Abigail Donnelly, Author at Woolworths TASTE

Berry recipes

Shortcrust berry pies

15–20 minutes

Mushroom soup with chilli-fried pumpkin seeds

Serves 2

Difficulty Easy

Ingredients

4 sliced baby leeks
1 T butter
Olive oil
2 cloves crushed garlic
400 g sliced brown mushrooms
2 cups liquid vegetable stock
½ cup cream
A handful of pumpkin seeds
1 t dried red chilli
1-2 T olive oil

Method

In a saucepan, gently fry 4 sliced baby leeks in butter and a drizzle of olive oil for 5 minutes until softened but not coloured.
Add cloves crushed garlic and sliced brown mushrooms and fry for 5 more minutes. Add liquid vegetable stock and simmer for 10 minutes. Remove from the heat, add cream and seasoning, then blend until smooth.
Toast a handful of pumpkin seeds in a dry pan. In another pan, gently fry dried red chilli in olive oil for 1 minute, then add the seeds and toss to coat. Scatter over shallow bowls of the hot soup.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Recipes & Articles by Abigail Donnelly

Anchovy-buttered crostini with poached eggs

Chilli saffron prawn pasta

Spicy chorizo, tomato and white beans

Parsley-buttered hake

Cumin and lemon pork chops and corn salsa

Roast tomato and ricotta toasts

Tandoori-roast potatoes

Poached plums with black-cherry yoghurt

Shortcrust berry pies

Skordalia with fried baby marrow and lemon

Tiramisu with Kahlua and mascarpone

Mushroom soup with chilli-fried pumpkin seeds

Mushroom soup with chilli-fried pumpkin seeds

Ingredients

Method