Rachel Allen’s lemon and basil potato salad


Darina Allen’s Cullohill Apple Pie

Great news… The @ballymaloecookeryschool is reopening on 29th June

Screenshot_2020-06-26 Ballymaloe House ( ballymaloe_house) • Instagram photos and videos

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Great news… The @ballymaloecookeryschool is reopening on 29th June, only 4km from us and a wonderful place to visit! We are offering our Unique Breaks from 22nd July when our accommodation reopens.
We are also delighted to share the news that our pastry chef @jrryall will be hosting an afternoon demo class at #ballymaloecookeryschool on Tuesday 21st July (2-5pm) and sharing some secrets from our @worldrestawards winning Dessert Trolley!
See @ballymaloecookeryschool website for more details and to book (book early, places are limited due to social distancing regulations)
Images: JR by @cliodhnaprendergast and Strawberry Shortcake 🍓 by @jrryall (recipe is on our website) #sweetsuccess #desserttrolley #sweetsecrets #learnatballymaloe

Rachel’s Double Chocolate Chip Cookies

Screenshot_2020-01-14 Rachel Allen on Instagram “OHHH YESSSS These Double Chocolate Chip Cookies are possibly up there as m[...](3)

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OHHH YESSSS….These Double Chocolate Chip Cookies are possibly up there as my very favourites. This is a perfect day for some cosy baking. Let me know how you get on.. see Recipe below from my book Rachel’s Everyday Kitchen , @harpercollinsire @harpercollinsuk #baking #cosy #cosybakingday #doublechocolate #doublechocolatechip #doublechocolatechipcookies Makes 20 large cookies-never enough

225g butter, softened

325g caster sugar

2 eggs

1 tsp vanilla extract

225g flour

75g cocoa powder

1 tsp bicarbonate of soda

¼ tsp salt 175g dark chocolate chips


Preheat the oven to 175’C.
Line 3 baking trays with parchment paper .

Place the butter in a mixing bowl and beat until very soft. Add in the sugar and beat to mix well. Continue to beat and add the eggs in one by one followed by the vanilla extract. Sift in the sifted flour, cocoa powder, bicarbonate of soda and salt and mix in until combined.

With wet hands, form the dough into balls the size of a golf ball (or use 2 soup spoons to scoop onto the tray) . Arrange on the tray , about 6 or 7 on each tray, leaving space for the cookies to spread.

If you’re using a fan oven, cook all three trays at once (at 150’ FAN ‘C). Cook for 9-11 minutes until they look slightly cracked on top. Remove from the oven and allow to cool for a few minutes, then remove from the tray and place on a wire rack to cool completely. PS- You can just bake a few and keep the cookie dough in the fridge rolled up into a salami shape in parchment paper, then slice to bake when you fancy. 🍪🍪🍪🍪🍪🍪🍪🍪

Rachel’s Home Made Rice Pudding Recipe




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Orange zest and cinnamon with orange slices sautéed In butter and the pan deglazed with a little brandy 💃💃💃