Donna Hay Magazine, Apr/May 2016 (#86)

  • Tarragon crab cakes with aioli

    Tarragon crab cakes with aioli (page 18)

    from Donna Hay Magazine, Apr/May 2016 (#86) Donna Hay Magazine, Apr/May 2016 (#86)

    • Categories: Quick / easy; Appetizers / starters; Main course; Fall / autumn
    • Ingredients: cooked crabmeat; sourdough breadcrumbs; lemons; parsley; tarragon; aioli; black peppercorns; watercress
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Notes about Recipes in this book

  • Sweet potato, haloumi and almond pappardelle

    • Astrid5555 on November 26, 2020

      Quick and easy weeknight dinner, almonds gave a nice crunch. Quite rich, but very good.

  • Chilli and ginger pork noodles

    • debkellie on April 14, 2026

      Very easy, tasty and a quick meal.

  • Caramelised leek and broccoli fish pie

    • lou_weez on May 30, 2017

      This was a quick, tasty mid-week meal. The sour-dough crumbs give the dish a much needed crunch factor.

  • Pork, oregano and Stracchino baked meatballs

    • lou_weez on April 06, 2018

      These reminded me of the meatballs my mum used to make - so juicy and delicious. Will definitely be making these again.

  • Slow-cooked mustard maple borlotti beans

    • debkellie on May 11, 2022

      Couldn't find fresh borlotti; so used 2 tins instead. As such, it didn't need the long slow cook. I just used 2 cups of stock (no water), and made the sauce, before warming the tinned beans through. Possibly best "baked beans" ever.

  • Sticky honey mustard corned beef

    • debkellie on May 11, 2022

      Just made the glaze aspect of this one: and I'm pretty sure there's some instruction missing from the recipe.. way too liquid a glaze; and very little "glazing" happened. I think it would be far better made as a sauce - and reduced proportions of stock in the glaze ingredients. A tasty sauce though.

  • Chocolate s'more meringue pie

    • Debkelliemember on April 03, 2016

      Did a variation the the theme: using chocolate shortcrust instead of biscuit, made as individual tartlets. One third quantity for the ganache, and the meringue topping made 4 generous tartlets - very rich.. Ideally could have served 1 4 inch tartlet between 2 - would be nice with a raspberry coulis. Leftover Italian meringue turned into meringue nests!

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  • Published Apr 01 2016
  • Format Magazine
  • Page Count 162
  • 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 youíre 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. Itís a must-have ingredient for every kitchen.