Christmas tree cakes
Coconut frosting Put a tropical twist on Christmas with these pretty little cakes. Note
Summer berry stack
Like a deconstructed summer pudding, these summer berry stacks make a fresh and delightful dessert.
Ham and cheese macaroni
Recipe is best prepared as required. Note
Baked apples with berries
For an easy, delicious dessert, make these cardamom-spiced apples stuffed with berries and drizzled with a berry yoghurt sauce.
Apple with rice cereal
After microwaving food for children, it is very important to thoroughly stir it to distribute the heat evenly. Then, you should ALWAYS test the temperature against your skin (dip in a clean finger, or place a small quantity of food on your lower lip). It should feel warm, not hot. Note
Hoisin beef with wombok
Wombok is elongated in shape with pale green, crinkly leaves, and is the most common cabbage in South-East Asian cooking. It is found in Asian grocery stores and most supermarkets.
Green soy bean hummus
Create this gorgeous green dip by switching chickpeas for soy beans!
Lemon sorbet
Refresh yourself and cleanse your palate with this zesty lemon sorbet.
Vegetable larb
You will need about half a small bunch of snake beans. Note
Tropical salad with lime and ginger syrup
Fresh and colourful tropical salad with lime and ginger syrup from Australian Women's Weekly.
Lemon meringue tartlets
These mini lemon meringue tartlets are everything you'd want in a tasty, sweet morsel. Crispy pastry, sweet yet tart creamy centre and gently toasted meringue on top.
Steamed spinach
Just a little seasoning, a splash of olive oil and some lemon juice is all you need with freshly steamed spinach.
Decadent minted chocolate cake
It is fine to use just 1 x 300ml carton (tub) of thickened cream. When spreading the cream mixture over the sponge, don’t go too close to the edges, the cream will spread a little when you add the next layers. To make dark chocolate ganache; bring cream to the boil in medium saucepan; remove […]
Bacon and tomato scallops
Serve these delicious grilled scallops in their shells for an elegant starter.
Butterflied chickens with anchovy butter
Fire up the barbecue with this mouth-watering chicken dish.
Spinach and feta pie
Golden filo pastry filled with lemony spinach and feta cheese and fragrant with dill and mint, this pie is a winner.
Eggplant and mozzarella slices
Mozzerella is a perfect melting cheese. It is fun and messy to eat with a mild creamy flavour.
Beetroot, carrot and ginger juice
This bright juice is refreshing and packs a nutritional punch.
Brekky beans
Short-cut bacon is the largest, and leanest end of a bacon rasher. Any canned white beans can be used; we used cannellini beans in this recipe. Note
Frozen green apple yogurt
Variations nutritional count per serving 4.4g total fat (2.8g saturated fat); 957kJ (229 cal); 38.9g carbohydrate; 4.4g protein; 1.1g fibre You need an apple weighing about 275g (9 ounces) for this recipe. We used a granny smith apple. Note
Turkey and cranberry meatballs
Meatballs can be baked a day ahead. Keep, covered, in the refrigerator. Reheat in a slow oven just before serving. Note
Chicken tagine
Traditional to North Africa, a tagine is an aromatic casseroled stew that is traditionally cooked and served in an earthenware dish also called a tagine. Note
Char-grilled quail with cauliflower and pomegranate salad
To butterfly quails, cut down either side of the back bone with a pair of kitchen scissors, poultry shears or a knife; discard backbone, open quails out flat. To remove seeds from the pomegranate, cut a whole pomegranate in half and scrape the seeds from flesh with your fingers while holding the pomegranate upside down […]
Vanilla patty cakes with glacé icing
You can make glacé icing without butter (or oil) but, a tiny amount of butter will add gloss to the icing and make it easy to cut neatly without butter, glacé icing tends to shatter when you cut it. Note
White chocolate pancakes with mango
Light and fluffy white chocolate pancakes with a delicious mango sauce.
Chicken and pumpkin open sandwich
This delicious chicken and pumpkin open sandwich is easy to make and healthy enough to enjoy for lunch every day. It's packed full of flavour and goodness to keep you fueled through the week.
