Cherish

I love the Donna Hay magazine so I was seriously stoked to find the Donna Hay – Fast, Fresh, Simple recipe book at Exclusive Books on the weekend. It’s split into 6 sections. Fast, Fresh and Simple recipes for both savoury and sweet dishes. I could spend hours gazing at all the amazing pictures alone but the recipes are delicious and easy to follow as well. Bonus! It doesn’t stick to one style of cooking, which in my opinion is awesome, as there’s nothing worse than being stuck with an Asian only recipe book and wanting to cook pasta.

I’m going to sneak one or two recipes into this post and I hope Donna Hay doesn’t mind as I seriously recommend you go out and BUY THIS BOOK. (Amazon, Kalahari or Exclusive Books)

Berry Mille Feuille

8 square wonton wrappers
50g butter, melted
2 tablespoons icing (confectioner’s) sugar
1/2 cup (125ml) single (pouring) cream, whipped
125g blueberries
125g raspberries
extra icing (confectioner’s) sugar, for dusting

Preheat oven to 180ºC (350ºF). Place the wontons on a baking tray lined with non-stick baking paper. Brush the wontons with butter and sprinkle with icing sugar. Bake for 5-7 minutes or until golden. Cool on trays. Place a wonton on each of 4 serving plates. Spoon half the cream onto the wontons and top with blueberries. Top with another wonton and the remaining cream and sprinkle with raspberries. Dust with extra icing sugar to serve. Serves 4.

Cheat’s Goat’s Cheese Soufflé with Roasted Beetroot Salad

150g soft goat’s cheese
1 1/2 cups (375ml) single (pouring) cream
sea salt
2 eggs, separated
2 cups (140g) fresh white breadcrumbs

roasted beetroot salad
600g baby red and golden beetroot
6 rosemary sprigs
olive oil and sea salt, for sprinkling
2 tablespoons red wine vinegar
2 tablespoons olive oil
sea salt and cracked black pepper

Preheat oven to 200ºC (400ºF). To make the roasted beetroot salad, trim, wash and scrub the beetroot, reserving the smaller leaves. Discard the stems. Place the beetroot and rosemary on a baking tray and sprinkle with oil and salt. Roast for 40 minutes or until tender. Set aside. To make the soufflé, place the cheese, cream, salt and egg yolks in the bowl of an electric mixer and beat until light and fluffy. Fold through the breadcrumbs. Place the egg whites in a clean bowl and beat until soft peaks form. Fold the whites into the cheese mixture. Spoon in 4 x 1 1/2 cup capacity (375ml) lightly greased ramekins and bake for 20-25 minutes or until puffed and golden. To serve, halve the larger beetroot and toss with the leaves. Whisk together with vinegar, oil, salt and pepper and spoon over the salad. Serve with the soufflé. Serves 4.

All recipes and images remain the property of Donna Hay.