Mango is one of the most delicious fruits in the world and regarded as a valuable item of diet. The flavor of the mango is described as a delicate, exotic blend of peach and pineapple flavors. They are great with poultry, seafood, smoothies, etc. and they can be eaten fresh.

	Marinade
150 g Chicken breast, boneless and skinless 1/2 Fresh mango 1 clove Garlic, minced 20 g Onion, shredded Cooking oil 1 tbsp Water or mango juice 1 stalk Spring onion, roughly shredded 1/2 Fresh tomato, cut into wedges Salt to taste	1 tsp Maggi seasoning 1/3 tsp Salt 1/4 tsp Sugar 1/2 tsp Sherry, half dry 1 tsp Cornstarch

1. Rinse, pat dry and shred the chicken breast. Place the shredded chicken in a bowl, adding in the marinade, mix and set aside for 30 minutes. Cut the fresh mango lengthwise, along the pit. Peel and slice the flesh.
   
2. Heat up some oil in a skillet. When hot, add in the marinated chicken and stir briefly until the pink colour has turned into ivory. Scoop out and drain.
   
3. Leave one tablespoon of oil in the skillet and heat up again. Stir the minced garlic and shredded onion until aromatic. Add in white parts of spring onion and return the chicken to the skillet. Stir briefly. Add in water, mango slices, and tomato wedges, stirring, and season with salt if necessary, until all the ingredients are well-combined.

Strawberry marmalade is great for bagels, biscuits and toast. Gelling sugar I used for the recipe is a kind of sugar for making marmalade, which contains pectin as a gelling agent. Double the portion of sugar if a regular sugar applied. I am sending this to Strawberry Feast promoted by Happy Cook - Kitchen Treasury.

1.5 kg Fresh strawberries 1 Lemon peel and juice 1 package / 500 g Gelling sugar 2:1angiesrecipes 2-3 / 1lb Jars, warm and sterilized

1. Prepare 2 or 3 1lb-jars and lids by washing well in warm soapy water and rinsing thoroughly. Bath them in a pan of boiling water for a while. Dry the jars.
   
   
2. Well wash, remove stems and pat them dry with a clean kitchen towel. Slice strawberries. Peel the lemon and thinly shred lemon rind. Drop in squeezed lemon.
3. In a big nonaluminum pan, add the prepared fruits and the preserving sugar and combine them briefly. Cover and refrigerate 3 to 4 hours. You would see a lot of liquid coming off the strawberries. Heat the strawberry mixture to boiling over medium heat, and allow it to boil for about 5 minutes, stirring frequently. Ladle marmalade into still very warm jars to prevent the jars from cracking when the hot filling is added. Wipe jar rims clean and seal with lids and bands. Store marmalade in a cool and dry place. After opening jar, store marmalade in the refrigerator.

I am sending this Spiced Carrot Cookies to Sanghi’s Food Delights, for her event Fall In Love with Carrots for Season 2

165 g Carrots, grated 1 tbsp White sesame seeds 280 g All-purposed flour, sifted 210 g Potato puree flakes 1 tbsp Chilli powder 1/4 tbsp Nutmeg 1 tbsp Dried oregano

1/2 tbsp Salt 100 g Sugar 3 Eggs< 200 g Butter 1/2 tsp Baking powder 1/2 tsp Baking soda

1. Combine all ingredients and mix well. Wrap the mixture with a plastic film and chill for 1 hour.
   
2. Preheat the oven to 200C/400F. Remove the mixture from the fridge and shape dough into 1-inch balls. Place them on a baking tray lined with parchment paper.
   
3. Bake for 12 to 15 minutes until cookies are firm. Remove and cool completely on a wire racks. Store the cookies in an airtight container. This recipe makes approximately 5 dozen cookies.

"Blechkuchen" is usually a basic sheet cake topped with seasonal fruit, very similar to a coffeecake. The name is a combination of two words "Blech" meaning "baking sheet" and "Kuchen" cake.

