🍝 Baked Spaghetti with Cherry and Cheese🤤❤️

Ingredients:
❤️250g spaghetti
❤️200g cherry tomatoes, halved
❤️1 small red onion, thinly sliced
❤️2–3 cloves of garlic, minced or sliced
❤️2 tbsp olive oil
❤️Salt and black pepper to taste
❤️3 tbsp tomato paste
❤️200 ml water
❤️100g grated cheese (mozzarella or your favorite)

Instructions:
Preheat your oven to 180°C
Place the uncooked spaghetti in a baking dish.
Drizzle with olive oil and add the halved cherry tomatoes, sliced red onion, and garlic.
Season with salt and pepper, then mix everything gently to combine.
In a small bowl, mix the tomato paste with the water until smooth, then pour it evenly over the spaghetti.
Sprinkle the grated cheese on top.
Cover with foil and bake for about 30–35 minutes. Then uncover and bake for another 10 minutes, or until the cheese is golden and bubbly.
Serve hot and enjoy! 🔥😋🫶

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Skysplit Cocktail 🍹

A drink that breaks the sky — bold, refreshing, unforgettable.

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🌭Twisted Sausage Skewers🤤❤️

Ingredients:
❤️ Sausages
❤️ Wooden skewers
❤️ All-purpose flour
❤️ Eggs (beaten)
❤️ Breadcrumbs
❤️ Oil (for deep frying)

Instructions:
❤️ Insert a wooden skewer lengthwise through each sausage.
❤️ Using a sharp knife, make diagonal cuts along the sausage while rotating it on the skewer. Be careful not to cut all the way through.
❤️ Roll the sausage in flour, ensuring it’s evenly coated. Dip it into the beaten eggs. Finally, roll it in breadcrumbs until fully covered.
❤️ Heat oil in a deep pan or fryer to 350°F (175°C). Carefully place the coated sausages in the hot oil and fry until golden brown and crispy.
❤️ Remove from the oil and let them drain on paper towels. Serve hot with your favorite dipping sauce.

Enjoy your crispy and twisted sausage skewers!😍🫶

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Kiwi Cocktail 🍹🥝

Fresh, tangy, and totally revitalizing — your new favorite green treat!

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🍝One-Pot Baked Ham & Cheese Pasta🤤❤️

Ingredients:
❤️ 250 g pasta (penne, fusilli, or any short pasta)
❤️ 150 g ham, diced
❤️ 2–3 cloves garlic, minced
❤️ 100 g cheese slices (like mozzarella or cheddar)
❤️ 1 teaspoon mixed herbs or Italian seasoning
❤️ Salt to taste
❤️ 400 ml water
❤️ 200 ml milk

Instructions:
❤️ Preheat your oven to 180°C (350°F).
❤️ In a large pot or baking dish, add the dry pasta.
❤️ Spread the diced ham and minced garlic evenly over the pasta.
❤️ Season with mixed herbs and a pinch of salt.
❤️ Cover everything with slices of cheese.
❤️ Pour in the water and milk, making sure the pasta is mostly submerged.
❤️ Cover the pot or dish with a lid or foil.
❤️ Bake for about 30–35 minutes, or until the pasta is cooked and the cheese is melted.
❤️ Remove from the oven, stir everything together gently, and serve hot.

Enjoy your creamy, cheesy one-pot pasta!😋🫶

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Purple Drink 🍹💜

Mysterious, vibrant, and bursting with flavor — a purple delight in every sip!

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🥐Croissant Waffle with Camembert🤤❤️

Ingredients:
❤️Croissants
❤️Apricot jam
❤️Camembert cheese
❤️Prosciutto slices
❤️Fresh arugula
❤️Fresh basil leaves

Instructions:
Slice each croissant in half lengthwise.
Place the bottom halves into a preheated waffle maker.
Spread a layer of apricot jam on each croissant half.
Add a slice of Camembert cheese on top of the jam.
Cover with the top halves of the croissants and gently close the waffle maker.
Cook until the croissants are golden and the cheese is melted.
Carefully open the waffle maker and add slices of prosciutto, fresh arugula, and basil leaves inside.
Serve immediately and enjoy!😋🫶

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BAKEMEAS EP 9 | Gingerbread Tiramisu Brownies 🤎

