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  • Huge congrats to my buddy's Matt and Elaine who got married on Monday at the very cool Tunnel's beaches in Ilfracombe! Such a brilliant day, so much love, amazing weather and had a ball capturing it all on camera! :)
  • Had such a brill time cooking with Mr. Gennaro Contaldo in London a few weeks ago- you can check out our collab videos on my youtube channel this morning! :)
  • How to make Irish soda bread over on my youtube channel this morning! Check it out feat. @gennarocontaldo! :)
  • Max does Onsala- beautiful swim in the saltwater this evening! :) #maxsummerholiday
  • Sunset stroll in Sweden... #sweden
  • Evening lake swim with Max... #sweden #maxsummerholiday
  • Walks in the forest with Max... #maxsummerholiday #sweden
  • Happy Friday folks! Check out this Lemon Marshmallow Cake up on the blog! Tag a friend who deserves a big slice! :)
  • Brilliant lunch as usual at @gunneboslott! Cod with organic garden veggies, fennel & crisp rosti potato cake! So worth a visit! :)
  • WE ARE FAMILY! I GOT ALL MY SISTERS WITH ME! Sing it with me now! Sorry I’m a little excited this morning as I’ve just signed up to Mr. @jamieoliver's fantastic @jamiesfoodtube family! My youtube cooking channel will now be a part of the network which is home to Hugh Fearnley-Whitingstall’s River Cottage Food Tube, @myvirginkitchen spandex clad DJ BBQ & baking sensation Cupcake Jemma to name just a few! Big thank you to Jamie and his team and everyone who has subscribed to my channel- just about to hit the 60k mark! :)
  • Swedish lake... #sweden
  • Learning to black pudding on tonight's episode of Rediscovering The #IrishKitchen at 8.30pm on RTÉ One! Not for the faint hearted! This is Mary from Muckross Traditional Farms in Killarney- a brilliant teacher of traditional Irish cooking methods! :)
  • Incredible meal in Göteborg harbour this evening in #Sjömagasinet- simply stunning seafood courses- brill with chanterelles, cod with pata negra, and delicious milk chocolate panna cotta with strawberry sorbet and roast white chocolate dessert... #sweden
  • Särö Trädgård- beautiful garden centre just outside Göteborg... #sweden
  • Afternoon spent in the forest in Sweden picking mushrooms!
We got 1kg of chanterelles and just cooked them up in a simple risotto- so delicious and incredible fruity and earthy flavour from the mushrooms! Best part of Swedish summer! :) #sweden #svamp
  • I think Max has turned Swedish!
  • Sweden's beautiful west coast- Great day swimming off the island of Marstrand! :)
  • Cycling in the forest! :) #sweden #koster
  • Lunch outdoors under a birch tree at Kosters Tradgård Cafe- quinoa salad with roasted vegetables and a tahini dressing.
  • Spent the day cycling on the beautiful Koster island in Sweden! So beautiful and a real summer spot! :)
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Lemon Curd Sponge Cake

Kylemore-Abbey_5

This lemon sponge is light, airy and so moist because of the tangy lemon curd and creamy buttercream filling. A slice of this alongside a cup of tea and you are set for the rest of the day. This recipe was inspired by the lemon cake I was served by the nuns at Kylemore Abbey and it’s hard to beat!

Serves 8
225g butter
225g caster sugar
4 large free range eggs
3tsp vanilla extract
225g self raising flour
zest & juice of 1 lemon
about 3 tablespoons of milk to loosen batter

For the buttercream
150g butter, softened
1/2 teaspoon vanilla extract (optional)
275g icing sugar, sifted

For the lemon curd filling
300g caster sugar
50g cornflour
120ml lemon juice (about 2–3 lemons)
4 large egg yolks
a pinch of salt
finely grated zest of 2 lemon
60g (21/2 oz) Butter

To Finish
Dusting of icing sugar

For the lemon curd, place the sugar, cornflour and 450ml water in a large saucepan and stir until you have a smooth mixture. Stir in the lemon juice, egg yolks and salt. Place over a medium heat and keep stirring while the mixture boils, for about 10–12 minutes. Stir in the lemon zest and butter until the butter has melted, then remove the pan from the heat and allow to cool.

