European

Not suitable to freeze. Not suitable to microwave. Note

If liked, you can make this cake as two layers instead of four. Note

Replace pork with chicken thigh fillets or turkey portions if preferred. Note

Use fresh raspberries rather than frozen, if you like. Raspberry coulis can be made up to three days ahead of time and stored in an airtight container in the fridge. Note

Make sure to use fresh, crisp apples, as they provide a perfect contrast to the rich, creaminess of the Haloumi cheese.

Small new potatoes work well with this fish and Israeli couscous dish, and if you want to add a green, go for something neutral such as summer broccoli.

Opting for the neck fillet is not only a cheaper option, it has loads of flavour.

A crunchy sugar crust is the perfect finish to these simple, coffee-caramel flavoured cookies

Alexa Johnston bakes European-inspired savoury vegetable tarts. Like many people I have a bit of a love affair with savoury pies, but tend not to make them very often. The time that goes into making and resting pastry, making and cooling a filling, then putting it all together, is a bit daunting – and yet I’d happily spend just as much time making a complicated cake or sweet pastry. Lately, however, I have been making savoury tarts inspired by the vegetable tarts of northern France and northwest Italy.

Alexa Johnston bakes European-inspired savoury vegetable tarts. Like many people I have a bit of a love affair with savoury pies, but tend not to make them very often. The time that goes into making and resting pastry, making and cooling a filling, then putting it all together, is a bit daunting – and yet I’d happily spend just as much time making a complicated cake or sweet pastry. Lately, however, I have been making savoury tarts inspired by the vegetable tarts of northern France and northwest Italy.

In the old days, it was quite common to serve poached fruit at the end of a meal, and this recipe is especially good after a roast meal.

Big-flavoured, soul-satisfying food has been the basis of European country cooking for generations. Here, Julie Biuso’s rustic recipe continue the tradition. When the mercury drops there’s nowhere better than the sanctuary of a warm kitchen with pots and pans bubbling away on the stovetop, emitting tempting wafts of spices and herbs, garlic, red wine and onions. But don’t have a fit when you see the cooking times of these dishes and think that there’s not enough hours in a day to make them. Most of the preparation times are short and they just cook along happily while you do other things. Even better, prepare or part-prepare them the day before serving.

Warm your body and soul with the ultimate comfort food in the form of tender lamb, carrots and bacon in a flavoursome sauce. Serve over mashed potato for a tasty meat dish.

Big-flavoured, soul-satisfying food has been the basis of European country cooking for generations. Here, Julie Biuso’s rustic recipe continue the tradition. When the mercury drops there’s nowhere better than the sanctuary of a warm kitchen with pots and pans bubbling away on the stovetop, emitting tempting wafts of spices and herbs, garlic, red wine and onions. But don’t have a fit when you see the cooking times of these dishes and think that there’s not enough hours in a day to make them. Most of the preparation times are short and they just cook along happily while you do other things. Even better, prepare or part-prepare them the day before serving.

Parsnip is the ultimate winter vegetable – its flavour doesn’t fully develop until it feels the chill in its roots. We've created a warming, flavourful dish with mashed parsnip and salty chorizo.

Big-flavoured, soul-satisfying food has been the basis of European country cooking for generations. Here, Julie Biuso’s rustic recipe continue the tradition. When the mercury drops there’s nowhere better than the sanctuary of a warm kitchen with pots and pans bubbling away on the stovetop, emitting tempting wafts of spices and herbs, garlic, red wine and onions. But don’t have a fit when you see the cooking times of these dishes and think that there’s not enough hours in a day to make them. Most of the preparation times are short and they just cook along happily while you do other things. Even better, prepare or part-prepare them the day before serving.

