HOME IRISH COUNTRYWOMEN’S ASSOCIATION: WE COOK, TRAVEL, CRAFT AND SOCIALISE!
& Living PARTY POPPERS
FAB FASHION & BRILLIANT BEAUTY CRAFT CRAZY
5 FREEZER FRIENDLY DINNERS
GETTING CRAFTY BEHIND THE SCENES AT HANDCRAFT WEEK
2 NIGHTS IN DUBLIN
NAUGHTY BUT NICE FESTIVE BAKING BETWEEN THE COVERS
WITH PATRICIA SCANLAN
Tea & Chat / Winter Woolies / Competition / Daily Disasters / Carlow Federation / 48 Hours in Galway / Motoring / Health & Wellbeing ICA Winter_Cover .indd 1
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welcome|resolution “A woman is like a tea bag—you never know how strong she is until she gets in hot water.” ELEANOR ROOSEVELT October 11, 1884 – November 7, 1962
ELCOME TO THE SECOND ISSUE of ICA Home and Living magazine. We received a lot of positive feedback after the first issue last May and this one has been eagerly anticipated by Guilds and members around the country. I would like to thank former National President Liz Wall who helped to get the magazine off the ground earlier this year. I took up the role of National President after the AGM in May and I received many calls and cards wishing me well for my term of office. I would like to take this opportunity to thank you all for that support, it is greatly appreciated. I hit the ground running and I have been warmly received everywhere I go. It has been wonderful to have met so many of our members on the way. Being President of the Association is definitely a commitment of time and energy, but one that I am enjoying immensely. Being part of a team with Shirley Power, National Secretary; Mary MacNamara, National Treasurer and Susan Potts, Chair of the National Advisory Committee is the best way to ensure that we look after all of the different aspects of the largest national membership organisation of women in Ireland. In this issue readers will enjoy a stimulating mix of interesting features,
tasty recipes and fun competitions. You will enjoy a report on the second Brown Bread Baking competition which took place at the Ploughing in September. We have some great ideas for Christmas including fashion, baking, chutneys and some lovely crafts which are ideal for Christmas presents. There is a recipe for fruit soda as well as a very helpful article on warming dishes for the freezer. We’ve great interior’s ideas to warm up your living room, sort out your storage and refresh your kitchen. Our ICA news includes a focus on the Carlow Federation; a fun review of the origami craft class which took place in central office and a look at activities in An Grianán. ICA Home and Living is an excellent showcase of what we do best in ICA but it is also a lovely way of introducing our friends and family to the world of ICA and hopefully encouraging them to join our Association too. Please get in contact as we would love to hear your feedback, and happy reading!
No part of this may be reproduced, stored in a retrieval system or transmitted in any form or by any means without written permission from the publisher. Opinions and comments expressed herein are not necessarily those of ICA Home and Living . While every effort has been made to ensure that the information contained within this publication is correct at the time of going to press, Ashville Media Group accept no responsibility whatsoever for any inaccuracies that may occur. © 2015/2016
PUBLISHED BY Ashville Media Group, Old Stone Building, Blackhall Green, Dublin 7. Tel: +353 (0) 1 432 2200. Fax: +353 (0) 1 676 6043. Web: www.ashville.com
Being President of the Association is definitely a commitment of time and energy, but one that I am enjoying immensely.
Marie O’Toole National President
EDITOR Mary Connaughton CONTRIBUTORS Rachel Murray, Conor Forrest, Jane Quinn, Orla Connoly CREATIVE DIRECTOR Jane Matthews DESIGN Jennifer Reid PRODUCTION EXECUTIVE Nicole Ennis
MANAGING DIRECTOR Gerry Tynan SALES DIRECTOR Paul Clemenson WINTER 2015 | ICA HOME & LIVING | 3
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Fabulous sugar craft and gorgeous glass in an amazing craft and laughter filled weekend at An Grianán
Get ready for fun with these showstopping party looks. From elegant evenings to a night on the tiles we’ve got you covered
Best selling author Patricia Scanlan shares insights into dealing with life’s challenges. Plus a chance to win a copy of her new book
Our tasty, warming dishes are ideal for weeknight feeds, scrumtious Sunday lunches and fantastic freezer fillers for a well fed winter
Sugar and spice and all things nice that’s what the delicious goodies in our festive baking special are made from. We’ve even got a couple of special treats for gluten free diets.
Win a two night stay in a superior room in the Croke Park Hotel in Dublin. A surefire winner for sports fans, shopping enthuasiats or culture vultures.
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Fruit Soda Fresh from the oven of An Grianán’s Len Johnson
Bottle It Great recipes for tasty chutneys and apricot mincemeat
Spice Up Your Life Our guide to the best spices and their uses
30 Sunday Lunch Fill the kitchen with the aroma of mediteranean chicken and chorizo bake
33 Craft Challenge How would our magazine writers fare at an ICA craft workshop? We sent two to give origami a go, what could possibly go wrong... 46 Staying on Course What’s happening in An Grianán in 2016?
INTERIOR WORLD 71
Interior Desires Our best picks to give your home a warm, rosy glow
73 Kitchen Makeover Truly the heart of the home — isn’t it time to give your kitchen some TLC? 77 Storage Hacks Rein in the mess before the guests arrive (mayhem begins) with our great storage hacks
FASHION & BEAUTY 53 Wooly Jumpers A fresh take on knitwear to keep you snuggley but stylish in chilly weather 57 Winter Warmers Great coats to put a smile on your faces whatever the weather 59 Height Required Stunning shoes to help you conqure the world 61
Long and Short Bossy boots to stomp around in all winter
67 Angel Face Look and smell divine with our inspiration for radiant beauty and heavenly scents
HOME IRISH COUNTRYWOMEN’S ASSOCIATION: WE COOK, TRAVEL, CRAFT AND SOCIALISE!
78 48 Hours in Galway Your guide to gallivanting in Galway and getting some culture in too! 80 12 Stays of Christmas Ditch the housework and wave goodbye to the pressure when you check in to our fabulous Christmas hideaways 86 Motoring Our resident petrolhead on his top models for 2016 and tips on trading-in your old wheels
Welcome National President Marie O’Tooel welcomes you to the second issue of ICA Home & Living
FAB FASHION & BRILLIANT BEAUTY
FREEZER FRIENDLY DINNERS
GETTING CRAFTY BEHIND THE SCENES AT HANDCRAFT WEEK
Tea & Chat Grab a cuppa and settle down it’s time to relax Little Helpers Stay on track with smart buys and useful apps
10 Daily Disasters Clove love and Christmas diplomacy 49 Federation Focus What make’s the Carlow Federation so special? 93 Winter Wellbeing Great ideas for keeping in tip-top shape and rude health this winter
2 NIGHTS IN DUBLIN
NAUGHTY BUT NICE FESTIVE BAKING
BETWEEN THE COVERS WITH PATRICIA SCANLAN
Tea & Chat / Winter Woolies / Competition / Daily Disasters / Carlow Federation / 48 Hours in Galway / Motoring / Health & Wellbeing ICA Winter_Cover .indd 1
On the Cover CHRISTMAS COOKIES
GET THE RECIPE
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Stir your senses This heart-warming meal is one that the entire family will enjoy, and the best bit is that it can be made ahead of time.
3 tbsp ﬂour, seasoned with salt and freshly ground black pepper 600g diced beef 100g diced pancetta 2 medium red onions, ﬁnely chopped 3 medium carrots, sliced 2 stalks celery, sliced 2 medium potatoes, diced 2 tbsp tomato puree 300ml good quality craft beer 500ml beef stock 2 medium bay leaves 3 medium sprigs rosemary ½ orange, peel only ½ tsp sugar Rapeseed oil Salt and freshly ground black pepper
Beef & Beer oven casserole Preheat the Whirlpool oven to 180°C/fan 160°C/gas 4. Place the ﬂour, salt and freshly ground black pepper into a medium size plastic bag. Add the diced beef and shake until the meat is lightly coated with seasoned ﬂour. Dust off the excess ﬂour. Heat the oil a medium size oven proof casserole on the hob and add the meat in batches. Brown the beef on all sides before transferring to a clean plate. Then add the onions, carrots, celery, potatoes and stir in the tomato puree, cook for 2 minutes, stirring from time to time. Return the seared beef to the casserole, pour over the beer and stock. Add the bay leaf, sprigs of rosemary, sugar and orange peel. Bring to the boil. Check the seasoning, adding salt and freshly ground black pepper if required.Season with salt and freshly ground black pepper and place the lid on the casserole, transfer to the preheated oven for 2 hours or until the beef is tender. Stir often and once the beef is tender, remove the bay leaves, orange peel and rosemary sprigs. Check the seasoning, adding salt and freshly ground black pepper if required. Allow to stand for about 5 to 6 minutes with the lid on before serving with garlic mashed potatoes. Tip: Add ½ tsp crushed cumin seeds and ½ tsp paprika for that extra warm ﬂavour.
22 Stores | www.did.ie For Service, choice and value ICW.indd Ad Template.indd 8 237118 DID2ICA 2015.indd 1
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chat|tea MULL IT OVER
Light the fire, draw the curtains and settle down for a relaxing evening with friends and a warming glass of mulled wine.
Some words of wisdom overheard at a recent ICA gathering. You know who you are! “Men – God made
750cl red wine 50g demerara sugar 1 orange, sliced 1 stick of cinnamon 2 cloves
Place all of the ingredients into a non-reactive saucepan and heat gently, stirring occasionally until the sugar has dissolved. Remove from the heat before it boils. Pour into heat-resistant glasses and serve with ginger biscuits. See page 20.
them the way they are, they’re dodos, we just have to look after them as best we can.” SEND YOUR WORDS OF WISDOM TO: email@example.com
Light my Fire
Roscommon Win All Ireland This year’s search for Ireland’s best brown bread baker was more hotly contested than the All Ireland! By August the regional ﬁnalists were elbow-deep in wholemeal ﬂour at An Grianán where eight ﬁnalists were selected to compete for the title and a plethora of great prizes, generously sponsored by Aldi, at the National Ploughing Championships in September. Margaret Sexton of Roscommon was the supreme winner and the judges praised the traditional appearance and perfect texture of her brown bread. The triumphant baker walked away with a €5,000 prize (€2,500 Aldi vouchers and €2,500 cash). Her brown bread will also be stocked in all Aldi stores in Ireland for a minimum of six months.
EVER TRIED? SPICED HOT CHOCOLATE Add a pinch of chili powder, a pinch of cinnamon and a couple of squares of your favourite chocolate to a cup with powdered chocolate. Pour over scalded milk and stir. Serve with whipped cream.
If you’ve any great photos that you’d like included in futures issues of the magazine let us know we will arrange to get them from you and back to you unharmed!
CUTTING THE MUSTARD SPICED APPLE JUICE The perfect non-alcoholic alternative to mulled wine. Simmer good quality apple juice with a cinnamon stick, a couple of cloves and finely sliced orange zest.
The Marshes Guild, Dundalk on their visit to Dáil Éireann this summer where they met local Senator Mary Moran.
Well our archive has thrown up a great photo taken in An Grianán, circa 1995. Those pictured are participants at classes sponsored by Calor Gas. If you can throw any further light on who is in the photo or have any memories about the classes please drop us an email.
SPICED CRANBERRY JUICE Crisp and sharply refreshing with a dry aftertaste, cranberry juice is perfect with sliced oranges and juniper berries. Serve alone over ice or with a dash of port or gin.
Add a pop of colour to your wardrobe with these hot numbers. Mustard is a vibrant and stylish way to lift black, teal, burgundy or dark brown winter outfits. WINTER WOOLIES To take care of your woolens hand wash when necessary and avoid dry cleaning. Brush over with a nail brush to remove piling and hang on padded hangers.
SEND THOSE NAMES TO: editor@ icahomeandliving.ie
Mustard oversized cardigan, €110, Bow and Pearl
ABOVE Mustard Metropolis Bag, €235, Furla at Arnotts LEFT Barbara boucle fingerless glove, €21, White Stuff WINTER 2015 | ICA HOME & LIVING | 7
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little helpers FOUR TIME SAVING GADGETS WE NEED THIS WINTER Cooking dinner for 12 and making cakes for half the town? The next few months are a busy time for many ICA ladies. We have four gagets guaranteed to save time without cutting corners. This good looking Kenwood 500 watt kmix stand mixer, €549, Littlewoods, comes with a 500 watt motor capable of tackling any job, including heavy dough loads. Its fold function ensures ingredients are perfectly incorporated. Stuck for a gift for your hostess? These gorgeous copper J by Jasper Conran measuring spoons, €12, Debenhams, are a kitchen essential. Takes the guesswork out of your baking process. This Cake Boss preparation mat, €16.80, Brown Thomas, features convenient measurement guides printed right on the mat Including 6, 8, 9 and 10 inch diameter guides, border ruled guides plus a dry and liquid measurement equivalents chart. The Joseph Joseph 9-piece nest, €59.95, Harvey Norman, has been designed to ensure maximum practicality and superb space saving. It comprises two mixing bowls, sieve, colander and measuring spoons. Each element can be stacked together in a nest form, taking up as little counter space as possible.
Eco-quandary I know Christmas lights waste electricity, but I just love them. My children tell me it’s time to switch over to LED. What do you think? Christmas in general is never eco-friendly. It is true however that incandescent lights use a pretty significant amount of electricity. LEDs use much less energy and last as much as 10 times longer. LED bulbs don’t pose the
same fire risk as the incandescent kind. There are a couple of real problems with LED lights, of course. First, they can be more expensive although in the long term, they’re a money-saver. Second, LED bulbs may not burn quite as brightly as the old-style light. Scaling down your lights, both in the number of hours you keep them on and in the number of strings you put up, is also a good move.
Beat the crowds December 8th? Who needs the hassle? Shop on-line in comfort and at your convenience
Etsy is a vibrant on-line marketplace where people buy and sell handmade or vintage items, art and supplies. Looking for a unique gift? You shop directly with the makers and can commission work easily.
Who doesn’t love Amazon? But the post and packaging can be crippling sometimes. Enter Book Depository. With free P&P worldwide it’s hard to beat. Watch out for their 12 Days of Christmas special sale.
Shop 850 brands on your smartphone. Easy to use with intuitive navigation, filter function and delivery to your door you’ll always be super stylish. Great for Christmas and birthday gifts too.
Have fun personalising occasion cards or gifts with pics of family and friends. You can personalise the image, message and send the card or gift the same day without braving the elements.
FALL IN LOVE WITH FESTIVE FASHION
MAKEOVER YOUR KITCHEN
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My daughter-in-law has invited us for Christmas but I just love having the whole family over. We’ve loads more room and the grandchildren have a ball. How can I tackle this tactfully!
Clove Love Heaven scent The gorgeous aroma of cloves is incredibly warming and soothing, but did you ever stop to wonder where they come from? The clove is the dried, unopened flower bud of the evergreen clove tree, native to the Moluccas (Spice) Islands. It now grows more widely in Asia, India and the Middle East and is a distinctive seasoning in each of their cuisines. So what can you get out of the jar of cloves lurking in your cupboard? Well you could kick things off with a hot toddy, stud a slice of lemon with a couple of cloves, add to a heat proof glass with a teaspoon of honey and a shot of whisky, top up with boiling water allow to infuse and enjoy. Make a pomander to fragrance your wardrobe or room by studding a fresh orange with cloves and tying with ribbon, leave in the hot press to dry. Pop a clove or two into your home made Bolognese sauce or beef stew and let it intensify the meaty ﬂavour. Make a tea for a chest cold with one teabag, two cloves, a stick of cinnamon and a cardamom pod, infuse and drink. Clove oil is very potent so use sparingly — gargle with a few drops of clove oil in water to treat a sore throat and banish bad breath. The antibacterial properties of a tiny drop will ease a toothache or mouth ulcers. Add a teaspoon of clove oil to a litre of water to remove mould from window frames and walls. A couple of drops in tea will aid a dodgy digestion and reduce ﬂatulence. And last but not least ladies, cloves are a powerful aphrodisiac.
I’m afraid you can’t tackle this tactfully but you might be able to reach a compromise that will give you the best of both worlds. You say you’ve always had the whole family for Christmas but if you think about it, when you were first married you probably spent alternating years with your parents and your husband’s. Probably, until you had children of your own and wanted to spend Christmas in your own home where your children could get up at the crack of dawn, enjoy the excitement of Santa Claus, play with their toys, and be put down for a nap if it all got too much. You see where I’m going with this don’t you? Your daughter-in-law just wants to create the same type of Christmas for her family. That’s not to say that you can’t host a special Christmas celebration that becomes a tradition of its own. There are ample opportunities to hold a fantastic late lunch on Christmas Eve when the adults can kick back and relax and the children will be on their best behaviour in excited anticipation of Santa’s arrival. Or have a spectacular New Year’s Eve celebration with a buffet of fabulous food and great music. Just make it your own. You may also find that after one year of juggling Santa, exhausted kids, and the whole nine yards with the turkey, trimmings and general mayhem, she’ll be beating down your door next year!
My teenage grandsons tend to ask for money instead of a gift. I understand that they have their own taste in clothes and music but I hate giving money as a gift — it’s so impersonal. A gift of money does lack the personal touch yet it’s probably the most requested by this age group. Mainly because they don’t know what they want until they see it or because they’ve something in mind that they’re saving for. You could offer to take them shopping to their favourite shop but be prepared to be fleeced! Or you could suggest a birthday treat of a trip to see a match, visit a city or place they’re interested in, or head out and try a new experience together. Who knows, maybe you’ll both love kite-surfing or quad-biking. It’s certainly likely to provide more laughs and memories than the cash gift.
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Tradition just took a shortcut
Save time for the important stuff with Gemâ€™s all in one Christmas fruit pack.
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THE ICA WAY
FRUIT SODA An GrianĂĄn chef, Len Johnson shares the recipe for his famous fruit soda.
ot as ancient as you might think, soda bread only made it into the Irish kitchen around 1840 when bread soda was first introduced to Ireland. Before long it became a popular farmhouse staple due to the simplicity of its ingredients and the speed and ease of making it. Traditionally it would have been cooked on a griddle or in a cast iron pot on an open hearth. The soda bread would have been made several times a week and was generally eaten with the main meal. Different regions are associated with different shapes of soda bread, the round with the cross is associated with the more southern counties while the tradition of cutting the round into four triangles and cooking each separately on the griddle was method favoured by northern counties. Traditional soda bread is also eaten in Scotland and in Serbia where they hide a coin in the bread that is eaten at Christmas dinner â€“ the finder is guaranteed great luck for the coming year!
