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WIN a Spa Day for Two at the Solent Hotel & Spa!

The fully refurbished Spa is a haven for the senses with all that you need to feel special.  Get active in our brand new state-of-the-art TechnoGym or on our tennis court.  Then relax in our sauna, hot tub, steam room and swimming pool before treating yourself to some indulgent pampering.  With membership from £58 per person, you’ll experience moments of pure bliss and leave feeling refreshed and revitalised.

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 20 February.  Good luck!

 

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WIN a £100 Voucher for Eltikki!

If you’re looking for something unique, then Eltikki Bespoke Handmade Jewellers is the place to go.  Eltikki designer, Nikee, is influenced by nature and organic shapes and she also enjoys creating pieces to customers’ own specifications.  Nikee specialises in engagement and wedding rings as well as bespoke pendants, necklaces and earrings.  Eltikki’s reputation has been built on the joy that these special designs have brought to those who have commissioned pieces and the lucky recipients!

All you have to do is find the competition in this month’s edition and count how many DIAMOND RINGS are hidden throughout the magazine.  Click below to send us your answer by noon on Wednesday 20 February.  We hope you’re a winner!

 

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This month's recipe

Peanut Butter Cheesecake (Gluten Free)

Ingredients - Serves: 8 - 10

300g gluten-free digestive-type biscuits

150g unsalted butter, melted

1 x 340g jar of gluten-free peanut butter

280g cream cheese

2 teaspoons vanilla bean paste

125g icing sugar

150ml double cream

25cm non-stick spring form cake tin

For the topping

100g gluten-free dark chocolate (70% cocoa solids), finely chopped

100ml double cream

Method:

  1. In a food processor, blitz the biscuits to a fine crumb. Combine with the melted butter, then use the mixture to line the bottom and halfway up the sides of the tin. Place in the fridge for 30–40 minutes until set and hard. Put the peanut butter, cream cheese, vanilla bean paste and icing sugar into a food processor and whisk until fully combined.
  2. In a separate large bowl, whisk the double cream until soft peaks appear. Take a tablespoon of the peanut butter mixture and, using a spatula, gently fold into the cream, trying to retain as much air in the mix as possible. Repeat until all the peanut butter mixture is incorporated into the cream.
  3. Add the mix on top of the crumbed biscuit base, being careful not to disturb the sides. Place in the fridge and chill for 2–3 hours until set. You can freeze this now, or keep it covered in the fridge for up to 48 hours.
  4. For the topping, place the chocolate in a large bowl. Heat the cream in a pan until just boiling, then pour over the chocolate and whisk until the chocolate is melted and the mixture is smooth. Take the cheesecake straight from the fridge and pour the ganache over, working from the centre outwards. Return to the fridge for 30 minutes or until the chocolate is set. Remove from the tin – you will probably need to carefully run a knife around the edge of the cake – and serve.

 

This Month's Feature

                      How To Start Running In Your 40s & 50s

 

 

 

 

 

This Month's Feature

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