Tasty food to make and share

EAT This, My Friend is a treasure trove of appealing, wholesome, vegetarian dishes created by Jade O'Donahoo.

What began as a labour of love of sharing her recipes with her friends after they inundated her with requests turned into a website, and then produced this book.

In her introduction, Jade explains her new cookbook is "the result of 15 years of collecting recipes, drawing and illustrating, of cooking and tasting and sharing; a book I hope will help you realise that incredible food need not be complicated or time-consuming, nor do you need to be a chef to be able to prepare it; a book that makes you actually want to cook”.

The cookbook contains few photos, instead features hand-drawn illustrations by Jade, and a wide array of tempting recipes including mustard-maple baked beans with goat's cheese; broccoli pesto, cheese and avocado toastie; ricotta gnocchi, sage brown butter and roast pumpkin; and plum, honey and ginger tart.

Whether you are a vegetarian or not, there's a bounty of delicious meals just waiting for you to give them a go.

Lemon, yogurt and polenta muffins

MAKES:

12 muffins.

Ingredients

150g plain flour

110g polenta

2 tsp baking powder

1 tsp salt

230g raw (demerara) caster sugar

2 eggs

185g full-cream plain yogurt

125 ml mild olive oil

Finely grated zest and juice of 1 lemon

Icing:

60g icing sugar

1 tbs full-cream plain yogurt

Method

Preheat the oven to 190C.

Combine the flour, polenta, baking powder, salt and sugar in a mixing bowl by whisking lightly, then set aside.

In another bowl, combine the eggs, yogurt, oil, lemon juice and zest and mix on high speed for a minute using an electric mixer.

Pour in the flour/polenta mix and fold through gently until just combined.

Spoon the batter into a 12-hole muffin tin lined with paper cases.

Bake for 25 minutes, or until a skewer comes out clean. Leave to cool on a wire rack.

Make the icing by whisking the yogurt and sugar with a fork, until smooth.

If it is not runny enough, add a little bit more yogurt. Conversely, if the mix is a bit runny, add more sugar, or cornflour, to thicken it up.

Use a spoon to drizzle the icing on to the cooled cakes, and leave to set for an hour.

The muffins will keep for up to three days when stored in an airtight container at room temperature.

This is an edited extract from Eat This, My Friend by Jade O'Donahoo, published by Hardie Grant Books, RRP $24.99 and is available in stores nationally.



Thousands of rev heads show up to day one of Leyburn Sprints

premium_icon Thousands of rev heads show up to day one of Leyburn Sprints

Biggest Saturday turn out ever for the motor event.

Family returns home to find 20 cars engulfed in flames

premium_icon Family returns home to find 20 cars engulfed in flames

More than 20 cars consumed by fire at Leyburn property

REMEMBRANCE DAY:We are built on a nation of dreamers

premium_icon REMEMBRANCE DAY:We are built on a nation of dreamers

Warwick honours the Australian lives lost in Vietnam.

Local Partners