1. Cut the pineapple in 1/3 lengthwise, cutting straight through the crown (leaves). Using a sharp knife, remove the flesh from the skins. Cut the flesh into ½-inch cubes. You will need 100 grams for this recipe.
   
   
2. Cut the shrimps in half and marinate with pinch of salt and pepper for about 5 minutes. Soak black mushrooms in water for 15 minutes. Drain and cut into small pieces.
   
   
3. Heat up a skillet with some oil. Add in pine nuts and stir-fry until lightly golden. Drain. Add in beaten egg and cook until set and stir into chunks. Add in more oil into the frying pan and stir in the shrimps and cook for about half minute. Remove. Add in scallion and black mushrooms, stirring until fragrant.
   
   
4. Add in rice, diced pineapple, raisins, green peas, egg and shrimps. Stir briefly. Season the mixture with curry powder, salt and sugar. Continue stirring, tossing, and turning until well mixed. Mound the rice in the pineapple shells and garnish with the pine nuts. Serve at once.

Kaiserschmarrn is a light, caramelized Austrian pancake made from a sweet batter with flour, eggs, sugar, and milk. Usually this pancake is accompanied by apple compote.

1. Separate the egg whites from yolks. Thoroughly mix the yolks, sugar, and milk. Add in the flour and again mix well.
   
   
2. Add a pinch of salt to the egg whites and beat until stiff. Add stiff egg whites into the dough and fold carefully.
   
   
3. Melt butter in a large pan, pour in the dough and sprinkle in raisins. Let cook on one side for a few minutes, turn over and fry the top side until golden brown. Tear the pancake into pieces. Be careful not to overcook the pancakes, otherwise they will dry out. Sprinkle powdered sugar and serve with apple compote if desired.　

A savory twice baked cookie made with Parmesan and flavoured with freshly milled black pepper, great for dipping into the soup, for snacking or as a perfect accompaniment to a salad.
Parmigiano-Reggiano is a hard, fat raw cow's milk or cured goat milk cheese, cooked but not pressed, named after the producing areas of Parma, Reggio Emilia, Modena, Bologna, in Emilia-Romagna, and Mantova, in Lombardy, Italy.

1. Preheat the oven to 180C/350F. Combine together flour, salt, baking powder, 100 grams of grated parmigiano reggiano and 3/4 of black pepper in a mixing bowl.
   
   
2. Cut in butter and mix with a fork until it resembles coarse crumbs. Beat the egg and milk until combined. Reserve 2 tablespoons of the mixture. Pour the rest of liquid into the flour mixture and mix with a fork until a dough forms.
   
   
3. Place the dough on a lightly floured work surface and divide it into two portions. Shape each into a log about 10 x 2 inches, Place them on a parchment paper lined baking tray spacing about an inch apart. Brush the tops of the biscotti logs with the reserved egg wash and sprinkle with the remaining cheese and black pepper.
   
4. Bake at 180C/350F, turning once, for 30 minutes until pale golden. Remove and cool the tray on a rack for 5 minutes. Turn the oven temperatures down to 150C/300F. Cut the biscotti into half inch thick slices and return them to the baking tray. Bake for 35 minutes longer until they are dry and crisp.

1. Grease a 26cm spring form and spread the bread crumbs on it. Set aside. Mix all the ingredients, except the breadcrumbs, for the crust and lightly knead to form a ball. Spread the dough evenly on the bottom of the spring form and gently press against the sides of pan, about 3cm at height. Prick the bottom with a fork. Sprinkle the breadcrumbs over the crust.
   
   
2. Peel and core the apples, then cut into 4 pieces. Arrange them on the crust. Cream together the butter, sugar, egg and rubbed lemon peel. Sift the flour in the butter mixture. Blend the whipped cream and mix well.
   
   
3. Spread the mixture even on the apples and top with the sugar and almond slices. Bake in a preheated 190C/375F for 45 minutes. Leave the cake in the oven for 10-15 minutes after the baking.

This lovely moist carrot cake not only tastes delicious, but also presents beautifully. The grated carrots enhance the flavour and texture of the cake.

