If liked, this quiche can be made in a 23cm quiche pan. Bake for 35-40 minutes. Note

Try fitting gozleme with your favourite pizza toppings, such as chargrilled marinated vegetables, sliced salami and grated tasty cheese. Note

Before combining the filling ingredients, place ricotta in a sieve to drain for 10-15 minutes. If preferred, cut into 1cm pieces, for great finger food. MAKES 16 Note

You can add drained and flaked tuna to this salad, if you like. If you prefer, use a different variety of mixed salad leaves. Note

To char-grill your own vegetables, thinly slice, spray with olive oil and barbecue 3-4 minutes each side; cool. Store, drizzled with olive oil, in an airtight container in the fridge for up to one week. Note

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

You need minimal ingredients to create this crowd-pleasing pasta salad. This fragrant pasta salad recipe is best served in summer as it's just the thing for a light lunch or barbecue.

Use kumara, if preferred. Tails can be lapped with some toasted pine nuts. Note

This quiche can also be made in a 23cm quiche pan. Bake for 35-40 minutes. Note

A great way to use up leftover roast pumpkin. To roast pumpkin, toss in oil and bake in moderate oven for 20-25 minutes until tender and golden. Note

Arrange tomatoes in a small baking dish. Drizzle vinegar and oil over. Toss to coat. Bake for 8-10 minutes, until tomatoes collapse. Note

This delicious beetroot and feta crumble recipe is the perfect side dish for entertaining! Sweet, tangy and topped with golden breadcrumbs, this easy dish was made to impress

Make sure you drain the beetroot well on paper towel. Cook pumpkin the night before, or make this salad with leftover roast vegetables. 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

A chunky Greek salad recipe with golden lavosh bread on the side - that combo of tomatoes, feta, capsicum and cucumber is always a winner.

If you have a large baking dish, combine the chicken and vegetables all in one. Note

Use a salad of thinly sliced cucumber, red capsicum strips and parsley leaves, dressed with olive oil and lemon juice. Note

You can use soft boiled eggs in place of poached. Place eggs in a saucepan of cold water and bring to the boil. Simmer 3 minutes from this point. Rinse under cold, running water and peel. Note

If liked, add some finely chopped canned beetroot during last 5 minutes of cooking. Note

Use leftover roasted potato and pumpkin from any roast meat meal. Note

With only 8 ingredients this frittata recipe is ideal to whip up for an easy lunch or dinner. The combination of roast vegetables, feta cheese and eggs is a winner every time!

To roast tomatoes, place them in a baking dish and drizzle with olive oil. Season. Bake 10-15 minutes with mushrooms, until beginning to collapse. Note

Ouzo is a traditional Greek liqueur with a strong aniseed flavour. Note

To make ahead, proceed to the end of step 4. Cover and chill overnight. Bake to serve. To roast tomatoes, arrange on an oven tray and drizzle with olive oil. Season to taste and cook in moderate oven, 180°C, 5-10 minutes. Note

Ligurian olives are named after the Italian region of Liguria and are small, with a delicate, slightly sweet flavour. If not available, slice the cheeks from other olives. Note

Too much flour in gnocchi makes it rubbery. Warm first batches of gnocchi in oven while doing rest. Note

Test if the muffins are cooked by inserting a skewer in their centre. If it comes out clean and dry, it is cooked. Note

The soup and whipped feta can be made a day ahead; refrigerate in separate airtight containers. Note

Golden Mediterranean toasted roll packed with semi-dried tomatoes, marinated chargrilled capsicum, Spanish salami and crumbled goat�s cheese makes a perfect quick and delicious lunch.

This roasted pumpkin, spinach and feta slice is so simple to prepare and results in a delicious meal that the whole family will love.

You could replace fresh spinach with a packet of frozen, making sure it is well drained. Note

You can't get much more traditionally Turkish than this combination of lamb, spinach and fetta.

Here’s a great vegetable meal. Serve it with a green vegetable, like broccoli, tossed with a little garlic, olive oil and a smattering of parmesan, and either baked tomatoes or a green salad.

An excellent option for a nourishing, filling meat-free meal, these individual vegetable and lentil lasagnes will quickly become a family favourite.

Orzo is a rice-shaped pasta; you could substitute penne, farfalle (bow ties) or any other short pasta for the orzo. Orzo may be referred to as risoni, although this tends to be a slightly smaller pasta. Note

The secret to round meatballs is to make a circular movement with the pan to roll the meatballs around while they cook.

