My instagram
  • Gur Cake for Sean O'Rourke on Radio One! Will be on to chat about Theodora Fitzgibbon's The Pleasures of the table- out now...
  • The perfect Easter Sunday chocolate cake coming up in my youtube channel today! Subscribe over here: http://www.youtube.com/donalskehan
  • Making Gur Cake this evening from Theodora Fitzgibbon for interview with Sean O'Rourke tomorrow morning on RTE Radio One...
  • Throwback Thursday! At the Meteor Music Awards 2009 with Industry! @michelemcgrath @morgandeane #tbt
  • Best part of today was trying to teach Max how to ride a scooter!!! He was loving it! :) #scootscoot
  • Got to see what the ladies have to go through to look extra pretty at the hands of my buddy the amazingly talented make up artist @makeupfairypro today! :)
  • Had a #nobakebaking filled day today filming a video for the launch of Sharon Hearne Smith's new cookbook out in June! Check out this crepe cake! :)
  • The new issue of my Irish food magazine @feastjournal is now out. Download our free app on iTunes or print copies available in Easons.
  • Our apple tree blossoms about to burst! :)
  • Playing ball with Max this evening! #maxthedog
  • Buffalo chicken from our youtube video shoot yesterday! Who's hungry? :)
  • Making beetroot hummus for the Irish Independent Weekend magazine this morning! My Easter Sunday recipes coming this weekend! :)
  • Morning run on the beach! Loving the weather! :) #howth #ireland
  • Forgot to share this shot from earlier- seagulls having a field day when fisherman turned his back to deliver fish to Nicky's Plaice on Howth pier this morning!
  • Incredible day today! Great sunrise and great sunset- Max having a ball! :)
  • Chocolate Hazelnut cake coming to my youtube channel this week! Isn't that right @m_dillon99! :)
  • CHOCOLATE!!!
  • Singapore noodles for lunch! :)
  • Swedish cinnamon buns coming to my youtube channel very soon! :)
  • Happy Monday folks! Have a great week! Run on the cliffs to start the day- Filming for youtube today! :)
Blog Archive
  • 2014
  • 2013
  • 2012
  • 2011
  • 2010
  • 2009
  • 2008
  • 2007

Crisp Gingerbread Biscuits

gingerbread_11This recipe makes perfectly crisp gingerbread biscuits which snap and crumble in the mouth.  The smell of these biscuits baking in the oven will instantly transport you to Christmas heaven!

Makes around 100 biscuits 150ml of golden syrup 250g of sugar 200g of butter 150ml of cream 1 teaspoon of ground ginger 1 teaspoon of cinnamon 1 teaspoon of bicarbonate of soda 700g of plain flour

Continue reading >>

Christmas Mince Pie Star Slices

These mince pie slices are a wonderful alternative to the traditional mince pie. Use your own mince meat recipe here if you have one, if not most supermarkets stock handy jars of the stuff! Serves 4-6 For the pastry: 170g flour 1 teaspoon of cinnamon 100g cold butter, cut into small chunks 1 tablespoon of caster sugar 1 egg yolk 2 tablespoons of water For the filling: 420g jar of mince meat 1 large cooking apple, peeled and cored A sprinkle of brown sugar Place the flour and cinnamon in a mixing bowl. Add the butter and rub in using your finger tips until you have a rough breadcrumb like mixture. Don't worry it will come together! Add the sugar and the egg yolk and mix through with a spoon. Add the water slowly until a dough comes together. Form a ball with your hands, cover in cling film and place in the fridge to chill for at least 10 minutes. Preheat the oven to 200oC/Gas Mark 6. Chop the apple into small rough slices and combine in a bowl with the mince meat. Roll the pastry dough out to about half a centimetre in thickness and line a fluted tart tin with it. Make sure to cut out little stars from the pastry to decorate with later! Prick the base with a fork and fill with baking paper and ceramic baking beans. Place in the oven and blind bake for 10 minutes, remove the paper and beans and bake for a further 5 minutes. Fill the pastry base with the apple and mincemeat mixture and top with the pastry stars and a sprinkle of brown sugar. Bake in the oven for approximately 15 minutes or until the pastry turns golden brown. Serve cut into slices with a drizzle of cream!

Continue reading >>