http://cuisine.com.au/recipe-finder/quick-recipes Try these quick recipes and you'll have dinner on the table in a flash. en-au http://cuisine.com.au/recipe/baked_custards_with_granola_crumble These baked custards can be prepared the night prior and refrigerate. Allow to come to room temperature before serving. http://cuisine.com.au/recipe/Chicken-and-rice-paper-rolls A barbecued chicken can be used in this recipe if you're short of time. You'll be surprised how popular sweet chilli sauce is when you present a plate of these to the younger set. http://cuisine.com.au/recipe/roast_vegetable_and_nut_salad Nut oils add wonderful depth to dressings and marinades. Hazelnut and walnut are my preference. Only buy small amounts at a time and store in cool dark places to prolong their relatively short shelf life. http://cuisine.com.au/recipe/Prawns_and_harissa We've been using some amazing fresh king prawns caught on the east coast, a great example of a product that doesn't need much doing to it. Harissa originated in North Africa and is customarily made with dried red chillies. http://cuisine.com.au/recipe/Thai-rose-petal-and-cucumber-salad Our recipe for a Thai-style rose-petal and cucumber salad that I like to serve alongside cold-poached chicken for a summer lunch. http://cuisine.com.au/recipe/Damiens-cauliflower-salad At a recent lunch at one of my very favourite restaurants, Bistro Moncur in Sydney, I ate a superb salad of cauliflower, celery and toasted almonds. Here, chef Damien Pignolet is famous for his composed salads and this was an excellent example. The recipe follows at right. http://cuisine.com.au/recipe/Brioche-with-grapes-and-walnuts Makes eight individual buns, or use half the dough for buns and cook the rest in a small loaf tin. http://cuisine.com.au/recipe/Frittelle-duva Serve for breakfast or as dessert. http://cuisine.com.au/recipe/Pappardelle-with-peas-lettuce-and-prosciutto Drain cooked pasta in a colander over the sink. Don't rinse it - the precious sauce-catching starch will disappear down the sink. As mentioned earlier, a few tablespoons of the cooking water can be used to thin a too-thick sauce. http://cuisine.com.au/recipe/Orecchiette-with-currants-broccoli-and-pine-nuts Drain cooked pasta in a colander over the sink. Don't rinse it - the precious sauce-catching starch will disappear down the sink. As mentioned earlier, a few tablespoons of the cooking water can be used to thin a too-thick sauce. http://cuisine.com.au/recipe/Fettuccine-with-zucchini-lemon-and-ricotta-with-fried-almonds Drain cooked pasta in a colander over the sink. Don't rinse it - the precious sauce-catching starch will disappear down the sink. As mentioned earlier, a few tablespoons of the cooking water can be used to thin a too-thick sauce.