🤤 The Ultimate Soup Hack To Survive Winter

Plus: The key to extra fluffy omelettes? We’ve cracked it with these tips 🍳

Author

Livia Lun
July 05, 2025

Hey friends, happy Saturday!

IDK about you, but this week’s bomb cyclone saga in NSW has fully turned me into that person hiding in bed, double-socked, in a fluffy jumper, snacking like it’s an Olympic sport. If you're also riding out this winter from under a doona, may I suggest Ryan’s no-bake Strawberry Matcha Cheesecake? It’s creamy, dreamy, and ridiculously easy — the perfect way to satisfy those late-night sugar cravings!

And if you’re in the mood for something savoury instead, why not whip up a warming soup? I’ve even got a game-changing soup hack that’s been getting me through every freezing evening. Scroll down to check it out!

Until next week,

Strawberry Matcha Cheesecake

✨ Serves 10 ✨

Ingredients ✍️

  • 500g sweet biscuits, crushed into crumbs

  • 250g butter, melted

  • 500g cream cheese, softened

  • 300ml thickened cream

  • 1 tbsp vanilla bean extract

  • ½ cup good quality Japanese matcha, room temperature

  • 2 cups icing sugar, sifted

  • 1 punnet of strawberries, chopped

  • ½ cup strawberry jam

Method ✍️

  1. Spray a springform cake tin with oil then line with baking paper ensuring to cover the base and the sides.

  2. In a bowl, combine the crushed sweet biscuits and melted butter, stir to combine so that they are all coated and the mixture starts to clump together.

  3. Add the crumbs into the springform pan so they are evenly dispersed. Using a glass, press the crumbs firmly down to make the cheesecake base, then nudge some of the mixture against the side of the pan to create a wall. Place in the fridge to set.

  4. In a pan over medium heat add the strawberries and the strawberry jam, then stir using a wooden spoon to press the strawberries as the mixture heats up and the fruit softens. Once it turns into a liquid let it reduce for 2 minutes, allowing it to slightly thicken. Remove from the heat and allow it to come down to room temperature.

  5. In a large bowl add the softened cream cheese and lightly beat for 2 minutes. Add the cream, vanilla and matcha, then beat for 5 minutes until all the ingredients are fully incorporated. Lastly, add the icing sugar, then stir through using a silicone spatula, and beat once more on high for another 2 minutes until light and fluffy.

  6. Assemble the cake by adding a small amount of matcha mixture to the base of the cake, creating a well. Add the strawberry reduction to the centre, then cover with the rest of the matcha mixture. Use an offset spatula to smooth out the top. Place in the fridge covered until ready to serve.

  7. When serving, remove the springform pan from the side of the cake, place a plate over the top, then flip it so that it’s facing upside down. Remove the base of the springform pan, and the cake is ready to serve. Enjoy!

Tips From Tanika 👩🏻‍🍳🥘

Feeling the winter blues yet? There’s nothing a warm, hearty soup can’t fix. Here’s a quick tip: whenever you make a soup, double the recipe and pour leftovers into silicone muffin trays or ice cube molds before freezing. Once frozen, pop them into a zip-lock bag. That way, they don’t take up too much space and you can defrost just the right amount — whether it’s one mug or a full bowl. No waste, no hassle, just comfort on demand. Stay cosy my friends!

Everything Egg Sando

✨ Makes 9 sandwich fingers ✨

Ingredients ✍️

  • 18 eggs

  • ¾ cup mayonnaise

  • 1 tbsp Masterfoods Everything Eggs Seasoning

  • 1 tsp salt

  • 1 tsp pepper

  • ¼ cup spring onions, diced

  • 6 slices white bread, (mini loaf sliced lengthwise)

To serve

  • 2 cups curry sauce

Method ✍️

  1. Add water into a large pot one-inch deep, then set over medium heat until it boils. Add the eggs in, place a lid on top, then set a timer for 7 minutes. Once the timer goes off, remove the eggs and place them into an ice bath.

  2. Crack and peel all the eggs, add 12 eggs whole to a bowl, then halve 6 of them and place them in another bowl.

  3. Use two sharp knives to chop the 12 whole eggs until finely diced. Add the mayonnaise, Masterfoods Everything Eggs Seasoning, salt and pepper, then mix until combined.

  4. Place a slice of bread on a chopping board and spread with mayonnaise. Add 4 egg halves facing down in the centre, then scoop on heaped amounts of chopped egg mix until the slice is completely covered. Spread mayonnaise on top of another slice of bread then place on top.

  5. Remove the crust from each side of the bread, then slice the sandwich in three fingers, cutting at the midpoint of the boiled egg halves to create an even cross section. Repeat steps 4 and 5 until you have 9 sandwich fingers.

  6. Serve the sandwiches with a side of curry sauce to dip, and enjoy!

If You’re Feeling Nostalgic…

Try This Sausage Roll Sambo!

Whether you were in class 1G, 2T or 5S, this is the canteen feed you need at any age. A hot sausage roll — sauced to high heaven — immaculately encased within wonderful white bread. Take it into the office or serve it up on-site, eat it wherever you take recess and have plenty of serviettes on-hand.

For more delicious inspo and rapid recipes, make sure you’re following:

Fluffy Homemade Omelettes 101

Use Fresh Eggs

As eggs get older, they become runnier, which leads to a flatter, denser omelette.

For a tender and fluffy omelette, always use fresh eggs — they’re more robust and will hold up better in the pan while cooking.

Add Water While Whisking

Whisk your eggs until fully combined, with no streaks left.

Then, add a bit of water (½ teaspoon per egg) and mix. As the omelette cooks, the water turns to steam, helping the eggs rise and become extra fluffy.

Let Your Eggs Stand

After adding some salt and whisking to combine, let the mixture stand for 10–15 minutes to allow the salt to dissolve.

This helps it distribute evenly throughout, giving your omelette consistent seasoning and a fluffier texture!

Know The Toppings Ratio

If you’re adding toppings, ¼ cup of cooked filling for every 2 eggs works best.

Keep in mind that some ingredients, like spinach and mushrooms, hold a lot of water — so be sure to cook them down first to avoid a soggy omelette.

Don’t Overcook It

In a pan over medium heat, add your butter before pouring in the eggs. As the eggs just begin to set, use a spatula to gently push the curds from the edges toward the centre.

You’ll know it’s ready when the edges are set but the top is still slightly runny.

Rest Before Serving

Turn off the heat, add your toppings over the eggs, then cover the pan with a lid and let it sit for a minute.

The residual heat finishes cooking the eggs and lets the toppings warm through, giving you a tender, more flavourful omelette.

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