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:

Jump To Recipe Jump To Video Red bean paste, or Koshian (こしあん), is one of those simple yet deeply comforting staples in Japanese sweets. Unlike its chunkier counterpart Tsubuan (つぶあん), which retains whole azuki beans, Koshian is silky smooth and velvety, making it perfect for delicate pastries, mochi, and anko-filled breads. Soaked overnight... The process is simple—just slow-cooked azuki beans, sugar, and a pinch of salt—but the result is something truly special. There's a deep, natural sweetness from the beans, balanced by just the right amount of seasoning, making it versatile for both traditional and modern treats. Mash to your desired consistency... Koshian has a long history in Japanese cuisine, dating back centuries to when red beans were first introduced to Japan from China. Over time, the process of refining azuki beans into a fine, smooth paste became a hallmark of wagashi (traditional Japanese sweets). You’ll often find Koshian inside dorayaki, taiyaki, manju, and even delicate yokan. But for me, one of the simplest and most satisfying ways to enjoy it is as an Ogura Toast—a thick slice of buttered toast generously spread with red bean paste, a specialty of Nagoya. The combination of the sweet bean paste and salty, melty butter is pure comfort. Ogura Toast... If you’ve never made red bean paste at home, this is your sign to give it a try. It requires just three ingredients and a bit of patience, but the reward is a homemade spread that’s leagues better than store-bought versions. Whether you use it in desserts, pair it with toast, or even mix it into lattes, Koshian is a must-have for anyone who loves Japanese flavors. Give it a go—you might just find yourself making it again and again! Ingredients: Good Quality Azuki Beans, 150g Granulated Sugar, 100g Sea Salt, Pinch Equipment: Heavy Sauce Pot Directions: Soak the red beans with water in a large bowl overnight. Make sure the red beans are fully submerged. The next day, drain and discard the soaking liquid. Transfer the beans to a heavy sauce pot. Add just enuff water to fully submerge the beans. Bring it up to a simmer over medium heat. Cover and cook for about an hr or until the beans are soft, or can easily be squashed by your fingers. Stir occasionally to prevent burning. Add just enuff hot water to fully submerge the beans if necessary. Once the beans are soft, add in sugar and salt. Stir to combine well and until the sugar has completely dissolved. Taste and adjust for seasoning with sugar. Continue stirring and cooking until the liquid has almost evaporated. Remove from heat and transfer to a large mixing bowl. Mash with a fork to your desired consistency, or you can use a stick blender. I like to spread the koshian on some toast and top it with salted butter to make an Ogura Toast. Simply yummilicious... The combination of sweet, savory and buttery... Recipe Video:

Jump To Video There’s something truly satisfying about a well-seasoned, flavorful minced lamb mix. Whether it's wrapped around skewers for juicy kebabs, spread over the dough for crispy lahmacun, or tucked into flaky layers of borek, this Middle Eastern-inspired lamb mix brings a deep, smoky, and slightly tangy flavor to every dish it touches. What makes this recipe special is its balance of bold spices and fresh aromatics. The combination of cumin, coriander, and sumac gives it warmth and brightness, while tomato and red pepper paste add a rich depth that keeps the meat moist and full of umami. Adana Kebab... Blitzing onion, chilies, garlic, and parsley into a smooth paste ensures every bite is packed with flavor—no big chunks, just silky, well-seasoned lamb ready for any dish. Ingredients: Red Onion Wedged, 1 Green Chilies Deseeded, 3 Red Chilies Deseeded, 3 Garlic Crushed, 8 Cloves Parsley Coarsely Chopped, A Large Handful Minced Lamb, 1 kg Sea Salt, 10g Black Pepper, 1 TBSP Coriander Powder, 1 TBSP Cumin Powder, 1 TBSP Smoked Paprika, 1 TBSP Adjust To Preference Chili Flakes, 1 TBSP Adjust To Preference Sumac, 2 TBSP Mushroom Powder, 1 TBSP Tomato Puree, 2 TBSP Red Pepper Paste, 2 TBSP Directions: Blitz onion, chilies, garlic and parsley until a smooth paste forms in a food processor or with a hand blender. Add some water to get it blitzing. Mix the spice paste with the rest of the ingredients until well combined, making sure it is well distributed, like really massaging the minced lamb. Use this for kebabs, lahmacun or borek. It can keep well in the fridge for 7 days or 3 months in the freezer. The beauty of this recipe is its flexibility. Once you've made a batch, you can shape it into kebabs, meatballs, or even use it as a filling for stuffed pastries. Try rolling it into small patties for grilling, or spreading it over flatbread with a drizzle of olive oil before baking. Borek... It’s one of those staple recipes that’s good to have on hand, especially if you love bold Middle Eastern flavors. So go ahead, get your hands in there, give the lamb a good massage, and make something amazing! Recipe Video:

