Lily’s Family Favourites

Cooking Tasty, fuss-free recipes all to enjoy

Creamy chicken and mushroom pasta with spinach

This is the perfect dinner to make after a long day at work when you don’t want a lot of washing up. You literally throw it all in one pan – so handy and easy. Serves 4 350g chicken breast, chopped olive oil, for frying 1 onion, chopped 1 garlic clove, crushed 200g mushrooms, sliced 240ml (1 cup) white wine 480ml (2 cups) chicken stock 120ml (½ cup) cream 250g penne pasta 50g baby spinach 45g (½ cup) Parmesan, grated Fry the chicken in a little oil in a large pan until cooked through, then remove. Fry the onion, garlic and mushrooms in the same pan for a minute or so. Pour in the white wine and cook for about 2 minutes over a high heat, till the steam dies down. Stir in the stock and cream. Sprinkle in the uncooked pasta, cover and cook for approximately 12 minutes or until the pasta is soft. Add the chicken back in. Add the baby spinach and stir through. Stir in the grated Parmesan, reserving a little to sprinkle over the top, and serve.

Birthday cookies

These are ideal for birthday playdates and parties. They are pretty chunky and don’t spread as much as most cookies, so you can make more at one time. If you make them smaller, you can fit even more on the tray. Makes 10 120g unsalted butter, at room temperature 100g (½ cup) brown sugar 70g (1 /3 cup) granulated white sugar 1 egg 2 tsp vanilla extract 300g (1¾ cups) self-raising flour ½ tsp salt 250g chocolate chunks 100g sprinkles Preheat the oven to 200°/180° fan/gas mark 6. Line a baking tray with baking paper. Mix the butter and sugars with an electric mixer (or by hand if you don’t have one) until pale and fluffy. Add the egg and vanilla. Mix thoroughly. Add the flour and salt. Mix till well combined. Fold in the chocolate chunks and sprinkles. Make into balls about ⅓ or ¼ cup size, and place on the lined baking tray. Bake for about 12 minutes, until nicely browned. Leave on the tray to set for about 5 minutes after taking out of the oven, before removing and allowing to cool completely. Tip - You can also freeze the uncooked dough balls and bake from frozen the same way as above – just give them an extra few minutes!

New York baked cheese cake with butterscotch sauce

This restaurant-quality dessert may seem daunting but, trust me, it’s actually super easy, and it tastes incredible. Just remember to make it a few hours or even the night before you want to serve it.

Serves 12

For the base: 200g digestive biscuits 2 tbsp light brown sugar 100g butter, melted For the cheesecake: 800g full-fat cream cheese 200g light brown sugar 3 tbsp plain flour ½ lemon, juice only 1 tsp vanilla extract 4 free range eggs 200g sour cream Butterscotch sauce: 100g caster sugar, 50g butter, 100ml cream Preheat the oven to 240°/220° fan/gas mark 9. Grease and line a 9 inch/23cm springform tin. To make the base, blitz the biscuits in a food processor, add the brown sugar and melted butter and mix together. Press the mixture into the bottom of the tin and bake for 10 minutes. To make the cheesecake, place the cream cheese in a mixing bowl, add the brown sugar and whisk until smooth. Add the flour, lemon juice and vanilla and mix. Gradually whisk in the eggs. Stir in the sour cream and pour the mixture into the baking tin. Gently tap the tin on the counter a few times. This will bring any bubbles to the surface and level out the top of your cake. Bake for 10 minutes, then reduce the oven temperature to 130°/110° fan/gas mark ¼ and bake for a further 45 minutes. Turn off and let the cake cool in the closed oven. Once cooled, pop it in the fridge to set. (It can take several hours to cool and set, so make sure to give yourself plenty of time.) To make the butterscotch sauce, add the caster sugar to a pot and heat until melted. Add the butter and cream. Stir until it forms a sauce – about 5 minutes. Don’t worry if there are lumps, as they will dissolve as it heats. Remove from the stove and cool a little before drizzling over the baked cheesecake. You can also drizzle some melted chocolate if you have it. Then put it back in the fridge for 10 minutes before serving.

Swedish meatballs

Whenever I go to IKEA, it reminds me to make my own version of Swedish meatballs. We love these, and Leon says they’re the best he’s ever had!

