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4 oranges (OR AS MANY AS YOU NEED)


  1. Make up orange jelly according to the packet instructions. Set aside for 20 minutes to cool.
  2. Slice oranges in half and scoop out the flesh, using a small knife or spoon. Fill the orange cavities with cooled jelly. Place the orange halves, upright, on a tray. Refrigerate for 3 hours or until set. :)


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1 cup flour

1 cup shredded coconut

1 cup flattened/rolled oats

1/2 cup sugar

1 heaped teaspoon baking soda

around 60 grams butter if ya like clogging the arteries you can use up to 125 grams of butter)

1&1/2 tablespoons of golden syrup.


Combine flour, sugar, oats and coconut in a large bowl and mix em up a bit.
In a small saucepan, melt butter and golden syrup. Stir mixture so they are combined.
Put baking soda in a cup, and slap in enough boiling water to dissolve the baking soda (about 2 tablespoons worth).
Add baking soda solution to butter and golden syrup. Make sure the golden syrup/butter is still hot, but not quite boiling, else it will foam up and over your saucepan.
Pour the contents of the saucepan into the dry ingredients and mix well.
Place spoonfuls of the mixture on a greased oven tray. Bake at around 180C (350F) for 15 minutes, or until they are light brown. Makes about 20 biscuits.
Cross your fingers and hope it works
You can play around with the mixture if you want adding and subtracting of more of what u like.
Look out they are highly addictive


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Yield: 1 Roll = 8 pieces of sushi.

How to make a California roll

  1. Wrap your bamboo mat with plastic wrap. This is necessary in order to prevent rice from sticking to the mat.
  2. Take a nori sheet, and break it in half. Place one half on the mat, with the shiny side facing down.
  3. Grab a handful of prepared sushi rice, and spread it gently over the nori - about 1cm high. There's no need to press the rice onto the nori, only spread it.
  4. Sprinkle a spoonful of Tobiko and/or sesame seeds evenly over the rice.
  5. Flip the nori so that the rice is now facing down.
  6. Line up the crab meat sticks along the nori.
  7. Next to it, line up 1-2 thick slices avocado.
  8. Tip - if you're not serving the dish immediately, you might want to squirt a few drops of lemon on the avocado, to prevent it from turning brown.
  9. Roll.
  10. Cut into 8 equal pieces. For best results first cut in half, then cut each half into two, and then again.
Best served with soy sauce, pickled ginger (gari) and wasabi.


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Instructions on how to make French Toast:

1) First, you need to prepare all the ingredients for French Toast: eggs (1 per two toasts,) butter or margarine, 3 ml. Vanilla Extract, milk (2 tbsps. per 1 egg,) cinnamon (to taste), confectioner’s sugar, syrup, or jam.
2) Place the cooking pan on the stove and set to high heat, coat base with margarine or butter by tilting the pan. Crack the eggs and put it in a bowl. Pour in milk, vanilla extract and cinnamon and beat well using a whisk or a fork.
3) Turn the stove’s heat down to medium, and coat both sides of the bread with the egg mixture. Place the slice on the heated pan. Once the side is golden brown, flip the bread immediately to cook the other side. Wait for the other side to become golden brown, then transfer to the plate.
There are many add-ons which you can put on top of your French Toast to make it taste yummy


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Preparation Time

20 - 25 minutes

Cooking Time

18 minutes

Ingredients (serves 6)

  • 750g beef mince (like topside)
  • 1 large brown onion, grated
  • 2 garlic cloves, crushed
  • 1 tbs Worcestershire sauce
  • 2 tsp Tabasco sauce (optional), or to taste
  • 1/4 cup chopped fresh continental parsley
  • 70g (1 cup) breadcrumbs, made from day-old bread
  • 1 egg, lightly whisked
  • Salt & ground black pepper, to taste
  • 2 tbs olive oil
  • 6 hamburger buns, halved
  • 150g cheddar cheese, thinly sliced, to serve
  • 3 medium (about 450g) ripe tomatoes, sliced, to serve, homemade (see related recipe) or purchased tomato sauce, to serve
  • 6 Iceberg lettuce leaves, shredded, to serve


