Spiced Bramley Apple Cake with Maple Whiskey Glaze Recipe

For the cake

200g softened butter
180g light brown sugar
4 eggs
1 bramley apple
300g plain flour
2 tsp baking powder
½ tsp ground cinnamon
½ tsp nutmeg
½ lemon, zest only
60ml milk


For the topping

3 pink lady apples
100ml maple syrup
40g butter
3 tbsp Whiskey

Preheat the oven to 180°C/fan 160°C/gas 4.  Line a 22cm loose base springform tin with baking parchment. Place the butter and sugar into a mixer and whisk until light and fluffy.Beat the eggs together in a bowl with a fork and mix in stages into the butter and sugar, adding 1 tbsp of flour to stabilise as needed

Quickly peel and dice small the bramley apple, then fold into the egg mixture.

Sift the plain flour, baking powder, cinnamon and nutmeg together.Fold the flour and spices into the egg mixture and add the lemon zest.Add the milk in to form a soft cake batter. Pour into the prepared tin and bake for 40 to 45 minutes.

Insert a skewer to check that it is ready. It should come out clean. Cool on a rack before taking out of the tin.

For the frosting

500g mascarpone
3 tbsp sour cream
140g icing sugar
zest of 1 lemon
juice of 2 lemons

Meantime, pour the maple syrup into a pan with the butter and whiskey and leave to simmer for 4 to 5 minutes until a fluid sauce forms, stirring from time to time.  Slice the pink lady apples in even wedges and add them to the sauce and leave to cook a little, until the apples absorb the lovely flavours from the sauce. Then let cool. To make the frosting whisk together the mascarpone, sour cream, lemon zest and juice and icing sugar.  Taste and adjust as needed by adding more lemon or icing sugar. To decorate spread the frosting over the top and sides of the cake and arrange the apples in a rose petal fashion on top.

Aoife Patterson and Pat Reid  –  Wicklow Willow

Wicklow Willow is a small company based in Glendalough offering a broad range of Traditional Basketry products and services, from baskets and courses to playground installations and sculptures. They also provide professional heritage services to many Local Authorities and State Agencies. Aoife and Pat are a husband & wife team working hard to build their business in the beautiful valley of Glendalough. They have three little boys that help keep them busy when not weaving!

www.wicklowwillow.ie info@wicklowwillow.ie

Glendalough, County Wicklow

Marta O’Kelly and Adrienn Eber – FLORAL ART

Established in 2014, Floral Art is co-owned by Marta O’Kelly and Adrienn Eber and is a hive of activity, full of flowers, colours, scents and creativity.

Adrienn and Marta are passionate about all things floral and they have grown their business to 3 stores, they’re now in Churchtown, Dublin 14 and in Knocklyon, Dublin 16 as well as their original store in Greystones.

Floral Arts in Wicklow celebrates the power of the flower, through floral arrangements, event planning and evening classes, whether designing for individual clients, weddings or corporates, we translate your individual style into flowers and event décor. www.floralart.ie 

Unit 1A Meridian Point Greystones Co. Wicklow

Unit 5, 96/98 Upper Churchtown Road, D14 CR33

Unit 7, Knocklyon Shopping Centre, Idrone Avenue, D16, D16 HE29

Email : info@floralart.ie

Strawberry Custard Cream Pots

Makes 3, size depending (3 x 180 ml jars)

For the custard pots

200ml double cream 

100ml milk 

2 egg yolks

3 tbsp caster sugar 

1 vanilla pod, seeds extracted

100g white chocolate, melted

For the strawberry compote

170g strawberries, hulled & quartered 

50g caster sugar 

Juice and zest of ½ lemon

1star anise

3 tbsp cold water 

To serve:

Lemon whipped cream, to pipe on top

100ml double cream

¼ lemon, zest 

1 tsp lemon juice

1 tbsp icing sugar 

Strawberries, to decorate 

1 tsp hazelnuts, roughly chopped & toasted hazelnuts 

Mint or sweet geranium leaves, to garnish

Preheat the oven to 170°C/fan 150°C / gas 3.

To make the custard pots, pour the cream and milk into a saucepan and heat gently.

Add the egg yolks, sugar and vanilla seeds into a bowl and whisk well until light and fluffy.

Pour the hot cream over the egg yolks, whisking very well, a little at a time so that the yolks will cook.  Fold in the melted chocolate.

Transfer the mixture into pretty cups, ramekins or glass jars and place them into a bain marie (This is an oven tray. Half fill the tray with boiling water once in the oven) 

Bake for 30 minutes or until just set. Take them out of the bain marie and leave to cool before placing in the fridge. 

To prepare the strawberry compote, place the berries, sugar, star anise, lemon zest and juice and water a saucepan and bring to the boil, reduce the heat to a simmer for 6 to 8 minutes until a syrupy compote forms. 

