La Nueva Cocina by Donna Hay

  • Caramelised onion frittata

    from The New Cook The New Cook by Donna Hay

    • Categories: Egg dishes; Italian; Vegetarian
    • Ingredients: onions; eggs; cheddar cheese; thyme; store-cupboard ingredients
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Notes about Recipes in this book

  • Chilli pasta with prawns and lime

    • meggan on November 10, 2020

      We very much enjoyed this. It felt healthy.

  • Pappardelle with fennel and olives

    • Breadcrumbs on January 27, 2013

      p. 30 - Another hit from Donna Hay. So few ingredients but such big flavour. Very quick to pull together, particularly because onions and fennel are roasted. I prefer to breakdown the anchovies so I heated them in a small pan until they melted. I tossed in the caper berries and olives to heat them as well. Caper berries add a nice tang and the saltiness of the anchovies, olives and parmesan balance out the sweetness of the caramelized vegetables. We enjoyed the shavings of parmesan vs grated. The basil is essential as it adds a brightness to the dish. Lemon would be nice spritzed atop as well. Delicious. Photos here: http://chowhound.chow.com/topics/887978#7855723

    • meggan on November 16, 2020

      I used white anchovies for a milder taste. I love all things pappardelle.

  • Shiitake mushroom omelette

    • meggan on November 04, 2020

      I found it difficult to make an omelette over the mushrooms in a wok. I would saute the mushrooms, remove them, add the egg and then add the mushrooms on top.

  • Jerusalem artichoke hummus with rosemary bruschetta

    • Breadcrumbs on November 16, 2010

      p.77 - Nov 2010, first use of this recipe. PIcked up some JA's at the last farmer's market of the season and wasn't quite sure what I'd do w them then came across this recipe. This was a really nice and different way to use them. The idea of creating a "hummus" is something that wouldn't have occurred to me otherwise. I think the word hummus is more directional than descriptive in this instance since I really think hummus needs tahini or a nut paste to provide its signature flavour. That said, the spread was delicious, I did add a little extra lemon juice just to further brighten the dish. Definitely a keeper that I'd make again. 9

    • raybun on April 23, 2017

      I bought a bag of Jerusalem artichokes on a whim and wasn't quite sure what to do with them. Thanks to EYB I came across Breadcrumbs' note and made this for a dinner party last night. It disappeared in minutes! I decided to finely chop the rosemary rather than leave the leaves intact as suggested, as I find the flavour is too intense and you feel like you are eating twigs.

  • Coconut beef stir fry

    • meggan on November 17, 2020

      This is way too sweet. I think coconut cream may be a different product in Australia because there was no need to also add sugar.

    • Jardimc on October 25, 2025

      @meggan Outside the U.S., coconut cream refers to the fat that is found at the top of the can of full fat coconut milk. Not the coconut cream sweetened with sugar sold in the U.S. that bartenders use for pina coladas and so on.

  • Roast beetroot with chicken

    • meggan on November 09, 2020

      I used those parboiled beets and also had to use a milder crumbled cheese than I wanted (cotija). While those beets are fine, there is something distasteful about their color. The chicken was great - the butter and vinegar sauce made it.

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  • ISBN 10 3829016859
  • ISBN 13 9783829016858
  • Published Mar 30 2000
  • Format Paperback
  • Page Count 192
  • Language Spanish
  • Countries United States
  • Publisher Konemann
  • Imprint Konemann

Publishers Text

Stylish, chic, innovative, and simple...the defining features of Donna Hay's cookbooks all began with The New Cook. Providing inspiration for accomplished cooks and easy-to-follow recipes for those still learning their way around the kitchen, this book offers recipes for appetizers to desserts and everything in between.

The New Cook offers home cooks recipes for simple, yet elegant dishes organized by main ingredient, from pasta to eggs, rice, fruit and vegetables. With her trademark style and innovative recipes, Hay begins each chapter with basic cooking instructions for each ingredient, then presents cooks with variations, ranging from the simple to the complex. As always, vibrant color photography helps cooks envision their culinary potential.

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