1. Heap the flour on a work surface and make a well. Put in butter, salt, sugar, and egg yolk. Using your fingertips, mix all the ingredients together. Add in cold water and work until the dough begins to hold together. Shape each into a ball and wrap with a plastic film and chill for half an hour.
2. Cream the butter and sugar with a hand mixer in the bowl. Beat in the egg and vanilla extract until smooth. Add the ground hazelnut and beat until it forms a smooth paste. Set aside.
3. Preheat the oven to 180C/350F. Grease four 12cm tartlet tins with butter and sprinkle them lightly with flour. Remove the pastry from the refrigerator and divide into four equal portions. On a lightly floured surface, roll each portion of pastry into a 16cm circle. Line the tins with pastry and prick several times with a fork.
4. Divide the hazelnut mixture into 4 pastry cases and smooth the top. Put the tart tins on the hot baking tray and bake for 30 minutes until golden brown. Lift the tart and base from the tin and leave on a wire rack to cool completely.
5. Spread two tablespoons of chantilly cream on top of each tartlet. Arrange the fruit on top. If desired, dust with powdered sugar before serving.

1. Arrange sliced tomatoes on a plate. Drizzle with balsamic cream and then olive oil.
2. Sprinkle lightly with salt and fresh ground black pepper. Sprinkle with olives, crumbled Gorgonzola and if using, chopped pistachios. Garnish with basil or corn salad leaves.

1. Rinse and dry the chicken wings. Cut them into the bite-sized pieces. Season the chicken wing pieces with garlic salt, black pepper and egg. Use your hand to mix all well. Set aside for 15 minutes. Mix all the ingredients of sauce in a bowl.
2. Fill a skillet half full with vegetable oil. Heat the oil over medium-high flame until hot. Coat the chicken wing pieces with potato flour and shake off the excess. Fry until they are lightly golden brown and crispy. Remove and drain on the kitchen paper.
3. Leave about a tablespoon of oil in the skillet. Stir in minced garlic, chopped piri piri and white part of chopped spring onions. Pour in the prepared sauce and bring it to a simmer. Return the chicken wings to the skillet, and then add in the rest of spring onions. Stir until well mixed and heated through. Turn the heat off and sprinkle. Serve them warm on a bed of corn salad if using.

And I want to thank Ah Tze from Away of Mind and Esther from X3Baking for passing on the Awards to me. Thank you, ladies!

1. Cream the butter and sugar with a hand mixer in the bowl. Beat in the egg, vanilla extract and salt until smooth. Add the almond meal and beat until it forms a smooth paste. Set aside.
2. Line a baking sheet with parchment paper. Roll the pastry out until it’s about 3mm thick. Cut out two 4-inch rounds and two 6-inch rounds or two 11-inch rounds.
3. Place one sheet of pastry on the baking sheet. Spread a circle of filling on the pastry, leaving 1-inch border around the frangipane. Brush the border with some of the beaten egg. Top with the second sheet of pastry over the filling and press the borders firmly to seal it.
4. With the back edge of a paring knife, make 6 or 8 of tucks along the border. Make a small hole with a skewer in the center, so the steam can escape during cooking. Glaze the top with beaten egg. Cut a decorative pattern on the top with the tip of a knife.
5. Refrigerate for one hour. Preheat oven to 200C/400F. Put in the center of the hot oven for 25-30 minutes until they are nicely brown and crisp. Remove and cool the galette on the wire rack. Slice and serve!

1. Place potatoes in a saucepan and cover with cold water. Cover and bring to the boil. Uncover and cook for 8 minutes, or until potatoes are just tender. Drain and set aside to cool. Cut into 6 wedges.
2. Heat olive oil in a skillet over a medium-high heat. Add in drained capers and potato wedges. Cook until capers are crisp and potatoes golden, about 5 minutes. Drain on paper towel.
3. Arrange sliced potatoes on serving plates. Top with rocket, smoked salmon and capers. Drizzle over the tzatziki.

