Less than 60 minutes

A divine starter for a celebratory dinner, these teriyaki salmon skewers with cucumber salad are exquisite. You can alternate salmon chunks with prawns if you like.

The perfect macaron should be a lovely circle, with a ruffle around the bottom where it has risen in the oven. In order for the ruffle to properly develop, let the macarons sit until they have developed a 'skin' before baking them.

Recipe is not suitable to freeze. You can use rinsed, drained canned lentils instead of dried; reduce the cooking time in step 2 to 10 minutes. Note

Beat butter in a small bowl with an electric mixer until as white as possible. Beat in rind and sifted icing sugar until smooth. Whoopie pies are best eaten the day they are made. Note

Combine chocolate cake, chocolate custard and chocolate ganache and you've got this fabulous chocolate on chocolate torte, with cherries on top.

Use any left-over ingredients from this dish to make a delicious pizza topping. Spread the sauce over a store-bought pizza base, top with sliced bocconcini and coarsely chopped prosciutto if there’s some left. Cook in a hot oven until the base is crisp, then top with sage leaves before serving. Note

You can leave the chilli out if you like. Note

We've cooked this beef fillet with herb and mustard crust to a medium level of doneness. This cut of meat is delicious either rare or well done, the secret is to let it rest well before serving to preserve the tenderness.

This teacake is best eaten the day it is made. Note

Orzo is a rice-shaped pasta available from Greek delicatessens and specialty food stores; if unavailable, use risoni. To save time, you can buy roasted capsicum pieces from the deli. Note

Fruit can be cooked a day ahead, keep, covered, in the refrigerator. Make bread topping and bake puddings as required. Note

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

Making these cute little wonton cups is frightfully easy; all you need is a muffin pan and you're good to go. Remoulade or rémoulade is a condiment invented in France that is usually aioli-or mayonnaise-based.

You need 12 skewers for this recipe. If using bamboo skewers, soak them in water for at least an hour prior to cooking to prevent them from splintering or burning. Note

This is a hearty wintry recipe, similar to a Lebanese recipe known as mejadra (mujaddara). The lentil and rice mixture could be made ahead and frozen. Thaw in the fridge overnight, or reheat in a microwave oven. You might need to add a little more stock or water to bring the stew to the consistency […]

Delicious and authentic Asian-style teriyaki chicken and udon noodle broth.

If you like, decorate the brownie with white chocolate curls ­ just run a vegetable peeler down the side of a just slightly warmed chocolate block. Jersey caramels are available at supermarkets in the confectionery aisle. Note

This perfect Christmas midday snack goes well with a glass of mulled wine.

The addition of dates and orange rind gives this otherwise traditional apple pie a wonderful, distinct flavour.

These zesty poached guavas are so delicious served with a big scoop of vanilla ice-cream.

We used whole-egg mayonnaise in this recipe. Cooling chicken in liquid prevents the chicken from drying out. Note

This tasty rustic-style loaf is a winning recipe for picnics, parties and barbecues.

When folding flour into egg mixture, you can use a large metal spoon, a rubber spatula, a whisk or use one hand like a rake. “This is my mum’s recipe, and whenever I go home, I’ll always find one waiting in the cake tin.” Note

Served with pomegranate yoghurt, these Moroccan pastries make elegant finger food.

This cake is perfect for a first birthday party. It's quite simple to make, so you're not spending lots of time on a creation that probably won't be given its due attention by the birthday child.

It's not that hard being green... there's a pond, plenty of water, lily pads and a rainbow connection... Why, there's lots of fun to be had!

A warm and filling broad bean and corn soup from Australian Women's Weekly.

A refreshing, sensational summer dessert with subtle spicy flavours brought to you by Australian Women's Weekly.

Use any berries you like in this cake; they will all marry happily with the orange flavour. The mascarpone adds an extra level of decadence.

Try this delightfully citrusy orange flavoured macaroon cake next time you're asked to 'bring a plate'. The unique combination and texture of coconut and orange will be a sure fire winner.

Nashi pears and fresh herbs help make this grilled asparagus, fennel and walnut salad a study in contrasting flavours and textures.

This Za'atar spiced chickpea salad with feta and mint is a great summer salad option.

An exquisite main dish for special occasions; Thai coconut-poached chicken & herb salad.

A fresh and fragrant braised duck dish that is fragrant and full of flavour. Most types of dried mushrooms will work well; if you want to stick with the Asian theme of the dish, use dried shiitakes.

Vincotto honey and rosemary take these spiced, poached pears to another level. An elegant end to a dinner party.

