RecipeShare App, London (2026)

19/09/2026

🍽️ Easy Mamon (Filipino Sponge Cake)

Make soft Filipino mamon at home: light individual sponge cakes made with a yolk batter and folded meringue, then finished with optional butter, sugar, or grated cheese.

Key ingredients:
• cake flour (120g)
• caster or granulated sugar (50g)
• baking powder (1tsp)
• fine salt (1g)
• egg yolks (4pieces)
• whole milk (60ml)
• corn oil (60ml)
• egg whites (4pieces)

How it comes together:
1. Heat the oven to 160C conventional / 140C fan (320F). Place 10 ungreased 4-inch mamon molds on a baking tray. Do not use paper liners; the batter needs the mold sides to climb as it rises.
2. Sift the cake flour, 50 g sugar, baking powder, and salt together three times into a bowl. This follows the recorded formula and distributes the leavening evenly through the low-protein flour.
3. In a second bowl, whisk the yolks, milk, and corn oil until smooth. Add the dry ingredients and whisk only until no dry streaks remain.
1. In a clean, dry bowl, beat the egg whites and cream of tartar until foamy. Add the remaining 60 g sugar gradually while mixing on medium speed.
2. Continue until the meringue is glossy and at medium-stiff peaks: a peak should hold its shape with a slight bend at the tip. Stop before it becomes dry, grainy, or clumped.

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16/09/2026

🍽️ Taiwanese Popcorn Chicken with Fried Basil

Taiwanese popcorn chicken with a craggy sweet-potato-starch crust, five-spice seasoning, and crisp fried basil. Double-fried chicken bites for a Taiwanese street-food-style snack or rice dinner.

Key ingredients:
• boneless skinless chicken thighs (450g)
• light soy sauce (1tbsp)
• Shaoxing w**e (1tbsp)
• fresh ginger (1tsp)
• garlic cloves (2cloves)
• sugar (1tsp)
• MSG (0.25tsp)
• white pepper (0.25tsp)

How it comes together:
1. Combine the chicken with soy sauce, Shaoxing w**e, ginger, garlic, sugar, MSG if using, white pepper, and five-spice powder. Mix well, cover, and refrigerate for 30 minutes.
2. Add the plain flour, cornflour, and egg white to the marinated chicken. Mix until every piece has a thin sticky coating; this helps the sweet potato starch cling without forming a heavy batter.
1. Pour enough oil into a deep saucepan or wok to come 5 cm up the sides, without filling the vessel more than halfway. Heat to 170C.
2. Fry the thoroughly dry basil for 10 to 15 seconds, until crisp but still green. Lift it out with a slotted spoon and drain on a wire rack or paper.
3. Spread the sweet potato starch in a shallow bowl. Coat the chicken pieces in batches, pressing the starch on lightly, then shake away only loose excess. The coating should look craggy rather than smooth.

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15/09/2026

🍽️ No-Bake Biscoff Cheesecake

Creamy no-bake Biscoff cheesecake with a crisp speculoos biscuit base, smooth Biscoff filling, and glossy cookie-butter topping. An easy make-ahead dessert that sets in the fridge.

Key ingredients:
• Biscoff biscuits (200g)
• unsalted butter (80g)
• full-fat cream cheese (300g)
• smooth Biscoff spread (90g)
• vanilla extract (1tsp)
• fine salt
• double cream or heavy cream (200ml)
• smooth Biscoff spread (30g)

How it comes together:
1. Line the base of a 20 cm springform pan with baking parchment. Crush the Biscoff biscuits to fine crumbs, then mix thoroughly with the melted butter.
2. Press the crumbs firmly and evenly over the base of the pan using the bottom of a glass. Chill while you make the filling so the base sets.
1. Beat the room-temperature cream cheese briefly until completely smooth. Add the Biscoff spread, vanilla if using, and salt, then beat only until evenly combined.
2. In a second cold bowl, whip the double cream to medium peaks. Fold one third into the Biscoff mixture to loosen it, then fold in the remainder gently until no streaks remain. Do not beat after the cream is added.
3. Spoon the filling onto the chilled base and smooth the top. Cover and chill for at least 6 hours, or overnight, until the centre feels firm when the pan is gently nudged.

