Mairead Ronan And Jenny Kelly Tell Alison About Life Lessons And Being More Carefree Weekend Breakfast With Alison Curtis podcast

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محتوای ارائه شده توسط Today FM. تمام محتوای پادکست شامل قسمت‌ها، گرافیک‌ها و توضیحات پادکست مستقیماً توسط Today FM یا شریک پلتفرم پادکست آن‌ها آپلود و ارائه می‌شوند. اگر فکر می‌کنید شخصی بدون اجازه شما از اثر دارای حق نسخه‌برداری شما استفاده می‌کند، می‌توانید روندی که در اینجا شرح داده شده است را دنبال کنید.https://fa.player.fm/legal

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Exile

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15 روز پیش15d ago

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Welcome to Exile, a podcast about Jewish lives under the shadow of fascism. Narrated by award-winning screen and stage actor, Mandy Patinkin. Untold stories and firsthand accounts drawn from intimate letters, diaries and interviews found in the Leo Baeck Institute’s vast archive. Each episode, a story of beauty and danger that brings history to life. Because the past is always present. Starting November 1, episodes are released weekly every Tuesday. The Leo Baeck Institute, New York | Berlin is a research library and archive focused on the history of German-speaking Jews. Antica Productions produces award-winning non-fiction podcasts, films and series which inform and inspire audiences around the world.

Weekend Breakfast with Alison Curtis « »
Mairead Ronan and Jenny Kelly Tell Alison About Life Lessons And Being More Carefree

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محتوای ارائه شده توسط Today FM. تمام محتوای پادکست شامل قسمت‌ها، گرافیک‌ها و توضیحات پادکست مستقیماً توسط Today FM یا شریک پلتفرم پادکست آن‌ها آپلود و ارائه می‌شوند. اگر فکر می‌کنید شخصی بدون اجازه شما از اثر دارای حق نسخه‌برداری شما استفاده می‌کند، می‌توانید روندی که در اینجا شرح داده شده است را دنبال کنید.https://fa.player.fm/legal

Struggling to find the perfect Christmas Gift? Well, Mairead Ronan and Jenny Kelly have written a book 'What We Know Now: Lessons on Life, Love, Loss and Friendship' and we think it's perfect!

The girls joined Alison in studio to chat about their book and a whole lot more!

… continue reading

298 قسمت

#Society #Weekend Breakfast #Today FM #Ireland #Todayfm

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Mairead Ronan and Jenny Kelly Tell Alison About Life Lessons And Being More Carefree

Weekend Breakfast with Alison Curtis

0-10 subscribers

published حدود یک سال پیش

اشتراک گذاری

MP3•خانه قسمت

محتوای ارائه شده توسط Today FM. تمام محتوای پادکست شامل قسمت‌ها، گرافیک‌ها و توضیحات پادکست مستقیماً توسط Today FM یا شریک پلتفرم پادکست آن‌ها آپلود و ارائه می‌شوند. اگر فکر می‌کنید شخصی بدون اجازه شما از اثر دارای حق نسخه‌برداری شما استفاده می‌کند، می‌توانید روندی که در اینجا شرح داده شده است را دنبال کنید.https://fa.player.fm/legal

Struggling to find the perfect Christmas Gift? Well, Mairead Ronan and Jenny Kelly have written a book 'What We Know Now: Lessons on Life, Love, Loss and Friendship' and we think it's perfect!

The girls joined Alison in studio to chat about their book and a whole lot more!

… continue reading

298 قسمت

#Society #Weekend Breakfast #Today FM #Ireland #Todayfm

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Celebrating Neurodiversity: Dav Pilkey's Inspirational Journey to Become Beloved Best Selling Author 7:24

12 روز پیش7:24

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7:24

The brains behind 'Captain Underpants' and 'Dog Man' to more. Dav Pilkey joined Alison Curtis to talk about his journey from a back of the class doodler to a multi-million best selling author and illustrator. Dav told Alison his inspirational story. He is very open about his ADHD diagnosis and wants to celebrate neurodivergency and inspire. He spent many hours placed in the corridor by Teachers who didn't understand. But with the help of his supportive parents and school friends he went from goofing around in class to getting Hollywood movies made of his creations.…

