Donal Skehan
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  • 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! :)
  • Porchetta stuffed with garlic, herbs and lemon ready for a date with the oven! Sunday lunch sorted! :)
  • #Recipeoftheday Lamb Sausages with Spiced Lentils, Caramelised Onions & Creme Fraiche! :)
  • Paella on #mittkök this morning on @nyhetsmorgon in Swedish! I'll be in Stockholm next week for a book signing at @leilasgeneralstore in #moodstkhlm! :)
  • I'm heading out on a nationwide LIVE cooking tour to 16 theatre venues across Ireland this November! Details on tickets and venues over on my website! It's a great family show jam packed with great fun, recipes and audience cooking competitions! Hope to see you there! Let's get cooking! :)
  • The new issue of @feastjournal is out- full details on my website! Copies in select Irish food stores, order online or through our free app on iTunes and google play! :)
  • Did you spot those amazing Swedish princess cakes on The Great British Bake Off last night! I make mine with pink marzipan- you can check out the recipe on my website! Tag a friend who might like a slice! :) #gbbo
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Maple Glazed Spiced Pumpkin Muffins

This muffin recipe is incredibly easy to make. You basically combine wet and dry ingredients, spoon the batter into muffin cases and bake! You can make this same recipe without pumpkin puree and instead use milk. The tinned pumpkin purée is made by Libby’s and comes in 822g tins. Many good speciality food shops carry them at this time of year and they are perfect for seasonal baking. If you want to add more texture to the muffins add some of the nuts throughout the batter.

Makes 12
240g of plain flour
2 teaspoons of baking powder
1 teaspoons of bicarbonate of soda
200g of caster sugar
1 teaspoon of cinnamon
1/2 teaspoon of ground ginger
1/2 teaspoon of ground cloves
1/2 teaspoon of all spice
80ml of sunflower oil
400g of pumpkin purée
2 large free range eggs

For the glaze:
90g of icing sugar
2 1/2 tablespoons of maple syrup
40g of walnuts, roughly chopped

Preheat the oven to 180˚C.  Line a muffin tray with paper cases.

Place the dry ingredients into bowl and make a well using the back of a wooden spoon.

Add in the wet ingredients and mix until you have a smooth batter. Don’t over mix.

Divide the mixture amongst the 12 paper cases and place the whole tray into the oven to bake for 20 minutes.

While the muffins are baking, prepare the glaze by whisking the maple syrup and icing sugar together until you have a stiff yet runny mix.

When the muffins have cooled completely on a wire wrack, drizzle with the maple syrup glaze and scatter over the nuts.

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Blood Red Mummy Cupcakes

These spooky mummy cupcakes have a secret blood-red inside made from a wonderfully rich red velvet batter.

Makes 12 cupcakes
225g caster sugar
225g of plain flour
180ml buttermilk
90g of butter
2 medium free range eggs
2 tablespoons of red food coloring
1 tablespoon of good quality of cocoa powder
2 teaspoons of white wine vinegar
1 teaspoon of vanilla extract
1 level teaspoon of bicarbonate of soda
90g of icing sugar
1 teaspoon of red food coloring
1/2 pack of ready to roll icing

Preheat the oven to 190˚C, place the oven wrack in middle of the oven and line a 12 hole muffin tray with cupcake cases.

In a large bowl, cream the butter and sugar until it becomes light and fluffy.

Beat in the eggs one at a time until they are incorporated in the mix.  Use a spatula to scrape down the sides of the bowl.  Mix through the vanilla extract.

Sift the cocoa powder and flour into a bowl and then mix thoroughly into the batter in 3 batches alternating with the buttermilk until you are left with a smooth mix.  Mix through the red food coloring.

In a separate small bowl whisk together the bicarbonate of soda and white wine vinegar which will give a good fizz and then stir through the red velvet batter.

