Ingredients * 3/4 cup unsweetened almond milk, soy milk, rice milk, or cow's milk * 1 teaspoon matcha powder * Agave syrup Preparation * Bring 3/4 cup unsweetened almond milk, soy milk, rice milk, or cow's milk to a bare simmer in a small pot over medium-high heat. * Place 1 teaspoon matcha powder in a heatproof cup. Slowly whisk in 1/4 cup boiling water, then almond milk, tipping cup slightly to help create more foam. Sweeten with agave syrup. * Matcha (green tea powder) is available at Japanese markets, inpursuitoftea.com, and hibiki-an.com. Customize it * An herbal tea that has a savory nutty flavor and aroma. * This Civil War-era coffee substitute is making a comeback. Brew it like coffee for an earthy caffeine-free alternative. * We know, it sounds boring. But one BA editor swears that a cup of 170-degree water boosts digestion and leaves her feeling recharged. Add lemon if you crave something more. * You can also top up your latte with matcha ice cream

Ingredients * 250 g beef mince
 * 1/4 cup grated parmesan
 * 2 tbsp finely chopped parsley
 * 1 1/2 tbsp barbecue sauce
 * 1 clove garlic, crushed
 * 2 tsp oil
 * 2 red onions, thinly sliced
 * 1 tbsp brown sugar
 * 1 tbsp balsamic vinegar
 * 6 slices bread
 * 24 quail eggs
 * 1/2 cup tomato chutney
 * Preheat oven to moderate, 180°C. Lightly grease 2 baking trays. * In a bowl, combine mince, cheese, parsley, sauce and garlic; season to taste. Mix well. Shape mixture into 24 flattened patties. Place on a tray, cover; chill 20 minutes. * Meanwhile, heat oil in a large frying pan on medium. Saute onions 3-4 minutes, until tender. * Stir in sugar and vinegar; cook, stirring, 5-10 minutes, until caramelised. Transfer to a small bowl; cover to keep warm. * Meanwhile, cut 4 x 5cm rounds from each slice of bread. Place rounds onto prepared trays. Spray with oil; bake 8-10 minutes, until golden and crisp. * Preheat a lightly oiled pan or barbecue plate on medium. Cook patties 3-4 minutes each side, until cooked through. Cover to keep warm. * Heat a lightly greased nonstick frying pan. Fry quail eggs 3-4 minutes each, until set. * Spread each round of bread with 1 teaspoon tomato chutney; top with a beef patty, quail egg and reserved caramelised onion.

Ingredients
 * 1/4 cup all-purpose flour * 1 cup milk * 1 pinch salt * 3 eggs * 1/2 teaspoon ground cinnamon * 1 teaspoon vanilla extract * 1 tablespoon white sugar * 12 thick slices bread * 
1. Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth. 2. Heat a lightly oiled griddle or frying pan over medium heat. 3. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.

Ingredients 1. 1 package Devil's Food Cake Mix 2. 4 eggs 3. 1 cup water 4. 1/2 cup vegetable oil 5. 3 rectangular ice cream boxes Directions 1. Preheat oven to 350ºF and line two baking sheets with parchment paper. 2. Make Devil's food cake batter according to the directions on the box but add 1 extra egg. Pour half of the batter onto one baking sheet and spread it out until it covers the baking sheet. Repeat with the rest of the batter. 3. Bake for 20 minutes or until cake is cooked through. Transfer to a wire rack to cool. 4. Use a ruler and toothpicks to cut each cake into 7-by-13 inch rectangles. Round the edges using a paring knife. On one cake use a straw to punch holes 5 across and 15 down on the cake. 5. Lay out plastic wrap large enough to wrap the entire cake. Place the bottom of the cake down on the plastic wrap. Use food-safe scissors to cut open the rectangular ice cream cartons and lay the ice cream down on the bottom of the cake. Cover with more plastic wrap and smooth down the sides until you form a block. Remove the plastic wrap and top with the second cake. Wrap the entire cake in plastic wrap and freeze for at least 2 hours before serving.

INGREDIENTS * 3 pounds cleaned octopus * 1 bay leaf * 4 thyme branches * 20 peppercorns * 1 teaspoon salt, plus to taste * 1 head garlic, cut in half along its equator * 3 lemons * 3 tablespoons extra virgin olive oil * Freshly ground black pepper to taste * Minced parsley for garnish * 
 PREPARATION 1. Combine octopus, bay leaf, thyme, peppercorns, 1 teaspoon salt, garlic and 1 lemon, cut in half, in saucepan along with water to cover. Turn heat to medium, cover, and bring to boil. Adjust heat so that liquid simmers slowly, and cook until octopus is tender, for 30 to 90 minutes, depending on whether you're using two smaller octopuses or 1 larger one (check for doneness with point of sharp knife). Drain, discarding everything but octopus. (You can prepare this 24 hours in advance up to this point; cover, and refrigerate octopus.) Set aside. 2. Start charcoal or wood fire, or preheat gas grill; fire should be quite hot. Grill rack about 4 inches from heat source. Cut octopus into large serving pieces, brush it with half the olive oil, and sprinkle it with salt and pepper. Grill it quickly until outside browns but inside is not dried out. Cut remaining lemon into wedges. 3. Brush octopus with remaining olive oil. Serve with lemon wedges, hot or at room temperature, garnished with parsley.