My instagram
  • Beer and candied bacon cookies! Sounds a bit mad but so delicious! :) #bacon #cookies
  • Spent the afternoon cooking in @jamieoliver's kitchen with Jonny from the Craft @beerchannel! Don't worry Jamie we didn't make too much mess! :)
  • I am in cheesecake heaven! Check out @eric_lanlard's epic red velvet cheesecake! :) #love
  • Beautiful banoffee cake made under the watchful eye of @eric_lanlard this morn! Tough life for the crew @mrtomreader @toraldavda @ryburnham @beccabroadhurst who are tucking in! :)
  • End of filming present from the crew! Basically because I have been late every day and also because I love penguins! :)
  • Massive massive thank you to all the brilliant crew I've been working with for the past month in London (and of course the legend that is @johntorode1!). Have had such a ball! So sad to finish up but what a great time! :)
  • Filming with the lovely Romina from @thechiappas! So full from our Nutella recipe cook off! Nutella cheesecake bars and mini Nutella nut loaves coming to our youtube channels soon! :)
  • Filming some very tasty ginger beer above @jamieoliver's Fifteen restaurant for @drinkstube! :)
  • Max's last summer swim in Sweden! All back to Ireland next week! CANNOT WAIT TO SEE HIM!!!
  • Attack of the midnight salt beef bagel complete with mustard and gherkin at Beigel Bake on Brick Lane! #london #shoreditch
  • SCARY #shoreditch
  • Classical music outside my window in Shoreditch...
  • So thrilled to hear that our @SkoffHQ pies have won at the Great Taste awards! They loved our pastry and fillings! So exciting!Find them in Irish stores nationwide! :)
  • Tough day at the office @jamieoliver @jamiesfoodtube! Nice they've given me my own desk! 💼👍😄
  • Seriously good beef shabu shabu udon this evening at Koya Udon- but stand out dishes were the skate wing in a miso butter with matured lettuce stalk and fennel blossom and a grilled dexter beef rump with a red onion miso butter! Have I told you I am loving London??? :) #london
  • Coffee at the Albion with the missus before she flies back to Sweden! :)
  • Great to see you looking so agile in the water @johntorode1! :)
  • Penguins!!! The very best part of today! :) #london
  • The most amazing octopus I have ever eaten! Great meal at Chotto Matte this evening! :)
  • Labour and wait- Possibly the coolest little shop in London! Great collection of household bits. #shoreditch
Blog Archive
  • 2014
  • 2013
  • 2012
  • 2011
  • 2010
  • 2009
  • 2008
  • 2007

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.

Continue reading >>

Lemon Drizzle Days…


Continue reading >>

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.

Continue reading >>