Donna Hay is Australia's leading food editor and best-selling cookbook author. Her food, recipes and styling focuses on basic ingredients, simply prepared and beautifully photographed. Donna's career as a food writer and stylist began when she was 19.
From quick kale-packed low-carb gnocchi to a fresh spin on cauliflower cheese, here is a taste of Hay's new book Everyday Fresh. Donna Hay's new cookbook. Photo: Con Poulos Preheat oven to 220C. Place the tomatoes, balsamic, garlic, basil stalks, stock, salt and pepper in a large deep-sided roasting tray.
Remember: water and salt. When eating a strict low-carb diet, make sure you drink enough fluids – water and/or sparkling water are the best choices. Make sure you are getting enough salt, too. When you’re starting out, drink one to two cups of bouillon each day or add more salt to your food; doing so can minimize the initial “low-carb flu”.
Donna Hay's new cookbook. Photo: Con Poulos Preheat oven to 220C. Place the tomatoes, balsamic, garlic, basil stalks, stock, salt and pepper in a large deep-sided roasting tray. Cover with aluminium foil and bake for 20 minutes or until the sauce is simmering.