Quick & Easy

Pink grapefruit syrup turns these delectable little lemon cakes into something rather special.

An easy and delicious chicken, mixed vegetable and almond stir-fry for a quick mid-week dinner.

These stuffed vine leaves are rich in flavour with almonds, raisins, herbs and burghul wheat all bound together and served with a refreshing yoghurt dip.

Satisfy your sweet tooth with this decadent triple-layered slice.

These cheesy zucchini cakes make a lovely light brunch served with a crisp green salad.

When you want to pull out a dish that's set to impress, whole fish always does the job. This baked baby barramundi with pumpkin seed pesto makes a spectacular centre-piece.

With crisp sugar snap peas and a punchy mint dressing, this lamb salad makes a delightful lunch or light dinner.

Break up a few tablespoons of the frozen yoghurt and raspberry swirl with a fork for your toddler. Note

When in season, use one large fresh mango weighing about 600g (1¼ pounds). Peel mango over a small bowl to catch as much juice as possible; cut off mango cheeks, then slice thinly. Squeeze as much juice as you can from around the seed into the same bowl, add enough cold water to make 1 […]

With a crunchy oat, cornflake and coconut topping, this slice is the perfect morning pick-me-up.

Fragrant with spices and sticky with orange juice, this crisp-skinned roasted whole duck makes a spectacular centrepiece for a special dinner.

You can use canned pink or red salmon instead of the tuna. Note

store Dip can be made 1 day ahead and refrigerated, covered. Note

Delight your family and friends with these miniature crumble pies, best served with a dollop of fresh cream.

To sterilize jars, wash the jars and lids in warm soapy water. Rinse well. Place jars in large saucepan and cover with water. Bring to the boil and boil for 10 minutes. Carefully drain water from jars; transfer jars and lids to a baking tray lined with a clean tea towel. Cover with a sheet […]

Soba noodles are a low-GI japanese-style noodle made from a mixture of buckwheat and wheat, making them high in dietary fibre and protein. The sodium content is high, however, this is reduced significantly after cooking. Asparagus spears vary in thickness; if the ends are really thick, peel them from the bottom up to within 5cm […]

Topped with a crunchy pastry lid sprinkled with cinnamon and flaked almonds, this juicy apple and berry pie makes a luscious ending to a family meal.

Cajun cooking is a meeting of French and Southern American cuisines. It is robust, country-style cooking that makes generous use of spices ­ especially pepper and chilli.

This recipe is best made close to serving. White balsamic vinegar is slightly sweet, and is available in the vinegar section in selected supermarkets and grocery stores. Note

Farfalle pasta, also called bow-ties or butterflies, have frilled edges and soft pleats to help contain the sauce; use orecchiette or fusilli, if preferred. Note

Leaving a 1cm (½ inch) border of sponge without cream will make the icing of the sides of the slice easier to do. The weight of the top layer of sponge will push the cream far enough. Note

Dip can be made 1 day ahead and refrigerated, covered. Note

Serve this delicious stir-fry with hot hokkien noodles for a speedy, easy mid-week dinner.

Salt and pepper squid is always a winner. Long red chillies are generally milder than the smaller ones; if you like extra heat, then go ahead and include the big guns.

A sweet and fresh passionfruit, pineapple and orange cocktail.

Whip out the pressure cooker and make this exquisite curry in no time at all.

Peas and shucked broad beans bring a sweet, spring freshness to this creamy chicken risotto.

This cousin to the apple is always eaten cooked, as it is too hard and acidic to be enjoyed raw. It takes a long time to cook, but its glorious scent and lovely musky flavour are worth it. Its flesh is cream when raw, but turns a deep rosy pink as it is cooked.

Create the ultimate summer BBQ dish with grilled lamb chops and sun-dried tomato pesto.

A fragrant Tandoori chicken salad topped with refreshing yoghurt from Australian Women's Weekly.

These tasty macaroon-like bars are great for the lunchbox.

For a quick, satisfying dinner, try these easy, cheesy pizzas topped with chargrilled eggplant, pesto, olives and smoky chorizo.

Serve with lamb and beef. It also goes really well with beetroot. Note

Warm steak seasoned with smoked paprika makes for a filling and delicious salad packed with protein and flavour.

You need to cook about 2 cups of jasmine rice the day before you want to make this recipe. Rice must be cold and quite dry, in order to prevent it sticking together in clumps when added to the wok. Note

Treat the family this weekend with this decadent, classic breakfast dish.

Tagliatelle are long, flat strips of wheat pasta, slightly narrower and thinner than fettuccine.

Marinated in garlic, lemon and Greek oregano, this barbecued octopus dish is lip-smackingly good.

