No cook

If you plan to make the coleslaw ahead of time, keep it fresh in a snap-lock bag in the fridge. Note

You can use low-fat ice-cream instead of yogurt in these smoothies. Note

Replace the cheese and ham with a hard-boiled egg. Add some hummus for dipping. Note

Don’t oversoften the ice-cream or it will lose its volume. Note

Cover any leftover mayonnaise and basil mixture are store in fridge for later use. Note

The bocconcini we’ve used in this recipe is about the size of golf balls. and available from supermarkets in the chilled dairy aisle and the deli section. However, you could use whole cherry bocconcini, which is smaller, or buffalo mozzarella, which is the size of a tennis ball. If you can find it, burrata, an […]

Makes 12 Note

You could replace the avocado with cucumber or shredded lettuce, the tomato with red capsicum, and the carrot with cheese. Or try using red and yellow cherry or grape tomatoes. If you make these sandwiches ahead of time, add a little lemon juice to the mashed avocado to prevent browning, then cover the sandwiches with […]

White chocolate cheesecake and mixed berries

On a hot summer’s evening, this dessert is a fruity, refreshing treat. Pineapple delivers a burst of vitamin C along with the mineral manganese (for bone building). Lime aids digestion, while pomegranate is high in antioxidants and may help lower LDL cholestrol. Note

You get what you pay for with prosciutto, although the cheaper versions found in supermarkets are usually pretty good. The more expensive prosciutto usually imported from Italy, is finer quality meat and air-dried for longer therefore having a more intense flavor. I don’t be alarmed by the fat on the edge of the prosciutto, and […]

This wonderfully vibrant broad bean, baby pea and feta salad recipe is the perfect side dish for any summer meal! Throw it together in just 15 minutes and enjoy!

An under-ripe mango adds an element of fresh and summery sweetness to this Aussie classic. Note

When making collar, fold baking paper so collar is double thickness; this will give the souffle more support when setting. Note

Use a store-bought 450g packet butter cake, processed to make fine crumbs. For an adult version, add 2 teaspoons rum essence or 1 tablespoon rum. Roll mixture into balls; use 2 teaspoons of mixture per ball. Roll balls in Sprinkles. Note

For best results when moulding chocolate cups, spread melted chocolate on snap lock food storage bags. Plastic food wrap is too thin and difficult to handle. Note

Strawberry ice cream slice brought to you by Recipes Plus

Snipping noodles makes them easier to mix through the other ingredients. Note

You can use ice-block moulds. Wooden ice-cream sticks are sold in craft stores. Note

The syrup is also good with banana and seedless grapes. Note

No piping bag? Spoon icing into a small resealable food storage bag; seal, then snip off a small corner. Note

Pinwheels are a great idea for kids school lunchboxes. Note

To make chocolate shavings, run a vegie peeler along the length of a block of chocolate. Note

Coconut macaroons are in the cakes aisle. Note

Serve with barbecued lamb, chicken or as a topping for frittata. Try a mixture of red and yellow tomatoes. Note

Replace crushed chocolate bar with 1/3 cup dark or milk chocolate chips. For best results, be sure to use good-quality vanilla ice-cream. Note

Make ahead You can make ice-cream up to 3 days ahead; keep, covered, in the freezer. For easy scooping, remove ice-cream from freezer 10 minutes before you’re ready to serve. Note

You could use lime zest and juice instead of lemon. Note

To prevent the log from cracking, spread whipped cream over cake before serving. Marsala is fortified wine; you can replace it with liqueur, such as kirsch (cherry) or Kahlua (coffee) if you like. Use any style of un-iced chocolate biscuit. Try well-drained frozen raspberries instead of cherries. Note

You must make the cassata in stages, making sure each layer is firm before topping with next layer. To make it easier to remove cassata from the pan, dip pan briefly in warm water. Note

Use a flat-based drinking glass to help press crumbs evenly into pie dish. Note

Use writing icing that sets hard; it’s available from the cake decorating aisle of supermarkets. Note

For littlies, remove cachous before serving. Note

You can use lamingtons of any shape. Use scissors dipped in icing sugar to cut the marshmallows. You’ll find iceblock sticks at craft outlets. Note

Instead of separating choc buttons into colours and having leftovers, use all colours and arrange over cake, alternating colours. Use scissors dipped in icing sugar to cut marshmallow. You’ll need 1 1/2 of the sponge cakes for this recipe. Note

Weighing down the terrine will make slicing easier. Note

Use a tub of neapolitan ice-cream. Note

If you can’t find white chocolate topping, you can use sweetened condensed milk instead. If you’re making this for children, you can use decaf coffee instead. Note

You’ll need a 45 x 30cm cake board. Note

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

A decadent tiramisu with coffee, cream cheese and ricotta with a lovely light sponge. This tiramisu recipe is simple yet indulgent, especially with cocoa powder dusted on top.

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

Use fresh or frozen blueberries or sliced fresh strawberries instead of raspberries. 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