Pomegranate caprioska
You can buy sugar syrup from liquor stores or make your own. Stir 1 cup (220g) caster (superfine) sugar with 1 cup (250ml) water in small saucepan, over low heat, until sugar dissolves. Bring to the boil. Reduce heat and simmer, uncovered, without stirring, 5 minutes. Remove from heat; cool to room temperature. Store in […]
Chicken pasta salad with roasted capsicum, fetta and walnut
you can substitute goat cheese or any soft, crumbly cheese for the fetta in this recipe. Note
Char-grilled lamb cutlets with white bean puree and tapenade
Many varieties of white beans are available canned, among them cannellini, butter and haricot beans, any of these is suitable for this puree. Drain beans then rinse well under cold water before using them. We find that cooking them briefly with a little liquid results in a more luscious, creamier puree. Note
Lentil and pumpkin vindaloo
Spicy, fragrant and delicious lentil and pumpkin vindaloo from Australian Women's Weekly.
Warm lebanese bread with minted labne salad
Labne is sometimes sold as ‘yoghurt cheese’. You can use the oil from the labne instead of the extra olive oil if you like. If you can’t find za’atar, you can make your own: combine 2 tablespoons toasted sesame seeds, 1 tablespoon dried thyme, 2 teaspoons sumac and 2 teaspoons salt. Note
Pears poached in cranberry syrup
Sweetly astringent cranberry juice is gorgeous paired with simply poached sweet, ripe pears.
Mustard beef crostini
A few slivers of thinly sliced rare beef dolloped with some mustard horseradish, atop a baby spinach covered crispy base and you have a delicious and eye catching hors-d'oeuvre.
Fennel and sage risotto
Add toasted fennel seeds for extra fennel flavour. Note
Steamed Asian vegetables
These steamed Asian vegetables are low in fat and calories but big on flavour, with chilli, ginger and soy.
Chickpea and sumac salad
Sumac has the perfect degree of tartness to lift this chickpea salad out of the realm of the ordinary.
Eggplant, tomato and parsley salad
This eggplant, tomato and parsley salad is fantastic when you need a meal that is low in calories and high in nutrients and satisfaction.
Pork cabbage rolls
So hearty and warming, these pork and cabbage rolls will convert anyone to a love of cabbage dishes.
Vegetable and tofu rolls
If not serving rolls immediately, place, seam-side down, on a plastic-wrap-lined tray, then cover with a damp paper towel and refrigerate until ready to serve.
Roasted pear and baby spinach salad
Roasted pears are soft, sweet and somehow autumnal in flavour, they're also complemented beautifully by the balsamic and mustard dressing on this pear and baby spinach salad.
Couscous tabbouleh with chickpeas
Ideal as part of a low-fat diet, this salad is satisfying, tasty and healthy.
Rhubarb souffle
Deliciously tart and light as air, this easy souffle makes a fabulous pudding for a dinner party.
Pumpkin and white bean salad
We used dried haricot beans in this recipe; you can use two 400g cans cannellini beans instead. If using canned beans, delete step 1, and add the rinsed, drained canned beans to salad in step 5.
Crab with fennel salad
Use any kind of crab, available from fish markets, if blue swimmers are not in season. Radicchio is a burgundy-leafed lettuce with white ribs and a slightly bitter flavour.
Zucchini fritters with tomato mint salad
These tasty, healthy zucchini fritters are fabulous with preserved lemon yoghurt on the side. Use only the rind from the preserved lemon; rinse rind well under cold water then drain, dry and chop finely.
Mint raita
Mint raita, yoghurt recipe, brought to you by Australian Women's Weekly
Gulab jaman
These syrup-soaked milk balls are similar to sponge cake in texture. Popular in India and Pakistan, gulab jaman are usually served in syrup spiced with cinnamon, star anise and cardamom, and flavoured with rosewater.
Lamb korma
You can use a 300ml carton of cream in this recipe. Note
Masala dosa with mint rasam
A savoury and satisfying vegetarian classic from India, with a deliciously minty rasam.
Dhal and paneer vegetable curry
Dhal and paneer vegetable curry, cheese recipe, brought to you by Australian Women's Weekly
Beef madras
A rich, fragrant and authentic beef madras curry for the Indian food lovers.
Mixed dhal
There's nothing like a bowl of mixed dhal when you need a nourishing, easy and inexpensive meal that doesn't compromise on flavour.
Herb and tomato fish bundles
These delicious fish parcels make an easy, healthy midweek dinner.
Orange and white chocolate petit fours
These little orange and white chocolate petit fours are bite-sized serves of bliss, perfect after dinner treats with strong coffee.
Queen of puddings
Breadcrumbs are good to always have on hand, and it’s a simple procedure to make your own. Place bread slices right on a shelf in a preheated hot oven and cook them until they are dry and crisp. Remove from oven, cool, crush them, with a food processor, blender or even a rolling pin. Store […]
Cherry and almond-topped date cake
Keeping time: 3 days. Note
Broad bean puree
Broad beans are also known as fava beans. They mash up beautifully and work well as a dip, or spread on warm crusty bread with a drizzle of olive oil.
