Let's talk Larnaka

When: Wednesday 23rd January
Where:Larnaka Town Hall (Civil Marriage Office)
Time: 8:00pm - 9:30pm

LPN is delighted to Welcome the Mayor of Larnaka Mr Andreas Louroutziatis to our January and start of year  LPN monthly event. "Let's talk Larnaka" giving us Parents & those of us in Business the opportunity to put questions to the Mayor and hear first hand the future development plans for Larnaka city .

The purpose of this event which will be in English is to encourage a dialogue between the residents of Larnaka and the Mayor, and to foster a greater sense of community. It will be a valuable opportunity to find out first-hand what is in store for Larnaka and to discuss with Mr Louroutziatis how this will impact us personally and professionally.

Parking will be available: turn right at body shop follow road to end of street you will see open parking on your left civil marriage office is on your right.

Italian Cookery with Alberto

Classes are based on the true tradition of Italian cookery; the finest fresh ingredients, carefully, yet simply prepared to produce wonderful cuisine. There is a choice of morning or afternoon classes. Irrespective of your skill level, whether you are a complete novice or maestro in the kitchen, the classes are designed to ensure that everyone takes away some valuable skills and knowledge. The maximum group size of these Italian cookery classes is 8...

LPN members receive a 10 % Discount.

Charming Larnaka - "Real People, Real Stories"

Beef and Ale Pie

This weeks recipe is a British Classic. Another hearty, warming dish for these cold Winter nights. Tender pieces of steak in thick gravy, topped with pastry. 

Ingredients

• 2 tbsp vegetable oil
• 1kg braising steak cut into 5cm/2in cubes
• 1 onion, finely diced
• 250g chestnut mushrooms, cut into four pieces
• 8 small whole round shallots, peeled
• 400g carrots, peeled and cut into three
• 4 sprigs thyme
• 2 bay leaves
• 4 tbsp tomato purée
• 500ml ale
• 300ml hot reduced beef stock
• 500g readymade puff pastry
• 1 free-range egg, beaten
  
  
  
  

  Preparation method

  1. For the pie, heat a casserole or a large ovenproof pan over a high heat and add the oil. Once hot, add the steak pieces in batches and fry for 3-4 minutes, or until golden-brown on all sides, stirring regularly. Remove the cooked steak from the dish, transfer to a warm plate and set aside. Repeat the process with the remaining steak pieces, then set aside.
  2. Add the onion, mushrooms, whole shallots and carrots to the emptied casserole and fry for 2-3 minutes, or until just softened.
  3. Add the thyme, bay leaves and tomato purée and stir well to combine.
  4. Add the ale and stir well, scraping any sediment up from the bottom of the casserole using a wooden spoon.
  5. Return the browned steak pieces to the casserole, add the hot stock, stir well and bring the mixture to the boil. Turn down the heat, place a lid on the casserole and cook for 1½ hours, or until the beef is tender and the gravy has thickened.
  6. Once cooked, remove the pie filling from the dish and set aside to cool.
  7. Preheat the oven to 220C/425F/Gas 7.
  8. Place the beef and gravy mixture into an ovenproof dish.
  9. Roll out the pastry to 1cm thickness and cut slightly bigger than the pie dish. 
  10. Brush a little water around the rim of the pie dish, then place the pastry over the filling and press the edges to seal the pastry to the dish.
  11. Brush the pie with a little beaten egg, then place the pie in the oven and cook for 20-30 minutes, or until the pastry is pale golden-brown and has risen
      
      
      Serve with Mushy Peas and Mash.
      
      

      Overnightpreparation time

      Over 2 hourscooking time

      Serves 6-8

      
      
      
      
      Enjoy!!
      Marilyn x

Leisure & Lifestyle Weekly Highlights - Week 3

Week: 16th -23rd January 2013

In this roundup we are sharing the Leisure & Lifestyle weekly highlights that all LPN Members can take advantage of!

• New to Leisure & Lifestyle: We have the pleasure of welcoming Party Place to our program. See how you benefit: click this link.
• The Spirit of Spring: Go on an adventure cruise to Samos, Ephesus from 1st- 4th March 2013 with the Thomson Spirit. Prices for an Inside Cabin start at €269.00 per person but if you book by 1st of February 2013 you will be eligible for lower SMART prices! Info: click this link.
• Luxury Treat at Special Price: BodyCare Special Offer valid until 15th February.  Want to know more? click this link.   

Our contact details are as follows:

• Email: service@leisurelifestyle.info
• Tel: 70000667 
• Skype: leisure.lifestyle 

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