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PAGE 8 ENTERTAINMENT PAGE 10
Braintree District Council PAGE 16
TIME FOR PUZZLING PAGE 20
TRADES DIRECTORY PAGE 22
‘‘ In like a lion, out like a lamb” has always been the proverb: when March starts, it’s still winter, and by the end of the month spring ... so lets hope that’s true! If you are getting itchy feet and feel the need to see some sun, then we have a few ideas of escapes to plan.
March also sees the celebration of St Patricks Day in Ireland, which we Brits seem to also embrace nearly as much these days! So this month we are featuring a couple of Irish recipes to try on 17th March and also an Irish Quiz, to see just how much we actually know about our Emerald Isle cousins!!
Within Reach Magazines are hand delivered each month to over 10,000 homes in selected areas of Halstead. Sadly we cannot reach everyone so, if you or someone you know do not regularly receive a copy please visit our website www.withinreachmagazine.com and click on Latest Editions. Or just scan the Linktree code with your smartphone to go straight to our website and social media pages!
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Deadline for Advertising Copy for APRIL is MARCH 24th
MARCH 17TH IS ST PATRICKS DAY AND NOTHING COULD BE MORE IRISH THAN A POTATO!!
IF YOU ARE CELEBRATING THIS YEAR THEN HERE ARE TWO GREAT IDEAS FOR YOUR LUNCH OR SUPPER, EVEN BETTER IF WASHED DOWN WITH A GLASS OF THE BLACK STUFF!!
COLCANNON WITH HAM AND EGGS
800g floury potatoes
(such as Maris Piper or King Edward)
50g butter
3 garlic cloveschopped
1 small Savoy cabbage shredded
8 spring onionssliced on a diagonal 100ml double cream
2 tbsp wholegrain mustard
180g ready-cooked ham hock
4 eggs
Peel and cut the potatoes into even, medium-sized chunks. Put in a large pan filled with cold salted water, bring to the boil and cook for 10-15 mins until a knife can be inserted into the potatoes easilyMeanwhile, melt the butter in a large sauté pan over a medium heat. Add the garlic, cabbage, spring onions and some seasoning. Stir occasionally until the cabbage is wilted but still retains a little bite, then set aside. Drain the potatoes, leave to steam-dry for a couple of mins, then mash with the cream, mustard and seasoning in the same saucepan. Stir in the cabbage and ham hock. Keep warm over a low heat. Reheat the pan you used to cook the cabbage (no need to wash first), add a splash of oil, crack in the eggs and fry to your liking. To serve, divide the colcannon between bowls and top each with a fried egg.
3 medium potatoes
quartered
100g flourplus extra for dusting
½ tsp baking powder
150g pack full-fat soft cheese
200g pack smoked salmon
half a small red onion thinly sliced 1 tbsp capers drained zest 1 lemon
Make the potato cakes. Bring a large pan of salted water to the boil. Tip in the potatoes and cook for 10-15 mins until soft. Drain well, then return to the hot pan for 1-2 mins to allow any excess moisture to evaporate. Pass the potatoes through a ricer or sieve to get a really fine mash.Weigh out 250g of the mash and place in a bowl (you shouldn’t have much left over). Tip in the flour, baking powder and 1 tsp salt. Mix together until the mixture forms a soft dough. Shape into a ball, then tip out onto a lightly floured surface. Roll out into a circle about 20cm across and 1cm thick. Cut into 8 triangular wedges and generously dust all over with flour. The potato cakes can be made up to this point 1 day ahead and chilled or frozen for up to 1 month.Set a large, non-stick frying pan over a medium heat (no need to add oil). When hot, dry-fry the cakes for about 3-5 mins on each side until golden and cooked through. You may have to do this in batches. Stir a little water into the soft cheese until it is spoonable. Place the potato cakes on plates, top with dollops of soft cheese and a smoked salmon slice, then scatter over the red onion, capers and lemon zest to finish.
Early Spring months are great for travel, whether you want to enjoy winter activities, experience unique festivals, or relax in a warmer climate.
Here’s a variety of travel ideas depending on your preferences:
Winter Wonderland
Destinations
Switzerland: Explore the beautiful Swiss Alps in places like Zermatt or St. Moritz for skiing, snowboarding, or just enjoying cozy chalets and spectacular views.
Iceland: This is a magical time to visit for the Northern Lights, stunning ice caves, and winter landscapes. Explore places like the Blue Lagoon and the Golden Circle.
Canada (Quebec City): With its European charm and snowy streets, Quebec City is a fairy-tale winter destination. Attend the Carnaval de Québec (one of the largest winter festivals in the world).
Japan (Hokkaido): If you're into skiing or snowboarding, Hokkaido offers some of the best powder snow in the world. You can also relax in hot springs or enjoy the Sapporo Snow Festival.
Warm Beach Escapes
Thailand:This is the perfect time to visit Thailand, with great weather for beaches in places like Phuket, Koh Samui, or Krabi. You can also explore temples and vibrant markets.
Bali: While it’s technically the rainy season, the rain often comes in short bursts, leaving plenty of time for exploring rice terraces, temples, beaches, and luxury resorts.
Australia : Head to Australia’s tropical north for beachside adventures, coral
reef diving, and exploring rainforests in places like Cairns or the Whitsunday Islands.
Off-the-Beaten-Path Locations
Morocco. Experience the beauty of Marrakech or the Atlas Mountains in winter, when the temperatures are cooler but still pleasant for sightseeing.
Jordan, This is a good time to explore Jordan’s ancient ruins, such as Petra, as well as the Dead Sea and the Wadi Rum desert, without the summer crowds.
Mexico: Enjoy traditional culture, delicious food, and stunning colonial cities. In Oaxaca, you can see unique cultural festivals, while the Yucatan offers ancient Mayan ruins.
Nature and Adventure
Costa Rica: This is the dry season, making it ideal for exploring rainforests, volcanoes, and beaches. Go zip-lining, explore national parks, and relax in hot springs.
New Zealand: For an adventure-packed trip, New Zealand offers incredible hikes (like the Tongariro Alpine Crossing), bungee jumping, and amazing scenery.
Chile (Patagonia): For dramatic landscapes and outdoor adventures, visit Patagonia, where you can explore Torres del Paine National Park and the stunning glaciers.
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MARA INFINITY
We all know that wasting food costs you and your family money, so it’s best to avoid it where possible. Shopping carefully, planning meals and using good portion control can prevent you from throwing food away.
However, some food waste is unavoidable. Scraps and peelings, bones, stones from fruit and stalks from veg – all these are examples of food waste, which can go into your green food waste bin.
If you recycle your food waste, you will:
• Have more space in your grey bin.
• Have smelly food collected weekly.
• Help the planet by sending leftovers and scraps to become biofuel and soil improver.
Here’s how to make it clean and convenient:
• Use a caddy in your kitchen to collect food waste. Choose something with a lid – this could be a re-used plastic tub or a small bin, like one you might use in the bathroom.
• Line the caddy. You could use newspaper or a compostable bag.
• When it’s full, move the bag to your outside food waste bin.
• On your collection day, whether it’s refuse or recycling, put the food waste bin out and we will do the rest!
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