Penny Smith

The Penny Smith Show - in partnership with Age Concern Hillingdon

On air: Sundays 12noon - 2pm

Penny Smith comes to 91.8 Hayes FM from Mount Vernon Hospital Radio. She lives in West Drayton and loves it because of the good access to motorways, airport and rail/bus links.  Since retiring from a career in international management and training, she qualified as a fitness instructor and runs regular exercise, Pilates and Nordic Walking classes, specialising in fitness for people over 'a certain age'. She also has a tap dance group and is founder and director of Associated Tap Dancers, a UK-wide organisation for tappers.

Join Penny on Sunday at midday with a look at the weekend national and local stories, plus interviews and music with a focus for people over 60. Expect to hear music from the 20's to the 60's - another programme on 91.8 Hayes FM unlike any other you will hear.

See www.learningmoves.co.uk for more about Penny's classes

and www.tapuk.freeserve.co.uk for information on Associated Tap Dancers

Music to take you back, information to take you forwards!  Join Penny on Sundays at midday for music, news and interviews with especial relevance to the not-so-young listener.

In partnership with Age Concern Hillingdon:  http://www.ageconcernhillingdon.org.uk 

DRAW TOOK PLACE ON THE PENNY SMITH SHOW, 10 JANUARY

Congratulations to Brian Alberry who correctly solved the musical anagrams

 in the AGE CONCERN HILLINGDON Winter Newsletter!  He has won:

Churchill - The Years Of Glory: A Yesteryear Scrapbook  - a DVD of authentic period Newsreel plus CD of songs and music of that time and informative booklet)   AND   Remember When  - hardback book by Robert Opie that explores the 20th century decade by decade, looking at aspects of daily life like food, shopping, fashion, entertainment, travel, toys and games.

FRANCES LACEY'S RECIPES (from 3 Jan programme)

Hot mango starter

Ingredients: 1 mango, 1 small banana, 1/4 orange pepper, all peeled and cubed; 1 teaspoon of sesame oil and seasoning dressing; Cobourg lettuce leaves.

Method: Place all the cubed fruits and vegetables in the coburg lettuce leaves (as dishes) after making hot on a griddle pan.  Pour over sesame dressing and add a squeeze of lime juice to serve.

Pad Thai Gung

Ingredients: 1 small pkt of peanuts crushed; rice or egg noodles 2 pk; crushed garlic clove; 1/4 tsp ginger; 1 small green chilli/pepper chopped and deseeded; 6 oz king size prawns; sesame oil-oyster sauce-soy sauce mix; 250gm beansprouts; 1 beaten egg; 3 spring onions chopped

Method: Soften noodles and place to one side.  Heat the wok with the sesame oil,add all the spices and vegetables and then stir fry in the noodles and the prawns.  Add sauces mix, stir in beaten egg and serve with peanuts and lime juice sprinkled on the top.

Black sticky rice pudding

Ingredients: 41/2 oz black sticky rice; 3 cups water; 1 cup coconut milk (keep 1/4 cup for serving); 21/2 oz sugar

Method: Place the rice and the water in a pan, bring to the boil and simmer for 30 mins on a low heat.  Once tender add the coconut milk and sugar and simmer for further 5mins.  Serve with last of milk on top.  Delicious hot or cold.