Donal Skehan
My instagram
  • Did you spot #JuniorMasterChef on BBC Two this morning? It was all about chocolate- if you're still craving some check out my chocolate ginger truffle recipe on the blog- they make for great edible gifts! :)
  • Oh hello old friend! #ireland #howth
  • Good morning sunshine! #howth #ireland #maxthedog
  • Also am now obsessed with Raw Cacoa Nib Toffee- creamy, sweet, crunchy and bloomin delish! @susanjanekitchen has me completely converted! Very persuasive lady! :)
  • Beautiful little buckwheat pancakes from @thehappypearfood dudes early! So delicious! :)
  • Just made the healthiest pancakes in the world with these two nutters @thehappypearfood- Coming to youtube very soon! :)
  • Learning all things healthy & nutritious from the very glamorous and inspirational @SusanJaneKitchen! Coming to my youtube channel very soon! :)
  • I know what I'll be baking with this Christmas! Very cool! Thanks @NielsenMasseyUK! :)
  • Not a fan of Xmas cake? Try my Sticky Toffee Figgy Pudding as a great festive alternative! #Recipeoftheday
  • Hurtling down Sweden's west coast by train on the way to Copenhagen and then home to Dublin for Christmas this evening! Hej då Sverige! Vi ses snart x
  • Love love loving this brilliant new book from @linda_lomelino! One of the most beautiful cookbooks this year with wonderful advice for food photography...
  • Coffee and a cardamom bun in Göteborg this morning! #sweden #göteborg
  • Artilleriet- the coolest interiors shop in #Gothenburg... #sweden
  • Had a brilliant lunch at Lagerhuset in Gothenburg today- simple Swedish food - meat and fish, great greens, and simple salads served up in cool retro TV dinner lunch trays! #sweden
  • Aussie presents from the brill @mycupcakeaddiction! Elise has given specific instructions on how to loose my Tim Tam virginity and sent on a copy of the cookbook that I chose every birthday cake I had growing up from! So cool! Thanks Elise! :)
  • Christmas shopping in Gothenburg! #sweden
  • #winterwalks #sweden #tjolöholm
  • Big hello from not so snowy Sweden! Went to the beautiful Tjolöholm Castle for a windy Winter walk today- now back home making a saffron fish soup for 18 Swedes- let's hope they like it! :)
  • Christmas rocky road recipe video up on my youtube channel today! Make sure you head over and check it out! Link in my profile! :) ⛄️
  • Happy Friday! It's Gingerbread Muffin time! :)
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Apple & Ginger Chutney

IMAGE Apple & Ginger Chutney
Apple and Ginger are a match made in heaven and go wonderfully together in this chutney. Transfer the chutney into jars, label them and they make wonderful homemade gifts.  The chutney is great with leftover Christmas ham.

Makes approx 4 jars of chutney
1kg of cooking apples, peeled, cored and chopped
40g of fresh ginger, peeled and minced
3 medium onions, peeled and finely chopped
350g dark brown sugar
250ml of cider vinegar
250g raisins

Place all the ingredients into a large stainless steel pot, cook at a steady simmer over a medium high heat for about 45 minutes, stirring every now and then so it doesn’t catch on the bottom of the pot. Transfer the chutney into sterilised jars and seal while still hot. Stored like this in a cold dark place, they should last for at least one year.

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Irish Atlantic Sea Salt Caramels

IMAGE Salted Caramel
Homemade caramels are the ideal edible gift at Christmas time. These ones have a sprinkle of Irish Atlantic Sea Salt which balances and intensifies the caramel flavour. They set to a soft chewy consistency making them fairly irresistible.

Makes 30 caramels
175ml double cream
1 teaspoon of vanilla extract
60g butter
2 teaspoons of Irish Atlantic Sea Salt
250g granulated sugar
160g golden syrup

Grease a baking tin (22cm x 15cm) with a little butter and line with parchment paper. Place the cream, vanilla extract and half the butter in a small sauce pan over a medium high heat. Bring to a steady boil and then remove from the heat and set aside. In a medium-sized sauce pan, heat the sugar and golden syrup over a medium high heat. Mix together with a wooden spoon until the sugar is completely dissolved. Continue to cook until the mixture reaches 155°C on a sugar thermometer. Remove the pan from the heat and stir through the cream mixture. Place the pan back on the heat and continue to cook until the mixture reaches 127°C. Stir through the remaining butter until completely incorporated. Transfer the mixture to the prepared baking tin and sprinkle evenly all over the top with sea salt. Allow to cool completely before slicing into individual caramels with a knife dipped in boiling water (this allows it to slice without sticking). Wrap each one with parchment paper and they will keep in an airtight container for up to one month.

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Edible Christmas Gift Basket!

Baking and Christmas always went hand in hand when I was growing up and I used to love spending the weekends before the big day baking cookies and sweet treats!  They always made great little presents for anyone who called to the house.  There are a few recipes which I make every year without fail and they make great edible gifts.  Cookies, Jam, Paté, Muffins, Truffles and Biscotti all keep well and are perfect to package up as pressies.  You channel your inner Blue Peter and make up tags, ribbons, and personalised stickers to make your gifts look really unique.

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