Japanese Sponge Cake Recipe — COUNTRY SQUIRE MAGAZINE

Ingredients: 5 egg whites 5 egg yolks plus 1 whole egg 60g melted butter, cooled to room temperature 100ml milk 60g plain flour 20g corn flour ¼ tsp salt 90g caster sugar Method: Whisk the egg whites on a medium speed until foamy then gradually add the sugar and continue to whisk on high speed… via…

Lychee Gimlet — COUNTRY SQUIRE MAGAZINE

Ingredients: 35ml London Dry Gin 25ml Lime juice 15ml Triple Sec 50ml Lychee Liqueur A dash of sugar syrup Method: Fill a cocktail shaker with a handful of ice, add all the ingredients and shake vigorously. Strain into cocktail glass and garnish with a lychee. via Lychee Gimlet — COUNTRY SQUIRE MAGAZINE

Sneezes & Sinophobia — COUNTRY SQUIRE MAGAZINE

BY ANASTASIA CHOO I am British-born Chinese. I am the second-generation daughter of Hong Kong immigrants who came over to the UK in the 1960’s and set up a successful business. My sisters and I grew up in leafy Hertfordshire and attended state schools where we were subjected to the occasional joke but didn’t suffer […]…

Chinese New Year Almond Cookies — COUNTRY SQUIRE MAGAZINE

Ingredients: 180g plain flour 1 ½ teaspoon baking powder ½ teaspoon baking soda 100g icing sugar ¼ teaspoon salt 120g ground almond 130ml groundnut oil/corn oil or vegetable oil (use oil that is neutral) 1 egg yolk + 1 teaspoon water (beat together to make egg wash) Almonds to decorate (optional) Method: Pre-heat oven to […]…

Hong Kong Dominates China’s 70th — COUNTRY SQUIRE MAGAZINE

  BY MEI LIN CHAN The first of October 2019 will mark the 70th Anniversary of the founding of the People’s Republic of China and Beijing is pulling out all stops for a day replete with fireworks, fanfares and a huge military parade. To ensure all goes smoothly, authorities have been ramping up security in…

The Original Margarita — COUNTRY SQUIRE MAGAZINE

Ingredients: 60ml Tequila 30ml Cointreau 30ml Fresh lime juice Lime wheel for garnish Method: Pour the Tequila, Cointreau and lime juice into a cocktail shaker filled with ice. Shake vigorously for 10 to 15 seconds Strain into a cocktail glass with half the rim damped with water, then dipped in salt. Garnish with a lime […]…

Prawn and Asparagus Risotto — COUNTRY SQUIRE MAGAZINE

Ingredients: 30 g butter 1 onion, finely chopped 2 cloves garlic, crushed 300 g risotto rice 100 ml white wine 1 fish stock cube dissolved in 1 litre of boiling water 125 g asparagus tips, cut into bite-sized pieces 200 g cooked and peeled prawns zest of 1 lemon 40 g Parmesan cheese, grated 1 […]…

Scallops with Lemon & Garlic Butter — COUNTRY SQUIRE MAGAZINE

Ingredients: 2 Tbsp olive oil 600g scallops 3 Tbsp unsalted butter, divided 4-5 large garlic cloves, crushed Salt and fresh ground black pepper to taste 60ml dry white wine 2 Tbsp lemon juice 10g basil leaves Method: Heat olive oil in a large pan over medium-high heat until hot and sizzling. Add the scallops in […]…