Donal Skehan
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  • 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! :)
  • Paella on #mittkök this morning on @nyhetsmorgon in Swedish! I'll be in Stockholm next week for a book signing at @leilasgeneralstore in #moodstkhlm! :)
  • I'm heading out on a nationwide LIVE cooking tour to 16 theatre venues across Ireland this November! Details on tickets and venues over on my website! It's a great family show jam packed with great fun, recipes and audience cooking competitions! Hope to see you there! Let's get cooking! :)
  • The new issue of @feastjournal is out- full details on my website! Copies in select Irish food stores, order online or through our free app on iTunes and google play! :)
  • Did you spot those amazing Swedish princess cakes on The Great British Bake Off last night! I make mine with pink marzipan- you can check out the recipe on my website! Tag a friend who might like a slice! :) #gbbo
  • Christmas jumpers and MaxaClaus! It all went down today! #tralalala #poormax
  • Squash, coconut and chilli soup on set today! Lunch is served! Coming to youtube very soon! :)
  • Beauty of a morning out there! Happy Wednesday! #howth #ireland
  • Max is on a roll! #maxthedog
  • SWEDEN! I'm coming to Stockholm next week for a book signing @leilalindholm's @leilasgeneralstore in #MoodSTKHLM on Thursday 18th! Come down and say Hej Hej- I'd love to meet you! :) #mumsfillibaba
  • This evenings walk! #howth #ireland
  • Spent the afternoon eating cupcakes with @marknixon1 @bairbrepower and @joeystreats for a very exciting project! :)
  • Massive congrats to my pals @Bibliocook & @EdibleIreland who launch their first book on Irish Craft Beer & Cider tonight! :)
  • Howth lighthouse... #howth #ireland
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Auntie Ann’s Banana Bread

This recipe comes from my auntie Ann who spent a lot of time in America over the years and has picked up some really great US inspired recipes. This banana bread is deliciously moist and is extremely easy to throw together. I add a little sliced banana on top before it goes into the oven, but if you want you sprinkle some nuts on top or even stir some chopped ones through.

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Sofie’s Rocket and Feta Cheese Bread

This is a really healthy tasty bread with a really different filling. It makes a fantastic addition to any picnic basket and is wonderfully moist.

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Irish Brown Yeast Bread

This has to be one of the easiest bread recipies in the world with no kneading it’s a no brainer! The loaf can be frozen and defrosted when needed and is the perfect accompaniment to a hearty soup or made into a chunky sandwich. For anyone hooked on white bread this is a really healthy alternative and you can also add rolled oats sprinkled on top for an extra crunch.

Makes one loaf
450g of wholemeal flour.
1 teaspoon of salt.
1 7g sachet of dried yeast.
1 teaspoon of treacle.
15 Fl Oz of warm water.
A small handful of mixed seeds

Mix the flour, salt and yeast in a large bowl. Dissolve the treacle in the warm water and add to the dry mix.

With a large spoon combine the ingredients until it forms a wet mixture.

Turn the mixture into an oiled and floured loaf tin, sprinkle with seeds and cover with cling film or a damp tea towel.

Place in a warm spot to allow the yeast to do its work for approx 20 mins.

Cook in the oven for about 45-50 mins at Gas Mark 7/ 220oC.

You will know when the loaf is done when you tap the bottom and it sounds hollow.

The bread is quite moist and will last for anything up to a week, you can store it in an airtight container.

It also freezes brilliantly for up to a month, so you could also make a few extra to save for later.

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Chunky Garlic Bread

You can use any bread for this really, but try and pick a loaf with a chunky crust. The bread on the inside will stay nice and soft and you will be left with a crunchy crust. I love garlic and have used four cloves here, but reduce the amount if don’t want to be warding off vampires for the next week!

Serves 4
1 loaf of wholemeal bread
5 tablespoons of butter at room temperature
4 cloves of garlic, finely chopped
A large handful of freshly chopped parsley
A pinch of sea salt
Preheat the oven to 200oC/390oF/Gas 6.

Slice the bread into slices being careful not to cut the whole way through and set aside.  The slices should all still be joined at the bottom.  Mash the butter, salt, garlic and parsley together on a chopping board with the back of a fork.  When the ingredients are combined scoop up the garlic butter and slather the slices on the inside.  Don’t be afraid to get messy here, if there’s butter on the crust all the better!

Wrap the loaf in tinfoil leaving the tops of the slices exposed.  You can also sprinkle the tops of the slices with a little grated Parmesan cheese at this point.

Place the wrapped loaf in the oven and bake for 10-15 minutes or until golden and crisp on top.

Serve piping hot!  If you can’t get through a whole loaf in one go, freeze the slices individually and pop them in the toaster when you want to reheat them!

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