EM - April/May 2012 - (Page 32)

32 HEAltH&HABitAt April/May 2012 www.esb.ie/em FrESh SuMMEr MEalS 2 place the tray in the oven to bake for 40-50 minutes until the beetroots are very tender. Leave to cool slightly before peeling and dicing them. 3 Meanwhile, place the rhubarb on a baking tray and drizzle with honey. 4 toss the rhubarb in the honey and place in the oven, on another shelf, to roast for 10 minutes or until beginning to soften. remove from the oven and allow to cool on the tray. 5 to make the dressing, whisk together the oil and balsamic vinegar in a bowl. Season with salt and pepper. 6 in a large serving bowl, add the spinach leaves and walnuts, drizzle with the dressing and toss together. top with the goat’s cheese, beetroot and rhubarb and serve. Fat: 27.1g Protein: 15.8g Sat. Fat:8.1g Sodium: 0.27g Carbs: 39.1g Sugar: 30.8g Energy: 438kcal Fibre: 6.5g hEalthy Eating SlIgO WAlK 2012 the 2012 Sligo Walk will take place on Saturday, May 12th. the walk starts at 8.00am from the Sligo park hotel, and the registration of walkers will take place on Friday evening 11th May from 6pm to 10pm also at the hotel. the walk is one distance of 30k. information, training schedule and booking form are all available on eSBnet. this enjoyable annual event is approaching fast, so make sure you complete your booking form now and forward to Sligo Walk Committee (Full details are available on eSBnet). porK chopS with ciDEr anD crEaM SaucE Serves 4 Olive oil, for frying 4 pork chops, fat trimmed 2 large onions, sliced into rings 2-3 apples 300ml cider 100g mushrooms, sliced 142ml double cream 1 tbsp wholegrain mustard to serve: Mashed potato Sligo singers raise money for Hospice roaSt rhuBarB, BEEtroot anD goat’S chEESE SalaD Serves 4 4 sticks of rhubarb, cut into 2cm pieces 4 tbsp honey 6-8 small beetroots, unpeeled but tops trimmed 2 tbsp olive oil 300g baby spinach leaves 50g walnuts, halved 100g goat’s cheese, crumbled For the dressing: 1 tbsp extra-virgin olive oil 1 tbsp balsamic vinegar Salt and black pepper 1 preheat the oven to 180˚C/160˚C fan/gas mark 4. Drizzle the beetroots with the oil, then individually wrap them in tinfoil and place on a baking tray. Download the Easy Food App for tasty t recipes and features tha ke a will help you to ma delicious meal with the ingredients in your fridge! The Easy Food App is available from iTunes. 1 heat the oil in a large, deep, non-stick frying pan over a high heat. Season the chops with salt and pepper, then cook in the pan, three minutes on each side. transfer to a plate. 2 reduce the heat to medium and add the onion and apple to the pan, separating the onion into rings as you add them. Cook for about 5-8 minutes or until soft and caramelised. 3 return the pork chops to the pan, add the cider and mushrooms and bring to a simmer. reduce the heat to low and cook for 20 minutes, until the pork is soft and tender. 4 Stir in the cream and mustard and cook for one minute. 5 Serve the chops and sauce with mashed potatoes. Fat: 33.6g Protein: 20.7g Sat. Fat: 15.7g Sodium: 0.1g Carbs: 37.3g Sugar: 26.4g Energy: 525kcal Fibre: 4.9g Bridget Finnegan, Hugh O’Neill and Pat Kelly of ESB Sligo are pictured above presenting Anne Marie Ellison, Executive Manager, NW Hospice with a cheque for €2,130, the proceeds of a carol singing event by ESB staff and friends in Johnston Court just before Christmas. this was a marvellous achievement for a two and a half hour ‘gig’ and the generosity of people in these difficult times is really appreciated. the ESB group has been performing every year for the last 20 years and in that time have raised over €30,000 for 4* Sol Don Pablo Hotel charities, mainly the Hospice Foundation. + 75.00 airport tax – 7 nights ❏ Price per person sharing: 599.00 + 75.00 airport tax – 14 nights ❏ Price per person sharing: 889.00 Torremolinos, Spain TORREMOLINOS BOOKING FORM + 75.00 airport tax ❏ / 7 nights Payment Schedule: 599.00 + 889.00 Price per person sharing: 14 nights Single Supplement: 29.00 per night details Shannon, please contact us for further Flights also available from Cork & ❏ Double ❏ (Please tick box required) Room Type Required: Single ❏ Twin 200.00 per person by return. Please Exact Name(s) on passport: Home Address ESB traVElco latESt oFFErS For SuMMEr 75.00 airport tax ❏ note deposit is non-refundable. Email Address: Yes ❏ No ❏ Number required ❏ All insured travelling must Joe Walsh Tours Insurance required to VHI/Quinn/Vivas health care members. offer preferential travel insurance rates Joe Walsh Tours Travel Insurance: We quote for over 69s. Contact us on 01 241 0805 for a abroad. Price: 30 (Under 69 years) as they do not provide medical cover as a deposit to secure my booking. I enclose Dublin 2. ESB Travelco, 27 Herbert Place, Weir, Enquiries and Payments to Joe ternet.ie Phone 01 632 5120 Email: jmweir@utvin carrot chEESEcaKE Serves 10 For the cheesecake: 25g unsalted butter 2 medium carrots, peeled and grated 300g granulated sugar 900g cream cheese, softened 4 eggs, at room temperature ½ tsp nutmeg ½ tsp cinnamon 1 tsp ginger, grated ¼ tsp salt 1½ tsp vanilla extract For the base: 60g pecans, ground 8 digestive biscuits, finely ground 100g unsalted butter, melted 3 tbsp granulated sugar ¼ tsp salt 1 to make the base, preheat the oven to 180°C/160°C fan/gas mark 4. Wrap the outside and bottom of a 23cm springform cake tin with tin foil. 2 Stir together all the base ingredients until combined. press the mixture firmly into the bottom of the tin. 3 Bake until golden brown around the edges, about 15 minutes, and allow to cool in the tin. 4 reduce the oven temperature to 160°C/140°C fan/gas mark 3. 