1. Cut the pumpkin flesh into small dices. Place them in a pot with water over medium heat. Cook until soft and puree the pumpkin with a blender.
   
2. First add milk, honey, olive oil, salt and pumpkin puree in the pan of your bread machine. Then add in flour. Make a dry well in the center and add the yeast to the well. Program the bread machine the "Dough" cycle.
   
3. Scrape the dough out onto a lightly floured work surface and press it down to flatten. Form the dough into a roll and place into a greased 30cmx11cm loaf pan. Cover and let rise until doubled. Preheat the oven to 200C/400F. Make a 1cm deep slash in the center along the length of the dough. Bake the bread in the preheated oven for 30 minutes. Remove the bread pan and cool on a rack.

1. Blanch the pork trotters in a pot of boiling water. Remove and rinse with cold water. Drain and place them in the inner pot of your electric pressure cooker.
   
2. Add in shredded ginger, dried chillies, smashed garlic cloves, peppercorns, rice Vinegar, dried haws, Maggi, sugar, caramel colour if used, oyster sauce, chopped spring onion and sherry. Pour in the chicken stock to cover the trotters.
   
3. Cover and secure with the lid. Plug in the pressure cooker and turn the knob to pork cooking cycle. Once it is done and cools down, then open the lid and transfer the pork trotters into a baking dish. Strain the soup into the baking dish. Bake at 180C/350F for 15 minutes. Sprinkle the top with some spring onion and garnish with a tomato rose if desired.

1. Preheat the oven to 200C/400F. Place the pumpkin cubes in a baking pan, drizzle with olive oil and season with salt. Toss until the pumpkin cubes are well coated. Roast for about 15 minutes until tender.
   
2. Divide the rocket salad into two serving bowls, and arrange the chickpeas and roasted pumpkin cubes on top. Combine the argan oil and balsamic vinegar in a bowl, season with salt and pepper, and stir until well-blended. Pour the dressing over and top with the roasted sesame seeds.

1. Preheat the oven to 165C/330F. Line two baking trays with paper. Whisk the spelt flour, baking powder and salt in a mixing bowl. Melt the Mocha chocolate beans and butter in a bowl over a small pan of simmering water until smooth. Cool slightly.
   
2. Beat the eggs and sugar with an electric whisk until pale, about 2 minutes. Reduce the speed and add the mocha chocolate mix and vanilla extract. Sift in the flour mixture and fold until combined. Cover the bowl with a plastic wrap and chill for 2 hours until firm, or up to overnight.
   
3. Put the icing sugar in a small bowl. Shape the dough into 32 balls and roll in the icing sugar. Put them on the prepared baking trays 4-cm apart and press down lightly to flatten. Bake for about 12 minutes until the edges set. Let cool on the baking sheets for 5 minutes and then put on a rack to cool completely.

And last, sure not the least, I want to thank Alisha and Alison for passing on all these inspirational AWARDS to me! Thanks, my friends, for your continuous support and constant encouragement!

The Ardent Epicure	Alison Trials

1. In a small bowl combine all the ingredients of the gyro mix
   . Slice the chicken of the grain and add in the seasoning mix. Rub it into the meat with your hands. Cover with a plastic wrap and chill overnight or at least 3 hours.
   
2. Remove meat from the refrigerator and grill in a roasting pan in the oven until crispy. Or dry fry (without any oil) in a non-stick skillet until browned and slightly crisp.
   
3. Slice the pita from the top open to create a pocket. If it is a long oval pita, then slice each pita open in half so that it forms 2 small pockets. Gently open the pocket and fill with the tzatziki, salad and meat.

1. Place butternut pumpkin puree, chickepea puree, glutinous rice flour and honey in a bowl. Mix with your hand until you have a smooth dough. Add more glutinous rice flour if needed.
   
2. Divide it into 35 portions, each about 26 grams. Shape each into a ball. Divide the poppy paste into 35 portions too. Roll each pumpkin dough into a round, fill the center with poppy paste, and then seal to enclose the filling. Lightly press it down to flatten the ball.
   
3. Heat up a skillet with some corn oil and pan fry patties over the low-medium heat until golden brown.

1. Place water, flour, caster sugar, salt and instant dry yeast in the order they are listed into the pan of your bread machine, program the machine for dough, and press "Start".
   
2. While the dough is rising, rinse and dry the grapes. When dough cycle is complete remove the dough from machine. Take 2/3 of the dough and roll it out thin on a baking paper greased with olive oil. Place 2/3 of the grapes on the dough and sprinkle with 30 grams of brown sugar.
   
3. Roll out the remaining dough and cover the bottom sheet with the grapes on it. Lift the edges of the bottom sheet over the upper one and press lightly to join them. Move the focaccia together with the baking paper to a baking tray. Brush the surface with oil, place the remaining grapes on top and sprinkle with the remaining 20 grams of brown sugar.
   
4. Bake the focaccia in an oven preheated to190C/375F for 25 to 30 minutes utill it is golden brown. Serve it warm with a glass or two Chianti.

1. Peel and halve the peaches. Gently fan out the top of halves whilst still keeping them all together. Line a 30x.33cm baking tray with paper. Preheat the oven to 180C/350F. Place the nougat in a bowl set over a saucepan of simmering water. Stir until it is melted and smooth.
   
2. Whisk the spelt flour and baking powder in a mixing bowl. Add in sugar, eggs, butter and milk. Beat briefly with a hand mixer on slow speed, then increase the speed to high and beat for 2 minutes until a smooth dough forms.
   
3. Press the dough evenly onto the prepared tray. Arrange the peach halves, fanned-out side up, in 4 lines, setting them 1 inch apart and pressing each gently into the dough. Spoon the melted nougat to fill the gaps between lines.
   
4. Bake in the preheated oven for 20-25 minutes. Strain the raspberry jam through a fine sieve into a bowl. Remove the cake and cool on the wire rack. Brush the peach halves with the jam while it’s still warm, and scatter the chopped pistachio on the nougat. Slice the cake and serve.

Thank you, kitchen flavours and alwayswinner786, for passing the awards to me.

Kitchen Flavours	Tips for Delicious and Healthy Cooking