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Mothers Day gift

Treat your mum this Mother's day with an overnight stay on March 20th in Ballymaloe House for dinner, bed & breakfast. 
 
Also enjoy a wonderful afternoon participating in the cake decorating course at Ballymaloe Cookery School on Saturday afternoon. 
 
We will also give your mum a signed copy of the newly released Ballymaloe Cookbook by Myrtle Allen
 

1001 Restaurants You Must Experience Before You Die

We would like to say a big thank you to Jenny Linford, well respected Freelance food writer, author of 15 books and member of the Guild of Food Writers (www.jennylinford.co.uk) for our entry in a new book she is General Editor of '1001 Restaurants You Must Experience Before You Die' 
 

Ballymaloe House | Archetypal warm Irish hospitality in the home of Ireland’s first family of food.

 

Cork French Film Festival

As part of the Cork French Film Festival 1st – 8th March 2015
 
Film Screening @ The Grainstore, Ballymaloe on Friday 6th March at 19.00
 
NATURAL RESISTANCE
France/Italy 2013 
Director: Jonathan Nossiter 
Duration: 86 minutes
 
Followed by an locally sourced Italian inspired rustic supper paired with wine from the growers featured in the film
 

Big Apple Circus

Due to technical issues with the screening this event has unfortunately been cancelled.
 
THE BIG APPLE CIRCUS presents a screening of its latest show METAMORPHOSIS
 
THE CIRCUS WAS RECORDED LIVE UNDER THE BIG TENT IN NEW YORK CITY IN NOVEMBER 2014.  WE SHOW IT ON A SCREEN IN THE GRAINSTORE.
 
Roll up, roll up!  The world-renowned Big Apple Circus is coming to The Grainstore!  
 

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.
 

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.

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