”Sweet and sour chicken”
500 g chicken breasts
2 large eggs
100 g corn flour (or all purpose flour)
salt and pepper to taste
2 yellow or red bell pepper
1 large spring onion
sesame oil
1 tablespoon of soy sauce
70 g ketchup
100 g white sugar
150 ml white rice vinegar
Sesame seeds for garnish

Cut the chicken into cubes, add salt and pepper to taste and combine together. Coat all the cubes with flour in a large bowl,making sure to cover every cube. In a large pan heat the sesame oil for frying the chicken. Whisk the eggs, and coat every floured cube with it, and fry until crisp and golden. Set aside on a paper towel to drain the oil. Clean with paper towel an add more oil for frying.
Cut the bell pepper and onion in size of the chicken,add them to the pan and fry for couple of minutes. Add rice vinegar, soy sauce, ketchup and sugar, making sure to stir so that sugar will not burn. When sauce feels thick and heavy, add chicken and give it a stir. Add sesame and serve with rice or noodles.

Voila 🙂
”Creamy no bake cheesecake”
2 Philadelphia cream-cheese light version
250 ml whipping cream
1 Tablespoon vanilla extract
150 g butter
200 g biscuits crushed (proffered ones)
300 g of berries ( frozen or fresh)
lemon zest
100 ml water
50 g sugar
2 packs gelatin

Grease the round cake pan with 25 g of butter (I use 21 cm round pan with removable bottom) and sprinkle with some sugar.
In a large bowl combine biscuit and melted butter, give it a stir and place into cake pan, even the sides and mold it with a bottom of a cup or water glass.Leave it in the fridge while preparing the cream. Prepare gelatin in 2 separate bowls using instructions on the package. Whisk the whipping cream with electric mixer and add to it cream cheese with vanilla extract, work it with a mixer until combined, add 1 gelatin. Mix it well and transfer onto biscuit.
Leave it in the fridge to thicken for about 1H.
Preparing the fruits. Boil fruits with sugar, water and lemon zest about 5 minutes, add remaining gelatin and stir on the heat for 2 more minutes. Cool it down on room temperature 15 minutes.
Add gently on top of the cream and leave in fridge 4H or overnight.
Before serving remove gently the bottom of your cake pan and slice on 8 equal pieces.

Enjoy! 🙂

” Creme patisserie no bake cake”
3 large egg yolks
3 1/2 cups milk (divided)
vanilla bean paste or preferred one 1/2 cup sugar
1/2 cup corn starch
2 packs of preferred biscuits (I used kosher one that is Pesach friendly)
150 ml milk

In a pot combine 2 1/2 cups of milk with vanilla, making sure it doesn’t boil, in the meantime in a heat proof bowl combine eggs, rest of the milk, sugar and corn starch, making sure that everything is well combined.
Add half of the hot milk to the mixture whisking all the time, add rest of it, and move back to pot and place on a low flame. Whisk it all the way while it thickens, once boiled it will become really thick in no time, make sure the bottom of your pot doesn’t burn, stir for 2 more minutes and remove from the heat.
Move the cream to cold heat proof bowl, cover with plastic foil and leave for an hour at room temperature.
Prepare the dish where you will make your cake,on the picture you may see that I’ve used disposable one.
Grease your dish with a bit of oil and add a pinch of sugar, so that biscuit won’t stuck. Remaining milk use for dipping the biscuit before placing in dish. Cover your dish with biscuits and add cream,on top of the cream add one more row of biscuits and continue until you finish biscuits and cream, I had more biscuits so I crushed them and decorate the cake with it.
How yours will look like it’s up to you.

If you liked this recipe leave a comment and feel free to send me pictures of your masterpiece 🙂