{favourite five: food editor & author, donna hay}

When one thinks of food -- one of life’s greatest passions -- style and design aren’t usually the first things that come to mind. But Donna Hay, Australian-based food stylist, author and magazine editor, beautifully unifies the two potentially contrasting worlds of glamour and gourmet food.



Donna, who has a flair for food styling, knows that good food never goes out of style -- in fact, it signifies the very essence of style. Cooking since she was just eight years of age, Donna's passion for food would lead her to an extraordinary career as a best-selling cookbook author {18 books to date}, a homewares designer, and a leading food editor, becoming the food editor at Marie Claire at the age of 25. She was named one of the ‘Magnificent Seven’ cookbook authors by the international Gourmand Awards in January 2007.





Donna's signature style is comprised of the display of delectable recipes made with basic ingredients, and all beautifully photographed -- a style that has become the standard for food publishing worldwide, and the inspiration for a new generation of amateur cooks and would-be chefs alike.



Today, what's on your dinner plate and inside your pantry has become a kind of self-expression -- much like the contents of one’s wardrobe or jewelry box -- and of course, who doesn’t love to indulge in a little of both!

So, this week, we're positively thrilled to invite Donna to share with us:

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{the top five most essential items for your pantry:}

1. Cheat’s Ingredients
These ingredients are an easy way to add plenty of flavour. Chilli Jam is great for stir-fries, mixed through vegetables, or spread over chicken, fish or pork as an easy marinade. Caramelised onion relish, makes a great base to an onion tart, or a tasty pizza mixed with shaved potato and gorgonzola.

2. Wide Neck Glass Storage Jars
I like the convenience of seeing exactly what and how much of an ingredient is inside. Plus, the large neck opening makes them easy to scoop from - you can get a full size measuring cup and your hand inside.

3. Good Selection of Dried Pasta, Rice and Noodles
They are pantry staples and make a great base for a simple home-made meal. Just throw in a few fresh ingredients and in no time you have a fuss-free lunch or dinner, perfect for the family or unexpected guests.

4. Time Poor, Sweet Solution
This is a self indulgent one, but being as time-poor as I am, I love baking and my friends often expect a home-baked sweet treat when they drop over for a coffee. That’s why I developed my new range of baking mixes including cupcakes, an indulgent chunky brownie and chocolate-filled macaron – they’ll never know they were made from a mix and you don’t have to spend half their visit working in the kitchen.

5. Asian Based Ingredients
My favourite vibrant ingredients: soy, fish sauce, palm sugar, sesame oil, all combine for great sauces and dressings on Asian salads or noodles. Simply mix with fresh flavours such as lime juice, coriander and mint, and you’ll have an Asian feast in no time.

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. . . and to this we say: bon appétit!
~ laily

{p.s.} previous favourite fives:
* fashion photographer & illustrator: garance doré
* jeweler: camille eddera
* artist: kimia kline
* actress & fashion muse: chloë sevigny
* floral stylist: denise porcaro
* entrepreneurs: rent the runway
* designer: rachel ashwell
* interior designer: tricia foley
* photographer: romina shama

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e d i t o r ' s n o t e:
have been a huge fan of donna hay's for as long as can remember, owning nearly all of her cookbooks despite not being able to cook, and so, completely & utterly delighted to welcome her as a guest today . . .
~ roséline xo

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SPECIAL UPDATE: this post from thursday, may 12 was removed during blogger's harrowing nearly twenty-four hour outage, and as there is currently no indication when or if it will be restored, it has been re-posted -- thank you for your patience! & new posts soon x

{p.s.} thank you to everyone who took the time to comment -- unfortunately, all comments before the outage were lost -- sincerest apologies!

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{travel inspiration: italy}

. . . a very favourite thing is to look back at old photographs of past trips -- so many memories and beautiful moments captured forever, and for the same reason, also love glimpses of others' vacation photographs -- and so, ecstatic to happen upon these shots of rome and cinque terre and other stunning places in italy, and was immediately lost in an enchanting world of dusky cathedrals, charming coastlines, prosciutto-wrapped figs and sandy beaches . . .

{p.s.} also lovely: venice

{images: all photography by bawkbawkbawk}

Nutty Red Pepper Chicken Tortellini Recipe

I got the basics of this recipe from some magazine, but I changed it up a bit to make it a family favorite. It's quite easy, feeds a lot and relatively cheap. Add a side salad, maybe garlic bread sticks and some fresh fruit for a satisfying meal, that even most picky eaters will like.

Red Pepper & Green Bean Tortellini

Ingredients

1 pkg. cheese tortellini

4 chicken breasts, cut up in 1 3/4 inch pieces

2 TB olive oil

1 red bell pepper, julienned

1/4 chopped red onion (about 3/4 inch)

1/2 c chopped walnuts (adds a light crunch without a nutty taste)

1 can whole green beans (or use fresh)

1 pint heavy whipping cream

2 TB sour cream (optional)

2 cloves crushed garlic

sea salt, pepper, basil

Parmesan cheese for garnish/taste

Directions

Prepare cheese tortellini, drain, keep warm and set aside.

Heat  olive oil, then saute' garlic and onion on stove.

Add in red pepper, green beans and walnuts until tender.

Set aside.

Add chicken to pan & salt and pepper. Stir fry until done. Add in the nut/veggie mix to the chicken. Add heavy whipping cream, sour cream, basil and any other spices.

Bring sauce to a boil, then cover and simmer for approx 10-15 mins, stirring occasionally.

Remove covered pan to unheated surface and toss in cheese tortellini to coat.

Sauce will thicken as it stands.

Serve topped with a light sprinkling of Parmesan cheese, and freshly ground black pepper.

*ps, I'm not a stickler to cutting the exact sizes I mentioned, I make things a little small since I have toddlers, but you don't have to, (with the exception of onion, chopping too small will result in a very oniony taste).

*pss, I don't usually set the veggies aside then do the chicken. I usually mix the chicken in with the onions and garlic too, then add the rest of the veggies/nuts when the chicken is done, but sometimes, I like the veggies to be a little more pan seared. Either way works.