Petit Fours – Bitter Chocolate Truffles

From: Four Live

You don't have to use only a tart base for the mix; you could use a sponge.

Pan Seared Scallops with Soya Beans, Chorizo, Coconut and Wild Rocket

From: Four Live

If you don’t like chorizo or you’re a vegetarian add extra rocket or other baby greens.

Marshmallows

From: Four Live

A tasty treat for party-time!

Mini Rhubarb Crumble Tarts

From: Four Live

There are hundreds of great recipes to enjoy the first rhubarb of the season, but this is really one of my favourites. Cooking the rhubarb until it is tender with great flavours like vanilla, lemon and ginger really make a great base for these little crumble tarts.

Creamy Leek and Cod Bake with a Wexford Cheddar Cream and Buttery Crumbs

From: Four Live

Phelim Byrne presents a hearty fish bake on Four Live.

Spiced Roast Chicken and Vegetable Soup

From: Four Live

Make use of leftover roast chicken with this hearty soup recipe.

Soda Bread

From: Four Live

Lilly Higgins shares her basic cooking skills

Frittata

From: Four Live

An easy, inexpensive and versatile dish by Rachel Allen.

Lamb, Beer & Black Bean Chilli

From: Four Live

I often put chilies in the freezer as it seems to make them fairly mild and then I don’t bother to de-seed them and they’re never too hot. They’re also very easy to slice when frozen.

Gingerbread Men

From: Four Live

This recipe makes perfectly crisp gingerbread biscuits which snap and crumble in the mouth.




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