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
Below is details of the menu for this day.

Mushroom Soup; Wild Mushroom Soup; Mushroom Soup, Truffle Oil

Provençale Terrine; Tomato Sauce

  • How to make a French omelette 

A Classic French Omelette

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

Omelette Fines Herbs; 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

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.