Ingredients ✍️

For the dough:

• 1 cup greek yoghurt 

• 1 ½ cups self-raising flour 

For the toppings:

• 3 tbsp passata 

• 1 tsp dried Italian herbs 

• 4 mozzarella slices 

• 6 ham slices 

• ¼ cup pineapple chunks 

• 3 eggs 

• 2 tbsp bbq sauce 

To garnish:

• 1 bunch basil leaves 

Method ✍️

1. In a mixing bowl, add self-raising raising flour, create a well in the centre, then add greek yoghurt. 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 until it forms a ball, then roll it flat with a rolling pin so that it forms a pizza base.

3. Preheat a fan forced oven to 180°C. 

4. To the pizza base, add passata then top with mozzarella, folded ham slices, pineapple chunks, eggs, and bbq sauce.

5. Bake in the oven for 20 minutes until the dough is golden on the crust and the cheese bubbles and turns brown.

6. Garnish the pizza with fresh basil leaves and then slice into 6 pieces.

7. Enjoy!

tastyoz

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Ingredients ✍️

• 1 packet Biscoff/speculoos biscuits (approx. 250g or 8 large biscuits)

• 1 jar Biscoff/speculoos spread (approx 400g)

• 1 ½ Madeira cakes (store-bought, 700g)

• 1.25kg yoghurt; Greek (strained to remove liquids)

• 200ml milk

• 3 tablespoons honey (if yoghurt isn’t already pre-sweetened with honey or vanilla flavour)

• 225g honey-roasted nuts, cut into small bits

• 1 orange and 1 lemon for zest

• 4 heaped teaspoons sticky chai mix

✨ Makes 10 ✨

Ingredients ✍️

• 20 potato gems

• 1 tbsp MasterFoods Sesame Seeds

• 10 meatballs

• 3 slices cheddar cheese

• 4 baby cos lettuce leaves

• 3 cocktail tomatoes

• ½ cup MasterFoods Creamy Buffalo No Rules Sauce

Method ✍️

1. Add the potato gems to a baking tray, then bake in the oven for 10 minutes at 180°C. Remove when they are half cooked and use a jar to smash them so they go flat. Place the tray back in the oven for another 10-15 minutes until the potato gems are golden and crispy. Remove and coat with MasterFoods Sesame Seeds while still hot, so they stick.

2. Place a non-stick pan over medium heat, then add the meatballs, using a spatula to press down to make them look like mini beef patties. Cook for 3 minutes each side, until they turn brown and try to keep them the same size as the smashed potato gems. Set aside.

3. On a chopping board, cut the cheddar cheese, cos lettuce leaves, and cocktail tomatoes into mini bite sized pieces to add to each burger.

4. To build the burger, lay down a smashed potato gem, then add a meatball, a cheese slice, a tomato slice, 2 lettuce leaves, and a dollop of MasterFoods Creamy Buffalo No Rules Sauce. Place a potato gem on top to finish, then skewer with a toothpick to hold it together. Repeat until all 10 burgers are built.

tastyoz

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Use Starchy Potatoes

There are two common types of potatoes: starchy and waxy.

For mashing, always opt for potatoes with a higher starch content — these also have lower moisture, yielding a fluffier interior. Great choices include Desiree, Dutch Cream, and Kipfler.

Peel Before Boiling

For creamy, silky-smooth potatoes with a uniform texture, always peel them before boiling. Once peeled, cut your potatoes into 3cm cubes so they cook more quickly and evenly.

To keep them from discolouring and oxidising, simply place them in a bowl of cold water as you work.

Salt Your Water

After transferring your diced potatoes to a pot, cover them with cold water and add a generous pinch of kosher salt.

This helps build layers of flavour as the potatoes cook, meaning you'll need less salt later on.

Cook More After Draining

Bring the potatoes to a soft boil over high heat, then reduce to low and simmer for 12 minutes. They're ready when a fork easily pierces through the tender potatoes.

After draining, place them back into the pot over medium-high heat and stir for 2-3 minutes to release any excess moisture.

Mash Potatoes With A Sieve

Ideally, use a potato masher or ricer for a smooth, uniform texture. Never use a food processor or hand mixer, as they'll overwork the potatoes, creating a gummy paste.

If you don't have a masher or ricer but want a similar result, push the potatoes through a fine mesh sieve with a spatula.

Add Butter Before Cream

Fat is an essential component of mashed potatoes. Opt for unsalted melted butter, to allow for precise control over the salt levels.

Always add your butter before the heavy cream — this helps the potatoes maintain a firmer texture before being loosened by the cream.

Infuse Flavour In Cream

In a saucepan, heat heavy cream over medium-high heat. For a flavour boost, add aromatics like garlic or rosemary. Simmer for a few minutes to infuse, then strain.

To avoid watery mash, add the cream a little at a time to the potatoes, folding gently.