Mini Raspberry Swirl Cheesecakes

These delicious single-portion cheesecakes are the perfect summer treat. The pretty swirl created from the raspberry infusion will add a pop of colour to your day!

Oatmeal Cookies

From: Neven Maguire: Home Chef

These nutritious flapjacks keep very well in a tin. Children love their crunchy texture and they make an ideal addition to any lunchbox.

Oatmeal, Cranberry and White Chocolate Cookies

From: Neven Maguire: Home Chef

The inspiration for this recipe was given to me by Mary Flahavan. I like it so much that we now make it up in batches and keep them in Kilner jars in our rooms for guests - in case they're feeling a bit peckish after a long journey but don't want to ruin their dinner.

Boutique Bake Raspberry Cheesecake Brownies

Who doesn’t love brownies and cheesecake? The baking girls at Boutique Bake have created one of their favourites that are really easy to put together and always goes down a treat with family and friends. The cheesecake part of this is 'no bake', which makes it a really simple dessert to put together. Once you have the brownie base baked, it takes about 5 minutes to whip the cheesecake element together and then just leave it to set. You could use strawberries or any other fruit you prefer, it's very flexible!

Blood Orange Jelly with Mint

From: How to Cook Well, with Rory O'Connell

I love when the blood oranges arrive. In this part of the world it is generally late January, just the time when we need a little cheering up. They have a wonderful flavour and the beautiful ruby coloured flesh and juice is just a joy. I use them in sweet and savoury situations and will be seen in this coldest of months trying to find a few brave shoots of watercress to pair them in what is one of my favourite savoury salads of the year. In this jelly I pair them with our regular oranges, also good at this time of year, to temper the sometimes sharp flavour of the sanguine variety. The jelly can be set in individual moulds, coffee cups or glasses. It can also be set in a large dish and served straight from that. If you want to turn out the jellies for a smart presentation, you need to brush your moulds with a non-scented oil such as sunflower to ensure they will slide out easily.

Crunchy Orange Butter Scones

From: Today

Teatime anytime!

Chocolate Sauce

From: How to Cook Well, with Rory O'Connell

Rich and dark with a lacquer-like shine, chocolate sauce is a classic and it is easy. The most important ingredient is clearly the chocolate, so search for the best quality you can find. I use Valhrona, a wonderful chocolate from France, and generally use the 62% cocoa solid version. If I need a particularly intensely flavoured sauce I will use 70% cocoa solids. I serve the sauce with ice creams and some chocolate puddings. The sauce is best when freshly made but will keep in the fridge for several weeks. If I have stored it for a while, I always warm it up gently before serving.

Chocolate, Prune and Armagnac Pudding with Chocolate Sauce

From: How to Cook Well, with Rory O'Connell

These puddings, soft and yielding, are delicious and, without doubt, made for chocolate lovers. The combination of ingredients is a classic one but with timeless appeal. The cooked puddings will sit happily in a warm oven for at least an hour before serving and, indeed, could be made ahead of time, allowed to cool and re-heated in a bain-marie in a warm oven. The prunes in the recipe can be replaced with cherries - a delicious variation - in which case I would soak them in Kirsch. Cognac can replace the slightly dryer Armagnac with the prunes. The pudding can be cooked in a large dish or in individual ramekins or even tea cups.

Kiwi Fruit Granita with Passion Fruit and Orange Sauce

From: How to Cook Well, with Rory O'Connell

This is a really simple and lovely ice to make with our furry friends. The sauce is delicious and makes the whole combination into a thoroughly refreshing dessert. I serve this with Sugar Biscuits.

Lacy Nut Biscuits

From: How to Cook Well, with Rory O'Connell

These lacy and deliciously crisp biscuits keep perfectly for several days. Serve them with ice creams, sorbets, granitas, mousses and soufflés and anything to do with chocolate. They are also perfect with perfectly ripe fruit such as pears or peaches.




X
Join

Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register