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Donna Hay Magazine, Feb/Mar 2018 (#97)

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Notes about this book

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Notes about Recipes in this book

  • Creamy potato salad with white anchovy dressing

    • debkellie on February 27, 2018

      pretty bland.. even with Ortiz anchovies!

  • Apple and sesame slaw

    • debkellie on February 27, 2018

      neither the apple nor the sesame really came through in this ..

  • Smoky Portuguese mixed skewers with mint and parsley salsa

    • debkellie on February 27, 2018

      No way near enough "rub/marinade" for the quantity of meat suggested.. I ended up making 3 lots of the rub to brush only a minimalist quantity on each kebab. The salsa/sauce is essential for any real "flavour" impact. The beef (which travels solo) needs something to lift it. I sous-vided all meats prior to the rub & grill - lamb shoulder, beef chuck & pork belly for 18 hours @ 68C, the chicken thighs for 4 hours. Next time (if it gets a repeat) I'll SV the chuck for longer or use rump. The pork belly & chorizo would be my pick of the flavours here.

  • Papaya, passionfruit and lime Pavlova

    • debkellie on February 27, 2018

      Next time I'll macerate the papaya overnight in the passionfruit & lime sauce - the flavour was vastly improved in the leftovers on Day 2!

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  • Published Feb 01 2018
  • Format Magazine
  • Page Count 154
  • 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.