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Tamarind caramel banana crumble

This tropical twist on a crumble has a zingy tang from the tamarind and a lovely coconut flavour to the crisp topping. Serves 4-6 INGREDIENTS For the coconut crumble: 90g unsalted butter, cut into...
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Pineapple tarte tatin

Serves: 4-6 INGREDIENTS For the pastry: 200g plain flour, plus extra for dusting pinch of salt 100g salted butter 1 egg 1 tbsp water For the fruit: 1 ripe pineapple 150g light...
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Coconut layer cake

Serves 12 INGREDIENTS  2 cups cake flour 2 cups all-purpose flour 1½ tbsp baking powder 1 tsp salt 2½ cups unsweetened coconut milk 1½ tbsp vanilla extract 1 cup sweetened shredded...
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Chocolate mocha pots with cinnamon shortbread

Serves 6-8  INGREDIENTS  280g milk 250g cream 2 tsp espresso coffee grounds (the grains, not an actual espresso) or instant coffee 100g caster sugar (plus 1 tsp for the whipped cream) 4...
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Sweet fruity paella – Arroz con leche

  To read the recipe, pick up a copy of the March edition of Good Things magazine. To download a digital copy click here or buy in store at WHSmith High Street, WHSmith Travel, Wholefoods,...
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Matcha cookies

INGREDIENTS 200g butter 200g sugar 2 large eggs 1 tsp vanilla extract 300g plain flour 1 ½ tsp teapigs matcha powder 1 tsp baking soda pinch of salt METHOD Preheat oven to 200C. In a...
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Ginger and vanilla panna cotta with poached rhubarb

To read the recipe, pick up a copy of the March edition of Good Things magazine. To download a digital copy click here or buy in store at WHSmith High Street, WHSmith Travel, Wholefoods, Marks and...
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Caramelized peaches with goat’s curd cream

The smooth, light texture and fresh flavour of St. Tola Divine works perfectly with the caramel in this recipe. The can be prepared in advance and the peaches cook in just a few moments. Serves:...
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Peach and apricot pastilles

Makes 30. Takes 45 minutes to make; set overnight INGREDIENTS a little vegetable oil, for greasing 125g no-soak dried peaches 200g no-soak dried apricots 475g granulated sugar, plus extra...