1. Preheat oven to 180C/350F and butter or spray two 25x20x 4 cm or two 9 inch cake pans and line the bottoms of the pans with baking paper.
   
   
2. Toast the pecans or walnuts for about 8 minutes or until lightly browned and fragrant. Let cool and then chop coarsely. Peel and finely grate the carrots. In a bowl whisk together the flour, baking soda, baking powder, salt, and ground cinnamon. Set aside.
3. In bowl of electric mixer, with the paddle attached, beat the eggs until frothy. Gradually add the sugar and beat until the batter is thick and light colored. Add the oil in a steady stream and then beat in the vanilla extract. Fold in the crushed pineapple.
   
   
4. Sift in the flour mixture and mix just until incorporated. With a large rubber spatula fold in the grated carrots and chopped nuts. Evenly divide the batter between the two prepared pans and bake 35 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on a wire rack. After about 10 minutes invert the cakes onto the wire rack, remove the pans and parchment paper, and then cool completely before frosting.
5. You can prepare the frosting while cake still bakes. In bowl of electric mixer, with the paddle attached, beat the cream cheese and butter, on low speed, until very smooth with no lumps. Gradually add the sifted powdered sugar and beat, on low speed, until fully incorporated and smooth. Beat in the vanilla extract and chill until the cake is ready.
   
   
6. To assemble: place one cake, top side down, onto your serving plate. Spread with about a third of the frosting. Gently place the other cake, top of cake facing up, onto the frosting, and spread the rest of the frosting all over the cake. Garnish with toasted nuts, grated carrots and marzipan carrots.

Jiaozi ( jiāozǐ Chinese Dumpling), a traditional Chinese Food, is one of the most widely loved foods in China. Jiaozi typically consist of a ground meat and/or vegetable
angiesrecipes filling wrapped into a thinly rolled piece of dough, which is then sealed by creating "pleats" or other kinds of desired patterns. For example, Yuan Bao, which are dumplings made in the form of ancient Chinese money.
To make a dough, carrot juice or spinach(fresh or frozen) can be used instead water for variations.

1. In a large bowl, stir the salt into the flour. Pour in the hot water and stir well. Then add in the carrot juice and mix to form a dough. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes.
   
   
2. While the dough is resting, prepare the filling ingredients. Place each of 10 grams of ginger root, spring onion, and water in a blender to produce the about 90-ml juice. Put meat in a large bowl, add the soy sauce, salt, chicken powder and white pepper, adding in 1/3 of the ginger and onion juice. Stir only one direction and add half of the rest, continuing stirring. At least add in the rest, stirring until the ground meat is elastic. Add the sesame oil, chopped green onion, onion fritters and carrot shreds, stirring in the same direction, and mix well.
   
3. Divide the dough in half. Shape each half into a roll and cut each roll into ½-inch slices. Roll each piece out into a circle about 8-cm in diameter. Place a small portion of the filling into the middle of each wrapper. Fold and seal in your desired pattern. Continue with the remainder of the dumplings.
   
4. Bring a large pot of water to boil. Add your dumplings into the boiling water. Cover and cook. When it comes to a boil, add half cup cold water. Cover. Repeat. When it comes to a boil for the third time, they are ready to serve. You can also try to steam them. I usually enjoy them with chilli sauce or a mix of black vinegar and soya sauce. Pan-fry the leftover.

• 250 g Fish fillets
• 100 ml Orange juice
• 30 g Cornstarch
• 2 g Salt
• 20 g Egg
• 25 g Starch solution
• Frying oil

1. Cut the fish fillet into the small chunks, marinate with salt for 25 minutes.
   
2. Mix the egg and starch solution in a small bowl, dip the fish into it, then coat with cornstarch thinly.
   
3. Heat the frying oil in a wok, then deep-fry the fish until golden and crispy. Place them onto a kitchen towel, then arrange them in a plate.
   
4. Leave a little oil in the wok, pour in the orange juice, thicken it with very little cornstarch, sprinkle with a few drops of fried oil, then spread the sauce over the fish fillets.