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1. Chicken Simmered in Soy and Star Anise

2. Seared Scallops on Lemon and Spinach Risotto

3. Corn Cakes with Proscuitto Salad

Book Description

This is the third stylish and inspirational book by Donna Hay. It is a guide to eating well without compromising nutrition or time. Chapters on 10-, 20-, and 30-minute recipes emphasize stress-free cooking. Also included are a guide to tools of the trade and a checklist to ensure that your home is well-stocked with the gourmet essentials!

... (more)

New Food Fast

Authors: Donna Hay

Date: November 1999

ISBN: 1551109786

Publisher: Whitecap Books

Paperback

ORDER/INFO

Servings: 4

• Corn Cakes:

• 2 cobs corn

• 1 cup self-raising flour

• 2 eggs

• 1/4 cup coriander, shredded

• 1 teaspoon ground cumin

• 1 teaspoon baking powder

• pinch sea salt

• Prosciutto Salad:

• 125 g (4 oz) baby English spinach or rocket ( arugula) leaves

• 1/2 cup semi-dried tomatoes, with oil

• 12 slices proscuitto

• cracked black pepper

1. Place the corn in a saucepan of boiling water and cook until tender. Remove corn kernels from the cob. Place the flour, eggs, coriander, cumin, baking powder, and salt into a food processor and process until corn is roughly chopped.

2. Spread 2-3 tablespoons of mixture into a hot, greased frying pan and cook for 3 minutes on each side or until golden. Keep warm and repeat with the remaining mixture.

3. To serve, place a corn cake on each serving plate and top with the spinach or rocket, semi-dried tomatoes, proscuitto and pepper. Drizzle over the oil from the semi-dried tomatoes and top with another corn cake. Serve immediately.

More From This Book:

1. Chicken Simmered in Soy and Star Anise

2. Seared Scallops on Lemon and Spinach Risotto

3. Corn Cakes with Proscuitto Salad

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