Indian tamarind chutney
This chutney is very intense, so use sparingly. Note
Seafood bisque
A seafood bisque has a deep, luxurious flavour, this comes from cooking prawns in their shells, as well as fish fillets, into a stock which is then blended (shells and all) into a smooth, silky soup.
Orange coconut and almond biscotti
You cannot beat one of these classic Italian cookies served alongside a cup of coffee.
Mushroom, spinach & lemon risotto
Rich, earthy and deeply satisfying, the flavour of this mushroom and spinach risotto is lifted by the addition of finely grated lemon zest.
Almond meringue and lemon curd cake
Topped with lemon curd, whipped cream and blueberries, this almond meringue cake is a show-stopper.
Tunisian tuna salad
Not suitable to freeze. Not suitable to microwave. You can make the salad with fresh char-grilled tuna, if you prefer. Note
Chilli coriander chicken kebabs with pesto
Spice up your lunch, or dinner, with these tender chilli coriander chicken kebabs with fresh pesto. Serve with either warm pita bread or steamed rice, and salad.
Prawn toasts
Give a little nod to the finger food of the 60s while giving a more contemporary feel and taste to the classic prawn toast.
Crisp potato and peanut cakes
A grain often used for puddings and desserts, and as a thickening agent in cooking, tapioca is sourced from the root of the cassava plant (unlike sago, with which it is often confused, which comes from a variety of palm). Note
Beer-battered fish with lemon mayonnaise
Piping hot, crispy and delicious.
Zucchini and pine nut
Make these delicious zucchini and pine nut bruschetta for a tapas-style tasty treat.
Cumin roasted quail
Quail can be bought already boned, but with the bones remaining in the legs and wings. Ask the butcher or poultry shop to remove any remaining bones for you, if you like. We’ve chosen to leave all the bones intact in the recipe. Quail can be prepared for cooking a day ahead of the picnic, […]
Creme brulee praline tarts
If pastry is too dry, add 2 teaspoons of water with egg yolk. Note
Lamb with white wine and mascarpone sauce
This recipe is best made just before serving. on the table in 25 minutes Note
Carrot, raisin and herb salad
You’ll need 3 bunches of baby carrots. Note
Hazelnut biscotti
These crunchy Italian biscuits are irresistible with a cup of strong espresso.
Vanilla spice cheesecake
This subtly spiced cheesecake is very festive in its flavours. Perfect to cosy up with in the cooler months.
Cinnamon and apple cheesecake
Make the most of the cooler weather with this decadent, creamy apple cheesecake.
Chocolate soufflé with raspberry coulis
Do not be intimidated by the soufflé! Think of it as a flavoured base into which beaten egg whites are folded. The heat of the oven expands the air in the egg white and contracts when cooled. So serve it immediately, hot from the oven.
Chorizo and potato fritters
You can also use russet burbank or spunta potatoes for this recipe. Note
Honey muscat cake with orange syrup
Drizzled with orange syrup and topped with Greek yoghurt and fresh grapes, this cake is both delicious and stunning.
Chorizo and roast vegetable frittata
We used leftover roasted kumara, potato, red onion, zucchini and capsicum in this recipe, but any remaining roasted vegetables are suitable to use. Note
Apple and blueberry purée
suitable from 6 months We used red apples in the apple and blueberry purée as green apples are often too tart for infants. Golden delicious apples can be used (for both apple recipes), as they are quite sweet. Note
Kouglof
This is a traditional cake from north-eastern France; you find similar cakes in Germany, Austria and eastern Europe (the names vary slightly: Kugelhopf, Gugelhupf ). You will need an electric mixer fitted with a dough hook for this recipe as the dough is too soft to knead by hand.
Building blocks
You’ll have one leftover cube of cake – practise your piping on this if you like. Note
Walnut and honey tarts with espresso cream
Delicious tarts of walnut and honey with espresso cream from Australian Women's Weekly.
Toffee date and ginger puddings
Pecans can be used in place of the walnuts, if you prefer. Be careful when measuring the bicarb any extra, and you will taste its distinct, bitter flavour in the pudding. Note
Caipiroska
Caipiroska is a variation of the “caipirinha”, regarded as Brazil’s national cocktail. The caipirinha is made with cachaça (made from sugarcane that’s fermented and distilled), plus sugar and lime. Caipiroska uses vodka instead of cachaça. Note
