My instagram
  • 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
  • Happy Friday folks! Check out this Lemon Marshmallow Cake up on the blog! Tag a friend who deserves a big slice! :)
  • Brilliant lunch as usual at @gunneboslott! Cod with organic garden veggies, fennel & crisp rosti potato cake! So worth a visit! :)
  • WE ARE FAMILY! I GOT ALL MY SISTERS WITH ME! Sing it with me now! Sorry I’m a little excited this morning as I’ve just signed up to Mr. @jamieoliver's fantastic @jamiesfoodtube family! My youtube cooking channel will now be a part of the network which is home to Hugh Fearnley-Whitingstall’s River Cottage Food Tube, @myvirginkitchen spandex clad DJ BBQ & baking sensation Cupcake Jemma to name just a few! Big thank you to Jamie and his team and everyone who has subscribed to my channel- just about to hit the 60k mark! :)
  • Swedish lake... #sweden
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Orange Polenta Cake With Honey & Rosewater Syrup

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This fragrant and moist cake is not only visually beautiful, it also has the most delicious spiced sweet orange and honey flavour. The cake can be made gluten-free as long as you use a gluten-free baking powder. 

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Prinsesstårta- Swedish Princess Cake

Varients on the layers of this traditional Swedish cake are quite common and can also be referred to as Prinstårta and Opera Cake. This is my version and makes a wonderful celebration cake.

Serves 12
For the sponge layers:

4 large free range eggs
170g caster sugar
120g plain flour
butter for greasing the tin

For the Crème Patissière:
1 vanilla pod
450ml milk
120g caster sugar
6 large free range egg yolks
50g cornflour
50g unsalted butter, softened

For the filling and assembly:
125g fresh raspberries
750ml double cream, whipped to soft peaks
500g marzipan (use red or pink food colouring
if you can’t find pink marzipan)

Preheat the oven to 190°C and grease and line a 20cm springform cake tin with parchment paper.

Beat together the eggs and the sugar until pale and fluffy. Sift the flour in to the bowl and fold gently into the egg mixture, until you are left with no lumps in the bowl. Pour the mixture into the cake tin.

Bake on the middle wrack of the oven for 15-20 minutes or until a skewer inserted into the centre comes out clean. Leave the cake to cool slightly in the tin and then turn it out on to a cooling rack. When completely cool, using a bread knife, divide the cake into three even layers.

For the crème patissière, split the vanilla pod in half and scrape out the seeds. Add this to a medium saucepan with the milk and place over a medium high heat. Bring to the boil and then turn off the heat. Scoop out the vanilla pod.

While the milk is coming to the boil, place the sugar, cornflour and egg yolks in a large mixing bowl and beat with a whisk until thick and pale. Pour the hot milk into the bowl, whisking quickly and continuously until it is smooth and incorporated. Pour the mixture back into the saucepan and place over a medium heat beating continuously until it has thickened.

Transfer the crème pâtissière to a cold bowl, create a flat surface with the back of a spatula and wipe the top with a little butter (this will prevent a skin forming). Cover directly with cling film and allow to cool completely.

Place one of the cake layers on a cake stand. Use one-third of the crème pâtissière to pipe three circles around the base of the bottom layer, starting from the outside, in. Place the raspberries inside the creme patisserie circles. Mix a spoonful of the cream with a little of the creme patisserie and pipe over the raspberries. Put on the next layer of cake and spread with half the remaining crème pâtissière over the top. Put the last layer of cake in place and spread the remaining crème pâtissière on top.  Spread the cream over the top and sides of the cake, creating a smooth dome shape.

In a bowl, add a drop of food colouring to the marzipan and knead it until you have an even pink colour. Dust a clean surface with icing sugar and roll out the marzipan until it’s about 1mm in thickness. Cover the cake with the marzipan, trimming the excess around the edges. (You can use the excess marzipan to make the little rose on top.)

Dust the cake with icing sugar and place a little marzipan rose on top.

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Sticky Maple, Apple & Ginger Cake

The Method


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Beef and Guinness Pie

The Method


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I Like Big Buns and I Cannot Lie!

No otha’ bruthas’ can deny… and so on… What is about sweet things like big dirty chocolate cakes, drippy sticky toffee pudding, and oozing eclairs that always seem to grab people’s attention?  I could write fresh and healthy recipes everyday for the rest of my life, and they would still never get the same reaction as the oooohing and aaaahing that a great big, filthy slice of gooey, dark chocolate brownie manages to draw. Some of the first recipes I ever cooke, were baking ones, and to this day it’s one of my favourite forms of cooking in the kitchen.  I have cooked Swedish cinnamon buns to their death at this stage, but they have to be one of the best baking discoveries I’ve come across in the last 5 years.

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Have Your Cake And Eat It!

Earlier this year, many food writers made their predictions for 2011′s hottest food trends, and one of the big things mentioned again and again was the rise in popularity of home baking.  Rather than trying to find something to topple the mighty cupcake, baking in general is being made cool again.

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Lemon Drizzle Days…


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Rainy Day Mediterranean Homemade Pizza

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Getting homemade pizza right is a real art, I used to make it a lot when I was a kid and slowly perfected it over the years! One of my favourite things to do was to try different topping combinations from Asparagus and Spinach, to Feta and Rocket. One of the great things about pizza is that it's just so customisable. I also recommend experimenting with the tomato sauce as it can really enhance the overall flavour.

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