Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts by Donna Hay

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  • Basic chicken stock (page 13)

    from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts Modern Classics Book 1 by Donna Hay

    • Categories: Stocks
    • Ingredients: black peppercorns; celery; parsley; bay leaves; chicken bones; carrots; onions
    show

  • Chinese barbecue pork and egg noodle soup (page 16)

    from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts Modern Classics Book 1 by Donna Hay

    • Categories: Soups; Chinese
    • Ingredients: gai lan; soy sauce; scallions; whole star anise; fresh ginger; Chinese cooking wine; chicken stock; Chinese barbecue pork fillets; Chinese bah-mi egg noodles
    show
  • Roast pumpkin soup

    Roast pumpkin soup (page 16)

    from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts Modern Classics Book 1 by Donna Hay

    • Categories: Soups
    • Ingredients: pumpkins; honey; chicken stock; brown onions; Dijon mustard
    show

  • Pea and ham soup (page 16)

    from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts Modern Classics Book 1 by Donna Hay

    • Categories: Soups
    • Ingredients: split peas; bay leaves; carrots; celery; parsley; smoked ham hocks; onions
    show

  • Lentil, lemon, and yoghurt soup (page 16)

    from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts Modern Classics Book 1 by Donna Hay

    • Categories: Soups; Vegetarian
    • Ingredients: lemons; yogurt; ground coriander; ground cumin; red lentils; onions; vegetable stock; English spinach
    show

  • Wonton soup (page 18)

    from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts Modern Classics Book 1 by Donna Hay

    • Categories: Soups; Chinese
    • Ingredients: Chinese cooking wine; soy sauce; hoisin sauce; minced pork; fresh ginger; scallions; wonton wrappers; sesame oil; choy sum; chicken stock
    show
  • Roast tomato soup

    Roast tomato soup (page 18)

    from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts Modern Classics Book 1 by Donna Hay

    • Categories: Soups
    • Ingredients: tomatoes; chicken stock; garlic bulb; sugar
    • Accompaniments: Mint pesto
    show

  • Creamy spring vegetable soup (page 18)

    from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts Modern Classics Book 1 by Donna Hay

    • Categories: Soups; Spring
    • Ingredients: asparagus; parsley; single cream; zucchini; broccoli; peas; Parmesan cheese; butter; plain flour; chicken stock
    show

  • Thai chicken and coconut soup (page 18)

    from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts Modern Classics Book 1 by Donna Hay

    • Categories: Soups; Spring; Thai
    • Ingredients: fish sauce; fresh ginger; limes; lemongrass; bok choy; chicken breasts; solid coconut cream; button mushrooms; red chiles; chicken stock; kaffir lime leaves
    show

  • Bouillabaisse (page 20)

    from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts Modern Classics Book 1 by Donna Hay

    • Categories: Soups; French
    • Ingredients: red chiles; prawns; scallops; leeks; snapper; fish stock; fennel; parsley; saffron; olive oil; onions; canned tomatoes; blue swimmer crabs
    • Accompaniments: Rouille
    show

  • Minestrone (page 24)

    from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts Modern Classics Book 1 by Donna Hay

    • Categories: Soups; Italian
    • Ingredients: macaroni pasta; carrots; beef stock; parsley; broccoli; cannellini beans; green beans; olive oil; onions; garlic; tinned tomatoes; smoked ham hocks
    show

  • Clam chowder (page 24)

    from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts Modern Classics Book 1 by Donna Hay

    • Categories: Soups; American
    • Ingredients: parsley; clams; bacon; fish stock; potatoes; single cream; bay leaves; butter; onions; white wine; canned tomatoes; cream
    show

  • Potato, bacon and leek soup (page 24)

    from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts Modern Classics Book 1 by Donna Hay

    • Categories: Soups
    • Ingredients: bacon; leeks; potatoes; beef stock; sage
    show

  • Italian tomato and basil bread soup (page 24)

    from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts Modern Classics Book 1 by Donna Hay

    • Categories: Soups; Italian; Vegan; Vegetarian
    • Ingredients: basil; tomatoes; olive oil; garlic; wood-fired bread; vegetable stock
    show

  • French onion soup (page 27)

    from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts Modern Classics Book 1 by Donna Hay

    • Categories: Soups; Appetizers / starters; Main course; French
    • Ingredients: brandy; thyme; onions; beef stock; butter; Dijon mustard; plain flour
    show

  • Chicken and matzo ball soup (page 30)

    from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts Modern Classics Book 1 by Donna Hay

    • Categories: Soups; Jewish
    • Ingredients: chicken stock; parsley; matzo crackers; carrots; celery; matzo meal; eggs
    show

  • Smoky roasted gazpacho (page 30)

    from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts Modern Classics Book 1 by Donna Hay

    • Categories: Soups; Vegan; Vegetarian
    • Ingredients: red peppers; sherry vinegar; tomatoes; garlic; smoky paprika; sugar; olive oil; Lebanese cucumbers
    show

  • Chicken and sweet corn soup (page 30)

    from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts Modern Classics Book 1 by Donna Hay

    • Categories: Soups
    • Ingredients: scallions; Chinese cooking wine; soy sauce; chicken breasts; chicken stock; garlic; corn cobs (UK/Australia)
    show

  • Chicken noodle soup (page 30)

    from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts Modern Classics Book 1 by Donna Hay