350 g Canned cherries 300 g German #405 flour 2 tsp Baking powder 200 g Sugar

8 g >Vanilla sugar 200 g Butter 3 Eggs 2 tbsp Bread crumbs Icing sugar for dusting

1. Drain the canned cherries. Grease a 15x25-cm rectangle glass baking pan and sprinkle the bread crumbs on the bottom. Preheat the oven to 190C/375F.
2. Sift the flour into a bowl. Add in sugar and vanilla Mix together the flour, sugar and vanilla sugar. Add in butter and eggs, blend to mix well. Pour the cake batter into the prepared pan. Flatten the cake surface with the wet hands.
3. Place the drained cherries on the cake, and lightly press them into the batter. Bake for 45 minutes. The cake is baked through when you insert a skewer and it remains clean. Cool the cake completely and dust with icing sugar.

Spaetzle(literally translated from German language as (little sparrow). The dough typically consists of just flour, eggs, and a bit of salt. It can be firm enough to be cut into small thin pieces or batter-like, which can be pressed into a boiling salted water via colander or a special Spätzle press or maker.
There are two kinds of Spätzle: button-shaped/Knoepfle and elongated noodle alike. Spätzle is not only just popular in Germany, but also in Austria and Switzerland. Spätzle is eaten as a side dish and usually served with gravy or other desired sauces. Of course you can try making flavoured Spätzle, herb?paprika?cheese? Just give it a try. And I LOVE to stir-fry the plain Spätzle with some vegetables(like cabbages, onions or sweet peppers) in red chilli oil, just giving it a spicy touch. Find Monday Mouthful Spätzle by Chef E and Mindy .

200 g German #1050 flourangiesrecipes 1/4 tsp Salt 2 Eggs, large 2-3 tbsp Warm water 1 tsp Salt 5 cup Water

1. Stir together eggs, 1/4 teaspoon of salt and flour in a mixing bowl. Gradually add water to make a thick but smooth batter.
   
2. In a large pot bring 5 cups of water and one teaspoon of salt to a boil. Set the Spaetzle maker over the pot. Scoop the batter in and crank the handle to have the button-shaped Spaetzle fall into the boiling water.
   
   
3. Boil gently for a few minutes till they float to the top of the water. Remove them with a slotted ladle and toss with a little butter. So that they won't stick together. If you prefer stir them with some chilli oil and vegetable shreds. Another way to prepare them is to bake them with grated cheese and onion.

You will find "shrimp cakes" in Thai, Indonesian, Vietnamese, Koren and Chinese cuisines. They are either coated with bread crumbs or sandwiched with wraps, and then pan-fried until golden crispy. This version of shrimp cake is said to be invented by Thai restaurants in Taiwan and has been called Yue Liang Xia Bing (月亮虾饼), literally translated as "Moon Shrimp Cakes" in English, because its round shape. Shrimp paste are spread between two sheets of spring roll wrappers and pan-fried. If you have the difficulty to get spring roll wrappers, then tortilla wraps would be a perfect substitute.

12-14 Spring roll wrap or tortilla wrap 180 g Raw shrimp, peeled, deveined 1+1/2 tbsp Cornstarch 1/2 Egg White

1/2 tsp Salt Parsley or coriander to taste Pinch of finely grounded white pepper Oil for pan-frying Prune sauce

1. Mix all the ingredients, except for the wrappers, in a bowl. Stir the mixture until it becomes a paste with smooth and shiny consistency.
2. Spread a tablespoon of mixture on a wrap, top with another to form a pancake. Heat up some oil in a frying pan on medium heat. When the oil is ready, put the shrimp cake in and start frying until both sides turn golden.
3. Drain and serve with plum sauce.

“Sweet Fermented Flour Paste” (or Tian Mian Jiang in Chinese) is a savory runny paste with salty sweetness made from flour and flour through fermentation. It is an ideal fix for stir-fry dishes, and a dipping for Peking duck. It’s not made from soya bean, and it’s not the same as hoisin sauce or plum sauce. It’s a traditional sauce used in northern Chinese cuisine while hoisin often seen in Cantonese or other southern kitchens and used as a substitute to serve with Peking Duck.