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baking|skills FRUIT SODA Makes a 500g loaf
An Grianán chef, Len Johnson
340g plain flour 25g butter 15g caster sugar ½ tsp bread soda 1 small egg, beaten 500ml buttermilk* 75g sultanas
1 2 3
Preheat oven to 165°C and prepare a loaf tin or baking tray depending on whether you want a loaf or a round. Rub the butter into the flour, sugar and bread soda. Add the egg, sultanas and buttermilk a little at a time and mix to make a moist dough that’s pliant but not too wet and sticky (*you may not need all of the buttermilk). Do not knead the dough. Place the dough in a tin, gently work it to fit or place as a round on a baking tray and cut a cross in the top. Place in the oven without delay. Cook for 35 minutes. Test by tapping the bottom of the loaf, it should sound hollow if cooked through. Remove from the oven and place on a wire rack to cool. Cover the loaf with a clean tea towel while cooling to prevent the crust from hardening. Serve while still warm with fresh butter.
4 5 6
SEE OUR ...
MIX IT UP
The recipe above can be cooked without the sultanas or sugar for a plain soda.
Give it a savoury twist by adding 50g of grated cheddar, half a finely chopped onion and a tsp of thyme to the plain soda mix.
Bring some Mediterranean sunshine by adding 2 tsp fennel seeds, 1 tsp paprika and 1 tbs chopped sun dried tomatoes.
Spice up your fruit soda. Top with 1 tbs caster sugar mixed with 1 tsp cinnamon or mixed spice sprinkled over the top which has been brushed with milk before baking.
Add 50g chopped dark chocolate and 15g chopped crystallised ginger to your plain soda for a special treat
WINTER 2015 | ICA HOME & LIVING | 13
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Bottle It Chutney conjures up a sensation of vibrant relishes, bursting with sharp flavours, yielding to the mellow, succulence and warmth of fruit and vegetables captured in their prime. RHUBARB CHUTNEY
Mairead O’Carroll, Cork Federation YIELDS 3-4 JARS
Marion Lyon, Cavan Federation YIELDS 2-3 JARS
1kg rhubarb 225g chopped onion 225g sultanas 750g sugar 2 tsp mustard powder 2 tsp cinnamon 1 tsp ground ginger 1 tsp salt ½ tsp chilli flakes
450g blackcurrants 450g moist brown sugar 120g chopped seedless raisins 30g crushed mustard seeds 30g onion chopped 1 tbsp ground ginger 2 tsp salt 285ml distilled white vinegar
Prepare 3-4 sterilised jars for bottling. Cut rhubarb into 3cm pieces and place in a large heavy bottomed saucepan. Add the other ingredients and stir to combine. Place on a medium heat, increasing gently as the fruit softens and the sugar dissolves, stirring frequently. Reduce to a simmer and cook for an hour to an hour and a half, stirring occasionally, until it is a golden brown colour and jam like consistency. Remove from the heat and allow to cool slightly before potting into the sterile jars. Cover with wax discs and lits and store in a cool dark place for at least a week or two to allow the flavours to develop. Delicious with toasted cheese sandwiches or as a side dish with curry.
Prepare sterilised jars. Cover the currants with the vinegar and cook gently until they are tender. Let them cool. Then add all of the other ingredients, stir well to combine. Bring to the boil and continue to boil for about 10 minutes stirring gently. When the desired consistency is reached remove the pan from the heat and allow to cool slightly. Bottle in sterillised jars and seal carefully when cold. Great with venison, game pie or roast duck.
ICA TIP The true flavours of a good chutney need a couple of weeks to fully develop. So make sure you make enough to store along with a batch to sample right away for those of you with no patience!
FIG CHUTNEY From
Mary Connaughton, Food Fanatic YIELD 4-5 JARS
250g soft, brown sugar 1kg fresh figs 130ml malt vinegar 130ml red wine vinegar 2 tbs balsamic vinegar 3 tbs port (optional) 250g onion, chopped 250g sultanas 1 orange, juice and zest 1tp fresh ginger, finely grated or chopped 1 tsp salt 1 tsp ground cumin ½ tsp coriander seeds, lightly crushed ½ tsp cracked black pepper Prepare sterilised jars. Remove the tough stems from the figs and chop coarsely. In a heavy bottomed saucepan, combine all of the ingredients, apart from the figs, and stir well to combine. Place over a medium heat and cook until the sugar has dissolved. Raise the heat and bring to the boil stirring occasionally. Reduce to a simmer and continue to cook for 15-20 minutes then add the figs and continue to cook for 10-15 minutes until the fruit has softened and it has reached a jam like consistency. Remove from the heat and allow to cool. Spoon into sterillised jars and, when cool, cover with a wax disc and lid. Store in a cool, dark cupboard for 2-3 weeks to allow the flavours to develop. Use within six months. Great with hard, sharp cheese such as good cheddar or pecorino, baked ham, roast pork or black pudding.
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GET JARRED Chutneys make fantastic gifts so make sure to hoard any unusual or interesting jars you get during the year. Follow the usual instructions for potting the chutney and finish with home made labels and decorative ribbon or string and brown luggage labels for a more rustic charm.
BE A GLUTTON
Donâ€™t restrict your chutney making to the winter months. Plan to make seasonal chutneys whenever there is a glut of produce such as spring rhubarb or cauliflower, summer ripe tomatoes and aubergines, autumn plums or berries and winter pears or apples. Youâ€™ll have delicious seasonal produce for the table all year round.
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skills | preserves ICA TIP The mincemeat will need to stand for two days, being stirred occasionally, before being bottled.
APRICOT MINCEMEAT From
Marion Lyon, Cavan Federation YIELDS 4-5 JARS
FRUITY CHUTNEY From
Kay Brennan, Kilkenny Federation
BEETROOT CHUTNEY From
YIELD 4 JARS
YIELDS 4-5 JARS
1kg cooking apples, peeled and chopped 850ml vinegar 1kg sugar 500g sultanas 1 onion, finely chopped 1 tbsp mustard 1 tsp salt 1 tbsp curry powder ½ tsp cayenne pepper Prepare sterilised jars. Place the apples and vinegar in a heavy bottomed saucepan and cook until the apples are pulped. Add the sugar, sultanas, finely chopped onion and remaining ingredients. Bring to a simmer and continue to cook for 20 minutes. Test and adjust the seasoning if necessary. Remove from the heat and cool before pouring into sterilised jars. Cover with a wax disc and seal with a lid. Try with pork, good sausages or sausage rolls.
Mary Power, South Tipperary Federation
500g beetroot, cooked, peeled and cubed 250g cooking apples, peeled and chopped 250g onions, finely chopped 250g sugar 280ml white vinegar ½ tsp salt ½ tsp pepper Prepare sterilised jars. Place the apples, onion and vinegar in a heavy bottomed saucepan and cook for 15 minutes until the apples have collapsed. Add the sugar and stir until fully dissolved. Add the beetroot and seasoning and continue to cook for 15 minutes. Remove from the heat and cool before potting in sterilised jars. Cover with wax disc and airtight lid. Store in a cool dark cupboard. Great with cooked ham, feta or goats cheese, or cold chicken.
ICA TIP When making chutney you can keep the fruit and vegetables slightly firmer and chunkier by heating the sugar in a stainless steel bowl in a low to moderate oven for 15 minutes before adding to the fruit or vegetables. This reduces the cooking time of the chutney, or jam and therefore more fruit and vegetables stay intact.
60g crystallized sugar 240g dried apricots 240g raisins 180g sultanas 180g currants 60g mixed peel 60g balanced almonds chopped 240g cooking apples, peeled, cored and grated 3 oranges, juice and zest 2 lemons, juice and zest 240g soft, light brown sugar 350g carrots, peeled and grated 1/4 tsp freshly grated nutmeg 1/2 tsp ground mixed spice 150ml brandy 60ml rum or Madeira Prepare the sterilised jars. Finely chop ginger, apricots, raisins and sultanas and put them into a large bowl with the currants, mixed peel and almonds. Place the apples into a separate bowl and mix in the orange and lemon rinds and juices, then stir into the chopped fruit with the sugar. Next, add the carrots to the mix along with the spices, brandy and rum. When everything is evenly mixed, cover the bowl and leave the mincemeat to stand for 2 days, stirring it several times a day. Transfer the mincemeat to sterilised jars, cover with a disc of waxed paper, waxed side down, then top with an airtight lid. Label, store in a cool, dark place for 4 weeks before using. It will keep unopened for up to 6 months. Use to fill tarts and pies.
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n the tropical hillsides of Indonesia, life is sweet and deliciously slow. That’s why we give our laid back cinnamon trees up to 15 years to develop their warm, aromatic ﬂavour. Only when they’re good and ready do we carefully select the very best. So the next time you’re busy whipping-up a festive treat, remember to take your time, slow it down, and add a ﬂavoursome sprinkling of magical Christmas dust. That’s what we call, Schwartz Cinnamon.
For recipe inspiration visit: www.schwartz.co.uk/christmas Ad Template.indd 8 237496_1C_STAFFORD_JR_ICA.indd 1
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Spices Flavours and uses
Love the exotic flavours of spices but stumped when you see the array on sale? Our quick guide will set you straight and inspire you to spice things up.
FLAVOUR: Also known as Jamaican pepper, it combines the flavour of cinnamon, nutmeg and cloves. Great in both sweet and savoury cooking. USE IN: Apple dishes or combine with crushed garlic, salt, lemon and oil to make a marinade for roast chicken.
FLAVOUR: Derived from the inner bark cinnamomum trees the spice emits sweet, warm fragrance and mild heat. USE IN: Curries and stews to add deep savoury flavour and rounded warmth. Compliments apples, pears, oranges, dried fruit and nuts in pastry dishes and desserts. See page 26.
FLAVOUR: The outer aril of the nutmeg, mace is a more concentrated, intense spice. It adds an amber colour and mellow warm flavour. USE IN: Sweet pastries with dried fruit and honey and in North African dishes like tagines and bean & vegetable stews.
FLAVOUR: Highly fragrant with notes of anise and clove it’s the aroma associated with Chinese cooking and is one of the spices in Chinese five-spice. USE IN: Combine with soy, ginger and honey in stir-fries. Add to pickles and chutneys for fragrant warmth. See our chutney recipes on page 14.
WHERE TO BUY The main supermarkets all stock a good range of quality spices such as Schwartz. If you use large quantities or get through your supply quickly look for Asian food stores such as Asia Market in Drury Street, Dublin 2 or Pinoy stores in Turners Cross, Cork; Capel Street, Dublin 1 or Pinoy Sari Sari in Georges Street Upper, Dun Laoghaire. Try your local Irish Country Market or farmers market for spice sellers and the key city markets like Limerick Milk Market, English Market in Cork; and Galway Market. Good deli’s and health-food stores stock spices too. Buy whole spices or spice blends online at Cork based company greensaffron.com; Tiger stores around the country also have a range of spices.
FLAVOUR: Zingy, fresh and hot. USE IN: Infuse in hot water with lemon and honey for colds, nausea or morning sickness. Add grated ginger and garlic to Indian or Asian dishes. Candied ginger is great in cakes and cookies and pickled ginger with sushi.
FLAVOUR: Slightly camphorous, woody aroma, known for its uplifting qualities. Each pod contains pungent black seeds. USE IN: Use whole in Indian chicken masala or pulao rice. Infuse with ginger to make a tea or use the crushed seeds in ginger biscuits or macaroons.
FLAVOUR: Warm, woody and aromatically spicy. USE IN: Stud the scored fat of a joint of ham with whole cloves and brush with a honey and orange mix before baking. Infuse three whole cloves and half an onion with 500ml boiling milk before using to make béchamel or bread sauce. More about cloves on page 10.
FLAVOUR: Widely grown around the world, the seeds of this herb impart a woody, citrus aroma that becomes nutty when roasted and ground. USE IN: Either whole or ground in curries, chilies and stews. Ground coriander is great in marinade for lamb or chicken along with cumin, salt, lemon, garlic and oil.
BUYING & HANDLING Buy spices in shops with brisk trade, where the jars have not been sitting on the shelves for months. Store in airtight containers or glass jars in a cool dark cupboard away from direct sunlight. Whole spices last longer than ground spices and can be roasted before grinding to intensify their flavour. Grow your own mustard or IN ASSOCIATION WITH coriander and you’ll have the leaves as herbs and then the seeds once the plants have flowered.
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Allspice was discovered by Christopher Columbus on his journey around the Caribbean islands. Columbus was searching for pepper to take back to Europe. As we know, Chris thought he had landed in Asia and hadn’t realised he had discovered the so called ‘New World’. He had never seen a pepper tree before, only the spice, so he thought that the allspice he found was black pepper. It actually worked out fine for him because it became a good spice to trade anyway, and he is credited with discovering America and allspice in 1492.
Star Anise is the fruit of a Chinese magnolia tree and is Native to Vietnam and southern China. The fruits are picked before ripening and sun-dried to develop their aroma. Star Anise has a sweet but pungent, fennel like aroma with licorice notes. It contains anethole, the ingredient that gives it its anise flavor. Store whole Star Anise for up to one year in an airtight container out of direct sunlight. The ground spice will only last up to 3 months. It is the main spice in the Chinese five-spice powder. Goes well with chicken, seafood, pork, root vegetables, tropical fruit and pumpkin. WINTER 2015 | ICA HOME & LIVING | 19
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Home baked cookies and brownies are year-round favourites in our household so we’ve given some of our all-time winners a seasonal makeover. The bonus is that with a bundle of clear cellophane and festive ribbons you’ve got some great Christmas gifts, just add a gift tag and you’re done. Don’t forget to leave some out for Santa!
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CHRISTMAS COOKIES There are a few optional elements that you can add to create different batches if you like variety – you can divide the main dough into four batches and add one additional element to each batch.
INGREDIENTS 60g oats 300g plain flour 1 tsp baking powder 1 tsp baking soda ½ tsp salt 130g demerara sugar 130g butter, softened 2 large eggs 1 tsp vanilla extract 100g hazelnuts, toasted and chopped 100g dark chocolate chips
OPTIONAL ELEMENTS 20g crystallised ginger, finely chopped 30g candied orange peel 1 tsp allspice 1 tbs fine powdered instant coffee
Preheat the oven to 165°C and line two or three baking trays with parchment or silicone paper. Add the oats, flour, baking powder, baking soda and salt to a large mixing bowl and combine well. Beat the butter and sugar together until pale and fluffy. Add the eggs and vanilla to the mixture and beat in carefully. Stir in the flour to the mixture a tablespoon at a time until combined. Add the hazelnuts and chocolate chips and stir through until evenly distributed. At this point, if you are making different varieties divide the dough into batches and work in the other ingredient(s). Use a spoon to portion the dough into 48 evenly sized balls. Evenly space the cookies 2-3cm apart on the trays do not flatten them. Bake for 15-18 minutes until golden. Remove from the oven and transfer to a wire rack to cool. When completely cool pack in an airtight container or wrap in cellophane. Makes 48
ICA TIP Make sure cookies are well baked and properly cooled before packing to ensure they stay crisp for longer.
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food|baking CHRISTMAS BROWNIES 250g unsalted butter, chopped into cubes 200g chocolate, broken into pieces 50g dried fruit, chopped (apricots, cranberries, cherries or figs) 50g toasted nuts, chopped (almonds, hazelnuts,
COCONUT HAY STACKS* walnuts or pistachios) 70g plain flour 70g cocoa powder 1 tsp baking powder 350g golden caster sugar 4 eggs, beaten 1 tsp vanilla extract 1 tbs icing sugar
400g sweetened shredded coconut 400g sweetened condensed milk 2 large egg whites 1 tsp vanilla extract ¼ tsp salt 100g dark chocolate
Preheat oven to 160°C and prepare a 25cm square cake tin or a rectangular swiss- roll tin by lining with baking parchment or silicone paper. Break the chocolate into small pieces and chop the butter into cubes then place in a heat resistant bowl or pudding basin over a pan of simmering water. Ensure the water is not in contact with the bowl. Stir gently until all of the chocolate and butter are melted and combined. Now mix in the chopped dried fruit and nuts and stir until evenly dispersed. In a large bowl, sieve the flour, cocoa powder, baking powder and add the sugar. Add this mix to the chocolate and stir well to combine. Beat the eggs and vanilla extract together then add to the mix. Stir in gently until well mixed and you have a smooth batter. Pour the batter into the cake tin and bake for 30 minutes until cooked but still springy to touch. Remove from the oven and allow it to cool in the tin before cutting. Dust with icing sugar and serve. Makes 24
Preheat the oven to 160°C. Thoroughly combine the shredded coconut, condensed milk and vanilla in a large mixing bowl. Beat the egg whites and salt until they form stiff peaks. Fold the beaten egg whites into the coconut mix a spoonful at a time, taking care not to knock the air out of the mix. Line two backing sheets with parchment or silicone paper. Use two spoons to scoop small mounds of the mixture onto the baking sheets. Keep each one about 2-3cms apart and shape into a rough haystack. Bake for about 25 minutes until they are tinged golden brown. Check at about 15 or 20 minutes to ensure they are not over cooking. When ready remove from the oven and cool on a wire rack. Meanwhile, melt the chocolate in a bowl and dip the base of each haystack in it to coat. Place back on the lined baking sheet and place in the fridge for 5 minutes to set. Makes 24
HONEY LOAF WITH ORANGE SYRUP AND WALNUTS
CHRISTMAS LIGHTS CHOCOLATE SPICE CAKE*
1 orange zest and juice 1 lemon zest and juice 200g caster sugar 7 tbs honey 225g butter, softened, plus extra for greasing the tin 225g self-raising flour
4 large eggs, beaten 60g walnut halves 1 tsp lemon juice 2 star anise (optional)
Preheat the oven to 180°C and line a 8 x 21cm loaf tin with baking parchment or silicone paper. Beat the butter and sugar together until pale and fluffy. Add the eggs a little at a time until all combined with the butter and sugar mix. Add in 2tbs of the honey and half of the orange zest and 1tsp each of the lemon zest and lemon juice. Sieve in the flour and add half the orange zest. Chop the walnuts reserving 5 halves to decorate. Add the chopped walnuts to the cake batter and mix. Pour the batter into the loaf tin and level the surface with a spoon. Bake for 30 minutes then press the reserved walnuts into the top to decorate before returning to the oven for 15 minutes more or until a skewer comes out clean. Remove from the oven and transfer the loaf from the tin to a wire rack to cook. To make the syrup; heat the 5tbs honey in a small pan with 2tbs orange juice 1tsp lemon juice and 1tsp orange zest along with the star anise if using. Simmer for two minutes then taste and adjust the amount of orange or lemon to taste and removing the star anise. Drizzle a little syrup over the cake before serving, pour the remainder into a jug and serve with the cake. Serves 8-10
150g dark chocolate, chopped 150g butter, cubed and at room temperature 6 eggs, room temperature 250g light brown sugar 1 tsp vanilla extract 100g ground almonds 1 tsp mixed spice
1 orange, zest and juice TO DECORATE 70g dark chocolate, chopped 70ml single cream knob of butter (optional) 1 tsp ground almonds 1 tsp icing sugar Star shaped sprinkles
Preheat the oven to 170°C. Line a 23cm cake tin with baking parchment or silicone paper. To make the cake, melt the butter and chocolate together in a heat resistant bowl over a pot of boiling water and when completely melted and combined set aside. Use a mixer to beat the eggs with the sugar and vanilla until pale, frothy and doubled in volume. Add the ground almonds, spice, orange zest and juice to the egg mixture and fold in gently to keep as much air in the mixture as possible. Add the melted chocolate and butter mixture and fold through until it’s a uniform colour. Pour the batter into the cake tin and bake for approximately 40 minutes – as it’s a flour-less cake it will not rise substantially but should have a firm surface and yielding centre. Remove from the oven and cool on a wire rack. For the topping, heat the cream to boiling point and pour over the chopped chocolate, stir to create a smooth ganache, add a knob of butter to give it more of a sheen. Pour the ganache over the cooled cake and spread with a pallet knife. Mix the icing sugar and ground almonds in a saucer then sprinkle pinches over the top of the cake and decorate with the star shaped sprikles. Serves 8-10
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ICA TIP baking|food The coconut haystacks and chocolate spice cake are both gluten free.
