30 Years at Ballymaloe: A Celebration of the World-Renowned Cookery School with Over 100 New Recipes by Darina Allen

  • French peasant soup

    from 30 Years at Ballymaloe: A Celebration of the World-Renowned Cookery School with Over 100 New Recipes 30 Years at Ballymaloe by Darina Allen

    • Categories: Soups; French
    • Ingredients: unsmoked bacon; potatoes; onions; tomatoes; canned diced tomatoes; chicken stock; Savoy cabbage
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Notes about this book

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Notes about Recipes in this book

  • Autumn peach, blueberry, and raspberry crumble tart

    • valbe on August 10, 2020

      Delicious even without the pastry crust. Quick and easy using the weight measurements for the crumble topping.

  • Rose blossom panna cotta with crystallized rose petals

    • Melanie on May 17, 2015

      Absolutely divine, this silky smooth panna cotta has a lovely flavour. Instead of the suggested crystallised rose petals, I set these in individual glasses and topped with raspberry coulis and rose pashmak to serve. An incredibly simple show stopper dessert, perfect for a dinner party. This produced six smallish servings.

  • Blackberry vodka

  • Cherry scones

    • Beth891 on July 23, 2024

      Decent cherry scones but not the favourite I've made or eaten. I made 2/3 quantities but full amount of cherry and that was about right. I cut them into triangles as I was baking with my son and had already started when I realised I'd forgotten the cutters! It made 16 decent sized scones. I did a milk wash with Demerara on top as didn't want to use an egg just for the wash. I gave them 11 mins at 220 fan swapping the trays over a min or so before the end but could have swapped them a little before then. A good solid recipe which was nice and speedy, easy to make and simple to do 1/3, 2/3 quantities but it's not my favourite recipe taste wise. That said, some of the other variations sound delicious!

  • Slow roast shoulder of lamb with aioli and salsa verde

    • Melanie on November 05, 2014

      Great recipe - both the lamb and the salsa verde (with the aioli on the soon to try list). I was a bit apprehensive at first that there would be too much salsa verde based on the ingredient quantities, however the sauce does end up being about the right quantity (although I used less oil than suggested).

  • Persian zucchini omelet (Kuku kadoo)

    • Melanie on March 08, 2015

      This dish was ok - good but not great. Unfortunately it collapsed all over the place and wouldn't slice neatly when i was trying to serve it (it looked cook through but it is possible it was slightly underdone). Tasted best when fresh and warm rather than as cold leftovers.

    • Melanie on March 08, 2015

      This dish was ok - good but not great. Unfortunately it collapsed all over the place and wouldn't slice neatly when i was trying to serve it (it looked cook through but it is possible it was slightly underdone). Tasted best when fresh and warm rather than as cold leftovers.

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Reviews about this book

  • Oregonian

    There are plenty of ambitious recipes to challenge serious home cooks; the book is filled with photos that capture the school's history – the images of Allen's ever-changing eyeglasses are a hoot.

    Full review
  • ISBN 10 0857836072
  • ISBN 13 9780857836076
  • Published Jul 15 2018
  • Format eBook
  • Page Count 695
  • Language English
  • Countries United States
  • Publisher Octopus Publishing Group


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