Preheat the oven to 180°c the grease and line 2 21cm springform tins. In a standalone mixer, cream the butter, sugar and lemon zest together until pale and fluffy. Then beat in the eggs one by one before adding the vanilla extract and lemon juice. Using a spatula, fold in the flour until you have a smooth mixture. Use a little bit of the milk if you need to loosen the mixture. You want the mixture to be a bit loose.

Divide the mixture into the two springform tins, flatten the top with a spatula if needed. Bake in the oven for about 20 minutes, until it’s nice and golden. When the bases are cooked, take them out and let cool for a few minutes before you take it out of the tin to cool completely. While the bases are cooling prepare the buttercream filling by beating the butter and vanilla extract together in a bowl until light and fluffy then add the icing sugar, a little at a time, until it is all incorporated and the mixture is smooth.

To assemble the cake, spread some lemon curd on one of the bases before topping with buttercream, then add the second base and sprinkle with icing sugar.

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Honey Scones

3- JPEGS Low Res

Scones are so quintessentially Irish and are something nearly everyone has a recipe for, whether it belongs to you, your mother or was even passed down from your grandmother. This recipe has a sweet twist with the use of some lovely Irish honey alongside the traditional ingredients. The addition of this great Irish product gives the scones a lovely heady flavour and really adds that special something to a classic recipe. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.

Makes 8 ‘Farls’
100 g (4 oz) white flour
2 level teaspoons baking powder
pinch salt
100 g (4 oz) wholemeal flour
3 tablespoons butter
1 heaped tablespoon brown sugar
1 generous tablespoon honey
150 ml (¼ pint) milk

Sift the white flour, baking powder and salt together, then add the wholemeal flour and rub in the butter. Stir in the sugar. add the honey to the milk and stir until dissolved, then add most of the mixture to the flour and butter mixture, and mix to make a soft dough, reserving the rest for a glaze.

Shape the dough into a round about 20 or 22 cm (8 or 9 in) across and put onto a greased baking sheet. cut across the top four times to mark 8 wedge-like portions or farls and bake at 200°c/400°F/gas mark 6 for 20 minutes. Take out to brush with glaze, then put back and continue cooking for 5–10 minutes.

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Treacle Sponge

Theodora Treacle Pudding

This a great little retro recipe which can usually be knocked up with ingredients you already have in your store cupboard. Sweet, sticky and mighty good…You have to give this one a go. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.

Serves 4-6
175 g (6 oz) self-raising flour
100 g (4 oz) shredded suet
teaspoon ground ginger
150 ml (¼ pint) milk
100 g (4 oz) sugar
100 g (4 oz) treacle
1 egg
custard, cream, more treacle or golden syrup

Mix all the ingredients together well, but add the egg last. Pour into a greased basin or dish, then cover and steam for 2 hours. Turn out to serve with custard, cream, more treacle or golden syrup.

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Pineapple Upside Down Cake

Theodora-Upside-Down-Cake

Upside Down cake is a name that amuses children and is also very good. It can be made with fresh or tinned fruit and is best eaten cold. Use a round ovenproof dish about 20 cm (8 in) across. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.

Serves 6-8
4 tablespoons golden syrup
150 g  self-raising flour
85 g butter
2 tablespoons milk
enough fruit to cover the bottom of the dish
1 egg
2 tablespoons sugar
small pinch salt

If using raw fruit, cook it in the syrup for about 15 minutes before adding the sponge. Preheat the oven to 180°c/350°F/gas mark 4, put the syrup in the bottom of the dish and arrange the fruit so that it completely covers in overlapping slices. Heat in the oven until the syrup is bubbling and the fruit soft if using raw.

