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(my three-year old is mad for sushi) or pizza on the barbecue when they can choose their own toppings. They love baking and decorating their own cupcakes, . Donna Hay kitchen tools, homewares, books and baking mixes. Quick and easy dinner or decadent dessert - recipes for any occasion. Donna cittadelmonte.info Uploaded by Download as PDF or read online from Scribd. Flag for .. cittadelmonte.info
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Place the custard in a saucepan over medium heat and stir until warmed through. Swirl through the rum and raisin mixture to serve. Rachels Gourmet Greek Dessert Yoghurt Combining thick, creamy yoghurt with on-trend flavours like boysenberry and vanilla, Rachels Gourmet Greek Dessert Yoghurt is created for lovers of fine food.
Try our other taste sensations sophisticated salted caramel and smooth butterscotch and vanilla bean. Is there anything quite so festive as pavlova? Adorned with pillows of cream and tart ruby red fruits, the sweet, delicate shell of meringue encases a soft marshmallow surprise. Master this heavenly dessert with our simple step-by-step recipe. Download our enhanced app for iPad and Android to watch a simple step-by-step video with Donna. Place the eggwhite in the bowl of an electric mixer and whisk on high speed until stiff peaks form.
Gradually add the sugar, 1 tablespoon at a time, waiting 30 seconds between each addition. Once all the sugar has been added, scrape down the sides of the bowl with a spatula and whisk for a further 6 minutes or until the mixture is stiff and glossy. Add the vinegar and whisk for 4 minutes or until glossy and combined. Pile spoonfuls of the meringue onto a baking tray lined with mound.
Reduce the oven temperature to C F and bake. Its so easy to use, simply roll out the icing, colour it, shape it and off you go. Made with premium ingredients, this ready-made icing is the perfect go-to decorating solution this festive season.
Bonus gift! Discover our enhanced digital version of donna hay magazine To subscribe visit: Ongoing monthly Presto Entertainment subscription fees apply unless you cancel your subscription before the end of the offer period. See voucher for details of applicable promo period. Presto Entertainment complimentary offer expires 30 April , New Presto customers only.
Bonus gift offer available for Australian residents only when you subscribe to a month digital subscription of donna hay magazine by December 31, Apple and the Apple logo are trademarks of Apple Inc. Google Play is a trademark of Google Inc.. The festive season may be keeping us busy, but that doesnt mean everyday meals have to suffer. Armed with the donna hay magazine teams favourite kitchen shortcuts, straight from the pantry, a simple and avourful feast is just a few quick spoonfuls away.
This spicy Korean pickle adds a little re and crunch to whatever Im cooking its a quick way to make dinner so much more exciting.
Jessica, food editor. Place the pork, onion, kimchi and soy sauce in a bowl and mix to combine. Place the gow gee wrappers on a clean surface.
Keep warm. Repeat with remaining water, oil and dumplings. Serve with vinegar, mint and extra kimchi. Place the garlic, oil, lemon juice, lemon slices, zaatar, salt and pepper in a bowl and. Find it at some supermarkets and spice shops.
donna hay - January 2016.pdf
This dried spice mix is a handy cheat to boost the avour of a marinade, and its the perfect partner for lamb.
Pru, managing editor. Place the chillies and adobo sauce in a bowl and, using a hand-held stick blender, blend until smooth. Place cup of the chilli sauce in a bowl and stir in the sugar, oil, salt and pepper. Add the chicken and toss to coat. Place on a lightly greased oven tray and cook, turning halfway, for 25 minutes or until cooked through, golden and sticky. Place the sour cream and lime juice in a bowl and mix to combine. Brush the chicken with remaining chilli sauce and serve with the lime sour cream, extra lime wedges and coriander.
Blending up these Mexican chillies into a sauce or marinade is my go-to trick for fast smoky avour. Steve, food director. A jar of this herby mix is an instant meal-maker. I swirl it through pasta, use it to top skewers or drizzle on atbread anything! Donna, editor-in-chief. Cook the pasta in a large saucepan of salted boiling water for 68 minutes or until al dente. Drain and keep warm. While the pasta is cooking, heat a char-grill pan or barbecue to high heat.
Place the squid, oil, salt and pepper in a bowl and mix to combine. Cook the squid, in batches, for 12 minutes or until charred. Add the squid and pesto to the pasta and toss well to combine. Sprinkle with salt and pepper to serve. When I want to step-up my dressing game, this sweeter and fruitier vincotto is a syrupy avour booster for fresh pizza or salads. Georgie, food assistant.
