Quick & Easy

A healthy and filling salad with lots of bright colours.

Palm sugar brings a depth of flavour as well as sweetness to these delectable little cheesecakes.

Chocolate and prune are a texture and taste combination that was made in cake lovers' heaven.

Make your own healthy warm chicken and coriander salad from Australian Women's Weekly.

Antipasto means "before the meal" and is the traditional first course of a formal Italian meal.

Panang curry has a distinct peanut flavour; the addition of peanut butter helps to bring out the flavour when using a bought paste.

A true family favourite.

Spicy American-style crab and prawn cakes, served with ribbon salad and a spicy tomato remoulade, make a great cocktail food platter.

A quick and delicious chicken, chorizo and okra gumbo, a dish that originated in southern Louisiana.

A healthy and filling tomato and kumara rice salad from Australian Women's Weekly.

Sweet and fun honey bees on a stick; great for children's parties.

For a beautiful winter dessert, serve this ruby-red quince tart with scoops of vanilla ice-cream.

For the easiest brunch, lunch or light dinner, try this tasty omelette topped with grilled pancetta, zucchini and tomato.

This simple dish has surprisingly intense and exotic flavours.

This fragrant, nutritious meal is a beautiful way to enjoy fresh fish.

This cheesy, creamy baked cauliflower is comfort food at its best.

This golden beef pie is classic comfort food; perfect for a cosy night in by the fire.

This classic caramel slice with the crunch of macadamias is perfect with that morning or afternoon cuppa.

If you fancy something fruity but not sugary, then this sparkling burgundy and cranberry punch should tick all the boxes. You can control the sweetness levels by adding more or less sugar.

Fruity and minty, tea and rum punch is a classic lunchtime or afternoon cocktail.

Homemade syrups and cordials are a great addition to your fridge or pantry, they can be used to make refreshing drinks, served neat over ice-cream or as the base for other fruit-based sauces.

The great thing about using Japanese pumpkin for this pumpkin with balsamic and pine nuts recipe is that the skin is edible, so there's no need to waste time cutting it off. This makes a great side dish for a roast leg of lamb.

There's more yummy goodness packed into this tropical toasted muesli than one jar should be able to hold. Crunchy, nutty and sweet in all the right proportions.

There's no bowl needed for this easy slice recipe. Just add the ingredients to the tin and bake.

These puffs are best eaten soon after baking. Note

Patties can be made a day ahead; cover, refrigerate. If you can’t find mizuna (Japanese mustard lettuce), use wild rocket or rocket instead. Note

Soak 8 bamboo skewers in water for about 30 minutes before use to prevent splintering and scorching. Note

This decadent, creamy salmon mousse served with crisp toasts is so easy to make and perfect for a cocktail party.

Ready within 5 minutes, these easy grilled mini pizzas are delicious and make a perfect mid-week dinner.

These flapjacks make a great snack for lunchboxes or to serve as morning tea. We used dried pineapple, papaya and mango in this recipe. You could also try chopped dates or figs.

Plump prawn dumplings are delicious served with either soy, sesame or chilli dipping sauce.

Loaded with greens and cabbage, this easy beef stir-fry makes a speedy week-night meal served with steamed rice.

Use any type or combination of berries you like. We used a combination of boysenberries, raspberries and cherries. Note

Seriously hot and yet creamy too, this Malaysian swordfish curry is bursting with flavour.

If cooking in a conventional oven, grease 1.5-litre (6-cup) ovenproof dish. Bake, uncovered, in moderately hot oven about 20 minutes. This recipe is best made close to serving. This quick and easy version of the classic recipe does not require pots or pans, so it’s the perfect dessert for pudding lovers with no time to […]

Balmain or moreton bay bug tails may be substituted with prawns, lobster, scampi or crab.

What better way to treat the kids or your nearest and dearest for this weekend's brunch with this decadent stack of blueberry buttermilk pancakes with bacon. Enjoy!

Sticky tamarind-glazed riblets with a colourful rice noodle stir-fry from Australian Women's Weekly.

