Goat’s cheese, mushroom and tomato omelettes
It’s hard to eat poorly when you’ve got a carton of eggs in the fridge, even if there’s little else around. Eggs represent very compact packets of protein and nutrients ready to be turned into a nutritious meal in minutes. Master an omelette then you can create a filling according to what you have on hand.
Creamy four-cheese penne
Warm, creamy and hearty, this tasty four-cheese penne dish is the ultimate comfort food, perfect for a family dinner on a cooler evening.
New York cheesecake
When it comes to cheesecake, we prefer to stick to the classics. This is the original, and still the best version of this gooey dessert.
Asparagus, cheese and tomato tarts
Topped with asparagus, melted cheese and roasted tomatoes, these moreish tarts are great on their own as a warm snack or paired with a crisp green salad for lunch.
Asparagus and goat’s cheese party pizzas
Serve slices of this moreish pizza at your next party and watch as they quickly disappear.
Raspberry and strawberry ricotta cheesecake
Indulge in this delightfully fresh and sweet raspberry and strawberry ricotta cheesecake; enjoy a slice for morning or afternoon tea!
Buttermilk mac ‘n’ cheese
This classic dish is delicious served with a leafy green salad.
Dark chocolate and ricotta mousse
This decadent chocolate mousse is easy to make and unlike some mousse recipes, it can be served immediately so there’s no waiting and salivating!
Caramelised leek and brie tartlets
Simple and satisfying bite-sized tarts featuring creamy brie and the sweetness of caramelised leek.
Baked bean and ricotta-stuffed mushroom
Breakfast worth waking up for.
Baked fetta with roasted garlic, chilli and olives
This gorgeous baked fetta dish is creamy and delicious.
Gnocchi quattro formaggi
Once you know how to make potato gnocchi you’ll enjoy all kinds of pasta sauces – but nothing beats this classic four cheese sauce. Delicious!
Ricotta and capsicum bake
This is delicious served warm or cold, so is great for picnics or a make-ahead lunch. Note
