Spinach Pie Tee with Whipped Boursin and Onion Cream
I love having people over for dinner, but unfortunately I tend to overdo it a little (a lot if you ask other people but this is just between us). In order to have something for people to munch on when they come through the door, I always make some kind of canapés for my guests. This is probably my favourite, which is a bit of a double edged sword because only about half of them make it out of the kitchen.
Blueberry and Lavender Meringue
Lemon Meringue pie is a beautiful dessert, and this variation takes advantage of some wonderful flavour combinations between Lavender and Blueberry. As a smooth curd, and the light and sweet meringue, this dessert is perfect for a summers evening.
Irish Country Scones
While there are many types of scones, in my opinion, none beat the traditional Irish Scone. A staple of my time at Miss Marples Tea Rooms, making them fresh every morning to greet the guests, often times they were sold out within the hour, and we would have to make more to keep up with demand.
Black Forest Gateaux
Few desserts are more iconic than the Black Forest Gateaux. A rich Chocolate Sponge, soaked in a Cherry Syrup and Kirsch, filled with Cherries and Chantilly Cream and finished with Dark Chocolate Shavings. While this isn’t a cake that you’ll make every week (but it does have fruit in it), the soft and light sponge is versatile and always a crowd pleaser.
Sweet Fruit Tart
One of the most important skills in cooking is making pastry, and what better way to learn than by making a delicious fruit tart to share (or not, I’m not going to tell…). This recipe teaches 2 core principles for French Pastry, and while it can be a little bit challenging to start, I promise the end results are wonderfully versatile, and the only recipe you’ll ever need for simple Sweet Short Pastry, and Creme Patisserie.
Miss Marples Tea Rooms Brown Soda Bread
This Brown Soda Bread was one of the most popular items on the menu at Miss Marples Tea Rooms. A family recipe going back more than 200 years, and one that I’ve made more times than I could ever hope to count, I can’t wait to share it with you.
Nut Roast
For the vegetarians in your life that can’t partake in the Sunday Roast, this alternative is a great option. Rich and flavourful, with a herby finish and a beautiful texture that allows it to be carved like meat. This has always been a winner ever since my older sister turned veggie a few years back.
Smoked Goats Cheese with Beetroot and White Peach
A dish that was extremely popular during my time at House Limerick was the Goats Cheese Salad, to the point where I could have 11 or 12 on order at once during busy nights, but despite how busy it was, it is still one of my favourite places I have ever worked, I learned an incredible amount there, and this dish reflects the evolution of my cooking that occurred in that kitchen.
Beetroot Pasta with Goats Cheese, Spinach and a Roasted Plum Arrabiata
I wanted to make something unique and romantic for a date night, and found this method of rolling pasta to look like a rose. The idea of using Beetroot Puree to dye the pasta dough and making a plum sauce instead of a traditional tomato based sauce worked well with what was in season at the time, as my Mother has some beautiful fruits and vegetables growing in the garden.