Cherry and lemonade fools

Cherries are gently stewed in lemonade and layered with lemon curd, cream and coconut for this silky cherry fool recipe

Australian Women's Weekly|Jul 11, 2016

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  • Berry & chocolate trifle cake

    If you like trifle, you will adore this version. It can be made up to two days ahead of when you need it to lessen the stress of making it at the last minute.

    New Zealand Woman's Weekly|Dec 07, 2015

  • Lemon posset with sugared zest

    Michele Cranston shares this deliciously easy recipe for lemon posset in "A Simple Table". "Part of me loves this dessert for its wonderful old-fashioned name but I mostly love how stupidly simple it is. It sets into a sublimely silky, creamy, lemony pudding that could be served with crisp almond bread, but for this recipe I’ve decided to celebrate the lemon and garnish it with sugared zest. The zest adds just a little bit of sweet texture, which is really all you need, because the posset is pretty darn close to perfection as it is. Just one quick note: make sure you buy thick, or double, cream and not thickened cream or the result will be disappointing."

    Supplied|Dec 01, 2015

  • Mini Yorkshire puddings with beef, basil & tomato

    These are a wonderful treat for a party – small enough to pop in one’s mouth but substantial enough to be filling after a few. Photography by Todd Eyre.

    New Zealand Woman's Weekly|Nov 02, 2015

  • Pimms garden cocktail

    A classic drink with cooling cucumber and subtle dryness, this Pimms has a few extras including added flavour from aniseedy fennel flowers. Photography by Jani Shepherd/Gatherum Collectif.

    Your Home and Garden|Nov 02, 2015

  • Toad in the hole

    A modern version of this popular British sausage dish.

    New Zealand Woman's Weekly|Sep 16, 2015

  • Homemade crumpets

    There’s nothing quite like a hot, homemade crumpet drizzled with butter and perhaps a little honey to make you feel all warm and cosy.

    New Zealand Woman's Weekly|Sep 16, 2015

  • Making meatloaf

    Meatloaf is traditionally served with tomato sauce, and leftover meatloaf is great when put in sandwiches. This recipe is a bit fancier if you feel like a special meatloaf for dinner. It looks and tastes like a giant sausage roll! Photograph by Dean Wilmot / Bauersyndication.com.au.

    New Zealand Woman's Weekly|Sep 15, 2015

  • Wendyl Nissen’s crisp rissoles recipe

    Rissoles and gravy is a great old-fashioned meal that children love, especially as this recipe has the addition of tomato sauce – which provides some sweetness. Rob Shaw/Bauersyndication.com.au

    New Zealand Woman's Weekly|Sep 08, 2015

  • Host a royal high tea

    You may not be invited to the royal wedding, but you can certainly celebrate in a royal manner! Call the girls, put on a pretty frock and crook that pinkie, but first follow our recipe guide to hosting the perfect royal high tea!

    Now to love|Sep 07, 2015

  • Bolognaise pies

    Take your favourite midweek dinner, bolognaise, and use it to fill a delicious flaky pastry pie. Serve with mushy peas and you have a complete meal for culinary comfort. Photography by David Hahn / Bauersyndication.com.au.

    New Zealand Woman's Weekly|Sep 07, 2015

  • Fried fish and fast chips with garlic seasoning

    My little brother is a fishing ninja and a pretty good cook too, so this is my version of how he does his battered fish. I’ve added my oven-baked ‘fast chips’ – which are really thin wedges, but if I call them that, my youngest won’t eat them! Photograph by Jani Shepherd and styling by Fiona Hugues – Gatherum Collectif.

    New Zealand Taste|Sep 05, 2015

  • The Caker

    The Caker

    Now to love|Sep 03, 2015