What's Around Magazine August 2014

BRITISH SUPERBIKES donington park FOOD GUSTO FOOD & DRINK FESTIVAL appleby IBSTOCK COUNTRY FAIR ibstock OPEN GARDENS packington

see page 2

see page 5

see page 3

delivered throughout ibstock | ravenstone | heather | coleorton | swannington | hugglescote | packington | normanton le heath and surrounding areas

SEASONAL RECIPES | COMMUNITY EVENTS | REVIEWS | SERVICES | PUZZLES ISSUE 109 - AUGUST 2014

2

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

3

4

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

5

6

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Publisher: What’s Around Ltd. Printed by: Context, Packington Editor: Paul Garrett © Copyright What’s Around Ltd. Advertising: 01530 832015 Email:advert@whatsaround.co.uk Web: www.whatsaround.co.uk Address: Hall Gardens, Ravenstone, Leics. LE67 2HF

How to...

Page 24

Whilst every care has been taken to ensure that the information contained within this publication is accurate, neither the publisher, printer nor its editorial contributors can accept, and hereby disclaim, any liability to any party to loss or damage caused by the errors or omissions resulting from negligence, accident or any other cause.

All rights reserved. No part of this publication may be reproduced, stored in any retrieval systems or transmitted in any form - electronic, mechanical, photocopying, recording or otherwise - without the prior permission of the publisher.

What’s Around Ltd. does not officially endorse any advertising material contained within this publication.

Nevertheless, it will from time to time, recommend individual services and or businesses which have either been recommended by readers, contributors or by our own personal experience.

Film Review Page 53

Food & Drink 8

Seasonal Recipes

16

Chicken Kiev

20

Turkish kofta kebabs

44

Paella

50

Seasonal Desserts

Monthly Features 10

Crossword

10

Sudoku

14

Book Review Too

46

Book Review

47

Wordsearch

Contents

48

The Palace

General

51

Jobs in the Garden

Copy deadline for sep 2014 is 19th Aug 2014

Seasonal Desserts Page 50

24

Polycystic Ovary syndrome

52

Just for Kids

34

Ibstock Country Fair

53

Good New Films and those you may have missed

26

25th Packington Open Gardens

54

Your Stars by Dan Worthaus

39

Winning Wines - Italy

56

What’s On

57

Blackbird Art Studio

57

Useful Numbers

63

Master Gardener

58

Index of Advertisers

Come and join us on to Facebook

Please mention What’s Around when responding Advertisers - Many Thanks

7

seasonal recipes Salmon and sea bass ceviche Serves 4 hr mins -1 Prep 30 needed ing k o No Co Ingredients • 500g/1lb 2oz skinless salmon fillets, flesh sliced as thinly as possible using a sharp knife • 2 medium skinless sea bass fillets, flesh sliced as thinly as possible using a sharp knife • 1 red onion, peeled, thinly sliced • 2 large red chillies, stalks and seeds removed, thinly sliced • 1 red pepper, stalk and

seeds removed, flesh finely diced • 5 limes, juice and zest, plus extra lime wedges to serve • pinch cayenne pepper • 4 tbsp extra virgin olive oil, plus extra to serve • handful fresh coriander leaves To serve • 2 ripe avocados, peeled, stone removed, cut into thin slices • handful mixed baby salad leaves

1. Put the fish slices into a large shallow serving bowl.

2. Sprinkle over the red onion slices, chilli and diced red pepper and mix gently using your fingers. Sprinkle over the lime zest.

3. In a separate bowl, whisk together the lime juice, cayenne pepper and olive oil until well combined.

4. Pour the marinade over the fish, mix well using your hands and cover the bowl with cling film. Chill in the fridge for at least 30 minutes.

Salmon ceviche with fennel salad Serves 4 Prep 30 mins No Cook 1hr ing needed

Ingredients For the ceviche • 250g/9oz organic salmon fillet, skinned • 2 tbsp rock salt • 1 tbsp red chillies, finely diced • 75ml/3fl oz pink grapefruit juice • 1 tbsp lime zest • 150ml/5fl oz lime

juice (about 5 limes) • 20g/¾ caster sugar • 30 coriander leaves, finely chopped For the salad • 1 fennel bulb, finely sliced (using a mandolin if possible) • 110g/4oz baby salad leaves

1. For the ceviche, lightly sprinkle the salmon fillet with rock salt. Transfer to the fridge and leave for 20 minutes.

2. Remove the salmon from the fridge, carefully wash off all the salt and pat it dry.

3. In a small bowl, mix the chillies, grapefruit juice, lime zest and juice together and add the sugar. Add the coriander at the last minute and toss to combine.

4. Slice the salmon at an angle - each piece needs to be about 2-3mm thick.

5. When ready to serve, mix in the chopped coriander

5. Lay four slices evenly in a straight line onto each serving plate.

6. To serve, place one chefs’ ring into the centre of each of four serving plates.

Add a double layer of avocado slices to the chefs ring, then spoon in enough ceviche to almost reach the top of the chefs’ rings. Top with the baby salad leaves, drizzle with olive oil and garnish with a wedge of lime. Carefully remove the chefs’ rings before serving.

6. Spoon all but two tablespoons of the ceviche dressing over the salmon. Set aside for about 30 minutes.

Courtesy The Hairy Bikers

7. For the salad, soak the sliced fennel in iced water for 2-3 minutes, before removing and draining. Mix with the salad leaves and the reserved two tablespoons of the ceviche dressing.

8. Place the fennel salad on top of the salmon and serve.

Courtesy Stuart Gillies

8

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

9

10

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

11

12

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

13

Book Review Too!

by Buck Verm

The God Complex

By Murray McDonald

When Cash Harris visits his father for the first time after a fifteen year estrangement, things don’t go anywhere near as planned.

By the end of the night, he finds himself embroiled in a plot to destabilise the government, his father has been assassinated and he discovers a shocking truth that would have fundamentally altered his life fifteen years earlier.

However, all of this pales into insignificance when, along with his best friend and ex-fiancee, he fights for his innocence and the chance to save a world they didn’t even know needed saving.

They uncover the truth that has been alluding mankind from its very inception.

Life, the universe...everything...nothing is as it really seems.

14

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

15

recipe

Serves 4 Prep Time less than 30 mins Cooking Time 10 to 30 mins

Chicken Kiev

Ingredients For the chicken kiev 4 x 175g/6oz chicken breasts, skin removed 3 garlic cloves, finely chopped 1 lemon, juice only salt and freshly ground black pepper 1 tbsp chopped fresh tarragon 230g/8oz butter, slightly softened 2 tbsp plain flour 1 free-range egg, beaten 10-12 tbsp fresh breadcrumbs olive oil, for frying For the rice 250g/9oz cooked white and wild rice (from a packet of mixed white and wild rice) 100g/3½oz bacon lardons, fried until crisp 1 tbsp chopped fresh parsley 100g/3½oz pine nuts, toasted 2 tbsp melted butter 1.

Preheat the oven to 200C/400F/Gas 6.

2.

For the chicken kiev, slice a piece out of the centre of the chicken breast to make a pocket using a sharp knife. Place the garlic, lemon juice, salt and freshly ground black pepper, tarragon and butter into a bowl and mix well. Stuff this mixture into the pocket in the chicken breasts.

3.

Dredge the chicken breasts in the flour, then dip into the beaten egg, then the breadcrumbs to coat completely, shaking off any excess.

4.

Heat the oil in an ovenproof frying pan and fry the chicken breasts on all sides until lightly browned. Transfer to the oven and bake for 18-20 minutes, or until golden-brown and completely cooked through.

5.

For the rice, place all the rice ingredients into a bowl and mix well. Pack the rice mixture into four cups or ramekins.

6.

To serve, turn the rice out onto serving plates with the chicken kiev alongside.

Courtesy Simon Rimmer

16

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

17

18

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

19

recipe Turkish kofta kebabs with minted yoghurt and kohlrabi and carrot salad Preparation 30 mins to 1 hour Cooking Time less than 10 mins Ingredients 900g/2lb minced lamb 2 onions, finely grated 6 garlic cloves, crushed 2 tsp dried chilli flakes 1 small bunch of flatleaf parsley, chopped oil for brushing 2 vine-ripened tomatoes, thinly sliced salt freshly ground black pepper For the minted yoghurt 200g/7oz Greek natural yoghurt 2 tbsp chopped mint For the carrot salad 2 large carrots, peeled and halved 2 kohlrabi, peeled 2 tbsp sunflower oil 4 tsp cumin seeds 4 tsp lemon juice 1.

Preheat a charcoal barbecue 40 minutes ahead of cooking or a gas barbecue 10 minutes ahead of cooking. If using a cast-iron griddle pan, heat it over a high lower the heat slightly before cooking.

COOK’S

NOTE

y and s, health Deliciou e - you really mak y posh quick to ese eas e! th e v a h must arbecu at any b kebabs heat, then

2.

Cover eight bamboo skewers with cold water and leave them to soak.

3.

Put the minced lamb into a bowl with the onions, garlic, chilli flakes, parsley, one teaspoon of salt and some freshly ground black pepper. Mix together with your hands until bound together.

4.

Divide the mixture into eight and mould it into long sausage shapes around the drained bamboo skewers.

5.

For the minted yoghurt, mix the yoghurt with the mint, half a teaspoon of salt and some pepper and set aside.

6.

For the salad, finely shred the carrots and kohlrabi, on a mandolin or on the coleslaw setting of your food processor so you get nice long, thin, crunchy strips.

7.

Put these in a bowl with a large pinch of salt and mix together well.

8.

Heat the sunflower oil in a small pan, add the cumin seeds and, as soon as they start to sizzle, add them to the vegetables with the lemon juice and toss together.

9.

Brush the kofta generously with oil and lightly oil the bars of the barbecue or griddle. Cook for five minutes, turning occasionally, until browned all over and cooked through.

10. Spread the minted yoghurt over one large or four individual serving plates. lay the kofta on top, garnsih with the sliced tomatoes and serve with the salad.

Courtesy Rick Stein

20

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

21

22

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

23

healthy living

How to control the symptoms of Polycystic Ovary syndrome

Poly cystic ovary syndrome is a common problem that effects 1 in 5 women. It is more apparent around late teens and early twenties and shows numerous symptoms such as weight gain, facial hair (hirsutism) sweating, thinning hair on the head, acne, irregular periods or no periods at all and inability to become pregnant. One of the main problems women struggle with is losing weight. You may have been to a slimming club only to find that no matter how hard you try, you are unable to shift those pounds or they are very slow coming off. Here are a few tips which will help you to control your symptoms and hopefully increase your weight loss and improve your health.

Eliminate dairy from your diet.

24

potato for instance, fill it with tuna instead of cheese. Always eat fish, meat or a vegetarian option such as tofu or quorn with your vegetables or pasta.

Supplement your diet.

When a woman suffers from PCOS she may be deficient in many key vitamins, therefore it is important to either supplement these essential vitamins or consume foods that contain them. The vitamins include Vitamin D – you will be able to get this from the sunshine, breakfast cereals, oily fish such as salmon, mackerel and sardines and fortified fat spreads. Folic acid is found in Brussel sprouts, liver, spinach, peas, broccoli, brown rice, asparagus and chickpeas. Omega 3 is found in flack seeds, walnuts, sardines, salmon, tofu, cauliflower and shrimp.

