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Afternoon Cookery Classes begin at 2PM, however please try to be at cookery school for 1:45PM. Guests will get a copy of all recipes and tastings of all dishes at the end of the demonstration. Please note you will be joining our main student body for this demonstration.
Below is details of the menu for this day.



Mushroom Soup; Wild Mushroom Soup                                                             

Provencal Terrine with Tomato Sauce                                                           

  • How to make a French Omelette 
  • How to make Egg White Omelette

Tomato and Wild Garlic Pesto Omelette            

French Omelette with Mushroom a la Crème; Tomato Fondue

Omelette Fines Herbes; Kuku Kadoo

Tansy Omelette; Kidney Omelette

Oaxacan Omelette with Zucchini (recipe only); Cheese Soufflé Omelette

  • Flat omelettes and frittatas

Omelette Arnold Bennett

Basic frittata and variations – Mushroom Frittata

Asparagus, Rocket and Wild Garlic Frittata

Spinach, Feta and Sweet Potato or Pumpkin Frittata

Frittata with Oven Roasted Tomatoes, Goat’s Cheese and Chorizo

Smoked Salmon, Leek and Dill Frittata

Italian Green Salad with Rocket and Cherry Tomatoes

Red and Yellow Cherry Tomato and Mint Salad

Cherry Tomato Salad with Basil, Olive Oil and Honey    

  • How to make marzipan

Marzipan Apples

Petit Fours: Marzipan Dates; Caramelized Walnuts

Please note gallery is a selection of images but may not represent actual dishes featured on the course.
Terms and Conditions

All bookings for a course or event at Ballymaloe Cookery School are subject to our standard Terms and Conditions.