The New Classics: A Definitive Collection of Classics for Every Modern Cook from Donna Hay Magazine by Donna Hay

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    • Ingredients: Parmesan cheese; milk; double cream; ricotta salata cheese; sourdough bread; mixed olives; olive oil; garlic; bay leaves; long red chillies; lemons
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    • Ingredients: Parmesan cheese; eggs; milk; double cream; Gruyère cheese; English mustard powder; sourdough bread
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    • Ingredients: onions; bacon; zucchini; feta cheese; ricotta cheese; Parmesan cheese; chives; eggs; self-raising flour
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    • Ingredients: Kent pumpkins; chorizo sausages; kale; soft goat cheese; caramelised onion relish; eggs; single cream
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    • Ingredients: all-purpose flour; butter; onions; bacon; thyme; single cream; Gruyère cheese
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    • Ingredients: all-purpose flour; butter; dried chorizo sausages; single cream; Manchego cheese; chargrilled red peppers; caramelised onion relish; baby spinach
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    • Ingredients: all-purpose flour; butter; single cream; Parmesan cheese; frozen spinach; ricotta cheese
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    • Ingredients: all-purpose flour; butter; single cream; Parmesan cheese; soft goat cheese; cherry tomatoes; oregano; watercress
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    • Ingredients: waxy potatoes; chorizo sausages; eggs; single cream; goat curd; caramelised onion relish
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    • Categories: Vegetarian
    • Ingredients: baguette bread; pine mushrooms; rosemary; sage; buffalo mozzarella cheese
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    • Ingredients: butternut pumpkins; portobello mushrooms; pancetta; Taleggio cheese; eggs; Parmesan cheese; all-purpose flour; butter; egg whites
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    • Ingredients: garlic; rock salt; starchy potatoes; pecorino cheese; eggs; hot English mustard; white pepper; mint; parsley; chives
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    • Ingredients: milk; semolina; egg yolks; Taleggio cheese; marjoram; mozzarella cheese; Parmesan cheese; parsley
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    • Ingredients: baby spinach; milk; double cream; Parmesan cheese; chives; cherry tomatoes; white anchovies; mint
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    • Ingredients: sherry vinegar; baby fennel; single cream; puff pastry; kale; goat curd
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  • Slow-cooked lamb shank pasta with pesto
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    • Ingredients: lamb shanks; brown onions; dry white wine; canned cherry tomatoes; thyme; lasagne pasta; buffalo mozzarella cheese; basil; Parmesan cheese
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  • Chilli crumbed mac 'n' cheese
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    • Ingredients: macaroni pasta; single cream; milk; cheddar cheese; Parmesan cheese; breadcrumbs; dried chilli flakes
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    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: conchiglie pasta; dried chorizo sausages; Swiss brown mushrooms; dry sherry; canned lentils; goat curd
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    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: linguine pasta; prawns; clams; butter; garlic; parsley; lemons; crusty bread
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    • Categories: Pasta, baked; Main course
    • Ingredients: conchiglioni pasta; ricotta cheese; Parmesan cheese; mozzarella cheese; canned tomatoes; cherry tomatoes; chicken stock; caster sugar
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  • Summer Bolognese
    • Categories: Pasta, doughs & sauces; Main course; Summer
    • Ingredients: spaghetti pasta; beef mince; thyme; dried chilli flakes; caster sugar; tomato paste; mixed cherry tomatoes; Ligurian olives; micro basil; Parmesan cheese
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Notes about this book

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Notes about Recipes in this book

  • Passionfruit tart

    • Astrid5555 on September 28, 2021

      Perfectly creamy custard, so quick to make, got rave reviews from my co-workers.

  • Blueberry almond cake

    • Melanie on January 06, 2016

      Used a mix of blueberries and raspberries. The edges cooked well and were nice and golden but the middle needed longer so the skewer test wasn't the best approach.

  • Caramel slice

    • nadiam1000 on July 07, 2020

      Excellent version of one of my favorite desserts and this one came together easily and tasted delicious. Will definitely make again. Quite sweet but it is a caramel slice...

  • How to cook - beef stir-fry

    • njdavison on June 15, 2019

      Didn’t have mange tout or the herbs, so used broccolini and capsicum. Very good.

  • Roasted garlic and pumpkin soup

    • pennyvr on June 15, 2015

      A subtle but rich flavour.

    • Yildiz100 on September 25, 2017

      Halved the recipe but forgot to halve the water and it was actually fine since I prefer a thinner soup. Tasty but needs texture. A really good crouton would make this really good. Using light cream (matlagnings gradde) means I hve to be careful of curdling, so next time I think I will go with whipping cream. The extra water I use means it is not too rich anyway. Halve the nutmeg.

  • Pork, veal and fennel meatballs with spaghetti

    • digifish_books on May 06, 2015

      Uses 450g minced pork, 450g minced veal, 1 jar passata. Reduce fennel seeds to 1.5 teaspoons. Add sugar to the sauce, to taste.

  • Sticky lime and ginger chicken

    • jaxmiller on July 02, 2017

      Everyone really enjoyed this. I doubled the sauce and served with rice.

  • Roasted green chicken curry

    • Cfowkes on February 17, 2015

      Also online Times Magazine http://www.thetimes.co.uk/tto/magazine/article4335039.ece

  • Vanilla and lemon curd cupcakes

    • Varundel on April 13, 2015

      Super, quick and easy vanilla cupcake recipe. Used homemade lemon curd and whipped cream for a delicious light-tasting filling.

  • Brandy-roasted chicken with mushroom pearl barley

    • saarwouters on September 18, 2017

      A beautiful and delicious recipe for a fall dinner party, where you want to impress your guests with a whole chicken. The instructions were spot-on, so this was easy enough to make. It's a bit on the savory/sweet side, so we served it with a salad with fresh/bitter tones (grapefruit and red chicory).

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

    • saarwouters on September 18, 2017

      This port porcini butter was a great hit during a dinner party. We replaced the rib-eye for normal steaks, which we made in the oven. The butter is very quick and easy to make and makes the house smell great too.

  • How to cook - lemon-poached chicken

    • lbuete on March 30, 2019

      Page 140

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  • ISBN 10 0732297176
  • ISBN 13 9780732297176
  • Linked ISBNs
  • Published Nov 01 2013
  • Format Hardcover
  • Page Count 448
  • Language English
  • Countries Australia
  • Publisher HarperCollins Publishers (Australia) Pty Ltd
  • Imprint HarperCollins Publishers (Australia) Pty Ltd

Publishers Text

This is Donna Hay's biggest and best cookbook yet. For Isabella Beeton in 1861 it was Mrs Beeton's Book of Household Management, for Stephanie Alexander in 1996 it was The Cook's Companion and for Maggie Beer in 2007 it was Maggie's Harvest. These books went onto become bestsellers, staples in every home; they were the one-stop recipe books that defined these authors' work and became essential everyday reference books for their time. Now in 2013, Australia's leading cookbook author Donna Hay reveals her landmark book, The New Classics. This is the ultimate, completely definitive Donna Hay cookbook, the book that has everything that you ever wanted to know how to cook. Absolutely up to the minute, it contains all our old family favourites as well as new delights, everything from beef and ale pies to dulce de leche, from mac n' cheese to macarons, it's exactly the food that we want to cook and eat NOW, all written in Donna's trademark simple, clear and easy way.

A gorgeously rich and deluxe hardback book with stunning finishes and embellishments - ideal for a Christmas gift, coffee table, kitchen bench or bookshelf - it features stunning photography and hundreds of mouthwatering recipes.


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