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| BOOK REVIEW |
Reviewed by Cindy Sanchez From the book jacket: "In Modern Classics, Australia's best-selling food writer Donna Hay takes the food from past we love the most and makes it irresistibly new. Then she looks at what's the best of the new and turns it into a cooking classic." Book 1 of Donna Hay's cookbook volumes is a visual joy to peruse and its content, a collection of classic recipes, a test of one's cooking will power. Just try to find something that doesn't sound, or look, appealing! With such offerings as Classic Tomato Pizza, Chicken Noodle Soup, Baked Fish Fillets with Tomatoes and Pasta with Basil and Lemon Modern Calssics brings oldies to the table with an updated flair. Sample Recipe The following image and recipe copyrighted by Donna Hay 2002.  Vegetable Pies You will need: 1 quantity (350g/12 oz.) shortcrust pastry Filling: 300g (10 oz) potatoes, peeled and chopped 300g (10 oz) orange sweet potato, peeled and chopped 300g (10 oz) butternut pumpkin, peeled and chopped 4 field mushrooms (275g/7 1/2 oz), quartered 1 red capsicum (bell pepper), chopped 2 zucchini (courgettes), chopped 2 tablespoons oil sea salt and cracked black pepper 2 tablespoons chopped rosemary 300 g (10 oz) fresh ricotta 3/4 cup grated cheddar cheese 1/2 cup grated paremsan cheese Preheat the oven to 180*C (350*F). To make the filling, place the potato, sweet potato, pumpkin, mushrooms, capsicum and zucchini in a baking dish and toss with the oil, salt, pepper and rosemary. Bake for 30 minutes or until the vegetables are soft and golden. Set aside to cool. Divide the pastry into four. Roll out each portion on a lightly floured surface to 3mm (1/8 in) thick and use it to line 4 x 1 cup capacity pie dishes, trimming away any excess pastry. Mix the vegetables with the ricotta cheese and cheddar, fill the pie dishes with the mixture and top with the paremsan. Bake for 35 minutes or until the pies are golden. Serves 4. Found on page 164. Click here for purchase information Paperback: 192 pages Publisher: HarperCollins Publishers ISBN: 0060095245; (November 2002) |
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About the Author: Cindy Sanchez is the owner and editor of PracticalKitchen.com Sign up for our Practical Recipes Newsletter for delivery of many savory recipes to your mailbox each week. |
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Let's Get Cooking!
