Cream

Creamy vanilla custard and layers of light pastry dusted with icing sugar - a piece of French vanilla slice is a perfect afternoon treat, especially with a cup of good coffee on the side.

This is an easy home recipe inspired by a wonderful dish served by Armando Percuoco in his Sydney restaurant Buon Ricordo.

It is fine to use just one 300ml carton of cream for this recipe. Note

This exceedingly rich, decadent dessert is just the ticket at the end of a long dinner party with friends. Serve with coffee and lots of laughs.

The ultimate comfort food, this cauliflower cheese has a crunchy cheese and herb topping.

Fresh warm scones with jam and double cream are one of the true delights in the afternoon tea repertoire. If you can get your hands on some proper clotted cream, all the better.

This decadent, crunchy-topped slice is perfect with a morning or afternoon cuppa.

Surprisingly light for a cream based pasta, this bacon and broccoli pasta is quick, filling and just the ticket on a busy weeknight.

A square cutter will make it easier to make perfectly shaped biscuits. However, you can easily cut out well- shaped rectangles from the rolled out dough. Be fussy, roll the dough as evenly as you can, then use a ruler and a sharp knife to cut out the rectangles. Use Kahlua or Tia Maria in […]

Serve this beautiful green quiche with salad for a light lunch or dinner.

Twice baking the choux pastry in this recipe will ensure a perfect result, and the addition of frangelico gives a lovely boozy twist on this French classic. You won't be disappointed, and neither will your guests!

This plum and mascarpone tart is rich with wine and liqueur and makes a fitting end to a very special dinner.

Banana, caramel and cream are delightful in this easy sponge roll.

Use a clear, carbonated lemonade for this recipe for a light-textured scone. You can replace the thickened cream with clotted cream or whipped thickened cream. Scones are best made on the day of serving. Note

Pancakes aren't only for breakfast, they make a delicious dessert too.

Gluten-free cakes are too often dry and disappointing, the mashed banana and jam helps make this gluten-free chocolate cake a rich, dense triumph.

Classic pavlova is usually topped with mixed berries and passionfruit pulp. We've opted for a mix of berries here, but if you prefer you can use kiwifruit, thinly sliced pineapple, pawpaw and passionfruit pulp.

Tart passionfruit give these rich crème caramels a fruity lift.

Celebrate any occasion with these stunning blueberry cupcakes.

Soufflé must be made just before serving. Note

These sweet little bites are a hint of zesty and a touch of creamy; a crowd pleaser and a joy to make.

This English dessert is often called Eton Mess, taking its name from Eton College, one of Britain's most famous public schools, where it was traditionally served. The `mess' part is because it was all mixed together in one big bowl.

This creamy frozen dessert is rich in flavour, and most definitely a crowd pleasing dish.

Celebrate winter citrus with these stunning, refreshing Bavarian creams. You'll need about 8 limes for this recipe.

You can use 300ml carton of cream. Note

This lemony pasta dish is just the ticket for a speedy, comforting meal.

We used amaretto in this recipe, but you can use any almond-flavoured liqueur you like. Note

Lemon thyme has a delicate perfume that infuses the chicken as it slowly cooks down, creating a tender, aromatic dish.

Ginger and caramel go together beautifully in this ultimate winter dessert, especially when teamed with decadent calvados custard.

Pastry cases can be made 3 days ahead; store in airtight container. Note

If you would like to make your own delicious pastry cases, see the recipe for pastry in blueberry apple crumbles. Note

Make someone's special day even more special with this triple-layered beauty.

Satisfy your sweet tooth with this decadent triple-layered slice.

This recipe is best made close to serving. White balsamic vinegar is slightly sweet, and is available in the vinegar section in selected supermarkets and grocery stores. Note

If you’re serving this sauce with fish, replace the chicken stock with fish stock; for a vegetarian version, use vegetable stock. Velouté should be served as soon as it is made. Note

A creamy and tropical Bounty cocktail from Australian Women's Weekly.

Give nana's plain bread and butter pudding a European flavour with this Italian version. Panettone is a yeasted cake that is the speciality of Milan and is traditionally served at Christmas. It is however available most of the year round.

This traditional Italian pasta dish is the ultimate comfort food, packed full of flavour to nourish the body and soul. Crispy bacon, button mushrooms and chives are tossed in a creamy sauce with perfectly cooked fettuccine.

Mixture can be shaped into logs, divide mixture in half, roll each half into 2cm (¾-inch) logs. Wrap in foil or grease proof paper, twisting ends to secure. Refrigerate logs for 2 hours or until firm. We used Grand Marnier but you can use your favourite orange or citrus- flavoured liqueur. Note

Crisp, golden pastry cases filled with a crunchy, piquant salmon filling and topped with smooth sour cream make a gorgeous platter for a cocktail party.

