Procedure:

1. Set out 16 miniature paper cupcake cases.
2. Melt the chocolate and butter over barely simmering water. Use a pastry brush to paint the paper cases with a thick layer of chocolate. Chill in the refrigerator until the chocolate has set, about 15 minutes.
3. Carefully peel the paper cases away from the chocolate and discard them. Place the chocolte cases on a serving dish.
4. Beat the mascrpone and orange liquer in a bowl. Use a teaspoon to fill the chocolate cases with the ream. Decorate each one with a raspberry and a blueberry.
5. Chill until ready to serve.

Procedure:

1. Beat the butter and confectioners' sugar in a medium bowl until pale and creamy. Beat in the egg yolks one at a time.
2. Bring the cream to a boil. Remove from heat and add vanilla extract.
3. Pour the boiling cream into the butter mixture. Add the chocolate and stir until smooth and well mixed.
4. Let cool for at least 2 hours.
5. Shape into balls the size of walnuts. Roll one-third of the truffles in the cocoa, one-third in the coconut and one-third in the nuts.
6. Chill in the refrigerator until ready to serve.

Procedure:

1. Cook rice with water. Set aside
2. In a saucepan, combine cooked rice, 1-1/2 cup milk, sugar and salt. Cook over medium heat until thick and ceamy, stirring constantly for about 20 minutes.
3. In a bowl, combine the remaining milk and beaten egg. Add mixture to the saucepan and cook for another 2 minutes while stirring constantly. Turn off the heat then stir in butter, orange zest & vanilla extract.
4. Spoon into serving cups and chill for 3 hours. Before serving, sprinkle an even layer of brown sugar on top of chilled rice puddings. Caramelize with a blow torch or in a preheated broiler until sugar is completely melted and crisp.
5. Garnish with orange wedges. Serve.

Procedure:

1. Boil carrots in water until tender but firm. Drain, then, saute in some canola oil and garlic. Season with salt and pepper. Transfer to a bowl. Do the same to the florets and zuchinni. Set aside in 3 veggie bowls.
2. Prepare Bechamel Sauce (recipe here). Set aside 1/2 a cup. Divide the remaining equally in the 3 veggie bowls. Adjust seasoning, if needed.
3. Spread some bechamel sauce on the bottom of a buttered glass baking dish and set a layer of lasagna. Then, alternately layer with veggie-sauce mixtures and pasta, ending with the zuchinni-bechamel mixture. Spread remaining bechamel sauce over the zuchinni. Sprinkle with parmesan cheese and drizzle with olive oil.
4. Bake in preheated 350 fahrenheit oven for 20-30 minutes. Allow to settle for 10 minutes before serving.

Procedure:

1. Using a mortar & pestle, pound the coriander roots and salt together. Add garlic and pound until mixture becomes pasty.
2. Mash the salmon, removing any fins & bones in a bowl. Put the 2 eggs, spring onions, lemon juice & plain breadcrumbs. Add in the coriander roots paste. Mix well. Shape into an inch balls.
3. Brush each ball with beaten white egg. Roll in panko. Heat oil. Deep-fry until golden brown. Drain in lots of paper towels.
4. Serve with Thai chili sauce.