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food|baking Sunday CHRISTMAS MUFFINS WITH BUTTERSCOTCH SAUCE MUFFINS 250g plain flour 100g caster sugar 2 tsp baking powder ½ tsp bicarbonate of soda 1 tsp mixed spice or ground cinnamon 125ml milk 75ml vegetable oil 1 large egg Zest of one orange 50g dried cranberries 50g candied orange peel 100g toasted whole almonds, roughly chopped BUTTERSCOTCH SAUCE 150ml cream 150g light brown sugar 50g salted butter, cubed 1 tsp vanilla extract
MILLIONAIRES SHORTBREAD SHORTBREAD 190g butter 80g caster sugar 250g plain flour
3 tbs golden syrup 300ml condensed milk DECORATION 100g dark chocolate, chopped
CARAMEL 180g butter 70g caster sugar Line a 22cm square cake tin with baking parchment or silicone paper. Pre-heat the oven to 180°C. For the shortbread beat the butter and sugar together until pale and fluffy. Sieve in the flour, little by little, and stir to form a soft-dough. Roll lightly to the size of the cake tin and place inside, using your hands to spread the dough to edges. Place in the oven and bake for 20 minutes until it’s a pale biscuit colour. Remove from the oven but leave in the tin. Make the caramel by placing the butter, sugar, golden syrup and condensed milk into a good sized saucepan. Heat gently, stirring occasionally until the sugar has
dissolved. Increase the heat and bring to a rolling simmer, cook for 7 minutes, stirring to ensure it does not catch. The colour will change to a dark golden and it will have thickened when it is ready. Pour the caramel over the shortbread in the cake tin and allow it to set. Then melt the chocolate in a small bowl in the microwave and drizzle over the surface of the caramel with a spoon to create criss-cross patterns. Allow the chocolate to set, carefully remove from the tin and slice into fingers or squares. Makes 12
fingers or 24 squares
Preheat the oven to 190°C and line a 12 large or 18 small muffin tin. Combine all of the dry ingredients, except the dried fruit and almonds, in a bowl along with the orange zest and mix well. Beat the milk, egg and oil together in a jug. Pour the wet ingredients into the dry ones and mix lightly until barely combined. Add in the dried fruits and chopped almonds and stir through gently. Spoon the batter into the tin and bake for 20 minutes or until golden brown. Remove from the oven and place the muffins on a wire rack to cool. For the butterscotch sauce place all of the ingredients into a saucepan. Place on a medium heat and stir gently until combined and cook for 5 minutes, increase the heat and bring the sauce to boil. Reduce the heat to a gentle simmer and continue to cook, stirring frequently for 7 minutes until thickened. Remove from the heat and cool to room temperature before pouring into a serving jug. Serve with the muffins or over vanilla ice-cream or Madeira cake! Makes 12 large or 18 small
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ICA TIP This sauce will keep for ten days in the fridge, so make double and have it on standby. Reheat in the microwave for a minute or in a small saucepan over a gentle heat.
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Chilled out mid-week meals
Dark and rain lashed winter evenings call for quick but satisfying dinners with flavours at full volume. Get ahead of the game by preparing double quantities and filling your freezer with oven ready dishes to see you through the week.
he supermarket aisles may be chock a block with ready meals but they rarely deliver the satisfaction of a good home cooked dinner, not to mention the additives and cost. With home cooking you can be assured that the meals you feed your family are good and well balanced. You can balance the flavours to your taste and add more nutritious vegetables and pulses to your dishes than you’ll ever find in packaged alternatives. Many people choose the supermarket option for the convenience factor but with a little pre-planning you can have a your own selection of delicious ready meals to see you through those nights when you need dinner on the table pronto and it had better be good! Batch cook when you have a bit of time at the weekend or cook double and stock the freezer. See our freezer food tips on page 30.
Baked seafood chowder
Beef and mushroom stew with cheese
Fish cakes with garlic and caper mayonnaise
Spanish Chicken and Chorizo
Monday BAKED SEAFOOD CHOWDER 1 large onion, peeled and diced 2 sticks of celery, diced 2 carrots, peeled and diced 2 potatoes, peeled and diced 1 leek, washed and very finely sliced 1½ litres fish or vegetable stock 200ml fresh cream 300ml white wine 200g smoked haddock
200g fresh salmon 200g fresh cod or fresh haddock 50g smoked salmon (optional) 500g mussels, scrubbed 2 tbs fresh parsley, dill or tarragon, chopped 1 tsp black pepper, cracked 250g fresh white breadcrumbs 50g butter 3 tbs cooking oil
Place a large deep saucepan or wok on a moderate heat and add the cooking oil. Gently sweat the onion, celery, carrots and potatoes for about 10 minutes until soft but not coloured. Add half the white wine and cook down for two minutes then add the stock and cream and season with the black peeper. Allow to come to a strong simmer before adding the fish, skin side down, submerge in the liquid and cook for 5-10 minutes until just cooked and opaque. Remove the fish from the vegetable and sauce mix and set aside to cool. When cool remove the skin and flake the fish gently, removing any bones as you go. Continue cooking the sauce over a gentle heat. In a separate pan put the remaining white wine and the shredded leeks and bring to a quick boil, add the mussels and cover the pan, cook for 4 minutes shaking occasionally. Remove from the heat, allow them to cool and then remove most of the mussels from their shells. Add the mussel meat to the flaked fish along with some of the cooked shredded leeks. Reserve about 12 in their shells to garnish if using the chowder straight away. The sauce should have thickened to the consistency of single cream. Add the flaked fish and mussel meat and some of the shredded leeks to the sauce along with half of the herbs and stir gently to combine. Melt the butter in a microwaveable dish then add the breadcrumbs, pepper and the rest of the herbs. When the chowder is cold transfer to a freezer proof pyrex or ceramic dish and top with the breadcrumb mix. Cover and freeze until required. If using straight away pop the chowder with the breadcrumb topping into a preheated oven 170°C and bake for 30-40 minutes until golden brown on top and bubbling beneath, quickly heat the reserved mussels and use to garnish. Serve with home made brown bread or crusty baguette and a green salad. From frozen place in the fridge overnight to defrost thoroughly then cook as above adding 5-10 minutes to the cooking time if necessary. Serves 6
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BEEF AND MUSHROOM STEW WITH CHEDDAR MASH
SPANISH CHICKEN AND CHORIZO
1kg stewing beef, cubed 3 tbs plain flour 1 large onion, diced 2 sticks of celery, diced 2 carrots, peeled and diced 200g mushrooms, sliced 1 litres beef stock 2 tins of tomatoes 1 tbs fresh thyme
1 tsp black pepper 1 tsp salt 4-5 tbs vegetable oil 1kg potatoes, freshly cooked and mashed 50g butter 100g finely grated cheddar 100ml milk 1 egg, beaten
6-8 chicken thighs, skin removed 200g chorizo sausage 2 red peppers, sliced 1 red onion, sliced 300g cherry tomatoes, halved 500g baby potatoes, halved 2 cloves of garlic, sliced
1 tbs honey 2 tbs red wine vinegar 2 tsp smoked paprika 1tsp salt 3 tbs olive oil, plus extra for frying 500ml chicken stock 1 sprig of thyme or oregano,
Mix the red wine vinegar, honey, olive oil, salt and paprika in a large dish, slash the chicken thighs two or three times and place in the marinade for 2 hours. Heat the oil in a casserole dish and fry the peppers and onions until soft. Remove and set aside. Slice the chorizo into 5mm discs and insert into the slashes in the chicken. Heat more oil in the casserole and fry the chicken for 5 minutes until lightly golden. Return the vegetables to the casserole with the tomatoes, potatoes, chicken stock and herbs. Boil then reduce to simmer and cover the casserole and place in a pre heated oven 170°C for an hour. Check that the potatoes and chicken are cooked fully, cook for a little longer if necessary. Check the seasoning and serve with a green salad and crusty bread.
Preaheat the oven to 160°C. Mix the flour with the salt and pepper coat the beef, shake off any excess flour and reserve. Put 2 tbs of oil in a large oven proof casserole dish and fry the beef in batches until golden brown. Remove all of the beef to a dish and add the remainder of the oil to the pan. Fry the onion, celery and carrots for 5 minutes until softened, then add the sliced mushrooms and cook for 5 minutes more. Return the meat to the casserole dish with the vegetables and add the thyme, stock, tinned tomatoes and reserved flour. Season with salt and pepper. Simmer then cover and place in the oven for 2 hours stirring occasionally. Combine the milk, butter, cheddar cheese and egg with the mash. Remove the casserole from the oven, check the seasoning and top with the mash. Return to the oven for 30 minutes until golden. Serve with steamed greens of your choice. Serves 6-8 *To freeze see opposite.
Freeze when cold. To cook from frozen defrost completely in the fridge before heating in the oven at 160°C for 30-40 minutes until piping hot. Add a little more stock if necessary. Serves 6-8
FISHCAKES WITH GARLIC AND CAPER MAYO
6 chicken fillets 6 thin slices of prosciutto ham 12 sage leaves 2 tins of chopped tomatoes 3 tbs olive oil
2 cloves of garlic finely chopped 1 tbs chopped basil plus leaves for garnishing 1 tsp sugar Salt, for seasoning
Preheat the oven to 180°C. Beat each chicken fillet to flatten slightly then place two sage leaves on top of each fillet and wrap in a slice of prosciutto. Place on a lightly oiled baking sheet and place in the oven for 20 minutes until cooked through and the ham is crisping slightly. In the meantime, heat the olive oil in a wide pan and gently fry the garlic but do not let it colour, add the tomatoes, salt and sugar. Simmer the sauce for 10 minutes, stirring occasionally until the tomatoes break down and it thickens slightly. Stir in the chopped basil. Remove the chicken from the oven, pour the juices into the tomato sauce and stir to combine, check for seasoning and adjust if necessary. Place the chicken on top of the sauce, garnish with basil and serve with crusty bread or roast potatoes and a green salad.
Freeze the chicken in a container just big enough to accommodate it and the sauce. To cook from frozen, defrost overnight, place the chicken and sauce in an oven proof dish with a lid and heat in a preheated oven at 170°C for 35 to 40 minutes until piping hot. Serves 6
1kg potato, boiled and mashed 250g flour, plus extra for coating 3 eggs beaten 2 tbs finely chopped parsley, chives or spring onions ½ tsp cayenne pepper 150g breadcrumbs 400g smoked haddock, poached in milk (milk reserved)
CAPER MAYO 6 tbs mayonnaise 1 lemon, juice and zest 1 tbs capers, roughly chopped 1 small gherkin or 4 cornichons, finely chopped ½ red onion chopped
Place the mashed potatoes into a large mixing bowl and flake in the cooked fish. Add the flour, cayenne pepper, herbs, lemon zest and half of the egg. Mix with your hands to form a stiff dough, but don’t overwork, if it’s too dry add a little more egg and some of the reserved milk. Form the dough into fishcakes about 2cm deep. Dust in the flour, dip in the egg and coat in the breadcrumbs. Heat the oil in a frying pan and cook the fishcakes over a medium heat for 3-4 minutes on each side until golden. To make the caper mayo, combine the mayonnaise with a little of the lemon juice, cornichons/gherkins, chopped onion and capers. Freeze the fishcakes before frying. Place a sheet of baking parchment the base of a freezer box, add the fishcakes and if you are stacking them pace a sheet of baking parchment between each layer. To cook, defrost overnight in the fridge then fry as usual. You can finish them off in a hot oven for 5 minutes to ensure they’re piping hot right through. Serves 6
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here | strap
ICA TIP Try with chicken breast on the bone or good pork chops on the bone, either would be delicious in place of chicken thighs.
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food|Sunday lunch Sunday PASTA WITH OSSO BUCCO RAGU
2kg veal shin (or oxtail), in 4cm pieces on the bone 3 tbs plain flour 1 large onion, peeled and diced 2 sticks of celery, diced 2 carrots, peeled and diced 2 red peppers, diced 1 litres veal or beef stock 1 litre tomato passata (or two tins of tomatoes) 200ml red wine 2 tbs fresh parsley 1tsp black pepper, cracked
Frozen Food Tips ✱ Cool food and wrap well before freezing ✱ Use foil or oven proof dishes that can go straight in the oven ✱ Divide food into portions for convenience ✱ Individual portions freeze and thaw more quickly ✱ Lable your dishes ✱ A full freezer is more economical to run ✱ All of our dishes, except the fishcakes, can be cooked from frozen but you will need to start with a cooler oven and increase the cooking time, cook at 150°C for the first 20 minutes then increase to 170°C for the time stated at the end of each recipe.
1 tsp salt, plus more for seasoning 3 cloves (optional) 2 bay leaves 5 tbs vegetable oil 800g penne or rigatoni or papardalle pasta 50g butter TO SERVE GREMOLATA AND BURATTA (OPTIONAL) 1 lemon, zest grated 1 clove of garlic, ground to a paste with a little salt 1 tbs finely chopped parsley 200g buratta or mozzarella cheese
Heat 1tbs of the oil in a deep casserole pan, add the chopped vegetables. Sauté for 5-10 minutes until soft, then remove to a dish and set aside. Mix the flour, salt and pepper in a dish and coat the veal or oxtail, shaking off any excess. Add the remainder of the oil to the pan and sear the meat for 3 minutes on each side until golden (cook in batches). Add the wine to the pan and cook for 2 minutes, scraping any caramelised meat juices from the base of the pan. Return the vegetables to the pan with the meat and add the stock, passata, cloves and bay leaves and stir until the meat is submerged. Bring to a gentle boil, stirring occasionally then reduce the heat and cover the pan. Let it cook over a gentle heat for 3 hours, stirring from time to time. When the meat has reached a point where it is falling off the bone remove it from the pan and allow it to cool a little before forking the meat and the marrow from the bone. Return the meat and marrow to the sauce along with the parsley. Taste the sauce and adjust the seasoning. Bring a large pan of water to the boil and cook the pasta to your taste. Drain the pasta and toss in the pan with the butter and a little black pepper. Serve with the ragu. To make the gremolata, combine the lemon zest with the garlic and parsley. Serve as a condiment alongside the ragu. You can also offer a plate of buratta or mozzarella cheese for diners to add to their dish. Neither of them are essential but they do elevate the dish from a week night supper to a special occasion meal. The ragu keeps for a week in the fridge or you can freeze it (without the pasta). If frozen, place in the fridge overnight to defrost then heat gently in a pan for 10-15 minutes stirring regularly until piping hot, or see our tips opposite to cook straight from frozen. Serves 6
ICA TIP Use lamb shanks instead of veal or beef and swap the parsley for rosemary for an alternative take on the dish
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09/11/2015 13/10/2015 17:06 10:48
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THE VICTIMS Volunteers
Rachel Murray, left and Jane Quinn, right, with Josephine Helly
WE’VE OFTEN MARVELED AT PEOPLES ABILITY TO MAKE BEAUTIFUL, DELICATE ORIGAMI CREATIONS. SO WE SENT TWO VOLUNTEERS WHO SPEND MOST OF THEIR TIME SURROUNDED BY PAPER OFF TO THE ICA CRAFT CLASS TO MASTER THE ART OF ORIGAMI, AND THIS IS WHAT HAPPENED…. WINTER 2015 | ICA HOME & LIVING | 33
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Rachel (left) displays imense pride in her work. The hoots of laughter from the participants above were meant to provide encouragement and support to a bewildered Rachel. The origami masters were not exactly quaking in their boots.
Studious Jane (left) looks totally absorbed, learning the ropes from tutor Marie Hoare. And just like in preschool the teacher ended up making most of it.
e challenged two of the editorial team behind this magazine to shelve their proofreading, park their feature writing and get their manicured mitts over to ICA HQ for a craft challenge. And so it came to be that the lovely Rachel and Jane found themselves staring blankly at reams of paper on a Monday morning, probably not for the first time ever. Their initial relief that it wasn’t a foot massage class evaporated when they checked out the samples that tutor and origami expert, Marie Hoare, had brought to the class. This anxiety was ratcheted up to maximum levels by the terror that only Josephine Helly can bring to a craft class. They were certainly on the receiving end of a few eye-widening expressions. In fairness to Josephine,
Galway had just been beaten by Kilkenny in the All Ireland final so she was on top form! Determined not to let the side down they set about following the (very clear) instructions of the tutor. Rachel clearly thought this was a breeze and decided that multitasking was the way forward – texting with one hand and precision paper folding with the other. The results were decidedly more Venus flytrap than lotus blossom.
