TUBBERCURRY
Some participants in last Sunday’s North West Hospice Memorial Walk.
first Thursday of each month at 4-30pm. All are welcome, please support. Discover a world of childled play, learning and meaningful engagement for your little ones at Enniscrone Library with maiapurposefulplay.ie.
KILGLASS ENNISCRONE PARISH:
Please return your Trocaire to your local church at your earliest convenience. Many thanks for your continued support and for supporting this worthy cause.
The Ocean Sands Hotel invites you to an exclusive Wedding Showcase taking place on Sunday, from 12 noon - 5 pm. This is a must-attend event for couples dreaming of a coastal wedding that combines your fairytale wedding day with the beauty of the ocean. An afternoon full of inspiration, where you can explore an array of wedding possibilities, for your upcoming special day. Our Wedding Team will also be there on the day to offer advice and guidance.
Our sincere condolences to the families of the late Sarah Teresa Mullen
Nee Padden, who passes away peacefully at the Beechwood Nursing Home, Leighlinbridge
Co. Carlow, in her 100th year, predeceased by her husband Bart, sisters Philomena, Bridget and Mary, her brothers Tony, Christy, Vincie, John, Willie and Tommy. Beloved mother of Christine, Trudy, Teresa and Edmund. Sadly missed by her daughters, son, her 10 grandchildren and 16 great grandchildren, her brother Larry, son in law, daughter-in-law, nieces, nephew’s relatives and friends. May her gentle soul Rest In Peace.
OCEAN SANDS HOTEL: CONDOLENCES: KILGLASS ENNISCRONE UNITED FOOTBALL CLUB:
No Jackpot winner. Numbers drawn; 18, 28, 44. €25 winners were Teresa Fox, Jason Scott,
Paul Regan, Eamonn Cleary. Next week’s jackpot is €3,200. Draw takes place in the Ocean
Sands on Sunday, April 14.
ENNISCRONE/KILGLASS GAA:
The Kellogg’s Cúl camps dates for 2024 are July 29 to August 2. Registration is now over due at www.kelloggsculcamps.gaa.ie/ booking/online/ Our Astro-turf, along with a party room and
kitchen facilities are available to anyone who wishes to hire them for birthday parties. Contact Robert at 087 6167567 to book.
There was no winner of the Lotto Jackpot.
Congrats to Trish Healy, Pauline & George Ferguson and Colman Larkin who all matched 3 numbers and won €35 each. Also congrats to Joe Corcoran who won the €50 lucky dip prize.
Next week’s jackpot is €21,100, Match 3 is €100
CASTLECONNOR BLOTTO:
Save the date for Easkey’s Got Talent! Thursday 2nd May 7.30pm
Easkey Community Centre.
We are delighted to announce that “Street Feast” will be happening again this year in Easkey. Keep the date. Sunday, May 26 at 3pm in Clarke’s yard, off Easkey main street. A time to get together, share some food, enjoy conversation and have some fun.
SAVE THE DATE: EASKEY STREET FESTIVAL:
Tubbercurry Active Retirement Association have now planned their proposed Programme of Activities until the end of June. As well as the usual Tuesday get-togethers, weekly Yoga, Bowling/Curling, Book Club etc we will have four one-hour sessions of Mindfulness. Outings are arranged to Gurteen for lunch and Film and we will have an afternoon Bealtaine celebration in Murphy’s hotel.
Our trip to North Kerry, starting on June 23 is now fully booked, with a waiting list for cancellations. This annual
Holiday is very popular and our thanks to all who have applied.
New members are very welcome to join us at any time during this, our 30th Anniversary year.
Monthly Community Café, Thursday
April 18 (today), May 16 and
June 13 from 10am to 12 noon. Tubbercurry FRC, Mountain
Road, Tubbercurry. Tel: 071 9186926 (fully accessible, free). All welcome to join us for a cuppa.
The next Connect Café in Tubbercurry FRC takes
ACTIVE RETIREMENT: TUBBERCURRY FRC: CONNECT CAFÉ:
place on Thursday from 10am to 12 noon. This is a free drop in Café. All are welcome to come for a chat, meet a friend and find out what is happening locally. A friendly face awaits.
Tubbercurry
FRC is offering four free guided walks with Martina Killian of Nature Inspires this April and May, including Lough Talt and Lough Easkey and a Light of the Moon Walk. Further detailed information and booking is available by contacting the FRC on 071 9186926.
GUIDED WALKS:
Learn to quickstep, slow waltz, foxtrot and more at Dancing West Studio, Tubbercurry F91 CF8K every Wednesday night at 8.30pm to late. Contact Ann on 087 6674561 for more details.