Meanwhile, cream the butter and sugar, add the egg and then the salt and flour gradually, stirring well until blended. If it seems too stiff, add the milk. Spread this mixture evenly over the hot fruit and syrup, and cook in the oven for about 20–30 minutes until a skewer comes out clean.  When cool, run a knife round the edges, put a larger plate on top and tip over so that the fruit is on top.

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Lemon Marshmallow Cake

Theodora-Lemon-Marshmallow-Cake_1

This is something you can make a few days ahead. It is light and very fresh tasting which makes it perfect for a summer dinner party dessert. It also makes an unusual but not inappropriate Easter cake. Recipe from The Pleasures of the Table: Rediscovering Theodora Fitzgibbon.

Serves 8
225 g self-raising flour
pinch salt
175 g  butter or margarine
175 g  castor sugar
3 eggs
grated rind and juice of 1 lemon
lemon curd for filling

Icing
225 g icing sugar
2–3 tablespoons lemon juice
approx. 200 g split marshmallows

Preheat the oven to 180°c/350°F/gas mark 4. Grease and flour two 20 cm (8 in) sponge tins. cream together the butter and sugar until light. Beat the eggs with 1 tablespoon of lemon juice. Sieve the flour and salt, and add a spoonful each time you add some of the egg to the butter and sugar mixture. Then fold in the remaining flour and mix well, but do not beat too hard. Spoon the mixture between the two tins and bake in the centre of the oven for about 25–30 minutes or until it moves away from the sides of the tins. Then take out and cool.

Meanwhile, cut the marshmallows in half with wet scissors. When the cakes are cooked, cover the top of one with marshmallow halves slightly overlapping. Put back in the oven for a few minutes so that the marshmallows melt just a little. When both sandwiches are cold, put together with a filling of lemon curd, and then when quite cold, ice the cake.

Sift the icing sugar into a basin, add the strained lemon juice and mix into a smooth paste. Put into a saucepan and warm gently over a low heat, beating well until it is of pouring consistency. You might have to add a little water or milk, but make sure it is very little. Do not let it get too hot or the icing will go dull. Pour warm icing over the cake, smooth the sides, then set aside to chill.

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Crunchy Chocolate Bakewell Tart

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This is one of my favourite tarts, which is suitable as a dessert. It is wonderfully rich and moist and keeps for at least two weeks. Instead of the more traditional pastry case, I prefer to use a crushed biscuit and melted butter base (just like a cheesecake base). For a real touch of luxury, serve the slices with fruits of the forest sauce and some whipped cream. (Recipe from Brenda Costigan’s ‘From Brenda’s Kitchen, 100 favourite Recipes,’ available on amazon.)

Serves 8
For the crushed biscuit base
225g digestive biscuits, crushed
110g butter, melted

For the filling
4-5 tablespoons blackcurrant jam, softened with a spoon
175g butter
175g caster sugar
3 large eggs
1/2 teaspoon almond essence
110g chopped blanched almonds
100g ground almonds
150g dark chocolate, melted and partly cooled
small handful of flaked almonds

To serve
fruits of the forest sauce or 375g of mixed fresh summer berries
175ml whipped cream, lightly sweetened

Preheat the oven to 190°C/375°F/gas 5.

To make the biscuit base, mix the crushed biscuits and melted butter together and spread in an even layer over the base of a 9 inch, springform tin, pressing the mixture down firmly. Bake in the oven for about five minutes, just to lightly crisp the biscuits. There will be no change in the appearance. Stand the tin on a wire rack to cool while you prepare the filling.

Reduce the oven to 180°C /350°F/gas 4. To make the filling, spread the jam carefully in a thin layer over the cooled biscuit base, leaving a 2.5cm (1 inch) margin all the way around. This is to ensure that the jam doesn’t ooze out the edges and get too highly baked on the sides, spoiling the appearance of the finished cake. Beat the butter and caster sugar together in a bowl until soft. Add in the eggs, one at a time, and almond essence and beat well. Mix together the chopped almonds and the ground almonds ands stir in the butter/sugar mixture, then stir the melted chocolate through.