Caught! Phones on laps
ICA President Marie O’Toole (above) casts a watchfull eye over the origami enthusiasts. No pressure ladies! If Josephine Helly had laid eyes on the class chatterboxes (left) there would have been hell to pay.
Jane managed to remain relatively detached from her phone apart from the odd glance at the screen (spotted on her knees under the desk). She did however get the benefit of some “feedback” from Josephine – sharp and painful as a paper cut. But Jane’s from Donegal and her steely determination and obsession with detail was the perfect repost to Ms Helly – a flawlessly finished flower. So, how best to describe the results of our origami experiment? The Japanese have an expression for it – wabi sabi – perfect in its imperfection! I think Josephine will have her work cut out to sign this pair up, but then again she can be very persuasive… For the craft aficionados of the ICA the experience was somewhat different. The results were precise and well made as were the comments about the class and their enthusiasm for all kinds of crafts.
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Over to you .... ANNETTE LONG Castletroy Guild, Co. Limerick I’ve been coming to these sessions since they began and I love crafts. I enjoy all of them and this origami is good fun to do and not too difficult. I’m very involved in the ICA over the years — I used to be craft officer and I’m currently vice president of the Limerick Federation.
PHYLLIS O’HALLORAN Kildimo Guild, Co. Limerick I came along and tried Japanese folded flowers recently, which was my introduction to crafts. I enjoyed it thoroughly so I decided to come back today for the origami. I’ve been to An Grianán many times as I paint in watercolours and acrylics. I used to paint flowers but now I do abstract painting, which is very relaxing. I never know when I sit down what I’m going to paint, I have the sheet in front of me and I just love working with mixing and working with colours and it’s so relaxing.
Give it a go .... WHAT YOU NEED: 5 square pieces of paper (I used 5 1/2 x 5 1/2 in, but you can use any size really, depending on how big a flower you want); Pritstick or glue or tape. Fold the paper in half, creating a triangle.
Take the left and right corners and fold them up to the middle.
Fold the same pieces down to the right and left outside edge of the square. They will line up with the edges.
MAURA DAVIS Delgany Guild, Co. Wicklow I go to many craft classes and I teach flower arranging and card making in An Grianán and in my Guild. I also love crochet and knitting. I’ve been crocheting since I was five and it really suits me as you can work things up really quickly – and I don’t have much patience — except when I’m teaching! I’m off to An Grianán shortly to give paper-weaving a go.
BREDA MCDONALD Mullinavat Guild, Co. Kilkenny I’m 22 years in the ICA and I love craft classes, for me they represent the heart and soul of the ICA. I have my City and Guilds awards in patchwork quilt making and crochet among other things. I really enjoy painting and card making too. I absolutely love going to An Grianán, it’s soothing and relaxing. I’ve gone recently and made two different types of fascinators. It’s a great skill to develop, you can up-cycle all sort of things from your wardrobe and around the house to make something new and interesting. I used to bake at all of the shows and I won a trophy for brown bread in the Kilkenny show and the Waterford Crystal trophy for soda bread in the Piltown show – but I’ve hung up my apron on the competition front at least!
Open up the pockets you’ve just created and press them down.
Fold the small triangles towards you on each side so they are level with the edges of the paper.
Fold the triangle in half on each side, using the crease you made earlier.
Apply glue on the outside triangle, stick it to the other side. This is your first petal. To complete the flower, you need to make 4 more of these petals and glue them together.
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MORE THAN JUST A BREAKFAST
Clonakilty Whitepudding Frittata
CLONAKILTY BLACK & WHITE PUDDINGS ARE USED MAINLY AS BREAKFAST PRODUCTS BUT THEY ARE ALSO VERY VERSATILE INGREDIENTS IN COOKING. VISIT OUR WEBSITE FOR CLONAKILTY RECIPES Clonakilty Blackpudding Rigatoni
In Africa women do
80% 5% but with only
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OF THE HELP & SUPPORT
In Africa, the hand that rocks the cradle also tills the field. In addition to raising children, preparing food, carrying water and collecting firewood, African women do up to 80% of the farm work. But they get as little as 5% of the support in training, seeds, land and credit. You can change this. Add your name to the petition to demand increased support for African women farmers. Find out more at www.changeherlife.org
Y ADD NA OUR ME
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Meet the Makers & the educators An Grianรกn was thronged as usual with creative crafters getting to grips with the delicate art of sugar craft and sharpening their stained glass skills. The tutors for these workshops were the talented Aoife Collins and Bianca Divito.
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Aoife Collins We caught up with the ever-popular sugar craft tutor Aoife Collins following her fantastic class in An Grianán and grilled her on what inspires her and her top tips for novice icers! How did you become interested in sugar craft? My mother got a cake for my son’s first birthday. I thought it looked like a fun thing to do so I started making cakes for my friends. Where does your inspiration come from? Mostly from the customer and what they are looking for. Also, from current trends in fashion, home décor and trends in cake decorating itself. Do you look at international trends, if so where do you find out about them? Yes, there is a wealth of amazing things happening around the world in cakes. Facebook is a good source. So is Pinterest. What’s your favourite type of cake or occasion to decorate a cake for? I enjoy making carved cakes the most. Chocolate biscuit is my favourite to carve. I enjoy wedding cakes too. Only very occasionally do people look for something totally different for their wedding but I got to make my cousin and his wife a 3 tier carved elephant for their wedding, which was a lot of fun! Craziest or most elaborate cake you’ve created? There are many contenders for this one! The largest was a 21 tier wedding cake, including a bride and groom in cake too. I did a 17 tier cake with an inbuilt fountain, huge castles and a horse drawn carriage. My strangest request was probably the foot with a broken toe. Any tips for getting a professional finish - what should we avoid and what should we ensure we do? Well preparation is key, start with a good foundation. Then make sure you don’t roll the icing too thin. That’s the single most common beginners mistake. I’m an absolute beginner whose only iced a fairy cake. What can I try that won’t end in kitchen chaos? Keep it simple by covering Aoife’s tips for your cake in a single colour. Use shop bought decorations or cutters to make simple decorations of your own. Or get creative with printed edible images. Add a ribbon around 1 Put a wedge of marzipan in a the bottom of the cake, it hides ring around the top of the cake untidy bits and adds instant (to bring the edges level with the dome (if any). impact to a cake. How have you found tutoring the women 2 Turn the cake upside down and adjust marzipan wedge of the ICA? The ladies were a until you are happy the cake pleasure to work with! We had is level. varying levels of experience in the group but the thing 3 Paint the cake with apricot glaze. with cake decorating is, with enthusiasm and effort (which 4 Roll out marzipan to about 5mm thick and cover the cake they had in spades) and a few top and sides in one go. Trim hints and tips, it’s possible excess neatly away from the to get great results with cake bottom. decorating right from the start. 5 Paint the covered cake with Any cake-tastrophies you’d alcohol or cooled boiled water. care to share? We did have a 6 Roll out icing to about 5mm wedding cake fall over en route thick and cover the cake again. to the venue… but thankfully Trim away any excess. Use a apart from our own stress smoother to polish the icing. levels it was fixable! Add Christmas decorations.
Tackling a Christmas cake?
Carmel Kearney, Edenderry Guild, Offaly Federation “l joined the ICA 18 years ago after attending an open night. I love the social aspect and have found it a great way to make new friends and learn new crafts. These include knitting, card making, Christmas decorations and now sugar craft. Despite it being my first attempt at sugar craft, I found the class interesting and helpful. My advice would be to keep it simple and remember that practice makes perfect.” 40 | ICA HOME & LIVING | WINTER 2015
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Former President of the Moorings Guild, Kathleen O’Shea is dedicated to bringing fun back into the ICA by finding fresh experiences for her Guild. One such activity was a weekend away at An Grianán, learning how create stained glass. Kathleen explains: “We learned how to cut and solder the glass and we made angels and sun catchers, it was really wonderful.” She made “a beautiful angel with green wings and a gold head, which I gave to my cousin Annie, because she’s a true angel.” Kathleen feels the most important part of her An Grianán experience was her instructor: “The tutor gave us all one to one attention. We learned how to cut glass, solder and design our own piece. She was a wonderful and she deserves huge credit. It was best class I did in an Grianán in all my years.”
Kathleen O’Shea Moore Guild, Roscommon Federation
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Mary Melia, Portmarnock Guild and President of Dublin Federation “I retired from a corporate position with an American Company in the USA and returned home and was dared to join the ICA for a bet for St Vincent de Paul! The first night I joined ICA, I made a greeting card with some materials that I was kindly given by one of the members. I enjoy taking part in the craft classes as well as chair aerobics, line dancing, visits to museums, galleries, talks on various subjects from mindfulness to medical issues to art, literature and music. Portmarnock Guild has an awardwinning choir of which I am proud to be a member. We vote to fundraise for a different charity each year. The ICA is special as it is still the oldest and largest women’s organisation in Ireland and it is open to all women over 16 regardless of race or religion. The sugar craft class was wonderful. I wasn’t making a cake for a particular occasion but I gave mine a love heart theme. In true ICA fashion, we ladies shared what we had with each other. One lady forgot her cake, but was duly given one. Others shared their decorations when they had them made. The tutor was so patient and kind to us all, even when we made a mess of what we were doing she came to the rescue. I had never done sugar craft before taking that class. It requires great patience and persistence, but the result is well worth the effort. I would recommend the class in An Grianán to others.”
Is a technique for creating strips of sugar lace for decorating an iced cake. The sugar mix is spread into silicone moulds then baked and carefully removed.
This is a way of colouring cake icing by spraying it with food colouring after it has been applied to the cake to create patterns, designs, or ombré finishes.
Maura Kenny Moore Guild, Roscommon Federation “I’d never attempted stained glass before I took this class and I have to say it was truly excellent — and I’m 89! The tutor could not have been better. I was amazed at the quality of the pieces we came away with — they were so good we had a display of them in our Guild the following week. It’s something I’d be keen to recommend to other people, as a skill it would be very useful for boys and girls. It’s something you could build a hobby or even a business out of. There is scope to develop it beyond the class; you can see how younger people could use it to create wonderful windows, garden decorations or jewellery. I’d certainly do it again.”
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Carmel McConigley, President of Rahan Guild, Offaly Federation “I enjoyed the sugar craft course as it is a different style of cake decoration than I’m used to. The course was perfect for a beginner or someone relatively new to this area. I’ve trained and worked as a pastry chef so I’m more familiar working with royal icing and piping technique than sugar craft. I worked in Bloomfield House Hotel and the Greville Arms in Mullingar over the years. My other craft interests include Mountmellick lace which I’m currently doing, crochet and a little bit of knitting!”
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Bianca Divito Master Crafter
Tiffany Copper Foiling Developed in the US in the 1800’s as a more refined alternative to lead, the copper foil decoratively frames glass panels. Sticky on one side, the copper foil is applied and then soldered.
Fusing This means heat bonding pieces of glass that have been pre-cut and laid out to create a design or object d’art. The pieces are fired in a kiln between 700-830°C to fuse them together.
Bianca Divito, the talented and much admired tutor of the recent stained glass workshop in An Grianán, trained in Architectural Glass in Wales, winning an Award of Excellence to develop her passion at the top architectural art glass and stained glass conservation studios in Europe. Her love of glass stems from her father as she explains, “I have always been fascinated by glass, particularly the wonderful reflections and colours it can cast with natural light. My father, a self taught glass artist, always involved us when he was working on projects at home so I suppose he passed on the love of glass to me.” She now runs her own studio, working on bespoke decorative glass for high profile clients including the Jesuit order in Milltown, St Patrick’s Cathedral and the Wexford VEC. “When I’m working on a commission my inspiration comes from the client. I always try my best to achieve something really special and personal for them. I worked for nearly 6 months on site carrying out monitored cleaning and in situ repairs to 23 of the 25 windows in the Lady Chapel of St. Patrick’s Cathedral back in 2012. It was an amazing project to have worked on and it was such a pleasure to get a chance to view and photograph all of the windows at close range- some of the details are fascinating.” Following in our rich tradition of famous Irish glass artists such as Evie Hone and Manine Jellett, Bianca is a particular admirer of the artist Harry Clarke: “I don’t think there is anyone in the world who couldn’t admire the level of skill and artistry in his work. I am trained to use the same techniques as he would have used in his work so I understand technically how he created his windows but I’m still in awe of his genius! I also greatly admire the work of contemporary U.S based artist Judith Schaechter. I had a pleasure of participating in a master class with her recently. It was one of my bucket list entries so I was delighted with myself!” Having taught courses with the ICA for over four years she has noticed a pattern emerging, “My ICA ladies will often be hesitant to begin with and sometimes a few ladies will tell me outright that they won’t be able to cut glass. Within minutes, and often to their sheer surprise, they are all successfully cutting glass and doing it very well. I have actually banned the phrase “I can’t” during the class as everyone I’ve ever taught “can”! “As beginners I urge everyone to be kind to themselves and to enjoy the creative experience. We are not seeking perfection, stained glass making is supposed to be an enjoyable and creative experience which allows you to make a number of pieces you can enjoy every day and be proud of. As long as the basic safety guidelines are followed, there should be no mishaps.” Enthusiasts and those hoping to catch one of Bianca’s classes are in luck, “I plan to run more stained glass workshops in 2016 where we’ll be making totally new glass designs. I also have another exciting workshop in the pipeline “Micro Mosasic Jewellery & Art with Bianca Divito” where we’ll be creating beautiful jewellery and art using quick drying mosaics with glass. Watch this space!”
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Glasnevin Cemetery Museum & Guided Walking Tours
overing 124 acres there’s plenty to appreciate - perfect for those interested in exploring the legacies of Ireland’s heroes. A hauntingly gorgeous Victorian Garden cemetery each guide is passionate about sharing their love of heritage and history, telling the stories of Ireland’s complex and fascinating history through daily walking tours. Learn about the harsh realities of life in Dublin, about gravediggers and grave robbers, cholera epidemics, and world wars. Since 1832, 1.5 million people have been interred in Glasnevin - rich and famous, paupers and politicians, artists, warriors and heroes, Hearing about the accomplishments of the individuals immortalized here
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is the only way to truly appreciate this cemetery. A history lesson made fun and memorable by guides who know their stuff, with plenty of wit to spare. Be prepared to enjoy yourself. Listed at number 1 on Tripadvisor, Glasnevin also won the prestigious Best Cultural Experience in Ireland award – by the Irish Tourism Industry. Celebrating history, heritage and culture, join this intriguing journey through Ireland’s past. Private group & public tours daily Adults €12; Seniors/Students €8; Family: €25. 01 882 6550 firstname.lastname@example.org www.glasnevincemetery.ie
dates for your diary
Find the course to suit you. Get ready for a fun-filled few months ahead as 2015 draws to a close and a new year promises plenty to do, learn and immerse yourself in with courses to suit all tastes; from arts and crafts to beauty, cookery, dancing, singing, creative writing and flower arranging to name but a few. Now to get out and enjoy them!
Mon 9th – Wed 11th November 2015
Mon 23rd – Wed 25th November 2015
Wed 2nd & Thurs 3rd December 2015
Fri 22nd – Sun 24th January
Christmas Crafts, Holistics, Handmade Christmas Gifts, Computers.
Christmas Fabric Crafts, Christmas Cookery, Christmas Logs & Wreaths, Natural Health & Wellbeing for body and mind.
Set Dancing weekend
Prices €185 per person, €99pp non-residential.
Prices €185 per person, €99pp non-residential.
Christmas Party Nights Arrive 6.30 p.m. Includes: Sumptuous five course meal with Party Novelties, Spot Prizes, Live music. Deposit €20. Tickets €40. B&B €45. Must be pre-booked.
A fun and lively weekend of set dancing. Contact Shelia McEvoy on 087 9534538 for bookings.
Fri 4th – Sun 6th March
Tues 29th – Thurs 31st March
Wed 30th March
Mon 4th – Fri 8th April
Irish Patchwork weekend
1 Day Option
A weekend of Irish Patchwork. Contact irishpatchworksociety@ gmail.com
All bookings through Kathleen Griffin on 087 217 2225. Further details to be announced.
Line Dancing and Singing for Pleasure. Includes tea/coffee & scone on arrival, plus three course set menu lunch. Price €55.
Fri 15th – Sun 17th April
Mon 18th – Fri 22nd April
Fri 22nd – Sun 24th April
Tues 26th– Thurs 28th April
Tues 2nd – Fri 6th May
Fri 6th – Sun 8th May
Moyallen, Gosford & Pomeroy W.I.
Lisnagarvey W.I., Brian Boru Guild & Wicklow Federation
O’Callaghan Coach Holidays
Courses to be announced.
Tai Chi, Digital Photography, Bags & Bears, Oil Painting, or add an additional course with a minimum of 8 people.
Mixed Crafts, Guided Walking Tours, Art by Justo, Beaded Jewellery, or add an additional course with a minimum of 8 people.
Strabane W.I./ Sligo Federation & Lucan Guild Choose one; Dancing, Mixed Crafts, Painting on Silk, Stain Glass, Cookery, Fascinators.
Mon 9th – Fri 13th May
Mon 16th – Wed 18th May
Mon 23rd – Fri 27th May
Fri 27th – Sun 29th May
Parchment Craft with Anne Quinn, Calico Embroidery, Millinery, Oil Painting,Time for Yourself.
Drogheda Medieval Walking Tour, Painting on Silk, Hands on Cookery – this time you get to do all the work! Creative Writing, or add a course with a minimum of 8 people.
Fun Fitness, 3D Decoupage, Hairpin Crochet, Colour Class Design, or add an additional course with a minimum of 8 people.
Wax Painting, Creative Sculptures, Historic Homes, Limerick Lace, Beaded Jewellery or Digital Photography.
Handcraft Week Enjoy a range of fun and exciting handcrafts and learn something new or try an old favourite!
Three day tour, B&B, dinner in An Grianán with evening entertainment. Bookings: Catherine Kelly on 064 663 1095. Price: €385
Fri 12th – Sun 14th February
Fri 26th – Sun 28th February
Friends of An Grianán weekend Choose one; Tai Chi, Painting with Hot Wax, Flower Arranging, Fascinators, Coloured Glass Design, Upstyling Your Wardrobe, Irish Folding Cards.
