High tea

Using sweet and smoked paprika gives extra flavour to feta, but use just sweet if you like. Note

Look for rosewater-flavoured essence in the baking aisle of supermarkets. Note

White Chocolate and Vanilla Macarons: Makes about 18 White Chocolate Ganache: Makes about 2/3 cup It’s important that macarons farm a crust an the base. If your oven is not fan forced, cook one tray at a time an the bottom shelf. You can make a disposable piping bag from a large plastic snap tack […]

Buy a frozen round savoury pastry shell. Fill with quiche mixture, then bake as packet directs. To prevent pastry shrinking too much when baking blind, freeze pastry-lined tart pan until firm, then bake frozen. Note

Make ahead: Cook slice up to 4 days ahead. Store in an airtight container in the fridge. Note

You can make muffins in 3 x 12-hole (2-tablespoon) mini muffin trays; cooking time will reduce to 15 minutes. You’ll find apple sauce in the chutney and sauce aisle of supermarkets. Note

Use a small quantity of crepe batter to make a “practice” crepe and to season the pan. Note

Stand filo pastry at room temperature for 1 hour before using. Note

For extra crunch, roll balls in crushed peanuts instead of cocoa powder. Note

If crumble starts to brown too quickly while baking, cover cake with foil. Note

To sterilise jars, wash jars in hot soapy water, rinse well and place upside-down on a wire rack to dry. Preheat oven to 160°C/140°C fan forced; heat clean jars in oven for 30 minutes. Carefully remove from oven; use immediately. Note

This recipe for bite-sized choc cherry cheesecakes is a crowd-pleaser! Easy, delicious and featuring the tried-and-true combo of chocolate and cherry - these cakes are sure to be a hit!

You can halve this recipe if you only have one loaf pan. Try honey- flavoured greek-style yoghurt instead of natural. Note

Glucose syrup is in the baking aisle with essences and cooking chocolate. Note

Serve warm with custard or ice-cream. You can make a vanilla-flavoured cake, too. Swap the orange juice for milk, and the orange zest for 1 teaspoon vanilla essence. Baking tip: Bring all ingredients to room temperature before you begin baking. Note

Slice is best made on day of eating. Note

For a non-alcoholic version, replace rum with orange juice. Store leftover tahini in the fridge to add to salad dressings. Stir before using. Note

Make ahead: No self- raising flour? Use 3/4 cup plain flour mixed with 1 teaspoon baking powder instead. Note

Make the lightest, fluffiest scones with just a few ingredients - the secret ingredient is lemonade!

To melt white chocolate melts, place in a microwave-safe bowl, then microwave on High (100%) in 30-second bursts, stirring, until melted and smooth. Use a teaspoon to drizzle onto cheesecake. Rotate brownie halfway through cooking to ensure it cooks evenly. Try milk chocolate instead of dark. Note

When you have extra lemons, freeze juice in ice-cube trays for later use. You’ll need about 4 lemons. Note

Always cover yeast mixtures with a clean tea towel or plastic wrap, and place in a warm, but not hot, place. Note

This easy butterfly cake recipe is perfect for making with the kids. This recipe is simple - just slice the tops off each cake, fill with buttercream and dust with icing sugar.

Make your own crunchy golden biscotti to enjoy with a big mug of coffee or tea. Packed full of almonds, sweet fruit chunks and dunked in chocolate to finish, its a winning treat every time.

Melt chocolate in the microwave – use the High (100%) setting and cook for 30 seconds at a time, stirring after each burst. Note

Use a hot, sharp knife to cut slice into squares. Note

Substitute dried apricots for any other dried fruit of choice. Note

To “fold” means to mix liquid or dry ingredients with a gentle lifting motion, rather than beating vigorously. This helps produce a tender cake. Note

You can replace orange with lemon or lime. Note

Drain peach slices well on paper towel before chopping. Note

Light versions of dairy products can be used if preferred. Note

Raisins and orange zest lace the filling of this cheesecake recipe and halved strawberries decorate the top

Master the art of the classic sponge cake with this delicious version sandwiched with whipped cream and passionfruit butter.

If you prefer, add 1 cup grated carrot to the mixture in place of 1 banana. Note

This cake can be sprinkled with slivered almonds before baking, or you can add a little chopped mixed peel to the mix (about 1/4 cup). Sell cake in individual sliced portions or as a whole cake. Note

Cake is best made the day before and left out overnight. The homemade cake can be replaced with a ready-made chocolate Madeira cake. Note

Cornflour stabilises the custard so it won’t split over high heat. Note

The biscuit bases will harden on cooling. Note

To make chocolate coffee beans, melt 50g chocolate. Place 1/3 cup coffee beans in a sieve and drizzle chocolate over. Allow to set. Note

Blind by lining with baking paper and filling with dried beans, rice or weights. Note

To make chocolate curls, pour melted chocolate onto an upturned tray and allow it to set. When set, run a sharp knife over the surface at a slight angle to form curls. You can also bake this loaf in a 22cm cake pan. Allow a cooking time of 40-45 minutes. Note

To make a light, fluffy teacake, it is important to cream the butter and sugar thoroughly, until mixture is as light and white as possible. Note

Handling frozen pastry is easier if you let it just partially thaw. Tarts can be dusted with a little nutmeg before the final baking, or with icing sugar before serving. Accompany with cream if liked. Note

If the pastry begins to crumble, chill 10 minutes. Note

You’ll need 1 1/2 packets of biscuits for the base. The filling will keep cooking after the oven is turned off, so it should be just set in the centre, with a slight wobble. Note

This blueberry and nut loaf benfits from the crunch of hazelnuts. The fresh blueberries make this homemade loaf simply irresistible. Serve sliced with cream cheese and berry compote.

Watercress or sprouts can be added to the filling. Note

To prevent dough layers from sticking and to ensure a good ‘puff’, spread 1/4 teaspoon margarine between folds. Note

The key to success with souffles is to prepare the base then, when ready to serve, beat egg whites, fold through the base and bake. Note

It is important not to boil gelatine mixture as its setting qualities will deteriorate. Note

You can have a batch of these delicious scones on the table in around 20 minutes. Serve them warm with jam and cream for morning or afternoon tea.

Opposites attract in this cake with sour cream, white chocolate and apricot creating an explosion of flavour in your mouth.

Use jam flavour of your choice. Note