Tuesday Class

We've been working hard and having fun during our regular evening classes. Each class, I try to challenge the class with a posture that they may not have tried before. In all our classes we have a combination of standing, seated, prone postures, twists and balances.  
Flexibility of the spine is a key aim in yoga to allow for prana to flow freely throughout the body and the nadis.

Jaffa Cakes

Preparation time 30 mins to 1 hour
Cooking time 10 to 30 mins

Ingredients
For the cakes
4 free-range eggs
100g/3½oz caster sugar
100g/3½oz plain flour, sieved
For the filling
1 x 135g/4¾oz packet orange jelly, chopped
1 tbsp orange marmalade
125ml/4½fl oz boiling water
200g/7oz good quality dark chocolate, minimum 70 per cent cocoa solids, broken into pieces

Method
1. Preheat the oven to 180C/350F/Gas 4.
2. For the cakes, bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the eggs and sugar to the bowl and beat continuously for 4-5 minutes, or until the mixture is pale, fluffy and well combined.
3. Add the flour, beating continuously, until a thick, smooth batter forms.
4. Half-fill each well in a 12-hole muffin tin with the cake batter. Transfer the tin to the oven and bake the cakes for 8-10 minutes, or until pale golden-brown and cooked through (the cakes are cooked through when a skewer inserted into the centre of the cakes comes out clean.) Remove from the oven and set the cakes aside, still in their tray, until cool.
5. Meanwhile, for the filling, in a bowl, mix together the jelly, marmalade and boiling water until the jelly has dissolved and the mixture is smooth. Pour the filling mixture into a shallow-sided baking tray or large dish to form a 1cm/½in layer of jelly. Set aside until completely cooled, then chill in the fridge until set.
6. When the jelly has set and the cakes have cooled, cut small discs from the layer of jelly, equal in diameter to the cakes. Sit one jelly disc on top of each cake.
7. Bring a little water to the boil in a pan, then reduce the heat until the water is simmering. Suspend a heatproof bowl over the water (do not allow the base of the bowl to touch the water). Add the chocolate and stir until melted, smooth and glossy, then pour over the cakes. Set aside until the melted chocolate has cooled and set.

Spicy Butternut Squash Soup

Butternut Squash soup
Nice and warming with a touch of curry spice.
If prepared with vegetable stock it will be suitable for vegetarians.
Ingredients
2 pounds ( 900g ) of butternut squash flesh, cut into cubes
1 large onion, chopped
1 large potato, peeled and cubed

1-2 cloves of garlic, crushed

1 flat teaspoon of curry powder, mild or medium strength
1 bay leaf
salt and freshly ground pepper
3-4 cups chicken or vegetable stock
1 tablespoon sunflower oil
Method
1. boil the butternut squash cubes and the bay leaf in some water until nearly tender
2. sweat the chopped onion in the oil until transparent
3. add the crushed garlic, trying not to burn it
4. mix in the curry spice and stir
5. pour the cooked butternut squash into the mixture
6. add potato cubes, stock and salt and pepper, simmer until cooked
7. blend to a creamy consistency
8. serve with crusty rolls, delicious.

Retreat February 25th-28th

Our end of February retreat is designed to invigorate the body after the natural slow down of winter. With a combination of lighter food and invigorating yoga we'll wake up our systems, get the blood pumping and elevate the positive emotions with meditation and pranayama. Every day we have two sessions of yoga. Each session comprises asana, meditation and pranayama. Using precise instruction and where needed hands on guidance we'll help you get the most from your practise.
Shared rooms for this retreat are 340euros per person and single rooms 360euros. There are only two single rooms available for this retreat. Contact us by email for a booking form.