Jump To Recipe Jump To Video Featured on Twinkl! This isn’t exactly a recipe—it’s more of a happy accident that turned out too good not to share. I had leftover slow cooker daging rendang in my fridge, some homemade paratha, and a bowl of Turkish piyaz salad. Instead of heating up rice or making another batch of perkedel, I decided to throw everything together into a wrap. And wow—what a perfect combination! The buttery, flaky paratha, the rich and aromatic rendang, the creamy Greek yogurt, and the crisp, tangy salad all worked together in a way that felt both familiar and exciting. This wrap is a great example of how cuisines from different cultures can harmonize effortlessly. Rendang, a traditional Indonesian/Malaysian dish, is usually served with rice, but swapping it for paratha (a staple of Indian and Pakistani cuisine) gives it a whole new dimension. Adding piyaz, a Turkish bean salad with onions and herbs, brings a fresh contrast to the deep, slow-cooked flavors of the rendang. It’s a mash-up of Southeast Asian, South Asian, and Middle Eastern influences, yet everything just fits naturally—like it was always meant to be eaten this way. If you have leftover rendang (or any slow-cooked meat), this is a ridiculously easy and satisfying way to repurpose it. You don’t even need a proper recipe—just spread some yogurt, add your favorite fresh salad, and pile on the meat. It’s the kind of meal that feels effortless but tastes like you spent hours putting it together. Whether you’re looking for a quick lunch or a fun way to enjoy rendang beyond the usual rice pairing, give this wrap a try—you won’t regret it. Ingredients: (Serve 2) Paratha Homemade , 2 Or Any Flatbread Greek Yogurt, For Spreading Leftover Rendang Homemade, 2 Heaped TBSP Piyaz Salad, 2 Heaped TBSP Or Any Crunchy Salad Directions: Please visit my "Slow Cooker Daging Rendang " page for the recipe. Please visit my " Paratha " page for the recipe. Spread yogurt onto the flatbread. Top it off with rendang and salad. Serve immediately. Featured on Twinkl! 1 is never enuff... Recipe Video:

Jump To Recipe Jump To Video This recipe is featured in my ECookbook: To be honest, I have never really tried Korean cuisine, even tho my eldest daughter is a huge Korean fan. Yes, she watches Korean drama and idolizes K-Pop groups. When she heard that I will make some Korean dishes for the month of October, she jumped with joy. So, what made me decided to make some Korean recipes? Making kimchi really does take a bit of time and effort, but, I guarantee, the end results will make all that sweat worthwhile. If you are wondering what kinda recipes go well with kimchi, you can check out @mindfulcooking website. I still dream of her Kimchi Grilled Cheese Sandwich . Ingredients: (Make 2 medium jars) Nappa Cabbage, 1 Pink Himalayan Salt, For Seasoning Vegan-Friendly Soy Sauce / Tamari, 2 TBSP Demerara Sugar, 2 TBSP Fresh Pineapple Juice, 1/4 Cup Warm Water, 1/4 Cup Ginger Coarsely Sliced, 1" Yellow Onion Coarsely Sliced, 1 Garlic Coarsely Minced, 6 Cloves Korean Chili Flakes, 1/2 Cup Adjust To Preference Carrots Julienned, 1 Large Scallions Slice To 2" Long, 2 Bunches Equipment: Blender / Food Processor Airtight Jars Directions: Peel and discard the outer layer of the cabbage. Peel and wash each cabbage layer thoroughly. Lay layers of cabbage onto a clean plate. Sprinkle some salt over the top. Place another layer of cabbage over the top. Pressing as you stack. Repeat the process until all the layers of cabbage are stacked and seasoned. Set aside for 30 mins. While the cabbage is resting, add soy sauce, sugar, pineapple juice and water into a bowl. Stir until well combine or until the sugar has dissolved. Add ginger, garlic, onion and chili flakes into a blender. Add in the soy sauce mixture as well. Blitz until smooth. Transfer into a bowl and set aside. The cabbage should have rested for 30 mins. Before touching the cabbage, make sure your hands are thoroughly cleaned. Flip the layers of cabbage onto another clean plate. Sprinkle with salt, pressing and stacking. Repeat the process with the remaining layers of cabbage. Set aside to rest for 30 mins. This is the 2nd flip. There will be a total of 4 flips. While the cabbage is resting, prepare the carrot and scallions. Toss the carrot and scallions with the chili mixture, making sure they are well coated. Set aside. It should be time for the 3rd flip, season, press and stack. Set aside to rest for 30 mins. While the cabbage is resting, sterilize the jars and lids in simmering water for 5 mins. It should be time for the 4th and last flip, season, press and stack. Set aside to rest for 30 mins. You can wash the dishes while waiting. After 30 mins, wash each layer of cabbage thoroughly under running water to remove excess salt. You can pad the cabbage dry with kitchen paper, but I prefer to place them onto plates and allow them to air dry naturally. It will take about 2 hrs, flipping halfway thru. Once the cabbage has dried, transfer the carrot and scallions chili mixture into a large mixing bowl. Toss in 2 layers of cabbage. Coat each layer well with the chili mixture. Repeat the process for the remaining layers of cabbage. Transfer into the sterilized jars. Press with the back to a spoon to compact the kimchi. Sealed and set aside in a cool and dry place for 24 hrs. After 24 hrs, remove the lid and using the back of a spoon, press and compact. If bubbles start to form, it is a good indication that it is fermenting well and there is still room to press and compact. Seal and keep in a cool and dry place. Repeat this process every 24 hrs up to a total of 72 hrs or 1 week. The longer you allow it to ferment, the tangier and flavorful the tastes will be. Once you are satisfied with the taste, chill and keep in the fridge. It can be kept for up to 1 to 2 months. Be sure to use clean utensils to consume the kimchi. Recipe Video: This recipe is featured in my ECookbook:

