This is a recipe I got on a cookery course I did in The Tannery Cookery School in Dungarvan with Paul Flynn. I love it because it is great for a quick weekday dinner but also is fancy enough to serve if having friends over for dinner. It is a brilliant recipe to have in your repertoire of dishes that are quick, easy, delicious and healthy.
These delicious, light pillows of soft lemony sponge couldn’t be easier to make, just put all the ingredients into a food processor or mixer and whizz for 1-2 mins. Done! The lemon curd filling turns ordinary cupcakes into something really special.
Lemon curd is widely available to buy but I urge you to give making your own a try – it is absolutely yummy, really easy to make and will keep for approx. 2 weeks in the fridge. Great to use as a cake filling but also delicious and very ‘moreish’ spread on fresh bread as an alternative to jam! Continue reading
I felt like the need for a warm, comforting soup during the last week as I found myself shivering with the sudden, early arrival of Autumn. This delicious soup is creamy, rich and full of flavour. You will be pleasantly surprised at how quick and easy it is to make. Butternut squash is one of those rare vegetables that keeps for ages in the vegetable drawer so it is something I would always have in stock. I always like to have coconut milk in my press as well so I can make this soup without having to go shopping! This will last in the fridge for 2-3 days. Continue reading
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