http://cuisine.com.au/recipe-finder/all-recipes Hundreds of delicious and free cooking recipes. en-au http://cuisine.com.au/recipe/Toasted-banana-and-almond-bread I've always liked to graze between sweet and savoury at brunch, hence the baked ricotta sweetened with honey and flavoured with cinnamon. While mango is perfect as an accompaniment, so is fresh passionfruit, poached stonefruit or fresh summer berries. Toast, too, seems better suited to breakfast and fresh crusty bread to lunch, while delicious banana and almond bread sits nicely with the rest of the brunch menu. http://cuisine.com.au/recipe/greens_and_ricotta_torte Ricotta is made from the whey left over from making cheese and, specifically, from mozzarella. http://cuisine.com.au/recipe/flounder_fillets_in_tomato_and_capsicum Easy to cook and sweet to eat - this flat fish is a prize catch. http://cuisine.com.au/recipe/flounder_with_olives_and_lemon To cook flounder whole, it has to be gutted and skinned. The first is easy to do - just ask your fishmonger to do it for you. Skinning is only marginally more difficult than gutting. Lay the flounder on a board. With a sharp knife, make an incision across the point just before the flesh ends and the tail starts. Using the knife, prise a little of the skin away from the flesh at the incision point, just enough so you can get a grip with your fingers. Put a little salt on your fingertips and, holding the tail with one hand, peel away the skin with the other towards the head. Repeat the process on the other side. http://cuisine.com.au/recipe/pizza_with_taleggio_prosciutto_and_pear Taleggio is a washed rind cheese made in Italy. Slightly salty and creamy, with a buttery texture, the natural rind is also edible and contributes to its distinctive flavour. http://cuisine.com.au/recipe/ricotta_cheesecake_with_poached_grapes The grapes poached in moscato turn this into a special dinner party dessert. Ricotta cheese is made from whey. It is a low-fat cheese with a delicate, mild flavour and is best used within a couple of days. If you have only ever used packaged ricotta from the supermarket, you should try to search out some really fresh ricotta. You will certainly notice the difference. http://cuisine.com.au/recipe/bluecheese_sweet_potato_hazelnuts_with_watercress The salad combines the sweetness of roasted sweet potatoes and red onion, with hazelnuts and creamy blue cheese. Its robust flavours are perfect for this time of year. If you don't like blue cheese, you could easily substitute a delicious creamy marinated fetta. http://cuisine.com.au/recipe/cheese_capsicum_broccoli_and_pea_frittata Frittata is a quick and easy dish that can be served for any meal. Just choose what goes in, whip it up, and serve. http://cuisine.com.au/recipe/baked_polenta_with_cavalo_nero A side dish of potatoes roasted with olive oil, meyer lemon slices and garlic cloves is a delicious accompaniment with this dish. http://cuisine.com.au/recipe/calfs_liver_and_creamed_silverbeet Turn over a new leaf and save water It's common practice to wash leafy greens in a colander under a running tap, yet often some grit still clings to the leaves. A cleaner result - which also uses less water - is to fill a bowl with cold water then plunge the greens in, washing them carefully. Lift them out, allowing excess water to run off into the bowl, then leave to drain in a colander before using.