Thanks to all for your business in 2017, hope to see you all soon.

There is 3 places available for the gingerbread house this Saturday the 16th from 2.30pm to 8.30pm. 8 to 14 years. €45 , lunch included. 0868180168

RECIPES FROM LAST NIGHTS DEMO IN KNOCKADERRY, AS SOME DIDI NOT GET COPIES ROASTED VEGETABLES AND FETE CHEESE BRUSHETTA ½ red pepper, deseeded and cut into small chunks ½ green pepper, deseeded and cut into chunks ½ red onion, peeled and cut into small chunks ½ courgette, cut into small chunks ½ tsp cumin seeds 1 tbsp olive oil 1 ciabatta loaf 1 clove garlic, peeled 1 tablespoon of basil pesto 100g of fete cheese, crumbled 1. Preheat the oven to 200C. Place the chopped vegetables in a roasting tin with the cumin seeds and 1 tbsp of the olive oil and toss gently to coat with the oil. Roast for 20-25 minutes, until just starting to char at the edges. 2. Slice the ciabatta in half lengthways, then each piece in half again. Brush the top of the ciabatta with the olive oil and garlic mix. bake in the oven for 10 minutes, until just golden. 3. Remove the vegetable from the oven and toss in the basil pesto. 4. Spoon the vegetables over the toasted bread and crumble somne feta on top and drizzle with balasic glaze. TOMATO AND BASIL PESTO BRUSHETTE WITH A BALSAMIC GLAZE 12 cherry tomatoes cut into 1/4) ¼ red onion, fine dice 2 cloves garlic, minced 1 tablespoon of basil pesto Salt and black pepper 100 ml of balsamic vinegar 1/2 loaf of French baguette, sliced into ½ inch slices 1 tablespoons olive oil mixed with 1 glove of garlic crushed 1. Tomato Mixture: In a medium bowl, combine the tomatoes, onion, 2 garlic, basil pesto, and salt and pepper. Toss to combine and store in the refrigerator for one hour. 2. Balsamic Glaze:In a small sauce pan, heat the balsamic vinegar over medium heat until it boils. Continue to cook for 4-5 minutes until the sauce is reduced by half. 3. Pour the glaze into a small bowl and set aside. The glaze will continue to thicken when removed from heat. 4. Bruschetta:Preheat your oven to 200c 5. In a small bowl, combine the olive oil and garlic . 6. Brush the top side of each baguette slice with the olive oil mixture. 7. Place slices onto a baking tray, lined with parchment paper and bake for about 10 minutes, until light golden brown. 8. Top each slice with a spoonful of the tomato mixture. 9. Drizzle the balsamic glaze onto each bruschetta and serve. CELERIAC SOUP WITH A PANCETTE CRISP 50g butter with a teaspoon of oil 1 celeriac, peeled and cubed 1 teaspoon of fresh thyme 1 potato, peeled and cubed 1 leek, trimmed, washed and roughly sliced 1 onion, peeled and roughly chopped 1 garlic clove, crushed 1 litre stock, chicken or vegetable 100g of thinly sliced pancette 1. PANCETTE CRISP: Heat the oil and butter in a large pan. Sizzle the pancetta for about 3 mins on each side until crisp, then remove to a plate and set aside. 2. Using the same saucepan. Add the celeriac, leek, potato, garlic and onion, and gently sweat the vegetables until they're all starting to soften (this will take about 10 minutes). 3. Add the stock, bring the soup up to a boil, turn down the heat and simmer for about 20 minutes or until the celeriac is completely tender. Liquidise until smooth, return to the pan and reheat over a medium flame. Just before serving, check the soup for seasoning . Serve topped with the crispy pancetta, TURKEY CASSEROLE 400g boneless, skinless turkey thighs, Breast, trimmed and cut into chunks 1 carrot sliced 1 sticks of celery, thickly sliced 1 onions cut into 8 wedges b ½ tablespoons of plain flour ¼ tablespoon of tomato puree 90 ml of chicken stock 4 smoked rashers, sliced 2 tablespoons of crème fraiche 4 potatoes peeled and quartered Handful of fresh chives, chopped 1. Preheat the oven to 180°c. Heat the oil in a large saucepan or frying pan and add in the turkey pieces and cook for about 5 minutes until golden, turning once during cooking. Transfer to the casserole dish. 2. Add in the chopped bacon and cook until crisp. Add in the carrots celery and onions and cook for 8 to 10 minutes, add in flour and tomato puree. Then add in the chicken stock, cook for about 5 minutes. Add in the cream fraiche and pour over the chicken add the potatoes. 