Bread

Paratha is a flatbread that originated in the Indian subcontinent. It can be served with curry, or as we've done here, stuffed with a delicious spicy potato filling and eaten as a snack.

A delicious breakfast can be prepared in a flash with this coconut bread. Just pop it under the grill for a couple of minutes until it begins to brown lightly and, if you like, spread it with a little butter.

Sprinkled with freshly made za'atar, this crisp, spicy pizza slices are delicious either dipped in yoghurt, or with a spoonful dolloped on top. Great as a snack, starter or a share platter.

Hot and crisp from the grill, few can resist the heady aroma and charm of a classic garlic bread. Often served as an accompaniment to pasta, it's just as delicious all by itself.

Making your own crackers may seem like a lot of effort for something that can be easily be bought from the supermarket, but just one bite of these tomato basil crackers and you'll be convinced it's totally worth it.

There is nothing quite like the smell and taste of raisin bread with lashings of melted butter. Try this honey and oat version for something different this weekend.

This tomato and rocket bruschetta would make a lovely fresh starter to your next summer barbecue. For a variation, replace the dill with basil and add a little garlic.

This tofu and vegie burger recipe is a great stand-by for nights when you want or need to produce a vegetarian meal. They're packed with protein and totally yum.

Amaretto, originally from Italy, is an almond-flavoured liqueur and can be purchased from liquor stores. If small panettone are unavailable, cut 7cm rounds from large panettone, brioche or fruit bread.

Just a touch of dried mixed herbs adds something special to these little dampers. Serve them on their own warm with butter, or with a piping hot bowl of vegetable soup.

Break open the perfectly crunchy outer layer to reveal the warm, soft, fluffy goodness inside. You can use wholemeal flour instead if you prefer, or add some whole seeds to the flour when making the dough.

Coppa is a traditional Italian pork cold cut and is delicious with ricotta on this toasted panini. Experiment with different fillings like pastrami, sun dried tomato, mushroom and different types of cheese.

Fresh baked bread is one of life’s unbeatable soul foods. To make it even more exciting, add some sweet figs and crunchy walnuts. It makes a great breakfast, snack or even gift.

These crusty cheese and mustard dampers are best served piping hot, straight from the oven. They are the perfect on their own or alongside a steaming bowl of hot soup and will fill your kitchen with the most delicious aroma.

The time and effort of proving and kneading your own dough brings with it a certain sense of achievement. The first bite of this tasty date fig and walnut loaf can only add to the contentment that comes with a job well done.

Stollen is a traditional German cake-like bread eaten at Christmastime, when it is called Winterbrot (winter bread). Packed with candied and dried fruit, we think it should be enjoyed all year 'round.

Give this traditional Aussie bread a boozy, fruity makeover with this rum and raisin damper recipe. Cooked in a campfire oven or in the comfort of your kitchen, it's the real deal. Serve piping hot with lashings of butter.

Brioche is one of the most popular French breads, delicious served fresh as a sweet treat with jam or toasted with foie gras or pâté. It also makes wonderful French toast or a luxurious bread pudding.

Be aware that chapatis need to be cooked over a flame to achieve the blistered appearance. Note

Lemon feta toasts, feta recipe, brought to you by Australian Women's Weekly.

If you can’t find low-fat dijonnaise, you can use 2 tablespoons low-fat mayonnaise combined with 1 teaspoon wholegrain mustard. Note

Serve this crusty damper at a picnic with your favourite cheeses, butter and figs.

These tasty Asian beef rolls are our take of the Vietnamese bahn mi. Enjoy thinly sliced beef with fresh vegetables, chilli and herbs for a tasty lunchtime treat.

Add a dash of sweet chilli sauce to the chicken mix when making these delicious sandwiches if you want to dial up the drama.

This recipe is easy to make, easy to freeze, moist and delicious. A winner on all fronts.

This type of bread involves a few more steps than a usual loaf, but is definitely worth the time. The aromas of delicious, warm, fresh baked bread will fill the kitchen, building the anticipation for the final, delectable result.

Make this delicious Italian specialty your new Christmas staple.

This recipe is gluten-free, wheat-free, yeast-free and dairy-free. Note

This loaf is suitable to freeze for up to two months. Note

You could use turkey pastrami as an alternative and add 2 teaspoons of cranberry sauce to the coleslaw. If taking to work for lunch, package coleslaw in a separate container and assemble the sandwich just before eating. If you have one, use a mandoline to cut the vegetables into matchsticks, or you can coarsely grate them.

This spiced, slightly boozy fruit mince bread is just the ticket if you're looking for some raisin bread or toast with a bit of oomph. Serve it fresh or toasted with lashings of butter.

Serve warm with pouring cream or ice-cream if desired. Pudding can be prepared severa hours ahead. Keep refrigerated and bake as required. Note

Super-ripe tomatoes are the key to making the best bruschetta.

This delicious spin on traditional bruschetta is a perfect starter for a summer barbecue.

Panettone trifle

A delicious and filling antipasto that is perfect for tapas or cocktail food.

The tapenade can be made 3 days ahead; keep refrigerated. The pitta crisps can be made a day ahead; store in an airtight container. Note

Pullaparts are best eaten on the day of baking. Note

If liked, sprinkle the top of the damper with some extra grated cheese before baking. Replace chives with a combination of other herbs like parsley and thyme, or use some Aussie flavourings such as lemon myrtle and dried bush tomato. Note

Crostini in Italian means "little toasts". The thin slices of bread are drizzled or sprayed with olive oil, toasted and served warm.