Serves 4

450g minced lean beef 120g (1 cup) breadcrumbs 1 egg 1 tbsp Worcestershire sauce good pinch each salt and pepper splash of olive oil, for frying 480ml (2 cups) full-fat milk 480ml (2 cups) beef broth or beef stock 500g tagliatelle 1 tsp cornflour, dissolved in a little boiling water , 15g (½ cup) chopped fresh parsley, handful grated Parmesan, plus extra to serve Mix the beef, breadcrumbs, egg, Worcestershire sauce and salt and pepper together and shape into little balls. Heat the olive oil in a non-stick pan and fry the meatballs on one side till they brown, then turn over. When browned all over, pour in the milk and beef broth or stock and bring to the boil. Add the tagliatelle and turn down the heat. Stir occasionally, to make sure the pasta isn’t sticking together, until the tagliatelle is cooked. If the sauce is thin or separating, add the cornflour mixture and cook for a minute or two until smooth and thickened. Add most of the parsley, reserving a little, and plenty of grated Parmesan. Stir through and serve with a little extra Parmesan and the reserved parsley sprinkled on top.

American buttermilk pancakes

These are the best pancakes ever! When I was in New York they served them with maple syrup and a little butter between each pancake – that’s what I do now, and it is so good.

Serves 4

210g (1½ cups) flour 2 tsp baking powder ½ tsp bicarbonate of soda 1 tbsp icing sugar ¼ tsp salt 360ml (1½ cups) buttermilk 1 egg 1 tsp vanilla extract butter, for frying

To serve

maple syrup sliced banana – optional chocolate chips – optional With an electric mixer or by hand, whisk all the ingredients, except the butter, together till well combined. Heat a bit of butter on a non-stick pan over a medium-high heat, and use a ladle to pour in a scoop of the batter. When bubbles appear on the top, turn the pancake over and reduce the heat to medium – they only need a few minutes on each side. Remove to a warm plate and cover with tinfoil. Repeat until all the batter has been used up. Serve with maple syrup and your favourite toppings – we like banana and chocolate chips!

Pad Thai

I do this super-easy Pad Thai whenever I feel like a takeaway version, as it tastes even better, in my opinion! I’d recommend using noodles that you cook in advance rather than straight-towok noodles, as the texture and taste are so much better.

Serves 3

200g uncooked Thai rice noodles

For the sauce

3 tbsp fish sauce 3 tbsp sugar 3 tbsp rice wine vinegar 2 tsp soy sauce ½ lime, juice only pinch of chilli flakes

400g chicken breast, chopped light olive or rapeseed oil, for frying 1 small onion, chopped 2 cloves garlic, crushed 1 cm fresh ginger, peeled and finely chopped ½ red pepper, chopped ¼ white cabbage, shredded 1 carrot, sliced thinly splash of sesame oil, for frying 2 eggs 1 tbsp peanuts, lightly crushed big handful of coriander lime wedge, to serve 1 red chilli, sliced, to garnish Cook the noodles according to the package instructions and drain. Mix all the ingredients for the sauce together and set aside. Fry the chicken in a little olive or rapeseed oil in a pan over a medium-high heat, and remove when browned all over. In the same pan, fry the onion, garlic, ginger, pepper, cabbage and carrot in a little sesame oil till slightly softened. Move the veg to the sides of the pan, and crack the eggs into the middle. Gently stir with a fork until they’re cooked through, then mix together with the veg. Put the chicken and noodles back into the pan, add the sauce and mix well. Add the crushed peanuts and coriander, and serve with a little squeeze of lime juice. Garnish with sliced chilli.

Recipes from Lili’s Family Favourites – Tasty, fuss-free recipes the whole family will love by Lili Forberg Published by The O’Brien Press. Price €19.99/£17.99

Four copies of Lili’s Family Favourites to be won!

Senior Times, in association with the publishers, The O’Brien Press, are offering four copies of Lily’s Family Favourite’s in this competition. To enter, answer this question: How much brown sugar is required for birthday cookies? Send your entry to Lilys Favourites Competition, Senior Times, PO Box Number 13215, Rathmines, Dublin 6. Or email john@slp.ie Deadline for receipt of entries is 28th June 2022. The first four correct entries drawn are the winners.

The Low Down on Heart Health Supplements

From high blood pressure to high cholesterol levels, trying to keep things low becomes more difficult as we age (not to mention our break-dance moves!). While prevention and medication play a huge part in maintaining a healthy heart, natural supplements can complement these methods to give you a boost when striving for optimal heart health.

