Donna Hay Magazine, Dec 2016/Jan 2017 (#90)

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Notes about Recipes in this book

  • Roast pumpkin salad

    • debkellie on January 29, 2017

      Subbed mix of rocket and baby spinach in place of sorrel...and served with the pumpkin a bit too chilled. Will make it as a warm salad next time.

  • Golden leaf truffle potatoes

    • debkellie on September 13, 2020

      Did a mix of sweet potato and potato. Nice presentation. Took over 2 hours to cook through to my liking (recipe has it as 1 hour or until cooked ).

  • Lemon and raspberry three-milk cake

    • debkellie on July 02, 2018

      The cake will not take all the soaking fluid.. left mine a good 24 hours, and still we were draining off milks.. if there's a next time I'll reduce the quantity by at least 1/3rd.

  • Tarragon-brined roast turkey

    • debkellie on December 26, 2018

      This cooked really quickly: I rested it breast side down for 1 hour post -roast. Every part of the bird was succulent. I forgot to take the foil off to crisp the skin so colour was a bit sad.

  • Roasted butternut, apple and goat's cheese tray stuffing

    • debkellie on December 26, 2018

      Different: interesting mix. Made enough for 16 serves. Will half next time!

    • debkellie on December 30, 2018

      Leftovers made for a great strata!

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  • Published Dec 01 2016
  • Format Magazine
  • Page Count 186
  • 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 you're 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. It's a must-have ingredient for every kitchen.