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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, Tomato Sauce                                                       

  • How to make French Omelette
  • How to make Egg White Omelette (demo only)

Tomato, Wild Garlic Pesto Omelette                  

French Omelette; Mushroom a la Crème; Tomato Fondue

Omelette Fines Herbes; Kuku Kadoo

Tansy Omelette; Kidney Omelette (recipe only)

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

  • Flat omelettes and frittatas

Omelette Arnold Bennett

  • Basic frittata and variations – Mushroom Frittata

Asparagus, Rocket, Wild Garlic Frittata

Spinach, Feta, Sweet Potato or Pumpkin Frittata

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

Smoked Salmon, Leek, Dill Frittata

Italian Green Salad, Rocket and Cherry Tomatoes

Red and Yellow Cherry Tomato, Mint Salad

 Cherry Tomato Salad, 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.