Cream

Carefully separate eggs, making sure there is no trace of yolk in the egg white – egg white will not stiffen if it contains traces of egg yolk. Also, bowl and beaters must be clean and dry before beating egg white. If liquid seeps from the base, the meringue was either not cooked long enough […]

Use smoked cheese instead of cheddar. Replace ham with bacon or spinach. Note

Use pecans instead of walnuts. Note

Nut skins can be bitter; rub toasted hazelnuts in a clean tea-towel to remove skins before chopping. Note

You’ll need 2 passionfruit. Note

Pasta must be hot when you add egg mixture; the heat from pasta thickens sauce. Note

If mandarines are not in season, use 2 x 310g cans mandarine segments in syrup, well drained. You’ll need about 4 passionfruit to yield enough pulp for this recipe. Note

You can use drained, chopped canned pears instead of strawberries. Add chopped roasted hazelnuts to provide a little crunch. Note

You could substitute salami for the bacon, if preferred. Note

Budget tip: To turn into a main course, serve as a side with fish, meat or chicken. Make dip in a 4-cup serving bowl. Note

To save time, you can microwave kumara and broccoli. Microwave kumara on high for 2 minutes. Add broccoli; microwave further 1-2 minutes, or until vegetables are tender. Note

Use leftover peach syrup in smoothies and fruit safaris. You can use filo pastry; cooking time will vary. Add on orange liqueur, juice or essence to the cream. Note

To prevent mixture sticking and scorching, use a heavy-based saucepan and stir constantly. Work quickly once chocolate is added, as fudge will set quickly. Don’t overcook; caramel may cause chocolate to seize. If so, start again. Note

You can make this in an ice-cream machine following the manufacturer’s instructions. White making custard, don’t increase the heat to speed up cooking- mixture will curdle. Note

Warm date-laced cake, soaked and drizzled with a luscious chocolate butterscotch sauce. Served with a scoop of vanilla ice cream, this chocolate sticky date pudding will make your taste buds sing.

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 can replace coconut milk with 1 1/2 cups milk. Note

Swap red capsicum for semi-dried tomatoes. Note

Add a little sherry or brandy to butterscotch sauce for adults. Baking puddings: Place ramekins on a baking tray to keep them steady on the oven shelf. Note

Combine dissolved gelatine and cream cheese mixture at the same temperature to prevent lumps from forming in cheesecake. Note

Swap chicken thigh fillet for diced pork scotch fillet or veal. Note

Not suitable to freeze. Note

You can use sliced chicken thigh fillets instead. You’ll find large char-grilled capsicum pieces at the deli counter of the supermarket. If unavailable, use drained capsicum in brine from the condiments aisle instead. Note

This classic custard with a soft caramel on top is eaten around the world.

Make polenta just before serving. Try goulash served with cooked rice or crusty bread instead of polenta. Make ahead: Cook goulash a day ahead. Cover, then refrigerate. Note

Chocolate crepe baskets with chocolate mousse

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.

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

To cool blueberry mixture quickly to room temperature, spread on a baking tray. Note

You’ll need 2 fresh medium mango cheeks or 3 canned or frozen cheeks. Grate zest before peeling orange. Note

Make ahead: Cook pots a day ahead. Loosely cover, then refrigerate. Custard pots should wobble at the centre when you take them from the oven, as they’ll continue cooking while they cool. Note

You’ll need 4 x 40cm-square pieces of unbleached calico. Before using, soak in cold water overnight. Boil for 20 minutes the next day; rinse well. Make ahead: Cook fruit mixture 1 month ahead. Store in a cool dark place, stirring occasionally. To reheat: Boil for 1 hour in unbleached calico; suspend puddings for 10 minutes […]

For an adults-only version, add 2 tablespoons kirsch to syrup. Note

You’ll need 6 large paper muffin cases for this recipe. Note

Use a flat-based glass to evenly press crumbs over base of pan. Melt chocolate in a heatproof bowl over a saucepan of simmering water. When ready to serve, place cooled sauce in a resealable food storage bag; snip a corner, then drizzle over cake. Note

Use brown sugar instead of demerara sugar. Note

White chocolate and raspberry chelsea scrolls

Make the lightest, fluffiest scones with just a few ingredients - the secret ingredient is lemonade!

