Quick & Easy

A sticky and sweet stir-fry that is both quick and easy.

This is the perfect meal if you're after something vegetarian, healthy and filling. The noodles and tofu provide bulk and protein, and the vegetables provide plenty of vitamins and fibre.

Warm, hearty and delicious, this spiced red lentil and ham soup is the ultimate comfort food for a hungry family on a cool evening.

Toast fingers can be made the day before and stored in an airtight container. The tomato and cheese can be chopped the day before, and placed in separate small bowls, covered with plastic wrap and stored in the fridge. Parsley should be chopped and fingers assembled just before serving. Note

Use granulated or crushed peanuts to save time. Note

These delicious salty bundles are also fantastic with a squeeze of lemon and a sprinkle of chopped parsley. Note

We normally think to accompany seafood with either lime or lemon for that added citrusy flavour. Here, we've chosen orange, and the results are absolutely spectacular.

Serve this chilli crab with finger bowls and plenty of napkins. Shellfish or nut crackers make breaking the claws easier and a long, narrow seafood fork helps remove the flesh.

Cooking the dish in this way gives you a tender and moist fish, beautifully infused with the rosemary and lemon. Plus, you won't even need to clean the barbecue!

The chocolate fruit cake can be baked in a 14cm x 21cm loaf pan, bake in a slow oven about 1½ hours. walnuts marry well with apple and can be used in savoury as well as sweet dishes Note

Make a day ahead so the curry flavours can develop overnight. Replace peas with beans, if you like. Note

Recipe is not suitable to freeze. Note

You need 2 oranges and 5 passionfruit for this recipe. Note

You can make the syrup up to two days ahead and refrigerate, covered, until ready to use. Reheat before pouring over the fruit. You can use this syrup with any fruit, for instance, a selection of tropical varieties such as carambola, rambutan, pineapple, mango or mangosteen. Note

These delicious chocolate marzipan almonds make a lovely gift at either Easter or Christmas.

For an easy weeknight meal, try this crispy spinach and beetroot tart topped with crumbled feta.

A rich and creamy herb and garlic chicken with gnocchi from Australian Women's Weekly.

Kids will love these fluffy apple and cinnamon muffins.

We used ling fillets in this recipe. Note

If your frying pan handle is not ovenproof, wrap it in foil to protect it in the oven. Note

Keeping time: 2 days. We used 3 bananas for this recipe. Note

This is a great pasta dish to cook for friends; it's quick and easy to make and always tastes delicious.

Buttermilk is the crucial ingredient in this olive and rosemary quick bread, a simple and fast way to make your own bread and fill the house with a heavenly smell.

Buy basil pesto, instead of making your own, if liked. Note

These simple little strawberry shortcakes are made using pastry rather than shortbread, making them lighter and quicker to bake.

When making several serves, make up to three quantities of recipe in cocktail shaker at a time. Note

Sweet chunks of apple, whole spring onions and sage add complex flavour to this slow-cooked pork neck pot roast.

We think salsa verde is just as good as pesto, and deserving of far more attention. It's not a spicy Mexican type salsa, but Italian, with a zesty, herbaceous, lemony flavour that goes well with fish and simple meat dishes. It compliments the kingfish beautifully.

Wild blend rice is a combination of white long grain rice and wild rice. Rice can be prepared several hours ahead; cook fish just before serving. Note

Save on cost but not taste with this delectable char-grilled chicken dinner.

For a nourishing and earthy dinner try this tasty winter mushroom and rocket risotto.

Indulge your taste buds with this Greek delight the whole family will love. You can make both the patties and the tzatziki well ahead of time.

This easy quiche will be a sure-fire winner with your family.

Apple crunch

These mini banana loaves with muesli topping by the Australian Women's Weekly make a perfect nut-free addition to the kids' lunch boxes or even a delicious and nutritious breakfast on the run.

When too much chocolate is never enough, take one more step over the line and there you'll find these decadent little triple choc muffins. They make a great treat for the kids, or for you.

In this flavour-packed dish, the richness of the salmon and creamy sauce, is complemented by a zesty squeeze of lime and fresh herbs.

Full of flavour and super quick to put together, this curried macaroni tuna & bean salad makes a great packed lunch as well.

With a crunchy biscuit base, ice-cream filling with sliced banana, toffeed pecans and a drizzle of caramel sauce, this decadent tart will satisfy the sweetest tooth.

You need approximately two large (460g) overripe bananas for this recipe. Note

An Italian pasta salad of warm agnolotti and salmon salad from Australian Women's Weekly.

Also known as turón, these popular Filipino deep-fried bananas make an excellent dessert with refreshing coconut ice-cream.

Sprinkled with fresh sage and brimming with contrasting flavours, this casserole makes a wonderful family meal.

Melt-in-your-mouth, flaky butter pastry and a delicious seafood chowder filling make these individual fish pies a winner.

Lamb shanks that will fall off the bone and melt in your mouth with a flavour-packed bean ragu.

A simple and interesting warm beetroot, egg and potato salad that makes an excellent light lunch.

Everybody loves a traditional roast. Ditch the usual carb-heavy vegetables for this wonderfully coloured and flavoured mediterranean ensemble and there'll be no complaints at dinnertime.

Not suitable to freeze. Not suitable to microwave. Note

Italian-style tomato, beef and pea lasagne from Australian Women's Weekly.

Tangy barbecued chicken for sharing with family and friends from Australian Women's Weekly.

Veal saltimbocca is an elegant dish to serve at your next dinner party.

It is fine to use just one 300ml carton of cream for this recipe. Raspberry meringues with rosewater cream. Spoon meringue onto baking-paper-lined tray into 12 free-form shapes about 5cm (2 inches) apart. Bake in very slow oven until meringues feel dry to touch. Note

These colourful vanilla cupcakes will be very popular with the kids.

This plump, sticky fruit loaf is a cinch to make and simply delicious.

Chorizo, a highly seasoned Spanish pork sausage, can be smoked or air-dried, and is as good grilled and eaten on its own as it is used as an ingredient, traditionally in an authentic paella. Note

Keep things simple with this delicious, plump sultana cake.

You can add mushroom for an earthier flavour to this rich and fragrant veal and rosemary casserole if you like.

On the days when you're pressed for time to come up with the perfect homemade dessert it's perfectly ok to get a little extra help from your local supermarket. Topped with this deliciously tart passionfruit cream, you'd never know the crêpes were store bought.

A simple chicken, zucchini and parsnip purée that is great for the young ones.

This quiche is simple, easy and utterly delicious.

Give your afternoon tea a Parisian twist and serve these delicate crêpes with beautiful fresh strawberries and cream.

Perfect for a lazy breakfast or brunch, these pancakes are pretty as a picture with their colourful berry toppings. Any leftover pancakes can be taken to school for a morning-tea treat.

Lentil and chickpea dhal with chutney yoghurt from Australian Women's Weekly.

Crispy pastry, sweet tomato, salty tapenade; flavour and texture sensation wrapped up into one easy recipe!

An American dish of pan-fried beefsteak with a sauce made from the seasoned pan juices.

Red or white wine vinegar can be substituted for the sherry vinegar Note

For this cocktail we used canned passionfruit in syrup, which is available from supermarkets Note

Fragrant spices, fresh vegetables and bright colours - a summery salad that will do as a meal on its own, or served as a side. Enjoy!

Not suitable to freeze. Not suitable to microwave. Use a stiff brush to scrub the mussels under cold water. You can ask your local fishmonger to beard the mussels for you. Discard any mussels that do not open. Note