Caramel and Almond Thins

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

These thin, crisp and delicious biscuits have many different uses. The original recipe comes from Chez Panisse in Berkeley in California. I was lucky enough to spend a month in the kitchens there a few years ago. I tasted these biscuits there and have adjusted the recipe slightly to suit our measurements and ingredients in this part of the world. They can be served with tea and coffee. They are good with ice cream and sorbets. They are fine enough to be served as a petit four. I also serve them with a Blackberry and Apple Fool in the autumn and Mango Fool in winter. They are very handy as the slab of uncooked biscuit keeps in the freezer and you slice off thin sheets and cook them as needed.

Roast Beetroot with Ardsallagh Goat's Cheese and Balsamic Vinegar

From: Today

Great for when you're entertaining.

Drop Scones with Folláin No Added Sugar Raspberry Jam

These sweet little pancakes are the perfect substitution for traditional Afternoon Tea crumpets.

Kwanghi Chan - Pork & Prawn Dim Sum

Take a look at this recipe for delicious Pork & Prawn Dim Sum - well worth the effort!

Tomato & Basil Sauce (for Chicken, Pasta & Pizza)

From: The Afternoon Show

Kevin Dundon serves up a delicious tomato and basil sauce which is perfect for chicken, pasta and pizza.

Spiced Mixed Nuts

From: Four Live

Sometimes a bowl of these in the middle of a table at a drinks reception is just enough.


From: Four Live

This is a cheat’s version of hummus because in this incidence we are using sesame seeds instead of the traditional tahini paste. The seeds give just as nice a flavour and a kick to the hummus.

Haddock with Walnut and Herb Crust

From: Today

Fish and nuts make a classic combination. Here the walnuts add a lovely crunchy texture to the crust.

Russian Teacakes

From: Today

Make sure all ingredients are room temperature.


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