Inside Market Review

Inside Market Review

Inside Homes Market Review

Demand for the right housing at the right price remains strong, with the number of sales agreed being 4.8% higher than in the same quarter last year.

However, completion for buyers interest is getting stronger. The average price of new properties coming to market is slightly down, showing sellers are keen to attract potential buyers. In addition mortgage lending is still on the rise, facilitating growth in the market.

If you are selling, or thinking of selling before Christmas, our advice is to make sure your property stands out. There are lots of buyers out there and they are still being supported by the lending market. High quality staging and marketing makes all the difference in attracting the right buyers in a highly competitive market.

 

Halloween

Halloween

The summer has flown by again! Its now time to think get ready for Halloween. Whether you are just taking the children Trick or Treating or you are preparing to be the best dressed house in the street you can find our Halloween inspired recipes in this months blog.

Chocolate Marshmallow Halloween Cake

Ingredients
250g/9oz unsalted butter, softened, plus extra for greasing 250g/9oz caster sugar 4 free-range eggs, lightly beaten 1 tsp vanilla extract ½ tsp black gel food colour (optional) 50g/2oz cocoa powder 200g/7oz self-raising flour 200g/7oz dark chocolate (at least 70% cocoa solids), chopped into small pieces 200ml/7fl oz double cream 10 white marshmallows edible candy eyes
Method

  1. Preheat the oven to 180C/350F/Gas 4.

  2. To make the cake, grease and line a 20x30cm/8x12in rectangular cake tin with baking paper.

  3. Beat together the butter and sugar with a hand-held mixer until pale and fluffy. Add the eggs, a little at a time, beating well between each addition. Add the vanilla extract and the black gel food colouring, if using, with the last of the egg.

  4. Sift together the cocoa powder and flour into a bowl. Fold the flour into the butter mixture until fully combined. Spoon the batter into the prepared tin and smooth the surface with the back of a spoon.

  5. Bake for 30 minutes, or until springy to the touch (a skewer inserted into the centre of the cake should come out clean). Leave to cool for 10 minutes in the tin before turning out onto a wire rack to cool completely.

  6. To make the chocolate ganache icing, put the cream into a saucepan and bring just to the boil. Pour into a heatproof bowl. Add the chopped chocolate, a little at a time, and stir until completely melted and the ganache is smooth and glossy. Leave to cool for a few minutes until it feels just warm to the touch.

  7. Place the cake (on the cooling rack) onto a large sheet of newspaper or baking paper. Pour half the ganache onto the centre of the cake and spread out evenly to coat the top and sides, adding more as needed, to make a nice even coat. Allow to cool and set.

  8. Meanwhile, lightly butter a non-stick saucepan, add the marshmallows and melt over a low heat, stirring frequently (or place in a lightly buttered heatproof bowl and microwave in 10 second bursts until melted, stiring often). The marshmallows don’t need to melt completely before you remove them from the heat – they will continue melting on their own – but don’t burn or overheat the marshmallow.

  9. Check the marshmallow isn’t too hot before taking a pinch between your fingers and pulling it appart so it makes thin strands. Drape the strands all over the cake in an irregular zig zag fashion. When the marshmallow in your fingers cools too much to pull, rinse your fingers in warm water and start again with another pinch. Place the edible eyes in pairs in the gaps between the marshmallow cobweb.

Pumpkin Cheesecake

Ingredients

225g/8oz digestive biscuits

60g/2oz butter

juice and zest 1 lemon

340g/12oz cooked pumpkin (steamed or roasted)

225g/8oz caster sugar

450g/1lb cream cheese

1 tsp ground cinnamon

2.5g/½ tsp freshly grated nutmeg

eggs

90ml/3fl oz double cream

90ml/3fl oz natural yoghurt

Method
  1. Heat the oven to 170C/325F/Gas 3.

  2. Bash the digestive biscuits into crumbs. Melt the butter over a low heat and mix in the biscuit crumbs and lemon zest. Lightly grease a 25cm/10in loose-bottomed cake tin and press the crumbs into the base and up the sides slightly.

