The Instant Cook

by Donna Hay

ISBN-10: 0060772921
ISBN-13: 9780060772925
Region: Australia
Publication Date: April, 2005
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Recipe Index

Recipe Pagesort icon Rating
Creamy Potato and Smoked Salmon Soup 14
0
Red Lentil, Carrot and Cumin Soup 14
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Bacon, Potato and Spinach Soup 14
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Simple Fresh Tomato Soup 14
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Chicken Miso Soup 14
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Green Pea and Mint Soup 17
0
Pea and Ham Soup. Variation 17
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Pea and Sausage Soup. Variation 17
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Broccoli Soup. Variation 17
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Creamy Chicken and Cauliflower Soup 20
0
Chicken, White Bean and Basil Soup 20
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Tomato, Spinach and Crisp Prosciutto Soup 20
0
Asian Pork Soup 20
0
Prawn, Lemongrass and Coconut Soup 22
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Prawn, Laksa, Lemongrass and Coconut Soup. Variation 22
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Prawn and Bean, Lemongrass and Coconut Soup. Variation 22
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Chicken Noodle, Lemongrass and Coconut Soup. Variation 22
0
No-Chop Vegetable Soup 24
0
Spicy Tomato, Chickpea and Chorizo Soup 24
0
Spiced Coconut Pumpkin Soup 27
0
Spiced Coconut Pumpkin and Chicken Soup. Variation 27
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Spiced Coconut Pumpkin and Tofu Soup. Variation 27
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Spiced Coconut Pumpkin and Herb Soup. Variation 27
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Yellow Tomato and Parmesan Salad 36
0
Lemon, Tuna and White Bean Salad 36
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Fennel and Blood Orange Salad 36
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Lemon Marinated Artichoke Salad 36
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Sesame Chicken Salad 36
0
Seared Salmon Salad 39
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Seared Beef Salad. Variation 39
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Prawn Salad. Variation 39
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Chicken Salad. Variation 39
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Shredded Chicken and Celery Salad 42
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Carrot and Chickpea Salad 42
0
Asparagus and Creamy Brie Salad 42
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Tomato, Basil and Olive Salad 42
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Caramelised Pear and Rocket Salad 44
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Caramelised Pear and Prosciutto Salad. Variation 44
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Caramelised Fennel Salad. Variation 44
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Apple Sage and Goat’s Cheese Salad. Variation 44
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Roasted Prosciutto and Bocconcini Salad 46
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Spicy Roasted Pork Salad 46
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Toasted Pine Nut and Sweet Potato Salad 49
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Pumpkin and Ricotta Salad. Variation 49
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Roast Potato Salad. Variation 49
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Eggplant Salad. Variation 49
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Mushroom Ragout Pappardelle 58
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Spaghetti with Cherry Tomato Sauce 58
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Pasta with Ricotta, Lemon and Spinach 58
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Rice Noodles in Chilli Broth 58
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Penne with Wilted Rocket and Prosciutto 58
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Simple Cream Pasta with Lemon and Basil 61
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Simple Cream Pasta with Lemon, Basil & Chicken. Variation 61
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Simple Cream Pasta with Spinach and Smoked Salmon. Variation 61
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Simple Cream Pasta with Prosciutto and Egg. Variation 61
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Pasta with Caramelised Onions 64
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Lime and Coconut Chicken Rice 64
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Lemon and Herb Chicken Pilaf 64
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Five-Spice Pork Fried Rice 64
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Baked Risotto with Bacon and Peas 66
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Pumpkin and Fetta Risotto. Variation 66
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Asparagus and Lemon Risotto. Variation 66
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Chicken and Spinach Risotto. Variation 66
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Hokkien Noodle Stir-Fry 68
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Pasta with Herbs and Greens 68
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Spicy Rice Noodles 71
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Spicy Rice Noodles with Chicken. Variation 71
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Spicy Rice Noodles with Egg. Variation 71
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Spicy Rice Noodles with Pork. Variation 71
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Crispy Chinese Chicken 80
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Lemon and Parsley Chicken 80
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Soy Chicken and Rice Pot 80
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Green Olive Baked Chicken 80
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Chicken Roasted on Eggplant and Tomatoes 80
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Grilled Chicken and Vegetable Stacks 83
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Grilled Asparagus and Vegetable Stacks. Variation 83
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Grilled Beef with Aioli and Vegetable Stacks. Variation 83
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Grilled Pork with Apple and Vegetable Stacks. Variation 83
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Sticky Thai Chicken 86
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Baked Italian Chicken 86
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Parmesan Crusted Chicken 86
