Low Fat

Chocolate almond bread

This crisp, biscotti-style chocolate almond bread makes a satisfying snap when you bite into it. Unless, of course, it's thoroughly dunked in your coffee first.

Australian Women's Weekly|Jan 29, 2007

Subscribe to
  • Lime syrup cake

    A traditional baba tin is the best option for this zesty lime syrup cake, but you can use an ordinary ring or loaf tin.

    Australian Women's Weekly|Dec 21, 2006

  • Whole thai-style steamed fish

    Steaming this fabulous Thai-style steamed fish is best done in a bamboo steamer, but if you have a metal one just loosely wrap the whole parcel in baking paper.

    Australian Women's Weekly|Dec 21, 2006

  • Honey and soy roast pork

    Baking the kumara and honey soy pork in the same dish helps ensure that the pork fillets stay juicy, and allows all the flavours of the dish to intermingle and intensify.

    Australian Women's Weekly|Dec 07, 2006

  • Whole wheat bread

    Ditch the store bought bread and make it like your grandparents used to. Your family will love the smell of freshly baked bread floating through the house...

    Australian Women's Weekly|Nov 07, 2005

  • Marinated lamb backstraps with lentil and rocket salad

    Puy lentils are from the region of the same name in France. Very small and particularly fast cooking, they have a delicate, almost nut-like flavour that lets the marinated lamb backstrap stand out as the star of the show.

    Australian Women's Weekly|Jul 13, 2004

  • Red capsicum soup

    Sweeter than green but more robust in flavour that yellow or orange, red capsicum makes a wonderful soup. The simplicity of this red capsicum soup recipe lets the main ingredient shine.

    Australian Women's Weekly|Jul 30, 2003

  • Thai fish cakes with noodle salad

    Redfish, usually sold skinned as fillets, is ideal for these fish cakes because of its delicate flavour. You can, however, use practically any mild-flavoured, skinless fish fillet.

    Australian Women's Weekly|Feb 25, 2003

  • Spinach and pumpkin curry

    Savoury and deeply satisfying, this vegetable curry is great as part of a banquet or as a meal on its own.

    Australian Women's Weekly|Feb 28, 1999