It's Donna's anniversary. Donna Hay magazine are celebrating 10 fabulous years.
I remember buying the first issue.
The issue I gave away as a prize for the best Peanut Butter Cupcakes at the very first Hay Hay It's Donna Day back in 2005. In 2008 Bron took over from me as facilitator. Bron in turn passed the baton to the current facilitator, Denise at Chez Us
Denize has been caught up in life and hasn't had the time to devote to HHDD. As it's been almost a year since the last HHDD event, I thought it might be fun to join in the 10 year anniversary celebrations with a special HHDD event.
Bring on the drinks. I made the Rhubarb, Vanilla and Lemon Cooler. You can make this or any other drink from Donna's web page.....or design your own drink. It's easy. The drinks are made of fruit flavoured syrups and a mixer (soda water, ginger beer, lemonade etc). Alcohol is optional.
Strawberry and lemon ice blocks
Place pieces of lemon with rind on into ice block trays and cover with water. Freeze over night.
Place ice blocks in glass and cover with mixed drink.
Rules of Entry…
It is optional for the host to give a small gift to the winning participant. This should be something inexpensive and can be as simple as a pre loved, no longer used item from the host's kitchen drawers. (I've been culling my linen napkins and will be giving away a couple to the entry with the most votes).
Entries can be posted at any time up until Thursday 10th November. I will write the round up over the weekend with a voting page up on Monday 14th November. You will have a week to vote. Voting is only open to those who submit entries.
Send your entries to me at - pinotgrisATgmailDOTcom with HHDD in the subject line.
Hay Hay Its Donna Day should not be confused with the styling and photography challenge over at Junglefrog Cooking. They are two seperate events.
As I didn't have any mint I replaced it with garlic chives. It was so -so, I think I'd prefer it with the mint.
Pea Soup with Garlic Chives
Place the peas, potato,water and vegeta in a saucepan over medium-high heat. Bring to the boil, cover and cook for 10 minutes or until potato is soft. Remove from heat, add the chives and blend soup with a stick blender. Taste and add salt and pepper to season.
Serve with a dallop of sour cream and some chive flowers.
Hay Hay Its Donna Day is back, overseen by Denise at Chezus . This month, host Mardi at Eat.Live.Travel.Write has chosen Donna's Blackberry Cheesecake Pots. As blackberries are out of season in my neck of the woods I replaced them with our new seasons oranges.
ORANGE CREAM CHEESE RECIPE
250 grams cream cheese
1/4 cup sugar
1/4 cup cream
zest of 1 orange
segments of 1 orange, pith removed
With a blender mix the cream cheese,sugar, cream and orange zest until smooth. Chop half the orange segments and stir through the mixture.
Spoon into pots, decorate with orange slices and serve with a biscuit or cookie.
After a short break and with a new facilitator Hay Hay Its Donna Day is back. Overseen by Chez Us, this months event is brought to you by Priya at Akshayapaatram. The theme is summer salads. Here is my zucchini summer salad. Use quantities to suit the amount of people dining.
ZUCCHINI AND FETA SALAD
Bunch of mint
Lemon zest and juice
salt and pepper
Slice zucchini on the diagonal, brush with oil and grill on both sides.
Layer onto a serving platter.
Sprinkle with chopped mint, grated lemon zest, salt and pepper.
Crumble feta cheese over.
Sprinkle with pine nuts.
Drizzle with olive oil and lemon juice.
Read all about the latest event at Chez Us.
Suzana at Home Gourmet, a second time winner of Hay Hay Its Donna Day, has chosen pancakes for the latest Hay Hay Its Donna Day. Thanks for hosting a great theme Suzana. I served mine with a blueberry and raspberry sauce with a dollop of yogurt.
2 cups (250 g) plain flour, sifted
3 tsp baking powder, sifted
1/3 cup (85 g) caster sugar
1 1/2 cup (375 ml) milk
75 g butter, melted
pinch of salt
Place the flour, baking powder and sugar in a bowl. Place the eggs, milk, and butter in a separate bowl and whisk until combined. Combine mixtures and whisk until smooth. (Add extra milk to get the right consistency, if necessary).
