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  • Chinese honey chicken

    A firm household favourite that's stood the test of time.

    Test Kitchen|Jul 07, 2020

  • How to make basic scones

    This basic scones recipe uses only three ingredients to make. Serve with jam and cream.

    Test Kitchen|Jul 07, 2020

  • Ginger zinger

    Ginger and mint are a classic combo. Pair them with honey and soda water for a sensational drink.

    New Zealand Woman's Weekly|Jul 07, 2020

  • Winter vegie bowl

    When your body is crying out for a healthy, nourishing lunch or dinner, but the weather is cool, this beautiful winter vegie bowl comes in very handy.

    Australian Women's Weekly|Jul 06, 2020

  • Silverside fritters

    Served with a spicy dipping sauce, these crispy beef and corn fritters make an excellent light meal or packed lunch.

    Test Kitchen|Jul 05, 2020

  • Slow-cooker lamb cassoulet

    This tender and moist slow-cooker lamb cassoulet is the perfect option for dinner tonight - warm, hearty and delicious.

    Australian Women's Weekly|Jul 02, 2020

  • Strawberry & almond friand slice

    This strawberry slice recipe is baked on a tender, sweet base and topped with delicious flaked almonds for a delightful afternoon tea treat.

    Australian Women's Weekly|Jun 30, 2020

  • Baked fish & chips with yoghurt tartare

    Why get takeaway when you can make fish and chips yourself? This baked version with yoghurt tartare sauce means they're lower in fat than takeaway, too.

    Australian Women's Weekly|Jun 28, 2020

  • Strawberry porridge

    This quick, wholesome and fruity porridge, sprinkled with cinnamon sugar, will warm you into a new day.

    Australian Women's Weekly|Jun 28, 2020

  • Roast chicken pie

    A Sunday roast in a pie – this recipe will become a repeat hit with the family!

    New Zealand Woman's Weekly|Jun 27, 2020