Summer

Deal with the dinner rush with this tasty and filling meal from Sophie Gray

Julie Biuso shares her crafty, clever ways to turn out fabulous meals night after night

Mexican food is hot, hot, hot! Surrender to its exotic flavours – sweet, sharp, smoky, hot, fragrant and fruity, sometimes all together on the one plate

Julie Biuso shares her crafty, clever ways to turn out fabulous meals night after night

Mexican food is hot, hot, hot! Surrender to its exotic flavours – sweet, sharp, smoky, hot, fragrant and fruity, sometimes all together on the one plate

Use beef or chicken mince instead of lamb. Price will vary. Note

If time allows, stand salad for 10 minutes before serving. Swap tuna for salmon or shredded cooked chicken. Note

Buy unwashed potatoes; they’re much cheaper and mash well. Use thawed and well-drained frozen spinach instead of baby spinach. Use lamb or beef steaks. Price will vary. Note

Use pork leg steaks instead of diced pork. Note

Replace tenderloins with sliced chicken thigh fillets. Replace the chicken with diced beef or lamb. Price will vary. Use your favourite Indian curry paste. To prevent bamboo skewers scorching during cooking, soak them in cold water for 20 minutes before using. Note

Instead of lentils, use chickpeas or any type of canned beans, such as kidney or butter beans. Note

Fajitas with grilled chicken tenderloins and fresh homemade tomato salsa are great to share with family and friends. Expect a very sociable communal dinner.

Budget beef rump, or smart buy rump, is cheaper than rump steak. Use a vegetable peeler to cut cucumber into ribbons. Note

Soup will separate on standing, so stir it well before serving. Note

Quickly cut finished frozen slice into squares. Freeze any leftovers between sheets of baking paper in an airtight container. To melt chocolate, place it in a microwave-safe bowl. Microwave on High (100%) in 30-second bursts, stirring, until melted and smooth. Cool to room temperature. Note

You’ll need about 1 1/2 cups mango puree. If mangoes aren’t in season, you can use canned or frozen mango. Note

Stand plastic cups in 2 loaf pans; this will keep them steady when setting in the freezer. Note

You can use any type of plain biscuit for the base. Note

You can prepare these iceblocks up to 5 days ahead, if you like. Note

Whether you’re relaxing at the bach or pottering around at home on your holidays, this summer recipe from Julie Biuso is designed to be light on effort and big on taste

Mixed wild mushrooms, a touch of chilli... Luca Villari whips up this pasta dish full of flavour

Cubes of fresh-caught tuna, and a squeeze of lemon... Luca Villari whips up this pasta dish full of flavour

Whether you’re relaxing at the bach or pottering around at home on your holidays, this summer recipe from Julie Biuso is designed to be light on effort and big on taste

Whether you’re relaxing at the bach or pottering around at home on your holidays, this summer recipe from Julie Biuso is designed to be light on effort and big on taste

These icy sensations from Sarah Bowman are perfect to keep in the freezer for unexpected guests

Fish cooking time depends on shape and thickness; it’s cooked when flesh is opaque and flakes easily. Use a thin fillet, like perch Note

This is best made a day ahead. Cover, then refrigerate. Note

For an adults-only Summer cocktail, spoon sorbet into glasses and top with sparkling wine or clear spirits. Note

Chill glasses before serving. Note

Use other fruit of choice such as chopped mango and passion fruit, or mixed chopped stone fruit. Note

With creamy vanilla yoghurt forming the base of these delicious berry yoghurt pops - they're the perfect healthy treat for those hot summer days, and children are bound to love them

Not suitable to freeze. Suitable to microwave. Note

Use any pasta of choice. If preferred, use sliced salami in place of chorizo. Note

Makes 1 litre Peaches, nectarines or plums may be used in place of mangoes. Note

If fresh cab is unavailable, use 2 x 170g cans. Note

makes 24 USe a wide-bladed vegetable peeler to cut cucumber strips. Cut into pieces, then fold in half to place on patties. Note

Soak skewers in a dish of water for 20 minutes before threading to prevent scorching. Note

You can also make these cases using soft tortillas in place of the filo pastry. Spray with oil and press into the holes in the muffin pans. Make the cases in advance, but don’t fill them until you’re ready to eat or they’ll go soggy. Note

Seared and marinated beef is served atop crisp lettuce and cucumber in this salad bursting with fresh Thai flavours. Healthy eating is simple with this Asian-inspired beef salad.

