http://cuisine.com.au/recipe-finder/snack-recipes Check out our sensational but simple mini-meals to power you through your day. en-au http://cuisine.com.au/recipe/Tomatoes-with-Catalan-toast-and-raw-ham While my kitchen is being renovated, I have been learning to use the microwave. Until now this machine has been used exclusively for reheating soup, or portions of stew, or melting butter, or reheating the mugs of tea I brew and then forget when I am writing. As a starter my salads are now more sustaining, with red-skinned potatoes cooked in the microwave for three minutes with some whole garlic cloves dropped in the dish after the first minute and all tossed while warm with drops of the best extra virgin olive oil. And I can now produce some interesting vegetable dishes such as the tomato and baked egg dish below. http://cuisine.com.au/recipe/Singing-hinnie Instructions in the old baking books tell that these hearthstone breads are baked on a "girdle". There are pictures of round iron girdles with high hooped handles. I take that to mean in contemporary parlance a very solid heavy pan. In my grandfather's day it meant the flat top of a fuel-burning Aga stove. This is very hearty food. Go the whole hog and have it with fried eggs and bacon - once a year. http://cuisine.com.au/recipe/Devonshire-splits I very quickly revert to the influence of my British forebears when I think about afternoon tea. There should be freshly baked scones and something with cream, and definitely cake and possibly a pie. http://cuisine.com.au/recipe/Cheese-scones I very quickly revert to the influence of my British forebears when I think about afternoon tea. There should be freshly baked scones and something with cream, and definitely cake and possibly a pie. http://cuisine.com.au/recipe/Chicken-curry-puffs Malaysian-style chicken and coconut curry puffs, a street stall speciality, are best deep-fried and served warm, and certainly not refrigerated. For picnics they can also be baked and wrapped, still warm, in a dry, clean cloth. http://cuisine.com.au/recipe/jelly-rabbits These simple jellies take just take a few hours to set in the fridge. http://cuisine.com.au/recipe/hot-cross-chocolate-muffins Something original and a bit clever - Jane's recipe, of course! This really is Easter in one hit. http://cuisine.com.au/recipe/cavolo-nero-with-toasted-country-bread http://cuisine.com.au/recipe/garlic-bruschetta-with-cherry-tomatoes-and-fresh-goats-curd Garlic, the onion's powerful cousin, can be subtle and nutty or rich and robust. Australian grown is best but supply is erratic. Small quantities will be in shops for the next two months with the main crop beginning in spring. It now makes up more than 10 per cent of the local market, with the rest imported. http://cuisine.com.au/recipe/Pistachio_biscotti Fresh pistachios taste different from dry ones. They have a lot more moisture content and when chewed or crushed it's as though you taste pistachio-flavoured milk. This makes them ideal for flavouring custards, cakes, ice-cream and biscuits.