Baked fish on potatoes
You can add a few sprigs of thyme to potatoes before baking. Note
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Baked pumpkin with basil and feta
This recipe uses Jap pumpkin, but, you could use butternut, Kent or blue, if preferred. Note
Banana and oatbran muffins
Use very ripe banana for mashing – keep bananas in the freezer until ready in use. Don’t worry about the skin going black – The banana flesh is still perfectly useable for cakes and muffins. Note
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Banana and irish cream pudding
If desired, you can substitute thinly sliced pineapple for the bananas and use coconut rum liqueur in place of the irish cream. Fresh or canned sliced pears can also be used. This pudding is also delicious using fruit loaf. Note
Beef and mushroom pies
It is important that mince is cooked through completely to destroy any bacteria. Note
Berry and coconut slice
125g strawberries is half a punnet Note
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Blueberry and nut loaf
With a subtle crunch of hazelnuts with fresh blueberries this homemade blueberry nut loaf is simply irresistible. Serve sliced, with cream cheese and delicious berry compote.
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Brown rice custard
Cook brown rice following packet instructions. More cooked rice can be added, if liked. To test whether a baked custard is cooked, insert the point of a knife into the centre of the custard. If it comes out clean, the custard is cooked. Note
Bunny cupcakes
Make these bunny cupcakes as an Easter treat and let the kids help decorate them. Using marshmallows, liquorice, M&Ms to create the bunny faces, these cupcakes are just as delicious as they are cute.
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Butterscotch dumplings
There is little sugar in the dumplings as the sauce is very sweet. Note
Cappuccino puddings
Before using coffee cups, make sure they are oven proof. You can also use 1-cup ramekins. Note
Capsicum and caper peperonata with blue eye
Leftover peperonata is delicious tossed through hot pasta and served with shaved parmesan and crusty bread. Note
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Caramelised apricot upside-down cake
Other canned fruit of choice may be used, such as peaches or cherries. Note
Caramel and macadamia self-saucing puddings
Use any type of nut you like just remember to use unsalted. It is a good idea to bake these on a tray in case you get some drips Note
Caramel meringue tarts
If you prefer a stiffer, glossier meringue, add an extra 1-2 tablespoons of sugar to the egg whites. Note
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Cauliflower, broccoli and ham gratin
To give the topping a crispy texture, combine the cheese with 1/2 cup of fresh bread crumbs. Note
Cauliflower, potato and zucchini soup
Prepare crispy prosciutto by cooking in a dry frying pan for 2-3 minutes, until crisp. Or arrange on an oven tray and bake in a moderate oven, 180°C for 5-10 minutes. Note
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Cheesy kumara and chive muffins
When mixing muffin batter, 16 strokes is usually enough. Over-mixing the batter will make the muffins dry and rubbery. Note
Cherry and almond tart
Remove cherry stones using a cherry pitter, or halve cherries and pop out stone with the tip of a knife. Note
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Cherry and pear strudel
Use cream cheese in place of ricotta, if preferred. Note
Chicken and chickpea curry
Green or red curry paste can be used if you prefer a spicier curry. Note
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Chicken wing curry
You can also use chopped chicken thigh fillets, and add sliced zucchini during last 10 minutes of cooking. Note
Chicken, fennel and lemon pies
You will need 1 3/4 cups of sliced fennel. Remove any pips from preserved lemon before chopping. If unavailable, you can use lemon juice and grated lemon rind instead. Note
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Chicken, feta and spinach pies
These are so delicious served with yoghurt. Frozen spinach can be used but make sure you remove excess water. Note
Chicken, mushroom and pea risotto
An effortless combination, tender chicken and grilled mushrooms are beautiful tossed through this creamy pea risotto dish. Serve up for dinner with a glass of wine for a warming, hearty meal.
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Chicken, spinach and feta parcels
Chicken, spinach and feta parcels
Making Eccles cakes
These delectable little cakes have a long history of tempting taste buds.
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Warm chicken caesar salad
Not suitable to freeze or microwave. Note
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Toasted coconut marshmallows
Not suitable to freeze or microwave. Note
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Tagliatelle with zucchini and prosciutto
This Italian dish is quick to whip up but with proscuitto, zucchini cheese and pasta you'll be savouring every mouthful.
Spotty cakes
Kids will love these fun spotty chocolate cakes, ideal for a party.
