Baking

These brownies are very fudgy; refrigerate for several hours to make cutting them easier.

You can use either astringent or non-astringent persimmons in this recipe. If you use the astringent variety, it is best to scrape away the flesh from the skin when eating. Use a zester to make the lime rind strips. If you don’t have one, finely grate the rind instead. There are two types of persimmons […]

These fragrant pies are a great savoury lunch snack.

In the English-speaking world, the hard, slightly yellow root vegetable that slightly resembles a large dried turnip is called a swede in England and Australia, a neep in Scotland and rutabaga in the United States. Because this vegetable thrives in the cold, it has always been popular in Scandinavia, especially in Sweden, hence the name. […]

Make double or triple the muesli recipe and store it in an airtight container in the fridge for up to 3 months. Note

Cherry tomatoes can be substituted for grape tomatoes. Note

Use a small amount of buttercream to attach the ears and nose to face. Make sure you buy the large marshmallows that look as if they’ve been piped, with a soft tip at the top. Note

Black sugar is available from health food stores; brown sugar can be used as a substitute. Note

Tender and flavoursome braised borlotti beans with tomato and garlic from Australian Women's Weekly.

The trick to making a good pavlova is to ensure that the sugar is dissolved, otherwise it will weep. To check, rub a little meringue mixture between your fingers, it should feel smooth, not gritty, otherwise continue whisking. Note

Cut a 2.5cm piece from one half of the square cake and trim a 3.5cm piece from the jam roll. Assemble the cakes on the board to form the train; discard any remaining cake and jam roll. When it comes to eating this cake, remember that a small segment of stick is still embedded in […]

Dipped in melted chocolate, these crunchy biscuits taste excellent with a cup of hot coffee.

The ingredients can be swapped: cinnamon for cardamom, peaches and almonds for mango and pistachios, and orange for lime. Flan is best made on the day of serving. Note

Baked until crisp in a bubbling cheese sauce, these moreish witlof make an excellent starter or light lunch.

These moreish cookies go perfectly with a cold glass of milk.

Stencils are available from cake decorating suppliers and craft stores. FLUFFY MOCK CREAM Note

Lemony sponge pudding with a light, sweet meringue topping makes for a nostalgic, nursery-style pudding.

Layers of fluffy spiced tea cake and lashes of indulgent honey frosting create an utterly decadent dessert.

Hot cross buns

These rich, fruity chocolate cherry meringue desserts are like little trifles with their layers of chocolate cake, custard, cherries and meringue.

Dusted with icing sugar and cinnamon, these wholesome muffins make a delightful treat with tea or coffee. You'll need about two overripe bananas.

These sweet butterfly cookies are easier to make than they look and the kids will love them.

Healthy and filling, this zucchini flower and tomato frittata is an instant classic.

Buy fresh filo from the refrigerated section of the supermarket as it is easier to work with than frozen filo pastry, which has a tendency to be brittle and crack. Note

With a crunchy gingernut base, this creamy slice will satisfy your sweet tooth.

Nothing beats freshly baked scones with sweet cherry jam and cream.

Radicchio originated in Italy and is a member of the chicory family. The leaves are dark burgundy in colour and have a strong bitter flavour which makes radicchio a worthy partner to the blue cheese in this dish.

Decorations; 3 x 190g packets Allen’s Funfair Thrills jellybeans; 2 green Nestle Smarties; 2 x 30cm thin yellow chenille sticks (pipe cleaners) Equipment; (x2) 18cm heart-shaped cake pans; 12-hole (⅓-cup/80ml) muffin pan; 4 yellow paper muffin cases; 40cm x 55cm covered cake board Note

Serve with vegetables of your choice. Recipe is best prepared as required. Note

Sweet, milky bocconcini make a great combination with the caramelised onion topping, but brie works beautifully too if you prefer.

You’ll need to buy 2 x 270g packets of wonton wrappers. They are available from the refrigerated section of Asian grocery stores and most supermarkets. The rolls can be made a day before they’re needed, keep covered with damp absorbent paper, then plastic wrap, in the fridge. Bake the rolls up to an hour before […]

A healthier alternative to the classic apple pie.

They say when it comes to food, looks do matter. So try this nifty new look when next baking a loaf.

Pop the kettle on and enjoy a thick slice of this zesty buttermilk cake drizzled in lime syrup.