Draped in melted chocolate and frozen, this incredible mixed fruit ice-cream pudding is perfect for a summer Christmas.

Honey and cardamom panna cotta with oranges, cream recipe, brought to you by Australian Women's Weekly

Surprisingly light, this creamy pumpkin, artichoke and prosciutto pasta makes a great lunch or light dinner.

For a delightful summer dessert, try these stacks of boozy cream, juicy strawberries and crisp brandy snaps drizzled with passionfruit.

Bagna cauda is a warm dip; you can serve it in a fondue pot with a small tea light or gentle flame underneath. Serve the dip with your favourite selection of crisp vegetables.

A few key ingredients and just 10 minutes preparation and you and your guests can be enjoying these mixed berries with mascarpone; easy, simple, yet oh so good. Use your favourite mixture of berries for this recipe.

There's nothing more authentically Australian than serving up a classic pavlova, laden with cream and fruit, at the end of a summer's day barbecue.

A torte is traditionally a layered cake with buttercream type frosting. Of course they can always be adapted to the size, flavours and styles you prefer.

You can use a 300ml carton of cream in this recipe. Note

If pastry is too dry, add 2 teaspoons of water with egg yolk. Note

This recipe is best made just before serving. on the table in 25 minutes Note

Make the most of the cooler weather with this decadent, creamy apple cheesecake.

Delicious tarts of walnut and honey with espresso cream from Australian Women's Weekly.

We used organic orange blossoms, but you can use any small flower you like. The bold purple of organic violas looks striking against the pale orange panna cotta.

It is no wonder this delicious pudding has many adaptations in different cultures and cuisines. However you experience it, this dish is creamy, sweet, spicy and simply moreish!

This dessert is absolutely stunning with a beautiful rustic flare, layered eggnog pavlova could quickly become a family Christmas tradition.

Comforting baked kumara gnocchi in a rich and creamy garlic sauce from Australian Women's Weekly.

It is fine to use two 300ml cartons (or one 600ml) of cream for this recipe. You can use Cointreau or any other orange-flavoured liqueur. Candied clementines are available from specialty food stores and delicatessens. Note

This prosciutto and pea gratin is like a gourmet macaroni cheese and is bound to be a hit with all the family.

For a lavish touch, add ¼ cup raisins and 1 tablespoon rum or brandy. Serve over ice- cream or baked apples. Note

With a crunchy gingernut base, this creamy slice will satisfy your sweet tooth.

Quick and delicious cinnamon brandy snaps with orange cream from Australian Women's Weekly.

Filled with hazelnut praline cream, this stunning sponge is perfect for a special occasion.

A delicious and fun accompaniment to roast dinners.

Mille-feuille, pronounced meal-fwee, translates as “thousand leaves”, and refers to puff pasty used in multi-layered sweet or savoury dishes. We’ve adapted the classic dessert version here by layering fillo pastry with almonds and honey.

This duck liver parfait is actually quite simple, especially if you buy the livers ready trimmed. The red onion jam is so delicious you might want to make double the quantity so there's some left for sandwiches later.

The kids will love these vanilla cupcakes topped with pink whipped cream and fresh berries.

Bombes can be made and frozen a week in advance. You can make one large bombe by freezing the mixture in a 2-litre (8-cup) pudding steamer. We used Grand Marnier, but you can use your favourite citrus liqueur. Note

These crunchy chocolate and peanut truffles are so easy to make and are the perfect sweet treat with a cup of hot tea or coffee.

There are many parts to this dish, so it pays to get yourself fully organised before you begin. Despite the work involved, coconut panna cotta with mango and wafers is worth the effort.

Ideal for the lunchbox, both kids and adults will love this cheesy broccoli frittata.

It is fine to use just one 300ml carton of cream for this recipe. Note

Serve this decadent winter dessert with lashings of whipped cream.

We all know that everybody likes parfait but with chunks of chocolate, nougat and a caramel sauce this is one parfait you'll be sure to love.

With layers of crisp pastry, blueberry sauce and orange cream cheese, this is one mouth-watering dessert.

This simple, delicious pasta dish requires just 5 ingredients and is ready within minutes.

This recipe celebrates the classic scone by keeping the ingredients and flavours simple.

If you have trouble stacking the truffles, secure them through the centre of the truffles with strong wooden toothpicks. Note

A simple frittata makes an easy, light dinner with a green salad and crusty bread on the side.

These tartlets are delicious served with hot espresso.

Like a cocktail in a glass, this piña colada mousse is the perfect dessert to top off a special dinner party. You can leave the rum out if you like.

This exciting and gorgeous dessert perfectly balances its flavours; a hint of tart mixed with smooth creaminess.

The glamour set know where the best lattes are, and always get a seat at the best restaurants. This party food is sure to be on their “what’s hot” list, and will have them wanting more. Note