Leave to cool completely. Remove the star anise

For the lemon whipped cream, whip together the double cream, lemon zest and juice and icing sugar.  Taste and adjust to your liking.

When ready to serve, spoon the berry compote over the cream custards and pipe a swirl of the lemon cream on top. Scatter over the toasted hazelnuts and finish with some mint or sweet geranium leaves.


Grilled Dublin Bay Prawns with Roasted Asparagus 

Serves 2 

For the asparagus

6 asparagus spears, 

½ red pepper, sliced 

1 tbsp olive oil 

½ tsp sesame oil 

½ lime, zest only 

For the prawns 

1 garlic clove, peeled 

1 small shallot 

½ red pepper 

½ red chilli, deseeded

4cm chopped lemongrass

½ medium lemon, zest only

1 tbsp lemon juice

40ml rapeseed oil 

A small bunch coriander leaves and the stalks, 

Small sprig of parsley 

2 mint leaves 

Salt and pepper

300g shelled Dublin Bay Prawns

Zest of lime, to serve

Basmati & wild rice, to serve

Fresh coriander, micro greens or baby watercress, to garnish 

For the asparagus and red pepper, preheat the oven to 180°C/fan 160°C/gas 4.  Place the oils, lime zest and seasoning in a bowl and add the asparagus and red pepper.  Mix well and then tip out on to a baking tray. Roast for 12 to 15 minutes, turning the spears over from time to time. 

For the prawns, place the garlic, shallot, red pepper, chilli, lemongrass, lemon zest and juice, oil, coriander leaves and stalks, parsley and the mint leaves into a food processor and blend, keeping a little texture in the peppers. Season with salt. Pour this over the prawns and leave for 10 minutes.

Preheat a chargrill pan, place the marinaded prawns (leaving the marinade in the bowl) onto the grill pan at a high heat and cook for 1 minute depending on the size before turning over. The prawns will be pink when cooked. Set aside, then add the marinade to the pan, bring to the boil and cook for 2 minutes.

Place the rice on serving plates, top with the roasted asparagus and red pepper, grate the zest of some lime over and then add the chargrilled prawns on top. Spoon over the cooked marinade.  Garnish with fresh coriander or micro greens or baby watercress. Serve immediately. 


Beetroot and Goats Cheese Ravioli with Lemon Cream Sauce and Walnuts

Serves 2 

For the beetroot pasta

150g strong white flour

Pinch of salt

1 egg

1 tsp olive oil 

2 tbsp cooked beetroot puree and well strained (leave in a sieve for the liquid to drain out)


For the filling

60g goat’s cheese

50g ricotta cheese

2 tbsp grated parmesan

1 tsp marjoram (or thyme), chopped

¼ roasted red pepper, finely chopped

½ lemon, zest only 

Salt and freshly ground black pepper 

For the lemon cream sauce

100ml cream

½ lemon, lemon juice and zest 

1 tbsp chopped chives

Salt and white pepper

Walnuts, roughly chopped, to garnish

Lemon zest, to garnish 

Chives, to garnish

Grated parmesan, to serve (optional)

To make pasta the traditional way, sift the strong flour and salt onto a clean work surface and make a well in the centre. whisk the egg, oil and beetroot puree together with a fork and gently pour into the well.

Gradually mix the liquid ingredients into the flour, using the fingers of one hand.  Knead the pasta until smooth.  Wrap up in parchment and leave to rest for at least 30 minutes before rolling out. 

To use the food processor, sift the flour and salt into the bowl.  Pour in the beaten egg, oil and beetroot puree and process until the dough begins to come together.  Turn out and knead until smooth.  Wrap and rest for at least 30 minutes. 

To roll out, using a pasta machine, feed the dough through the widest setting several times.  Feed the pasta through the machine, narrowing the setting by one notch each time, until the required the finest setting for ravioli. 

When ready to assemble, mix all the ingredients for the filling together.  

Bring 2 litres of water to the boil and add ¾ tsp salt.  

Find the halfway point in the length of pasta, and spoon the filling at intervals on one half.  Lightly egg wash around and lay the remaining pasta half over, pressing firmly down and ensuring no air is trapped.

To make the sauce, add the cream, lemon zest, juice, chives and seasoning to a saucepan and heat through. Cook until slightly thickened

Once the water is at rolling boil, carefully lower the ravioli in and cook for 3 to 4 minutes. To check that they are cooked, slice a little pasta and taste. It should be al dente. 

To serve, arrange 3-5 ravioli (depending on the size made) on a plate. Spoon over the lemon cream sauce, add the lemon zest and sprinkle over a few walnuts and chives to garnish.  

Serve immediately, adding grated parmesan as desired. 


Raspberry Lemon Cocktail 

Makes 2 

6 raspberries

90ml Limoncello

100ml ginger flavoured stock syrup 

Moinéir Raspberry Wine (Wicklow Way Wines) 

To decorate the glasses

Lemon & caster sugar

Ice, optional

Raspberries & swizzle sticks, to decorate

2 x flute glasses

Place the raspberries and limoncello in a jug or glass to infuse for 5 minutes.

