Bounce Cookalong-soup+scones 

12+/parent with child

Lisa Davies, former Montclair resident and founder of the Montclair Culinary Academy trained at the French Culinary Institute in SoHo (now the International Culinary Center. She is food blogger and founder of Saspan/Sospan an on-line cooking school. Lisa will be doing a Tomato Soup and Scones (12+/parent with child) cook along via eventbrite.


Registration required

From the Chef:

I love teaching cooking and have taught for several years both in Dublin and in New Jersey where I lived for 18 years.


I started my working life with a successful career in marketing, working for some of the world’s largest brands, but having trained at the French Culinary Institute in New York City, my most recent work has been in the world of food: I have considerable experience of teaching and creating content for the cookery school I founded, as well as organising large scale food festivals and events, as well as being a published food writer and stylist.  


Until very recently (Coronvirus!) I have been teaching at the Cookery School at Donnybrook Fair. I cannot wait to get back into the kitchen properly with my students but until then we can meet online and enjoy cooking together!

Please have these ingredients prior to Cookalong: 

Tomato Soup:

Ingredients - makes 4-6 servings

2 carrots, peeled and chopped

• 2 sticks of celery, chopped
• 1 large onion, finely chopped
• 1 clove garlic, minced

• 2 tablespoons tomato purée
• Olive oil
• 2 x 14oz cans of good quality plum tomatoes

• 1 vegetable or chicken stock/ bouillon cube
• Fresh basil
• Salt and pepper


Blender & large saucepan Wooden spoon
Chopping board and knife

Garlic Croutons: serves 4

  • 4 slices of bread, crust removed and cut into small cubes about 1/2” square

  • Olive oil

  • 1 clove of garlic

  • Salt



Skillet and spatula


3 1/4 cups/400 grams self-rising flour
2 ounces/55 grams butter, cold
1/2 teaspoon baking powder (make sure it's level)
1/2 teaspoon salt (make sure it's level)
1 ounce/25 grams sugar (if you want your scones a little sweeter) 2 large eggs, beaten
1/2 cup/100 milliliters milk

To serve

Whipped cream and/or butter Strawberry or raspberry jam (jelly)