	Sauce
200 g Chicken breast 1/2 tbsp Cornstarch 1/2 tbsp Water Pinch of salt 400 g Carrots Frying oil 1/2 tbsp Sesame oil	2/3 tbsp Sweet fermented flour paste 1/3 tbsp Light soya sauce 1/2 tbsp Jiafan rice wine 1/2 tsp Salt 2/3 tbsp Sugar 1/2 tsp Chicken bouillon

1. Clean the chicken breast and pat it dry with kitchen towel. Cut them into 1-inch dices. Marinate chicken dices with cornstarch solution and salt for 30 minutes. Rinse the carrots and cut into 1-inch dices too.
   
2. In a small bowl, combine all ingredients for the sauce. Set aside. Deep-fry diced carrots for about 5-8 minutes until cooked. Pour all but a tablespoon of oil in the skillet. Add in marinated chicken and stir until tender.
   
3. Remove chicken and add in sesame oil in a skillet, add in the sauce and stir until thickens. Return the carrots and chickens, stir until thoroughly heated.

A rather nutritious snack or one-dish meal by combining mashed potatoes with salmon. Delicious with mayonnaise, but sour cream would be perfect for those irresistible pancakes.

1 stalk Leek, green part 150 g Potatoes 1 tsp Butter 200 g Salmon fillet, diced 1 Egg 1/3 tbsp Rosemary

1 tbsp Bread crumbs 1/2 tsp Salt 1/2 tsp Black pepper Flour for coating Oil for pan-frying 1/2 cup Sour cream

1. Cut the leek in half lengthwise, then wash the leek thoroughly beneath cold running water to remove all dirt, sand and grit trapped between each layer. Drain and finely chop.
   
2. Wash the potatoes under the running water with a sponge. To boil potatoes, fill a pot with water and bring it to a boil. Sprinkle in a generous amount of salt Add the potatoes to the pot and boil until cooked through. Peel potatoes with a knife. The skins should come off easily. Return the potatoes to a large pot with butter and mash them together until smooth.
   
3. Dice the salmon and add into the mashed potatoes with egg, chopped leeks, rosemary, bread crumbs and the seasonings. Divide the mixture into 8 portions and shape each into a round. Heat the oil on a large skillet over medium-high heat. Coat the salmon pancakes with flour, patting off the excess flour. Place them onto the hot pan and cook until golden brown, turning halfway through. Remove from pan to drain and serve with sour cream or mayonnaise.

A wonderful chocolate treat---rich, moist and dense brownie is named after its brown color. There are many different brownie recipes, but they are all prepared similarly.

Batter	Glaze
130 g German #405 flour 10 g Espresso powder 1/2 tsp Baking powder 1/4 tsp Salt 200 g Dark chocolate 130 g Butter 200 g Castor sugar 3 Eggs 1 tsp Vanilla extract	150 g Milk chocolate 50 g Butter 10 g Espresso powder 50 g Almond slices, roasted

1. In a large bowl, sift together flour, baking powder, salt and espresso powder. Grease a 20x30cm baking pan with some butter. Preheat the oven to 180C/350F.
   
2. Melt butter and chocolate over a double boiler, stir until smooth and remove from heat. Blend in sugar, eggs and extract. Gradually sift in the flour mixture and combine until incorporated. Spread the batter into the prepared pan and bake in the middle rack of oven for about 28 minutes. Remove and cool completely.
   
3. Meanwhile prepare the glaze. Over a double boiler melt the milk chocolate and butter. As soon as the chocolate starts melting, add in espresso and whisk until smooth. Pour the glaze over the brownies. Sprinkle the roasted almond slices over. When the glaze is set, cut into 12 squares.

1 tbsp Chopped onions 1 tbsp Olive oil 1 clove Minced garlic 1 Chili, cored and chopped

1 tsp Dried parsleyangiesrecipes 2/3 cup Tomatoes, peeled and diced 150 g Frozen shrimp, shelled and deveinedangiesrecipes , thawed Salt to taste

1. Rinse the shrimp and pat them dried with with the kitchen towels.
   
2. Stir-fry the onion with olive oil over the medium heat until the onion transparent, about 3 minutes. Add in minced garlic and chili. Stir fry until the garlic appears golden in colour. Add in diced tomatoes and parsley. Season the herbal tomatoes with salt to taste.
   
3. Turn the heat down, stirring briefly, and let simmer for about 5 minutes. Add in shrimp and stir until they are even coated with the sauce. Cover and simmer for 3-5 minutes until completely heated through and cooked. Season it with a little more salt if needed.

