I wrote last week that we are considering providing wireless broadband in a number of our schemes. We are looking at the cost.
Do you have any views on this? We are looking at an individual cost of £15 per month for 20Mbits per user. What do you think?
We’d be pleased to have your views on this and you can contact us at email@example.com
Book your tickets for the musical play, Gypsy, at the Savoy Theatre on Tuesday 19th May at 7.30pm, which has had stunning reviews. The lyrics are by Stephen Sondheim. Tickets are £25 each (usually £65). Contact firstname.lastname@example.org
You will shortly receive an email, giving you the log-in address to complete the 2015 Zebra Survey.
This is your opportunity to let us know what you think of our accommodation and services.
Please take a few minutes to complete and electronically submit your form.
We carry out the survey every two years. It provides the Association with invaluable information from our residents and guides us in our future plans.
We report the findings to our Board, and publish them in our Annual Report.
Thank you in advance for participating.
One sure sign of spring is seeing asparagus on the shelves! If you’re like me, you start to get a bit bored of simply steaming it, even if you are dipping it into a soft-boiled egg (try it, it’s awesome!). Roasting it is a different way to eat it. This would make a lovely starter or snack, or accompaniment to fish or chicken.
Amy’s notes on the sauce: You don’t need a blender to make hollandaise sauce this way, you can do it by hand if you pour the butter in more slowly as you whisk. While I have never had my sauce split when I have made it this way, if you add the butter too quickly it might. If this happens, add a teaspoon of very cold water to the sauce and beat it back together before adding any more butter. You may also add water to thin the sauce if it is too thick. Using butter made from cream (such as Lurpak) will yield a thicker sauce, so consider making more of it. You can substitute lemon juice for white wine vinegar, and the cayenne can be replaced with herbs if you wish (the original recipe using American measurements is here, but the seasoning remains the same). The egg will not cook with this method and is not suitable for pregnant women.
1 Tablespoon of extra-virgin olive oil.
¼ teaspoon of salt (For the asparagus).
Freshly ground black pepper.
Two large egg yolks.
120g butter (just under half a packet).
½ tablespoon of salt (For the sauce. If using unsalted butter, if using salted, omit this).
1 ½ teaspoons of lemon juice.
A pinch of cayenne pepper.
Preheat oven to 230 C
Trim the ends from the asparagus, and spread the spears in a single layer in the bottom of a shallow roasting tin or on a baking sheet. Drizzle with the olive oil, sprinkle with salt and roll/shake the asparagus to coat it. Roast until gently browned and tender, which should take about ten minutes, shaking the pan hallway through. If you choose to make more than 500g of asparagus, ensure that the tips are in the centre of the sheet or pan with the stalky ends towards the outside, so that they cook evenly.
Gently melt the butter in the microwave (try a defrost setting) or in a saucepan (lowest heat possible), taking care to stop heating just as it is melted. Whisk the egg yolks with the lemon juice, salt (if required) and cayenne, then very slowly pour in the melted butter while the egg mixture is being whisked.
Pour the sauce over the roasted asparagus and season generously with black pepper.
Happy Spring, everyone!