Stop the gluten.

Testosterone levels are increased massively by dairy products. Women with PCOS already have too high testosterone levels which causes some of their symptoms. Removing dairy, you will feel less bloated, your skin will improve and you may also lose more weight. Foods which contain dairy include milk, yoghurt, cream, ice cream, cheese and cottage cheese.

This is easier said than done. Giving up gluten means that you have to stop eating bread, pasta, pastry, cobs and all foods which contain gluten. This may take some time to adjust to but you will feel so much better for doing so. Women with PCOS are often gluten intolerant. By eating gluten you are increasing inflammation within the body which leads to insulin resistance which will make your symptoms worse.

Always eat proteins with carbohydrates.

Get up and move.

When you eat carbohydrates, such as bread, pasta, rice and cereals, your insulin levels spike. If there is too much insulin around the body, you will not be able to use this as energy, therefore you will gain more weight. By eating proteins with your carbs you can prevent this from happening. Proteins include meats, fish and eggs. So if you have a jacket

Exercise has been proven to improve frequency of ovulation, insulin sensitivity and cholesterol levels. Going out for a walk with the dog on a daily basis, running up the stairs and joining the gym will not only help to tone you up and lose weight but also help to control your symptoms.

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

25

26

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

27

28

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

29

30

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

31

32

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

33

34

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

35

36

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

37

38

To Advertise in What’s Around please call 01530 832015 or 07840 723385

WINNING WINES: ITALY Italy has a lot to offer. As well as productions of high-quality products – from cars to designer fashions and so much in between – Italian cuisine is enjoyed by many. The beautiful landscapes and coastal areas attract millions of visitors to return time and time, again. The history and cultures of Italy are other very proud attributes of the country.

Wine productions in Italy are muchfavoured, throughout the world. Searching for a range of wines, of high-quality, with something to satisfy all tastes, I located wines from Clavesana. Clavesana is to be found in the province of Cuneo, in the region of Piedmont, approx 70km south of Turin. This area grows many grape varietals, for wine productions. Dolcetto, Barbera, Moscato and Nebbiolo are amongst varieties grown to produce their exceptional, high-quality red and white wines.

Multi award-winning wines from Clavesana are renowned as being leaders, having praises constantly attributed to them.

Dolcetto is a dark-skinned wine grape, grown in northwestern Italy. Piedmont is recognised as the original ‘home’ of this varietal. I found Dogliani (DOCG) to be a very easy-to-drink wine, which utilises the Dolcetto grapes, to great advantage.

Dogliani is famed for this varietal. Il Clou, Dogliani Superiore (DOCG), is a further example of exceptional wine. This

production is very acceptable on both nose and palate, with the fruits coming through, on both counts. The red fruit flavours of this wine make it a superb medium to full-bodied red and really great with food.

It has a very good balance and splendid finish. Nebbiolo grapes are used for the production of RUS Langhe (DOC). This is another wine from an excellent company and I found it a really good pairing with beef and many dishes.

Several other productions are available from Clavesana, including ERA Barbera D’Alba (DOC), OLO Barolo (DOCG) and 587 Dogliani Superiore (DOCG). These wines, plus the ones aforementioned, will not disappoint and most certainly will complement many dining occasions, over and over again. Powerful productions from a company dedicated to providing exceptional, high-quality wines. www.siamodolcetto.it www.inclavesana.it

As always, Enjoy!

Trevor Langley

Please mention What’s Around when responding to Advertisers - Many Thanks

39

40

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

41

42

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

43

recipe Paella Serves 6-8 Prep Time: 30 mins to 1 hour Cooking Time: 10 to 30 mins 170g/6oz chorizo, cut into thin slices 110g/4oz pancetta, cut into small dice 2 cloves garlic finely chopped 1 large Spanish onion, finely diced 1 red pepper, diced 1 tsp soft thyme leaves ¼ tsp dried red chilli flakes 570ml/1pint calasparra (Spanish short-grain) rice 1 tsp paprika 125ml/4fl oz dry white wine 1.2 litres/2 pints chicken stock, heated with ¼ tsp saffron strands 8 chicken thighs, each chopped in half and browned 18 small clams, cleaned 110g/4oz fresh or frozen peas 4 large tomatoes, de-seeded and diced 125ml/4fl oz good olive oil 1 head garlic, cloves separated and peeled 12 jumbo raw prawns, in shells 450g/1lb squid, cleaned and chopped into bite-sized pieces 5 tbsp chopped flatleaf parsley Salt and freshly ground black pepper

NOTE COOK’S od and ntic seafo e An authe that boasts som lla , e a ts p n n ie e d chick ingre ’s finest zo. of Spain rra rice to chori a p s la a c m fro

1.

Heat half the olive oil in a paella dish or heavy-based saucepan. Add the chorizo and pancetta and fry until crisp. Add the garlic, onion and pepper and heat until softened. Add the thyme, chilli flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy. Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes.

2.

Now place the clams into the dish with the join facing down so that the edges open outwards. Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.

3.

Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella. Now do the same with the squid and add them to the paella too.

4.

Scatter the chopped parsley over the paella and serve immediately.

Courtesy Antony Worrall Thompson

44

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

45

Mr Mercedes by Stephen King

In a mega-stakes, high-suspense race against time, three of the most unlikely and winning heroes Stephen King has ever created try to stop a lone killer from blowing up thousands.

In the frigid pre-dawn hours, in a distressed Midwestern city, hundreds of desperate unemployed folks are lined up for a spot at a job fair. Without warning, a lone driver plows through the crowd in a stolen Mercedes, running over the innocent, backing up, and charging again. Eight people are killed; fifteen are wounded. The killer escapes. In another part of town, months later, a retired cop named Bill Hodges is still haunted by the unsolved crime.

When he gets a crazed letter from someone who self-identifies as the perp; and threatens an even more diabolical attack, Hodges wakes up from his depressed and vacant retirement, hell-bent on preventing another tragedy. Brady Hartfield lives with his alcoholic mother in the house where he was born.

He loved the feel of death under the wheels of the Mercedes, and he wants that rush again. Only Bill Hodges, with a couple of highly unlikely allies, can apprehend the killer before he strikes again. And they have no time to lose, because Brady’s next mission, if it succeeds, will kill or maim thousands. Mr. Mercedes is a war between good and evil, from the master of suspense whose insight into the mind of this obsessed, insane killer is chilling and unforgettable.

In the gloomy pre-dawn hours of a distressed Midwestern city, hundreds of unemployed hopefuls are lined up for a job fair.

Without warning, a merciless driver plows through the crowd in a roaring Mercedes. Eight people are killed; 15 are wounded.

The killer escapes into the early-spring fog never to be seen from again. Until now...

Detective Bill Hodges is a battle-hardened and streetwise crime fighter originally assigned to the Mercedes killings.

Now retired, Hodges has lost his way in boredom and depression craving the thrills of taking down the region’s most notorious criminals. When a disturbing letter from the Mercedes Killer arrives at his door, Hodges soon finds himself uncontrollably drawn into a cat-n-mouse pursuit with stakes beyond comprehension.

Mr. Mercedes is Stephen’s first “hard-boiled detective tale.”

It will transport you into a vibrant and dangerous world filled with gritty characters living on the bleeding edge of reason.

Be prepared..

46

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

47

the palace

August’s forthcoming events at the Palace are as follows: Friday, 1st August - Film Night – ‘Gravity’ (PG 13). A medical engineer and an astronaut work together to survive after a catastrophe destroys their shuttle and leaves them adrift in orbit. Starring Sandra Bullock and George Clooney.

WINNER OF 7 OSCARS! Doors/ bar open at 7.00pm. Film starts at 7.30pm.

Tickets: £5.00/£4.00. Advance tickets: from The Palace Tel: 01530 262400 or Halls Electrical Tel: 01530 260460. Tickets can be purchased ‘on the door’ (subject to availability).

Saturday, 16th August - Ibstock Allotment Society’s 19th Open Flower and Vegetable Show - Open to the public from 2.00pm. Schedules are available from Ibstock Business Centre, The Palace or Mr R Whitby. For more details contact Mr Whitby on Tel: 01530 260830.

Friday, 22nd August - Film Night – ‘The Invisible Woman’ (R). At the height of his career, Charles Dickens meets a younger woman who becomes his secret lover until his death. Directed by Ralph Fiennes and starring Ralph Fiennes.

Doors/ bar open at 7.00pm. Film starts at 7.30pm. Tickets: £5.00/£4.00.

Advance tickets: from The Palace Tel: 01530 262400 or Halls Electrical Tel: 01530 260460. Tickets can be purchased ‘on the door’ (subject to availability).

Saturday, 30th August - Palace Social Dance. A very popular evening of Ballroom, Latin, and Sequence. Doors & bar open at 7.30pm. Dancing from 8.00pm ‘til 11.00pm. Tickets: £5.00. Advance tickets: from The Palace Tel: 01530 262400 or Halls Electrical Tel: 01530 260460. Tickets can be purchased ‘on the door’ (subject to availability) Please check with ticket outlets to avoid disappointment.

Regular bookings: Monday Mosaic Disability Services - 9.30am - 3.30pm.

(0116) 2318720 0r (07912) 480961.

Contact Amanda Tebbutt on

Fitsteps – 6.15 – 7.15pm. FitSteps has been designed by Strictly Come Dancing stars Natalie Lowe and Ian Waite. Sally Eastham has been personally trained by them to bring you FitSteps the new dance fitness phenomenon. FitSteps is a unique dance fitness programme. Using the most popular Latin and Ballroom dances, they have developed a dance fitness programme that delivers results fast. Contact Sally Eastham on 07966 107244.

Fitness Pilates class – 7.45pm – 8.45pm. Contact Michelle Scott-Worthington on (07887) 678367.

48

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Tuesday Bubbles Playgroup – 10.30am – 12 Noon. Contact Rachel Seabrook on (01530) 452144.

Circuit Training – 6.45pm – 7.45pm. Contact Curtis Smith on (07870) 498110 or (01455) 291656.

Tai Chi – 8pm – 9pm. Contact Doug Gerrard on (07969) 480684.

Wednesday 60+ Fitness Pilates – 9.30am – 10.30am. Contact Michelle Scott-Worthington on (07887) 678367.

Thursday Active Steps Workout – posture, balance and fitness class – 11am – 12 noon.

Contact Michelle Scott-Worthington on (07887) 678367.

Outlook Group (a social group for senior citizens) - 1.30pm – 3pm.

Elaine Hodgetts on (01530) 262400.

Contact

Bingo – Doors open 7.30pm. Eyes down at 8pm. Licensed bar & refreshments.

Everyone welcome.

Friday Tai Chi – 10am – 11am. Contact Michael Cashmore on (07714) 215216.

Childrens Dance Classes - Beginners Ballet 4.00-4.45pm; Beginners Tap 4.455.30pm; Musical Theatre 5.30-6.15pm Contact Miss Jessica of Rochelle School Of Dance (established over 60 years in the area) (01455) 636514, (07949) 121442 or office@rochelle-dance.com Saturday Community Morning at the Palace – 10am to 12 noon. Every Saturday (except the 1st Saturday each month) the Palace plays host to groups, organisations and associations from the village, including the Ibstock Historical Society. So if you would like to learn more about what is happening in your community, come along to the Palace. Also a variety of market stalls selling locally produced goods, including delicious home made cakes, plus produce from Ibstock’s very own Dairy, including milk, butter, yoghurt and cream. Light refreshments available.

Sunday Gatling Gun Productions – local film group - 2.00-4.00pm. Every two weeks. If you are interested in being involved in the film making business, ring Ian Hodges on 07964 976099 for further details.

The Palace Community Centre is available to hire for regular events and commercial hire, as well as private parties and celebrations. The Palace has a fully licensed bar, kitchen facilities, large free car park opposite venue, good disability access and facilities, full PA and lighting system, large screen and wi-fi, making it an ideal venue for numerous types of events.

SEE OUR WEBSITE www.thepalaceibstock.co.uk FOR MORE DETAILS

The Palace Community Centre Ltd., High Street, Ibstock, Leicestershire, LE67 6LH. Tel (01530) 262400. e-mail: enquiries@thepalaceibstock.co.uk Please mention What’s Around when responding to Advertisers - Many Thanks

49

seasonal desserts Plum & Almond tart

Ser Prep ves 6-8 30 min Read s -1 hr 30min y in s to 1 hr

Ingredients For the pastry • 375g/13¼oz plain flour, plus extra for dusting • 15g/½oz sugar • 225g/8oz unsalted butter, cut into cubes, plus extra for greasing • 1 free-range egg • 4 tbsp ice-cold water For the frangipane • 200g/7¼oz unsalted

butter • 200g/7¼oz caster sugar • 2 free-range eggs • 200g/7¼oz ground almonds For the tart filling • 5-6 ripe plums, each cut into eighths, stones removed To serve • icing sugar, for dusting • whipped cream or crème fraîche

1. For the pastry, sieve the flour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the flour between your thumb and fingertips until the mixture resembles fine breadcrumbs.

2. In a jug or small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the flour mixture.

3. Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it.

4. Knead the dough lightly on a clean, floured work surface, then wrap it in cling film and refrigerate until firm, at least 30 minutes.

5. For the frangipane, beat the butter and sugar together in a bowl until light and fluffy. Crack the eggs into the bowl one at a time, beating well after each addition. Add the ground almonds and mix well until combined. Set aside.

6. Preheat the oven to 180C/350F/Gas 4. Dust the work surface with flour and roll the chilled dough out thinly. Use it to line one large 25cm/10in tart ring or 6-8 individual tartlet rings 8cm/3¼in in diameter. Trim away any excess.

7. Spoon the frangipane into the tart case so that it comes about halfway up the sides. Smooth over the surface with a spatula and cover the frangipane evenly with the plums.

8. Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and goldenbrown and the fruit is tender.

9. Remove the tart(s) from the oven. Dust with icing sugar and serve warm with whipped cream or crème fraîche.

Courtesy Angela Hartnett

50

Chocolate

Roulade

s8 Serve hr ins - 1 m 0 3 Prep in Ready ins 0m 10 to 3

Ingredients

• 175g/6oz goodquality dark chocolate, finely chopped • 6 free-range eggs, separated

• 175g/6oz caster sugar • 2 tbsp cocoa powder • 300ml/10fl oz double cream • icing sugar, to dust

1. Preheat the oven to 180C/160 Fan/Gas 4. Lightly grease a 33cm x 23cm/13in x 9in Swiss roll tin then line the base and sides of the tin with a large sheet of greaseproof paper, pushing it into the corners. Make a small diagonal snip in each corner of the paper; this helps to fit the paper snugly into the corners of the tin.

2. Melt the chocolate in a bowl set over a pan of barely simmering water. (Do not let the base of the bowl touch the water.)

3. Place the egg whites in a large bowl and whisk until stiff but not dry. If you turn the bowl upside down, the whites should be stiff enough not to fall out.

4. Put the egg yolks in a separate bowl with the sugar and whisk using the same whisk (no need to wash it) on high speed for 2-3 minutes or until thick and creamy and the mixture leaves a thick ribbon-like trail when the beaters are lifted. Pour in the cooled chocolate and gently fold together until well combined.

5. Gently stir two large spoonfuls of the egg whites into the chocolate mixture to loosen the mix, then fold in the remaining egg whites using a large metal spoon (you don’t want to squash out the air you have just beaten in). Sift the cocoa over the top and lightly fold it in. Pour the mixture into the prepared tin and gently move the tin around until the mixture is level.

6. Bake in the preheated oven for about 20-25 minutes until risen and the top feels firm and slightly crisp.

Remove from the oven, leave in the tin (expect the roulade to fall and crack a little) and set aside until cold.

7. Whip the cream until it just holds its shape. Lay a large piece of greaseproof paper on the work surface and dust it lightly with icing sugar. Turn the roulade out on to the paper so its lining paper is on top, then carefully peel off the paper. Spread the roulade with the whipped cream, leaving a border of about 2cm/¾in all the way around the edges. With one of the shortest edges facing you, make a cut along it with a sharp knife, going about half way through the sponge. This will help to start the rolling up. Now roll this cut edge over tightly to start with and use the paper to help continue the tight rolling, by pulling it away from you as you roll. Don’t worry if the roulade cracks - that is quite normal and all part of its charm.

8. Finish with the join underneath then lift the roulade onto a serving plate or board using a large wide spatula or two fish slices. Dust with icing sugar.

