Homemade Trail Mix

Ingredients:

3 cups mixed seeds and nuts

1/3 cup coconut oil

1/3 maple syrup

1 tsp cinnamon

1 tsp flaky salt

1 tsp vanilla extract

Directions:

1. Preheat your oven to 150°C (convection) or 130°C (fan forced).

2. In a large bowl, mix together the seeds, nuts, coconut oil, maple syrup, cinnamon, flaky salt, and vanilla extract until everything is well coated.

3. Spread the mixture evenly on a lined baking tray.

4. Bake for 30-35 minutes, stirring halfway through, until the mixture is deep golden and fragrant.

5. Once baked, allow the mixture to cool completely before storing it in an airtight container.

Notes:

Flavour combos: adding cayenne pepper to this is also yum and adds a great kick!

Masala Chai-misu

Ingredients:

Masala chai teabags (I used these today, but brewing with tea leaves is EVEN BETTER!)

2 tsp coffee (I used instant ginger coffee I had on hand)

Savoiardi biscuits

300ml thickened cream

150ml mascarpone

2-3 tbsp caster sugar

1 tsp vanilla bean paste

Dusting

Cocoa powder

Cardamom powder

Cinnamon powder

Notes:

This is a freestyle recipe idea! What that means: cook with feeling and intuition. Things might not be exact, but the outcome will be great and delicious, so it’s okay to have extras. You’re creating here!

It starts off with your vessel (glass or dish) of choice. The thing with savoiardi (ladyfinger biscuits) is that they come in big bags anyway, so regardless of what size you make, you’ll always have extra.

Directions:

1. Brew your chai and coffee, then let them cool slightly while you prepare the cream.

2. In a bowl or stand mixer, whip the cream, mascarpone, caster sugar, and vanilla until soft peaks form (it’s so yum!).

3. To assemble: line the base of your glass or dish with a bit of cream. Swiftly dunk each biscuit into the warm coffee chai and place it into the glass/dish (I didn’t do this and the biscuit fell apart 😂). If this happens, don’t worry, just keep going.

4. Repeat the layers until you fill your vessel. Dust with your spiced cocoa powder and pop in the fridge until you’re ready to serve. Making these a day ahead works a treat as the flavors have time to meld.

5. Enjoy!!! 🥰🥰🥰🥰

Chai Porridge

Ingredients:

Porridge Base

500ml (2 cups) brewed chai 1/2 cup oats (Uncle Toby’s Rolled Oat Ancient Grains recommended)

1 tbsp honey

Toppings

2 tbsp peanut butter (smooth preferred)

1 banana, chopped

1 tbsp butter

1 tbsp pine nuts

Pinch of flaky salt

1/4 tsp cinnamon powder

Directions:

1. In a small saucepot, on medium heat, gently heat the chai.

2. Once steaming (just about to boil), sprinkle in the oats and stir to combine.

3. Cook for 5 minutes or until oats have thickened and you have a creamy consistency.

4. Meanwhile, in a small pan, melt the butter and toast the pine nuts until they are golden brown.

5. Remove the porridge from heat and decant into bowls.

6. Top each bowl with 1 tbsp peanut butter and half of the chopped banana.

7. Spoon the butter-toasted pine nuts on top, including some of the brown butter for extra flavour.

8. Finish off with a pinch of flaky salt and a sprinkle of cinnamon powder.

Pineapple Egg

Ingredients:

1 slice of bread, just regular toast works great

1 egg

1 tbsp olive oil

1-2 slices of cheese

1 canned pineapple slice, drained (rings are the best!)

Butter, for your toast ofc!

Salt and pepper

Notes:

You can experiment with different types of cheese to see which one you prefer. A old faithful friend craft singles work but I also love sharp Swiss or Havarti cheese work well. For an extra touch, chili flakes add an extra zing but even on its own - delish!

Directions:

1. Lightly toast the bread until it is golden brown. Do this in a toaster or in a pan with a bit of butter or olive oil (or multitask and do this while you're frying up your egg so they toast stays warm).

2. Now for the egg. In a small fry pan on high heat, heat the olive oil.

3. Crack the egg into the pan and cook it to your preferred doneness. I love crispy edges with a velvety yolk. Season with salt and pepper. The key is the yolk here, so stay with me!

4. Place the toast on a plate, while its warm butter it generously and place the slice of cheese on top.

5. Carefully place the crispy fried egg on top of the cheese. Now the star of the show: the pineapple ring. Position the the pineapple ring on top of the egg so the egg yolk pokes through the middle.

6. Season with a bit more salt and pepper if desired. Serve immediately and relish your Pineapple Egg! sending a piece of my childhood from me to you, enjoy!