INGREDIENTS
❤️Sponge layer
❤️1 packet of Gingerbread Oreos
❤️2 tsp instant coffee dissolved in warm water

Cream layer:
❤️280g dairy free cream cheese
❤️270ml dairy free double cream
❤️120g icing sugar
❤️Cocoa powder to dust on top

Brownie:
❤️150g dark chocolate (min 50% cocoa)
❤️1 tsp espresso powder
❤️140g plain flour
❤️200g caster sugar
❤️50g dark brown sugar
❤️120g dairy free butter
❤️160g dairy free milk
❤️60g dark cocoa powder
❤️1 tsp gingerbread spice

INSTRUCTIONS:
❤️Line and lightly grease a 15cm square baking tray with baking paper and pre heat your oven to 180°C.
❤️In a saucepan, melt your butter and sugar on a low heat. Add the milk and espresso.
❤️Turn off the heat and then add the chocolate, letting it melt. Mix until smooth and leave to cool.
❤️Sift your dry ingredients into a large bowl.
❤️Pour the wet ingredients into the dry and mix until combined.
❤️Pour half of the batter into the tin.
❤️Dissolve the coffee in the water and then one by one, dunk each cookie in the coffee and then place on top of the brownie mixture.
❤️Cover with the remaining brownie mixture and bake for 25 - 30 minutes or until the top is set and they are just cooked through - all ovens are different so keep checking them every 5 minutes after 25 minutes until cooked.
❤️Longer cooking provides a more cake like texture.
❤️Next make the frosting.
❤️Beat the cream and icing sugar together until soft peaks start to form.
❤️Beat in the cream cheese until smooth.
❤️Spread over the top of the cooled brownies and finish with a dusting of cocoa powder.

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🥧Baked Mango & Ricotta Cheesecake🤤❤️

Ingredients:
❤️ Frozen mango chunks
❤️ Cream
❤️ Ricotta cheese
❤️ Sugar

Instructions:
❤️ Add the frozen mango, cream, ricotta cheese, and sugar to a blender.
❤️ Blend until smooth and creamy.
❤️ Pour the mixture into a baking dish.
❤️ Bake in a preheated oven until set and lightly golden on top.
❤️ Let it cool slightly. Your mango cheesecake is ready to enjoy!😋🫶

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Mocha Tart 🤤❤️

Recipe:
❤️300g chocolate biscuits, crushed
❤️115g dairy free butter, melted

Filling :
❤️300g dairy free cream
❤️380g dark chocolate
❤️4 tbsp Chicory & Coffee Essence

Cream:
❤️150g dairy free cream
❤️270g dairy free cream cheese, room temp
❤️3 tbsp Chicory & Coffee Essence
❤️200g icing sugar

Method:
❤️Start by pouring the melted butter into the crushed biscuits.
❤️Mix together to form a ‘wet sand’ consistency and then press into a 9” greased pie tin.
❤️Pop into the fridge to set whilst you make the filling.
❤️Heat the cream to boiling and then drop in the chocolate.
❤️Leave to sit for 10 minutes until the chocolate has melted and then mix until combined.
❤️Add in the Camp Coffee Chicory and Coffee Essence and mix until smooth.
❤️Pour into the pie tin and then put into the fridge to set overnight.
❤️The next day whip the cream with the icing until soft peaks start to form. Mix in the cream cheese and Camp Coffee Chicory and Coffee Essence until combined.
❤️Pipe on top of the set ganache and then put back into the fridge for another hour.
❤️Serve with a dusting of cocoa powder.

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🍝Baked Salmon Ricotta Pasta🤤❤️

Ingredients:
❤️ 1 ball of ricotta cheese
❤️ A handful of fresh spinach leaves
❤️ 3–4 slices of salmon
❤️ A handful of cherry tomatoes
❤️ 1–2 cloves garlic, grated
❤️ 1 tbsp capers
❤️ Olive oil
❤️ Cooked fettuccine