Velvety smooth and rich vanilla bean ice-cream is perfect on its own or as an accompaniment to any dessert. There is nothing quite like a scoop of homemade rich and creamy ice cream.

You can add a finely chopped hard boiled egg, if you like. Note

Remove granita from freezer just before serving. Start scraping at far edge of tray, and work towards you. Note

If liked, serve soup topped with yoghurt in place of fetta. Leftovers can be stored in the fridge in an airtight container, or frozen. Note

MAKES 5 CUPS This chutney is delicious with sausages and steaks. To make peeling tomatoes easy, first score base of tomatoes with a cross. Blanch in boiling water for 1 minute, then transfer to a bowl of chilled water. Remove from water; skin will peel off easily. Note

Replace fresh mango with stone fruit of choice or a favourite drained canned fruit. Note

Turn this into a salad: Omit the rolls and toss sliced lamb, potatoes, zucchini and spinach together. Accompany with hummus and yoghurt. Note

Six ingredients is all you need to create this delicious tomato, feta and pomegranate salad.

If preferred, use baked vegetables, or char-grilled vegetables in a jar. Add some sliced salami if desired. Note

If preferred, steam some English spinach or a different variety of Asian greens. Note

MAKES 1 It is important to roll this cake while it is hot to prevent cracking. Spread cake with 3/4 cup raspberry jam before spreading with cream and berries. Note

Taste the dressing before serving to ensure it is a perfect balance of hot, sour, sweet and salty. If it is too hot, add extra lime juice and sugar. If desired, you could a little crushed peanut brittle or bean sprouts for extra crunch and sweetness. Note

Brioche can be replaced with thick cafe-style slices of fruit loaf, if preferred. Note

For a variation, add sliced avocado and toasted croutons made from stale bread. Note

Toast silvered almonds by tossing in a dry frying pan over a medium heat until golden. Remove to a plate straight away, to prevent burning. Note

For extra crunch, sprinkle maple-coated salmon with 1/3 cup breadcrumbs before baking. Note

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

For cheesy bread, sprinkle 2 Lebanese flatbreads with 1/3 cup crumbled haloumi, 1/3 cup shredded tasty cheese, and 2 tablespoons chopped parsley or mint. Bake on trays in hot oven, 200°C, for 6-8 minutes. Cut into wedges to serve. Note

For tomato salad slice different coloured and sized heirloom tomatoes, toss with toasted pine nuts and drizzle with extra virgin olive oil. Salsa verde can also be served with sliced grilled beef, lamb, chicken or other seafood. Note

MAKES 6 Note

Mango and kiwi ice blocks brought to you by Woman's Day

Loaf is cooked when a skewer inserted into the centre comes out clean. Note

If fresh peaches are unavailable, use plums, nectarines or 4 drained and chopped canned peach halves. Note

Pasta will take 10-12 minutes to cook. Or you can use fresh pasta, which will take only a few minutes, making this an even speedier dish. Make this dish even faster by using a ready-made pesto sauce instead of making your own gremolata. Note

Add a strip of orange peel to the poaching liquid, if liked. Note

Remember to slice the beef across the grain, and have it slightly frozen for ease of slicing. Note

Any unopened mussels should not be discarded as they are still fine to eat (despite previous concerns that suggested otherwise). The tendon connecting the shells simply needs to be slit with a small sharp knife to open the mussel. Note

Bake the ciabatta bread in a hot oven, 200°C, 10-12 minutes, turning once, until golden brown. Note

Makes 4 Note

We used mixture of small frozen berries, including raspberries, blueberries and blackberries. Avoid frozen berry mixes using strawberries as they may leak excess juice into the custard. Note

A nourishing spring bean salad that�s ready in just minutes. Create a nourishing meal with a combinaton of canned tuna and cannellini beans, served with toasted pita bread.

To save time and money, swap fresh salmon for canned. Note