Quick & Easy

Warm pasta provençale salad, a dish cooked in a sauce made with tomatoes, artichoke and olives.

Keep, covered, in the refrigerator for up to one week. Serve the dips with raw or lightly steamed vegetables, bread sticks or crackers. Note

You'll be looking forward to lunch all day with this appetising wrap. Filled with tender beef strips, yummy capsicum and piquant horseradish, it's easy to make and satisfying to eat.

Tender pork loin well stuffed makes a fabulous centrepiece for a special dinner. You can add pine nuts for added bite, or in place of the macadamia nuts, if you like.

Make the sugar syrup ahead; keep in a sealed container in the fridge for up to one month. Prepare the fruit the night before then assemble in the morning in a small airtight container, and don’t forget to take a spoon. Note

This delicious smoothie will get you going in the morning. The milo and coffee will you give you instant energy while the banana will keep your engines running right through to lunchtime.

Cooking fish correctly is simple, as long as you remember that it will continue to cook once it's removed from the pan. Salmon is best if it is slightly undercooked, as this gives the best texture and taste.

This is a simply luscious cake, with its layers of sponge, mango and coconut mascarpone.

This tasty vegetarian omelette combines fresh asparagus, potato and mint to create a brilliant healthy breakfast for any day of the week.

A creamy and tropical Bounty cocktail from Australian Women's Weekly.

Drambuie is a whisky-based liqueur infused with honey, spices and herbs. Soaking the fruit in the liqueur adds depth and richness to these divine cakes.

Feed and nourish the crowd with this healthy share plate. You can also pack this for a lunch as pictured.

We used swordfish in this recipe; tuna steaks and firm white fish cutlets would also be fine. The dressing can be made a day ahead, cover, store in the refrigerator. SEAFOOD It’s an Australian custom to eat seafood in summer, and we’d be mad not to, especially if we’re close to the sea. Prawns, scallops, […]

To reheat, place frittata pieces close together on a baking-paper-lined oven tray in a preheated 160°C (140°C fan forced) oven for 25 minutes or until heated through. Note

For a delicious morning tea, serve these fluffy banana choc-chip cakes warm with butter.

Tender T-bone steaks with blue-cheese butter and a sweet pear salad from Australian Women's Weekly.

The perfect finger food for a classy dinner party or a light and healthy snack, these crisps topped with goat’s cheese, tomato and basil are bursting full of flavour and texture.

This coconut chicken curry is the ideal choice for people who don’t like fiery curries. Note

Not suitable to freeze. Not suitable to microwave. You need to buy small baby buk choy as they are tender enough to be eaten raw. Note

Topped with crispy croutons and wedges of avocado, this green salad is about as delicious and healthy as you can get.

This is a great little sauce, herby and creamy, pesto crème fraîche works as a dip, condiment or even as a simple pasta sauce.

Not suitable to microwave. Not suitable to freeze. Note

The heat of this salad brings out the flavour of the onion and herbs. You could add bacon or blue cheese if you like.

There are fewer meals more comforting than succulent beef roast, creamy mash and delicious baby beets.

Prepare to dazzle your guests with these roasted lobster tails infused with Japanese flavours.

Fun, colourful and utterly delicious, this cute jellyfish birthday cake is perfect for an under-the-sea style kids party or animal lovers.

Give nana's plain bread and butter pudding a European flavour with this Italian version. Panettone is a yeasted cake that is the speciality of Milan and is traditionally served at Christmas. It is however available most of the year round.

We used cranberry sauce not whole berry sauce. Use chicken mince if you prefer. Note

You need to cook 1½ cups (300g) white long-grain rice the day before for this recipe. Remove skin from chicken and cut the meat off the bone for your toddler. Honey may contain harmful bacteria and is not recommended for children under one year old. Note

Packaged coating mix is a dried mixture ofbreadcrumbs and seasonings used to coat meatbefore frying. You can find it near the breadcrumbsin the seasonings and gravy aisle. Note

The combination of fresh barbecued squid and salty squid works so well together, you'll be surprised you haven't tried it earlier! Serve with crusty toast and a fresh olive dressing for an ultimate flavour kick.

A light and flavoursome yellow curry with kumara, green beans and tofu from Australian Women's Weekly.

This simple slice is a sweet tooth's heaven - rich, chocolatey and laced with swirls of cream-cheese.

This traditional Italian pasta dish is the ultimate comfort food, packed full of flavour to nourish the body and soul. Crispy bacon, button mushrooms and chives are tossed in a creamy sauce with perfectly cooked fettuccine.

These juicy char-grilled prawns with lemongrass and lime butter make a great weekend lunch served with crusty bread and a green salad.

Topped with fresh coriander, this tasty orange-glazed squid makes a fantastic tapas dish.