Instructions:
❤️ Preheat your oven to 180°C (350°F).
❤️ In a baking dish, place the ricotta cheese in the center.
❤️ Arrange spinach leaves, salmon slices, and cherry tomatoes around it.
❤️ Sprinkle grated garlic and capers over everything.
❤️ Drizzle generously with olive oil.
❤️ Cover the dish with a lid or foil and bake for 20–25 minutes, until the salmon is cooked through.
❤️ Remove from the oven, add coo ked fettuccine directly to the dish, and mix everything together gently.
❤️ Serve warm and enjoy your creamy, flavorful pasta!😋🫶

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🍳Baked Salmon and Veggie Fritatta🤤❤️

Ingredients:
❤️ 1 cup broccoli florets
❤️1 cup cherry tomatoes (halved)
❤️200 g salmon fillet (cut into chunks)
❤️ 100 g mozzarella balls (mini)
❤️4 large eggs
❤️1/4 cup milk
❤️Salt and pepper to taste
❤️1/2 cup grated cheese (cheddar or any melting cheese)

Instructions:
Preheat your oven to 180°C (350°F).
Lightly grease a baking dish.
Add broccoli, cherry tomatoes, salmon chunks, and mozzarella balls to the dish.
In a bowl, whisk together the eggs, milk, salt, and pepper.
Pour the egg mixture evenly over the ingredients in the dish.
Sprinkle grated cheese on top.
Bake for 25–30 minutes, or until the eggs are set and the top is golden.
Let it cool slightly before serving. Enjoy!👇🫶

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🍟Golden Crunch Potato Bites🤤❤️

Ingredients:
❤️ 2 large potatoes
❤️ 5 tbsp corn starch
❤️1/3 tsp salt
❤️Black pepper — to taste
❤️Your favorite seasonings
❤️Fresh dill, finely chopped (optional, but recommended)

Instructions:
Peel and dice the potatoes, then boil until soft.
Mash with a fork until smooth.
Add corn starch, salt, pepper, seasonings, and fresh dill. Mix well until you get a smooth dough.
Roll the mixture out on a board or parchment paper.
Cut into fun shapes using cookie cutters or a knife.
Heat oil in a pan and fry the bites on medium heat until golden and crispy.
Transfer to a rack or paper towels to remove excess oil.😋🫶

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🤤❤️Mocha Self Saucing Pudding 🤤❤️

Ingredients:
❤️200 g self-raising flour
❤️50g dark cocoa powder
❤️120g soft brown sugar
❤️240 ml dairy free milk
❤️1 tsp apple cider vinegar
❤️120 ml oil
❤️85 g dairy free yoghurt

Sauce:
❤️420g boiling water
❤️160g soft brown sugar
❤️2 tbsp cornflour
❤️2 tsp instant coffee

Instructions:
❤️Preheat oven to 180°C fan and lightly greased a 9 inch square baking dish.
❤️In a jug combine the milk and vinegar. Set aside to curdle for around 10 minutes
❤️In a large bowl add the dairy free milk mixture then add in the remaining wet ingredients.
❤️Gently mix in the dry ingredients then pour into the dish.
❤️Mix together the sugar and cornflour then sprinkle over the top of the cake mixture.
❤️Dissolve the coffee in the boiling water then pour over the top of the sugar mixture. ❤️I like to pour this over the back of the spoon to stop the mixture breaking.
❤️Bake for 35-40 minutes, then allow to cool for 10-15 minutes before serving with ice cream.

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🌭Breakfast Sausage Egg Boats🤤❤️

Ingredients:
❤️ 2 sausages
❤️ 2 eggs
❤️Salt, to taste
❤️ Sesame seeds, for topping
❤️ Chopped green onions, for garnish

Instructions:
❤️ Take two sausages and slice each one lengthwise, but don’t cut all the way through, just enough to create a pocket.
❤️ Place the sausages on a hot pan, cut side up, and let them start cooking.
❤️ Carefully crack one egg into each sausage pocket.
❤️ Sprinkle with salt, sesame seeds, and chopped green onions.
❤️ Cover the pan with a lid and cook on low heat until the eggs are set to your liking.😋🫶

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🤤❤️Pistachio Crunch Baked Oats 🤤❤️

Ingredients:
❤️480ml dairy free milk
❤️1 tsp apple cider vinegar
❤️200g dairy free yoghurt
❤️2 ripe bananas, mashed
❤️150g rolled oats
❤️100g oat flour
❤️60g vegan chocolate protein
❤️1 tsp baking powder
❤️50g dark cocoa powder
❤️100g dark chocolate chips / chunks
❤️50g pistachio butter

