Author Archives: deansdiva

Let’s escape…

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Just a few weeks into winter and June’s already thinking about making a break for it!

And with the weather at home guaranteed to get a lot worse before it starts getting better, she’s probably not the only one dreaming of escaping to sunnier climes, if only for a few days.

If that includes you, then this weekend’s guest on Girls Around Town might have the answer you’re looking for. Meet Travel Counsellor Sheila Stamp, who’ll be in the studio on Sunday morning to share her expert opinion on the best ways to get away from it all over the coming months…

Whether you fancy a week by the beach, soaking up the sights on a city break or even taking to the slopes, she’ll have a few suggestions on the hot (literally or otherwise!) spots that might fit the bill for you and your families.

She’ll be explaining too what her role as an independent travel counsellor involves and why customers across the country have recently voted Travel Counsellors UK the Best National Travel Retailer in the 2019 British Travel Awards.

Tune in to 107.8FM or listen online between 10am and 12 noon for a quick look back at some of Sheila’s own favourite trips, a look ahead to the destinations likely to be most popular for summer 2020 and two or three of her top tips for getting the most out of any holiday.

Chances are what she has to say will have June getting to work on one of her legendary packing lists before the week is out – and who knows, you just might be inspired to follow suit…

Making your comebacks stronger than your setbacks

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Are you pushing, rushing and hustling, while your body is taking, breaking and even faking your energy?

Could you use a little help to make your comebacks stronger than your setbacks?

Meet Trina Kavanagh-Thomas, aka The Alternative Personal Trainer, who’ll be joining the Girls Around Town next weekend to talk about her work as an alternative personal trainer and health coach.

A contributor to both Voices of Courage, where she describes her journey from comfort zone to confidence zone, and Voices of Hope, in which she tells how she refused to give up on herself, she’ll be sharing her own story with June and Rosalyn next Sunday morning.

And explaining how she’s now on a mission to help her clients discover that the happier they are, the better they feel and the faster they heal.

Tune in to 107.8FM or listen online between 10am and 12 noon to find out what she has to say and how her alternative approach to health and fitness might  be just what you’re looking for…

If my story helps just one person, then I’ve done my job

The icing on the cake

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If you were listening to last Sunday‘s show, you’ll have heard Lyndsay Sadler sharing her recipe for a traditional English fruitcake with June and Rosalyn.

Did what she said inspire you to get into the kitchen and make your own Christmas cake this year? If it did, there’s still time – and here’s the full recipe to help you do so.

It’s a great family activity so remember to get the kids involved too and don’t forget that all-important step as you’re stirring the mixture before putting it in the tin…

Close your eyes and make a wish!

Coco's Kitchen's Traditional English Fruitcake

  • Servings: Makes a 20cm cake
  • Print

Ingredients

  • 570g mixed dried fruit
  • 75g glacé cherries, halved
  • 100ml brandy or sherry*
  • 200g butter or margarine
  • 200g soft dark brown sugar
  • 4 medium eggs
  • 200g plain flour (all-purpose flour)
  • 2 tsp mixed spice
  • 1 tsp cinnamon
  • 1/2tsp grated nutmeg
  • Zest of 1 lemon and 1 orange
  • 50g ground almonds*

*Replace the brandy or sherry with cold tea or orange juice for an alcohol-free version – for a nut-free version, replace the ground almonds with a further 50g of flour

Method

  1. The day before you want to make your cake, put all the dried fruit in a bowl, add the brandy or sherry, cover and leave overnight.
  2. Line the inside of a 20cm tin with baking paper and use brown paper or newspaper to wrap around the outside, securing this with string, to protect the edges from the heat of the oven during the two-hour cooking time.
  3. Preheat the oven to 130 degrees.
  4. Beat the butter and sugar together until they look creamy and the butter is slightly lighter in colour. Add the eggs one at a time.
  5. Sift the flour and spices into a separate bowl then tip and slowly fold it into the butter mixture using a metal spoon.
  6. Add the orange and lemon zest and the almonds to the soaked fruits then tip it all into the cake mixture and slowly stir in. Remember to make that wish as you stir!
  7. Spoon the mixture into the prepared tin and gently smooth the surface. Put some baking paper on the top of the mixture so that it doesn’t brown too much in the oven. Place the cake in the centre of the preheated oven and bake. Remove the paper from the top about 15 minutes before it’s due to be done.
  8. Lightly prod the top of the cake – if it feels very soft and you can still hear a lot of bubbling, it’s not quite cooked. If it looks done and feels firm to the touch and is silent, insert a skewer or sharp knife. If it comes out clean, the cake is cooked. If it doesn’t, give it another 15 minutes in the oven and then test it again.
  9. Allow the cake to cool completely in the tin before turning out and then you can start feeding it! Prick the surface with a skewer and add a bit more brandy or sherry to it – do this a couple of times a week until you’re ready to add the finishing touches, topping it with marzipan, icing and your choice of Christmas-y decorations.