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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.

  • Preserving technique

Start Gravlax

Mushroom Soup

Variation: Mushroom Soup with Truffle Oil; Wild Mushroom Soup (recipe only)

Provençale Terrine with Tomato Sauce

  • Bread of the Week

Ballymaloe Cookery School White Yeast Bread, Plait, Rolls....

  • How to make a classic French Omelette             


Omelette Fines Herbes or Mushroom a la Crème

French Omelette with Piperonata

French Omelette with Tomato and Chilli Fondue and Kale Pesto

Egg White Omelette (recipe only); Cheese Soufflé Omelette

Spicy Indian Masala Omelette

Armenian Kuku – A Spinach and Herb Omelette

  • Fluffy flat omelette  - Omelette Arnold Bennett            

 Basic Frittata and variations

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

Smoked Salmon, Leek and Dill Frittata          

Italian Green Salad with Rocket and Cherry Tomatoes

Cherry Tomato and Red Onion Salad

  • How to make marzipan

Marzipan Apples – Sweden; Marzipan Cookies

  • 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.