To Advertise in What’s Around please call 01530 832015 or 07840 723385

This Months Jobs in the Garden Roses - Remove rose suckers. Dead head, Remove weeds, water during dry spells.

Neat circular areas removed from the edges of rose and other leaves are telltale signs of leaf-cutter bees at work. Check for aphids, virus and disease, treat as required.

Bulbs and Herbaceous Plants - Dead-head bedding plants and repeat-flowering perennials, to ensure continuous flowering. Prop up tall perennials such as lupins.

Liquid feed containerised plants and keep well watered in dry spells.

Cutting back plants in baskets followed by feeding can encourage new growth and help revive tired displays. Mulching borders can help retain moisture, and keep down the weeds - this will save a lot of work. Disbud and dead-head dahlias if growing for large blooms.

Leave roses that produce attractive hips. Divide clumps of bearded iris. Plants with a carpet-like growth habit, e.g. some alpines, can become patchy, with central areas dying off. These patches can be in-filled with gritty compost, to encourage re-growth.

On the Lawn - Give the lawn a quick-acting summer feed, especially if a spring feed was not done. Water if weather is dry keep mowing regularly, except during drought.

New areas of grass, sown or turfed in the spring, will need extra watering to keep them going through their first summer. Raise the cutting height slightly as the month progresses, to help the grass better resist the wear it suffers in summer.

In the Vegetable and Fruit Garden - Fruit picking can begin in earnest, with strawberries, cherries, summer-fruiting raspberries, currants and the earliest of the plums. Leaves that are shading grape bunches can be removed, to speed ripening of the clusters.

Thin apples after the June drop if still overcrowded. Remove blemished and ‘king’ (i.e. central) fruits from the clusters first. Branches still heavily laden after thinning can be supported with a V-shaped stake. When summer-fruiting raspberries have finished cropping promptly cut out the old canes. Mulching will help them retain water.

Continue to peg down strawberry runners if new plants are needed. Continue to tie in and train new blackberry canes. Keep new canes separate from older, fruiting canes to ease later pruning. Cut back side-shoots on gooseberries to four or five leaves, or just beyond the fruit clusters. Red and white currants may be pruned in the same way.

There are lots to harvest in the vegetable patch, including spinach, peas, beets, carrots, salads, potatoes and globe artichokes; shallots and spring-planted garlic may be ready as well. This will aid healthy development, and help to avoid diseases, disorders and bolting.

Flower border/Patio area - Place conservatory plants outside now that it is warm.

Water tubs and new plants if dry, but be water-wise, use recycled water. Dead-head bedding plants and repeat-flowering perennials, to ensure continuous flowering.

Check plants for unwanted insects.

Please mention What’s Around when responding to Advertisers - Many Thanks

51

just for kids

52

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Rush (2014) (DVD & Blu-ray)

Chef(2014) B a r n e y (Stallone), C h r i s t m a s (Statham) and the rest of the team comes face-to-face with Conrad Stonebanks (Gibson), who years ago co-founded The Expendables with Barney. Stonebanks subsequently became a ruthless arms trader and someone who Barney was forced to kill... or so he thought. Stonebanks, who eluded death once before, now is making it his mission to end The Expendables -- but Barney has other plans. Barney decides that he has to fight old blood with new blood, and brings in a new era of Expendables team members, recruiting individuals who are younger, faster and more tech-savvy. The latest mission becomes a clash of classic old-school style versus high-tech expertise in the Expendables’ most personal battle yet.

Academy Award-winner Ron Howard (A Beautiful Mind) once again teams up with Academy Awardnominated writer Peter Morgan (Frost/Nixon) on Rush, a fastpaced and spectacular re-creation of the merciless and legendary 1970s Formula 1 rivalry between English playboy James Hunt (Chris Hemsworth; Thor) and his Austrian opponent, Niki Lauda (Daniel Brühl; Inglourious Basterds).

Set against the sexy and glamorous golden age of racing, Rush portrays the exhilarating true story of the charismatic Hunt and the methodically brilliant Lauda, two of the greatest rivals the world of sport has ever witnessed. Taking us into their personal lives and clashes on and off the Grand Prix racetrack, Rush follows the two drivers as they push themselves to the breaking point of physical and psychological endurance, where there is no shortcut to victory and no margin for error.

Please mention What’s Around when responding to Advertisers - Many Thanks

53

your stars Your Stars for the Month 2014 by Dan Worthaus Aries - March 20th - April 20th During summer 2014 it will be important for all people born under the sign of Aries to keep balance.

Balance applies to many area of Aries life during summer 2014. Remember to balance your health this summer and don’t get caught up in summer excesses such as enjoying too much cold Chardonnay, or too many summer barbeque’s. Romance will play a major part in your summer life however it could just be a summer romance not a long lasting love. Don’t forget about family and friends whilst enjoying your summer love. Spend some time with them as well as the nights start getting longer. They will still be there for you but your summer love may be gone with the swallows. It is okay – Autumn will have new adventures in store for you.

Taurus - April 21st - May 21st Now listen here hard working Taurus – you should definitely treat yourself to a really good vacation this summer. You have worked really hard during the early part of 2014 and your reward should be a “spoil yourself” holiday. Pick a place that does not only provide a bed and nice food but try to find somewhere which can also help you to take care of your health. A luxury spa or health spa might be the perfect place. Spoil yourself with good quality food, luxury treatments and plenty of personal time. Leave the lap top at home and just relax. All people born under the sign of Taurus need to keep an eye on their health during summer 2014.

Gemini - May 22nd - June 21st How are you feeling Gemini? You should be feeling ready to go and have lots of energy. During the summer you need to channel that energy as there are new horizons to explore and new places to visit.

