Donal Skehan
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  • BALL! Out for some #maxthedog time! :)
  • Beautiful calm morning out there! Happy Monday have a great week folks! 👍
  • 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! :)
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Ginger and Cinnamon Spiced Pumkin Pie

The original recipe uses 1/2 the can of both the pumpkin pure and condensed milk, so I’ve doubled it here to make two pies. After all two pies are always better than one! I’ve also added grated fresh ginger for an extra zing, but you could add ground ginger, mixed spice and ground black pepper.

Makes 2 x 9inch pies
Each pie serves 6
For the filling:
110g of sugar
1 teaspoon of sea salt
1 tablespoon of cinnamon
1 large thumb sized piece of ginger, finely grated
1 x 822g tin of Libby’s Pumpkin Puree
1 x 397g tin of condensed milk
4 large free range eggs

For the pie bases:
2 sheets of ready to roll shortcrust pastry
A little butter to grease
Tin foil
Ceramic baking beans or dried pulses

Preheat the oven to 220˚C and grease two 9 inch pie tins with a little butter.

Roll out the sheets of short crust pastry and press them into the two pie tins. Prick the bases with a fork and tidy up the edges by crimping them with your fingers, this doesn’t have to look perfect.

Place one sheet of tin foil or grease proof paper in the base of each pastry lined pie tin and tumble in some ceramic baking beans or any dried pulse will do.

Place the pie tins in the oven to cook for 10 minutes. Remove the tin foil and baking beans and place back in the oven for a further 3-5 minutes. Set aside to cool slightly.

While the pastry is cooking, mix together all the ingredients for the filling in a large bowl.

Divide the pumpkin mix between the two tins, reduce the oven temperature to 180˚C and place back in the oven to bake for 45 minutes or until a skewer inserted in the centre of the pies come out clean.

Allow to cool before serving.


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Apple and Cinnamon Crumble Muffins

This has to be the ultimate Autumnal muffin!  Soft apple in a light and fluffy batter lightly spiced with cinnamon and then finished off with a buttery crumble topping! You won’t be able to resist!

Makes 12 Muffins
75ml of olive oil
200ml of buttermilk
Zest of 1 lemon
2 large free range eggs
150g of caster sugar
250g of self raising flour
1 teaspoon of cinnamon
250g of peeled and diced cooking apple (Approx 1 large cooking apple)

For the crumble topping:
50g of vanilla sugar (or substitute with caster sugar)
50g of plain flour
50g of butter

Preheat the oven to 190˚C. Line a muffin/cupcake tray with paper cases.

Measure the oil and buttermilk in a pyrex jug and then stir through the lemon zest and set aside.

Using a handblender with a food processor attachment, blitz the ingredients for the crumble topping until you get left with rough crumbs. You can also do this by hand in a bowl using your fingertips to combine the ingredients together. Set the crumble topping aside.

In a standalone mixer, beat the eggs with the sugar until light and fluffy.

Add in the oil, buttermilk and lemon zest and whisk until combined.

Gently fold in the flour and cinnamon until just combined. Fold through 3/4 of the diced apple until combined. Be sure not to over mix the batter.

Spoon the mixture into the paper cases, top with the remaining apple and about a teaspoonful of the crumble topping.

Place in the oven on the middle wrack to cook for 20 minutes until brown on top.

Remove from the oven and place on a wire wrack to cool.

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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

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Caramel Apple Granola Pots

I admit that this is quite a sweet breakfast but it is quite filling with the addition of granola. You can buy premade granola or else toast some rolled oats with some honey, cinnamon, and raisins in the oven until golden. It will store quite nicely in an airtight jar for use throughout the week so I often make a double batch.

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Cinnamon and Raisin Breakfast Bagels

I first tried these bagels in America and have been hooked ever since. The flavours are perfect for a cosy late morning breakfast. Bagels are really easy to make and if you can master bread you can definitely give them a go.

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