My contribution to the event "Celebrating Mother's Day" organized by Ivy.

Should we need a specific calendar day to celebrate, cherish and honour our parents? No. we shouldn't. May 10th is just one of the 365 days and appreciation can be shown in many forms throughout the year. Be having a cup of tea with your mom, or finishing the dish she cooked for you, listening to her blah-blah, watching one fav. soap TV series with her, or something, anything that might brighten her daily life. Even just being there would cheer her up.
I remember when I still lived at home with my mum and my brother, I didn't need to worry about the food, all I had to know was when the meal would be ready.
I believe this light dessert-like strawberry moussecake would really make her day, a mother's day. I now live 9000 kilometers away from her and cannot really give her the cake in person, but I will call and thank her for taking such a challenging role as a full time mother in life.
Mother's Day was not celebrated in China until the year 1997, when the day was set to raise money to help poor mothers. Since then, it has gain its popularity in the country.
The flower image I have found through google.

The flower for the Mother's Day is called "orange daylily" in English, or Wang You Cao (忘忧草) in Chinese, literally meaning "forget worries & strife plant". Still the most sold flowers are carnation.
Happy Mother's Day to All Mothers!

	Strawberry Mousse	Italian Meringue
2 round Chiffon cake, 7-inch 2 tbsp Strawberry jelly 1/2 tbsp Water	500 g Fresh strawberries 2 tbsp Inverted sugar syrup 2 tbsp Caster sugar 60 ml Water 1 tbsp Lemon juice 8 Gelatin sheets 300 g Whipping cream	100 g Golden yellow sugar 45 ml Cold water 4 Egg whites 1/3 tsp Salt 1/2 tsp Lemon juice 1/2 tsp Vanilla extract

1. Soak gelatin sheets in a bowl of water and lemon juice for 5 minutes. Stem and rinse the strawberries. Place 2/3 of the strawberries, caster sugar and inverted sugar syrup in a blender and puree. Warm the softened gelatin with a pot of simmering water until clear and dissolved. Stir it into the strawberry puree mixture. Chill the mixture to the consistency of raw egg white.
   
   
2. Whip cream until the soft peaks are about to form. With a rubber spatula, fold the cooled strawberry mixture into the whipped cream to blend completely. Microwave the strawberry jelly and water in a small bowl for 10 seconds.
3. Place an 8-inch moussecake ring on a cake board or a serving plate. Place one disc inside the cake ring. Brush lightly with prepared glaze. (if desired, place strawberry halves or slices around the cake.) Pour half of the mousse over the cake, letting it spill over the sides. Spread the mousse in an even layer. Place second cake layer on top of mousse and brush with glaze. Pour the rest of the mousse on top and spread evenly. Chill for at least 4 hours or overnight until firm.
4. Half an hour before serving time, start to prepare the meringue topping. Dissolve the sugar in water over medium heat. Increase the heat and bring the mixture to a boil. Once the mixture starts to boil, beat the egg whites with the salt and lemon juice until stiff peaks form. Once the syrup temperature reaches 118C/245F, pour into the whites in a thin stream, taking care not to let it run onto the whisk. Continue beating the egg whites until it has cooled to lukewarm and meringue is thick and shiny. Flavour with the vanilla extract.
5. Remove the moussecake from the fridge. Spoon Italian meringue into a pastry bag fitted with a star tip, and pipe meringue on top in a decorative manner. Brown the meringue with a kitchen torch at a 90-degree angle a few inches from surface of meringue. Lift the cake ring off. Slice and serve.

A bowl of bright summer flavours that's suitable for all the favourite seasonal vegetables.

Salad	Oregano Vinaigrette
100 g Tuna fish in olive oil 1 Romaine lettuce, torn into pieces 80 g Cucumber 1/2 Tomato, cut into wedges 10-12 Olives, cut into rings 50 g Feta light (or regular) Onion Salt & pepper to taste	2 tbsp Extra-virgin olive oil 1 tbsp Lemon juice 1/2 tsp Dried oregano

1. Cucumber peeled, seeded and cut into 1-inch chunks. Flake tuna with a fork. Mix all the vinaigrette ingredients thoroughly.
   
