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  • Come down and say hallo me and @johnquilter are cooking @redmarket2014 in London! :)
  • Great fun filming for @jamieoliver's #drinkstube #cocktailrequest week with Simone earlier! Video coming up later today! :)
  • Just a little excited you can get Vietnamese Banh Mi around the corner from my flat in London!
  • Latest youtube recipe is a delicious Chilli & Lemongrass Chicken! Head over to my youth channel and click subscribe! :)
  • 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
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Chocolate Chip, Oat and Raisin Cookies

These make wonderfully chewy and crumbly cookies which are easily adaptable, just use whatever ingredients you might have in the storecupboard. Feel free to swap out the chocolate and raisins with other dried fruit, nuts or seeds.

Makes 24 cookies
225g of butter
1 teaspoon of vanilla extract
160g of caster sugar
120g of light brown sugar
2 large free range eggs
1 teaspoon of bicarbonate of soda
190g of plain flour
240g of rolled oats
80g of raisins
100g of good quality dark chocolate chips

Preheat the oven to 180˚C and line two large baking sheets with parchment paper.

Using a standalone mixer or hand mixer, cream the sugar and butter until it becomes pale and smooth. Add the eggs one by one, mixing well after each addition so the mix doesn’t split. Little by little add in the flour and bicarbonate of soda until it is completely incorporated. Using a spatula fold through the oats, raisins, vanilla extract and chocolate chips until completely combined.

Place 12 heaped tablespoons of the dough on each baking sheet and place in the oven to bake for 15 minutes or until golden brown. You may need to swap the trays halfway through the cooking time in order to get an even colour on the cookies.Remove from the oven and allow to cool slightly before transferring to a wire wrack to cool completely.

Enjoy with a glass of milk!

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Stained Glass Christmas Tree Cookies

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My brother and I used to make these with my auntie Erica every year for Christmas. You can poke a hole in the top of them and then string through some ribbon so you can hang them on your Christmas tree. They look really great when the sparkly lights shine through!  Do keep an eye on these once they're on the tree though, in our house they always had a tendency to go missing!

Makes about 30 cookies
200g of plain flour
1 teaspoon of baking powder
A pinch of salt
1 tablespoon of mixed spice
100g of muscavado sugar
150g of butter
1 large egg
1 teaspoon of vanilla extract
1 pack of foxes fruits or jolly ranchers, sweets crushed

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Deep Dish Chocolate Chip Cookies

I don’t think there is any question that the Americans know how to create the most overindulgent desserts, and this one ticks all the boxes.
These were created by an American chain of restaurants and have something of a cult following in the US. Put simply, it’s cookie dough piled into individual serving dishes and baked at high heat, so you get a set top and edges but a ridiculously gooey interior.
When they are pulled out of the hot oven, a big dollop of vanilla ice cream is plonked on top to melt and mingle with hot, soft cookie. Makes four individual portions.

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Donna Hay’s Chocolate Candy Cane Cookies

Personally I think these cookies taste even better a day or two after you make them. The intense dark chocolate flavour mellows out a bit and makes a really moist cookie. You can also make these without the candy cane chunks which aren’t essential. Chopping the candy canes is fairly easy though so don’t worry, just use a sharp knife.

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Cookies and Cream Chocolate Chip Oreo Cupcakes

This is my aunt Erica’s cupcake recipe and it could not be easier to make. You can easily adapt this recipe to make a regular plain cupcake mixture also, simply remove the cocao powder and chocolate chips from the ingredient list.

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Peanut Butter Cookies

These are incredibly tasty little cookies which are so easy to make. Perfect for cooking with kids!

Makes approximately 9 cookies
4 rounded tablespoons of crunchy peanut butter
1 large egg
2/3 cup of dark brown sugar
1/3 cup of whole wheat flour

Place the sugar, and flour in a large mixing bowl and combine. With a wooden spoon create a well in the center of the bowl and add the egg and peanut butter. Beat the egg and peanut butter with the flour and sugar until a thick dough forms. If the dough is too moist simply add a little extra flour.  Allow the dough to sit in the fridge for about 15 minutes.

Remove from the fridge and place rounded tablespoons of the dough onto a greased baking sheet.

Bake in the oven at 180oC/ for approximately 15 minutes or until the cookies brown slightly.

Remove from the baking sheet and allow to cool.

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