• The reward for getting to the centre of the maze #ballymaloecookeryschoolgarden #maze #reward
    The reward for getting to the centre of the maze #ballymaloecookeryschoolgarden #maze #reward
  • Hot off the press “ Simply Delicious, The Classic Collection “ by Darina Allen release date 27th September. Back cover quote :- “There’s not much this Gourmet Grand Dame doesn’t know “ Nigel Slater https://www.amazon.co.uk/Simply-Delicious-Classic-Collection-timeless/dp/0857835122/ref=mp_s_a_1_2?ie=UTF8&qid=1536480818&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=darina+allen+cookery+books&dpPl=1&dpID=51PA9eP9c5L&ref=plSrch @darina_allen #simplydelicious
    Hot off the press “ Simply Delicious, The Classic Collection “ by Darina Allen release date 27th September. Back cover quote :- “There’s not much this Gourmet Grand Dame doesn’t know “ Nigel Slater https://www.amazon.co.uk/Simply-Delicious-Classic-Collection-timeless/dp/0857835122/ref=mp_s_a_1_2?ie=UTF8&qid=1536480818&sr=8-2&pi=AC_SX236_SY340_QL65&keywords=darina+allen+cookery+books&dpPl=1&dpID=51PA9eP9c5L&ref=plSrch @darina_allen #simplydelicious
  • Saturday Pizza! Chorizo, blue cheese and rocket 🙂 veggie option, cherry tomato, purple basil, Parmesan and thyme 🙂 @saturdaypizzas
    Saturday Pizza! Chorizo, blue cheese and rocket 🙂 veggie option, cherry tomato, purple basil, Parmesan and thyme 🙂 @saturdaypizzas
  • A little bit of fun ! #alittlebitoffun #shortbreadcookies #smileyface
    A little bit of fun ! #alittlebitoffun #shortbreadcookies #smileyface
  • This is an amazing opportunity for you to experience on Fri 14th sept, the farm to fork philosophy that is integral to everything we do at The Ballymaloe Cookery School, in just one day. What you’ll learn How to gauge when produce is ripe for harvest How to make the most of fresh produce, from root to shoot Ways to really enjoy the freshness of eating farm to fork Superb seasonal recipes and ways to adapt them throughout the year Course elements A tour of the organic farm, gardens, dairy and greenhouses, where you’ll help gather seasonal vegetables, fruits and herbs - and even enjoy a little foraging A short demonstration of essential techniques, with your teacher sharing a wealth of knowledge through their expert tips A practical, fun and hands-on session in the kitchen, where you will cook from scratch. There’s plenty of support and guidance while you master the recipes, learn to make the most of your ingredients and gain a deeper learning experience A delicious, relaxed dinner enjoying the fruits of your labours Good to know Morning coffee, tea and homemade biscuits served on arrival Bring your own wellies and waterproof coat if its wet weather A pack of the recipes will be provided for your ongoing reference Our Shop will be open afterwards for further inspiration: cookery books, equipment and select ingredients Details Date: Fri 14th Sep Start Time: 10:00 am End Time (Approx): 7:00 pm Booking link :- in Bio http://www.cookingisfun.ie/cookery-courses/course-details/901970/Gather-and-Cook #growcooknourish #learnatballymaloe
    This is an amazing opportunity for you to experience on Fri 14th sept, the farm to fork philosophy that is integral to everything we do at The Ballymaloe Cookery School, in just one day. What you’ll learn How to gauge when produce is ripe for harvest How to make the most of fresh produce, from root to shoot Ways to really enjoy the freshness of eating farm to fork Superb seasonal recipes and ways to adapt them throughout the year Course elements A tour of the organic farm, gardens, dairy and greenhouses, where you’ll help gather seasonal vegetables, fruits and herbs - and even enjoy a little foraging A short demonstration of essential techniques, with your teacher sharing a wealth of knowledge through their expert tips A practical, fun and hands-on session in the kitchen, where you will cook from scratch. There’s plenty of support and guidance while you master the recipes, learn to make the most of your ingredients and gain a deeper learning experience A delicious, relaxed dinner enjoying the fruits of your labours Good to know Morning coffee, tea and homemade biscuits served on arrival Bring your own wellies and waterproof coat if its wet weather A pack of the recipes will be provided for your ongoing reference Our Shop will be open afterwards for further inspiration: cookery books, equipment and select ingredients Details Date: Fri 14th Sep Start Time: 10:00 am End Time (Approx): 7:00 pm Booking link :- in Bio http://www.cookingisfun.ie/cookery-courses/course-details/901970/Gather-and-Cook #growcooknourish #learnatballymaloe
  • Foraging this morning, for field mushrooms in the organic pasture. #foraging #wildfood #fieldmushrooms #growcooknourish #learnatballymaloe
    Foraging this morning, for field mushrooms in the organic pasture. #foraging #wildfood #fieldmushrooms #growcooknourish #learnatballymaloe