   
2. Place the lettuce and cucumber in a salad bowl. Arrange the tomato wedges around the dish. Top with the olive rings, tuna, feta and onion rings.
   
3. Chill and serve with the prepared dressing and season with salt and pepper to taste.

Agedashi Tofu are deep fried tofu pieces accompanied with a soya based dipping sauce and they are usually served as an appetizer. If you cannot find mirin and dried silver pomfret, then use medium-dry sherry and anchovy instead. Some food police would tell you that this is then not a traditional Japanese appetizer, nevertheless, the dish does taste delicious and good enough for me to recommend it. I love every bite of this crunchy and soft Tofu.

	Dipping
200 g Regular firm tofu 100 g Cornstarch 1 tbsp Seaweed, shredded Frying oil	20 g White radish, minced 5-8 g Fresh chillies, finely chopped 2 tbsp Soya sauce 1 tbsp Mirin (sweet rice wine) 1 tbsp Dried sliver pomfret 1 tsp Sesame seeds, toasted 1/2 tsp White vinegar

1. Cut the tofu into 3-inch squares or any desired patterns. Mix all the ingredients for the dipping sauce in a small pan and bring it to a boil.
2. Heat the oil to very hot for frying. Coat the tofu squares with cornstarch and deep-fry them until golden brown and crispy. Remove and drain on paper towels.
3. Place fried tofu squares in a serving bowl. Pour the prepared dipping sauce over. Garnish it with shredded seaweed and parsley if desired.

These crunchy, easy-to-make snacks are fantastic on their own or can be used as a garnish or tossed in salads.

100 g Sugar 2 tsp Inverted sugar syrup 40 ml Water 1/4 tsp Salt 1/2 tsp Vanilla extract 200 g Walnuts

1. Preheat oven to 180C/350F. Spread walnuts in a single layer over a baking tray. Roast for about 10 minutes until the nuts start to turn brown.
   
2. Mix sugar, inverted sugar syrup, water, and salt in a heavy sauce pan. Stir over low-medium heat until sugar dissolves. Bring it to a boil until the syrup reaches the soft-ball stage about 113C/236F.
3. Remove from heat and immediately stir in vanilla. Add in roasted walnuts and stir to coat well. Turn out on parchment paper and separate the walnuts with a fork. Cool completely before store in airtight containers.

Florentines are a wonderful holiday cookie, but delightful all year round. Austrian bakers are attributed with creating these cookies although their name implies an Italian heritage.
Florentines are a delicious mixture of candied fruit (I used dried cranberries) and nuts (I used sliced almonds) with caramel, then baked. They are very often finished with chocolate on one side.

100 g Butter 100 g Sugar 3 tbsp Honey 250 ml Whipping cream 300 g Almond slices 100 g Dried cranberries, finely chopped 100 g Dark chocolate for coating, optional

1. Preheat the oven to 200C/400F. Line two baking trays with parchment paper. Chop the cranberries finely. Melt butter, sugar and honey in a medium saucepan over medium heat. Cook until the mixture turns a caramel colour, stirring occasionally.
   
2. Pour in the whipping cream and bring it to a boil. Add in chopped dried cranberries and almond slices. Lower the heat and cook until the mixture is combined and thickened.
   
3. Scoop two rounded teaspoons of the mixture on prepared baking trays and bake for about 10 minutes or until golden brown. Cool on baking tray for 5 minutes, then transfer to racks to cool. Coat or drizzle Florentines with melted chocolate as desired. Set aside at room temperature until set.

Artificial sweeteners used in this recipe were to avoid sugar and calories. Sugar adds calories, and that cause weight gain with no end. But let's face the cruel reality: removing sugar from cakes and desserts doesn't automatically make them low-calorie and healthier. The cake tastes lighter, but I ate twice much more than usual. Next time, I will just use the real sugar or honey. No more sugar substitutes.