Choc-caramel brownie slice
The caramel is available where you purchase condensed milk in the supermarket. Note
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Chocolate and pecan brownies
To toast pecans, spread them over a baking tray bake for 4-5 minutes until golden. Set aside to cool. Note
Chocolate and hazelnut pavlovas
It is important to use a clean, dry bowl and heaters to ensure optimum volume. Do not overbeat egg-white before adding sugar as it will break down. Note
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Chocolate and irish cream custard tart
Chocolate and irish cream custard tart brought to you by Woman's Day
Chocolate and pear jalousie
Chocolate and pear jalousie
Chocolate and peppermint souffles
Use any regular eating chocolate in these recipes, rather than cooking chocolate. Note
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Chocolate and raisin anzac slices
Melt chocolate in the microwave – use the High (100%) setting and cook for 30 seconds at a time, stirring after each burst. Note
Chocolate buttermilk pancakes with chocolate custard
Cover custard with plastic wrap to help prevent a “skin” from forming. Remove plastic and stir just before serving. Note
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Chocolate meringues with coffee cream
Do not over-beat egg-whites before adding the caster sugar, as the foam will collapse. Always use a clean bowl and beaters when beating egg-whites, to achieve optimum foam. Note
Chocolate pecan cakes with choc-baileys sauce
If you can’t-find pecan meal, make it yourself by processing 1 cup pecans until very finely chopped. Note
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Chocolate raspberry tarts
Melt chocolate in a microwave-safe bowl on medium (500) power, in 30- second bursts, stirring after each burst, until melted. Note
Cinnamon cheesecake with honey syrup
Chill honey syrup until same temperature as cream mixture. Reheat the syrup to serve in microwave. Note
Coffee butterscotch tarts
Bake-blind by lining pastry cases with baking paper and filling with dried beans, rice or weights. Bake as directed. Pastry should be chilled (or rested) to help prevent shrinkage. These are best made the day before. Note
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Coffee chocolate pots
The egg-whites can be kept in the freezer in an airtight container (labelled) for several months. One egg-white is about 2 tablespoons. Note
Craisin brioche
Makes 1 loaf Note
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Cream of chicken risotto with rocket
You don’t need to wash the mushrooms. Simply wipe them with a damp paper towel and snip off the tips of the stalks. Note
Creamed rice pudding with apples and meringue
Stir the rice occasionally to help prevent sticking. Use a clean, dry bowl and beaters to beat egg whites to achieve a good foam. Note
Creme brulee
Cr�me br�l�e�s seductive secret lies in the contrast between the brittle caramelised topping and the smooth, creamy custard beneath. Best served immediately after caramelising.
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Crispy fish with potato salad
If liked, add some chopped hard-boiled eggs and crispy prosciutto or bacon to the potato salad. Note
Custard tarts
If you prefer sweeter tarts, use frozen sweet puff pastry or make your own sweet shortcrust. Note
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Delicious apple squares
makes about 20 Note
Egg, bacon and leek pie
It is important to wash leeks thoroughly. Slit lengthwise and splay open the layers as you hold the leek under cold running water. Place pastry in a pie dish if you have trouble keeping it in shape. Note
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Filet mignon bearnaise
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
Flathead with barley and chickpeas
If liked, stir some chopped parsley and a squeeze of lemon through the barley mixture. Note
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Gluten-free chocolate cupcakes
Gluten-free chocolate cupcakes
Goat cheese flan
This freezes well, so for easy serving, cut in wedges and wrap and freeze as portions. Note
Golden syrup and ginger puddings
Some sultanas or chopped dates would be delicious in the pudding. Note
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Green chicken curry
Impress your friends and family with this fragrant and creamy green chicken curry recipe that really packs a flavour punch and works a treat when served with steamed rice.
Grilled garlic mussels
With a delicious smokiness, these tasty grilled garlic mussels are a fantastic recipe for entertaining. They're perfect served at your next dinner party or special occasion
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Impossible pie
Don’t worry that the mixture separates during cooking. It forms natural layers to give the impression of a pie crust. Note
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Kiwi cake
If liked, chop a kiwifruit and blend it into the cake mixture. This cake freezes well. Note
Kumara and lentil curry
Curry leaves are available from Asian stores or the fresh vegies section in most supermarkets. Note
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Lamb minestrone stew
Forequarter chops are sometimes quite large Simply halve them by slicing along the bone. Note
Lamb, caramelised onion and kumara baskets
Leave out the lamb for a vegetarian option. Note
Lamb, spinach, ricotta and egg pies
To drain spinach, place in a sieve over a bowl. Press firmly with a wooden spoon to remove excess liquid. To ensure yolks don’t break, crack eggs, one at a time, into a small bowl. Gently slide egg onto pie. Note
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Leek and blue cheese quiche
You can use other cheeses, like gruyere and swiss cheese. Note