An Grianán Set Dancing weekend enjoy ceilí band and workshops, polish your dancing shoes and enjoy a weekend of physical activity and fun!
Fri 8th – Sun 10th April
Mon 11th – Fri 15th April
Dublin Federation, Meath & Portmarnock Guild weekend
Bobbin Lace, Acrylic Painting, Ribbon Embroidery with Elna Andrews, Yoga, or add an additional course with a minimum of 8 people.
Choose one; Coloured Glass Design, Dancing for Pleasure, Painting on Silk, Historic Homes or Ribbon Embroidery.
Choose one; Digital Photography, Historic Homes, Gardening, Time For Yourself or Watercolours. Contact Agnes Kelly on 087 68 00 299.
FEES 2015/2016 Mid Week Courses Non-members ICA and W.I. Members Non-resident (Mon–Thurs) Non-resident (Mon–Wed) Weekend Courses Non-member fee
€360 €330 €135 €110
ICA and W.I. Member €185 Non-resident €125 Cancellation Policy for 2015 Deposit of €100 is required when booking. This is non-refundable.
Follow us: facebook.com/AnGriananICA
email us: email@example.com
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Non-stick cooking product and liners
LOAF TIN LINER
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• Round and square cake tin liners – fits from 6” to 12” cake tins • Teflon toaster bags original 500 USES (extra larger size) • Oven Chip baskets extra large – for perfect oven chips, fish fingers and more.. • AGA hob protectors • Teflon cooking sheets – super non stick quality • Silicone pastry mats extra large 60 x 40 cm
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WE LOOK AT THINGS DIFFERENTLY Loans are subject to approval. Terms and conditions apply. Credit Unions in the Republic of Ireland are regulated by the Central Bank of Ireland. 09/10/2015 09:10 14:29 13/10/2015
I CARLOW Hertiage & Vision A COUNTY WITH A RICH ICA HERITAGE AND A STRONG VISION FOR SHAPING THE FUTURE OF THE ICA AT NATIONAL AND LOCAL LEVEL
Carlow Federation celebrates its 60th birthday in 2016, having grown from six Guilds in 1956, the county is now home to twelve Guilds and continues gain new members. President Ainne Farrell, Secretary Tess Maher and Treasurer Loretta Byrne were the Federation pioneering leaders. The second smallest county in Ireland can also claim two superb National Presidents in Ina Broughall and Carmel Dawson.
PRESIDENTIAL Ina, who took the role in 1985, had the privilege of hosting the hugely successful Associated Country Women of the World (ACWW) triennial conference in Killarney, opened by President Hilary. Brought to fruition as the ICA performed miracles on a shoestring budget in a period of economic recession and record emigration; a scenario that resonates today. The completion of the new wing at An Grianán, adding the much needed rooms and classrooms to our Adult Education College, was overseen by Ina. She also pushed international boundaries making a link with Chinese women. She formed friendships between ICA, ACWW and the All China Women’s Federation. ICA members visited China forming friendships that last to this day.
A charming inland county with picturesque towns and villages, pagan monuments, Christian settlements and imposing Georgian country estates and gardens. Carlow is bordered by five neighbouring counties and bisected by the rivers Barrow and Slaney. Visitors can explore the beautiful countryside and the county’s rich cultural history
In 2006 Carmel Dawson became National President, having proved herself a woman of determination with great powers of persuasion on national and Federation committees. In particular on the issue of women’s health with a focus on breast cancer detection and treatment. The ICA became very visible and vocal with the Minister for Health ensuring action was taken in the early detection and prompt treatment of breast cancer. The ICA facilitated respite centres for the survivors which included the offer of a haven in An Grianán. Carmel had a comprehensive grasp of all ICA matters and particularly the almost 100 year old constitution which was updated and ratified to comply with the present day laws. With the preparations for the celebrations of the Association’s centenary celebrations in 2010 well in hand Carmel handed over to her successor in 2009, ensuring a fitting calendar of events to mark this momentous occasion.
BORRIS LACE Unique to Carlow, Borris Lace was introduced in 1857 by Lady Harriet McMurrough Kavanagh of Borris castle. Borris lace was taught and under her direction they became skilled lace makers. Their work became known as Borris Point. In the early days it was mostly lace WINTER 2015 | ICA HOME & LIVING | 49
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(from left) Kathleen Kenny, Federation Secretary, Margot Hennessy, Federation President & Carmel Dawson, Treasurer
(from left) Breda McDonald, judge at Tullow, Margot Hennessy, Carlow Federation President, Marie O’Toole, National President and Edward Hayden, judge at Tullow.
ICA St. Mullins Guild with long service awards
ICA having fun at Mad Hatter’s Tea Party Nicola Byrne, outgoing President & Margot Hennessy, new Carlow Federation President
by the yard which was produced and used for trimming underclothes, collars and cuffs. As fashions changed they started to make tablemats and other quality items. After the First World War the lace making went into decline as materials were costly, labour was harder to find and mass produced machine lace was cheaper. The ICA made it a mission to keep Borris lace alive and groups of lace makers formed in various areas of Carlow in an effort to secure the future of this important craft. There are some fine pieces of Borris Point still to be seen in Borris House.
OUTSTANDING TALENT The ICA members in Carlow are totally committed and exceptionally talented. Many will know Imelda Byrne from the ICA Boot camp and she has become the face of the older person’s forum in Carlow. Another notable member was the late Mary Landy who brought great honour to
ICA Ballyloughan Guild
Carlow when she won the highly esteemed and coveted “California Gold Medal” award in the RDS crafts competition for bushcraft in 1982. Mary O’Neill from Ballyloughan Guild won Federation Brown Bread competition and went to An Grianán to represent Carlow where she got through to the semi finals at the National Ploughing Championships in Laois. With so many talented members its impossible to mention them all. Carlow Federation has had a long and happy association with the National Ploughing Association and frequently exhibit and demonstrate crafts and skills including butter making, lace making and flower arranging. It also has a great, longstanding relationship with the Tullow Show where this year a competition for “Afternoon Tea for Two”, was won by the Leighlinbridge Guild who were presented with the R.E. Fagan Trophy by National President Marie O’Toole.
FUTURE The future plans and aspirations of Carlow Federation are designed to accommodate all of our members. A major project for the 1916 Community Led Projects is being undertaken to create a wall hanging depicting the Proclamation and themes of Remembrance, Reconciliation, Imagination, Presence, and Celebration. A second sub committee is planning events that draw on all the talents of our Association to mark our 60th celebrations in 2016. The Carlow Federation is part of an outstanding organisation, involved in all aspects of life, our communities and helping those in need. Our activities have a great sense of friendship, companionship and enjoyment. So, if you want to learn something new, enjoy good company and have a say in issues that affect women you’ll find a warm welcome in any of the Carlow Guilds.
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‘‘You wouldn’t expect a perfect cake from a poor quality baking tin...’’ Geraldine O’Donoghue of In-House Appliance Centre talks about
Serious Equipment for Serious Cooks.
From the lightest soufﬂés to the crispiest roasts, from ﬂavoursome soups to Cordon bleu for your friends you can expect ﬁrst class results with the right appliance. I can only mention a few of my favourites here starting with gorgeous Lacanche Range Cookers which are renowned for super high performance heat to sear your steaks and slow simmer ovens for the perfect casseroles. When I recommend hobs I look to Siemens Flex Induction to provide the instant control of gas with the cleanliness of ceramic tops. You won’t overcook anything again with the controlled timer. Turn out perfect griddle scones, rashers and eggs on the non-stick Teppanyaki accessory plate. And don’t forget about efﬁcient extraction to keep your environment fresh and comfortable. Falmec Hoods will not only look stunning but they’re hush-quiet in a busy kitchen too. The most versatile appliance I’ve ever used is the V-Zug large capacity Combination Steam Oven. Joints of meat are juicy, bread is crispy and light, pasta bakes are fast and the regeneration feature for reheating food preserves moisture, nutrition and ﬂavour. Food is fresher for longer with Fhiaba’s zoned temperature controlled compartments which adapt as either fridge or freezer. The extra wide stainless steel interior means that a cold platter ﬁts comfortably! Finally, 1000 Boiling Water Taps are a must to save water and electricity charges, so relax, with an instant cuppa.
To enjoy the very best of home cooking make an appointment with Geraldine to discuss more excellent options.
Ad Template.indd 8 237107_1C_Panelling_JR_ICA.indd 1
kitchen & appliance centre Sallynoggin Rd, Dun Laoghaire, Co Dublin
01 236 8400
09/11/2015 09/09/2015 17:08 17:08
For all your knitting needs! Knitting and crochet classes here every Thursday evening from 6.30 to 8.30. We also have classes in tatting, Clones lace, machine knitting, embroidery, crewel embroidery, occasional sewing workshops etc. Excellent tutors! Call for information and to enrol.
OPENING TIMES: Mon: CLOSED | Tue - Wed: 10.30 - 6.00pm Thur: 10.30 - 8.30pm | Fri - Sat: 10.30 - 6.00pm | Sun: 2.00 - 5.00pm All telephone and email enquiries welcome. | Rosemary Murphy Mobile: 087 996 7197 firstname.lastname@example.org | www.theconstantknitter.ie 88 Francis St., Dublin 8 page 52.indd 8 237660_1C_KNIT_JR_ICA.indd 1
16/11/2015 10/11/2015 11:30 09:30
wool|skills Wool is deeply rooted in Irish history since the 1600s. Fast forward to today and designers are using high quality wools to manipulate into feminine shapes, luxurious coats, high waisted skirts, and stunning ribbed jumpers; entwined in beautiful shades.
WINTER 2015 | ICA HOME & LIVING | 53
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Black printed wool blanket poncho, €535, Kenzo at Brown Thomas
Grey boiled wool knitted coat, €425, Jaeger at Arnotts
DID YOU KNOW
Blue wave drape wool skirt, €855, JW Anderson at Brown Thomas
Black wool blend gown, €2,912, Erdem at Harvey Nichols
Black buckled wool jacket, €1,095, JW Anderson at Brown Thomas
round the world Irish style is defined by knitwear. Knitting has been part of Irish life since it was first introduced 400 hundred years ago. Knitting schools were established throughout the country; and it quickly became an industry and a source of income for many households in the 18th century. Today, Irish knitwear designers are making strides abroad. Knitwear designer Lucy Downes who started her label ‘Sphere One’ in 1999 continues to make waves in the fashion world. Famed for her long-line silk skirted knits, Lucy says: “Knitwear is in the blood of the Irish. It is my passion. My aim, in the Sphere One by Lucy Downes collection is to re-imagine all those beautiful stitches and techniques in the world’s very best cashmere, alpaca, silk; royal yarns; to make a new modern Irish design offering for a sophisticated audience.” Honor Fitzsimons another award-winning knitwear designer draws inspiration from the Galway castle she grew up in and uses only traditional textile techniques. Her collections are bursting with colourful creations and metallic threads.
Black wool blend gown, €2,912, Erdem at Harvey Nichols
The Aran Sweater is a symbol of Irish Clan heritage, intimately linked to clans and their identities. Patterns were highly guarded by family clans and passed down from generation to generation. Aran sweaters were often used to help identify bodies of fishermen washed up on the beach following an accident at sea. Many of the stitches used in the Aran Sweater are reflective of Celtic Art, and comparisons have been drawn between the stitches and patterns found at Neolithic burial sites such as Newgrange in Co. Meath. Each stitch carries its own unique meaning. The Cable Stitch is a depiction of the fisherman’s ropes, and represents a wish for a fruitful day at sea. The Diamond Stitch reflects the small fields of the Aran islands. These diamonds are sometimes filled with Irish moss stitch, depicting the seaweed that was used to fertilise the barren fields and produce a good harvest and is a wish for success and wealth. The Zig Zag Stitch, a half diamond, is often used in the Aran Sweaters, and popularly represents the twisting cliff paths on the islands. The Tree of Life is one of the original stitches, and is unique to the earliest examples of the Aran knitwear. It reflects the importance of the clan, and is an expression of a desire for clan unity, with long-lived parents and strong children.
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Edel MacBride Doyenne of Design
del MacBride is Ireland’s leading fashion knitwear designer. Edel’s designs are sought out by those who appreciate the beauty and craftsmanship of her products, including Hilary Clinton, Sarah Jessica Parker and Aiden Quinn to name but a few. Edel’s designs are glamorous high fashion pieces, but are also deeply rooted in the West of Ireland, where Edel was born. The Edel MacBride brand is about heritage, authenticity and style, her collections of dresses, sweaters, accessories and bespoke wedding gowns, are mostly in knit or crochet with a handmade emphasis. Edel is passionate about keeping textile art alive in its historic hinterland of Donegal, especially the craft of Aran knitting, and runs workshops in knitting and crochet on a regular basis. “When things are slow to make and need skill and love to bring about, the first thing to do is choose quality materials, just as a chef would,” advises Edel. Edel’s latest collection is called ‘Silver Bones’, a celebration of being in the wool business for 25 years. In this collection Edel used 100 per cent alpaca in a circular knit style with crochet insets, handknit high quality kid merino and pure merino wool and Donegal spun merino. Some of Edel’s designs have been made into patterns and kits, available from www.knitfield.com.
MY LOVE OF WOOL
SANDRA BOGAN, Maghera Guild, Co Cavan Winner of RTE’s 2012 Craftmaster
My introduction into the world of crafting began very early in my life. My mother loved to knit and embroider, a perfectionist who had no tolerance for knots or any imperfection in her work. Through the years I have developed my skills and learned lots of new techniques, some through trial and error other through books or YouTube. I joined the ICA six years ago knowing the great reputation ICA has for crafts, and through the ICA I recently learned to do hairpin crochet at a class in An Grianán with Nora
Keady. The best advice I was given was to use good quality materials, if you spend hours making something the quality of the yarn will reflect in the finished product; in how it washes, wears and holds its shape. I also think it is very important to choose a yarn that suits what you are making the colour and design of a yarn will greatly influence the appearance of the finished item. Small details like buttons can really complete a project. To see Sandra’s designs go to her Facebook page; Myrtle Designs.
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HOME IRISH COUNTRYWOMEN’S ASSOCIATION: WE COOK, TRAVEL, CRAFT AND SOCIALISE!
ICA Spring_Cover .indd 1
TO ADVERTISE IN OUR 236925_4C_Vibes and Scribes_ALS_ICA.indd 1
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SPRING EDITION OF
HOME & Living
CALL TO OUR SHOP AT Purcellsinch Business Park, Old Dublin Road, Kilkenny TEL: 056 7762514 | E: email@example.com Shop online at www.threadsofgreenfabrics.com Discount code: ICAMAG OPENING HOURS: Mon to Fri 9.30am - 6pm, Sat 10am - 1pm Free parking | Groups welcome
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CALL HEIDI ON
01 432 2254 OR EMAIL HEIDI.VAMBECK @ASHVILLEMEDIAGROUP.COM
coats|style Weekend Max Mara spotted scarf €85, Brown Thomas
Multi checked coat, €79.95, Zara Stripped jacket, €95, Marks & Spencer
Microfibre jacket, €71, Next
Hobbs aerona hot pink coat, €325, Arnotts
Michael Kors faux fur cape, €350, Brown Thomas
ABOVE: Wool hat with colour band detail, €22.95, Zara BELOW: Weekend Max Mara round neck coat, €360, Brown Thomas
Blue button glove, €19.95, Avoca
Alice + Olivia nila cream embellished bouclé jacket, €773, Harvey Nichols
DURING THE WINTER A WARM COAT IS A NECCESSITY. IT’S IMPORTANT TO INVEST IN A COAT THAT WILL LAST ALL WINTER AND HOPEFULLY MANY MORE TO COME.
Dom Goor navy toscana shearling jacket, €1,371, Harvey Nichols WINTER 2015 | ICA HOME & LIVING | 57
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Pink Aquazzura sandals, €637, Harvey Nichols
Pink jewel trim pointed court shoes, €51, Next
Leather slingback shoe in plum, navy, nude and black, €34.99, Heavenly Sole at Oxendales
shoes|style London bessie red courts, €99, Dune at Arnotts
Mid heel glitter shoes, €39.95, Zara
MARILYN MONROE ONCE SAID: ‘GIVE A GIRL THE RIGHT SHOES AND SHE CAN CONQUER THE WORLD’. WE COMPLETELY AGREE AND ARE IN SHOE HEAVEN WITH ALL OF THESE NEW SEASON STYLES.
Plum suede peep toe with crystal encrusted square buckle by Marian, €139, Fabucci
Nude pointed courts with black detail, €54, Ben de Lisi at Debenhams Salvatore Ferragamo glory sandal, €350, Brown Thomas
Navy pointed croc effect shoes, €93, Topshop
Black premium leather snakeskin high vamp court shoes, €63, New Look WINTER 2015 | ICA HOME & LIVING | 59
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Home is the place where memories are made. There are 5,000 people homeless in Ireland. One in seven people accessing homeless services is a child. By remembering Focus Ireland in your Will, you can provide more people with a place to call home, a place to create their own happy memories. We understand that when making your Will, youâ€™ll want to care for those closest to you first, but once you have, any contribution to Focus Ireland can make such a big difference. Please contact Pauline Costello in Focus Ireland, in complete confidence, on 01 881 5900. Thank you.
1850 204 205 www.focusireland.ie
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boots|style Leather low wedge mid boot, €121, Next Combination wellies, €29.95, Zara
Buffalo miller tan leather boots, €185, Arnotts
Viva La Diva high leg stretch boots, €28.49, Oxendales
Black suede tassle boot, €25, Penneys
long short &
FROM THE HIGHEST HIGHS TO THE LOWEST LOWS; CHOOSE A BOOT THAT WILL CARRY YOU THROUGH WINTER IN STYLE. Burgundy leather wedge boot by Marco Moreo, €134, Fabucci
Jigsaw agnes zip back silver boot, €199, Arnotts
Tod’s Chelsea boots, €420, Brown Thomas
Black butterfly Sophie Webster boots, €747, Harvey Nichols
Cushion walk touch closed boots, €41.99, Oxendales
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win A fabulous break for two in The Croke Park, Dublin City Centre THIS FANTASTIC PRIZE INCLUDES TWO NIGHTS BED AND BREAKFAST IN A SUPERIOR ROOM AT THE FABULOUS CROKE PARK. Awarded ‘City Hotel of the Year 2015’ by The Hotel and Catering Review – Gold Medal Awards for the second consecutive year, The Croke Park, a Doyle Collection hotel, epitomises the very essence of warmth of welcome, friendliness and ‘can-do’ service. As Dublin’s iconic sporting hotel, it comes as no surprise that the hotel’s closely-knit team is passionate about all things sport. Just feet away from the ‘Field of Dreams’, the sense of awe-inspiring sporting and event occasions is embedded into the ﬁbre of The Croke Park. Guests can breathe in the ambience surrounding the thrill of an All-Ireland match or the excitement of a headline concert event. Community support is also at the heart of the hotel’s ethos. As part of its GAA Club Support Programme, the hotel donates 5 per cent of each guest’s room and food bill to their chosen GAA club, when booked directly. To date this has raised several thousands of euros. Within easy access of Dublin’s popular tourist and family attractions, The Croke Park is the perfect choice for business, leisure and family guests and promises a stay to remember.
