My jury approved, and it gave the blue ribbon to the swordfish.
New York Times Book Review
This book delivers what it promises New Food Fast. Whether you've got 10, 20 or 30 minutes to make a meal, Donna Hay gives you the ideas, recipes and inspiration to create great dishes using fresh and interesting ingredients in next to no time. With busy people like herself in mind, Donna has solved the daily what's-for-dinner dilemma with a book full/b>
This book delivers what it promises New Food Fast. Whether you've got 10, 20 or 30 minutes to make a meal, Donna Hay gives you the ideas, recipes and inspiration to create great dishes using fresh and interesting ingredients in next to no time. With busy people like herself in mind, Donna has solved the daily what's-for-dinner dilemma with a book full of fast, simple, tempting and satisfying answers. Keep this copy of New Food Fast on the kitchen bench and, even in your busiest moments, you'll never be left wondering what's for dinner.
New Food Fast
3 tablespoons red curry paste*
6 chicken thigh fillets, halved
2 cups chopped orange sweet potato (kumara)
2 cups (16 fl oz) chicken stock
1 1/2 cups (12 fl oz) coconut milk
1/4 cup coriander (cilantro) leaves
Place the curry paste in a frying pan over medium-high heat and cook for 1-2 minutes or until fragrant. Add the chicken and sweet potato to the pan and cook for 2 minutes. Add the stock and coconut milk and reduce the heat to low. Allow to simmer gently for 12 minutes or until the chicken and sweet potato are cooked. To serve, sprinkle the coriander over the chicken. Serve with steamed rice or steamed greens.
• Do not boil the coconut milk as it will separate -- the flavour will be the same but the appearance and texture of the sauce will be different.New Food Fast. Copyright © by Donna Hay. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.
At the age of eight, Donna Hay skipped into a kitchen, picked up a mixing bowl and never looked back. She moved to the world of magazine test kitchens and publishing, where she established her trademark style of simple, smart and seasonal recipes all beautifully put together and photographed. It is food for every cook, every food lover, every day and every occasion. Her unique style turned her into an international food-publishing phenomenon as a bestselling author of 20 cookbooks, publisher of donna hay magazine, newspaper columnist, and creator of a homewares and food range.
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I was really excited to get this book because it was organized by length of cooking time (10,20,30 minutes). However, since this wasn't apparently written by a US author, there were some translation issues. Once I figured out what the words meant, the recipes made more sense. But, for my realm of cooking, this book doesn't really add a whole lot to my aresenal of recipes. If you like arugala and proschutto ham, you'll love this book!
Great. Initially I was a little confused as to what 'rockets' are until I realised that it must be Australian for arugla. But once I figured it out I was good to go!
This cookbook is divided into 10 20 and 30 minute meals. The ideas are original and the outcomes fantastic. The best part is that Donna Hay uses really simple ingredients, and often you can make a recipe from what you have in your fridge (Really!) The number of steps are limited and if she thinks it will take 10 minutes - it does. Enjoy!