Donna Hay Magazine, Apr/May 2012 (#62)

  • Ash goat's cheese salad (page 30)

    from Donna Hay Magazine, Apr/May 2012 (#62) Donna Hay Magazine, Apr/May 2012 (#62)

    • Categories: Salads; Appetizers / starters; Side dish; Fall / autumn
    • Ingredients: jamón; pears; curly endive; honey; ash-covered goat cheese
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Notes about Recipes in this book

  • Broccoli, bacon and quinoa fritters

    • MissKoo on July 11, 2021

      I've become a big fan of quinoa cakes as a go-to breakfast-lunch-snack, even dinner w/ salad. These make up about a dozen if you make them with approximately quarter cup of quinoa mix, about double the size recipe specifies. The good news is they are very tasty with that hit of bacon (used some of the bacon fat for frying too). Would be very good topped with an egg. The downside is that they are extremely crumbly, even after squeezing them together and keeping in fridge for several hours before frying. About 25% of mine fell completely apart in the fry pan, or trying to flip over. Will try them with an additional egg next time and perhaps some grated cheese for better binding. Used small white beans in lieu of cannellini beans.

  • Roasted pumpkin, feta and quinoa salad

    • Astrid5555 on November 20, 2016

      This is a lovely autumnal salad, with the roasted pumpkin being the star of the dish!

  • Salted chocolate caramel tarts

    • debkellie on February 12, 2017

      Had some sweet short pastry tartlet cases in freezer and needed a speedy dessert ..this did the trick nicely (using canned dulce de leche).. served with a coffee granita .

  • Beetroot, pomegranate and chorizo braise

    • Margaretsmall on March 14, 2015

      Made with some trepidation as I had no idea how it would taste, but it turned out well. I served with flatbread to soak up some of the beautiful ruby red sauce.

  • Raspberry and white chocolate muffins

    • usingSpoons on April 28, 2015

      This recipe does not appear in the iPad version of the magazine.

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  • Published Apr 01 2012
  • Format Magazine
  • 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.