Donal Skehan
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  • 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
  • Shooting with the brilliantly talented @wildflourkate today for @image_interiors! Move over Christmas cake- there's a new sista in town! :)
  • BALL! Out for some #maxthedog time! :)
  • Beautiful calm morning out there! Happy Monday have a great week folks! 👍
  • Baby's day out! 99's for all! :) #howth
  • WHO LIKES CHICKEN WINGS? Sriracha baked chicken wings up on my youtube channel this morning! Head over and subscribe- link in my profile! :)
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Raspberry and Dark Chocolate Muffins

These rich dark chocolate muffins are beautifully balanced with ruby red raspberries.  This mix is incredibly easy to prepare, make sure to prepare all your ingredients in advance and all it takes is a little mixing and you have a fudgy dark chocolate muffin mix.

Makes 12 Muffins
100g of butter, melted
200ml of buttermilk
2 large free range eggs
150g of caster sugar
250g of self raising flour
250g of fresh raspberries
200g of dark chocolate, roughly chopped

Preheat the oven to 175oC. Line a muffin tray with paper cases.

In a bowl, whisk together the butter, buttermilk and set aside.

In a standalone mixer, beat the eggs with the sugar until light and fluffy.

Add in the butter mixture and whisk until combined. Gently fold in the flour until just combined.

Stir through the fruit and dark chocolate until combined. Be sure not to over mix the batter.

Spoon the mixture into the papercases and place in the oven to cook for 15-20 minutes.

Remove from the oven and place on a wire wrack to cool.

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Raspberry Goddess Pie

This recipe is adapted from an old Swedish cookbook which I found in the basement of Sofie’s grandmothers house. This pie is wonderfully moist and has a tasty crust. You can adapt it with any berries you wish.

Serves 6-8
225g of plain flour
125g of caster sugar
125g of butter
1 teaspoon of vanilla extract
1 teaspoon of baking powder
250g of raspberries
200ml of creme fraiche
Vanilla ice cream to serve

Whizz together the flour, sugar, butter, vanilla extract and baking powder in a food processor until it forms a dough. Press the dough into a lined baking tin with a removable base. Pop in the fridge to rest for 30 minutes. Preheat the oven to 225˚C. Mix together the raspberries and creme fraiche in a bowl and then spread over the base of the pie dough.

Bake in the oven for 15 minutes. Then lower the heat to 150˚C and bake for a further 15 minutes. Allow to cool and serve slices with vanilla ice cream.

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