The official Remixipe kitchen. Tried-and-tested recipes from around the world — fork them, remix them, make them yours.
Soft pretzels tossed in cinnamon sugar instead of salt. Fun to make and great as a snack or dessert.
Baked meatballs get coated in a sticky Korean sauce. The cool cucumber cuts through the heat.
Fudgy chocolate brownies marbled with sesame tahini and topped with crushed halvah.
Asparagus spears wrapped in salty prosciutto and roasted until crisp, finished with thick balsamic.
Crusty sourdough packed with seeds and whole grains. Requires an active starter and a bit of planning.
Cauliflower gets caramelized edges while chickpeas turn crunchy. Good warm or at room temperature.
Creamy cheesecake with a dark, caramelized top and barely-set center.
Tender scones studded with fresh blueberries and lemon zest. Best eaten warm from the oven.
Tomatoes blister and release their juice to coat the pasta. Quick and works with whatever sausage you have.
Creamy feta blended with yoghurt until fluffy, topped with crispy chilli oil.
Tangy lime custard on buttery macadamia crust, topped with toasted coconut.
Thick chops get a sweet-sharp sauce made right in the same pan. Serve with mashed potatoes.
Dense, slightly sweet loaf with rye flour and rolled oats. Slices well for sandwiches or toast.
Dark chocolate ganache sits on top of salty-sweet miso caramel in a crisp shell.
Rice paper rolls filled with prawns, herbs and vermicelli noodles. Fiddly but worth it.
Soft yeasted buns swirled with cardamom sugar and topped with a maple pecan caramel. Worth the effort for a special breakfast.
Fried tofu gets tossed with rice noodles in a quick coconut broth. Customize the heat to your liking.
Moist citrus cake with warm spice, made tender with fruity olive oil instead of butter.
Thick, fluffy focaccia with a crispy bottom and dimpled top. The dough comes together in minutes and rises overnight.
Sausage makes the broth rich without much effort. Comes together in one pot.
Halloumi sticks coated in semolina and fried until golden, then drizzled with chilli-spiked honey.
Nutty browned butter takes the childhood classic somewhere better.
Chewy cookies with nutty browned butter and pools of dark chocolate. The dough needs to chill overnight for the best flavour.
Broiler does all the work here. Salmon and vegetables cook on the same sheet.
Roasted aubergine slices with a sticky miso-honey glaze that caramelises in the oven. Great hot or at room temperature.
Silky custard with floral honey and sea salt, topped with caramelized figs.
Thin, crispy crackers that use up leftover sourdough starter. Great with cheese or hummus.
Spiced chicken gets crispy in the oven while couscous cooks on the stove. Fast enough for Tuesday.