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Submit your recipe to The Weekly
Submit a recipe to The Weekly
Send in your tastiest recipe for your chance to win a $150 cheque when we publish your prize recipes! And now with double the chance to win, the runner up will receive one of our famous cookbooks and have their recipe published exclusively online!
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Photography by Dean Wilmot. Styling by Yael Grinham.
Chocolate lace cookies
Chocolate lace cookies
Chocolate pavlova with raspberries
A mouth-watering Chocolate pavlova with raspberries recipe.
Tagliatelle with tomato, olives and chorizo
Tagliatelle with tomato, olives and chorizo
Apple crunch
Apple crunch
Gluten-free chocolate fudge brownies
Gluten-free chocolate fudge brownies
Luscious layer bars
Luscious layer bars
Roast vegetable salad
Roast vegetable salad
Chocolate, almond and jaffa torte
Chocolate, almond and jaffa torte
Summer cake
Summer cake
Mini jam tarts
Congratulations to our August Online Prize Recipe winner, Daniela Scalia of Stanthorpe, QLD.
Hearty chicken and barley soup
Hearty chicken and barley soup
Coconut and caramel pie
11/3 cups (200g) plain flour 100g butter, chopped 2 tablespoons caster sugar 1 egg 380g can Top ‘n’ Fill caramel Coconut topping 2 eggs, beaten lightly 2 cups (160g) desiccated coconut 2/3 c
Light coconut cakes
Tasty recipe of light coconut cakes
Chocolate slice
Chocolate slice prize recipe from an Australian Women's Weekly reader.
Chinese-style roast chicken
A delicious Chinese-style roast chicken recipe.
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Butter chicken
1 cup (150g) unsalted raw cashews 2 teaspoons garam masala 2 teaspoons ground coriander ½ teaspoon chilli powder 3 cloves garlic, chopped coarsely 4cm piece fresh ginger (20g), grated 2 tablespoons white vinegar 1/3 cup (90g) tomato paste ½ cup (140g) yogurt 1kg chicken thigh fillets, halved 80g butter 1 large brown onion (200g), chopped finely 1 cinnamon stick 4 cardamom pods, bruised 1 teaspoon hot paprika 400g can tomato puree ¾ cup (180ml) chicken stock ¾ cup (180ml) cream Note: This recipe is not suitable to make in a slow cooker or pressure cooker. Use unsalted cashews in the roasted curry mixture or the taste of the finished butter chicken may not be as mellow as it could be.
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