Jansson's Temptation

From: Kitchen Hero: Great Food for Less

Not unlike a French Potato Dauphinoise, this Swedish take features anchovies and is a regular at the Swedish Christmas table.

Dig-In Beef Fajitas

From: Kitchen Hero: Great Food for Less

If you’re on the lookout for a rockin’ little dinner dish to serve up to, friends for a quick bite, these beef fajitas are going to blow you away.

Red Cabbage and Carrot Coleslaw

From: Kitchen Hero: Great Food for Less

The coleslaw should last 2-3 days if kept in the fridge.

Nasi Goreng

From: Kitchen Hero: Great Food for Less

Serve each plateful topped with a fried egg, a sprinkle of sliced spring onions and chilli, and some prawn crackers if you want.

Butterflied Rosemary Chicken with Romesco Sauce and Simple Steamed Greens

From: Kitchen Hero: HomeCooked

Romesco is a fantastic Spanish pepper and nut sauce or salsa, which is a wonderful addition to grilled meat or fish. There are many variations, but essentially you are looking for a sweet, spiky, smoky relish. It's a super accompaniment to my butterflied chicken breasts and steamed greens.

Chinese Five-spice Pork Belly

From: Kitchen Hero: Great Food for Less

Crispy crackling and tender pork belly meat paired with Chinese five-spice powder – a match made in heaven. For just the tiniest amount of work in the kitchen, using an inexpensive piece of meat, you get the most amazing results, which will feed a crowd. There are many different things you can do with pork belly as it’s quite versatile, but I like the simplicity of this method; it’s a nod to Asia, where this is an incredibly popular cut of meat.

Soda Bread

From: Kitchen Hero: Great Food for Less

Donal Skehan shows us his recipe for soda bread.

Swedish Mulled Wine

From: Kitchen Hero: Great Food for Less

Even kitchen misfits can make this!

Whoopie Pies

From: Kitchen Hero: Great Food for Less

During my search for the perfect whoopee pie, I was sent this recipe by a reader of my blog, whose mother in law, Mrs Linda Daunt, has lived all her life in Maine, New England and is a fantastic cook. Mrs Daunt's special touch is to add buttermilk instead of regular milk, to give the pies a richer taste. The original recipe uses a marshmallow-type filling, but I prefer to stick with regular buttercream frostings.

Banoffee Cake

From: Kitchen Hero: HomeCooked

Banoffee pie has to be one of my desert island desserts and while I still love the pie version, this cake certainly gives it a run for its money with its moist banana sponge layered with a sweet caramel frosting.




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