This is my proudest culinary moment And most special. This past spring I made my brother’s wedding cake. It was my first wedding cake, and I am pretty happy with the result!

The silver and white pearls are edible, the second tier has a marbled effect to it, and the flowers were picked that morning.

The wedding was an absolutely fantastic time-couldn’t be happier for you two!

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Hello Dublin!

Last week I was in London, where the food scene is UHMAZING! I made it to Deliciously Ella’s Mae Deli, Cutter and Squidge, and Crumbs and Doilies…I’ve been dying to try each of these for ages now! And I’ll have a few recipes inspired by that ‘London Look’ in the next couple of weeks. It really is a place to visit, foodie or no foodie.


I will be working in a top cookery school in Dublin from here on out. I’ll be the digital content manager, so I’ll be doing the school’s blogging, snapping, Facebook, Tweeting, and Instagram. A dream job really!

I’m so excited for this next chapter. I can’t wait to meet other food bloggers, chefs, social media influencers, and others in the industry. I’m so ready to live in a fast-paced city again, and Dublin is such a cool place for food. Moving and starting a new job can be a little bit daunting, but I’ve a great support system up in Dublin, and it’s nice having a sis in the same time zone!

Switching gears to another fast-paced city, actually in my home state of CALIFORNIA(knows how to party). I’m taking you to Los Angeles for a minute. L.A. Lady Magazine is pulled up on my phone and laptop a lot as of lately. And who doesn’t have screenshots of inspirational quotes saved on their phone? Well L.A. Lady Magazine interviews the most badass women in L.A. at the moment. They really do strive to provide inspiration and content about strong women. Their stories are motivating and remind me why I started/ have far I’ve come. So if you’re feeling a little weary(I will definitely be referring to the Mag when I start the new job Monday!), definitely take a look. One of my food heroes, Brandi Milloy is among the ladies interviewed! I share a couple of my favorite snippets below.I faced a major obstacle breaking my ankle, and having the scare of having a second operation. It was terrifying, the possibility of a second operation. But I remain positive, and in some way it was a blessing, being told to quit a professional kitchen, it has lead me to a job that is a combo of everything I love.

Here’s to a new start! Don’t worry, I won’t stop creating my own recipes and projects! I’m feeling so motivated. And by the way, there is a HUGE number of subscribers, so thank you!! You can also follow me on Twitter, Facebook and Instagram for more drooling.



Wild garlic and cheddar power scones

Guests will be certainly be impressed with the foraged ingredient. I load these bad boys up with heaped tablespoon of linseeds, bee pollen, sprouted buckwheat to get those extra gains. I  like to use my smallest scone cutter, and top soups with mini scones!



225g self-raising flour (I used wholewheat)

1 level tsp baking powder

50g butter

100g grated cheddar cheese

30g wild garlic leaves, finely chopped

1 egg



Preheat the oven to 200C. Mix the flour and baking powder in a large bowl, rub in the butter until it looks like breadcrumbs. Stir in the cheese and wild garlic. Beat the egg in a small bowl, or mixing jug. Add that to the flour mixture. Then add in milk, just less then a teaspoon at a time to bring it all together as a soft dough. Dust your countertop with flour. Gently pat or roll out the dough into a round about 2cm thick. Cut out your scones, place ona baking tray, and brush with milk. Bake for 10-12 minutes, until golden brown. Remove from oven, and enjoy slathered with butter while still warm, or as a side to soup.

Courgetti with Wild Garlic Avo Cream

Growing your own vegetables is one of the most satisfying hobbies you could take up. We grew our own corn at Ballymaloe, and there was such a a sense of being a champion seeing those stalks full grown! Courgette is something I use a lot of, and maybe one day I’ll find a little patch and grow some! This is a quick supper or lunch idea, and all beneficial. This is going to be my favorite summer dish!



To make the courgetti (or zoodles):

Typically a courgette per person.

