WWDH - Sticky Miso Roasted Chicken with Sesame Pumpkin

This week’s Wednesday with Donna Hay recipe is Sticky Miso Roasted Chicken on Sesame Pumpkin.

This is a delicious dish where pumpkin doused in a sesame seed mixture is topped with chicken coated with a miso paste sauce.

 I used dukkah in place of just sesame for the pumpkin, and jointed a whole chicken rather than using chicken thigh fillets.

This one is definitely a keeper.

To see more Donna Hay dishes, visit Kayte and Margaret.

WWDH - Asian Spiced Lemongrass Pork

 For Wednesday with Donna Hay this week, I made Asian Spiced Lemongrass Pork from Everyday Fresh.

This dish involves making a stir fry paste with ginger, garlic, chilli, lemongrass and Kaffir lime (the latter of which I left out because I didn’t have it). This paste is cooked until fragrant in a fry pan, before the pork mince is added and stir fried until golden. Finally, a sauce of rice wine vinegar, brown sugar and fish sauce is added to the mince and cooked until the sugar dissolves.

Donna suggests a number of ways to serve this mince. I went my own way with rice, green beans and carrots as sides.

To see more Donna Hay dishes, visit Kayte and Margaret.

WWDH - Cinnamon sugar coated maple apple cakes

For Wednesday with Donna Hay this week, I made Cinnamon Sugar Coated Maple Apple Cakes from Donna’s Seasons recipe book. This book is one of her earlier books, and it is just so darn pretty - if you like cookbooks with beautiful pictures, definitely pick up a copy of this book.

These little cakes contain cinnamon, brown sugar, grated apple and maple syrup for flavour, as well as being dipped in cinnamon sugar fresh out of the oven. The cakes are made in mini bundt tins.

I made a half batch and got 12 mini bundts (1/2 cup size) plus 2 muffin sized cakes.

I had one of these fresh out of the oven - it was so good, and perfect for autumn.

To see some other Donna Hay dishes, visit Kayte and Margaret.

 

WWDH - Balsamic Chicken Pot Roast

Today’s Wednesday with Donna Hay recipe is Balsamic Chicken Pot Roast from One Pan Perfect. 

This is a super easy dish - there is no pre-cooking involved, just prep your chicken and veg, plonk it into a large casserole dish and roast:
 

I served my pot roast with roasted pumpkin and broccoli.

To see some other Donna Hay dishes, visit Kayte and Margaret.

WWDH - Spiced Almond Roasted Chicken

This week’s Wednesday with Donna Hay recipe is Spiced Almond Roasted Chicken. 

This recipe involves coating chicken breasts, chickpeas, currants and almonds with a mixture of olive oil, honey, cumin, cinnamon and lemon, and tossing in some crumbled feta before roasting in a hot oven.

I halved the chickpeas and feta used, as the recipe amounts seemed a little too much for me.

 I served mine with chilli roasted broccoli and boiled frozen veg.

This was an easy, tasty dish that I’d happily make again.

To see some other Donna Hay dishes, visit Kayte at Grandma’s Kitchen Table, and Margaret at Tea and Scones.

WWDH - Chocolate Brownies

 For Wednesday with Donna Hay this week, I present Chocolate Brownies from Modern Classics Book 2. The recipe is also available online here.

This is a pretty straight forward brownie recipe with no fancy strings attached. 

I made mine with gluten free flour to share with friends.

They were good - not the best brownie recipe I have ever made, but serviceable and easy.

To see some other Donna Hay dishes, visit Kayte at Grandma’s Kitchen Table, and Margaret at Tea and Scones.

WWDH - Flat-Roast Chicken with Almond and Mint

This week’s Wednesday with Donna Hay is Flat-RoastedChicken with Almond and Mint, from her Seasons cookbook.

It is what it says on the tin - a butterflied roast chicken served with a toasted almond and mint sauce:

 It was an ok dish - it’s not dissimilar to something I would ordinarily make, zhouzed up a bit.

