Egg

We're on a roll with this morning tea treat.

The trick is to get the icing colours just right (try gel colours from cake shops). Finish with marshmallows and chocolate coins.

Mums spend so much time looking after everyone, why not return the favour? Celebrate Mother’s Day in style with a special afternoon tea shared with close friends and family.

Cut down the calories in your cooked breakfast.

In Step 3, cover top of mixture with cling wrap while cooling to help stop skin forming. No time to make ice-cream? Slightly soften a ready-made tub, add our flavourings and re-freeze. Note

Easter feast! Save room for this tempting celebratory spread. Stain eggs with a delicate pattern by soaking them in tea.

This two-tone brownie is a delectable twist on the classic recipe and can be easily dressed up as a decadent dessert.

This jelly should have distinct layers. The clear lemon jelly contrasts with the spongy honeycomb base. Don’t worry if the mixture curdles – it’s meant to. Note

Salmon can be replaced with ocean trout or tuna. Note

This crustless quiche is impossibly quick to make, hence its name. Try it, you'll love it!

Looking for a quick and healthy dinner idea? This silverbeet and cheese frittata makes a light and tasty weeknight dish.

Suitable to freeze. Not suitable to microwave Note

Not suitable to microwave. Note

Suitable to freeze without yoghurt and egg. Suitable to microwave. Note

A sugar (candy) thermometer, from kitchenware stores, is essential for this recipe. Nougat can be made a week ahead. Store nougat in an airtight container between layers of baking paper in a cool, dry place. If the weather is humid, make close to serving. Not suitable to freeze or microwave. Note

Wake up to feta-spiked omelettes.

Not suitable to freeze. Note

We used Baileys Irish Cream, a liqueur made of blended cream, Irish whiskey and Irish spirits. Don’t over-beat the chocolate and liqueur mixture as it will curdle. Note

Suitable to freeze. Not suitable to microwave. Note

A simple recipe for a classic spread, a jar of lemon curd is always a welcome sight in the fridge.

To poach an egg, bring a shallow saucepan of water to the boil. Reduce heat to a gentle simmer and add 2 teaspoons of white vinegar. Stir to create a whirlpool. Break egg onto a plate and slide into water. Cook for 3-4 minutes. Remove with a slotted spoon. Note

Not suitable to freeze or microwave. Note

Use shallow patty pans, if preferred. Change the filling-try wilted spinach and feta, char-grilled vegetables and brie or caramelised onion and blue cheese. Note

You won't miss the bacon, we swear.

If you have the time, drain the ricotta through cheesecloth to prevent the bake being too wet. If the bake is set but the top isn’t quite golden, pop it under a hot grill for a minute or so to give it a bit more colour. For the meat-lovers in your household, you can add […]

No flameproof pan? Cover handle with foil to prevent it burning under the grill. Note

A feast for the eyes as well as the tongue, this slightly posh spinach roulade is the perfect dish for when you have guests. Make it in advance and enjoy your lunch party.

Recreate a popular Chinese-restaurant favourite at home with this crispy golden deep-fried ice-cream recipe. Try it topped with chocolate syrup for ultimate indulgence.

We used a plan case from the baking aisle; you can use a frozen (thawed) flan case instead. Pie is best on day of baking. Ensure sugar is dissolved in egg white. Note

To crush sweets, place in a plastic food storage bag then pound with a rolling pin. Makes 25 Note

Bacon and vegetable loaf

Vegetarian: Omit bacon. Top frittata with 200g crumbled fresh ricotta before grilling. Note

Traditionally made in autumn to coincide with the harvest, this apple custard cake is a delightful marriage between the tartness of apples and the sweetness of custard and cake.

This lemon meringue pie has the more simple biscuit base, rather than the classic pastry. The tart, citrusy filling topped with lightly baked meringue is true to tradition.

Don’t discard the baking paper used for rolling out pastry. Use one to bake pastry blind, the other to line the tray for roasting the vegetables. Quiche is cooked when a knife inserted at centre comes out clean. Note

A delicious spinach pie made with a filo pastry crust.

Equally delicious hot or cold, these individual baked rice custards take just a few minutes to put together and are the perfect way to use up leftover rice.

This divine adult's-only mousse combines the perfectly paired flavours of creamy chocolate and rich liqueur to create this utterly indulgent weekend dessert.

If desired, use fresh or frozen corn kernels. “Egg flowers” can be omitted if preferred. Note

These gorgeous cupcakes by Woman's Day are exquisitely delicate and absolutely perfect for a fairy themed birthday party or even an afternoon tea. Serve them on your daintiest china.

