Plum tart

I have always found the smooth and richly coloured plums irrestible and cannot wait to cook with them.
Here is my favourite recipe using the sweet juicy plums and the zingy lemon make a delicious combination

Plum Tart : 

Creme Caramel

Now that Summer is finally here, when berries and fresh fruits are bountiful and the children on holidays, every Mum in the land is being asked to bake a Pavlova. Everyone's happy, as there is nothing easier to whip up a meringue base, slather on some whipped cream, mixture of fruits and a dusting of icing sugar. But most of the time, we are left to look at all the egg yolks and wonder what to do with them. Ice cream is a firm favourite but not everyone has an ice cream maker. Don't panic , here is a simple ,very easy recipe and guaranteed to please everyone. A french classic set cream infused with vanilla & caramel.
This dessert also makes a great finish to any dinner party and for that something special try infusing the milk with Orange peel, bay leaf and Stroh rum. Stroh rum is a mighty Austrian rum, it has a distinctive caramel flavour that lends itself so well to this dessert. You will need ramekins to make individual portions.
This dessert always brings to me memories of yester years and nostalgia, It reminds me of the kitchen of my mother and before that of my grandmother. It's like being back at home.

Bon appetit... A Spring Dinner Party Menu ...

Easter;It's this time of the year once again and I cannot but wonder where does the time go !!! However, with the bank holiday weekend upon us, here is our chance to catch up with friends and family. And for those of us, who like to cook, there are few pleasures in life greater than having friends over for dinner.
Dinner parties these days can be as laid back as you like and involve nothing more formal than guests draping themselves over your furniture and enjoying the food that you have lovingly prepared and drinks that you have chosen yourself.
My only advice is, do try and prepare as much as possible in advance, to allow you more time to sit back , relax and enjoy the company of your guests. There is nothing worse and off putting than witnessing your host getting into a flap and literally having a panic attack in front of you.You cannot help but feel bad for them and I always secretly wish that my offer of help would be graciously declined but alas!!!.arrrrrghhh most often, I can hear the " Yes, please ". (joy of being a Chef)
So, my motto is Plan, plan, plan, plan..... Prep, prep, prep, prep.... In one word "Organise yourself". This is guaranteed to make the dining experience even more gratifying for all concerned and for you to enjoy the party too.

Here is a complete menu where most things can be prepared in advance and using seasonal ingredients.

Parsnip , A jewel among Vegetables

Parsnip, a creamy coloured, long and tapering in shape root vegetable is closely related to the carrot and while they can be used in similar ways, Parsnip has a much sweeter & earthy flavour, especially when cooked.It is a native of Eurasia and was widely cultivated by the Romans. It had pride of place then as it was widely used as a sweetener before the arrival of sugar cane in Europe.
Parsnips are very versatile, cheap and easy to prepare. It is usually served cooked but can also be eaten raw, try it grated into a salad or shredded into a slaw, it is extremely good boiled or steamed & puréed into a silky mash, alternatively try roasting it with herbs and Cumin, roasting will intensify the sugars in the vegetable, giving it a caramelised note or blitz it into a soup with a dash of Curry powder, baked into a cake or added to a soda bread, And, wait for it,  Yes , even blitzed into a creamy Hummus.
Winter is the perfect time to use parsnips as the cold temperature encourages the starch in the root to turn into sugars and are usually in season between September and late Spring. It is high in vitamins and minerals especially potassium, vitamin C & fibre. Like the Potato, Parsnip will turn dark when exposed to air, so store it in water with a drop of lemon juice.
Nowadays, Parsnips features on many Michelin* Restaurant menu , either as Purée or as garnishes in the form of crisps,crackers and powders but they are also extensively used in  mirepoix for braised meats and stocks.
Herbs that are complimentary to parsnips are Basil, Dill, Parsley, Rosemary,Thyme & Tarragon and so are Curry, Cumin,Coriander, Paprika, fennel, Caraway, Honey, Mustard, Madeira, Yoghurt and sour cream.
Apart from all the usual jazzed-up parsnip mash, chips or simply roasted with honey and herbs, here are a few of my favourite ways in serving this great vegetable.

