The New Cook by Donna Hay

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  • Caramelised onion frittata

    from The New Cook The New Cook by Donna Hay

    • Categories: Egg dishes; Italian; Vegetarian
    • Ingredients: onions; eggs; cheddar cheese; thyme; store-cupboard ingredients
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  • Asparagus and poached eggs with brown butter

    from The New Cook The New Cook by Donna Hay

    • Categories: Egg dishes; Vegetarian
    • Ingredients: sage; asparagus; eggs; Parmesan cheese
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  • Bacon and egg pie

    from The New Cook The New Cook by Donna Hay

    • Categories: Egg dishes
    • Ingredients: shortcrust pastry; eggs; milk; bacon; cheddar cheese; chives; dried dill
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  • Roast pumpkin and soft quail egg salad

    from The New Cook The New Cook by Donna Hay

    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: pumpkins; olives; feta cheese; dried oregano; rocket; quail eggs; balsamic vinegar
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  • Angel food cake

    from The New Cook The New Cook by Donna Hay

    • Categories: Cakes, large; Dessert
    • Ingredients: all-purpose flour; sugar; egg whites; lemons; berries (strawberries, raspberries or blackberries)
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  • Chilli pasta with prawns and lime

    from The New Cook The New Cook by Donna Hay

    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: prawns; coriander leaves; asparagus; limes; baby spinach; basil; chile linguine pasta
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  • Pasta with roast sweet potato and feta

    from The New Cook The New Cook by Donna Hay

    • Categories: Pasta, doughs & sauces; Main course; Vegetarian
    • Ingredients: sweet potatoes; leeks; rosemary; any shape pasta; feta cheese; baby spinach; pecorino cheese
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  • Roast vegetable lasagne

    from The New Cook The New Cook by Donna Hay

    • Categories: Pasta, baked; Main course; Italian; Vegetarian
    • Ingredients: eggplants; spinach; pasta sheets; tomatoes; basil; dried oregano; Parmesan cheese; mozzarella cheese
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  • Pasta with roast tomato sauce

    from The New Cook The New Cook by Donna Hay

    • Categories: Pasta, doughs & sauces; Main course; Vegetarian
    • Ingredients: tomatoes; garlic; dried oregano; onions; basil; any shape pasta; Parmesan cheese
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  • Angel hair pasta with tuna

    from The New Cook The New Cook by Donna Hay

    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: angel hair pasta; rocket; sashimi grade tuna; Parmesan cheese; chile oil; limes
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  • Pasta with greens

    from The New Cook The New Cook by Donna Hay

    • Categories: Pasta, doughs & sauces; Main course; Vegetarian
    • Ingredients: pappardelle pasta; baby spinach; baby beetroot leaves; rocket; goat cheese; capers
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  • Pasta with baby leeks

    from The New Cook The New Cook by Donna Hay

    • Categories: Pasta, doughs & sauces; Main course; Vegetarian
    • Ingredients: leeks; marjoram; thyme; fettuccine pasta; tomatoes; smoked mozzarella cheese
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  • Spaghetti with grilled chicken and asparagus

    from The New Cook The New Cook by Donna Hay

    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: spaghetti pasta; chicken breasts; asparagus; red peppers; stone ground mustard; dill
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  • Pepper linguini with Asian herbs

    from The New Cook The New Cook by Donna Hay

    • Categories: Pasta, doughs & sauces; Main course; Asian; Vegan; Vegetarian
    • Ingredients: chile linguine pasta; Thai basil; Vietnamese mint; green peppers; soy sauce; kaffir limes; mirin; baby bok choy
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  • Pappardelle with fennel and olives

    from The New Cook The New Cook by Donna Hay

    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: red onions; baby fennel; white wine; pappardelle pasta; basil; olives; caper berries; canned anchovies; Parmesan cheese
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  • Salmon and wasabi ravioli with kaffir lime sauce

    from The New Cook The New Cook by Donna Hay

    • Categories: Pasta, filled; Main course
    • Ingredients: pasta sheets; salmon fillets; crème fraîche; ricotta cheese; wasabi; dill; fish stock; heavy cream; kaffir lime leaves
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  • Fettuccine with lemon swordfish

    from The New Cook The New Cook by Donna Hay

    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: fettuccine pasta; lemons; red chiles; lemon thyme; swordfish; Parmesan cheese
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  • Fettuccine with fried basil, garlic and capers

    from The New Cook The New Cook by Donna Hay

    • Categories: Pasta, doughs & sauces; Main course
    • Ingredients: fettuccine pasta; basil; garlic; capers; bocconcini mozzarella cheese; Parmesan cheese
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  • Basic risotto

    from The New Cook The New Cook by Donna Hay

    • Categories: Rice dishes; Side dish; Vegetarian
    • Ingredients: vegetable stock; dry white wine; onions; Arborio rice; Parmesan cheese
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  • Sweet potato and chicken risotto

    from The New Cook The New Cook by Donna Hay

    • Categories: Rice dishes; Main course
    • Ingredients: sweet potatoes; chicken stock; dry white wine; leeks; chicken breasts; Arborio rice; Parmesan cheese
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  • Saffron porcini risotto cakes

