Vegetarian

You can also use curry powder; you’ll need 3 teaspoons. Instead of yoghurt, use homemade buttermilk: add 1 tablespoon lemon juice to 3/4 cup skim milk. To save time, use a food processor to make the pastry. Note

You can also cook biryani in a casserole dish in the oven, preheated to 180°C (160°C fan-forced), for 40-45 minutes. Use vegetable oil instead of ghee if you like. Note

Flavourful oven baked stuffed tomatoes with basmati rice and lamb mince make the perfect zesty addition to any fish or grilled meat dish, or eaten on their own for a delicious lunch.

Use a potato variety suitable for roasting. You can use kumara instead; cooking time will vary. Use 250g packet frozen chopped spinach. Note

Try other vegetables, such as pumpkin, zucchini or green beans, if you like. Note

Make ahead: For best results, bake ricotta a day ahead. Cover with plastic food wrap; chill until required. Stand at room temperature for 15 minutes before serving. This dish is a tasty addition to an antipasto platter. Note

Paneer is firm ricotta-style Indian cheese and can also be bought at supermarkets. Replace cream with coconut milk. Note

When egg begins to set, use a wooden spoon to move it gently towards centre of pan. Note

Using sweet and smoked paprika gives extra flavour to feta, but use just sweet if you like. Note

Use any flavoured coating mix. Freeze croquettes for up to 3 months. Note

Pho is Vietnamese soup. Use Vietnamese mint and Thai basil if available. Make ahead Cook stock mixture the day before; keep, covered, in the fridge. Note

Weighing down the terrine will make slicing easier. Note

Replace pizza cheese with grated cheddar, if desired. Pizza cheese contains grated cheddar, mozzarella and parmesan. Add a little butter and milk to scooped-out cooked potato; mash. Cover and refrigerate. Use the next day. Make salsa just before serving to prevent avocado discolouring. Note

Makes 2/3 cup of corn salsa. Note

Replace sprouts with 1 cup finely shredded cooked chicken. Note

You can use chopped regular tomatoes instead of cherry and teardrop, if you prefer. If you want to make your own gnocchi, use floury potatoes, or even try kumara, ricotta or polenta. Steam, don’t boil, vegies to prevent waterlogging. Note

Sichuan peppercorns are in the Asian foods section of most supermarkets, or in Asian grocery stores. It’s important to use firm tofu for this recipe. To prevent bamboo skewers scorching during cooking, soak them in cold water for 20 minutes before using. No mortar and pestle? Use a small food processor, spice grinder or crush […]

Serve with poached or fried eggs. You can make baked beans up to 3 days ahead. Cover, then refrigerate. Note

Use thawed frozen spinach instead of baby spinach leaves. Squeeze out excess liquid before using. Try semi-dried tomatoes instead of capsicum. No ovenproof frying pan? Cover handle with layers of foil to prevent it burning. Note

Use bought guacamole dip. The price will vary. Swap the flour tortillas for gluten-free wraps. For meat lovers, use 400g browned beef mince instead of kidney beans. Note

A quick meal or snack doesn’t get any easier than these vege-packed fritters

Mexican food is hot, hot, hot! Surrender to its exotic flavours – sweet, sharp, smoky, hot, fragrant and fruity, sometimes all together on the one plate

A quick meal or snack doesn’t get any easier than these vege-packed fritters

Nana does enjoy an Eye-talian every now and then. Grandad is a bit leery of foreign food, but as my sauce is made from his home-grown tomatoes he can hardly call it foreign, now can he? A big batch of sauce is the perfect solution to a summer surplus and freezing the sauce in plastic bags ensures it’s safe from pesky botulism. Tomato relishes and ketchups contain vinegar, boosting the acidity, so they are fine to bottle, but tomato sauce is a different kettle of fish. I can’t guarantee the mixture will be acidic enough to store safely in bottles so freezing is the answer. Zip-lock bags, filled and frozen flat so they stack neatly in the freezer, are perfect. I find some single-serve portions useful as well as bigger, family-sized batches.

Julie Biuso shares her crafty, clever ways to turn out fabulous meals night after night

Mexican food is hot, hot, hot! Surrender to its exotic flavours – sweet, sharp, smoky, hot, fragrant and fruity, sometimes all together on the one plate

Let Julie Biuso open your eyes to the glory of new-season apples

A quick meal or snack doesn’t get any easier than these vege-packed fritters

Mexican food is hot, hot, hot! Surrender to its exotic flavours – sweet, sharp, smoky, hot, fragrant and fruity, sometimes all together on the one plate

You can use any combination of vegetables, such as pumpkin and eggplant or peas and corn. Some tofu brands are sold in brine. Drain these well, then pat dry with paper towels before using them. Note

Use 500g chopped chicken breast fillets instead of tofu, if wished Green or red curry paste can be substituted instead of laksa paste. Note

Kumara is orange sweet potato. Use any canned beans, such as butter beans or red kidney beans. You can serve chickpea mixture with cooked rice or pasta. Note

Gluten free? Use tamari (wheat-free soy sauce) instead of soy sauce and use gluten-free rice noodles instead of hokkien. Make ahead: Marinate tofu a day ahead. Cover, then refrigerate. Note

Pumpkin crepes with pesto

Low fat: Spray tofu with cooking oil spray; grill under a preheated oven-grill on high for 2 minutes each side or until golden. Patting tofu dry with paper towels removes excess moisture and prevents tofu breaking when cooked. Note

You can use any type of filled pasta. You’ll find agnolotti in the chilled fresh pasta section of any supermarket. Use kumara (orange sweet potato) instead of pumpkin. Note