HOW TO WIN
To enter send your answer to the following question, along with your name and address or phone number to ICA Home & Living Magazine, c/o Ashville Media Group, Old Stone Building, Blackhall Green, Dublin 7 or email your answer to firstname.lastname@example.org
THE CROKE PARK IS LOCATED BESIDE WHAT ICONIC SPORTS STADIUM? Winner will be notified on February 29th, 2016 Terms & conditions: Prize includes 2BB1D for 2 adults sharing a room, non-transferable and not valid during Easter, Christmas or bank holidays. Closing date for all entries is the 28th of February 2016. Competition is not open to employees of Ashville Media Group or the The Croke Park /Doyle Collection. No cash or gift card will be awarded in lieu of prize. Winner will be selected at random from a draw and will be contacted by phone. Competition entrants must be resident in the island of Ireland. One entry per person. Competition is subject to all usual terms and conditions. 62 | ICA HOME & LIVING | AUTUMN 2015
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inspiration|style Per Una Speziale feather cape, €134, Marks & Spencer
Grace earrings, €40, Follie Follie
Debut metallic evening gown, €180, Debenhams
Silver clutch, €79, Dune London
No.1 Jenny Packham embellished maxi dress, €310, Debenhams
Vintage 1950s gold and pearl necklace, €129, Lulle and Belle
MAKE THE MOST OF THE PARTY SEASON AND BE THE BELL OF THE BALL IN THESE TIMELESS DRESSES AND STYLISH ACCESSORIES. FROM GOLDEN TONES TO MAGICAL MONOCHROME, WE’VE SELECTED THE BEST COLOUR COMBINATIONS TO STANDOUT FROM THE CROWD.
JS collections crystal neck halter dress, €190, House of Fraser
Together jersey maxi dress, €119, Oxendales
Vince Camuto silver mid heel sandals, €120, Brown Thomas WINTER 2015 | ICA HOME & LIVING | 63
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MAIN IMAGE: Red lace shirt dress, €63, Wallis 1 Floral lace dress, €210, Debenhams 2 Felicity feather bolero, €55, Coast 3 Red bow neck dress, €690, Goat at Arnotts 4 Lace maxi dress, €82, Wallis 5 Izabella quilted crossbody bag, €85, Guess at Kilkenny Stores 6 Nude patent courts, €99, Dune
MAIN IMAGE: Didi devore kimono dress, €185, Phase Eight 1 Black Sapphire dress, €310, Monsoon 2 Flower & bug statement collar necklace, €34, Accessorize 3 Joanna Hope lace dress and jacket set, €77.50, Oxendales 4 Lace up point shoe, €18, Penneys 5 Earrings, €17, Next
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MAIN IMAGE: Simone black merino wool starburst encrusted knit, €795; Liana gold lurex skirt, €1295, Louise Kennedy 1 Hollywood glamour gold gown, €710, Brocade and Lime 2 Gold brooch necklace, €17.99, New Look 3 Beauty in the wild ring in citrine gold, €219, Chupi 4 Gold star clutch bag, €24.99, New Look 5 Nasia sequin top, €108, short sequin skirt, €120, both Phase Eight 6 Limited Edition gold brocade cross body clutch handbag, €16, Penneys 7 Sole diva strappy cocktail sandals wide fit, €49.99, Oxendales
MAIN IMAGE: Jerera bardot top, €80; Cassie spot skirt €190; black textured bag, €55, Coast 1 Marilynn dress, €150, Coast 2 Mini bauble earrings, €4.99, New Look 3 Paloma pearl clutch, €78, Coast 4 Pom Pom shoes, €49, Next 5 White flower clutch bag, €24.99, New Look 6 Contrast stripe dress, €25, Heatons WINTER 2015 | ICA HOME & LIVING | 65
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Page 66.indd 8 237436_1C_BEACON_JR_ICA.indd 1 Beacon Face Derma FP.indd 100
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Clarins essentials eye palette, €43, Stockists nationwide
face|beauty LEFT: Charlotte Tilsbury magic foundation, €40, Brown Thomas BELOW: Rimmel natural bronzer, €7.49, Stockists nationwide
special scents L’Oreal volume million lashes feline, €16.99, Stockists nationwide
You can’t go wrong with a classic, and you certainly can’t go wrong with Chanel. Feel empowered in Coco Chanel, €88, 50ml
Browzing, €31, Benefit
Max Factor masterpiece high precision liquid liner, €10.99, Stockists nationwide
Make a statement and spritz a little Marc Jacobs, Decadence on for a rich and opulent scent with Italian plum, iris, saffron, rose and jasmine, €96, 100ml
Turn heads with Tom Ford’s striking Black Orchid, with trufﬂe and fresh bergamot, €96, 50ml
Tell someone special what they mean with the crisp and sweet pear and mandarin infused YSL Black Opium, €104, 90ml
SOSU by Suzanne Jackson gel polish in poison apple, €7.99, Pharmacies nationwide
Max Factor colour elixir gloss in pristine nude, €12.49, Stores nationwide
IT’S THAT TIME OF YEAR AGAIN WHEN PARTIES, WORK EVENTS AND FAMILY GET TOGETHERS START COMING AT YOU FROM EVERY ANGLE! GET PARTY READY THIS SEASON WITH THESE MAKEUP ALL STARS.
Treat someone you love this season with the beautifully scented Jo Malone Mimosa & Cardamon, €95, 100ml
Party season has arrived and with it comes a fun time to play around with your makeup look. Embrace bolder, warmer colours to complement your party attire and turn heads this winter. Get the stunning Karlie Kloss, winter make-up look with these dupes, including the very mascara she wears to attain those dark ﬂuttery eyes. First step, foundation; try CHARLOTTE TILSBURY MAGIC FOUNDATION, the celebrity secret to ﬂawless skin. Next, sculpt the face with some of RIMMEL’S NATURAL BRONZER for a shimmering glow. Achieve Karlie’s dark, long lashes with L’OREAL’S VOLUME MILLION LASHES FELINE and make your eyes smoulder with CLARINS ESSENTIALS EYE PALETTE. Add further deﬁnition with MAX FACTOR’S MASTERPIECE HIGH PRECISION LIQUID LINER and don’t forget the brows; frame your face with Beneﬁt’s Browzing browset. Complete the look with MAX FACTOR COLOUR ELIXIR GLOSS in pristine nude and sprinkle a little festivity into your look with SOSU BY SUZANNE JACKSON gel polish in poison apple. Voila! WINTER 2015 | ICA HOME & LIVING | 67
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Flawless Complexion In a perfect world, every woman should be treated to a facial and massage every month, but in the real world, we know, this is practically impossible. However, nobody can argue with the benefits of having a facial. Facials lift and firm the skin; reduce redness and even skin pigmentation; and nourish and rejuvenate the skin. We look at the beauty brands used in the top hotels in Ireland treat yourself, you know you’re worth it! ESPA Life Stage Facial ESPA Life Stage Facial is a 90 minute treatment that starts with a detailed analysis of your skin using a wood lamp to analyse what type of skin you have. The beautician will then use ESPA products that are best suited to your skin type and start with a brush cleanse and steam; then a double mask application; the first is a skin radiance mask combined with ESPA’s Age Defying Facial Massage using manual lifting and firming techniques. The second mask uses ESPA’s Ultimate Professional Lifting and Soothing Peel-Off Mask. Peel off masks are much softer on the skin then exfoliating masks. This facial increases the hydration and firmness of the skin; and targets age spots and pigmentation. The ESPA Life Stage Facial is recommended for women aged 45 years and over. Microdermabrasion If you ask any skin specialist what a celebrity’s secret to looking flawless is, they will tell you it’s
microdermabrasion. Microdermabrasion is one of the easiest and most effective anti-aging treatments you can get. Just some of the benefits of under-going this non-evasive procedure are: to smooth coarsely textured skin, decrease appearance of scarring and pore size; reduce age spots; and soften and smooth fine lines and wrinkles. The beautician will use a powerful mechanical exfoliation machine with either crystal microdermabrasion technology or the newer diamond-tip microdermabrasion to remove dead skin cells from the face. You will also find that your skincare will have a much better effect on your skin after having microdermabrasion.
Elemis Biotec Elemis is the leading luxury British spa and skincare brand. Elemis Biotec power-boosting facials combine the most potent actives available, for dramatic and visible results. Powerful plant actives work with the skin’s natural bio-electrical field and enhance the skin’s ability to rejuvenate, resurface and radiate. Delivered in 30 or 60 minutes, each Elemis Biotec facial combines a unique high-potency activator and specially designed Elemis skin lift touch. There are several types of Elemis Biotec facials to target your skin’s needs.
Using these off-the-shelf products may not be as relaxing as having a facial but they do give your skin a real boost and your complexion a youthful glow. Total Renewal Micro-dermabrasion Face Exfoliator, €15, No7 available at Boots Includes aluminium-oxide micro-crystals to smooth, refine and renew the skin; sweeping away any dull cells.
Net8 Serum, €140, ESPA available at selected beauticians This serum uses Natural Encapsulation Technology (NET) to deliver a unique blend of ten powerful natural active ingredients in their purest, most concentrated form, for up to eight hours.
Cleansing Cloths, €14, Elemis available at Harvey Nichols This cloth maintains heat efficiently when run under warm water, helping to deep cleanse and open pores more effectively.
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Ad Template.indd 8 237183_1C_LOREAL_JR_ICA.indd 1
09/11/2015 11/09/2015 17:09 10:39
FEAST AT YOUR LEISURE Big cooking made easy is our philosophy. Which is why our range cookers, with their numerous ovens, multiple hob burners and dedicated grills, are perfectly designed to make feasting easier for everyone.
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09/11/2015 16/10/2015 17:10 11:23
trends|interiors Menu GM pendant light 30, €400, Amazon
Acacia wood cook book rest, €25, Amazon
Ambleside check shade, €82, Laura Ashley
Stanley 8 on legs, from €2,050, H&F Cast Iron Ranges
Waney chopping board, €79.95, Arnotts
Geo jacquard cushion red, €22, Next
Square copper vase, €12, April and the Bear Autumn swirl placemat, €4.95, Meadows & Byrne
HOUSE ON FIRE SET YOUR HOME ALIGHT WITH WARM TONES OF ORANGE, RED AND THE TRENDIEST ACCESSORY – COPPER OF COURSE.
Laura Oakes panelled boudoir mirror, €68, Debenhams
Copper retro telephone, €85, Harvey Norman
Abigail Ahern lamp, €86, Debenhams
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www.firebird.ie Features • Robust cast iron design. • Large main oven with on/off oven lever and even heat distribution. • Cast iron lids ensure excellent heat retention. • Attractive enamel finish. • Warming oven. • Easy to clean.
Multifuel & Oil Fired
Range Cookers Firebird oil fired and multifuel range cookers allow for traditional cooking with exceptional performance. Perfect for your Sunday roast as well as your homemade favourites.
The oil fired range cooker is highly efficient on fuel consumption due to the condensing oil boiler. The user friendly controller ensures optimum management. The distinctive multifuel range cooker design has a large fuel boiler area, providing excellent heat to your house.
We have designed our cookers so that all your cooking requirements are answered in one. There are two ovens with ample shelving. Roasting, baking and grilling can be done in the top oven, whereas the bottom oven is ideal as a warming oven.
Whether you are cooking for the family or entertaining guests, the Firebird range cooker makes it all the more enjoyable.
Firebird Heating Solutions Ltd. Údarás Industrial Estate, Baile Mhic Íre, Co. Cork, P12 HK51, Ireland. t: +353 (0)26 45253 e: email@example.com
www.firebird.ie WARMTH - TRADITIONAL COOKING - HOT WATER Ad Template.indd 8 ICA 2015.indd 1 237067 Firebird Boilers
09/11/2015 13/10/2015 17:11 09:06
makeover | kitchen
There are hundreds of professional kitchen designers and planners employed by kitchen companies and their advice is free. As long as you keep your head on your shoulders you can make good use of their expertise. They have plenty of experience at providing clever workarounds for tricky problems. Just remember you don’t have to go for the million dollar worktops or the purple glitter cabinets.
Think carefully about the shape and size of your room when planning a new kitchen. Wall height, windows and doors will all affect the layout. Whatever configuration you choose you need to have plenty of space to move around safely and presses and shelves will be an annoyance if you have to stand on a chair to reach anything.
MOVING AND SHAKING
Allow enough room for storing all of the equipment and produce that you keep in your kitchen. Go for a mix of deep and shallow drawers on lower units to ensure you’ve space for appliances and larger items as well as cutlery and crockery. The more drawer and cupboard space you build in the better chance you have of keeping the work surfaces clear. Think about drawer tidies and organisers
great kitchen makeover tips Given how much time we spend in our kitchens and how many memories are made there we should give them the care and attention they deserve. Here are our top ten tips from kitchen creators for making the most of your kitchen.
You’ll need to work with your electrician and make sure you’re clear about where you need sockets – remember it’s you not the electrician who will be using the kitchen and it’s appliances. Work with you kitchen planner and electrician to ensure you get power where you need it and the correct place for your cooker switch and any hardwiring that’s required.
ICA BUDGETING TIP Pick a budget that’s realistic relative to the size of your kitchen and stick to it. Allow a contingency of about 10-15%, this should cover any minor fixes that you hadn’t anticipated – there’s always something. In the lucky event of there being no curved balls you can spend it on the gold plated taps or espresso machine!
Fittings: cabinets, worktop, sink, taps.
Labour: fitter, electrician, plumber, tiler, painter.
Appliances: dishwasher, washing machine, fridgefreezer, cooker, hob, extractor fan, microwave.
Floors & finishes: Tiles, flooring, paint, sockets, lights, grouting, pipes and adhesives.
Contingency percentage of the total.
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kitchen | makeover
There are many options for work surfaces and it depends on the look that you like and the practicality and cost. a Wood works well in most kitchens and can be surface sanded and polished every couple of years to refresh the look. It needs to be regularly oiled to maintain the finish and prevent staining and water warping around the sink area. Always use a chopping board and avoid placing hot pans directly onto hot surfaces. b Granite is hugely popular and looks stunning. Choose a shade you like and that works with your colour scheme. Dark granite can be very effective but it can also be visually overpowering if the kitchen is on the small side. c Corian is a man-made counter-top that is lighter than natural stone but durable and heat resistant. It can be cut to create fluid shapes and comes in a spectacular variety of colours. d Soapstone is super strong, elegant and natural. It does not stain and will resist hot pans and chemicals. The finish can be gloss or matt satin, which is a big trend right now. You can even get a soapstone sink and splash-back incorporated to keep the look throughout e Stainless steel. Give you kitchen a sleek, professional finish with stainless steel counter tops. They’re immensely practical but you need to embrace the surface scratches as part of the beauty of this material. f Formica or laminate. A good value counter-top with a medium lifespan and relatively durable finish.
Copper Lights €169.95, Harvey Norman
LET THERE BE LIGHT
Make a note of how the natural light fills your kitchen at different times of the day and plan your lighting accordingly. A mix of overhead lights and hidden LED lights under the overhead units is a good idea. That way you can avoid shadows on your worktop when you’re preparing food. Talk to your electrician along with your kitchen designer to find the best options. A dingy kitchen is not pleasant to work or eat in.
What style to choose depends on your personal taste but it’s pretty crucial to chose one that will withstand the test of time. Current trends are for doors with profiles instead of handles, hand painted finishes in muted shades and natural wood that’s been oiled as opposed to varnished while others prefer high gloss finishes and shiny surfaces. Think about integrating as many appliances as possible, particularly the fridge, dishwasher and washing machine as it makes the overall finish more streamlined and clean. Pinterest is a great source of inspiration, so get on-line and compile a mood board of your favourite looks to focus you before you hit the showrooms.
PUT YOUR FOOT DOWN
The practicalities of a kitchen will inform the type of floor you choose. It needs to feel good underfoot, be easy to clean and non-slip. a Carpet is not a good choice given the likelihood of spills and food debris. b Non-porous tiles work well and there are styles for every taste. They are easy to clean and maintain. c Encaustic tiles are beautiful with rich colours and gorgeous patterns. They are porous so will need to be sealed in a kitchen and use an experienced tiler to install them. d Natural stone is timeless and elegant. It must be sealed to avoid staining. e Hardwood flooring is lovely as it’s warm underfoot, easy to clean and can be run through from a living area, giving a seamless finish and making the space look bigger.
TIME FOR TEA
COLOUR ME BEAUTIFUL
Get some paint swatches together at the same time that you are choosing cabinet and appliance colours. If you’re going for a wooden kitchen that’s going to be painted you can ask the kitchen designer to work with you on selecting complimentary paint colours for the walls. If your units are not painted you can get samples of the material in the colour you’ve chosen to take with you when you’re picking the paint. It might sound obvious but the lighter the shade of paint the brighter and bigger the room will feel. You don’t have to go for white there is a world of wonderful light, bright shades to choose from.
Once you’ve got the kitchen installed it’s time to sit back with a nice cup of tea while you choose the finishing touches. Well you’re going to want a new toaster and kettle at the very least…probably a few new mugs and those glasses are looking a bit passed their best too… a new canteen of cutlery wouldn’t go astray and while I’m at it that old chopping board and kitchen knives will surely have to go. Don’t even get me started on curtains and blinds. Well if something is worth doing it’s worth doing properly. Dear Santa…
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Classic Twist This is a stunning chic Christmas classic with dressed up floral, tradition with a new twist.
Christmas Morning This theme is the morning Joy of a cosy Christmas together creating family moments.
