Featuring 60 simply beautiful recipes for all our favourites, this is the only fruit cookbook you'll ever need.
About the Author
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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Read an Excerpt
Simple Essentials Fruit
1½ cups (150g/5¼ oz) rolled oats
1 cup (250ml/8 fl oz) apple juice, warmed
2 green apples, grated
1 cup (250g/8 oz) thick natural yoghurt
½ cup slivered almonds
honey, to serve
Place the oats and apple juice in a large bowl, cover with plastic wrap and allow to stand for 30 minutes or until the oats are softened. Stir in the grated apple. To serve, divide the yoghurt between 4 serving glasses, top with the oat mixture, almonds and honey.
rhubarb and vanilla preserve
250g (8 oz) rhubarb, trimmed and chopped
1 cup (220g/7¾ oz) sugar
1 vanilla bean, split, seeds scraped (or 1 teaspoon vanilla bean paste)
2 tablespoons water
Place the rhubarb, sugar, vanilla bean and seeds and water in a saucepan over low heat and stir until the sugar is dissolved. Increase the heat to medium and simmer for 8-10 minutes or until thickened. Remove the vanilla bean and discard. Spoon the jam into a hot, sterilised (see glossary) glass jar and seal. Makes approximately 1 cup. Store in the refrigerator for up to two weeks.Simple Essentials Fruit. Copyright © by Donna Hay. Reprinted by permission of HarperCollins Publishers, Inc. All rights reserved. Available now wherever books are sold.