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Original Recipe Ingredients 2 tablespoons butter 1 medium onion chopped 2 celery stalks finely chopped 1½ cups good quality chicken stock 1 cup cream 2 cups frozen corn (or ~2 cans) 1⁄2 cup long grain rice 2 cups cooked chicken chopped salt & pepper to taste Some bacon is good too Directions In a large sauce pan, over medium heat, melt the butter and add the chopped onions and celery. Cook until soft. Add the stock, cream and corn. Bring to a boil. Add the rice, stir, lower the heat and simmer 15 - 20 minutes until the rice is cooked and the soup is thickened. Season well with salt and pepper before serving.

Original Recipe Ingredients 1 Tbsp instant coffee granules 3/2 cup 2 cups White Sugar 1 3/4 cups plain flour 3/4 cup cocoa powder 2 tsp vanilla essence 2 tsp baking soda 1 tsp baking powder 1/2 tsp salt 2 eggs 1 1/4 cups milk 1/2 cup oil Directions Preheat the oven to 180°C. Grease and line a 23-25cm cake tin with baking paper. Dissolve the coffee granules in water, then place all ingredients into a food processor and process until well combined and smooth. Pour the mixture into the cake tin. Bake in the preheated oven for 1 hour 20 minutes to 1 hour 30 minutes, or until a cake tester inserted into the centre of the cake comes out clean. Cool on a wire rack and when completely cold, ice with chocolate icing. Optionally cut cake in half and fill with chocolate mouss Note: This is a very runny mixture - don’t be alarmed the first time you make it.

Original recipe by Samin Nosrat Ingredients: 2-3 TBSP finely diced Shallots (1 small/medium shallot) 2 finely minced, Thai Chilis (adjust for spice preferences) 2 TBSP Lime Juice 2 TBSP finely minced Cilantro 2 TBSP finely diced Scallions 4 TBSP Peanut Oil (or other neutral oil) Salt to taste Method: Finely dice the shallots and chilis. In a small bowl, combine the diced shallots, minced chilis and lime juice to macerate. Macerating will reduce the harshness and bite from the shallots and the spiciness from the chilis. Let stand for 15 minutes. ...

Original recipe by Samin Nosrat Ingredients: 2-3 TBSP finely diced shallots (1 small/medium shallot) 2 TBSP white wine vinegar 2 TBSP finely minced parsley 1 TBSP finely minced basil 1 TBSP finely minced tarragon 1 TBSP finely minced chives 2 TBSP Olive oil Salt to taste Method: Finely dice the shallots. In a small bowl, combine the diced shallots and white wine vinegar to macerate. Macerating will reduce the harshness and bite from the shallots. Let stand for 15 minutes. ...

Original recipe by Samin Nosrat Ingredients: 2-3 TBSP finely diced shallots (1 small/medium shallot) 2 TBSP red wine vinegar 3 TBSP finely minced parsley 2 TBSP Olive oil Salt to taste Method: Finely dice the shallots. In a small bowl, combine the diced shallots and red wine vinegar to macerate. Macerating will reduce the harshness and bite from the shallots. Let stand for 15 minutes. While the shallots macerate, finely mince the parsley. In a separate small bowl, combine the olive oil, parsley, and add salt to taste. ...