  3. Mix together the cream cheese, pumpkin flesh, sugar, cinnamon and nutmeg until smooth. Beat the eggs and fold into the pumpkin mixture. Turn into the tin and bake in the oven for 90 minutes until the surface is set but the underneath still slightly squidgy.

  4. Take the cheesecake out of the oven and let it cool in the tin. When cool, turn it on to a serving plate, cover with foodwrap and chill overnight.

  5. Whip the double cream until thick and fold in the yoghurt and the lemon juice. Spread over the top of the cheesecake and serve at room temperature.

Halloween Franken-Cupcakes

Ingredients

For the Cupcake

125g/4½oz plain flour

25g/1oz cocoa powder

1½ tsp baking powder

150g/5oz caster sugar

150g/5oz unsalted butter, softened at room temperature

1 free-range egg

8 tbsp milk

For the buttercream

125g/4½oz unsalted butter, softened

250g/9oz icing sugar, sifted

1 tbsp milk

1 tsp vanilla extract

green food colouring paste

red food colouring paste

For decoration

Edible candy eyes

chocolate sprinkles

chocolate flake, crumbled soft black licorice twists

Method
  1. Preheat the oven to 180C/350F/Gas 4. Line a muffin tray with 9 paper cases.

  2. Sift the flour, cocoa powder and baking powder into a bowl. Add the sugar and butter and beat the mixture together until well combined.

  3. Whisk in the egg and milk until the mixture is thick and smooth.

  4. Divide the mixture between the paper case and bake in the oven for 20-25 minutes, or until springy to the touch and skewer inserted into the middle of one of the cakes comes out clean. Set aside to cool on a wire rack.

  5. Put the butter into a large bowl and beat with an electric hand mixer until light and fluffy.

  6. Sift in the icing sugar, then work it into the butter, starting slowly at first, then beating more vigorously once all the sugar is combined.

  7. Add the milk and the vanilla, then beat until creamy and smooth.

  8. Set aside 1 tablespoon of the icing to colour red. Colour the remaining icing green (you may need to add the tiniest amount of red to make an olive green colour).

  9. Place a heaped tablespoon of icing on each cupcake. Use a palette knife to smooth the sides at an angle and flatten the top.

  10. Decorate with licorice twists, candy eyes, crumbled flaked chocolate and chocolate sprinkles. Use the red icing to draw on stitches with a cocktail stick.

Halloween Punch

Ingredients

500ml/18fl oz cranberry juice

1.5 litres/2½ pints lemonade

limes, juice only large

handful gummi worms

For adults only – Just add a slug of gin or vodka 

Method
  1. Pour all of the ingredients into a large glass bowl and mix until well combined.

  2. Drape the gummi worms over the edge of the bowl

Gummy Worms

Ingredients

1(6 ounce) package raspberry gelatin powder or 1 (6 ounce) package grape gelatin

3(1/4 ounce) envelopes unflavoured gelatin

cups boiling water

100 flexible plastic straws

tall slender

4 cup container (same height as extended straws)

34 cup whipping cream

12 -15  drops green food colouring

Method
  1. In a bowl, combine gelatins.
  2. Add boiling water; stir until gelatin is completely dissolved. Chill until lukewarm, about 20 minutes.
  3. Meanwhile, gently pull straws to extend to full length; place in tall container.
  4. Blend cream and food coloring with the lukewarm gelatin mixture. Pour into container, filling straws.
  5. Chill until gelatin is firm, at least 8 hours, or cover and chill up to 2 days.
  6. Pull straws from container (if using a carton, tear carton away from straws). Pull straws apart; run hot tap water for about 2 seconds over 3 to 4 straws at a time. Starting at the empty ends, push worms from straws with rolling pin, or use your fingers; lay worms on waxed paper-lined baking sheets.
  7. Cover and chill until ready to use, at least 1 hour or up to 2 days.
  8. Worms will hold at room temperature up to 2 hours.