Pour into the tin over the biscuit base and scatter the flaked almonds over the surface. Bake for about 40 minute-reduce the temperature a little halfway through if the tart is cooking too quickly. It’s ready when the almond mixture has become set on the outside but the filling is still slightly wobbly in the centre. Stand the tin on a wire tray for about 15 minutes to allow it to cool. With a sharp knife, loosen the edges, then release the spring clips from the side of the tin and leave tart to cool completely.

To serve, carefully slide of the base of the tin onto a serving plate. Serve with fruit of the forest sauce and some whipped cream.

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Frozen Yoghurt Breakfast Ring

Sharon Raspberry Granola Cups_1

Make breakfast memorable with this frozen ring of deliciousness, packed with yoghurt, berries and muesli to see you through the morning. Of course it can also be enjoyed at any time of the day. If you don’t have a suitable jelly mould, use a loaf or cake tin of the same volume (these alternatives need to be lined with cling film). Feel free to experiment with your favourite yoghurt flavours and fruits. (Recipe from Sharon Hearne Smith’s, No Bake Baking available on amazon.)

Serves 8
300g natural yoghurt
1 x 400g can condensed milk
300g frozen berries, such as fruits of the forest, strawberries or raspberries
200g granola, broken up if in clusters
125g fresh mixed berries
Small handful of fresh mint sprigs

Divide both the yoghurt and the condensed milk equally between two separate medium bowls and stir until well blended. Stir the frozen berries into one of the mixes and pour this into the mould, spreading it out evenly. Scatter the granola evenly on top and gently pour the second yoghurt mixture over it, levelling with the back of a spoon. Cover with the lid or cling film and freeze for at least 8 hours or overnight, until frozen solid. Before serving, remove from the freezer and leave to stand for 5–10 minutes to soften a little.

Take the cover off and place a round cake stand or serving plate upside down on top. Turn both over together, allowing the ice-cream ring to drop onto the stand and lift off the mould to reveal it. Scatter with the fresh berries and mint sprigs to decorate and serve at once, cutting it into eight portions. Any leftover ice-cream ring should be frozen straight away. Store individual portions in lidded plastic tubs in the freezer, where they will keep happily for a few months to enjoy as you please.

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Dime Bar Bombe with Millionaire’s Drizzle

Sharon Dime Bar Cake_1

Combining no-churn ice cream, caramel sauce, Dime bars, chocolate sauce and peanut praline, this divine frozen bombe just screams ‘EAT ME’! It’s best made a day in advance, to give it plenty of time in the freezer. You can also make mini versions in small jelly moulds that total the same volume. As the mix contains raw eggs, it is not suitable for pregnant women, very young children or anyone frail. (Recipe from Sharon Hearne Smith’s, No Bake Baking available on amazon.)

Serves 8–10
12 x 28g Dime bars (in their wrappers)
50g caster sugar
4 eggs, separated
1 tsp vanilla extract
250g mascarpone
400ml double cream
600ml Almond Caramel Sauce, at room temperature
125ml Chocolate Sauce, at room temperature
150g peanut Praline, broken into small shards

Line a 2-litre round, plain sided bundt tin, jelly mould or bowl with a double layer of cling film, leaving at least 10cm hanging over the edges. With the Dime bars still in their wrappers, smash into small pieces with a rolling pin, then open ten packets and tip into a bowl.

Combine the sugar, egg yolks and vanilla extract in a large bowl, and beat in the mascarpone until smooth and well blended. Using an electric whisk, beat the egg whites to stiff peaks. Whisk the cream in a large bowl until just stiff. Fold the cream into the mascarpone mix until blended, then gently fold in the egg whites.

Spoon a third of this mix into the mould. Scatter with half the opened Dime bar pieces, placing some close to the outside of the mould, and drizzle with a third of the caramel sauce. Repeat the three layers, finishing with the creamy mix, leaving a third of the caramel sauce for serving. Cover with the excess cling film and freeze for at least 8 hours or overnight until frozen solid.