This classic ingredient is essential for adding authentic Asian flavour to anything from stir-fry to this sweet and saucy chicken. Amber, food assistant. Preheat C F. Place the chicken in a deep-sided roasting tray. Add the oyster sauce, soy, water, ginger, garlic and chilli, and toss to combine. Turn the chicken skin-side down and cook for 15 minutes.
Turn the chicken over, add the plum and cook for a further 15 minutes or until the chicken is sticky, golden and the plum has caramelised slightly. Serve with shiso leaves. Place the chilli, oyster sauce and sugar in a bowl and mix to combine. Set aside a quarter of the chilli sauce. Place the salmon and remaining chilli sauce in a bowl and mix to. Brush with reserved chilli sauce and sprinkle with salt and pepper to serve. Turn your backyard into a lush Balinese -style resort and enjoy an effortless summer staycation.
Channel the glamorous style of the French Riviera with outdoor furniture in chic shades of blue and white. Take your cue from the rustic charm of rural Italy and create a little piece of paradise in your garden. Advertised prices valid at New South Wales stores only. Prices may vary between states due to additional freight charges. A colourful punch is the perfect way to celebrate. Just add juicy fruit slices and fragrant herbs for ataste of summer, and these fast and refreshing drinks will keep the party nice and cool.
Place the wine, cordial and soda in a 2. Add the peach, mint and ice and stir to combine. Serves Place the watermelon in a blender, in batches, and blend until smooth. Place the watermelon pure, rum, ginger beer, lime juice. Top with the crushed ice to serve. Top with ice. Spread the salt on a plate. Dip the rims of 6 glasses into water and press into the salt to coat. Pour the punch into the glasses to serve. Celebrate Christmas with this spectacular cake layers of fluffy sponge, juicy raspberries and creamy mascarpone.
Grease and line the base and sides of 2 x 18cm round springform cake tins with non-stick baking paper. Using a KitchenAid Artisan Stand Mixer, beat the butter and sugar for 10 minutes until thick and pale. Add the eggs, one at a time, beating well after each addition. Add the sour cream and lemon juice and beat to combine. Fold through the flour and coconut to combine.
Divide evenly between the tins and smooth the tops. Cook for minutes or until cooked when tested with a skewer. Cool completely. To make the raspberry mascarpone, place the mascarpone and vanilla in a bowl. Using a serrated knife, cut each cake in half horizontally.
Place one layer on a cake stand and spread with one-third of the mascarpone mixture and scatter with one-third of the raspberries. Top with a second cake layer and repeat layering with remaining mascarpone mixture, raspberries and cake, finishing with a layer of cake.
Place in the refrigerator. To make the cream cheese frosting, attach the flat beater and beat the butter in a KitchenAid Artisan Stand Mixer until pale. Add the cream cheese and icing sugar and beat for 68 minutes or until smooth.
Using a palette knife, spread the frosting over the cake, scraping the edges to create a naked cake effect. Scatter with freeze-dried raspberries, if using, to serve. Preheat the oven to C F.
Line a large KitchenAid biscuit tray with non-stick baking paper and draw a 20cm circle on the paper. Place the eggwhites and sugar in the bowl of a KitchenAid Artisan Stand Mixer fitted with the whisk attachment. Whisk for 15 minutes or until thick, glossy and the sugar dissolves. Add the cornflour and vinegar and whisk until combined. Spoon the mixture into the centre of the circle template and smooth the surface.
Using a small palette knife, drag the meringue from the bottom upwards into peaks. Place in the oven and reduce temperature to C F. Cook for 1 hour 20 minutes or until the outside is crisp and dry. Turn off the oven and allow the pavlova to cool completely in the oven with the door ajar.
To make the syrup, place the sugar, allspice,. Refrigerate for 1 hour. Place the mascarpone and vanilla in a bowl and mix to combine. Gently spoon the mixture into the centre of the pavlova. Top with the spiced peach and passionfruit syrup. Serve immediately. Serves 8. These everyday recipes, from Donnas newest book Life in Balance, are enriched with natures superfoods for a fresher approach to eating.
Heat the extra oil in a medium non-stick frying pan over medium heat. Add the onion, garlic and oregano, and cook for.
Allow to cool slightly. Place the kale and spinach in paper towel or a clean tea towel and squeeze. Bake for minutes or until crisp and golden. Slice and serve with the baby salad mix. Place the yoghurt, rice malt syrup and vanilla in a bowl and mix to combine.