Omega 3

Omega 3’s are essential fatty acids which we cannot make in our body, and therefore we must receive them through our diet. However, with only 10% of Irish people eating enough oily fish to obtain these omegas, it is important for many to consider a supplement.

Sona Omega-3 fish Oil contains 1000mg of fish oil per capsule, including EPA and DHA. When combined, DHA and EPA contribute to healthy heart function. Other benefits of omega-3 supplementation include:

- Reduced inflammation - Reduced plaque build-up in our arteries - Reduced blood pressure - Significant reduction in triglycerides, which are fat - molecules in our blood - Increase levels of the good type of cholesterol in our - bodies, HDL cholesterol.

Red Yeast Rice:

Red Yeast Rice has been used in traditional Chinese medicine for centuries due to its powerful health benefits. It is a special type of rice, fermented by a particular type of mould called Monascus ruber.

The compound which gives Red Yeast Rice its powerful potential is called Monacolin K. As it happens, this molecule is also used in prescription medication to help lower cholesterol. Red Yeast Rice is used to lower cholesterol levels and improve heart health naturally.

Many high-quality studies found that when red yeast rice was used alongside statin drugs, it was safe and effective in lowering total cholesterol levels, and more specifically the harmful type of cholesterol called LDL cholesterol. In addition, this combination was effective in lowering fats in our blood and lowering our blood pressure.

This beneficial effect is obtained with a daily intake of 10mg of Monacolin K from fermented Red Yeast Rice preparations. Most Red Yeast Rice products contain little, or no Monacolin K. Sona Red Yeast Rice are standardized and provide the recommended level of 10mg per daily of Monacolin K.

Co-Q10:

body but declines naturally as we age. The total amount of CoQ10 in the adult body is about 2 grams, and about 500 mg of that needs to be replaced every day. However, factors such as statin use (cholesterol lowering medication), genetic disorders and other diseases can increase the rate in which our production of CoQ10 declines, which can have detrimental effects to our heart health.

Supplementing with CoQ10 is linked to improving heart disease outcomes. Research has found that treatment of CoQ10 supplementation over a period of two years can help to improve heart failure symptoms, as well as reducing the risk of death from heart disease.

Unfortunately, food sources of CoQ10 are limited. Meat, fish, nuts, and some oils are the richest sources, but there’s not enough in any of them to significantly boost the levels in your body. Most dairy products, vegetables, fruits, and cereals contain even smaller amounts.

Instead, you should consider a daily supplement that provides at least 100 to 200 mg of highly bioavailable CoQ10. Sona CoQ10 120mg provides the recommended 120mg of CoQ10 per capsule to help enhance energy levels and support a healthy heart.

Poetry

Six poems by Anthony O’ Halloran

Orchard Raid

A dusk raid on Mrs Burke’s Orchard yields one beauty of bath, sliding down the escape gap, Nuala Lonergan struggles to remain silent. A blackberry smudged face skulks into Auntie Claire’s pantry. Sipping from her mug, Nuala ruminates as her nettle stung ankles absorb Mrs Burke’s retribution.

Love Dreamin

Bouncing off the sofa, Brendan skips towards the letter box’s abrupt rattle; the January storm deceives him. The postman is three hours late! A thump disturbs his love dreaming in the scullery, hopes dashed again: a bulky parcel for Grandfather Bobby lies on the floor. Bernadette’s envelope hangs surreptitiously from the letterbox; letter voraciously kissed. Brendan returns to love dreaming in the scullery.

Lost Love

Hope and Despair renew their nocturnal acquaintance, as Geoffrey dreams of inhaling Hannah’s scented auburn hair on her exile’s eve. Geoffrey clinging onto nothingness for three full years, intimate imaginings linger as his drowsy reach for Hannah finds the cold pillow again. Why is lost love so tactile?

Almost

A fledgling jackdaw takes to flight in Thornton’s top acre. Flapping her weak wings, she barely rises from the ground. Vigorously pursued by a hyper Red Setter, inches above Sam’s nose but glides lopsided over a low hedgerow. Safe! A panting Sam stares forlornly upwards, jackdaw edged downwards by a gentle gust, marooned in Sam’s questing jaws. Almost made it!

