Food & Drink - Independent.ie

Food & Drink

Here at the Ballymaloe Cookery School, we offer a wonderful variety of different short and long courses for people to learn so many different cooking techniques and recipes. 
Yet, I think lots of home cooks will be especially intrigued by a slightly different kind of course the school is teaching at the end of this month. The course is Menu Planning Made Easy: A Week's Worth of Menus. The two-and-a-half days will cover all aspects of menu planning for the week, stocking a store cupboard, organising your shopping and time in the kitchen, as well as delicious ways to use up leftovers. As well 
as lots of great recipes, you'll come away 
with all sorts of tips and techniques for making the most of your time and budget. 
See www.cookingisfun.ie for details!

Mascarpone is not a food to eat every day: it's what's known as a triple cream cheese! It is made from thick cream, with - usually - the addition of citric acid. The flavour is rich, of course, but it is nicely offset by that acidity. I love mascarpone's gorgeous, thick, spreadable texture. It's so good served with fresh fruit, as in the quick fruit brulee recipe, above left, or with nuts and some honey. I'll also stir mascarpone into a risotto at the end of cooking, for some added richness. As a cream cheese, it can be 
used as the cheese part of a cheesecake - the result is a full-flavoured cake that is divinely decadent. Mascarpone is, along with lady-finger biscuits, coffee and cocoa, an essential component of the classic Italian dessert, tiramisu. You can buy mascarpone in cheese shops and even in most large supermarkets.

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Food & Drink - Independent.ie

Food & Drink

Here at the Ballymaloe Cookery School, we offer a wonderful variety of different short and long courses for people to learn so many different cooking techniques and recipes. 
Yet, I think lots of home cooks will be especially intrigued by a slightly different kind of course the school is teaching at the end of this month. The course is Menu Planning Made Easy: A Week's Worth of Menus. The two-and-a-half days will cover all aspects of menu planning for the week, stocking a store cupboard, organising your shopping and time in the kitchen, as well as delicious ways to use up leftovers. As well 
as lots of great recipes, you'll come away 
with all sorts of tips and techniques for making the most of your time and budget. 
See www.cookingisfun.ie for details!

Mascarpone is not a food to eat every day: it's what's known as a triple cream cheese! It is made from thick cream, with - usually - the addition of citric acid. The flavour is rich, of course, but it is nicely offset by that acidity. I love mascarpone's gorgeous, thick, spreadable texture. It's so good served with fresh fruit, as in the quick fruit brulee recipe, above left, or with nuts and some honey. I'll also stir mascarpone into a risotto at the end of cooking, for some added richness. As a cream cheese, it can be 
used as the cheese part of a cheesecake - the result is a full-flavoured cake that is divinely decadent. Mascarpone is, along with lady-finger biscuits, coffee and cocoa, an essential component of the classic Italian dessert, tiramisu. You can buy mascarpone in cheese shops and even in most large supermarkets.

Food & Drink - Independent.ie

Food & Drink

Here at the Ballymaloe Cookery School, we offer a wonderful variety of different short and long courses for people to learn so many different cooking techniques and recipes. 
Yet, I think lots of home cooks will be especially intrigued by a slightly different kind of course the school is teaching at the end of this month. The course is Menu Planning Made Easy: A Week's Worth of Menus. The two-and-a-half days will cover all aspects of menu planning for the week, stocking a store cupboard, organising your shopping and time in the kitchen, as well as delicious ways to use up leftovers. As well 
as lots of great recipes, you'll come away 
with all sorts of tips and techniques for making the most of your time and budget. 
See www.cookingisfun.ie for details!

Mascarpone is not a food to eat every day: it's what's known as a triple cream cheese! It is made from thick cream, with - usually - the addition of citric acid. The flavour is rich, of course, but it is nicely offset by that acidity. I love mascarpone's gorgeous, thick, spreadable texture. It's so good served with fresh fruit, as in the quick fruit brulee recipe, above left, or with nuts and some honey. I'll also stir mascarpone into a risotto at the end of cooking, for some added richness. As a cream cheese, it can be 
used as the cheese part of a cheesecake - the result is a full-flavoured cake that is divinely decadent. Mascarpone is, along with lady-finger biscuits, coffee and cocoa, an essential component of the classic Italian dessert, tiramisu. You can buy mascarpone in cheese shops and even in most large supermarkets.