  1. Prepare all your ingredients before you begin. It is important to use mince from a cut of meat that has a little fat. This will not only add flavour, it also ensures a tender burger by preventing the patties from drying out during cooking.However, mince that is too fatty will expel the excess fat during cooking, causing the patties to shrink and toughen considerably. Topside is the recommended mince for making beef burgers as it contains the right amount of fat.Breadcrumbs are not usually included in the traditional burger patty mixture, but their addition to this recipe helps to give the cooked patties a lighter, more tender texture.The egg acts as a binding ingredient so that the patties can be easily shaped. It also helps them hold together when cooked.
  2. Place the beef mince, onion, garlic Worcestershire sauce, Tabasco sauce parsley, breadcrumbs and egg in large bowl. Season with salt and pepper. Mix with your hands until evenly combined.
  3. Divide the mixture into 6 equal portions (you can use a 125mls / 1/2 cup measuring cup if you like). Shape each portion with your hands into a patty about: 10cm in diameter and 1.5cm thick.
  4. Place the patties onto a tray lined with- greaseproof paper. Cover with plastic wrap and place in the fridge for at least 30 minutes to rest. Chilling the patties will help them hold together when cooked. This also allows the flavours in the patties to blend and develop. If you chill the patties for any longer, increase the cooking time slightly.
  5. Heat half the olive oil in a large, non-stick frying pan over medium-low heat and cook half the patties for about 4 minutes on each side or until browned and cooked through. It is important to cook mince right through because it has a larger ratio of surface area to volume than whole pieces of meat, and is therefore at greater risk of contamination by bacteria in the air. Transfer the patties to a plate, set aside and keep warm. Repeat with the remaining oil and patties.GO
  6. Meanwhile, preheat grill on high. Place the hamburger buns, cut-side up, under the preheated grill and toast for 1 minute or until golden. Leave the grill on.
  7. To serve, top the bottom halves of the toasted hamburger buns with the patties and then the cheese slices. Return the bottom bun halves under the grill for 1 minute or until the cheese is just melted. Top each with the sliced tomato, tomato sauce and shredded lettuce, sprinkle with salt and pepper and then cover with the hamburger bun tops.


  • Prep: 20-25 mins (+ 30 mins chilling time). Tip: To freeze, separate the patties with non-stick baking paper or freezer wrap, pack flat into freezer bags and seal. Freeze for up to 1 month and transfer to the fridge to defrost 12 hours before cooking

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Preparation time: 10 minutes
Poached eggs are easy once you know how.

Cooking directions

  • Cook 1 or 2 eggs per person.
  • Fill a saucepan or deep frying pan with about 5cm of water and add a splash of vinegar (helps the egg keep its shape).
  • Bring the water to a gentle simmer.
  • One at a time, break eggs into a saucer or shallow cup. Then slide the egg into the water.
  • As soon as the water starts simmering again, turn off the heat and cover saucepan with lid.
  • Stand for about 2 minutes, or until the white is firm. If you like a firm yolk rather than a runny yolk, leave for about 5 minutes.
  • Lift the eggs out of water with a slotted spoon. Drain well and pat dry with a paper towel.
  • Serve on wholegrain toast with freshly ground black pepper.


