What you need:
For the Crumb or Streusel:
1/8 cup granulated sugar
scant 1/4 cup light brown sugar
1/2 tsp ground cinnamon
1/2 stick unsalted butter, melted
2/3 cup all purpose flour

For the Cake:
6 tbsp unsalted butter (3/4 stick), at room temperature
3/4 cup granulated sugar
2 large eggs, at room temperature
1 tsp vanilla extract
2/3 cup sour cream
1 1/4 cup all purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1 cup fresh blueberries plus extra for topping
1 tbsp caster sugar


How to make:

 Tuna Linguine

What you need:
250g linguine
1/2 cup pasta water reserve
2 cans tuna in olive oil
2 tbsp olive oil
4 cloves garlic, chopped
1 small onion, chopped
1 tsp ground basil leaves
salt and pepper to taste
grated parmesan cheese

How to make:
1. Cook linguine according to package directions. Reserve 1/2 cup of pasta water, drain linguine and set aside.
2. Heat olive oil in a pan. Saute onion and garlic until fragrant. Add tuna (do not drain oil) and saute for 3 - 4 mins.
3. Add pasta water reserve and season with salt, pepper and ground basil.
4. Add linguine and stir well. Serve with grated parmesan cheese on top.

What you need:
200g pack lady fingers or Savoiardi biscuits
300ml whipping cream
40g icing sugar, sifted
2 tbsp granulated instant decaffeinated coffee
1 cup boiling water
1 cup (250ml) mascarpone cheese
2 tsp cocoa powder or more
3 tbsp chocolate drops for toppings

How to make:
1. Combine coffee and water; stir well, allow to cool and set aside.
2. Place half the biscuits, in single layer over a deep dish; drizzle with half of the coffee mixture.
3. Beat the cream and icing sugar until soft peaks form. Fold in mascarpone cheese.
4. Spread half of the cream and cheese mixture over biscuits in the dish.
5. Submerge the remaining biscuits, one at a time in coffee (do not over soak), place over the cream layer.
6. Top biscuit with the remaining cream. Cover and refrigerate overnight.
7. Dust with sifted cocoa powder and top with mini chocolate drops just before serving.

What you need:

Basic Crepe
2 large eggs
3/4 cup milk
1/2 cup water
1 cup flour
3 tablespoons melted butter
extra butter, for coating the pan

Filling:
Nutella spread
banana, sliced horizontally
caramel syrup
chocolate drops

How to make:
1. Prepare the crepe a day in advance. Mix all ingredients in a blender for 10 seconds. Keep in the fridge for an hour or overnight for best results. It will allow the bubbles to subside to prevent the crepe from tearing easily.
2. Coat a non stick frying pan with some butter. Pour 1 ounce of prepared batter into the center of the pan and swirl to spread evenly. Cook for 30 seconds and flip. Cook for another 10 seconds and remove to the cutting board. Lay them out flat so they can cool. Continue until all batter is gone.
3. Spread 1 tbsp of nutella on 1 piece of crepe. Layer with sliced bananas. Roll the crepe and drizzle with caramel syrup. Sprinkle with chocolate drops. Serve immediately.