Less than 60 minutes

Instead of rolling the omelettes, top them with the filling and serve them open. Note

It's easy to create this classic Mexican dish at home. Your family will love tucking into this warm, hearty meal.

Make the batter for these muffins the night before you want to bake and serve them. Note

Packed full of protein and flavour, this delicious turkey and brown rice salad makes a great post workout meal or healthy lunch or dinner to charge you for a big day.

We used bream in this recipe, but you can use any firm white fish. You can also use fillets instead of a whole fish, if preferred. Note

These little berries are not only scrumptious on crêpes, but they also have a number of health benefits, including being full of antioxidants and antibacterial properties. Note

This blue chopper is a favourite from The Australian Women's Weekly's famous Children's Birthday Cake Book.

Khitcherie, a classic Indian rice and lentil dish, was anglicised by the Raj to make that English breakfast staple, kedgeree. Commercial garam masala, found in some supermarkets, can be used instead of making our recipe. Note

Sweet and sticky Asian-style teriyaki pork with succelent grilled pineapple from Australian Women's Weekly.

20cm (8-inch) round cardboard cake board10cm (4-inch) round cardboard cake board30cm (12-inch) round cake board10cm (4-inch) round cutter Use regular hundreds andthousands for a brighter,less pastel, cake. Note

With the added texture of walnuts and sesame seeds, this delectable pear and ginger strudel makes a most satisfying dessert.

Make a cake in shape of a football jersey, ­decorate it with the colours of your child’s favourite team to make him the hero of the day. Note

These cutlets will taste delicious served with a fresh summer salad or with potato mash and steamed vegetables in the cooler months. Note

Rich, moist little orange cakes are finished beautifully with a drizzle of hot orange syrup.

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

All ingredients can be prepared ahead of time and stored separately, covered, in the refrigerator. Use scissors to cut the seaweed into fine shreds. Note

Wear disposable gloves when peeling beetroot as it will stain your skin. Store pickled beetroot in a cool, dark place for at least three weeks before opening. Refrigerate after opening.

Loved by children and adults alike, there is something about humble jam tart that still holds its own among today's more upmarket pastries. Experiment with your favourite jam flavours.

Recipe is not suitable to freeze. Note

It’s always a good idea to wear gloves when handling and peeling cooked beetroot because the juice will stain your hands. Serve with pitta bread, if liked Note

Sweet, sour and spicy nam jim chicken with a fresh and fragrant rice noodle salad.

Candy and brittle of all kinds make excellent gifts, or treats to have on hand during holiday seasons.

Use an accurate candy thermometer for perfect results. They are available at selected department stores or online. Note

Kids will love these mildly spiced beef and potato pastry puffs. Serve with a dollop of yoghurt and chutney.

You will need about six passionfruit to make this recipe. The thin-skinned purple-black variety will yield much more pulp than the thicker-skinned Panama passionfruit. Note

This fresh and tasty soup is wonderfully fragrant and filling from the goodness of veggies. Serve it hot topped with crushed almonds for extra crunch.

We used large, 25cm diameter, packaged pizza bases for this recipe. Note

Leek lovers can add the thinly sliced white and pale green part of a leek to this delicious chicken and mushroom pie, just add it after the onion.

This creamy, cheesy zucchini gratin makes a great side dish for dinner, or a lovely lunch with salad and fresh bread.

Vegemite and cheese pinwheels are perfect tasty treats for kid's lunchboxes.

Your guests will be trumpeting praise when they see this cute elephant cake from The Australian Women's Weekly's famous 'Children's Birthday Cake Book' cookbook on the party spread.

To freeze; complete recipe to the end of step 2. Place meatballs, in a single layer, on a baking paper-lined baking tray. Freeze for 2 to 3 hours or until firm. Transfer to a large snap-lock bag. Expel any excess air. Label, date and freeze for up to 3 months. Thaw overnight in the refrigerator. […]

We used sirloin for this recipe, although fillet and rump are also suitable. Note

This dense banana loaf is even more delicious when sliced and served with a drizzle of honey and sliced fresh bananas.

This recipe is a great way to use up leftover sausages, sausages can be served hot or cold. Note

Attach pattern to cake using toothpicks before cutting out cake. Note

In this delicious recipe, chocolate and cinnamon cupcakes are topped with a swirl of cream cheese frosting sprinkled with cinnamon sugar.

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

Creamy and cheesy potato gratin, made with leftover roast potatoes, is here perfumed with sprigs of fresh thyme.

Sprinkled with coconut, this chewy date slice is divine with a hot cup of tea.

