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Minced pork and prawn soup (geng jeut gung nahm man)
Image By David Thompson Abstract In Thai, this soup translates literally as ‘broth with pork fat’, but if you’d rather not use so much saturated fat, you can just use vegetable oil instead.
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Pea and fennel soup
Image By Ina Garten Abstract While soups are often relegated to the cooler months, this Italian number deserves year-round attention. With the crunch of sourdough croutons and creamy lightness of...
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Chunky minestrone with basil paste and pecorino
Image By Yotam Ottolenghi Abstract The ultimate Italian comfort soup, brightened with a chunky basil and parsley oil.I always make a fool of myself when I meet real experts on my travels. Here, at...
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Almond cheese cakes
Image By Mrs Arthur Martin Abstract This little "cheesecakes" - no cheese, and not exactly what we think of as a cheesecake today, either, but with their own homey appeal - were published in a CWA...
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Esmeralda rolls
Image By Mrs Hartley Abstract Scone-dough scroll with sticky syrupy sauce? Now that's an easy - and budget-friendly - dessert!This recipe, published in a Country Women's Association recipe calendar in...
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Butterscotch pie
Image By Mrs S. Warby Abstract Three layers of lovely in this pie, with a buttery pastry base, butterscotch filling and fluffy meringue. This recipe, contributed by a member of the Wagga Wagga branch,...
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Ginger sandwich
Image By Mrs Frank Turner Abstract Ginger cake layers sandwiched with jam and topped with caramel - a CWA baking treasure that would be at home at any morning tea. This recipe first appeared in a...
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Pickled seaweed
Image By Paul West Abstract Use pickled seaweed as you would any other pickle. It’s great with a sharp cheese, cured meats or to enrich a broth-based soup.Seaweed is a nutritional powerhouse and we...
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Buckwheat and almond scones
Image By Hugh Fearnley-Whittingstall Abstract These hearty unsweetened scones hit the spot when you need a chunky, bready accompaniment to soup or cold cuts. The sweetened fruity variation makes a...
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Rye chapatis
Image By Hugh Fearnley-Whittingstall Abstract Indian chapatis are easy, tasty and just what I want with a saucy curry or even a chunky soup.In India, they are usually made with wheat flour, so this...
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Hugh's seedy bars
Image By Hugh Fearnley-Whittingstall Abstract These seedy slabs are an excellent alternative to those ubiquitous, sugary cereal bars.I’ve used rice malt syrup to bind the mix together without making...
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St Clements polenta cake with blueberries
Image By Hugh Fearnley-Whittingstall Abstract This is a simplified version of a classic Claudia Roden recipe, and I really don’t think it’s lost any of its charm in my adaptation. It uses whole,...
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Mushroom cheese toastie
Image By Paul West Abstract There’s nothing I enjoy more on a cold winter’s day than a steaming hot toastie, laden with butter and cheese.I often get asked what my favourite thing to cook is or,...
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Paella with chorizo, peas and fennel
Image By Paul West Abstract This is my interpretation of the iconic Spanish dish, paella. The oil from the chorizo imparts a delicious flavour.Though it’s hardly an authentic incarnation, the upside...
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Potato pavé
Image By Paul West Abstract These pavé, golden bricks of pressed, creamy potato, take their name from the French word for cobblestone. This recipe does take a little bit of time to prepare (you’ll...
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Crispy school prawns
Image By Paul West Abstract I usually cook this recipe up as soon as I have enough for a feed, right there on the water’s edge.Over the summer months on the south coast, the many inlets and waterways...
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Split cheesy garlic bread
Image By Kelsey Nixon Abstract Take your garlic bread up a notch with this cheesy incarnation, bolstered again by a herby pesto.
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Chicken sausage and artichoke skillet lasagna
Image By Kelsey Nixon Abstract Featuring no less than four cheeses, this lasagne is cooked on a stove rather than in the oven and finished under the grill for a golden top.
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Black bean and sweet potato empanadas
Image By Kelsey Nixon Abstract These stuffed, puffed pastries are brimming with warm spices. You won't miss the absence of meat one little bit.
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Chocolate tiramisu
Image By Kelsey Nixon Abstract This riff on the Italian classic skips on the espresso and opts for an injection of hot chocolate instead, teamed with an extra layer of chocolate mousse.
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