Flavours by Donna Hay

  • Vanilla tea

    from Flavors Flavors by Donna Hay

    • Categories: Beverages / drinks (no-alcohol); Afternoon tea
    • Ingredients: vanilla beans; black tea
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Notes about this book

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Notes about Recipes in this book

  • Warm chicken and lemon couscous salad

    • dmass on March 16, 2015

      This couscous is delicious! My family loves it and it's easy to put together.

  • Veal with lemon

    • Eurydice on August 26, 2010

      Simple, healthy, one of my favourite ways to cook a steak

  • Fried ginger and peanut salad

    • Hellyloves2cook on December 25, 2016

      Another one made by my husband for Xmas day 2016. I did the prep and he cooked. Swapped Tamari for the soy sauce just because we have wheat and gluten issues in our family. Just be careful to watch the nuts as they will burn quickly if you take your eyes off them..as happened with my husband whilst he reread the rest of the recipe. Fortunately he managed to salvage most of them... so we didn't get the full complement of sticky spiced nuts. This was a shame because they were SO good. Still, nevermind. He will learn from this. We served this salad as a part of a meal .. We didn't do the pork as suggested in the recipe. A definite inclusion into the 'make again' category.

  • Chicken poached in ginger broth

    • Gio on October 24, 2015

      Pg. 60. Seriously delicious. Homey, comforting, subtle but flavorful. Can't say enough good things about this soup. Restorative probably is best.

  • Ginger-grilled beef with sweet potato salad

    • Schoieash on July 14, 2024

      Didn’t make exactly to recipe but used the same ingredients….. it was delicious particularly the sweet potatoes in the dressing

    • Running_with_Wools on July 15, 2024

      This was a really good and extremely simple summer meal. Another members review draw my attention to it and reminded me of how much I love the flavor and simplicity of her recipes. This could absolutely go into a regular rotation. The dressing was zingy and flavorful and could be used with chicken or tofu. Or it would make a great dip for spring rolls. For the beef, we used a flank steak and sliced it thinly and served it with the salad.

  • Green chilli chicken curry

    • peaceoutdesign on February 16, 2021

      The chicken was moist and extremely flavorful. I used as small of potatoes as possible and halved. They came out really buttery and didn't get mushy or starchy.

  • Chicken roasted on potatoes and garlic

    • Breadcrumbs on April 27, 2010

      p. 94 - 4 boneless, skin-on breasts

  • Chinese simmered star anise pork

    • dmass on March 17, 2018

      This is tasty. We serve over jasmine rice and a side of broccoli with lemon.

  • Coconut fish curry

    • peaceoutdesign on September 11, 2025

      I thought that this was a little bland, and even added some fish sauce to boost the flavor. I used sablefish, aka black cod, and discovered that this is not my favorite fish in either texture or taste.

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Reviews about this book

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Reviews about Recipes in this Book

  • Chocolate pear cake

    • Lisa Is Cooking

      With the fruit and caramel, the cake doesn’t stand a chance of becoming dry, and it didn’t last long enough to do so anyway.

      Full review
  • ISBN 10 1853919187
  • ISBN 13 9781853919183
  • Published Nov 01 2000
  • Format Paperback
  • Page Count 192
  • Language English
  • Countries United Kingdom
  • Publisher Murdoch Books
  • Imprint Murdoch Books

Publishers Text

Donna Hay's fourth book is an intensive guide to awaken the eye, excite the palate and renew enthusiasm for cooking. Simple recipes and illustrative photographs combine to enliven the senses in a journey through a range of favourite flavours. Each chapter provides a comprehensive description of the ingredient itself - origins, varieties, usage and storage as well as offering an exciting array of contemporary no-fuss recipes for its use. Flavours included are vanilla, ginger, chilli, chocolate, basil and mint, cinnamon and spice, and salt and pepper.

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