Mango Mousse Cake

If summer could be captured in a dessert, it would surely be mango mousse cake. Light, creamy, and bursting with tropical flavor, this cake is the perfect balance between refreshing fruitiness and indulgent sweetness. 

At its heart is a delicate sponge or biscuit base, topped with a cloud-like mango mousse made from fresh mango purée, cream, and just enough sweetness to let the fruit shine. Often, the cake is finished with a glossy layer of mango jelly or slices of ripe mango arranged like petals, turning it into a show-stopping centerpiece.

Yields: 6-inch round cake (serves 6-8)

Ingredients

Biscuit Base:

- 80 g digestive biscuits

- 15 ml water and 15 ml oil or 30 g melted butter

Mango Mousse:

- 200 ml whipping cream

- 40 g sugar or to taste

- 200 g mango puree (from about 1 large ripe mango)

- 12 g gelatin (sheets or powder)

Instructions

1. Prepare the Biscuit Base

- Crush the digestive biscuits into fine crumbs. You can do this easily with a food processor or by placing them in a ziplock bag and crushing them with a rolling pin.

- Combine the crumbs with your chosen binding agent. 

- Press the mixture firmly into the base of a 6-inch round cake tin. A springform pan or one with a removable bottom works best for easy unmolding.

- Chill in the refrigerator for at least 30 minutes to allow the base to firm up.

2. Make the Mango Puree

- Blend the flesh of a ripe mango until smooth. 

- If fresh mangoes are not in season or unavailable, you can use good quality canned mango puree.

3. Prepare the Gelatin for Mousse

- If using gelatin powder, sprinkle it over 3-4 tablespoons of cold water and let it bloom for 5 minutes, then heat gently (microwave or double boiler) until fully dissolved. Do not boil.

- If using gelatin sheets, soften them in cold water for about 5-10 minutes, then squeeze out excess water and stir into a small amount of warm mango puree (taken from your 200g portion) until dissolved.

- Stir the dissolved gelatin into the main portion of the mango puree and mix thoroughly until completely combined.

4. Whip the Cream

- In a large bowl, whip the cold whipping cream with the sugar until soft peaks form. Be careful not to overwhip, as this can make the mousse grainy.

- Gently fold the mango-gelatin mixture into the whipped cream until it's well combined and no streaks of unmixed cream remain.

- Optional: For added texture, you can fold in some small diced mango cubes at this stage.

5. Assemble the Mousse Layer

- Pour the mango mousse mixture evenly over the chilled biscuit base in your cake tin.

- Smooth the top with a spatula to create an even surface.

- Refrigerate the cake for at least 4 hours, or ideally overnight, until the mousse is fully set and firm to the touch.

6. Unmold & Decorate

- Once the mousse is completely set, carefully remove the cake from the tin. 

- Decorate your mango mousse cake with fresh mango slices, a dollop of whipped cream, a few mint leaves, or any other garnishes you like!

Tips for Success

- Gelatin is key: Ensure your gelatin is fully dissolved before mixing it with the mango puree to avoid lumps in your mousse.

- Don't overwhip the cream: Soft peaks are ideal for a light and airy mousse. Overwhipping can lead to a dense or curdled texture.

- Patience is a virtue: Allow ample time for the mousse to set in the refrigerator. Rushing this step will result in a runny cake.

- Storage: Store the mango mousse cake in an airtight container in the refrigerator and consume within 2-3 days for the best taste and texture.

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Pan-Fried Pork Buns

Few street foods are as satisfying as a plate of golden, crispy pan-fried pork buns. Known in Chinese as sheng jian bao or sometimes just pan-fried baozi, these little buns bring together the best of two worlds: the fluffy softness of steamed bread and the irresistible crunch of a pan-fried crust.

They’re first seared in a hot pan until the bottoms turn beautifully golden and crisp, then steamed with a splash of water so the tops become tender and pillowy. 

Pan-fried buns are often enjoyed as a snack or light meal, served with a sprinkle of sesame seeds and scallions, and sometimes paired with a dipping sauce of soy, vinegar, and chili oil. One bite and you’ll understand why they’re so beloved – the burst of savory pork juice inside contrasts perfectly with the chewy dough and crispy base.

