Donal Skehan
My instagram
  • My Christmas special #DonalsChristmasFEAST airs tomorrow night on RTÉ One at 8pm! I've got a sneak peek of this rockin' rolled turkey breast over on my youtube channel- head over and have a look, link in profile! :)
  • Apple & Ginger Chutney recipe from my @image_interiors shoot! Loads of edible gift ideas on my blog! :)
  • Double baked eggs with sausages, bacon, tomato and brown bread at @hatchandsons this morning! :)
  • My Irish inspired festive treats from @image_interiors on the blog! Recipes for cocktails, caramels, canapés and simple desserts using Irish ingredients plus this epic cake from @wildflourkate! Check it out! :)
  • Swim time! #maxthedog
  • Max feeling braver than me this morning! In for a swim to rescue his ball! #maxthedog
  • Did you spot #JuniorMasterChef on BBC Two this morning? It was all about chocolate- if you're still craving some check out my chocolate ginger truffle recipe on the blog- they make for great edible gifts! :)
  • Oh hello old friend! #ireland #howth
  • Good morning sunshine! #howth #ireland #maxthedog
  • Also am now obsessed with Raw Cacoa Nib Toffee- creamy, sweet, crunchy and bloomin delish! @susanjanekitchen has me completely converted! Very persuasive lady! :)
  • Beautiful little buckwheat pancakes from @thehappypearfood dudes early! So delicious! :)
  • Just made the healthiest pancakes in the world with these two nutters @thehappypearfood- Coming to youtube very soon! :)
  • Learning all things healthy & nutritious from the very glamorous and inspirational @SusanJaneKitchen! Coming to my youtube channel very soon! :)
  • I know what I'll be baking with this Christmas! Very cool! Thanks @NielsenMasseyUK! :)
  • Not a fan of Xmas cake? Try my Sticky Toffee Figgy Pudding as a great festive alternative! #Recipeoftheday
  • Hurtling down Sweden's west coast by train on the way to Copenhagen and then home to Dublin for Christmas this evening! Hej då Sverige! Vi ses snart x
  • Love love loving this brilliant new book from @linda_lomelino! One of the most beautiful cookbooks this year with wonderful advice for food photography...
  • Coffee and a cardamom bun in Göteborg this morning! #sweden #göteborg
  • Artilleriet- the coolest interiors shop in #Gothenburg... #sweden
  • Had a brilliant lunch at Lagerhuset in Gothenburg today- simple Swedish food - meat and fish, great greens, and simple salads served up in cool retro TV dinner lunch trays! #sweden
Blog Archive
  • 2014
  • 2013
  • 2012
  • 2011
  • 2010
  • 2009
  • 2008
  • 2007

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.

Continue reading >>

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.

Continue reading >>