the top and sprinkle evenly over the sugar and cinnamon mixture.Staring from one of the long ends, tightly roll the dough into a jelly roll form. Cut into 14 to 16 slices (make sure they are even) and place them cut side down in a well buttered 9x13 baking pan. Cover with plastic wrap and let put them back into a warm spot to rise for another 1 ½ hours.
6. Step 6Meanwhile preheat your oven to 350 degrees.
7. Step 7Once risen, brush them with some melted butter and bake them for about 30 minutes or until golden brown.
8. Step 8
   While the cinnamon rolls cool for a few minutes make the glaze. Mix all the ingredients of the glaze in a bowl except for the milk, once the cream cheese is all mixed, slowly add the milk until you get a runny glaze consistency. Immediately pour the glaze over the cinnamon rolls and enjoy!
   
   Recipe By: Laura Vitale
9. Prep time: 30 minutes
10. Cook time: 30 minutes