Figs... The food of the Gods and a few simple ways to serve them.

Figs are an ancient fruit, cultivated way back by the ancient Egyptians as long ago as 1900 BC. Certain legends even claims that Eve ate a fig not an apple and subsequently the fig leaf was used to cover her modesty. Whatever the truth , I can only affirm that there is nothing like eating a ripe fig at the height of their season in Summer. They are lusciously sweet with a delicate aroma, silky juicy flesh,crunchiness of the seeds and smoothness of the skin. So no wonder they have been enjoyed for centuries, for these are the food of the Gods.
While native to the Middle East and Western Asia, they are widely grown throughout continental climates of the world. Although commonly referred to as a fruit, the fig is actually a pod or sac (a false fruit) in which the flowers and seeds are borne.It is pollinated by a fig wasp which enters the fig through a tiny hole at the crown of the fruit.
Figs range dramatically in colour depending on the variety but are normally grouped into White, green,red and purple/black. Today, California is the one of the largest producers of figs followed by Turkey, Greece,Portugal and Spain. Figs are a good source of Potassium, Iron & dietary fibre.
Fresh figs being delicate and easily perishable, makes it a Culinary delicacy par excellence. Look for plump,tender fruits that are free of bruises. If they smell sour, they are past their best. Wrapped in tissue, they will keep in the fridge for a few days.
Before use, wipe the skin with a damp cloth, trim off the stems. Keep them whole with a deep cross at the top end for poaching. Cut from top to bottom into halves or quarters  or Slice into thick rounds for salads and desserts. Alternatively, you can make a fig flower by making a deep cross at the top end, cutting almost but not all the way, squeeze the base and the quarters should open out like petals.
Here are my favourite ways of serving figs. I like to keep it simple and allow the fruit to speak for itself.

Orange,Pistachio & Polenta Cake # Gluten free

This must be one of my all time favourite cake. The basic recipe was given to me by a Greek lady who used to work in my studio many moons ago and I recently came across it among the pages of an old cook book while on the look out for another recipe altogether. The Greeks particularly enjoy their sweet treats and their cakes always feature seasonal produce such as fruits and nuts, and many are topped with a honey or citrus fruit syrup that creates an irresistibly soft and moist texture. I have tweaked this recipe many times over the years, using various combination of fruits & spices. So use this as a basic recipe and change the flavours to go with moods and fashions and it's gluten free too ....
With value in mind , I have sourced all ingredients from LIDL.

New Year's Eve Buffet.... Almost traditional, but with added bling

Celebrate the New Year with a relaxed and stylish buffet and treat your guests to a luxurious feast of simple yet sensational food. These no-fuss dishes will impress your guests and still leave you with plenty of time to, ditch the apron, slip into your little black dress, a touch of rouge, the crown jewels if they are handy and you are ready to party.
Whether with a contemporary reinvention of the Classics, a bit of drama in shape, form or colour, keep it simple. Not great heaped servings and an overload of luxury , but a spoonful or two of festive treats, with flavours intense and complimentary.
And don't forget, that the most basic recipe can be topped and dressed up to look fabulous and as long as you use quality ingredients, they will look fantastic too.
Here, Dinner is served on smart white china with crisp pressed napkins and Champagne , not mulled wine , is the drink of choice.

Wishing you a very Happy New Year. x

Menu :

• Cherry Gazpacho with prawns
• Tian of Castleberetown Crab & Goat's bridge trout caviar
• Winter pears, goat's cheese & hazelnut dressing
• Maple syrup and mustard ham
• Smoked haddock, leek & gruyere tart
• Leek & Stilton tart
• Remoulade of Celeriac & green apples
• Carrot & broccoli salad with mixed seeds
• Peach & Raspberry pots
• Chocolate & chestnut log

Edible gifts .... Hand made by you. " What's not to love "!!!

Edible Gifts are always welcome by all during the festive season and even more so if they have been hand made with love by the giver. Here is my selection of edible gifts for you to make , all are achievable by the most inexperienced cook and as long as you use quality ingredients, they will taste fantastic too.Trawl the shops, the Internet if you prefer, for pretty wrappings, papers, ribbons and boxes or even the odd antique Cup and saucer wrapped up in cellophane. The most basic can be topped and dressed up to look fabulous.
Full fill your artistic urges with the millions of combinations and change them to go with moods and fashion. I definitely like to keep my colour schemes in tune with what's on the catwalk.

Spiced Xmas's Eve cakes....Lighter & done afresh

These are perfect for my kind of Christmas eve. There is the traditional, that requires the little black dress, three rows of pearls & fresh holly; But for cutting-edge, think smart boutique hotel or New York loft. This requires altogether a different look.
Banished from my home are the overly sweet mince pies.While full of festive flavours,these spiced little cakes are light and will leave you with plenty of room to feast like kings & Queens on Christmas day.
And they will look pretty too on your table.

" Florentines ".... Bowls of delight & full of festive fruitiness

Florentines are festive cookies, traditionally they are made for Christmas and packed with a luxurious medley of fruits and nuts. I am using flaked almonds,raisins,cranberries,cherries, candied orange peel and diced stem ginger, but the choice is yours. I can only guarantee that your guests won't be able to resist these jewelled treats.

" A Gluten free Chocolate & Chestnut Log" , Dreaming of a dark chocolate Christmas

A flour less Chocolate & Chestnut log,this dark handsome secret of the festive season will definitely get your friends talking as it possesses a wow factor that attracts many , the way it looks is another .
If, like me , you adore chocolate, then you'll love this wicked treat, which is very easy and quick to make .Made without flour, this dessert is deliciously light and moist.

" Macaron " Sweet & Savoury ... Pretty on the plate and the perfect gift

"Macaron," Lift your spirit up with a batch of these sweet little gems. They can be topped and dressed to look like Xmas baubles and they will taste fantastic too.And, let’s not forget that the fruits of your hard labour, would be ideal for parties and for gifting. Trawl the shops, the Internet if you prefer, for pretty wrappings, papers, ribbons and boxes or even the odd antique Cup and saucer wrapped up in cellophane.
They can be both sweet or savoury. What give Macarons their flavour, apart from the shells of course is mostly the fillings ( ganache) and the shells freezes really well too.
Full fill your artistic urges with the millions of combinations and change them to go with moods and fashion. I definitely like to keep my colour schemes in tune with what's on the catwalk. 

Decorating your Gluten free Christmas cake ..." All dressed up " ( Part 2 )

Christmas is the perfect occasion for indulging yourself in dressing up and your fashion fantasies,so with a bit of drama in shape, form &colour, go for an overload of luxury .She may be Gluten free , but she is no ugly Duckling. Think outside the box for this girl, we are talking, perfectly manicured nails, giant cocktail rings, designer dresses and vertiginous heels. Do you get the picture ?????
Here this gluten free, rich fruit cake, steeped in alcohol, covered in golden almond paste,stylishly dressed in gold lamé and bronzed to the hilt, will make a stunning centrepiece on your table this Christmas.

A Gluten Free Christmas Cake & the regular kind too...." A complete new classic " (Part1)

Christmas is always a special time , but for those doing the festive preparations, it can also be extremely stressful. Yet, it needn't be like that this year. Starting with Day one, keep abreast, with some of my tips,to pre-empt the panic and bring the wow factor to your table and take the hassle out of entertaining.From Christmas cake, Edible gifts, Canapé &Cocktails and many more......
Christmas wouldn't truly be Christmas without a cake and here is a Gluten Free Christmas Cake .
Gluten free baking needn't be a daunting or terrifying affair , but with the right ingredients , it can be  extremely satisfying . I actually prefer this Gluten free Christmas cake to the more conventional one and I can assure you that most people will find it difficult to tell the difference between this one and the regular one.
Gluten is ordinarily a major factor in baking, as it holds the gases that are produced when the cakes rises and also provides an appealing texture.Hence ,this is where Xanthan Gum comes into play, it will bind,improve the texture,reduce crumbling by acting as a gluten replacement. The other ingredients are Polenta , a gluten free grain , made from dried corn kernels. It has a slight sweet flavour which makes it perfect for cakes.Rice flour, made from a blend of brown & white rice,milled together to produce a creamy flour and finally Ground almonds for flavour and texture.
The other beauty of this cake is , it doesn't require the lengthy baking time. This one is done in 1 hr 10 mins. This is why , it is one of my favourite .
Today , is all about Baking and Tomorrow will be about Cake Decorating and bringing that extra sparkle to your Christmas cake. A complete makeover.... She may be Gluten free but She's no Uglyduckling....

