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Abigail Donnelly

Recipes & Articles by Abigail Donnelly

Apple recipes

Maple syrup apples and potato blinis

40 minutes

Orange marmalade and candied ginger glazed ham

30 minutes

Cheesecake recipes

Harissa charred chicken with potato sheets

15 to 20 minutes

Tuna Carpaccio with strawberries and chunky croutons

Celery, apple and cucumber Asian slaw

Fresh lemon and clementine soda sherbets

25 minutes

Granola, ricotta and yoghurt cups with iced berries

Tart recipes

Marmalade-glazed mosbolletjies

40 minutes

Mushroom and potato frittata

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 20 minutes

Cooking Time 20 minutes

Ingredients

2 medium potatoes, peeled
1 T olive oil
2 cloves garlic, crushed
150 g brown mushrooms, sliced
3-4 free-range eggs, beaten
3 spring onions, finely chopped

Method

Cut the potato into 1 cm cubes. To a pan over a medium heat, add the olive oil and, when hot, gently fry the potato cubes until slightly softened and just golden.
Add the crushed garlic and mushroom and fry for a further 5 minutes. Pour over the beaten eggs and sprinkle with the spring onion.
Reduce the heat and gently fry the mixture as you would an omelette, lightly browning the under side before flipping over or placing under a hot grill to colour and cook through.
Season to taste, then cut into thick squares and serve immediately.

TASTE’s take:
This quick brunch, lunch or stand-by snack is a great way of using up extra baked potatoes.

Spinach lasagne

Three-bean salad with kombucha dressing

Lentil, grilled brinjal and butternut salad with tahini dressing