The recipes uses Uu-mah-mia Fire Lips.

• 2 tablespoons Fire Lips
• 3 tablespoons crunch peanut butter
• 3 tablespoons fresh lime juice
• 1 tablespoon fish sauce
• 2 tablespoons kecap manis
• 3-4 tablespoons coconut milk as required

1. Place all ingredients except coconut milk in a bowl and stir until well combined. Taste test to suit your flavours – I like the freshness of lime so I am very liberal with lime juice.
2. Use the coconut milk thin down the sauce to your requirements – thicker for satays and thinner for gado gado or salad dishes.
3. Drizzle over gado gado, salads  or satays.

The recipes uses Uu-mah-mia Hot Lips.

• 500g of beef and pork mince or just beef or pork
• 2 medium carrots grated
• 1 green apple grated
• 4 tablespoons chopped fresh parsley
• 2 tablespoons of soy sauce
• 1-2 tablespoons of Hot Lips, 3 if you like it more spicy
• 1 ¹⁄₂ cups of panko breadcrumbs or 1 cup standard breadcrumbs
• 2 sheets of prepared puff pastry
• 1 lightly whisked egg for egg wash

1. Place mince, carrots, parsley and apple in a bowl.
2. Add Hot Lips and soy sauce. Using gloved hands mix well until all ingredients are combined.
3. Add in breadcrumbs and mix well.
4. Shape the mixture into a large ball then divide into 4 equal smaller balls. If time allows or its very hot weather put into the fridge for at least 20 mins to firm up.
5. Start with one ball and roll into a sausage log shape to the length of the puff pastry. Keep the mixture square shaped so that it is easy to wrap into half a sheet of pastry. Cut the pastry at halfway line and repeat with other 3 balls of mince until there are 4 long sausage rolls.
6. Cut each roll into desired lengths – I cut each roll into 10 so that 4 sheets make 40 bite sized sausage rolls. Place the sausage rolls seam side down on lined baking sheets/trays.
7. Egg wash and sprinkle with sesame or poppy seeds. Bake in very hot over 180-200 °C for 12 – 15 minutes. There may be residual oil from the mixture so place on a wire rack before serving with tomato sauce.

The recipes uses Uu-mah-mia Sweet Lips.

• 1 ¹⁄₂ tablespoons Sweet Lips
• 1 cup sugar
• 1 cup water
• 1 ¹⁄₂ cups pecans or almonds  

1. Line a baking tray with a silicone mat or baking paper. It is important to have this ready before you start cooking.
2. Place all ingredients into a non-stick pan and stir using a silicone spatula or wooden spoon until sugar and water is combined – I use a medium Teflon fry pan. Bring to boil.
3. Gently move nuts around the pan as the water evaporates. Turn the heat down to low-med heat once the nuts become coated and the sugar looks dry in appearance. This will take time so be patient.
4. The second stage of the cooking will start as the sugar heats and becomes toffee and dark amber coloured. Continue to stir gently so that the nuts and toffee do not burn.
5. Once all the nuts are coated with toffee, pour gently onto the prepared baking tray and pat down the mixture with spoon or spatula to form one layer before setting hard.
6. Leave the nut crunch to set for 30mins. Once cooled enough to pick up, place on a piece of paper towel to soak any residual oil. Break into bit sized pieces and jar or bag.

• 500 gms / 2 cups of butternut pumpkin or your favourite pumpkin
• 130 gms / 1 cup raw cashew nuts
• 2 tablespoons Cool Lips
• 450 ml/ 2 ¹⁄₄ cups vegetable stock (or chicken stock)

1. Peel and cut pumpkin into medium chunks.
2. Place pumpkin and cashews in saucepan along with Cool Lips – I like to lightly sauté the pumpkin for a few minutes to get a toasty roasty flavour.
3. Add vegetable stock.
4. Bring to boil, then simmer for 10 – 15 minutes until pumpkin is tender.  When the soup has cooled slightly, blend mixture until smooth and creamy.  I use a stick blender to save washing up. Adjust the thickness of the soup by adding additional water to your desired consistency.
5. Plate into bowls and top with a drizzle of more Cool Lips, some fresh coriander/parsley/spring onions.