European

This delicious creamy soup is packed full of earthy mushroom flavour, making the perfect lunch or light dinner in the cooler months.

Suitable to freeze (without mustard, cream, peas and parsley). Not suitable to microwave. Note

These divine little chocolate bonbons, studded with turkish delight, pistachios and cranberries, are like a grown-up version of rocky road.

Not suitable to freeze. Not suitable to microwave. Note

A delicious topping to any number of desserts - chocolate mousse, ice-cream, brownies and more.

This will certainly satisfy your protein requirements for the day. Bring family and friends together with a steaming serve of this Spanish classic and enjoy.

Gently scrub then rinse citrus fruit under warm water before preparing. You can freeze strips of citrus peel and portions of juice. Note

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

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.

Run out of time to make a proper Christmas pudding? You can still have a tasty treat on your festive table with this last-minute recipe thanks to Julie Goodwin.

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.

Use the back of a floured spoon to press base dough evenly into prepared pan. Note

Some traditional clafoutis recipes call for non-pitted cherries; they are said to release a subtle flavour. Women's Weekly hate to disappoint your dentist, but suggest you use the pitted kind.

Test by spooning 1 teaspoon of marmalade onto a cold plate. Push with your fingertip and if it wrinkles it is ready. If not, continue boiling until setting point is reached. Alternatively, if setting is taking too long, it may be that the fruit is slightly over or under- ripe, affecting the amount of pectin […]

These striking caramel hazelnuts are really eye-catching, adding an extra dimension to this famous European layered cake. Perfect for any occasion where you need to make an impact.

These almond honey nougats are beautiful to look at and delicious to eat. They make the perfect Christmas gift or after dinner sweet to enjoy with family and friends during the festive season.

Stollen is a traditional German cake-like bread eaten at Christmastime, when it is called Winterbrot (winter bread). Packed with candied and dried fruit, we think it should be enjoyed all year 'round.

For a quick, easy and popular family dessert, try this golden, flaky strudel filled with sweet apple and juicy sultanas. Serve with a generous dollop of cream, ice-cream or both. It's also delicious cold.

These little spinach and cheese parcels are very tasty extremely versatile; you can serve them on their own, as a soup accompaniment, or as part of an antipasto platter.

This pudding goes straight to the top of the favorites list when it comes to classic winter warming desserts.

For a simple seafood starter, this dish is one to have in the repertoire. It is so easy to make and tastes great.

Cinnamon, mixed spice and treacle combine together to give these cookies a rich, dark colour and flavour. Their crown of chopped walnuts make them the perfect treat for grownups.

Warming and nourishing, this thick, tasty tomato and fennel soup topped with crunchy fresh croutons is lovely at lunchtime, or for a quick boost late in the afternoon.

One taste of this rich and flavoursome antioxidant rich tomato soup and you'll never want the canned version again. Serve with plenty of crusty bread to mop up every last drop.

This creamy frozen dessert is rich in flavour, and most definitely a crowd pleasing dish.

Spiced with ginger, these dark chocolate truffles make a delectable after dinner treat with a cup of coffee or a digestif.

These gorgeous tarts are perfect for special occasions; elegant afternoon tea's, high tea, dessert - anything with a touch of decadence.

A lovely strudel is delicious, easy to make, and relatively inexpensive. You can also experiment with different fillings. We've gone with basic apricot here, but all sorts of fruits and nuts make an equally yummy filling.

You could use turkey pastrami as an alternative and add 2 teaspoons of cranberry sauce to the coleslaw. If taking to work for lunch, package coleslaw in a separate container and assemble the sandwich just before eating. If you have one, use a mandoline to cut the vegetables into matchsticks, or you can coarsely grate them.

Veal schnitzel is thinly sliced steak available crumbed or plain (uncrumbed); we use plain schnitzel, sometimes called escalopes. Note

Casserole can be made a day ahead; cover, refrigerate until required. Note

A torte is traditionally a layered cake with buttercream type frosting. Of course they can always be adapted to the size, flavours and styles you prefer.

Bring a little bit of Belgium to your kitchen with this classic dish. Serve with some crusty bread to soak up that delicious broth, and be generous with the finger bowls!

Vienna almonds are whole almonds coated in toffee; they make a beautiful topping for this cake.

Rich and creamy, this black forest cheesecake is stuffed with juicy cherries and comes with a beautiful chocolate crust. Sinful indulgence at its best.

There is a place for store bought pastry and custard, but sometimes a sweet dish just deserves the homemade versions. This is one of those dishes.

The beef roulade is very popular meat dish in the Viennese cuisine.

Tomato dip is best made close to serving. Note

These wafer-thin biscuits are perfect with a cup of hot chocolate or strong espresso.

