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Abigail Donnelly

Recipes & Articles by Abigail Donnelly

Tofu recipes

Chinese noodles in vegetable broth with crispy tofu

50 minutes

Risotto recipes

Salmon trout and fennel risotto

30 minutes

Spicy lamb wraps

1 hour

Duck recipes

Warm roasted duck and turnip salad

30 minutes

Seared chicken and asparagus with homemade mayo and crisps

20 minutes

Afternoon tea

Soft meringue roulade with perfumed Turkish rose yoghurt and dates

20 minutes

Eight-hour melt-in-the-mouth lamb simmered in chermoula, honey and saffron

8 hours

Pepper recipes

Charred sweet pepper and tomato with anchovy and harissa dressing

25 minutes

Runner beans with a garlicky sherry vinegar dressing

5 minutes

Minted brinjal and Labneh creamy mash

10 minutes

Crisp flatbreads with toasted sumac butter

10 minutes

Golden, magenta and candied micro-beet salad

Golden, magenta and candied micro-beet salad

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes

Ingredients

6 micro golden beetroots, washed
6 micro candied beetroots, washed
6 micro white beetroots, washed
6 micro magenta beetroots, washed
2 standard beetroots, washed
1 T honey
3 T olive oil
1 clove garlic, crushed
2 t English mustard
1 T vinegar
Salad leaves, rinsed
1 x 100 g log chevin, sliced
1 x 130 g punnet fresh edamame beans
Sea salt and freshly ground black pepper

Method

Using a mandolin or very sharp knife, cut ultra-thin slices of the different beetroot varieties.

To make the dressing, combine the lemon juice, honey, olive oil, garlic, mustard and vinegar until creamy. Arrange the fresh salad leaves in the bases of eight teacups.
Top with beetroot slivers and slices of chevin, then drizzle with the dressing.
Scatter over the edamame beans and season to taste.

Cook’s note: Micro beetroots are available from Steve Botha in Cape Town; tel: (022) 931-3209.
Per serving: 608.5 kJ, 4.8 g protein, 9.1 g fat, 10.4 g carbs

Spinach lasagne

Kung pao chicken

Durban fish curry

Recipes & Articles by Abigail Donnelly

Chinese noodles in vegetable broth with crispy tofu

Salmon trout and fennel risotto

Spicy lamb wraps

Warm roasted duck and turnip salad

Seared chicken and asparagus with homemade mayo and crisps

Soft meringue roulade with perfumed Turkish rose yoghurt and dates

Eight-hour melt-in-the-mouth lamb simmered in chermoula, honey and saffron

Charred sweet pepper and tomato with anchovy and harissa dressing

Runner beans with a garlicky sherry vinegar dressing

Minted brinjal and Labneh creamy mash

Crisp flatbreads with toasted sumac butter

Golden, magenta and candied micro-beet salad

Golden, magenta and candied micro-beet salad

Ingredients

Method