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Donal Skehan

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Spring
Spaghetti Carbonara | DonalSkehan.com, Quick, easy and luxurious, the classic carbonara deserves its place in the Italian hall of fame.
Summer
Roast Chicken Sandwich | DonalSkehan.com
Autumn
Cheesy Wiener Schnitzel with Velvet Mash | DonalSkehan.com, A warming winter dish to bring comfort on the coldest nights.
Winter
Chocolate Biscuit Cake | DonalSkehan.com, The perfect cake for all you bake-phobics - this recipe doesn't require any baking time whatsoever!
Breakfast
One Tray Artisan Full Irish | DonalSkehan.com
Light Meals & Salads
BBQ Seafood platter with Piri Piri Sauce | DonalSkehan.com, Simple, fresh flavours that work perfectly on the BBQ
Healthy
Teriyaki Salmon with Rice & Greens | DonalSkehan.com
Main Meals
Glossy Soy Turkey Meatballs | DonalSkehan.com
Vegetarian
Pasta al Limone | DonalSkehan.com
Family
Chicken Katsu Curry | DonalSkehan.com, Take on the takeaway with this simple Japanese chicken curry.
Desserts & Baking
Raspberry & Chocolate Crepeathon Cake | DonalSkehan.com, This cake won’t fail to impress, especially when guests see the stunning layers inside.
Drinks
Frozen Fruit Smoothie | DonalSkehan.com, The perfect pick-me-up for any sleepy head!
Snacks
Creme Egg Cupcakes | DonalSkehan.com, The epitome of Easter!
Traditional Irish
Roast Lamb with Rosemary & Garlic | DonalSkehan.com, Serve straight to the table for your Easter feast!
Christmas
Chilli Jam | DonalSkehan.com, Enjoy with sandwiches, alongside meat or fish dishes, or as a delicious dipping sauce.
Halloween
Mummy Jam Tarts with Blackberry Jam | DonalSkehan.com

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Spinning plates, making delicious dinners and projects for Wind Shore Goods, Dunnes Stores, Appetite Media & Arthur&Donal!
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Happy Easter! Love to you and yours xx
Raspberry & White Chocolate Cheesecake Bars | For a sweet summer pick me up, these cheesecake bars here are no-bake, take minimal fuss and are so easy to make using the best of ingredients from your local dunnesstores. They are a riff off a recipe I’ve been making for years due to the oohs and aahs they almost always garner! adServes: 12 Time: 30 mins + chilling time 200g plain digestive biscuits 100g unsalted butter 400g good-quality white chocolate, broken into pieces 250g mascarpone cheese 250g full-fat cream cheese 200ml double cream 250g raspberries, half mashed to a puree and half whole Bash the biscuits in a resealable bag with a rolling pin until you have fine crumbs. Melt the butter in a large saucepan then add the biscuit crumbs and mix to combine. Tip the butter and biscuit mix into the base of a lined 20cm/8” cake tin. Pack in the biscuit mix with a spoon or a meat mallet. Place the chocolate in a heatproof bowl, in a single layer if you can, over a pan of barely simmering water, making sure the base of the bowl does not touch the water, and gently melt, without stirring. You can tell it is melted when you gently nudge a square and it will dissolve. Only then stir together and set aside. Beat the cream cheese, cream and mascarpone in a large bowl with an electric hand whisk, then, with a spatula, stir through the white chocolate and pour over the biscuit base in the tin. Dollop the pureed raspberries over the top of the cheesecake and using a spoon, swirl the raspberries into the cream mix. Dot in the remaining whole raspberries, lightly pushing them into the mix. Cover and place in the fridge to chill and set for at least 2 or 3 hours. Remove the cheesecake from the tin and cut into bars then serve.