Ingredients:

• 500g strong bread flour
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• 75g caster sugar
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• 10g salt
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• 10g instant yeast
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• 140ml warm milk
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• 5 large eggs
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• 250g unsalted butter, softened
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• 1 tsp vanilla extract
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• Oil for frying
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• Icing sugar for dusting
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• 200ml double cream
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• 2 tbsp instant coffee granules
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• 2 tbsp hot water
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• 50g icing sugar
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• Cocoa powder for garnish
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Instructions:

In a large bowl, mix the flour, caster sugar, salt, and instant yeast

Add the warm milk and two of the eggs

Mix until a sticky dough forms

Knead the dough on a floured surface until smooth

Gradually add the softened butter and vanilla extract, kneading until well combined

Place the dough in a greased bowl, cover, and let it rise for 1-2 hours or until doubled in size

Roll out the dough on a floured surface to 2cm thickness and cut out doughnuts using a cutter

Heat the oil in a deep fryer or large pot to 180C 350F

Fry the doughnuts for 2-3 minutes on each side until golden brown

Drain on paper towels

In a bowl, dissolve the instant coffee granules in hot water and let it cool

Whip the double cream with icing sugar until stiff peaks form

Fold in the coffee mixture

Slice the doughnuts in half horizontally and fill with coffee cream

Dust with icing sugar and garnish with cocoa powder

Serve and enjoy!

Ingredients:

• 1 cup Arborio rice
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• 4 cups whole milk
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• 1/2 cup granulated sugar
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• 1/4 cup unsweetened cocoa powder
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• 2 shots of espresso
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• 1/2 cup chopped hazelnuts
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• 4 oz dark chocolate, chopped
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• 1/2 tsp vanilla extract
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• Pinch of salt
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Instructions:

Heat the milk in a saucepan over low heat until it's slightly warm but not boiling

Melt the chocolate in a different, big saucepan over low heat, stirring all the time

To coat the Arborio rice in chocolate, add it to the melted chocolate and stir

One cup of warm milk at a time, slowly add it, stirring continuously and waiting for the liquid to absorb before adding more

Add the cocoa powder, espresso shots, and granulated sugar after the milk has completely dissolved

Mix thoroughly

Once the rice is soft and the mixture is creamy, keep cooking and stirring the risotto over low heat

It will take 20 to 25 minutes to complete

Add a pinch of salt, vanilla extract, and chopped hazelnuts

Simmer for a further two to three minutes

Take it off the stove and leave it to rest so that it thickens even more

If preferred, top the warm chocolate risotto with extra hazelnuts

Ingredients:

• 2 cups cooked chicken, shredded
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• 1/2 cup diced onion
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• 1/2 cup diced bell pepper
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• 2 cloves garlic, minced
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• 2 tablespoons butter
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• 2 tablespoons all-purpose flour
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• 1 cup chicken broth
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• 1 cup milk
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• 1/2 cup grated Parmesan cheese
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• Salt and pepper to taste
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• 8 crepes store-bought or homemade
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Instructions:

In a large skillet, melt the butter over medium heat

Add the diced onion, bell pepper, and minced garlic

Saut until the vegetables are tender, about 5 minutes

Stir in the all-purpose flour and cook for 1-2 minutes, until it turns slightly golden brown

Gradually whisk in the chicken broth and milk, ensuring there are no lumps

Cook and stir until the sauce thickens, about 5-7 minutes

Stir in the grated Parmesan cheese until it's fully melted and the sauce is creamy

Add the shredded chicken to the creamy sauce and stir to combine

Season with salt and pepper to taste

Place a spoonful of the chicken mixture onto each crepe, then fold or roll them up

Serve the creamy chicken-filled crepes hot, garnished with additional Parmesan cheese if desired