Yoghurt

Lamb is the star of this wonderful wrap

This refreshingly tart yet sweet treat is also gluten-free.

To turn these out, first run a small knife around the edge or dip the moulds in hot water. Note

A simple dessert of yoghurt topped with honey-steeped fruit and pistachios.

Wendyl takes you through a step by step process to make your own yoghurt.

A mango lassi is refreshing on a hot summer’s day, and this light version – made from skimmed milk and yoghurt – is guilt-free! Some freshly chopped mint gives this Indian classic a twist.

Remove raspberries from the freezer only when ready to use, so they don’t have time to thaw. Note

Scrub kipflers clean with a brush and rinse before cooking. You’ll save time and effort peeling them, and gain extra texture, flavour and vitamins. Note

Not suitable to freeze or microwave. Harissa is available at selected supermarkets and delicatessens. Note

These make a delicious entree they are, or a main served with salad and chips. Note

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

This is a simple method for preparing eggplant as it does not require frying before cooking.

Make this salad up to a day ahead by preparing and cooking lamb and vegies to the end of step 5 and storing in an airtight container in the refrigerator overnight. When you are nearly ready to serve the salad, toss together with salad greens and dressing. If you prefer not to use a yoghurt […]

We kept the skin on the pumpkin for this recipe. It tastes good, and gives the dish a great look, too. why not give it a try? Note

Berries are one of the richest sources of vitamin C and also have excellent antioxidant qualities. Note

Processing the veggies saves time and makes the soup thicker. If you don’t have a food processor, chop the veggies into similar sizes or coarsely grate them and continue from step 2. The soup will be chunkier, and the broth a bit thinner. Note

EQUIPMENT: Sharp knife; baking tray; baking paper; foil; large mixing bowl; wooden spoon; fish slice Note

Megan May uses sprouted seeds to transform the South Asian thali into a delicious, nutrient-rich raw feast.

This recipe makes about 2/3 cup beetroot dip and 3/v cup tzatziki. Note

You can use sultanas instead of currants. Note

To heat Lebanese bread, microwave on high (100%) for 20 seconds or until just warm. Tabouli: You’ll need one large bunch parsley. Before chopping, wash parsley to remove grit; dry well. Note

Take time to layer the peach slices tightly in base of the loaf pan; overlap slightly, as they shrink during cooking. Note

Make hazelnut toffee a day ahead. Store intact in an airtight container; crush just before layering. Note

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

Mango sorbet and frozen yoghurt slice

Wash and dry coriander well before preparing. Keep coriander roots for making curry paste. Note

Use 1/2 cup plain flour instead of almond meal. Bake batter in a 19 x 11cm loaf pan; preheat oven to 160°C/140°C fan-forced for 1 hour (cover with foil if over-browning). Note

Zucchini is also delicious at room temperature for a picnic or barbecue. Use the scooped out zucchini flesh in savoury muffins or frittatas. Note

You’ll need to process 1 slice day-old bread for crumbs. Note

For richer flavour, marinate chicken overnight. Note

Don’t over-process chickpeas; they should retain some texture. Note

Not suitable to freeze. Note

Flatbread suitable to freeze. Butter mixture suitable to microwave. Note

Make ahead: Prepare rissoles a day ahead. Cover, then refrigerate. Use chicken, beef or pork mince. Add pitted kalamata olives to salad. Try Tuscan seasoning instead. Note

Place biscuits in a plastic bag, then use a rolling pin, meat mallet or base of a flying pan to crush them. Note

You’ll need to process 1 slice of day-old bread to make the crumbs. If brown basmati is unavailable, serve with white basmati or doongara rice (also known as Clever Rice). Lunch boxes: Make rissoles into bite-sized patties, then add to lunch boxes for a low-GI ‘brain booster’ meal. Note

You can prepare these iceblocks up to 5 days ahead, if you like. Note

You can halve this recipe if you only have one loaf pan. Try honey- flavoured greek-style yoghurt instead of natural. Note

To remove hazelnut skins, rub toasted hazelnuts in a clean tea towel before chopping. Note

When you have extra lemons, freeze juice in ice-cube trays for later use. You’ll need about 4 lemons. Note

Cover cake with foil during cooking if top gets too dark. Note

With creamy vanilla yoghurt forming the base of these delicious berry yoghurt pops - they're the perfect healthy treat for those hot summer days, and children are bound to love them

Reheat one muffin at a time in the microwave on high (100%) power for 10 seconds. Note

The batter can made in a food processor or blender if preferred. Note

If preferred, serve soup slightly warmed. Note

Maple or golden syrup can be used instead of honey. Note

Store leftover chutney in a sterilised jar and seal when cool. Keep chilled. Drumsticks, wings or breast fillets can be used in place of drumettes. Note

Beef rogan josh brought to you by Woman's Day

This bircher muesli recipe is healthy, nutritious and easy to make. Just whip up the night before, place in the refrigerator and you'll have breakfast waiting for you in the morning.

Use canned mango if fresh is unavailable. If using a metal muffin pan, line each hole with 2 strips of crossed baking paper so ice-cream can be easily removed. Note

The longer the chicken marinates, the better the flavour. Note

To preserve uncoated labne, prepare up to the end of Step 2. Place in a sterilised jar with sprigs of herbs, sliced garlic and chilli. Pour enough oil over to cover. Seal and store in fridge for up to 1 week. Note

To caramelise orange slices, preheat grill to high. Slice 1 orange and arrange on a foil-lined grill tray. Sprinkle over 1/3 cup sugar to cover slices. Grill 5-8 minutes, until caramelised. Cool orange before arranging on top of cheesecake. Note

Save even more time by using ready-made falafels and tzatziki dip instead of sauce. Note

These yummy dips are best served with assorted crudités such as carrot, cucumber and capsicum sticks. All dips are enough to serve 1. Note

Suitable from 8 months Note

Beetroot-lovers will enjoy this vibrant, tasty soup. For a more subtle colour (it’ll turn the soup pink) and more tang, add a swirl of yoghurt before garnishing, or serve the soup with yoghurt or sour cream on the side.