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

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    1 Reviews |  By Mischka

    This is Rosemary Stanton's recipe for this style of soup. I have been using this for years and, like her, swear by it. I love mine strong on garlic & chilli so adjust if necessary. Australian measurements used.

    Recipe #186198

    1 Reviews |  By Mischka

    This cheese (also labaneh) originates in the Middle Eastern countries and is usually made with goats milk. This give quite a sour cheese so cows milk yoghurt is more to our Western palate. Allow up to 48 hours. From 500mls expect about 250gm of cheese. If you won't eat this in a couple of days you will need to preserve it in oil. This can be done by simply rolling the cheese into walnut sized balls and placing in a jar and covering with olive oil.

    Recipe #185450

    3 Reviews |  By Mischka

    The best way to describe rock cakes are as an ugly, cake-like, drop cookie. They have a lovely light texture with a crisp outer. I have altered the traditional recipe to include cranberries. These serves are pretty large. Australian measurements used.

    Recipe #181761

    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

    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

    1 Reviews |  By Mischka

    Never drink bought cordial again! A great way to use up excess oranges. I found I could mix in a similar ratio as that used for bought cordial however the colour will be a lot paler. This should yield about 850mLs of cordial. Cooling time not included.

    Recipe #178551

    3 Reviews |  By Mischka

    This is one to make with love! This is the one my friends always request. I usually make it the night before and the flavour really develops over night. I make my own Recipe #177110. Australian measurements used. I've not timed the making of this so times are a guesstimate.

    Recipe #177580

    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

    2 Reviews |  By Mischka

    I use this in my Recipe #177580. Use the freshest spices you can source. Store in an airtight container in a cool, dry & dark place. I've guessed the timing - bashing those cardamom pods varies each time! Australian measurements used.

    Recipe #177110

    1 Reviews |  By Mischka

    Always a part of my Indian meals. My vegetarian friends really like this one. I've not timed the making so times are a guesstimate. Australian measurements used.

    Recipe #177105

    The flavour for this recipe very much depends on what pumpkin and cheese you use. Otherwise, it is a subtle dish. This quantity makes 2 large servings.

    Recipe #176317

    3 Reviews |  By Mischka

    This is a WW recipe (3 points). We've had it both as a tea cake and a dessert cake with pouring cream. A light, moist cake. Australian measurements used.

    Recipe #175707

    3 Reviews |  By Mischka

    These are a soft biscuit with a lovely subtle flavour. The glaze gives a zing of citrus. Diet friendly(ish). Australian measurements used.

    Recipe #175705

    A subtle dish using dried mushrooms. The asparagus is only warmed through so if you prefer it fully cooked you may want to pre-cook. Time for soaking of mushrooms not included.

    Recipe #175112

    1 Reviews |  By Mischka

    I ran out of commercial product and couldn't afford a new one. I found this in an old Molly Dye's book. Cheap, easy & works! Time includes cooling.

    Recipe #174752

    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

    An unusual, fragrant marinade for salt-water fish or chicken.

    Recipe #172911

    1 Reviews |  By Mischka

    A great lunch to take to work. Just add the dressing when you're ready to eat. Cooking time is allowing for cooling the pasta. (Australian measurements used)

    Recipe #172906

    4 Reviews |  By Mischka

    This was an absolute stand-out at our Xmas dinner. The difference here is that there is a stock bath that the roast sits above. This keeps the meat wonderfully moist and the aromas nicely permeate the flesh. The cooking time will produce quite a rare meat (how we like it) so you may prefer to cook for longer. From my favourite Greek & Middle Eastern book. (Australian measurements used.)

    Recipe #172753

    2 Reviews |  By Mischka

    A simple side salad where the cucumbers retain some crispness. Almost pickled, I guess. A mandolin makes short work of slicing the cucumber. Times include all sitting, cooling and marinating needed.

    Recipe #172684

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