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Let's start from the scratch.
Making Pizza Dough
Dough making has been known to humans since ages now, but mastering the art to make perfect pizza dough can be a bit cumbersome sometimes. At home, Pizza dough is prepared by hands, no special machinery is required. However to prepare hand-made dough you will need to have a large mixing bowl, a measuring cup, measuring spoons, a large whisk or wooden mixing spoon and some kitchen film before you start. It will be better if you also keep a small hand towel ready before starting the process.
1 - 1/4 Oz Envelope - Active dry yeast, (or 2 1/4 Tsp) 1 1/2 Cups - Warm water (110°F - 115°F) 4 Cups - Bread flour 1 1/2 Tsp. - Salt 2 Tbsp. - Extra virgin olive oil 1 Tbsp. - Sugar Extra flour Extra olive oil
Pour the warm water in a large mixing bowl, then add the sugar and dissolve it. Next, dissolve the yeast by stirring continuously after addition. Allow the mixture to settle down for 10 minutes or extra so that the yeast becomes active.
Now add the yeast and olive oil, when the appearance of the mixture becomes foamy and cloudy at the surface. Dissolve it continuous stirring. Then add 3 cups of flour to the mixture one-by-one and whisk in until dissolved completely. Make sure the mixture is completely smooth. Use your hands to combine the dough until all of the dry flour has moistened into a mass.
When the flour has absorbed all of the moisture and congealed into a firm mass, remove it from the bowl to a floured tabletop to knead it. Fold it in half again and push it into itself, again and again for perhaps 10 to 12 minutes or so, or about 200 cycles. It is very important that the dough is very well kneaded.
After kneading is complete, when dough transforms into a silky, smoothly-textured ball, coat the dough ball with a thin layer of olive oil. After that place it in the bottom of a large mixing bowl that has also been coated on the inside with olive oil.
Now comes the step on panning the prepared pizza dough. One of the most demanding of the pizza maker's many challenges is getting the raw pizza dough ball into a pizza pan. The panning of pizza can be done by various methods as per your convenience. The popular methods are Pizza dough sheeting, pizza dough pressing, hand tossing pizza dough- do it only if you don't get hazy when catching, hand pressing pizza dough, and last is pin rolling pizza dough.

Making Pizza Sauce
Normally at home, we recommend using tomato sauce only which is lightly herbed with oregano and basil. Some pizza lovers prefer to have even simpler sauce than this, however tomato sauce is the simplest to prepare at home.
3 Tbsp. - Butter 16 Oz. - Can of tomato puree 3 Tbsp. - Olive Oil 1 Tsp. - Salt 3 Cloves - Garlic, minced 1/4 Tsp. - Black Pepper 3 Large - Yellow onions, minced 1 Tsp. - Whole oregano 2 Qts. - Canned whole Italian tomatoes 1 Tsp. - Whole basil

Melt the butter with olive oil in an oven or large skillet. Now slowly but completely sauté the garlic and onion. Then add the tomatoes, salt, pepper, oregano, basil and puree. Boil it.
Cover the mixture and let it bubble for two hours. In between, stir it occasionally. Crush the tomatoes with the masher. Continue the process till the sauce reaches the consistency of a soup. Set the sauce aside to cool before applying it to your pizza dough, or, or refrigerate it for use in the future.
Pizza Topping
Ladle about 7 to 8 oz. of pizza sauce into the middle, bottom of the dough shell. Spread the sauce evenly over the surface of the dough sheet. Spoon the sauce out to the edge of the dough sheet. Leave a small margin on the outer-side of the dough sheet, which allows the crust to rise and crisp more quickly than the covered dough; creating the classic, puffed up edge of the pizza. Now create a layer of the shredded cheese over the sauce. Shred about two cups of cheese. Arrange your toppings over this layer of cheese.
Add toppings according to your preference.
Baking the Pizza

Preheat your oven up-to the temperature of 450° F for about 10 to 15 minutes. When preheating is done, place a prepped pizza in the oven at the centre. Place the pan in the oven such as there is maximum circulation of air around the pan. The baking will take about 10-15 minutes at that temperature.
Signs to look for that the pizza is ready are: 1) The cheese has melted on top and is beginning to brown. 2) The crust edge has browned, from a medium to a golden brown. 3) Now carefully lift the edge of the pizza to inspect its bottom, it should be evenly brown. If these signs are evident, your pizza's done! Thus now you are ready to throw regular pizza parties of your home made pizza to your friends and family.