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Abigail Donnelly

Abigail Donnelly

Recipes & Articles by Abigail Donnelly

Watercress and olive omelette

Omelette recipes

Watercress and olive omelette

10 minutes

Green salad with yoghurt and Gorgonzola dressing

Green salad with yoghurt and Gorgonzola dressing

Cherry and beetroot salad with raspberry vinaigrette

Cherry and beetroot salad with raspberry vinaigrette

Melon and smoked trout salad

Melon and smoked trout salad

Marinated courgettes or cucumbers

Marinated courgettes or cucumbers

2 minutes

Sticky chicken thighs with avocado and cucumber-and-dill tzatziki

Avocado recipes

Sticky chicken thighs with avocado and cucumber-and-dill tzatziki

15 minutes

Thai green courgette and roasted yellow pepper curry

Curry recipes

Thai green courgette and roasted yellow pepper curry

30 minutes

Cucumber gazpacho with black olives

Cucumber gazpacho with black olives

Papaya and pineapple sorbet

Sorbet recipes

Papaya and pineapple sorbet

15 minutes

Organic beetroot granita

Organic beetroot granita

Traditional green-apple sorbet

Apple recipes

Traditional green-apple sorbet

25 minutes

Strawberry and coconut wafer stacks

Strawberry and coconut wafer stacks

10 to 15 minutes

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Strawberry and coconut wafer stacks

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 10 to 15 minutes

Ingredients

4 free-range egg whites
50 g caster sugar
200 g coconut flakes
½ cup frozen mixed berries, roughly blended
1 t rose syrup
1 cup cream, whipped
250 g fresh strawberries, sliced

Method

Preheat the oven to 200°C. Beat the egg whites and caster sugar until stiff peaks form. Fold in the coconut flakes and spoon the mixture into individual rounds onto a silpad or a baking tray covered with baking paper.
Bake for 15 to 20 minutes, or until crisp and golden. Fold the puréed frozen berries and rose syrup into the whipped cream and spread on top of each coconut wafer. Add a few sliced strawberries and stack. Serve immediately.