European

Use any jam you prefer. If necessary, reheat by removing from mould and heating in the microwave oven on high (100%) power for 30 seconds per pudding. Note

To blind bake, put rice, dried beans or pastry weights in pastry shell, then bake as directed. Store cooled filling in a jar to re-use. Note

For a variation, try this with pork or veal steaks – the cooking time will reduce to 5-10 minutes. Note

Remember to wash the strawberries before you hull them, as this prevents the stem end absorbing water. Note

Use the back of a floured spoon to press base dough evenly into prepared pan. Note

Delightful and decadent chocolate Swiss roll recipe with fresh raspberries and cream. If desired, you can spread raspberry jam over the cake before adding the cream and berries.

This marmalade is great use of those winter citrus fruits! Orange, grapefruit, lemon, lime and mandarin combine in a simple recipe by Woman's Day to create a deliciously sweet-yet-bitter marmalade.

You can use red or green cabbage for coleslaw, just make sure any tough veins in the cabbage leaves are removed. Note

If liked, use 1/2 a red and 1/2 a green capsicum. Note

Juniper berries are available in the spice section at the supermarket. When buying your fish, ask to have it boned. Note

Use any short pasta you have. Reduce the liquid and turn this into a one-pot casserole. Note

Test by spooning 1 teaspoon of marmalade onto a cold plate. Push with your fingertip and if it wrinkles it is ready. If not, continue boiling until setting point is reached. Alternatively, if setting is taking too long, it may be that the fruit is slightly over or under- ripe, affecting the amount of pectin […]

If preferred, use white chocolate and 1/3 cup toasted nuts of choice – or crumble in cookies or a chocolate bar. If you don’t have an ice-cream maker, pour chilled custard into a loaf pan. Cover with foil and freeze until a 2cm rim has formed around the edge. Transfer to a chilled bowl and […]

This stew cooks slowly in a low oven, improves with age and is best with relaxed company and a good bottle of red wine.

Poaching time will change according to the ripeness and size of the fruit you use. Note

Do not allow the water to touch the base of the bowl as it may make the mixture curdle due to overheating. Note

Panko is a Japanese variety of breadcrumbs. Its flake-like composition achieves a crispness that’s airier, less dense and lasts longer than conventional crumbs. Note

If preferred, use a 400g can diced tomatoes in place of soup, and increase water to 1 cup. You can add 1/2 cup short pasta to this dish during the last 20 minutes of cooking, but you’ll need to add another cup of water. Note

We used fresh breadcrumbs, made from stale bread, but dried breadcrumbs are fine also. Note

If preferred, use toasted thick bread instead of rolls. You could also scramble the eggs, to avoid dripping egg-yolks. Note

Make yourself toasty warm with this thick, creamy mushroom soup, infused with garlic and olive oil.

You can use other bread or roll of choice. Use ready-made tzatziki if preferred. Note

For a variation, replace the lamb with beef chuck steak and simmer, covered, for 15 minutes longer, until tender. Note

Spray dessertspoons with olive oil to prevent dough from sticking. Note

Mini chocolate orange scones

Heating the oven tray helps to cook the pastry base better. For best result, keep pastry ingredients cool. Note

Suitable to freeze. Not suitable to microwave. Note

Chopped pear or frozen blueberries can be used instead of apples. Store in an airtight container. Note

Quince can be baked in an ovenproof saucepan or dish, ensuring sugar is dissolved and quinces covered. Place in a slow oven, 150°C, for 3-4 hours. Note

Orange, grapefruit, lemon and mandarin combine in this simple yet indulgent citrus marmalade to create a divine sweet-yet-bitter spread. The perfect way to use those winter citrus fruits.

You can use your family's favourite sausages to make this Hungarian-style hearty winter stew. As the meal is made in one pot, there is less washing up afterwards!

The butter and flour paste is known as a “roux”. The proportion of this to milk determines the thickness of the end sauce. Never beat egg-whites until ready to use, as they will deflate. Note

Tender veal steaks and mozzarella wrapped with salty prosciutto; these mouth-watering veal and prosciutto rolls with saut�ed tomatoes make for a delicious taste bud tingling main.

This dish is perfect for an outdoor casual lunch or a posh picnic.

This stuffing is a vegetarian recipe and will fill a 20cm ovenproof dish, cake tin or six ramekins.

This cottage pie recipe makes for a perfect comforting family meal. You can add extra veggies to the mince mixture to help get your 5+ a day in, but also this will help stretch the meal out.

Make a double batch of meat filling so you’re ahead for another meal. Note

You could add grated carrot or kumara to the mince mixture. Note

Cover entire surface of crème pâtissière with plastic wrap to avoid skin forming. Note

These striking caramel hazelnuts are really eye-catching, adding an extra dimension to this famous European layered cake. Perfect for any occasion where you need to make an impact.

Gorgeous orange salmon looks exquisite plated with vibrant roasted veggies. An easy-to-prepare showstopper.

These almond honey nougats are beautiful to look at and delicious to eat. They make the perfect Christmas gift or after dinner sweet to enjoy with family and friends during the festive season.

Stollen is a traditional German cake-like bread eaten at Christmastime, when it is called Winterbrot (winter bread). Packed with candied and dried fruit, we think it should be enjoyed all year 'round.

