Roast pork - use more salt. Rub between scores.

Roast loin of pork with crispy crackling and roasted apples

Maple honey mustard glazed ham

Let this honey-glazed ham decorated with aromatic herbs double as your Christmas table centrepiece before carving thick slices. (baking ham with cloves)

Super fluffy pancakes, really simple

Easy pancake

Easy pancake recipe - 1 teaspoon vanilla essence cups self-raising flour caster sugar cup milk eggs

Chocolate cupcakes (use ganache icing from chocolate cookbook in cupboard p. 96)  Makes 24 regular sized. Less if big sized.  Ganache - use 2 pots of "dollop" cream. Heat one in sauce pan. Mix in one after beating. Also add sugar and vanilla if using very dark chocolate.

Chocolate cupcakes

These rich, dark chocolate cupcakes are the ultimate pick-me-up. Made with real chocolate, my favourite choc cupcake recipe

Donna Hay: Triple Choc Brownies

Donna Hay triple-chocolate brownies with macadamias - well they smell delicious so far!

Sticky bacon-wrapped sausages

Sticky bacon-wrapped sausages

Serve our sticky bacon wrapped sausages with mash or salad for a delicious, hearty meal that's easy on the purse. (If you can't find the bacon, I used thick bacon)

Cajun chicken

Cajun chicken with mango salsa

Team Cajun chicken breasts with vibrant mango salsa to create a complete mid-week meal.

Bean and Rocket Salad (with dressing)

Bean and rocket salad

This bean salad makes a perfect accompaniment to a family barbecue.

Chargrilled capsicum and chorizo tartlets  Bake pastry cases separately (11 mins)  Cook chorizo and onion first then spoon capsicum, chorizo and onion into tartlet cases.   Pour egg mixture in separately then bake (12 mins)

Chargrilled capsicum and chorizo tartlets

Chargrilled capsicum and chorizo tartlets Bake pastry cases separately mins) Cook chorizo and onion first then spoon capsicum, chorizo and onion into tartlet cases. Pour egg mixture in separately then bake mins)

Baked sausages with potatoes and rosemary

Baked sausages with potatoes and rosemary by Michele Curtis from What's for Dinner?

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