Quick & Easy

You need about 1.3kg fresh peas to get the amount of podded peas required for this recipe. Note

A refreshing, sensational summer dessert with subtle spicy flavours brought to you by Australian Women's Weekly.

A traditional veal scaloppine makes for an elegant dish to serve up to guests.

A warm and filling broad bean and corn soup from Australian Women's Weekly.

The rosemary spiked into the lamb infuses the meat with the most wonderful flavour, while the lemony marinade flavours both the lamb and the vegetables.

Loaded with olives, herbs and juicy capsicum, this crunchy salad is easy to whip up and great for a packed lunch.

Toss the pasta through the sauce just before serving, as it will soak up all the sauce if tossed too early. Either swiss brown, flat or oyster mushrooms can be used instead of the button mushrooms.

It’s important to measure the cake mixture carefully, so the cakes are all the same depth. Make the full amount of mixture, it will be fine standing at room temperature while you bake the 70 cakes in batches. We used standard sized foil cases. You need 64 cakes for the story board. We used scrap […]

Seasoned with oregano and fresh grated parmesan, these veal meatballs with gazpacho salsa make a great shared party platter.

Smoked salmon, creamy mascarpone and dill make a fabulous filling for these crepe-wrapped roulade slices.

The irresistible flavours of juicy artichokes, green olives and capers make this home-made pizza a dinner favourite.

Fruity and fabulous, this cheesecake is perfect for picnics, parties or just dessert.

This cake is perfect for a first birthday party. It's quite simple to make, so you're not spending lots of time on a creation that probably won't be given its due attention by the birthday child.

Served with pomegranate yoghurt, these Moroccan pastries make elegant finger food.

The humble fish pie makes for classic comfort food. Try this irresistible version with buttery pastry and crispy potato topping.

“I love the whole process of making this recipe – and it tastes great.”

When folding flour into egg mixture, you can use a large metal spoon, a rubber spatula, a whisk or use one hand like a rake. “This is my mum’s recipe, and whenever I go home, I’ll always find one waiting in the cake tin.” Note

Use a 150ml cocktail glass; garnish a straw. Note

Store-bought pesto is available from the refrigerated section of most supermarkets (near the dips). You will also find it in the pasta aisle. Note

We used blue-eye fillets in this recipe. Note

We used a goat’s milk feta cheese. It is fine to use just one 300ml carton of cream for this recipe. Note

We used anchovy-stuffed olives, but any variety of large green stuffed olives can be substituted. Note

Mirin is sweet rice wine used in Japanese cooking, it is not sake. Available from Asian grocery stores. Note

Put the kettle on and enjoy a piece of this zesty slice with a cup of hot tea or coffee.

These zesty poached guavas are so delicious served with a big scoop of vanilla ice-cream.

You need to buy a large barbecued chicken weighing about 900g for this recipe; discard skin and bones, then chop the meat coarsely. You can also use pontiac or sebago potatoes for this recipe. Note

The addition of dates and orange rind gives this otherwise traditional apple pie a wonderful, distinct flavour.

You might have a few puffs left over; freeze them, unfilled. Valentine’s croquembouche Fit a large piping bag with a plain tube (or without a tube); three-quarters fill the bag with pastry mixture. Hold the bag upright, pipe the pastry into 2cm (¾ inch) rounds. Working quickly, use tongs or forks to dip the puffs […]

Drizzled with melted white chocolate, these delightful cookies are perfect for a special occasion.

Broccoli, cut into small florets, can be substituted for broccolini if unavailable. Note

This perfect Christmas midday snack goes well with a glass of mulled wine.

This is a gorgeous way to preserve the delicate flavors and colours of blood oranges.

Tender pear topped with crunchy maple syrup crumble this dessert is rich and satisfying, serve with a dollop of double cream.

These tasty Greek style feta and spinach stuffed potato balls make a delicious starter, finger food or light snack.

This tasty Asian inspired stir-fry makes a great mid-week family dinner. The beef mince is spiced to perfection, and complimented beautifully by fresh veggies and herbs, which all sit atop a bed of filling brown rice.

David's favourite meat is lamb and his favourite cut of lamb is the shank. This slow-cooked stew is best cooked the day before and reheated gently. He's a smart man, that Dave.

Save yourself some evening time with these popular quick and easy Mexican tortillas. Experiment with different fillings such as sliced capsicum, avocado or baby spinach. Beef, lamb or chicken strips will work just as well for the meat component.

A hearty winter breakfast; crispy and delicious oven-baked rösti with breakfast beans.

Delicious and authentic Asian-style teriyaki chicken and udon noodle broth.

You need 12 skewers for this recipe. If using bamboo skewers, soak them in water for at least an hour prior to cooking to prevent them from splintering or burning. Note

Making these cute little wonton cups is frightfully easy; all you need is a muffin pan and you're good to go. Remoulade or rémoulade is a condiment invented in France that is usually aioli-or mayonnaise-based.

