Donna Hay Magazine, Jun/Jul 2013 (#69)

  • Mushrooms in broth with oyster sauce (page 14)

    from Donna Hay Magazine, Jun/Jul 2013 (#69) Donna Hay Magazine, Jun/Jul 2013 (#69)

    • Categories: Soups; Asian
    • Ingredients: brown onions; bird's eye chillies; lemongrass; kaffir lime leaves; chicken stock; button mushrooms; mixed Asian mushrooms; limes; bean sprouts; coriander sprigs; oyster sauce
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Notes about Recipes in this book

  • Chocolate soufflés with chocolate sauce

    • mgmckee on June 23, 2013

      Really really rich. Perhaps too much so

  • Pumpkin, chorizo and kale frittata

    • Alro9 on October 13, 2014

      Very quick and easy...lots of flavour. It did take the full cooking time of 40mins, for the egg to set in the centre. That made the outside of it a trifle over done and chewey....may be I used the wrong dish.

  • Pork massaman curry

    • mgmckee on June 23, 2013

      Not quite rich enough... I think replace the chicken stock with another 400ml tin of coconut milk. I will try that next time

  • Slow-cooked lamb Madras curry

    • debkellie on July 11, 2022

      I had boned shoulder meat on hand, not a bone-in shoulder so it became an oven baked curry. Also subbed chopped Japanese eggplant instead of pea eggplant. Slow cooked for the 2½ hours; adding the chopped eggplant for the last 45 minutes, after salting for 30 minutes. Tasty, although milder than one might expect for a Madras style curry.

  • Oven-roasted rib-eye steak with porcini and Port butter

    • pennyvr on August 07, 2014

      The porcini butter is delicious with almost anything. We had extra so froze it.

  • Mandarin and polenta cake with mandarin syrup

    • Astrid5555 on November 16, 2013

      I have a sweet tooth, but this was way too sweet for my taste. Would have probably tasted nice without the syrup. Made with oranges instead of mandarins.

  • Mocha meringue cake

    • Astrid5555 on July 01, 2013

      The star here is the mocha mousse. This is an incredibly rich but extremly delicious mousse which you want to (and will) eat on its own. The meringue adds a nice crunch, but once cut shatters into many little pieces and you end up with meringue mess plus mousse. Nevertheless this cake got rave reviews from my party guests. Will definitely repeat!

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  • Published Jun 01 2013
  • Format Magazine
  • Page Count 154
  • Language English
  • Countries Australia

Publishers Text

Enjoy Donna Hay’s simple and stylish approach to cooking and entertaining all year round when you subscribe to donna hay magazine. Every new issue is filled with seasonal recipes, cooking tips and innovative food and styling ideas that will inspire you to make the most of all your meals, whether you’re hosting a party for twelve or whipping up a weeknight dinner for two.

The superb design, stunning photography and book-like feel make donna hay magazine one of the most beautiful and desired magazines in the world. It’s a must-have ingredient for every kitchen.