To decorate the flute glasses, rub half a cut lemon over the rim of the glass and then dip the rim in caster sugar.  Set aside to dry.

Add ice to the glasses to chill, then discard the ice.

Muddle the raspberries lightly and sieve the mix well, dividing the liquid between each of the two glasses. 

Pour the stock syrup into the glasses and top up with Moinéir Raspberry Wine and give a stir.

Finish each glass with a swizzle stick and ice (optional) and serve

catherine cocktail

Raspberry Lime Mocktail 

Makes 2 -3 

For the raspberry lime syrup 

130g raspberries, hulled and chopped in quarters

120g sugar 

150ml water

Sparkling or tonic water, to top up (about 500ml or to taste)

½ lime, chopped into wedges

Some fresh raspberries to decorate

2 slices of lime, to decorate

Mint ice cubes

2 x flute glasses

For the mint ice cubes, lay fresh mint leaves in an ice cube tray, top with water and freeze.

To prepare the syrup, place the raspberries, sugar and water into a saucepan over a high heat, bring to the boil and then turn the heat on low and leave to simmer for 8 minutes. Stirring from time to time. 

Leave to cool completely, then sieve the syrup into a serving carafe or jug. (The raspberry pulp can be set aside and used for baking later).  Add the chopped lime, fresh raspberries and mint ice cubes followed by the sparkling or tonic water.

Serve in flute glasses, decorated with lime slices

Gastronomic Society – San Sebastian

Gastronomic societies are a very important part of the social fabric of San Sebastian. Originally conceived as informal gentlemans clubs, they have evolved into meeting places where members can prepare food, reconnect and enjoy each others company. They also serve an important cultural purpose as many of the traditional festival activities are organised over a meal at these societies.

Gabriella of Tenedor Tours brought Catherine to one of these societies and prepared a beautiful lunch of local dishes, a real treat and a priviliged glimpse of local life in San Sebastian.

Coriander & Lime Chicken Enchiladas

Serves 4 


For the Sauce

2 tbsp. olive oil

1 onion, chopped

2 cloves garlic, finely chopped

400g canned tomatoes

1 tbsp. tomato paste

1 red chilli, finely chopped

1 tsp caster sugar

Salt and freshly ground black pepper

8 large or 12 small corn or flour tortillas

220g cheddar cheese grated (keep some for the topping)

220g cheddar cheese grated (keep some for the topping)

1 onion, finely chopped

1 chilli, finely sliced

350g cooked chicken, shredded

250ml sour cream

1 lime, zest only

1 bunch of chopped coriander

For the Salsa

2 avocado, diced

1 bunch of coriander, chopped

1 lime, juice and zest

Pinch of salt


To prepare the tomato sauce, heat the oil in a frying pan and sauté the onion until softened, this will take about 5 minutes and then add the garlic and cook for 1 minute. Stir in the tomatoes, tomato paste and the chilli. Add the sugar and season with salt and freshly ground black pepper.

Simmer slowly for about 15 to 18 minutes. Preheat the oven to 200°C/ fan 180°C / gas mark 5. Brush an ovenproof dish with melted butter. Place each tortilla, flat on a surface, sprinkle with some cheese, chopped onion, shredded chicken, chilli, 2 tbsp. of tomato sauce, a spoon of sour cream and lime zest.

Retain some cheese and sauce and sour cream for the top. Roll up all the tortilla and place them seam-side down in the baking dish next to each other. Pour over the remaining tomato sauce, sour cream and sprinkle the rest of the grated cheese on top.  Bake in the preheated oven for about 15 to 20 minutes until heated through and just lightly golden on top.

To make the salsa, combine the avocado, coriander leaves, salt and lime juice and zest into a small serving bowl to serve with the enchiladas.

Season Five

Tastes Like Home is returning to your screens this autumn on RTÉ One for it’s fifth season. This year, like many of us, Catherine is curtailing her international travel and instead cooking up a storm on ther Tastes Like Home kitchen. Catherine will be sharing with the audience recipes and dishes inspired by her travels and with 24 episodes in 24 different destinations in the last four years, there is plenty of inspiration to be found.


Episode 1 Starts in








Eight episodes from around the world

Throughout the series we will be revisiting some of the amazing destinations, catching up with some of the programmes contributors and of course serving up loads of new recipes for you to try at home. There are some really amazing dishes to try this year so make sure to tune in Monday Nights 8.30 RTÉ One starting from the 7th September

New Sponsor Belling

This series we have a fantastic new sponsor Belling. Everything that we cooked throughout the making of the programme was prepared using their fantastic range of ovens, microwaves, American style fridge freezers and a massive and really gorgeous induction hob!