A chef from Co Wicklow, Ireland

Serves 6

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​You will need:

6 slices or 230g (8oz) Stale Bread

30g (1oz) Butter

60g (2oz) White Chocolate

150g (5oz) Berry Mix (raspberries and strawberries)

45g (1½ oz) Sugar

2 Eggs

180ml (¾ cup) Milk

120ml (½ cup) Cream

1 Tsp Vanilla Essence

Ovenproof dish – 16 x 26 x 5cm (6 x10 x 2 inches)

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Method:

Lightly grease the oven proof dish with butter or oil.

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Butter each slice of bread, then cut each slice in half, and half again to make

triangles. Arrange half of the bread triangles in the dish in a single layer, then

sprinkle over a teaspoon of sugar and scatter over half the berries and white

chocolate. Then cover with another layer of the buttered bread triangles and

scatter over the rest of the berries and white chocolate.

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Preheat the oven to 200ºC (400ºF) for conventional oven or 180°C (350ºF) for

fan-assisted oven (Gas Mark 4).

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Place the milk and cream in a saucepan and bring to the boil over a moderate

heat. While the milk is heating, in a bowl place the eggs, sugar and vanilla,

and whisk to combine. When the milk has boiled, pour over the egg mixture

and whisk quickly to combine. Pour the mixture evenly over the layered bread

and sprinkle another teaspoon of sugar.

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Place in the oven and bake for 30 to 40 minutes until risen and golden brown.

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Serve with ice cream or custard and enjoy!

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​You will need:

125g (4½ oz) Butter (at room temperature)

200g (7 oz) Caster Sugar

2 Eggs

220g (7½ oz) Plain Flour

¼ Tsp Baking Powder

¼ Tsp Bicarbonate of Soda

½ Tsp Salt

90ml (3 fl oz) Lemon Juice

Zest of 1 Lemon

90ml (3 fl oz) Buttermilk

½ Tsp Vanilla Essence

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Lemon Syrup

100g (3½ oz) Granulated Sugar

125ml (4 fl oz) Lemon Juice

Lemon Glaze

200g (7 oz) Icing Sugar

30ml (1 fl oz) Lemon Juice

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Method:

Line a 2lb (900g) loaf tin with baking parchment and preheat the oven to 180ºC for a conventional oven, 350ºF, Gas Mark 4, or 160°C (320ºF) for a fan assisted oven.

In a large bowl, beat the butter and sugar until pale and fluffy. Then beat in the eggs one at a time, followed by the lemon zest. In a separate bowl sift together the plain flour, baking powder, bicarbonate of soda and salt.

In another bowl combine the lemon juice, buttermilk and vanilla essence. Gradually add the dry and wet ingredients to the butter and sugar mixture and combine well. Place the batter into the lined loaf tin. Bake at 180ºC (conventional oven) or 160°C (fan assisted) for 45 minutes or until a skewer inserted in the centre comes out clean.

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While the sponge is baking, prepare the lemon syrup. Place the granulated sugar and lemon juice into a small saucepan and place on a low heat. Gently simmer until the sugar dissolves and forms a syrup. Remove from the heat and set aside. When the sponge is ready, remove it from the oven, and using a skewer or small knife make holes in the sponge. Then spoon over a generous amount of the lemon syrup and allow to cool in the tin. Once cooled, remove from the tin and peel off the baking parchment.

To make the lemon glaze combine the icing sugar and lemon juice until smooth. It should have a thick consistency that will still pour from a spoon. If it is too runny, add a little more icing sugar. Spread the glaze over the lemon sponge.

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Slice and enjoy!

​You will need:

250g (9oz) Coarse Wholemeal Flour

125g (4½ oz) Plain Flour

65g (2½ oz) Oat Bran

65g (2½ oz) Wheat Germ

35g (1oz) Porridge Oats (Rolled Oats or Oatmeal)

2 Tsp Bread Soda (Bicarbonate of soda)

1 Tsp Salt

500ml (16 fl oz) Buttermilk

50g (2oz) Butter (Melted)

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Method:

Line a 2lb (900g) loaf tin with baking parchment. Preheat the oven to 190ºC (370ºF) for conventional oven or 170°C (340ºF) for fan assisted oven.