Heat a greased medium non-stick frying pan over medium heat. Pour 1/3 cup of the mixture into the pan and cook, in batches, until bubbles appear on the surface. Turn the pancakes and cook for 1 minute or until golden. Repeat with the remaining mixture.
1 cup blueberries
1/4 cup raspberry jam
1/4 cup water
1 teaspoon cornflour
Place blueberries, raspberry jam and half the water in a small saucepan and heat through.
Mix cornflour with remaining water. Add to blueberry mixture and bring to boil and stir until mixture thickens.
Serve over pancakes with yogurt.
I'm off on holiday for a week. See you when I return. You have until the 8th September to get your pancake entries to Suzana.
After the two weeks of birthday celebrations I wanted a Tiramisu that was a little lighter in calories. This recipe is for two people. If I share with Bryan I can't eat one today and none tomorrow.
There is no set recipe. I used 1/4 cup mascarpone mixed with 1 tablespoon icing sugar, 2 sponge fingers, 1 orange and dry marsala. You could replace the fruit with strawberries and a favourite liqueur.
Peel and segment an orange.
Mix icing sugar and mascarpone.
Pour your favourite liqueur into tiny glasses
Eat how you like - maybe a bite of liqueur soaked sponge finger , then a little mascarpone and orange, more sponge finger...a sip of liqueur.
This was so delicious and so easy to make I'll be making it again.
For the perfect clafouti (or clafoutis, an "s" is acceptable), I use Julia's recipe. She does pit her cherries though and pitted cherries in clafoutis is an ongoing arguement amongst traditionalists. Cherries are way out of sesson here so today Bron I used yellow plums.
As many yellow plums as you want
1 1/4 cups milk
1/3 cup granulated sugar
1 tablespoon vanilla extract
1/8 teaspoon salt
2/3 cup sifted all purpose flour
Preheat oven to 350 degrees.
In an electric blender place all the above mixture ingredients in order as written. Cover and blend 1 minute at top speed.
Pour a 1/4 inch layer of batter into 7 - 8 cup lightly buttered fireproof baking dish or Pyrex pie plate 1 1/2 inches deep (I used my tarte tartin dish ).
Set over moderate heat (use an asbestos mat if dish is not fire proof) for a couple of minutes until the film of batter has set in the bottam of the dish. Remove from the heat. Spread the plums over the batter. Pour on the rest of the batter.
Place in the middle of the oven and bake for about an hour. It is done when it has puffed and browned, and a needle or knife plunged in the centre comes out clean.
Sprinkle top with powdered sugar just before bringing it to the table. It need not be served hot but it should still be warm. It will sink slightly as it cools.
I wish I'd listened to Bordeaux . He wisely put his coconut mixture into paper cases and removed the paper after they had baked. I put mine straight into a pan and all but 3 broke as I removed them from the pan. So I ended up with three tarts and a mass of broken coconut shells. Which I turned into layers with the chocolate cream and mango.
I used a 70% cocoa chocolate which is not very sweet. It needed the fruit to lift the flavour. The flavours and textures of the mango, coconut and chocolate were a perfect combination.
Visit Marita Says for the recipe. If you are joining us at Hay Hay Its Donna Day you need to get you entry to bordeaux76ATmailDOTcom by 02 March.
Bordeaux at Marita Says is our latest host for Hay Hay Its Donna Day and she has chosen Coconut Chocolate Tarts. Last day for entries is March 2nd.
Congratulations to Bordeaux of Marita Says with their Spanako-Pizza which has been voted top pizza in the latest Hay Hay Its Donna Day. We'll be announcing the next event very soon so stayed tuned. Thanks to Joey for hosting Hay Hay Its Donna Day - Pizza.
Joey has posted the round up of Hay Hay Its Donna Day - Pizza . Don't forget to send your votes to Joey at eighty_breakfasts(AT)yahoo(DOT)com!
