This cake is always moist and the flavour is even more 'orangy' the next day, I like to add Campari for a deeper orange flavour but my mothers recipe leaves it out.Read More
There are many variations of a flourless chocolate cake. We found the combination of rich dark chocolate and salt a perfectly sophisticated and still not un-sweet option for dessert.Read More
Lavender in cooking poses a bit of a problem, how do you capture that background flavour and smell, the one that transports you to a summer's day in Provence without it tasting like soap? Combining it with lemon and yoghurt make this cake sticky, subtle and utterly delicious.Read More
This Blueberry pie uses the flakiest, shortest pie crust you will ever have. At first glance this pastry recipe seems incredibly complicated and difficult, but in reality all the fuss is just keeping everything very cold, the method itself is as simple as pie!
Blueberries tend to burst and fall apart when cooked and usually this needs to be clogged up with sugar which makes most blueberry pie’s clawingly sweet. Here, however, you only cook a quarter of your blueberries into a syrupy sauce into which the rest of the fresh blueberries get folded into just to warm them through.
If someone is coming over to the house for catch-ups, this is our go-to thing to whip up. Your friends will become your best friends after they get their lips around this. A few slices go down a treat with a pot of tea.Read More
Myself & William love watching documentaries over a pot of tea and biscuits. We’re like an old married couple in the evening. We always have a load of vanilla shortbreads baked and in a Kilner jar, ready to go. Since we love them so much, we decided they had to feature at our first market stall. William picked up a pot of edible gold dust from Fallon & Byrne and I had the idea to coat them in it – I adored how they looked; like little gold coins, so decided I needed to Snapchat them. One of my followers messaged me and said they should be called ‘Glamnillas’ – and that was that. If you’ve friends over for tea, arrange some on a white plate; total Marie Antoinette vibes.Read More
Moving up to Dublin from Cork I naturally brought certain things with me to remind me of home, these included a box of Barry’s tea and a big bag of stone ground macroom oatmeal. Luckily James had already been converted to Barry’s which made life a lot easier when we moved in together. The Macroom oatmeal has been a much harder sell, James is not one for porridge anyway and this hardy oatmeal, with its nutty texture is apparently considered an acquired taste in Dublin.Read More