Place the coarse wholemeal flour, oat bran, wheat germ, and porridge oats into a bowl, then sieve in the plain flour, bread soda and salt.

Mix the dry ingredients thoroughly. Then make a well in the centre. Pour in the buttermilk and melted butter. Combine by hand until a wet dough is formed.

Place the dough into the 2lb loaf tin already lined with parchment paper. Bake at 190ºC in a conventional oven or 170°C in a fan assisted oven for 15 minutes. Then reduce the temperature to 170ºC (conventional oven) or 150°C (300ºF) (fan assisted oven) and bake for a further 45 minutes.

To check the bread is ready it should have a hollow sound when tapped on the base.

Allow to cool on a wire rack for 20 minutes, then slice and enjoy.           

Serves 6 to 8

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You will need:

600g (1lb 5oz) Butternut Squash

(peeled & cubed)

45ml (3 Tbsp) Olive Oil

1 Onion (diced)

180g (6oz) Chorizo (diced)

3 Cloves Garlic (finely chopped)

70g (2½oz) Spinach

8 Eggs

80ml (5 Tbsp) Cream

100g (3½oz) Cheddar cheese (grated)

50g (2oz) Feta Cheese

Salt & Pepper to season

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Method:

Preheat the oven to 200ºC (400ºF, Gas Mark 4) (conventional oven) or 180ºC (350ºF) (fan assisted oven).

Place the butternut squash on a tray with 2 tablespoons of olive oil and some salt to season, toss everything around to coat it evenly. Then roast in the oven for 30 minutes or until tender and cooked through.

In a frying pan heat 1 tablespoon of olive oil over a medium heat and add the chorizo. Cook for 2 to 3 minutes until the chorizo begins to crisp up, then add in the onion and sauté for a further 2 to 3 minutes. When the onions are soft, add the garlic and spinach, and reduce to a low heat and let the spinach wilt. Remove from the heat and add the roasted butternut squash and mix through.

In a large bowl, whisk the eggs and cream together. Next add 50g of cheddar cheese and some salt and pepper to season. If you are using an ovenproof frying pan (with a metal handle) pour the egg mixture over the butternut squash and vegetables in the frying pan making sure it is evenly distributed. If your frying pan is not ovenproof, transfer the butternut squash and vegetables to an ovenproof dish and pour the egg mixture over.

Sprinkle the remaining cheddar cheese and crumble the feta on top.

Bake in the oven for around 35 to 40 minutes at 200ºC (conventional oven) or 180ºC (fan assisted oven). It will be done when the eggs in the centre are just set.

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Remove from the oven and allow to cool slightly before removing from the frying pan or dish. Slice into portions and enjoy!

Makes 30 bite-sized pieces

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You will need:

1 Can 397g (14 oz) Condensed Milk

200g (8 oz) After Eight Mint Chocolate Thins

100g (4 oz) White Chocolate

100g (4 oz) 70% Dark Chocolate

14g (1 Tbsp) Butter

25g (1 oz) Peppermint Candy Cane (Crushed)

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Method:

Line a 6 inch (15 cm) square tin with parchment paper.

In a microwave proof bowl or saucepan add the condensed milk, 150g of After Eight mint thins, white chocolate, dark chocolate and butter.

Place the bowl in a microwave and heat in 30 second blasts or place the saucepan over a medium high heat, mixing frequently until fully melted.

Once melted, mix thoroughly until smooth and shiny, then pour into the lined tin.

Chop the remaining After Eight mint thins and spread these and the crushed peppermint canes evenly over the fudge, cover and place in the fridge overnight to set.

Once set, cut into bite-sized portions with a sharp knife and enjoy!

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Top Tip: These treats can be stored in an airtight container for 2-3 weeks.​

16 Portions

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You will need:

330g (12oz) Gingernut Biscuits

100g (4oz) Condensed Milk

100g (4oz) Butter (Melted)

1 Tbsp Golden syrup

1 Tsp Ground ginger (Optional)

240g (9oz) Dark chocolate

50g (2oz) Butter

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Method:

Line an 8”/20cm square tin with parchment paper.

