A food processor can also be used to prepare batter. Note

This jelly should have distinct layers. The clear lemon jelly contrasts with the spongy honeycomb base. Don’t worry if the mixture curdles – it’s meant to. Note

To avoid curdling custard do not allow base of bowl to touch water. Note

Other drained beans or lentils may be used in place of chickpeas, if desired. Note

Use fruit toast, brioche or any flavoured sweet bread of choice. Note

Cook eggs in rings to form a uniform shape for muffins. Serve with grilled or fried hash browns, if desired. Note

Low-fat honey and sultana cheesecake

For perfect squares, make a cardboard template. Place on prepared tray and spoon meringue mixture into centre. Hold template down firmly and use a spatula to spread mixture. Gently slide template away. Repeat to make 12. Note

You will need 1/2 cup orange juice for syrup. Makes 12 Note

Every menu needs a star, and this one definitely shines! It is tantalisingly scrumptious and will make guests go weak at the knees.

This mix makes a great club sandwich, or ham and egg roll.

Fragrant and delicious nasi goreng with fresh prawns, shredded omelette and chilli is ready in less than 15 minutes making this the ultimate meal for the spice lovers of the family.

This mixture is easily doubled for extra servings. Note

Salmon can be replaced with ocean trout or tuna. Note

If the flavour of the soy dipping sauce is too strong for your kids, you can dilute it by adding a little water. Note

When you’re spreading the meringue ovals onto baking paper, flatten six of them with a spatula and use these as the bases, to help the filling stay in place. Note

These scrambled eggs are a one-dish wonder and cook in about 11/2 minutes in the microwave.

So simple and so delicious. Sarah Bowman provides breakfast ideas that will get your engine purring in the morning

Take care to add only as much sugar as you need, which will keep the carbohydrates down and stop the kilojoule count jumping. Note

This relish recipe makes 2 cups. Note

Keep an eye on this cake as it nears the end of baking -the hazelnuts have a high oil content, which means it can burn more readily. Note

Do you know: Quiche is a traditional French open pie. Originally made from bread dough topped with egg and cream, it was later made with a puff or shortcrust pastry base. Over time, it gained the addition of bacon and grated cheese with the name “Lorraine” from a region in north-east France. Our recipe gets […]

When there's an abundance of kiwifruit it's the ideal time to try this elegant dinner party dessert - kiwifruit meringue nests with yoghurt and kiwi purée

For a makeshift piping bag, place melted chocolate in a small snap-lock bag and snip off a corner. Push out air left in the bag, reseal and use to pipe chocolate over meringues. Note

These cakes can be made ahead, spooned into prepared pans and kept in the fridge, loosely covered with foil, for several hours before baking. Chilled batter will need an extra minute to cook through. Note

A fast and easy traditional nasi goreng recipe. This fragrant rice dish with prawns, chilli and shredded omelette is the ultimate comfort food for the spice lovers of the family.

To make even lighter sponges, swap the 1 cup of self-raising flour for 3/4 cup (110g) cornflour, 1 tablespoon plain flour and 1 teaspoon baking powder, then swap the 1/4 cup boiling water for 2 teaspoons golden syrup and 1 tablespoon boiling water. Note

Indonesians love to enhance the flavour of meat, which they use in small amounts, with fish sauces. In this simple dish, oyster sauce contrasts with the chicken. Note

The combination of sweet banana and tangy passionfruit works beautifully together atop a sugary meringue base. With a dollop of whipped cream, you can create an irresistible pavlova that will win over the fussiest of eaters.

Using oil together with the butter when frying increases the heating point, ensuring the butter doesn’t discolour or burn.

A sexy dessert that can be prepared in advance: make the mousse the day before and keep refrigerated, then whip up the zabaglione crema just before serving.

Classic pavlova takes a trip to the tropics in this version: meringue covered with Malibu-spiked cream under a topping of tropical fruit salad.

To unmould custards, carefully loosen edges with a thin knife or place a plate on top and turn over. Give a firm shake to let the custard slip out of its ramekin. Note

Use button mushrooms only for the kids, as they might find the taste of some types, such as shiitake, too strong or dislike their appearance. Note

To make this dish into more of a meal serve with steamed rice. Note

The acid from the vinegar helps to set the protein in the egg, so it holds its shape. If you’d like to remove the taste of vinegar, rinse cooked eggs in a bowl of hot water and drain. Note

The tartness of the sauce in this dish is a reminder to a son-in-law that any errant ways have been noted! Take care sliding the eggs into hot oil- stand well back and use an oven mitt. Note

Using vegetarian chicken-style sausages, this quick, easy and super delicious vegetarian fried rice is loaded with vegetables, topped with crispy fried shallots and subtly spiced.

Suitable to freeze. Not suitable to microwave Note

Not suitable to microwave. Note

Suitable to freeze without yoghurt and egg. Suitable to microwave. Note

A sugar (candy) thermometer, from kitchenware stores, is essential for this recipe. Nougat can be made a week ahead. Store nougat in an airtight container between layers of baking paper in a cool, dry place. If the weather is humid, make close to serving. Not suitable to freeze or microwave. Note

Not suitable to freeze. Note

We used Baileys Irish Cream, a liqueur made of blended cream, Irish whiskey and Irish spirits. Don’t over-beat the chocolate and liqueur mixture as it will curdle. Note

Suitable to freeze. Not suitable to microwave. Note

Wraps are the ultimate DIY dinner. Sarah Bowman sets out the blueprint so there’ll be no disasters

Grandad’s been having a quiet think in his easy chair. Thinking looks a lot like napping to me, but while he’s deep in thought I have a chance to knock up a quick pie for our tea.

To poach an egg, bring a shallow saucepan of water to the boil. Reduce heat to a gentle simmer and add 2 teaspoons of white vinegar. Stir to create a whirlpool. Break egg onto a plate and slide into water. Cook for 3-4 minutes. Remove with a slotted spoon. Note

Not suitable to freeze or microwave. Note

To make the free-form cases: cut 10cm squares from baking paper and press into each greased pan hole. Note

You could use fresh baby spinach. Saute in a little oil or butter until wilted before adding to pastry case. Note

Drizzle the tart with little balsamic vinegar or syrup before serving. Note

Poach eggs in a frying pan of simmering water with a dash of vinegar 2-3 minutes. Note

Instead of bacon, you can use prosciutto. Add fresh oregano to the base with the barbecue sauce to enhance the flavour of your pizza. Note

When a knife tip inserted into the centre comes out clean, it is cooked. To remove from mould, use a pallet knife to loosen edge. Invert onto a plate. Shake gently and remove ramekin. Note

This sweetened bread studded with colourful dyed hard boiled eggs makes a gorgeous centrepiece for an Orthodox Easter Sunday feast.

Serve with scrambled eggs instead of poached. For a more traditional eggs benedict, use blanched asparagus in place of spinach. Note

Use shallow patty pans, if preferred. Change the filling-try wilted spinach and feta, char-grilled vegetables and brie or caramelised onion and blue cheese. Note

Chocolate hokey pokey bars are crumbled through delicious creamy cheesecake and then baked. Top with whipped cream

The tart cases and filling can be made a day ahead. Simply top with meringue and bake before serving. Makes 12 Note

Store cake in an airtight container for up to 5 days or wrap in plastic wrap and freeze for up to 2 months. Note

This feta omelette is proof that keeping a recipe simple can yield satisfying results. Whip this tasty breakfast up in just 10 minutes.