Less than 30 minutes

A light broth with slices of tender chicken, fresh peas and asparagus spears, this soup makes an excellent starter for a dinner party.

A delicious and fragrant tandoori lamb with cucumber raita from Australian Women's Weekly.

Spicy chorizo adds bite to the creamy mushroom sauce, to finish you can sprinkle finely grated parmesan cheese and coarsely ground black pepper over individual servings, if you like.

Onion jam can be made a day ahead; keep, covered, in the refrigerator. To serve warm, place in microwave-safe bowl, reheat in microwave on MEDIUM (50%) until warm. Note

This zesty crumbed fish is packed with flavor and crunch. Perfect for a simple dinner with family or friends.

These tender beef steaks with creamy mushroom sauce go perfectly with homemade fries.

Purchase frozen fresh prawn cutlets, not crumbed prawn cutlets; they come in 1kg (2-pound) `ready-to-cook’ packets. If you can’t find them, use frozen uncooked prawns, instead. Note

Quick, easy and delicious Japanese stir-fried pork and rice noodles will surely satisfy all of the family. Sprinkle some freshly chopped chilli if you like some heat.

Served in the most basic of bistros to the poshest of gastro pubs, the ubiquitous sausage and mash never fails to please. We've teamed it with a hearty onion gravy here, you're going to love it.

It is very important to allow biscuits to cool completely before you attempt to remove them from trays, to avoid breaking Note

Drizzled in sweet toffee, these almond and cranberry wreath biscuits make wonderful Christmas gifts.

Marinated in Japanese flavours, this deep-fried snapper is crisp on the outside and flaky on the inside.

This cute snail cake is perfect for a kids' birthday party at home or school - your children will love the cute little bugs.

The addition of pecans to these brown sugar biscuits adds a sophisticated flavour and texture. They're dead easy to make; the kids could do it with minimal supervision.

With a cinnamon-spiked plum and prune filling, these almond crescents are the perfect sweet treat with tea or coffee.

When a recipe says “cut” the liquid through the dry ingredients, it means don’t stir, just use a knife quickly and lightly to draw the knife through the flour, so moistening the dry ingredients as lightly as possible. This is done to stop you overworking the flour — which causes tough scones. Note

Filled with chopped bacon, onion and parmesan cheese, these moreish mushrooms make for a tasty brunch, lunch or light dinner with salad.

This recipe is from the well-known Four Seas Restaurant in Elizabeth Street, Redfern. Billy kee chicken is one of the most popular items on the menu. Note

A quick and easy vermicelli stir-fry with garlic beef and broccoli.

New York steak, sometimes called boneless sirloin, is a tender and tasty cut. Serve it up with home cut chips, rocket salad and this slow-roasted tomato & jalapeño ketchup for a relaxed meal with friends.

Fragrant and flavour-packed Moroccan chicken with couscous, raisins, apricots and mint.

Use sashimi quality tuna; the loin is the best cut for this recipe. A non-stick pan is best to use for cooking the tuna. Don’t overcook the tuna, it should be rare. Make-ahead tips 8 hours Make filling; cover, refrigerate. Note

Satay originated in Indonesia, and today features prominently in Indonesian, Malaysian, Thai, Vietnamese, Chinese and African cuisines. This satay recipe is quick and deceptively simple, requiring few ingredients and minimal preparation and cooking time.

Topped with candied carrot, this cardamom-infused fruit salad is magnificent served with thick Greek yoghurt.

Here is a classic Asian dish that works every time; steaming will give you a soft, moist and tender flesh that slides right off the bone. Go heavy or light on the chilli, depending on your personal heat threshold.

This creamy chicken and broccolini tagliatelle recipe is perfect for a quick and delicious mid-week dinner.

Originally from the Spanish region of Andalusia, gazpacho is a soup made from raw blended vegetables. We've grilled the tomato and capsicum here for a more intense flavour. Serve chilled, with parmesan croutons.

The tart cases we used were bought frozen and unbaked; they come ready-to-bake in foil cases and measure 6.5cm in diameter. They are available from supermarkets. Tartlets can be made a day ahead, keep refrigerated.

This baked ricotta is perfect for picnics, just cover with chilli and parmesan and bake it that morning.

A bright and colourful zucchini, eggplant and bean salad to lighten up your lunches and dinners.

This beautiful looking terrine is a feast for both the eyes and the taste buds. The spinach and walnut pesto finishes off the dish perfectly; serve as a starter, or accompanied with a salad for a light lunch.

These romantic cupcakes are ideal for an engagement party or baby shower.