Winter Light A cool and rustic theme that captures the winter skyline of ice, nature and animals in the snow.
Piercetown, dunboyne, co. Meath | T: 01-6910000 | F: 01-8252020 | E: info@plantagen.Ie
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Luxury Lodge This is a Christmas of luxury and new decadence full of warm and chic sparkling extravagance.
STORAGE SOLUTIONS FROM VISITS AND FAMILY GATHERINGS TO GENERAL FESTIVE MAYHEM, THIS IS THE TIME OF YEAR YOU WILL NEED YOUR HOME TO BE CLUTTERFREE AND ORGANISED TO MAKE USE OF THE SPACE YOU HAVE.
Double sided hanging picture frame, from €18.30, Decorator’s Notebook
Party season is the best excuse to blow the cobwebs off your ﬁnest jewellery and dress up but usually jewellery is stored away, in the top drawer, all knotted together. Try this handy storage hack to store jewellery. Simply cover a small cork board in fabric, frame it in a pretty frame, and screw in some small hooks. Transform your frame with Annie Sloan chalk paints, from €8.50. Chalk paints are also great for up-cycling old storage units to suit the style of home interiors. Chalk paints work beautifully on furniture without having to prime or sand; they’re easy to use and quick to dry; and can be used for a number of different paint techniques. You can also use old material to cover storage units.
Chest on wheels, €399, Harvey Norman
Make the most of wall space by using a wall hook. Wall hooks come in all shapes and sizes; and beautiful designs. They can be used in every room in the house and are particularly handy to have in the hallway and kitchen; and are easy to ﬁt too!
CLOCKWISE FROM ABOVE: Rustic boudoir double hooks, €18.63, Vintagist.com; Vintage multicolour four coat hook, €1.50, Dotcomgiftshop; Heritage Bird Hooks, €16.95, Dotcomgiftshop
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CLOCKWISE FROM LEFT: Galway City Cathedral, O’Connells Christmas Market, Oscar’s Seafood Bistro
Located at the mouth of Galway Bay, Galway city is a beautiful and vibrant city full of culture, history, crafts, enticing food and great music. It’s a city built for exploration, large enough to contain many hidden treasures, yet compact enough to be discovered on foot. For more information on what to do and where to go when you arrive, head for the Galway city tourist office located on Forster Street. SIGHTS TO BE SEEN ... You’re standing in Eyre Square, in the very heart of Galway City, having stowed your bags at the hotel, slipped on your most comfortable walking shoes, and downloaded a handy map of the city (www.galwaytourism.ie). And there’s no time like the present to begin your exploration. From here it’s a short 4-minute walk along William Street to Lynch’s Castle, a 16th century stronghold that was converted into a bank in 1966, with the ground floor open for visitors to marvel at the architecture. Next up is a privately owned museum that was once home to Nora Barnacle, who married famed Irish writer James Joyce. Restored to its charming turn-of-the-century condition, it’s small but well worth a look. Heading south towards the city docklands, don’t forget to stop off at the well known Spanish Arch, which was originally built to protect the city’s quays. Nearby you’ll also find the Galway City Museum (open Tuesday to Saturday 10-5 and Sunday 12-5), a fascinating and free repository of treasures ranging from materials from the filming of The Quiet Man to British Army weapons from WWI. Head north along the river and you’ll find yourself at the Galway City Courthouse, built in 1818 and which now houses the Town Hall Theatre. And just across the river lies the National University of
HOURS IN... GALWAY
A THRIVING CULTURAL AND HISTORICAL DESTINATION IN THE WEST OF IRELAND, GALWAY HAS PLENTY TO OFFER ITS VISITORS, FROM BEAUTIFUL VIEWS ALONG IRELAND’S WESTERN SEABOARD TO ARTS FESTIVALS, TRADITIONAL MUSIC AND FANTASTIC FOOD. 78 | ICA HOME & LIVING | WINTER 2015
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cities|escape SIGHTS TO BE SEEN ... Start the day off with a relaxing stroll around the Galway Market, open all year round on Saturdays and Sundays from 8am to 6pm (and a beautiful Christmas market running from December 14th – 24th). Or, if you’re feeling a little more adventurous, why not take a stroll on the ‘Long Walk’ along the Promenade on Galway Bay, crossing the river and winding your way down to The Claddagh which lies just across the River Corrib from the Spanish Arch. Once a fishing community, it has the distinction of being one of the oldest former fishing villages in the country, and is famous across the world for the Claddagh Ring.
ABOVE: The Burren BELOW: The Dough Bros;
HOP ON THE BUS ... If the weather isn’t too horrible, it’s a 3-minute drive out to Salthill (or catch the 401 bus from outside Fr Griffin Park). The promenade offers beautiful views across the sea to the Aran Islands, the mountains of Connemara and the Burren in Co Clare just across the bay. If you’ve brought the kids then a trip to Leisure Land is a must, offering swimming, mini-golf and an outdoor fairground. And don’t forget the nearby Galway Atlantaquaria. Ireland’s largest aquarium, and home to more than 150 species of freshwater and marine life, it’s open seven days a week until 5pm (6pm at the weekend).
Ireland, Galway, an important part of cultural life in the city, featuring a quadrangle that dates to 1849 and which wouldn’t look out of place in a Harry Potter film. To finish off your day of sightseeing, don’t forget to take in Galway’s magnificent cathedral on Gaol Road, one of Europe’s youngest but nonetheless impressive stone cathedrals. HOLIDAY FUEL ... With plenty of walking under your belt, you’ll no doubt be on the hunt for something to stop your stomach from rumbling. Thankfully you’re in Galway, which has quite the reputation for its food. Oscar’s Seafood Bistro on Dominick Street Lower – a short 8-minute walk from Eyre Square – is an award winning restaurant that comes highly recommended, offering fresh seafood caught off the coast of Galway. Or for something a little less fishy, why not try a delicious wood-fired pizza from The Dough Bros on Upper Abbeygate Street, washed down with a refreshing craft beer. GALWAY’S NIGHTLIFE... Apart from the historical tones and the wonderful food, Galway City is also well known for its nightlife, from old-style pubs to vibrant clubs where you can wash down your dinner with a delicious drink. If you’d prefer a more unusual atmosphere, O’Connells is the place to be. Situated in a beautiful old-fashioned building, you’ll discover antique lighting, stained glass windows, and an ornate pressed tin ceiling, and a warm and friendly atmosphere. And, if beer tasting is your passion, you won’t be disappointed with Bierhaus on Henry Street, which stock the best selection of beers in the city, including 60 craft beers.
RUMBLING STOMACHS ... Top up the tank in the Galleon Restaurant in Upper Salthill, a contemporary family restaurant with a mouthwatering menu – the Galleon Style Shepherd’s Pie is one to watch out for. Once you head back for your last night in the city, take a stroll towards Tigh Neachtains on Cross Street, where you’ll find all the ingredients necessary for a Sunday evening music session – a wide range of drinks from craft beers to 130 types of whiskeys, a mixed crowd, a location steeped in history, not to mention the talented musicians playing everything from jazz to traditional Irish music. You might just think twice about going home.
TOP TRAVELLER TIP If you’re bringing the car, don’t forget to feed the parking machines along Galway City’s streets. Alternatively, locate one of several offroad or multi storey pay-and-display car parks. If you’re out and about during rush hour, consider leaving the car behind completely. Traffic can be awful at peak times, and with so many sights, restaurants and pubs located within easy walking distance, you might as well choose the healthier option on foot (though there are plenty of taxis too). WINTER 2015 | ICA HOME & LIVING | 79
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Blackwater Castle, see page 82
LET SOMEONE ELSE DO THE WASHING UP THIS CHRISTMAS. PACK YOUR SANTA SACK AND HEAD TO ONE OF IRELAND’S MORE EXTRAORDINARY PLACES TO STAY.
ired even at the thought of Christmas? Peeling, chopping and basting? Why not run away from home and spend Christmas in one of Ireland’s more unusual places. Because of Ireland’s colourful history, its landscape is a rich tapestry of architectural styles, with Norman castles and neo-classical mansions sitting side by side with cosy farmhouses and contemporary wonders. One thing’s for sure, all around the island you’ll find a warm welcome in interesting, charming accommodation that is packed with character, and characters! So in the spirit of turning your Ireland trip into a real journey, here are some of the most memorable places to stay along the way.
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DRENAGH FOR THE LUXURY SEEKERS
BLACKHEAD LIGHTHOUSE FOR SWITCHING OFF
GROUSE LODGE FOR THE MUSICIAN
Fancy a night or two spent in the lap of luxury this Christmas? Look no further than Drenagh House, a Georgian manor tucked away on 1,000 acres of private gardens and woods only a stone’s throw from Derry city – there’s plenty of space here for the kids to run amok. A host of features including a home cinema, indoor pool, and a chauffeur/staff members to look after your every need, means that it’s a Christmas present to yourself and the family in itself.
If you’re trying to get away from the incessant adverts and repetitive tunes this Christmas, Blackhead Lighthouse is the place for you. Built in 1902, it remains operational today, and provides a magical atmosphere for a family Christmas spent away from the crowds (and perhaps the rest of the family). With no internet and TV even the teenagers will be forced to spend valuable family time together, while the large kitchen table is perfect for sharing a warm Christmas dinner.
If music is your thing, you’re going to love Grouse Lodge, a residential recording facility in Co Westmeath, with two state-of-the-art recording studios that have welcomed Michael Jackson, R.E.M. and Paolo Nutini. You can also relax and enjoy the 15-metre indoor pool, jacuzzi, gym or sauna. The perfect spot for you to get in the festive spirit and conjure up the next Christmas No 1. Hopefully it’s more Merry X-Mas Everyone rather than All I Want For Christmas is my Two Front Teeth. No judgments here.
Spending the holiday season at the Merrion Hotel sounds like an absolute dream, if we’re honest. Think luxurious bedrooms, and seasonal foods. Log fires in the drawing room, and relaxation time in the spa. Christmas carols in The Merrion Gardens, and a trip with the kids to see Santa around the Christmas tree in The Front Hall on Christmas Eve (with mulled wine and mince pies for the parents). Traditional Christmas dinner in The Cellar Restaurant, and more wine and mince pies for a relaxing Christmas Day evening. We’re getting itchy feet already.
CLIFF HOUSE HOTEL
Clinging to the cliffs of Ardmore Bay, housing a Michelin-starred restaurant from Martijn Kajuiter, and close to a number of Championship golf courses – it’s not hard to see why this Waterford hotel is such a popular luxury destination. But what we really love is their intimate spa facility – The Well – the perfect place to ring in the holiday season in total tranquility. Inspired by the sea, treat yourself to a Christmas pampering session with seaweed facials, Irish peat baths and a calming view. Who said Christmas had to be stressful?
INSIDER TIPS Take a taste of the Cliff House Hotel’s Red Eye Rudolf cocktail, a delicious infused spirit comprised of Finlandia vodka, Cointreau liquor, fresh lime juice, cranberry juice and apple pie foam, garnished with a candy cane. Very festive!
6 CULLINTRA HOUSE FOR THE ANIMAL LOVERS For a festive break with a difference, take a trip to Cullintra House in Co Kilkenny, a 250 year old farmhouse and animal and bird sanctuary sitting in the middle of 230 acres of farm and woodland. Guests at Cullintra eat at the same table late in the evening, and you’ll enjoy delicious hearty food prepared by the owner, Patricia. Bring your jackets and enjoy scenic strolls through the woods and beautiful landscape, with a comfortable bed waiting for you at the end of the day.
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BLACKWATER CASTLE FOR THE UPWARDLY MOBILE
BALLYNAHINCH CASTLE FOR THE OUTDOORSY TYPES
MARTELLO TOWER FOR HISTORY BUFFS
Looking for a New Year’s party with a difference? Lord it over your guests at Blackwater Castle in Co Cork, which once played host to the Lord Deputy of Ireland, who had nothing but good things to say about his lodgings. There’s room for 23 (and a further 47 in the courtyard accommodation), a professional kitchen and fully equipped bar (though you’ll have to stock it). It’s quite the place, complete with a 15th century tower and walled gardens. Just remember – you have to give it back.
If you’re into the outdoor life, why not spend the holidays taking in the breathtaking scenery around Connemara’s Ballynahinch Castle. Spend Christmas Day enjoying drinks by the fire before tucking into a hearty feast, Christmas crackers and terrible jokes. On St Stephen’s Day, a walking guide and shooting instructor (not the same person) are on hand to make sure you make the most of the freshest of air, while maps and recommendations are also provided for the explorers.
For the history enthusiast, sometimes merely visiting a historical site isn’t enough to scratch that itch that demands to know all about our past. So shut yourself away from the world for a week at the restoredSutton Martello Tower, and travel back in time to an era when Napolean Bonaparte was wreaking havoc across Europe. Combining a historic atmosphere with modern comforts and breathtaking views across Dublin Bay, it’s perfect for a New Year’s party you will never forget.
An ideal sanctuary for a romantic trip for two during the holidays, with an open plan kitchen and living room, and a cosy bed. Mullarkey’s Chalet For a romantic break
GYREUM FOR ECO WARRIORS
MULLARKEY’S CHALET FOR A ROMANTIC BREAK
INISTURKBEG FOR LONE WOLVES
These are certainly changing times, as climate change becomes more evident, and sustainable living is held aloft as the best way of saving our planet. So, for a more environmentally-friendly Christmas break, Sligo’s Gyreum Ecolodge offers an experience that will be difficult to replicate elsewhere. Think a location aligned to the winter solstices, which blends into the landscape, insulation partly provided by sheep’s wool, an open fire and a main hall heated by the wonders of geothermal energy. Don’t forget your sandals.
If romantic comedies such as Love Actually have taught us anything (and they have), Christmas is a time for proclaiming your fondness for loved ones and for kissing under the mistletoe (as well as overindulging). So take a trip to Mullarkey’s Chalet, a cosy clifftop cottage overlooking Ardmore Bay. An ideal sanctuary for a romantic trip for two during the holiday season, there’s an open plan kitchen and living room, a cosy bed, a wood burning stove to snuggle up in front of on cold winter nights, and a view you’re sure to remember.
Does your idea of the perfect Christmas involve very few people? Inish Turk Beg, a private island off the coast of Clew Bay, Co Mayo, offers an experience of privacy and isolation that is virtually unsurpassed. You don’t even have to worry about food – your very own private chef will prepare delicious locally sourced delicacies. And, aside from the benefits of a broadband connection, you can enjoy watersports along a private coastline, or the benefits of a private luxurious leisure centre. Whoever said money couldn’t buy happiness?
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tips for stealing me-time this Christmas We all love Christmas, we all love seeing our family gathered under the one roof, but truthfully, we all love to see them go again don’t we. Take back some time to enjoy yourself and your family this year - even if it does mean packing them off (sometimes).
HOW MANY SPUDS?
Unless you have invited the Irish army there is no need to begin peeling and chopping three days in advance. Wait till the in-laws arrive on Christmas Eve an give them an opportunity to impress ... 120 minutes.
You need to be quick on the draw with the remote at the best of times so avoid the Downton Vs Dr Who argument with a TV chart - win screen time points for assistance with prep, serving and cleaning. She who cooks wins. 90 minutes.
9 WALK OUT Stage a walk out - send them all out for a brisk walk on Stephen’s Day. If they object trace a route round several of their old haunts and throw in a hip flask. Nostalgia and a toddy can be a head mix. 60 minutes.
Go online and get the big shop done and delivered. Then make the most of the festive atmosphere (bumping into neighbours on Chrismas Eve in SuperValu), as you swan around with a jar of goose fat in one hand sipping the free Baileys sample, and loudly wondering in which aisle can you find the Turkish Delight. 180 minutes.
GET UP EARLY Yes, it sounds bonkers, but on Christmas morning creep out of bed before everyone is awake and enjoy the peace and quiet. Look round your lovely clean house and take a mental snapshot. Go to this happy place when your sitting room is buried under a tidal wave of wrapping paper. 30 minutes.
A FRIEND IN NEED If you don’t have one, invent one. What a coincidence that next door ran out of milk at precisesly the time the dishwasher needs emptying! 15 minutes.
BOOK THE TAXI Remember last year? You made it through the day - it was time to go, everyone was tired but the taxi took over an hour to arrive. That was your last nerve frazzled. This year book the taxis in advance. Then it’s coats, kiss and see you next year! 75 minutes.
PACK THEM OFF You’ll be doing your extended family a kindness if you bump them off... to a hotel that is. In truth we can all only survive so much festive fun before we want everything to go back to normal. Pick a hotel that is close enough for them to walk to your house but far enough for them to think twice about doing it. We’ve found some hotels doing really great deals for the holidays so keep their numbers handy: Waterford Castle Hotel, The Island, Waterford (www.waterfordcastleresort.com); Sheraton Athlone, Co Westmeath (www.sheratonathlonehotel.com); Whitford House, Wexford (www.whitfordhotelwexford.ie); Sligo Park Hotel (www.sligoparkhotel.com) They’ll thank you for it in the end. Plan B... check in yourself! Days and days.
Send the family to handdeliver your cards. This way they catch up with old friends while you sit back with the good chocolates. 45 minutes.
DRIVE MUM TO MASS
Parking can be terrible round the church at Christmas so leave the kids chopping and peeling, make a flask of tea, drop Mum to the church and head off to a nice quiet spot. Park up and read the papers. 40 minutes. (With a short sermon more with carols)
BUT OF COURSE... One way to guarantee yourself some uninterupted me time is to book into An Grianán for some quality rest and relaxation. Find out more on page 46
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LUXURY CHRISTMAS STAY
THREE NIGHTS FESTIVE DINNER, BED AND BREAKFAST from 409 per person sharing
Shopping • Spa • Wine Tasting • Lakeland Walks • Historical & Cultural Attractions & much more...
Arrival on Thursday 24th of December
2BB 2D from
Sligo Park Hotel, Pearse Rd, Sligo, F91 Y762, Ireland. T: + 353 71 9190400 F: + 353 71 9169556 E: firstname.lastname@example.org W: www.sligopark.com
5 minute walk...
from Athlone Train & Bus Station
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3, 4 & 5 night packages also available.
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“Awarded Leinster Great Carvery Hotel of the Year” LIVE MUSIC AT WEEKENDS
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www.whitfordhotelwexford.ie • To Book call 053-91 43444
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CHANGES r a C w e r, N
Thinking of swapping your old wheels for a shiny new model? Conor Forrest picks out five of the best and brightest models coming on stream in late 2015 and 2016.