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

Chicken stock can be substituted for dashi. You can add 100g tofu or 150g minced pork or chicken for a more substantial soup. Note

Simple is best when it comes to a refreshing summer dessert, as proven in this lovely dish of juicy orange-infused strawberries, mint and crème fraîche.

Slice this delicious pork loin thickly and serve with roasted vegetables; there'll be no complaints. To make sure the crackling maintains its crunchy deliciousness, don't cover it too tightly when resting the meat.

Coffee caramel cupcakes piled high with delicious coffee cream, thanks to rich jersey caramels.

A rich and hearty tomato and carrot soup with chicken meatballs from Australian Women's Weekly.

Rinsing and drying the shells will remove the natural salty oyster juices. You may wish to keep them as this is what gives oysters their distinct taste. Simply scrape between the oyster and the shell with a small knife, which loosens the oyster and makes it easier to eat. Note

Fresh or frozen stir-fry vegetables can be used in this recipe. Note

cost-cutter Chickpeas are a major source of protein in cultures either predominantly vegetarian or where meat is considered a luxury item. Used in so many of our favourite dishes (think hummus and salsa), chickpeas can be soaked, parboiled then frozen in user-friendly amounts, ready to go when your menu dictates. One cup of dried chickpeas […]

This easy vegetarian pasta dish is perfect for the whole family.

Both the kids and adults will love these tasty chicken drumsticks.

Delicate and light as air, these puffs are filled with lemon cream, glazed with lemon and topped with candied lemon. Altogether delectable.

Krachel are sweet, fragrant rolls flavoured with anise seeds, sesame seeds and orange flower water. They are perfect served warm, with butter, for morning or afternoon tea.

Grilled chicken in sofrito, a traditional Spanish sauce of tomato, chilli and garlic.

For a vegetarian alternative replace the pancetta with slices of grilled eggplant or sweet potato. Note

Gluten-free and dairy-free, the flavours and textures of this cake will not disappoint.

An Australian/Kiwi twist to pouring custard. Banana custard also makes a great quick pie, just fill a ready-to-go pie case and top with sweetened whipped cream.

Tamarind honey chicken with asian wombok salad from Australian Women's Weekly.

Served on a bed of sea salt and fresh sprigs of chervil, these soft-boiled quail eggs are perfect for a cocktail party.

This dish goes well with steamed basmati rice, sprinkled with fresh coriander sprigs. Banana leaves are sold in bundles in Asian food shops, greengrocers and supermarkets. Foil can be used if banana leaves are unavailable. Note

Filled sponges are best eaten the day they are made. Note

Any beef cut suitable for stewing can be used for the pie filling: gravy beef, skirt, blade or chuck steak. These cute little beef and stilton pies make excellent finger food.

You could add a handful of olives to give this delicious Mediterranean-style salad a piquant boost.

Soak skewers in water for 30 minutes prior to using to prevent them from scorching during cooking. Note

Similar to porridge, this hearty, wholesome breakfast will definitely keep you going until lunchtime.

This recipe makes enough for 6 servings of muesli (⅓ cup per serving); you can always make a larger batch and keep it in an airtight container in the fridge. If you can’t get the small tub of diced apricots, use the same amount of drained canned apricots in natural juice and chop them yourself. […]

Naturally sweet pumpkin and orange make for a delicious dish of couscous.

Experiment with a variety of seasonal flowers and greens. Mix mild greens with a garnish of stronger-tasting flowers and vice versa. Suggested flowers include violas, calendula, culinary herb flowers, pineapple sage, dianthus, day lilies and roses. If the flowers are large, use only their petals. Note

A moist and delicious microwavable cake that tastes every bit as good as an oven baked one. This cake is best made on the day of serving, which is fine because it's just so easy! You're welcome.

Briks are a Tunisian dish. Egg and tuna is the classic filling but you can also use minced (ground) lamb or beef, cheese and other herbs.

Fragrant, refreshing and zingy Thai salad from Australian Women's Weekly.

We used a store-bought lemon curd in this recipe. Biscuits can be made a day ahead; they are best filled on the day of serving. Note