|For more info go to www.hse.ie|
Friday, 29 May 2020
Margaret has recommended and tried out this pattern for sewing a face mask. You can even use a sock!
How to make a face covering from a sock
How to safely wear a face covering
For more info on guidance on wearing face coverings go to: https://www.gov.ie/en/publication/aac74c-guidance-on-safe-use-of-face-coverings/
For info on how to make a face covering go to:
Thursday, 28 May 2020
Wednesday, 27 May 2020
It's National Sunscreen Day! A day to remind us how important it is to wear SPF and reapply every 2-3 hours. Not alone does it protect skin against sunburn but also reduces the appearance of sun damage, dark spots, discolouration & wrinkles.
Aideen is involved with a lovely new vegetable growing project in association with GIY (Grow It Yourself). This project is open to trainees to grow their very own vegetable garden from home. Trainees will be sent out seeds for carrots, beetroot, salad, tomatoes etc. You don't need a lot of space and can easily sow the seeds in a container. There is also a 12 week tutorial to help you every step of the way. What a lovely way to spend your days when at home and you will have some delicious veg to enjoy in the end. 😋 For more info go to www.GIY.ie
|The seed packs that are going out to trainees this week|
Tuesday, 26 May 2020
Monday, 25 May 2020
Friday, 22 May 2020
This week is Mental Health Awareness week and it is important to mind your mental health during the Coronavirus pandemic. Watch this short video from Mental Health Ireland, each of the Five Ways (Keep Learning, Be Active, Take Notice, Connect and Give) have been shown to make a positive difference in how we feel and live our life. By including these simple actions every day we can improve our mental health and wellbeing.
Thursday, 21 May 2020
Wednesday, 20 May 2020
Tuesday, 19 May 2020
Monday, 18 May 2020
Mental Health Ireland
Promoting Positive Mental Health, Wellbeing and Recovery
For more info go to:
Friday, 15 May 2020
Thursday, 14 May 2020
Wednesday, 13 May 2020
For more information go to www.hse.ie
We are experiencing a pandemic like nothing we’ve seen in our lifetime. It is changing the way we live now and how we will live in the future. We have all taken steps to mind ourselves and each other, to flatten the curve, to protect our health service and save lives. Our actions have reduced the impact of COVID-19 on the country and our health service. We need to keep up the actions that help us to stay safe and protect each other. Staying safe and staying away from the people we love and the things we enjoy is not easy. It’s not us. But, this is us – taking care of each other, supporting the people on the frontline and the people most at risk in communities all across the country.
Tuesday, 12 May 2020
Monday, 11 May 2020
Check out the continuation of John Graham's session 3 'Calming a Busy Mind - Our Sensory Experience' on YouTube.
For more info go to: https://www.youtube.com/watch?v=i2wktaNjv68
Friday, 8 May 2020
Thursday, 7 May 2020
|Our hairdressing trainee Alex is keeping busy at home cutting his Dad's hair. Well done Alex, you will be in demand for hair cuts after the lockdown 😃✂|
600g Bramley Apples
Sugar Pastry for 1 Pie
1 Medium egg
Pinch of salt
1 Medium egg
Pinch of salt
1. Peel, core and slice the apples.
2. Cook gently with in a small ammount of water, sugar and cloves. Remove cloves and let cool once apples are soft.
3. Sieve the flour and salt , add the sugar. Lightly rub in the margarine to a sandy texture.
4. Make a well in the centre. add in the beaten egg.
5. Gradually incorporate the flour and mix to a smooth paste. Rest pastry in fridge before using.
To assemble Pie:
1. Half the pastry. Roll out half of pastry on a floured surface.
2. Place on a greased oven proof plate. Remove any air pockets.
3. Trim with a sharp knife. Add cooled apple in the centre. spread a few drops of water around edge of place to help the two layers of pastry to stick.
4. Roll out other half of pastry place on top of apple covering edges of plate. Seal the two layers of pastry by pressing down fingers, trim the edges with a knife.
5. Make 3 small incisions on top of pastry to release steam during baking, egg wash pie top and bake at 180oC for 30 minutes.
Recipe by Emma
500g/1lb 2oz sustainable white fish, such as Pollock or Coley
50g/2oz plain flour
2 free-range eggs, beaten
200g/7oz breadcrumbs (made from stale bread)
1 tbsp finely chopped parsley
1 lemon, zest and juice only
Salt and freshly ground black pepper
2 tbsp olive oil, plus extra for greasing
- Cut the fish into strips down the fillet, following the natural lines of the fish. The strips should be approximately 2cm/1in wide and 6-8cm/3-4in long. Sprinkle some salt onto the fish.
- Place the flour onto a plate. Place the beaten eggs into a wide bowl. Place the breadcrumbs on another plate, and mix the chopped parsley and lemon zest into the breadcrumbs.
- Now you have your production line ready, take a piece of fish and dust it in the flour, next dip it in the egg (allowing any excess to drip off) and finally into the breadcrumbs.
- Transfer the fish fingers to the prepared baking tray and refrigerate for an hour - this will firm up the fish and make them easier to handle, and the egg and flour will set a little too.
- Pre-heat the oven to 220oC/425oF/Gas 7 and lightly grease a baking tray.
- Drizzle the fish fingers with olive oil.
- Bake the fish fingers for 12-15 minutes, or until lightly golden and cooked through. Or fry the fish in a pan, over a medium heat, with a few tablespoons of olive oil for 2-3 minutes either side until golden-brown and cooked through. Remove the fish fingers from the pan and place on kitchen paper to absorb any excess oil.
- Once cooked, squeeze a little lemon juice over the fish fingers. Serve with a generous helping of tartare sauce.
Recipe by Emma
Spiced Turkey Burgers
- 500g turkey mince
- ½ red onion, grated
- 1 garlic clove, crushed
- 2 tsp Madras curry powder
- handful chopped coriander
- 1 egg yolk
- 1 tbsp sunflower oil
- 4 burger buns
- salad and mango chutney or lime
Pickle, to serve
- In a large bowl, mix together the turkey mince, onion, garlic, curry powder, coriander and egg yolk with a little salt and pepper. Combine well with your hands, then shape into 4 flat burger patties.
- Heat the oil in a frying pan over a high heat, then cook the burgers for 5 mins each side or until cooked through. Toast the cut sides of the burger buns.
- Place the salad on the bottom halves of the warm buns, then top with the burgers and chutney or lime pickle. Enjoy!