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These Tips For Parents Of Fussy Eaters Could Make All The Difference 8:57

25 روز پیش8:57

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8:57

Something a majority of parents are faced with at some point during their children’s life is picky eating. Here to provide some much need light on the issue is Louise Lennox an accredited fussy eating expert and runs a course called Picky Eaters Mealtime Makeover . Louise has work as a TV chef and food writer – she was a favourite on RTÉ’s The Restaurant as a pastry chef – but for years, she’s been training and specialising in what she describes as her real purpose in life, to help empower parents at the table. Her son Alex’s refusal to eat as a young child, quite simply, broke her heart. At one point, there were just ten foods in total that he would eat. Desperate to understand more about why some children refuse to eat, Louise went to the US and trained with the world’s leading pediatricians in children’s feeding disorders and her mind was blown. Follow her @louiselennox…

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Imagine being stranded in the unforgiving Central American jungle, with Bear Grylls himself hunting you down. Now imagine former England rugby star Danny Cipriani is there with you! Spice Girl Mel B didn't have to imagine - it was real life! Mel B and Danny Cipriani joined Alison Curtis on Weekend Breakfast to chat about Celebrity Bear Hunt.…

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'Celebrity Bear Hunt' is the new Netflix series hosted by Holly Willoughby and Bear Grylls. An action-packed showdown throws an unexpected mix of famous faces into the wild, where they’ll have to prove they have the instincts, courage, and grit to survive. Holly Willoughby and Bear Grylls told Alison Curtis all about the new show.…

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Will It Kill Me, Or Am I Just Getting Old with Dr Ciara Kelly 14:43

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Caroline Hirons, a renowned skincare expert, author, and entrepreneur, is bringing her live podcast Glad We Had This Chat to 3Olympia Theatre, Dublin in February 2025. She joined Alison Curtis on Weekend Breakfast to chat all about it and why she can't stand snoring!

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Gordon D'Arcy And Paul Howard Have Teamed Up Again For 'Let's Play Rugby' 9:28

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One of Ireland’s greatest ever rugby stars, Gordon D’Arcy, and its greatest No.10 never-to-have-been capped, Paul Howard (aka Ross O’Carroll Kelly), have once again teamed up for a new children’s book, 'Let’s Play Rugby'. The lads joined Alison Curtis on Weekend Breakfast to chat all things rugby!

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Get Ready For Your Perfect Christmas Dinner with Neven Maguire's Tips 9:09