Place cup g of the yoghurt mixture, the raspberries and the extra rice malt syrup in a blender and blend until smooth. Layer alternate spoonfuls of the yoghurt and raspberry mixtures into 10 x cup-capacity 80ml popsicle moulds. Swirl gently using a butter knife, insert popsicle sticks and freeze for 45 hours or until firm. Remove the pops from the moulds to serve. By including your email address, we will keep you informed of offers and updates from our publisher, NewsLifeMedia and specially selected partners.
Set aside. Place the icing sugar and g of the raspberries in a small bowl and lightly crush with a fork. Place the egg yolks and vanilla in the bowl of an electric mixer and whisk for 12 minutes or until thick and pale. Place the sugar and water in a small saucepan. The classic pairing of sweet raspberries and cream in this icy dessert is the perfect way to cool down on a hot Christmas day.
Whisking continuously, pour the hot syrup in a thin steady stream into the egg yolks and whisk for a further 78 minutes or until the mixture is cool. Place the cream in a separate bowl and whisk until soft peaks form. Gently fold the cream into the egg yolk mixture.
Pour a third of the mixture into the base of the prepared tin. Fold the crushed raspberries through the remaining egg yolk mixture and pour into the tin.
Freeze for 46 hours or until firm. To serve, turn the semifreddo out onto a serving platter. Top with the remaining raspberries, dust with icing sugar and slice. And no Christmas feast is complete without a serving of cream! Exclusive to Woolworths. Gather an feast A warm summers day calls us outdoors into the fresh air, as neighbours and friends come together in a friendly local park for a festive alfresco lunch.
join the club
Tables are set up under the shade of gently waving trees, while jokes and well wishes are exchanged over refreshing cocktails and the most delicious meats and sides. A relaxed picnic-style spread is the order of the day, surrounded by the chatter and laughter that make the sounds of the perfect Christmas celebration. Add the egg and process until the pastry comes together.
Wrap the dough in plastic wrap and refrigerate for 1 hour or until rm. Grate the pastry into a 28cm round tart tin and press into the base and sides of the tin. Prick the base with a fork and cook for minutes or until golden brown and cooked through.
Allow to cool completely. Place the tomato, vinegar, oil, salt and pepper in a large bowl and mix to combine. Place the ricotta, buttermilk, lemon rind, salt and pepper in a separate bowl and mix to combine. Spread the tart base with the ricotta mixture and top with the tomato mixture. Add the mince, roughly chopped pistachio, 1 egg, orange rind, salt and pepper to the breadcrumb mixture and mix.
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Sprinkle with half the remaining pistachio. Place on a large oven tray lined with non-stick baking paper and cook for. To make the cordial, place the strawberry, water, sugar and rosemary in a medium saucepan over high heat. Bring to the boil,. Sprinkle the sausage roll with the remaining pistachio. Place the cordial, gin, prosecco, mineral water, ice, extra strawberry and rosemary into a 5-litre-capacity jug, and stir to combine.
Pour into glasses to serve. Makes 2 litres. Find it at most liquor stores. Top with a smaller oven tray and weigh down with heavy objects. Refrigerate for 48 hours, turning the salmon every 12 hours. Remove the salmon from the plastic wrap and wipe with. All ki s know that every great party shoul serve sausage rolls ,an with the tasty combination of pork, veal, fennel an pistachio, all grown-ups will have to agree.
Place the table salt, sugar, juniper berries, onion, garlic, 1 sprig of bay leaves, thyme, vinegar and apple juice in a. Remove the lid and cook for 68 minutes or until just tender. Drain well. Reduce oven temperature to C F. Cover the pork with aluminium foil and cook for 2 hours. Remove the foil and rub the skin. Breaking brea with those we live closest to, reflecting on another year share with ol pals, an welcoming new frien s to the neighbourhoo theres no better way to share the spirit of Christmas!
Place the broccoli, garlic, oil, salt and pepper in a large bowl and mix to combine. Divide between 2 lightly greased large oven trays lined with non-stick baking paper. Cook for minutes or until the broccoli is charred.
Add the almonds and cook for a further 5 minutes or until toasted. To serve, top the broccoli mixture with the pomegranate, sorrel, lemon rind, parmesan and extra oil.
To make the asparagus and caper crostini, spread the cream cheese on 6 crostini. Top with the asparagus, capers and mint. To make the pesto and tomato crostini, place the ricotta salata onto 6 crostini. Top with the tomato, pesto and basil. To make the pea and ricotta crostini, spread the ricotta onto 6 crostini, top with the crushed pea, and sprinkle with pecorino.
