Carrot, feta and quinoa tarts with salsa verde, carrot recipe, brought to you by Australian Women's Weekly

There is nothing better than the scent of home-baked bread wafting through the house. Try this delicious gluten-free version.

Try this delicious rich, dark fruit loaf warm with butter for a tasty morning or afternoon tea. Packed with dried fruit and spices, there's no need for any added sugar.

This date loaf comes out tremendously moist and is great served fresh with melted butter, but also keeps nicely for a rainy day.

Recipe is best prepared as required. Note

Served fresh and hot from the oven with butter, this cheesy ham, tomato and pineapple loaf is simply mouth-watering.

A delicious dhal-stuffed flatbread, paratha, that originated in the Indian subcontinent.

1 week Cook naan breads, cool, wrap and freeze. 24 hours Make coriander yogurt. Combine the chicken, paste and coriander yogurt; cover, refrigerate. 4 hours Thaw naan breads at room temperature. Last Cook chicken mixture. Reheat naan breads on oven trays, covered loosely with foil, in oven at 220°C (200°C fan- forced). Assemble naan breads […]

Crunchy fresh pita crisps make a great shared party platter when paired with a freshly made dip, like this butter bean concoction.

Krachel are sweet, fragrant rolls flavoured with anise seeds, sesame seeds and orange flower water. They are perfect served warm, with butter, for morning or afternoon tea.

Traditional versions of this recipe originate in Spain, and are very similar to British Christmas or fruit cakes. Like with many traditional recipes, various exist between cultures and countries, even individual kitchens. This is our version.

Corn (maize) was brought back to Europe from the US by Christopher Columbus. It has become an Italian staple in the form of polenta. In the US, corn bread may be served with butter and jam, or as an accompaniment to casseroles and other meat dishes.

TOPPING Combine ingredients in a small bowl. The dough is quite soft so it does need to be handled gently. If you have trouble, or it’s a hot day, refrigerate the dough at any stage for about 15 minutes for it to firm-up. Note

The perfect French sharing platter: croûtes with beef and horseradish cream.

There is nothing quite like taking a freshly baked loaf out of the oven. We've gone with the fancy plait here, but all you need is a basic recipe and you can explore all sorts of variations like the ones we've detailed below.

This bread should keep for about 3 days. Note

When I was a kid, the best afternoon tea in the world was a sticky cinnamon bun, nearly as big as your head and still warm from the oven.

This sensational tasting bread can be served warm straight from the oven alongside soups or as a snack. Either way, it won't last long when there are hungry mouths to feed.

Serve with ice-cream instead of yogurt for a quick dessert. If possible, choose freestone peaches (or nectarines) rather than the clingstone variety. You can use any seasonal fruit for this 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.

Baked brie and asparagus tartines make a dish for a celebratory lunch. If you're looking for some variety, you can replace the asparagus with honey and thyme.

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

You can double or triple the quantities, filling large dishes to serve a crowd. Do ahead This recipe can be prepared a day ahead to the end of step 3, cover and refrigerate. Finish the recipe when you’re ready to serve. Substitutes You can use a combination of other cheeses such as parmesan, vintage cheddar, […]

Plump raisins and tender pecans make this fruit loaf a great choice for breakfast or afternoon tea.

This crusty loaf of bread is delicious served with soup or on its own with butter and golden syrup.

Kumara dampers are a marriage of old Australia and new, of bush practicality and modern, urban culinary exploration. The pumpkin scone of Modern Australian cuisine.

Buttermilk is the crucial ingredient in this olive and rosemary quick bread, a simple and fast way to make your own bread and fill the house with a heavenly smell.

Toast fingers can be made the day before and stored in an airtight container. The tomato and cheese can be chopped the day before, and placed in separate small bowls, covered with plastic wrap and stored in the fridge. Parsley should be chopped and fingers assembled just before serving. Note

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

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

If you want to make the bread a little lighter in colour and texture, use half white self-raising flour with the wholemeal self-raising flour. Note

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

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

You can use any type of milk you prefer ­ almond, rice, soy, goat’s and cow’s milk are all suitable. If you don’t have coconut oil use olive oil instead. Use a gluten-free bread for a coeliac-friendly version of this recipe. Make sure you use a more nutritious wholegrain bread than wholemeal, which is often […]

This spring lasagne by Everyday food is a glorious celebration of seasonal vegetables. Ricotta, mascarpone and pecorino replace traditional bechamel to add a wonderful flavour and texture.

Delicious and fresh Italian-style crostino of tomato and basil from Australian Women's Weekly.

Cover puddings halfway through cooking if the tops are becoming too brown. Note

You can use any seed mix you like with this recipe, poppy and sesame seeds work beautifully too.

Delight the kids this weekend with these easy baked mini donuts.

Makes 4 Use 1 cup bought bechamel sauce; you will find it in the chilled section of the supermarket. Try this topping as a filling in filo pastry. Note

You can make this savoury loaf up to a day ahead. Store in an airtight container in the fridge. Note

A traditional Italian baked bread topped with caramelised onion, potatoes and prosciutto.