DANCING CLASSES:
The Want2Walk Walking Group supported by Tubbercurry FRC have organised a series of walks on Wednesday mornings in various locations in South Sligo.
WANT2WALK:
SeniorLine is Ireland’s national telephone service for older people open every day of the year from 10am to 10pm, Freephone 1800 804591. Callers may feel isolated, alone, wish to discuss a problem in confidence, or for company during the day. Volunteers are trained to listen, to support, to discuss options and to refer caller to other helpful services, so don’t be alone – phone 1800 804591.
SENIORLINE:
Tenth Anniversary Memorial Bike Run in memory of Noel Burke, Sunday, April 28 at Centra Filling Station, Sligo Road, Tubbercurry. Meeting at Centre at 11am, leaving at 11.30am sharp. All bikes welcome, big and small. Donations optional to Irish Heart Foundation, contact John on 087 2280240 or Tony on 086 3757981 or Liam on 085 2723972 for information.
MEMORIAL BIKE RUN:
Monday nights continue in Banada hall with Geraldine Kennedy. Women from 7 to 8 pm, men 8pm to 9pm.
Monday nights at the Hilary Room Banada at 7pm. All instruments and players at all levels are catered for, young and not so young!!
FITNESS CLASSES: MUSIC CLASSES:
For those of you who don’t know me, my name is Devril Elliott. I am a mum to Jack and Holly, who are my be all and end all. I am a passionate homebaker with a very creative mind for all things cake. My hobby and obsession for baking intensified over lockdown as a way of keeping my mind active and stress free. I would 100% recommend baking as therapy and it’s my go to whenever I need to get away from the hustle and bustle of everyday life. As a result my lockdown hobby became a business known as Debba Bakes and I am coming up on my third birthday. I am extremely proud of myself and so grateful to all of my lovely customers. The name Debba Bakes is inspired from my niece who could never pronounce Devril as a child. I have never had any formal training so I would say I am organic and if at first you don’t succeed try again. That is why I would like to pass on some of the knowledge I have learned over the years by giving you an insight into my week involving all things cake, recipe of the week and a tip or two.
Indulge in these moreish Belgian buns as an afternoon treat with a cup of tea. 7hey’re filled with lemon curd and topped with icing and a glacp cherry. I promise you if you take your time and read the recipe a few times to understand the method you will want to bake these again.
Ingredients
450g strong white flour, plus extra for dusting 7g fast action yeast
75g caster sugar
165ml warm milk
1 large egg, beaten plus 1 for egg wash
50g unsalted butter, melted, plus extra for the tray
For the filling
5 tbsp lemon curd
150g sultanas
For the icing
250g icing sugar
12 glacp cherries
Method
S7E3 1
Mix the flour, yeast, caster sugar and 1 tsp sea salt in a large bowl. Make a well in the centre and pour in the warm milk, beaten egg and melted butter. Mix well a soft dough forms. If it feels dry, add a bit of warm water, if it feels too sticky and wet, add 1 tbsp flour. S7E3 2
Dust a work surface with flour and tip the mixture onto it. Knead the dough until it feels smooth and elastic. Shape into a ball and put in a large, lightly floured bowl. Cover and leave to rise in a warm place for 1 hr or until doubled in size. Or, leave to prove in the fridge overnight, removing 45 mins before continuing.
S7E3 3
Line a large baking tray with non-stick baking paper. Lightly dust a work surface and roll out the dough to 30 x 45cm. Evenly spread the lemon curd over the dough and sprinkle with the sultanas. 5oll the dough up lengthways from the shortest side, like a Swiss roll, to form a log. Cut into 12 equal sized buns with a sharp knife, egg-washing the loose end of the pastry and pressing it down, so it doesn’t unravel. Arrange, spread apart, on the prepared baking tray, cover, and leave to prove for 45 mins until doubled in size.
S7E3 4
Heat the oven to 200C/180C fan/gas 6. Brush the buns with a little egg wash. Bake for 10 mins, then reduce the temperature to 180C/160C fan/gas 4 and cook for a further 10 mins. Leave to cool.
S7E3 5
Meanwhile, sieve the icing sugar and mix with 3 tbsp water until a thick, white icing forms. Spread the icing on top of the buns with the back of a spoon, then put a cherry in the middle of each one.
Hope you enjoy, it’s a little bit more technical than other recipes and proofing can sometimes seem daunting but the end result is worth it .
I hope you enjoy making this recipe. Any questions please email me on debbabakes@gmail.com, I’m happy to help. Back next week with more recipes, tips and advice.