To make the gorgonzola, g and walnut crostini, place the gorgonzola on 6 crostini. Top with the g and sprinkle with walnuts. To serve, sprinkle all the crostini with salt and pepper, and.
Place the peach, nectarine, raspberries, vanilla beans and seeds and cordial in a large shallow 30cm x 42cm slice tin or Swiss roll tin and sprinkle over the sugar. Cook for minutes or until fruit is soft and liquid is syrupy.
While the fruit is cooking, make the crumble topping. Place the our, coconut, ginger, sugar and butter in a large bowl and mix to combine. Sprinkle the crumble mixture over the cooked fruit and cook for minutes or until golden brown. The cica as begin to sing as the afternoon turns into the twilight hour. Mince pie ice-cream san wiches offer a twist on tra ition, an help us cool off in the balmy evening temperatures. A merry ay was ha by all. Use modern glazes, fresh and herby butters and aromatic stuffings, plus a colourful spread of essential sides and salads, to put a little Christmas magic on the table.
Place the sugar, pecans, garlic, mustard powder, allspice, paprika, ginger, salt and pepper in. Set aside to cool slightly. Fill the cavity of the chicken with the stufng and tie to secure. Remove the ham from the tray and pour the cooking liquid into a small saucepan over medium heat.
Add the maple syrup. You can stuff and butter the chicken up to two days in advance. Keep refrigerated and brush with the vincotto just before cooking. Rub half the sea salt into the pork skin, drizzle with the oil and rub into the skin. Place the pork, skin-side down, on a large oven tray and cook for 1 hour. Increase the temperature to C F , turn the pork, sprinkle the skin with the remaining sea salt and cook for a further 1 hour or until the skin is golden and crunchy.
Place the fennel and black salt in a small bowl and mix to combine. To serve, sprinkle the pork with the fennel black salt and top with the chutney. They are available. Makes 5 cups. This chutney will keep refrigerated for up to three weeks. Place a spoonful of chutney on the cold saucer and run your nger through the middle. If the line remains, the jam is ready.
Wash the jars and their metal lids in soapy water, rinse and place on a baking tray. Place in the oven for 20 minutes. Remove and allow to cool before lling. Preheat a grill broiler to high. Spread the rock salt on 2 large oven trays. Place the lobsters, shell-side down, on the salt and spread the esh with half the butter mixture.
Cook the lobster, in batches, for 68 minutes or until the butter is golden and the lobster is just cooked. Top with the remaining butter mixture and sprinkle with pepper to serve. You can make the taramasalata butter up to 23 days in advance and keep refrigerated. Freeze for 1 hour to sedate them. Remove and press a large sharp knife rmly through the middle of the head. Place, stomach-side down, on a work surface and, using a sharp knife, cut forward from the back of the head section and press down rmly to halve.
Turn over and cut through the tail. Clean the insides by scraping out with a spoon and pat dry with paper towel. Bring to the boil, stirring to dissolve the salt and sugar.
Allow to cool completely before pouring the mixture into a large 3-litre-capacity non-reactive container. Add the buttermilk and stir to combine. Lower the turkey into the brine, cover and refrigerate for 23 hours but no longer. To make the sage butter, place the butter, garlic, sage, salt and pepper in a bowl and mix to combine. Remove the turkey from the brining liquid and pat dry. Carefully loosen the skin from the esh and, using a spoon, spread the sage butter under the skin.
Heat the oil and butter in a large heavy-based saucepan over medium heat. Sprinkle the turkey with salt and pepper and add to the pan, skin-side down, with the eschalot.
Cook for 68 minutes or until the skin is golden. Turn and cook for a further 4 minutes. Add the water and sage and bring to a simmer. Reduce heat to low and cook, covered, for minutes or until cooked through. Remove the turkey and eschalot from the poaching liquid, cover with aluminium foil and keep warm. Strain the poaching liquid into a jug, discarding the sage.
Return the liquid to the pan, place over high heat and bring to a simmer. Add the red currant jelly, mustard, Worcestershire sauce, salt and pepper and cook, whisking, for minutes or until reduced slightly.
Serve the turkey and eschalot with the red currant sauce and extra mustard. Place the pears in a large saucepan over medium heat, cover with water and bring to a simmer.
Cook for 3 minutes or until just tender. Carefully remove the pears and discard the water. Place the pears, sugar, honey, vinegar, bay leaves, peppercorns and salt in a small roasting tray and toss to coat.
Cover with aluminium foil and cook for minutes or until just tender. Remove the foil, spoon the liquid over the pears and cook for a further minutes or until golden brown and sticky. Spoon over the cooking liquid to serve.