These pizza bases measure around 20 x 30cm and are available from the bakery section of your supermarket. If unavailable use shortcrust pastry. Parboil potatoes by cooking them whole in a saucepan of simmering water for about 5 minutes, until just tender. Note

EQUIPMENT 12 plain white paper cases texture-embossing mat 7cm (2¾-inch) round cutter new large soft-bristled brush Ensure you have enough cakes for all the guests. If you like, choose a few different cake recipes, so you get a variety of cakes. The ganache and ready-made icing covering will keep the cakes fresh for a few […]

Cherries, pecans and brandy go together beautifully in these popular little cakes.

Fast and easy barbecued chicken pizza - perfect for children's lunches.

These popular little cakes make a lovely afternoon treat served with yoghurt.

Perfect for a filling morning tea, afternoon tea or lunch box treat, these cheesy zucchini and leek muffins are tasty and delicious.

Perfect for a picnic or casual lunch, these freeform spinach and ricotta pies are easy to make and delicious either hot or cold.

This colourful breakfast dish is perfect for a lazy weekend.

This Indian spiced lamb dish goes beautifully alongside the fresh bean salad. Be sure to bamboo skewers for 30 minutes before use to prevent them scorching during cooking.

An elegant dish to bake for an afternoon tea with friends, or a light dessert on a summer's eve. Serve with a little cream if you like.

Serve up this delicious Mediterranean style bruschetta at your next gathering. Haloumi is a cheese that just begs to be grilled, and combined with tomatoes, basil and capers it is out of this world.

Using fresh coconut for sweet dishes like this will enhance the flavour immeasurably, and you'll find many greengrocers and supermarkets now sell plastic bags of shredded or grated fresh coconut in the Asian ingredient section.

Ocean trout is a tender and tasty addition to a salad - especially if you're over salmon. Together with sweet pear, crunchy seared vegetables and cashews, this salad has it all.

The lobster meat in the tail is the sweetest and most delicately flavoured. Enjoy this decadent salad.

A delicious finger sandwich for your next gathering.

Nasi goreng seasoning mix is available from Asian grocery stores and the Asian section of large supermarkets. Note

We love a good sausage roll recipe at the Weekly, so we thought we'd give the classic sausage roll a spin and create this delicious version using chicken mince instead!

A fresh and tasty meal that is ready in no time.

Delicious and fun homemade cheeseburgers that the whole family will love.

A healthy and filling salad with lots of bright colours.

Make your own healthy warm chicken and coriander salad from Australian Women's Weekly.

A quick and delicious chicken, chorizo and okra gumbo, a dish that originated in southern Louisiana.

This simple dish has surprisingly intense and exotic flavours.

This cheesy, creamy baked cauliflower is comfort food at its best.

If you fancy something fruity but not sugary, then this sparkling burgundy and cranberry punch should tick all the boxes. You can control the sweetness levels by adding more or less sugar.

These puffs are best eaten soon after baking. Note

Soak 8 bamboo skewers in water for about 30 minutes before use to prevent splintering and scorching. Note

Loaded with greens and cabbage, this easy beef stir-fry makes a speedy week-night meal served with steamed rice.

Seriously hot and yet creamy too, this Malaysian swordfish curry is bursting with flavour.

If cooking in a conventional oven, grease 1.5-litre (6-cup) ovenproof dish. Bake, uncovered, in moderately hot oven about 20 minutes. This recipe is best made close to serving. This quick and easy version of the classic recipe does not require pots or pans, so it’s the perfect dessert for pudding lovers with no time to […]

Balmain or moreton bay bug tails may be substituted with prawns, lobster, scampi or crab.

What better way to treat the kids or your nearest and dearest for this weekend's brunch with this decadent stack of blueberry buttermilk pancakes with bacon. Enjoy!

Sticky tamarind-glazed riblets with a colourful rice noodle stir-fry from Australian Women's Weekly.

If you don’t have a candy thermometer, boil the syrup until it’s thick with heavy bubbles. Remove from heat, let bubbles subside, then reassess the thickness of the syrup. Note

Chicken stock can be substituted for dashi. You can add 100g tofu or 150g minced pork or chicken for a more substantial soup. Note

Coffee caramel cupcakes piled high with delicious coffee cream, thanks to rich jersey caramels.

Fresh or frozen stir-fry vegetables can be used in this recipe. Note

This easy vegetarian pasta dish is perfect for the whole family.

Krachel are sweet, fragrant rolls flavoured with anise seeds, sesame seeds and orange flower water. They are perfect served warm, with butter, for morning or afternoon tea.

Grilled chicken in sofrito, a traditional Spanish sauce of tomato, chilli and garlic.

For a vegetarian alternative replace the pancetta with slices of grilled eggplant or sweet potato. Note

An Australian/Kiwi twist to pouring custard. Banana custard also makes a great quick pie, just fill a ready-to-go pie case and top with sweetened whipped cream.

Soak skewers in water for 30 minutes prior to using to prevent them from scorching during cooking. Note