Blitz the ginger nut biscuits in a food processor to a rough crumb or crush them in a bag using a rolling pin and set aside.

In a separate bowl melt 100g (4oz) butter in the microwave then add the condensed milk, golden syrup and ground ginger if using. Mix until combined then add the crushed biscuits.

Mix thoroughly then place into the lined tin, gently press and smooth with a palette knife or the back of a spoon to create an even layer. Chill in the fridge for 30 minutes to set.

Place the dark chocolate and 50g (2oz) of butter in a heatproof bowl and melt in the microwave, stirring frequently until fully melted and combined. Then pour over the biscuit base spreading it evenly.

Leave in the fridge for a few hours until set.

Slice into squares and enjoy with a hot cup of tea (or coffee!) on a winter’s evening!​

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Top Tip: These tasty squares will last in a sealed container for one week.

Serves 4

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You will need:

45g  Butter or Ghee*

2  Onions (Finely Diced)

3 Garlic Cloves (Finely Diced)

8 (800g) Boneless Chicken Thighs (Diced)

2 Tbsp Garam Masala

1 Tbsp Curry Powder

1 Tsp Mild Chilli Powder

2 Tsp Turmeric

2 Tsp Sugar

1 Tsp Ginger

1 Tsp Salt

200g  Passata

100ml Natural Yogurt

250ml  Coconut milk

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*Ghee is a South Asian clarified butter made by separating butterfat from the milk solids and water in butter. It has a slightly nutty, almost caramel-like flavour. It has a lighter, but grainier, mouthfeel than butter. It can be used as a substitute for a variety of fats and oils across cuisines. Ghee is casein-free and lactose-free.

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Method:

Place the butter or ghee in a frying pan over a medium/high heat, once melted add the onion and sauté until soft, then add the garlic and sauté for one more minute.

Next add the diced chicken thighs, garam masala, curry powder, mild chilli powder, turmeric, sugar, ginger and salt, and cook until browned on the outside.

Transfer the mixture to the slow cooker and add the passata, natural yoghurt and coconut milk. Stir everything to combine. Cook on low for six to eight hours, or for four hours on high.

Serve with rice, naan bread and coriander sprinkled on top.

Note: If you don’t have a slow cooker, you can make this curry in a pan following the same method as above until you add the chicken and spices. Then cook the chicken until it is done all the way through. Add in the passata, yoghurt and coconut milk and simmer for 20 minutes.   

Top Tip: If you prefer a spicier curry substitute the mild chilli powder with hot chilli powder.

Serves 6 

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You will need:

Burger

400g (14oz or 1 tin) Chickpeas

1 Small Red Onion (finely diced)

1 Courgette (grated)

2 Tbsp (30ml) Olive Oil

1 Tsp (5ml) Salt

½ Tsp (2½ml) Pepper

2 Tbsp (30ml) Red Wine Vinegar

1 Tsp (5ml) Garlic Powder

2 Tsp (10ml) Ground Cumin

1 Tbsp (15ml) Sriracha

60g (2oz) Oats

100g (3½ oz) Smooth Peanut Butter

6 Pineapple Slices

Lime & Jalapeño Mayonnaise

160g (6oz) Mayonnaise

60g (2oz) Jalapeños

1 Lime

1 Clove Garlic

Salt & Pepper

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Method:

Place the chickpeas, olive oil, salt, pepper, garlic powder, ground cumin, sriracha and peanut butter in a food processor and blitz, then set aside in a large bowl.

Take the grated courgette and place into a piece of muslin cloth or a clean tea towel and squeeze out the excess liquid. Discard the liquid and add the courgette to the chickpea mixture along with the finely diced red onion, oats, red wine vinegar and mix together.

Divide the mixture into 6 pieces and using your hands, shape into burgers. The mixture will be quite wet and sticky.

To cook, place a frying pan on a medium to high heat with a little olive oil.

Place the burgers in the pan and cook for 3-4 minutes on each side or until golden brown. Also fry a slice of pineapple for each burger.