3. Cover and place in the oven for 1 hour or until the turkey is cooked and vegetables soft. 4. Remove from the oven and add in the chives, and serve in warm bowls. MANGO, STRAWBERRY AND ALMOND CHEESECAKE Serves 8 125g /4ozof self raising flour (sieved) 1 level teaspoon of baking powder (sieved) 50g (2oz of ground almonds 125g/ 4oz of softened butter 125g/ 4oz of caster sugar 2eggs 1 tablespoon of milk 2 mangos, peeled and sliced 4 cartons of raspberries or strawberries 2 by 250g of mascarpone cheese 25g/1oz of flaked almonds 1 tablespoon of brown sugar 1. Line the base of a cheesecake tin with some parchment paper. Preheat oven to 180°c. 2. Place the butter, sugar, and milk into a large bowl and beat well. Slowly add in the eggs and then the flour, ground almonds and baking powder. 3. Place half the mixture into the tin and spread in over the base. Mix the cheese, 2 cartons of Strawberries and mangos together and place on top then finish with the remaining sponge mixture. 4. Sprinkle with flaked almonds and the brown sugar. 5. Bake for 45 to 50 minutes. Leave cool in the tin for 20 minutes then allow to cool completely before serving. 6. Just before serving, add some raspberries to the top of the cheesecake and dredge with icing sugar. WHOLEMEAL MIXED SEEDS, HAZELNUT AND WALNUT LOAF 250g of Wholemeal flour 175g of Plain Flour 1 teaspoon Bread Soda 1 teaspoon of baking powder Pinch of Salt 25g of bran 1 tablespoon of brown sugar 25g Butter or Margarine 2 tablespoons of mixed seeds 100g of Chopped Walnuts 425ml to 500ml approx of Buttermilk Preheat oven to 180°C/350°F/Gas 4. Lightly grease a 900g/2lb loaf tin. Place wholemeal into a large bowl. Sieve in the Cream Flour, bread soda and salt. Rub the butter/margarine into the flour mixture until it resembles bread crumbs. Mix in the sesame seeds, pinhead, oats, pumpkin seeds (if used) and walnut pieces. Add the buttermilk and mix to a soft dough. Transfer to the prepared tin and bake for about 50 minutes until golden brown and the bread sounds hollow when tapped underneath. Wrap in a clean tea towel and allow to cool. CHOCOLATE AND COCONUT CRUNCH FOR THE BALLS 100g plain chocolate 125g of chocolate biscuits 5 tablespoons soured cream DECORATION: Desiccated coconut . 1. Place the chocolate biscuits in a bag and break up into fine bread crumb. Melt the chocolate over a saucepan of water and combine with soured cream. Stir in chocolate biscuit crumbs. Cover and chill until firm. 2. divide mixture and shape in to balls, keeping all the same size. 3. Roll each ball in desiccated coconut. 4. Chill for at least two hours until firm. Let’s get Cooking Dee Doody Feohanagh Co. Limerick Face book: lets get cooking with dee 086-8190168 Deirdre@letsgetcooking.ie

GINGERBREAD MEN CAMP: 4 to 7 years,Saturday the 2nd, 2 places left, Sunday the 3rd , 4 places. 2.30pm to 6.00pm, €25. GINGERBREAD HOUSE CAMP: Saturday the 16th, 3 places, €45, lunch included in gingerbread house camp. 2.30pm to 8.30pm. 0868190168

4 to 7 years is the 2nd or 3rd of December, from 2.30pm to 6.00pm for gingerbread men

HALLOWEEN CAMPS: Tuesday the 31st and Wednesday the 1st of November, 4 to 7 years, 9.00am to 12.30pm, 3 places left. 8 to 14 years 1.00pm to 4.30pm. Camps are all hands on.€50 for the 2 days . All camps held in Feohanagh Co. Limerick. 0868190168

Looking forward to doing this one.

2 places available on next weeks camp. 2.30pm to 6.00pm. Monday the 24th to Thursday the 27th. 0868190168

Cookie and sand buckets in the making here in sky court, Shannon