Donna Hay Wednesday


    There is just something about the texture of ricotta…

It is NOT a cheese I would pick to use for anything. But there are a lot of recipes out there that contain it and when it’s IN something it’s not bad. Like in these little puff pastry pies!

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What you have here is puff pastry filled with a ricotta, Parmesean, dill, spinach mix. And it is wonderful!

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Using puff pastry instead of Filo is genius. I love spanakopita but it is just takes so long to make with the Filo. I might make these more often just because of the Puff Pastry. Oh, and the flavor! Thanks, Donna!

You can click on over to the website and see if the other’s liked Chaya’s pick for this week.

Today was a fun day in the kitchen. My son is in town and he likes to cook so we made this week’s ‘assignment’ together.

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Chicken breasts are poached in a brown sugar, soy sauce, cinnamon, star anise, and rice wine mixture. Then fried to crispyness. Thus the name, “twice-cooked”. This was good. I served it as Donna suggested with some steamed greens and jasmine rice. Donna listed chicken breasts with skin but I never buy them so went with the skinless. It was still nice and crispy because of the sugar in the poaching sauce. The sauce thickened quite a bit so I thinned it with a little extra soy sauce and drizzled some over the chicken and steamed bok choy.

The recipe is on page 120 of Donna’s off the shelf.

If you would like to join us just check the recipes on Wednesdays with Donna Hay and leave a comment there. We would love to have you. No commitment. Just fun.

And to see how the other members liked the chicken – WWDH.

If you need a VERY quick and VERY simple side this is the one. Provided you like fresh asparagus with lots of flavor.

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I didn’t really like asparagus until a couple of years ago. Mom had always used the canned stuff and the ‘fragrance’ was enough to send me screaming from the house. But then, one day, I tried fresh and now I look for new ways to cook it. And this was my pick for this weeks Wednesdays with Donna Hay. How simple is it, you ask. Melt butter. Add some balsamic vinegar. Throw in a bunch of asparagus and cook until it is tender. Top with Parmasean cheese. How can you say to no to THAT??? Definitely a keeper.

Check with the rest of the cooks on our website – Wednesdays with Donna Hay

The recipe is on page 134 of Donna’s New Food Fast.

And if you would like to join us – just look at our choices for the next few weeks (on he right) then cook/bake, blog and leave us a comment below. Love to have you!

I love cooking with Mediterranean ingredients.  Olive Oil.  Olives, Tomatoes. Lemon.  They all add a certain richness and a ton of flavor to just about any dish.  And that includes this Chicken dish from Donna Hay

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It is simply baked chicken but baked with olives, lemon zest, parsley, and plenty of garlic (cause I added a little extra).

Instead of using a whole chicken I had one HUGE chicken breast which I sliced In half and baked. I put a little extra garlic under the chicken. It was very good.

This week’s pick is from Peggy. Definitely a repeat.

TO see what the others thought just zip on over to the Wednesday with Donna Hay Website.

And if you would like to join us – WHAT WE ARE DOING! We’d love to have you join in. What we are cooking every week is listed on the site.

I will be the first to admit Donna Hay comes up with some interesting flavor combinations. Pasta and lemons? Ehhhhh…. But, folks, wrap that spaghetti around your fork ’cause this is GOOD stuff!!

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You bite into the pasta and a hint of lemon enters your senses. Then you bite into a caper and it bites back with a little salt, a little tart. The rocket adds a little bitter and the Parmesan adds a little sour. {And if I had used the chilies it would have added a little heat.}

I was not expecting to like this AT. ALL. I was so wrong.

Slip on over the Wednesdays with Donna Hay and see how the others liked this pasta – Sarah’s choice this week. The recipe is on page 130 of Donna’s modern classics: Book 1 and I found it on Michelle’s blog, too if you want to try it.

Any time you would like to join us just leave a comment on the WWDH site. Love to have you.

Unlike many people I know I LIKE sweet sauces on meat. Well, some meat. Chicken. Pork. So I was really looking forward to this recipe from Donna Hay this week.

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Unfortunately I was quite disappointed in it. The sauce was quite tasty but it didn’t adhere to the chicken or add any flavor to the meat. That doesn’t mean I won’t make it again. I think if the chicken had been sliced and then poached in the sauce it would have added much more flavor over all.

Donna suggested serving it with roasted parsnips and steamed sugar snap peas. I am not a fan of parsnips and I couldn’t find any GOOD peas so I served ours with some Whole Grain Pasta instead.

You can find the recipe on the Lifestyle FOOD website if you would like to try it.

And to see if the other Eaters liked it you can check them out on The Eating with Ellie blog.

My choice this week and I wanted something super simple.

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And this one definitely fits the bill

Ricotta cheese mixed with fresh basil, black olives, and parsley and then added to cooked rigatoni. The only change I made was to add some pasta water to the mxx so it wouldn’t be too dry. I have found that ricotta tends to dry out quickly.

Super Simple. Super Good.

You can check with the other “Hayers” on the Wednesday with Donna Hay Website.

The recipe is on page 148 of Donna’s modern classics Book 1

Want to join us? WE cook from several of Donna’s books. Just leave a comment HERE!!

If he recipe has the word CURRY in it you can bet I am going to make it. The word just conjures up far away places and exotic flavors. Kayte’s pick for this weeks Wednesdays with Donna Hay did just that. I opned up new food fast to read the recipe and found I had already made it for IHCC last December and it wasn’t one of my fave dishes.

But I decided to make it again with a couple of tweaks!

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While Donna says to simply halve the chicken thighs I cut them into smaller pieces. I also cut the sweet potato into smaller bites. I made only 1/2 the recipe but kept the Red Curry Paste at 3 Tbl. MUCH better. And then I added a touch of salt which brought out the flavors more. I thickened the broth some and served it with some browned rice. Also much better. But…. there is still something lacking to my taste buds. I want to like this but it just isn’t there for some reason.

Did the other Ladies of WWDH like Kayte’s pick? Check out their posts by hopping over to the WWDH Website where we all leave our links.

The recipe is on page 67 of Donna’s new food fast.

And anytime you want to join us for some really good food just leave a comment for one of us or on the website. We would love to have you.

This week I ditched my usual cheerios, oatmeal, and banana (not mixed together) for something new and different.

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Breakfast Parfait

    from Donna Hay.

This parfait is a nice little mix of muesli, yogurt, and raspberries. Drizzled with honey. It is Sarah‘s pick for this week’s Wednesdays with Donna Hay.

I will admit I don’t care much for raspberries so if I made it again I would use strawberries or blueberries or even peaches. But it was different so I tried it. I did like the crunchiness of the muesli, tho.

The recipe is on Donna’s website if you would like to try it. Or make it and join in with us at Wednesdays with Donna Hay. There are 5 of us and we post on Wednesdays.

Thanks, Gaye, for this week’s pick. It was easy. It was quick. It was delicious!

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What we have here is pork {Donna suggested pork neck but I went with boneless pork backbone} which is marinated in hoisin sauce, soy sauce, honey, Mirin, and 5-spice overnight and then baked for 40 minutes. SOOOO good. I served it with some Hokkien noodles which we made last month. I wish I had made more. Oh, wait, there’s pork in the chill-chest and plenty of spices left….This is a definite keeper.

The recipe is on page 116 of Donna’s modern classics

Check with Gaye, Kayte, Sarah, and Chaya for this week’s Wednesday with Donna Hay pick.

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