Off the Shelf: Cooking from the Pantry ~ Paperback ~ Donna Hay

Think of your store cupboard as a basic cooking wardrobe with fresh ingredients as seasonal accessories. If you want to turn out a fabulous meal on short notice, a well-stocked pantry is vital. With over 190 inspiring and simple meal solutions, handy tips and tricks on what to keep in your pantry, refrigerator and freezer, all you have to do is grab the ingredients off the shelf. Author Biography Donna Hay is an Australian-based food stylist and writer. She was employed as the founding Food Editor of Marie Claire's Australian launch in 1995 SAMPLE RECIPE (pictured) Copyright © by Donna Hay. chilli cashew chicken noodles * 200g dried thick rice noodles * 2 tablespoons peanut oil * 2 onions, sliced into wedges * 4 large red chillies, seeds removed and chopped * ¼ cup (55g) white sugar * 4 chicken breast fillets, sliced * 1 red capsicum, sliced * ¾ cup (115g) unsalted roasted cashews * 2 tablespoons fish sauce * 2 tablespoons soy sauce * 2 tablespoons lemon juice * ¼ cup coriander (cilantro) leaves * chilli sauce, to serve Place the noodles in a saucepan of boiling water and cook for 3 minutes or until tender. Drain. Heat a wok or deep frying pan over high heat. Add the oil, onion, chilli and sugar and cook for 2 minutes. Remove from the pan and set aside. Add the chicken and cook, stirring, for 4 minutes or until the chicken is golden. Add the capsicum, cashews, fish sauce, soy, lemon juice, onion mixture and noodles to the pan. Cook, stirring, for a further 4 minutes or until heated through. Sprinkle with coriander. Serve with chilli sauce. Serves 4.