Recipes

Australian Women's Weekly recipes, cakes and more.

Arancini recipe

Arancini with prosciutto and peas

Arancini means 'little oranges' in Italian. These rice balls contain a delicious cheese filling and are an excellent finger food or light lunch with a salad.

Australian Women's Weekly|Yesterday 4:00pm

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  • Nasi Goreng recipe

    Nasi goreng with chicken and shrimp

    Nasi goreng is a traditional Indonesian fried rice dish, served here with chicken, prawns, crisp fresh vegetables, tasty sauce and a delicious fried egg.

    Australian Women's Weekly|Jan 17, 2019

  • bread & butter pickles recipe

    Bread and butter pickles

    So-named for their Depression-era legacy of being served as a frugal feed between slices of buttered bread, bread and butter pickles have seen a resurgence in popularity as foodies seek to minimise food waste. Enjoy these pickles as part of a share plate, or as a condiment on burgers, hot dogs and in sandwiches.

    Australian Women's Weekly|Jan 14, 2019

  • scrambled tofu recipe

    Scrambled tofu wraps

    Deliciously flavoured scrambled tofu makes for a dreamy breakfast or lunch. Just load up a wrap with your favourite toppings and sauce for an unbeatable plant-based feast.

    Australian Women's Weekly|Jan 14, 2019

  • Vegan shepherds pie recipe

    Vegan "shepherdless" pie

    Who needs lamb when you have lentils, mushrooms, a rainbow of other tasty vegetables and a pillowy polenta crust?

    Australian Women's Weekly|Jan 14, 2019

  • sashimi tuna poke bowl

    Sashimi tuna poke bowl

    Traditional Hawaiian poke specifically refers to fresh fish served raw with a variety of condiments. Since the increased popularity of poke, most recipes also include delicious sides like rice, edamame, seaweed, and vegetables and even alternative proteins like cooked chicken or fried tofu.

    Australian Women's Weekly|Jan 14, 2019

  • Apricot choc-chip muesli bars

    Apricot choc-chip muesli bars

    Divine apricot muesli bars packed full of delicious chocolatey chunks - the perfect morning snack for an instant energy boost!

    Australian Women's Weekly|Jan 10, 2019

  • Prawn, kale and chickpea tabbouleh

    Prawn, kale, and chickpea tabbouleh

    This kale tabbouleh recipe is a fun twist on the original and is loaded with brain-healthy ingredients. From omega-rich prawn, to mineral-dense kale and burghul - this delicious tabbouleh recipe has it all!

    Australian Women's Weekly|Jan 10, 2019

  • Sweet potato brownies

    Sweet potato brownies with espresso topping

    This sweet potato brownie recipe with espresso icing is featured in Dr Joanna McMillan's book - Brain Food. As well as being a delicious chocolate treat, cocoa is rich in antioxidants.

    Australian Women's Weekly|Jan 10, 2019

  • Kale and quinoa frittata

    Kale and quinoa frittata

    This kale and quinoa frittata recipe is featured in Dr Joanna McMillan's book - Brain Food. This dish is an excellent way to load up on healthy green veggies, loaded with Vitamin A and caretenoids for eye health.

    Australian Women's Weekly|Jan 10, 2019

  • Sage & zucchini-wrapped haloumi salad

    Sage & zucchini-wrapped haloumi salad

    This wrapped-haloumi salad recipe includes fragrant sage and tender zucchini for a tasty vegetarian lunch or side dish.

    Australian Women's Weekly|Jan 09, 2019

  • Soft polenta with mushroom ragu

    Soft polenta with mushroom ragu

    This delicious mushroom ragu recipe uses a mix of mushrooms to create a tender, rich stew served on top of soft, creamy polenta for an earthy, warming vegetarian dish.

    Australian Women's Weekly|Jan 09, 2019

  • Spaghetti squash con queso

    Spaghetti squash con queso

    This delicious spaghetti squash recipe is the perfect way to enjoy this mild and tender vegetable, and when it's drowning in deliciously spiced cheese sauce it makes an incredibly comforting meal.

    Australian Women's Weekly|Jan 09, 2019