Tasty food to make and share

EAT This, My Friend is a treasure trove of appealing, wholesome, vegetarian dishes created by Jade O'Donahoo.

What began as a labour of love of sharing her recipes with her friends after they inundated her with requests turned into a website, and then produced this book.

In her introduction, Jade explains her new cookbook is "the result of 15 years of collecting recipes, drawing and illustrating, of cooking and tasting and sharing; a book I hope will help you realise that incredible food need not be complicated or time-consuming, nor do you need to be a chef to be able to prepare it; a book that makes you actually want to cook”.

The cookbook contains few photos, instead features hand-drawn illustrations by Jade, and a wide array of tempting recipes including mustard-maple baked beans with goat's cheese; broccoli pesto, cheese and avocado toastie; ricotta gnocchi, sage brown butter and roast pumpkin; and plum, honey and ginger tart.

Whether you are a vegetarian or not, there's a bounty of delicious meals just waiting for you to give them a go.

Lemon, yogurt and polenta muffins



150g plain flour

110g polenta

2 tsp baking powder

1 tsp salt

230g raw (demerara) caster sugar

2 eggs

185g full-cream plain yogurt

125 ml mild olive oil

Finely grated zest and juice of 1 lemon


60g icing sugar

1 tbs full-cream plain yogurt


Preheat the oven to 190C.

Combine the flour, polenta, baking powder, salt and sugar in a mixing bowl by whisking lightly, then set aside.

In another bowl, combine the eggs, yogurt, oil, lemon juice and zest and mix on high speed for a minute using an electric mixer.

Pour in the flour/polenta mix and fold through gently until just combined.

Spoon the batter into a 12-hole muffin tin lined with paper cases.

Bake for 25 minutes, or until a skewer comes out clean. Leave to cool on a wire rack.

Make the icing by whisking the yogurt and sugar with a fork, until smooth.

If it is not runny enough, add a little bit more yogurt. Conversely, if the mix is a bit runny, add more sugar, or cornflour, to thicken it up.

Use a spoon to drizzle the icing on to the cooled cakes, and leave to set for an hour.

The muffins will keep for up to three days when stored in an airtight container at room temperature.

This is an edited extract from Eat This, My Friend by Jade O'Donahoo, published by Hardie Grant Books, RRP $24.99 and is available in stores nationally.

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