Inside Market Review

Inside Market Review

Influx of sold boards restricts choice as buyer demand remains strong

The onset of the summer holiday season generally has a dampening effect on both prices and activity, and this month sees the price of newly-marketed property at a virtual standstill, up by just 0.1% . To put it into context,this is a stronger price performance than the previous month’s fall of 0.4%, and is also well ahead of the same month a year ago which suffered a fall of 0.9% after the Brexit referendum.

As we reach the half-way point of 2017 the fundamentals of the housing market appear to remain robust a year after the shock referendum result. Interest rates remain low, and demand for housing remains high, exacerbated by the shortage of available unsold property for sale. This means prospective buyers in many parts of the country are seeing a lot of sold boards on properties they would like to buy themselves. Indeed, the strength of buyer demand and lack of new build and existing property coming to market have resulted in over 45% of agents’ property stock being sold subject to contract.

£500 Discount on our selling fees – Ended 14/08/2016

£500 Discount on our selling fees – Ended 14/08/2016

To help get you moving this summer, we are offing a huge £500 discount on our standard selling fees.

Not only will you benefit from the highest level of service, the best quality of marketing, you can save yourself £500!

If you want to discuss this special summer offer further, please give us a call on 01926818288.

£250 towards your white goods – Ended 30/06/2016

£250 towards your white goods – Ended 30/06/2016

When your getting ready to move, buying new white goods its likely to be high on your to do list and even if its not, arriving to your new house with new appliances would make things ever so slightly easier.

That why if you instruct Inside Homes to sell your house in June 2016, you will have £250 worth of brand new white goods waiting for you at your onward purchase ready for when you move in.  To find out more, call us on 01926 818288.

Everything seems a little bit easier with Inside Homes.

Southam

Southam

The Manor of Southam was first mentioned in 998 when King Ethelred granted it, together with the ‘Haliwell’, to the Priory of Coventry. Until the Reformation, Southam had a strong connection with Coventry. The ‘Haliwell’, now known as the Holy Well, is the oldest surviving structure in Southam, situated near the river about half a mile west of the town.

The principal reasons for Southam’s development were its location on the east-west drovers’ road and the north-south Coventry to Oxford road, and its ownership by the Priory. The small medieval settlement to the east of the church was soon enlarged by development north-south.

In 1227 the Prior obtained a stature allowing Southam a weekly market, giving it town status. Later, permission was also granted for a monthly market and four fairs which increased the size of the community with inns and trades connected with livestock. Southam became an important stagecoach stop with many hostelries catering for this trade.

The town was encompassed by 13,000 troops in 1642 when Royalist and Parliamentary forces skirmished in the area. Later, King Charles I stayed in the Manor House (now Southam Pharmacy). Much of medieval Southam was destroyed in four disastrous fires in the 1740s when 30 houses were burnt. Small cottages and several three-storey Georgian houses replaced these. Unusally in mediaeval times, the town minted its own local currency. This was done because local people found ordinary coins too high in value for everyday use. During the Civil War King Charles used the mint to make new coins to pay his soldiers. The mint house is now a pub called ‘the Old Mint’.

In 1818, Mr Lilley-Smith, a local surgeon founded the Eye and Ear Infirmary, now the Stoneythorpe Hotel. In 1823 he also founded the country’s first free dispensary nearby. Some German Sisters founded a Roman Catholic orphanage and school in 1876 – the latter is still one of the town’s three primary schools. The secondary school, Southam College was built in 1957.

Southam’s first gas supply came in 1853 and electricity was supplied in 1924. Later in the 1960s natural gas arrived. The Holy Well and other springs were used for water until mains water supplies were connected in the 1920s.

St James’ thirteenth century church was pre-dated by a Saxon one, possibly a wooden structure. During the nineteenth century, an independent chapel was built in Pendicke Street, and also the Congregational church in Wood Street. The Catholic church existing today was built in 1925.

Southam has evolved into a modern day market town with a varied range of small shops including a hardware shop, a pharmacy, library and grocery shops. There is a weekly market on Tuesday mornings and a monthly farmer’s market selling local produce.  There are lots of activities, groups and clubs in the town including Southam Lions, Rotary, Guides, Cubs and a very active choir.  On the outskirts of the town is a well equipped Lesiure Centre.