Use shredded cooked chicken breast instead of antipasto vegetables. Note

Meat lovers: Replace butter beans with 200g cooked mince. Make ahead: Stuff capsicums up to 4 hours ahead. Cover, then refrigerate. Bring to room temperature to grill. Note

No char-grill pan? Use a frying pan instead. Note

Pressing tofu between paper towels removes excess moisture; this prevents it going soggy when cooked and gives an extra-crisp coating. Buy piri piri seasoning in the spice aisle of supermarkets; adjust quantity according to taste. Note

Gluten free: Use rice noodles instead of udon; use gluten-free satay sauce; use tamari instead of soy sauce. Use a combination of green and red cabbage. Note

Use 2 chopped regular tomatoes instead of cherry tomatoes. Make ahead: Make couscous up to 3 hours ahead. Cover, then refrigerate. Note

Instead of lentils, use chickpeas or any type of canned beans, such as kidney or butter beans. Note

Before sealing jars containing hot mixture, use a skewer to release any trapped air bubbles. To sterilise jars: Wash jars and lids in hot soapy water, rinse in hot water, then dry in a low oven. Note

Wear disposable gloves when preparing beetroot to prevent hands from staining. To freeze, transfer soup to freezer-safe airtight containers. Cool. Cover, then refrigerate. Label, date and freeze for up to 2 months. Thaw in fridge overnight. To reheat: Place soup in a large saucepan. Stir gently over low heat until well heated. Safe chill-down: Stand […]

To freeze, cut cooked gozleme in half. Wrap individually in foil, then in two layers of plastic food wrap. Label, date and freeze for up to 2 months. Thaw in fridge overnight. To reheat: Thaw gozleme; brush with oil. Cook in a large frying pan over moderately high heat for 1-2 minutes each side or […]

You’ll need to cook 1 cup basmati rice to get 2 cups cooked. Note

Soup will separate on standing, so stir it well before serving. Note

Add mint to the cooled (not hot) soup so it doesn’t discolour. Note

Stir the cooked vegetable mixture into couscous for a more substantial side. Serve with roast or grilled lamb. Note

Panko are Japanese dried breadcrumbs, available from the Asian food aisle of supermarkets. Use packaged dried breadcrumbs; the colour and texture will vary. Note

You can use a 250g packet thawed frozen chopped spinach instead of fresh. Using hands, squeeze excess liquid from spinach. Add to white sauce. Replace corn with 100g finely chopped shaved leg ham. Note

You could replace wild rice with an extra 1/2 cup long-grain brown rice, if preferred. You’ll need half a bunch of watercress for this recipe. To cool rice quickly, place in a large shallow bowl. Stir occasionally to release heat. Note

You can use a mixture of mushroom varieties or just one, such as field, button or Swiss brown. Note

Transfer cooked rosti to warm oven while you are making the next batch. Note

Make pizzas just before serving. Roast capsicum is at the deli counter. Make ahead: Grate potato ahead of time; toss a little lemon juice through to prevent-potato browning before cooking. The right grater: Use the coarse side of a grater; vegetables will hold shape better on cooking. For crisp rosti: Squeeze out as much liquid […]

Swap parmesan for 120g fresh ricotta. Note

For a stronger flavour, use a mixture of dill and parsley. Try large zucchini instead of eggplant. Note

For full flavour and vibrant colour, choose ripe aromatic tomatoes. Pasta needs plenty of boiling water, to prevent it clumping during cooking. Stop pasta from sticking to pan by stirring 2-3 times while boiling. Shake colander vigorously to drain. Always reserve a little cooking water for adding to sauces if necessary. Note

Soak dried borlotti beans in water overnight. Drain, then cook in simmering water for 45 minutes or until tender. Drain; add to soup in Step 1 with tomatoes, stock cubes and water. Make ahead: Prepare soup, without tortellini, a day ahead. Cover, then refrigerate. Cook tortellini while soup reheats; add as recipe directs. Dried tortellini […]

Stand filo pastry at room temperature for 1 hour before using. Note

Don’t discard the baking paper used for rolling out pastry. Use one to bake pastry blind, the other to line the tray for roasting the vegetables. Quiche is cooked when a knife inserted at centre comes out clean. Note

Use kumara (orange sweet potato) instead of pumpkin. Price will vary. Make smaller bakes to eat on the run. Spoon macaroni mixture into a greased 12-hole (1/3-cup) muffin tray, then bake for 15 minutes. Note

Naan is a traditional Indian bread. You’ll find it in the bread section. If you don’t have an electric stick mixer, cool soup 5 minutes, then blend or process, in batches, using a blender or food processor. Note

For best results, cook pizzas just before serving. Note

You can use any type of white vinegar. Note

Serve with bacon or sausages. Replace chives with basil, parsley or green onions. Egg-white omelets are best made just before serving. For perfectly round omelets, cook them in oiled egg rings or a 7cm round cookie cutter. Note

Whether you’re relaxing at the bach or pottering around at home on your holidays, this summer recipe from Julie Biuso is designed to be light on effort and big on taste

Whether you’re relaxing at the bach or pottering around at home on your holidays, this summer recipe from Julie Biuso is designed to be light on effort and big on taste

You’ll need 2 slices of bread to make 1 cup breadcrumbs. Note

Use firm tofu, but one that has d smooth creamy texture (sometimes called Chinese tofu). Note

As feta is already quite salty there’s no need to add extra salt. Warm pea and feta dip can be made ahead and then reheated in microwave before serving. Note

Serve with whole roast fish or chicken. Note