    • Categories: Soups
    • Ingredients: carrots; macaroni pasta; celery; parsley; whole chicken; onions
    show

  • Laksa (page 32)

    from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts Modern Classics Book 1 by Donna Hay

    • Categories: Soups; South-east Asian
    • Ingredients: vermicelli pasta; laksa curry paste; red chiles; prawns; snow peas; fish sauce; coconut milk; sprouts; kaffir lime leaves; Vietnamese mint; coriander leaves; limes
    show

  • Croutons (page 36)

    from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts Modern Classics Book 1 by Donna Hay

    • Categories: Vegan; Vegetarian
    • Ingredients: thyme; bread; olive oil
    show

  • Rouille (page 36)

    from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts Modern Classics Book 1 by Donna Hay

    • Categories: Sauces, general; Vegan; Vegetarian
    • Ingredients: breadcrumbs; red peppers; garlic; olive oil
    • Accompaniments: Bouillabaisse
    show

  • Bruschetta (page 36)

    from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts Modern Classics Book 1 by Donna Hay

    • Categories: Bread & rolls, savory; Appetizers / starters; Italian; Vegan; Vegetarian
    • Ingredients: Italian bread; garlic; olive oil
    show

  • Rough pesto (page 36)

    from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts Modern Classics Book 1 by Donna Hay

    • Categories: Sauces, general; Italian; Vegetarian
    • Ingredients: pine nuts; Parmesan cheese; basil; olive oil
    show

  • Mint pesto (page 36)

    from Modern Classics Book 1: Soups, Salads, Vegetables, Roasts & Simmers, Pastas, Noodles & Rice, Pies & Tarts Modern Classics Book 1 by Donna Hay

    • Categories: Sauces, general; Italian; Vegetarian
    • Ingredients: parsley; pine nuts; Parmesan cheese; mint; olive oil
    • Accompaniments: Roast tomato soup
    show

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Crispy fried chicken

    • Snadra on November 04, 2011

      The instructions aren't very clear about the temperature to cook at, which made it hard to cook through without burning. The five spice is a nice touch though.

  • Spaghetti with lemon, capers and rocket

    • Snadra on November 04, 2011

      This is better just gently warming the chile, lemon and capers, and is easier to eat if either the rocket is chopped or it's made with short pasta. But it's a simple dish using things I usually have around. A tin of chunk tuna goes well mixed in too.

  • Thai pork with noodles

    • nadiam1000 on July 09, 2022

      This is an easy to pull together and tasty dish with bright flavors - I love these types of dishes. I made it to use up some cellophane noodles and fish sauce in my pantry and I would definitely make again.

  • Pad Thai

    • nadiam1000 on July 12, 2022

      very tasty dish and easy to put together - I did not have shrimp paste but otherwise followed the recipe. It does not mention what to do with the cooked eggs so I sliced them up and added them on top before the peanuts.

  • Shepherd's pie

    • wodtke on October 05, 2015

      This recipe makes an exceptionally tasty classic shepherd's pie. It does not call for thickening the ragu, but instead boiling it down; as usual, I was too impatient to reduce it enough, which resulted in slightly soupy pie. The pie was still good, and because I think I'd like more sauce than the recipe would have made as written, next time I'll thicken it a bit after some reduction to concentrate flavors.

    • Varundel on April 04, 2015

      One of my partner's favourite dishes and this is a great classic version. Buttery mash with a hint of cheese and a nice rich ragu sauce.

  • Sausage rolls

    • kezwell on November 21, 2015

      Add finely diced spring onons

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Reviews about this book

This book does not currently have any reviews.

Reviews about Recipes in this Book

  • French onion soup

    • Tea and Scones

      It was very tasty. But I have to admit I prefer Jaime’s. It has sage and cheddar. I found Donna’s to be in need of more flavor and depth.

      Full review

  • Shepherd's pie

    • Tea and Scones

      Making Shepherd’s pie has been a favorite dish in our ‘cottage’ for a long time. I make it like my Mom made it. Now I have a better recipe. We loved how the flavors all came together for a spicy meal.

      Full review

  • Spinach and cheddar soufflé

    • Tea and Scones

      While these were fun to make, I found them to be somewhat bland. I would add more seasoning next time. Maybe a little garlic? And seasoning salt rather than just salt and pepper.

      Full review

    • Running With Tweezers

      Her entry for the Hay Hay! It's Donna Day competition.

      Full review

  • Asparagus tarts

    • Running With Tweezers

      This recipe was easy and quite delicious.

      Full review
  • ISBN 10 0060095245
  • ISBN 13 9780060095246
  • Linked ISBNs
  • Published Sep 25 2002
  • Format Paperback
  • Language English
  • Countries Australia
  • Publisher HarperCollins Publishers (Australia) Pty Ltd
  • Imprint HarperCollins Publishers (Australia) Pty Ltd

Publishers Text

Renowned for making food that looks gorgeous and tastes great yet minimal effort, Donna Hay's cookbooks have become international successes. Modern Classics follows a simple formula for each chapter. Chapters, including soups, salads, pastas, and pies, begin with a basic recipe. With step-by-step photos, cooks will be able to create increasingly sophisticated variations from this starter recipe.


Whether you're looking for casual or elegant entertaining ideas, weekend or weekday cooking. Modern Classics offers answers to the question, What's for dinner?

Other cookbooks by this author