EM - February/March 2011 - (Page 28)
Safety, Health & Wellbeing
Feb/Mar 2011 www.esb.ie/em
Chocolate and raspberry souffles
Serves 4 Ingredients 100g plain dark chocolate 3 eggs, separated 50g self-raising flour 40g caster sugar 150g raspberries icing sugar, to dust Method 1 Preheat the oven to 190oC/ gas mark 5. Break the chocolate into squares and place in a heatproof bowl over a saucepan of simmering water, then leave until melted. 2 Place the melted chocolate in a large bowl and whisk in the egg yolks. Fold in the flour. 3 Whisk the egg whites and caster sugar in a medium bowl until they form soft peaks. Beat a spoonful of the egg whites into the chocolate mixture to loosen it up before gently folding in the rest. 4 Divide the raspberries between four greased ramekins, pour over the chocolate mixture, then bake in the oven for 12-15 minutes, until the souffles have risen. 5 Dust with icing sugar and serve immediately.
Fat: 11.5g Protein: 7.6g Sat. Fat: 5.4g Sodium: 0.01g Carbs: 38g Sugar: 29g Energy:279kcals Fibre: 2.5g
check out the tips to getting a peaceful sleep, page 29
healthy eating esB travelCo
returns to hotel westPort, Co. mayo
update: esB athletic Club
December was a difficult month for everyone with the heavy snow and ice. Some eSB runners decided to take a break, others headed to the gym, while some stuck on the spikes and went ice-running! January is the traditional time for fitness and running to kick-in after the Christmas glut and there is no exception at eSB AC. The first day back saw a civilised jog turn into a high-paced six-miler to Herbert Park and back. Hopefully, this good pace and decent turnout will mean improved team finishes in the 2011 BHAA events. Happy new Year! Runner Focus No. 2 Grainne Coogan, Dublin Marathon Finisher 2010 1. Grainne, what made you take up running? i started running with my mother in Marley Park in the late 80s as a change from the monotony of aerobics. i loved the simplicity of popping on the runners and feeling the fresh air on my face. i had a few gap years when the kids arrived but came back to it two-and-a-half years ago and am enjoying it more than ever. 2. What motivates you to keep running? it’s an hour of ‘me-time’ - four times a week! There’s a great bit of banter and craic in the group i train with in Tallaght Athletic Club, but great encouragement too, and a good variety of training. i enjoy the buzz of the races too and meeting other eSB Athletic Club runners at them. its challenging and you feel great after it. Charlie Cronin especially has always been very encouraging. 3. Who is your favourite athlete? Has to be Sonia O’Sullivan, she has it all, track, cross-country, marathon winner, not to mention the mini-marathon. What a gal! 4. What brand of running shoes do you wear and how often do you change them? Always Asics, it’s been Asics Kayanos for the last few pairs. i get new ones every five/six months. 5. What are your top running tips? Go out and enjoy. never mind the weather and always warm up properly. 6. What is your usual race preparation? easy training two days before. Plenty of water the day before and bed by 11.30 the night before. 7. What injuries have impacted your running? i tore my calf muscle in the summer of 2009 (didn’t warm up properly!) and i had to have physio and miss six weeks of running – i was like a bear with a sore head. 8. What was your favourite race? Dunshaughlin 10K last June, it was a Saturday evening race and the route was gorgeous, country roads mainly. i felt great for the whole race and got in under 50 mins for the first time in years. 9. What has been your greatest running achievement? The Dublin city marathon in October – it was the culmination of six months of sometimes gruelling training. What a great feeling going over the line!! 10. What is your running ambition? To stay injury-free and to follow in my mother’s footsteps – still running marathons at 70 years young!
Chicken and mushroom pie
Serves 4-6 Ingredients 1 tbsp vegetable oil 4 chicken breasts 8 rashers smoked streaky bacon, cut into bite-sized pieces 1 onion, halved and sliced 250g mixed mushrooms Handful of thyme sprigs 2 tbsp plain flour 400ml chicken stock 200ml milk 500g pack puff pastry 1 egg, beaten Method 1 Heat the oil in a large, nonstick frying pan. Fry the chicken until it is golden brown, turning occasionally. You may need to do this in two batches, depending on the size of your pan. Lift the chicken onto a plate and tip the bacon into the pan. Fry until crisp. Add the onion, mushrooms and thyme, then fry on a high heat for another three minutes until the onions start to colour. Remove this mixture to the plate with the chicken. 2 Tip the flour into the pan and cook, stirring, for one minute. With the pan off the heat, gradually stir or whisk in the stock, followed by the milk, then add the chicken back to the pan. Bring to the boil, then simmer for 30 minutes. Spoon the filling into a large pie or baking dish with a lip and leave to cool. 3 Heat oven to 220ºC/gas mark 7. On a floured surface, roll the pastry to the thickness of two €1 coins. Cut a long strip as wide as the rim of the pie dish and, using a little of the egg, fix to the edge of the pie dish. Brush with egg, then lift the rest of the pastry over the pie, using the rolling pin to help. Gently press the edges with your fingers and trim with a sharp knife. Brush with egg to glaze, then bake for 30 minutes or until the pastry is risen and dark golden brown.
