European

Dips can be sweet or savoury. This sensation dessert dip can be be refrigerated for several days. It can be reheated and poured over ice cream.

You've reached the end of the menu, everyone’s having a ball – and you can too, because dessert is all prepared and ready to go!

Most of us love a good meatloaf because, as well as tasting great, they are also versatile and economical.

A rich and hearty meal to warm up with this winter. The creamy polenta base add's another layer of indulgence to this already decadent dish.

This lamb tastes exquisite. Do try to use dried mint (it’s readily available) because it gives a different flavour to our common garden mint.

All I can say about this is yum! But make sure you get the timing right – call everyone to the table so you can serve the polenta while it's soft and flowing.

Spoil the family this weekend with this indulgent breakfast dish.

Similar to ravioli, agnolotti are tiny pillows of pasta stuffed with one of any manner of different fillings. You can buy these already made, sold in cryovac packages, in the refrigerated section of your supermarket or fresh from specialty pasta makers. Note

Classic, creamy and comforting, blancmange is really the French version of panna cotta. It is delicious all on its own, or served with a variety of toppings, for example, berry coulis

Sicily is surrounded by the sea and fish is frequently on the table. Simple methods of cooking are favoured, letting the freshness speak for itself, but there is generally a twist, as here, with earthy aromatic fennel seeds, olives and garlic adding pungency.

Originally, ballotine was a boned leg of poultry that was stuffed with other ingredients; these days, it can mean any type of meat, fish or poultry that is boned, stuffed, rolled and tied into a bundle.

The nectarines, after being gently poached in delicately spiced wine, are a perfect adornment to the sweet, gingery sour cream cake base. Serve warm with a dollop of double (thick) cream.

My sister-in-law Marcella makes fabulous vegetable dishes such as this one. Pick the rosemary stalks a day before using so they can dry and harden.

Fetta cheese can be used in place of the ricotta cheese. If you have some, stir ¹/³ cup loosely packed fresh mint leaves into this recipe. If you don’t have angel hair pasta, you can use thin or regular spaghetti, instead. Note

Accurately named in French as crème brûlée literally meaning 'burnt cream', this fabulous dessert is oozing goodness under that crunchy top.

Named for it's shape, this roulade is a filled cake that has been rolled into dessert perfection!

These mousse-like layers have a light, delectable texture and are full of creamy flavours.

In Switzerland, this dish is known as raclette and is a staple winter meal traditionally made with Swiss melting cheese.

Mozzarella or fontina cheese can be substituted for feta cheese, if preferred. Note

This smooth and buttery lemon sauce is so delicious spooned over grilled fish and served with a light salad.

Tsoureki is a traditional sweet Greek bread, often braided, and served during Easter festivities. Here at Woman's Day, we've added a tasty modern twist by topping with a chocolate egg!

MAKES ABOUT 16 Microwave syrup in a microwave-safe bowl on high (100% power) 10-20 seconds. Bake the cut-out shapes with other cookies 5-7 minutes, then keep in an airtight container for up to 2 weeks. Note

A light and delicious cake with the fantastic addition of nectarine.

Pork is one of the most inexpensive meats and will feed a crowd when served with lots of vegetable sides or salads.

Delicious and healthy raspberry muffins for health-conscious bakers.

Gorgeous chocolate loaf with a hint of ginger.

You have to try it to believe it.

Flavoursome tomato-based soup with mussels and rice.

Succulent lamb shank pieces combine with chunks of vegetables to make this spice infused soup.

A filling and hearty soup for cold winter nights.

This fragrant stock is the perfect base for your homemade soups, casseroles and curries.

Make your own gorgeous white wedding cake.

These goat's cheese and chive dumplings are fluffy, tasty and perfect for soaking up the last of the creamy beetroot soup.

Rich and creamy - the best kind of chocolate fudge sauce.

Enjoy this hearty soup in those cold winter months.

Rich, moist, fruity and fragrant with brandy, this moist Christmas cake is best served with a cup of tea or a mug of good coffee. The fruit mixture can be used as a base for puddings or a filling for mince pies.

Spicy plum chutney

There's nothing like the flavour of home-made jams and preserves. This strawberry conserve recipe uses lemon pips to help with setting, and lemon juice to add piquancy. Delicious.

