A BIG THANK YOU
Hi Kerry,
I'm sorry I didn't get chance to say Thank You last night.
So a Very Big Thank You to you and your team.
The food was wonderful and the room looked great, everyone had a wonderful time.
Thank you again for making my 40th a night to remember.
Chris Masters
Thanks Chris for this peice of encouragement, it's nice when people appreciate the hard work that goes into delivering, what we think is an excellent service. Please take a look at some other testimonials on our website www.ivcatering.com
Also we are doing some stuff on Wedding material, such as who does what and what type of music to play etc. a sort of Wedding plan check list, it's still in construction but we keep updating it, feel free to take a look www.ivcatering.com
Thank you.
Thursday, 1 November 2007
Friday, 26 October 2007
Warm winter soup
Business has been pretty good so far and we've now started to do more outside catering, including buffets, wedding catering and hot food for our clients. If you would like to get some ideas of what we can do please visit the website http://www.ivcatering.com/ or contact via email kerry@ivcatering and i'm sure she'll be more than happy to help.
Today i'm going to give you a recipe for pea and ham soup, something to warm you up during the cold days ahead.
Pea and Ham Soup Recipe
2 1/2 cups of dried green or yellow split peas
8 cups (2ltrs) cold water
1 meaty ham bone
2 whole cloves
1 large onion finely chopped
2 carrots, peeled and finely chopped
Freshly ground pepper
Croutons
Remove any discoloured peas.
Rinse under cold running water.
Place peas in saucepan with water, ham bone, cloves, carrots and onion.
Bring to boil, reduce heat and simmer gently for 1hr to allow the meat to start to fall off the bone.
Remove bone with tongs and once cool enough to handle cut the rest of the meat from the bone and chop into peices. Discard bone.
Blend the soup in a food processor, return to pan and add the chopped meat.
Cover and simmer for 1hr or until the peas are mushy, stir occasionally.
Season with black pepper and serve hot with croutons.
We had some last night and it was delicious.
Today i'm going to give you a recipe for pea and ham soup, something to warm you up during the cold days ahead.
Pea and Ham Soup Recipe
2 1/2 cups of dried green or yellow split peas
8 cups (2ltrs) cold water
1 meaty ham bone
2 whole cloves
1 large onion finely chopped
2 carrots, peeled and finely chopped
Freshly ground pepper
Croutons
Remove any discoloured peas.
Rinse under cold running water.
Place peas in saucepan with water, ham bone, cloves, carrots and onion.
Bring to boil, reduce heat and simmer gently for 1hr to allow the meat to start to fall off the bone.
Remove bone with tongs and once cool enough to handle cut the rest of the meat from the bone and chop into peices. Discard bone.
Blend the soup in a food processor, return to pan and add the chopped meat.
Cover and simmer for 1hr or until the peas are mushy, stir occasionally.
Season with black pepper and serve hot with croutons.
We had some last night and it was delicious.
Thursday, 25 October 2007
problem?
Sorry about this, i'm trying to get a freinds site indexed by google and havn't a clue how to do it, so i'm going to try this www.gunberetta.com
Thursday, 18 October 2007
Thanks Giving
Hi All,
As it is soon to be Thanks Giving we thought we would add a favourite recipe of ours for Key Lime Pie.
As for the progress of our enterprise, well it's going ok, we have had all our weekends booked with events from Birthday Parties to Formal Dinners and we're looking forward to the festive season as this will be an exciting time for us. We also want to give you some seasonal recipes in the coming weeks, so keep checking for updates at www.ivcatering.com .
Key Lime Pie Recipe
Pastry
1 cup plain flour
2 teaspoons icing sugar
60g Butter
2 teaspoons lemon juice
1 tablespoon water
sift four and icing sugar into bowl, add the butter and mix, stir in lemon juice and water until its a soft dough. Knead dough until smooth, using flour to prevent sticking to the surface, cover and refrigerate for 30mins.
Filling
3/4 cup sweetened condensed milk
1 cup ricotta cheese (200g approx)
3 eggs, seperated
2 teaspoons of grated lemon rind
1/3 cup lime juice
Mix condensed milk, egg yolks, cheese, rind and juice until smooth. Beat egg whites until soft peaks form, fold this into the lime mixture.
Roll out the dough large enough to cover your pie dish, I personally don't like a thick pastry but it's entirely up to you how thick you do it, place pastry into dish, press down gently and trim the edges. Line the pastry with paper or foil and fill with rice or dry beans, this prevents the dough from rising and keeps the shape or the dish.
Bake in moderate oven for 10 mins, remove paper and beans/rice and bake for a further 7 mins or until lightly brown.
