Recipe Sifter

Brandied raspberry sauce made with frozen raspberries, sugar, and cornstarch thickened with brandy. A quick dessert topping for cheesecake, ice cream, or pound cake.

Lamb kebabs marinated in olive oil, lemon, garlic, and ground coriander, then broiled on bamboo skewers until charred at the edges and pink in the middle. A Middle Eastern grill night classic.

Paperbark smoked duck, garnished with mushrooms and finished with Illawarra Plum Sauce.

Topped with delicious homemade fennel jam, creamy goat cheese and served with sweet and sour pickled pears, these delicious hot dogs will for sure make everyone want a second.

GRILLED PEACHES AND VANILLA BEAN ICE CREAM is a great summer desert for all to enjoy!

Freezer strawberry jam made without cooking, using fresh berries, sugar, lemon juice and Certo liquid pectin. Bright fresh-fruit flavor that tastes like summer in a jar.

A sweet and savory chutney perfect for veggie burgers or on the side along with curries.

Learn how to make cherry preserves with this simple recipe that is 100% stress free!

Chilled Vichyssoise/ Cold Leek and Potato Soup recipe

Diced cooked beets toss with cardamom and fresh mint, then layer with honey-sweetened Greek yogurt for a vibrant Indian raita that's tangy, earthy, and subtly sweet in every spoonful.

Broiled until popped, then macerated in sugar and brandy. Works as a cranberry sauce with a bit of kick for meats and also as a topping for pancakes or waffles.

Almond milk naturally contains fewer calories than plain soy or skim milk, and has higher amounts of calcium, vitamin E, vitamin D, vitamin A. Almond milk is our absolute favorite dairy replacement beverage, and is fantastic in lattes. From my blog at TransferOfHealth.com

Homemade sweet squares, chewy cornstarch-set candy in the style of Turkish delight, flavored with pineapple and cinnamon, dotted with candied fruit, and topped with chocolate candies. A fun treat for kids.

Vegan oat and cashew waffles blitzed in a blender with just five ingredients. No flour, no eggs, no dairy: ground oats and cashews build a high-fiber batter that crisps up nutty and golden.

500 g chicken breasts 1,5 tablespoons mustard 3 eggs 1 tsp spices mixture 1/2 tsp carry dust 1 tsp white pepper 4-5 teaspoons flour salt Mix together: eggs + spices + salt + spices mixture + mustard Cut the chicken breasts into strips and stir the egg mixture. Stir in enough flour to get a thicker sauce. Let the mixture stand for 3-4 hours. Heat oil in a frying pan. Put a spoonful of the mixture in hot oil.

"A fun, easy to make pair of flip flop cakes for many occasions...the beach, picnics, cookouts, etc. Everyone will love them, especially the kids."