RTÉ Food
Chef: Rachel Allen
White Chocolate and Ginger Parfait with Dark Chocolate Sauce
From: Rachel Allen's Dinner Parties
This dessert from Rachel Allen is perfect for entertaining as it can be made in up to two weeks in advance.
Spinach Soup with Rosemary Oil
From: Rachel Allen's Dinner Parties
The aromatic flavour of rosemary, drizzled as an oil over this soup, works to perfection with spinach.
Serves: 14
Total Time: 300
Raspberry Millefeuille
From: Rachel Allen's Dinner Parties
This is a wonderfully light dessert of puff pastry layered with cream and raspberry. It looks very grand and impressive, so do serve it at the table as it looks best before it is sliced.
Lamb, Bean, Olive and Feta Salad
From: Rachel Allen Home Cooking
I created this salad one day with some leftover lamb. It has delicious Greek flavours and works so well with the redcurrant jelly in the dressing.
Red Velvet Cake
From: Rachel Allen: Bake!
Rachel's delicious cake has layers of vampy red cake contrasting with snowy white frosting.
Decadent Mushroom Tart
From: Rachel Allen's Dinner Parties
Porcini are one of the most prized mushrooms. They are dried for preservation and when rehydrated in water they bestow their powerful, almost meaty flavour to the liquid. This tart uses that liquid and other mushrooms, as well as the porcini themselves, so it is crammed with mushroom flavour.
Chocolate fudge cake
From: Rachel Allen's Cake Diaries
A great chocolate cake from Rachel Allen's Cake Diaries
Serves: 4
Yoghurt, Apricot and Pistachio Pots
From: Rachel Allen: Easy Meals
The pistachio adds a nutty bite to the sweet yoghurt and apricot
Serves: 6
Total Time: 45
Upside down peach and saffron cake
From: Rachel Allen's Cake Diaries
A unique cake, full of exciting flavour that is sure to impress company
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