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Off the Shelf: Cooking from the Pantry by Donna Hay

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Notes about this book

Notes about Recipes in this book

  • Lemon chicken pasta

    • Eurydice on March 04, 2010

      Best low-cholesterol chicken pasta

    • Breadcrumbs on March 12, 2010

      p. 22 - This is one of our all-time favourite pasta recipes. The lemon, caper, chilies and parmesan combo works beautifully. When time is especially tight, my favourite variation is to use tinned italian tuna (drained). Quick, simple and so delicious!!

  • Baked pumpkin and pancetta risotto

    • snarkattack on December 09, 2015

      Also states that carnaroli rice can be used (judging from extra cooking time in a saucepan needed when arborio was used, it is probably superior). Would comfortably serve 3, serve 4 if you're having 2-3 courses in meal?

  • Onion, anchovy and olive tart

    • bellatavia on October 01, 2011

      I have made this recipe several times, and it is so easy, yet it presents very well. My guests are always impressed, and the anchovies really mellow and dissolve in the oven so that people who usually shy away from them don't even realize they are in there. Don't mention the anchovies, and watch the anchovy-phobes gobble up their slice of tart!

  • Seared salmon on coconut spinach

    • Queezle_Sister on December 22, 2014

      Stunning flavor, a bit spicy, and fish cooked to delicate perfection. The salmon is a fairly standard approach - marinated in ginger, sesame oil, and soy sauce - but then quick seared over very high heat. I used a large cast iron skillet, and cooked for about 4-5 minutes/side, rather than the 1 minute suggested. A thinner filet would be fine at the 1 minute mark, though the intention was to have this fish on the raw side of rare. The salmon is served on coconut spinach, prepared with asian chili sauce, garlic, and chili peppers (spicy). Then you are instructed to add 2C coconut cream. I used regular coconut milk, and too much spinach, and it turned out soupier than suggested by the accompanying photo. Regardless, the spicy coconut spinach was a perfect foil for the salmon. If you prepare this, use the thinner pieces for eaters who are squeamish over raw fish.

  • Asian-style ribs

    • Gio on April 24, 2013

      Asian-Style Ribs, Pg. 116. Apr 22, 2013. I used thick boneless pork shoulder "ribs" cut in half, a few in thirds because they were thicker. The pieces were dredged in a marinade consisting of: hoisin sauce, grated ginger, soy sauce (I used 1/2 dark & 1/2 light), sesame oil (dark), Chinese rice wine, Chinese 5-spice powder, Perfectly cooked ribs - sauce was delicious. .

  • Food-processor banana cake

    • ithyt on October 08, 2015

      4.12 Very quick to make. Looks great - v rustic.

  • Flavoured sugar

    • snarkattack on May 22, 2014

      use this to flavour breakfast - bircher muesli, porridge

  • Pasta with pumpkin and sage brown butter

    • KarinaFrancis on November 21, 2014

      I made a few changes, using ravioli instead of parpadelle and sprinkled some crispy pancetta on top, which I cooked for the last 10 mins with the pumpkin. Really nice flavours

  • Pasta with pancetta and peas

    • Breadcrumbs on March 13, 2011

      p. 18 - Delicious! K 9.5

  • Chilli cashew chicken noodles

    • Gio on January 11, 2016

      Pg. 58. This recipe is one of the very few from the book that left me wishing there was another flavor note to round out the dish. For me there was something missing even though strong flavors are present. We have had many wonderful tasty meals from this book in the past so this one was a surprise. The person who cooked the recipe before me gave it the three stars, and I would do the same.

  • Lentil and potato mash

    • ithyt on October 08, 2015

      7.15 Nice change from normal mash.

  • Harissa and yoghurt baked chicken

    • sarahburdon on June 18, 2013

      Really good. Kids loved it. Added double harissa

  • Peach and raspberry tart

    • ithyt on October 08, 2015

      1.11 Don't press fruit down too far just sit on top as mixture does rise slightly. Very easy to make - quick dessert.

    • Eurydice on January 31, 2012

      My favourite way to use fresh peaches or nectarines. Very easy.

