Philadelphia Cream Cheese Cake - no baking required

Crush 1/2 a packet of digestive biscuits to form crusty base.
Melt half a brick of butter and pour into digestive biscuit crumbs and stir till sticky.
Form the base.

Cream 100g sugar into 1 brick of Philadelphia Cream Cheese with juice of 1 lemon.
Add 300 ml of whipping cream and carry on creaming the mixture.
Melt 2 tsp gelatin powder in 100 ml hot water and stir into the cream cheese mix.
Add chopped mangoes (or whatever fruit you happen to have).

Stir it up.
Pour onto the base.

Refrigerate for 2 - 3 hours.

Pizza Dough

Ingredients:
1kg wheat / plain flour
3g yeast (dry)
20g sugar (white)
10g salt
15g olive oil
500ml milk/ water

makes 4 pizzas

Method:
1. Add all ingredients except flour into a jug.
2. Arrange the flour into a mound with a hole in the middle.
3. Slowly pour a bit of the liquid into the hole and mix or knead it.

Repeat until the dough is stretchy. Split into 4 and leave in a bowl covered with a damp towel.
4. Leave to rise for 1 - 2 hours.

Guotie / Jiaozi 锅贴 ／ 饺子

Filling:
1 lb ground pork or beef
6 T. sesame oil
2 t. sugar
3/4 t. salt
1/4 t. pepper
1 lb cabbage, shredded
1 t. salt to extract fluid from cabbage
1/3 lb. chopped green onions

Skin:
3 cups flour (Prima Flour is the best - Hong Kong flour will result in really sticky dough, wrong for jiaozi)
3/4 cup cold water (ice)
1/2 cup flour (to prevent sticking during kneading)

Method:
Filling:

Mix ground pork and sesame oil/ sugar/ salt/ pepper well.
Chop cabbage and mix with salt and let sit for 10 min. Squeeze out the excess water.
Mix the cabbage, ground pork and green onions well.

Skin:
In a bowl, add water to the flour and knead into a smooth dough; let it stand for 10 minutes. Roll the dough into a long baton-like roll and cut it into 50 pieces. Use a rolling pin to roll each piece into a thin circle.

Place 1 portion of filling in the centre of a dough circle. Fold the circle in half and moisten the edges with water (optional). Use index finger and thumb to bring the sides together to pleat one edge while keeping the other smooth. The smooth edge will conform to the decreased length of the pleated edge. Pinch the pleats together then pinch them to seal. Repeat for the rest.

Place guotie on a heated flat frying pan with a little oil. Brown the bases (roughly 5 min). When golden at the bases, add half a cup of water and cover the lid for another 6 min. If using frozen dumplings, the timing is 5 min and 10 min respectively.

Boil the dumplings to make jiaozi.

Timothy's Brownies

Ingredients:
100g Butter
100g Plain Chocolate
300g Sugar
Pinch of Salt
3 eggs
140g Flour
2 tbsp Cocoa
100g Chopped Walnuts

Method:
1. Chop nuts into small pieces
2. Put chocolate, butter and sugar into a saucepan and put on medium heat.
3. Stir when butter melts
4. Put flour and cocoa into a bowl.
5. Add eggs one at a time when mixture melts.
6. Add chocolate into flour mix
7. Put on baking tray with baking paper.
8. Bake at 180 degrees for 25 min