While the burgers are cooking we can prepare the lime and jalapeño mayonnaise. Place the mayonnaise, jalapeños, garlic and juice of 1 lime into a blender, add some salt and pepper to season, and blend until smooth.

Once the burger is cooked, serve in your favourite burger bun with the pineapple on top, a generous dollop of the lime and jalapeño mayonnaise and some mixed leaves. Enjoy!

Note: These burgers can be made in advance and frozen.

Top Tip: The lime and jalapeño mayonnaise can be stored in an airtight container in the fridge.

Serves 6 to 8 people.

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You will need:

Sweet Pastry

125g (4½ oz) Butter

60g (2¼ oz) Icing Sugar

125g (4½ oz) Plain Flour

75g (2½ oz) Ground Almonds

2g (¼ tsp) Baking Powder

1 Egg Yolk

Pinch Salt

Crème Pâtissière

300ml (½ Pint) Milk

1 Vanilla Pod

60g (2¼ oz) Caster Sugar

3 Eggs Yolks

20g (¾ oz) Cornflour (Corn Starch)

Prosecco Marinated Strawberries

500g (17½ oz) Strawberries

60ml (1¼ fl oz) Prosecco

25g (1 oz) Caster Sugar

1 tbsp Honey

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Method, Pastry:

For the pastry, cream the butter and sugar together until smooth. Then add the flour, ground almonds, salt and baking powder, and rub in using your fingertips until its texture resembles breadcrumbs. Next add the egg yolk and combine together to form the dough. Wrap the dough in cling film and allow to rest in the fridge for 1 to 2 hours. Once the dough is rested, preheat the oven to 160°C/320°F/Gas Mark 3. Roll the pastry out on a lightly floured surface, roll it ½ cm thick and large enough to line a 23 cm (9 inch) loose bottom tart tin. Gently place the pastry over the tart tin and carefully mould into the edges, making sure the pastry is flush all around, before trimming with a knife. Then leave to rest in the fridge for 15 minutes. Bake the pastry case in the oven for 15 to 20 minutes or until golden in colour, and allow to cool in the tin.

Crème Pâtissière

Pour the milk into a saucepan, slice the vanilla pod in half and using the back of a knife scrape the seeds out and add to the milk. Place on a medium high heat and bring to the boil. While the milk is heating, whisk the egg yolks and sugar until pale. Then add the cornflour and combine. When the milk comes to the boil, pour it over the egg mix, whisking thoroughly. Return the mix to the pan and place over a low heat, stirring constantly until it comes to the boil and thickens. Transfer to a bowl and place a layer of cling film directly on top of the crème pâtissière to prevent a skin from forming. Allow to cool and leave in the fridge until ready to serve.

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Marinated Strawberries

Cut the strawberries in half and place into a bowl. Add the caster sugar, Prosecco and honey and toss until the strawberries are covered.

To assemble the tart spread a layer of the crème pâtissière over the tart case then arrange the strawberries on top. Serve and enjoy!     

Makes 16 to 20 portions.

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​You will need:

375g (13oz) Dates, pitted

375ml (12 fl oz) Water

130g (5oz) Butter (At room temperature)

375g (13oz) Light Brown Sugar

3 Eggs (Large)

450g (16oz) Plain Flour (Sifted)

2 tsp Baking Powder

½ tsp Bread Soda (Bicarbonate of Soda)

Toffee sauce

130g (5oz) Butter

340g (12oz) Light Brown Sugar

600ml (20 fl oz) Cream

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Method:

Preheat the oven to 190°C/170°C (Fan/375°F). Line a 30cm/12-inch baking dish with parchment paper.

Place the pitted dates and water into a saucepan and place on a medium heat and gradually bring to the boil. Cream the butter and sugar together until light and fluffy. Gradually add the eggs, mixing into the butter and sugar until completely incorporated. Gently add the sifted flour, baking powder, bread soda and combine.

Once the dates have come to the boil remove from the heat and using a hand blender or food processor blitz until smooth. Add the dates to the pudding batter and combine.