If mangoes are unavailable, use pineapple. You need two passionfruit for this recipe. Note

To make pesto; blend or process basil, cheese, pine nuts and garlic until chopped finely; with motor operating, add oil, process until combined. Press plastic wrap over surface; refrigerate until needed. Note

Spicy, crisp-skinned and deliciously tender, Shantung chicken is vinegary, sweet and delicately spiced.

Most cheesecakes benefit from being made a day ahead; the flavours develop and the texture becomes firm.

Dried fruit chutney of apple, date, apricot, pineapple and raisins with a pinch of cinnamon.

You can use 1 teaspoon of worcestershire sauce instead of the anchovy fillets. This salad is a great way to use up leftover roast chicken. Shred the chicken and add to the salad instead of the poached chicken breasts. Note

You can use any type of fresh noodle in this recipe you prefer. 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. This is a hot curry. If you prefer a milder version, reduce the amount of pepper and chilli. You can also serve it with […]

These cheesy savoury scones are delicious served warm with melting butter.

This refreshing smoothie is wonderfully fruity, naturally sweet and packed full of nutrients to fuel you for the day. Enjoy as a drink, as a quick breakfast, or a light snack on a warm Summer's day.

Serve these tasty stir-fried vegetables as a side for poached chicken, or with noodles as a meat-free main.

This classic cocktail is snazzy and iconic as it is constantly referenced in pop culture. Bring a little of that suave to your next cocktail party, or even for a cozy stay-at-home drink with a friend or partner.

Kids will love these bolognese pies topped with cheesy mashed potato.

Serve with baby rocket leaves. Note

Uncooked pizza can be made 3 hours ahead; cover, refrigerate, until required. Note

These make a tasty after school snack with a good hit of calcium. Or, you could serve them alongside your weekly curry; add chopped mint for a fresh Indian flavour.

Four cheeses! Need we say more? A beautiful balance of gorgonzola, pecorino, fontina and parmesan, this decadent sauce is easy to make and pairs perfectly with gnocchi or any kind of pasta.

Serve up these delightful glazed doughnuts at your next kids' party. They are easier to make than you might think.

These sizzling patties are delicious with a dollop of cooling tzatziki and warm flatbread.

Everybody loves a bagel. For this recipe, we've selected avocado, ham and cheese, but don't stop there. Try smoked salmon, cream cheese and capers, or chicken and avocado for an equally delicious lunch.

Do not be afraid of this little bird as when it is done well, it is perfection. Be careful not to overcook or it will dry out; when the meat feels firm and the juices are clear, it is done.

This is our version of huevos rancheros, or ranch-style eggs, which traditionally is made with fried eggs and beans. For extra bite, serve with Tabasco, a fiery sauce made from hot red chillies.

Do-ahead Florets can be cut 3 hours ahead. Note

Different cheeses can be used if the ones mentioned are unavailable. Gruyère, mozzarella, mild brie blue, provolone, vintage cheddar or raclette ­ mix and match until you find a combination you like best. Note

Flaky, golden filo pastry wrapped around a creamy chicken and leek filling makes for a delicious savoury strudel.

Bright, light and zesty, this classic dish makes a perfect starter or simple lunch. The garlic compliments all kinds of shellfish beautifully.

Steamed vegetable wontons make a great addition to an Asian-style banquet spread. These mushroom and water chestnut wonton are full of flavour and have a great texture.

Tabbouleh is a great vegetarian dish with a delicious combination of traditional Mediterranean flavours. It is also a bonus that it is quick and easy to prepare.

This goes well with stir-fried asian greens, chicken, pork and beef. Note

A bowl of this veggie-loaded pork and noodle stir-fry makes the perfect weeknight dinner.

Mixture can be shaped into logs, divide mixture in half, roll each half into 2cm (¾-inch) logs. Wrap in foil or grease proof paper, twisting ends to secure. Refrigerate logs for 2 hours or until firm. We used Grand Marnier but you can use your favourite orange or citrus- flavoured liqueur. Note

Crisp, golden pastry cases filled with a crunchy, piquant salmon filling and topped with smooth sour cream make a gorgeous platter for a cocktail party.

This tart is simply delicious warm with cream or ice-cream, and perfect with tea or coffee.

A healthy and easy warm coconut chicken salad.

Make quick banana splits by cutting half a banana into wheels over the top of each sundae. Note

You will need to soak eight bamboo skewers in water for at least an hour to prevent them from splintering and scorching. The sauce can be used as a marinade for the chicken before cooking, but cook chicken on medium heat so marinade does not burn before meat cooks through. You can also use ready-made […]

To make these caramelised bananas even more delicious, you can soften the ice-cream slightly, layer it in cups with the fruit and top with crushed nuts to make a parfait.

You will need 4 large overripe bananas (920g) for this recipe. Note

Asian-spiced turkey with a deliciously sweet and spiced peach and cranberry chutney.

The silken tofu gives this pesto a lovely creamy texture to complement its herbaceous flavours.

A delicious thick-cut dark whisky marmalade from Australian Women's Weekly.

Not suitable to freeze. Not suitable to microwave. Note