The Late Late Toy Show is tonight and I'm really excited. Hopefully I'll decide what I want for Christmas. My Mam made some treats for us tonight, but I wanted to make something myself.

Movie Night Popcorn

50g popcorn
handful of M&M's
50g milk/white chocolate
handful of smarties
  1. Put the popcorn and the sweets into a bowl.
  2. Melt the chocolate in a heatproof bowl set over a saucepan of simmering water.
  3. Pour the chocolate over the popcorn mix and stir.
  4. Spoon the the mixture into a large container and place in a fridge for a hour.
  5. Remove for the fridge and enjoy

We are just back from an astonishing family holiday in East Cork. There was so much to do, from bowling to cinemas, from beaches to cliff walks together with all my family and my cousin Caoimhe. On one of the nights, my Mam and Dad went to Ballymaloe for their 11th Anniversary (I really wanted to go too!). My Mam and Dad's starter was this soup and they both loved it. My Mam found this recipe in Darina Allen's Book "Ballymaloe Cookery Course" and decided to make it.  I helped my Mam to make it but first I had to dig the potatoes in the garden and pick the herbs. It's very filling and full of flavour.

Potato & Fresh Herb Soup

50g (2oz) butter
425g (15oz) potatoes, peeled and cut into 1cm (⅓in) cubes
110g (4oz) onions, cut into 1cm (⅓in) cubes
1-2 tbsp of Parsley, Thyme, Sage and Chives
900ml (1½ pints) Chicken or Vegetable stock
125ml (4fl oz) Creamy Milk
1 tsp salt
Freshly Ground Pepper

  1. Melt the butter in a heavy saucepan. When it foams add the onions and potatoes, and toss in the butter until well coated.
  2. Sprinkle with salt and a few grinds of pepper. Cover with butter wrapper or paper lid and the lid of the saucepan. Sweat over a gentle heat for about 10 minutes
  3. Meanwhile, bring the stock to the boil. When the vegetables are soft but not coloured, and the freshly chopped herbs and stock, and continue to cook until the vegetables are soft.
  4. Purée the soup in a blender or food processor. Taste and adjust the seasoning. Thin with creamy milk to the required consistency. Garnish and Serve.


At last, its Summer and the weather is getting a lot warmer. This milkshake is a perfect drink for a hot day like this and it's so easy to make. Just get some help with the hand blender from an adult.

Banana Shake

650ml milk
3 ripe bananas
½ tsp vanilla extract
2 tbsp glenisk organic yougurt
1 tbsp honey


1.           Blend all the ingredients together in a large jug with a hand blender until smooth.
2.           Pour and enjoy.

This cookies are from Rachel Allen's Food for Living. They are remarkably straightforward to make. They are crunchy on the outside and chewy in the middle . Cookies would absolutely be one of my favourite treats.

Rachel Allen's Polka Dot Cookies

225g (8 oz) Butter
375g (15 oz) Soft Brown Sugar (or light muscovado sugar)
2 tsp Vanilla Extract
2 Eggs, beaten
350g (14 oz) Plain flour
½ tsp Salt
1 Level tsp Baking Powder
1 Level tsp Bicarbonate of Soda
150g (5 oz) Smarties / Chocolate Chips

1. Pre-heat the oven to 180 ̊C / 350 ̊F / Gas Mark 4 /
2. Cream butter and sugar together. Add in the vanilla extract and eggs.
3. Mix the flour and salt into a bowl. Sift in the Bicarbonate of soda and Baking Powder and mix well.
4. Add the dry ingredients into the wet.
5. Add the smarties last.
6. Roll into little balls (walnut size if you want small ones or golf ball size if you want larger ones. I pressed in a smarty on the smaller ones so that there would definitely be a smarty on the top of each cookie.
7. Bake for 12 – 16 mins. If you want chewy cookies, bake until the edges are turning brown but the middle is still pale. If you want crunchy all the way through then bake until golden all over.
8. Cool on a wire rack.


A few weeks ago, my Mam got Donal Skehan's new book, Kitchen Hero. When I was flicking through the book I found these beef fajitas and they sounded delicious so I made them for dinner. Then last night Donal's show Kitchen Hero was on RTÉ 1 and he made these fajitas also!! The first episode was great and if you missed it you can watch it on Donal's Website.

Donal Skehan's Dig-In Beef Fajitas

400g (14oz) striploin steak, thinly sliced
4 garlic cloves, peeled and finely chopped
Juice of 1/2 lime
1 tsp Worcestershire sauce
2 tsp chilli powder
1 tsp dried oregano
1 tsp ground cumin
1 tsp ground black pepper
1 tbsp sunflower oil
2 red onions, peeled and thinly sliced
3 peppers (red, green and yellow), sliced into strips
A small handful of fresh coriander, roughly chopped
Sea salt
8 wholemeal tortilla wraps

To Serve
Soured cream
100g (31/2oz) Cheddar cheese, grated

1. In a large bowl, combine the garlic, lime juice, Worcestershire sauce, chilli powder, oregano, cumin and black pepper then add the beef and toss until coated. Cover and place in the fridge.
2. Heat half the sunflower oil in a large frying pan over a medium heat, add the onion and peppers and fry for 3-4 minutes until caramelised. Set the vegetables aside in a dish.
3. Add an extra drizzle of oil to the pan and fry the marinated beef for 3 minutes until cooked but still tender. Make sure the pan is hot before cooking the beef.
4. Add the reserved onions and peppers and the coriander and stir through then season with salt to taste.
5. Heat the tortilla wraps in the microwave for 40 seconds and cover with foil to keep warm.
6. To assemble, spread a little guacamole on a tortilla, add some steak, peppers and onion and then top with soured cream and cheese.


Last night, Me and my Brother Tiarnán were watching Junior MasterChef and we went to bed dreaming of desserts. This morning, Tiarnán asked my Mam if we could make Chocolate Muffins. So I searched for some Chocolate Muffins and the first one I found was this one. These muffins are simple and its something everyone loves.

Chocolate Chip Muffins

250g (8oz) Self Raising Flour
125g (4oz) Caster Sugar                        
12g (¼oz) Cocoa
50g (2oz) Chocolate Chips
1 Level Teaspoon Baking Powder
1 Large Egg
150ml (¼ pint) Milk
½ teaspoon Vanilla Extract
125g (4oz) Margarine

  1. Preheat oven to 175°C/325°F/Gas 3.    
  2. Melt margarine and allow to cool.
  3. In a large bowl combine all dry ingredients.  
  4. Mix the egg, milk and vanilla extract into the cooled margarine.
  5. Now add the wet ingredients to the dry ones and mix to make a very soft mixture.
  6. Spoon into bun cases, making each case about two thirds full.
  7. Bake for 20 - 30 minutes until golden brown and cooked through. 



Last Saturday, I went with my cousin Caoimhe to Clodagh McKenna's Cookery School. We made lots of scrummy recipes including this Strawberry Smoothie. I can't wait to go back again!

Strawberry Smoothie

150g strawberries
2 tbsp clear honey
250ml greek yoghurt
handful ice

    1. Place all the ingredients into a food processor and blend until the mixture is smooth.
    2. Pour the mixture into a tall glass and serve.


This is another recipe from Killachonna Cookery School. This recipe is really easy and quick to make. For this recipe, you have to have the cheese, the tomato sauce and the naan bread (or else its not a pizza naan!)

I only use a few toppings (pesto, cheese, ham and chorizo) but you can add as many ingredients as you want.

Pizza Naan

1 naan bread
2 tbsp Real Irish Food Co. Tomato and Basil sauce (or any pasta sauce)
Grated cheese
Slice of ham
Tomato, sliced
Onion, finely chopped
Mushroom, sliced

Chorizo, chopped
A few teaspoons Pesto

1. Preheat the oven to 180°C/350°F/gas mark 4.
2. Spread the sauce over one side of the naan.
3. Cover with toppings of your choice.
4. Bake in the oven for 10 mins until the cheese is golden and bubbling.
5. Serve and Enjoy!



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