Cooking the pasta in boiling water for 2 minutes less than recommended on the packet directions means that it will still be quite firm. The pasta will be perfectly cooked once it has spent time in the oven. Note

egg-free gluten-free wheat-free Florentines can be stored in an airtight container for up to 2 weeks. Note

To keep the glossy finish to the frosting, the cake needs to be frosted no longer than 1 hour before serving. The frosting soon dries out, resembling cooked meringue. Note

Picnic noodle cake can be prepared a day ahead. Keep covered in the refrigerator. Note

Recipe is not suitable to freeze. Note

Alternatively, the frittata can be made in a 24cm/9½-inch non-stick ovenproof frying pan, cooked, covered, over a medium-low heat for 12 minutes, then transferred to a hot grill (broiler) for 3 minutes or until browned lightly. You will need an ovenproof frying pan if it goes under the grill (or cover the handle with a […]

The mixed spice gives a unique aromatic element to this cake, which is kept deliciously moist with the addition of yoghurt.

These tender, barbecued lemon and garlic pork ribs are literally finger-licking good, perfect for lunch with friends.

There is nothing quite like taking a freshly baked loaf out of the oven. We've gone with the fancy plait here, but all you need is a basic recipe and you can explore all sorts of variations like the ones we've detailed below.

Soft and savoury, the light allium flavour of leek makes for a particularly toothsome quiche.

deep 20cm (8-inch) square cake pan 20cm (8-inch) square cake board (page 334) 30cm (12-inch) square cake board (page 334) You’ll need to buy an 80g (2½-ounce) packet of ice-cream wafers, as there will be some breakages when you line and make compartments in the jewellery box. The cake can be completed at least two […]

Ask your butcher to dice the veal shoulder. Veal is suitable to freeze. Note

Equipment 26cm x 35cm baking dish ruler 30cm x 40cm covered cake board (page 110) Board shorts can be completed a day before the party. Note

Chiffonade is a way of cutting leafy herbs into thin strips. Lay leaves flat on top of each other, then roll up tightly and cut into thin strips. Note

EQUIPMENT 30cm (12-inch) round cake board, plastic sandwich bag, oven trays test kitchen tips If using butter cream instead of the chocolate frosting, you will need two quantities of chocolate butter cream . Use a variety of chocolate bars – such as Flakes, Violet Crumbles or Tim Tam biscuits – for the campfire logs. The […]

Any tart fruit makes an excellent base for a meringue pie, including pineapple and passionfruit, both of which would make delicious substitutes for the citrus we've used here.

This apple pie can be made two days ahead and refrigerated, covered, but pastry will tend to soften a little under the apple. Note

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

Wrap individual wedges in plastic wrap and freeze for up to three months. Defrost as required either overnight in the refrigerator or in the microwave on HIGH (100%) for 1 minute. Note

Tuna sold as sashimi has to meet stringent guidelines regarding its handling and treatment after leaving the water. Regardless, it is still probably a good idea to know your fishmonger quite well, or to seek advice from local authorities before eating any raw seafood. Note

Quick, easy and fun chicken curry pot pies to impress the kids.

This brightly coloured and healthy terrine makes a lovely light lunch, served with salad, or a perfect starter.

With layers of chocolate sponge, raspberry cream and crisp almond-topped meringue, this decadent cake is irresistible. It looks almost too good to eat. Almost.

No one need ever know that these delicious cakes came from a packet. Jazz them up with a few extras, and everyone will think that you are so creative. Note

Cointreau would work well for the liqueur in this recipe, although if you want to keep it booze free, orange juice would also do. Either way, for the amount of time involved the result is deceptively fancy.

You can use 375 grams of minced lamb instead. Add it at the same step of the recipe and cook it, stirring with a wooden spoon, breaking up any large lumps, until browned. Note

The hardest thing about this chocolate peanut cookie recipe is stopping yourself eating all the chocolate covered peanuts that are destined for the bowl.

Tender and slow-cooked beef in red wine sauce with roasted tomatoes from Australian Women's Weekly.

Equipment: 3 x 12-hole (1/3-cup/80ml) standard muffin pans, 30 standard paper cases. The icing will set quickly, so return it to the pan of water and reheat it gently until it’s runny again. Don’t overheat the icing or it will crystallise. A tiered cake plate is the perfect way to show off these ever-popular patty […]

This decadent tart is beautiful served with thick cream and has a caramelised surface, similar to a crème brûlée.

A healthy and delicious snack; wholemeal fruit and coconut loaf from Australian Women's Weekly.

These fluffy banana loaves with crunchy topping make a lovely accompaniment to a hot cup of tea.

One of the classic flavour combinations, sweet mild pear and fiery ginger make for a delicious biscuit.

This bread should keep for about 3 days. Note

The perfect French sharing platter: croûtes with beef and horseradish cream.

Crispy, crunchy and tender twice-cooked duck from Australian Women's Weekly.