  • There's an amazing variety of squash and pumpkins growing in the Glasshouse at present. They grow fast and are so heavy they look like they'll drop but their vines are thick and strong as ropes #organicvegetables #growcooknourish #seasonalveggies 📷 @suemckeown4
    There's an amazing variety of squash and pumpkins growing in the Glasshouse at present. They grow fast and are so heavy they look like they'll drop but their vines are thick and strong as ropes #organicvegetables #growcooknourish #seasonalveggies 📷 @suemckeown4
  • In today’s “The Sunday Times “ thank you Cliodhna Prendergast for for such a nice mention of Darina’s Allen’s “Grow Cook Nourish “ anybody with a glut of cabbage as we have, Penny’s recipe for Sauerkraut, is just perfect. #thesundaytimes @cliodhnaprendergast #growcooknourish @pennyporteous Penny’s (Sauerkraut) Kraut-Chi At its basic sauerkraut is chopped or shredded cabbage that is salted and fermented in its own juice. It has existed in one form or another for thousands of years and sailors have carried it on ships to ward off scurvy because of its high Vitamin C content. The basic recipe for sauerkraut is 2 tsp of Maldon sea salt to 450g (1lb) of cabbage. Any other vegetables in season can be added once they are finely sliced or chopped. Avoid potatoes as they can become toxic when fermented. Weigh the vegetables after slicing and calculate the amount of salt needed. Below is a recipe we enjoy. Makes 1 litre approximately 500g organic cabbage – red, green or a mixture, finely sliced 150g onion, finely sliced 2 green peppers, finely sliced 150g carrots, grated on a coarse grater 1 chilli, finely chopped 4 teaspoons Maldon 1 x 1.5 litre Kilner jar Mix all the ingredients together in a large bowl. Pack into a large jar or crock. Pack a little at a time and press down hard using your fists, this packs the kraut tight and helps force water out of the vegetables. Cover the kraut with a plate or some other lid that fits snugly inside the jar or crock. Place a clean weight on top (a jug or container filled with water works well). This weight is to force water out of the vegetables and keep them submerged under the brine. Cover the top with muslin or a light cloth to keep out flies and dust. Press down on the weight ever few hours to help extract more liquid from the vegetables. The liquid should rise above the vegetables. If the liquid doesn’t rise above the plate level by next day, add some salt water (a basic brine is 2 teaspoons of salt mixed in 600ml cups of water) to bring the level above the plate. Place in a cool area and allow to ferment for 4-5 days. At this stage the kraut is ready to eat.
    In today’s “The Sunday Times “ thank you Cliodhna Prendergast for for such a nice mention of Darina’s Allen’s “Grow Cook Nourish “ anybody with a glut of cabbage as we have, Penny’s recipe for Sauerkraut, is just perfect. #thesundaytimes @cliodhnaprendergast #growcooknourish @pennyporteous Penny’s (Sauerkraut) Kraut-Chi At its basic sauerkraut is chopped or shredded cabbage that is salted and fermented in its own juice. It has existed in one form or another for thousands of years and sailors have carried it on ships to ward off scurvy because of its high Vitamin C content. The basic recipe for sauerkraut is 2 tsp of Maldon sea salt to 450g (1lb) of cabbage. Any other vegetables in season can be added once they are finely sliced or chopped. Avoid potatoes as they can become toxic when fermented. Weigh the vegetables after slicing and calculate the amount of salt needed. Below is a recipe we enjoy. Makes 1 litre approximately 500g organic cabbage – red, green or a mixture, finely sliced 150g onion, finely sliced 2 green peppers, finely sliced 150g carrots, grated on a coarse grater 1 chilli, finely chopped 4 teaspoons Maldon 1 x 1.5 litre Kilner jar Mix all the ingredients together in a large bowl. Pack into a large jar or crock. Pack a little at a time and press down hard using your fists, this packs the kraut tight and helps force water out of the vegetables. Cover the kraut with a plate or some other lid that fits snugly inside the jar or crock. Place a clean weight on top (a jug or container filled with water works well). This weight is to force water out of the vegetables and keep them submerged under the brine. Cover the top with muslin or a light cloth to keep out flies and dust. Press down on the weight ever few hours to help extract more liquid from the vegetables. The liquid should rise above the vegetables. If the liquid doesn’t rise above the plate level by next day, add some salt water (a basic brine is 2 teaspoons of salt mixed in 600ml cups of water) to bring the level above the plate. Place in a cool area and allow to ferment for 4-5 days. At this stage the kraut is ready to eat.
