Quick & Easy

Any firm white fish like sea perch or barramundi will do for these Moroccan fish parcels by recipes+. Baking it in this way seals in all of the flavours, and saves on the washing up!

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.

Fresh hokkien noodles are in the refrigerated food section of the supermarket. We used a frozen vegetable mix of baby corn, bamboo shoots, broccoli, green beans and carrot. Note

Ensure cream cheese is at room temperature to avoid lumps in cheesecake. Note

The fresh herb blend contains lemongrass, ginger, coriander and chilli. Buy it in the fresh food aisle. Note

To keep beef tender, cook quickly over high heat. To blanch carrots and zucchini, plunge separately into boiling water for 1-2 minutes; drain. Refresh under cold running water. Note

Makes 32 pieces Heat the blade of a large knife under hot running water before cutting slice. Note

Use pork and veal mince, beef mince or a combination of your favourites. Note

Ditch the takeaway and delight your family with homemade cripsy beer-battered fish. Serve with golden fries for a delicious weekend lunch.

Put a healthy swing on hot chips with these beautiful home-baked kumara chips. We've used sweet potato in this recipe to lower the starch content, but maximise flavour. Enjoy!

Use a vegetable peeler to peel cucumber into long, thin ribbons. Note

Lattice Biscuits are no longer being made, but any plain un-iced biscuit can be used.

Cut the lemon used for grating zest into wedges, then serve with pizzas. For a tasty alteration, add canned artichoke hearts, pitted olives or semi-dried tomatoes to pizzas. Note

For crudites we used celery sticks, peeled baby (Dutch) carrots, seeded cucumber sticks and halved baby red radish. Try smoked salmon instead of prawns. Price will vary. Fresh prawns should smell like seawater and be free of black marks. Avoid frozen prawns with freezer bum marks. Make sure packaging isn’t tom and is firmly sealed. […]

Celebrate the birth and naming of the newest princess born to the British Royal Family with this delicious chocolatey dessert. A fitting tribute to little Charlotte, we think!

For best results, cook pikelets just before serving. Serve pikelets with sliced banana and maple syrup. Note

This classic Aussie pub-style dish is given a delicious makeover using fresh, good quality ingredients to produce a rich, creamy sauce.

No friand tray? Bake in a 12-hole (1/3-cup) muffin tray. Replace hazelnut meal with almond meal, and use leftover egg yolks in omelets and custards. Note

Use a small paring knife or tweezers to remove bones from salmon. Note

Make ahead – Cakes will keep in an airtight container at room temperature for up to 3 days. Greasing a muffin tray with melted dairy-free spread gives cakes a crisp golden crust You’ll need 2 lemons for zest. Note

You could use chopped unsalted peanuts instead of hazelnuts. Try goat cheese instead of feta, mixed salad instead of rocket. Price will vary. To slice onion very thinly, use a mandolin or V-shaped cutter. Note

Warm caster sugar by placing in baking tray in warm oven (160°C) for 2 minutes. Jamsetta is available from the baking aisle of any supermarket. To test if jam is set: Place a teaspoon of jam on a chilled saucer; cool. Push jam with a finger; if it wrinkles, it’s ready to bottle. Note

Swap peas for corn. Try 1 tablespoon finely chopped chives with the flour. Note

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.

Beef vindaloo is a classic curry most famous in India's Goa region. Not for the faint hearted, the chilli packs a particularly spicy punch. To balance the dish, serve with a side of riata and an ice cold beer.

Cooked bugs, lobster, scampi or king prawns can be halved and cooked in the same way. For cooked bugs, barbecue for 1-2 minutes to heat through and colour up. Drizzle with any leftover butter mixture. Note

Could your day get any better? Well yes, yes it could. Ladies and gentlemen, we present the cherry ripe slice that really is as good as it sounds. You can thank us later.

Makes 32 Note

Scallops on the half-shell always make a spectacular dish, treat your friends to something special with these delicious ginger and lemongrass scallops.

