WIN – Afternoon Tea at the Solent Hotel
The Solent Hotel & Spa offers a number of dining options. Why not enter this competition to win a delicious Afternoon Tea for 4!
Prize valid Monday -Thursdays between 2pm and 5pm
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 Wednesday 1st May. Good luck!
Congratulations to Mrs P Hughes, Hedge End who won £150 Voucher for The Raw Pet Food Pantry in our previous Wordsearch competition.
WIN – A Week of Multi-Activity Daycamps for one child at YMCA Fairthorne Manor
during the school summer holidays (Value £180)
Children have the best school holidays at Fairthorne Manor Daycamps! From the minute they step onto the expansive 95-acre site until they say goodbye, there’s a world of opportunities to learn, explore interests, and have fun outdoors with friends.
With a variety of fantastic and exciting outdoor activities and adventures led by our friendly and experienced team, children from Year-3 to Year-11 can enjoy the fresh air and find something special to love.
All you have to do is find the competition in our January and February editions and count how many TARGETS are hidden throughout the magazine.
Click below to send us your answer by noon on Wednesday 1st May. We hope you’re a winner!
Congratulations to N Burt, Netley Abbey who won a loft ladder supplied and fitted in our last Spot the Object competition.
150g unsalted butter, plus extra for the ramekins
200g dark chocolate (70% cocoa), roughly chopped.
90g golden caster sugar
3 large eggs
90ml Guinness
Good quality vanilla, chocolate or salted caramel ice cream to serve.
Butter four 9 x 5cm ramekins.
Place the butter, chocolate and a generous pinch of salt into a heatproof bowl. Set over a small pan of barely-simmering water and stir until melted, then remove from the heat and leave to cool a little.
Place the sugar and eggs into a large mixing bowl and beat with an electric whisk until pale, doubled in volume and thick enough to leave a trail.
Gently fold in the melted chocolate and the Guinness. Spoon the mixture into the ramekins, then chill in the fridge for 1 hr.
In the meantime, place a baking tray on the top shelf of the oven and preheat to 200C/180C fan/gas 6.
Place the chilled ramekins on the hot baking tray and bake for 18 mins.
Remove from the oven and leave to stand for a minute. The centres will sink a little. Pop a scoop of ice cream into the hollow and serve.
Roam With A Home
This Month's FeaturePlease contact us with the details and we can run your listing for FREE!