20cm x 30cm (8-inch x 12-inch) rectangular cake pan; 8cm x 25cm (3¼-inch x 10-inch) bar cake pan; 35cm x 45cm (14-inch x 18-inch) rectangular cake board Note

Reserve some of the fronds from the fennel before slicing and sprinkle over the pizzas to serve. You can use sour cream instead of crème fraîche.

Store in an airtight container for up to 3 days. Note

This is an easy, speedy and mouth-watering way to enjoy fresh fish.

This chicken filo pie makes a great centrepiece for a weekend lunch with friends, or a picnic in the park.

You will never want store-bought again after trying this delicious recipe for moist date rolls.

A rich and warming leek, bean and mushroom bake infused with red wine, passata and fresh thyme.

These decadent self-saucing puddings are complete with an oozy melted chocolate centre. Serve drizzled with a rich caramel sauce and a dollop of vanilla ice-cream for the ultimate weekend dessert.

Recipe can be made a day ahead and refrigerated, covered. Note

If you're looking for a new twist on an old favourite, these little white chocolate lamingtons are the business. Bite-sized pieces of feather-light sponge, dipped in white chocolate and coated in moist shredded coconut.

A classic winter warmer, these individual beef and red wine pies combine tender morsels of meat in a rich, savoury sauce.

This deconstructed Beef Wellington makes for a new take on a genuine classic. A fabulous dish to serve up at a special dinner party.

The Australian Women's Weekly Kids' Perfect Party Book

You'll get more howls of delight than of fear when you bring this spooky ice-cream cake out! A firm favourite from The Australian Women's Weekly Kids' Perfect Party Book.

To decorate the side of the cake with praline (as pictured), spread just the side of the filled cake with buttercream. Hold the top and the bottom of the cake in your hands and roll the cake ­ like a wheel­ in the praline. Place the cake on a serving plate, then spread the top […]

Impossibly delicious, this cheesy egg and bacon pie makes a great lunch or light dinner. Leftovers make a lovely packed lunch.

Make your own bourbon-glazed ham with a warm potato and celery salad from Australian Women's Weekly.

Loaves can be made up to 2 days ahead; store in an airtight container. Loaves are suitable to freeze. Note

On a cold winter evening, especially in the middle of the week, there's nothing like a warm, creamy pasta bake to fill your family up.

A crumbly topping hides a surprise in these fluffy apple muffins.

Creamy custard, banana and sweet passionfruit are combined to make a delightful tropical dessert in these crisp miniature tarts.

Praline, otherwise known as nut toffee, is a versatile confection and can be used in many ways, but it's hard to go past a sprinkle on top of a dish of ice-cream for delicious simplicity.

Sandwiched with strawberries and cream ice-cream and drizzled with icing, these light-as-air choux puffs are irresistible.

This divine apple cake has a crunchy almond topping and goes beautifully with a morning or afternoon cuppa.

With a delicious almond, cherry and ginger topping drizzled with ganache, these chocolate cupcakes are fantastic for a special occasion.

Topped with a fresh, juicy cherry, these delicate little cherry almond tartlets make a sophisticated afternoon tea treat.

Fun and great for sharing; white choc-chip orange and cranberry muffins from Australian Women's Weekly.

A fortified wine, like sherry and port, muscat is the result of grapes left to ripen well beyond normal harvesting time, resulting in a concentrated dark, toffee-coloured wine with a rich yet mellow flavour. Note

Sweet and rich hazelnut and espresso friands make a delicate and exquisite afternoon tea treat.

Serving ideas; drizzle with olive oil, and serve with thick slices of warm toast. Note

Perfect for a special afternoon tea, this moist chocolate sponge is filled with whipped cream and topped with coffee icing.

Drizzled in sweet lemon syrup, these crispy almond and walnut pastries are a delightful accompaniment to a cup of hot coffee.

This sensational tasting bread can be served warm straight from the oven alongside soups or as a snack. Either way, it won't last long when there are hungry mouths to feed.

Store in an airtight container at room temperature. Note

A traditional Turkish dish that is great for sharing with family and friends.

For a fabulous breakfast, brunch or lunch, serve these divine baked ricottas with thick slices of sourdough toast.

It is easier to place all ingredients on a platter, so guests can assemble their own pancakes. The duck and pancakes (found in asian food stores) are best heated just before serving. Note

A delicious tomato, zucchini & oregano slice from Australian Women's Weekly.

You can dot these delectable little tarts with torn brie before baking if you like.

You can make these egg-and-dairy-free cupcakes in either vanilla or chocolate flavour, or if you're catering for many, make a batch of each.

An rich and aromatic stew of lamb, white bean, tomato and thyme.

These tarts are best made immediately before serving to prevent the pastry going soggy. You can pre-roast the tomatoes ahead of time, but don’t assemble the tarts until just before serving. Serve topped with chervil, if you like. Note