Jump To Recipe Jump To Video I have been wanting to make a full 100% vegan burger for quite some time, but I just couldn't figure out any appropriate way, sadly. I had researched and gone down the rabbit hole. Most just didn't turn out as I expected; too dense, too airy that the buns literally fell apart after slicing. Some even just use avocados as "buns". Yes! IKR? Just when I was about to give up, this recipe happened! I was messing around and thought to myself, "why not add the avocado into the dough?" The rest is history. The biggest challenge is to make a vegan "egg wash" so that the sesame seeds will adhere to the buns. "A simple syrup will do the trick", I thought to myself again. It works! I even sprinkled some extra rolled oats to sorta distinguish this from a normal burger bun. Expect more vegan burgers coming your way. Ingredients: (Make 8 Burger Buns) Dough: Demerara Sugar, 25g Sea Salt, 5g Unsweetened Almond Milk Preferably Organic, 120g Water, 60g Unbleached All Purpose Flour, 400g Active Instant Dry Yeast, 1 TSP Avocado Mashed, 1 Olive Oil, For Greasing Wash: Maple Syrup Preferably Grade 'A', 13g Water, 15g Rolled Oats, For Garnishing Black Sesame Seeds, For Garnishing Equipment: Oven Muffin Rings Directions: Prepare the dough. In a large bowl, add flour and yeast. Mix until well combined. In another bowl, add sugar, salt, almond milk and water. Whisk until the sugar has dissolved. Whisk, whisk, whisk. In another bowl, add mashed avocado. *You can mash the avocado using a fork. Make sure the avocado is properly mashed and there’s no large chunk.* Gradually pour the milk mixture into the mashed avocado in 1/3 portions while still whisking. Continue whisking and adding until everything is incorporated. It is normal if there are small chunks or lumps. Add 2 TBSP of the flour mixture at a time, into the batter. Create a well in the center of the flour mixture. Add the avocado mixture in 1/2 portions while still mixing. Repeat the process until everything is incorporated and comes together into a dough. Once it becomes a dough, knead the dough inside the bowl until all the nooks and crannies of flour are kneaded into the dough, about 8 to 10 minutes. The dough should be tacky, but not sticky, smooth and it should pass the " window-pane " test. If the dough is too dry, add in water, 1 TBSP at a time. If the dough is too sticky, add in flour, 1 TBSP at a time. Generously grease the bowl with olive oil. Transfer the dough back to the greased bowl. Cover with cling film and let rise for 2 hrs or until doubled in size. Weigh and divide the dough into 8 equal dough. Shape and roll each dough tightly into balls. Line parchment paper on a baking tray and place in the muffin rings. *Do make sure that the muffin rings are greased generously with olive oil.* You may require 2 trays. Transfer the dough balls into the center of each muffin rings. Cover with a damp lint free kitchen towel and let rise for 1 hour. Prepare the wash. In a bowl add maple syrup and water. Mix until well combined. Preheat oven to 180 degrees celsius or 350 fahrenheit. Brush each dough ball with the sugar mixture. Garnish with oats and sesame seeds. *If the dough balls don't seem to be touching the muffin rings fully, it is perfectly fine and normal.* Wack into the oven and bake for about 20 mins or until the top is dark ample brown in color. Rotate the baking tray at half way mark. *When you insert a skewer into the buns, the skewer should come out clean.* Remove from oven and set aside to cool completely on a cooling rack before slicing and serving. Recipe Video: