Meon Valley TDG Nov22

Meon Valley

Magazines:

Dear Readers,

Welcome

edition of the directory! Grab a cuppa, wrap up warm and put your feet up as you read what is inside.

As well as some great articles this month, we have hundreds of brilliantly hard-working local businesses, plus we also have two competitions for you.

The Blue Bell Inn, Emsworth, are offering you the chance to win a delicious meal for 2 with a glass of wine each; plus, our office dog Barney is hidden in 4 adverts, so “Find Barney” and enter and you could be the winner of a whopping £50! As they say, ‘you have got to be in it to win it,’ so get your entries in!

MOVEMBER – GET INVOLVED!

Since 2003, Movember has funded more than 1,250 men’s health projects worldwide. Movember fundraisers are making a difference in men’s mental health and suicide prevention, prostate cancer and testicular cancer. You can Grow your Moustache this November or “Move for Movember” and share your fundraising page far and wide, ask friends and family to donate and go hard on social media (Remember to tag us!). More moustaches mean more conversations, donations and lifesaving awareness. For more information, visit uk.movember.com.

I WILL BE WALKING 60 MILES DURING NOVEMBER TO RAISE FUNDS

If you would like to donate, contact our office on 01730 260746 or scan my QR Code. Many thanks.

As always, we send our thanks for keeping things local, and we wish you a happy and healthy November!

Denise Lloyd, Managing Director

The Directories:

Petersfield Edition Dist: 8,400

Rowlands Castle & Havant Edition Dist: 10,000

Clanfield, Horndean & Cowplain Edition Dist: 15,700

Waterlooville, Denmead, Purbrook & Widley Edition Dist: 16,100

Farlington, Drayton & Cosham Edition Dist: 11,200

Hayling Island Edition Dist: 8,800

Emsworth Edition Dist: 12,600

Meon Valley Edition Dist: 9,500

Lifestyle Magazine:

Hampshire Wick offer high-quality, hand-poured candles and wax melts, made from natural soy wax and with entirely eco-friendly packaging.

are a local, family run business based in Clanfield, specialising in luxury home fragrance as well as beautiful home accessories.

Edition Christmas Fragrances for 2022 include Winter Spruce, Gingerbread and Mulled Wine, making the perfect gift for this festive season!

Tom Aikens’ Pro teroles

Introduction

There is something so contradictory about profiteroles that they keep me coming back for more. There is the sweetness of the chocolate against the plain cream; the dryness of the pastry against the moisture that spills from the middle; and a solitary, innocent-looking ball that ends up being filling and extroverted.

What I love most about profiteroles is the fact they’re easy to make yet considered luxurious and even slightly opulent; so here’s a recipe that, in a similar way, is simple, yet sensational!

Method

1. Put the butter, sugar and salt for the profiteroles in a pan with 250ml of water and bring to a simmer. Add the sifted flour and stir for a good 5 minutes over a low to medium heat, until the paste comes away from the pan.

2. Transfer this immediately to a food mixer or processor with a beater attachment. Add the eggs, one by one, and beat to a smooth, shiny paste. Put this in a bowl, cover with clingfilm and leave to cool.

3. Preheat the oven to 190°C/ gas mark 5. Spoon the choux paste into a piping bag with a plain nozzle and pipe 2.5cm blobs onto a baking tin. Each one should stand up nice and high, and you should get roughly 30 profiteroles in total. Bake for about 15 minutes until golden in colour. Pierce each one to let out the steam and cool on a wire rack before filling.

4. To make the crème Chantilly, add the vanilla seeds, scraped

Ingredients

(serves 4)

For the profiteroles

- 80g unsalted butter

- 25g sugar

- ½ tsp salt

- 150g plain flour, sifted - 4 eggs

- 2 handfuls of chopped almonds, to serve

For the crème Chantilly - 1 vanilla pod

- 250ml whipping cream

- 40g caster sugar

- ½ tsp vanilla extract

For the chocolate sauce

- 50g unsalted butter

- 250ml double cream

- 180g sugar

- 1 tsp vanilla extract

- 100g cocoa powder

- 50g dark chocolate

from the pod, to the whipping cream along with the caster sugar and vanilla extract and whip until firm. Pipe into the choux buns.

5. To make the chocolate sauce, put the butter, double cream, 180g of sugar and vanilla extract into a pan and bring to a simmer. Add the cocoa powder and whisk while continuing to cook for 5 minutes at a slow simmer. Break up the dark chocolate and put it into a bowl. Pour over the hot chocolate mixture and stir until the dark chocolate has melted, then pass the sauce through a fine sieve.

6. Drizzle the choux buns with warm chocolate sauce and sprinkle with the chopped almonds.

by

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Each year, The Royal British Legion encourages the nation to come together to honour and remember the sacrifices made by the Armed Forces community. The British Legion encourages everyone to 'Remember Together' to commemorate the service and sacrifice that many friends, allies, and Commonwealth nations made alongside Britain in defence of its freedoms, values, and way of life.

There are no restrictions on when you remember, but the main focus of Remembrance in the United Kingdom is in November, during Armistice Day and Remembrance Sunday. The Armistice, an agreement to end the fighting of the First World War, began at 11am on 11th November 1918. “Armistice” is Latin for “to stand (still) arms”. To this day we mark Armistice Day with a Two Minute Silence at 11am on the 11th day of the 11th month.

During November, millions will mark their remembrance with the Poppy symbol. This is because, during WW1, vast amounts of land was blasted, bombed and fought over repeatedly. Previously beautiful landscapes turned to mud, creating bleak and barren scenes where little or nothing could grow.

However, there was a notable and striking exception to the bleakness; the bright red Flanders poppies. These resilient flowers flourished in the middle of so much chaos and destruction, growing in their thousands upon thousands.

In the spring of 1915, shortly after losing a friend in Ypres, a Canadian doctor, Lieutenant Colonel John McCrae wrote his now famous poem after feeling so moved at the sight of poppies growing in battle-scarred fields.

In Flanders’fields the poppies blow

Between the crosses,row on row, That mark our place: and in the sky The larks,still bravely singing,fly Scarce heard amid the guns below. We are the dead.Short days ago We lived,felt dawn,saw sunset glow, Loved and were loved,and now we lie in Flanders’fields.

Extract from‘In Flanders’Fields’,by John McCrae

This year on Sunday 13th November from 11 am, the National Service of Remembrance will be held at the Cenotaph on Whitehall, London.

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