To reheat, cover and cook in a C F oven for 15 minutes. To make the goats cheese dressing, place the goats cheese, milk and vinegar in a small food processor and process until smooth. Place the walnuts and maple syrup in a small bowl and mix to combine. Place on a lightly greased small oven tray lined with non-stick baking paper. Cook for minutes or until golden brown. Place the beetroot in a large bowl with the oil, vinegar, salt and pepper and toss to combine.
Add the walnuts, pomegranate seeds, g and sorrel to the bowl, mix to combine and serve with the goats cheese dressing. Remove from the heat, add the butter and sugar and stir until the butter has melted.
Add the remaining milk and set aside for 5 minutes. Add the yeast, stir to combine and set aside for 5 minutes or until the surface is foamy. Place the our, salt, eggs and yeast mixture into the bowl of an electric mixer with a dough hook attached and beat for 5 minutes or until the dough is smooth. Transfer to a lightly greased bowl, cover with plastic wrap and set aside for 30 minutes or until doubled in size.
Place the speck and garlic on a large oven tray and cook for minutes or until the speck is crisp. Set the speck aside and allow the garlic to cool slightly.
Squeeze the garlic cloves from their skins and place in a small food processor. Add the sage bunch and cup 80ml of the oil and process until well combined.
Roll out dough on a lightly oured surface to a 32cm x 35cm rectangle. Spread the dough with the sage mixture and top evenly with the speck, fontina, cranberries and pistachio. Cut the dough in half lengthways. Starting from the longest edge, roll each strip to enclose.
Cut each roll into 16 rounds. Arrange the rounds in a lightly greased 24cm round or oval heavy-based ovenproof baking dish. Cover with plastic wrap and set aside for 30 minutes or until doubled in size. Remove the plastic wrap, top with the remaining oil and cook for minutes or until golden brown and cooked through. Add the extra sage leaves and cook for a further 5 minutes until the sage is crisp.
An upgrade from your typical roasted veg, this guaranteed crowd-pleaser is perfect as a tasty appetiser to begin the meal or a satisfying side to partner up with any main. Toss through a few sprigs of lemon thyme to add a touch of fresh fragrance to this versatile and elegant Christmas side. Add the breadcrumbs, oregano, garlic, salt and pepper and cook, stirring, for 45 minutes or until lightly golden. Add the almond and cook for a further 23 minutes or until the almond is toasted and the crumbs are crisp.
Transfer to a small bowl and set aside. While the breadcrumbs are cooking, cook the asparagus in a large saucepan of salted boiling water for 2 minutes or until tender. Drain well, place on a large serving platter, and sprinkle over the garlic oregano crumbs and lemon rind.
Place the lemon juice, salt, pepper and remaining oil in a small bowl, whisk to combine and drizzle over the asparagus to serve. Water is such a fundamental part of so many dishes. Cooking with Brita filtered tapwater is convenient, cost-effective and environmentally sound. Available at Bunnings and Harvey Norman. For more details, visit brita. Festive truf fles Coated in chocolate and dusted with all things sweet and crumbly, our inspired truffles are lled with festive avour, making treasured gifts and the prettiest Christmas sweets.
A nip of brandy an a sprinkling of spice infuse these delicate delights with the true taste of Christmas. Remove from the heat and set aside. Place the sugar and water in a medium saucepan over low heat and stir until the sugar has dissolved.
Increase the heat to medium and bring to the boil. Cook for 6 minutes or until deep golden in colour. Remove from the heat and, working quickly, add the butter and warm cream.
Return to the heat and cook, stirring, for 1 minute or until the mixture is smooth and combined. Place the chopped chocolate in a medium bowl, pour over the caramel mixture.
Mix until melted and smooth. Allow to stand at room temperature for 10 minutes. Refrigerate for 23 hours or until set. Roll teaspoonfuls of the mixture into balls and place on a baking tray lined with non-stick baking paper. Freeze for 1 hour or until rm.
Insert a toothpick into each trufe. Dip the trufes in the melted chocolate, allowing any excess to drip off.
Stick the trufes into a piece of styrofoam or thick cardboard. Dust with the cocoa, if using, and refrigerate for 1 hour or until set. Remove the toothpicks from the trufes to serve.
Smooth milk chocolate, crumbly Christmas cake an vanilla ice-cream are a winning combination in these frosty bites! Add the pretzel, salt and bourbon and mix to combine. Allow to cool and crush into ne crumbs. Place the raisins and rum in a small bowl and set aside.