Allow to cool.
Pour filling into pastry case, bake in moderate oven for 25 mins or until the filling is firm or set.
Allow to cool, dust with icing sugar and serve with cream or icecream.
Enjoy.
As it is soon to be Thanks Giving we thought we would add a favourite recipe of ours for Key Lime Pie.
As for the progress of our enterprise, well it's going ok, we have had all our weekends booked with events from Birthday Parties to Formal Dinners and we're looking forward to the festive season as this will be an exciting time for us. We also want to give you some seasonal recipes in the coming weeks, so keep checking for updates at www.ivcatering.com .
Key Lime Pie Recipe
Pastry
1 cup plain flour
2 teaspoons icing sugar
60g Butter
2 teaspoons lemon juice
1 tablespoon water
sift four and icing sugar into bowl, add the butter and mix, stir in lemon juice and water until its a soft dough. Knead dough until smooth, using flour to prevent sticking to the surface, cover and refrigerate for 30mins.
Filling
3/4 cup sweetened condensed milk
1 cup ricotta cheese (200g approx)
3 eggs, seperated
2 teaspoons of grated lemon rind
1/3 cup lime juice
Mix condensed milk, egg yolks, cheese, rind and juice until smooth. Beat egg whites until soft peaks form, fold this into the lime mixture.
Roll out the dough large enough to cover your pie dish, I personally don't like a thick pastry but it's entirely up to you how thick you do it, place pastry into dish, press down gently and trim the edges. Line the pastry with paper or foil and fill with rice or dry beans, this prevents the dough from rising and keeps the shape or the dish.
Bake in moderate oven for 10 mins, remove paper and beans/rice and bake for a further 7 mins or until lightly brown.
Allow to cool.
Pour filling into pastry case, bake in moderate oven for 25 mins or until the filling is firm or set.
Allow to cool, dust with icing sugar and serve with cream or icecream.
Enjoy.
Friday, 14 September 2007
Pasta dishes for you!
Sorry it's been a few weeks since our last post.................
Here's a treat, were going to give you a couple of pasta recipes instead of the usual 1.
Tomato-chilli sauce with avocado & coriander
3tbsp olive oil
4 Spring Onions (finely chopped)
1 Fresh Green Chilli (deseede & chopped finely)
2 Garlic Cloves 9chopped finely)
200g canned chopped tomatoes
salt & pepper
350g dried farfalle or conchiglie
2 small avocados (peeled & cubed)
Lime juice (1/2 lime squeezed)
6 tbsp fresh chopped coriander
Heat oil over medium heat, add onions and chilli, fry for 3-4 minutes until soft, add garlic and fry until beginning to colour.
Stir in tomatoes, bring to boil them simmer for 10 minutes, stirring often and season with salt & pepper.
Cook the pasta in plenty of salted water, drain and place into a warm serving dish.
Pour the sauce over the pasta, add the avocados, lime juice and coriander, add a little olive oil, toss to mix and serve.
Spaghetti alla carbonara
2 tbsp olive oil
1 tbsp butter
175g smoked bacon (sliced into thin strips)
3 eggs lightly beaten
35g parmesan cheese (grated)
20g pecorino cheese (grated)
1 tbsp chopped parsley
pepper
4 tbsp single cream
450g dried spaghetti (chopped)
Fry the bacon in the olive oil and butter over a medium heat until brown, remove from the heat.
Mix the eggs, cheeses, parsley and cream in a bowl, mix and season with pepper.
Cook the pasta in pleanty of water (salted) drain and return to the pan.
Quickly add the egg mixture to the pasta, allowing the egg to cook in the heat of the pasta, transfer to warm dish.
Breifly warm up the bacon in a frying pan and add to the pasta, mix and serve.
Enjoy these very tastey dishes and we'll be posting again shortly.
Don't forget the website www.ivcatering.com
Here's a treat, were going to give you a couple of pasta recipes instead of the usual 1.
Tomato-chilli sauce with avocado & coriander
3tbsp olive oil
4 Spring Onions (finely chopped)
1 Fresh Green Chilli (deseede & chopped finely)
2 Garlic Cloves 9chopped finely)
200g canned chopped tomatoes
salt & pepper
350g dried farfalle or conchiglie
2 small avocados (peeled & cubed)
Lime juice (1/2 lime squeezed)
6 tbsp fresh chopped coriander
Heat oil over medium heat, add onions and chilli, fry for 3-4 minutes until soft, add garlic and fry until beginning to colour.
Stir in tomatoes, bring to boil them simmer for 10 minutes, stirring often and season with salt & pepper.
Cook the pasta in plenty of salted water, drain and place into a warm serving dish.
