Posted on

Join @darina_allen this Friday, 30th October at 4pm. Watch her cook a feast fit for witches, wizards, gremlins and ghosts.

ballymaloecookeryschool's profile picture
ballymaloecookeryschool
Are you looking for some spooky entertainment and fun activities for the children this weekend?
👻👻👻👻👻👻👻👻👻👻👻👻👻👻👻👻👻👻👻👻👻 🧙🧙🧙🧙🧙🧙🧙🧙🧙🧙🧙🧙🧙🧙🧙🧙🧙🧙🧙🧙🧙

Join @darina_allen this Friday, 30th October at 4pm. Watch her cook a feast fit for witches, wizards, gremlins and ghosts.

You will learn how to make the most delicious Barmbrack filled with all the charms that little fingers are excited to discover. Witches Soup in a Pumpkin Cauldron, Dragons Eggs, Colcannon, Spooky Pookas and Spider Cake.

We know that Halloween will be slightly different this year so why not get your children together this weekend to bake, create and cook some deliciously spooky things to eat.

#HalloweenCooking #SpookyPookas
#DarinaAllen #learnatBallymaloe
👻👻👻👻👻👻👻👻👻👻👻👻👻7h
Posted on

Asparagus, Proscuitto & Ricotta Stuffed Shells

Screenshot_2020-08-01 Asparagus, Proscuitto Ricotta Stuffed Shells

 

  • Jumbo Shells

    Made with

    Barilla Jumbo Shells

  • Home
  • Recipes
  • Asparagus, Proscuitto & Ricotta Stuffed Shells
Prep
Cook
Skill Accomplished
Powered by

Ingredients

4 Servings

Ingredients for 4 people

  • 3/4 box of Barilla® Jumbo Shells
  • 1 jar of Barilla® Tomato & Basil Sauce
  • 1 cup ricotta cheese
  • 2 cups mozzarella cheese, shredded
  • 9 ounces of frozen asparagus, chopped and cooked
  • 1 1/2 cup prosciutto chopped
  • 1/2 cup Parmigiano-Reggiano Cheese, freshly grated
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • 1/8 teaspoon black pepper freshly ground

Instructions

  • Cook pasta according to package directions.

 

  • Rinse cooked shells under cold water and drain.
  • Cover and set aside.

https://www.barilla.com/en-us/recipes/blue-box/barilla-jumbo-shells-with-asparagus-prosciutto-ricotta-cheese-and-barilla-three-cheese-sauce

 

 

Posted on

Smoked Salmon and Cream Cheese Omelette.

Smoked-Salmon-and-Cream-Cheese-Frittata

Ingredients

  • 8 eggs
  • 2 tablesp chives, chopped
  • 1 tablesp basil chopped
  • Salt and black pepper
  • 1 tablesp. olive oil
  • 50g cream cheese, diced
  • 75g smoked salmon, thinly sliced and chopped
  • Red onion slices to garnish
  • Salad leaves and bread to serve

To Cook

Set the grill to high.To cook, whisk the eggs with the chives, basil and seasoning. Heat a non-stick pan with the olive oil. Pour in the egg mixture, stir for a moment or two, allowing the liquid egg to flow on to the base of the pan. Scatter on the cream cheese and continue cooking until the egg is almost set but still moist on top, add the smoked salmon pieces, press on salmon lightly. Place the pan under the hot grill to finish cooking 1-2 minutes. Cool 5 minutes, and then loosen edge with spatula and slide onto a large plate. Cut into wedges and serve warm. Garnish with red onion slices.

Serving Suggestions

Serve with salad leaves and crusty bread.

http://www.bordbia.ie/consumer/recipes/eggs/pages/smokedsalmonfrittata.aspx

Posted on

Dairygold Buttery Biscuits

Baking is a great way to get your kids interested in making their own food. On rainy days, it’s also a fantastic way to keep them occupied – especially with the promise of getting to eat the results! This quick and easy biscuit recipe is a great “starter bake” that shouldn’t take more than 20 minutes all in.
Ingredients
Half a Dairygold Baking Block
60g caster sugar
180g plain flour
Coloured icing tubes (optional)
Instructions
First, preheat your oven to 150°C/300°F/Gas Mk 2.
Add the caster sugar and half a Dairygold Baking Block into a mixing bowl.
Get mixing! Dairygold Baking Block is so easy to mix, you can do this by hand.
Once combined, add the flour and mix until it forms a stiff dough.
Roll the dough out on a lightly floured surface until it’s about ¼ of an inch thick.
Use cookie cutters (whatever shape or size you fancy) to cut out the biscuits. Don’t forget to take the dough “scraps” that remain from your cutouts and re-roll them to get a few extra biscuits into your batch.
Pop them onto a baking tray and add them to the oven.
They should be ready in about 10 – 12 minutes, or when they’re golden around the edges.
Once you’ve removed them to cool on a rack, the real fun can start – decoration time! Get little tubes of coloured icing from your supermarket’s baking aisle and let your junior bakers apply the finishing touches to their handiwork.

https://yourdairygold.ie/recipe/buttery-biscuits/

Posted on

Mary Flahavan’s Apple & Cranberry Crumble

blackberry crumble
Deep Filled Apple and Cranberry Crumble
Makes 8-10 servings.
Ingredients
Sweet Pastry
160g (6oz) plain flour
55g (2oz) caster sugar
75g (3oz) butter
1 egg
Compote
4 large cooking apples, peeled and sliced
150g (6oz) cranberries (fresh or dried)
100g (4oz) caster sugar
2 tbsp. water
Crumble
75g (3oz) flour
75g (3oz) butter
75g (3oz) brown sugar
75g (3oz) Flahavan’s Progress Oatlets
Method
  1.  Preheat the oven to 180°C/350°F/Gas Mark 4.
  2. To make pastry, sift the flour, add the caster sugar and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs.
  3. Add enough beaten egg to bind the pastry. The pastry can also be made using a food processor.
  4. Cut a circle of parchment to fit a large pastry dish, sprinkle with flour, roll out the pastry on the floured parchment and then slide it into the dish and bake blind for about 15 minutes.
  5. Meanwhile boil the ingredients for compote for 3 – 4 minutes.
  6. When pastry is baked, fill with the apple and cranberry compote.
  7. To make the crumble topping, combine the flour, sugar, butter and oats in a food processor until it resembles coarse breadcrumbs. (Add the oats last if you would like them to stay coarse and be visible in the crumble).
  8. Sprinkle the crumble over the fruit and bake in the oven for about 40 minutes.
  9. Serve with ice cream or whipped cream.