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Jump To Video Are you ready to transform a fast-food favorite into a gourmet breakfast delight? I don't always have McDonald's, but I've taken the classic McGriddle and given it a luxurious twist, turning a quick grab-and-go meal into an indulgent morning feast. Here's how I elevated each component of the McGriddle, creating a symphony of flavors and textures that will start your day on a high note. The journey to elevate the McGriddle begins with its signature element: the maple-flavored pancake buns. Instead of the traditional method, I opted to deep fry the buns, immersing them in hot oil until they reached a beautiful golden brown hue on all sides. This process not only added an irresistible crunch but also enhanced the maple essence, creating a delightful contrast of textures. While still warm, these crispy buns were then rolled in a blend of cinnamon and sugar, lending a sweet, spiced coating that's reminiscent of your favorite churro. You can even eat these on their own. For the filling, I started with the sausage patty, searing it in a skillet to develop a rich, caramelized exterior. The patty was then lovingly basted with butter, infusing it with a sumptuous flavor that makes the sausage irresistibly juicy and tender. Next, the eggs—no ordinary scramble would do. I whisked together eggs with a touch of butter, milk, creamy Kewpie mayo and a hint of English mustard powder, then gently cooked them over a bain-marie, achieving a luscious, velvety texture that's a world away from the usual fast-food fare. Seasoned with salt, pepper, and parsley, these scrambled eggs are a true elevation of the classic. Now, for the grand assembly: I placed the buttery, seared sausage patty atop the bottom pancake bun, followed by a generous scoop of the creamy scrambled eggs. On top of the warm eggs, I added a slice of smooth Emmental cheese, allowing its natural sweetness and nuttiness to melt into the eggs, creating a gooey, cheesy layer. A drizzle of maple syrup was the final touch, adding a kiss of sweetness that ties all the flavors together. The sandwich was crowned with another deep-fried pancake bun, completing this decadent breakfast creation. This upgraded McGriddle is not just a meal; it's an experience—a celebration of flavors and textures that elevate the concept of breakfast. Whether you're looking to indulge yourself on a lazy weekend morning or impress guests with your culinary prowess, this revamped McGriddle promises to deliver satisfaction in every bite. So go ahead, treat yourself to this gourmet twist on a fast-food classic, and turn your breakfast into a moment to savor. Recipe Video:

Jump To Recipe Jump To Video When the heat is just too much to handle, there's a genius twist on a classic treat that could be your new favorite cooldown: iced Milo with Milo ice cubes. Instead of just stirring Milo into cold milk, imagine having your drink infused with Milo-flavored ice cubes that pack a flavorful punch without watering down your beverage as they melt. It's a simple yet brilliant way to elevate your iced Milo game, ensuring that every sip is as rich and chocolatey as the first. Only use Australian made Milo... So, why not switch up your routine and try this elevated iced Milo recipe? Those Milo ice cubes are a game-changer, offering a full-bodied flavor that beats any regular iced chocolate drink out there, even the beloved Milo Dinosaur. Whether you're looking to find solace from the sweltering heat or just in the mood for a deliciously frosty treat, this iced Milo with Milo ice cubes promises to deliver a refreshing and indulgent experience. Ingredients: (Serve 1) Brewed Milo without Frothing, 1 Serving Whole Milk, 360g Condensed Milk, 45g Milo Preferably Australian Made, 45g + More For Dusting Pink Himalayan Salt, Pinch Equipment: Sauce Pot Milk Frother Ice Cube Tray Directions: Follow the steps below to brew Milo without frothing. Transfer to an ice cube tray and freeze overnight. The next day, add milk and condensed milk to a sauce pot over medium heat. Whisk to combine well. Next, whisk in milo, 1/3 portion at a time, until homogenous. Transfer to a milk frother. Add salt and froth until smooth and frothy. Unmold the Milo ice cubes and transfer them to a serving glass. Pour the frothed Milo over the ice cubes, including the foam. Dust some Milo over the top. