Marinated sardines
Ask your fishmonger to butterfly the sardines. It is correct that the sardines are not cooked in this recipe. Note
Piña colada cake with caramel glaze
The taste of this loose-crumbed pineapple and coconut cake will instantly transport you to the seventies when a piña colada was 'the' cocktail.
Salmon rissoles
Seasoned flour is plain flour with added seasonings of choice such as salt, pepper, mustard, herbs. Note
Pink & pretty
White icing is also known as fondant (it’s the traditional icing used on wedding cakes). It is available in packets from the supermarket and cake decorating shops. Note
Rhubarb, muesli and yoghurt cups
You need about four trimmed rhubarb stalks for this recipe. Calcium is well absorbed from dairy products, but poorly absorbed from foods rich in oxalic acid, such as spinach and rhubarb. So stick to dairy foods as the main source of dietary calcium, but enjoy rhubarb as a tangy, vibrant, stewed fruit. Note
Spotty four
Equipment you will need for this recipe, 23cm x 34cm number 4 cake pan and a 25cm x 40cm rectangular cake board. You can decorate this cake with single or multi coloured lollies. Place lollies such as Smarties on butter cream close to presentation time to prevent the colours running. Note
Mini passionfruit cakes
You need two passionfruit for this recipe. Note
Spaghetti with mushrooms and breadcrumbs
You may use any type of mushrooms for this recipe, we used a combination of oyster, swiss brown, shiitake and button mushrooms. Note
Potato and proscuitto salad
To get ½ cup of pomegranate pulp, use a medium pomegranate. To remove the pulp, cut pomegranate in half, then hit the back of the fruit with a wooden spoon  the seeds usually fall out easily; if not, dig them out with a spoon. Discard the shell and white pith. Note
Mirepoix
Invented in the 18th century by the Duc of Levis-Mirepoix, mirepoix has since become a classic preparation of French cooking.
Stir-fry hoisin lamb and vegetables
A super fast and easy stir-fried hoisin lamb and vegetables dish from Australian Women's Weekly.
Spicy chicken on couscous with spinach
The chicken can be marinated a day ahead. Recipe best made close to serving. Note
Super-jumper’s skipping rope
Use hundreds and thousands as an alternative to the orange sprinkles. You can use cream-filled rollettes, if you prefer. If using butter cream instead of the vanilla frosting, you will need two quantities. White icing is also known as fondant (it’s the traditional icing used on wedding cakes). It is available in packets from the […]
Mixed barbecue (teppanyaki)
Teppanyaki is traditionally cooked on a grill plate on or near the table, and is eaten in batches.
Lemongrass and makrut lime tea
A fragrant and exotic Vietnamese-style tea from Australian Women's Weekly.
Pork, veal and eggplant stew
Some butchers sell a pork and veal mixture, this is fine to use here, buy 625g. Note
Mixed pea, broad bean and turkey salad with lemon mustard dressing
A green and healthy turkey salad with a tangy lemon mustard dressing.
More animals
More fun and delicious animal cupcakes that the whole family will love.
Prune and custard tart
Tart will keep in an airtight container, in the refrigerator, for up to three days. Note
Caramel mud cakes
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
Primavera frittata
We used a mixture of parsley, basil and dill for this recipe, but you can use any herbs you like. If your frying pan does not have a heatproof handle, cover the handle with aluminium foil to protect it from the heat of the grill. Frittata can be served warm or cold. Reheat slices of […]
Mini Christmas puddings
Top puddings with a slice of glacé orange. It is available from gourmet and health-food stores. If the six 30cm squares of unbleached calico have not been used before, soak them in cold water overnight. The next day, boil them for 20 minutes then rinse in cold water. Puddings can be cooked in two boilers […]
Prosciutto-wrapped lamb with mint pesto
Lamb noisette is a round, rather thick, cut of meat taken from the loin. We used a basil pesto dip from the refrigerated section of supermarkets, but you can use any pesto you like. Some major supermarkets and greengrocers are now selling bunches of baby carrots of different colours. We used a bunch each of […]
Potato and bacon pizza
We used large (25cm diameter) packaged pizza bases for this recipe. It’s important to slice the potatoes as thinly as possible. Note
Grilled fish kebabs
We used thick-cut ling fillets in this recipe. Soak skewers in cold water for at least an hour before using, to prevent scorching during cooking. Note
Pork, rocket and sopressa pasta
Sopressa, a salami from the north of Italy, can be found in both mild and chilli-flavoured varieties. If you can’t find it easily, you can use any hot salami, but the taste won’t be exactly the same. Note
Saffron vegetable tagine with preserved lemon
A bright, colourful and fragrant saffron vegetable tagine with cinnamon and preserved lemon.
