search.noResults

search.searching

note.createNoteMessage

search.noResults

search.searching

orderForm.title

orderForm.productCode
orderForm.description
orderForm.quantity
orderForm.itemPrice
orderForm.price
orderForm.totalPrice
orderForm.deliveryDetails.billingAddress
orderForm.deliveryDetails.deliveryAddress
orderForm.noItems
ALL THE LATEST NEWS, VIEWS AND STORIES FROM AROUND YOUR LOCAL AREA:NOVEMBER/DECEMBER


nutrition with jackie ~ ENJOY EGGS ~


Eggs have been in the news – now the Food Standards Agency says they’re good for everyone, even raw. Call me reckless but I never stopped eating runny eggs in the ‘80s (sorry Edwina). Salmonella levels in UK eggs are low and when British Lion- marked, the hens have been vaccinated.


Does anyone remember ‘Go to Work on an Egg’ in the ‘50s? OK, it was an advertising slogan (Tony Hancock originals on YouTube). Since it’s much sounder advice than breakfast cereal ads today, it’s galling they were not permitted a re-run in 2007, on the grounds that they promoted a non-varied diet.


An egg is a superb food in its own little package. As the best source of protein, they are used as the reference standard against which all other foods are assessed. They provide a full set of essential amino acids, in the right proportions and contain several vitamins including B2, B12, D, A and E, plus minerals like selenium, iodine and phosphorus. The fats are mainly mono-unsaturated with some brain healthy, long-chain, omega 3 fatty acids (DHA). The fat profile depends on diet, with free- range hens beating corn-


fed, caged hen’s hands down. Don’t fear the cholesterol; it won’t affect your blood levels.


Protein is very good for satisfying appetite. When I’m travelling, I take Jon Gabrielle’s omelette pizza (recipe on YouTube). I almost always include an egg in my breakfast, so I don’t need to snack before lunch. Two favourites, are fried steak, egg and mushrooms or a green smoothie, both of which last me about 6 hours.


There are lots of great recipes at: www.eggrecipes.co.uk/recipes. I tried the egg and chorizo one pot. A bit of a starch- fest but a tasty and filling winter warmer.


Top tips – Go to Work on an Egg!


Jackie Wilkinson - Nutrition Coaching jackie@learntoeatwell.co.uk www.learntoeatwell.co.uk 077824 77364


COCKERMOUTH MARKET NEWS Now’s the time to order your Christmas treats from your local Market!


We’re preparing cakes, puddings, mincemeat, marzipan fruits and other festive goodies, to tickle your taste buds, with special diet options on request. We are happy to wrap any of these if you would like to give them as gifts and offer a Hamper Creation service too.


We also have a wide selection of unique hand-crafted items, which would make perfect gifts, as well as many festive decorations, so do pop in, have a cuppa, and browse our tables on Fridays, from 9.00am until 12.30pm.


Please visit us to speak about anything you’d like to order, on a Friday morning. Send a message to our Facebook page at www.facebook.com/CockermouthCountryMarket or drop us an email cockermouthcountrymarket@gmail.com


LAST COUNTRY MARKET for 2017: 22nd December


OF COCKERMOUTH


Wine Merchants, Delicatessen, Café Bar 01900 826427


11 South Street, Cockermouth, CA13 9RU EMBLETON COMMUNITY HALL


Looking for a Hall for a Wedding, Birthday or Seminar?


WINTER BLUES?


We have had our first frost of the winter (yep, definitely winter when you have a frost) and that can mean many things: early morning car scraping, chilled fingers and icy roads. It’s one of those signs that the seasons are passing, rather like the first touch of snow on top of the fells. I don’t mind it. I like winter. The long nights and short days don’t affect me at all.


Of course, in the kitchen it’s time to dust down the casserole dishes and get into hearty stews. It’s the comfort food. It’s heart-warming stuff. It fills you up and gives you the energy to keep warm.


Slow cooking cheap cuts of meat is a delight. The more fat on the meat, the better. Shin beef is good. So is skirt. You can do some great work with heart too but that might not be for everyone. Just throw in a few vegetables and stock and you’re nearly there. A dash of beer or wine can make a huge difference too.


You can make good vegetarian and vegan dishes at this time of year that can be just WWW.THECOCKERMOUTHPOST.CO.UK


as filling. The other day, I made a dhal at home. I placed lentils in a dish with a piece of celery and some garlic and simply added a little stock. You just need a few fragrant spices in there and cook it for a good 50 minutes at around 180˚C in the oven. I served it with roasted sweet potatoes and sprinkled a little chopped parsley on top. It was delicious and filling – just how food should be.


Of course, no meal should be without bread at this time of year. You need something to mop up the juices left on your plate and as a real treat, in the casserole as well. It’s simply the right thing to do.


40 Challoner Street Cockermouth CA13 9QU


01900 824474


Andy and Angela The Coffee Kitchen


www.facebook.com/thecoffeekitchen www.twitter.com/thecoffkitch


13-15 Market Place Cockermouth CA13 9NH


01900 821599 Join us on Facebook and Twitter


www.facebook.com/thecoffeekitchenbakery www.twitter.com/theckbakery


16 NOVEMBER 2017 ISSUE 420 PAGE 31 • Fully equipped kitchen able to cater for 100 people


• Disabled access and facilities • Sound & Loop systems • £9.00 per hour


Enquiries & Bookings


Contact Chris 01768776697 www.embletonparish.com


Embleton & District Community Hall Trust are Big lottery funded


Life is better with bread and coffee


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36  |  Page 37  |  Page 38  |  Page 39  |  Page 40  |  Page 41  |  Page 42  |  Page 43  |  Page 44  |  Page 45  |  Page 46  |  Page 47  |  Page 48  |  Page 49  |  Page 50  |  Page 51  |  Page 52  |  Page 53  |  Page 54  |  Page 55  |  Page 56  |  Page 57  |  Page 58  |  Page 59  |  Page 60  |  Page 61  |  Page 62  |  Page 63  |  Page 64  |  Page 65  |  Page 66  |  Page 67  |  Page 68