E: 31/03 Win a Country House Hotel Stay Worth Over £500 [Effort]

ukloks

From Delicious magazine, March 2019

Details: https://www.deliciousmagazine.co.uk/win-country-house-hotel-stay/

Cook the five-a-day soup on our March 2019 front cover and you could win a stay, with dinner, at the historical Great Fosters hotel in Surrey.

Try your hand at the red pepper soup, topped with ricotta dumplings, on the cover of this month’s issue and you could win an overnight stay for two, with a three-course dinner and breakfast the next day, at the historical Great Fosters hotel in Surrey.

The former Elizabethan hunting lodge was England’s AA Hotel of the Year 2018/2019. Grade 1 listed, it sits in 50 acres of gardens and parkland, in which the winner and friend can stroll before dinner and coffee in the two-AA-rosette Estate Grill.

The prize includes a night in one of the hotel’s more spacious rooms, with a full English breakfast in the morning.

To enter, make the five-a-day soup on our March 2019 cover, take a picture and share it with us on:

Facebook (send us a message)
Twitter (tag us @deliciousmag and use #imadeitdelicious)
Instagram (tag us @deliciousmag and use #imadeitdelicious)
Or email your photo to us: webeditor@deliciousmagazine.co.uk
T&Cs

1. All information forms part of the terms and conditions.
2. Open to UK residents aged 18 and over, except employees (and their 
families) of Eye to Eye Media Ltd or any other associated company.
3. Prizes are as offered. No cash alternatives. Subject to availability.
4. To enter, visit https://www.deliciousmagazine.co.uk/promotions and follow the 
instructions. No purchase necessary. One entry per household.
5. Emails will not be accepted and entries received after the closing date will 
not be considered. Website entry closes midday Sunday 31 March 2019.
6. There is one prize to be won. The winner will receive a three course dinner in The Estate Grill with coffee, an overnight stay in an historic room and full English breakfast.
7. No responsibility is taken for entries lost or delayed.
8. Winners will be selected by an independent panel. The judges decision is 
final: no correspondence will be entered into. The winner will be notified 
via email within 28 days of the closing date.
9. Winners agree to take part in publicity.
10.Information given will not be supplied to a third party.
11.Eye to Eye Media Ltd reserves the right to amend these terms and
conditions, or to cancel, alter or amend the promotion, if deemed
necessary in its opinion.
12.Promoter: Great Fosters, Stroude Road, Egham, Surrey, TW20 9UR

RECIPE:

COVER RECIPE Five-a-day soup with ricotta dumplings SERVES 8.
HANDS-ONTIME 30MIN, ROASTING TIME 1 HOUR, SIMMERING TIME 30 MIN

•2 onions, cut into 2cm chunks
•4 celery sticks, cut into 2cm chunks
•1 largeleek, cut into 2cm chunks
•3 red peppers, cut into 2cm chunks
•8 carrots, cut into 2cm chunks
•3 large sweet potatoes, cut into 2cm chunks
•3 garlic cloves, in their skin
•4 tbsp oliveoil
•Knob of butter
•1¼tspcarawayseeds
•2x400g tins chopped tomatoes
•1 litre vegetable stock
•1 fresh tarragon sprig
FORTHEDUMPLINGS
•250g ricotta
•1tbsp fresh tarragon leaves, roughly chopped
•3tbsp plain flour
•25g mature cheddar, finelygrated
•1tsp English mustard powder
• Splash olive oil
1 Heat the oven to 200°C/180°Cfan/ gas6. Put all the vegetables on 2 large roasting trays with the garlic, then drizzle with 1tbsp of the oil. Roast for 40-45 minutes until softened and beginning to colour. Add the butter and 1tsp of the caraway seeds, toss well, then roast for 10 minutes more.
2 Spoon the roasted vegetables into a large saucepan with a lid. Squeeze the garlic cloves from their skins and add to the pan with the tinned tomatoes and stock. Bring to the boil, then reduce the heat to a simmer. Cover with the lid and cook for 30 minutes. Remove from the heat and, using a stick blender, whizz until smooth. Season to taste and keep warm.
3 In a small pan over a low heat, gently warm the remaining 3tbsp oliveoil and ¼tsp caraway seeds with the leaves from the tarragon sprig for a few minutes to infuse.
4 For the dumplings, put all the ingredients, except the oil, in a medium mixing bowl with a generous pinch of salt and freshly ground blackpepper. Mix with a wooden spoon to combine.
5 Heat a splash of olive oil in a non-stick frying pan, then add heaped tablespoonfuls of the dumpling mix. Fry for 2-3 minutes on each side until lightly golden.
6 Ladle the soup into warmed bowls, top with 2-3 hot dumplings, then serve drizzled with the warmed oil

bluesooz

booklover500 wrote: »

Thank you so much for posting and showing the recipe.

Does anyone have a photo of the cover so I know what it needs to look like please?

front page of mag shown here:

https://www.deliciousmagazine.co.uk/whats-inside-our-latest-issue/

booklover500

Thank you very much