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video The Milo Dinosaur is a quirky and delicious treat that hails from Southeast Asia, particularly popular in Singapore and Malaysia. It's a creative take on the classic Milo drink—a staple in many households in the region. The 'Dinosaur' part of the name comes from the generous heap of Milo powder piled on top, which is kind of a playful exaggeration, suggesting that this drink is as mighty as a dinosaur itself. It's a favorite in local coffee shops and has become a bit of an icon in the local café scene. Only use Australian made Milo... So here's the lowdown on making your own: blend up Milo, milk, and ice, then bury it under a mountain of Milo powder. It's like a chocolate malt drink on steroids. While it might sound like a sugar overload, it's actually a really cool way to enjoy the familiar comfort of a Milo drink with a fun, indulgent twist. Next time you're feeling adventurous or just need a sweet, icy pick-me-up, give this Milo Dinosaur a whirl. It's a simple way to bring a piece of Southeast Asian café culture right into your kitchen, and who knows, it might just become your new favorite way to enjoy Milo. Ingredients: (Serve 2) Whole Milk, 360g Condensed Milk, 45g Milo Preferably Australian Made, 45g + More For Serving Ice Cubes, A Handful Equipment: Blender Directions: Transfer everything to a blender. Blitz until well combined and the ice has broken down. Pour into serving glasses. Top with heaping TBSP of milo. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video Ever heard of Milo Godzilla? It's like the famous Milo Dinosaur that you might find at a café in Singapore or Malaysia but turned up a notch. The Dinosaur version is already pretty great—Milo shaken up with ice and topped with a heap of Milo powder. Only use Australian made Milo... It's the kind of drink that brings back memories of hot afternoons and cool treats. Now, imagine that with even more indulgence—like a scoop of vanilla ice cream right inside your drink. So, next time you're in the mood for something fun and a bit over-the-top, why not whip up a Milo Godzilla at home? It's ridiculously easy and super satisfying, especially if you’re a Milo fan. Just blend up some Milo with milk and ice, coat your glass with some melty ice cream, and pour it all in. Finish it off with another scoop of ice cream and a generous topping of Milo. It’s a perfect pick-me-up for any time you need a sweet escape or just want to treat yourself to something special. Go ahead, give it a try and see just how good kicking back with a Milo Godzilla can be! Ingredients: (Serve 2) High Quality Vanilla Bean Ice Cream, For Coating + For Serving Whole Milk, 360g Condensed Milk, 45g Milo Preferably Australian Made, 45g + More For Serving Ice Cubes, A Handful Equipment: Blender Directions: Take the ice cream outta the freezer to soften. Coat the inside of serving glasses with that softened ice cream. Keep in the freezer until ready to use. Transfer the rest of the ingredients to a blender. Blitz until well combined and the ice has broken down. Pour into the frozen serving glasses. Top with more ice cream and heaping TBSP of milo. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video The Dalgona coffee craze swept the globe thanks to its photogenic appearance and simple recipe, but if you’re a fan of chocolatey delights, this Milo Dalgona is an irresistible twist you'll want to try. Originating from the whipped coffee trend that started in South Korea during social distancing times, Dalgona coffee is traditionally made by whipping equal parts instant coffee, sugar, and hot water until they become creamy and then adding it to cold or hot milk. Taking inspiration from this trend, the Milo version substitutes coffee for Milo, the beloved malt chocolate powder, offering a rich, velvety chocolate experience that’s both comforting and indulgent. I've crafted this particular Milo Dalgona recipe after several trials with online versions that didn’t quite hit the mark. By blending Australian Milo with heavy whipping cream, this recipe ensures a thick, luscious topping that perfectly complements the creamy milk base. Whether you’re looking to shake up your coffee routine or simply in the mood for something sweet and satisfying, give this Milo Dalgona a try. It’s not just a delightful treat to sip on; it’s also a fun recipe to whip up, literally! So, grab your mixer and let’s create a beverage that’s as enjoyable to make as it is to drink. Cheers to a little indulgence in your day! Ingredients: (Serve 1) Milo Preferably Australian Made, 30g + More For Serving Heavy Whipping Cream, 30g Ice Cubes, A Handful Whole Milk, For Serving Equipment: Stand / Hand Mixer Directions: Transfer milo and cream to a large bowl. Whip until thick with a stand or hand mixer. Add ice to a serving glass. Fill the glass to about 3/4 full with milk. Top it off with that milo cream and a dusting of milo. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Recipe Jump To Video If you're a fan of both Milo and coffee, you might like the journey I took to create this Milo Java recipe. Initially, I tried adding brewed coffee to prepared Milo, but it just didn’t hit the mark for me; the flavors didn’t meld as I had hoped. Then, on a whim, I switched to instant coffee, and it was a game-changer. The instant coffee blended seamlessly with the Milo, delivering that rich, cohesive taste I was aiming for. When it comes to instant coffee, I only trust Little's ... This cozy concoction starts with a mix of whole milk and condensed milk heated gently in a saucepot. Once it’s warm, I whisk in the Australian-made Milo and Little’s instant coffee until everything’s perfectly dissolved and the flavors are married together. The final touch is frothing it up to get that luxuriously creamy texture that really makes each sip special. Pour it into your favorite glass, add a sprinkle of instant coffee on top for an extra pop, and there you have it—a Milo Java that’s as comforting as it is invigorating. It’s perfect for those lazy afternoons or as a delightful treat to kickstart your weekend mornings. Give it a whirl and let this drink wrap you up in its comforting warmth! Ingredients: (Serve 1) Whole Milk, 360g Condensed Milk, 45g Milo Preferably Australian Made, 35g Instant Coffee Preferably Little's , 10g + More For Garnishing Equipment: Milk Frother Sauce Pot Directions: In a sauce pot over medium heat, add milk, condensed milk, milo and coffee. Whisk until well combined, until the milo and coffee have dissolved. Frother until foamy with a milk frother. Pour into serving glass. Garnish with some instant coffee. Serve immediately. Cheers! Cheers! Recipe Video:

Jump To Video Ground beef is a staple in many kitchens, but having a go-to all-purpose ground beef recipe can elevate your meals to a new level. This recipe combines high-quality ground beef with a blend of aromatic spices and herbs, creating a flavorful base that can be used in a variety of dishes. With grapes on grilled pizza ... Whether you're making loco moco, sausage rolls, meatballs, pizzas, or burger patties, this ground beef mixture will add a delicious depth of flavor to your creations. Ingredients: Good Quality Ground Beef, 1 KG Angus or A Mixture of Chuck and Brisket) Fennel Seeds, 1 TBSP Smoked Paprika, 1 TBSP Chili Flakes, 1 TBSP Dried Oregano, 1 TSP Dried Basil, 1 TSP Dried Parsley, 1 TSP Garlic Powder, 1 TSP Onion Powder, 1 TSP Mushroom Powder, Pinch Cayenne, Pinch Sea Salt, 10g Freshly Ground Black Pepper, 1 TBSP Red Wine Vinegar, 1 TBSP Instructions: Prepare the Spice Blend: Toast the fennel seeds and blitz them into a fine powder using a spice grinder. Add the smoked paprika, chili flakes, dried oregano, dried basil, dried parsley, garlic powder, onion powder, mushroom powder and cayenne to the grinder. Pulse a few times until all the spices are well combined. Mix the Ground Beef: In a large bowl, add the ground beef. Sprinkle the spice blend over the beef. Add salt, pepper and red wine vinegar. Mix everything together until the ground beef is evenly coated with the spices and seasonings. Why This Recipe Works This all-purpose ground beef recipe is designed to infuse the meat with a rich, robust flavor. The toasted fennel seeds add a subtle sweetness and anise-like aroma, while the smoked paprika and chili flakes provide a smoky heat. With kale on grilled pizza ... The combination of dried herbs, garlic, and onion powders enhances the savory profile, making the beef versatile enough for various dishes. The touch of red wine vinegar adds acidity, which helps to tenderize the meat and balance the flavors. Versatile Uses One of the best things about this ground beef mixture is its versatility. Here are a few ways you can use it: Loco Moco: Form the seasoned ground beef into patties and cook them to your desired doneness. Serve over rice with a fried egg and brown gravy for a delicious Hawaiian classic. Sausage Rolls: Wrap the seasoned beef in puff pastry and bake until golden brown for a savory snack or appetizer. Meatballs: Roll the mixture into meatballs and bake or fry them. They’re perfect for pasta dishes, sandwiches, or as a party appetizer. Pizza Toppings: Crumble the seasoned beef and cook it before sprinkling it over your pizza. It adds a great flavor boost to any pizza recipe. Burger Patties: Form into patties and grill or pan-fry. The seasoning blend will make your burgers incredibly tasty and memorable. Loco Moco ... Final Thoughts Having a reliable and versatile ground beef recipe in your repertoire can make meal planning much easier and more exciting. This all-purpose ground beef mixture brings together a perfect balance of spices and herbs, ensuring that whatever dish you decide to make, it will be packed with flavor. Give this recipe a try and enjoy the delicious possibilities it offers! Sausage roll ... Recipe Video:

