EM - August/September 2010 - (Page 32)

32 HEALTH&HABITAT HEALTHY EATING Aug/Sept 2010 www.esb.ie/em Head south with Travelco ESB Travelco goes to Kinsale from Monday to Friday September 20th to 24th. Staying in the four-star Trident Hotel. Four nights BBD €250 pps + €10pp transfers Cork/Kinsale/ Cork. More information is available from: Joe Weir: tel 01 6325120; mobile 087 9295552; email jmweir@utvinternet.ie ■ Quick and Easy for Summer September courses The following six week courses will commence the week beginning September 6th. All courses are open to both SPORTSCO members and non-members - for more information or to book, please phone reception on 6687022 ext 0. Tennis - Monday, Tuesday & Wednesday evenings beginners at 7pm and improvers at 8pm. Also Saturdays with beginners at 10am and improvers at 11am - €70 members/€85 non-members. Pilates - Tuesdays - beginners at 12:20pm and improvers at 1:05pm - €60 members/€65 non-members, Wednesday - beginners at 7:30pm and improvers at 6:30pm and 8:30pm - €80 members/€85 non-members. Yoga - Monday evenings at 8:30pm and Thursday lunchtimes at 12:45pm - class suitable for both beginners and improvers - €80 members/€85 non-members. Tai Chi - Tuesday evenings at 8:30pm - class suitable for both beginners and improvers - €80 members/€85 non-members. Weight management - Tuesdays at 8:30pm - diet & nutrition advice with an exercise class - €95 members/€110 non-members. ■ Pan-fried sword sh steak with stir-fry vegetables Ingredients 2 portions of sword sh steaks (preferably fresh) 1 lemon, cut in half 1oz plain our 1 teaspoon Cajun seasoning 2 teaspoon olive oil Seasoning if required Quick cheesecake ice cream Serves 4-6 Utensils 1x15cm loose-bottomed cake tin lined with greaseproof paper Ingredients 400g cream cheese 300ml custard (tin or carton) 175g castor sugar 85ml water 2 egg whites For the base 200g digestive biscuits (crumbled) 30g melted butter For the Topping: Raspberries. strawberries, passion fruit / tinned mandarin oranges Method 1. Beat the cream cheese until soft and then stir in the custard. In a saucepan, boil the sugar and water to 125°C, whisk the egg-whites to soft peaks and then slowly pour the hot syrup on to them, whisking vigorously (this is best achieved with food processor or mixer). Continue to mix at medium speed until the mixture reaches room temperature, now fold into the cream cheese. 2. Separately, mix the melted butter with the crumbled biscuits and then press this mixture down rmly on the base of the tin. Top the base with the cheesecake mix and freeze for several hours. 3. When ready to serve, remove the cheesecake from the tin and decorate it with the fruit topping of your choice. Nutritional value per serving Kcals 464, Protein 5g, Carbohydrates 5.7g Fat 26g, Saturated Fat 14g, Fibre 1g For stir-fry Vegetables 1 Carrot cut julienne (long strips) 1 Green and Red Pepper (long strips) 1 red onion (sliced) 1 courgette (long strips) 1 pack of bean sprouts 1 oz ginger chopped 1oz sesame oil Method 1. Marinate the sword sh steaks in half the oil and Cajun seasoning and set aside while preparing the vegetables for the stir-fry. 2. When vegetables are ready, lightly dust the steaks with the our and a little pinch of salt and pepper, and gently place them in a non-stickpan, greased with the remaining oil, for ve minutes each side. 3. While the steaks are cooking, carefully squeeze some lemon juice on top of each steak for added avour. The pan may sizzle so keep hands as far away as possible. When cooked, the sword sh should be rm to the touch, allow the steaks to rest for ve minutes while stir-frying your vegetables, in a hot pan or wok. 4. Stir-fry the vegetables for no more than two minutes, as the should be crisp and colourful. 5. Serve with lemon wedge and soy sauce Nutritional value per serving Kcals 220, Protein 26.9g, Carbohydrates 0.7g, Fat 5.9g, Saturated Fat 1.5g, Fibre 1g SPORTSCO Tennis courses Four-week tennis courses for adults, starting on Monday August 9th Five-week Pilates course at SPORTSCO Commencing Wed August 4th Evening Classes Intermediate class 6:30pm Introductory class 7:30pm Cost: €65 for members (€70 for non-members) Book your place at reception on 6687022 ■ Monday to Wednesday Beginners: 7pm to 8pm Intermediate/Advanced: 8pm to 9pm Saturday mornings Beginners: 10am to 11am Intermediate/Advanced: 11am to 12pm Cost: €45 for SPORTSCO members (€55 for nonmembers) Book your place by Friday August 6th at reception or call (01) 6687022 ext 0 Maximum of eight people per coach, six people required for a course to go ahead. Payment required at time of booking. ■ SPORTSCO summer camp 28th June to 27th August 2010 9:30am – 4pm 4 – 12 years 28th June to Activities include: 27thAugust ‘10 Pool Activities & 9:30am – 4pm Games, Soccer, 4 – 12 years Unihoc, Activities include: Basketball, Dance Pool Activities & Games, Soccer, Unihoc, Basketball, Dance, and Arts & Crafts ■ Arts & Crafts SPORTSCO, South Lotts Rd, Ringsend Dublin 4, Tel: 6687022 email: info@sportsco.ie www.sportsco.ie SPORTSCO South Lotts Rd Ringsend Dublin 4 6687022 www.sportsco.ie info@sportsco.ie  http://www.esb.ie/em http://www.sportsco.ie

Table of Contents for the Digital Edition of EM - August/September 2010

EM - August/September 2010
Contents
News
Energy Solutions
ESB Networks Ltd
ESB Energy International
Sustainability
Health & Habitat
Life

EM - August/September 2010