3 eggs, lightly beaten
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
12 Oreos, coarsely chopped (leave 2 tablespoons aside for the topping)
1 cup mini marshmallows; set aside some for topping

How to do it
1. Preheat oven to 350 degrees F. Line an 8×8 inch baking pan with foil and spray with nonstick cooking spray.
2. In a large bowl, microwave the choco- late and butter at medium (50% power) for 3-4 minutes or until butter is melted, stirring every 30 seconds. Whisk until chocolate is melted.
3. Stir in sugar, eggs, vanilla and salt until thoroughly combined. Gradually add in flour and stir until just combined.
4. Fold in Oreos and 3/4 cup of marsh- mallows until combined. Pour batter into prepared pan.
5. Sprinkle the reserved 2 tablespoons of Oreos and 1/4 cup marshmallows on the top.
6. Bake for 30-35 minutes, do not over bake.
7. Remove to cooling rack. Allow to cool completely before cutting.

Hints & tips
For minty brownies, substitute Mint Oreos for regular Oreos. (Omit marshmallows if desired). Serves 12.

2 tbsp (30 ml) balsamic vinegar
2 tsp (10 ml) grated lime peel
1/4 tsp (1 ml) cinnamon, nutmeg or hot red chili flakes
4 cups (1 L) bite-size pieces mixed fresh fruit, such as pineapple, mangoes, bananas, strawberries, peaches and grapes
3 large basil leaves (optional)

How to do it
1. If using bamboo skewers, soak them in water for at least 15 minutes.
2. Grease grill, then preheat oven or braai to high.
3. In a large bowl, stir honey with vinegar, lime peel and cinnamon.
4. Cut pineapple, mangoes and bananas into bite-size chunks. If strawberries are large, slice in half. Cut peaches into wedges and leave grapes whole.
5. Add to honey mixture and gently stir to combine. Let fruit marinate for 5 to 10 minutes.
6. Thread fruit alternately onto skewers.
7. Grill kebabs, turning at least once, until fruit is tender, from 4 to 5 minutes per side.
8. Meanwhile, stack basil leaves, if using, on top of one another. Thinly slice into strips.
9. Remove kebabs to a serving platter. Sprinkle with basil.
10.Great with vanilla ice cream or frozen yogurt. Serves 4.

What you need
4 tablespoons butter
1/2 cup flour
1 1/4 cups milk
5 tablespoons grated plain chocolate
3 eggs, separated
1 egg white
1/4 cup sugar
Caster or icing sugar for topping

How to do it
1. Melt the butter in a pan and stir in the flour. Remove from the heat and stir in the milk. Return to heat and bring to a boil, stirring. Cook gently for 2 minutes, stirring all the time. Remove from the heat and stir in the chocolate and egg yolks.
2. Beat the egg whites until stiff. Beat in the sugar a little at a time. Fold the choco- late sauce into the egg whites.
3. Pour the mixture into a greased 2 1/4 pint soufflé dish. Bake for about 35 to 40 minutes until well risen and firm.
4. Serve immediately, dredged with pow- dered sugar or chocolate sauce.
Serves 4-6.

2 Tbsp butter or margarine
1/2 tsp grated lemon peel
1/3 cup lemon juice
1x 9-inch pastry shell, cooked
Meringue (see below)

How to do it
1. In saucepan, mix sugar, cornstarch, and flour. Gradually add hotwater,
stirring constantly. Cook and stir over high heat til mixture comes to boiling.
2. Reduce heat; cook and stir 2 minutes longer.
3. Remove from heat. Stir small amount of hot mixture into egg yolks, then return to hot mixture.
4. Bring back to boiling and cook 2 minutes, stirring constantly. Add butter and lemon peel.
5. Slowly add lemon juice, mixing well.
6. Pour into pastry shell. Spread meringue over filling and seal the edges.

 How to make the meringue
3 egg whites
1/2 tsp vanilla
1/4 tsp cream of tartar
6 Tbsp sugar

1. Beat egg whites with vanilla and cream of tartar ‘til soft peaks form.
2. Gradually add sugar, beating until stiff and glossy peaks have formed and all sugar is dissolved.

Bake at 350 F for 12 to 15 minutes. Cool before cutting. (Before cutting, dip knife in water.) 

What you need
4 handfuls long grain rice
1 tsp (5 ml) vanilla
4 tbsp (60 ml) sugar
1 can evaporated milk
3 cups (700 ml) water
Dash of salt
1 lump butter
Nutmeg

How to do it
1. Combine rice, vanilla, sugar, milk, water, salt and butter in large casserole dish.
2. Sprinkle top with nutmeg.
3. Bake at 350 degrees F (175 C) for 2 hours.
4. Serve hot.