Marty in the Morning Friday 21 June 2013
All this week we are giving you the chance to be in the big draw on Friday for our trip to the
opera in Verona to see Carmen in association with the Travel Department.
Travel Department is a leading tour operator in Ireland specialising in guided group holidays to over 100 different destinations all over the world. Lake Garda, Venice & Verona Opera Holiday with
RTE lyric fm’s Marty Whelan. 7 Nights for 2 people!
Carmen at the Arena di Verona, 2015.
Join me for the opera trip of a lifetime. During this magical holiday, explore the historic towns that hug the coast of Lake Garda and stroll through quaint streets and squares, all set in the tranquil surroundings of blue waters and towering mountains. You will take in an unforgettable performance of Bizet's Carmen at the Arena di Verona, which is sure to leave you spellbound. First performed in 1875, Bizet’s acclaimed masterpiece tells the story of the downfall of Don Jose, a naïve soldier who is seduced by the fiery gypsy, Carmen.
There are two further excursions included in this 7-night holiday. In Venice, gaze upon St. Mark’s Basilica; watch gondolas sail along the canals, and admire the stunning piazzas, bridges and gothic buildings that make this city so magnificent. You will also take a guided boat trip of Lake Garda to view some of the beautiful sites and places of interest on the lake, including stops in the towns of Malcesine and Limone.
With the serene waters of Lake Garda, the unique beauty of Venice, and the classic Italian romance of Verona, this trip to Italy is the perfect combination of opera, culture and history.
This fabulous prize includes: GH Liberty Hotel, Riva del Garda
- Flights from Dublin to Milan
- 7 night stay in the 4 *star GH Liberty Hotel, Riva del Garda on a half board basis.
- Guided Boat tour of Lake Garda, with stop overs in the beautiful towns of Limone & Malcesine.
- Opera Performance of Bizet's Carmen on Friday 29th June
- Full day guided excursion to Venice.
- T & C's apply
Travel Department offer holidays to suit a range of tastes and interests…...whether it’s some down time in down town San Francisco, a trip to discover the secrets of the Great Wall of China or soaking up the culture and sights in stunning Sorrento
Just answer the simple question set each day to be in with a chance to be in the draw on Friday:
TEXT: 51554 or email: firstname.lastname@example.org Traveldepartment.ie for full details of all holidays.
Neven's Recepies - Macnean Wheaten Bread
Everyone claims to have a great family recipe for wheaten bread. I’ve experimented with a lot of recipes over the years and this is definitely the best I’ve tasted to date. It has a lovely sweet flavour but is still very much a savoury bread.
Makes 2 x 900ml (1 1/2 pint) loaves
500g (1lb 2oz) coarse wholemeal flour
125g (4 1/2oz) plain flour, plus extra for dusting
1 tsp baking soda
1 tsp salt
1 tbsp light brown sugar
1 tbsp melted butter, plus extra for greasing and serving
1 tbsp golden syrup
600ml (1 pint) buttermilk, plus a little extra if necessary
1 tbsp porridge oats
Preheat the oven to 200°C (400°F/gas mark 6) and grease 2 x 900ml (1 1/2 pint) loaf tins.
Sift the flours, baking soda and salt into a bowl.
Make a well in the centre of the dry ingredients and add the brown sugar, melted butter, golden syrup and buttermilk. Using a large spoon, mix gently and quickly until you have achieved a nice dropping consistency. Add a little bit more buttermilk if necessary, until the mixture binds together without being sloppy.
Divide the mixture equally between the prepared loaf tins and sprinkle over the porridge oats. Bake for 1 hour, until cooked through and each one has a slightly cracked crusty top, checking halfway through that the loaves aren’t browning too much. If they are, reduce the temperature or move the loaves down in the oven.
To check that the loaves are properly cooked, tip each one out of the tin and tap the base. It should sound hollow. If it doesn’t, return it to the oven for another 5 minutes. Tip out onto a wire rack and leave to cool completely.
To serve, place the brown wheaten bread on a breadboard and cut into slices at the table. Hand around with a separate pot of butter for spreading.
The beauty of this bread is that it takes so little time to prepare, but you could have everything weighed out and ready to go beforehand, though it’s hardly necessary. However, it can be frozen very successfully.
This recipe was given to me by Mary Flahavan and I liked it so much that we now make it up in batches and keep them in Kilner jars in our rooms for guests in case they’re feeling a bit peckish after a long journey but don’t want to ruin their dinner!
Makes about 36
275g (10oz) Flahavan’s Progress Oatlets
225g (8oz) butter, at room temperature
150g (5oz) caster sugar
100g (4oz) plain flour, plus a little extra for dusting
1/2 tsp bicarbonate of soda
Blend the oatlets in a food processor until quite fine. Add the butter, sugar, flour and bicarbonate of soda and blend again until the dough just comes together.
Divide the dough into 3 pieces and roll each one into a long sausage shape that is 15cm (6in) long and 4cm (1 1/2in) wide. Wrap in clingfilm and chill in the fridge for 1 hour to firm up.
Preheat the oven to 200°C (400°F/gas mark 6).
Using a sharp knife, trim the ends from each cookie roll and cut each roll into about 12 cookies – each one should be about 1cm (1/2in) thick. Arrange the oatmeal cookies well spaced apart on parchment-lined baking sheets. Bake for 15–20 minutes, until pale golden and slightly firm. Remove from the oven and leave to cool for 1 minute, then transfer to a wire rack and leave to cool completely.
To serve, put into Kilner jars or arrange on a plate.
The cookie rolls keep well in the fridge for up to 1 week or can be frozen and defrosted at room temperature before using. They keep well in an airtight container for up to 1 week.