For a spicy taste, add tabasco to capsicum and caper mayonnaise. Add more lemon juice if mayonnaise is too thick. Note

This delicious savoury pie is extremely easy to make -simply mix all ingredients together and bake. It's great enjoyed fresh out of the oven with a side salad, or cut up and chilled for school or work lunches.

Rich in both flavour and texture and delicious hot or cold, enjoy this quiche with a side salad. For a milder version, substitite the greens with English spinach.

Folding in the egg whites will make sure this spinach roulade retains a light and fluffy consistency. The prosciutto and cream cheese provide a robust flavour and textural balance.

If liked, this quiche can be made in a 23cm quiche pan. Bake for 35-40 minutes. Note

Master the art of the classic sponge cake with this delicious version sandwiched with whipped cream and passionfruit butter.

Refrigerate your rice overnight before cooking, use the biggest pan you have and pre-heat it well. That will ensure this Chinese fried rice is cooked to perfection.

Strawberries, kiwifruit and banana can also be used to top a pavalova Note

Improve on perfection with the addition of tasty roasted hazelnuts to this fluffy, sugary meringue. Top with cream and fruit to create a beautiful pavlova for dessert.

This quiche can also be made in a 23cm quiche pan. Bake for 35-40 minutes. Note

Handling frozen pastry is easier if you let it just partially thaw. Tarts can be dusted with a little nutmeg before the final baking, or with icing sugar before serving. Accompany with cream if liked. Note

This delicious vegetarian quiche is packed full of flavour from the salty haloumi, hearty eggplant and divine golden crust. Cut yourself a slice and enjoy warm or cool.

Protein packed and full of flavour, this vegetable slice makes the perfect, light lunch. If you're partial to a bit of fire, sprinkle on some tabasco before serving.

You can top with sliced strawberries or any other fruit of your choice. Makes 8 Note

This light, flaky golden croissant is beautiful stuffed with fresh ham, eggs and oozy melted cheese to create the perfect lazy weekend breakfast or brunch.

A classic dessert often served after a big meal in Chinese restaurants. Make it for your loved ones at home and serve with fresh fruit for a quick and tasty treat. The combination of a crispy golden coating and cool, creamy ice-cream is unbeatable.

Not suitable to freeze or microwave. For an additional flavour twist, top eggs with a spoonful of black olive tapenade, green tomato relish or thinly sliced prosciutto. Note

Start your day off on the right tastebuds with this delicious spicy vegetarian omelette.

Serve this with a fresh green salad, avocado and shaved parmesan for a tasty and gluten-free lunch or dinner. Note

Slice the cookies you need from your freezer dough, then refreeze the rest for next time. To make chocolate biscuits, you can replace 2 tablespoons self-raising flour with baking cocoa and roll out until 1cm thick. Sandwich the cooled biscuits together with ready-made vanilla frosting (found in the baking aisle of your supermarket). Note

This cheat's version of a classic Aussie-style egg and bacon pie uses supermarket ingredients to create a quick and tasty family lunch or dinner.

Sticky and sweet with just a whisper of tartness, a good old-fashioned lemon meringue pie is always greeted with murmurs of appreciation. This one is no different.

Line base and 2 sides using 1 strip of paper Repeat with remaining 2 sides. These will act as levers when removing slice from pan. Note

Chopped capsicum, olives or spinach leaves can be added to the mixture. This versatile slice will keep in the fridge for up to four days, and it also freezes well. Note

This is the perfect brunch dish for entertaining, asyou don’t have to stand over it while it cooks.The capsicum mixture can be prepared ahead. Note

These silky egg tarts are consumed all year round in China, and are a familiar addition to any Dim Sum dessert trolley. And for good reason, they're delicious!

Light, savoury and luscious, asparagus topped with a poached egg and hollandaise sauce is a classic dish.

Baby spinach is sold in containers of loose leaves rather than in bunches. The leaves are tender and sweet and are the perfect complement to the velvety texture of the egg. Note

Rhubarb is available all year round. For the best flavour, choose thin, magenta coloured stalks over thicker green ones. Note

Roast tomato and goat's cheese tart

Travel back to the old English countryside with this classic combination of cake, cream and strawberries. If you're looking for something a little less traditional, switch up the flavours with lemon, almonds and berries.

A classic French dessert, clafoutis combines fruit (usually cherries) in a rich, dense custard. Recipes+ have used blueberries here, and the results are spectacular. Serve warm.

Mmm mmm, breakfast in a pie. These sausage, egg and bacon pies are delicious for breakfast or brunch, and also make great after-school snacks.

A classic Aussie dessert, this beautiful meringue is divine topped with a sweet berry compote to create a brilliant pavlova.