Donna Hay is one of the best-known names in cookbook and magazine publishing in the world: Her previous books have sold more than 2.2 million copies internationally.

Donna Hay’s new book, No Time to Cook: Fresh & Easy Recipes for a Fast Forward World (HarperCollins), is full of delicious, simple food that won’t eat up your whole evening.

• Tired and strapped for time? Look at the delicious options of Assembled Dinners.

• Fridge and pantry empty? Take heart from the simple combinations in the Fast Flavours chapter which only needs a few ingredients‚ a grill pan or a barbeque‚ and a few minutes to let intense flavours unfold.

• Hate the impending clean-up? The One Pot chapter lets you prepare gastronomic delights in one pan‚ and One Dish serves up flavour combinations for dinner in a single dish.

• No good at planning for later? Turn to the chapter on Freezing with Flair‚ an art Hay’s re-discovering as a working mother.

HarperCollins Canada offered Metro these two recipes to get you started:

Spinach, Ricotta & Dill Pies
Serves 2 now, 2 later

• 4 sheets (25 cm x 25 cm) store-bought shortcrust pastry, thawed
Spinach-ricotta filling:
• 250 g frozen spinach, thawed
• 600 g ricotta
• 3 eggs
• 1/2 cup (40 g) finely grated parmesan
• 2 green onions (scallions), finely sliced
• 2 tablespoons coarsely chopped flatleaf parsley leaves
• 2 tablespoons coarsely chopped dill leaves
• sea salt and cracked black pepper

Preheat oven to 180°C (355°F). Cut pastry to fit 4 x 1-cup (250ml) pie dishes, allowing for an overhang.

To make the spinach–ricotta filling, squeeze out excess water from spinach, place in bowl with ricotta, eggs, parmesan, onion, parsley, dill, salt and pepper and mix together well.

Divide filling between pastry-lined dishes and bake for 30 minutes or until filling sets. To freeze, wrap pie dishes in a layer of baking paper, then plastic wrap and aluminum foil to seal. Freeze for up to 3 months.

Flourless Chocolate Cake

Serves 12


• 350 g quality dark chocolate, chopped
• 185 g unsalted butter, chopped
• 6 eggs
• 1 cup (220 g) brown sugar
• 1/4 cup (60 ml) hazelnut liqueur
• 1 cup (100 g) ground hazelnuts
Hazelnut cream:
• 300 ml cream
• 1/4 cup (60 ml) hazelnut liqueur, extra

Preheat oven to 170°C (340°F). Line the base and sides of a 22-cm springform pan with non-stick baking paper.

Place chocolate and butter into a saucepan over low heat and stir until melted.

Place eggs, sugar, liqueur and hazelnuts into a bowl and whisk to combine. Add chocolate mixture and whisk until smooth. Spoon mixture into tin and cover with aluminium foil.

Bake for 40 minutes. Remove foil and cool cake in tin then refrigerate until cold.

To make hazelnut cream, place the cream and liqueur in a bowl and beat with electric beaters or a whisk until soft peaks form. Cover and refrigerate until just before serving. Serve with hazelnut cream.

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