RTÉ Food
Occasion: Autumn
Chocolate Crèmes Brûlées
From: Rachel Allen's Dinner Parties
My brother-in-law makes this divine chocolate variation of the classic crème brûlée. It is such a pleasing thing to eat, using your spoon to break the crisp sugar barrier to invade the creamy chocolate custard it protects.
Serves: 8
Chocolate and hazelnut roulade with raspberries
From: Neven Maguire: Home Chef
This delightful, rich chocolate coffee roulade always goes down a treat, and even if you are watching the calories a little goes a long way…
Smoked Trout, Poached Eggs & Hollandaise Sauce
From: The Afternoon Show
This can also be a very fancy starter and the flavours are perfect together.
Poached Eggs - Cling Film Method
From: The Afternoon Show
An easy way to poach eggs while retaining their shape.
Eggs Benedict
A tasty way to serve poached eggs.
Serves: 4
MacNean Eggs Benedict
From: Neven Maguire: Home Chef
This is our version of eggs Benedict: a poached egg served on brioche with bacon and a butter sauce, which is much lighter than Hollandaise. We also give customers the option of having it with smoked salmon, or with spinach as the vegetarian option.
Roasted Butternut Squash Wellington with Pine Nuts and Cranberry
From: Four Live
This is a delicious option to have for a vegetarian dinner party starter or main course.
Christmas Vegetarian Wellington
From: The Afternoon Show
Lorraine Fitzmaurice serves up a tasty vegetarian alternative Christmas dinner
Serves: 12
Total Time: 35
Red velvet cupcakes
From: Rachel Allen's Cake Diaries
Perfect to end a romantic meal or as a token of affection
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