  • We've had a fun and busy Summer in the Garden Cafe Truck but all good things come to an end! Our last day today...we're open until 5pm. Thanks to all our lovely customers ❤ see you next year #gardencafetruck #sweetsummermemories
    We've had a fun and busy Summer in the Garden Cafe Truck but all good things come to an end! Our last day today...we're open until 5pm. Thanks to all our lovely customers ❤ see you next year #gardencafetruck #sweetsummermemories
  • Felicity, Sophie, Jennifer and Michael, 5 week summer course students, with their natural sourdough bread started from scratch. #cookingfromscratch #growcooknourish #ballymaloe #sourdough #personalfoodsecuritykit
    Felicity, Sophie, Jennifer and Michael, 5 week summer course students, with their natural sourdough bread started from scratch. #cookingfromscratch #growcooknourish #ballymaloe #sourdough #personalfoodsecuritykit
  • White turnips, straight from the garden to the pot, in half an hour Ballymaloe Cookery School #growcooknourish #ballymaloe #cookingfromscratch
    White turnips, straight from the garden to the pot, in half an hour Ballymaloe Cookery School #growcooknourish #ballymaloe #cookingfromscratch
  • Freshly rolled Jersey butter, from the Ballymaloe Cookery School dairy #growcooknourish #jerseybutter once a day milking. #personalfoodsecuritykit
    Freshly rolled Jersey butter, from the Ballymaloe Cookery School dairy #growcooknourish #jerseybutter once a day milking. #personalfoodsecuritykit
  • Winter salads planted today for this September and next January certificate Cookery course. #cookingfromscratch #growcooknourish #12weekcookerycourse
    Winter salads planted today for this September and next January certificate Cookery course. #cookingfromscratch #growcooknourish #12weekcookerycourse
  • Fresh from the Garden #figs #growcooknourish
    Fresh from the Garden #figs #growcooknourish
  • Repost from @timanddarina Owen and mimi Crawford, and their small 20 acre mixed farm represent the future of food production, it is small farms like this, that feed 80% of the worlds population. Located in the fertile land of north Tipperary, Crawford's Farm is divided into many parcels to allow for rotation and to facilitate the mixed animal and grain farming done on the land. Many internal field division hedgerows as well as outer boundary hedgerows are being managed to increase biodiversity on the farm. Roughly 35% of the land is put into cultivation for grains each year, and all pastures and arable land are rotated through a rejuvenating cycle to ensure soil health and a proper land-animal balance. www.crawfordsfarm.ie Crop Diversity and Nutrition The researchers found that in general, the smaller the farm, the greater the diversity of crops produced. Farms with higher diversity also tended to produce crops higher in micronutrients (large, non-diversified farms tended to produce more volume of fewer crops, and typically produce more crops that are higher in calories and lower in micronutrients than small farms do). www.naturespath.com UN Report Says Small-Scale Organic Farming Only Way to Feed the World We recently published an article about the Local Food Movement that emphasized the importance of having access to healthy food – free of preservatives and chemicals. While the natural trend in large-scale commercial farming is focused on heavy use of chemicals in fertilizing as crops are planted, and chemicals to preserve the food for long distance distribution, many believe this is not a sustainable way to feed the world. Even as the United States government continues to push for the use of more chemically-intensive and corporate-dominated farming methods such as GMOs and monoculture-based crops, the United Nations is once against sounding the alarm about the urgent need to return to (and develop) a more sustainable, natural and organic system. From :- www.economicdemocracyadvocates.org/2017/05/05/un-report-says-small-scale-organic-farming-only-way-to-feed-the-world/amp/ #organicfarming #growcooknourish #feedtheworld #personalfoodsecuritykit
    Repost from @timanddarina Owen and mimi Crawford, and their small 20 acre mixed farm represent the future of food production, it is small farms like this, that feed 80% of the worlds population. Located in the fertile land of north Tipperary, Crawford's Farm is divided into many parcels to allow for rotation and to facilitate the mixed animal and grain farming done on the land. Many internal field division hedgerows as well as outer boundary hedgerows are being managed to increase biodiversity on the farm. Roughly 35% of the land is put into cultivation for grains each year, and all pastures and arable land are rotated through a rejuvenating cycle to ensure soil health and a proper land-animal balance. www.crawfordsfarm.ie Crop Diversity and Nutrition The researchers