This is a classic old-school dessert that I love. The only way to make it taste fantastic is with the best milk and, of course, the best eggs. There are a few things to be aware of before you start making the caramel. You will be boiling sugar, and hot sugar will give you a very nasty burn if you get it on your skin, so wear an apron and oven gloves, and make sure there are no pets or small children around.
These Christmas peppermint candies requires rice paper. Rice paper is a thin, edible paper available in Asian supermarkets, speciality stores and delis.
Print Recipe Chilled cucumber soup with prawns and minty yoghurt Serves: 4 Cooking Time: 15 mins Ingredients Soup 5 cucumbers, peeled and seeded 300ml thick, Greek-style yoghurt 250ml (1 cup) chicken stock 45ml (3 tbsp) fresh chives, finely chopped 45ml (3 tbsp) fresh mint, finely chopped 10ml (2 tsp) fresh dill, finely chopped salt and
Tips for delicious yet simple sauces… Quick and easy mayonnaise Place 2 large egg yolks in a mixing bowl and mix with an electric hand mixer until the yolks are pale. Slowly start adding sunflower oil to form an emulsion. Add lime juice and salt to taste and continue to add the oil until it has reached a smooth consistency. At this stage you can add finely crushed garlic, smoked paprika, wasabi powder and whatever else you prefer. Salsa verde (green sauce) In a mixing bowl, combine 125ml (½ cup) breadcrumbs, 2 finely chopped garlic cloves, 1 large finely crushed…
Whether you’re in the mood for fine dining or pub grub, Dublin has an array of optionsThe St Patrick’s Day carnival celebrations in Dublin stretch over a long…
Print Recipe Lemon granadilla curd Serves: 300ml Cooking Time: 15mins Ingredients Lemon granadilla curd200ml fresh lemon juice zest of 2 preferably unwaxed lemons 200g (1 cup) white sugar 200g cold butter, cubed 2 granadillas, optional Instructions 1 Place the eggs, lemon juice, zest and sugar in a pot, and mix together with a whisk. Heat
Print Recipe Haloumi baked in vine leaves Serves: 4 Cooking Time: 15 min Ingredients 8 vine leaves in brine, rinsed and dried 250g haloumi, sliced 2 garlic cloves, sliced 30ml (2 tbsp) fresh oregano leaves cracked black pepper, to taste 30ml (2 tbsp) olive oil lemon wedges, to serve Instructions 1 Preheat the oven to
Serves: 4 Method: To a blender, add 375ml (1½ cups) coconut water, 250ml (1 cup) fresh or tinned (drained) mangoes, 60ml (¼ cup) yoghurt and 15ml (1 tbsp)…