During a recent discussion over dinner I asked my children which of my cooking endeavours would they remember the most. They both said my pizza crust. Even I think I make a great pizza. My standard recipe of 3 teaspoons yeast, 4 cups flour, 1/4 cup oil, 1 1/4 cups water and 1 teaspoon salt makes 2 big pizzas.
For this pizza I used Donna's recipe as Joey posted when she announced the latest Hay Hay Its Donna Day. It was adequate but not my best effort. That could have been the flour I used. Donna said all purpose and I saw a packet of flour for bread and pizza in the shop and decided to try it out.
Here is the Donna Hay recipe:
(from Modern Classics I by Donna Hay, page 186)
- Place the yeast, sugar, and water in a bowl. Set aside until bubbles form.
- Add the four, salt, and oil, and mix to form a smooth dough. Knead for 10 minutes or until smooth and elastic.
- Place in a clean, oiled bowl, cover, and allow to stand in a warm place until it has doubled in size. Makes one quantity.
Here's how I topped it.
Slice 3 shallots and soften in a little olive oil. Add a couple of tablespoons of fig balsamic vinegar* and evaporate over high heat, watching so it doesn't burn. Cool
Top pizza with some slices of mozzarella cheese, spread with shallots and crumbled feta cheese.
Drizzle with oil and bake in hot oven about 15 minutes.
Top with thinly sliced prosciutto to serve.
*Fig Balsamic Vinegar: this is my latest favourite condiment. The one I used in New Zealand was from a Middle Eastern importer and much nicer than the supermarket product I purchased in Australia. Fig Balsamic is a mixture of fig puree and balsamic vinegar so I have plans to make my own after I've done a little research.
Hay Hay Its Donna Day Pizzas is hosted by Joey at 80 Breakfasts
Deadline for all posts to be up and submitted is January 26, 2008. You can email all your entries to eighty_breakfasts(AT)yahoo(DOT)com on or before January 26, 2008. In your email, please include the following information: your blog name, your name, your location, your recipe name, and the permalink to your entry.
Congratulations to Joey at 80 Breakfasts . You voted her terrine tops in the latest Hay Hay Its Donna Day Thanks Tami at Running With Tweezers for the great theme and hosting. We are taking a short break over Christmas and Joey will announce the next Hay Hay Its Donna Day in January.
The Hay Hay Its Donna Day - Terrines presented by Tami are in her round up. Check them out and vote for your favourite.
Trini Gourmet has announced the winner of Hay Hay Its Donna Day #15 Tarts. Congratulations again go to the lovely Queen of Tarts, Tami, at Running With Tweezers with her Chocolate Tartlets With Candied GrapeFruit Peel. Drop by and congratulate her and watch out for the next Hay Hay Its Donna Day announcement.
Here is my very quick entry to the latest Hay Hay Its Donna Day. Baked in some one else's kitchen and downloaded on some one else's computer. Even on holiday Hay Hay Its Donna Day is important... although I've had a few computer problems.
There is no set recipe, just cut out some squares of puff pastry, prick with a fork, bake in a hot oven till puffed and golden. Cover with some sliced strawberries, sprinkle on a little sugar and caramalise under the grill till bubbling...or use a chef's torch if you have one.
Trini Gourmet has chosen this Donna Hay Caramelised Onion and Anchovy Tart as the latest Hay Hay Its Donna Day challenge. You may make the recipe as posted over at Trini Gourmet or by adding your own spin to the original recipe.
Deadline for entries is 29th September 2007. After you post, please send an email to HHDD@TriniGourmet.com with the following information: your name, the name of your blog, your recipe’s name or title, your location, and the permalink to your HHDD post.
Lynn at CaféLynnylu has announced the winner of the Hay Hay Its Donna Day #14 - Gnocchi. Congratulations to Sarina of TriniGourmet , who you voted the best HHDD entry this month. Her beautifully light Gnocchi Pomodoro looks so appealing.
Thanks to Lynn for hosting and selecting gnocchi as the theme. I'm looking forward to Sarina's choice for the next event. Thank you to everyone who entered. As always every entry was special.