Cheese

We used a large (25cm diameter) thick-based packaged pizza base for this recipe. Pizza can be prepared and frozen in its unbaked form. Place frozen pizza in hot oven; allow about 10 minutes extra cooking time. Note

Gruyère is a hard-rind Swiss cheese with small holes and a nutty, slightly salty, flavour. It is a popular cheese for soufflés as it melts easily. Like a traditional soufflé, this soufflé omelette should be eaten straight away to prevent it sinking. Note

Cute little mini quiches that pack a huge blue cheese punch.

Roasted zucchini, eggplant and capsicum can be bought loose from delis, making the job even easier. Slice the stick as close to serving time as possible. Note

Sweet potato fries loaded with delicious pulled beef short ribs, candied jalapenos, chimichurri and mozzarella.

This mouth-watering salad is full of contrasting flavours and textures, from creamy cheese to crunchy nuts.

An exotic salad with grapes, apples and goat's cheese.

Pimp your potato bake with traditional Puttanesca flavours of olives and pancetta.

A classic cheeseburger with caramelised onion, gherkin, tomato and lettuce.

It is fine to use just one 300ml carton of cream for this recipe. Note

We used green, black and vine-ripened tomatoes. For an extra indulgence, use the larger buffalo-milk mozzarella instead of bocconcini. Note

Oatmeal, also sold as oatmeal flour, is made from milled oat kernels; it is not the same product as rolled oats or oat bran. It is available at health food stores. Note

This simple salad will be all the better for using a good quality aged balsamic vinegar in the dressing. The flavour will be more intense and the consistency more syrupy than those of younger balsamic vinegars. Note

Helpful hint Pizza cheese is a commercial blend of processed grated mozzarella, parmesan and cheddar cheeses. Use plain cheddar cheese if you like, or use a tasty or mature cheddar for extra bite. Note

Chicken can be prepared and stuffed with cheese a day ahead; store, covered, in the refrigerator. Remove toothpicks before serving. Note

Don’t assemble or cook pizzas until just before serving to keep them from becoming soggy. Note

We used ling in this recipe, but any firm white fish fillet will be fine. Note

The rolls can be prepared for baking up to 12 hours ahead; keep, covered, in refrigerator. Not suitable to freeze. Not suitable to microwave. Note

A quesadilla (from queso, the Spanish word for cheese) is a tortilla “sandwich” containing cheese and any of a wide number of spicy filling ingredients, which is grilled, fried or toasted and usually served with salsa. You need to buy two untrimmed corn cobs (800g) to get the amount of trimmed corn needed for this […]

The amount of milk you need to add to this scone dough depends on the water content of the pumpkin. The amount you add will vary every time you make these scones. Note

A quick and easy ricotta ravioli with pumpkin and sage sauce for a busy midweek Italian dinner.

You could substitute the bacon and chorizo with ham and mild salami if you prefer. Note

Crispy Italian-style risotto balls that are fantastic for sharing with friends and family.

Crispy golden Moroccan pastry filled with spiced eggplant and ricotta and served with a colourful tomato salad.

Frittata can be cooked on top of the stove, in a medium lightly oiled slightly sided frying pan; cook on low heat, uncovered, until almost set, then brown frittata under a preheated grill. Frittata can be served hot or cold Note

Do ahead The tart and dressing can be made a day ahead. Refrigerate in separate airtight containers. Don’t be concerned if the cooked tart has small cracks in the top these will be covered by the salad. Note

A light and healthy pasta salad packed full of salami, bocconcini, olives and cherry tomatoes.

A quick, simple and delicious Mexican-style pizza; great for busy midweek evenings.

A bright and colourful summer olive salad from Australian Women's Weekly.

Kumara slices can be baked several hours ahead. Keep covered. Assemble salad and add dressing just before serving. Note

Ghee is good to cook with as it doesn’t burn as quickly as butter. If you prefer, use 30g unsalted butter and 1 tablespoon olive oil for frying. Micro cress is a cress that has been harvested at seedling stage. It is available at speciality greengrocers and markets. Micro cress is highly perishable, so must […]

One muffin is to be served per person for breakfast. The remaining muffins can be frozen or eaten as a snack. You could make two large muffins for breakfast and the remaining mixture can be made into snack-sized mini muffins. The ricotta mixture serves 2 people; make a fresh batch before serving the remaining muffins. […]

Scrumptious little pizza snacks with cherry bocconcini cheese and cabanossi.

We used sebago potatoes in this recipe. Note

You need an 80cm length of 50mm diameter PVC pipe, cut into 10cm lengths; ask the hardware store to do this for you, or use a hacksaw. This recipe will also fit into six 10cm round springform tins or a 24cm springform tin. Note

You can use low-fat cream cheese in this recipe if you prefer. Note

An essential on pub menus across the UK, a ploughman’s lunch is at its most basic, cheese, pickle of some kind and bread. It’s thought to have originated as a ploughboy’s lunch, but variations on the theme are wide, with cold meats and vegetables now common features. Any combination of cheese and pickles will work […]

A light salad that packs a flavourful punch through the roquefort cheese and dijon dressing.