Allowing the eggplant to stand a while covered with salt will help withdraw most of the vegetable’s slightly bitter juice; it also helps prevent the eggplant from absorbing too much oil when it’s cooked. Be sure to rinse the eggplant well under cold running water to remove as much of the salt as possible and […]

This exquisite salad is fresh, healthy and delicious.

Bruschetta is best made just before serving. You can buy artichoke hearts from delicatessens; you will need about 400g of drained artichokes. Note

A classic Greek salad with marinated fetta, olives, tomato and cucumber.

A sprinkling of feta, diced tomato and basil transform these juicy balsamic mushrooms into a tasty breakfast, brunch or lunch.

Colourful heirloom carrots, in hues of purple, taste the same as their orange cousins, and were in fact the norm until the Dutch developed the modern-day orange version in the 17th century. They taste and look fantastic in this stunning salad.

Gozleme is a traditional Turkish snack food that has become very popular in Australia and is often found at markets. Try chopped antipasto vegetables mixed with feta cheese as a vegetarian alternative to the traditional lamb filling. Note

Refreshing and tasty, this salad would be excellent accompanied with grilled meat.

These lip-smacking chicken wings are addictive and go beautifully with creamy capsicum and feta dip.

Spinach, chickpea and fetta tart

Try this gourmet yet simple Mediterranean style pizza to add a little excitement to the dinner table.

This mezze is very simple. Success lies in the quality of the ingredients: choose ripe tomatoes, good bread and quality oil.

This beautiful looking terrine is a feast for both the eyes and the taste buds. The spinach and walnut pesto finishes off the dish perfectly; serve as a starter, or accompanied with a salad for a light lunch.

Caperberries are available at selected delicatessens and specialty food stores. Note

Crispy grilled chicken drizzled with oregano dressing and a greek salad with olives and feta.

An exquisite beetroot salad perfect for lunch or a light dinner.

Toasted pistachios and preserved lemon add crunch and interest to this roast pumpkin, feta and chickpea salad.

Step one of the recipe can be made 1 day ahead and covered, refrigerated; until required. The tomato sauce can be made 1 day ahead then covered; refrigerated; until required. Sauce can be frozen up to 6 months. Note

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

Here’s a great vegetable alternative to barbecued meat – grilled sourdough bread stacked with earthy beetroot given a sweet and sour tang with pomegranate molasses, a nice little salty bite from the feta and crunch from pumpkin seeds.

Tasty and tender, these chicken, carrot and feta patties make a great lunch or light dinner.

The classic Greek seasoning of lemon, oregano and garlic brings out the flavour and helps tenderise the meat for these marinated Greek lamb skewers. With Greek salad and smokey babaganoush on the side, it's a light, satisfying meal bursting with flavour.

We used a goat’s milk feta cheese. It is fine to use just one 300ml carton of cream for this recipe. Note

For an easy weeknight meal, try this crispy spinach and beetroot tart topped with crumbled feta.

These tasty Greek style feta and spinach stuffed potato balls make a delicious starter, finger food or light snack.

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

Crispy pastry, sweet tomato, salty tapenade; flavour and texture sensation wrapped up into one easy recipe!

Blood oranges are available in winter, at other times use navel oranges. Note

Roasted pumpkin with bacon and fetta from AWW May 2008

Cream of spinach soup with lemon fetta toasts

Layers of crisp filo, crumbly cheese and wilted silverbeet, all drenched in lemon and garlic, make these silverbeet, cheese and filo stacks a light and delicious meal.

These little flavour bombs are a cinch to make and perfect for any kind of party.

Loaded with veggies, ricotta and feta, these golden frittatas make a speedy and healthy mid-week meal served with salad.

Pumpkin, feta and leek go together tremendously in a golden pastry parcel, especially dunked in tomato chutney.

These crispy parcels make a delicious vegetarian snack.

A healthy and filling Mediterranean salad that makes a great side to lamb dishes.

Quick, healthy and delicious Mediterranean-style salad.

For a fresh, fabulous and easy mid-week dinner you can't go past these roasted beetroot, feta and rocket pitta bread pizzas. They're easy to throw together and simply delicious.

These fluffy little frittatas are scrumptious and easy to make.

Crisp, aniseedy fennel and earthy brown lentils are fabulous combined with sweet beetroot and peppery rocket.

These tasty little Greek-style cheese and spinach filo triangles are delicious served with a squeeze of fresh lemon. Great as finger food or for an after-school snack.

There are more than 40 varieties of the paprika pepper grown in Turkey, Hungary, Iran and Spain, but the differences among them are very subtle.