Baking

You will need to grate about 3 carrots for this recipe. Use the grating blade of the processor if desired. Note

Now here is a brunch with some power behind it. Packed full of protein, carbs, vitamins and fibre, it will set you up for the entire day. Enjoy with a steaming latte.

This French caramelised apple tart is delicious with a dollop of whipped cream or melting ice-cream.

Cover macaroons with foil halfway through baking time if fruit on top starts to brown. You need about 50g (1½ ounces) of each glacé fruit. Note

Layers of chocolate cake, meringue, strawberries and cream make this gateau the perfect dessert for a very special celebration.

Almond and apricot stuffed pork leg; great for sharing with friends and family.

EQUIPMENT 30cm (12-inch) round wooden cake board 20cm (8-inch) round wooden cake board 15cm (6-inch) round wooden cake board 6 wooden cake skewers small offset metal spatula 2 x quantities fluffy frosting Fresh organic flowers white florist’s tape Make the frosting after you have stacked and secured the cakes. You need to work quickly once […]

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

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.

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.

The melding of these ingredients yields a sticky ginger caramel flavour that really transforms the ham to golden perfection.

Sweet, soft and rich, this caramel meringue pie is the perfect comfort food dessert.

For a variation, combine potato flesh with one finely chopped green onion and 2 tablespoons each of sour cream and sweet chilli sauce. Divide filling among potato shells and serve topped with extra green onion, sour cream and sweet chilli sauce. Note

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

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

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.

Rich coffee custard, glossy dark chocolate and a buttery biscuit base make these coffee custard tarts something a little bit special.

An exquisite duck confit with pan-fried kipflers and pear and watercress salad for special occasions. The simple and centuries old process of cooking duck in this way has changed very little.

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

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

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

We used flathead for the firm white fish fillets. Pie can be made to the end of step 4 up to 6 hours ahead. Note

The cave is made up of three cakes, so while it may look fiddly and complicated, it isn’t. The kids’ll think you used magic to make it. Cooked cakes can be frozen for up to one month. Thaw at room temperature for about six hours. Cake can be iced and decorated one day ahead (except […]

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

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.

These bite sized baked goodies are somewhere between a biscuit and a cake. They make a perfect treat for high teas or simply a sweet after dinner snack.

A light touch is required to make these strawberry french macarons. Don't be tempted to use more strawberry puree than required or you will alter the texture of the batter. Trust us, the result is worth it.

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

Two is never terrible when it comes to this delightful birthday cake by the Australian Women's Weekly. Buttercream hides a multitude of sins, so don't worry about any little mistakes!

equipment deep 26cm x 36cm baking dish 30cm x 46cm covered cake board (page 110) decorations 3 red ALLEN’S SNAKES ALIVE 1 each orange, yellow and green ALLEN’S SNAKES ALIVE 2cm silver disco ball silver edible glitter 52 ALLEN’S MARELLA Jubes 1.3 metres silver sequined ribbon Edible glitter is available from specialist cake decorating shops. […]

We used small (15cm/6 inch diameter) packaged pizza bases for this recipe. A Mexican staple, frijoles refritos (refried beans) are sold canned in supermarkets. You will also find spicy tomato salsa in supermarkets. Note

Tangelos are a cross between a tangerine and grapefruit. They look like an especially richly coloured, smallish orange with a slight neck at the stem end, and taste like a sweet orange.

For a vegetarian breakfast that is every bit as hearty as any bacon dominated start to the day, try these delicious baked eggs with feta, leek and spinach. You won't be disappointed.

Tender chicken livers bring their incomparable flavour to this rich chicken terrine layered with asparagus spears and wrapped in prosciutto.

Considered the national dish of many Middle Eastern nations, Kibbeh, is made of burghul, minced onions and finely ground lean beef, lamb, goat or camel meat with and mixed spices.

This delicious cake is topped with confectionery carrots, cauliflowers and tomatoes.

These crispy cakes and dipping sauce make a great starter or snack. Easy to and cheap to prepare, you can't go wrong with this zingy dish.

The combination of both white and dark chocolate mud cake and ganache make these decadent mini-cakes a truly wonderful indulgence. Or you could go large with our white chocolate and raspberry mud cake.

Originating in southern Italy, tiella is a traditional Calabrian layered vegetable casserole.

Double digits at last! This ten cake by Australian Women's Weekly is colour galore. When cutting the jubes dip the knife in hot water, then dry before cutting to avoid sticking.

26cm x 35cm (10½-inch x 14-inch) baking dish; 30cm x 40cm (12-inch x 16-inch) rectangular cake board; small paper piping bag; wooden skewer. This cute cake is a bit fiddly to make, but it looks so good and you’ll get plenty of wow’s that it’s well worth the effort. Note

Flaky golden filo pastry stuffed with silverbeet, mushrooms and cheese makes for a savoury lunch or light dinner.

This moreish salad makes a great weeknight meal and is also fantastic for the lunchbox.

Moist date muffins with orange syrup from Australian Women's Weekly.

This pie is a feast of the senses with a healthy alternative crust.

CAKE PANS AND COOKING TIMES 20cm baba pan 40 minutes 20cm ring pan 40 minutes 14cm x 21cm loaf pan 1 hour 2 x 8cm x 26cm bar pans 35 minutes deep 20cm round cake pan 50 minutes 24 patty pans 15 minutes Note

Easy and tasty vegetable curry pies from Australian Women's Weekly.

Enjoy your favourite pudding in spectacular cake form.

Mexican-style baked beef burritos with guacamole and sour cream from Australian Women's Weekly.

You may find it easier to bake just two crisps on a tray at a time. Re-use the baking-paper lining. Store crisps in an airtight container for up to a week. Note

The tapenade can be made 3 days ahead; keep refrigerated. The pitta crisps can be made a day ahead; store in an airtight container. Note

Served with warm custard, these chocolate and cherry puddings would add the perfect finishing touch to a dinner party.

The addition of lentils and tomatoes makes this vegetarian pasta bake a hearty, flavoursome family meal.

Muffins are suitable to freeze, stored in an airtight container, for up to 3 months. Note

This pie is suitable to freeze. Thaw in the fridge overnight before reheating. You can replace the carrots, celery, mushrooms and peas with a 400g packet of fresh diced vegetable soup mixture – this is found in the vegetable or refrigerated sections of most larger supermarkets, as well as many greengrocers. Note

We like to use an underproof rum, but, if you like, use the stronger overproof variety. Note

Zucchini and beef sfougato, a Greek-style omelette, from Australian Women's Weekly.

Butter cream frosting Beat butter in small bowl with electric mixer until light and fluffy; beat in sifted icing sugar and milk, in two batches. Divide mixture among four small bowls. Add chopped chocolate to one and sifted cocoa to another. Using colouring, tint one pink and leave one plain. Note

For a sweet and satisfying treat, try a slice of this moist cherry and orange loaf, delicious served with a dollop of yoghurt or cream.

Split cake horizontally a third of the way from the top. Scoop deep holes out of cake using small spoon or melon baller. Pour white chocolate custard immediately into holes of cake. Note

Pudding can be prepared several hours ahead. Stand, covered, in the refrigerator. Bake as required. Note

Let your imagination run wild and create your own sweet menagerie with these clever little animal cupcakes by the Australian Women's Weekly. Be prepared for squeals of delight!

Cannelloni is a delicious stuffed Italian pasta, which we've filled with a flavoursome ricotta, spinach and herb mix in this recipe. Serve the pasta topped with a fragrant tomato sauce and oozy melted cheese.

Pullaparts are best eaten on the day of baking. Note