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  • Great reaction to tonight's episode of Rediscovery the #IrishKitchen! This Black Forest Gateaux was the star of the show! Proper retro recipe- you can find it on my blog! :)
  • Nettle soup with wild garlic oil! Don't forget my Irish TV series, Rediscovering the #irishkitchen is back on screens tonight! Make sure tune in on RTÉ One at 8.30pm! :)
  • Max is less than impressed I'm leaving him in Sweden for a few weeks! :(
  • If you've ever made a mess of lighting BBQ try this very cool method! Have used all summer! Works every time- Great little tip from River Cottage on @jamiesfoodtube! :) http://youtu.be/WDAd-7RnJjo
  • Chilli and lemongrass chicken! Brand new video recipe up on youtube this morning! Check it out and subscribe! :)
  • Wheeeeeeeeeeeeee!!! :)
  • Saturday morning sunshine swim time with my buddy @MrFagerlund! :)
  • The perfect place to cool down from the Swedish heat... Love lake swimming in the summer! ☀️🏊
  • Filming a how to make Swedish meatballs video with Sofie's granny Gunvor for youtube! :)
  • 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
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Blueberry And White Chocolate Cheesecake

This makes a wonderfully creamy and rich cheesecake. A perfect make-ahead dessert, prepare it in advance and pop it in the fridge.

Serves 6–8
200g (7oz) Plain digestive biscuits
100g (31/2oz) butter
400g (14oz) good-quality white chocolate, broken into pieces
250g (9oz) full-fat cream cheese
250ml (81/2fl oz) double cream
250g (9oz) mascarpone cheese
250g (9oz) blueberries

Equipment:
20cm (8in) non-stick springform tin

Bash the biscuits in a resealable bag with a rolling pin or any other blunt instrument you can do serious damage with, until you have fine crumbs. Place the crumbs in a large bowl.

Melt the butter in a large pan then add to the biscuit crumbs and mix to combine. Tip the butter and biscuit mix into the base of the springform tin and press down with the back of a spoon. Cover and place in the fridge while you prepare the rest of the ingredients.

Place the chocolate in a heatproof bowl then set it over a small saucepan of barely simmering water, making sure the base of the bowl does not touch the water, and gently melt, stirring occasionally.

Beat the cream cheese, cream and mascarpone in a large bowl with a wooden spoon until well combined. Stir through the white chocolate and lastly fold in the blueberries. Spread the mixture evenly over top of the biscuit base, cover and place in the fridge for at least 2–3 hours.

Remove the cheesecake from the tin and serve in generous slices.

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Christmas Cheesecake

This makes a great change to all the usual Christmas desserts and best of all it uses up any Christmas cake leftovers you might have after the big day. This recipe works well as a normal cheesecake mixture if you drop the cinnamon and baileys, so you also make it with a regular digestive biscuit base also.

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White Chocolate Ginger Cheesecake Pots

Desserts that can be made ahead are lifesavers when it comes to entertaining and ones which only take a few minutes to put together are even better! These individual cheesecake pots are perfect to pull out of the fridge at the end of a meal and with an extra kick from the ginger your guests will be singing your praises!

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