Quick, juicy and tender, these roasted pork fillets with orange make a great mid-week dinner. Serve with some crusty bread and a green salad.

This is a simple, savoury dish that hits just the right spot on a cold, dark evening. The port gravy is the perfect accompaniment, and is best poured with a free hand.

Rich, dense fruit cake is a real treat to the connoisseur, and this easy melt-and-mix recipe make turning out a winner almost effortless.

Slow-roasting the veal breast with a selection of vegetables adds great flavours to the juices left behind in the pan. Serve this tender, tasty meat on soft polenta with a good splash of the cooking juice.

A sweet, light and fluffy from New Zealand Woman's Weekly.

Class up your steak dinners with this gorgeously rich onion, tomato and red wine sauce.

Cute, fun and delicious butterfly cakes that the kids will love.

Delicious lemon mousse that is perfectly balanced between sweet and tart.

A deliciously balanced date, banana and tamarind chutney from New Zealand Woman's Weekly.

This method for boiling eggs will centre the yolk and is used for recipes which require presentation such as salads.

This jam will keep for a year; store in refrigerator. Recipe unsuitable to freeze or microwave.

A tasty addition to a sandwich, burger or snacking plate, make a batch of your own pickled cucumbers and delight your friends and family.

Apricots make the finest jam, they're sweet and rich but with that hint of tartness that makes the best preserves.

You need four passionfruit to get the required amount of pulp. Note

A sweet and delicious pear and walnut chutney from Australian Women's Weekly.

Empanadas are crispy pastries stuffed with spicy beef, tomato and potatoes.

Polenta tends to become firmer as it stands; stir in a little extra boiling water if you prefer a softer texture. Note

You will need 2 large pink grapefruit for this recipe. You can also freeze the granita mixture in an ice-cream machine following the manufacturer’s instructions. Note

An exquisite side dish that goes perfectly with grilled haloumi and crusty bread.

A simple slowcooked version of the classic beef and vegetable casserole.

Standing the custards in a dish filled with ice cubes keeps the custards from melting while the sugar is caramelising under the grill. Of course, if you have a cooking blowtorch, use that instead. Note

A healthy and rich vegetable dish with smoky baked beans and tomato from Australian Women's Weekly.

Tender lamb backstraps with a crunchy sesame, chilli and parsley crumb.

You need 25 foil petit four cases for this recipe. Note

Soak 10 bamboo skewers in cold water for an hour before use to prevent them splintering or scorching during cooking. Note

Crispy and delicious pork rack with a sweet apple sage sauce from Australian Women's Weekly.

Adding avocado to this open sandwich not only adds a rich creamy flavour, it also increases its nutritional value. Avocados are a rich source of potassium and healthy monounsaturated fats that help to lower cholesterol. Use a loaf of ciabatta bread if turkish bread is not available. Note

Ratatouille can be made a day ahead; store, covered, in the refrigerator. It is great on its own, or served with pasta. In a Provencale dialect, touiller means to stir and crush, thus the name ratatouille perfectly describes this rich vegetable stew. Note

Peri-peri (piri-piri) is a hot Portuguese sauce made of chilli, garlic, ginger, oil and herbs, and is available from supermarkets. You can also use pontiac potatoes for this recipe. Note

You need two pomegranates to give a total of 1 cup of seeds. To remove the seeds, cut the pomegranate in half, hit the outside hard with a large spoon. Most of the seeds will fall out of a ripe pomegranate. Or, dig the seeds out of the fruit with a teaspoon. If you use […]

Pastizzi are a traditional Maltese food. These flakey pastry pockets are traditionally filled with either fresh ricotta or mushy peas, but nowadays, the variety of fillings are endless and can be sweet or savoury. Fillings are usually distinguished by the unique shape, ricotta-filled pastizzi are diamond shaped, pea-filled pastizzi are a rounded semi-circle. It is […]

If you have one, use a melon baller to scoop perfectly round balls of truffle mixture. Note

The technique to split open and flatten quail so that it cooks quickly and evenly is called `butterflying’. Place quail, breast-side down, on a chopping board. Using poultry shears or kitchen scissors, cut down both sides of the backbone; discard the bone. Turn over, open out and press down on the breast plate to flatten […]

A super quick and easy pork sausage dish with crispy potatoes and cabbage for those busy midweek dinners.

A simple but delectable roasted capsicum soup with fried provolone polenta.