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    You are in: Home / Mischka's Public Recipes
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    81 Recipes

    Sort by: Newest | Rating | Photos | Time to Make | A-Z

    1 Reviews |  By Mischka

    This dukkah uses almonds and has a hint of fennel to make it a bit different. Great served with oil and Turkish bread, but also nice as a crust for chicken or fish. Australian measurements used. Time includes 15 mins for toasted ingredients to cool.

    Recipe #188129

    3 Reviews |  By Mischka

    Yet another version of this classic. This one has anchovies, capers and (optional) brandy. Gotta love anything that can be totally made in the blender! Will keep up to a week if placed in a clean, warm jar, covered with a layer of olive oil and sealed & refrigerated. Australian measurements used.

    Recipe #188130

    1 Reviews |  By Mischka

    This is not a rich or heavy cake. It is a simple cake that is great served with tea or coffee - either cold or warm, with cream if desired. Eat within 2 days. Australian measurements used. (Aust. Women's Weekly)

    Recipe #259789

    1 Reviews |  By Mischka

    I love fruit desserts and this is my favourite at the moment. Quick and guilt free too as it only contains fruit. Serve warm or cold. It doesn't really need anything else but I have topped with plain yoghurt in the past.

    Recipe #178864

    2 Reviews |  By Mischka

    This is one of my favourite salads. I mainly like to make it up in Asian soup spoons so you have little mouthful serves as hors d'ouvres. Oranges and dressing can be prepared in advance. Walnuts can be used if preferred.

    Recipe #171558

    1 Reviews |  By Mischka

    I developed this based on a French pot roast recipe. I wanted a way to cook chump chops - my least favourite cut of lamb. It is pretty garlicky so some may want to reduce the quantity by 1/3-1/2. Serve with green beans and mashed potato... and the rest of the wine!

    Recipe #171153

    1 Reviews |  By Mischka

    Nothing new about strawberries and balsamic. But, add peppery wafers and you have an elegant, unusual and healthy dessert. Australian measurements used. (From Aust. Women's Weekly)

    Recipe #253431

    1 Reviews |  By Mischka

    (rota-gritz-ah) This is the stuff kids in the the Barossa Valley, in Australia, grow up on. The Silesian migrants brought the recipe when they settled the Valley however it was made with berries in their homeland. Usually served as dessert with cream, it can be eaten as breakfast during festivals. Preferred grapes are Shiraz or Mataro (Mouvedre). Please note: start with fresh grapes not juice - I had to do the recipe this way for Zaar. Hard to give exact measurements as depends on juiciness of grapes. (Australian tablespoon = 20mL)

    Recipe #171273

    1 Reviews |  By Mischka

    This is one of my favourite 'winter warmers'. The bonus is that it's also diet friendly too. My friends ask for this one time and again and don't realise it's from a 'diet' recipe book! (Note: Australian measurements used.)

    Recipe #169385

    These are great with butter and/or jam. I like them straight out of the oven but they are good cold as well.

    Recipe #172912

    2 Reviews |  By Mischka

    This is definitely a special occasion cake. It is heavy, rich and very chocolaty. Serve with whipped cream if desired! The decoration is impressive looking but is easy to do. Please don't get scared off by the number of ingredients or stages. It is really not has hard as it seems. I have not included cooling time in the time allowed. Australian measurements used. (Aust. Women's Weekly)

    Recipe #259835

    2 Reviews |  By Mischka

    Bored with the same ol', same ol' packed lunches? Me too. Here's a sandwich that's a little bit different. I mix up the filling the night before and take it to work in a container, then make the sandwich fresh. Australian measurements used.

    Recipe #257014

    1 Reviews |  By Mischka

    This is fast becoming my favourite mid-week dish. It's just so simple. As a variation replace the beef with 6 chicken thigh fillets (into strips) and garnish with 1/4 cup chopped roasted unsalted peanuts, fresh coriander leaves and a squeeze of lime. Reference: Donny Hay, The Instant Cook. Australian measurements used.

    Recipe #241057

    Posted in response to a recipe request. Source: Australian Women's Weekly: The Big Book of Beautiful Biscuits. Times are guesses only. Australian measurements used.

    Recipe #179189

    These are a wonderfully easy treat that children will love making. They are not very sweet as the sweetness is mainly from the cherries. I use Lindt 85% dark chocolate however children would probably prefer plain dark chocolate.

    Recipe #171119

    4 Reviews |  By Mischka

    This is a spicy, fragrant dish with fluffy rice. You could use spicy lamb, chicken or Italian sausages instead of the chorizo. I often change the flavour by using different spices and herbs. Also, sometimes I add frozen peas or green beans. Makes big serves. Australian measurements used.

    Recipe #177117

    3 Reviews |  By Mischka

    You know how you make something once and then you are making it for the rest of your life? Well that's how this gets it's name. I HAVE to make it every Christmas or my family revolts! Don't be put off by the seemingly long list of ingredients - it's mostly opening cans! Can be made up to 3 hours ahead however only add dressing at time of serving. (Australian measurements used.)

    Recipe #171141

    These are more of a special occasion treat than an everyday cookie. Also, these are probably more for older tastes than for kids. (A big hit with adults at a recent engagement party.) Don't be scared that it looks like a lot of work - they really aren't that bad! You will need a 5.5cm round cookie cutter. Australian measurements used. Taken from Australian Women's Weekly: Cookies.

    Recipe #320777

    1 Reviews |  By Mischka

    This is a spiced up version of roast chicken. Do make sure the chicken is totally dry otherwise you won't be able to rub in the butter properly.

    Recipe #321865

    These biscuits are a cookie version of the Aussie chocolate. Kids especially seems to love them. The recipe calls for you to use 3cm, 5cm & 6.5cm round cutters - the yield is based on using these cutters. Of course you could do them all the same size. From Australian Women's Weekly: Cookies book.

    Recipe #320885

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