A Hygge office for 2017?
The Danish concept of Hygge has really only hit Ireland in
a big way this year but its connotations of cosiness, warmth and home comforts
resonates particularly well with us in the depth of Winter! This article in The Guardian is all about
Hygge for the office and talks about ‘acoustically-secured cocoons’, adding
plants, soothing orange lighting, turning off your phone and building home-like
spaces within the office. It’s not just
about the physical environment though, the article says that it’s all about
being with others and being forthcoming, friendly and accepting of our
colleagues rather than being judgmental.
The author guards against having the office interior ‘too feminine’ and
that there must be space for ‘some masculine energy’ too.
(Image - Knight Frank)
Ryanair captures the Irish homecoming
We’ve seen a raft of Christmas ads to date from lavish to
others made on a smaller budget. I do
hope that Dunnes Stores’ new year resolution is to produce a new Christmas TV
commercial for 2017, I’ve always hated that ad, I’m not sure why except the way
he looks at the woman (mother/wife – think it’s the former) at the end is with
barely concealed disdain! Anyway,
Ryanair have produced a great one which perfectly captures the experiences of
those returning home for Christmas….enjoy!
Christmas Seafood Medley – award winner’s recipe
George Stephens is the BIM
Young Fishmonger of the Year 2016 and was on Ireland am (TV3) recently showing
how to prepare his delicious Seafood Medley as a Christmas starter. See video clip below and here’s the recipe:
24 prawns (available from your fishmonger)
: 1 Ripe Avocado cut into cubes
: 1 Baby gem lettuce head cut into slices
: 8 Cherry tomatoes cut in half
: Quarter of a red onion finely sliced
: Quarter of a honey dew melon cut into bite size chunks
: 4 Slices of Irish smoked salmon finely sliced
: 1tbs of rapeseed oil and 1 teaspoon of white wine vinegar mixed together
: 1 Ripe Avocado cut into cubes
: 1 Baby gem lettuce head cut into slices
: 8 Cherry tomatoes cut in half
: Quarter of a red onion finely sliced
: Quarter of a honey dew melon cut into bite size chunks
: 4 Slices of Irish smoked salmon finely sliced
: 1tbs of rapeseed oil and 1 teaspoon of white wine vinegar mixed together
For the seafood sauce:
: 8 tbs of mayonnaise
: 3 tbs of tomato ketchup
: 1 teaspoon of tabasco
: 1 teaspoon of Worchester sauce
: Juice of quarter of a lemon
: 8 tbs of mayonnaise
: 3 tbs of tomato ketchup
: 1 teaspoon of tabasco
: 1 teaspoon of Worchester sauce
: Juice of quarter of a lemon
1. Bring a large pot of salted water to the boil.
Drop the raw prawns in and cook for 3 minutes.
2. Take the prawns out of the pot and place in a bowl of ice cold water for 3 mins until there cold. Place prawns on kitchen paper and dry them off so there is no water left on them.
3. For the seafood sauce, mix the mayonnaise, ketchup, tabasco, Worchester and lemon juice together to create the seafood sauce.
4. In a bowl mix the lettuce and red onion together with the rapeseed oil and vinegar .In a separate bowl mix the prawns, avocado, melon and the seafood sauce together.
5. Arrange the lettuce on the plate first. Now scoop the prawns, melon and avocado neatly in the middle of the lettuce, sprinkle the smoked salmon on top and finish it off with the cherry tomatoes and a slice of lemon.
6. Serve with a slice of brown bread and a glass of vino sol.
2. Take the prawns out of the pot and place in a bowl of ice cold water for 3 mins until there cold. Place prawns on kitchen paper and dry them off so there is no water left on them.
3. For the seafood sauce, mix the mayonnaise, ketchup, tabasco, Worchester and lemon juice together to create the seafood sauce.
4. In a bowl mix the lettuce and red onion together with the rapeseed oil and vinegar .In a separate bowl mix the prawns, avocado, melon and the seafood sauce together.
5. Arrange the lettuce on the plate first. Now scoop the prawns, melon and avocado neatly in the middle of the lettuce, sprinkle the smoked salmon on top and finish it off with the cherry tomatoes and a slice of lemon.
6. Serve with a slice of brown bread and a glass of vino sol.
