Sesame wasabi chicken with daikon salad
Daikon are large, long, white radishes that have a sweet, fresh flavour without the bite of the common red radish. Used extensively in Japanese cooking, daikon are also great eaten raw in salads, shredded for a garnish, or cooked in stir-fries. Note
Pea and ham brown rice salad
Keep salad refrigerated; bring to room temperature before serving. Note
Silhouette spectacular
Equipment: 30cm (12-inch) round wooden cake board pastry brush 1 quantity sugar syrup smoothing tools stencil medium offset metal spatula 6 wooden skewers 2 x 18cm (7-inch) round wooden cake boards fine pearl-headed pins straight-sided metal scraper paper piping bag small shallow bowls 3 lengths 18-gauge floral wire wire cutters Black and white may be […]
Pizza trio
Cooking the pizza in a covered barbecue gives it a wonderful smoky flavour similar to a wood-fired oven. If not using covered barbeque, pizza can be cooked in the oven. Place toppings on dough and bake until browned and crisp. There is no need to turn the dough over using this method. Note
Moroccan fillets with fruity couscous
Serve with a bowl of combined yoghurt and coarsely chopped fresh coriander, if desired. Note
Pork neck with cider and pear
Italian sausages are coarse pork sausages generally sold in plump links. They are usually flavoured with garlic and fennel seed or anise seed and come in two styles, hot (flavoured with thai red chilli) and sweet (without the added heat). They are available from speciality butchers and delicatessens. Note
Potato soup with capsicum & almonds
Starchy potatoes, such as sebago, are best to use. Reheat before topping with dip and almonds. Note
Pork vindaloo
The king of curries, the fiery Indian vindaloo, is from the former Portuguese colony of Goa. The name is derived from the Portuguese words for vinegar and garlic, the dish’s primary ingredients. Jars of vindaloo paste are available in supermarkets, however, some commercially prepared curry pastes can vary in heat and flavour. Add less than […]
Chorizo and spinach pizzettas
There's nothing more rewarding than making your own pizza dough like a true Italian.
Rudolf the reindeer cookies
You need 10 ice-block sticks. If the choc orange balls don’t stick to the cookies, secure them with a little melted chocolate. Note
Spiced pork neck with potato salad
The pork neck can be marinated in the glaze the day before. The pork and potatoes can be roasted in an oven at 180°C/350°F. Note
Potato and kumara bake
You can peel the potatoes in advance and leave them in a bowl of cold water so they don’t go brown. Once they are sliced, assemble the dish immediately. Don’t stand the sliced potatoes in cold water or you will wash away their natural starch, which thickens the sauce. Note
Steamed gai lan in oyster sauce
Quick and easy steamed Asian greens from Australian Women's Weekly.
Macadamia and banana loaves
You need about 3 large overripe bananas (690g) for the amount of mashed banana in this recipe. Note
Pizza with prosciutto and ricotta
You can buy packaged pizza bases in two sizes: the large ones we’ve used here measure 25cm across; smaller ones measure 15cm across and come packaged in pairs with a total weight of 225g. Use six of the small ones to make individual pizzettas. Note
Calamari teppanyaki
Teppanyaki is the name given to a traditional Japanese cooking style where the food is cooked rapidly on a searingly hot grill plate on or near the table. Pink pickled ginger, also known as gari, can be found in most Asian grocery stores. Note
Persian quail, fig & pomegranate salad
The technique to split open and flatten quail so that it cooks quickly and evenly is called `butterflying’. Place quail, breast-side down, on a chopping board. Using poultry shears or kitchen scissors, cut down both sides of the backbone; discard the bone. Turn over, open out and press down on the breast plate to flatten […]
Peaches & cream frilled cake
While this frilly little cake is ideal for a baby shower or christening, it would also delight any budding prima ballerina in the family. Use shades of pink to resemble a tutu, and top with a pair of ballet slippers. The frilled strips of icing should still be slightly soft when positioned on the cake. […]
Divine white silk rose cake
equipment 30cm (12-inch) round wooden cake board (page 208) 15cm (6-inch) round wooden cake board (page 208) smoothing tools number 3 strip cutter 7mm (¼-inch) wide 3 wooden skewers 2 paper piping bags (page 221) white florist’s tape The strip cutter, used for marking the icing on the top tier of this cake, is very […]
Lamb’s lettuce salad with pecans and orange
Lamb’s lettuce, also known as mâche or corn salad, has a mild, almost nutty, flavour and tender, narrow, dark green leaves. You need a 225g punnet for this recipe. It is available from most greengrocers. Note
Mint and honey lamb skewers with tzatziki
Run a teaspoon down the centre of the cucumber to remove the seeds. If using bamboo skewers, cover the wooden ends with foil toprevent them from burning during cooking. Note
Marbled mocha mousse
This recipe can be made up to 2 days ahead; store, covered, in refrigerator. Note
Pork sausages with crispy potatoes and cabbage
A super quick and easy pork sausage dish with crispy potatoes and cabbage for those busy midweek dinners.
Pirate face birthday cake
Arrrr you looking for the best kids' birthday cake ever? Pirate Pete is the the way to go! From The Australian Women's Weekly's famous 'Children's Birthday Cake Book' cookbook, this easy cake is sure to impress.
