What's Cookin'

Hi all,

I appreciate recipes that are easy and flavourful that end up in your regular rotation for weeknight dinners. Out of my extensive cookbook collection, there is one person with many cookbooks that I turn to on a weekly basis for those recipes.

That author is Donna Hay from Australia.

She is a food stylist, author and magazine editor. I love Donna Hay, from her great cookbooks, her magazine to her TV show. My love started for her with looking through my mom’s copies of her books. Now all of her cookbooks are in my collection, the photography is amazing and just that is reason to buy the books. I haven’t come across a recipe I haven’t enjoyed, from her Fresh and Light, Seasons, Modern Classics Vol. 1 & Vol. 2 and Fast, Fresh and Simple books. Each issue of her magazine is inspiring, all staying seasonal. The photos trigger a saliva build up in my mouth, while I’m fantasizing about cooking each recipe. If you don’t own one of her books, I highly suggest doing so in the near future! You won’t regret it.

One of my favourites is the Lemon-Feta Chicken from her No Time to Cook book.

Lemon-feta Chicken
serves 2

2 x 8oz chicken breast fillets, trimmed
1 cup of feta, thickly sliced
5 sprigs oregano
1 tablespoon lemon zest
2 tablespoons lemon juice
olive oil, for sprinkling
cracked black pepper
green salad, optional

Preheat the oven to 180C (355F). Place chicken, feta, oregano, lemon zest and juice in a baking dish. Sprinkle with olive oil and pepper. Bake for 18 minutes, or until chicken is cooked through. Serve with a simple green salad, if desired.

Enjoy! xo