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

This recipe is also nut-free and gluten-free. Handy hints Instead of the lime, make the curd using lemon, or even orange juice. Make double the curd mixture and use it to fill mini pastry tartlet shells, or use as a topping for scones or pikelets. Note

Instead of the apple, the same weight of pear can be used in this recipe. Note

Use granulated or crushed peanuts to save time. Note

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

Cooking time may vary slightly depending on the ripeness of the pear. Store loaf in an airtight container in the fridge for up to 3 days. Note

Sweet, rich and wonderfully decadent, this beautiful chocolate slice is easy to make and perfect enjoyed with a cup of coffee for a relaxing morning or afternoon treat.

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

Kids will love these fluffy apple and cinnamon muffins.

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

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.

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

To cut this dessert, use a large hot dry kitchen knife. Cut as many portions as you need, and freeze any remaining dessert covered with foil. Cut the dessert as soon as you take it out of the freezer, but wait about 10 minutes before serving. Note

Chicken, spinach and ricotta cannelloni makes a great weekend lunch to share. A piping bag filled with the chicken mixture will make filling the cannelloni tubes really easy.

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

This delicious and filling baked fish dish with a punchy tomato and olive sauce is quick and easy to make.

Eggplant and pesto baked pasta

Apple crunch

Show off your MasterChef skills by making this traditional croquembouche. You will need a croquembouche stand, and if you've got a silicon liner to help slip the finished tower from the stand all the better. It'll be worth the work to see the look on your guests' faces when you present them with croquembouche.

These little pastries are a great way to use up leftover bolognese sauce. All you need is a few sheets of shortcrust pastry and an egg.

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.

A classic teacake, the kind you hope to find on the cake stall at a school fete or church bazaar. Raspberry swirl cake is simple to make, looks impressive and tastes wonderful.

With its rich, lemony cooking juices and handfuls of herbs and nuts, this Spanish chicken casserole is a savoury masterpiece. Serve with tender green beans on the side.

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.

Eggplant, tomato & leek lasagne

Gnocchi with caramelised pumpkin & sage sauce

Slow cooking the pork in this way will result in a meat so tender that you could cut it with a spoon. Serve with a steaming bowl of rice to ensure you soak up every last drop of that delicious sauce.

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

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.

If you can’t buy char-grilled zucchini, you can make your own. Use a mandoline or vegetable peeler to thinly slice one large zucchini lengthways, then cook the slices on a heated oiled grill plate until browned lightly and tender. Note

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

We used 3 bananas in this recipe. When baking with a nut roll tin, place it upright in the oven. Nut roll tins are available at selected stores. If unavailable, use a loaf tin instead. These rolls will keep for about three days. Note

There is nothing quite as comforting as a warm, fragrant, melt-in-your-mouth homemade sweet pie, and this recipe exceeds expectations.

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.

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.

Be sure to remove toothpicks from cake before cutting and serving. Raspberry straps, cut into strips, can be used instead of red licorice rope. Sandwich the two cakes together with a little blue butter cream. Spread the cake with coloured butter creams. Insert candy cane into centre of red icing ball to make drumstick. Note

Keep things simple with this delicious, plump sultana cake.

This quiche is simple, easy and utterly delicious.

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

When it comes to cuisine the French got a lot right, especially the macaron. This humble sweet is deservedly famous for its chewy texture and delicious array of flavour options. Try this raspberry and cinnamon version, you'll love it.

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!

Try something different with this delicious Middle Eastern specialty.

Mango puree helps turn this classic coconut tea cake, and the coconut frosting, into a moist, fruity delight. Lovely served with a cup of tea or coffee.

This dough is quite soft. If it becomes difficult to handle, roll it out, then refrigerate again until firm. Note

A slice of this rich chocolate torte sprinkled with crushed praline makes an excellent dessert or indulgent afternoon tea.

Pop this one on the party table for an eye-catching cake. From The Australian Women's Weekly's famous 'Children's Birthday Cake Book' cookbook, it's sure to be a hit with younger children.

Filled with raspberry jam and whipped cream, these lamington-style cakes make the perfect morning or afternoon treat.

Buy small brioche from the bakery section of your supermarket or from any French cake shop. This recipe is not suitable to freeze. Note

Ice-cream bombe mixture needs to be prepared at least a day ahead, keep in the freezer until required. Cake base can also be prepared a day ahead, keep in an airtight container. Cover bombe with whipped cream just before serving. Note

Fill your house with the warm, comforting scent of apple streusel cake.

Locking in the base of a springform pan upside down, makes it easier to remove the cake later. Blowtorches are available from kitchenware and hardware stores. Alternatively, you can place the tray of figs under a hot grill to caramelise the sugar. Note

The birthday child and friends will be thrilled with these individual tortoise cakes covered in chocolate freckles.

Sweet, spicy and fragrant roast chicken marinated in a lemon, thyme and chilli sauce.

Sago, also known as seed or pearl tapioca, comes from the sago palm and is used in soups and desserts, and as a thickening agent. You can use Cointreau, Grand Marnier, Curaçao or any other orange- flavoured liqueur in this recipe.

This colourful cake from The Australian Women's Weekly's famous 'Children's Birthday Cake Book' cookbook is bound to be a hit with Mr or Ms. Two!

We used crème de cacao, but you could use any chocolate flavoured liqueur you like. Soufflés must be made just before serving. Note

These creamy individual fish pies will be gobbled up by the whole family.

EQUIPMENT 20cm x 30cm (8-inch x 12-inch) rectangular cake board We used Tic Tacs to make the ladybird `trail’. Use as many ladybirds as you like to decorate the cake board. Use any critter lollies you can find, sour worms work well, or even use plastic spiders, if you like. If using non-edible decorations, make […]

The beauty of this meat loaf is that you can use regular sausage mince, or buy your favourite sausages and simply squeeze the mince from the skins. We love it with creamy mash and greens.

Hoisin sauce is a thick, sweet Chinese barbecue sauce made from salted fermented soy beans, onions and garlic. It can be used as a marinade or a baste, or as a flavouring for stir-fried, braised or roasted foods. It’s found in all Asian food shops and most supermarkets. Note

The portobello mushroom is virtually a larger version of the swiss brown or cremini mushroom. Dense and hearty, it is a great variety to choose when making stuffed mushrooms. You can use swiss browns here but purchase the largest ones you can find.

Tender veal loin with baked figs and a rich port sauce from Australian Women's Weekly.