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Simmered Red Curry Chicken 86
0
Quick Flat Roasted Chicken 88
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Quick Flat Roasted Chicken with Soy and Spice. Variation 88
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Quick Flat Roasted Chicken with Herb and Pepper. Variation 88
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Quick Flat Roasted Chicken with Chilli and Lime. Variation 88
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Jo’s Chinese-Style Chicken Omelette 90
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Simmered Tomato and Basil Chicken 90
0
Thai Lime and Lemongrass Chicken 93
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Pork with Lime and Peanuts. Variation 93
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Prawns with Lime and Lemongrass. Variation 93
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Beef with Lime and Tomato. Variation 93
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Lamb Baked on Figs and Fennel 102
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Lamb Cutlets with Grilled Goat’s Cheese 102
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Wrapped and Roasted Beef Fillets 102
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Oregano Veal Chops with White Bean Salad 102
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Caramelised Soy Pork 102
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Veal Cutlets with Tomato Pan Sauce 105
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Chicken and Fetta with Tomato Pan Sauce. Variation 105
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Beef and Balsamic with Tomato Pan Sauce. Variation 105
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Haloumi and Fennel with Tomato Pan Sauce. Variation 105
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Roast Veal, Potato, Zucchini and Eggplant 108
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Pan-Fried Spinach and Mozzarella Veal 108
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Steak with Rocket Sauce 108
0
Ginger Pork Stir-Fry 108
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Simple Beef Pies 110
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Simple Chicken Pies. Variation 110
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Simple Pork Pies. Variation 110
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Simple Lamb Pies. Variation 110
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Honey Mustard Beef Stir-Fry 114
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Lamb Fillets with Apple Mint Salsa 114
0
Steak with Mushrooms and Balsamic Glaze 114
0
Marmalade Glazed Pork Steaks 114
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Chilli Jam Beef Stir-Fry 117
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Chilli Jam Pork and Basil Stir-Fry. Variation 117
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Chilli Jam Chicken and Peanut Stir-Fry. Variation 117
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Chilli Jam Mixed Vegetable Stir-Fry. Variation 117
0
Nori-Wrapped Salmon with Wasabi Mash 126
5
Fish Seared in Dill and Lemon 126
0
Baked Fish and Chips 126
0
Crispy Fried Fish with Soy and Ginger 126
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Chilli Salt and Pepper Stir-Fried Squid 126
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Chilli and Basil Stir-Fried Prawns 129
0
Chilli and Basil Stir-Fried Fish. Variation 129
0
Chilli and Coriander Stir-Fried Mussels. Variation 129
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Chilli and Mint Stir-Fried Squid. Variation 129
0
Chilli and Tomato Fish 132
0
Blackened Spiced Fish with Cucumber Salad 132
0
Crunchy Herb Roasted Fish 132
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Crispy Skin Fish with Lemon Salsa 132
0
Caramelised Lime Fish 134
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Caramelised Lime Scallops. Variation 134
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Caramelised Lime Salmon. Variation 134
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Caramelised Lime Prawns. Variation 134
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Spicy Roast Vegetables with Hummus 144
0
Asparagus and Potatoes with Lemon Butter 144
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Honey Roast Vegetables on Pepper Polenta 144
0
Root Vegetable Fritters 144
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Roast Tomato Dinner Bruschetta 144
0
Puffy Cheese and Spinach Omelette 147
0
Puffy Three Cheese and Spinach Omelette. Variation 147
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Puffy Cheese, Spinach and Mushroom Omelette. Variation 147
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Puffy Cheese, Spinach and Bacon Omelette. Variation 147
0
Pumpkin, Onion and Blue Cheese Frittata 150
0
Three Baked Beans 150
0
Roast Vegetable Couscous 150
0
Spinach Pie 150
0
Thai Red Pumpkin Curry 152
0
Thai Red Pumpkin, and Squash and Asparagus Curry. Variation 152
0
Thai Red Pumpkin and Vegetable Curry. Variation 152
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Thai Potato and Pea Curry. Variation 152
0
Eat Your Greens Stir-Fry 154
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Easy Tomato and Zucchini Lasagne 154
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Tomato and Eggplant Tarts 157
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Tomato and Zucchini Tarts. Variation 157
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Tomato and Three Cheeses Tart. Variation 157
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Tomato and Asparagus Tart. Variation 157
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Blueberry and White Chocolate Mousse 166
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Mango with Lime and Vanilla Syrup 166
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Raspberry Bread and Butter Puddings 166
0
Melon and Sorbet with Mint Sugar 166
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Simple Rhubarb Tart 166
0
Apricot Upside-Down Syrup Cakes 169
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Mango Upside-Down Syrup Cakes. Variation 169
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Blackberry and Almond Upside-Down Syrup Cakes. Variation 169
0
Apple Upside-Down Syrup Cake. Variation 169
0
Chocolate French Toast 172
0
Toasted Sponge Cake with Pears 172
0
Macaroon Ice-Cream Sandwiches 172
0
Caramel Banana Tarte Tatin 172
0
Tiramisu 174
0
Raspberry and Dessert Wine Tiramisu. Variation 174
0
Rum and Raisin Tiramisu. Variation 174
0
Chocolate Tiramisu. Variation 174
0
Chocolate Dessert Cakes 178
0
Simple Choc Hazelnut Layer Cake 178
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Lemon Puddings 178
0
Cheat’s Apple Tarts 178
0
Laksa Paste 184
0
Red Curry Paste 185
0
Beef Stock 186
0
Chicken Stock 186
0
Vegetable Stock 186
0
White Bean Hummus 186
0