During summer 2014 you will meet new kindred spirits and you will grow as an individual. The new places you visit or travel to during summer may leave a profound impression on you, and there is even a possibility you will go back home and make a permanent move to a new horizon. You will feel that you need to explore and find a new destiny. There will be a certain sense of restlessness and wanting to keep on moving on.

Cancer - June 22nd - July 23rd Hey Cancer – be careful this summer. A demanding person will try to take over your life and change your life style. Make it clear to this person that you do like them but you are your own person and you enjoy it. You see no reason to change it and object to having demands made which affect your life style. Choose to allocate your time differently and the person will get the message. Spend time with your friends and celebrate the summer. You may even want to plan a trip with a friend, and share your experience. Look after your health.

Leo - July 24th - August 23rd Catch your breath this summer Leo and learn to enjoy some “down time”. You have been feeling for some time now that your life is running away with you and that you are really not in control. Invest in a nice notebook and start writing some thoughts and ideas down. Just let thoughts enter your head and make a note of them. Spend some time reflecting over your notes and you might have the start of a new beginning. Spend sometime socializing and new long term love may enter your life. By the way, your new long term love may not be human. In late summer you may find yourself with your new friend exploring the country side which is slowly changing into Autumn.

Virgo - August 23rd - September 22nd Virgo my friend – health is really important throughout the year but during the summer is it at the forefront. You need to look after your health this summer, eat well and rest. Be careful with insects and other creatures which might bite such as snakes – they are all a major threat to your health this summer. If you get an insect bite which gives you trouble see a doctor straight away. This is really important. Try to conserve your energy, and enjoy the sunshine and build up some more energy. You might be busy at work during this summer, and a new colleague could mean a new love interest. You will feel a bit blue during the summer, and there is no particular reason for this feeling. It will pass – read good books and you will wake up one morning feeling much better.

54

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Libra - September 23rd - October 23rd This will be a summer with a difference Libra. You have spent your spring decluttering and putting some extra cash in your pocket but you are not in the mood to spend that money on an extravagant vacation.

You are in the mood for learning and new experiences. Your mind feels sharp and there is a need to seek out new things and explore. You might even find somewhere this summer where you can spend a lot of time expanding your mind. What you learn during this summer will become an important and integral part of your life. In the fall you might start sharing your new found knowledge with others to help them to improve their lives and expand their minds.

Scorpio - October 24th - November 22nd Not a lot of play for you this summer Scorpio. You have been busy working and this will continue.

Instead of taking a longer vacation you might just settle for shorter weekend breaks. The good news is that the money will keep rolling in but you have no interest in spending the money as you are planning for the future. It is okay – sometimes it just has to be done. Towards the end of the summer you will meet someone with a sunny personality, and they will cheer you up. You will realize that you have more in common with this person than you initially thought. Smile more – to yourself and others.

Sagittarius - November 23rd - December 21st Sagittarius – you are just buzzing with energy at the moment and you will you could almost fly away without wings. You will need all that energy during summer 2014. During summer 2014 you will be in line for new experiences and you will be making new friends during the summer. You will be almost impatient to try new things and sometimes you will let that impatience run away with you a little bit.

Slow down a little and you will enjoy the summer better.Your summer will not only be full of new friends or new experiences but you will be taking on new projects at home and at work. Summer 2014 will be a summer of achievement.

Capricorn - December 22nd - January 20th The theme for you this summer 2014 will be easy and carefree. You will feel relaxed and ready to enjoy the sunshine, fresh strawberries and spending more time outside. You will start seeing things, and perhaps your life, from a new perspective after meeting new friends. Don’t be surprised if your new friends are younger than you are. That is actually a good thing – you have been stuck in the same circle of friends for many years now. It is time to put some new personalities into your life, and get a new outlook.

Aquarius - January 21st - February 19th Summer 2014 will be really busy for you this summer. You will find that you will find you fill your summer with activities, and a lot of summer 2014 will be spent outdoors. Activities will include lots of sports, and time spent in green areas but beach time will not be that important this summer. You have for sometime now been interested in helping charities, and getting involved with some specific causes.

Summer 2014 might be the time when you finally take the big step and actively start supporting the causes you believe in.

Pisces - February 20th - March 20th What can we say Pisces – at the moment you feel sunny and full of joy. The sun will follow you this summer and you will be able to hang on to those feelings of joy and happiness. You might take part in some adventurous activities this summer, and if you catch yourself white water rafting don’t be surprised. A new hobby which you discover during the summer might become a project. You might even find a new love through this hobby. You will seem so happy that some people might become jealous.

Just ignore them and gently let them know that you are happy in your fish bowl. Swim alone if you have to.

Please mention What’s Around when responding to Advertisers - Many Thanks

55

what’s on Saturday 2nd August 2014 Poetry From the Trenches Flower Festival. On Saturday 2 and Sunday 3 August Heather Church will be holding its Annual Flower Festival, with a Craft Fair from 1pm to 5pm on the Saturday. Why not invite some friends to see the beautiful flowers and have home-made cake in the Churchyard Café together.

11am to 5.00pm. At St John the Baptist Church, Heather.

Free Admission. For more details call 01530 261398.

Saturday 2nd August 2014 Craft Fair. St John the Baptist Church are having a Craft Fair at their Flower Festival. If you would like to book a stall (£5 each) please contact Jenny Minkley on 01530 261398.

1.00pm to 5.00pm at St John the Baptist Church, Heather. £5 per stall, visitors free.

