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Abigail Donnelly

Recipes & Articles by Abigail Donnelly

Berry recipes

Chocolate brownie and mixed berry trifle

Jelly recipes

Traditional trifle with home-made plum jelly

25 minutes

Honeycomb shards with white chocolate

20 minutes

Dark chocolate praline shards with crushed sugared rose petals

1 hour

Offal recipes

Chicken-liver terrine with a pistachio-and-date centre

20 minutes

Biscuit recipes

Oversized gingerbread biscuits with snowflake dusting

15 minutes

Glass jars of smoked truffle salt

1 hour

Preserves and

Caramelised popcorn wreath with red-apple crisps

1 hour 20 minutes

Asparagus recipes

Spaghetti with braised brinjal sauce

15 minutes

Roast olive and tomato sauce with penne

20 minutes

Roast olive and tomato sauce with penne

By Abigail Donnelly

Serves 4

Difficulty Easy

Prep Time 10 minutes

Cooking Time 20 minutes

Ingredients

400 g organic penne rigate (regular or wholewheat)
2-3 T olive oil
100 g soft goat’s-milk cheese, crumbled
Sea salt and freshly ground black pepper
Basil leaves, for serving
Goat’s-milk pecorino, grated, for serving

For the sauce

About 20 g basil leaves
100 g greek-style olives, smashed
1 x 400 g can organic chopped tomatoes
2-3 cloves garlic, unpeeled
Sea salt and freshly ground black pepper
2-3 T olive oil

Method

Cook the penne in a large saucepan of salted boiling water. Drain, reserving the pasta water in case the pasta needs loosening.

Mix the hot pasta with 2 to 3 T olive oil, the crumbled cheese and a little seasoning. Turn onto a serving platter or into pasta bowls and top with the roast sauce. Sprinkle with basil leaves and grated pecorino.

To make the sauce: Preheat the oven to 200°C.

Grease a baking tin then add a layer of basil leaves. Add the smashed olives and pour over the tomato.

Tuck in the garlic, season to taste and moisten with a few spoonfuls of olive oil.

Roast for 20 minutes, then mash the garlic into the sauce and discard the peel.

Check seasoning before serving.

Easy, butter-roasted tomato-and-sausage spaghetti

Sweetcorn tamarind soup

Pork cacciatore

Recipes & Articles by Abigail Donnelly

Chocolate brownie and mixed berry trifle

Traditional trifle with home-made plum jelly

Honeycomb shards with white chocolate

Dark chocolate praline shards with crushed sugared rose petals

Chicken-liver terrine with a pistachio-and-date centre

Oversized gingerbread biscuits with snowflake dusting

Glass jars of smoked truffle salt

Fig-and-pomegranate preserve

Caramelised popcorn wreath with red-apple crisps

Asparagus with eggs and bacon

Spaghetti with braised brinjal sauce

Roast olive and tomato sauce with penne

Roast olive and tomato sauce with penne

Ingredients

Method