Place the bowl over a saucepan of simmering water and, using a metal spoon, stir until melted. Add the raisin mixture and stir to combine. Roll teaspoonfuls of the trufe mixture into balls and place on a large baking tray. Dust with Dutch cocoa to serve. Spread the crushed amaretti on a large tray. Roll teaspoonfuls Place the cream in a small saucepan over high heat and bring.
Place 1 cups g of the chocolate melts in a medium heatproof bowl and top with the hot cream. Place the bowl over a saucepan of simmering water and, using a metal spoon, stir until melted and smooth. Remove from the heat,. Roll teaspoonfuls of the mixture into balls, place on a baking tray lined with non-stick baking paper and freeze for 30 minutes.
Keep frozen until ready to serve. Insert a toothpick into each. Using a metal spoon, stir until melted and smooth. Add the cherry mixture and mix until just combined. Refrigerate for. Place 2 large baking trays lined with non-stick baking paper in the freezer to chill.
Place the ice-cream in the bowl of an. Scoop teaspoonfuls of the ice-cream into balls, place on the trays and freeze for 1 hour or until rm. Place the chocolate and oil in a medium heatproof bowl over. Roll the trufes in the salted coconut to. Place the cream and butter in a small saucepan over high heat and bring to the boil.
Place the chocolate in a medium heatproof. Spread the sugar on a large baking tray. Roll teaspoonfuls of the trufe mixture into balls and roll in the sugar to coat. Place the chocolate in a medium heatproof bowl and top with the hot cream.
Add the clementine and stir to combine. Refrigerate for 23 hours or until just rm. Roll teaspoonfuls of the mixture into balls and place on a large baking tray lined with non-stick baking paper. Refrigerate for 15 minutes or until set. Sprinkle with the honeycomb and refrigerate for 30 minutes or until set. Remove trufes from the toothpicks to serve.
The Christmas cake ice-cream trufes will keep frozen for up to two weeks. Weve used regular dark chocolate to create smooth and creamy llings. Take classic trie to luxe new levels with these sumptuous, grown-up desserts. Layers of spongey cake, stunning jellies and folds of rich creams are piled high, spiked with spoonfuls of liqueur-infused syrups. Assemble in advance and adorn with grilled peaches, spun toffee or nuts for a hint of crunch!
Its Christmas pudding, just not as you know it. Taking cues from the ultimate Christmas tipple, this eggnog trifle cleverly calls for chopped panettone as its base and is set in a delicate vanilla brandy jelly. Place the remaining water, the brandy, vanilla and sugar in a medium saucepan over medium heat and. Arrange the panettone, overlapping slightly, in the base of a 4-litre-capacity glass dish.
Pour over the cooled jelly mixture and refrigerate for 2 hours or until set. Remove from the heat, add the gelatine mixture and stir to combine.
Set aside to cool for 20 minutes. While the jelly mixture is cooling, make the sloe gin syrup. You can assemble this trie up to 23 hours ahead. Refrigerate until ready to serve. Top with almonds and dust with sugar just before serving. Place two-thirds of the peaches in a 4-litre-capacity glass dish. Pour over the jelly mixture and refrigerate for 2 hours or until set.
To assemble the trie, top the jelly with the meringue.
Place the cream, icing sugar and vanilla in the bowl of an electric mixer and whisk until soft peaks form. Spoon the cream over the meringue.
Preheat a char-grill pan or barbecue to medium heat. Press the remaining peaches in the caster sugar and grill for 2 minutes each side or until charred. Top the trie with the grilled peaches and drizzle with the sloe gin syrup to serve. This trie can be assembled up to 23 hours ahead and kept in the refrigerator. Top with the grilled peaches and syrup just before serving. Using a large serrated knife, horizontally trim and discard the top from the cake.
Cut the remaining cake into 4 equal. Stir until smooth and set aside to cool. To make the coffee jelly, place the gelatine and cup ml of the water in a bowl and stir to combine. Set aside for 5 minutes. To make the Pedro Ximnez jelly, place the gelatine and cup ml of the water in a bowl and stir to combine.
To make the coffee cream, place the mascarpone, cream,. Spoon one-third of the cream mixture onto the cake and smooth with a palette knife. Top with the remaining cake and spoon over the remaining cream. Spoon the caramel on top and swirl into the cream to serve.
Put a trifle twist on the towering croquembouche layer custard-lled profiteroles with sweet cream and whiskey syrup and finish with sparkling spun toffee. Cook for minutes or until puffed and golden. Allow to cool completely on trays. Increase the heat to medium. Caramel7 The best gift to give this season is also the sweetest! Our rich and buttery caramels, from soft and chewy twirls to golden honeycomb shards or gently spiced caramel gingerbreads, are the perfect way to treat your favourites and bring a little touch of sweet magic to Christmas.
