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Cooker and a Looker - Australian Home Cooking

Australian home cooking served with a side of farm life

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    entertaining

    Moroccan Snapper with Pistachio Rice

    how to beer batter fish

    blue cheese sauce for steak

    smoked salmon dip thermomix

    thermomix smoked salmon dip

    no bake Easter cheesecake

    how to make fig paste

    christmas rum balls

    strawberry cheesecake slice with substitutes for lattice biscuits

    no-bake strawberry cheesecake slice

    mini strawberry shortcake recipe

    mini strawberry shortcakes

    mum's delicious chicken satays

    how to make guacamole recipe

    how to make guacamole

    dark chocolate and ginger cheesecake

    Slice nectarines and roast at 180 for 45mins. Allow to cool, choose 2/3 to puree, reserving the prettier pieces for decorating the top of the cake. Chill. Grease and line a 20cm spring-form pan. Using a food processor, blitz the biscuits to fine crumbs. Add the melted butter and process until combined. Press the biscuit mixture over the base of the pan. Refrigerate. Pour 3tbs boiling water into a heatproof jug and sprinkle the gelatine on the service. Whisk with a fork until dissolved. Set aside. Using an electric mixer, whip 300ml of cream and set aside. Then beat the cream cheese, sugar and vanilla until light and fluffy. Add the ginger syrup and mix until combined. Gradually beat the gelatine mixture into the mix. Fold in the whipped cream. Level the top with a spatula. Cover and refrigerate overnight or until set.

    roasted nectarine and ginger syrup cheesecake

    Italian lollipops | prosciutto, basil, grissini sticks

    cathedral biscuits, stained glass window biscuits, christmas baking

    stained glass window biscuits

    slow cooker lamb shanks with tomato and capers

    thai corn cakes

    homemade coleslaw

    lamington ice-cream cake

    Christmas Antipasto Wreath

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