Abigail Donnelly, Author at Woolworths TASTE

Asian recipes

Soya-and-ginger hake

15 minutes

Brinjal recipes

Baba ganoush salad

45 minutes

Biltong recipes

Biltong vleiskluitjies with soetmosterd dressing

20 minutes

Five-ingredient recipes

Banana-and-egg flapjacks

10 minutes

Mediterranean

Weekend smoky lamb roti

45 minutes

Paella recipes

Loadshedding rice with seared trout

35 minutes

Ceviche recipes

Yellowtail ceviche with tiger’s milk dressing

Beef recipes

Fillet steak in tangy pomegranate sauce with blue cheese

15 minutes

Make the best custard ever (using only 4 ingredients)

3-ingredient chicken curry

Braai recipes

Braaied scones

40 minutes

Braaied scones

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 40 minutes

Ingredients

450 g self-raising flour
¼ t salt
100 g cold butter, cubed
85 g caster sugar
1¼ cup buttermilk
1 cup cultured crème fraîche
blueberry or blackberry jam, for serving

Method

Place the flour, salt, butter and sugar in a mixing bowl and rub together using your fingertips until the mixture resembles large breadcrumbs.

Add the buttermilk and use a wooden spoon to just bring the mixture together to form a dough. Place on a floured surface and shape into a ball, then gently roll out into a thickness of 3–4 cm. 3

Use a biscuit cutter to cut out rounds of dough, then place on a braai grid over low coals and cook undisturbed for 20 minutes, or until the scones have a slightly charred crust.

Gently turn and cook the other side for a further 20 minutes, or until cooked through and golden.

Serve with the crème fraîche and spoonfuls of blackberry jam.

For more over-the-coal recipes, visit the TASTE braai recipe guide here.

Divine daiquiri

Overnight roasted lamb shoulder

Rooibos-and-whisky-glazed gammon

Recipes & Articles by Abigail Donnelly

Camembert tower with butterscotch sauce and pecan sugar shards

Soya-and-ginger hake

Baba ganoush salad

Biltong vleiskluitjies with soetmosterd dressing

Banana-and-egg flapjacks

Weekend smoky lamb roti

Loadshedding rice with seared trout

Yellowtail ceviche with tiger’s milk dressing

Fillet steak in tangy pomegranate sauce with blue cheese

Make the best custard ever (using only 4 ingredients)

3-ingredient chicken curry

Braaied scones

Braaied scones

Ingredients

Method