Egg

Ahoy there! Let the birthday child head for the high seas with this pirate creation.

You will need 2 large pink grapefruit for this recipe. You can also freeze the granita mixture in an ice-cream machine following the manufacturer’s instructions. Note

It is fine to use just the one 300ml carton of cream for this recipe. The meringues are best eaten within 2 hours of baking. Use strawberries or blackberries in place of the raspberries. Redcurrant jelly is a preserve found in the jam section of large supermarkets. Note

Traditionally, this recipe is known as pork pad see ew. Note

There's no need to miss out on delicious pastry dishes because of allergies. This tasty chicken, semi-dried tomato and spinach tart is gluten-free, and beautiful enjoyed warm from the oven or served cool as a lunch-box snack.

Cooking salt is coarser than table salt, but not as large-flaked as sea salt: it is sold packaged in bags in most supermarkets. Note

Don’t slice the strawberries too thinly or they will fall apart during refrigeration. Note

A staple in French cooking, fines herbes is a blend of fresh, never dried, herbs (usually parsley, chives, tarragon and chervil), used to impart an immediately recognisable flavour to many classic egg, fish and chicken dishes. Note

Meringues can be made one day ahead, store in an airtight container at room temperature. Note

Soufflé can be made ahead through the end of step 4. Just before you intend to fold in the egg whites and bake the soufflé, warm the prepared egg yolk and spinach base by standing the bowl in warm water a few minutes. Note

Use a wooden spoon to make a whirlpool in the water before adding the egg, if you like; however, it’s best to poach just one egg at a time this way, as it gets a bit tricky whirl pooling the water once there’s more than one egg in it. Note

Standing the custards in a dish filled with ice cubes keeps the custards from melting while the sugar is caramelising under the grill. Of course, if you have a cooking blowtorch, use that instead. Note

Although almonds were the key ingredient in traditional macaroons, coconut quickly became an equally popular adaptation. Can be made a week ahead store in airtight container freeze suitable microwave not suitable. Note

Frittata can be cooked on top of the stove, in a medium lightly oiled slightly sided frying pan; cook on low heat, uncovered, until almost set, then brown frittata under a preheated grill. Frittata can be served hot or cold Note

Strawberries are jam-packed with the good health-promoting vitamins A and C. Note

To fold the cream and egg whites into the chocolate mousse mixture, use a large flat rubber spatula. Note

A quick, light and simple salad with an amazing combination of flavours and textures.

Keeping time: 2 days. Note

Fill macarons just before serving. If the marmalade is too chunky or thick to spread, warm it, strain it, and leave it to cool before using. Note

A popular Moroccan spicy tomato stew - the addition of eggs make this a great breakfast dish to share.

Equipment; 20cm x 30cm rectangular cake pan; 30cm x 40cm rectangular cake board. Note

Cut the marshmallows using an oiled knife, otherwise it will be difficult. Note

You can substitute a white medium-grain rice if koshihikari is unavailable. Note

The mushrooms and spinach will produce a lot of liquid during cooking, make sure you squeeze out and discard as much liquid as you can before adding them to the egg mixture. Note

A healthy and simple mixed vegetable and stir-fried rice dish that can be spiced up with chicken or fish.

There are many versions of this popular dish, but an authentic Salade niçoise (originally from the Provençal city of Nice) always includes ingredients that speak of this sun-kissed region of France: tomatoes, capers, olives and garlic. A typical recipe also includes tuna, anchovies, egg and raw vegetables. Niçoise olives, if unavailable, substitute any small brown […]

14cm x 21cm (5½-inch x 8½-inch)loaf pan 20cm x 30cm (8-inch x 12-inch) rectangular prepared cake board (page 172) Shaping bath Shaping inside of bath Making rolled edge of bath The bath tub, feet and tap (plus handles) can be completed up to two days ahead of the party. The water (fluffy frosting) is best […]

Equipment deep 23cm (9¼-inch) square cake pan 30cm (12-inch) round or square prepared cake board and a bamboo skewer. The cake can be made a day before the party. Note

If plums are not in season, use a 1kg (2-pound) jar of whole plums. Drain, halve and seed them before using. Note

