210 g All-purpose flour 1/4 tsp Baking powder 80 g Carrot, grated 50 g Walnut, chopped 110 g Margarine, softened 100 g Sugar

1 tsp Sugar syrup angiesrecipes 1 Egg, lightly beaten 2 tbsp Orange juice 1 tsp Orange zest 50 g Coconut shreds angiesrecipes 100 g Citron glaze

1. 
   In a large bowl, beat sugar and margarine with an electric mixer on medium speed until smooth. Add in sugar syrup and continue beating until fluffy. Add egg to sugar mixture and stir in orange juice and zest.
   
2. 
   Sift in flour and baking soda gradually and mix well. Blend in grated carrots, coconut shreds and chopped walnuts. Mix until the dough just combined. Preheat oven to 180C/350F.
   
3. 
   Shape 1 generous teaspoon dough into a 3cm ball and place on the baking sheet. Repeat with remaining dough, spacing rounds about 2 inches apart. Bake in the preheated oven for about 12-15 minutes until lightly browned. Transfer to a wire rack to cool. Glaze.

Ants Climbing a Tree /蚂蚁上树 is a classic Szechuan dish in Chinese cuisine. It is so called because the bits of ground meat clinging to the noodles evoke an image of ants walking on twigs. This dish is made from mung bean noodles, also know as Chinese glass vermicelli. These thin noodles become soft and translucent after soaking in water.

#Ingredients :	#Marinade:
120 g Glass vermicelli 5 Dried mushrooms 2 slice Ginger root 1 Small red chilli pepper 3 tbsp Cooking oil 1 tsp Chilli sauce 2 stalk Spring onions 225 g Ground pork	1 tbsp Light soy sauce 2 tsp Granulated sugar 1 tbsp Jiafan rice wine (or sherry ) 1 tsp Sesame oil Pinch of cornstarch

1. 
   Add the marinade ingredients to the ground pork, adding the cornstarch last. Set aside for 15 minutes. Soak the glass vermicelli in hot water until soft, about 5 minutes. Drain well. Soften the dried mushrooms in hot water. Reserve ¼ cup of the soaking liquid Thinly slice the mushrooms. Cut chilli in half lengthwise, remove the seeds, and chop coarsely. Mince the ginger and cut the green onion diagonally into inch pieces.
   
2. 
   Heat a frying pan over medium-high to high heat. Add 2 tablespoons of oil to the heated wok. Stir in the marinated pork until the pork has browned and remove. Add 1 tablespoon oil to the pan. Stir in the ginger and chilli until aromatic. Add the dried mushrooms. Stir-fry briefly, then add in the chilli sauce and the vermicelli. Pour in the reserved soaking liquid and return the ground pork to the pan. Add in the spring onions and stir until noodles and sauce are well blended, and most of the liquid has been absorbed. Garnish with some chopped spring onions and serve.

1 Large egg 120 g Sugar 185 g Buttermilk 1/2 tsp Baking soda 110 g Margarine, melted

1/2 tsp Nutmeg 180 g All-purpose flour 3/4 cup Cranberries angiesrecipes Powdered sugar (optional)

1. 
   Whisk together the egg, sugar and half of the buttermilk in a bowl. In another bowl combine together the baking soda and the rest of buttermilk. Let it sit for 5 minutes. Pour the prepared egg mixture into it and blend together. Sift the flour and nutmeg in a mixing bowl together. And then add in buttermilk mixture and melted. Finally add in cranberries and combine all the ingredients.
   
   
   
2. 
   
   Grease a 22-24 cm bundt pan. Pour in the cake and bake at 175C/350F for about 35 minutes or until toothpick comes clean. Cool on a rack for 5 minutes before removing from pan. Dust the cake with some powdered sugar if desired.

The grapefruit is a subtropical citrus tree grown for its fruit which was originally named the "forbidden fruit " of Barbados. The flesh is segmented and acidic, varying in color depending on the cultivars, which include white, pink and red pulps of varying sweetness. Wikipedia

150 g Chicken breast 3 Grapefruit (Star Ruby) Some sugar 1 tbsp Peas 30 g Carrot dices

1/4 tsp Salt 1/2 tsp Cornstarch Pinch of white pepper powder 5 g Ginger, minced

1. 
   Thinly slice the chicken breast and marinate with salt, pepper and cornstarch for about 15 minutes.
   
2. 
   Cut tops off grapefruits, loosening the flesh from the outer skin. Cut between the segments to loosen the flesh then remove the central core and pips. In container of food processor, blending the grapefruit flesh into the juice. Add in sugar to adjust to your personal taste. Blanch the marinated chicken slices in some oil. Drain and set aside.
   
3. 
   Heat up a skillet with some oil, stirring the ginger until fragrant. Add in carrots and peas. Pour in the grapefruit juice. Return the chicken to the skillet and dish off after boiled.

500 g Ground meat (a mix of pork and beef) 70 g Onions ½ tbsp Oil 4 tbsp Breadcrumbs 1 Egg

60 ml Milk 1 tsp Basil, dried 1 tsp Salt 1 tsp White pepper

1. 
   Peel and dice the onions, then saute in oil until transparent. Add sauteed onions to ground meat in a mixing bowl. Stir together breadcrumbs and milk and add to meat mixture.
   
   
   
2. 
   Add egg, basil, salt and pepper and mix well. Dampen hands and form meat mixture into a palm-sized patty.
   
   
   
   
   
3. Fry on both sides in oil until golden brown and served with salad, fries and tzatziki.

Originally a German yeast cake that is also known as Bee Sting Cake, which is traditionally filled with vanilla pastry cream and topped with honey-glazed sliced almonds. The cake is called "bee sting" as it is thought that a bee was attracted to the honey topping on the cake, and that the baker who invented the cake was stung.

#Dough:	#Topping&Filling:
360 g German #405 flour 7 g Instant dry yeast 60 g Sugar 100 g Unsalted butter 1 Egg 160 ml Milk, lukewarm	120 g Sliced almonds 200 g Honey 600 ml Milk, cold 2 package / each 37 g Dr. Oetker caramel cream powder

1. 
   Combine together flour, dry yeast, and sugar in a mixing bowl. Add in butter, egg and milk to form a dough. Knead the dough until soft and smooth. Put the dough in a lightly greased plastic bag. Tie the bag and let rise for about 1 hour until double in bulk at room temperature .
   
2. 
   Remove the dough from the bag and roll out on a greased 26 or 28 cm springform pan. Cover and let rise one more time until the dough doubles in size. Preheat the oven to 190C/375F. Place the sliced almond evenly on the top of dough, then spread the honey over the almond.
   
3. 
   Bake in the hot oven for about 30 minutes. Remove the form and cool the baked dough on a wire rack. In a deep bowl whisk the cold milk and cream powder together until smooth. Split the dough into two layers. Spread the cream filling over the bottom layer and top with the almond layer.