Quick & Easy

Syrup can be made the night before and stored, covered, in the refrigerator. Note

You’ll have ¾ cup of the cake mixture left over, enough for another three cup cakes. Note

Recipe is best prepared as required. Note

If kipfler potatoes are unavailable you can use baby new potatoes. You could also use aïoli, a garlic mayonnaise, instead of plain mayonnaise, and lemon juice instead of warm water to jazz this salad up. Note

You can buy the roast beef, already cooked and sliced, from any deli. Make the coleslaw the night before, and make the sandwich at lunch time the next day. Use whatever cabbage you like; we used red cabbage, but try the chinese variety (wombok), it’s easy to shred finely. Note

You need 12 skewers; if using bamboo skewers, soak them in water 1 hour before use to prevent splintering or scorching. Note

Salted cod, also called salt cod, baccala, bacalhau, bacalao and morue, is available from Italian, Spanish and Portuguese delicatessens and some specialty food stores. Note

This Asian-style sesame noodle salad is sticky, sweet and utterly delicious.

A rich and creamy red Thai-style curry from Australian Women's Weekly.

This bright and colourful lime curd, coconut and mango cake is the perfect summertime treat.

Adding avocado to this open sandwich not only adds a rich creamy flavour, it also increases its nutritional value. Avocados are a rich source of potassium and healthy monounsaturated fats that help to lower cholesterol. Use a loaf of ciabatta bread if turkish bread is not available. Note

For this recipe you will need about 12 passionfruit to make 80ml of pulp. This type of cake is best made on day of serving. Note

A rich, fragrant and warming slow-cooked lamb and eggplant curry that will melt in your mouth.

Keeping time: 3 days. Note

Wonderfully fresh and light, enjoy these beautiful salmon sashimi stacks as a light lunch, starter on canape.

A quick, easy and flavour-packed Mexican beef stir-fry from Australian Women's Weekly.

You need to cook 200g pumpkin to get the required amount of mashed pumpkin. Note

Coulibiac is a Russian fish pie stuffed with spinach, rice and brown mushrooms.

Cook the chicken the night before. Note

Velouté, a white sauce made from roux (a cooked butter and flour mixture) and stock, is one of the five “mother” sauces in French cooking from which all other sauces are derived. Note

The same amount of ingredients used to top a 30cm pizza will top four mini pizza bases. Note

Serve this cake warm. Note

Hearty and delicious dish of potato wedges with a spicy beef topping.

With a name that loosely translates as "top of the shelf", ras el hanout is a Moroccan blend of the best a spice merchant has to offer.

This recipe would also work really well with apple. serving idea Note

This rocket and blue cheese salad is packed full of big flavours and will be an instant favourite.

Store slice in an airtight container for up to a week. Note

You need to cook 2 medium potatoes (380g) for this recipe. The scones are best made and eaten on the same day. They can be frozen for up to 3 months.Thaw in oven, wrapped in foil. Note

Tasty, simple and spicy little lamb kofta that are great for summer lunches, cocktail parties or as spicy snacks.

Panzanella is a traditional Italian bread salad. As a variation, cut the soft white centre of the bread into small cubes, drizzle with 2 tablespoons olive oil; toss until well coated. Place the bread cubes on an oven tray, sprinkle on 2 tablespoons finely grated parmesan and toast in a moderate oven for about 10 […]

Guests can assemble their own tacos at the table. Note

You could make the combination while cooking the purées; freeze, in 1-tablespoon portions in ice-cube trays, covered, for up to 1 month. Freeze remaining creamed corn in 1-tablespoon batches in ice-cube trays, covered, for up to 1 month. Reheat frozen portions in a microwave oven on MEDIUM (50%) power until just warmed. Note

For a vegetarian option, add extra beans in place of the chicken. You need to cook ⅓ cup (65g) raw rice to get the amount of cooked rice used here. You could also use the microwave rice now available in most supermarkets. Note

This corned beef pot roast takes inspiration from the sweet and fragrant spices of Asian cooking including star anise, cardamom, and soy sauce. Serve with Asian greens for a true fusion experience.

Pickling spice is a mixture of mustard seeds, black peppercorns, dill seeds, allspice and bay leaves. It is available from the spice section in most supermarkets. Note

Preserved lemon is a North African specialty, where lemons, whole or sliced, are placed in a mixture of salt and oil or lemon juice. Note

A light and healthy Indian-style breakfast dish that packs a real flavour punch.

Literally meaning “composed salad”, the ingredients in this dish are layered on top of each other, rather than being tossed together, and the dressing is drizzled over the top. Note

Blow on the candles on this delicate and beautifully styled birthday cake.

Pepitas, dried pumpkin seeds, are available hulled or unhulled, raw or roasted. Most people here usually eat them as a snack or in a homemade muesli, but in many other countries they are commonly ground into meal for use as a sauce thickener. Note

Soak bamboo skewers in water for at least an hour before using to prevent them from scorching during cooking. Cut skewers to an appropriate size using scissors, if they are too long. Note

EQUIPMENT 20cm x 25cm (8-inch x 10-inch) rectangular cake board You can use a tub of strawberry frosting, if you prefer, place the frosting in a piping bag fitted with a small fluted tube to pipe the rosettes. Note

If buying prawns in the shell, you will need to buy about 185g uncooked prawns. Note

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe not suitable to freeze. Note

Although associated with America, the shortcake in fact originated in England and Europe. In England it was known as shortbread, until that name came to be used exclusively for the New Year Scottish shortbreads. Shortcake can be made a week ahead, assemble just before serving. Store covered, in refrigerator freeze shortcake suitable microwave jam suitable. […]

Soak bamboo skewers in cold water for an hour before using to prevent them from splintering and scorching. Note

Use sharp scissors to finely shred the nori. Prawn mixture can be marinated for a few hours or overnight in the fridge. Note

Late morning is a good time to serve this country breakfast, skipping lunch and going for a long afternoon walk before dinner.

Before starting the recipe, boil the kettle so you have boiling water ready to go into the saucepan to blanch the brussels sprout leaves. You need to plunge the leaves into iced water, so make sure you have some on hand. You could also use a portion of cold-smoked, boneless trout, if you prefer. Note

Pomegranate molasses is available at Middle Eastern food stores and specialty food shops. Note

Bean thread vermicelli is called win sen in Thailand and fun si in China. While it resembles rice vermicelli in appearance, it is tougher and can be quite hard. Soak the vermicelli only long enough to soften otherwise it will become stodgy or start to fragment. This is also a good vermicelli to deep-fry to […]

A sweet and spicy Asian-style marinade that is fantastic with beef and pork ribs.

The sauce is not suitable to freeze. Note

A bright and summery salad packed full of healthy and crunchy raw vegetables.

For this recipe we used small (15cm diameter) packaged pizza bases for this recipe. Note

This spiced coriander, lentil and barley soup is creamy, delicious and filling.

Soak wooden skewers in water for at least 1 hour to prevent them burning during cooking. We used ling for this recipe but you can use any firm white fish fillets. Note

A healthy and filling vegetarian casserole packed full of flavour.

Soak bamboo skewers in cold water for at least an hour prior to use, to prevent splintering or scorching. Note

Use a good quality whole-egg mayonnaise. Note