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Tourism News Travel News Recipe Final Thought

Tourism News

National Pilgrim Paths Day
National Pilgrim Paths Day is a new Easter Festival based on Ireland’s dense network of medieval pilgrim walking routes. This new heritage themed event is organised by the local communities adjacent to each of our principal penitential routes and is aimed at raising awareness of Ireland’s rich inheritance of pilgrim paths. It is targeted, not only at those who enjoy exploring ancient tracks imprinted with the footsteps of our penitents past, but also at the growing numbers seeking walkways with deeper spiritual significance. Easter Saturday, April 19th 2014, has been designated Ireland’s first National Pilgrim Paths Day with a nationwide series of walks planned along all of this country’s major medieval, penitential walkways
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Room Rates
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Travel and Tourism Statistics
In the period October - December 2013, the total number of trips to Ireland increased by 9.9% to 1,580,100 - an overall increase of 142,100 compared to the same period twelve months earlier. The following table shows trips made to Ireland between October 2013 - December 2013, compared with the same period the previous year and indicates where the visitors came from.
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Travel News

Extra Flight To Marseille
Cork Airport is operating extra charter and scheduled flights to Marseille for Munster fans travelling to support Ireland in the Heineken Cup Semi Final on Saturday 26th April. Dawson Travel, Lee Travel and Killester Travel are operating chartered flights direct from Cork Airport, while Ryanair are operating a scheduled flight direct from Cork to Marseille.
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Ryanair New Routes
Ryanair has announced it would open its 5th German base (68th in total) at Cologne in October 2014 with one based aircraft and 5 new exciting routes to Dublin, London Stansted, Madrid, Riga and Rome Ciampino (8 in total), which will deliver over 700,000 customers p.a. and sustain some 700 “on-site” jobs, with 86 weekly flights, as Ryanair invests over $90m at Cologne Airport.
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Iarnród Éireann Easter Arrangements
Due to major engineering works between Connolly and Malahide there will be no train service between Connolly/Howth/Malahide on Sunday 20th April
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Recipe

Colcannon Cakes with Poached Eggs and Hollandaise Sauce

Serves 4
450g potatoes, peeled
40g butter
3 scallions, finely chopped
A little salt and freshly ground black pepper
50g Savoy cabbage, shredded
A little plain flour, for dusting
Olive oil, for frying
1 tablesp. white wine vinegar
4 large eggs

For the Hollandaise Sauce
2 teasp. white wine or tarragon vinegar
2 large egg yolks
100g unsalted butter

Method
Cook the potatoes in a covered pan of boiling salted water for 15-20 minutes until tender. Meanwhile, heat a knob of the butter and one tablespoon of water in a heavy-based pan with a lid, over a high heat. When the butter has melted and formed an emulsion, add the scallions and cabbage with a pinch of salt. Cover, shake vigorously and cook over a high heat for 1 minute. Shake the pan again and cook for another minute, then season with pepper. Drain the potatoes and mash until smooth, then beat in the remaining butter. Fold in the cabbage mixture. Shape the mixture into four balls, dust with flour and press into neat patties. Heat a thin film of olive oil in a heavy-based frying pan and add the patties, then cook for 3-4 minutes on each side until golden brown. To make the poached eggs, bring a large pan of water to the boil. Add the vinegar and season with salt and keep at a very gentle simmer. Break the eggs into the water and simmer for 3-4 minutes until just cooked but still soft on the inside. Remove with a slotted spoon and drain well on kitchen paper, trimming away any ragged edges. To make the hollandaise sauce, place the vinegar and egg yolks in a food processor with a pinch of salt. Blend until just combined. Gently heat the butter in a heavy-based pan until melted and just beginning to foam. Turn on the food processor and with the motor running at medium speed; pour in the melted butter in a thin, steady stream through the feeder tube. Continue to blitz for another 5 seconds and pour back into the pan but do not return to the heat. Allow the heat from the pan to finish thickening the sauce as you stir it gently for another minute before serving. Season to taste with salt.

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Final Thought

You only live once, but if you do it right, once is enough
Mae West

Happy Easter

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