For the breadcrumbs, it’s best to use day-old or stale bread. Italian vincotto is a condiment made from boiling down grape must (skins, seeds and stems of grapes) until thick and syrupy. It is available from selected supermarkets and delis. You can use balsamic glaze instead. Note

These gently poached quinces and pears are soft and juicy and sweet. They are complimented wonderfully by the crispy almond crumble. If you like, you could serve them with whipped cream.

Some nights warrant pulling out all the stops, and these chocolate and hazelnut pavlova with berries, cream and chocolate sauce have it all.

You can also use peaches, apricots or plums instead of nectarines. Keep any leftover poaching liquid to poach other fruit; or simmer the liquid until it's reduced and syrupy, stir in 1 tablespoon orange-flavoured liqueur then pour over ice cream.

These crunchy Italian biscuits go wonderfully with hot espresso coffee.

Wonderfully light and fragrant, this beautiful Asian inspired chicken and prawn soup is deliciously healthy. Enjoy it for lunch or dinner on a cooling Winter's day.

Delicious duck broth with noodles, gai larn, green onions and fresh coriander.

These juicy, spiced chicken koftas make a great light lunch served with ripe tomato salad, tzatziki and fresh bread.

Baharat, an aromatic spice blend, includes some or all of the following: mixed spice, black pepper, allspice, dried chilli flakes, cinnamon, coriander seeds, paprika, clove, sumac, nutmeg, cumin seeds and cardamom seeds. It is used throughout the Middle East; here, it is often sold as “lebanese seven-spice”, and can be found in MiddleEastern food stores, […]

Marinated capsicums can be stored in the refrigerator for up to three months; add them to your next anti pasta platter for a burst of colour, texture and flavour.

equipment 20cm x 30cm lamington pan 20cm x 50cm prepared cake board (see basic know-how number 2, pages 160-161) decorations 165g packet mini musks Piping takes a little practice. You might find it easier to do the piping, numbering and lettering before using a spatula to position the cakes on the board. Note

Sweet coffee biscuits covered with coffee cream and drizzled with dark chocolate are a sophisticated afternoon tea treat.

The frangipane flower and this frangipane tart have absolutely nothing to do with each other, despite the name. Although both look absolutely stunning and will fill your house with the most delightful aroma.

An easy and delicious chicken, mixed vegetable and almond stir-fry for a quick mid-week dinner.

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

These cheesy zucchini cakes make a lovely light brunch served with a crisp green salad.

This fun children's cake is great for the little ones that love playing with trains and automobiles. They'll love the taste and look of this tasty dessert!

With a crunchy oat, cornflake and coconut topping, this slice is the perfect morning pick-me-up.

Topped with a crunchy pastry lid sprinkled with cinnamon and flaked almonds, this juicy apple and berry pie makes a luscious ending to a family meal.

Cajun cooking is a meeting of French and Southern American cuisines. It is robust, country-style cooking that makes generous use of spices ­ especially pepper and chilli.

Homemade jam doubtless beats the store bought version any day. Why don't you break away from the traditional berry flavoured jams and try this more tropical flavoured version? You'll be glad you did.

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

Whip out the pressure cooker and make this exquisite curry in no time at all.

Peas and shucked broad beans bring a sweet, spring freshness to this creamy chicken risotto.

A fragrant Tandoori chicken salad topped with refreshing yoghurt from Australian Women's Weekly.

These tasty macaroon-like bars are great for the lunchbox.

The gamey flavour of venison, naturally sweet beets and a tangy raspberry vinaigrette make for a spectacular salad.

You will need about 800g fresh peas in the pod for this recipe. The mince mixture and gremolata can be prepared several hours ahead. Reheat mince just before serving. Note

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.

Tagliatelle are long, flat strips of wheat pasta, slightly narrower and thinner than fettuccine.

Stir the cooled cocoa and water mixture into the cake batter. Spread the cake mixture into the greased and lined cake pan. Use a spatula to smooth the top. Note

Who could resist the tropical turtle with her yummy chocolate shell? Note

Thrill the family this weekend with these banana pikelets drizzled with homemade caramel sauce and cinnamon cream.

This is wonderful served with a dollop of yoghurt and some fresh raspberries.

The veal can be marinated overnight. Note

We used bream fillets in this recipe but you can use other firm white fish, such as whiting or john dory. To segment the orange, use a small sharp knife to cut the top and bottom from the fruit. Cut off the rind including the white pith, following the curve of the fruit. Holding the […]

Crispy on the outside and melt-in-your-mouth on the inside, these croquettes can be more than just a starter when they're served with vegies or salad.

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

Spicy and fragrant chicken and vegetable curry with coconut and coriander from Australian Women's Weekly.

A Caesar salad with crunchy croutons, prosciutto and poached eggs.