Ireland’s Blue Book liked
Home-made vanilla ice cream in ice bowl decorated with our Irish Native Bluebells… make time for a walk on our woodland paths if you are visiting @Ballymaloe this weekend! 
Photo @JRRyall
Lots of yummy things at Sinéad’s food truck @ballymaloecookeryschool Co.Cork
ballymaloecookeryschooland2 others
Liked by hannah.conroyy and others
ballymaloecookeryschool- Lots of yummy things available at Sinead’s food truck, open 10am – 4pm Tuesday-Saturday.
(Next to the farm shop at the Ballymaloe Cookery School).
#sineadsfoodtruck #ballymaloecookeryschool #foodtruck #food1d
Julia with morning bread @ballymaloecookeryschool Co.Cork. Ireland ☘️💚🇮🇪
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ballymaloecookeryschool- Saturday morning #ballymaloebreadshed @juliachilddupe
- Edited · 23h
Rachel Allen’s courgette, mint and goats cheese frittata
leeclarke148
Breakfast inspo right here 👉 try Rachel Allen’s new courgette, mint and goats cheese frittata recipe 😋
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Will you try this for breakfast or supper? Let us know in the comments.
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WHAT YOU NEED:
🥒 2-3 courgettes, unpeeled (try to choose small ones) 🌿 40g butter
🌿 1 tbsp olive oil
🌿 Salt and freshly ground black pepper
🥚 8 eggs
🥛 2 tbsp milk 🌿 2 cloves of garlic, crushed
🌿 2 generous tbsp chopped mint
🌿 salt and pepper
🌿 25g butter
🧀 150g soft goat’s cheese
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#omletterecipe #omelette #omelettes #eggs #courgetterecipe #vegetarianinspo #vegetarianbreakfast #vegetarianrecipe #protein #healthystart #healthybreakfast #breakfast #breakfastinspo #breakfastrecipe #frittata #RecipesWithRachel #HerbalifeNutrition #Herbalifestyle #HerbalifeCoach #Herbalife #Herbalife💚
Rory O’Connell – sponge filled with preserved raspberries, wrapped in pillowy marshmallow with a scattering of roses @kerrygoldirl #Ballymaloe
rorysfood
I will be making this beauty on @rteone this evening at 8 30. It’s a sponge filled with preserved raspberries and all wrapped in a pillowy marshmallow before having roses scattered all over it. It’s a special cake for the special people in your life. @kerrygoldirl @nomos.ie #cake #marshmallows #preserves #eat #delicious #ilovetocook
Pain au Chocolat made by Jen Allen with our Jersey butter 🧈 Delicious with a hot chocolate too ☕️ @Ballymaloe
Liked by rachelallencooks and others
ballymaloecookeryschool- Pain au Chocolat made by Jen with our Jersey butter 🧈
Delicious with a hot chocolate too ☕️
#organic #ballymaloebreadshed #Ballymaloe #ballymaloecookeryschool #learnatballymaloe #cookingisfun #bake #baker17h
Food🎂 🥮 Therapy 😊 @ballymaloecookeryschool Co.Cork
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ballymaloecookeryschool- Busy morning in the kitchens with the 12-week students today.
#ballymaloecookeryschool #learnatballymaloe #cookingisfun #cook #chef #Ballymaloe
Almond Praline Cake @Ballymaloe @MrKeithMahon
Keith Mahon
@MrKeithMahon
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Almond Praline Cake Recipe by Ballymaloe House – https://buff.ly/3zWQAev RT @Ballymaloe
#recipe #RecipeOfTheDay
Gratin of haddock with Imokilly cheddar and mustard by Rachel Allen
A great big thank you to Marina Azevedo for shaping the sourdough @ballymaloecookkeryschool
ballymaloecookeryschool
A great big thank you to Marina Azevedo @marinamorenah2o for coming to my rescue yesterday, and shaping all the sourdough. Thank you Lucy Stocks @lucy_makes_stock for getting up early this morning with Marina to bake it off in the #ballymaloebreadshed , ( I hope you had a beautiful sunrise,) sorry about the oven, then shaping, making, and feeding more sourdough, before rushing off to class. Thank you Marina and Lucy, for keeping the show on the road! #learnatballymaloe #12weekcertificatecourse #ballymaloecookeryschool
Foodaware 
Serves six.
You will need:
6 x 175g (6oz) pieces of haddock
Salt and freshly ground black pepper
225g (8oz) Irish mature Cheddar cheese, grated
1 tablespoon Dijon mustard
4 tablespoons cream
Ovenproof dish 8½ x 10 in (21.5 x 25.5cm)
Pre-heat the oven to 180°C, 350°F, Gas 4.
First season the haddock pieces with the salt and freshly ground black pepper. Arrange the fillets in a single layer in the ovenproof dish (it should be a dish that is posh enough to bring to the table). Mix the grated Cheddar cheese together with the Dijon mustard and the cream and spread carefully over the fish.
The fish can be prepared ahead and refrigerated at this point. It will keep in the fridge for a day.
To cook, place in the pre-heated oven for about 20 minutes or until the fish is cooked and the top is golden and bubbly. If the fish is cooked but the top is not yet golden, place under a hot grill for just a few moments to colour the cheese.