The easiest way is to use a spiralizer. If you don’t own one, just peel the courgette, as you would a carrot, with a peeler. Then slice as thin as you can with a sharp knife.


Set to the side and make the avocado cream.



This sauce combines two of my favorite ingredients: avocado and wild garlic. It’s a light alternative to traditional pasta. I also like to use this sauce on toast in the morning, for a breakfast of champions! So easy, and perfect for those summer nights just around the corner!



1 avocado and half of another

3-4 stalks of wild garlic, chopped finely

Tablespoon of lemon juice

Chili flakes

Salt and pepper


Slice open the avocado. Scrape it into a mixing bowl. Without a potato masher, mash until smooth. Add the rest of the ingredients, and mix through. Add your zoodles to the bowl, and give a good stir. Great as a main, or side to salmon or chicken!

First live demo done!

Thank you everyone who came out to my live demo this past Sunday! A huge congrats to Helen and Niamh for organizing a fabulous Bealtaine festival! And thank you to all the speakers who shared their stories with us. It was a wonderful, and such unique weekend to be a part of.

It was my first live demo, and yeah I was a ball of nerves the size of Texas, but it went well!I wanted to give my first demo on Bere Island, because it’s where I started writing and photographing my blog. There was a big crowd, about 30, much bigger than I anticipated. Once I got a little more comfortable and my nerves calmed, it was a fun hour! So I’ll be publishing my recipes over the next couple of days, so stay tuned!

Thank you again for those who attended. Hope you learned something new, and are inspired to use what’s on our front doorstep here in West Cork!

Coming up on the blog this week:







It is certianly not the last demo I’ll be doing, so stay subscribed!


Tahini Banana Bread

If you haven’t tried tahini, you should, just don’t take a big tablespoon and plop it on your porridge! I learned that the pretty hard way as it’s quite bitter on it’s own, but mixed into a cake batter or some bread dough, it takes desserts and other sweet recipes to another level. I also use it in stir fries, but I love experimenting with  contrasting and unexpected flavors.

Bananas usually don’t last very long with me. I’m sure I eat two a day. But I had a real hankering for banana bread, and have way too many jars of tahini. This came out nicely, and it will for sure be a regular thing I make! It’s quick and easy. It’s a twist on the classic banana bread!



Here’s what you’ll need:

4 very rip bananas

About 1/4 cup veggie oil

1/4 cup Greek yogurt

2  eggs

1 tablespoon vanilla

1 1/2 cups flour (I used gluten free)

1 teaspoon baking powder

1 teaspoon cinnamon

3/4 cup sugar

Preheat oven to 155C. Oil or butter a bread loaf tin. In a bowl, sieve the flour, then add the baking powder, sugar and cinnamon. In a larger mixing bowl, mash the bananas. Add the veggie oil, yogurt eggs and vanilla and whisk well. Then add the dry ingredients. Pour the batter into the tin. Bake for approximately 45 minutes, or until skewer comes out clean. Let sit for about 5 minutes, then pop it out of the tin. Slather with almond butter and enjoy with a cup of coffee!



Catching up!

Hello! Sorry for the lack of blog posts! will have recipes up over the next couple of days! I have been traveling, pretty much for the last three weeks to and from California, and through Ireland.

I was in San Francisco for my brother’s wedding, which was just a beautiful ceremony! I also was so thrilled that my borther and his wife(my new sixth sis!) asked me to make their wedding cake! It was a first for me, so not totally stress free, but so much fun, and it came out better than I expected. Wedding cakes and celebration cakes are something I do see myself doing during the coming year. (*So get in touch if you live in Beara/Cork if you have a special day coming up!*)

It was the first time I was in San Francisco, my hometown, in two years! I pigged out on really delicious food, and had a lot of family and friend time. Upon returning back to Ireland, I realize I have fallen back in love with The City by the Bay. So thank you to all my family and friends for showing me all that SF has, and how awesome of a city it is!