It’s worth taking the time to caramelise the apples to a deep caramel colour. It’s important to measure the closed springform pan; the measurement appearing on the base of the springform pan sometimes refers to the measurement of the pan when it is open. Note

To get the decorative effect on the top of the cake, place a paper doily on the cake and sprinkle ground cinnamon over the top. Carefully remove the doily from the top of the cake. Note

Thrill your child on their birthday with this adorable (and delicious) red fire engine cake.

Sticky baked garlic quail for sharing with family and friends.

To pipe the swan’s body, place the tube close to the tray and press down to finish the choux with a small point. To pipe the neck, start at the base of the neck and finish at the head. As you finish the head, press down on the tube to make a point, which will […]

Try this tropical version of the French classic with melting vanilla ice-cream.

Flourless cake is a brilliant alternative for those of us who are sensitive or intolerant to gluten. This orange version tastes amazing and is cooked with almond meal, polenta and real oranges.

Passionfruit and raspberry make a heavenly pair in these light-as-air soufflés.

The versatile, delicately flavoured almond is the star of the show with these Amaretti biscuits.

We used blue-eye fillets in this recipe, but you can use any firm white fish fillets you like. Note

Un-iced cakes are suitable to freeze for up to 3 months. Note

This spiced walnut cake with a brandy syrup is rich with the fragrance of cloves, cinnamon and orange.

Drizzled in a hot lime syrup, this moist cake makes an excellent dessert served with cream and raspberries.

Keeping time: 2 days. Note

We used snapper for this recipe but you can use any whole white fish you like. Be very careful when pouring hot oil onto fish as it will splatter. Note

A piping bag — available from cookware shops — is a really handy thing to have. They are easy to use, much easier than you’d expect, and make the dividing up of a mixture into trays quick and efficient. Buy a few different sizes and shapes of tubes — you’ll be surprised how often you’ll […]

Tall 850ml (8cm x 17cm) (3-inch x 6¾-inch) fruit juice cans make good nut roll tins. Use a can opener that cuts just below the rims to cut one end from the can. Wash and dry the can thoroughly before greasing well. Use a double-thickness of foil to cover the top of the can and […]

This decadent cheesecake has a chocolate cookie crust, creamy filling with roasted pecans and a sweet butterscotch topping. Delicious with a glass of cold milk.

Nobody was terribly surprised when this pistachio buttercake with orange honey syrup made the Australian Women's Weekly's Top 10 cakes list.

The classic flavours of chocolate, strawberry and hazelnut come together in this mouth-watering gateau. Just add a steaming cup of coffee and the our day is made.

The Weekly's Top 10 cakes - Number 3

Colourful, chocolatey and utterly moorish, these tasty spotty cookies are perfect for a bake stall or school fete.

Lemon lime polenta self-saucing pudding

Nutty butterscotch and creamy bananas are a match made in heaven. Put them together in a pudding and you've got yourself culinary divinity.

A hearty and spicy green chilli stew from Australian Women's Weekly.

This substantial potato, olive and sun-dried tomato loaf coupled with a pot of homemade pureed soup (think tomato, broccoli or pumpkin) makes the perfect meal for a cold winter's night. It's also a great way to use up leftover mashed potato.

Three year olds love nursery rhymes, and even though the mice are clearly not blind , they're having fun finding the cheese.

Soft, light and garlicky with a crisp, golden crust, these little garlic potato soufflés make an excellent starter.

Quick and delicious cinnamon brandy snaps with orange cream from Australian Women's Weekly.

A crostata is a type of rustic Italian free-form tart, the beauty of which is that it requires no special pan for baking.

If you like your cakes with a little bit of tartness to them, then this surely is the cake for you. The deep red top presents beautifully, too.

Tasty and juicy tarragon roast chicken with crispy potatoes from Australian Women's Weekly.

These zesty, twice-baked biscotti make the perfect tea time treat.

Be careful to measure all the ingredients exactly, or too much or too little of some of the ingredients will affect the way the loaf rises. Note

Granny Smith apples are crisp, juicy and tart, which makes them versatile in cooking and perfect for baking in pies, sauces and puddings, such as in this classic dish.

Get the kids busy in the kitchen with these adorable kitty cat cupcakes.

Sweet, tart and rich, this caramelised onion and beetroot tart makes a great starter or lunch dish.

Impress your guests with these scrumptious banana and caramel cakes from Australian Women's Weekly.