Jump To Recipe Jump To Video Ever wondered what to do with leftover cucumber juice? I found myself asking that very question after whipping up a batch of my cucumber salad . Instead of letting it go to waste, I decided to experiment a bit and came up with a drink that’s perfect for cooling down on a hot day or just adding a bit of zest to your routine. Mixing the cucumber juice with cold-brewed Earl Grey tea in carbonated water turned out to be a surprisingly refreshing combo. The crisp cucumber blends beautifully with the slightly citrusy notes of Earl Grey, making every sip a delightful little escape. If you’re in the mood to try something new and refreshing, give this cucumber and Earl Grey sparkler a go. It’s just the right kind of different to be intriguing without being too out there. Whether you’re lounging on the weekend or need a special sip for your next brunch, this drink could be just what you’re looking for. Who knew that leftover cucumber juice could lead to such a delightful discovery? Ingredients: (Serve 1) Good Quality Tea Bags, 2 I'm using Earl Grey. Carbonated Water, 330ml Ice Cubes, For Serving Cucumber Juice Homemade , From 2 Cucumbers Directions: Please visit my " Cucumber Salad " page for the cucumber juice recipe. Add the tea bags to the carbonated water bottle. Give it a shake and chill in the fridge overnight. Add some ice cubes to a serving glass. Fill it up with the cucumber juice. Give the cold brewed tea a shake before filling the glass. Serve immediately. Cheers! Recipe Video:

Jump To Recipe Jump To Video With pumpkin season in full swing, now is the perfect time to make your own pumpkin puree from scratch! While any pumpkin will work, I personally prefer Japanese Kabocha for its naturally sweet and rich flavor. Whether you choose to roast or steam the pumpkin, both methods are easy and bring out the best in the pumpkin’s texture and taste. The homemade puree is so much fresher than the canned stuff, and you can store it in the fridge for up to four days or freeze it for later use. Give this a try, especially if you have a few pumpkins on hand, and you'll be all set for fall recipes! Whether you’re making soups, pies, or even baked goods, having homemade pumpkin puree on hand is a great way to embrace the season’s flavors. Plus, it’s a satisfying way to use the whole pumpkin—don’t forget to roast those seeds for a crunchy snack! Ingredients: (Make 4 Cups) Pumpkin Preferable Japanese Kabocha, 1 Equipment: Oven Steamer Cast Iron Skillet / Pan Directions: There are 2 methods: Roasting. Preheat the oven to 200 degree celsius or 400 fahrenheit. Remove the seeds and membrane. *You can wash and bake the seeds with some olive oil at 150 degree celsius or 300 fahrenheit for 45 mins or until they are crispy.* Slice the pumpkin into quarters. Wack into the oven and bake for about 30 mins or until it is fork tender. Remove from the oven and set aside to cool down slightly. Once the pumpkin is cool enuff to handle, scrape the flesh into a large bowl. Mash the pumpkin with a fork or a masher. It will keep for 4 days chilled in the fridge or frozen for 4 months. Steaming. Prepare a steamer on medium high heat, Remove and discard the skin. Quarter the pumpkin and remove the seeds and membrane. *You can wash and bake the seeds with some olive oil at 150 degree celsius or 300 fahrenheit for 45 mins or until they are crispy.* Coarsely dice the pumpkin. Steam for about 30 mins or until the pumpkin is soft and tender. With a blender or a hand blender, blitz until smooth. Transfer to a skillet over medium heat. Cook until thickened. It will keep for 4 days chilled in the fridge or frozen for 4 months. Lovely isn't it? Recipe Video:

Jump To Recipe Jump To Video Lebanese 7 spice is a fragrant blend that has been a staple in Middle Eastern kitchens for centuries. It’s a mix of warm spices like cinnamon, allspice, and cloves, combined with the earthy flavors of cumin and coriander. Traditionally used to season meats, stews, and grains, this spice blend brings a depth of flavor that’s both comforting and bold. Each household has its own version, but the combination of these seven spices remains the backbone of many Lebanese dishes, giving them their signature warmth and complexity. Making your own Lebanese 7 spice at home is simple, and the freshness you get from toasting and grinding the whole spices is unbeatable. This blend will take your cooking to the next level, whether you’re seasoning roasted vegetables, marinating meat, or adding it to soups. Plus, it stores well in an airtight container, so you’ll have this versatile spice mix ready whenever you need it. Give it a try, and add a touch of Lebanese flavor to your meals! Ingredients: (Make 1 Cup) Allspice, 1 TBSP Coriander Seeds, 1 TBSP Cinnamon Stick, 1 Black Peppercorns, 1 TSP Cloves, 1 TSP Cumin Seeds, 1 TSP Nutmeg, Freshly Grated Equipment: Cast Iron Skillet / Pan Spice Grinder Directions: In a skillet over medium heat, add all the ingredients, except for the nutmeg. Toast until aromatic. Remove from heat and transfer into a spice grinder. Blitz until powder forms. Grate in the nutmeg. Give it another couple of blitz. Transfer into an airtight container. Store in a cool and dry place. I prefer storing my spices in the freezer. If only you can smell this amazing aroma... Recipe Video: