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The sweet treat mash-up you didn’t know you need

The sweet treat mash-up you didn’t know you needed ✨ Marshmallow Brownie Slice ✨

INGREDIENTS
🤎BROWNIE BASE
100g butter
½ tsp vanilla essence
1 cup caster sugar
2 eggs
50g cocoa
50g plain flour
½ tsp baking powder

🩷MARSHMALLOW TOPPING
250g milk chocolate
1 Tbsp coconut oil
180g marshmallows

🤍INSTRUCTIONS
1. Base: Preheat the oven to 150°C fan bake.
2. Line a 20cm square tin with baking paper.
3. Melt the butter in a large mixing bowl in the microwave. Add in the caster sugar, vanilla essence and eggs. Whisk until smooth.
4. Sift in the flour, baking powder and cocoa then gently fold together until combined.
5. Spread the mixture evenly across the base of the lined tin then bake for 25 minutes. Set aside to cool for at least 15 minutes.
6. Topping: Place chocolate and coconut oil in a large heat proof bowl. Heat for 45 seconds in the microwave or until melted. Stir to combine. Allow to cool for 5 minutes.
7. Pour the marshmallows into the bowl and coat in the cooled chocolate.
8. Pour on top of the cooled base spreading out to the edges.
9. Chill in the fridge for at least 2 hours or overnight until set. Slice into pieces and serve.

Dinner in 20 minutes with one pan? Yes please. Th

Dinner in 20 minutes with one pan? Yes please.

This creamy mushroom pesto pasta is quick, satisfying, and perfect for when you’re short on time but still want something so good.

Save it now and thank yourself later 👏🏼

🍝INGREDIENTS
1 Tbsp olive oil
200g mushrooms, trimmed and sliced
200g cherry tomatoes
2 clove garlic, crushed
75g basil pesto
1 cup cream
30g parmesan, grated
400g fresh fettuccine

🍝INSTRUCTIONS
1. Add the olive oil to a large nonstick frying pan on a medium heat. Add the sliced mushrooms and sauté for a few minutes. Add the cherry tomatoes and cook stirring a few minutes more.
2. Stir in the garlic and fry for one minute. Add the pesto and cream then mix to combine. Simmer for a few minutes until the sauce thickens up and the tomatoes start to burst.
3. Cook the fettuccine in a large pot of salted boiling water according to packet instructions then drain.
4. Stir the grated parmesan through the pesto sauce. Once it is combined add the cooked fettuccine and stir again.
5. Season to taste with salt and pepper then serve immediately with extra grated parmesan on top.

Full printable recipe available at vjcooks.com 👩🏼‍🍳

A quick and easy meal plan in the @cookplan_app if

A quick and easy meal plan in the @cookplan_app if you are wondering how it works 🧡

Are you team Sweet or Savoury topping? Trust me,

Are you team Sweet or Savoury topping?

Trust me, once you try making these at home, you won’t go back ⬇️

🥯 INGREDIENTS
DOUGH
450ml warm water
2 tsp sugar
1 Tbsp active dry yeast
750g plain flour (5 cups)
2 tsp salt

OTHER INGREDIENTS
2 tsp baking soda
1 egg
1 tsp sesame seeds or bagel seasoning

🥯INSTRUCTIONS
1. In the bowl of a stand mixer, place the warm water and sugar and stir to dissolve. Add the yeast, stir again, and leave to sit for 10 minutes until frothy.
2. Add the flour and salt. Attach the dough hook to the mixer and mix on low for 5 minutes until the dough is smooth and slightly sticky. (Knead by hand if you don’t have a mixer.)
3. Cover the bowl with a clean tea towel and let the dough rise in a warm place for at least 1 hour until doubled in size.
4. Turn the dough out and shape it into a large log. Cut into 12 equal pieces and roll each into a ball.
5. Make a hole in the centre of each ball, then spin the dough around your fingers to enlarge the hole.
6. In a pot, bring 2 litres of water to a boil, then stir in the baking soda. Carefully lower the bagels into the boiling water, two at a time, for 1 minute on each side. Use a slotted spoon to remove them and place them on lined baking trays.
7. Preheat the oven to 200°C fan bake.
8. Whisk the egg with 1 tablespoon of water, then brush the mixture over the boiled bagels. Sprinkle each one with the topping of your choice or keep them plain.
9. Bake for 20 minutes until the bagels are golden. Transfer to a wire rack to cool completely.
10. Store in an airtight container for up to 3 days.

What’s your favourite topping to have on your bagel? 😋

My Camera Roll lately 📸

My Camera Roll lately 📸

New to the website! 🧆 These Air Fryer Greek Mea

New to the website! 🧆
These Air Fryer Greek Meatballs are crispy on the outside, tender inside, and packed with fresh herbs and flavour.
Perfect for wraps, bowls, mezze platters or lunchboxes.
Save the recipe—you’ll be making these on repeat!

🧆MEATBALLS:
500g pork mince
500g beef mince
2 spring onions, finely chopped
2 cloves garlic, crushed
1 cup panko crumbs
1 egg
2 Tbsp fresh parsley, finely chopped
2 Tbsp dried mint or mixed herbs
2 tsp ground cumin
1 tsp salt
¼ tsp cracked black pepper

TO SERVE:
4 cups cooked white rice
1 cucumber, diced
1 red onion, finely sliced
200g cherry tomatoes, quartered
200g tzatziki (store-bought or homemade)
Lemon wedges, to serve

🧆INSTRUCTIONS
1. Make the meatballs: In a large bowl, combine all meatball ingredients. Mix well until evenly combined. Roll into small balls, about the size of a golf ball. Store in an airtight container in the fridge until ready to cook. I like to make these ahead of time.
2. Cook in the air fryer: Arrange the meatballs in a single layer, ensuring they are not overcrowded. Air fry at 180°C for 12 minutes, shaking halfway, until golden brown and cooked through. You may need to cook them in batches.
3. Assemble the bowls: Divide the cooked rice between serving bowls. Top with cucumber, red onion, cherry tomatoes and hot meatballs.
4. Serve: Dollop tzatziki on top and serve with lemon wedges on the side.

Full printable recipe available at vjcooks.com 👩🏼‍🍳

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