Looking for a great cookbook for the food lover in your life? Then look no further than The New Classics, the ultimate best-of collection from Donna Hay Magazine, featuring more than 300 recipes across over 400 beautiful pages. As an example, if you’re got a chocolate craving here’s a wonderful truffle recipe that, believe it or not, is pretty quick and easy to make. – Joanne
- 1 cup (250ml) single (pouring) cream
- ½ cup (110g) caster (superfine) sugar
- ¼ cup (60ml) water
- 50g butter, softened
- 250g dark chocolate, roughly chopped
- 1 tablespoon butterscotch schnapps
- 200g 70 per cent dark chocolate, melted, extra
Place the cream in a small saucepan over medium heat and bring to a boil. Remove from the heat and set aside. Place the sugar and water in a medium saucepan over low heat and stir until the sugar is dissolved. Increase heat to medium and bring to the boil. Cook for 6–6½ minutes or until a deep-golden+. Remove from the heat and, working quickly, add the cream and butter. Return saucepan to the heat and stir to combine. Place the chocolate in a bowl, pour over the caramel mixture and schnapps and stir gently until chocolate is melted and mixture is smooth. Place in lightly greased 20cm-square tin lined with non-stick baking paper and refrigerate for 2–3 hours or until set. Roll tablespoonfuls of the mixture into balls and place on a baking tray lined with non-stick baking paper++. Freeze for 1 hour or until firm. Dip the truffles in the melted chocolate and place on a tray lined with non-stick baking paper. Refrigerate for 1 hour or until set. Makes approximately 22.
+ It’s important the caramel is deep-golden in colour, as adding the cream and butter will arrest the cooking process. If the caramel is too pale, it will have a weak flavour. And if it’s too dark, it will taste bitter.
++ Dip a tablespoon in hot water and pat dry to help roll the mixture into balls. Use a skewer to help remove the truffles from the tablespoon.
Featuring more than 300 recipes across 400 beautiful pages, The New Classics is the ultimate best-of collection from Donna Hay Magazine, and the perfect gift for the food lover in your life. The hand-picked collection of classic recipes, freshened up with modern flavours, is designed to give you new inspiration and ideas in the kitchen. Old favourites are paired with new and seasonal ingredients to help you build your cooking repertoire. Chapters are divided by ingredient and dishes-beef, chicken, pork, salads, sides, cakes, desserts and more. It’s everything you’ve ever wanted to cook, plus there are plenty of handy suggestions, tips and tricks to guide you along the way.