Equipment: Food processor; chopping board; butter knife; spatula; 100cm rabbit-shaped cookie cutter For rabbit shaped cookie cutters, try: Everten.com.au; Koolcookiecutters.com.au; Sweetthemes.com.au; theraspberrybutterfly.com.au; Hat trick Note

You can use any leftover damper in bread-and-butter pudding. Sprinkle extra muesli over damper before cooking. Damper suitable to freeze. You can make mini dampers; cooking time will vary. Note

Fill the house with the scent of freshly baked bread with this easy, delectable focaccia.

Anyone can give baking bread a go with this easy and delicious onion focaccia.

Thrill the chocoholics in your life this Easter with these scrumptious hot cross buns.

Tsoureki is a traditional sweet Greek bread, often braided, and served during Easter festivities. Here at Woman's Day, we've added a tasty modern twist by topping with a chocolate egg!

A traditional French vegetable stew with delicious ham, salami and cheese croque monsieurs.

Gorgeous, quick and easy way to make use of smoked fish.

These crispbreads with cheesy carrot and sultana filling make a great sandwich substitute for a healthy lunchbox.

A guacamole and ham wrap is an easy way to make your childs lunch tasty and nutritious. Wraps are often a hit with those who dislike ordinary sandwiches.

Slightly sweet and rich with eggs, this bread is common throughout Central Asia, but is most famously made in Greece as part of their celebration of Easter.

Once you've made your own pizza dough you'll never go back to ready-made bases. When looking for a warm place to rest your dough, opt for a sunny spot or on the open door of the oven set on the lowest temperature.

Brighten up a cold morning with this indulgent cinnamon toast with caramelised apples, the perfect dish for a celebratory brunch.

Nutty, delicious and packed full of goodies.

A French loaf full of chicken and chopped vegetables that is perfect for picnics.

Slices of creamy camembert on pumpernickel topped with pear compote make sophisticated canapes for a cocktail party.

A soft flatbread that is popular all over the Caucasus.

Ditch the store bought bread and make it like your grandparents used to. Your family will love the smell of freshly baked bread floating through the house...

The ultimate comfort food, this garlic bread recipe will give you a crisp, golden crust and a tender, buttery middle. The combination of garlic and fresh herbs creates a beautiful flavour that goes well with many Italian recipes.

This is one retro recipe that never goes out of style, a cob loaf filled with spinach dip is always a huge party hit.

Just as yummy as a pumpkin scone, and more useful for breakfast on the go or lunch-boxes. A delicious variation to this rosemary pumpkin bread is to add 100g crumbled soft goat cheese or crumbled soft blue cheese to the pumpkin mixture.

The combination of chocolate chips to this fluffy banana bread creates a beautiful morning tea treat the whole family will love. Serve with lashings of whipped nut butter.

The use of lemonade in these beautiful scones means you no longer have to spend time rubbing butter and flour together!

Arranging these coffee walnut scrolls so that they're all touching while they're baking helps keep them light and fluffy. Just pull apart to serve.

A traditional, German rye bread, pumpernickel has a strong flavour and unique texture. Most often served here in tiny squares as a canape base, freshly made pumpernickel is softer and can be used for open sandwiches or served with soup.

Use your favourite mountain bread variety or pita (lebanese) bread for this recipe. Note

Use regular beef mince, not lean, for a nice, juicy patty. Note

This beautifully sweet dish combines fluffy brioche, creamy mascarpone cheese and fresh mixed berries to create this indulgent breakfast dish, perfect for the weekend!

Roasted zucchini, eggplant and capsicum can be bought loose from delis, making the job even easier. Slice the stick as close to serving time as possible. Note

The cucumber can be sliced with a vegetable peeler for even, thin slices. Note

Chicken can be marinated in cajun mixture overnight. Cook chicken and fill pockets as required. Note

This damper is best eaten on the day it is made ­even better eaten warm. Note

Do ahead The dough can be made a day ahead. Pear and onion mixture can be cooked 4 hours ahead. Note

The rolls can be prepared for baking up to 12 hours ahead; keep, covered, in refrigerator. Not suitable to freeze. Not suitable to microwave. Note

Ghee is good to cook with as it doesn’t burn as quickly as butter. If you prefer, use 30g unsalted butter and 1 tablespoon olive oil for frying. Micro cress is a cress that has been harvested at seedling stage. It is available at speciality greengrocers and markets. Micro cress is highly perishable, so must […]

Roti is an Indian subcontinent flat bread that is the perfect complement to curries, stews and other saucy dishes.

Stand the yeast mixture in a warm place to allow it to become frothy. It’s important that the spot you choose is warm, not hot. If it’s too hot you’ll kill the yeast. Note

Use a vegetable peeler to slice the cucumber length-ways into thin ribbons. Use disposable gloves when handling beetroot top prevent staining your fingers. If taking to work, toast the bread at lunch time just before you’re ready to assemble. Note

You will need about 1 bunch of rhubarb for this recipe. Note