Welcome to SKWilmslow This


Welcome to the March / April issue of SK Wilmslow. Roll on 20th March, the first day of spring, I can’t wait. Janet Heath’s Garden Talk will really get you in the mood for spring and getting back out into the garden. Page12.


If you have a company car and were thinking of going electric you might be in for a bit of a shock! Peter Bevan puts us straight on the new rules coming in this April. Page 26


For all the men out there, please read Jules Hardman’s article on pilates. I know it’s mostly associated with women, but I can vouch it’s excellent for skiing and golf and for your general wellbeing. Page 20


Along with all our regulars, events and news, I hope you enjoy the read.


Cheers Simon


Simon Hemsley SK Magazines T: 0161 488 1979


E: simon@skmagazines.co.uk W: www.skmagazines.co.uk


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SKWilmslow - March/April 2017 | 3 month


Food & Drink - Page 24


Food & Drink Bobotie


This issue I decided to invite a friend to contribute. It wasn’t that I was lost for inspiration it was just that he is such a good cook and I was inspired by some of the posts on his FB page. Mike Sands lives in Dubai now but was brought up in Woodford. I made the recipe last week and it was truly delicious!


This is a delicious Cape Malay dish, some say it’s the national dish of South Africa. It’s a warming, comforting dish, a sort of South African Moussaka. Serve with simply steamed basmati rice or mashed potatoes or even mashed sweet potatoes.


• 1 kilo of minced lamb (or beef, or chicken or even Quorn if you’re a veggie)


• 3 slices of bread (crusts removed, soaked in 250mls of milk)


• 1 cooking apple, chopped • 2 cloves of garlic, chopped • 2 large onions, chopped. • 1 tablespoon curry powder • 1 dessert spoon of mango chutney • 1 bay leaf • 50gms flaked almonds • 50gms of sultanas • Salt and pepper to taste • 250mls beef or chicken stock (or veg. stock) • 500mls of milk (for topping) • 3 eggs (for topping) • 1 tomato (for topping)


In a large pan, fry the mince until browned. Strain the fat off and reserve.


Fry the onion in a little oil until soft. Then add the garlic and cook for a minute or two.


Stir in the curry powder and cook for 1 minute. Add the reserved browned mince and stir in. Add the chopped apple, chutney, bay leaf, stock,


24 | SKWilmslow - March/April 2017 Janet Kaminski


almonds, soaked bread slices and sultanas. Cook gently for about 45 mins-1 hour.


Transfer to a large baking dish and smooth down. (This can now be left overnight in the fridge if needed).


Beat the eggs into the milk and then pour over the top of the mince. Slice tomato and arrange randomly on top.


Bake for about 45 mins until slightly brown on top.


Contents


Welcome - Page 3 Events - Pages 5, 6, 8,9 &14 Community Care – Page 10 Garden Talk - Page 12 Health News – Page 16 Children’s Activities - Pages 18 & 19 Wellbeing: Pilates – Page 20 In Stitches – Page 22 Food & Drink – Page 24 Financial Matters - Page 26 Fitness Tips - Page 28 Community Index - Page 30 Interior Design – Page 32 Index - Page 34


Page 1  |  Page 2  |  Page 3  |  Page 4  |  Page 5  |  Page 6  |  Page 7  |  Page 8  |  Page 9  |  Page 10  |  Page 11  |  Page 12  |  Page 13  |  Page 14  |  Page 15  |  Page 16  |  Page 17  |  Page 18  |  Page 19  |  Page 20  |  Page 21  |  Page 22  |  Page 23  |  Page 24  |  Page 25  |  Page 26  |  Page 27  |  Page 28  |  Page 29  |  Page 30  |  Page 31  |  Page 32  |  Page 33  |  Page 34  |  Page 35  |  Page 36