12 weeks پیش9:09

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He's back! Neven Maguire has got a new book 'Eat Out at Home,' which is full of tips for adding that extra bit of flair to your cooking. There's even a new way to do your potatoes this Christmas and Neven has all the tips for making it happen. Press the play button to hear all the tips and below are the recipes mentioned. Turkey Roulade with Maple Glaze: Serves 6–8 75g butter 1 large onion, finely chopped 100g fresh ciabatta breadcrumbs 2 tsp chopped fresh mixed herbs (sage, rosemary and thyme) 20g fresh flat-leaf parsley, leaves stripped off 1.75–2kg boneless turkey breast, skin on 50g dried cranberries or chopped apricots 2 tbsp maple syrup 200ml carton poultry gravy sea salt and freshly ground black pepper Preheat the oven to 200°C (400°F/Gas Mark 6). Heat a sauté pan over a medium heat, melt half of the butter and gently sauté the onion for 8–10 minutes until softened but not coloured. Season well. Put the breadcrumbs and herbs into a food processor and blitz to fine crumbs, then add the sautéed onions and pulse to make a paste. Put the turkey breast skin-side down on a chopping board, then butterfly it by cutting partway into the thickest side. Open the turkey breast out and cover with parchment paper, then use a rolling pin to gently bash it out to an even 2cm thickness. Remove the parchment and season, then spread over the breadcrumb paste, leaving a border around the edges. Scatter the cranberries or apricots on top, then press down so that they form part of the stuffing. Starting from one of the short sides, roll the turkey breast into a tight log shape, then tie at even intervals with kitchen string. Melt the rest of the butter in a small pan with the maple syrup, and use this to glaze the joint, reserving any that is left over. This will keep in the fridge for 2 days, or it can be frozen and defrosted. Put the turkey roulade on a rack in a roasting tin and roast for 40 minutes, basting halfway through with the rest of the glaze, until the turkey is cooked through. A thermometer should read 70°C. Transfer the roulade to a platter, cover loosely with foil and leave to rest for 15 minutes. Meanwhile, put the roasting tin on the hob and stir in the gravy with a splash of boiling water, scraping the bottom of the tin to remove any sediment. Carve the turkey into slices and arrange on plates, then pour over some of the gravy to serve. Sticky Damson Ham with Star Anise: Serves 8–10 2kg unsmoked gammon joint 1 onion, sliced 2 celery sticks, roughly chopped 1 tbsp black peppercorns 8 star anise 175g damson plum jam or conserve juice of 1 orange 100g light brown sugar Rinse the gammon with fresh water and put in a pan of boiling water. Add the onion, celery, peppercorns and 2 of the star anise. Bring to a simmer over a low heat and cook for 1½ hours. Leave to cool in the liquid. Meanwhile, make the glaze. Put the damson jam or conserve in a small pan with the orange juice, sugar and the rest of the star anise. Heat gently until the sugar has dissolved, then simmer for 3–4 minutes or until reduced to a thick glaze, stirring to ensure it doesn’t catch at the bottom. Leave to cool slightly. Preheat the oven to 220°C (425°F/Gas Mark 7). Remove the gammon from the pan and put into a baking tin. Using a sharp knife, cut off the rind, leaving the fat on top and score diagonally into a diamond pattern. Pour around 500ml of the cooking liquid, which will help to keep the joint moist. Smear the damson glaze all over the ham, reserving 2 tablespoons, making sure the star anise are sitting on top of the joint. Roast for 20–30 minutes until cooked through. Remove from the oven and drizzle over the remaining glaze. Leave to rest for at least 15 minutes or up to 1 hour, covered loosely with tin foil. Carve slices from the ham and arrange on plates to serve. Tiramisu: Serves 8–10 4 large eggs 100g caster sugar 250g mascarpone cheese 2 50ml cream 250ml freshly brewed strong espresso coffee (left to cool completely) 150ml Tia Maria or Kahlúa liqueur 40 sponge fingers 50g bar plain chocolate 2 tsp cocoa powder Separate the eggs, putting the yolks in one bowl with 80g of the sugar, and the egg whites in another. Using an electric beater, whisk the egg yolks and sugar until pale and creamy, then mix in the mascarpone cheese until well combined. Whip the cream in a separate bowl until soft peaks form, then fold into the egg yolk and mascarpone mixture. Using spotlessly clean beaters, whisk the egg whites with 20g of sugar until soft peaks form, then fold this into the mascarpone cream. Spoon a third of this mixture into a suitable dish that is at least 2cm deep. Pour the coffee into a shallow dish and stir in the Tia Maria or Kahlúa. Dip in enough of the sponge fingers to make an even layer on top of the mascarpone mixture. Only dip the sponge fingers in as you go along, so they don’t soak for too long and become difficult to handle. Cover the layer of soaked sponge fingers with another third of the mascarpone mixture, then grate most of the chocolate bar on top using the coarse side of a grater. Add another layer with the rest of the soaked sponge fingers, then spoon over the remaining mascarpone mixture and spread evenly with a back of a spoon. Cover with cling film and chill overnight to allow the flavours to develop and the dessert to settle. To serve, give the tiramisu a good dusting of cocoa powder, then grate over the rest of the chocolate. Place in the middle of the table so that everyone can help themselves.…

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Mairead Ronan and Jenny Kelly Tell Alison About Life Lessons And Being More Carefree 17:09

12 weeks پیش17:09

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17:09

Struggling to find the perfect Christmas Gift? Well, Mairead Ronan and Jenny Kelly have written a book 'What We Know Now: Lessons on Life, Love, Loss and Friendship' and we think it's perfect! The girls joined Alison in studio to chat about their book and a whole lot more!

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