Spicy Hunan Lamb
4 Servings, recipe 5
Ingredients:
Eggs 1 each
Cornstarch 15 gr
Oil 50 ml
Leg of lamb, boneless 800 gr
Sesame seed oil 2 Ts
Ginger, fresh, chopped 1/2 Ts
Garlic, fresh, chopped 1/2 Ts
Green onions or Chives
Hot bean paste 15 gr
Mushrooms, sliced 450 gr
Dried black mushrooms 15 gr
Red/green/yellow
bell peppers 125 gr
Leeks cut into thin rings 60 gr
Salt to taste
Pepper to taste
Preparation:
Cut the lamb into fine strips and keep in the refrigerator for further use. Make a paste with half the oil, cornstarch and egg. Heat rest of the oil, dip lamb into 'dough' and fry, to make it crispy but not overcooked. Heat the sesame oil, add ginger, garlic, green onion and hot bean paste. Stir-fry for just one or two minutes. Add the mushrooms, cubed bell peppers and leek, and fry for a minute or so. Last, add the lamb, mix all the ingredients, do not overcook. Serve with Basmati rice and soy sauce.

Men's Cake
One chocolate sponge cake.
Filling:
Dry white wine 2 1/2 cups
Powder sugar 3/4 cup
Custard powder 2/3 cup
Water 1/2 cup
Eggs 2 whole
For decoration:
Marzipan 250 gr
Dark, plain chocolate 200 gr
Maraschino cherries,
with stalk 12 pieces
Flaked, roasted almonds, 85 gr
Preparation:
Line base and sides of a springform (same size as your spongecake, or 23 cm/9 inches) with parchment/baking paper. Slice sponge horizontally 3 or 4 times, depending on thickness. Place the top layer in the form.
Filling:
Bring wine and sugar to a boil. Mix custard powder with water and stir into the lightly beaten eggs. Take wine syrup off the heat and mix in slowly the custard /egg mixture. Return to heat, mixing all the time until custard thickens.
Pour one part of the mixture on to the sponge. Cover with the next sponge and pour custard over it. Repeat until you have used all the sponges. Press down slightly to even out the top and chill for two hours.
Roll out the marzipan the size of your cake, cut out round and press onto top of cake. Take cake out of the tin and cover top and sides with melted chocolate. Press flaked almonds around the side of the cake. Decorate with maraschino cherries.
Tip:
For easier handling and working, make cake and filling the day before, let chill over night and finish with decoration the next day.

My Love Cocktail
Type of drink: short drink
Glass: cocktail glass
Preparation: shaker
Garnish: spiral of orange peel
Cognac 2/6
Chartreuse, yellow 1/6
Apricot brandy 1/6
Orangejuice 2/6
Orange bitter dash
Preparation:
Put all ingredients into a shaker with a few ice cubes. Shake for a minute.
Pour into a cocktail glass, garnish with orange spiral.