Unbaked scones can be frozen for up to a month. Bake them from the freezer, adding about 10 minutes to the baking time. Note

Place pastries on trays; brush with egg, sprinkle with seeds. Bake about 15 minutes or until browned lightly. Combine ingredients in medium bowl. Parmesan cheese can be used instead of romano cheese. Pastries can be served warm or cold. Uncooked pastries are suitable to freeze. It is best to cut pastry into the 26 rounds […]

Stories vary on the true origin of the margherita pizza - but at least we can all agree that when it comes to pizza, nothing beats a classic.

Don’t be too concerned if your cake has a small dip in the middle; it will be covered with icing. Note

Equipment: 4 x 10cm (4-inch) (closed) springform pans Everybody loves their own individual dessert ­ here, the tropical flavours blend happily with the creamy cheesecake filling. The mango rose pattern is simple to achieve, but looks impressive on the cheesecakes. We used a plain store-bought sponge for this recipe, you can make your own, if […]

Tortiglioni, a straight tubular pasta with grooves on the exterior, works well when baked with a chunky sauce, such as this one.

Create delicious Italian pasta at home with this beautiful ricotta and silverbeet gnocchi. Served in a fragrant tomato sauce, it's the ultimate comfort food for a cool evening in.

A crispy and delicious mashed potato casserole is the perfect accompaniment to roast dinners.

A crispy baked pumpkin and ricotta dish that is a great healthy side to go with meaty dishes.

The classic reuben was always assembled then cooked in a frying pan. Making one in your sandwich press not only saves on washing up but keeps it slightly healthier because the bread doesn’t have to be buttered on the outside as for pan-frying. Plus, the cheese melts inside the sandwich without oozing out into the […]

A light and healthy salad that is full of bright colours and big flavours.

Blue cheeses are mould-treated cheeses mottled with blue veining. Varieties range from firm and crumbly stilton types to mild, creamy brie-like cheeses. Use a firm and crumbly blue cheese for this recipe. Note

Instead of piping the cream cheese mixture onto the canapés, you can just use a teaspoon to drop small amounts on top of the mini toasts. Mini toasts are available from delis, groumet food shops and some supermarkets. Note

Rigatoni, a ridged, tube-shaped pasta, is ideal for baked dishes because it is wide and the hearty fillings cling to the indentations around the edges. Note

Use a whole-egg mayonnaise for the best flavour. Manchego cheese is Spanish; it is available from specialist cheese stores and Spanish delicatessens. If you can’t find it, use parmesan cheese instead. Use a vegetable peeler to shave the cheese. Note

Pre-baked, packaged pizza bases first appeared in supermarkets during the 1980s. They come in various sizes, some with cheese already in the mix. You need to purchase a large barbecued chicken weighing approximately 900g to get the amount of shredded meat required for this recipe. Note

Crispy, fluffy and delicious potato puffs packed full of garlic, onion, bacon and gruyere.

If taking this meal to work, roast tomato and prosciutto the night before; store in the fridge. Reheat in a microwave oven, on HIGH (100%), about 1 minute or until heated through. Toast the bread and assemble just before serving. Note

The inspiration for this tasty salad is that famous New York deli sandwich, the Reuben, a universal favourite ever since its creation in the early 1900s.

We used a greek feta, which crumbles well and has a sharp taste. Note

Chicken can be coated with parmesan several hours ahead. Place in a single layer on a plate and keep refrigerated. Cook chicken and prepare salad as required. Note

Use focaccia, bagels, bread rolls or any other kind of bread. Note

You'll never have plain old mashed potato again after this delicious bacon and cheesy potato bake.

The seafood can be prepared the night before, as can the dressing. Refrigerate seafood and dressing until you’re ready to start cooking. Note

Preserved lemons can be bought from delicatessens and some supermarkets. Remove a piece of lemon from the jar, discard the lemon flesh. Rinse the rind under water; dry, then chop finely. Note

Adding avocado to this open sandwich not only adds a rich creamy flavour, it also increases its nutritional value. Avocados are a rich source of potassium and healthy monounsaturated fats that help to lower cholesterol. Use a loaf of ciabatta bread if turkish bread is not available. Note

The same amount of ingredients used to top a 30cm pizza will top four mini pizza bases. Note

This rocket and blue cheese salad is packed full of big flavours and will be an instant favourite.

A delicious traditional treat.

For this recipe we used small (15cm diameter) packaged pizza bases for this recipe. Note

Use a soft creamy blue cheese for the blue cheese mousse. The mousse can be made a day ahead and kept, covered, in the fridge. It’s best to cook the beef as close to serving time as possible. Note