    from The New Cook The New Cook by Donna Hay

    • Categories: Rice dishes; Side dish; Vegetarian
    • Ingredients: dried porcini mushrooms; saffron; vegetable stock; dry white wine; leeks; Arborio rice; lemon thyme; Parmesan cheese
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  • Miso and shiitake risotto

    from The New Cook The New Cook by Donna Hay

    • Categories: Rice dishes; Side dish; Vegan; Vegetarian
    • Ingredients: miso; sake; sherry; sesame oil; peanut oil; red chiles; shiitake mushrooms; Arborio rice; Vietnamese mint; chives; bok choy
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  • Tomato and fennel risotto

    from The New Cook The New Cook by Donna Hay

    • Categories: Rice dishes; Side dish
    • Ingredients: tomatoes; canned tomatoes; beef stock; red wine; onions; baby fennel; Arborio rice; goat cheese
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  • Coconut rice with green chilli

    from The New Cook The New Cook by Donna Hay

    • Categories: Rice dishes; Side dish; Vegan; Vegetarian
    • Ingredients: long grain rice; canned coconut cream; green chiles; coriander leaves; banana leaves
    • Accompaniments: Coconut chicken curry
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  • Lemon and basil pilaf

    from The New Cook The New Cook by Donna Hay

    • Categories: Rice dishes; Side dish; Vegan; Vegetarian
    • Ingredients: onions; lemons; long grain rice; vegetable stock; basil
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Notes about this book

  • Eat Your Books

    1998 Gourmand World Cookbook Award Winner

Notes about Recipes in this book

  • Chilli pasta with prawns and lime

    • meggan on November 10, 2020

      We very much enjoyed this. It felt healthy.

  • Pappardelle with fennel and olives

    • meggan on November 16, 2020

      I used white anchovies for a milder taste. I love all things pappardelle.

    • Breadcrumbs on January 27, 2013

      p. 30 - Another hit from Donna Hay. So few ingredients but such big flavour. Very quick to pull together, particularly because onions and fennel are roasted. I prefer to breakdown the anchovies so I heated them in a small pan until they melted. I tossed in the caper berries and olives to heat them as well. Caper berries add a nice tang and the saltiness of the anchovies, olives and parmesan balance out the sweetness of the caramelized vegetables. We enjoyed the shavings of parmesan vs grated. The basil is essential as it adds a brightness to the dish. Lemon would be nice spritzed atop as well. Delicious. Photos here: http://chowhound.chow.com/topics/887978#7855723

  • Shiitake mushroom omelette

    • meggan on November 04, 2020

      I found it difficult to make an omelette over the mushrooms in a wok. I would saute the mushrooms, remove them, add the egg and then add the mushrooms on top.

  • Jerusalem artichoke hummus with rosemary bruschetta

    • raybun on April 23, 2017

      I bought a bag of Jerusalem artichokes on a whim and wasn't quite sure what to do with them. Thanks to EYB I came across Breadcrumbs' note and made this for a dinner party last night. It disappeared in minutes! I decided to finely chop the rosemary rather than leave the leaves intact as suggested, as I find the flavour is too intense and you feel like you are eating twigs.

    • Breadcrumbs on November 16, 2010

      p.77 - Nov 2010, first use of this recipe. PIcked up some JA's at the last farmer's market of the season and wasn't quite sure what I'd do w them then came across this recipe. This was a really nice and different way to use them. The idea of creating a "hummus" is something that wouldn't have occurred to me otherwise. I think the word hummus is more directional than descriptive in this instance since I really think hummus needs tahini or a nut paste to provide its signature flavour. That said, the spread was delicious, I did add a little extra lemon juice just to further brighten the dish. Definitely a keeper that I'd make again. 9

  • Coconut beef stir fry

    • meggan on November 17, 2020

      This is way too sweet. I think coconut cream may be a different product in Australia because there was no need to also add sugar.

  • Roast beetroot with chicken

    • meggan on November 09, 2020

      I used those parboiled beets and also had to use a milder crumbled cheese than I wanted (cotija). While those beets are fine, there is something distasteful about their color. The chicken was great - the butter and vinegar sauce made it.

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  • ISBN 10 0060566329
  • ISBN 13 9780060566326
  • Linked ISBNs
  • Published Sep 23 2003
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher William Morrow

Publishers Text

Stylish, chic, innovative, and simple...the defining features of Donna Hay's cookbooks all began with The New Cook. Providing inspiration for accomplished cooks and easy-to-follow recipes for those still learning their way around the kitchen, this book offers recipes for appetizers to desserts and everything in between.

The New Cook offers home cooks recipes for simple, yet elegant dishes organized by main ingredient, from pasta to eggs, rice, fruit and vegetables. With her trademark style and innovative recipes, Hay begins each chapter with basic cooking instructions for each ingredient, then presents cooks with variations, ranging from the simple to the complex. As always, vibrant color photography helps cooks envision their culinary potential.

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