This dessert is best prepared just before serving. 1/4 cup of passionfruit pulp will equate to about 3 passionfruit. Try fresh mixed berries instead of mango, if you like. Note

Use 2 cups desiccated coconut instead of shredded. Try 1/3 cup warmed strained raspberry jam instead of frozen raspberries. Save time: Ice and coat cake in coconut a day ahead. Store in an airtight container in the fridge. Whip cream and assemble just before serving. Note

To melt white chocolate melts, place in a microwave-safe bowl, then microwave on High (100%) in 30-second bursts, stirring, until melted and smooth. Use a teaspoon to drizzle onto cheesecake. Rotate brownie halfway through cooking to ensure it cooks evenly. Try milk chocolate instead of dark. Note

Dip pudding basin in hot water for 10 seconds before turning onto serving plate. Note

Use chicken thigh fillets instead of breast fillets. You can use brown onion instead of leek. Note

Make it more realistic by including some toy construction pieces from any variety store. Note

This easy butterfly cake recipe is perfect for making with the kids. This recipe is simple - just slice the tops off each cake, fill with buttercream and dust with icing sugar.

Crush lollies by placing them in a snap-lock air-tight bag. Remove all the air, then crush them with a meat mallet or rolling pin. Note

Chocolate and irish cream custard tart brought to you by Woman's Day

Impress your friends with this delightful chocolate Swiss roll recipe with fresh raspberries and cream. This dessert is easy once you build up the courage to roll it!

Chill honey syrup until same temperature as cream mixture. Reheat the syrup to serve in microwave. Note

Use any flavoured tortellini or ravioli you prefer. Add some finely sliced zucchini to the cream sauce, if desired. Note

Crumble prepared Anzac biscuits for this dessert, if preferred. Note

If preferred, serve squares topped with a honey mascarpone. Combine 250g mascarpone and 2 tablespoons honey in bowl. Dollop spoonfuls of mixture onto squares. Dust with cinnamon sugar. When profiteroles are cooked, pierce each with a skewer to allow steam to escape and prevent it from becoming soggy. Note

You can use other cheeses, like gruyere and swiss cheese. Note

You can use any pasta of choice. You can use salami, ham or pancetta instead of bacon. Note

If you can’t find mini brioche, you will need about 300g of a large loaf. Alternatively, you can use croissants or fruit bread. Note

Keep the oven door ajar by placing a wooden spoon inside the door. Note

Ensure the toffee is poured over the nuts in a very thin layer. Be careful – the tray will be very hot. To prevent crystallisation, do not stir the toffee mixture once it comes to the boil. Note

Clean mussels by scrubbing shells with a firm brush and removing fibrous “beard” by pulling with a knife. Note

When scrambling eggs, keep the heat low and even. Stir occasionally – too much heat or stirring will toughen the eggs and cause them to separate. The finished texture should be barely firm and creamy. Serve immediately – scrambled eggs do not reheat well. Note

Indulgent peach clafouti has a rich egg batter that becomes almost custard-like when baked, and once exposed to the oven, the peaches become soft while bursting with flavour.

This is best made a day in advance of serving. If you don’t want to use alcohol, replace the liqueur with fruit juice. Note

Remember to discard any rhubarb leaves. Apple, pear or pineapple would also be delicious in this cake. Note

Toast almonds or other nuts by tossing in a dry frying pan over a medium heat for 2-3 minutes, until golden. Remove from pan immediately as they could burn with the retained heat of the pan. Note

Texas muffin pans are 3/4 cup in capacity. If preferred, use a regular 1/3-cup muffin pan and bake for 15-20 minutes. It will make about 8. Note

Handle scone dough very lightly – it’s the secret to success. Note

Bacon, salami or prosciutto may be used in place of ham. Note

Velvety smooth and rich vanilla bean ice-cream is perfect on its own or as an accompaniment to any dessert. There is nothing quite like a scoop of homemade rich and creamy ice cream.