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Abigail Donnelly

Recipes & Articles by Abigail Donnelly

Chicken recipes

Korma-spiced Indian curry with roast chicken and chunky vegetables

20 minutes

Chicken recipes

Conchiglioni with roast chicken and tomato

10 to 15 minutes

Moroccan recipes

Moroccan-infused vegetable terrine with roasted pine nuts

10 minutes

Strawberry and fruit schnapps jelly

10 minutes

Pepper recipes

Spring tuna green salad served with garlicky blackened baby pepper

25 minutes

The ultimate tuna-and-gorgonzola melt

5 minutes

Vietnamese tuna parcels with segmented lime and fresh mint

Tabbouleh

Baked chicken with chicory and verjuice

50 minutes

Frozen classic chocolate mousse with little chocolate lollies

2 hours

Chilli recipes

Chilli and lemon dressed crunchy salad with serrano ham roses

Baguettes with avocado, mature cheddar and potato straws

8 minutes

Baguettes with avocado, mature cheddar and potato straws

By Abigail Donnelly

Serves 8

Difficulty Easy

Prep Time 15 minutes

Cooking Time 8 minutes

Ingredients

2 large baguettes, sliced into 3 lengthways
2 T olive oil, for drizzling
3 ripe avocados, peeled, stoned and halved
3 T fresh parsley, roughly chopped
sea salt and freshly ground black pepper, to taste
1 x 280 block six-months-matured
farmhouse Cheddar
1 x 400 g jar mild pickled onions, halved
2 x 75 g packets salted potato stick crisps

Method

1. Preheat the oven to 200ºC.

2. Place the sliced baguette on baking trays and drizzle lightly with olive oil. Bake for 8 minutes, or until crisp and golden.

3. Add the avocado halves to a large bowl and mash with the fresh parsley, lemon juice and seasoning.

4. Spread a generous layer of smashed avocado onto the lower layer of each baguette and top with the next slice of baguette.

5. Run a vegetable peeler along the side of the block of Cheddar to create thin slivers of cheese.

6. Add a good amount to the next layer of each baguette and top with the picked onion.

7. Finally, top with salted potato stick crisps and the last slices of crispy baguette.

Cook’s tips: Serve with a ramekin of chunky chutney for dipping. Or toss together a few crisp greens with a sweet mustard vinaigrette and serve alongside your indulgent cheese-and-onion sandwich.
Per serving: 3067.6 kJ, 20.6 g protein, 38.6 g fat, 77.7 g carbs

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Sweetcorn tamarind soup

Pork cacciatore

Recipes & Articles by Abigail Donnelly

Korma-spiced Indian curry with roast chicken and chunky vegetables

Conchiglioni with roast chicken and tomato

Moroccan-infused vegetable terrine with roasted pine nuts

Strawberry and fruit schnapps jelly

Spring tuna green salad served with garlicky blackened baby pepper

The ultimate tuna-and-gorgonzola melt

Vietnamese tuna parcels with segmented lime and fresh mint

Tabbouleh

Baked chicken with chicory and verjuice

Frozen classic chocolate mousse with little chocolate lollies

Chilli and lemon dressed crunchy salad with serrano ham roses

Baguettes with avocado, mature cheddar and potato straws

Baguettes with avocado, mature cheddar and potato straws

Ingredients

Method