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14/09/2026

🍽️ Kababayan Recipe: Filipino Bakery Muffins

Make Filipino Kababayan at home: soft, buttery bakery muffins with golden domed tops, a tender cake-like crumb, and gentle vanilla flavour.

Key ingredients:
• all-purpose flour (312.5g)
• white sugar (150g)
• baking powder (20g)
• baking soda (1.15g)
• fine salt (1.42g)
• water (237g)
• evaporated milk (177g)
• butter or margarine (113g)

How it comes together:
1. Heat the oven to 210C conventional (190C fan). Grease a 12-cup standard muffin pan directly; paper liners will not give the same golden sides.
2. Whisk the flour, sugar, baking powder, baking soda, and salt in a large bowl until evenly combined.
3. In a second bowl, whisk the water, evaporated milk, warm melted butter or margarine, egg, vanilla, and optional colouring until smooth. The melted fat must not be hot enough to cook the egg.
4. Pour the wet mixture into the dry ingredients and whisk only until the batter is smooth, thick, and pourable, with no dry flour pockets. Do not beat it further or leave it to rest.
1. Divide the batter among the greased cups, filling each about three-quarters full, or roughly 90 g batter per cup. Place the pan on the centre rack without opening the oven door early.

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13/09/2026

🍽️ Crispy Filo Mushroom and Mozzarella Tart

A crisp filo tart with garlic mushrooms, mozzarella, and nutty semi-hard cheese. A practical vegetarian lunch or light dinner for four.

Key ingredients:
• white mushrooms (500g)
• shiitake mushrooms (100g)
• olive oil (15ml)
• fine sea salt (3g)
• black pepper (0.5tsp)
• garlic (1clove)
• flat-leaf parsley (10g)
• filo pastry (150g)

How it comes together:
1. Heat the olive oil in a large frying pan over medium-high heat. Add the white and shiitake mushrooms with the salt and pepper, then cook for 10 to 12 minutes, stirring occasionally, until their liquid has evaporated and they are lightly browned.
2. Stir in the garlic and cook for 30 seconds, then take the pan off the heat and fold through the parsley. Spread the mushrooms on a plate or tray to cool slightly while you prepare the filo.
1. Heat the oven to 190C fan (210C conventional). Put a baking tray in the oven to heat. Brush the 23 cm tart tin lightly with melted butter.
2. Lay one filo sheet in the tin with the overhang hanging over the edge, brush it lightly with butter, then repeat with the remaining sheets, rotating each one so the tin is covered all around. Keep the butter layer thin; it is for crispness, not richness.
1. Scatter the cubed semi-hard cheese over the filo base. Spoon over the cooled mushrooms, then dot with the drained mozzarella. Fold the filo overhang loosely towards the centre, leaving some filling visible.

Full recipe at recipeshare.app

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12/09/2026

🍽️ High-Protein Roasted Eggplant Gyros Bowls

High-protein roasted eggplant gyros bowls with chicken breast, chickpeas, quinoa, red onion, and a lemon-herb yogurt sauce. A balanced Mediterranean bowl with strong gyros-style flavor and lighter cholesterol-conscious choices.

Key ingredients:
• quinoa (220g)
• water (475ml)
• eggplant (700g)
• chickpeas (240g)
• red onion (180g)
• extra virgin olive oil (2tbsp)
• red w**e vinegar (1.5tbsp)
• tomato paste (1tbsp)

How it comes together:
1. Bring the quinoa and water to a boil in a small saucepan.
2. Lower the heat, cover, and simmer for 12 to 15 minutes until tender.
3. Rest for 5 minutes, then fluff with a fork.
1. Preheat the oven to 220°C (425°F).
2. In a large bowl, whisk the olive oil, red w**e vinegar, tomato paste, honey, garlic, oregano, smoked paprika, cumin, salt, and black pepper.

Full recipe at recipeshare.app

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11/09/2026

🍽️ High-Protein Korean Popcorn Chicken Bowl

Crisp Korean-style popcorn chicken in a gochujang glaze with seasoned rice, roasted vegetables, and edamame for a high-protein meal-prep bowl.

