This was my first attempt at making applesauce-- it's required in loads of recipies (unsweetened) and it's also really yummy. I had to make a few changes as some of the techniques didn't quite work, but it was warm and creamy and had a lovely colour. A pretty good result for a first try!

The cookies themselves weren't that great, to be honest. They had a strong aftertaste of baking soda, they puffed up quite a bit (as a result of so much baking soda), they were more cake-y than cookie-y and they weren't as sweet as I had hoped.
BUT I had loads left over from when I packed them on our school trip to Kerala (no surprise) and I used them to make a wonderful Oscar-Night dessert! 
Place the cookies in a big, flat dish and crush them with a pestle or something similar. Cover the cookies with a layer of sliced pineapple. Whip up some plain yoghurt with some {good| jam and cover the pineapple with a nice layer of that. Finally sprinkle some brown sugar over it all and let it chill in the fridge for a few hours.
It was so good! I had 4 helpings... :I
Even the cookie base tasted amazing (no more baking soda taste) because it absorbed so much of the flavour above it. 
It's worth it to make these weird cookies just so you can make this dessert!

Our hours of sitting on a bus during our school trip to Kerala had one advantage: I sat and invented a recipe.
It was inspired by the pasta sauce my mum makes by puréeing things like bell peppers, zucchini or aubergine for a base. I tried to think of vegetables that she hadn't used that would work nicely for a sauce. Mushrooms came to mind, and I thought of capers and feta tasting really nice with them.
So my very own recipe was born! The sauce technique was based on the basic white sauce that my mum had taught me to make. But instead of adding flour to the butter, I replaced it with the puréed mushrooms and some cream and milk.
I absolutely loved it! (For once. My own creations are rarely a success.) The sauce was thick and creamy and the feta and capers tasted perfect with the sauce and the ciabatta croutons were crunchy at first and then soft as they absorbed the sauce. 
Definitely, definitely worth making-- even for non-mushroom people, because it doesn't have a strong mushroom flavour and it blends nicely with all the other components.

Contrary to  what most people think, sushi is really easy to make. I made a batch with my mum, and all you need is sushi rice, seaweed, rice vinegar, sugar and whatever filling you want!
Ours was super yum, except we could have added more sugar to the vinegar-sugar mix (we reduced the sugar quantity, thinking it would be too much).
I made an egg filling by cracking an egg into a pan, adding salt and pepper, and breaking it up with a spatula as it fried to create crispy scrambled egg. (cook it for less time for a softer egg, or make an omelette and either slice it into strips or place it whole). The cucumber filling is just sliced cucumber soaked in vinegar. There are loads of other fillings, such as mushrooms and seafood. 
Essentially, you just follow the cooking instructions on the packet of sushi rice (remember to wash the rice a few times!), assemble the sushi, wrap in it clingfilm, chill it and slice it up! Serve with chili or soy sauce.

Hmmm... interesting experiment.
It did not live up to expectations. Disclaimer: it's supposed to be risotto with tomato and mozarella...
The picture in the recipe looked delicious, but we didn't have any more risotto and neither did the supermarket. So my dad suggested we use rigatoni because he really likes it. 
The real problem was the cheese: after we finished the whole tomato sauce, we had to add the torn mozzarella. We had to add all the pasta water because the cheese began to thicken. We stirred it and it dissolved, but as soon as we put a lid on the pan the cheese clumped within seconds. We kept stirring, mixing and trying to incorporate the cheese into the pasta as best we could. In the end we just scooped it into the plates with cheese stringing everywhere. 
But it smelled and tasted absolutely delicious and I later scooped up and ate the chewy cheese left in the pan using a massive spoon :p
This was our 3rd attempt at making a sauce with mozzarella, with the same result. I think mozzarella would only work in risotto because it's also gooey and sticky.
Oh, and guess what happened the next morning?
My mum found a box of risotto.

Chips are yum, but I love  homemade chips a whole lot more. Just take any type of thin bread and cut or tear it up into little chip-sized pieces.
Place them on a sheet of foil or baking paper on a baking tray and brush each one with some olive oil. Then sprinkle whatever seasoning you want!
Salt & Vinegar (omit the oil in this case)
Oregano & Basil
Finely grated parmesan cheese
Chili flakes
Chaat Masala
Cumin & Coriander powder (Jeera and Dhaniya)
Simple Salt
Salt & Pepper
Barbeque sauce (omit the oil)
Paprika
Invent your own cool chip flavours and leave a comment! 
Bake the chips in an oven until crispy, but not burnt.