Daring Dusk Dance

Elliot Dalton guards his balcony seat on Lynch’s Rock. Samantha Fitzgerald pauses by a fallen sycamore to watch a parliament of ostentatious rooks inaugurate their daring dusk dance. Separating and merging with elegance, climbing and falling with zeal, scattering and sliding with flamboyance, swishing so intensely that they slice the sky over Samantha’s head. A harmonious performance of avian aerial anarchy is staged for the audience of two, Elliot and Samantha never doubting that the multitude were always one.

On Parade

Deliberately taking the long route home via Kelly’s road, five foot three inch body of this fourteen year old carrying an ecstasy filled face on parade through her no street village. Molly relishing her status as the village’s sole female angler with every single step in her one size too big wellingtons. Absorbing every gaze from passers-by at her one pound brown trout. Dr Anthony O’ Halloran holds a Ph.D in Government from University College Cork, an M.A in Comparative Politics from University College Dublin, a B.A in Law, Politics and Sociology from the National University of Ireland, Galway and a National Diploma in Business Studies from the Waterford Institute of Technology. As a Fulbright Scholar, he studied American Politics at Southern Illinois University, Carbondale.

His monograph The Dáil in the 21st Century was published by Mercier Press, Cork and his co- authored text Politics in a Changing Ireland: a Tribute to Seamus Pattison was published by the Institute of Public Administration, Dublin.

Dr O’ Halloran’s co-edited collection of international essays Walls, Fences, Borders and Boundaries: Essays on Social Exclusion, Inclusion and Integration was published by Kendall Hunt, Iowa.

Contact: 087-6013637 and aohalloran@champlain.edu

Master your mind

and seize the day with

Mastermind by Revive Active

Exciting programme of free events

for Fingal Bike Week including ‘Cycling Without Age Initiative’

PLATINUM

The powerful super supplement BEST FOR with a blend of 11 active MENTAL HEALTH/ ingredients that support brain WELLBEING function, cognitive function, nervous system and mental performance As normal life begins to resume, and we start to familiarise ourselves with our old routines, life can feel a little hectic as we seem to be constantly on the go these days. Over the last two years we have Fingal County Council has announced an exciting been actively looking after our programme of free events for Bike Week 2022. Ireland’s energy levels and immune systems and as important as this is, it is also 14th annual Bike Week takes place from May 14 to 22 this important to make sure we are not neglecting the most important part Mastermind has been specifically formulated to deliver key nutrients year. The theme is ‘Click Into Gear’ and the Fingal event of our body, which is our brain. Our brain works as the control centre of our entire body, it looks after our thoughts and actions, keeps your lungs breathing and your heart beating. It works hard 24/7 and for these to support mental performance and brain function. programme is designed to get everyone excited about cycling whatever your age or experience. reasons alone it is crucial we keep our brain, energy levels and cognitive functions in perfect working condition for a happy and healthy life. During Bike Week Fingal County Council will host an official launch for their ‘Cycling Without Age’ initiative.

Revive Active’s Mastermind (€49.95) is an award-winning product Cycling Without Age trishaw journeys will give older people specifically formulated using a powerful blend of 11 active ingredients the chance to feel the wind in their hair as they experience to support brain, cognitive and psychological function, nervous the joy of cycling in St. Catherine’s Park, Lucan. system and mental performance. Mastermind’s key ingredients include

Omega 3 DHA, Zinc, Vitamin B5, Vitamin B6 and Vitamin C. Looking for a healthy way to start your day? Take some • Omega 3 DHA (350mg) is the most abundant fatty acid in the brain, making up to 40% of its mass. It is an essential fatty acid which cannot be made by the body efficiently and must be taken into the body time out to join in the Spin & Swim event at Velvet Strand Portmarnock by cycling to the beach for a refreshing dip from 8.30am. This opportunity to enjoy a mindful approach through a normal balanced diet or supplementation. to cycling in the sea air is sure to appeal to many. • Zinc (5mg) has numerous roles within the body, but it is key in aiding with cognitive function and energy levels. Bike Week isn’t just for the confident cyclist, it’s the perfect • Vitamin B5 (6mg) also known as Pantothenic Acid, helps to support time to get back in the saddle even if you haven’t been on a mental performance. bike for many years! Fingal County Council’s Active Travel • Vitamin C (80mg) contributes to the normal function of the nervous system and psychological function. team say they are delighted to offer Adult Cycle Training at Racecourse Park in Baldoyle on Saturday, 21 May from

‘Supporting your brain is just as important as our physical wellbeing. Our brilliant brains have a high energy requirement and a low repair capacity. 10am to 12 noon. For those who find returning to cycling is ‘just like riding a bike’, Saturday afternoon offers a great

