STILTON & WALNUT MUFFINS Recipe from BBC's "Best Christmas Food Ever"

Here is one of Catherine's delicious recipes from BBC's "Best Christmas Food Ever"....  

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Stilton & Walnut Muffins (Makes 12 large)

375g plain white flour

3 tsp baking powder

1 tsp salt

2 tsp sugar

1 1/2 tsp paprika

4 tbsp walnuts, chopped

8 tbsp caramelised red onions

120g stilton, crumbled

2 tbsp chopped chives

1 tbsp chopped thyme

80g golden raisins, chopped

3 eggs, beaten

6 tbsp rapeseed oil

300ml milk

Walnut halves, for the top of each muffin

Preheat oven to 180˚C/fan 160°C/ Gas 4.     Arrange 12 large muffin cases into muffin trays.   

Place all the dry ingredients and walnut into a large bowl and mix. Add the caramelized red onions, stilton, chives, thyme and raisins, before mixing again.

Place the eggs, oil and milk into a jug and whisk well. Making a well in the centre of the dry ingredients, pour in the egg / milk mixture to a soft dough. Spoon the batter into the muffin cases and place a walnut half on top of each muffin.

Place in the preheated oven for about 20 to 25 minutes until golden and cooked or when a skewer is inserted and it comes out clear. Cool in the tin for at least 5 minutes and then transfer to a cooling rack.

Serve warm and Enjoy!   #BestChristmasFoodEver

European Lamb Cutlets with Tzatziki

Lamb hi res

I love lamb all year round and these succulent European lamb cutlets are a perfect autumn midweek meal.  This meal, ready in minutes, is full of flavour and ready to enjoy over and over again.  I use it all year round, from BBQ to griddle pan.

Buon appetito


Lamb Cutlets with Tzatziki

Serves 4

Oregano grows very successfully in our herb garden here at the cookery school, as does thyme, so there is no reason why they won't grow in yours. These flavourful European cutlets grill fabulously on the BBQ and go beautifully with an Italian Panzanella Salad for something different this summer.

3–4 sprigs fresh oregano, chopped

2–3 sprigs fresh thyme, chopped

Juice of 1 lemon

Irish rapeseed oil

100g feta, crumbled

12 small to medium lamb cutlets or 8 large cutlets, French trimmed

2 medium courgettes, sliced lengthways into ribbons

Fresh rosemary sprigs, to garnish

Fresh mint sprigs, to garnish

For the tzatziki:

3 fresh mint leaves, finely chopped

½ cucumber, diced

4 tbsp natural yogurt

Salt and freshly ground black pepper

Mix together the oregano and thyme with the lemon juice and 2 tablespoons of rapeseed oil. Mix 2 teaspoons of this herby oil with the feta cheese and spread the rest over the lamb cutlets.

Heat a chargrill pan. Brush the courgette ribbons with rapeseed oil on both sides. Once the pan is hot, place the courgettes in the pan and cook for about 1 minute on each side. Set aside and keep warm.

Place the cutlets in the hot chargrill pan and cook for 3–4 minutes on each side, depending on how you like them.

Combine all the ingredients for the tzatziki in a small bowl.

This is a sponsored post in conjunction with Bord Bia to help promote #lambtryitloveit, a campaign highlighting the benefits of cooking with European lamb. For more recipe inspiration, follow @trylamb on Facebook and Instagram.

 bord bia 4

Catherine Fulvio’s Easter Carrot Cake

Catherine's Easter Carrot Cake 

A sure fire way to lure the Easter Bunny in - carrots and cake!


Carrot cake easter Sean ORourke RTE radio 1

Easter Bunny Carrot Cake

Serves 8 to 10

For the cake

4 eggs

180g light golden caster sugar

1 tsp vanilla extract

100ml oil

300g plain flour

2 tsp baking powder

½ tsp ground cinnamon

½ tsp ground ginger

4 tbsp raisins, soaked in the juice of ½ an orange

200g grated carrots

½ orange, zest only

1 small apple, peeled and finely diced

3 tbsp natural yoghurt

60ml milk

For the icing

100g softened butter

3 tbsp cream cheese

300g icing sugar

½ tsp ground cinnamon

½ tsp orange zest

Ready roll fondant, to make carrots

Orange colouring

Sprigs of thyme, for the leaves

Preheat the oven to 180°C/fan 160°C/gas 4.  Line the base of 2 x 18cm loose base cake tins with parchment.  Brush melted butter on the sides.

To make the cake, whisk the eggs, sugar, vanilla and oil together until light and fluffy.

Sift the plain flour, baking powder, cinnamon and ginger together and fold into the egg mixture.

Drain the raisins and add into the mixture with the carrots, orange zest and apple.

Spoon in the yoghurt and add enough milk to make a soft cake batter.

