Donal Skehan
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  • Apple, cinnamon and honey porridge! The best way to start October! Good morning! :)
  • It's Nonna central on the blog today! This lovely lady was from Matera and show me how to make crappiatta a peasant soup with lots of grains...
  • Pesto, green bean and potato lasagne on the blog this evening as part of my Mambo Italiano blog post! Check it out! :)
  • Fig, honey & almond cake! Made this with local figs, honey and almonds in Matera this time last year! Would so love to be back there right now! :) #italy #cake
  • New blog post featuring some of the brilliant Nonnas I met in Italy last year plus some great Italian recipes! Check it out on DonalSkehan.com...
  • Oh hello! :) #maxthedog
  • Out blackberry picking yesterday...
  • Blackberry & Custard Doughnuts- recipe coming up this weekend...
  • Thai Fish Cakes- how to make them video over on my youtube channel! Head over and subscribe! :) 👍
  • Misty warm morning in #Howth! Deep breath and have a great week folks! :)
  • Picked loads of sloes today! All set to make some gin next week! :)
  • Having a go at curing my own bacon this weekend! Seems to be fairly easy- will report when done! Pork belly rubbed with sugar, salt and herbs.
  • Nutella stuffed brioche French toast! Anyone for a bit of brunch? :)
  • Such an epic day out there! Just back from a two hour walk around the cliffs of #Howth! Happy weekend folks! #ireland
  • A bit of #mittkök madness this morning on Swedish telly! Was making cannelloni with spinach and mushrooms! :)
  • Vietnamese caramel salmon in my new weekly column in the Irish independent today! Delicious recipe traditionally made with catfish- it's sweet and sticky and very easy to make! :)
  • Salted caramel peanut mud pie up on the blog! Tag a friend for a special Friday treat! What are you baking this weekend? :)
  • Red velvet cheesecake! Recipe up on @jamiesfoodtube this evening with @eric_lanlard! Grab a slice for a pal! :)
  • Post workout juice- apple, carrot, ginger, celery, cucumber & beetroot! Better @tonedfit?
  • Max can't take selfies but wanted a photo taken with his favourite view on our walk this eve! :) #howth #ireland #maxthedog
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Snickers Ice-Cream Cake

Sharon Snickers Cake_2

If you love chocolate, peanuts, caramel and ice cream, this is definitely the cake for you! It is very simple to make, as once you have your sauces and no-churn ice-cream prepared, it’s just a matter of assembly. Allow enough time for it to freeze properly before serving. If you can’t find peanut butter ice cream in the shops, then it really is worth making your own and isn’t as tricky as you may think. (Recipe from Sharon Hearne Smith’s, No Bake Baking available on amazon.)

Serves 12–14
250ml Salted Caramel Sauce
250ml Chocolate Sauce
1.5 litres Peanut Butter Ice-Cream
Sunflower oil, for the tin
12 x 58g Snickers bars
15 toffee waffle biscuits

Remove the ice cream from the freezer and leave to soften until spreadable but not completely thawed. Oil the cake tin and line the sides with parchment paper. Cut the Snickers bars into 5mm-thick slices and roughly chop the waffle biscuits into small bite-sized pieces.

Scatter a third of the waffle pieces in a single layer in the bottom of the tin. Spoon a third of the ice cream on top and spread evenly. Scatter on a third of the Snickers pieces in a single layer. Drizzle with a third of each of the caramel and chocolate sauces. Repeat these layers again, using the same quantities of everything. Then scatter with the remaining waffle pieces and finish with the remaining ice cream, smoothing the top. You should have a third each of Snickers pieces and caramel and chocolate sauces left for serving. Cover with cling film and freeze for at least 8 hours or overnight until frozen solid.

When ready to serve, remove the cake from the tin and sit it on a cake stand or serving plate. Peel off the parchment paper and leave for 15–20 minutes to soften a little. Then, to decorate, arrange the remaining Snickers pieces on top and spoon over the caramel and chocolate sauces so they just dribble down the edges. To serve, cut into 12–14 wedges, which is best done with a long sharp knife, dipped in boiling water and wiped dry between each cut.

Leftover ice-cream cake should be frozen straight away. Wrap individual portions in parchment paper and seal in a food bag. These will keep happily in the freezer for up to a few months.

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New Years Eve Partaaay!

Wow 2010 really went by in a flash!  I cannot believe it is already New Year’s eve tomorrow…  To be honest I was never really a big fan of New Years eve, it was always a bit of a let down after the excitement of Christmas.  It was kind of like the Sunday during a school week where you knew the party was coming to an end and you had to go back to school the next day.  The last few years we have tried to do something different, by heading off somewhere but this year we are staying put and having people over.  There isn’t too much pressure really because all that is expected is a bit drink to be provided and something nibble on while everyone stands around and get’s merry!

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