Here are the Recipes for 5 Minute Mystery

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We don't count salt and pepper as we see them as necessities.

The bitterness of Campari is balanced out with the sweetness of grapefruit soda and prosecco, but use sparkling soda if grapefruit isn't your thing.

1oz - Campari 

2oz - Grapefruit Soda, or soda water

4oz - Prosecco 

1/4oz - Simple Syrup, or 1/2oz if using Soda Water

Grapefruit peel to garnish 

Pour all ingredients into a shaker with ice except prosecco

Stir until chilled and strain into  you favorite glass

Top with prosecco and garnish with grapefruit peel

Cheers.

This is a fan favorite here and Booze, Bites and Board. Your classic onion dip is elevated by the variety of 2 different preparations of onions.

8oz tub of Sour Cream

100g Caramelized onions

75g fried onions, you can make your own but the store bought works just fine 😉

10g chives thinly sliced

2tsp Smoked paprika

To Taste Salt and Pepper 

Mix everything in a mixing bowl except the chives

Season with Salt and Pepper to your taste, we do around 2tsp of salt, half a teaspoon of pepper

Garnish with chives and serve with your favorite chips

1 Small seedless Watermelon 

1 English Cucumber 

2oz Parsley, picked 

2tbsp Mint, chopped

Vinaigrette to coat, we use a sesame vinaigrette

To Taste Salt and Pepper

Peel and dice the watermelon

Thinly slice the cucumber, use a mandolin if you have it and are confident using it 

Combine all ingredients in a bowl and dress with the vinaigrette

This could be made ahead of time and kept in the fridge just don't add any salt or vinaigrette 

Tortilla (we use the small street taco flour tortillas, use whatever you like, although the bigger tortillas the more filling you need)

Taco Blend Cheese, you'll need more than you think 🫣

Ground beef, cooked ahead of time with your favorite taco seasoning

Jalapeños (or sweet peppers if you don't want spicy) thinly sliced

Your favorite salsa, hot, mild, red, green, whatever you like  

• Warm your griddle or cast iron pan of medium heat
• Sprinkle down some cheese straight onto the pan, wide enough to cover your tortilla (this is where that extra cheese comes in)
• Lay down your tortilla in slightly melted cheese
• Top your tortilla in the following order:

1.   Cheese
2.  Beef
3. Peppers
4. Salsa
5. Na, I'm just kidding, layer it how you want.

• Wait until the cheese UNDER the quesadilla starts to brown, then fold and press (Not too hard tho!!)

Here we make our own cheese sauce, or a Mornay Sauce if you're being technical, and not traditional as we use different cheeses. Cook your pasta ahead of time, so it fits in the 5 minute time frame.

To Make the Cheese Sauce

• 50g Butter
• 50g Flour
• 1qt milk
• 150g shredded cheese, we did 100g cheddar, 50g jack cheese
• Your favorite shells on elbows (this makes enough sauce for around 15.# of dried pasta

Melt the butter over medium heat

When the butter is completely melted add the flour and mix until fully combined and cook for around 4 minutes, make a blonde roux

Add the milk in increments, say 1 cup at a time, mixx gently until full combined into the roux

Repeat this with the remaining milk

Bring the milk up to a simmer and add the cheese

Mixx until full combined and dissolved into a harmonious sauce

Season with salt and pepper

Add in your cooked pasta, if the sauce is too thick and a little pasta cooking liquid to thin it out

Whilst we love dessert, it sometimes get lost in our busy lives, not this one tho, quick my mix, quick to cook and even quicker to eat.

• 3tbsp Hazelnut Spread - y'all know the one I'm talking about 
• 3 Tbsp All Purpose flour
• 1ea Egg, large
• 1/4cup white chocolate chips 
• 1tsp Baking powder

Mix all ingredients together in a bowl

Scoop into 1 large mug or 2 normal sized mugs 

Microwave or high (orwahtevr your normal setting is as that's never made sense to me) for 90 seconds

Throw a tooth pick through the centre a make sure it comes out mostly dry