The Cook Book — Free recipes, quick & easy cooking tips, everything about food
Title: The Cook Book — Free recipes, quick & easy cooking tips, everything about food
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The Cook Book — Free recipes, quick & easy cooking tips, everything about food The Cook Book Free recipes, quick & easy cooking tips, everything about food Cooking Basics Festive Cooking Kid Friendly Savory Recipes Sweets/Desserts Projects About Us Welcome to A blog with free recipes, quick & easy cooking tips and much more! Sign up to our newsletter! New recipes from delivered straight to your inbox. The CookBook September 27, 2012 Baked Lemon Cheesecake Recipe A great baked lemon cheesecake recipe should have plenty of lemon-y flavour, and be light and creamy. This version is a combination of a couple of different recipes that I have tried over the years, and I think I have finally perfected it! The cheesecake recipe uses a mixture of cream cheese and sour cream, which makes it lighter and creamier than straight cream cheese versions, and has more lemon zest and juice than most (just my preference). The cheesecake also has a biscuit rather than a pastry base, which is much easier and quicker to make. You can see in the picture it has a raspberry glaze (recipe below), but equally you could leave this off if you just wanted a plain baked lemon cheesecake. Baked Lemon Cheesecake Recipe Ingredients Serves 8-12 people 250g packet Nice biscuits, crushed into fine crumbs (blitz in a food processor, or place them in a plastic bag and beat with a rolling pin until you get fine crumbs) 1 tsp ground cinnamon 125g butter, melted 375g cream cheese (I use Philadelphia Cream Cheese) 300mL sour cream (don’t use light sour cream as it can be runnier than the full fat version) 3/4 cup caster sugar 3 eggs 2 tbsp finely grated lemon zest 1/4 cup lemon juice Baked Lemon Cheesecake Recipe Method Make sure you take your cream cheese, sour cream and eggs out of the fridge before you begin, to bring up to room temperature. Grease a 20cm spring form tin with butter, and then line the tin with baking paper. Combine the biscuit crumbs, cinnamon and melted butter in a medium bowl. Pour the base mixture into the prepared spring form tin. Press an even layer of the mixture into the base and sides of the tin to form the base. You can use a glass to compact the crumbs. Place the tin into the fridge to firm up while you prepare the filling. Preheat the oven to 160°C. In a large bowl, beat the cream cheese on a low speed until creamy. Beating the mixture on low speed will prevent the mixture from aerating too much, which can cause cracking. Add the sour cream and sugar and beat until just combined. Add the eggs, one at a time, beating thoroughly after each addition. Finally, add the lemon zest and juice and beat until just combined. Pour the mixture into the prepared base and bake in the preheated oven for 40-60 minutes until pale golden and slightly wobbly in the centre. Turn the oven off, leave the cheesecake in the oven and leave the door ajar for a further 30-40 minutes. This step will help prevent cracking. Remove from the oven, allow to cool completely. If using raspberry glaze, top the cheesecake with the glaze and then refrigerate for 3-4 hours or overnight. Serve with clotted cream or vanilla ice cream. Raspberry Glaze Recipe Ingredients 2 cups fresh or frozen raspberries 2 tbsps caster sugar 1 tsp gelatine Raspberry Glaze Recipe Method Place the raspberries and sugar in a small saucepan and heat gently over medium heat until sugar has dissolved. Sprinkle over gelatine and stir to dissolve. Allow to cool slightly and then pour over the top of the cheesecake. Filed Under: Kid Friendly, Sweets/Desserts Tagged With: cheesecake, dessert, lemon The CookBook August 9, 2012 Egg Custard Recipe This egg custard recipe is a never fail. Seasoned cooks may (like I did when I first made it) question the method and wonder if it will actually work, but it always produces a smooth creamy result. And, as a bonus, there is no double boiler or straining through a sieve which will save you […] Continue reading... Filed Under: Cooking Basics, Kid Friendly, Sweets/Desserts Tagged With: pudding, quick & easy, traditional The CookBook August 27, 2011 Carrot cake Turn Bugs Bunny’s favourite snack into a sweet surprise. Carrot Cake Ingredients (serves 12) Olive oil, to grease 3 carrots 1 cup self-raising flour 1/2 cup plain flour 1 tsp bicarbonate of soda 1 tsp ground cinnamon 1 tsp nutmeg 1/2 tsp all spice 1/2 cup brown sugar 1/3 cup oil 1/2 cup crushed tinned […] Continue reading... Filed Under: Sweets/Desserts Tagged With: