http://cuisine.com.au/recipe-finder/kids-recipes Get the children into the kitchen with these kid-friendly recipes. en-au http://cuisine.com.au/recipe/tropical-bircher-muesli Serve with a splash of Liddells Lactose Free Long Life Milk if desired. This Bircher Muesli is also delicious made with Liddells Lactose Free Wild Berry Yoghurt and served with fresh mixed berries. http://cuisine.com.au/recipe/choc-sour-cherry-slice Our homecook hero, Marika Lorschy motto is, 'Life's too short. Start with dessert.' To nominate a Homecook Hero, email goodliving@smh.com.au. http://cuisine.com.au/recipe/chocolate-and-orange-trifle There's something special about a dessert served in a large bowl for everyone to tuck into. And not many people can refuse chocolate. http://cuisine.com.au/recipe/jamon-and-eggs-with-pan-con-tomate Ciabatta is ideal here because you need a proper crust to stand up to the tomatoey juices and creamy eggs. This is way too good for breakfast and is much deserving of a decent glass of wine. http://cuisine.com.au/recipe/greek-doughnuts Special note: Using your fingertips, take the amount of batter you need for one doughnut. Flick your wrist and snap the batter into the palm of your hand and with your arm over the deep fryer - from a height - being careful not to burn yourself, gradually make a fist starting with your index finger and then the rest of your fingers, squeeze the batter out with speed so the doughnut forms its shape upon impact in the hot oil. The snap technique comes with practice. http://cuisine.com.au/recipe/Apple-crumble A simple and classic favourite. http://cuisine.com.au/recipe/Gingerbread-women You're too old for a teddy bear. Nobody rubs Vicks VapoRub on your chest at night any more, reads you stories with happy endings, or warms your little pyjamas by the fire. But - thank heavens - you can still eat gingerbread. http://cuisine.com.au/recipe/chocolate-ripple-raspberry-tart This can easily be made up to 4 hours beforehand. If you leave it longer, it will still taste delicious, but the biscuits become mushy making it hard to slice. http://cuisine.com.au/recipe/Sate-daging http://cuisine.com.au/recipe/rhubarb-clafoutis As I am English, rhubarb holds a special place in my heart. Memories of crumbles, trifles and fools come flooding back. http://cuisine.com.au/recipe/Brined-and-roasted-turkey-with-cornbread-stuffing Brining keeps poultry meat moist while cooking – perfect for whole turkey, which has a tendency to dry out. It is especially great for free-range birds which, while more flavoursome, can be tougher than commercial birds. You will need a container large enough to hold the turkey covered with brine in the refrigerator, or you can line a chilly bin with clean bags to hold the turkey and keep cool with slicker pads. Smaller turkeys need less time in the brine – about 18 hours – but do not brine any for more than 24 hours.