Remove from the freezer 15–20 minutes before serving to soften a little. Unwrap and lay a cake stand or round plate upside down on top. Turn both over together, allowing the bombe to drop down. Remove the mould and peel off the cling film. Drizzle with a few spoonfuls of the caramel sauce and all the chocolate sauce. Scatter with the two reserved packets of Dime bar pieces. Stick half the peanut praline shards into the top and scatter the rest over the top. Serve at once, with the remaining caramel sauce in a small jug. Leftover bombe should be frozen straight away. Freeze individual portions in lidded plastic tubs. They will keep for up to a few months.

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Snickers Ice-Cream Cake

Sharon Snickers Cake_2

If you love chocolate, peanuts, caramel and ice cream, this is definitely the cake for you! It is very simple to make, as once you have your sauces and no-churn ice-cream prepared, it’s just a matter of assembly. Allow enough time for it to freeze properly before serving. If you can’t find peanut butter ice cream in the shops, then it really is worth making your own and isn’t as tricky as you may think. (Recipe from Sharon Hearne Smith’s, No Bake Baking available on amazon.)

Serves 12–14
250ml Salted Caramel Sauce
250ml Chocolate Sauce
1.5 litres Peanut Butter Ice-Cream
Sunflower oil, for the tin
12 x 58g Snickers bars
15 toffee waffle biscuits

Remove the ice cream from the freezer and leave to soften until spreadable but not completely thawed. Oil the cake tin and line the sides with parchment paper. Cut the Snickers bars into 5mm-thick slices and roughly chop the waffle biscuits into small bite-sized pieces.

Scatter a third of the waffle pieces in a single layer in the bottom of the tin. Spoon a third of the ice cream on top and spread evenly. Scatter on a third of the Snickers pieces in a single layer. Drizzle with a third of each of the caramel and chocolate sauces. Repeat these layers again, using the same quantities of everything. Then scatter with the remaining waffle pieces and finish with the remaining ice cream, smoothing the top. You should have a third each of Snickers pieces and caramel and chocolate sauces left for serving. Cover with cling film and freeze for at least 8 hours or overnight until frozen solid.

When ready to serve, remove the cake from the tin and sit it on a cake stand or serving plate. Peel off the parchment paper and leave for 15–20 minutes to soften a little. Then, to decorate, arrange the remaining Snickers pieces on top and spoon over the caramel and chocolate sauces so they just dribble down the edges. To serve, cut into 12–14 wedges, which is best done with a long sharp knife, dipped in boiling water and wiped dry between each cut.

Leftover ice-cream cake should be frozen straight away. Wrap individual portions in parchment paper and seal in a food bag. These will keep happily in the freezer for up to a few months.

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Irish Crème Brûlée Cups with Hazelnut Praline

Sharon Creme Brulee_2

These impressive no-bake brûlées make for a handy, stress-free dinner party dessert as they can be made 24 hours in advance. You can set the brûlée mixture in shop-bought chocolate cups or 125ml ramekins, pretty glasses or tea cups for a speedier pud. (Recipe from Sharon Hearne Smith’s, No Bake Baking available on amazon.)

Makes 10
Crème brûlée
2 gelatine leaves
300ml Irish cream liqueur
250ml double cream
250ml whole milk
8 large egg yolks
75g caster sugar
2 tbsp cornflour
1 tsp vanilla extract

Chocolate cups
400g dark chocolate (at least 70% cocoa solids)

To decorate
250g Hazelnut Praline
1 tsp cocoa powder

Soak the gelatine leaves in a small bowl, with just enough cold water to cover, for 5–10 minutes until soft. Pour the cream liqueur, cream and milk into a large, wide saucepan and slowly bring to the boil over a medium heat.

Meanwhile, beat the egg yolks, sugar, cornflour and vanilla extract together in a large jug until smooth and well blended. Remove the cream mixture from the heat as soon as it comes to the boil and gradually pour it into the egg mixture, stirring all the time. Return the whole lot to the saucepan and bring to a gentle simmer over a low heat, stirring constantly until thickened enough to coat the back of the spoon. Remove from the heat. Squeeze the excess water from the now softened gelatine and stir into the mixture until dissolved. Pop a piece of cling film directly on the surface to prevent a skin from forming and leave to cool completely.

