Swiss Roll

Ingredients

For the swiss roll
melted butter, for greasing
125g plain flour, plus extra for dusting
4 eggs
125g caster sugar, plus 3 tbsp for sprinkling (or use icing sugar for dusting)
2 tbsp warm water
1 tsp vanilla extract
For the filling
6 tbsp raspberry or strawberry jam
225ml double cream, whipped

Method
1. Preheat the oven to 190°C / 375°F / gas mark 5.
2. For the swiss roll: line the base of a 25 x 38cm swiss roll tin with greaseproof paper, brush the base and sides of the tin with melted butter and dust with flour.
3. Whisk the eggs and caster sugar together in a large bowl or in an electric food mixer until light and fluffy, then add the water and vanilla extract.
4. Sift in the flour, about one-third at a time, and fold it into the mixture using a large metal spoon.
5. Pour the mixture gently into the prepared swiss roll tin and bake in the oven for 12–15 minutes, or until the centre of the cake is slightly springy and the edges have shrunk away a little from the sides of the tin.
6. Spread out a piece of greaseproof paper (slightly larger than the tin in size) on a work surface and sprinkle evenly with caster sugar (this stops the roll from sticking to the paper). Turn the Swiss roll tin onto the sugared greaseproof paper, then carefully remove the tin and greaseproof paper from the bottom of the cake.
7. Place a slightly damp, clean tea towel over the cake and leave to cool for 30 minutes – this will prevent it from drying out and cracking when you roll it.
8. When the cake is cool, spread it sparingly with raspberry jam, followed by the whipped cream. With the longest side facing you, roll up the Swiss roll away from you, then transfer to a plate to serve. Sprinkle with caster sugar or dust with icing sugar to finish.

In the greenhouse, my father has many different varieties of lettuce growing. The flavour from lettuce grown at home in the soil is so significantly better than the shop-bought alternative. Not only is the flavour better but nutritionally there is no comparison. It has been reported, the lettuce bought in the bag ''ready for use'' is washed in chlorine 14 times stronger than that used in swimming pools, so your salad on the side may cause you more bad than good.
I love a proper green salad, to accompany a meal, with a drizzle of this dressing on top.
In the past, I have bought more salad dressing and I always end up throwing out half the bottle. So now I just make up a small amount of dressing as I need it.

Killachonna Salad Dressing

Ingredients
40ml white wine vinegar
110ml olive oil
½ tsp mustard (Dijon or English)
1 clove garlic, crushed
½ tsp honey
½ tsp salt
Pinch black pepper

Method
1. Put all the ingredients into a bowl and whisk.
2. Keeps well in the fridge for a couple of weeks.

Dáithí Ó Sé was the chef on RTÉ's The Restaurant last week, and for dessert, he made this chocolate biscuit cake. It is his mother's recipe and it is quite luscious. Dáithí Ó Sé has become increasingly popular in the Irish media, and it turns out that he isn't half bad in the kitchen either.Chocolate biscuit cake is something I always made with my mother as a child. I have my mother's recipe which I use on a regular basis, but I wanted to try out Dáithí's version. I must say it is a very easy recipe to make, it turned out perfect and tasted delicious. Since I was making this for the children I left out the almonds and the Baileys. I also found the mixture to be fairly wet so I added an additional 200g of biscuits; chocolate chip cookies & a few bourbons.

Chocolate Biscuit Cake

Ingredients
300g digestive biscuits.
100g flaked almonds, toasted
100g unsalted butter, melted
300g dark chocolate (60% cocoa solids)
1 tin condensed milk
30ml Baileys 


Method
1. Roughly crush the digestive biscuits in a bowl. Stir in the flaked almonds and the melted butter.
2. Melt the chocolate in a large bowl over a saucepan of simmering water, then stir in the condensed milk. Pour this chocolate mixture over the biscuits along with the Baileys and stir well to combine all the ingredients.
3. Line a 2lb loaf tin with Clingfilm (or baking parchment) and spoon the mixture into it. Place the tin in the fridge to set for at least 2 hours.
4. To make it extra special drizzle with some melted chocolate of choice.

Tickets are currently on sale for this year's Taste of Dublin festival which takes place in Iveagh Gardens from the 10th to the 13th June. To avail of an 'early bird' special offer enter the code "Taste30" when booking online (www.tastefestivals.ie) to get 2 standard tickets for €30 (normally €50) - offer expires May 2nd 2010. This is most certainly a fantastic event, not only for foodies but for families also. There are plenty of free tasters to be sampled and live music to enjoy.

Ballymaloe Cookery School demonstration area. This is where you can have the opportunity to cook a meal with Darina or Rachel Allen and then sit down with them to enjoy it.

Jack and I with Neven Maguire.

This is a really interesting way of cooking chicken. This is an adapted Jamie Oliver recipe but I'm unsure as to whether it is his own recipe or one developed by some guys looking for a different way to cook chicken on the barbeque. This also cooks perfectly in the oven. The end result is a deliciously moist chicken. The beer not only adds moisture but also the yeast and malt reacts with the chicken, particularly the skin, making it crispy but still moist. I used a combination of spices that I like but you can use whatever you have available or a ready-made spice, such as a cajun mix. I served the chicken with homemade potato wedges, coleslaw and a green salad. Yummy.

The chicken ready for the oven.

Beer Can Chicken

Ingredients
1 chicken
1 can of beer
1 tsp mild chilli powder
1 tsp fennel seeds

1 tsp coriander seeds
1 tsp paprika
1 tsp ground cumin
1 tsp brown sugar
3 tbsp olive oil

Method
1. Preheat the oven to 180ºC / 350ºF / gas mark 4.
2. Add all the spices into a pestle and mortar. Grind them all together. Add in the oil and mix into a paste.
3. Open the can of beer and pour half into a glass. Now take a tin opener and remove the top. Be careful. Or else just remove the ring pull.
4. Take your chicken and rub the spice mix all over it both inside and out.
5. Place the beer can in a baking tray and sit your chicken on top.
6. Place it in a preheated oven and cook until golden. I cooked it for 90 mins.
7. Carefully take the chicken out of the oven, place on a plate, cover with tin foil and let it sit for at least an oven to allow all those lovely flavours infuse.

If you are in need of some fast food this is a real treat without the guilt. I generally use whatever is in the fridge as a topping and then sprinkle with my cheese of choice. If using any meat ensure it is cooked, as the naan is only in the oven for 10 minutes, which may not be enough time to thoroughly cook the meat. I love to let the kids help with meals and this dish is excellent for getting children involved as it is just a matter of assembling the ingredients. Jack was on tea duty today and this pizza naan is what he made for us and it was delicious.

Pizza Naan

Ingredients
1 naan bread
2 tbsp of any Tomato and Basil pasta sauce, or passata
Grated cheese
Slice of ham
Tomato, sliced
Onion, finely chopped
Mushroom, sliced

Method
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 with potato wedges and salad.