Key ingredients:
• rice (260g)
• rice vinegar (30ml)
• sweetener (1tsp)
• salt
• broccoli (400g)
• carrot (250g)
• edamame (200g)
• neutral oil (15ml)

How it comes together:
1. Cook the rice according to the packet instructions. While it is still warm, fold through the rice vinegar, optional sweetener, and salt.
1. Heat the oven to 200C fan. Toss the broccoli, carrot, and thawed, well-drained edamame with the neutral oil, rice vinegar, garlic powder, and salt.
2. Spread the vegetables across a large sheet pan without crowding and roast for 15 to 18 minutes, until tender and lightly browned.
1. Whisk the soy sauce, water, ketchup, gochujang, rice vinegar, honey, and optional brown sweetener in a saucepan.
2. Simmer for 3 to 5 minutes until glossy and thick enough to coat a spoon, but still fluid. It will thicken further as it cools.

Full recipe at recipeshare.app

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10/09/2026

🍽️ Couscous Salad with Seared Broccoli and Peaches

This couscous salad combines seared broccoli, sweet peaches, crisp vegetables, fresh herbs, and lime for an easy make-ahead lunch or side dish.

Key ingredients:
• couscous (250g)
• hot water (375ml)
• olive oil (7.5ml)
• salt
• broccoli (1head)
• olive oil (15ml)
• water
• bell pepper (1piece)

How it comes together:
1. In a large bowl, add couscous, ½ tbsp olive oil, and a pinch of salt.
2. Pour over 375 ml (1½ cups) of hot water, cover, and let sit for 5–10 minutes.
3. Fluff with a fork, allow to cool, and spin or spread out to remove excess moisture.
1. Heat a large pan over medium-high heat with 15 ml olive oil.
2. Sear broccoli florets until lightly browned.

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10/09/2026

🍽️ High-Protein Honey Garlic Chicken Mac and Cheese

Honey garlic chicken mac and cheese with a creamy lighter cheese sauce, approximately 60g protein per serving, and a practical four-day meal-prep format.

Key ingredients:
• Chicken breast, boneless & skinless, diced (700g)
• Olive oil (1tsp)
• Salt (1tsp)
• Onion powder (1tsp)
• Garlic powder (1tsp)
• Smoked paprika (1tsp)
• Macaroni pasta (320g)
• Fat-free evaporated milk (340ml)

How it comes together:
1. Cut the chicken into evenly sized pieces and season with salt, onion powder, garlic powder, and smoked paprika.
2. Heat the olive oil in a large skillet over medium-high heat. Add the chicken without overcrowding the pan, leave it undisturbed briefly so it colours, then turn and cook until it reaches 75°C. Transfer to a plate.
1. Boil macaroni according to package instructions until al dente.
2. Reserve about 240ml of the cooking water, then drain the pasta. Do not rinse it; the surface starch helps the cheese sauce cling.
1. Warm the evaporated milk and stock powder in a saucepan over medium-low heat. Whisk in the cream cheese until smooth, then add the cheddar a handful at a time, stirring until melted.

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09/09/2026

🍽️ Charlie Chan Pasta with Peanut Chicken

Make Filipino-Chinese-inspired Charlie Chan pasta with tender chicken, mushrooms, peppers, peanuts, and a glossy peanut-soy sauce.

Key ingredients:
• chicken breast (400g)
• soy sauce (15ml)
• cornstarch (8g)
• fresh ginger (1tsp)
• black pepper
• spaghetti (500g)
• neutral cooking oil (15ml)
• onion (1onion)

How it comes together:
1. Mix the chicken with the soy sauce, cornstarch, ginger, and black pepper. Set aside for 10 minutes while you prepare the pasta water and vegetables.
1. Bring a large pot of salted water to a boil. Cook the spaghetti until about 1 minute shy of al dente. Reserve 150 ml pasta water, then drain.
2. Heat the oil in a large frying pan over medium-high heat. Add the chicken in a single layer and sear until lightly browned and cooked through, turning as needed. Transfer to a plate.
3. Add the onion, garlic, mushrooms, and bell pepper to the pan. Stir-fry for 3–4 minutes until the vegetables soften and the mushrooms take on colour.
1. Stir in the tomato paste and cook for 1 minute. Add the peanut butter, brown sugar, both soy sauce quantities, and chilli flakes.

Full recipe at recipeshare.app

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