To make the chocolate cups, line the muffin tin with the cases. Snap the chocolate into a medium heatproof bowl and melt either in the microwave in 30-second blasts, stirring between each go, or over a pan of simmering water, shallow enough that the water doesn’t touch the bowl. When melted, stir and remove from the heat. Spoon a tablespoon of melted chocolate into a paper case and use a small brush to spread it from the bottom up the insides to coat completely. Repeat with the other nine cases. About three-quarters of the chocolate should remain so set this aside for now. Pop the muffin tin in the freezer for 20 minutes, until the cups are set.

Repeat the process of coating with chocolate and freezing to set three more times, to give four layers in total. The melted chocolate will cool to room temperature, which is perfect for adding layers without melting the previous layer (if you work quickly), but it should not be allowed to set. If it does, then melt it again as before, but very briefly not letting it become too warm. Once the four layers are complete and set, and with cool hands, carefully peel the paper cases away from the chocolate to reveal the fluted cups. Arrange them on a tray lined with parchment paper as you go.

Divide the now-cooled filling evenly between the chocolate cups, levelling the tops. Chill in the fridge for at least 4 hours until completely set. These can be made up to a day in advance. When ready to serve, dust the crème brûlée filling with cocoa powder through a fine sieve. Break the praline into ten chunks and stick one upright in the top of each cup. Serve on a pretty little plate.

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Raspberry & Chocolate Crepeathon Cake

Sharon Raspberry Pancake_2

This cake won’t fail to impress, especially when guests see the stunning layers inside. Making all 24 crepes is indeed a bit of a ‘crepeathon’, but it can be done in stages (prepare half the batter at a time) and they can be made up to 2 days in advance and kept covered in the fridge, layered between parchment paper. (Recipe from Sharon Hearne Smith’s, No Bake Baking available on amazon.)

Serves 16
Crepes
500ml whole milk
250ml double cream
250g plain flour
50g cocoa powder
50g icing sugar
12 large eggs
1 tsp vanilla extract
Pinch of salt
75g unsalted butter

Filling
350g Raspberry Purée
1.2kg full-fat cream cheese
50g icing sugar

Topping
150ml double cream
375g fresh raspberries
175g Raspberry Purée
100g Hazelnut Praline, optional
Fresh mint sprigs

To prepare the crepe batter, place all the ingredients except the butter in a food processor and blend until smooth. This can be done by hand, with a whisk, but sift in the dry ingredients to avoid lumps. Pour into a large jug, cover with cling film and chill in the fridge for at least 30 minutes.

To cook, melt the butter in a small bowl in the microwave or a small pan on the hob. Using kitchen paper, rub a little melted butter all over the crepe pan and place on a medium heat. Add a small ladleful of batter (about 60ml) to the centre and swirl the pan. Cook for about 45 seconds until set on the bottom, flip, then cook for another 30 seconds until cooked through. Tip onto parchment paper and repeat to make 24 in total. Leave to cool.

Prepare the filling. If you haven’t already, make the raspberry purée. Then beat the cream cheese in a large bowl to loosen. Add the purée, sift in the icing sugar and beat everything together well. To assemble, lay one crepe in the centre of a cake stand and spread with about 4 tablespoons of the filling. Lay another crepe on top and spread with filling again. Continue to layer until all the crepes and filling are used up, finishing with a crepe. This can be made up to 24 hours in advance and kept covered in the fridge.

For the topping, softly whip the cream and spoon over evenly. Scatter the fresh raspberries on top, drizzle with a few tablespoons of the raspberry purée and pour the remainder into a small jug to serve. Crumble over the hazelnut praline, if using, scatter with mint sprigs and serve. Cut the cake in quarters and each quarter into four wedges to reveal the layers inside.

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