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Consistently ranked as one of the best places to live in the country, Fleet in Hampshire has so much to offer whether you are looking for great independent retailers or high street essentials, somewhere to meet up with friends for a coffee or a great night out.
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Yummy golden syrup flapjacks with a twist
Cooking with Jane: chocolate and vanilla marble cake
Cooking with Jane: Slow Cooked Pork Belly with Honey Balsamic Glaze
Millionaires Shortbread What you need: For the Shortbread 50g Golden Caster Sugar 150g Butter (Softened) 250g Plain White Flour For the Caramel 175g Butter 175g Golden Caster Sugar 4 tbsp Golden Syrup 397ml Condensed Milk For the Topping 300g Dark Chocolate White chocolate writer pen (Optional) You will also need a 20 x 23cm baking tin, greaseproof or baking parchment, food processor and a saucepan. How to make: 1. Preheat the oven to 160°C/fan 140°C/gas mark 3. Line a 20cm x 23cm tin with baking paper, (Photo 1). 2. For the shortbread layer: place the sugar, butter and flour into a food processor, whiz until a soft dough is made (Photo 2 & 3). Spoon into the prepared tin and press lightly to form a smooth base.(Photo 4). 3. Chill in the fridge for about 20 minutes and then bake for 35 minutes or until golden. Leave to cool. (Photo 5). 4. To make the caramel: place the butter, sugar, syrup and condensed milk into a saucepan and stir over a low heat until the butter has melted. Let the mixture bubble and stir the mixture gently for 5-8 minutes, until you get a thick and fudge-like mix. Pour over the cold shortbread in an even layer. Leave to cool. (Photo 6 &7). 5. Once the caramel has cooled, chop the chocolate and place in a bowl suspended over a pan of simmering water. (Photo8). Do not let the water touch the bottom of the pan. Stir the chocolate until melted. Spread evenly over the caramel. (Photo 9). 6. If using the white chocolate writer pen, follow the instructions on the packaging to soften the chocolate then create a pattern on the still wet chocolate, then pop into the fridge to set for a good 2-3 hours. (Photo 10). 7. When ready to serve remove from the tin using the paper to help and cut into little squares. (Photo 11 & 12). For more information on Jane Cooper and other recipes visit the Cooking with Jane page here.
Prawn Risotto Risotto is really easy to make, but it needs your attention as there is a lot of stirring, and don’t try to rush the process either you don’t want undercooked rice, but it’s worth it!. Lovely dish to have at the weekend when we generally have more time on our hands. You could substitute the prawns for mixed seafood if you prefer. What you need: 450g raw large prawns (shells removed) 1 litre of fish or vegetable stock 2 garlic cloves, minced or grated 1 bay leaf 3 tablespoons olive oil 85g butter 2 small onions, finely chopped 350g Risotto rice usually arborio rice 190ml dry white wine (small bottle) 1 teaspoon tomato purée Fresh basil leaves torn You will also need a large saucepan, a soup ladle (optional) and measuring jug How to make: 1. Put the saucepan on a low heat. Add the olive oil, bay leaf and 25g of the butter, and cook the chopped onions slowly for 5 minutes until soft and translucent. Add 1 tablespoon of stock to stop them colouring, if necessary. (Photo 1). 2. Stir in all the rice so it absorbs all the buttery oil. (Photo 2). When it is opaque and making a rustling sound as you stir, pour in all the wine. Keep stirring while the rice absorbs the wine – it should not evaporate into the air, so keep the heat low just bubbling. (Photo 3). 4. Now start to add the stock to the pan one soup ladle full (or 100ml) at a time. As you add each ladle keep stirring until all the ladle full has been absorbed into the rice (you will know when this has happened as there will be no puddles of liquid) at that point add the next ladle full. (Photo 3). 5. Once you get down to around the last 200ml of stock start tasting the rice, if it has a chalky texture when you bite into it, then it is not yet cooked through so add another ladle of stock, let that absorb and taste again. If it has some bite without the chalkiness then the rice is cooked. Note you may not need to use all the stock. This part of the process will take around 20 minutes. 6. Add the prawns, the remaining butter and tomato purée and a good grind of salt and pepper (Photo 4). Keep stirring for 4-5 minutes more so the prawns are cooked through (Photo 5). 7. Serve in a bowl and sprinkle over the torn basil, enjoy! (Photo 6). You can also serve with some grated Parmesan cheese. Find out more about Jane Cooper and read her recipes here.
FindYourFleet is brought to you by the Fleet Business Improvement District, Fleet BID. We are a not for profit organisation led and funded by the business community in Fleet, Hampshire. Fleet BID was established in 2017 representing the business community in central Fleet to deliver events and activities in Fleet, Hampshire to make our town a great place to eat out, shop, work and do business.