Less than 60 minutes

These between-meal snacks will satisfy the heartiest of appetites ­ and your waistline won't suffer for it.

Store in an airtight container at room temperature. Note

These stacks are a great recipe to try to expand a vegetarian menu. They are hearty and full of flavour.

Coconut, lime and berries go together exquisitely in this beautiful, dense cake.

With its gorgeous hue, beetroot can't help but be a startling inclusion in any recipe.

To remove seeds from the pomegranate, cut it in half cross-ways, hold it, cut-side down in the palm of your hand over a bowl, then hit the outside firmly with a wooden spoon. The seeds should fall out easily, discard any white pith that falls out with them. Pomegranate molasses is available at delis, middle […]

A delicious tomato, zucchini & oregano slice from Australian Women's Weekly.

serving suggestion A radicchio, coral and oakleaf lettuce salad. This recipe is more flavoursome if made a day ahead; store, covered, in the refrigerator. Reheat just before serving. Note

Silky smooth leek and potato soup becomes something special when finished with plump scallops and caramelised leek.

Did you know? Children need to eat mini-meals throughout the day. Most children can snack up to 5 or 6 times a day, thanks to their small stomach capacity and large appetites, providing them with a third to a half of their energy needs. Note

Save any leftover garlic oil to drizzle over scrambled eggs or to use in a salad dressing. Any remaining kaffir lime leaves can be frozen for another use. The soup will thicken on standing because of the rice. To prepare this soup ahead, follow the recipe up to the end of step 3, continue with […]

What a delightful way to enjoy the flavour of eggnog. These macarons are the perfect, light accompaniment to Christmas dinner, and would make a unique and thoughtful gift for your host.

Ask your fishmonger to cut thick tuna steaks; thin steaks can easily overcook and dry out. Note

A super fast and easy, but entirely delicious, spicy Moroccan soup from Australian Women's Weekly.

Draining the tofu is an important step to ensure there isn't too much moisture while deep frying. The result is delicious, golden, crispy tofu bites.

Jelly buttons are liquorice flavoured jellies with a crunchy coating. They are also known as jelly spogs. Note

An exquisite beetroot salad perfect for lunch or a light dinner.

Brownie will keep in an airtight container at room temperature for 4 days; in the refrigerator for 1 week; or frozen for up to 2 months. Note

Rich, chocolatey tiramisu cake with mascarpone cream and plump, fresh raspberries makes a fine end to a special dinner.

Tender roast pork belly is delicious cooked in Asian spices and served with a reduction of the cooking sauces.

Funnily enough, the artichoke is actually a variety of thistle. The silky smooth heart of this plant works wonderfully when marinated and served as part of an anti pasta platter.

Faux hash browns made from a winter radish, ginger and onion from Australian Women's Weekly.

These cupcakes are not only sweet and tasty, but are utterly gorgeous too. Make them for your loved ones for a birthday, anniversary or celebration of choice. Divine!

East meets West in this delicious Asian-style chicken burger with carrot, cucumber and peanut satay.

medium GI Note

These tender beef kebabs with a roasted vegetable salad are full of the flavours of the Middle East. They're also perfect served with a couscous salad if you prefer.

Dripping with honey and spice syrup, this rich, dense ginger cake makes an elegant end to a special meal. Serve with a drizzle of double cream.

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.

Szechuan soup is a traditional hot and sour Chinese soup that is packed with flavour.

Aromatic and refreshing, these easy baked mussels are wonderful served with crusty bread.

Pancetta and gorgonzola both contain naturally occurring monosodium glutamates, a flavour known as `umami', which is defined as one of the five basic tastes, along with sweet, salt, sour and bitter. Ingredients with a umami quality have the ability to enhance the flavours they are paired with, giving food like broccoli a very moreish taste.

This dessert looks and tastes amazing. The drizzling of toffee finishes it off beautifully; the toffee will begin to dissolve within 10 minutes of drizzling it over the figs, so it is best made immediately before serving.

The name tapenade derives from tapeno, the Provençal word for capers, a vital ingredient in this tangy condiment that perfectly complements goat cheese. Note

EQUIPMENT 26cm x 35cm (10 inch x 14 inch) baking dish 30cm x 40cm (12 inch x 16 inch) rectangular cake board bamboo skewer. The grommets have gone a-surfing — even fussy teenage boys and girls will want to ‘hang 10’ with this cool pair of board shorts. Use a skewer to make holes for […]

Meringues can be made a day ahead; store in an airtight container at room temperature. Assemble meringue torte up to 1 hour ahead. Note

A roasted lamb rack smothered in herb crust served with crispy roasted potatoes finished off with leeks gently poached in wine and stock. What more could the family want?