Chinese barbecued duck is available from Asian grocery stores and specialty barbecued meat shops. Note

Warm up with a bowl of this delicious caramelised onion soup with crispy cheese toasts.

Zesty orange and fresh thyme perfume the delicate fish of these delicious whole roasted snapper.

Orzo is a rice-shaped pasta available from Greek delicatessens and specialty food stores; if unavailable, use risoni. To save time, you can buy roasted capsicum pieces from the deli. Note

Regular extra virgin olive oil and ½ teaspoon finely grated lemon rind can be substituted for lemon-infused olive oil. Note

Celebrate the arrival of spring with this vibrant salad complete with tender grilled lamb, juicy tomatoes and fresh podded peas.

This teacake is best eaten the day it is made. Note

Simple, tasty and hardly any washing up!

Cake is best made on day of serving. Not suitable to freeze. A slice of this hearty, healthy cake is a decent breakfast on the run or a reliable mid-morning pick-me-up. Note

Store squares in an airtight container in the fridge for up to a week. Note

These simple, yet stunning wedding cupcakes are a perfect treat for a special day.

Swiss brown mushrooms, also known as cremini or roman mushrooms, are similar in appearance to button mushrooms, but are slightly dark brown in colour. The large variety are often called portobello mushrooms. Note

These fudge bars are soft, sweet, rich and will make an excellent sweet snack or finger food style dessert.

Thrill the trick-or-treaters with these clever (and easy) Halloween cupcakes.

Campari Rosso (red vermouth) is a red-coloured apéritif made by infusing herbs in alcohol and water. You can also use Aperol, an orange-coloured apéritif made by infusing bitter orange and rhubarb in alcohol and water. Note

Toast sesame seeds in a small frying pan, over medium heat, shaking pan occasionally, until golden and fragrant, about 3-5 minutes. Note

Use any left-over ingredients from this dish to make a delicious pizza topping. Spread the sauce over a store-bought pizza base, top with sliced bocconcini and coarsely chopped prosciutto if there’s some left. Cook in a hot oven until the base is crisp, then top with sage leaves before serving. Note

We used the grenadine syrup to add some colour to the punch; you can use any cordial you like, however, the colour may not be as intense as that of the grenadine. Strawberry ice-blocks can be made at least a week before the party. Finish the punch as close to serving as possible. Note

Soy and chilli permeate the flesh of this tender, steamed fish served with a pile of greens and sweet chilli sauce.

Top shortcakes with half the berry mixture, then another nutella-topped shortcake; repeat with remaining berry mixture, then top with remaining shortcake. Note

Burger patties can be prepared several hours ahead. Keep covered in the refrigerator and cook as required. Note

Money bags are shaped exactly like that - old fashioned purses. These ones may not contain money, but they are filled with delicious and fragrant spiced chicken that will have you coming back for more.

This salad is light, fresh and crisp. It can be very glamorously presented or thrown together in a more rustic style.

We used a Granny Smith apple in this recipe. You will also need one medium overripe banana for this recipe. Keeping time: 1 day. Note

Recipe is not suitable to freeze. You can use rinsed, drained canned lentils instead of dried; reduce the cooking time in step 2 to 10 minutes. Note

Don’t thaw the frozen blueberries before using as they will bleed colour into the cake batter. Note

We used blue-eye fillets in this recipe, but you can use any firm white fish fillets. Fish mixture can be marinated for 30 minutes. Note

You can guarantee everyone will jump out of bed for a stack of these delicious hotcakes.

With melting, spicy tahini butter, these corn cobs will be the star of your barbecue.

These spiced little cheesy triangles make a lovely light lunch or protein-rich afternoon tea.

Green curry is traditionally the hottest Thai curry. Prepared chicken meatballs are available from most major supermarkets, chicken shops and butcher shops; if you can't find them, roll chicken patties into balls.

You can use vegetable stock instead of the chicken consommé. Stir a little chopped preserved lemon rind and fresh tarragon into the rice, if you like. Note

Almonds, prunes and shallots add depth to the flavour of this succulent chicken cooked in a tagine.

Zuppa primavera is a hearty Italian soup with farfalle pasta and asparagus.

Tabbouleh is a traditional Lebanese salad made with a great deal of chopped flat-leaf parsley and varying amounts of burghul, green onion, mint, olive oil and lemon juice.

Some days, all that is required is a simple roast with veg. We've cooked the beef to a rare finish in this recipe, leave it in the oven a little longer, if you like. However you like it cooked, remember to let it rest for about 10 minutes before slicing.

Using a mixture of butter and oil stops the butter from burning. Don’t overbeat the eggs or the omelette will be tough. Note