Donna Hay: Basics To Brilliance

About the Show

Please note: Only a selection of written recipes will be available each week. For all written recipes seen in the show, stay tuned for Donna’s cookbook basics to brilliance in store 19th September 2016.

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Posted by Shane44Report
omg that chocolate malted pudding,geez its so good,a bit of good quality vanilla ice cream,and am in heaven,thanks donna,your the bomb.
Posted by Emma2620Report
does anyone have the Beef brisket and Ricotta Lasagna i the video will not play.
Posted by Meryl26Report
I too, am disappointed that Donna doesn't quote measurements. I watched the Cooking with Anna (Olson ) series and it was simply great... Complete with hints and measurements. And yes I have purchased her books and written (my) notes on the recipe pages...
I would like to do the same with Donnas book but by the time it comes "out" -- September I believe.... The momentum may have passed.
Please Donna, can you alter your cooking shows with measurements... We will still buy your book, in fact more of us would probably do so because of the absolute reference it would bring.
Posted by Tassie CookReport
Try looking at the recipe page....
Posted by Mikhail3Report
Does anyone have the ricotta gnocchi recipe....please?
Posted by Tassie CookReport
Posted by Bree250Report
I saved that episode so I could make that and I did it tonight.
1 cup ricotta
1/2 cup flour
1/2 cup Parmesan
2 eggs
She mixed it till it just came together, tipped it out on a floured bench, kneaded it a little, cut it in two, rolled it into a snake and cut them. Cook in salted boiling water until they float then cook off in a frypan with your sauce.
She added roasted garlic to the mix as well which I think it needs. It's a touch bland.
Posted by Robyn1305Report
I am looking for the spelt bread recipe also. Obviously not on the site with the other recipes from that episode. Love her recipes. Little piqued that I have to spend $65 to order new book online (including delivery). I will buy it when it hits the shops assuming it is not that price. Foxtel very expensive and I agree with Jan747, would like to have quantities of ingredients.
Posted by Bec298Report
I cooked the slow roasted lamb shoulder and used it for souvalaki's it was delicious extremely flavoursome
Posted by Susan1770Report
I would like the spelt dough receipe, but can't find it on this site :-)