Divide equally into the cake tins.

Bake in the preheated oven for about 35 minutes or until the cakes are cooked, insert a skewer and if it comes out clean then the cake is done.

Place on a cooling rack in the tin for about 20 minutes before removing.

To make the icing, combine all the ingredients into a bowl and whisk with an electric whisk until fluffy. (about 3 to 4 minutes).

To make the carrots, colour the fondant and shape into small carrots.

To decorate, spread some icing on one layer of cake, place the other layer on top.

Spread the icing over the top.

Arrange the carrots on top and the sprigs of thyme for the carrot tops.



Catherine Fulvio’s Easter Bundt Cake with Siúcra

Catherine's Coconut Chocolate Easter Bundt Cake

It's an Easter Eggstravaganza.... inspired by Siúcra Ireland!

 coconut chocolate easter bundt cake catherine fulvio ie

 Serves 10 to 12



3 tbsp melted butter, for brushing the tin
2 tbsp cocoa powder, for the tin

300g plain flour
1 tsp baking powder
1 tsp bicarbonate of soda
60g cocoa powder

160g dark chocolate, chopped
1tsp vanilla extract
120ml warm milk

180g butter, softened
150g Siúcra Rich Brown Sugar
4 eggs

80g desiccated coconut

For the ganache
180ml cream
180g dark chocolate

3 tbsp toasted coconut flakes
Pink and blue mini Easter eggs

To make the Bundt cake
1.    Prepare a 1.5 litre Bundt tin, brush the tin generously with melted butter and dust cocoa powder into the tin, tapping out the excess powder.
2.    Preheat the oven to 180°C/fan 160°C/gas 4.
3.    Sift the flour, baking powder, bicarbonate of soda and cocoa powder into a bowl.
4.    Melt the chocolate over a Bain Marie (bowl over a saucepan of simmering water).
5.    Remove the bowl from the pan, stir in the vanilla extract and warm milk.
6.    Whisk the butter and dark brown caster sugar together until light and fluffy.
7.    Add the eggs, one at a time.
8.    Fold in the chocolate milk mixture along with the desiccated coconut.
9.    Finally, lightly fold in the flour, baking powder and bicarbonate of soda.
10.    At this stage, if the cake batter is too stiff add a few tablespoons of milk.
11.    Pour into the prepared Bundt tin and bake for about 40 to 45 minutes until cooked or when a skewer is inserted it will come out clean. Remove from the oven and place on a cooling rack. Leave for about 20 minutes before turning over to turn out. Carefully loosen the centre by lightly edging a knife between the cake and the tin.

To make the ganache
1.    Place the cream and dark chocolate into a saucepan over a low heat and melt until a thick ganache sauce forms. Remove from the heat and leave to cool slightly.

To decorate
1.    Place on the cake stand, pour the ganache over the cake.
2.    Sprinkle over the coconut flakes and arrange the mini Easter eggs on top.

Happy Easter baking!








Catherine Fulvio’s Irish Cream Cake

Catherine Fulvio’s Irish Cream Cake

Perfect for St Patrick's Day!

 Irish cream paddys day tart IMG 4890

Irish Coffee Cheese Cake

Makes 1 x 23cm

This is a delicious and easy dessert for St Patrick's Day.  It doesn't have green colouring but it is perfect for the weekend that is in it with a great flavours of Ireland to enjoy.  It has a biscuit base but it is baked and truly scrumptious.

For the base

300g digestive biscuits

½ tsp ground ginger

150g butter, melted

For the filling

300g soft cream cheese

100g crème fraiche

50g soft dark brown sugar

3 eggs

1 shot espresso (30ml)

2 tbsp whiskey

Preheat the oven to 170°C/fan 150°C/gas 3. To make the base, brush a 23cm loose base tart tin with melted butter.   

Place the biscuits in a food processor and crush until fine crumbs form.

Transfer the biscuit crumbs to a bowl, add the ginger then pour over the melted butter and mix thoroughly until the crumbs are completely coated.

Tip them into the prepared tin and press firmly down into the base and up the sides. Set in the fridge for 20 minutes.

To make the filling, mix the cream cheese, crème fraiche, dark brown sugar, eggs, espresso and whiskey together in a large jug.

Pour the mixture into the biscuit base and smooth evenly. Place in the oven to bake for about 30 to 35 minutes or until just set.

Carefully remove from the oven and cool completely in the tin before removing from the tin. Serve with a good coffee.  

Tip: Still staying Irish – change the whiskey to 4 tbsp of Irish cream for a really delicious pie.

Fine foodCatherine FilvioGood living


Ballyknocken House & Cookery School
Glenealy, Ashford,
Co Wicklow, A67 X720
Ireland. Tel: +353 (0)404 44627
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