Preheat oven to 220°C (425°F). Place the quinoa in a small saucepan and cover with cold water. Bring to the boil and cook for 10–12 minutes or until tender. Drain well. Place the pumpkin and onion on ...

Place the tea leaves and half the coconut milk in a small saucepan over high heat and bring to just below the boil. Set aside for 5 minutes to infuse. Place the vanilla, cacao, dates, maple syrup, ...

Preheat oven to 180ºC. Place the butter, sugar and vanilla in the bowl of an electric mixer and beat until pale and creamy. Gradually add the eggs and beat well. Add the flour and baking powder and ...

Preheat the oven to 180°C. Line 12 x ½-cup-capacity (125ml) muffin tins with paper cases. Place the flour, almond meal, baking powder, sugar, chia, yoghurt, oil, vanilla and egg in a bowl and mix ...

1 packet Donna Hay wholesome banana bread cake mix 1½ cups (375g) ripe mashed banana (about 4 bananas) ⅔ cup (160ml) light-flavoured extra virgin olive oil 2 eggs 1 cup (330g) Nutella or choc hazelnut ...

Preheat oven to 220°C. Place the wine, tomatoes, caramelised onion, garlic and rosemary in a deep-sided large roasting pan and mix to combine. Place the lamb on top of the tomato mixture, drizzle with ...

Preheat oven to 160°C (325°F). Lightly grease a 20cm square tin and line with non-stick baking paper. Following the packet mix instructions, combine the brownie mix, melted butter and eggs. Add the ...

Preheat oven to 180°C (350°F). Place the pineapple, water and ½ cup (110g) sugar in a wide saucepan over medium heat. Bring to the boil and cook for 15 minutes. Remove the pineapple and set aside.

Place the chocolate, condensed milk, vanilla, butter and liqueur in a saucepan over low heat and stir until the chocolate is melted. Increase the heat to medium-high and simmer for 3–4 minutes or ...