Pure Energy

Just starting a new physio job part time for South Gloucestershire Community Healthcare Trust and very excited!!

Anyone interested in personal training sessions please contact me so I can help motivate and guide you.

I now have massage and personal training vouchers available as a perfect gift to friend, family and loved ones.

There is a new specialist spinning studio opened in Knowle so come and get involved…..

http://www.la-revolution.co.uk/homepage.html

1. 1. Heat the oven to 220C/fan 200C/gas 7. Boil the eggs for 8 minutes, drain, and tap the shells to crack them. Run under cold water for a few minutes then peel and quarter them.
   2. Pour the milk into a wide pan and lay the fish fillets skin side up in it. Heat gently for 3-4 minutes until the fish is just cooked through: if the skin peels away easily then you’re there. Lift out the fish, bin the skin and strain the milk into a jug.
   3. Melt half the butter in a pan and add the leeks. Cook until the leeks are soft, then stir in the fl our. Cook for a minute or so longer, then gradually stir in the poaching milk. Cook, stirring, for about 5 minutes, until the sauce thickens. Stir in the parsley, then gently fold in the eggs and the fish, trying not to break them up too much. Season.
   4. Spoon the fish mixture into a pie dish, and top with dollops of mashed potato, spreading it out and roughing up the top. Dot with the rest of the butter. Cook for 30 minutes, until golden brown on top. Serve with peas.

INGREDIENTS

• • • 4 eggs
    • 300ml milk
    • 200g smoked cod or haddock fillets, skin on
    • 300g white fish fillets, skin on, bones removed
    • 50g butter
    • 250g leeks , dark green leaves discarded, the rest thinly sliced and washed
    • 1 tbsp flour
    • a small bunch of flat-leaf parsley leaves only, chopped
    • 1kg floury potato , boiled and mashed with 125ml hot milk and a knob of butter