Recipe Search

Too many search results? Click here to narrow down your search Advanced Search Options
Filter By:

Chocolate and Caramel Mousse

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

This is a rich and concentrated mousse with a texture that I really like. The combination of the chocolate and the burnt sugar caramel works really well. I like to serve this with caramel sauce and thick pouring cream. Sometimes I can get Jersey cream, and that is just heavenly.

Crème Anglaise or Light Vanilla Custard

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

Crème Anglaise is one the classic dessert sauces. It is flourless, thin custard. The classic version is flavoured with vanilla but many variations exist. Lemon, orange, chocolate and coffee are some of the many other flavours that might be introduced. If possible use a vanilla pod or bean, but natural vanilla extract can also be used. The vanilla pod will give a superior flavour and the sauce will be flecked with the tiny vanilla seeds whose appearance in the sauce adds visual interest. Best quality eggs make an enormous difference to the colour and flavour of the sauce.

Easter White Chocolate and Pistachio Cake

With a little redecoration it would be perfect for any time of the year too!

Easter Chocolate Slab

An easy to make tasty treat

Cappuccino Cream Chocolate Cake

This might look like a very impressive cake that took ages to make, but it’s really only an assembly job. Perfect for a dinner party when you're tight on time!

Compote of Raspberries with Sweet Geranium

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

This is a great recipe which can be used all year 'round. I use fresh berries in summer and autumn, and frozen in winter. The geranium leaves for this recipe come from the lemon scented geranium, and they add a highly scented and delicious flavor to the syrup and the fruit. You will find this geranium in a good garden centre and it is well worth having. It can sit outside in a sunny spot in summer and needs to come back in to a sunny windowsill, conservatory or glass house for the winter months. It is immensely useful and I also use it to flavour mousses and soufflés, sorbets, granitas and ice creams. It also pairs beautifully with blackberries and apples, or better still a combination of both of those fruits. I have on occasions replaced the geranium with mint, lemon balm or lemon verbena with excellent results. Serve these berries with Raspberry Fool or Ice Cream or with Chocolate Mousse or Soft Vanilla Meringues.

Irish Cream Chocolate Cheesecake

Try this heavenly cheesecake recipe from Rachel’s Garden Café, you won't be disappointed.

Beef and Black Rock Stew

From: Today

Dungarvan Brewing Company's Black Rock Stout is perfect for slow cooking. I love this stew: it's wholesome, healthy and rich. The stout is made from roasted barley which gives a rich, chocolate-y flavour. Best of all, it is brewed in Dungarvan.

Chocolate, Orange and Cardamom Pots

From: Today

You'll have to have a bit of patience allowing things to cool!

Chocolate Fondant

From: Today

Serve with ice cream or crème fraîche.


X
Join

Use your RTE ID to Join

  • Upload your style photos
  • Create and save recipes
  • Review and Comment
  • Have your say
help Whats this?
Don't have an RTE ID? register