Outwoods View Directory April/May 24 issue 88

Next Deadline: noon on Fri 10th May 24

Hello readers

Happy Easter!

Next Delivery: from 18th to 26th May 24

I love this time of year. Makes me think of new beginnings when I see the daffodils, snowdrops and crocus are just coming through the ground. The promise of warmer times and some colour!

In celebration of Easter the recipe this month is Easter Brownie Cake which I am sure the kids will love! You can find it on page 26.

Rainbows Open Day takes place on 27th April from 10.15 to 4pm. It’s a chance to see first hand how your support makes a real difference, to discover what Hospice care is and meet the team that support families affected by serious and terminal conditions, Please note there is a booking system but entry is FREE. Booking is through rainbows.co.uk/openday

Also worth a look is the Ulverscroft Camera Club Retrospective Exhibition of Member’s Work at Charnwood Gallery, Charnwood Museum, Loughborough on until 12th May. It displays over 30 prints of work pre and post Covid, covering a range of themes which are local, national and international.

John 07497 253903

Simon 07791 645019

Vapour Blasting

Lodge Farm

Berrycott Lane

Thrussington

Leics

VAPOUR BLASTING

Professional finish for all aluminium parts. With over 50 years in the bike and motor trade,vapour blasting offers you the service of a non aggressive process. The vapour blasting can be done on cranks, barrels, heads and carbs leaving a new look finish every time.

KMS

ABOUTASKOUR TWOTRIALWEEK

Classes take place at Woodbrook Vale School with our expertly led singing, dancing and acting classes for 4-18 year olds.

CremeEggBrownies

5 creme eggs cut vertically

tip: keep in freezer before cutting

6 oz dark chocolate broken into small pieces

6 oz unsalted butter

2 tabs cocoa powder

3 large eggs

5oz caster sugar

5 oz light brown sugar

1 tab vanilla bean paste

4 oz plainflour

1/2 teaspnfine sea salt

5 oz roughly chopped shortbread biscuits

Place the chocolate eggs in the freezer. (This will make cut cleanly and means they wont melt too much in the oven.)

Grease and line a square 20cm/8in cake tin. Preheat the oven to 180C/160C Fan/Gas 4.

Place the chocolate, butter and cocoa powder in a heatproof glass bowl and set it over a saucepan of gently simmering water, making sure the water does not touch the bowl. Stir until completely melted and then remove from the heat. In a separate bowl, whisk together the eggs, caster sugar, light brown sugar and vanilla until smooth. Pour into the chocolate mixture and mix well. Add in the flour and salt and mix until smooth. Stir in the shortbread. Pour the mixture into the prepared tin. Take the chocolate eggs out of the freezer and slice them in half to 3 vertically. Nestle them into the brownie mixture, with the insides of the eggs facing up, and bake for 270 minutes until just set. Remove from the oven and leave to cool completely before slicing into squares.

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Solution in next issue. Winner will be drawn from allcorrectentriesreceivedbyFri2 10thMay4

ISSUE 87'S WINNER IS.... LAST

1 Imperial measure (6)

4Three-legged stand (6)

8 Discovered (5)

Across 9 Redeemer (7)

10 Sanction (7)

11Takes a break (5)

12 Remember (9)

17 Rowing crew (5)

19 Roman sea god (7)

21 Beasts (7)

22 Continuing pains (5)

23 Bits (6)

24 Required (6)

Down 1 Blunders (6)

WIN£20

2 Wash and iron (7)

3 Command (5)

5 Daydream (7)

6 Conspiracies (5)

7 Constraint, force (6)

9Young plants (9)

13 Humble dwelling (7)

14 Slightly crazy (7)

15Abscond (6)

16 Came to an end (6)

18 Engrained dirt (5)

20 Location (5)