Who doesn’t have a Donna Hay book on their bookshelf?Â Hands up!Â See I knew there wouldn’t be anyone who didn’t! I don’t know how Donna does it time and again, her recipes are just perfect for the busy household with so many fresh and easy ideas for the table.Â She’s our top selling cookbook author, can you believe she’s sold over 2.2million cookbooks?Â Wow!
This is her latest offering and just in time for Christmas.Â It’s bursting at the seams with gorgeous recipe ideas, I’ve chosen two sweet ones, you know this is a sugar-sweet place of addiction!Â The book is filled with Donna’s usual array of beautiful photography depicting typical Aussie days.
Aptly named Seasons, although ours tend to blur into one another unlike the Northern Hemisphere, but they don’t from a food perspective, there’s definite lines in the sand for Aussie seasonal menus. Spring sends us rushing outdoors for picnics and fresh salads, while summer gives us seafood on the barbecue, juicy berries and stone fruit. By autumn we\’re ready for root vegetables and hearty soups and when winter rolls in, it\’s time for slow-cooked roasts and stews.
Seasons is a celebration of the most beautiful seasonal stories that have appeared in donna hay magazine. A compilation of the magazine\’s most gorgeous location stories, Seasons is a visual delight featuring the best recipes of spring, summer, autumn and winter.
Unlike any of Donna\’s previous cookbooks, this luxurious, evocative book takes you out of the kitchen and into the great outdoors. From a picturesque apple orchard to a stormy winter beach and a misty nut farm, Seasons is a visually rich and stunning book designed to inspire and delight.
Fresh, simple, special and inspiring, Seasons will appeal to those who love to cook â€“ and love to look. The book captures Donna\’s signature style of fast, fresh food that\’s great for everyday entertaining.
Raspberry Ripple Semifreddo
- 360g raspberries
- 3 eggs
- 2 egg yolks, extra
- 1 vanilla bean, split and seeds scraped
- 1 cup (220g) caster (superfine) sugar
- 1Â¾ cups (435ml) single (pouring) cream
Place the raspberries in the bowl of a small food processor and process until smooth. Set aside.
Place the eggs, egg yolks, vanilla and sugar in a large heatproof bowl. Place over a saucepan of simmering water and whisk the mixture with a hand-held beater for 4âˆ’5 minutes or until thick and pale. Remove from the heat and continue whisking until cool. Whisk the cream until soft peaks form and gently fold into the egg mixture. Reserve 2 cups (500ml) of the mixture and pour the remainder into a 3 litre-capacity (12 cup) dish. Fold the reserved mixture through the pureed raspberries and spoon stripes over the semifreddo. Place in the freezer for 4âˆ’6 hours or until set. Serves 10.
lemony peach cake
- 175g butter, softened and chopped
- Â¾ cup (165g) caster (superfine) sugar
- 2 tablespoons finely grated lemon rind
- 3 eggs
- 1 cup (150g) plain (all-purpose) flour, sifted
- 1 teaspoon baking powder, sifted
- Â¼ cup (70g) natural yoghurt
- 3 peaches, sliced
- icing (confectioner\’s) sugar, for dusting
- double (thick) cream, to serve
Preheat the oven to 160Â°C (320Â°F). Place the butter, sugar and lemon rind in the bowl of an electric mixer and beat for 6â€“8 minutes or until light and creamy. Gradually add the eggs, beating well after each addition. Add the flour, baking powder and yoghurt and beat until just combined. Spoon into a lightly greased 25cm-round cake tin lined with non-stick baking paper. Top with the peaches and bake for 1 hour or until cooked when tested with a skewer. Allow to cool for 10 minutes in the tin, then turn out onto a wire rack to cool. Dust with icing sugar and serve with cream. Serves 6.
Donna is the editor-in-chief of donna hay magazine, best-selling author of 17 cookbooks, newspaper columnist, creator of homewares and a food range, and now shop owner of her first general store in Sydney.Â (Wow, I didn’t realise she had released 17 cookbooks!)
Put Seasons on your Christmas wishlist and in the meantime go and check out her website for lots of tips and handy hints … I’m off to cook something Springy and light for dinner tonight!
Available now: HarperCollins RRP$49.99