#Mousse:	#Strawberry Mirror:
1 circle 9-inch Sponge cake 400 g Magerquark angiesrecipes / Cottage cheese 300 g 3.5% Plain yogurtangiesrecipes 6 leaf Gelatin sheets 4 tbsp Natreen powdered sweetenerangiesrecipes 5 tbsp Water 100 g Pine nuts angiesrecipes, roasted 200 g Heavy cream angiesrecipes 400 g Strawberries, sliced	1 package Oetker Strawberry glaze powder angiesrecipes 1 tbsp German Natreen powdered sweetener 250 ml Water

1. Whip together quark, yogurt and sweetener in a mixing bowl until blended. Soak the gelatin sheets in water until soft, about 5 minutes. Stir over the low heat until dissolved. Combine 4 tablespoons of quark mixture with the gelatin, then blend it with the rest of the quark mixture. Add in the roasted pine nuts and chill for 10 minutes. Whip the heavy cream until soft peaks form and fold into the quark mixture.
   
2. Place the 9-inch cake in the bottom of the cake ring lined with a cake cardboard. Surround the cake ring with sliced strawberries and scrape the mousse onto the cake layer in the pan and smooth the top with a spatula. Covered with a plastic wrap and refrigerate at least 4 hours until filling is set.
   
3. Put the strawberry glaze powder and sweetener in a small pot filled with water. Stir to blend and bring them to a boil over the medium heat until smooth. Cool glaze until barely lukewarm, about 15 minutes. The glaze should be thick but still with a pourable gel consistency. Take out the mousse cake from the fridge and cover with a layer of strawberry slices in the desired pattern. Gently pour over the strawberries and refrigerate for 1 hour or until glaze is firm. Unmold mousse cake with the help of a hot towel. Slice and serve with strawberries if desired.
   

Simply shaped into rounds and steamed

two toned buns

Twisted Rolls or Hua Juan in Chinese are steamed buns (with scallions, sesame seeds, peanut, etc. ) twisted into a beautiful flower pattern. The dough can be simply shaped into rounds too. You can also use a bit of cocoa powder to make a darker dough and roll it up with a light dough prepared with water to create a two toned steamed bun.

200 g German #550 flourangiesrecipes 100 g Whole spelt flourangiesrecipes 4 g Instant dry yeast 165 g Honey carrot juiceangiesrecipes, at room temperature 1 tbsp Vegetable oil or olive oil 1 stalk Spring onion, finely chopped 1/2 tsp Black pepper salt

1. In a mixing bowl, combine flour, whole spelt flour and instant yeast together. Make a well in the middle and pour in the carrot juice. Mix on slow speed until you have a dough that holds together. Adjust the amount of carrot juice, adding more or less as needed. Turn the speed of the mixer to medium and knead until it is smooth and elastic.
   
2. Prove the dough in a bowl covered with a plastic film until it has increased in volume distinctively, about 45 minutes. Press out the air and roll it out into a large rectangle. Brush the surface with oil and sprinkle the black pepper salt and chopped spring onions over. Roll up and divide it into 16 portions. Take each piece and, with the cut sides facing outward, use chopsticks to press down lengthwise in the middle so that the layers of both sides extend outward beautifully.
   
3. Arrange the rolls in the steamer lined with cheese cloth. Cover it with a plastic film and set aside for 15 minutes. Steam the twisted rolls over a pot of boiling water on strong heat. Turn the heat off and leave the steamer covered for 2 minutes before serving.

This is one of the dishes you would find in the menu of Chinese restaurants, where serves Cantonese and Chiu chow cuisines. The string or garden beans are usually used to cook the dish. I used the asparagus because I love it and it is in season.

75 g Diced pork (or ham or ground meat) 250 g Bottom halves of green asparagus 1-2 tbsp Olive-pickled leaf mustardangiesrecipes 2 clove Garlic, minced ½ tsp Ginger, shredded

1 tsp Jiafan rice wineangiesrecipes 1 tsp Light soya sauce 1/3 tsp Chicken bouillon Pinch of white pepper powder 1 tbsp Cooking oil

1. Trim off the woodsy bottoms of the asparagus stalks and cut asparagus stalks in half. Reserve the spear parts for other use. Dice the lower portion of the asparagus.
   
   
   
2. Heat the oil in a large heavy skillet, when very hot, add in the meat and sprinkle in rice wine. Stir until the fat comes out and add in asparagus. Cook for 2-3 minutes. Add in soya sauce, pepper powder and chicken bouillon. Stir-fry over strong heat for a minute. Add in olive-pickled leaf mustard and toss until all ingredients are well coated with sauce.