Kitchen tea

We used gluten-free chorizo sausages; check the label as some chorizo contains gluten. Note

Take time to layer the peach slices tightly in base of the loaf pan; overlap slightly, as they shrink during cooking. Note

Look far banana chips in the health food aisle of major supermarkets or at health food stores. Replace walnuts with pecans or brazil nuts. Note

No piping bag? Spoon icing into a small resealable food storage bag; seal, then snip off a small corner. Note

You will need 2 large, overripe bananas. Great when served toasted. Note

Press the pastry well into sides of pan, and then press the join in the pastry, to seal it. Note

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

Make ahead: Prepare bread up to the end of Step 3. Wrap in foil; store at room temperature for up to 2 days before baking again. For a sweet variation, omit pepper. No waste: After separating eggs, freeze the yolks for up to 1 month. Use in baked custard, quiche or pastry. Note

Combine dissolved gelatine and cream cheese mixture at the same temperature to prevent lumps from forming in cheesecake. Note

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

Chocolate crepe baskets with chocolate mousse

This moist and sweet banana bread gets an extra zing from the added raspberries. Make this bread ahead, then use for a quick and easy breakfast, toasted and spread with butter.

To stop caramel sticking to the base of the pan, keep stirring while cooking. Note

To make buttermilk: place 1 tablespoon freshly squeezed lemon juice in a measuring jug. Add enough reduced-fat milk to make 1 cup; stir. Mixture will thicken slightly. No self-raising flour? Mix 1 1/2 teaspoons baking powder with 1 1/4 cups plain flour. 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

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

Rather than joining 2 biscuits with lemon curd, serve swirls plain. Ti make the biscuits chocolate, omit lemon zest and juice, and replace the 2 tablespoons of cornflour with cocoa powder. Sandwich with bought chocolate hazelnut spread. Note

The more thinly you roll out the dough portions, the more pretty swirls your biscuits will have. Note

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

Cannels are small French vanilla and rum-flavoured cakes, taking about 1 hour to cook for the tops to turn dark brown. Note

Brought to you by Woman�s Day, this moist fruit and nut loaf drizzled with sweet caramel icing and packed with pecans makes the perfect afternoon treat for any special occasion.

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 could also use fresh or frozen mango in this recipe. This cake can be served with thick cream or ice-cream. Note

If using instant coffee granules, dissolve with 2 teaspoons of boiling water to make a paste. Note

Drain peach slices well on paper towel before chopping. Note

Pepitas are flat green seeds from pumpkins (with white hull removed). They are an excellent source of iron and zinc. They can be found in the health-food section of your supermarket. Note

Handle scone dough very lightly – it’s the secret to success. 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

Take yourself back to those weekends with your grandmother with this light, fluffy sponge cake complete with delectable strawberries in cream.

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

All these muffins can be prepared ahead of time, as they freeze well. Note

These blini are also delicious with a little salmon roe added to the top. Note

Use white or dark chocolate, if preferred. Note

Nut loaf tins are available from speciality kitchenware shops. 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

The added honey will make the toffee appear golden before it’s at hard-crack stage, so it’s best to use a sugar thermometer and get a precise judgement. Note

Chocolatey yet nutty, and buttery yet crispy. This macadamia and chocolate biscotti is crunchy and satisfying and the flavour combinations go perfectly with a hot cup of tea or coffee.

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

Make sandwich fingers using white and multigrain bread. Fill with your choice of: Shaved ham, tomatoes, swiss cheese and seeded mustard Aioli, cucumber and rocket Chicken mayo – mix shredded meat from half a barbecued chicken, 1/2 cup mayonnaise, 1 finely chopped celery stalk, 1/2 finely chopped red onion and 2 teaspoons Dijon mustard. Note

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

It is a good idea to mark 8 segments on the round with a knife before baking to make it easier to cut. Note

Emily's sweet pink treats melt in your mouth.

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

Frozen berries must be added to the mixture while still frozen. Note

Store biscuits in an airtight container for up to 4 days. 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

You can use light sour cream in place of creme fraiche. Note