Apple Tart Fine with Chantilly Cream and Butterscotch

From: Today

Serve each tart with cream on top and the sauce on the side.

Chocolate, Orange and Cardamom Pots

From: Today

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

Soda Focaccia with Red Onions, Olives and Rosemary

From: Today

Allow to cool slightly before serving.

Apple Tarte Tatin

From: Today

Serve with a scoop of cinnamon or vanilla ice cream.

Apricot Pudding with Amaretti Custard

From: Neven Maguire: Home Chef

This pudding is incredibly easy to make and should take no more than 5 minutes to get into the oven. It's a great store cupboard standby, or you could use fresh ripe apricots that have been skinned if they are in season. Just make sure they are very ripe or they will not cook in the time allowed.

Brown Scones

From: Neven Maguire: Home Chef

Brown scones are full of roughage and great for breakfast. And here is a good tip: you can make this mixture, shape the scones and freeze them. You can then cook the scones straight from the freezer to the oven - just give them an extra 5 minutes and make sure the scones are golden brown and well-risen.

Chocolate Fondant

From: Today

Serve with ice cream or crème fraîche.

Blackberry and French Cream Tart

From: Today

Serve with whipped cream and a little brown sugar!

Polenta Tea Cake with Passion-Fruit Mascarpone

From: Today

This is really quite simple to make. It takes a little patience to cook and cool down but produces a totally satisfying deep crust crunch with a moreish moist centre and delicious polenta bite. I've used the spices here to brighten up the richness and add some oomph to the subtle, zesty clementine flavour.

Tart Tatin

From: Neven Maguire: Home Chef

This is a very impressive dessert to get done in such a short time, but it's definitely achievable by using the ready-to-roll puff pastry. Look for the all-butter version, which more supermarkets are now stocking.




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