After 17 years and countless recipes, household name, Donna Hay has released her 100th (and final) magazine issue. Inside, the celebrity chef shares the dishes that have been her absolute favourites throughout her career, as well as a selection of both simple and picture-perfect creations that can be enjoyed by everyone.
“I’m so proud to hit the milestone of 100 issues!” says Donna. “It’s definitely been a crazy, exciting ride, and it’s been my privilege to work alongside many talented people to create such beautiful food content over the past 17 years. But, it’s time for change and I’m excited about all the new opportunities for my brand. This issue gives a sneak peek into what has inspired me over the years, and all the ways my team and I have endeavoured to surprise and delight our readers.”
To mark this special occasion, we’ve managed to get our hands on a couple of cheeky recipes extracts straight from the pages, we promise you’ll love!
Pistachio and Cranberry Raw Brownie Bars
Makes 20
Ingredients
18 fresh dates (360g), pitted
1 cup (100g) raw cacao powder
¼ cup (60ml) maple syrup
1½ cups (215g) almonds
2 teaspoons vanilla extract
¼ cup (50g) coconut oil, melted
1½ cups (35g) puffed quinoa
½ cup (125ml) water
1½ cups (210g) dried cranberries
½ cup (70g) pistachios, plus 1 cup (140g) extra, finely crushed
Method
- Place the dates, cacao powder, maple syrup, almonds, vanilla, coconut oil, puffed quinoa, water and 1 cup (150g) of the cranberries in a food processor and process for 2 minutes or until finely chopped and well combined.
- Add the pistachios and remaining cranberries and pulse until roughly chopped.
- Spoon the mixture into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper.
- Using a small palette knife, spread the mixture into an even layer.
- Top with the extra crushed pistachio and press down gently.
- Refrigerate for 2 hours or until firm.
- Cut into bars to serve.
Raspberry and Rose Petal Fudge Bars
Makes 20
Ingredients
3 cups (450g) cashews
¾ cup (150g) coconut oil, melted
½ cup (125ml) maple syrup
1 teaspoon rosewater
1 cup (100g) raw cacao powder
1½ cups (45g) freeze-dried raspberries*
1½ cups (75g) coconut flakes, plus ¼ cup (20g) extra, chopped
1 cup (160g) almonds, chopped
1 tablespoon dried rose petals, chopped*
50g 70% dark chocolate, melted
Method
- Place the cashews in a medium heatproof bowl and cover with boiling water. Set aside to soak for 15 minutes. Drain well.
- Place the cashews, coconut oil, maple syrup and rosewater in a food processor and process for 2 minutes or until smooth and creamy.
- Add the cacao and process for 1 minute or until smooth.
- Transfer the mixture to a large bowl, add the freeze-dried raspberries, coconut and almond and mix to combine.
- Spoon into a lightly greased 20cm x 30cm slice tin lined with non-stick baking paper, smoothing the top with the back of a spoon.
- Refrigerate for 4 hours or until firm.
- Place the extra chopped coconut flakes and rose petals in a small bowl and mix to combine.
- Drizzle the fudge with the chocolate and sprinkle with the rose petal mixture.
- Cut into bars to serve.
*You can find freeze-dried raspberries in health food stores.
**Dried rose petals are available from selected delicatessens and cake decorating stores.
Recipe extracts from Donna Hay’s 100th Issue + Collector’s Edition. Out now.
Stay tuned to donnahay.com.au!
