This is a Donna Hay recipe and like all of her recipes it's styled beautifully and is beautifully simple not requiring a wedding guest list sized amount of ingredients. In truth this could serve 4-6 people depending on how hungry they were but I would suggest making this for 2-3 people because of the delicious leftovers. In this case, the pork actually somehow becomes more tender the day after and when sliced paper thinly, it is absolutely mouth watering on buttered fresh bread with a generous dollop of the apple sauce. Or you can pop it on top of a bowl of ramen or noodle soup. Your tastebuds will indeed be thankful the next day for this foresight.
Everything you need to host the perfect festive dinner party, from food writer Donna Hay.
Hey there, food adventurers! Today, we're diving into a super cozy, super yummy dish that's gonna knock your socks off - we're talking about Samp recipe, a
Australian home cook and bestselling author Donna Hay is back with Even More Basics To Brilliance, the follow-up to her 2017 cult classic. Inside, you’ll find some of her much-loved recipes reimagined for today’s home cook, with simple flavour switch-ups and shortcuts for those who feel less confident in the kitchen. Here, Donna shares the inspiration behind her latest release, as well as three new recipes…
This Mushroom Stroganoff is a vegetarian twist on a classic Russian comfort food, offering a delicious medley of umami-rich mushrooms smothered in a creamy, tangy sauce. This hearty dinner will both nourish and comfort you in just 30 minutes.
Potatoes and cabbage were staples of winter meals in Istria; plentiful, filling and affordable. Speck or pancetta add fat and flavour to this simple dish, based on one Alice, my friend Tamara’s mother, would make, using savoy cabbage and potatoes from her husband Erminio’s garden. I also add sauerkraut for acidity, and caraway seeds for complexity, as I love their fragrant anise-like taste. To make this a complete wintery meal, I like to include a few good-quality pork sausages or partially cured chorizo. Some mustard and a bit of horseradish on the side wouldn’t go astray either.
This skillet chicken recipe was named after Napoleon's victorious battle of Marengo. This version is made with a delicious tomato-based sauce.
Australian home cook and bestselling author Donna Hay is back with Even More Basics To Brilliance, the follow-up to her 2017 cult classic. Inside, you’ll find some of her much-loved recipes reimagined for today’s home cook, with simple flavour switch-ups and shortcuts for those who feel less confident in the kitchen. Here, Donna shares the inspiration behind her latest release, as well as three new recipes…
As I try to cook less meat meals, stuffed pasta is becoming my family's favorite dish. Whether it's cannelloni, giant conchiglie or lumaconi.. unfortunately it's hard to find giant conchiglie in stores here ( known as pasta shells ) , but I am thinking to make my own next time. You can used the same method with any other type of pasta that can be stuffed. I hope you guys enjoy it! Prep time 15 mins Cook time 35 mins Total time 50 mins Recipe by: Fork Knife Swoon Yield: 4 Servings INGREDIENTS 16 jumbo pasta shells (Cook a couple of extra shells to allow for a few breaking while the pasta cooks.) 1-1/2 tbsp olive oil 2 tsp fresh garlic, minced 4 cups (packed) fresh spinach leaves, roughly-chopped 12 oz skim-milk ricotta cheese 1 cup shredded skim-milk mozzarella cheese 1/2 cup grated Parmesan cheese, plus more for serving 1 large egg 1 tbsp fresh basil, finely chopped 1 tsp kosher salt 1/2 tsp freshly-ground black pepper 1-1/4 cups marinara sauce INSTRUCTIONS Preheat the oven to 375 degrees F. Cook the pasta al dente, according to package directions. Drain and set aside. Meanwhile, heat the olive oil in a large skillet over medium-high heat. When the oil begins to shimmer, add the garlic and cook until it begins to brown, about a minute or two. Add the spinach and cook, stirring occasionally, until the leaves begin to wilt but are still bright green, about 3 to 4 minutes. The spinach should be reduced by half. Remove from the heat and let cool. In a mixing bowl, stir together the spinach, ricotta, mozzarella, Parmesan, egg, basil and salt and pepper until thoroughly combined. Pour 1/2 cup of the marinara sauce into the bottom of a shallow 8-inch by 8-inch baking dish. Stuff each pasta shell with a generous amount of the spinach and ricotta mixture, and place in the baking dish. Cover with the remaining sauce and bake covered with aluminum foil for 25 minutes. Remove the foil and continue baking until the top begins to brown and the sauce begins the bubble, another 10-15 minutes. Serve warm with a dusting of Parmesan. Source
Pan-fried chicken cutlets are quick and easy to prepare for weeknight dinners. Kids love them!
It's beef stew, Provencal style! Made with red wine, rosemary, thyme and bay leaves, it's slow roasted till all the flavors meld together, and the beef is melt-in-your-mouth tender and crazy delicious!
Discover a delightful blend of carrots, butter, garlic, parmesan cheese, and Italian herbs in this easy-to-make Parmesan Garlic Roasted Carrots recipe. Perfect for a family gathering or a cozy dinner!
The NFL mom on food, football, and family.
Australian home cook and bestselling author Donna Hay is back with Even More Basics To Brilliance, the follow-up to her 2017 cult classic. Inside, you’ll find some of her much-loved recipes reimagined for today’s home cook, with simple flavour switch-ups and shortcuts for those who feel less confident in the kitchen. Here, Donna shares the inspiration behind her latest release, as well as three new recipes…