Stir the cooled cocoa and water mixture into the cake batter. Spread the cake mixture into the greased and lined cake pan. Use a spatula to smooth the top. Note

This zingy, refreshing sorbet is fantastic served after a spicy meal.

Kids love pizza and this recipe is perfect for feeding a crowd with bite-size pieces.

The acids in the citrus marinade slightly cook the very thinly sliced raw seafood. Use the freshest, sashimi quality fish you can find. We've used salmon here, snapper also makes a lovely ceviche.

For bold icing colours, we used powdered food colourings, available from cake decorating shops and some health food stores. Mixing the powder with a small amount of hot water, before stirring into the icing, gives a better result; liquid colourings can be used for pale colours. Note

We used large (25cm diameter) packaged pizza bases for this recipe. Note

Enjoy these juicy beef burgers with grilled eggplant, cooling yoghurt sauce and peppery rocket.

The following butters and creams make enough to serve with a dozen freshly baked muffins or scones. Note

Thrill the family this weekend with these banana pikelets drizzled with homemade caramel sauce and cinnamon cream.

This is wonderful served with a dollop of yoghurt and some fresh raspberries.

Delicious grilled vegetable & couscous salad from Australian Women's Weekly.

We used bream fillets in this recipe but you can use other firm white fish, such as whiting or john dory. To segment the orange, use a small sharp knife to cut the top and bottom from the fruit. Cut off the rind including the white pith, following the curve of the fruit. Holding the […]

To make the perfect soft-boiled eggs, place eggs in a small saucepan and barely cover with cold water. Cover the pan and bring to boil; then boil, uncovered, for 3 minutes, drain. Shell eggs when cool enough to handle. You can use either heirloom or cherry tomatoes, if you like. Note

A citrus-flavoured liqueur, such as Grand Marnier, can be substituted for the coconut liqueur, if you prefer. Note

Crispy on the outside and melt-in-your-mouth on the inside, these croquettes can be more than just a starter when they're served with vegies or salad.

We used corella pears for this recipe. You will need a bunch of watercress weighing about 350g in total to yield the leaves required for this salad. Note

Simple yet brimming with flavours, this Asian-inspired dish is a wonderful way to enjoy fish.

This easy dish of bananas with passionfruit makes a stunning breakfast or snack with yoghurt.

Celebrate the warmer weather with this light, herby salad topped with goat's cheese and spiced almonds.

You need to start the recipe the day before. Note

Spicy and fragrant chicken and vegetable curry with coconut and coriander from Australian Women's Weekly.

Plump with fruit, this traditional cake is wonderful served with a pot of hot tea.

To make a simple pesto, pound 2 garlic cloves with a good pinch of salt in a mortar. Add 2 tablespoons pine nuts and a bunch picked basil leaves, pounding until a creamy paste forms. Blend in ⅓ cup olive oil and 2 tablespoons grated parmesan. Season with black pepper to taste. Note

Put the kettle on and enjoy a thick slice of this moist apple and apricot loaf.

A chilli coriander jam that is packed to the brim with red-hot chilli spice and aromatic coriander.

A Caesar salad with crunchy croutons, prosciutto and poached eggs.

This light, fresh and flavoursome dish is perfect as a starter or finger food for dinner parties.

Enjoy barbecued vegetables and salty slices of haloumi combined with a fresh and zesty dressing in this easy vegetarian dish.

A warming and zesty classic Mexican soup, called sopa de lima, from the Yucatan region.

Tangy garlic and lemon yoghurt makes a fabulous dipping sauce for these plump fried prawns.

Packed with vegetables, this fragrant beef stir-fry makes an ideal weeknight dinner.

This rich, custardy bread and butter pudding is both light, thanks to the flaky croissants, and rich with chocolate and Irish cream. Serve with a dollop of cream or ice-cream.

Mildly spiced tandoori chicken salad with pappadums and hot mango chutney.

We used snapper fillets in this recipe, but you can use any firm white fish fillets you like, bream, flathead, swordfish, ling, whiting, jewfish, blue-eye or sea perch are all good choices. Check for any small pieces of bone in the fillets and use tweezers to remove them. Note

Treat your guests to this indulgent char-grilled lobster tail salad.

Dressed goat's cheese, sprinkled with herbs and served with croûtes makes a chic starter, or plate to hand around as nibbles.

Serve warm with pouring cream or ice-cream if desired. Pudding can be prepared severa hours ahead. Keep refrigerated and bake as required. Note

Tossed in cinnamon sugar and drizzled with maple syrup, these dreamy ricotta fritters are a casual yet sophisticated dessert.

For a speedy, nutritious and filling meal, a simple omelette is the way to go.

Wild rice blend is a pre-made mixture of white long-grain and wild rices. It is available from most supermarkets. Note

Loaded with fresh mint and spices, these lamb koftas make a delicious family meal served with yoghurt and roasted carrots.