Pour the sauce over the pasta, add the avocados, lime juice and coriander, add a little olive oil, toss to mix and serve.
Spaghetti alla carbonara
2 tbsp olive oil
1 tbsp butter
175g smoked bacon (sliced into thin strips)
3 eggs lightly beaten
35g parmesan cheese (grated)
20g pecorino cheese (grated)
1 tbsp chopped parsley
pepper
4 tbsp single cream
450g dried spaghetti (chopped)
Fry the bacon in the olive oil and butter over a medium heat until brown, remove from the heat.
Mix the eggs, cheeses, parsley and cream in a bowl, mix and season with pepper.
Cook the pasta in pleanty of water (salted) drain and return to the pan.
Quickly add the egg mixture to the pasta, allowing the egg to cook in the heat of the pasta, transfer to warm dish.
Breifly warm up the bacon in a frying pan and add to the pasta, mix and serve.
Enjoy these very tastey dishes and we'll be posting again shortly.
Don't forget the website www.ivcatering.com
Tuesday, 14 August 2007
Fancy some Fish?
I'm sorry it's been a couple of weeks since my last post, no excuses really other than the kids are off school and we've been busy with a few christenings and parties. We all pitched in to give the place a good clean the other day, thanks to Lureen and our boys Sean and Cael, mustn't forget Elana also, it was hard work but satisfying to see the kitchen gleeming again.
I was thinking about cooking some fish today and would like to share the recipe with you.
Stuffed Whiting Rolls
2 x 450g whiting, filleted and skinned
75g butter
2 tablespoons chopped mixed herbs
salt & pepper to taste
grated rind and juice of 1 lemon
40g fresh white bread crumbs
Heat the grill to moderate heat, cut the fillets into 8 strips.
Cream the butter with herbs, seasoning, lemon rind and a few drops of juice.
Add the breadcrumbs, mix and spread over each portion of fish evenly.
Roll them up and secure with cocktail sticks.
Place in oven proof dish and sprinkle over the remaining lemon juice.
Place under grill for approximately 20-25 mins turning at halfway stage.
Enjoy with boiled potatoes and veg.
It's making my mouth water, i'm looking forward to cooking this myself.
If you want some more ideas please take a look at our website http://www.ivcatering.com/
I was thinking about cooking some fish today and would like to share the recipe with you.
Stuffed Whiting Rolls
2 x 450g whiting, filleted and skinned
75g butter
2 tablespoons chopped mixed herbs
salt & pepper to taste
grated rind and juice of 1 lemon
40g fresh white bread crumbs
Heat the grill to moderate heat, cut the fillets into 8 strips.
Cream the butter with herbs, seasoning, lemon rind and a few drops of juice.
Add the breadcrumbs, mix and spread over each portion of fish evenly.
Roll them up and secure with cocktail sticks.
Place in oven proof dish and sprinkle over the remaining lemon juice.
Place under grill for approximately 20-25 mins turning at halfway stage.
Enjoy with boiled potatoes and veg.
It's making my mouth water, i'm looking forward to cooking this myself.
If you want some more ideas please take a look at our website http://www.ivcatering.com/
Tuesday, 31 July 2007
Sunshine at last!
Ha, we have sunshine at last, but is it going to last?
Lets not dwell on it too much and enjoy it while we can, i've decided to add a barbacue recipe for you all to enjoy while the sun is out. Its easy to do and the kids can help make it. We at IV Catering have used it in the past with great success, Hope you like and enjoy it;
Barbacue Arabian Kofta
550g minced lamb
1 medium sized onion
1 small egg
5ml ground cinnamon
freshly ground black pepper
Combine all the ingrediants, using your fingers to knead them well. Devide the mixture into 12 portions and shape into balls with dampened hands. Slide three meatballs on to each of the four skewers.
Place the skewers on a grill, about 10cm above the coals, and cook for 8-12 mins, turning often. Serve with pitta bread and salad.
Lets not dwell on it too much and enjoy it while we can, i've decided to add a barbacue recipe for you all to enjoy while the sun is out. Its easy to do and the kids can help make it. We at IV Catering have used it in the past with great success, Hope you like and enjoy it;
Barbacue Arabian Kofta
550g minced lamb
1 medium sized onion
1 small egg
5ml ground cinnamon
freshly ground black pepper
Combine all the ingrediants, using your fingers to knead them well. Devide the mixture into 12 portions and shape into balls with dampened hands. Slide three meatballs on to each of the four skewers.
Place the skewers on a grill, about 10cm above the coals, and cook for 8-12 mins, turning often. Serve with pitta bread and salad.
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