Crisp butter puff pastry, creamy vanilla crème pâtissière and juicy apricots make these pastries the ultimate treat for breakfast or morning tea.

Salmon gravlax is a traditional Norwegian method of curing fish. It makes a delicious starter.

For a simple seafood starter, this dish is one to have in the repertoire. It is so easy to make and tastes great.

These little spinach and cheese parcels are very tasty extremely versatile; you can serve them on their own, as a soup accompaniment, or as part of an antipasto platter.

This pudding goes straight to the top of the favourites list when it comes to classic winter warming desserts.

You need three large carrots (540g) for this recipe. Note

This is such an easy way to cook a chicken. After the initial browning, which develops the flavour and visual appeal and speeds up the cooking, the chicken looks after itself and emerges fragrant and fork-tender.

A beautifully rustic rhubarb and raspberry tart from New Zealand Woman's Weekly.

Cinnamon, mixed spice and treacle combine together to give these cookies a rich, dark colour and flavour. Their crown of chopped walnuts make them the perfect treat for grownups.

Warming and nourishing, this thick, tasty tomato and fennel soup topped with crunchy fresh croutons is lovely at lunchtime, or for a quick boost late in the afternoon.

Fish baked on a layer of potatoes, onions, tomatoes, olives and herbs stays moist and is really tasty, absorbing the hints of salt from the olives and the sweetness from the onions. Choose potatoes that will hold their shape after cooking.

One taste of this rich and flavoursome antioxidant rich tomato soup and you'll never want the canned version again. Serve with plenty of crusty bread to mop up every last drop.

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

Spiced with ginger, these dark chocolate truffles make a delectable after dinner treat with a cup of coffee or a digestif.

These gorgeous tarts are perfect for special occasions; elegant afternoon tea's, high tea, dessert - anything with a touch of decadence.

A lovely strudel is delicious, easy to make, and relatively inexpensive. You can also experiment with different fillings. We've gone with basic apricot here, but all sorts of fruits and nuts make an equally yummy filling.

You could use turkey pastrami as an alternative and add 2 teaspoons of cranberry sauce to the coleslaw. If taking to work for lunch, package coleslaw in a separate container and assemble the sandwich just before eating. If you have one, use a mandoline to cut the vegetables into matchsticks, or you can coarsely grate them.

Veal schnitzel is thinly sliced steak available crumbed or plain (uncrumbed); we use plain schnitzel, sometimes called escalopes. Note

The chicken can be made ahead and gently reheated when required. You could remove the skin from the thighs to lower the fat content of the dish if you prefer, although it does add flavour. Go for a green vege such as broccoli to add colour and crunch.

Rich with the distinctive flavours of paprika and sour cream, this Hungarian goulash makes for a hearty and delicious meal.

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.

Give your regular burger a European facelift with these delicious Mediterranean hamburgers. Topped with yoghurt sauce and packed with fragrant herbs, you'll be glad you didn't stop at the takeaway.

Vienna almonds are whole almonds coated in toffee; they make a beautiful topping for this cake.

Bring a little bit of Belgium to your kitchen with this classic dish. Serve with some crusty bread to soak up that delicious broth, and be generous with the finger bowls!

The Weekly's Top 10 cakes — Number 9

There is a place for store bought pastry and custard, but sometimes a sweet dish just deserves the homemade versions. This is one of those dishes.

The beef roulade is very popular meat dish in the Viennese cuisine.

The scrumptious coating used in this recipe, can also be used on your favourite fish.

Tomato dip is best made close to serving. Note

Couscous is a great pantry staple useful for those times when you hunger after something light and tasty to extend a simply cooked piece of meat or fish. And leftover couscous salad is great in the lunchbox the next day.

Veal schnitzels, or escalopes, are large but very thin slices of lean veal. They are tender and quick-cooking, and are often coated with breadcrumbs and pan-fried in butter to give wiener schnitzel. Note

These wafer-thin biscuits are perfect with a cup of hot chocolate or strong espresso.

The piece of blade steak is also known as a “bolar of blade”, or just “bolar blade”; it is a shoulder cut. Beef silverside or rolled brisket are also suitable to use. Serve with spinach mash and steamed green beans. Not suitable to freeze. Note

This is our take on the traditional Swedish recipe of the same name. Even if you’re not a lover of anchovies, we’re certain you’ll love this dish. Try serving this dish with a green salad, dressed with a lemon vinaigrette. Note

Carpaccio, a dish of shaved slices of meat or fish with a few dots of seasoned mayonnaise, is credited to Harry’s Bar in Venice, but a version of the dish dressed with oil and lemon adorned with freshly shaved truffles, had been in existence in the north of Italy before then. I like to keep things simple (and affordable!), and love beautifully fresh tuna sliced into thin wafers dressed with exquisite olive oil topped with slivers of parmesan. Pretty as a picture, and it makes a little prime protein go a long way.

Cream mixture must be cooled 5 minutes before adding chocolate to avoid the chocolate “seizing”, that is, becoming grainy and firm and having the appearance of a dull paste. Note

This mezze is very simple. Success lies in the quality of the ingredients: choose ripe tomatoes, good bread and quality oil.