Shiitake mushrooms with ponzu sauce
Ponzu is a citrus-based sauce and is often used for dipping in Japan. It is readily available from Asian food stores and some major supermarkets. Note
Peach & rose frangipane tart
Available at some nurseries, rose geranium is an aromatic member of the geranium family. Use the leaves to scent a madeira or butter cake, before baking, line cake pan with leaves. The tart shell is suitable to freeze. Note
Lime,passionfruit & lemongrass frozen yoghurt cake
You will need to make this recipe the day before. You will need about 8 passionfruit for this recipe. You can substitute canned passionfruit pulp, if you like, however to compensate for the sugar added during canning add a teaspoon or two of lime juice. This recipe can be made up to 1 week ahead, […]
Choc nut biscotti
Biscotti can be stored in an airtight container for up to 4 weeks. Note
Roasted vegetable tart
Garlic is easy to roast and has a more mellow taste than it does raw or fried. Make it and freeze it by the tablespoon wrapped tightly in plastic wrap. Roasted garlic beaten with softened butter adds a whole new dimension of flavour to mashed potato or steamed corn cobs. Note
Spiced pumpkin and chickpeas
Chermoula spice mix (chermoula spice blend) is a North African spice blend that gives a spicy Moroccan flavour to food. It is a blend of cumin, paprika, turmeric, cayenne pepper, garlic, onion, parsley, salt and pepper and is available from specialty spice shops and most major supermarkets. Note
Red beans and rice
You need one trimmed corn cob to get the amount of corn kernels required for this recipe; canned corn kernels or frozen corn kernels, if you prefer. Note
Red onion salad with witlof and feta
You can use soft goat’s cheese in place of the feta. Note
Pan-fried haloumi with green salad
For an impresive starter or light lunch cut one sheet of ready-rolled puff pastry into four equal squares. Place the pastry squares on an oven tray, bake in a moderately hot oven for 20 minutes or until golden. Serve the pastry squares topped with a dressed salad and a slice or two of pan-fried haloumi. […]
Ramen, pork and spinach soup
It’s best to make the broth the day before you eat the soup, so that it can chill long enough for the fat to solidify on top. Scoop it away and discard it for a clear broth. Recipe is not suitable to freeze. Note
One teddy and his bed
One-year-olds may be too young to eat the cachous, but they’ll certainly love the cake. Tiny heart-, star-, moon- and other-shaped cutters are sometimes sold as aspic cutters. Note
Pinky bunny
Pinky bunny is a small cute cake, Âjust enough for a small cute person’s birthday. You’ll have ½ cup of the cake mixture left over, enough for another mini loaf. Note
Lamb fajitas
Have a Tex-Mex night with these delicious lamb fajitas, guacamole and salsa cruda.
Sardines with preserved lemon salsa
A beautiful and flavour-packed sardines with preserved lemon salsa from Australian Women's Weekly.
Sesame chicken salad
You need to purchase a large barbecued chicken, weighing approximately 900g, for this recipe. Note
Orange raspberry sherbet float
The sherbet is also delicious served on its own as a dessert. Do ahead: Make the sherbet up to 2 days ahead; cover and freeze until required. You will need to start this recipe the day before. Note
Seafood and vegetable fritters
Ready-made tempura dipping sauce is available from most Asian grocers. Note