Little sultana scrolls
These scrolls can be made 3 days ahead; store in an airtight container. They are not suitable to freeze. Note
Pumpkin, ricotta and beetroot salad
Ground lemon myrtle is available from specialist spice shops and some gourmet food stores. Lemon myrtle is a small tree that grows in sub-tropical and tropical rainforest areas of Queensland. Ground lemon myrtle is a ground mixture of the dried leaf and flower; it has a strong lemon flavour. If you can’t find it, use […]
Snow eggs
Also known as floating islands, this dessert is an adaptation of a French pudding, in which a stale sponge cake, steeped in liqueur, was floated in a bowl of custard. Note
Rhubarb and carrot conserve
To test the conserve: when the mixture has thickened, place a saucer or a small plate in the freezer for 5 minutes or until chilled. Spoon a little of the hot conserve onto the cold saucer. Return to the freezer for 2 minutes or until chilled. Touch the conserve. Note
Mussels with avocado and pickled ginger
Use a stiff brush to scrub the mussels under cold water. Note
Prawn cocktail in fillo pastry
For a healthier option, use olive-oil spray instead of butter for pastry sheets. School prawns (shrimp) can also be used, or try crab or lobster meat. Note
Spiced pumpkin soup with cinnamon cream
A smooth and creamy pumpkin soup packed full of zest and spice and served with a dollop of cinnamon cream.
Paprika and cumin-spiced pork cutlets with carrot and olive salad
Harissa is a North African paste made from dried red chillies, garlic, olive oil and caraway seeds; can be used as a rub for meat, an ingredient in sauces and dressings, or eaten as a condiment. It is available from Middle Eastern food shops and some supermarkets. Note
Prosciutto and sage pork fillet
Tender pork fillet wrapped in sage and prosciutto and served with creamy potato mash and green beans.
Sticky chicken wings with fried brown rice
This Asian-style dish creates the perfect lunch box for busy days.
Lolly good ship
You will need to buy four 22g packets of Life Savers for this cake. Be sure to remove toothpicks, cotton wool and skewer from cake before cutting and serving. Note
Spiced lamb burgers with tzatziki
Tzatziki is a Greek yoghurt dip made with cucumber, garlic and sometimes chopped fresh mint. You can buy tzatziki ready-made in supermarkets and delis. Note
Pineapple hibiscus cakes
This recipe also makes 6 texas muffins (¾-cup/180ml); bake about 40 minutes. Note
Masala omelette
Spice up your breakfast omelette with this popular Indian recipe.
Pesto-marinated chicken breasts on mediterranean vegetables
We don’t recommend that you freeze cooked vegetables as they tend to have a spongy texture and “leftover” look about them once they’ve been thawed. Mushrooms, eggplant and members of the squash family are especially freezer unfriendly. Note
Potato and sausage pizza
Use a mandoline or V-slicer to cut the potatoes into paper-thin slices. Note
Spicy seafood soup
Use any firm white fish fillets, such as perch, ling or blue-eye trevalla, for this recipe. Note
Plum & soy wok-fried pork
A sweet, sticky and delicious Asian-style pork and plum stir-fry from Australian Women's Weekly.
Spicy pear steamed pudding with orange syrup
When they’re in season, this pudding also works well with quince. Prepare 4 small quince (800g) as for the pears in step 1, cooking them for 30 minutes until softened. Note
Maple-glazed chicken with spinach & pecan salad
Sweet and sticky maple-glazed chicken with a fresh and nutty salad; a wonderful summer dish.
Shaved fennel and apple salad with brie and pecans
A delicate and exquisite fennel and apple salad packed full of big flavours.
Pear and plum amaretti crumble
To make individual crumbles, use four 1½ cup (375ml) dishes and bake 15 minutes. Note
Potted prawns with crostini
Potted prawns can be made a day before the picnic, keep well-iced during transportation. Make crostini close to departure time. Note
Goji muesli bars
You can use blueberries or cranberries instead of goji, if you like. Store bars in an air-tight container for up to 1 week. Note
Snowflake sparkles
If you don’t have a candy thermometer, boil the syrup until it’s thick with heavy bubbles. Remove from heat, let bubbles subside, then reassess the thickness of the syrup. Note
Pork and lettuce rolls
Generally the meat filling and lettuce leaves are served separately; guests fill and roll their own lettuce leaves. Note
Potato and beetroot salad
Canned whole baby beets can be substituted for fresh beetroot, if preferred. Potatoes, beetroot and peas can be cooked in advance and refrigerated, covered. Combine salad just before serving or beetroot will “bleed” into egg and potato Note
Spelt pizza with kumara & goat’s cheese
Use a mandoline or V-slicer to easily cut the kumara into thin slices. Note
Smoked cheese and sopressa pizza
We used large (25cm diameter) packaged pizza bases for this recipe. Note
Chocolate orange truffles with boozy prunes and ginger
Grand Marnier or Cointreau can be used for the orange-flavoured liqueur. Store truffles in an airtight container in the refrigerator for up to 3 weeks. Truffles, without cocoa coating, can be frozen for up to 3 months. Remove from freezer 1 hour before serving and dusting with cocoa. Note
Pistachio and chilli crumbed chicken strips
These crispy and crunchy chicken strips are unbeatable with pistachio and chilli crumbs.
Mini brandyapricot puddings
You need six 30cm (12-inch) squares of unbleached calico and six 1m (1 yard) lengths of kitchen string. Note
Pork and vegetable vindaloo
This is often the hottest dish on a restaurant menu - you may need milk or lassi (yogurt drink) to counteract the "chilli burn".
Prawn and noodle stir-fry
A super fast and easy Asian-style prawn and noodle stir-fry that is great for busy evenings.
Prosciutto and bocconcini pizza
“I love making pizza at home… and this versatile and easy dough can also be used for loaves, rolls, foccacia… anything.” Cynthia Black came to the Test Kitchen in the early 1990s, and left in 1993, continuing her food career at Darling Mills, her family’s restaurant in Sydney. She has now gone into business for […]
Chilli beans
Chilli beans can be served either hot or cold. Store beans, covered, in the refrigerator for up to three days. Keep any leftover bread in the freezer to use at a later date. Note