THE RIGHT FORD MUSTANG.
OUT ON THE LAND
The Ford Mustang is a car that says several specific things about its owner. That you like to be noticed. That you enjoy a spot of drag racing, and leaving tyre tracks on the road. And that you are perfectly happy to spend the majority of your disposable income on fuel. Thankfully, we now have a right hand drive version of this iconic car. Due at the end of this year, there’s no doubt it’s a beast designed with fun in mind – Line Lock, for example, is a standard feature that allows you to spin the rear wheels for 15 seconds to increase traction and catapult you forward once the front wheels are released. The 2.3L EcoBoost version produces 310bhp and shoots forward from 0-100km/h in 5.8 seconds, the 5.0L V8 is another matter entirely. And it’s a beauty – a design that hearkens back to the Mustangs of the early days, not a copy but just enough inspiration to tug at your heartstrings. At the end of the day it’s not a car that you need – it’s bought with the heart rather than the head. So you might be a little daft to buy one. But you’d also be daft not to.
Mitsubishi’s Outlander has received quite a few tweaks for 2016, both inside and out. A more sharply styled model this time around, it’s available in 5-seat (2WD) and 7-seat (4WD) versions; the 2016 model also features an updated 2.2L Euro6 engine. The 4WD version is great for a school run, and is quite economical – 52mpg is easily attainable with a light foot. All models also come with towing capacity of 2,000kg, and have a 5 star EURO NCAP safety rating – you can now hit that tree safe in the knowledge that the car will take the blow for you. Hopefully. Better still, Mitsubishi also offer an 8 year, 150,000km passenger car warranty, which should give you some peace of mind.
ONE FOR THE FAMILY South Korean firms Hyundai and Kia have come on leaps and bounds in recent years (much like Skoda) – once derided brands that are increasingly producing cars that are both great to drive and look at. The Kia Optima is a great example. It’s a four door family saloon that competes with the likes of the Ford Mondeo and the Volkswagen Passat, with the latest edition said to come equipped with better handling, better ride quality and a more refined experience. Having seen one in the flesh recently, it’s also almost surprising how good looking it is – a family car with a sporty side not too far from the surface. Due on sale across Europe from Q4 2015, it’s definitely once to watch out for.
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Having recently had the chance to test the brand new BMW 7 Series, it’s safe to say we’re thoroughly impressed. BMW’s flagship model, sharply styled on the outside, it’s absolute luxury on the move on the inside, with meticulous attention to detail; massage functions in the seats, a range of interchangeable BMW fragrances and the most comfortable rear seats known to man. Among the technological highlights is inbuilt WiFi, a removable Samsung tablet and BMW gesture control, through which a 3D sensor recognises hand gestures to control various systems and settings. It’s also the first production car that can be driven in and out of forward parking spaces without the driver, via the touchscreen key fob. Out since the end of October, prices begin from €98,880 on the road, and can easily rise to around €145,000 depending on the model and with a few extras thrown in. Worth it? Absolutely?
Have you ever found yourself offroading through a field, and wished you could better feel the wind blowing through your hair? If so, that oddly specific desire will be answered very soon, with the introduction of all new Range Rover Evoque Convertible. That’s right – an SUV convertible, quite similar to the much maligned Nissan Murano CrossCabriolet, which suffered as much from its niche appeal as it did from its mouthful of a name and its fairly unappealing features. The new convertible Evoque will be on sale from spring 2016 and, while it may look a little delicate, it’s still a Land Rover, so at least off-roading will be embedded in its DNA. Somehow, though, we imagine this will be used on roads and driveways rather than grassy fields and mud tracks, but keep an eye out.
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motor|trade in TEST DRIVE That BMW might look tasty, but you’ve got no idea how well it runs until you take it for a spin – the longer the better. Try it out on a variety of road surfaces and conditions to get a feel for its capabilities, and immediately take note of the positives and negatives. Don’t be afraid to root around the switches and cubbyholes, try out the back seats for comfort and space, and stick your head in the boot to see how much you’ll fit inside.
Changing cars in 2016? Follow these tips to get the most for your money, and to avoid disappointment down the line. PRICING
If you’re adamant about getting a brand new car, plan to hold onto it for several years. While it might be nice to be the first owner, new cars depreciate in value quickly, and you could save money by simply waiting for a year. Set a budget and stick to it – this should account for the price of the car, insurance, tax and fuel costs for the year. Next, you should determine a fair price. You don’t want to fork out over the market value, so check with a number of dealers to get an average price tag – don’t be afraid to use these comparisons to bargain. When you’ve found the perfect model and the topic of price has come up, try and get as many extras thrown in – it all adds up, and always let the dealer know that you’re shopping around.
It’s the age old question – should I get a diesel or a petrol powered car? Diesel cars have become very fashionable, but they’re not always the right option. For those who spend a lot of time on the road, diesel cars are cheaper to run, but cost more to maintain and are generally more expensive to purchase. Many newer petrol cars are far more environmentally-friendly and cheaper to run than their predecessors, particularly smaller cars. Don’t forget – fuel efficiency figures claimed by car companies are generally attained under very optimal circumstances. Visit websites like HonestJohn. co.uk to discover real world fuel economy statistics.
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If you plan on trading in your current car at the dealership, make sure to have your homework done. Firstly, research your make and model online to discover how much it is worth (always begin with the highest estimate when it comes to haggling on the price). Adverts.ie, BeepBeep.ie and CBG.ie all have free valuation tools. Just be careful when self-evaluating – we’re all inclined to value our vehicles at the higher end of the scale, and you could be disappointed when dealers offer a trade-in value that’s a lot less than anticipated, not least because they have to take into account their profit margins and any money spent fixing it up. Secondly, pick your time – you might be deeply in love with your convertible Ford Focus, but you probably won’t get as much for it in the depths of winter as you might in the middle of July. Thirdly, if you’re not happy with their offer, consider selling it for more on the open market – these days you can have a car for sale on the likes of DoneDeal in a matter of moments. Many people almost feel obliged to buy from the first dealership they walk into; instead visit a few different dealers and ask them to make a bid, or go the private route. Finally, make sure your old car is in decent condition, particularly for newer models. Set a small budget to correct any issues – like smaller scratches or dents, replacing a dead battery in the key fob, changing the bulbs or fixing unsightly scratches on the wheels. These small steps could go a long way in convincing the dealer that your car has been well maintained. Don’t forget to have it valeted as well – it’ll make for a better impression than a vehicle smelling of mildew with crisp crumbs everywhere. DRIVE AWAY ...
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nfluenza (flu) is a highly infectious acute respiratory illness caused by the flu virus. Flu affects people of all ages, with outbreaks occurring almost every year. Flu symptoms come on suddenly with a fever, muscle aches, headache and fatigue. This is different from a cold which is a much less severe illness compared to flu. A cold usually starts gradually with a sore throat and a blocked or runny nose. Symptoms of a cold are generally mild compared to flu. In some instances, flu can be severe and can cause serious illness and death. Serious breathing complications can develop, including pneumonia and bronchitis, to which older people and those with certain chronic medical conditions are particularly susceptible. Some people may need hospital treatment and a number of people die from flu each winter. Each year the seasonal (annual) flu vaccine contains three common flu virus strains. The flu virus changes each year this is why a new flu vaccine has to be given each year. The best way to prevent flu is to get the flu vaccine. The vaccine is recommended for
• all those 65 years of age and over • those with long term medical conditions e.g. heart or lung disease • all frontline healthcare workers including carers Vaccination should ideally be undertaken in late September or October each year. Flu vaccines have been used for more than 60 years worldwide and are very safe. Flu vaccine contains killed or inactivated viruses and therefore cannot cause flu. It does, however, take 10-14 days for the vaccine to start protecting you against flu.
“Flu vaccines have been used for more than 60 years worldwide and are very safe.”
• The vaccine and consultation are free to those within the recommended groups who have a ‘Medical Card’ or ‘GP Visit Card’. • GPs charge a consultation fee for seasonal flu vaccine to those who do not have a ‘Medical Card’ or ‘GP Visit Card’. More information is available GP, Public Health Nurse or pharmacist.
WWW.IMMUNISATION.IE PROVIDES DETAILS ABOUT FLU VACCINATION, ALONG WITH ANSWERS TO ANY QUESTIONS YOU MAY HAVE ABOUT FLU.
If you are over 65 or have a long term medical condition you should also ask your doctor about the pneumococcal vaccine which protects against pneumonia, if you have not previously received it. You can get the flu vaccine at the same time as your pneumococcal vaccine.
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EVERY YEAR FLU CAUSES SEVERE ILLNESS AND DEATH. IF YOU ARE: Over 65
Have a longterm illness
A health care worker
GET YOUR FLU VACCINE NOW.
m u nisat
ITâ€™S A LIFESAVER
For more information, talk to your GP or Pharmacist
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16/09/2015 09/11/2015 17:19 23/09/2015 12:16 15:26
inter brings with it a multitude of things – from colder weather and darker days to the frivolity of a season associated with festivity, but also the dreaded winter colds and flu. Don’t fret, there are lots of things you can do to prevent winter from getting to you. Banish winter illness, keep your body fit, skin protected and mind active with these simple tips.
DIET A good immune system relates to a balanced diet. Ditch the fatty foods, as they lead to lazy immune cells, and stock up on cabbage, strawberries, carrots and onions, which contain immune protecting chemicals. Soups, stews and smoothies are a perfect way to get your five-a-day and are easy to make and store. Add bananas and blueberries to sweeten your breakfast instead of sugar to keep your energy levels stabilized throughout the morning, so you can make the most of your day. Try the healing properties of herbal teas. Peppermint is great for digestion and bloating, its natural menthol acts as a muscle relaxant, green tea is loaded with antioxidants and camomile is a wonderful natural relaxant if you’re feeling stressed. Broths are a bril-
WINTER The joy of a festive season lies ahead, but the darker and colder winter weather can take its toll on our well-being. Try these simple tips to keep you fit, active, happy and healthy this winter.
liant aid for colds and flus and are a handy way to use up any leftovers. This old-fashioned, rustic and hearty broth will do just the trick and makes good use of a cheaper cut like chicken legs and wings.
at greater risk. The flu virus changes each year so it’s important to receive the vaccine before the winter months as it takes around three weeks to guarantee full immunity. For more information visit your doctor or pharmacist.
MEDICINE & VACCINES Taking precautions with health during the winter is important. Anyone over the age of 65 or suffering with medical conditions is advised to get the flu vaccine as they are
VITAMINS & SUPPLEMENTS As well as visiting your doctor for check ups you can take things into your own hands to boost your immunity. Vitamin C WINTER 2015 | ICA HOME & LIVING | 93
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It’s equally important to keep your mind active during winter. Avoiding SAD by getting out in the daylight whenever possible. Walk the dog, walk the kids or grand-kids home from school and meet up with friends. Taking up an activity, or joining a club that meets weekly (like the ICA!), are great ways of keeping the brain active and giving it the exercise it needs. Games like chess and cards are great brain stimulation also if the weather is keeping you inside.
and zinc tablets are great ﬂu ﬁghters, echinacea is a proven cold and ﬂu preventative and ﬁsh oils are also important – as the colder months can have an effect on our joints. Make sure to drink lots of ﬂuids everyday, especially ginger and lemon tea for colds! Adding extra garlic and chili into your dinner is a fantastic way to purify the blood and also acts as an antiviral.
WRAP UP Winter is a great time for style so play around with your warmer clothes this season! Capes are a big trend at the moment and will make any outﬁt look pulled together, and are warm and easy to throw on for any occasion. Dig out the winter woollies to keep your body temperature stable when outside. Layering is also great for warmth, as you can easily remove or add on items depending on the weather. When buying shoes choose pairs that have good grip to avoid slipping on frosty ground and protect your skin from the elements with hats, gloves and scarves.
real TLC! An SPF day-cream is just as important in winter as the sun’s rays still shine through a cloudy sky. A rich moisturiser and lip balm are best for windier weather as the skin’s natural oil gets dried away by the elements. Aloe vera and almond oil will restore the skin’s natural oil and you can add a drop of vitamin E to your regular night-cream to let it work its magic while you sleep. Ultimately, hydration comes from within, so drink lots of H20!
KEEPING FIT It’s very easy to get into the habit of curling up on the couch on a dark evening and watching TV, but if we do this every single night our bodies will suffer. Keeping ﬁt with light exercise is important for keeping
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REST & RELAXATION Good R&R is fuel for the body and brain, so getting your eight hours a night is essential. Apart from having a good sleep routine, having good bed hygiene (no, we don’t mean the sheets!) is important. Keep the bedroom a technology free zone and allow yourself the wind down time your mind needs before sleep. Read a book, take a bath and swap the night time cuppa for a camomile tea or warm malt drink to really aid a good snooze.
HEARTY WINTER BROTH
SKIN SAVVY Prevent chapped hands and dry skin by making sure your house is warm but not too hot, as extreme temperature change can cause broken capillaries in the skin when you go outside. Wear socks or slippers when at home to prevent cold feet, which can sometimes cause chilblains. Hair can become dry and brittle, so opt for a moisture rich shampoo and conditioner that aim to restore your hair’s natural oil and treat yourself to a moisturising hair mask if your hair is in need of some
your body strong and your immune system ﬁghting ﬁt. A short walk each day will keep you ﬁt and keep your muscles toned and able. If the outdoors aren’t your thing a Pilates class or swimming are great ways of keeping ﬁt and meeting new people.
Colds and ﬂu are easily spread, so preventing them is key to staying healthy this winter. Avoid sharing cups and glasses with someone who has a cold, ﬂu or winter vomiting bug. Trying not to share towels with family when ill, washing your hands regularly and using a hand sanitiser are also good preventatives.
Fry 4 chicken legs or 8 chicken wings in a saucepan in butter with chopped onions and garlic. Add chopped carrots, celery and leek and cook over a low heat for 15 minutes. Add water and bring to the boil while adding seasoning such as salt and pepper. Remove bones and skin of chicken once cooked and replace chicken in broth. Add a litre of milk and stir. Adjust your seasoning as desired, add chopped parsley and serve.
WRAP UP ...
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Flu Vaccine 210x285 Ad ICA_Layout 1 15/10/2015 13:42 Page 1
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You’re Amazing. Let’s keep you that way!
09/11/2015 16/10/2015 17:20 09:00
AERIAL VIEW PRATICIA SCANLAN, SUNDAY TIMES BEST-SELLING AUTHOR
I WAS BORN TWO MONTHS EARLY in November, in Nurse Hickey’s Nursing Home in Cabra, Dublin. I have a twin brother. We were rushed off to incubators in Temple Street and were there for weeks before being allowed home. Our poor parents had to keep the fire lit 24 hours a day for weeks. (Central heating hadn’t been invented!) MY EARLIEST MEMORY IS being in my cot with my twin, and being admired by a friend of my parents. We weren’t yet walking, but I remember the woman saying, ‘Aren’t they beautiful.’ I FIRST GOT INTO WRITING because my creative side was bursting to be released, and I needed a new car as the one I had was covered in rust and I couldn’t afford
WIN A SIGNED COPY WE HAVE TWO SIGNED COPIES OF THE BOOK TO GIVE-AWAY.
to buy another one. I didn’t get far on the advance of £150 for City Girl! MY NEW BOOK ‘A Gift for You’, is a book of short stories whose themes including Birthdays, Christmas, Valentines Day, Difficult Days, and all the ups and downs of everyday life. AFTER 20 NOVELS my passion for writing is thankfully undimmed! I am blessed that I can immerse myself in the world I’m creating for my characters. Physically, it’s a bit harder than when I started twenty-five years ago. MY FAVOURITE BOOK OF ALL TIME IS ‘The Grey Goose of Kilnevin’, by Patricia Lynch. My mother used to read it aloud to us every Sunday night, beside the fire, when we were children. It fired my imagination.
BEING DIAGNOSED WITH ENDOMETRIOSIS was a relief as for ten years I had been sent from Billy to Jack and more or less told it was all in my head. WOMEN TODAY ARE PULLED in every direction, have less chance of making the choice to rear their children themselves or place them in crèches, but have much more choice in choosing careers than our mothers’ generation had. IN MY SPARE TIME I LIKE TO PAINT and I would love to get back to it. I’d also love to have hours on end to read. MY FAITH MEANS asking many questions, reading many books, thinking for myself and opening up to spiritual knowledge, which is very sustaining. MY FAVOURITE DISH to cook is cheesy potatoes. Tragically for my waistline I adore cheese and potatoes! MY FAVOURITE PLACE IN IRELAND is Wicklow. I have a mobile home that overlooks a magnificent field, and beyond the gentle, rolling hills. A blissful place to write and relax. MY GREATEST ACHIEVEMENT IS loving and being loved. I’m also happy to have inspired and developed the Open Door Literacy books with New Island and of course entertaining my loyal readers for twenty-five years. FORGIVENESS IS SOMETIMES DIFFICULT, but imperative to live free from toxic energy. Self-forgiveness is the hardest of all. The most important piece of advice passed on to me by my mother was ‘Love many, trust few, always paddle your own canoe.’ My mother was a wise and loving mother and I miss her every day of my life. BRAVERY IS ALWAYS WORTH IT. Taking a leap of faith can open so many doors. Standing up and being counted is good for the soul. MY FUTURE PLANS ARE to have more free time! Seriously, I don’t tend to make plans anymore having had two difficult years due to various family illnesses. Whatever good things come are welcome blessings. I would like to explore France more. I feel very at home there. Patrica Scanlan’s new book ‘A Gift for You’ (€15.99), is available in all good book stores now.
HOW MANY NOVELS HAS PATRICIA SCANLAN PUBLISHED? To enter send your answer to the question above, along with your name and address or phone number to ICA Home & Living Magazine, c/o Ashville Media Group, Old Stone Building, Blackhall Green, Dublin 7 or email your answer with Patricia Scanlan in the subject line to email@example.com
Terms & conditions: Closing date for all entries is the 31st January 2016. Competition is not open to employees of Ashville Media Group. No cash or gift card will be awarded in lieu of prize. Winner will be selected at random from a draw in ICA, 58 Merrion Road, Dublin 4. Competition entrants must be resident in the island of Ireland. One entry per person. Competition is subject to all usual terms and conditions.
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