Using two dessert spoons, divide the batter evenly amongst the cupcake cases.  Bake the cupcakes for approximately 20 minutes. Remove from the oven allow to cool slightly and then transfer to a wire wrack and leave to cool completely.

In a bowl mix the icing sugar with a few drops of cold water and the red food coloring until you you have a smooth icing.  Spread the icing over the cupcakes and place 3 smarties on each for the mummy eyes and nose.

Dust a clean work surface with icing sugar and roll out the fondant icing to 2mm in thickness and then cut out 1cm wide strips the size of the cupcakes.  Drape the fondant strips over the mummy’s nose and then continue to pile on the strips to form the bandages.

Make sure to leave space for the eyes which you can give a quick brush with black food coloring for character!

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Creepy Chocolate Eyeballs

Are you looking at me? These creepy little eyeballs stored in a jar are a perfect addition to any Halloween spread. Not only do they look impressive but they’re also incredibly easy to make.

Makes 30 eyeballs
400g of bourbon biscuits
300g of white chocolate
115g of cream cheese

Equipment:
Red, Green and black Food coloring
skinny paint brush

Line a baking tray with parchment paper.

Whizz the biscuits in a food processor until you have small crumbs.

Tip the biscuit crumbs into a bowl and add in the cream cheese, mix with a wooden spoon until a dough comes together.

Using your hands roll 30 little balls and place them on a baking tray and pop in the fridge while you melt the chocolate.

Melt the chocolate in a large bowl sitting over a pot of gently simmering water until it’s smooth. Remove from the heat.

Toss the balls in the melted white chocolate until they are completely covered then lift out using a fork and place on a lined baking tray.

Allow to set in fridge and then carefully decorate the eyeballs with food coloring.

Allow to dry and then place in a large jar. The eyeballs will keep for about a week in the fridge.

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Back Of The Pack Retro Recipes and Pumpkin Pie

It’s another pumpkin recipe this week, but while last week’s was a savoury offering, this week’s is all about sweetness and the kitsch factor! I love collecting old recipes and one of my absolute favourite cookbooks is one I robbed from my aunt, a compilation of recipes from the backs of American packets and tins. Half the book is made up of recipes that would make the Masterchef inside you cry a little, but hidden amongst them are true gems which are not to be sniffed at.

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Halloween Barmbrack

This recipe makes a really beautiful moist loaf which is packed with flavour from the mixed spice and dried fruit, which sits overnight in cold tea and whiskey to soak up all the goodness. You can drop the whiskey if you wish but I think it adds another flavour kick…

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Chocolate, pumpkin and pecan brownies

These pumpkin brownies are so delicious, you just have to try them. I didn’t manage to get my hands on pumpkin puree so I made my own. I slowly roasted the pumpkin until it was soft, scraped out the flesh, then I puréed the mixture and passed it through a sieve.

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Spicy Pumpkin Seeds

These seeds are my perfect little Halloween snack and they are far more healthy than your average Halloween treats! Try experimenting with flavours, I have yet to make a sweet version of these but I’m pretty sure they would work good too.

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Pumpkin and Crispy Pancetta Risotto

I absolutely love this recipe, it is a real cosy dish, which leaves you full, satisfied and warm. Risotto may seem a little tricky, but it’s just a case of giving it your full attention and slowly incorporating the liquid, so give it a go! If you can’t get your hands on pancetta slices, use smoked streaky bacon.

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Nacha’s Toasted Pumpkin Seeds

My parents are in the fruit and vegetable business, this meant we always had two massive pumkins every Halloween, when my brother and I were growing up. Carving pumpkins became an annual tradition and everyone had a role. My brother and I would draw the faces, my mom would gut the pumpkins, and my dad would carve them. There was always huge arguements over choosing the right pumpkin and even more competition when it came to drawing the best and most scary face!

I picked this recipe up from our first au-pair from France, Nacha, who taught us never to throw away any of the precious seeds. They are so tasty toasted with butter and sea salt. Here’s the simple recipe.

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