1. Line a 30x40-cm baking tray with parchment paper. Preheat oven to 190C/375F. Beat the egg yolks, maple syrup, vegetable oil and milk until thoroughly blended. Whisk together the cake flour, blueberry tea, and baking powder. Sift the flour mixture into the yolk mixture. Fold to combine.
2. Beat egg whites with salt and lemon juice over low speed until frothy and foamy. Gradually add in sugar, increase speed and beat until stiff but not dry. Carefully fold 1/3 of egg white mixture into yolk mixture to lighten it and then carefully fold in remaining whites.
3. Pour the cake batter into the prepared baking tray and smooth the top. Transfer to the oven and bake for 12 minutes. Remove from the oven and invert onto a sheet of baking paper dusted with icing sugar. Carefully peel off the the paper liner and trim the edges of cake. Roll up from the short side.

1. Cook rice following packet directions. Add the peas 2 minutes before the end of cooking. Drain. Rinse under cold water. Drain well. Place in a large serving bowl. Add the curry powder, olive oil, lime juice, salt and freshly ground black pepper. Gently stir to combine.
2. Season the fish with salt and pepper. Melt the butter in a non-stick pan over medium heat. Cook the walleye fillet until golden brown. Remove fish and cut into half-inch pieces. Dice the carrot and red onion.
3. Add the fish, carrot, and red onion to the rice. Halve the papaya lengthwise and remove the seeds. Scoop out some flesh and add into the rice salad. Fill the papaya shells with rice salad or just serve them in a bowl.

1. Preheat the oven to 210C/420F. Grease lightly a glass baking pan with olive oil. Melt the butter and place them in a bowl together with crushed cornflakes, breadcrumbs, olive oil, herbs and minced garlic.
2. Pat the fish fillets dry with paper towels and season with salt and pepper. Place them, skinned-side down, on the baking pan. Pour the white wine over the fish. Divide the cornflake mixture onto two fish fillets and press down lightly so they adhere.
3. Bake in the center of the hot oven for 20 minutes or until the topping is golden and the fish is opaque and cooked through. Serve immediately garnished with lemon wedges.

1. Place walnut halves in a single layer in a skillet. With the skillet over medium-high heat, stir the nuts continually for 5 minutes or until they start to turn golden.
2. Place rocket leaves, pear wedges, toasted walnuts, and chicken in a large bowl. Toss gently to combine. Whisk walnut oil, balsamic bianco and mustard together. Pour the dressing over the salad and toss to combine. Serve salad with bread.

1. Whisk together spelt flour, five spice powder, Parmesan and poppy seeds in a mixing bowl. Rub in duck fat until the mixture is crumbly. Add in ice water, a little at a time, until the mixture becomes a dough ball.
2. Wrap the dough with plastic film and chill for 2 hours. Line a baking sheet with parchment paper. Preheat the oven to 160C/325F. Remove the dough from the fridge. On a floured surface, roll it into a rectangle about 2mm thick.
3. Cut out individual crackers about 5cm across with a sharp knife and arrange them on the prepared baking sheet. Bake for 10 minutes. Turn the crackers over and bake another 5 to 10 minutes. Cool the crackers on a rack.

1. Preheat the oven to 175C/350F. Grease and flour a rectangle baking dish about 25cmx14cmx6.5cm/10”x5.5”x2.5”.
2. Beat egg yolks, butter, and sugar until creamy. Stir in yogurt to combine. Beat egg white and vanilla sugar until stiff.
3. Whisk together the semolina and baking powder, then sift the mixture into the liquid mixture. Gently stir to combine. Fold the egg white into the batter.
4. Pour half of batter into the prepared pan, then top with 100 grams of frozen raspberries, now pour the remaining batter over the raspberries, finally cover with the remaining raspberries and sprinkle the hazelnut brittle over.
5. Bake in the center of hot oven for 65 minutes until golden brown. Remove and leave the cake in the pan for 15 minutes before turn it out onto a wire rack to cool. Dust the top with powdered sugar.

1. Peel and segment the grapefruit. Arrange rock salad, black olives and grapefruit segments on the serving plate.
2. Mix the vinaigrette ingredients in a jar with a tight-fitting lid and shake to blend. Drizzle the vinaigrette over the salad and sprinkle with the chopped pistachios. Serve the salad with bread.