Comments on: Bally-ma-Rachel

By: Asian Noodle Soup

Asian Noodle Soup — Thu, 25 Nov 2010 14:56:07 +0000

[...] she whipped up a dumpling-topped pork casserole with consummate ease, Rachel Allen named soups, frittatas and casseroles as her top three [...]

By: Soda Bread (Lactose-free Version, Too) « Pragmatic Attic

Soda Bread (Lactose-free Version, Too) « Pragmatic Attic — Sun, 14 Mar 2010 19:18:27 +0000

[...] School) looks good. Rachel Allen has a gluten-free version, as well. Irish blogger The Daily Spud recently took a class with Rachel Allen and learned that white soda bread can be used as the basis for a “cheat’s [...]

By: Spud Sunday: Bread For Thought

Spud Sunday: Bread For Thought — Mon, 01 Feb 2010 12:22:11 +0000

[...] inspiration for this comes from that baking course I did last year with Rachel Allen. I loved the idea of her cheat’s focaccia, made with white soda bread dough, rolled flatter [...]

By: The Taste Of Christmas Past

The Taste Of Christmas Past — Wed, 16 Dec 2009 18:34:25 +0000

[...] They actually started out life as a recipe for pecan puffs, one of the many items covered in the Bake course with Rachel Allen, but the pecans made way for toasted almonds, vanilla was ditched in favour of orange zest and [...]

By: Spud Sunday: Pressure Cooking

Spud Sunday: Pressure Cooking — Mon, 02 Nov 2009 17:26:50 +0000

[...] then, as I was packing for my Ballymaloe adventure, and with the deadline less than 24 hours away, something emerged from a head that was filled with [...]

By: Daily Spud

Daily Spud — Thu, 01 Oct 2009 23:34:38 +0000

It was fun and you would have loved it! Still, I have no doubt that you’ll put those books (and all of the other books you got here!) to very good use.

By: OysterCulture

OysterCulture — Thu, 01 Oct 2009 14:50:32 +0000

I so wanted to take in one of these classes when I was in Ireland but given the fluidity of our scheduling consoled myself with a couple of Ballymaloe books which I hope to put to good use soon. Your culinary adventure looks like such fun and the photos show what a special place it is

By: Daily Spud

Daily Spud — Thu, 17 Sep 2009 23:03:22 +0000

Mike: hello there, glad to hear that the baking continues apace!

George: it’s a lovely spot, I was lucky indeed to be able to attend

By: George@CulinaryTravels

George@CulinaryTravels — Thu, 17 Sep 2009 16:31:53 +0000

Ahh so vry lucky. I’d just love to go to Ballymaloe.

By: Mike from Clare

Mike from Clare — Wed, 16 Sep 2009 13:51:59 +0000

Hi Spud
very enjoyable course & likewise I have been putting in some practise – pies, pastries, yeast breads…. its all happening. Great fun & a great bunch of people – would highly recommend