This is the cookbook that started my addiction to Donna Hay recipes. The recipes in the book are packed with flavour and are designed with time on your side.
I enjoy this book so much that I’ve bought this for friends – so I definitely recommend it if you’re looking to add a new title to your collection.
Let’s get into the review…
The book is a softback with glossy pages – this is important folks. We like good paper textures. I love that all the recipes have photographs for easy selection – and one page holds a few recipes as they are written in one paragraph format. That’s how simple they are! No essays, no complication – just simple, and delicious cooking.
The book has the following chapters:
- Assembled dinners
- Cheats 1: breakfast and brunch
- Fast flavour
- Cheats 2: marinades and rubs
- One pan
- Cheats 3: salad sides
- One pot
- Cheats 4: sauces and salsas
- One dish
- Cheats 5: vegetable sides
- Some now, some later
- Cheats 6: nibbles
- Instant desserts
- Cheats 7: sweet treats
These are pretty self explanatory, my favourite chapters are the one pan, one pot and one dish sections, and of course – instant desserts.
Below is the recipe for the Broccoli and Bacon Soup which is absolutely divine and ready within an hour – perfect for mid-week meals. I love a hearty soup, especially in this cooler weather as we head into Winter. To keep it vegetarian, simply keep out the bacon and substitute the chicken stock for vegetable stock.
Broccoli and Bacon Soup
Serves: 2 now, 2 later
- 1 onion, peeled and diced
- 4 rashers bacon, rind removed, chopped
- 400g potatoes, peeled and diced
- 1 litre chicken stock
- 400g broccoli, chopped
- 2 tablespoons mint, chopped
- sea salt and cracked black pepper
Place onion and bacon in a large saucepan over medium-high heat. Cook for 5 minutes or until well browned. Remove onion and bacon from saucepan and set aside. Put potato and stock in the pan, bring to the boil, add broccoli and cook for 8 minutes or until broccoli and potatoes are soft. Place soup in a blender or use a stick mixer to blend until smooth. Add onion and bacon, mint, salt and pepper and stir to combine. Ladle into bowls to serve. To freeze, place in an airtight container, seal and freeze for up to three months.
The Rudi-Rating (RR): This dish received a 9.5/10 – hubby said the only thing he would change is he would add a chilli.
Other recipes I have made (repeatedly) from the book include:
- Rustic Simmered Chicken (pictured above)
- Chocolate Coconut Tarts (pictured above)
- Egg rolls
- Mushroom tarte tatin
- Lamb cutlets with pine nut crust
- Lemon salmon pasta
I hope you’ve enjoyed this post, if you have this book, I’d love to hear your favourite recipes or recommendations!