Abigail Donnelly, Author at Woolworths TASTE

Soup recipes

Naartjie-glazed gammon with blueberries and star anise

2 ½ hours

Breakfast recipes

Chicken cooked in ciabatta

1 1⁄4 hours

Almond and pistachio pie

Serves 8

Difficulty Easy

Prep Time 10 minutes

Ingredients

For the base:

240 g almond flour
8 T almond nut butter
12 fresh Medjool dates, stoned and finely chopped

For the berry drizzle:

2 T honey
180 g blueberries
75 g pomegranate rubies
1.5 litres Woolworths Extremely Creamy pistachio ice cream, for serving

Method

Place all the ingredients for the base in a large bowl and mix until well combined.

Press the mixture into a 22cm x 28cm rectangular dish and place in the freezer until ready to serve, or leave at room temperature.

To make the berry drizzle, heat the honey in a nonstick pan over a medium heat. Add the blueberries and allow the mixture to caramelise slightly. Remove the pan from the heat and stir through the pomegranate rubies. Allow to cool.

Scoop the ice cream into the base and spoon over the berry drizzle. Serve immediately.

Cook's note: Combine the flavours of fresh dates, pistachios, almonds and pomegranate rubies in this dessert inspired by the Med.

Discover more recipes featuring ice cream here.

Umfino (maize meal cooked with cabbage and leafy greens)

Amasi-and-raisin scones

Mandazi with ClemenGold-infused chocolate sauce

Recipes & Articles by Abigail Donnelly

Leftover cheese, broccoli leaf and ham phyllo pie

Caprese tomato water

Naartjie-glazed gammon with blueberries and star anise

“Clingwrap” eggs

Poached trout bowl

Carrots baked in coals

Chicken cooked in ciabatta

Potato bake, 3 ways

The 4 ice-cream pies you’ll make again (and again!) this summer

Tropical ice-cream pie

Very berry ice-cream pie

Almond and pistachio pie

Almond and pistachio pie

Ingredients

Method