Donna Hay has created the perfect go-to, dependable recipes, all compiled into one amazing cook book, Even More Basics to Brilliance, the follow up to Donna’s best-seller, Basics to Brilliance. We’ve got a sneak peak of what’s inside with recipes for the creamiest, easiest butter bean dip and the fluffiest no-knead flatbread. Perfect for any occasion, it’s a testament to the art of simple, flavourful cooking.

Ingredients

Butter Bean Dip
  • 2 x 400g cans butter beans, rinsed and drained
  • ¾ cup (180g) plain thick yoghurt
  • 2 tablespoons lemon juice
  • sea salt and cracked black pepper
  • â…“ cup (80ml) extra virgin olive oil, plus extra for drizzling
  • 2 tablespoons capers, rinsed and drained
  • 3 cloves garlic, thinly sliced
  • zest of 2 lemons
  • dill leaves and lemon wedges, to serve

No Fuss Flatbread
  • 2 cups (300g) plain (all-purpose) flour, plus extra for dusting
  • 3 teaspoons baking powder
  • 1¼ cups (310g) plain thick yoghurt
  • ½ teaspoon table salt
  • Extra virgin olive oil, for brushing
  • Garlic and parsley oil
  • â…“ cup (80ml) extra virgin olive oil
  • 4 cloves garlic, finely chopped
  • 1 tablespoon finely chopped flat-leaf parsley leaves

Cooking Instructions

Butter Bean Dip
  1. Place the butter beans, yoghurt, lemon juice, salt and pepper in a blender and blend until smooth. Refrigerate until ready to serve.
  2. Heat the oil in a small frying pan over medium–low heat. Add the capers, garlic and lemon zest and cook for 8 minutes or until crispy. Drain on absorbent kitchen paper.
  3. Place the butter bean dip in a bowl and top with the fried capers, garlic and lemon zest.
  4. Drizzle with the extra oil and sprinkle with dill.
  5. Serve with the flatbreads and lemon wedges.
No Fuss Flatbread
  1. Place the flour and baking powder in a bowl and mix to combine. Add the yogurt and salt and mix until a rough dough forms*.
  2. Turn dough out onto a lightly floured surface and divide into 6 equal portions. With lightly floured hands, roll each portion into a ball, then lightly dust in the extra flour. Roll each ball between sheets of non-stick baking paper to an 18cm (7 inch) round.
  3. To make the garlic and parsley oil, place the oil, garlic and parsley in a bowl and mix to combine. Set aside.
  4. Heat a non-stick frying pan over high heat. Brush one side of the flatbread with olive oil and cook, in batches, for 40 seconds–1 minute. Brush the other side with oil, flip and cook for a further 1 minute or until cooked through and charred.
  5. Transfer the flatbread to wire racks and brush with the garlic and parsley oil while hot, if desired. Serve warm
Cook Notes

*For the fluffiest results, keep the dough as wet as possible, and try not to overwork the dough when rolling it.

Store the flatbread in an airtight container in the refrigerator for up to 2 days

Enjoy!

Love this recipe? Why not try Donna’s Roast Garlic Chicken on Potato & Leek Gratin for main course?!