Donal Skehan
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  • 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
  • Christmas jumpers and MaxaClaus! It all went down today! #tralalala #poormax
  • Squash, coconut and chilli soup on set today! Lunch is served! Coming to youtube very soon! :)
  • Beauty of a morning out there! Happy Wednesday! #howth #ireland
  • Max is on a roll! #maxthedog
  • SWEDEN! I'm coming to Stockholm next week for a book signing @leilalindholm's @leilasgeneralstore in #MoodSTKHLM on Thursday 18th! Come down and say Hej Hej- I'd love to meet you! :) #mumsfillibaba
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Tarte Tatin with Crème Fraîche Ice Cream

 This recipe comes from the fantastic Ms. marmites AKA Kerstin Rogers cookbook “Supperclub”

Serves 4-6
Juice of 2 lemons
1kg (2lb 3oz)/about 8–10 eating apples (such as Cox,Russet or Braeburn)
125–175g (4–6oz) unsalted butter, slightly softened
125–175g (4–6oz) caster sugar
4–6 star anise
200g (7oz) puff pastry, rolled to a disc the same dimensions as your frying pan
Crème fraîche ice cream, to serve

Squeeze both lemons into a large bowl. Peel and core the apples, then halve them and put in the bowl of lemon juice to prevent them going brown

Smear butter generously over the frying pan, up the sides too. Sprinkle sugar over the top in a nice thick layer (this will be the toffee bit, so if you

like lots of toffee, put extra butter and sugar)

Remove your apple halves from the lemon juice and embed them in the butter/sugar mixture, with the holes (where the cores were) facing downwards.

Pack the apples in tightly. Tuck a few star anise between the apples

Preheat the oven to 220ºC (425ºF), Gas Mark 7. If using an Aga, prepare the roasting oven

Put the frying pan over a medium flame on your hob. Keep an eye on it; this will caramelise. You have to be brave here and keep it going for about

15 minutes – you want a deep golden caramel colour and texture to develop

Once this has happened, leave the pan to cool, then plop your pastry disc on the top of the pan, tucking in the edges. Place the pan in the oven and

bake the tart for 15 minutes or until the pastry has risen

Here is the tricky bit: find a plate slightly larger than your frying pan and lay it over the top. Holding the handle firmly and keeping the plate pressed

tightly to the pan, flip them both over.

The plate will now be on the bottomand the frying pan on top. Lift the pan off to reveal a gorgeous, sticky, toffee-apple tart. If some of the apples have become displaced, don’t worry, just take a fork and prod them back into place

Cut into slices while hot and serve with a scoop or quenelle of Crème Fraîche Ice Cream.

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Lemon Drizzle Days…


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Lemon Drizzle Slices

indobaking_12

The perfect accompaniment to a nice cup of tea, these lemon drizzle slices are a light and zesty.  A nice alternative for those who don't particularly love heavy baking.  If you aren't too keen on baking, this all in one recipe makes things very simple and should leave you with fairly impressive results.

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