Make shards of truly caramelised honeycomb, or tie a cookies to pretty tag to give with jars of silky dulce de leche. Place the cream and butter in a small. Lightly grease a 20cm x 30cm slice tin and line with non-stick baking paper, leaving a 3cm overhang. Press the dough into.
Cook the gingerbread for. Place the butter, sugar and golden syrup in a medium saucepan over medium heat, stirring, until the butter and. Insert a sugar candy thermometer and cook for minutes. Return to the oven and cook for minutes or. Set aside for 30 minutes or until the honeycomb has cooled and hardened. To serve, break the honeycomb into shards and package. To serve, trim the edges, cut into 6cm squares and package into boxes.
Keep refrigerated until ready to serve. Sift the icing sugar, almond meal and cocoa into a large bowl and mix to combine. To make the dulce de leche, pour the condensed milk into a 1. Sprinkle with the raw sugar and cook for minutes or until crisp. Allow to cool slightly before transferring to wire racks to cool completely. To serve, spread the dulce de leche on half the biscuits and sandwich with the remaining biscuits.
These biscuits will keep in an airtight container for 23 days. The dulce de leche will keep in the refrigerator for up to two weeks. If youd like to present your gift like we have tying a couple of biscuits around the jar of dulce de leche just use a 5mm piping nozzle to cut a hole in the corner of each biscuit before baking.
Once cooked, tie together with some twine. Filled with caramel and balanced with a sprinkle of sea salt, our chocolate macarons make the daintiest sweet. Light of sugar fall like snowflakes over these , pillowy-soft caramel. Place the warm water in an electric mixer, sprinkle over the gelatine and stir to combine. Place the caster sugar, glucose and extra water in a medium saucepan over low heat and cook, stirring, until the sugar is dissolved.
Increase heat to high and bring to the boil. Cook, without stirring, for 67 minutes or until the temperature reaches C F on a sugar candy thermometer. With the mixer on high speed, gradually add the hot syrup to the gelatine mixture, in a thin steady stream, and beat for 3 minutes or until thick and glossy.
Working quickly, gently fold. Place on prepared baking trays, 2cm apart. Bake, 1 tray at a time, for 12 minutes. Add egg, milk and vanilla extract.
Process until mixture just comes together. Turn onto a lightly floured surface. Knead gently until smooth. Divide mixture in half. Full terms and conditions available at taste. Simply share pictures of your cookie creations on Instagram, Twitter or Facebook using WesternStarCookies to win in this years cookie extravaganza! Go to taste. Entries close 21 December Special handmade gifts and rustic touches in both your wrapping and decor create a warm sense of Christmas tradition.
Use swathes of natural fabrics with accents of red and green for a simple effect thats both impressive and relaxed. Mini hessian pouches and squares of calico or even a tea towel are a unique way to wrap your thoughtful gifts.
Tie with twine and add a ceramic decoration or a sprig of greenery with a burst of red berries for extra festive feel. This page: Put together a homemade kitchen garden, with handy chalkboard plant labels, as a bespoke gift for green thumbs.
Wrap pots in hessian and nish with a festive ribbon. Sweet edible treats are always welcome gifts and when beautifully presented, theyll be all the more appreciated. Once youve made our. We love this clever idea! Package up your Christmas cookies in compact-disc envelopes, with a pretty ribbon and cute decoration as a nal ourish. Less is more when it comes to a contemporary Christmas.
Take a cue from Nordic style and go for a silvery palette with small pops of colour for a sophisticated look. A ready-made picnic baske t is a romantic gourmet gift for two. Add homemade hummus dips see recipes, page 45 , grissini, crusty bread and a good-quality olive oil.
This pared-back Christmas tree is both striking and a fantastic space-saving idea when youre short on room. Weve made ours by tying large sprigs of rosemary to lengths of balsa wood dowel, then mounting them on the wall.
So simple and fragran t! DIY drink bucke ts make a cute gift or serving idea. Try a Champagne cocktail pail, with a bottle of peach nectar, or one that includes soda, lemons and agave syrup to make fresh lemonade. These chewy honey caramels see recipe, page are a sweet sensa tion. Twisted or served straight, they are made all the more delightful when decorated with silver washi tape, red string and sparkling stars. Above right: Build a wreath on a hanging herb dryer to create a stunning talking piece.