cakes, Carrots The CookBook May 6, 2010 Basil Pesto – “Pesto Alla Genovese” A great easy recipe that is bursting with freshness. Pesto is perfect for smearing on crusty bread, dolloping on pizza just as it comes out of the oven, or stirring through fresh pasta. Or thin the pesto with extra olive oil and use it as a dressing for a salad of ripe juicy tomatoes and […] Continue reading... Filed Under: Savory Recipes Tagged With: basil, easy, Gluten Free, Meat Free / Vegetarian, quick & easy, recipe The CookBook May 6, 2010 Grass Roots – Growing Your Own Herbs She cooks We both love cooking, and love fresh food, so we decided about a year ago to grow some of our own food, to try and save money, and also have fresh herbs on hand. Pity that neither of us really have a clue on gardening, or much of a green thumb! The other […] Continue reading... Filed Under: Blog Tagged With: basil, gardening, he cooks she cooks, herbs The CookBook May 4, 2010 Quick & Easy Mayonnaise Mussels A fabulous dish to share with the one you love, or make double and feed a crowd! Serve with plenty of toasted crusty bread (with butter!) and a large leafy green salad. Quick & Easy Mayonnaise Mussel Recipe Ingredients 1 egg yolk 1 tbsp dijon or French mustard 1 tsp lemon juice 1 tsp white […] Continue reading... Filed Under: Savory Recipes Tagged With: Dairy Free, Dinner, easy, Gluten Free, lemon, Nut Free, quick & easy, seafood, Sugar Free The CookBook April 30, 2010 Bircher Muesli Bircher Muesli is a very delicious, healthy and nutritious way to start your day! Try out this quick and easy bircher muesli recipe and see what you think (any left overs can be kept in the fridge for a few days). NB. This bircher muesli recipe needs to stand overnight to soften the oats, so […] Continue reading... Filed Under: Cooking Basics, Kid Friendly Tagged With: Breakfast/Brunch, easy, fruit, lemon, Meat Free / Vegetarian, Nut Free, quick & easy, recipe, Sugar Free, yoghurt The CookBook April 26, 2010 You need eggs to make mayonnaise? He cooks As a child growing up in the country, seafood was a bit on the scarce side. Every country town has the local fish and chip shop, but it could hardly be considered ‘gourmet’. Some are better than others of course; but I’ve been to some where you honestly don’t know what had been […] Continue reading... Filed Under: Blog Tagged With: Dinner, he cooks she cooks, mayonnaise, mussels, seafood The CookBook January 5, 2010 Show Us Your Cooking Successes! Here at we have lots of plans for 2010 to improve the site to make it even better for our readers. We had an amazing Christmas period, visitors to the site went through the roof, with our fabulous Rum Balls Recipe the absolute clear favourite. In the weeks leading up to Christmas, literally thousands […] Continue reading... Filed Under: Blog Tagged With: food photography The CookBook January 4, 2010 Pineapple and Passionfruit (Fridge Set) Tart Recipe This pineapple and passionfruit tart recipe reminds me so much of my childhood. It is a little retro (think prawn cocktail era), and mum used to make it quite often when she had a dinner party, and was quite proud of it too! If we behaved ourselves whilst the guests were there, we were allowed […] Continue reading... Filed Under: Sweets/Desserts Tagged With: dessert, Meat Free / Vegetarian, Nut Free, passionfruit, pineapple, quick & easy Next Page ? Recent Comments This Is Where All The Rum Went! Into My Rumballs! | Sefie EatsSefie Eats on Traditional (no bake) Rum Balls Recipe Christmas rumballs | fork and bowl on Traditional (no bake) Rum Balls Recipe Martin on Traditional (no bake) Rum Balls Recipe Rosemary on Traditional (no bake) Rum Balls Recipe Rosemary on Traditional (no bake) Rum Balls Recipe Browse by topics… apple avocado banana basil bouillebaisse Breakfast/Brunch cheesecake chocolate christmas cookies Dairy Free dessert Dinner easter easy fruit ghost Gluten Free halloween healthy he cooks she cooks lemon Lunch Meat Free / Vegetarian meringues nut Nut Free pineapple pudding pumpkin quick & easy recipe rhubarb salad seafood slice smoked trout smoothie soup Stephanie Alexander Sugar Free tart traditional witch yoghurt Featured treats Easy Pecan Pie Recipe – A Perfect Way to Finish Thanksgiving Dinner Thanksgiving is not traditionally celebrated in Australia, however we certainly enjoy this simple desert. A crisp pie base with a delicious sweet and nutty pecan filling... just makes you want to celebrate! This recipe doesn't contain any corn or Continue Reading Sign up to our newsletter! New recipes from delivered straight to your inbox. Site Sponsor Copyright ? TEXT The Cook Book. Privacy Policy Sitemap Whois