To see some other Donna Hay dishes, visit Kayte at Grandma’s Kitchen Table, and Margaret at Tea and Scones.

WWDH - Chicken and Potato Tray Bake

 This week’s WWDH recipe comes from One Pan Perfect, released last year. The recipe was called Chicken, Chorizo and Potato Tray Bake, but I couldn’t get chorizo, so I left it out.

I also thought that 1kg of potatoes was excessive, so I halved it. Other vegetables baked with the chicken are red onion and kale.

I really liked how easy and tasty this dish is.

To see some other Donna Hay dishes, visit Kayte at Grandma’s Kitchen Table, and Margaret at Tea and Scones.

WWDH - Donna Hay’s Essential Mince Mixture

 This week’s Wednesday with Donna Hay recipe is Donna’s Essential Mince Mixture, baked as rissoles.

You can find the recipe online here.

Once you have made the mince mixture, it’s up to you how you cook it. I shaped it into rissoles and baked them at 180 degrees Celsius for around half an hour.

That’s parmesan cheese oozing out onto the baking tray - they have plenty of cheese in them.

To check out some more Donna Hay dishes, visit Kayte at Grandma’s Kitchen Table, Margaret at Tea and Scones.

WWDH - Vanilla Cupcakes with Vanilla Buttercream Icing

 Today is Wednesday with Donna Hay so I am joining in for a change. My brother asked for cupcakes so I thought it was an opportune way to make another Donna recipe.

These cupcakes are from Donna’s Modern Classics Book 2. I combined the cupcakes from one recipe with a half batch of her buttercream recipe. The cupcake recipe is unusual in that everything is dumped into  the bowl at once and beaten until smooth and creamy. I was a bit worried about the batter getting tough but I went with it.

I am yet to try one of these cupcakes, so I am unsure of the flavour outcome. However, the texture seems ok - not tough or rubbery, so that’s a revelation. [Update - these cakes are good - not tough at all despite the unorthodox method.]

To make these cupcakes, you will need;

125g softened butter

3 eggs

1 1/2 cups plain flour

1 1/2 teaspoons baking powder

2/3 cup sugar

1/4 cup milk

1 teaspoon vanilla

Preheat your oven to 180 degrees Celsius and line or grease a 12 hole muffin tin.

Put all of the ingredients into a bowl and beat until pale and smooth.

Divide the batter evenly between the muffin tin holes and bake for 18-20 minutes.

Turn the cooked cupcakes out onto a wire rack to cool completely.

Once cool, ice them with buttercream made by beating 125g butter until smooth and creamy; sift in 1/2 cup icing sugar and beat until smooth and blended; beat in 1/2 teaspoon vanilla and colouring (optional).

WWDH - Spiced Walnut Caramels

 This week’s Wednesday with Donna Hay recipe is Spiced Walnut Caramels. They started life as Spiced Pecan Caramels, but I didn’t have pecans.

The spices are very Christmassy- cloves and nutmeg.

I was able to try these and I think they are delish! I love a caramel- and homemade caramels are even better.

To check out some more Donna Hay dishes, visit Kayte at Grandma’s Kitchen Table, Margaret at Tea and Scones, and Peggy at Pantry Revisited.  

WWDH - Mustard and Fennel Pork

 This week’s Wednesday with Donna Hay recipe is Mustard and Fennel Pork. The recipe is online here.

I took liberties with this recipe. I left out the skewers and chose my own sides, including my own choice of fennel salad that I’d already made.

To check out some more Donna Hay dishes, visit Kayte at Grandma’s Kitchen Table, Margaret at Tea and Scones, and Peggy at Pantry Revisited.    

WWDH - Apple Yoghurt Cinnamon Scrolls

 Today’s Wednesday with Donna Hay recipe is Apple Yoghurt Cinnamon Scrolls, with miso glaze.

I made these following one of Donna’s online cooking demonstrations. They are very easy to make.

You can find the recipe here should you want to try making these. 