5 to make the cheesecake, melt the butter in a saucepan over a medium heat and stir in the carrots and 100g of sugar, cooking until the carrots are soft, about 3-4 minutes. transfer the mixture to a bowl and allow to cool. 6 Beat the cream cheese and remaining sugar with an electric mixer until fluffy, about four minutes. 7 add the eggs, one at a time, and then the carrot mixture, nutmeg, cinnamon, ginger, salt and vanilla. Beat until incorporated and pour onto the cooled base. 8 Bring a large saucepan of water to the boil. 9 Set the springform tin inside a large roasting pan, and fill the pan with enough boiling water to reach halfway up the sides of the springform tin. 10 Bake the cheesecake until almost set but slightly wobbly in centre, about 60 minutes. turn the oven off and allow the cake to cool in the oven for 20 minutes. this will allow the cake to continue cooking but should prevent the top from cracking. 11 Once out of the oven, remove the tin foil from the outside of the tin and allow the tin to cool on a wire rack. 12 refrigerate, uncovered, for at least six hours. run a hot knife around the edges of the cheesecake to loosen, then remove the sides of the tin. Fat: 50.3g Protein: 10.5g Sat. Fat: 27.7g Sodium: 0.54g Carbs: 45.4g Sugar: 37.8g Energy: 662kcal Fibre: 1.1g IRELAND'S NUMBER ONE FOOD MAGAZINE it’S tiMe tO get booking your summer holiday and eSB travelco and Joe Walsh tours offer you the perfect summer getaway! the 4-star Sol Don pablo hotel, located in a beautiful and peaceful part of torremolinos has something to offer every traveller. noted for its clean sandy beaches, wide choice of restaurants and an unparalleled variety of entertainment, activities and nightlife, torremolinos is an ideal summer destination. With an excellent location, the Don hotel complex is 800 metres from the town centre, 5km from Benalmadena and 7km from the airport. For those who fancy taking a road trip, the stunning resort of puerto Banus lies 51km along the coast. price per person sharing: seven nights €599 plus €75 airport tax. price per person sharing for 14 nights €889 plus €75 airport tax and the booking deposit is €200 per person. n Contact: Joe Weir, ESB Travelco, 27 Herbert Place, Dublin 2. Phone 01 632 5120 or email: jmweir@utvinternet.ie. FlIgHt dEtAIlS: depart dublin 21/05/2012 Air lingus (EI584) 07:40am and arriving in Malaga at 11:40am. depart Malaga 04/06/2012 Air lingus (EI587) 9:55pm and arriving in dublin 11:55pm. Flights are also available from Cork and Shannon. Ò Easy Food Home-Coo k Hero Cookbook € .90 ONLY For more recipes see the latest issue of Easy Food on sale now. 109 RECIPES TRIED & TESTED 2 OUR TOP 5 READERS' RECIPES NEW! e4ONLY .95 Fruits of the Forest Triﬂe - page 90 WAYS TO USE UP LEFTOVERS 26 MAY 2012 SPRING SENSATIONS ● Beat the clock: quick, tasty meals ● Forgotten skills: enjoying the lesser cuts ● Join our Home Economics masterclass today! ● Fun treats and baking for kids DIY COMMUNION PARTY INSIDE Light, tasty food SPECIAL DIET FEATU RE FODMAP – what is it and how can it treat IBS symptoms? Plus recipes Celebrate your Communion at child's home our DIY party menu with Easy Food cookbook competition Pictured above: Gina Miltiadou, Managing Director panel of judges of Easy Food, with – (L-R): Catherine the 2011 Leyden, Andrew Catherine Fulvio, Rudd, Vanessa Greenwood and our little home-cook , hero Alexandra Stewart. The Easy Food Home-Co ok Hero Awards is an annual national cookery competiti on to find Ireland’s hidden culinary This cookbook is heroes. a direct result of the success of the everyone who took awards and part. It is a collection of the 33 finalists’ plus many more Easy Food favourites recipes, . Easy Food is Ireland’s number one food magazine, providing most enthusias tic home cooks the with almost 100 as well as tricks recipes each issue, and tips for the kitchen. 100+ recipes 100+ recipes and other favourites Life page 38 Easy Food Special publis hing Series Volume www.zahr apublishin g.com HOM E COO K HER O In association with HOM E COO K HER O and other favourites IRISH 3 GUARANTEED http://www.esb.ie/em

Table of Contents for the Digital Edition of EM - April/May 2012

EM - April/May 2012
Contents
News
Services & Electric Ireland
ESB Networks Ltd
ESB Energy International
Health & Habitat
Life

EM - April/May 2012