  • Cinnamon pear pies

    • Eurydice on September 02, 2014

      I rated this in error and can't remove my rating.

  • Pasta with mushrooms

    • Breadcrumbs on January 30, 2011

      p. 22 - Excellent! I added poached chx to K's. K - 9.5 S-8

  • Spinach and ricotta baked pasta

    • Astrid5555 on December 19, 2012

      A little boring - tomato sauce would help.

  • Pasta with buttered broccoli

    • ithyt on October 08, 2015

      5.11 Beautiful, healthy and fresh.

  • Crispy spiced Thai chicken

    • Eurydice on July 22, 2016

      Quick and easy and tasty

  • Pasta with chilli, tomato and mozzarella

    • Breadcrumbs on March 13, 2011

      p. 22 - Very good. I liked this, K loved it. I added some grilled hot Italian Sausage to his. My issue was w the sauce. I thought it was good, but not great. It could have been the canned tomatoes I used as they were not my usual Italian brand but I suspect it was just too much of the tomatoes. I think next time I'd use just one can to allow all the other flavours to come through. Nonetheless, I enjoyed this and would make it again.

  • Pasta with broad bean minestrone

    • e_ballad on April 01, 2017

      A good all-round minestrone, though you would definitely have to like broad beans, as it is a large quantity in proportion to its other ingredients.

  • Zesty pasta

    • PatriciaScarpin on December 30, 2011

      Delicious, fast and simple - perfect for week-night dinners. I added more lemon zest because I'm crazy for it.

  • Toasted crumb pasta

    • Breadcrumbs on March 13, 2011

      p. 30 - Excellent! Super quick and easy to pull together yet great big flavours develop. I added a little parmesan cheese prior to serving. Just wonderful.

  • Chickpea and roast pumpkin soup

    • debkellie on August 04, 2016

      A different take - the pre-roasting gave for a lovely depth of flavour. Next time, I'd blend the honey and mustard with the pumpkin /stock as the Dijon I used appeared to leave tiny globules of mustard in the finished soup.

  • Pea and tuna tart

    • e_ballad on July 02, 2017

      This was ok, but I suspect salmon instead of tuna would have been a nicer combination, as the tuna seemed to overpower the peas & mint.

  • Greens in oyster sauce

    • Gio on May 29, 2013

      Greens in Oyster Sauce, Pg. 124. 4.22.13. greens are first steamed then dressed with a tantalizing sauce comprised of sesame oil, shredded ginger, oyster sauce, brown sugar, and Chinese rice wine, all of which has been simmered till thick and glossy. The recipe suggests a variety of greens such as bok choy, gai lan, broccoli, or green beans. Since I had an enormous head of escarole I used that shredding the large outer leaves, more than enough for 2 people. Wonderful aromatic flavor from the sauce! Would work on almost any vegetable.

  • Pear and almond galette

    • Astrid5555 on December 19, 2012

      One of my favorite desserts for unexpected guests. Very simple and quick, no effort needed.

  • Pasta with tomato, basil and olives

    • e_ballad on April 04, 2017

      Our go-to basic tomato-based pasta sauce. So simple that you shouldn't need to get store-bought again.

    • ithyt on October 08, 2015

      1.12 Yum and easy but not omg.

  • Pasta with simmered veal shanks

    • Breadcrumbs on March 13, 2011

      p. 24 - This was awesome. I added about 1 lb of wild mushrooms and stirred a little bit of 35% cream in just prior to serving in an attempt to replicate the Tutti Matti dish. This did the trick and the sauce was just great. I also used double the recommended amount of garlic.

  • Crisp rice omelette

    • Eurydice on November 29, 2015

      Perfect for leftover rice

  • Honey-seared salmon with coriander noodles

    • lilham on July 03, 2013

      This dish is certainly very quick and easy. But it is rather bland. I think the problem is the large amount of julienned courgette in the noodles, and there isn't enough dressing for both.