Pour the pudding batter into the lined tray and place in the oven at 190°C/170°C (Fan/375°F) for 35 to 45 minutes, until the centre is fully cooked. While the pudding is baking we can make the toffee sauce.

Place the butter, sugar and cream in a saucepan and place on a medium heat to gradually bring to the boil, stir frequently. Once boiled remove from the heat. When the sponge is ready, remove from the oven and using a knife pierce several holes into the sponge. Then pour the toffee sauce over the sponge and allow it to soak into the holes.

Leave to rest for 30 minutes then serve while still warm with cream or ice cream.        

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Top Tip: Any leftovers can be stored in the fridge in a sealed container for up to 5 days.

Serves 16 to 20.

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​You will need:

225g (8oz) Dark Chocolate 

225g (8oz) Milk Chocolate

1 Tin (397g) (14oz) Condensed Caramel (Dulce de Leche)

30g (1oz) Golden Syrup

300g (11oz) Digestive Biscuits

80g (3oz) Maltesers (chocolate malt balls)

To decorate:

100g (4oz) White Chocolate

50g (2oz) Fondant or Roll Out Icing

Red and Green Food Colouring 

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Method:

Line a 1.14 litre (2 pint) pudding bowl with a double layer of cling film. Break the dark and milk chocolate into small pieces, and place in a heatproof bowl with the condensed caramel and golden syrup. Place the bowl over a pan of simmering water, stir frequently as the ingredients melt together. In another bowl gently break up the biscuits into bite sized pieces. When the chocolate mixture has melted thoroughly, add the broken biscuit pieces and Maltesers and mix well. 

Transfer to the lined pudding bowl making sure to press well into the bowl, cover and refrigerate for a few hours or overnight until set. Once set it’s time to remove from the pudding bowl and decorate.

Melt the white chocolate in a microwave or in a bowl over a pan of simmering water. Once melted pour over the top of the chocolate pudding. Let it slightly drip down the sides. Place into the fridge to allow to set while you make the holly decorations for the top.

Divide the fondant icing into two pieces. Add a few drops of the red food colouring to one piece and green to the other. Knead each until the colours are vibrant, then roll and shape them into red berries and green leaves. Then gently arrange on top of the pudding so it looks like a holly spray. When serving, cut into bite sized pieces and enjoy.

Happy Christmas! 

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Top Tip: These puddings look adorable and make great homemade gifts. Wrap in clear cellophane and tie with a ribbon to make an impressive gift. 

Note: This cake stored in an airtight container will last for up to one week.

This recipe makes 16 chocolate brownies.

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​You will need:

285g (10oz) Butter (Melted)

560g (1lb 4oz) Caster Sugar 

5 Eggs

1 Tsp Vanilla Extract

140g (5oz) Cocoa Powder

110g (4oz) Flour 

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Method:

Preheat the oven to 180ºC (350ºF) (Conventional Oven) or 160ºC (320ºF) (Fan Assisted Oven) and line a 24cm (10 inch) square tin with parchment paper.

Place the melted butter into a bowl with the sugar and combine.

Gently whisk the egg and vanilla extract, then add it to the butter and sugar mix.

Sift the flour and cocoa powder into the mixture and stir till it’s all combined.

Pour into a lined tin and bake for 1 hour. When ready the brownie should still be slightly soft to touch in the centre but not runny.

Leave to cool in the tin completely before slicing into squares.

This recipe will make a 10” square or 11” round cake.

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It’s that time of year again and I would like to wish you a very happy Christmas and a safe and happy New Year, from my family to yours. Christmas is a wonderful time of year for traditions and remembering loved ones. Following a request for a fruit cake recipe, I have decided to share a recipe given to me by a dear friend to us all here in Kiltegan and to many Africa readers who enjoyed her recipes over the years, Lucy (Lucia) Niceforo Hayes. Sadly, Lucy passed away in 2017. She had two great loves in her life, her family and cooking. I hope you enjoy her recipe and remember her fondly when using it.