Servings: 15 buns

Pan size: 28 cm frying pan

Ingredients

For the Dough (Wrappers):

- 200 g high-gluten flour

- 5 g sugar

- 3 g instant dry yeast

- 110 ml lukewarm water

For the Filling:

- 250 g minced pork

- 50 g spring onion, finely chopped

- 2 tsp light soy sauce

- ¼ tsp salt and pepper

- 1 pinch ground Sichuan pepper

For Frying:

- 1 tbsp cooking oil

- 240 ml water

For Garnishing:

- Toasted sesame seeds

- Chopped spring onion

Instructions:

1. Prepare the Dough

- In a large bowl, mix the flour, sugar, and instant yeast.

- Gradually pour in the lukewarm water while stirring.

- Knead the dough by hand until it becomes smooth and elastic - about 10 minutes.

- Cover with a damp kitchen towel and let it rise in a warm place until doubled in size (about 40–90 minutes, depending on the temperature).

2. Make the Filling

- In a mixing bowl, combine minced pork, spring onion, soy sauce, salt, pepper, and ground Sichuan pepper.

- Stir continuously in one direction while gradually adding water or chicken stock, one spoon at a time, until the mixture becomes sticky and cohesive.

3. Shape the Buns

- Transfer the risen dough to a floured surface. Knead briefly to remove air bubbles.

- Divide into 20 equal pieces and roll each into a flat round wrapper.

- Hold one wrapper in your palm, place some filling in the center, and pleat the edges anticlockwise, pinching with your thumb and index finger until sealed.

- Let the shaped buns rest for 15 minutes, covered lightly with a cloth.

4. Pan-Fry the Buns

- Heat 1 tablespoon oil in a 28cm frying pan over medium-high heat.

- Place the buns in the pan, seam side down, spaced slightly apart.

- Fry until the bottoms are golden brown.

- Carefully pour in 240 ml water, cover with a lid, and cook until the water has fully evaporated.

- Remove the lid and sprinkle with toasted sesame seeds and chopped spring onion.

- Let the buns cook uncovered for another 30 seconds to crisp up the bottoms.

5. Serve & Enjoy!

- Serve warm with your favorite dipping sauce (like black vinegar with chili oil or soy sauce with garlic). 

- These buns are crispy on the bottom, fluffy on top, and juicy inside — a perfect treat for any time of day!

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Garlic Chicken Soup

In Chinese cooking, soups are more than just appetizers – they’re nourishing tonics meant to balance the body and bring comfort to the soul. One of the simplest yet most beloved is garlic chicken soup, a dish often enjoyed at home during the cooler months or when someone needs a gentle boost of energy.

Generous amounts of garlic are added – sometimes left whole, sometimes lightly crushed – releasing a mellow sweetness as they cook. The broth is often enhanced with ginger, goji berries, red dates, or a splash of Shaoxing wine, ingredients that not only add depth but are also prized in Chinese tradition for their health benefits.

Served on its own or with a side of rice, Chinese garlic chicken soup is the kind of dish that speaks to the heart – simple, healing, and deeply nourishing.

Ingredients

- 500 g chicken (thighs or drumsticks)

- 200 g garlic cloves (whole, peeled — or more if you're a garlic lover!)

- 1.5 L water or chicken broth

- 1–2 tsp salt (adjust to taste)

- Black pepper, to taste

- 1 tbsp sesame oil

- A few slices of fresh ginger

Instructions

1. Pre-boil the Chicken (Optional but recommended):

- Bring a pot of water to a boil. 

- Add the chicken and boil for 2–3 minutes to remove impurities. 

- Drain and set aside.

2. Sauté the Aromatics:

- Heat the sesame oil in a large pot over medium heat. 

- Add the garlic cloves and ginger slices.

- Sauté gently for 2–3 minutes until fragrant, stirring often - be careful not to let the garlic brown.

3. Simmer the Soup:

- Add the pre-boiled chicken back to the pot.

- Pour in the water or chicken broth.

- Season with salt, pepper, and more ginger or herbs if desired.

- Bring to a boil, then reduce to a gentle simmer.

- Cover and simmer for 45 minutes, or until the chicken is fall-apart tender and the garlic is soft and mellow.

4. Finishing Touches:

- Remove the chicken from the pot, shred it if desired, and return it to the soup.

- Taste and adjust seasoning.

- For a deeper garlic flavor, mash some of the softened garlic cloves directly into the broth.

- Serve hot with rice, noodles, or crusty bread.

