#Sweet Shortcrust Pastry:	#Filling:	#Topping:
90 g Unsalted butter at room temperature 50 g Sugar 1 Egg yolk 1/3 tsp Vanilla extract 180 g German #405 flour, sieved angiesrecipes	125 g Fresh Blueberries 180 g Sugar Juice of half fresh lemon 600 g Cream cheese 1 cup Sour cream 2 Eggs	200-250 g Fresh blueberries 50 g Sugar 1 tbsp Cornstarch Zest and juice of one fresh lemon

1. 
   Preheat the oven to 180C/350F. Make the pastry by mixing all the ingredients into a dough. Press the dough firmly against the bottom of a 26-cm springform baking pan. Prick the bottom dough all over with a fork
   angiesrecipes. Prebake the dough for 12 minutes. Remove and let cool. Adjust the oven to 160C/320F. Set a deep baking tray half filled with hot water top with a wire rack on the bottom of the oven.
   
2. 
   In a saucepan cook blueberries, 50 grams of sugar, and lemon juice over the low heat until syrupy. Set aside to cool. Beat the cream cheese, sour cream and the rest of the sugar until smooth. Add in syrupy blueberries and eggs.
   
3. 
   Pour the filling into the prebaked pastry and bake for 65 minutes. Turn off the oven and let the cheesecake cool down inside of the now turned off oven. Cool the cheesecake completely and chill overnight. Combine all the ingredients for the topping in a saucepan and cook until thick over medium heat. Let cool and pour over the cheesecake. If desired, decorate the edge with chantilly cream.

#Ingredients:	#Marinade:
350 g Meaty pork spareribs 50 g Red bell pepper 100 g Cucumber 1 clove Garlic, sliced 1 stalk Spring onion Salt and pepper to taste 1/2 cup Cornstarch angiesrecipes 1 cup Sweet and sour sauce Salad oil	1/3 tsp Chicken bouillon angiesrecipes 1 tsp Maggi sauce angiesrecipes 1/4 tsp White pepper powder 1 tsp Jiafan rice wine (or sherry) 1 tbsp Egg, beaten

1. 
   Chop the spare ribs into inch pieces. Put them into a pot of boiling water and poach for 3-5 minutes. Drain. Blend the pork spare ribs with the marinade and set aside for 30 minutes. Cut the bell pepper and cucumber into serving pieces. Slice the spring onions into strips. Heat a skillet with enough oil until hot. Lightly coat the marinated pork spare ribs with cornstarch. Deep fry pork spare ribs until they are crispy and golden brown. Remove and drain on the kitchen paper.
   
2. 
   Pour off all but one tablespoon of oil, stir in sliced garlic and the white parts of the spring onion until fragrant. Add in bell pepper and cucumber and stir briefly. Pour in the sweet and sour sauce
   angiesrecipes, return the fried pork spare ribs and the green parts of the spring onion. Season with salt and pepper. Stir well and dish off.

Typical Chinese dishes incorporating sweet and sour sauce are sweet and sour pork tenderloin, spareribs, shrimp and chicken.

#Ingredients:	#Seasonings:
4 tbsp Corn oil 4-5 slice Ginger 1 tbsp Garlic, minced 1 stalk Spring onion 2 stalk Dried chillies 150 g Pineapple (preferable fresh) 10 g Dried Hawthorns angiesrecipes	1 cup Water 4 tbsp Ketchup 3 tbsp Sugar 1 tbsp Sherry (preferable Jiafan rice wine) 2 tbsp Lemon juice 1 tbsp Maggi sauce 1/2 tsp White pepper powder 1 tsp Salt

1. 
   Use a serrated knife
   angiesrecipes to cut off the leave stem of the pineapple. Quarter the pineapple lengthwise and remove the core. Cut the pineapple into the small chunks. Cut the spring onion and chillies into smaller pieces. Set a skillet over medium heat until hot and add in oil. When hot, stir in ginger, garlic and white parts of spring onion until aromatic. Add in the green parts of the spring onion, pineapples, dried hawthorns and the seasoning.
   
2. 
   Adjust the fire to high and bring all the ingredients to a boil. Reduce the heat to low and simmer for 20 minutes. Remove the vegetables and pineapples, adjust the heat to high and reboil the sauce. Thicken the sauce with 1 tablespoon of starch solution. When cool, store in a covered container in the fridge.

#Strawberry Tea Loaf:	#Carrot Chiffon:
65 g Milk 40 g Sweetened condensed milk angiesrecipes 85 g Water Roux Starter angiesrecipes 40 g Egg, beaten 22 g Butter, unsalted 3 g Salt 285 g German #550 flour angiesrecipes 4 g Strawberry teabags (2 bags) 4 g Instant active dry yeast	32 g Corn oil 40 g Bio-Carrot juice angiesrecipes 1 package / 8 g Vanilla sugar angiesrecipes 60 g German #405 flour 2 pcs Egg yolks 2 Egg whites Pinch of salt 1/4 tsp Lemon juice 40 g Icing sugar

1. To make the dough in a bread maker, put all of the ingredients into the bread machine in the order listed, and set the machine to create dough. When the machine finishes, roll out the dough on a lightly floured work surface. Divide the dough into four even portions. Round up, cover with plastic wrap, and allow to rest for 10 minutes. Line two loaf pans with parchment paper.
   
2. 
   Sealing side down roll each dough out to match the length of your baking pan. Turn the dough over and roll it up. Seal the ends closely. Place them seam-side down into the pans, each pan with two loaves. Cover and let rise until almost doubled, about 30 minutes.
   
3. While the bread ferments, we start to make the cake by beating the oil, carrot juice and vanilla sugar until creamy and emulsified. Sift in the flour and stir until just combined. Add in egg yolks and mix completely.
   
4. 
   
   Whip the egg whites, salt and lemon juice until soft peaks form. Beat in the sugar and beat until stiff peaks form. Gently fold 1/3 of the whites into the batter to lighten it, and then fold in the rest of the whites. Pour the cake batter over the bread. Sprinkle some coconut flakes over and bake in a preheated 165C/330F oven for about 45-60 minutes. After baking, immediately tear off the baking paper to avoid the cake shrinking too much.