Brioche makes the very best bread pudding, this fruit mince brioche pudding has a rich spiced custard topping that's spiked with a generous shot of brandy.

Labne is sometimes sold as ‘yoghurt cheese’. You can use the oil from the labne instead of the extra olive oil if you like. If you can’t find za’atar, you can make your own: combine 2 tablespoons toasted sesame seeds, 1 tablespoon dried thyme, 2 teaspoons sumac and 2 teaspoons salt. Note

Breadcrumbs are good to always have on hand, and it’s a simple procedure to make your own. Place bread slices right on a shelf in a preheated hot oven and cook them until they are dry and crisp. Remove from oven, cool, crush them, with a food processor, blender or even a rolling pin. Store […]

This is a traditional cake from north-eastern France; you find similar cakes in Germany, Austria and eastern Europe (the names vary slightly: Kugelhopf, Gugelhupf ). You will need an electric mixer fitted with a dough hook for this recipe as the dough is too soft to knead by hand.

This is also delicious served with crispy bacon, roasted tomatoes and sauteed mushrooms. Just omit the icing sugar and berries. Note

Give your regular damper a herbal lift with this cheesy rosemary version. Serve it as a snack, or alongside your favourite hearty soup.

Give your pork a special kick with this amazing Andalusian marinade and slow-cook it to perfection. It should fall apart at the merest touch of a fork.

pesto Note

Use a whole-egg mayonnaise instead of the aïoli, if you prefer. Note

Hot cross buns

Toast is best “done” on one side only for this kind of topping. Note

They say when it comes to food, looks do matter. So try this nifty new look when next baking a loaf.

This substantial potato, olive and sun-dried tomato loaf coupled with a pot of homemade pureed soup (think tomato, broccoli or pumpkin) makes the perfect meal for a cold winter's night. It's also a great way to use up leftover mashed potato.

You can toast both sides of bread for a crunchy toast, or only one side for a softer texture. Tapenade is a thick paste made from black or green olives, capers, anchovies, olive oil and lemon juice. Both black and green olive varieties are available from most supermarkets and delicatessens; you can use whichever style […]

Be careful to measure all the ingredients exactly, or too much or too little of some of the ingredients will affect the way the loaf rises. Note

Take this Tuscan salad to work for lunch. Keep the bread at room temperature and salad in the fridge.

Prawns can be shelled several hours ahead. Keep, covered in the refrigerator. Toast rolls and add filling just before serving. Note

Dry coleslaw is coleslaw without dressing. Aïoli is a garlic mayonnaise, available in supermarkets and delicatessens; you can use mayonnaise or dijonnaise instead. To keep sandwiches moist, cover them with damp absorbent paper. Note

No antipasto plate is complete without a serving of bruschetta. This tomato version may look simple, but the addition of fresh herbs and mozzarella take this classic dish to new heights.

Spinach and ricotta filling can be prepared several hours ahead. Keep covered in the refrigerator. Fill bread, roll up and bake as required. Note

This Alsatian Christmas bundt is fluffy, buttery and completely delicious with its spiced walnut filling.

A meat-free meal to feast on, these spicy Mexican beans with cornbread and avocado salsa are delicious.

Delight your guests with these crisp sheets of freshly made, herbed flat bread.

Traditionally harira is a Moroccan soup of lamb, vegetables and pulses, popularly served to break the fast of Ramadan.

This is the perfect recipe for picnics, mother's group, committee meetings, play-dates; any time you need to feed a big group easily, a caramel apple pull-apart will do the job.

We might be cheating slightly here, but you can get very good quality canned soups these days and with the addition of bacon and crispy blue cheese toasts you have a dish that could pass for homemade.

Store breadsticks in an airtight container for up to one week, re-crisp in the oven for a few minutes. Store the dip, covered, in the refrigerator for up to one week. Substitute poppy or cumin seeds for the caraway seeds. Note

Consider this dish a fusion of the best of Indian and Italian cuisine. Or, perhaps it's just a very, very good pizza. Serve with icy cold beer and a table full of friends.

Make your own healthy and wholesome wheatmeal rolls from Australian Women's Weekly.

Recipe is best prepared as required. Note

We used dariole moulds for the pudding, a texas muffin pan would work well, too. Note

Let the smell of baking bread and fragrant rosemary infuse your home as you whip up this delicious quickbread.

Suitable to freeze at the end of step 1. Shawarma usually refers to meat cooked on a turning spit, but it also refers to a pitta bread sandwich. This is our slow cooker take on the shawarma. Place the meat, salad, bread, yoghurt and harissa on the table and let everyone make their own wrap. […]

There's no better start to the day than our home made baked beans on thickly sliced sourdough.

serving per person for each of the five food groups 2 serves fruit; ½ serve grain foods Note

These buns are best made on the day of serving. Note

Carrot, feta and quinoa tarts with salsa verde.

There is nothing better than the scent of home-baked bread wafting through the house. Try this delicious gluten-free version.

This date loaf comes out tremendously moist and is great served fresh with melted butter, but also keeps nicely for a rainy day.

A delicious dhal-stuffed flatbread, paratha, that originated in the Indian subcontinent.

Served fresh and hot from the oven with butter, this cheesy ham, tomato and pineapple loaf is simply mouth-watering.

1 week Cook naan breads, cool, wrap and freeze. 24 hours Make coriander yogurt. Combine the chicken, paste and coriander yogurt; cover, refrigerate. 4 hours Thaw naan breads at room temperature. Last Cook chicken mixture. Reheat naan breads on oven trays, covered loosely with foil, in oven at 220°C (200°C fan- forced). Assemble naan breads […]