Spooky Gems .... Halloween Cupcakes

AAAHHH..... It's Halloween. This is just the time for spooky little cakes baked in it's own paper case, with witches and skulls bursting out of them.

Make those red velvet cupcakes with vanilla butter cream your favourites.
Dark, rich and very moreish, those little devils will give immediate gratification on so many levels and will have you sneaking back for just one more.

If you can add an open fire, a pretty shaggy pile rug, a broom and a handsome rugged man to the mix, so much the better.
Full artistic urges will speed your way to heaven and back.

Berrylicious .... Raspberry & Lemon Cream OR Blackberries & white Chocolate Cream , with Sesame Praline Tart

Take a trip down Memory lane with these old-Fashioned favourites . Whether you are planning a family afternoon tea , Dinner party or for a girl's indulgent get together , these are extremely simple to make , inexpensive , fool proof , quick and a Special salute to the fantastic berries .

I just love the flavour of White Chocolate with fresh Blackberries , or lemon cream with Raspberries but a special favourite in my household is the Classic Creme Patisserie with either of the Raspberries or Blackberries . The Sesame Praline adds an extra savoury dimension .

I do these tarts the Express way , by that I mean with shop bought ready rolled short crust pastry . My favourite Ready rolled shortcrust pastry is from Greenvale at ALDI  @ €1.29 . Rolls out like a dream and bakes in 20 mins .  These tarts from start to finish takes 30 mins .

" SHAKEN " A Classic Millionaire..@MintBarDublin..at the WESTIN. Dublin & " STIRRED" A twist with Rhubarb

Mad about Cocktails , these days and I enjoyed a delicious and very addictive " Millionaire " cocktail, the other day in THE MINT BAR  at the WESTIN HOTEL on college green . Shaken and not stirred by the Master Mixologist himself. Mr Karl Byrne . A great Classic that transported me back to the sandy beaches of St James in  Barbados . An exotic blend of  Myers Jamaican rum , sloe gin , apricot brandy , grenadine pomegranate syrup and fresh lime juice . Heaven ......

" The Mint Bar " @ The Westin , college street , Dublin . Tel : 01-6451322 . www.themintbar.ie

The Tart is in the Pie ". Mixed Berry, Cherry & Almond Clafoutis "

CLAFOUTIS is a Classic French batter pudding from the Limoges region of France . A crisp and light batter, studded with Colourful & refreshing fruits . It is best served warm to bring out the flavours of the fruits fully. Cherries are traditional but most fruits can be used , such as Apples , Apricots , Pears, Prunes, Plums, Rhubarb or Mixed Berries.
Here, I am adding ground Almonds to the batter which gives this dessert a wonderfully, nutty flavour & makes an attractive dinner party dessert . As featured in Easy Food Magazine... June 2013

CHOCOLATES " Guilty Pleasures "

CHOCOLATES gives Pleasure , it is food for the soul and is sensuous by it's very nature. It is intended to arouse passion and be provocative . We give Chocolates as Birthdays and Anniversary gifts , we make Chocolate cakes for Celebrations , Impress our dinner guests with lavish Chocolate desserts , Boost our flagging energy mid morning with a Chocolate Cookie or gooey Muffin and sooth our souls at bedtime with a steaming mug of Hot Chocolate .
Now , what with Easter round the corner , here are a few of my recipes ideal for this occasion .

" HAPPY EASTER " to all of you and Enjoy as much Chocolates as you wish , Life is too short to feel guilty .