1 packet donna hay tangy lemon yoghurt cake mix ⅔ cup (160ml) light-flavoured extra virgin olive oil 1 cup (280g) thick Greek-style yoghurt 2 eggs ...

Preheat oven to 150°C (300°F). Place the eggwhite in the bowl of an electric mixer and whisk on high speed until stiff peaks form. Gradually add the sugar, 1 tablespoon at a time, waiting 30 seconds ...

The 100th issue of donna hay magazine will be the last as you’ve known it. The 100th issue seems like the perfect milestone to mark the enormous success of the magazine, to say thank you and goodbye ...

Preheat oven to 180°C (350°F). Line 12 x ½-cup-capacity (125ml) muffin tins with paper cases and set aside. Add the raspberries and chocolate to the muffin mixture and mix until just combined. Divide ...

Place the butter, anchovies, capers, garlic, parsley, Worcestershire sauce, tomato paste, salt and pepper in a small food processor and process until finely chopped. Place the café de Paris butter on ...

Place the eggwhite in the bowl of an electric mixer and whisk on high speed until soft peaks form. Add the sugar, 1 tablespoon at a time, whisking until each addition is dissolved before adding more++ ...

1 cup (80g) desiccated coconut, plus extra for rolling ½ cup (125g) cashew butter ⅓ cup (50g) coconut sugar 2 teaspoons vanilla extract flaked sea salt Place the coconut, cashew butter, coconut sugar ...

Place the avocado, 2 tablespoons of the lime juice, salt and pepper in a small food processor and process until smooth. Set aside. Place the jalapeño, remaining lime juice and 2 tablespoons of the oil ...

Place the butter and chocolate in a medium saucepan over low heat and stir until melted and smooth. Add the cocoa and milk and stir to combine. Set aside to cool slightly. + The cake is ready when it ...

Place the carrot in a big bowl and, using the back of a wooden spoon, press it to bring out the juice. Add the breadcrumbs and mix until they’re soft from the juicy carrot. Add the lamb, mint, honey, ...

Preheat oven to 150°C (300°F). Using a pencil, draw a 20cm circle on a sheet of non-stick baking paper. Place the baking paper, pencil-side down, on a lightly greased baking tray+. Spoon the meringue ...

Preheat oven to 200°C (400°F). Place the oil in a big heavy-based ovenproof saucepan over medium heat. Add the onion and bacon and cook, stirring with a wooden spoon, for 6 minutes or until golden.