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🤤 Stop Begging, We Delivered (Cheesymite Pasta Chips!)

Half a million views can't be wrong! Plus, impress your friends with a GIANT bagel.

AuthorAuthor

Sohan Judge & Isaac Peiris
March 15, 2025

Well, hello friends. Boy oh boy are you all in for a treat today! I have the recipe you’ve been BEGGING for. 👀

It’s none other than the Cheesymite Pasta Chips, with almost half a million views! Now, hot tip from me… add a little extra cheese if your heart desires. Go on, be rebellious and thank me later.

This week I’ve been in the kitchen cooking a very crispy recipe… Doritos Fried Chicken! That’s right, chips aren’t just for eating. They’re also for crumbing chicken, and it’s got to be my new favourite cooking method. I’m also going to be working on some new DIY KFC Krusher recipes, so we can forget that they’ve been discontinued and make them ourselves.

Now go make yourself a delicious dinner, and watch some Yellowstone reruns.

CHEESYMITE PASTA CHIPS

INGREDIENTS ✍️

  • 4 cups cooked pasta  

  • 2 tbsp Vegemite  

  • 1 1/4 cups finely grated cheddar cheese  

  • 1/2 cup MasterFoods Garlic + Truffle No Rules Sauce (optional)

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 1 cup of grated cheese.

  3. Spoon the pasta onto the tray and flatten.

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

  5. Place pasta chips into a serving bowl and sprinkle over the remaining 1/4 cup of cheese.

  6. Serve alongside the sauce and enjoy!

HAVE YOU EVER SHARED A GIANT BAGEL?

It’s huge, it’s impressive, and it’s actually very easy to make. Impress your friends with this shareable giant bagel recipe – perfect for the next girls’ brunch!

INGREDIENTS ✍️

  • 6 cups self-raising flour 

  • 3 cups greek yoghurt 

  • Salt, to taste 

  • 1 egg, whisked 

  • 1 tbsp Masterfoods Salad Crunch seasoning 

  • 1 cup cream cheese, whipped 

  • 250g smoked salmon 

  • 2 avocados, mashed 

  • ½ red onion, pickled 

  • 1 bunch of dill 

  • 2 tbsp baby capers

METHOD ✍️

  1. In a large mixing bowl, add self-raising raising flour through a sieve, create a well in the centre, then add greek yoghurt and a pinch of salt. Use a wooden spoon to mix and once it starts to come together, place the dough on a floured surface. 

  2. Bring the dough together by kneading it for 4 minutes. It will be a little rough, and should form a ball. 

  3. Poke a hole in the centre, then using your hands, pull the dough in a circle until it forms the shape of a giant bagel. Try to pull with even force to keep the dough consistent, you may have to work on uneven areas. 

  4. Once you’ve pulled the dough into your desired shape, lay it on a round baking tray lined with baking paper. Brush the top with egg, and the sprinkle generously with Masterfoods Salad Crunch seasoning. 

  5. Cover the bagel with foil and then bake in the oven at 180C for 55 minutes. Remove the foil and bake for a further 5-10 minutes, testing the centre with a skewer to make sure it’s cooked, and being careful not to burn the top. 

  6. Place the bagel on a chopping board and slice the top off. Fill the bagel with your favourite fillings. We went with the classics; whipped cream cheese, smoked salmon, smashed avocado, baby capers, pickled red onion, and dill. Season with salt and pepper to finish. 

  7. Place the top of the bagel back on, or serve open style and slice.

COOKIES 101

BREAD FLOUR = CHEWIER

If you like your cookies chewy, substitute the all-purpose flour in your recipe with bread flour. Bread flour has a higher protein content, meaning it enhances gluten elasticity, resulting in a chewier cookie.

USE MORE BROWN SUGAR

Always use twice as much brown sugar as white sugar — the golden ratio is 30% white sugar with 70% dark brown sugar. This results in cookies with a rich molasses flavour and a desirable spread, crisp on the outside and soft on the inside.

CHOP YOUR CHOCOLATE

If baking chocolate chip cookies, use chopped chocolate, not chocolate chips. Ironically, chocolate chips don’t melt well! They have ingredients that help them keep their shape. For cookies, we want little pockets of melted chocolate, not clumps.

SHAPE WITH MUFFIN TINS

Bake perfectly round cookies by scooping cookie dough into muffin tins instead of cookie sheets. When the cookies are done, their edges will take the tins' circular shapes. Try scooping even larger portions so that the cookies’ edges get even thicker and their insides softer.

DON’T SKIMP ON THE SALT

Salt balances sweetness, and without it, your cookies could end up tasting flat and bland. Always include 1/2 tsp of salt in your batter, even if your recipe doesn’t call for any. You can also sprinkle a pinch of flaky sea salt on top of the cookies after baking.

TAKE OUT A MINUTE EARLY

Remove cookies from the oven about one to two minutes early and let them cool on the baking sheet. Both the heat of the sheet pan and the heat of the cookies themselves will finish baking them, keeping them chewy and preventing dryness.

HARD RATED SPIDER

Get inspired – turn everyone’s favourite seltzer into a spider with this simple hack 😋

INGREDIENTS ✍️

  • 1 Hard Rated Solo 

  • 1 shot limoncello  

  • 2 scoops vanilla ice cream  

  • 1/2 cup whipped cream, to serve   

  • 1 tsp lemon zest, to serve  

  • 1/2 strawberry, to serve  

METHOD ✍️

  1. Pour half a can of Hard Rated Solo into a glass and add the limoncello.  

  2. Add the scoops of ice cream, and top with the remaining solo.  

  3. Finish with whipped cream, lemon zest and the strawberry halve.  

  4. Enjoy!  

TANIKA’S 3 SMOOTHIE SECRETS

  1. If you have leftover smoothie in the morning, just pour it into an ice cream tray, freeze it, and add the extra cubes to the smoothie the next day.

  2. If you’re struggling to get your five serves of veg per day, one of my fave secrets is adding frozen zucchini! You really can’t taste it AND it gives the smoothie a delicious icy creaminess.

  3. If you’ve run out of milk, thin out yoghurt instead for a creamy probiotic-rich milk alternative. To substitute a cup of milk, just mix together 4tbsp yoghurt and ¾ cup of milk — easy!

TANIKA’S GET OUT OF BED SMOOTHIE

INGREDIENTS ✍️

  • 1 cup frozen berries

  • 1 small frozen banana

  • 1 frozen spinach cube

  • ¾ cup water

  • 4 tbsp yoghurt

  • 1 tbsp chia seeds

  • 1 tbsp peanut butter

  • 1 scoop protein powder

METHOD ✍️

  1. Get out of bed.

  2. Blend all the ingredients together. If it’s too thick, add a little more water and blend again.

  3. Pour into a glass, enjoy whilst blasting some music, then hurry up, run for the bus, and get on with your day.

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