Veal schnitzels, or escalopes, are large but very thin slices of lean veal. They are tender and quick-cooking, and are often coated with breadcrumbs and pan-fried in butter to give wiener schnitzel. Note

The piece of blade steak is also known as a “bolar of blade”, or just “bolar blade”; it is a shoulder cut. Beef silverside or rolled brisket are also suitable to use. Serve with spinach mash and steamed green beans. Not suitable to freeze. Note

This is our take on the traditional Swedish recipe of the same name. Even if you’re not a lover of anchovies, we’re certain you’ll love this dish. Try serving this dish with a green salad, dressed with a lemon vinaigrette. Note

This mezze is very simple. Success lies in the quality of the ingredients: choose ripe tomatoes, good bread and quality oil.

Cream mixture must be cooled 5 minutes before adding chocolate to avoid the chocolate “seizing”, that is, becoming grainy and firm and having the appearance of a dull paste. Note

Similar to ravioli, agnolotti are tiny pillows of pasta stuffed with one of any manner of different fillings. You can buy these already made, sold in cryovac packages, in the refrigerated section of your supermarket or fresh from specialty pasta makers. Note

Originally, ballotine was a boned leg of poultry that was stuffed with other ingredients; these days, it can mean any type of meat, fish or poultry that is boned, stuffed, rolled and tied into a bundle.

Fetta cheese can be used in place of the ricotta cheese. If you have some, stir ¹/³ cup loosely packed fresh mint leaves into this recipe. If you don’t have angel hair pasta, you can use thin or regular spaghetti, instead. Note

Named for it's shape, this roulade is a filled cake that has been rolled into dessert perfection!

These mousse-like layers have a light, delectable texture and are full of creamy flavours.

Accurately named in French as crème brûlée literally meaning 'burnt cream', this fabulous dessert is oozing goodness under that crunchy top.

In Switzerland, this dish is known as raclette and is a staple winter meal traditionally made with Swiss melting cheese.

Mozzarella or fontina cheese can be substituted for feta cheese, if preferred. Note

This smooth and buttery lemon sauce is so delicious spooned over grilled fish and served with a light salad.

Succulent lamb shank pieces combine with chunks of vegetables to make this spice infused soup.

Warm, comforting and packed with gorgeous veggies, this soup acts as a perfect pick-me-up on a cold day.

This fragrant stock is the perfect base for your homemade soups, casseroles and curries.

These goat's cheese and chive dumplings are fluffy, tasty and perfect for soaking up the last of the creamy beetroot soup.

There's nothing like the flavour of home-made jams and preserves. This strawberry conserve recipe uses lemon pips to help with setting, and lemon juice to add piquancy. Delicious.

Quick, juicy and tender, these roasted pork fillets with orange make a great mid-week dinner. Serve with some crusty bread and a green salad.

This is a simple, savoury dish that hits just the right spot on a cold, dark evening. The port gravy is the perfect accompaniment, and is best poured with a free hand.

Slow-roasting the veal breast with a selection of vegetables adds great flavours to the juices left behind in the pan. Serve this tender, tasty meat on soft polenta with a good splash of the cooking juice.

This method for boiling eggs will centre the yolk and is used for recipes which require presentation such as salads.

Sweet and tart all at the same time.

You need four passionfruit to get the required amount of pulp. Note

A sweet and delicious pear and walnut chutney from Australian Women's Weekly.

Empanadas are crispy pastries stuffed with spicy beef, tomato and potatoes.

To avoid the overnight soaking, microwave the tea and fruit mixture on high (100%) power for 5 minutes, allow to cool and serve. Note

Polenta tends to become firmer as it stands; stir in a little extra boiling water if you prefer a softer texture. Note

You need a medium piping bag fitted with a 2cm fluted tube. Note

You will need 2 large pink grapefruit for this recipe. You can also freeze the granita mixture in an ice-cream machine following the manufacturer’s instructions. Note

An exquisite side dish that goes perfectly with grilled haloumi and crusty bread.

Standing the custards in a dish filled with ice cubes keeps the custards from melting while the sugar is caramelising under the grill. Of course, if you have a cooking blowtorch, use that instead. Note

A simple slow-cooked version of the classic beef and vegetable casserole.

A healthy and rich vegetable dish with smoky baked beans and tomato from Australian Women's Weekly.

You need 25 foil petit four cases for this recipe. Note

Tender lamb backstraps with a crunchy sesame, chilli and parsley crumb.

Crispy and delicious pork rack with a sweet apple sage sauce from Australian Women's Weekly.

Soak 10 bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking. 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

Ratatouille can be made a day ahead; store, covered, in the refrigerator. It is great on its own, or served with pasta. In a Provencale dialect, touiller means to stir and crush, thus the name ratatouille perfectly describes this rich vegetable stew. Note

Peri-peri (piri-piri) is a hot Portuguese sauce made of chilli, garlic, ginger, oil and herbs, and is available from supermarkets. You can also use pontiac potatoes for this recipe. Note

If you have one, use a melon baller to scoop perfectly round balls of truffle mixture. Note