found that in general, the smaller the farm, the greater the diversity of crops produced. Farms with higher diversity also tended to produce crops higher in micronutrients (large, non-diversified farms tended to produce more volume of fewer crops, and typically produce more crops that are higher in calories and lower in micronutrients than small farms do). www.naturespath.com UN Report Says Small-Scale Organic Farming Only Way to Feed the World We recently published an article about the Local Food Movement that emphasized the importance of having access to healthy food – free of preservatives and chemicals. While the natural trend in large-scale commercial farming is focused on heavy use of chemicals in fertilizing as crops are planted, and chemicals to preserve the food for long distance distribution, many believe this is not a sustainable way to feed the world. Even as the United States government continues to push for the use of more chemically-intensive and corporate-dominated farming methods such as GMOs and monoculture-based crops, the United Nations is once against sounding the alarm about the urgent need to return to (and develop) a more sustainable, natural and organic system. From :- www.economicdemocracyadvocates.org/2017/05/05/un-report-says-small-scale-organic-farming-only-way-to-feed-the-world/amp/ #organicfarming #growcooknourish #feedtheworld #personalfoodsecuritykit
  • Every day in the green salad. Bright red Radicchio, abundant in our gardens at the moment. Sometimes, all a dish needs to raise its “wow factor” is a pop of color. Radicchio Is Highly Rated for Its Health Benefits The health benefits you can get from radicchio are seemingly endless. For starters, this vegetable provides important vitamins, such as:5B vitamins B1 (thiamin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine) and B9 (folic acid): These help replenish the body and metabolize fat, protein and carbohydrates. Vitamin C:6 Radicchio is abundant in vitamin C. Vitamin K: This boosts the body's osteotrophic activity (linked with bone formation and strengthening), improves bone health and limits neuronal damage to the brain when vitamin K levels are well-maintained. Radicchio is home to minerals like copper, iron and zinc. Also, manganese present in radicchio is utilized as a co-factor for an antioxidant enzyme called superoxide dismutase, while potassium aids in counteracting the hypertensive effects of sodium.7 Furthermore, radicchio is a high-fiber vegetable that can: Help encourage digestion and colon cleansing Fight intestinal worms and parasites Induce satiety to make you feel full quicker and longer Encourage weight loss Assist with maintaining the body’s metabolism These health-boosting compounds are found in radicchio, too:9,10 Lactucopicrin (intybrin): Apart from being responsible for radicchio’s bitter flavor, lactucopicrin may be effective as an anti-malarial agent, possesses sedative and analgesic effects and may even decrease hunger pains. And it goes on and on. From :- https://foodfacts.mercola.com/radicchio.html #growcooknourish #ballymaloe #radicchio #personalfoodsecuritykit
    Every day in the green salad. Bright red Radicchio, abundant in our gardens at the moment. Sometimes, all a dish needs to raise its “wow factor” is a pop of color. Radicchio Is Highly Rated for Its Health Benefits The health benefits you can get from radicchio are seemingly endless. For starters, this vegetable provides important vitamins, such as:5B vitamins B1 (thiamin), B3 (niacin), B5 (pantothenic acid), B6 (pyridoxine) and B9 (folic acid): These help replenish the body and metabolize fat, protein and carbohydrates. Vitamin C:6 Radicchio is abundant in vitamin C. Vitamin K: This boosts the body's osteotrophic activity (linked with bone formation and strengthening), improves bone health and limits neuronal damage to the brain when vitamin K levels are well-maintained. Radicchio is home to minerals like copper, iron and zinc. Also, manganese present in radicchio is utilized as a co-factor for an antioxidant enzyme called superoxide dismutase, while potassium aids in counteracting the hypertensive effects of sodium.7 Furthermore, radicchio is a high-fiber vegetable that can: Help encourage digestion and colon cleansing Fight intestinal worms and parasites Induce satiety to make you feel full quicker and longer Encourage weight loss Assist with maintaining the body’s metabolism These health-boosting compounds are found in radicchio, too:9,10 Lactucopicrin (intybrin): Apart from being responsible for radicchio’s bitter flavor, lactucopicrin may be effective as an anti-malarial agent, possesses sedative and analgesic effects and may even decrease hunger pains. And it goes on and on. From :- https://foodfacts.mercola.com/radicchio.html #growcooknourish #ballymaloe #radicchio #personalfoodsecuritykit