Please rotate your device

Readers

Articles, Competitions and Recipes

Click to Win a Flying Lesson with Phoenix Aviation!

Phoenix Aviation, based at Solent Airport Daedalus, Lee-on-the-Solent, is a CAA registered Flying School that offers trial lessons and complete Private Pilot Licence courses with our fully qualified and highly experienced flying instructors.  We’ve recently relocated to the Control Tower at Lee-on-the-Solent Airfield, improving our facilities and providing superb views across the airfield.

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 21 February.  Good luck!

Enter

Next Competition Coming Soon!

 

Look out for another great Forget-Me-Not competition

coming in March!

 

Enter

This month's recipe

Vanilla Panna Cotta with Raspberry Sauce

Ingredients - Serves: 4

INGREDIENTS

FOR THE PANNA COTTA

3 gelatine leaves 250ml/9fl oz milk

250ml/9fl oz double cream 1 vanilla pod, split lengthways, seeds scraped out

25g/1oz sugar

FOR THE SAUCE

175g/6oz sugar 175ml/6fl oz water

Splash of raspberry, cherry or blackcurrant liqueur

350g/12oz raspberries

TO SERVE

Sprigs of fresh mint and blueberries (optional)

Method:

Method:

  1. To make the panna cotta, soak the gelatine leaves in a little cold water until soft. Place the milk, cream, vanilla pod, scraped seeds and sugar into a heavy-bottomed pan and bring to a simmer. Remove the vanilla pod and discard.
  2. Squeeze the water out of gelatine leaves, then add leaves to pan. Remove from the heat and stir until the gelatine has dissolved.
  3. Divide the mixture between four pretty glass serving bowls and set aside to cool. Place into the fridge for at least an hour, until set.
  4. To make the sauce place the sugar, water and the splash of liqueur into a pan and bring to the boil. Reduce the heat and simmer, stirring until all the sugar has dissolved.
  5. Remove the pan from the heat and add the raspberries. Use a hand blender to blitz the sauce until smooth. Pass it through a sieve to remove the seeds.
  6. To serve, pour the sauce over the panna cotta and garnish with the blueberries and a sprig of mint.
  7. Alternatively, pour the panna cotta mix into oiled moulds rather than serving dishes, and set in the fridge as before. Blitz half the raspberries into the sauce and strain through the sieve, then stir in remaining raspberries. When the panna cotta are set, dip the moulds in hot water for a few seconds and turn the panna cotta out onto a plate, spoon over the sauce and decorate with blueberries and mint.

This Month's Feature

Safer Internet Day

A Better Internet Starts With You

This Month's Feature

Do you have an event coming up or run a local community group?

Please contact us with the details and we can run your listing for FREE!

Submit Details