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Bean Soup - Zupa Fasolowa

When the weather turns chilly, few things feel as comforting as a steaming bowl of zupa fasolowa, or Polish bean soup. This traditional dish is a true taste of home – rustic, nourishing, and wonderfully filling. At its heart are tender white beans, slowly simmered until creamy, then paired with root vegetables like carrots, celery, and potatoes. What makes the soup unforgettable, though, is its depth of flavor: a hint of garlic, earthy marjoram, and often a smoky note from kielbasa, bacon, or a ham hock.

Every family in Poland has its own version – some keep it light and brothy, while others thicken it until it’s almost stew-like. 

Served with a slice of crusty rye bread, this soup isn’t just food – it’s tradition. For many Poles, it recalls childhood memories of cozy kitchens, Sunday lunches, and the reassuring flavors of family cooking.

Ingredients:

- 150 g white beans (e.g., butter beans or Polish "Fasola Jaś")

- 1 carrot

- 1 parsley root (optional, or sub with more carrot)

- 1/2 leek (white part only)

- 3–4 potatoes

- 1 onion

- 2-3 garlic cloves

- 2 tablespoons oil

- 2 tablespoons flour

- 1 tablespoon dried marjoram

- Salt, to taste

- Freshly ground black pepper

Instructions:

- Rinse the beans thoroughly and soak them in plenty of water overnight.

- The next day, drain and rinse the beans. Place them in a large pot with 2.5 liters of fresh water. 

- Bring to a boil, then simmer for about 2 hours or until the beans are soft and creamy.

- While the beans are cooking, peel and chop the carrot, parsley root, and potatoes into small chunks. Thinly slice the leek and finely chop the onion and garlic.

- In a large soup pot, heat the oil over medium heat. Add the onion and garlic and sauté for 2 minutes until fragrant. Add the carrot, parsley root, leek, and potatoes. Cook, stirring often, for 6–7 minutes.

- Add the cooked beans along with their cooking water to the sautéed vegetables. Simmer until the potatoes are tender.

- In a small pan, heat the oil and flour over medium heat, stirring constantly. Cook until the mixture turns golden brown and smells slightly nutty.

- Carefully pour in a small amount of cold water while stirring quickly to avoid lumps. Continue stirring until smooth and thickened. Remove from heat and let it cool slightly.

- Add the cooled roux to the soup at the end of cooking, stirring well to combine and thicken the broth.

- Stir in the dried marjoram and adjust seasoning with salt and freshly ground black pepper, to taste.

- Serve hot, garnished with chopped parsley if desired.

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Lemon Basque Cheesecake

Lemon Basque Cheesecake is a rich, creamy cheesecake with a caramelized top and juicy bursts of tart lemon juice. This Basque-style cheesecake is beautifully imperfect - baked at a high temperature to achieve a deeply golden, slightly cracked top, while staying irresistibly soft and creamy inside. The lemon add a bright, tangy contrast to the sweetness of the batter, creating a wonderful balance of flavors in every bite. No crust needed - just parchment paper and a hot oven for that signature rustic edge. It's perfect for 2–4 people, or a few indulgent servings over a few days.

Ingredients:

- 250 g cream cheese, at room temperature

- 120 g heavy cream, at room temperature

- 2 eggs, at room temperature

- 60 g sugar

- 20 g flour or cornstarch

- 1 lemon – zest and juice

Instructions:

1. Preheat the oven to 220°C (425°F). Line the bottom of a 6-inch baking pan with parchment paper.

2. Zest the lemon and combine the zest with the sugar. Rub them together until the sugar is slightly moist and lightly green in color.

3. Squeeze the lemon juice and set it aside.

4. In a mixing bowl, cream the room-temperature cream cheese with the lemon sugar until smooth and creamy.

5. Add the eggs one at a time, beating well after each addition until fully incorporated.

6. Pour in the heavy cream, add cornstarch and lemon juice, and blend until the mixture is smooth.

7. Pour the cheesecake batter into the prepared baking pan and smooth the top with a spatula.

8. Bake in the preheated oven for 20–30 minutes, or until the top is set, puffed, and the center is slightly jiggly.

9. Remove the cheesecake from the oven and let it cool in the pan for about 30 minutes at room temperature.

10. Transfer the cheesecake to the refrigerator (still in the pan) and chill for at least 4 hours or until fully set.

11. Once set, carefully remove the cheesecake from the pan, slice, and serve.

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