Notes about Recipes in this book

• Green curry chicken stir-fry

  • Breadcrumbs on April 18, 2016

    p. 62 – Donna Hay rarely disappoints and this recipe is no exception. I did veer off course by sautéing the chicken and onion first, then adding the curry paste to cook off a little before incorporating the liquid ingredients since DH’s instructions seemed more like a stew than a stir-fry. The flavours in this dish were well-balanced and I was impressed with how quickly it came together. Curry pastes vary in intensity by brand so my recommendation would be to add to-taste. I used Mae Ploy brand this time and 2 tbsp was perfect however I’ve used another brand previously and I had to double the amount to get a decent heat level. Photo here: http://www.chowhound.com/post/show-spring-2016-meals-1034374?commentId=9839108

  • Dishyrishie on May 07, 2016

    This recipe has a lot of sauce at the end. Flavours are a bit dull so you might need to add more paste to get more oomph.

  • saarwouters on October 04, 2017

    We really enjoyed this curry. Sometimes a curry and coconut cream sauce has a very mild flavour in my opinion, but the secret ingredient in this recipe is the chicken stock. It gives the dish lots of savory flavour and depth. And indeed: very easy and quick to make! This will be on repeat!

• Nectarine and coconut tart

  • Astrid5555 on July 26, 2016

    Delicious and very quick to make! Love the slightly crunchy, chewy coconut filling together with the nectarines! Instead of store-storebought shortcrust pastry as suggested by DH I made Yossy Arefi's "Easiest pie crust, ever" from her blog Apartment 2B Baking Co. The flaky crust has a slight tang from the cream cheese which complements the fruit/coconut combination perfectly. Will definitely make again!

• Asian duck and cabbage salad

  • Delys77 on February 04, 2016

    Aside from the fact that the duck makes the salad greasy, the actual flavor profile didn't work for me.

• Caramelised onion and olive roasted lamb

  • Delys77 on February 04, 2016

    I wanted to like this but the amount of onions was overpowering, plus it never really developed a proper crust.

• Crispy cauliflower pasta

  • Delys77 on February 04, 2016

    The cauliflower never really browned, as a result the texture was very wet and mealy.

  • Jschaper on March 17, 2019

    Cauliflower browned nicely for me, but I would perhaps keep some of the lemon zest until the end to mix in then, as I found it lost a bit of its fresh “zing” during the cooking time. Overall very nice weekday dish though!

• White pepper grilled chicken

  • Delys77 on February 04, 2016

    Very easy and surprisingly flavorful. The white pepper is punchy without being overpowering and the bone in chicken remains nice and juicy.

• Baked pancetta and Parmesan chicken

  • Delys77 on February 04, 2016

    Excellent and very easy.

  • saarwouters on February 05, 2018

    Very easy recipe that you can serve as a quick weeknight dinner, and just as easily when you have last minute guests (which we did) because it looks great. My chicken breasts were very thick on one side and therefore not completely cooked through after 15 minutes. Next time I will use a meat pounder to make the breasts more even. Really enjoyed this!

• Quinoa, kale and preserved lemon fritters

  • Dishyrishie on November 07, 2015

    Need to boost the flavour; maybe more preserved lemon or some herbs. Allow time for the patties to set before pan frying.

  • MissKoo on April 25, 2021

    My single preserved lemon chopped up equaled 2 1/2 to 3 tablespoons, more than recipe calls for but I used it all and it seemed to provide just the right level of citrus. Would consider adding sautéed or roasted garlic and/or herbs. Served with some yogurt mixed with sumac and Italian lemon olive oil, salt and pepper in lieu of suggested tzatziki. Using 1/4 cup measure, recipe made 17 fritters. Found them quite tasty and will use with a fried egg for breakfast (bacon, sausage, or pancetta would be nice adds) or just reheated as a quick lunch or dinner with a simple salad. The kind of healthy grab and go leftover easily enhanced that makes the time it takes to put these together initially worth it.

• Avocado, green bean and quinoa salad

  • saarwouters on March 19, 2018

    Very fresh, healthy and filling salad. Love the preserved lemon dressing!

• Crispy Thai salmon cakes with chilli lime mayonnaise

  • saarwouters on October 02, 2017

    These were great! Recipe is for 4, but we halved the ingredients, which still made 8 cakes. Perfect for 2 persons. Flavour was very fresh and rich! The lime chili mayonnaise went perfectly with the cakes and gave them a nice kick. We didn't cut the salmon in 2cm pieces by hand. Instead we put the salmon in the food processor, to make the texture a bit more like ground beef, so the cakes stick together better. Also, I added a bit of salt to the cakes. Couldn't find kaffir leaves in our small Dutch town, but we didn't miss them. Although they probably make it taste even more 'Thai'. Will definitily make these again!

• Roasted pumpkin and chorizo salad

  • saarwouters on October 07, 2017

    Fingerlicking good salad! I used spicy chorizo. The dressing was amazing and the house smelled great with this in the oven!

• Ham and cheese piadinas

  • saarwouters on October 08, 2017

    Easy to make. Great to serve as a side dish to soup.

• Pork and fennel sausage pasta

  • saarwouters on October 05, 2017

    Lovely and quick weeknight pasta dish. Used regular pork sausages, but added some fennel seeds. Very fresh and light.

• Raisin, oat and choc-chip cookies

  • Nikapai on February 09, 2018

    My go-to cookie recipe. Fast, tasty and yummy

• Orange and almond cake

  • Nikapai on February 09, 2018

    This cake is always delicious. I think it is best served with yoghurt to temper some of the sticky sweetness from the lovely syrup.

• Cashew chicken satay skewers

  • amystar on January 20, 2022

    This is superb. absolutely delicious. i have a peanut intolerance and this is the perfect substitute for satay. love it. i look forward to making it every time we fire up the bbq.