  • Bok choy and noodle stir-fry

    • Gio on February 20, 2016

      Pg. 62. We've cooked this terrific recipe several times in the past, the latest being last night. Usually I have to change out various ingredients for one reason or another but it always satisfies. Lovely fresh flavors, and sensible seasonings add to the enjoyment. We used soba noodles and a variety of mushrooms last night and they worked very well. Whenever we want a simple comforting dish this is what we choose.

  • Garlic chickpeas with cumin-fried fish

    • Gio on May 25, 2016

      Pg. 80. Loved everything about this dish. The various flavors, the textures, the easy prep and execution. Deserves several revisits!

    • Breadcrumbs on March 13, 2011

      p. 80 - Made this in Jan '03. Awesome. . . especially the chickpeas. I used onion vs the leek called for and would double the fish spice next time and use a smaller pan so the spice is deep enough to get a coating on the fish similar to that in the book. Still . . . just wonderful. Quick and easy.

  • Warm potato and tuna salad

    • Gio on April 24, 2013

      Warm Potato Salad, Pg. 106. Apr 19, 2013. Love this! Simple, easy and delicious. I'll not slice the potatoes next time because as hard as I tried not to let it happen some slices collapsed. I'll cut them in the usual potato salad chunks. Served on a bed of shredded dressed green leaf lettuce and the inner leaves of a head of escarole. This is a perfect main dish salad when a light meal is desired.

  • Spiced tofu

    • bellatavia on January 22, 2016

      Super quick and easy! Very tasty with any steamed of sauteed veggies.

  • Sweet potato curry puffs

    • ithyt on October 08, 2015

      9.11 Yum for a change.

  • Choc honey snaps

    • ithyt on October 08, 2015

      5.12 Quick and easy - spread quite a bit in oven - more a snap than a biscuit. Honey flavour quite strong.

  • Caramel yoghurt

    • snarkattack on May 22, 2014

      use this to mix with bircher muesli

  • Baked couscous with lemon and parsley chicken

    • ithyt on October 08, 2015

      1.12 Enough couscous for 4 breasts - scrummy.

    • Breadcrumbs on March 13, 2011

      p. 80 - Another hit from Donna Hay! We thought this was amazing. Another easy and delicious DH dish. Our chicken breasts were fairly thick and took approx 40 mins in the oven. Next time I'd use 4 breasts instead of 2 for this quantity of couscous and, we'd then have some leftovers! Excellent!

  • Spaghetti with asparagus and lemon cream

    • ithyt on October 08, 2015

      10.13 Used sour cream & had to thicken slightly - delish.

  • Persian spiced pilaf with harissa-seared beef

    • kari500 on August 02, 2016

      The rice is very easy (although I used the timing on my rice, not in the recipe). Could use more salt or something, but a good, solid side.

    • ithyt on October 08, 2015

      10.11 Pilaf - easy and tasty - next time add more cardamom - def repeat.

  • Chicken and pumpkin stir-fry

    • Eurydice on March 22, 2010

      Good recipe if you have chicken and pumpkin to use

    • ithyt on October 08, 2015

      9.13 Scrummy quick meal. Tastier than it sounds.

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Reviews about this book

  • Lisa Is Cooking

    The photos grabbed my attention immediately, and the recipes are so straightforward there’s no reason not to jump right in and get cooking.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0066214483
  • ISBN 13 9780066214481
  • Linked ISBNs
  • Published Oct 24 2001
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United States
  • Publisher HarperCollins Publishers Inc

Publishers Text

Donna Hay gives cooks of all levels the confidence to create stylish meals on short notice. Apply Donna's signature style for turning pantry basics into spectacular meals. Like her previous cookbooks, recipes are streamlined from start to finish. Ingredient lists are short. Quick cooking techniques are simple.

Select a pantry staple - from pasta, grains, lentils, and rice - and combine it with a handful of fresh ingredients. Using a range of popular tastes used in modern cuisine, Hay's food results in clean, fresh flavors.



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