I also attended a friend’s wedding just outside of Cork. East Cork is such a beautiful part of the country, and their venue was nothing short of beautiful.

And lastly, I spent Paddy’s weekend in Dublin with my twin sister. You cannot beat family time. I had such a great time with the twin and exploring Dublin.  Dublin is such a cool city, with some delicious foodie spots, so this visit really did not disappoint!

I’ll have some new recipes up on the blog over the next couple of days. I am also going to give my blog a little makeover, just to make it a little easier to navigate/find those specific recipes!

And stay tuned for all food news(some cool things on the way!) by subscribing!

Happy Easter!! xoxo




Radio appearance AND COMPETITION time!!

On Sunday I did my first radio appearance! Ahhh! I was a a total ball of nerves, and I’m sure my answers come across a little vague/a bit all over the map due to that. BUT I had a  blast and it was SOOO cool to see another side of the industry. I can totally see myself doing it again,as it’s such an exciting way to promote and be part of the food industry.

But for now, listen in to the February 14th Segment, and enter the competition!! It’s such a an awesome prize, if I do say so myself! You can win a one-on-one photography session with me 🙂 All you have to do is cook one of my recipes, and post your best picture on The Food Hour’s Facebook Wall(you can find that link HERE). The deadline is Sunday, February 21, so get cookin’! Have fun, and good luck!!


Easy Like Sunday Morni…French Toast Simplified

FINALLY! A new(well new-ish recipe!)post. I’m so excited for tomorrow: I’ve enrolled in a cake decorating/sugar craft class and it starts tomorrow night!! Sugar craft is something I’m very interested in, and can’t wait to play with it more. Wish me luck!


This recipe is a super easy, and classic, brunch idea: French toast. And sometimes, you just can’t beat, and need, a classic!

I’m big into my breakfasts, especially pancakes and French toast. Growing up, it was such a treat! And when I was younger I had such a a sweet-tooth, so French toast hit all the right notes( and it still does!). And the smell of the cinnamon batter is just DIVINE!

The secret to getting French toast right: melting LOTS of butter in the pan.

For your next super easy breakfast treat:

4 eggs

1 1/2 tablespoons cinnamon

1/4 milk

About 4-5 slices of white bread-sourdough is also a great choice! Slice diagonally for presentation!

Melt 3 HEAPED tablespoons in a saucepan (I did say A LOT!). In a mixing bowl, whisk eggs, cinnamon, and milk. Soak slices of bread for about 30-45 seconds in the mixture. Then add to the pan. Flip when golden brown.

Serve with a heaping pour of maple syrup. Add a side fruit salad of grapefruit and pomegranate seeds- they add a a cut to the sweetness of the French toast.





c.hall 2016

Hello everyone! Hope you are all well! I feel like I’ve somewhat neglected my Blog, (I haven’t written since December!!)! Sorry to keep you waiting!

So to update: I am brainstorming a few recipes, just need to test and tweak a  little more and there will be a post in the next week!

I am also taking on a couple of exciting projects outside of the blog (and on top of my job as a pastry chef), but my blog will be updated frequently now that I’m getting back into routine after the holidays. Be to sure to subscribe to my blog so you can get the latest recipes/news/offers!

Hope you all had a lovely holiday season. I cooked my first big Christmas meal, and I am fairly happy with how it came out!! I also had my Cinnamon Rolls be featured in West Cork Times-definitely worth giving a go!!

Here’s what my menu looked like:

1 10 lb turkey

3 types of potatoes: rosemary gratin, spinach and potato gratin, mashed potato

a whole heap of herb-filled stuffing

brussel sprouts and almonds

spiced red cabbage

a medley of roasted winter veg


The spinach and potato gratin was the winner of the sides: it was just the right consistency of of creaminess, the potatoes were a little al dente, and the spinach added that tanginess. I would love to hear what your favorite dishes were around the holiday, and if you would like me to share any of these recipes?! Do get in touch!

c.hall 2016