If I could, I’d go visit Australia. My cousin lives there and well, she loves it! But I’d really go to see the Donna Hay store and scoop up as many DH items as possible. haha.. A few years ago, my friends were there for a family trip and she purchased a few copies of the Donna Hay magazine. I think I pull them out once a month just for some inspiration! And I must confess, it’s the first magazine I look for at the bookstore.
After scouring her website for ideas, inspiration and tips, I stumbled upon her newsletter and subscribed. They send you email straight to your inbox which is wonderful because sometimes, I just don’t have the time to check back often enough nor remember which ones I’ve already bookmarked!
Here’s the first email I received. The pasta looks scrumptious and fairly simple!
chicken + silver beet pasta
400g rigatoni
1 tablespoon olive oil
2 chorizo sausages, chopped
2 chicken breast fillets, chopped
2 cloves garlic, crushed
600g silver beet (Swiss chard),
trimmed + chopped
½ cup (125ml) chicken stock
½ cup (125ml) single cream
1 tablespoon seeded mustard
finely grated parmesan, to serve
Cook pasta in boiling water for 10–12 minutes or until al dente. Drain and keep warm. Heat oil over high heat. Add chorizo and chicken and cook for 3–4 minutes or until browned. Add garlic and silver beet and cook for 1 minute. Add stock, cream and mustard and cook for 1 minute. Toss with pasta and sprinkle with cheese to serve. Serves 4.
photography c court styling j poole recipe j collings
I love her simple + clean display. Hurry up and sign up for your own copy of her newsletter! There’s even a conversion link on her site.
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