Equipment Knife; food processor; 12 x 1/2 cup capacity muffin fin and large paper cases (or use 12 x 1/2 cup capacity strong-sided paper cases and baking tray), teaspoon; silicone spatula wooden spoon. Note

Makes 8 Note

Frying in a combination of butter and oil gives you that yummy buttery flavor but with less risk of the butter burning. Swiss brown mushrooms have a stronger flavour than regular white mushrooms. If you don’t have four small visually appealing frying pans for the individual serves, cook the four portions in one large frying […]

Use a high-sided saucepan for the goulash so when you place the colander (which contains the dough) on top of the saucepan, it won’t touch the goulash below. Note

You can use a 22cm (base measurement) round fluted tart pan; use 1 1/2 times the filling quantity. Don’t over-cream butter and sugar or filling will ‘puff’ during cooking. Note

Use an interesting mix of mushrooms for this satisfying salad. Serve with some crusty bread for supper, or use as a side dish with grilled meats.

Serve warm or cold. Use any chopped nuts instead of almonds. Buying: Look for long firm stalks without soft patches. Storing: Trim ends. Wrap stalks in plastic food wrap. Store in the fridge crisper for up to 4 days. Wash well before use. Cooking: Goes well with cinnamon, ginger, nutmeg, apple, berries, lemon, lime, orange, […]

Use water instead of stock. You’ll need to cook 1 cup of rice. Budget beef rump is a cheap alternative to rump steak. Note

Protect handle with foil while grilling. Note

Buy good quality basil pesto instead of making your own. Use roast capsicum or pumpkin instead of tomatoes. For a unique flavour, use spinach or rocket instead of basil leaves in the pesto. You can use chicken schnitzel instead of veal. Use separate hands to dip schnitzel into the egg and the crumb coating. If […]

Add elbow macaroni in Step 2, cook for 5 minutes more or until pasta is tender. For a vegetarian option, omit bacon; use vegetable stock. Note

Nut skins can be bitter; rub toasted hazelnuts in a clean tea-towel to remove skins before chopping. Note

Serve with your favourite mash – carrot and parnsip, pea and potato or kumara and ginger

Alexa Johnston bakes a reliable sweet treat to keep you stocked for the cold months ahead.

While working, cover pastry with plastic food wrap and a damp tea-towel. You can make strudels ahead and bake just before serving. Note

Blend soup with an electric stick mixer. Note

Saltimbocca is Italian for ‘jump in the mouth’; the combination of lemon, herbs and capers in this recipe ensures this happens. Heating oil and butter together adds flavour and prevents butter burning. Note

You can use 2 bunches spinach or 400g frozen chopped spinach, thawed and with excess liquid removed. You will need to yield 1 cup (squeezed) cooked spinach. Cover pastry with a damp tea-towel to prevent it drying out. Prepare strudel several hours ahead if you like – chill until ready to cook. Note

Vegetarian: Try cooked soy bacon rashers instead of bacon. You can use 2 large cans of potato instead of frozen potato; drain well. Note

To make wholemeal self-raising flour, sift together 2 teaspoons baking powder and 1 cup wholemeal plain flour; return husks to the mixture. Buttermilk is in the dairy section. Note

A Hungarian goulash recipe filled with tender beef and vegetables and served with sour cream and mashed potato

Budget tip: Omit chicken and add extra sausages. Use chicken sausages if you like. Note

Gently scrub then rinse citrus fruit under warm water before preparing. You can freeze strips of citrus peel and portions of juice. Note

Budget tip; make a double batch then freeze half. Thaw in fridge overnight. Stir over low heat until hot. For another family meal, serve with macaroni. Note

This a versatile pie – you can change the vegetables as you wish. Just remember that adding more leafy greens will make the mixture moist.

The tangy citrus filling paired with pillows of soft fluffy meringue and a crispy biscuit base are a guaranteed hit no matter where you take this incredibly delicious pie.

Use bamboo skewers instead of rosemary. Make ahead: You can prepare an hour ahead; keep, covered, in the fridge. Cook just before serving. Add different vegetables, such as zucchini and capsicum. Note

In 2009 I met Auckland chef Blaine Tripp cooking at the Farmgate Café at the English Market in Cork. This is his recipe – not traditional, but delicious!