It is important we nourish and support our brain function. Choose Omega opportunity to explore the newly protected cycle lane route 3 rich foods like oily fish, nuts and seeds and foods with a high antioxidant with a guided community cycle from Baldoyle to Howth led count like berries and colourful vegetables and fruits. Consider a high- by Councillor Joan Hopkins. quality supplement like Revive Active’s Mastermind to help support your cognitive function further ‘. Sinéad Bradbury, Performance Nutritionist, SENr For those unable to make it to a physical event there are

Mastermind is an orange flavour and can be taken at any time of the day, best one hour after food. Delivered in a powder format that dissolve quickly in water and are absorbed faster by the body in comparison to a tablet or capsule. Which can be mixed with approximately 300ml of plenty of opportunities to join the fun online. Clock up a distance of 25, 50 or 100km at the gym or at home across Bike Week and submit a photo or screenshot of your distance tracker to earn a special Bike Week medal in the water or juice and taken on the go. Mastermind is free from stimulants virtual cycling challenge. and plant extracts and is also gluten free and suitable for vegetarians.

One sachet a day is recommended for adults aged 18 years and over. For all of these events, as well as recommended cycle

Ages 15 to 17, take one sachet every second day, maximum three per route maps, visit www.fingal.ie/bikeweek. The public week. Not recommended for children 14 years or under. Mastermind is is encouraged to register early for events to avoid ideal for those living a and active ageing. busy lifestyle, working professionals, students, disappointment as Bike Week events are expected to book out.

By Debbie Orme Notes

Raising a glass at The Crosskeys Inn, the oldest thatched pub in Ireland

The Crosskeys Inn’s owner, Vincent Hurl, with a bottle of his eight-yearoldsingle malt Irish whiskey.

The Crosskeys Inn may have collected awards aplenty, but it is only when you step inside that you realise the reason why: stories, music and history collide to make an experience unlike that of any other pub.

Traditional white washed walls, thatched roof and a perfectly poured pint of Guinness are just some of the things that make The Crosskeys Inn special. As confirmed by research by Queen's University in Belfast, The Crosskeys Inn is now considered the oldest thatched pub in Ireland, dating back to approximately 1654. However, even with all that history, current owner Vincent Hurl is very much of the opinion that it still has a long future.

‘I see the Crosskeys as a community asset,’ he says. ‘I’m the custodian. The Crosskeys will be here long after I’m gone and there’ll be somebody else stepping into my position, continuing to preserve its history.’

Since taking over the fire-damaged building in 2001, Vincent has worked hard to restore its charm and character. As you enter The Crosskeys Inn through the latched door, there is a definite feeling of stepping back through time. The uneven walls, the stone floors, worn down in the centre from generations and generations of footsteps, the low ceilings and various warrens of rooms, with open turf fires, all bear testament to the authenticity of the pub, complete with its unusual L-shaped layout.

The sense of timelessness is enhanced by the enchanting framed pictures on the walls, mostly of past patrons: old men from another time or music sessions from years gone by.

Newspaper cuttings and clippings record the history of The Crosskeys Inn and the local area for future generations to see.

But it took massive efforts to restore the pub.‘When I bought it, it wasn’t completely finished,’ Vincent explains. ‘It had been reroofed, the bar was open and functional, but the inside of the property was empty.

‘Crosskeys was known for the artefacts – but a lot of those weren’t there or on the walls, it was either stored or lost in the fire. ‘We were lucky that over the years there were lots of photos taken in the bar so we could make sure that any old artefacts held in storage could be put back in the same place.’

However, with many items lost in the fire Vincent made sure that relevant replacement artefacts were sourced and he continues to add to the collection to reflect more recent times at The Crosskeys Inn.

Given that The Crosskeys Inn is Ireland’s oldest thatched pub, Vincent has worked with tour groups like CIE Tours to help create an unforgettable trip for visitors and show off the rich history of Crosskeys.

Despite being off the main thoroughfare The Crosskeys Inn is accessible being close to Newferry, Loughbeg and convenient to Portglenone and Toomebridge. And, if you are based in Belfast, Lough Neagh Partnership previously ran The Crosskeys Flyer bus service in the summer season for those that want to experience the genuine traditional pub, with music, refreshments and maybe even a tipple. One thing that

Vincent outside the quaint setting of The Crosskeys Inn.