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Articles, Competitions and Recipes

WIN a Two Night Glamping Break for Two at Two Hoots Campsite! 

For something completely different why not escape to a cosy shepherd’s hut with all mod cons and a touch of luxury at the adults only Two Hoots Campsite?  Relax and enjoy each other’s company in this beautiful rural setting with wonderful views across open countryside, woodland walks and  wide-open starlit skies.  Gift vouchers available.

All you have to do is go to the wordsearch in this month’s magazine, find all the words listed and read the unused letters in order from left to right, row by row, to reveal a hidden phrase.  Click below to send your answer through to us by noon on Tuesday 21 August.  Good luck!

 

 

 

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WIN a Family Ticket for Paultons Park!

Paultons Park family theme park has more than 70 wonderful rides and attractions included in the admission price.  There are an amazing variety of things to see and do including; big rides, small rides, play areas, entertainments and an astonishing collection of exotic birds and animals, all set within 140 acres of beautiful parkland.  Paultons is home to the world’s first and the UK’s only Peppa Pig World and this year there are two new Peppa rides: The Queen’s Flying Coach Ride and Grampy Rabbit’s Sailing Club!

All you have to do is find the competition in this months’ edition and count how many spinning tea cups are hidden throughout the magazine.  Click below to send us your answer by noon on Tuesday 21 August.  We hope you’re a winner!

 

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This month's recipe

Victoria Sponge

Ingredients - Serves: 8

Sponge

150g / 1 cup coconut oil

150g / 1 cup coconut cream (the solidified coconut from a can of coconut milk or cream)

6 eggs

200g / 7oz palm sugar

1 teaspoon pure vanilla extract

70g / ½ cup coconut flour

40g / ¼ cup tapioca flour

2 teaspoons baking powder

Strawberry jam

Fresh summer berries

 

Cream Filling

150g / 1 cup coconut cream (the solidified coconut from a can of coconut milk or cream)

30g / 1½ tablespoons honey

¾ teaspoon vanilla bean paste (or seeds from 1 vanilla pod / bean)

2 egg yolks

2 x 20cm / 8inch round cake pans, greased

Method:

  1. Preheat the oven to 150°C (300°F) Gas 2.
  2. Melt the coconut oil in a saucepan over low heat and set aside to come back to room temperature. In a separate pan, melt the coconut cream and set aside to cool to room temperature.
  3. Using a stand mixer or electric whisk, whisk the eggs and palm sugar together so that the mixture doubles in size and is creamy and lighter in colour. Add the melted coconut cream and vanilla. Whisk lightly to combine the ingredients. Sift in the flours and baking powder, add the coconut oil and mix together, do not over-mix.
  4. Divide the mixture between the cake pans and bake in the preheated oven for 15-20 mins.
  5. Meanwhile, prepare the cream filling. Warm the coconut cream in a saucepan to melt it down a little. Beat together the honey, vanilla and egg yolks in a mixing bowl. Once the cream is warm, but not hot, slowly pour into the yolk mixture while whisking constantly. Pour everything back into the saucepan and whisk over low heat to thicken. Transfer the filling to a clean bowl. Lay a piece of clingfilm over the surface and put in the fridge for at least 3 hours before use so that it solidifies.
  6. Remove cakes from oven and put on a wire rack to cool slightly before turning out. Leave on the wire rack to cool completely before filling the cakes.
  7. Spread the cakes with cream filling and jam. Top with the second cake and fresh berries. Store in the fridge unless you are eating it right way!

Recipe taken from the Perfectly Paleo Cookbook by Rosa Rigby, published by Ryland Peters & Small.

 

This Month's Feature

                              Steps to a Healthier Heart

 

 

 

 

 

This Month's Feature

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