Use beef or chicken mince instead of lamb. Price will vary. Note

Make ahead: Prepare meatballs a day ahead. Cover, then refrigerate. To heat pasta sauce, place in a medium microwave-safe jug, microwave on Medium (50%) for 3 minutes or until heated. Cover frying pan handle with foil to prevent burning while under oven-grill. Note

Try using pork or chicken sausage. Swap cannellini beans for red kidney beans. Great with mashed potato. Note

The ultimate lemon meringue pie recipe with a crispy base, tangy citrus centre and a fluffy meringue top makes this pie simply to die for. Serve with fluffy whipped cream.

Vegetarian: Use vegetable stock cubes instead of chicken. Note

Replace asparagus with 150g green beans. You’ll find pearl barley in the canned soup aisle. Note

Transfer cooked rosti to warm oven while you are making the next batch. Note

Make pizzas just before serving. Roast capsicum is at the deli counter. Make ahead: Grate potato ahead of time; toss a little lemon juice through to prevent-potato browning before cooking. The right grater: Use the coarse side of a grater; vegetables will hold shape better on cooking. For crisp rosti: Squeeze out as much liquid […]

Make double the butter mixture; shape into 2 logs. Freeze one for up to 2 months. Thaw in the fridge, then slice to serve on grilled pork or fish. No fresh tarragon? Use 1/2 teaspoon dried tarragon instead. Try chicken instead of turkey. Prepare turkey to end of Step 2 up to a day ahead. […]

You’ll need a 1-litre (4-cup) resealable heatproof glass jar for cherries. To sterilise jar: Wash in hot soapy water; rinse in hot water. Dry in a slow oven. Fill while hot. Pickle cherries for 1 week before using to allow flavour to develop. Note

You can use any type of white vinegar. Note

Like more dumplings? Double dumpling mixture; spoon the extra 16 measures onto a baking paper-lined baking tray, then bake on bottom shelf as goulash cooks. Note

Use a flat-based glass to evenly press crumbs over base of pan. Melt chocolate in a heatproof bowl over a saucepan of simmering water. When ready to serve, place cooled sauce in a resealable food storage bag; snip a corner, then drizzle over cake. Note

To scald milk: Heat milk in a saucepan over low heat; simmer until almost boiling. Note

Use strawberry jam instead of fig, and desiccated coconut instead of shredded. No wanton wrappers? Use flour tortillas cut into triangles. Cooking time and price will vary. Note

Kohlrabi is German turnip; use turnip if unavailable. Thin bacon rashers are available at the deli counter of your supermarket. Note

White chocolate and raspberry chelsea scrolls

Save time: Use the shredding attachment on your food processor to shred cabbage thinly. Note

It’s important to cook the chorizo over moderate heat so the juices in the pan don’t evaporate. You’ll need 1 large lemon. Grate zest from lemon before juicing. Note

Use 2 teaspoons dried parsley instead of fresh. Swap the tuna for 1 cup shredded cooked chicken breast fillet. Price will vary. Prepare and assemble the bakes a day ahead. Cover, then refrigerate. Bake just before serving. This recipe used a frozen mix of carrot, cauliflower and broccoli. Note

Run out of time to make a proper Christmas pudding? You can still have a tasty treat on your festive table with this last-minute recipe thanks to Julie Goodwin.

Remove fish from water as soon as bubbles begin breaking. If desired, add sliced tomato after the spinach. Note

When cooking steaks, place in a preheated frying pan, char-grill or barbecue. Cook for 2-3 minutes to seal and turn to cook the other side. This will glint rare steak. Cook for a minute or two longer for medium. Note

You can substitute any other well-drained canned fruit for the pears. Note

This simple but delicious French-inspired beef dish is beautiful for a quick family dinner after work.

Ask your butcher to score the rind for you – ensure you work the oil and salt into the cuts to help produce a great crackling. Note

Nutritious and incredibly scrumptious, this sausage and vegetable bake recipe is simple and easy to make. Loaded with fibre, this quick meal is very filling, creating the perfect midweek meal.