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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; Mushroom Soup, Truffle Oil

Provençale Terrine with Tomato Sauce

  • How to make a French omelette

A Classic French Omelette

French Omelette with Wild Mushroom a la Crème (with chanterelles if available)

Omelette Fines Herbs with Roast Cherry Tomatoes on the Branch

Kidney Omelette (recipe only)

Egg White Omelette

Tomato, Pesto Omelette; Cheese Soufflé Omelette

  • Fluffy Open-faced omelette

 Omelette Arnold Bennett

Oaxacan Omelette, Zucchini Blossoms

Basic Frittata, variations; Wild Mushroom Frittata

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

Red, Yellow Tomato Salad, Mint or Basil, Lovage Cream

Tomato Salad, Basil, Olive Oil, Honey; Heirloom Tomato Salad

Italian Green Salad, Oil, Lemon Dressing

  • How to make marzipan

Marzipan Apples

Marzipan Cookies

Roast Apples, Amaretto Cream (recipe only); Apple Fritters

Petit Fours Marzipan, Pistachio 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.