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Meatloaf in BBQ Sauce

A popular, moist meatloaf that is baked in its own barbecue-flavoured sauce. Great with mashed potatoes and vegetables, with the sauce drizzled over them.

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Meatballs in stroganoff sauce

Delicious creamy meatballs in a classic stroganoff sauce.

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Easy Beef Stroganoff

So easy and so yummy. Can be cooked in a frypan, oven or slow cooker.

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I love potato bakes, but I’m often torn. Should I make it with thickened cream or add that tangy touch and make it with sour cream? Well that problem is solved with this creamy potato bake as we use both which is why our much loved potato bake is called very creamy. Oh and did I mention it’s cheesy as well?

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Mum's porcupine meatballs

It’s said that necessity is the mother of invention, so when the great depression hit America in 1929 and food was increasingly hard to come by, home cooks had to get creative. Enter porcupine meatballs. Meat was scarce and had to be extended to feed the family, so a handful of rice was thrown into the mix. Canned tomato soup had been around since the turn of the century and dried culinary herbs had been a part of the home cook’s kitchen for decades. It’s soothing to know that this recipe that was borne of necessity nearly 100 years ago still stands as perfect comfort food today. Soft and tender (and not to mention gluten free!), serve these meatballs with extra steamed rice or buttery smooth mashed potatoes. How to make Mum’s porcupine meatballs: key tips To make the meatballs, prepare the onion by chopping it very finely, as large pieces of onion will cause the meatballs to fall apart. Mix everything, except the soup and water, in a bowl. The mixture will be too stiff to stir and combine well, so clean your hands and get stuck in. Roll your meatballs into balls about the size of a large walnut. Drop them into your simmering soup mixture, gently to avoid any splash, and simmer until the rice is tender and the meatballs are cooked through. Serve your meatballs with mashed potato (to soak up all the sauce) and steamed vegetables, such as carrots and broccoli. Key ingredients in Mum’s porcupine meatballs recipe Any-star beef mince will do for these meatballs, so if you want to use budget-friendly 3-star mince, then go for it! A long-grain white rice will work best for these meatballs, such as basmati. The cook has used dried mixed herbs. You can use a mix of fresh herbs, if you like. Just be sure to chop them finely. Try rolling out some more of our delectable meatball recipes on site. I particularly like the look of these massaman curry meatballs. This recipe was originally submitted by I-hate-offal, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Australia’s Best Recipes and Natasha Shaw

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Beef Wellington

A 1970's favourite for a dinner party, or the family.

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Vanilla Cream Puffs

Easy, never-fail recipe. Easier than vanilla slices and tastier. Very moreish and quite light to eat. I was given this recipe 3 years ago, and it's now my signature dessert.

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Custard Sponge Cake

This sponge is so easy to make and has a subtle flavour of custard! I usually cut the cakes in half and join with lots of whipped cream, strawberries and grated flake. This recipe makes 2 cakes, so you can freeze one for later use.

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Rice salad

A creamy, mildly curried rice salad. Great to take to a barbecue as a change from the normal rice salad. This recipe is also great as a side salad.

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Stovetop Butterscotch Custard

Little bits of rice give this sweet and creamy butterscotch pudding a wonderful texture. This is so easy to make and always gets eaten! A good way to use up leftover rice too.

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Caramel biscuits recipe

Sweet crunchy caramel biscuits made in a jiffy using just four ingredients – it doesn’t get more dunkin’ delicious than this. Get the kids to help you make them! These biscuits are also egg-free and so are ideal for anyone with an egg allergy. How to make caramel biscuits: key tips Start by creaming your butter and brown sugar. Make sure that the butter is softened before you begin, otherwise it will be impossible to cream it well. I find that cutting the chilled butter into cubes makes it soften more quickly. Once the syrup is added, beat the mixture until it’s light and fluffy so that it contains a lot of air, which will form the biscuit texture. Next, simply mix in the flour until it is just combined – don’t overmix or your biscuits will end up too dense. Arrange your biscuit dough balls on lined baking trays ready for baking, but be sure to leave room for the biscuits to spread. Flatten the balls slightly with a fork, but don’t press too hard – these bickies will spread quite a bit and you don’t want them to be too flat. Bake the biscuits, 2 baking trays at a time, swapping the trays halfway through cooking, for 15 minutes or until golden. They’ll be really soft once baked, so let them sit on the trays for 10 minutes before transferring them to a wire rack to cool completely. Key ingredients in this caramel biscuits recipe Just 4 ingredients – butter, brown sugar, golden syrup and self-raising flour – make up these easy biscuits. The butter, sugar and syrup combine to make the delightful caramel flavour, while the flour holds everything together and helps the biscuits rise. The high-sugar content is what makes these biscuits crispy. On the hunt for more easy biscuits? Try these coconut biscuits, gingernut biscuits and Milo biscuits, too. This recipe was originally submitted by Anythingispossible, a member of the Australia’s Best Recipe community. Introduction and additional recipe notes by Natasha Shaw.