✨ Serves 2 ✨

INGREDIENTS ✍️

• 4 overripe bananas peeled, sliced and frozen

• 200g Milo

• Warm water, if needed to loosen mixture

• Banana; fresh slices, to garnish if desired

METHOD ✍️

1. If planning very far ahead, give a bunch of bananas permission to ripen over the course of a week.

2. The day before serving, peel the bananas and slice into coin-sized pieces. Place in a freezer-proof bag or container and allow to freeze for at least 12 hours.

3. Once ready to serve, whip up the bananas in a food processor.

4. Add a trickle of warm water to help loosen or ‘cream’ up the mixture.

5. Once ‘whipped’, add the milo and continue to blend together

6. Once homogeneously chocolatey, transfer to individual or a shared serving bowl. A cold bowl straight from the freezer will keep the mousse firm for longer!

7. Garnish the mousse with fresh banana slices and a generous sprinkle of milo powder, if that kind of thing tickles your fancy.

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 ✨Serves 2 ✨

INGREDIENTS ✍️

• 4 cups cooked pasta

• 2 tbsp Vegemite

• 1 cup finely grated cheddar cheese

METHOD ✍️

1. Preheat oven to 180 degrees celsius. Line a baking tray with baking paper.

2. Mix the Vegemite into the cooked pasta, then mix through the cheese.

3. Spoon the pasta onto the tray and flatten.

4. Bake the pasta chips for 10-15 minutes or until crispy.

5. Enjoy!

If It Sinks, It’s Safe

To check if an egg is still fresh, fill a cup with water and gently drop the egg in. If it sinks, it’s good to eat!

If it floats, it’s no longer fresh and should be discarded. The egg is floating because of the gas buildup from decomposition.

Remove Shells With Finger

When you crack an egg into a bowl and a piece of loose eggshell falls in, wet your finger before sticking it in to try and get it out.

The eggshell will stick to your finger so that you can pull it out easily with no mess.

Hot Spatula Stops Sticking

If you're using a metal spatula for fried eggs, press it against the hot pan for a few seconds to heat it up in the oil.

This helps the spatula slide under the eggs, making flipping way easier and keeping them from sticking to the pan.

Sift Eggs Before Scrambling

Pass your eggs through a sieve before scrambling them to remove any impurities (like egg shells).

It will also make sure your whites and yolks are completely homogeneous, preventing strands of whites from appearing in your scramble, making it smoother.

Prevent Cracking With Pin

For perfect hard-boiled eggs, poke a hole in the shell before boiling to avoid cracks.

Just use a push pin to prick the wider end (the bottom where the air pocket is) before dropping them in the water. It helps release pressure and keeps the shells intact!

Keep Poached Eggs Shaped

Add 1 tbsp of vinegar to simmering water. Acid helps the whites set faster so they don't spread into the water.

You can also pre-boil the eggs for 10 seconds before cracking them into the water to firm up the whites around the yolk, keeping their shape when poaching.

• 2 tubs Yo-Chi Greek Style Frozen Yoghurt, store bought

• 1 brownie, diced

• 1 cup choc chip cookie dough

• 425g pack mini m&m’s

• 2 kiwi fruits, diced

• 4 strawberries, diced

• 1 tin passionfruit pulp

• 1 tin lychees

• 1 cup dark chocolate, melted

• 1 jar biscoff