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  • The new issue of my Irish food magazine @feastjournal is now out. Download our free app on iTunes or print copies available in Easons.
  • Our apple tree blossoms about to burst! :)
  • Playing ball with Max this evening! #maxthedog
  • Buffalo chicken from our youtube video shoot yesterday! Who's hungry? :)
  • Making beetroot hummus for the Irish Independent Weekend magazine this morning! My Easter Sunday recipes coming this weekend! :)
  • Morning run on the beach! Loving the weather! :) #howth #ireland
  • Forgot to share this shot from earlier- seagulls having a field day when fisherman turned his back to deliver fish to Nicky's Plaice on Howth pier this morning!
  • Incredible day today! Great sunrise and great sunset- Max having a ball! :)
  • Chocolate Hazelnut cake coming to my youtube channel this week! Isn't that right @m_dillon99! :)
  • CHOCOLATE!!!
  • Singapore noodles for lunch! :)
  • Swedish cinnamon buns coming to my youtube channel very soon! :)
  • Happy Monday folks! Have a great week! Run on the cliffs to start the day- Filming for youtube today! :)
  • Howth village and Ireland's Eye looking mighty fine today! #ireland
  • Our local shop, The Country Market in Howth has copies of @FeastJournal before I do! New issue out now! Apparently! :)
  • Rainy Saturday morning Max... #maxthedog
  • Dinner time? Max thinks so! #crotchshot #maxthedog
  • Salt and pepper squid with a smacked cucumber salad! How do you smack yours?! New video recipe over on my youtube channel! :)
  • Chilli Beef Ramen in studio today! I know what's for dinner! :)
  • This just arrived, The Pleasures Of The Table: Rediscovering Theodora Fitzgibbon- Possibly one of the projects I've been most proud to be behind... A celebration of one of Ireland's finest voices in food. Will be released 18th of April.
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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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