For everyone who wanted to see me make the pistachio bar from my last video, this is for you x

Recreating THAT chocolare bar because you cant buy it in Australia 🙂

Carrot cake cupcakes but easter-y

Pecan Maple Sticky Buns 🍁 Buns: - 550g flour - 50g brown sugar - 3 tsp yeast - ¾ tsp yeast - 1 tsp cinnamon - 250ml warm water - 150ml milk, warm - 80g butter, softened Filling - 60g butter, softened - 100g brown sugar - 1 tbsp cinnamon Sauce - 150g pecans, chopped - 180g butter - 120g maple syrup - 200g brown sugar - ½ tsp salt Full method will be posted tomorrow x

Something colourful x Everything from scratch x Peas 🫛 Pasta sheets: 120g baby spinach 200g flour 1 tsp salt Puree: 1 tbsp olive oil 4 cloves garlic, minced 1 onion, diced 300 frozen peas 100 frozen spinach (or fresh) 200ml cream Salt and pepper to taste Bechamel: 30g unsalted butter 25g all-purpose flour 300ml whole milk, heated Salt and pepper, to taste 300g mozzarella, grated Pasta dough Add all of the ingredients to a food processor and blend for about 5 minutes or until the spinach has broken down and a dough forms. Tip out onto the bench and knead for a minute or 2, then set aside to rest. If the spinach is on the drier side, you might need to add a splash of water to bring it together. If you don’t have a very powerful food processor, you can blanch (making sure to squeeze out as much water as possible) and puree the spinach before adding it to the flour. If you do it this way you will most likely need to add a bit more flour. Roll out your lasagne sheets using a pasta roller and blanch in salted simmering water. Puree Heat a medium saucepan over med-high heat. Add the olive oil, onions and garlic and sauté until the onions have softened. Add the peas, spinach and cream, reduce the heat to med-low and allow to simmer for 5-10 minutes. If it’s drying out too quickly, you can add a splash of water. Transfer to a food processor or blender and blend until either a chunky paste or completely smooth. Bechamel Melt the butter in a medium saucepan over medium heat. Add the flour and cook, stirring constantly for a few minutes. Slowly add the milk, whisking to incorporate. Bring it to a boil, stirring constantly, as sauce thickens. Season with salt and pepper. Allow to simmer for another 2-3 minutes, then remove from the heat. Assembly Start with a layer of bechamel on the base of you baking tray. Layer the pasta, puree, more bechamel, then cheese and repeat until you have run out of pasta sheets. Make sure the top layer is just bechamel and cheese. Bake in a preheated oven at 180C for around 20 minutes, or until the cheese is melted and golden on top. Leave to stand for around 10 minutes or so before serving.