Donna Hay Magazine, Apr/May 2017 (#92)

  • Veal schnitzels with kale butter and polenta

    from Donna Hay Magazine, Apr/May 2017 (#92) Donna Hay Magazine, Apr/May 2017 (#92)

    • Categories: Dips, spreads & salsas; Quick / easy; Main course; Fall / autumn
    • Ingredients: baby kale; parsley; black peppercorns; butter; milk; sourdough breadcrumbs; pecorino cheese; veal schnitzels; instant polenta
    show

  • Show all Recipes...

Notes about this book

This book does not currently have any notes.

Notes about Recipes in this book

  • Creamy chicken and tomato chilli pasta bake

    • Astrid5555 on March 19, 2017

      Used Aleppo chili flakes to make it more child-friendly and substituted spinach for kale. We normally love pasta bakes but no one cared for this one, was really bland. Children especially disliked the ground chicken in the bake.

  • Honey mustard chicken and potato bake

    • jgw on August 09, 2020

      dinner

  • Glazed XO pork spare ribs

    • debkellie on March 18, 2017

      Maybe it was my XO sauce (Lee Kum Kee), but aside from being a nice way to cook the ribs, this was nothing to write home about...(so why, you ask, is she making a note ???)

  • Pear and halva crumble loaf

    • retrocook on July 20, 2018

      This loaf/cake was enjoyed and the flavours were great but there were some shortcomings with this recipe. The recipe was too large for a standard loaf tin and I baked in 25cm round tin. I did not alter the suggested quantities in the recipe but I think the crumble requires more butter to bind it as it was quite loose.

  • Roasted cauliflower and fennel salad with preserved lemon and almond dressing

    • Jane on September 29, 2017

      This was a "use up what's in the fridge" dinner. I didn't have any salad leaves so it was just the roasted veg and dressing. And no smoked almonds so just raw almonds. My fennel and cauliflower needed about 8 mins longer to get nicely browned. This was OK, the dressing had good flavor but overall it wasn't a recipe I will rush to repeat.

  • Chocolate, malt and pecan cookies

    • SplashyWatermelon on July 16, 2022

      There is something not quite right with this recipe. The cookies spread so much and end up much thinner than the photos. Wouldn't make again.

You must Create an Account or Sign In to add a note to this book.

Reviews about this book

This book does not currently have any reviews.

  • Published Apr 01 2017
  • 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 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.