Monday 4th August 2014 Fabulous Flying Machines Snibston - Coalville. Come along to Snibston, Ashby Road, Coalville LE67 3LN and let your imagination run wild and design the transport of the future…rockets…. planes…hovercraft…where will your imagination take you? From 1pm - 3pm.

Included in admission price.

For further details see website or telephone 01530 278444.

Century Theatre at Snibston.

At 7.30pm. Admission £3.50 pay on the door. For more details call 01530 278444.

Friday 15th August 2014 The Croods (U). The Croods is a prehistoric comedy adventure that follows the worlds first family as they embark on a journey of a lifetime when the cave that has always shielded them from danger is destroyed.

Traveling across a spectacular landscape, the Croods discover an incredible new world filled with fantastic creatures and find their outlook is changed forever.

Starring Nicolas Cage, Ryan Reynolds & Emma Stone.

Tickets: £3 Adult, £2 Child (Ages 14 years and under).

At The Century Theatre, Snibston , Coalville LE67 3LN, film starts 2.pm. Doors open 30 minutes before the start of the film. Tickets are available online or from the Box Office telephone 01530 278444.

Friday 22nd August 2014 The Love Punch (12A). A divorced couple scheme to recover the retirement money stolen from them.

Comedy set on French Riviera starring Pierce Brosnan, Emma Thompson & Timothy Spall. Century Theatre at Snibston. At 7.30pm.

Admission £3.50 pay on the door. For more details call 01530 278444.

Friday 8th August 2014 Stunning, hugely successful updated version of the Saturday 30th August 2014 classic monster story starring Palace Social Dance. A very Aaron Taylor-Johnson, Bryan popular evening of Ballroom, Cranston & Juliette Binoche.

56

Latin, and Sequence. Doors & bar open at 7.30pm. Dancing from 8.00pm ‘til 11.00pm.

Tickets: £5.00. Advance tickets: from The Palace Tel: 01530 262400 or Halls Electrical Tel: 01530 260460.

Tickets can be purchased ‘on the door’ (subject to availability) Please check with ticket outlets to avoid disappointment.

16th-25th August 2014 Thringstone Art Group.

Annual Painting Exhibition at Thringston Community Centre, LE67 8NR. Saturdays 1.00pm - 5.00pm. Sundays 2.00pm - 5.00pm. Weekdays 3.00pm - 9.00pm. Entry Free.

Friday 26th September 2014 The World’s Biggest Coffee Morning. Please come and support Macmillan Cancer Support at our Coffee Morning on Friday, September 26th, 10 – 12 noon. It will be in the Chapel at Ravenstone Court, Hospital Lane, Ravenstone, (formerly known as the Almshouses).

Coffee, tea, biscuits and cakes will be served and you are asked to make a donation to Macmillan Cancer Support.

There will also be handmade cards, Avon goodies and a tombola. All proceeds will be for the work of Macmillan nurses.

It’s free to have your event details published in the What’s On section.

Either email us with your details to info@whatsaround.co.uk or fill out our on-line event form at www. whatsaround.co.uk. Space permitting we’ll get your event noticed.

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Blackbird Art Studio is run by Nicola Taylor and Tracey Lamb.

Nicola is a Fine Art graduate and she combines her great love of the outdoors with mixed media, often creating bold, expressive pieces.

Tracey works predominantly in watercolour but is moving into mixed media, producing works from a variety of subject matters, including still life and landscapes.

Our studio is small and friendly and showcases our own pieces as well as featuring emerging artists working in a variety of disciplines such as felting; fabric and stitch; and pen and ink.

We also offer various beginners workshops and drop-in sessions for those who would like to try their hand at acrylic painting but don’t know where to start.

Our fun approach to art allows for a relaxed, social environment.

We’re always happy to chat, so drop in to see us anytime – we may even have cake! see our advert on page 59 for more details...

Please mention What’s Around when responding to Advertisers - Many Thanks

57

index I n d ex o f Ad ver tise rs

58

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

59

60

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

61

62

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

63

64

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

65

Britain entered the Great War on 4th August, 1914. For the next few years we will be particularly remembering all those from this area who fought or took part in that dreaful conflict.

We will especially pay tribute to those who made the ultimate sacrifice.

Ashby Museum will be putting on a major display on the topic from the beginning of August until we close in the week prior to Christmas. Using material from our own archives and the generous loan of other memorabilia from local people, the exhibition will tell the story of how the War affected the people back home as well as those in the various services.

The surrounding villages - Blackfordby, Breedon, Coleorton, Packington, Smisby and Staunton Harold/Lount - will also be well represented, thanks to the support of individuals and groups from those settlements.

These villages, with the addition of the Applebys, Measham and Ravenstone, have produced a book of 361 pages, entitled “Lest We Forget”: In Memory of the Fallen in the Great War. It will be launched, with two other books in the series (The Northern Parishes and the Ibstock area) at Snibston Discovery Centre on Monday, 28th July, by Jennifer Lady Gretton, H.M. Lord Lieutenant for Leicestershire and Rutland.

The book, which details what evidence has been found by a team of amateur researchers of all those who Fell from the town and villages (often with an illustration of the individual), will be on sale at local museums and other centres from the start of August. We Will Remember Them.

Friends of Ashby Museum Unfortunately we have had to cancel the WW1 day which was to have taken place on August 9th.

Two dates for your diary :- Our next talk will be on Wednesday 10th September at 2pm (note new time) when Keith Gilliver will talk about Mining in Leicestershire.

The Ian Clewes Memorial Quiz will be on Friday 10th October at Packington Memorial Hall. £10 to include a Fish and Chip Supper. Teams of 6.

66

To Advertise in What’s Around please call 01530 832015 or 07840 723385

Please mention What’s Around when responding to Advertisers - Many Thanks

67