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You will need:

Fruit cake:

700g Sultanas

500g Raisins

300g Currants

225g Mixed Peel

225g Glacé Cherries (halved)

1 Orange (Rind & Juice)

1 Lemon (Rind & Juice)

250ml Brandy (Whiskey or Rum)

400g Butter at room temperature

400g Dark Brown Sugar

8 Eggs

600g Plain Flour

120g Ground Almonds

1 Tsp Cinnamon

1 Tsp Nutmeg

1 Tsp Mixed Spice

Almond Icing:

225g Ground Almonds

225g Icing Sugar

225g Caster Sugar

1 Egg

1 Tbsp Lemon Juice

1 Tbsp Brandy (Whiskey or Rum)

1 Tsp Almond Essence (optional)

To Cover

5 Tbsp Apricot Jam

1250g Roll Out Icing (Ready to roll fondant icing)

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Top Tip: If your oven tends to be hot, wrap a double layer of brown (parchment) paper around the outside of the cake tin and tie with string.

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Method:

Preparation: Place the sultanas, raisins, currants, mixed peel, and cherries in a large bowl, pour in the juice and rind of the orange and lemon, also pour in the brandy and mix well. Cover and leave overnight to allow the fruit to soak.

Preheat your oven to 140°C for conventional oven or 120°C for fan assisted oven. Grease and line your cake tin with a double layer of greaseproof paper.

In a bowl beat the butter and sugar until pale and fluffy, then gradually add the eggs as you continue to mix. Next, fold in the flour, ground almonds, cinnamon, nutmeg and mixed spice. Once blended stir in the soaked fruit. Spoon into the lined cake tin and level the surface.

Bake in the centre of the oven for 4 hours or until the cake feels firm to touch and a skewer inserted into the centre of the cake comes out clean. Leave the cake to cool in the tin. When cool, pierce the cake several times over the surface and feed with some brandy. Wrap the cake in a double layer of greaseproof paper and tin foil, store in a dry cool place until you are ready to ice.

To make the almond icing place all the dry ingredients into a bowl, then add the wet ingredients, combining to form a paste. Warm the apricot jam and spread thinly across the fruit cake (the almond icing will stick better to the fruit cake). On a surface dusted with icing sugar roll out the almond icing until it is 5mm thick taking care that it doesn’t stick to surface. Roll the icing large enough to cover the top and sides of the cake. Gently place the icing over the cake using your rolling pin, smooth the top of the icing using your hands or a cake smoothing tool, then gently ease the icing down the side of the cake, smoothing it as you do. Trim any excess icing with a small sharp knife.

Cover the cake loosely with baking parchment and allow to dry out for a few days before adding the roll out icing or royal icing if you prefer. To cover with the roll out icing apply the same steps as the almond icing. Decorate with a festive ribbon and enjoy. 

This month’s recipe is for an Irish tea brack. With Halloween just around the corner it’s a lovely alternative to the traditional Barmbrack which is usually made with yeast and eaten at this time of year. The Irish tea brack requires you to soak dried fruit overnight, but it is simple and quick to make. I hope you enjoy it.

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You will need:

100g (3½ oz) Sultanas 

100g (3½ oz) Raisins

100g (3½ oz) Currants

80g (2¾ oz) Glace Cherries

50g (1½ oz) Mixed Peel

300ml (10 fl oz) Fresh hot tea

1 Egg

200g (7oz) Soft Dark Brown Sugar

225g (8oz) Self Raising Flour 

1 Tsp Mixed Spice

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Method

Place the dried fruit, cherries and mixed peel in a bowl, and pour in the hot tea. Cover the bowl with a clean tea towel and allow to steep overnight.

The next day, preheat the oven to 180ºc (350ºF) (Conventional Oven) or 160ºc (320ºF) (Fan Assisted Oven). Line a 1lb (450g) tin with parchment paper.

Gently whisk the egg and then add it and the brown sugar to the fruit mix. Sift the self-raising flour and mixed spice into the fruit mixture and stir until it’s all combined 

Pour into the lined loaf tin and bake for 1½ hours or until a skewer inserted into the brack comes out clean.

Leave to cool on a wire rack.

Tip: This brack will last well in an airtight container and it can also be frozen.