The flavours in this recipe are so fragrant, and given a little heat from the chilli it is a wonderfully zingy, delicious salad.

When we think of soufflés as a sweet, we often think of the chocolate kind. While you won't catch us dissing anything with chocolate in it, this lemon curd soufflé is sweet and tart and exceedingly delicious.

Crispy haloumi, spinach and tomato party pizzas that are great for sharing with family and friends.

Very few years have passed without The Weekly featuring a pumpkin soup. Our recipes from the 60s were simple, but also (in retrospect), dare we say it, even a little bland. In more recent times, we've added twists, such as roasting the pumpkin, which amplifies the flavour, and dabbled with Asian versions.

Spoil the lemon lover on their birthday with this delicious layered lemon cake.

This whole barbecued veal fillet with salsa verde stuffing works just as well with a whole beef sirloin fillet.

Iced cake will keep in an airtight container for up to three days. Uniced cake can be frozen for up to three months. SERVING SUGGESTION Serve warm as a dessert with cream or custard. Note

Make the national pub favourite for dinner at home with this fab veal schnitzel with winter slaw recipe.

Moist and dense, this spiced pumpkin bread has heat from the chilli flakes and crunch from the pepitas, and is incredibly good warm or toasted and spread with butter.

This fresh and zingy Vietnamese salad is great for lunch or dinner. It can even be used as a side to take along to a BBQ or dinner party!

Step one of the recipe can be made 1 day ahead and covered, refrigerated; until required. The tomato sauce can be made 1 day ahead then covered; refrigerated; until required. Sauce can be frozen up to 6 months. Note

This hazelnut and date tart tastes as impressive as it looks. It's a magnificent dessert that is only enhanced by its accompaniment of sweet, sesame cream.

These impressive desserts are a lot simpler to make that they look, and give the final course a little glamour.

A hearty winter stew with beef, black bean and corn from Australian Women's Weekly.

Delight your family and friends with these beautiful lattice-topped pies.

Healthy grilled turkey steaks with a flavourful green olive and tomato relish.

When it comes to sweet treats the French always get it right and this delicate delight is no exception. Somewhere between a meringue and a biscuit, this melt in the mouth tropical macaron is simply délicieux!

The classic combination of ricotta, spinach and tomato works beautifully in this light dish.

To freeze. Complete recipe to the end of step 2. Individually wrap patties in plastic wrap. Label, date and freeze for up to three months. Thaw overnight in the refrigerator. Continue from step 3. Note

A truly indulgent chocolate cake recipe from The Australian Women's Weekly.

To give as a gift, thread ribbon through centre of the shortbread and tie into a ring. Or, you can hang shortbread from your Christmas tree. Note

Colourful and delicious fried rice topped with thinly sliced omelette.

Brought to you by the classic Australian Women's Weekly children's birthday cake book.

Warm and sweet, these little orange and ricotta puffs make a lovely dessert but are also perfect for passing around at a party.

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Note

Put the kettle on and treat yourself to a thick wedge of this gingery lemon and apricot cake, best served with a dollop of yoghurt or whipped cream.

This quick and tasty pasta dish is packed full of flavour and is perfect for a mid week dinner for the family. The combination of crispy proscuitto and tender pumpkin is complemented wonderfully by freshly shaved parmesan cheese.

This cute and colourful 'under the sea' birthday cake is perfect for little ones who love animals or spending time by the ocean.

You need a deep frying pan measuring approximately 22cm (9 inches) across its base for this recipe; cover the handle with aluminium foil to protect it from the heat of the grill (broiler). Note

Cavolo nero can be substituted with cabbage or silver beet. Note

You will need to cook about 1/3 cup (50g) brown rice for this recipe. Note

Boris the clown is a fun and delicious cake for children's birthday parties.

Make the ultimate steak sandwich with caramelised onion, pate, mustard and mushrooms.

You can’t get much more traditionally Turkish than this combination of lamb, spinach and feta. You can also try cooking these in a sandwich press it works beautifully. Note

Calzone is an Italian filled pastry, similar to a folded pizza, that originated in Naples.

Made completely from scratch, the dough is the key component to this tasty double-crust pizza.

Butterflied sardines are boneless with the two fillets attached. To do this yourself, cut off the head just behind the gills. With a small knife, cut along the belly, from head to tail then open out. Holding the spine at head end, pull it down firmly towards the tail end and snip with scissors to […]

Brought to you by the classic Australian Women's Weekly birthday cake cookbook.

Döner kebab is a Turkish dish made of meat cooked on a vertical rotisserie. It can be made using chicken or beef.

Yakitori, grilled chicken, is commonly a Japanese type of skewered chicken.