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Chocolate Orange Cake

Weigh the eggs. Take the same weight in butter, sugar and flour. Beat the butter and sugar together until pale and light in texture. Wash the oranges and add the finely grated rind of 2 and the juice of 1 to the butter mixture. Mix the flour and baking powder and add alternately with the eggs. Beat thoroughly. Bake in a 24cm (91/2in) tin in a moderate oven, 180°C/350°F/gas 4, for 50 minutes approx. Cool the cake and split it in two. Sandwich with the orange butter icing and spread the chocolate icing over the top and sides allowing any excess to run off.
 

Eddi Reader

Grainstore audiences adored Eddi Reader's concert in February of last year, so we've invited her back for a return engagement in 2015.

Eddi first stepped into the limelight with Fairground Attraction and their single Perfect off the album First of a Million Kisses, both of which topped the British charts in the 1980s. She has remained one of popular music’s most thrilling and affecting performers.

Darina Allen receives Outstanding Achievement Award

Congratulations from everyone at Ballymaloe House to Darina Allen on receiving an Outstanding Achievement Award from Cork Chamber in association with EY on Tuesday 18th November at a prestigious awards event at The DoubleTree Hilton, Dublin acknowledging and celebrating her commitment to promoting Irish food.

Gillian Keating, president of Cork Chamber, said that Darina Allen in her capacity as owner of Ballymaloe Cookery School had put Irish food on the world stage.

Darina Allen: A shared meal was once the bedrock of family life – its loss is a serious problem for society

Not surprisingly the decline in home cooking closely mirrors the rise in obesity – and it’s also undermined our social skills.

Ballymaloe Brown Yeast Bread

When making Ballymaloe brown yeast bread, remember that yeast is a living organism. In order to grow, it requires warmth, moisture and nourishment. The yeast feeds on the sugar and produces bubbles of carbon dioxide which causes the bread to rise. Heat of over 50˚C will kill yeast. Have the ingredients and equipment at blood heat. White or brown sugar, honey golden syrup, treacle or molasses may be used. Each will give a slightly different flavour to the bread. At Ballymaloe we use treacle. The dough rises more rapidly with 30g (1oz) yeast than with 25g (3/4oz) yeast.

The Art of the Restaurateur by Nicholas Lander

The Art of the Restaurateur by Nicholas Lander has recently been released as an eBook, and is now available for iPhone and iPad exclusively on iBooks.

The Art of the Restaurateur presents the compelling stories behind some of the world's best restaurants, and celebrates the complex but unsung art of the restaurateur. In his first ever book, acclaimed Financial Times restaurant critic (and former restaurateur) Nicholas Lander reveals everything you ever wanted to know about the highs and lows of the restaurant business.

Rhubarb Tartlets

Preheat oven to 190C.

Using plenty of flour roll the cold pastry to a thickness of 2mm. Cut the pastry with a 7.5cm round cutter and use the disks of pastry to line a standard flat based bun tray.

Simnel Cake

Simnel Cake is a traditional Easter cake. It has a layer of almond paste baked into the centre and a thick layer of almond icing on top. The 11 balls represent 11 of the 12 apostles - Judas is missing because he betrayed Jesus.

Line the base and sides of a 9 inch (23cm) round, or a 8 inch (20.5cm) square tin with brown paper and greaseproof paper.

Darina & Rachel Allen Giving Charity Cookery Demo!

Charity Demonstration raising money for East Cork Rapid Response with Darina and Rachel Allen at Garryvoe Hotel Thursday 10th April at 8pm.

Contact John 083 179 5945 for Tickets.

http://eastcorkrapidresponse.ie/

Kerrygold to Sponsor Litfest for 3 years!

We are delighted to announce that Kerrygold have joined Ballymaloe as title sponsors for the Literary Festival for the next three years.

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