Fat: 52.5g Protein: 56.4g Sat. Fat: 7.3g Sodium: 1.3g Carbs: 60g Sugar: 6.3 Energy:922kcals Fibre: 4.9
SPeCiAL OFFeR for eSB staff, family and friends: five nights from Sunday, 10th to Friday 16th April. Twin/ Double rooms: €285 per person sharing. Single rooms: €325. The offer from one of ireland’s finest hotels includes: • Bed, full Irish breakfast Monday to Friday inclusive. • Dinner on Sunday to Thursday incl., in the islands Restaurant. and complimentary tea or coffee. • Free use of the leisure facilities: 20m swim pool, gym, jacuzzi, sauna and steam room. At extra cost, enjoy a rejuvenating experience in the Ocean Spirit Spa (10% discount on full brochure prices, excluding spa special offers) and/or book a place at the hotel’s Ocean Wave Hair Studio. • A special group singalong on Wednesday night. • Transfers to and from Westport Railway Station / Hotel Westport, Sunday/Friday. Scenic day tours to places such as Kylemore Abbey, Foxford Woollen Mills, Achill and Knock will be organised as optional extras if there is sufficient interest. excellent shopping in downtown Westport. n
BOOK NOW to AVOID DISAPPOINTMENT! Payment in full by 28th February. Cheques should be made out to ESB Travelco and addressed to ESB Travelco, 27 Herbert Place, Dublin 2. Enquiries to Joe Weir, mobile 087 9295552, tel 01 6325120, email: email@example.com. Travel via your car, your bike or, if you are a pensioner, via your free travel pass on the afternoon train.
Recent BHAA Results • South Dublin County Council XC 2011 - Ladies Two Mile: 41st Grainne Coogan 00:16:46 - Gents Four Mile: 144th Charlie Cronin 00:32:03, 196th Brian Wheatley 00:36:11 Next BHAA Races & Events • Eircom XC 2011 - 11:30 AM Sat Jan 22, 2011 • North Country Farmers XC 2011 - 11:30 AM Sat Feb 12, 2011 • Dublin Airport XC 2011 - 11:30 AM Sat Feb 19, 2011
Links for further information: http://esbnet/athleticclub/ http://sharepoint/sites/Group/CIO/COO/ CM/CSM/SC/ESB_Athletic_Club/default. aspx
Download the Easy Food App for tasty t recipes and features tha will help you to make a delicious meal with the ingredients in your fridge! The Easy Food App is available from iTunes.
Switched on active!
w h at ' s f o r d i n n er ton ight ?
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Quick & healthy midweek meals
A neW WeBSiTe – SwitchedOn Active – has been developed by Dominic Colbert, VSS - ex Telecoms, GiA and Corporate HR, to help retired eSB staff keep in contact with former colleagues and to provide information on past, present and future activities of interest on the site’s ‘noticeboard’. The site maintains a register of clubs, societies and ‘social gatherings’ of interest to retired staff. So
if you’re involved in such an activity, or want to promote some upcoming social event, why not post the details on the site? in addition, a Members’ Forum and Message Board provides an opportunity for retired staff to discuss items of mutual interest, make contact with colleagues from the past, or confirm once and for all – ‘Who played on the left wing for the System Operations soccer team in 1971?’ Or perhaps
you’re looking for some information on a proposed ascent of Vinegar Hill! For whatever reason, it should prove a valuable source of information to enable you to enjoy your ‘retiring moments’! n
It’s very easy to access and use so just connect to www.SwitchedOnActive.ie (type address in top line of Internet Explorer page) or contact Dominic at – firstname.lastname@example.org for further information or to post items to the site.
Table of Contents for the Digital Edition of EM - February/March 2011
EM - February/March 2011
In This Issue
Services & ESB Electric Ireland
ESB Networks Ltd
ESB Energy International
Health & Habitat
EM - February/March 2011