Filling:
❤️200g pistachio paste / butter
❤️1 tbsp butter
❤️200g filo pastry, shredded

Topping:
❤️125g dairy free / dairy dark chocolate
❤️200g dairy free / dairy double cream
❤️20g chocolate vegan protein powder

Instructions:
❤️Lightly grease a 9 x 9 square baking tray with baking paper and pre heat your oven to 180°C.
❤️Combine the milk and vinegar. Set aside for 10 minutes to thicken.
❤️In a bowl combine the dry ingredients and then mix in the wet ingredients.
❤️Fold through the chocolate chips.
❤️Bake at 170 degrees C for 30 - 40 minutes, or until well risen and cooked through.
❤️Whilst the oats cool make the filling.
❤️Heat butter in a frying pan and then add the shredded filo.
❤️Fry until golden and crispy. Add the pistachio butter and mix until combined.
❤️Press the filling on top of the oat base.
❤️Make the ganache by heating the cream to boiling.
❤️Drop the chocolate into the cream and leave it to melt.
❤️Mix into a smooth ganache and then mix in the protein powder.
❤️Pour over the pistachio layer and then put into the fridge until set.
Slice and enjoy!🤗❤️

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🧀Cheesy Chicken & Potato Foil Cups🤤

Ingredients
❤️ 2 medium potatoes, thinly sliced
❤️ 1 chicken breast, diced
❤️ 1 tbsp vegetable oil
❤️ Salt and spices — to taste
❤️ 2 tbsp sour cream
❤️ 1 small onion, cut into rings
❤️ 1 tomato, sliced into rings
❤️ 50 g grated cheese
❤️ Aluminum foil
❤️ 1 cup or mug
Instructions:
❤️ Tear off a piece of foil and wrap it around an upside-down cup to create a mold.
❤️ Gently remove the cup — you now have a little foil bowl.
❤️ Place the sliced potatoes in a bowl, drizzle with oil, and mix well.
❤️ Add a layer of oiled potato slices into the foil cup.
❤️ Top with diced chicken breast.
❤️ Sprinkle with salt and your favorite spices.
❤️ Spread a spoonful of sour cream over the chicken.
❤️ Add onion rings and tomato slices on top.
❤️ Finish with a generous sprinkle of grated cheese.
❤️ Bake in a preheated oven at 180°C (350°F) for about 30–35 minutes or until the chicken is cooked and the cheese is golden.😋🫶

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🤤❤️Banoffee Brownies🤤❤️

Ingredients:
❤️150g nut butter
❤️60g syrup
❤️2 tbsp coconut oil, melted
❤️1 medium banana, cut into coins

Topping :
❤️270ml dairy free / dairy double cream, cold
❤️3 tbsp icing sugar
Cocoa powder to dust on top
Brownie
❤️150g diary free dark chocolate (min 50% cocoa)
❤️120g dairy free / dairy butter
❤️100g dairy free / dairy milk
❤️1 medium banana, ripe and mashed
❤️200g caster sugar
❤️160g plain flour
❤️60g dark cocoa powder

Instructions:
❤️Line and lightly grease a 15cm square baking tin with baking paper.
❤️Start by making the caramel by combining the nut butter with the coconut oil.
❤️Stir in the syrup until smooth and gooey
❤️Pour this into the tin and pop into the freezer to set whilst you make the brownie.
Preheat the oven to 175 degrees C
❤️In a saucepan, melt your butter and sugar on a low heat.
❤️Add the milk and turn off the heat and then add the chocolate, letting it melt.
❤️Mix until smooth, add in the banana and leave to cool.
❤️Sift your dry ingredients into a large bowl.
❤️Pour the wet ingredients into the dry and mix until combined.
❤️Pour half of the batter into the tin and cover with the frozen caramel slab.
❤️Cover with banana coins and then cover with the remaining brownie mixture and bake for 25 - 30 minutes
❤️Next make the frosting.
❤️Beat the cream and icing sugar together until soft peaks start to form.
❤️Spread over the top of the cooled brownies and finish with a dusting of cocoa powder.

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