Juicy and delicious tropical fruit with rosewater syrup. You can use pineapple or even watermelon instead of the papaya if you prefer. You could also use 4 cardamom pods and a cinnamon quill instead of the rosewater.

Not suitable to freeze or microwave. Note

Add some spice to your life with this enticing, quick seafood dish that packs on the flavour but not the calories.

Kids will love these fun spotty chocolate cakes, ideal for a party.

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.

We used milk and water to to make the base, for a lighter result – all milk or all water can also be used. Milk is best for scones/scrolls. Note

Don’t worry that the mixture separates during cooking. It forms natural layers to give the impression of a pie crust. Note

You can never have too many Maltesers. And these cupcakes are loaded with them. Sprinkle some over the top for an extra malty chocolatey crunch.

Drain peach slices well on paper towel before chopping. Note

If you prefer, you can, use mild pancetta or prosciutto, as well as mild creamy blue cheese in place of goat’s cheese. For a thinner crust, try mountain bread. Note

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

Rosemary, lemon and bacon stuffing combine to give this roast lamb a powerful flavour and texture boost. Roasted vegetables complete this Sunday night favourite.

Dress salad just before serving. Toast nuts by gently tossing in a dry frying pan for 1 minute. Note

These biscuits will still be soft when they’re cooked, but will harden on cooling. Note

If making ahead, cover with plastic wrap and chill to prevent pastry from drying out. Note

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.

Kumara could be used in place of pumpkin, if preferred. Note

Test muffins with a skewer – if it comes out clean and dry, they are cooked. These muffins are best served warm. Note

We used a standard muffin pan – if you use mini muffin pans the mixture will make about 24. Reduce cooking time to 15 minutes Persian fairy floss (pashmak) is available from specialty and Middle Eastern food stores. Note

White Christmas is becoming a classic Australian treat for the festive season. It's not particularly sophisticated, but the taste means it doesn't have to be.

Take yourself back to those weekends with your grandmother with this light, fluffy sponge cake complete with delectable strawberries in cream.

Tina's sponge cake

This prize-winning sponge cake is featherlight and has the perfect texture for a classic sponge. Best served with lashings of whipped cream and the jam of your choice.

Sieve the dry ingredients through at least three or more times. It’s best if to use eggs that are a couple of days old to make this sponge cake. Use eggs that are at room temperature. Note

Fluffy sponge cake topped with all the indulgent joys of strawberries and cream. This one's bound to be a huge hit with the kids.

Janet's sponge cake

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

Switch out maple syrup for our chocolate butter for a creative, delicious topping for your pancakes.

Creamy parfait and the zesty salad come together to showcase an iconic flavour pairing of the culinary world - chocolate and orange.

You'll have most of the ingredients for this simple yet scrumptious dessert in your fridge or pantry using in-season​ pears.

What could possibly be more Australian than this beer damper? You'll be surprised at the subtle yet delicious flavour your best ale will create in this traditional bread.

These cheesy lentil pies will satisfy your meat-free cravings while packing a flavourful punch. Full of protein and vegetable goodness, they're also perfect for little hands.

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.

If preferred, buy ready-prepared chicken schnitzel and cover, freeze and cook it as required. Note

Try adding a splash of soy sauce just before serving. Note

For a delicious snack, make arancini balls: shape leftover risotto into walnut-sized balls, dip in whisked egg and coat in breadcrumbs, then shallow fry. Note

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.

These choc-chip cupcakes by Women's Day are everything you could possibly want in such a treat. They're light, fluffy, sweetly studded with white and milk chocolate, and delicious.

For ease, try using cooking oil spray to grease ramekins. You can add 1/4 cup chopped pecans to the mixture in step 3, if you like. Note

Corned beef served with potato bake is already pretty great - but just wait until you try them together!

Be careful not to overheat the avocado as it may change colour or lose its shape. Note

Enjoy the delicious flavour and texture of this crispy chilli fish by Woman's Day. Served on a bed of steamed rice and seasoned with Asian flavours, it's a brilliant mid-week meal.

The dressing can be added before chilling the salad. Toss noodles through just before serving. Note