RTÉ Food
Cuisine: Italian
Bruschetta of Goat's Cheese with Honey, Chilli and Thyme
From: The Afternoon Show
A delicious starter with unusual ingredients.
Penne Pasta, Fresh Pesto with Olives, Sun-dried Tomatoes and Parmesan
From: The Afternoon Show
This is a very simple and quick dish to prepare
Penne pasta, Cashel blue cheese, red wine pears, leeks, rocket, hazelnut
From: The Afternoon Show
A perfect Winter warmer using in season pears.
Seasonal Salad with Balsamic and Olive Oil Dressing
From: Catherine's Roman Holiday
Edible flowers add a subtle and beautiful touch. Extra Virgin is the only oil to use in this salad!
Pistachio Crusted Fillet of Cod with a Lemon Crème Fraiche Sauce
From: Catherine's Roman Holiday
For that memorable sit down.
Serves: 6
Lemon and Panettone Christmas Trifle
From: Four Live
An Italian take on the traditional Christmas trifle
Serves: 4
Butternut Squash and Pasta Bake
From: Neven Maguire: Home Chef
The roasted butternut squash adds a wonderful zap to this pasta gratin, while the mascarpone cheese helps to keep everything really moist. There’s this on going debate about which pasta is better – fresh or dried, and I can honestly say that I think dried is best in most recipes. It uses hard durum wheat, which when cooked gives that lovely ‘bite’ that we talk about when cooking pasta.
Serves: 3
Stuffed chicken breasts
From: Four Live
Stuffed with mozzarella, pesto & sundried tomatoes. Lucy Kennedy says that this is her favourite dish which she believes is a real crowd pleaser, especially with her dauphinoise potatoes!
Serves: 4
Sausage and Butterbean One Pot
From: Four Live
You can prepare this one ahead of time. If you can’t get the oregano, use thyme as it is a lovely comforting combination with the butterbeans and harrisa.
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