Pros: Visually appealing with beautiful photographs of every recipe.
Cons: No nutrient information provided.
This was one of the most fun cookbooks I’ve read in a while. Donna Hay has created a cookbook that will certainly bring a new perspective to your cooking. She advocates the use of fresh, wholesome ingredients, without pushing a particular “diet.” With photographs of every recipe, laid out in logically in meal based chapters, such as breakfast, lunch and salads, desserts, etc., this oversized cookbook is not only easy to use, but will draw you to it as a preference. Granted, many of the dishes are familiar to most, but Hay brings a deceptively simple and elegant approach that will bring new life to old favorites! I’ve tried several recipes in the book, and found all of them not only accurate, but easy and delicious! Nothing encourages you to keep trying new recipes in a book like successfully achieving the first attempts.
Functionally, the cookbook works great. Although it is soft cover, it has been produced with heavy covers that are doubled with large inner flaps. The pages are glossy and protected. As I mentioned earlier, there are beautiful photographs of every recipe. Further, while the photographs are worthy of a food competition, the same quality of presentation is also achievable by the home cook who takes a little time. The recipes are easy to follow, with easily obtainable ingredients. Although you may need to purchase a few of them from your local health food store if your regular grocer doesn’t carry them. One feature I found both interesting and useful is virtually every recipe had at least one ingredient marked with an asterisk; this correlated to that same item being found in the glossary with a description. This cookbook is geared toward the home cook with any skill level.
Ultimately, I have to determine a cookbook’s success or failure by an unforgiving standard: my family! When I’m trying new recipes, my husband and children pull no punches. They start with the assumption that I’ve executed the recipe correctly, so any failures in flavor MUST be the author’s! In this case, they loved every recipe I tried out of the book – and have marked many more that they want me to try. Having met that standard, I can without a doubt say that this is a great cookbook. Kudos to Donna Hay for her successful work and achievement! It is hard to choose which recipe to share with you. I settled on the Quinoa Crust Pumpkin Pie. It isn’t anything like you are thinking. It is a medley of fresh vegetables piled high and roasted in a lovely quinoa crust. I hope you enjoy it.
Quinoa Crust Pumpkin Pie
1 ½ cups cooked white quinoa
1 egg white
Sea salt and cracked black pepper
Roasted pumpkin filling:
1kg butternut pumpkin (squash), peeled and chopped
2 small zucchinis (courgettes), chopped
8 sprigs sage
Sea salt and cracked black pepper
1 tablespoon vegetable oil
150g firm feta, sliced
Preheat oven to 200°C (400°F). To make the roasted pumpkin filling, toss together the pumpkin, zucchini, sage, salt, pepper and oil and place on a baking tray. Roast for 25 minutes or until the pumpkin is soft. Set aside.
Reduce heat to 160°C (325°F). Place the quinoa, egg white, salt and pepper in a bowl and mix well to combine. Press the mixture into a 20cm greased pie dish using the back of a spoon. Bake the pie shell for 30 minutes or until slightly crisp. Fill the pie shell with the pumpkin mixture and top with the feta. Bake for 15 minutes or until the vegetables are warmed through and the feta is golden. Serve warm in wedges. Serves 4