Publishers Information

About The Instant Cook

Publisher Web Link: http://www.harpercollins.co.uk/

Donna Hay is swiftly becoming the source American cooks go to when they ask themselves, “What should we have for dinner tonight?” She has garnered a passionate global following for her fresh and modern approach to food -- bringing out clean, sparkling flavors with simple techniques and streamlined instructions. InThe Instant Cook, she offers more than a compendium of flexible recipes; it is an elegantly simple philosophy of cooking, and of eating.

Donna Hay pulls together flavor combinations and cooking skills from the Mediterranean and the Pacific Rim - two of the most luscious and quick-cooking cuisines on the planet - to create delicious meals with a handful of ingredients in a few minutes. She gives home cooks the confidence to cook with instinct and with style.

Exquisite full color photographs on every page illustrate Donna’s signature look -- chic yet never fussy. It reminds you that cooking is a pleasure. Pour a glass of wine and catch up with family as you cook; shop without waste or confusion; host a weeknight dinner party with little planning and less effort. The Instant Cook is destined to be the cookbook that is never put back on the shelf.  (http://www.harpercollins.com/)

Author Information

About Donna Hay

Author Web Link: http://www.donnahay.com.au/

At the age of eight, Donna Hay skipped into a kitchen, picked up a mixing bowl and never looked back.

Donna Hay is Australia’s leading food editor and best-selling cookbook author. Her food, recipes and styling focuses on basic ingredients, simply prepared and beautifully photographed – hallmarks of her work which have set the benchmark for food publishing worldwide and inspired a whole new generation of cooks.

Donna’s career as a food writer and stylist began when she was 19. She was appointed food editor of marie claire when she was 25 and soon became food editor of marie claire lifestyle, too.

She is the editor of donna hay magazine, a highly acclaimed, top-selling bi-monthly food magazine with tremendous local success and far-reaching international appeal. Each issue of the magazine has over 384,000 Australian readers*, has subscribers in 82 countries around the world and is the top-selling international food magazine in American bookstores Barnes & Noble and Borders.

Donna also has a popular weekly food column in the Sunday editions of News Limited newspapers around Australia and The New Zealand Herald, reaching over seven million people each week. She is also a regular contributor to UK’s leading lifestyle magazine, Livingetc.

Her simple and style-driven approach is reflected in her 18 award-winning cookbooks. She has sold more than 4 million copies worldwide and her books have been translated into nine languages.

Donna was named one of the ‘Magnificent Seven’ cookbook authors by the international Gourmand  Awards in January 2007.

Donna’s successful homewares range is currently exclusive to David Jones in Australia. She is also in development with Royal Doulton for a stylish new range which will launch worldwide in 2009.

The donna hay food range has just launched in Australia with cookies, brownies and cupcake baking kits full of all natural ingredients. As good as home baked. The range includes a line of pretty baking accessories – sugar pearls and buttons to elegantly decorate cupcakes plus stylish quality cupcake papers for a professional-looking touch. In true Donna Hay fashion it’s special made simple.

In early 2009, Donna opened her first concept store in Sydney’s Woollahra. The donna hay general store is full of Donna’s products plus beautiful homewares and special gift ideas carefully chosen from around the world. Donna is also set to launch a shop online facility on this website soon, where everyone will be able to purchase donna hay products no matter where they live.

Donna Hay is an Australian success story. She lives in Sydney with her husband, Bill, and children Angus and Tom.  (http://www.donnahay.com.au/)

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