Marty in the Morning Friday 24 January 2014
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: email@example.com Traveldepartment.ie for full details of all holidays.
Neven' Recipes - Homemade Pizza
350g (12oz) strong white flour, extra for dusting
7g sachet easy-blend yeast
1 tsp salt, 225ml (8fl oz) warm water
2 tbsp extra virgin olive oil, extra for greasing and drizzling, 2 tsp semolina or dried white breadcrumbs
8 tbsp passata rustica (crushed tomatoes)
a few fresh basil leaves, torn, extra to garnish
150g (5oz) ball of mozzarella, drained and roughly chopped 25g (1oz) freshly grated Parmesan
40g (1 ½oz) rocket sea salt and freshly ground black pepper.
Place the flour, yeast and salt in a food processor fitted with a dough attachment (or use a bowl and a wooden spoon if you don’t have a processor). Mix the warm water and oil in a jug. With the motor running, slowly pour the oil mixture through the feeder tube (or stir by hand) and mix until you have achieved a soft, stretchy dough. Knead for 5 minutes in the machine or for 10 minutes by hand on a lightly floured work surface.
Transfer the dough to a lightly oiled bowl. Rub the top with a little more oil and then cover with a clean, damp tea towel. Set aside at room temperature for 1 hour, or until the dough has doubled in size. Preheat the oven to 240°C (475°F/gas mark 9).
Punch the dough down with a clenched fist. Remove the dough from the bowl and knead for a couple of minutes until smooth, then cut in half and roll each half out on a lightly floured surface into a 25cm (10in) circle. Sprinkle the semolina or breadcrumbs onto 2 large, flat baking sheets and transfer the pizza bases on top.
Season the passata to taste and then spread it over the pizza bases, leaving a 1cm (½in) border around the edges. Scatter over the basil, then drizzle over a little olive oil and scatter the mozzarella and Parmesan on top. Bake for 10–12 minutes, until the base is crisp and the cheeses are bubbling and lightly golden. Remove from the oven and drizzle over a little more olive oil, then scatter over the rocket and garnish with more basil. Season to taste.
To serve, cut the pizzas into wedges and arrange on warmed serving plates.
Prepare the bases with the passata, basil and olive oil and then scatter over 50g
(2oz) thinly sliced pepperoni and 50g (2oz) drained, sliced jalapeño chillies (from a
jar or can). Finish and serve as described above.