Instead of pure vegetable oil to deep-fry, you can blend it (50/50) with sesame oil. Note

The jalousie can be prepared ahead of time, cover, refrigerate until ready to bake. Note

Citrus lovers will adore these fluffy puddings drizzled in marmalade syrup.

Chorizo is a sausage made of coarsely ground pork and highly seasoned with garlic and chilli.

Biscotti are delicious twice-baked Italian biscuits.

Fish Goujons and chips

Sweet and delicious mandarin moments that will melt in your mouth.

Steak, Onion and Bacon Pastries brought to you by New Zealand Woman's Weekly

Save on cost but not taste with this delectable char-grilled chicken dinner.

Try this tasty winter Mushroom and rocket risotto.

This easy quiche will be a sure-fire winner with your family.

This delicious and filling fish dish is quick and easy to make.

Not suitable to freeze or microwave. Note

Bolognese Turnovers are a great idea for finger food at a party.

If you can’t buy char-grilled zucchini, you can make your own. Use a mandoline or vegetable peeler to thinly slice one large zucchini lengthways, then cook the slices on a heated oiled grill plate until browned lightly and tender. Note

To many kids, cauliflower can be a pretty unexciting vegetable. Smothered with cheese and baked to crispy, golden perfection, well, that's another story.

Store in an airtight container, in the refrigerator, for up to 3 days. Return to room temperature before serving Note

Harissa is a Moroccan sauce or paste made from dried chillies, cumin, garlic, oil and caraway seeds. Harissa paste, available in a tube. It is very hot and should not be used in large amounts. Bottled harissa sauce, while still hot, is milder. It is available from supermarkets and Middle-Eastern grocery stores. Note

A mix of green and yellow beans and baby potatoes make the perfect side for these juicy peppered swordfish fillets.

You could use canned plums or other canned fruit instead of cherries. This dish could be made with most kinds of bread. Try fruit loaf. Note

Be sure to remove toothpicks from cake before cutting and serving. Raspberry straps, cut into strips, can be used instead of red licorice rope. Sandwich the two cakes together with a little blue butter cream. Spread the cake with coloured butter creams. Insert candy cane into centre of red icing ball to make drumstick. Note

When too much chocolate is never enough, take one more step over the line and there you'll find these decadent little triple choc muffins. They make a great treat for the kids, or for you.

Delicious and impressively decorated cupcakes that resemble dazzling kaleidoscopes.

When this classic French dessert is done well, nothing can beat its silky, cream texture. Don't forget to sieve your custard and remember to insulate with a tea towel so the outside doesn't cook too quickly.

With a crunchy biscuit base, ice-cream filling with sliced banana, toffeed pecans and a drizzle of caramel sauce, this decadent tart will satisfy the sweetest tooth.

An Italian pasta salad of warm agnolotti and salmon salad from Australian Women's Weekly.

Also known as turón, these popular Filipino deep-fried bananas make an excellent dessert with refreshing coconut ice-cream.

A simple and interesting warm beetroot, egg and potato salad that makes an excellent light lunch.

We used 3 bananas in this recipe. When baking with a nut roll tin, place it upright in the oven. Nut roll tins are available at selected stores. If unavailable, use a loaf tin instead. These rolls will keep for about three days. Note

Larb tofu, traditionally made with ground chicken, is a spicy Thai appetizer.

Create this authentic Thai sour chicken curry quickly and deliciously in a pressure cooker.

Mamma Rosa always added a handful of crumbs first soaked in milk to the meatball mixture, which kept the balls nice and light, and helped use up leftover crusts of bread.

storage Note

A truly elegant dish, in both flavour and presentation, this snapper with potato stacks with beurre blanc is perfect for a sophisticated dinner party.

For this cocktail we used canned passionfruit in syrup, which is available from supermarkets Note

Crisp rösti, meltingly soft veal tenderloin and piquant salsa verde together make for a fine dinner indeed.

When served warm and fresh out of the oven, these muffins are melt-in-your-mouth, moreishly good!

This alluring, creamy, sensational pasta dish fulfils your desire to be amazed with a comforting yet exciting meal experience.

My late Sicilian mother-in-law Mamma Rosa remains one of the most intuitive cooks I've ever met. In this, her signature potato frittata, which she never failed to produce if we were going off travelling, she used sweet and musky marjoram and gave the frittata some heft with a handful of fried potatoes.

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

If you can’t find piquillo peppers, use roasted or grilled capsicum instead. Note

Locking in the base of a springform pan upside down, makes it easier to remove the cake later. Blowtorches are available from kitchenware and hardware stores. Alternatively, you can place the tray of figs under a hot grill to caramelise the sugar. Note