To check out some more Donna Hay dishes, visit Kayte at Grandma’s Kitchen Table, Margaret at Tea and Scones, and Peggy at Pantry Revisited.  

WWDH - One Pot Ginger Chicken

This week’s Wednesday with Donna Hay recipe is One Pot Ginger Chicken, from Donna’s new book, One Pan Perfect.

Donna was inspired by Hainanese Chicken with the flavours in this dish - ginger, chilli, garlic.

 This is a really tasty and healthy dish, and low fuss to make.

To check out some more Donna Hay dishes, visit Kayte at Grandma’s Kitchen Table, Margaret at Tea and Scones, and Peggy at Pantry Revisited.  

WWDH - Spiced Meatballs with Sticky Chilli Sauce

Kayte is resurrecting Wednesdays with Donna Hay on a casual basis. We may not post every Wednesday, but we will post whenever we make a new Donna Hay recipe.

This week, I made a recipe from Donna’s new book, One Pan Perfect. The recipe is Spiced Meatballs in Sticky Chilli Sauce. There are great Asian flavours in these meatballs - garlic, ginger, green onion and chilli.

 I baked my meatballs instead of frying them, and used a chilli tomato chutney in place of the Korean chilli paste in the recipe. I think these changes went well.

I served my meatballs with cauliflower rice and veggies.

I highly recommend both this recipe and Donna’s new book.

WWDH - Potato and Cherry Tomato Frittata

For Wednesday with Donna Hay this week, Chaya chose the Potato and Cherry Tomato Frittata - recipe online here.

This was a quick and easy dish that I prepared for a weekend breakfast, and served with a dash of tabasco.  I learned from Donna's other frittata recipes not to overcook it otherwise the frittata goes dry.

I liked this one.  To see what the others thought of this dish, visit the LYL section of the WWDH website.

WWDH - Tabouli

For Wednesday with Donna Hay this week, Margaret chose Tabouli from Modern Classics I.

This salad was easy, fresh and delicious.  The hardest part was finding the cracked wheat in a store.  I'd make this again.

To see what the others thought of this dish, visit the LYL section of the WWDH website.

WWDH - Thai Chicken San Choy Bau

For Wednesdays with Donna Hay this week, Kayte chose Thai Chicken San Choy Bau.  I am a fan of the Chinese equivalent, so I was happy to make these.

The san choy bau were delicious.  The chicken mince is chilli spiced to give it some kick, so was quite tasty even without the lettuce cups.  It is also quite a colourful dish.

This dish is quick and easy to make as well, which has much to recommend it.

To see what the other group members thought of this dish, visit the LYL section of the WWDH website.

WWDH - Brussels Sprouts with Parmesan and Vincotto

For Wednesday with Donna Hay this week, I chose Roasted Brussels Sprouts with Parmesan and Vincotto from the June/July 2015 edition of Donna Hay magazine.  I made these in the winter to have with a slow cooker dish.

To make these Brussels sprouts is so simple - drizzle with oil and sprinkle with salt and pepper, roast for 30 minutes covered, then 20 minutes uncovered, and in the last 10 minutes, add some chilli flakes and parmesan, and serve drizzled with vincotto.  Simple, tasty, no fuss.

To see what the others thought of this dish, visit the LYL section of the WWDH website.

WWDH - Chocolate, Banana, and Coconut Muffins

 
Glennis chose Donna's Chocolate, Banana, and Coconut Muffins for this week's Wednesday with Donna Hay.  If you are interested in making them and don't have the June/July 2015 edition of Donna Hay magazine, someone has posted the recipe online here.  For me, the recipe made 18 muffins. 

I didn't try these muffins until they were cool, and I found the flavour distinctly unexciting.  However, I read the review here which said that they tasted best straight out of the oven and not as good when cool.  I tested this theory and found that I agreed - they are very tasty warm, with big chunks of oozy chocolate and toasty coconut, but meh when they are cold.

To see what the others thought of these muffins, visit the LYL section of the WWDH website.