Go for leaves with mu ted green and silver tones, such as eucalyptus and dusty miller. Plates and bowls stacked. If items are not listed, they are from Donna Hays personal. For me, it wouldnt be Christmas without an early morning swim with my boys. Every year, after we open a few presents very important , the three of us sneak down to the beach for a quick dip before the rest of the family arrives, then its back home for breakfast.
Angus absolutely must have a slice of toasted panettone or Christmas bread, as he calls it! After that,. Flag for inappropriate content. Related titles. Jump to Page.
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Ive hosted more than a few of those long For me, the best celebration is always Christmas lunches over the years, and one topped off with a spectacular dessert, thing that has always served me well, is and you need look no further for your next keeping it simple.
I always like to build a sweet masterpiece than our luscious trie relaxed menu around a few of the classics feature page these treats are all set for me, that always starts with a beautiful to steal the scene at your festive table and glazed ham or a perfectly crispy pork then I guarantee your guests will be talking I add a variety of sides and, of course, a about them for years to come!
Then, all show-stopping dessert thats as easy as it is thats left to do is keep the drinks topped impressive. This issue is packed with ideas up and settle in to share an enjoyable feast to help you through what we all know can with all the ones you love. Thanks for sometimes be a stressful day. Our recipes spending another year with us we have for the best-ever ham, roast chicken and some exciting and innovative changes pork, plus our stunning selection of side planned for that I cant wait to share dishes page , are guaranteed crowd- with you but, for now, Id just like to say pleasers you can rely on, even when the a very Merry Christmas and Happy Holidays festive season is at its most frantic.
Place on 2 large lightly greased baking trays lined with non-stick g unsalted butter, softened cup 75g caster superfine sugar 1 teaspoon finely grated lime rind baking paper and cook for minutes or until golden. Place scoops of sorbet on half the biscuits and sandwich together with 1 egg the remaining biscuits. Using a palette knife smooth the edge of the sorbet. E B Available in store only. Thats all a good extra virgin olive oil is. T WO quinoa-crumbed mustard pork chops with apple salad cup finely chopped flat-leaf parsley leaves 1 cup g quinoa flakes cup 40g finely grated parmesan sea salt and cracked black pepper Place the parsley, quinoa akes, parmesan, salt and pepper in a bowl and mix to combine.
Add the pork and cook for 2 tablespoons extra virgin olive oil 34 minutes each side or until golden brown. Heat the oil sea salt and cracked black pepper in a large non-stick frying pan over high heat. FOU R dill and butter bean sh cakes g rm skinless white sh llets, roughly chopped cup 45g cornichons, plus extra to serve cup dill sprigs 1 tablespoon Dijon mustard g can butter lima beans, rinsed and drained sea salt and cracked black pepper 1 cup 75g panko Japanese breadcrumbs cup 60ml extra virgin olive oil lemon wedges and whole-egg mayonnaise, to serve micro baby at-leaf parsley leaves optional , to serve Place the sh, cornichons, dill, mustard, butter beans, salt and pepper in a food processor and pulse until just combined.
Add the chorizo and cook, stirring, for 2 minutes 2 cups 50g baby kale leaves or until crisp. Remove the pan from the heat. Place cup 75g of 4 x g spatchcocks baby chickens , trimmed and tied to combine. Add the spatchcocks, salt and pepper sea salt and cracked black pepper 1 tablespoon lime juice cup ml coconut milk lime wedges, to serve the curry paste and the oil in a large bowl and mix and toss to coat.
SE V E N chicken and fennel pasta 2 tablespoons extra virgin olive oil Heat the oil in a large non-stick frying pan over high 1 white onion, nely chopped heat. Add the onion, fennel, garlic, salt and pepper and 1 medium fennel g , trimmed and nely chopped cook, stirring, for 2 minutes. Add the chicken and cook, 2 cloves garlic, crushed sea salt and cracked black pepper breaking up any lumps with a wooden spoon, for 8 minutes or until golden.
Reduce the heat to medium, add the g chicken mince cream and lemon rind and cook for a further 5 minutes. Set aside 4 x g tuna steaks to pickle for 5 minutes.
Brush the tuna with the oil, sprinkle with 4 white bread rolls, halved cup g mayonnaise 1 cup snow pea mange tout tendrils cup chervil sprigs, to serve salt and pepper and cook for 30 seconds each side or until cooked to your liking. Reduce the heat to low, add 4 slices sourdough the vinegar and use a wooden spoon to create a gentle 2 tablespoons extra virgin olive oil whirlpool.
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