Cake is best decorated on day required. Note

Use small piping bags without a tube or strong plastic bags snip a tiny corner from the bag for easy piping. Prepared cake boards are available from cake decorating and craft stores; you will need one 30cm (12-inch) round board for this cake. Note

This mixture will make 2 cups of mousse. Divide mousse among small glasses for serving ­40ml shot glasses will give you about 12 delicious mini servings. Note

Sago and tapioca, while similar, are not the same and can’t be substituted for each other. Sago may be found labelled as `seed tapioca’ on some packets. It is available from most health-food stores and supermarkets. Note

Semolina is available from health-food stores and supermarkets. It can be replaced with 1 cup plain (all-purpose) flour. Lime, orange or mandarin juice and grated rind can be substituted for the lemon. Note

A gingerbread house that’s almost too pretty to eat, but try telling the kids that! Note

You can buy sponge cakes for this recipe, if you like (preferably jam and cream filled). You could also buy a large meringue as well, to break up and use to fill and decorate the cake. In this case, you’ll need half the meringue ingredients only, to make the meringue sticks. Note

The frying pan goes under the grill in this recipe, so you need a frying pan with an ovenproof handle, or cover the handle with a few layers of foil to protect it from the heat of the grill. If you don’t have a lid for the frying pan, cover it with foil. Cook the […]

Mad about marmalade? Then, this muffin is for you. Marmalades come in a range of flavours sweet through to bitter and everything in between. Try a bitter marmalade first, it teams so well with the almonds and the sweetness of the syrup. Note

Omelettes can be made up to 3 hours ahead and stored, covered, in the refrigerator, roll and slice just before assembling salad. Note

17 paddle pop sticks halved crossways are needed for this recipe. Note

Make sure to always use the freshest eggs when poaching, as the thick egg white clings tightly to the yolk. Old eggs don’t hold their shape because the whites are thin and runny, so they tend to spread out in the water. Note

Postre chajá was created by the owner of a family restaurant in Uruguay. He called his mergingue-based dessert ‘chajá’ after an indigenous bird of the same name, whose abundant white plumage reminded him of the meringue. For even cake layers, weigh the cake batter and put exactly half into each cake pan. Cake can be […]

Glacé fruit salad is available from specialty food stores and some cheese counters. If unavailable, substitute glacé peaches, apricots or oranges. Note

Rollmops are herring fillets wrapped around a slice of gherkin, red capsium and/or onion preserved in a spiced vinegar brine. Note

Sweet chilli relish is available in most supermarkets and delicatessens, or other any chutney or relish would be suitable. Note

Recipe is best prepared as required. Note

White icing is also known as fondant (it’s the traditional icing used on wedding cakes). It is available in packets from the supermarket and cake decorating shops. Note

To keep the coconut free of chocolate drips, spread out half the coconut in a tray and coat half the lamingtons before using the remaining coconut for the remaining lamingtons. This gives the lamingtons a clean look. Lamingtons can be frozen for up to 3 months. Note

For this recipe you will need about 12 passionfruit to make 80ml of pulp. This type of cake is best made on day of serving. Note

If kipfler potatoes are unavailable you can use baby new potatoes. You could also use aïoli, a garlic mayonnaise, instead of plain mayonnaise, and lemon juice instead of warm water to jazz this salad up. Note

Serve this cake warm. Note

Literally meaning “composed salad”, the ingredients in this dish are layered on top of each other, rather than being tossed together, and the dressing is drizzled over the top. Note

Late morning is a good time to serve this country breakfast, skipping lunch and going for a long afternoon walk before dinner.

To segment the lemon, use a small sharp knife to cut the top and bottom from lemon. Cut off the rind with the white pith, following the curve of the fruit. Holding the lemon over a bowl, cut down both sides of the white membrane to release each segment. If you don’t have an ovenproof […]

The cake and persimmons can be made a day ahead. Store cake in an airtight container at room temperature; store persimmons in an airtight container in the fridge. Note

A 30cm glass stand was used for this cake, but a prepared 30cm round board can be used instead. Fruit can be varied, depending on season and availability. Note