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Standby Brownies

Recipe by Donna Hay

Donna Hay's Standby Brownies make the perfect afternoon treat, Serves 16

150g butter 1 cups (275g) caster (superfine) sugar cup (75g) cocoa 1 teaspoon vanilla extract 3 eggs cup (75g) plain (all-purpose) flour

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Preheat oven to 160C (325F). Place the butter, sugar and cocoa in a saucepan over low heat and stir until the butter has melted. Spoon into a bowl and add the vanilla and eggs, whisking well. Sift the flour over the mixture and whisk to combine. Spoon the mixture into a 20cm-square cake tin lined with non-stick baking paper. Bake for 3035 minutes or until centre is just set.

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Cool in tin and cut into squares to serve.

Roasted Pumpkin Soup


Recipe by Donna Hay

Try this warming and healthy soup from Donna Hay. Serves 4

1 x 2kg whole butternut pumpkin 1 onion olive oil, for drizzling sea salt 3 cups (875ml) chicken stock 1 cup (250ml) single (pouring) cream 1 tablespoon honey sour cream, to serve

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Preheat oven to 220C (425F). Cut the pumpkin in half lengthways and scoop out the seeds. Place the pumpkin, cut-side up, and onion on a baking tray. Drizzle with a little oil and sprinkle with salt. Bake for 5560 minutes or until the pumpkin is just soft and starting to brown. Scoop the pumpkin out of the skin into a blender.

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Scoop the onion flesh away from its skin and add to the blender. Add 1 cup (250ml) of the chicken stock and blend until smooth. Pour the mixture into a saucepan, add remaining stock, cream and honey. Place over medium heat until soup is heated through.

10. Serve with sour cream.

Egg and Bacon Pies


Recipe by Donna Hay

Make this great breakfast from Donna Hay. Serves 4


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6 rashers thinly sliced bacon, rind removed 6 eggs 1 cup (240g) crme frache or sour cream 2 tablespoons flat-leaf parsley leaves Preheat oven to 180C (350F). Grease 4 x 12cm round pie tins and line each with 1 rashers of bacon. In a medium bowl, whisk together the eggs, crme frache and parsley. Pour the egg mixture into the tins and bake for 25 minutes or until the bacon is crisp and the egg filling is just set. Serve with hot buttered toast.

Cheats Chocolate Fondant


Recipe by Donna Hay

This is the easy way to make this chef's classic. Serves 4

cup (50g) plain (all-purpose) flour, sifted cup (55g) icing (confectioners) sugar, sifted cup (90g) almond meal (ground almonds) 2 eggwhites 100g butter, melted 160g dark chocolate, melted 4 small squares dark chocolate, extra

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Preheat oven to 150C (300F). Place the flour, sugar, almond meal, eggwhites, butter and melted chocolate in a bowl and mix well to combine. Spoon half the mixture into 4 x -cup capacity (125ml) lightly greased dariole moulds. Divide the extra chocolate squares between the moulds and top with the remaining mixture. Bake for 2025 minutes or until cooked but soft in the middle. Stand in tins for 57 minutes before turning out.

Cheats Caramel Ice-Cream


Recipe by Donna Hay

Is this not the easiest dessert Donna Hay has ever made? Serves 6


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600ml single (pouring) cream 1 x 340g can caramel or dulce de leche Place the cream in a bowl and whisk until soft peaks have almost formed. Mix the caramel until smooth and fold into the cream. Place in a metal container and cover. Freeze for 34 hours or until firm. Serve in scoops.

Baked Whole Lemon Pudding


Recipe by Donna Hay

Satisfy your taste buds with this lemon favourite. Serves 4

1 fresh thin-skinned lemon 1 cups (330g) caster (superfine) sugar 30g butter, melted 3 egg yolks cup (180ml) single (pouring) cream 2 tablespoons cornflour (cornstarch) vanilla ice-cream, to serve

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Preheat oven to 160C (325F). Cut the lemon into 8 pieces and remove any seeds. The white fleshy part of the lemon is what makes the pudding sharper in flavour so if you want it to taste less sour do not add the whole pith of the lemon.

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Place in a food processor with the sugar and process until very smooth. Add the butter, egg yolks, cream and cornflour and process until smooth. Pour mixture into 4 greased 1-cup capacity (250ml) ovenproof pie dishes. Bake for 2224 minutes or until just set. Serve warm or cold with vanilla ice-cream.

No-Fuss Banana Caramel Pudding


Recipe by Donna Hay

Serves 8

175g butter, softened and chopped 1 cup (175g) brown sugar cup (110g) caster (superfine) sugar teaspoon ground cinnamon 1 cup mashed banana 3 eggs 2 cups (300g) self-raising (self-rising) flour teaspoon baking powder caramel sauce 1 cups (375ml) single (pouring) cream cup (135g) brown sugar

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Preheat oven to 170C (325F). To make the pudding, place the butter, sugars, cinnamon, banana, eggs, flour and baking powder in the bowl of an electric mixer and beat on medium speed for 1 minute or until just combined.

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Pour the mixture into a greased 28cm x 8cm loaf tin lined with non-stick baking paper and bake for 1 hour or until cooked when tested with a skewer.

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To make the caramel sauce, place the cream and brown sugar in a saucepan and simmer for 10 minutes or until thickened.

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Slice the pudding and pour over the warm sauce.

Simple Apple and Blueberry Cake


Recipe by Donna Hay

Serves 8

1 cups (225g) self-raising (self-rising) flour, sifted cup (165g) caster (superfine) sugar 125g butter, softened 1 teaspoon vanilla extract 2 eggs cup (125ml) milk 1 apple, cored and thinly sliced cup frozen or fresh blueberries 2 tablespoons demerara sugar

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Preheat oven to 160C (325F). Place flour, sugar, butter, vanilla, eggs and milk in the bowl of an electric mixer and beat until just combined. Spoon mixture into a greased 22cm springform tin lined with non-stick baking paper. Top with the apple and blueberries and sprinkle with sugar. Bake for 45 minutes or until the cake is cooked when tested with a skewer. Serve with vanilla ice-cream.