Donna hay magazine Aug/Sep 34

Donna hay magazine Aug/Sep 34

Share your love of food with friends: simple chic entertaining ideas from donna hay magazine.

No fuss entertaining with do-ahead dinner party menus for 2, 8 or 12

"The word entertaining is enough to send shivers down anyone's spine but a successful gathering is all in the planning. That's why we've created the ultimate dinner party guide that guarantees success every time," says Donna.

Whether you're cooking a romantic meal for two or entertaining a crowd, Donna's ultimate dinner party guide is designed with complete menus, shopping lists and do-ahead planners. Not only will these stylish menus wow your guests with elegant food, their simplicity means you'll be able to spend more time enjoying your role as the host.

"Entertaing is all about good friends, food and wine," says Donna. "And you'll be able to savour every compliment knowing that creating the masterpiece was as easy as reading donna hay magazine."

Ease into entertaining with a casual brunch with friends

"I love a Sunday brunch, it's one of my favourite things to do," says Donna. "It's not hurried and you can take the very best of breakfast and lunch, combining them to make the perfect meal for friends."What better way to greet friends than with brown sugar plums, cranberry and pistachio toasted muesli, Swiss cheese, spinach and ham brioches and soft poached eggs with sweet potato hash browns and asparagus.

"One of my favourite brunch recipes is lemon mushroom and mozzarella toasts with oregano oil," says Donna. "It's light, easy to prepare and full of a flavour. It's a lovely way to enjoy a Sunday morning with friends."

Donna hay magazine Aug/Sep RRP: $7.95

Lemon Mushroom and Mozzarella Toasts with Oregano Oil

2 tablespoons olive oil
2 field mushrooms trimmed
sea salt and cracked black pepper
6 Swiss brown mushrooms, halved
2 slices sourdough bread, char-grilled
130g (4 ,1/2 oz) buffalo mozzarella, sliced
1 tablespoon lemon juice

oregano oil
1/4 cup (2 fl oz) olive oil
1 tablespoon oregano leaves

To make the oregano oil, place the oil in a small non-stick frying pan over high heat. Add the oregano and cook for 30 seconds or until crispy. Set aside.

Place the oil in a large non-stick frying pan over medium heat. Add the field mushrooms, sprinkle with the salt and pepper and cook for 3 minutes on one side. Turn the field mushrooms, add the Swiss brown mushrooms and cook for a further 3 minutes or until golden.

Top the toasts with the mozzarella and mushrooms and spoon over the oregano oil and lemon juice to serve. Serves 2.