Donal Skehan
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  • Baby's day out! 99's for all! :) #howth
  • WHO LIKES CHICKEN WINGS? Sriracha baked chicken wings up on my youtube channel this morning! Head over and subscribe- link in my profile! :)
  • WHO LIKES CHICKEN WINGS? Sriracha baked chicken wings up on my youtube channel this morning! Head over and subscribe- link in my profile! :)
  • Stunning stroll in Stockholm this morning! Such a beautiful city- back to Dublin this afternoon! :) #stockholm #sweden
  • It's here! Check out the food issue of the Irish Independent WEEKEND magazine today! I'm the guest editor and thrilled to announce my new weekly food column! :)
  • Duck, pomegranate, orange and mint salad from filming today! So tasty! :)
  • It's Fika Friday here in Stockholm! We got princess cake! 14 episodes of #mittkök filmed and we are done- yeehaw! :)
  • Kom och träffa mig i Stockholm! I'm doing a book signing in Leila's General Store in MOOD Gallerian at 6pm tonight! There will be kanelbulle! :)
  • So excited to tell you I am the guest editor of this week's Irish Independent Weekend Magazine's special food issue! Out Saturday filled with my favourite London food spots, recipes from my Italian adventures, meet some of Ireland's finest food producers, my little black book, plus lots of in season produce inspiration! Also there is this cover! 😃
  • Giving a book signing at @leilalindholm's @leilasgeneralstore in Stockholm at 6pm this Thursday evening! Come by and say hej hej! :)
  • Super meal at new Stockholm restaurant NOOK- scallops, ceps and samphire | venison, chanterelles, pickled lingonberries and roast celeriac | cloudberries, pine needles, brown butter ice cream and almonds. @nookrestaurang
  • HEJ HEJ SVERIGE! Just arrived in Stockholm for a couple of days filming! :)
  • Blackberry cupcakes! Recipe makes a really moist and sweet cake- delish- recipe on my blog! :)
  • These brilliant Nonnas were so much fun and taught me to make donzelle, little savoury fried bread on the streets in Montalcino! Delicious with prosciutto and a glass off Brunello! The lovely lady on the right was up late singing Non Ho L'Età at the end of the night! :) #GrandmasBoy
  • Some serious banoffee cake action over on my youtube channel with a special guest appearance from @eric_lanlard! Head over and subscribe- link in my profile! Tag a friend who'd fancy a slice! :)
  • Pesto, green bean and potato lasagne for lunch today! Recipe in this weekends Irish Independent Weekend Mag! :)
  • Finally editing pics from filming in Italy! Bringing back so many memories! Meet Nonna Adolarata who taught me how to make cannelloni from scratch and crappiatta a traditional soup from the town of Matera in the south of Italy! #GrandmasBoy
  • It's porchetta o'clock! :)
  • Porchetta stuffed with garlic, herbs and lemon ready for a date with the oven! Sunday lunch sorted! :)
  • #Recipeoftheday Lamb Sausages with Spiced Lentils, Caramelised Onions & Creme Fraiche! :)
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Dark-Chocolate Beetroot Cupcakes

Don’t be nervous about using beetroot in these cupcakes. They help make a rich chocolate batter and there is just a faint, sweet earthiness.

Makes 9 to 12
100g dark chocolate
200g cooked beetroot, puréed with a blender
110g caster sugar
110g soft butter, softened and cut into small pieces
2 large eggs
175g self-raising flour
1 tsp baking powder
50ml milk

Chocolate frosting:
110g butter, at room temperature
1 tsp vanilla extract
325g icing sugar
4 tbsps cocoa powder
75ml double cream

Pre-heat the oven to 180°C/350°F/Gas Mark 4 and line the bun tray with paper cases.

Melt the chocolate in a bowl over a pan of gently simmering water and then stir in the puréed beetroot.

In a large bowl, using a hand mixer, beat the sugar and butter until light and fluffy. Whisk in the eggs, one at a time, until incorporated. Mix in the flour, baking powder, milk and the chocolate and beetroot mix.

Divide the batter evenly among the paper cases and bake in the oven for 15-20 minutes, or until firm. Allow the cupcakes to stand for a minute before transferring to a wire rack to cool.

To make the chocolate frosting, beat the butter and vanilla extract together in a bowl until light and fluffy. Then, add the icing sugar and cocoa powder, a little at a time, to the double cream until it is all incorporated and the mixture is smooth.

Using a palate knife, frost the cupcakes when they are completely cool.

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Zingy Beetroot, Feta Cheese, Cous cous Salad

You could use any roast vegetable here really, but I particularly love  the combination of the earthy beetroot and the spiky feta cheese. I use  cous cous which is incredibly easy to prepare, but you could also try  using bulghur wheat which is healthier alternative and just as easy to prepare.

Serves 4
4 large cooked beetroot, sliced in quarters
200g of feta cheese
200g of couscous
2 teaspoon of vegetable stock granules
100g of pine nuts, toasted

Dressing:
3 tablespoons of extra virgin olive oil
1 tablespoon of lemon juice
1 teaspoon of Dijon mustard
1 garlic clove, finely chopped
Sea salt and ground black pepper to season

Whisk together the ingredients for dressing and set aside.

Put the cous cous in a bowl with the stock granules and cover with boiling water, cover with cling wrap and leave until all the water has been soaked up and the cous cous is nice a plump!  Using a fork fluff up the cous cous when it’s ready.

Toss in the beetroot, along with the dressing, pine nuts and feta cheese.

Serve straightaway or allow to sit for a little to allow the flavours to develop.

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Roast Beetroot, Feta and Bulgur Wheat Salad

Is it just me or does anyone else think beetroot gets a bad rap? I guess it’s had years of being pickled and prodded and denied all it’s pure beauty. The method I use in this recipe is my favourite way to cook it and you are left with a delicious tender vegetable with a real sweet and earthy flavour. Accompanied by a few complimentary friends and you have a spikey and robust Winter salad which will keep you going long into the New Year. I had a few leftover boiled baby potatoes which I popped in the oven also to crisp up, they turned out to make a great crispy addition!

Serves 4
4 fresh beetroot, tops sliced off
12 boiled baby potatoes, sliced in half
200g of feta cheese, roughly crumbled
250g of bulgur wheat

For the dressing:
1 tablespoon of balsamic vinegar
3 tablespoons of extra virgin olive oil 1 teaspoon of Dijon mustard
1 garlic clove, finely minced
A good pinch of sea salt and ground black pepper

Roast off the beetroot first.  Wrap them in tinfoil, place on an oven tray and bake for about 45mins to an hour at 190C/Gas Mark 5 or until you can insert a fork smoothly. Remove from the oven, allow to cool, then peel with knife and slice into thick chunks.

If you are adding leftover potatoes, place them in a roasting tray and drizzle them with olive oil and sprinkle over some sea salt and ground black pepper and place them above the beetroot in the oven.

While the beetroot is roasting, prepare the rest of the ingredients for the salad.

Place the bulgur wheat in a bowl, cover with boiling water and cover with cling film.  When all the water has been absorbed, fluff up with a fork and set aside.

Whisk the ingredients for the dressing together and set aside.

Add the dressing, beetroot, and feta (and roast baby potaotes if you wish) to the bulgur wheat and gently stir through.

Serve straight away or alternatively this makes a fantastic little lunchbox filler.

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Beetroot, Goats Cheese, Pine Nut and Rocket Salad

This is a really tasty starter dish which is perfect for preparing the ingredients ahead of time and simply assembling them at the last minute to create a pretty impressive salad. If you don’t want to roast the beetroot yourself, you can by precooked vac packed ones in the supermarket.

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