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  • Paneer, Cauliflower & Petite Pois Curry - events London Birmingham
    slotted spoon and set aside Add the remaining oil and the cauliflower to the pan and cook for 10 mins until browned Add the onions and a little more oil if needed and cook for a further 5 mins until softened Stir in the garlic and curry paste then pour in the passata and 250ml water and season Bring to a simmer then cover and cook for 18 20 mins or until the cauliflower is just tender Add the frozen peas and crispy paneer to the pan and cook for a further 5 mins Stir through most of the coriander and garnish with the rest Serve with basmati rice or naan bread raita or your favorite chutney Share this Facebook LinkedIn Email Twitter Tags Cauliflower Curry featured national vegetarian week paneer veggie Author LadyB View all posts by LadyB Subscribe Subscribe to our e mail newsletter to receive updates Related Posts Super food salad rolls with beef Sea bass with a salad of mouli Chinese cabbage spring onion mint and sesame Auntie Liz s Scotch Panakes Hayley s Chilli Ginger Honey Salmon with Soy Infused Pea Shoot Stir Fry and Egg Noodles Apricot Almond and White Chocolate Bakewell Tart Sea bass with a salad of mouli Chinese cabbage spring onion mint and sesame Super food salad rolls with beef No comments yet Leave a Reply Click here to cancel reply Name Required Mail will not be published Required Website Notify me of follow up comments by email Notify me of new posts by email Subscribe to Blog via Email Enter your email address to subscribe to this blog and receive notifications of new posts by email Join 196 other subscribers Email Address Talk to us Subscribe to our e mail newsletter to receive updates Twitter My Tweets Facebook Recent Posts

    Original URL path: http://www.etcvenues.co.uk/foodblog/2016/02/11/paneer-cauliflower-petite-pois-curry/ (2016-02-16)
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  • Sea bass with a salad of mouli,Chinese cabbage & spring onion
    simply slice the Chinese cabbage thinly grate the mouli slice the spring onion and ruff chop the mint and put all ingredients in a bowl then add the rest of the marinade to this mix and toss together in a bowl tray the fish skin side up place in a pre heated oven of 170 degrees for 12 mins simply plate the fish using your hands spoon or tongs put the salad on top of the fish and sprinkle the black sesame seads on top enjoy Retro Rhys Share this Facebook LinkedIn Email Twitter Tags chinesenewyear asain featured Fish healthy mouli Sea Bass Author RetroRhys View all posts by RetroRhys Subscribe Subscribe to our e mail newsletter to receive updates Related Posts Super food salad rolls with beef Paneer Cauliflower Petite Pois Curry Auntie Liz s Scotch Panakes Hayley s Chilli Ginger Honey Salmon with Soy Infused Pea Shoot Stir Fry and Egg Noodles Apricot Almond and White Chocolate Bakewell Tart Auntie Liz s Scotch Panakes Paneer Cauliflower Petite Pois Curry No comments yet Leave a Reply Click here to cancel reply Name Required Mail will not be published Required Website Notify me of follow up comments by email Notify me of new posts by email Subscribe to Blog via Email Enter your email address to subscribe to this blog and receive notifications of new posts by email Join 196 other subscribers Email Address Talk to us Subscribe to our e mail newsletter to receive updates Twitter My Tweets Facebook Recent Posts Super food salad rolls with beef Paneer Cauliflower Petite Pois Curry Sea bass with a salad of mouli Chinese cabbage spring onion mint and sesame Auntie Liz s Scotch Panakes Hayley s Chilli Ginger Honey Salmon with Soy Infused Pea Shoot Stir Fry and Egg Noodles Archives February

    Original URL path: http://www.etcvenues.co.uk/foodblog/2016/02/10/sea-bass-with-a-salad-of-mouli-chinese-cabbage-spring-onion-mint-and-sesame/ (2016-02-16)
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  • Auntie Liz's Scotch Panakes - events London Birmingham
    a spoon should be able to stand in the mixture but sink slowly Cook in the frying pan using a little butter over a medium heat for a couple of minutes or until you see bubbles appear If you get the heat levels correct turn over the pancake and cook for about another 1 2 minutes and you should end up with a few beauties It may take the first 2 3 pancakes to get the heat right but dont worry too much just the heat adjust to suit I simply offer the following options with these delights fresh Amalfi Lemons Sugar Golden syrup blueberries and Pan fried Banana Enjoy Shrove Tuesday Big Al Share this Facebook LinkedIn Email Twitter Tags amalfi lemons bicarbonate of soda Brunch etc venues featured food Homemade Irish chef pancake tuesday Pancakes recipe recipes scotch pancakes Seasonal Fruit Shrove Tuesday Author Big Al View all posts by Big Al Subscribe Subscribe to our e mail newsletter to receive updates Related Posts Super food salad rolls with beef Paneer Cauliflower Petite Pois Curry Sea bass with a salad of mouli Chinese cabbage spring onion mint and sesame Hayley s Chilli Ginger Honey Salmon with Soy Infused Pea Shoot Stir Fry and Egg Noodles Apricot Almond and White Chocolate Bakewell Tart Hayley s Chilli Ginger Honey Salmon with Soy Infused Pea Shoot Stir Fry and Egg Noodles Sea bass with a salad of mouli Chinese cabbage spring onion mint and sesame No comments yet Leave a Reply Click here to cancel reply Name Required Mail will not be published Required Website Notify me of follow up comments by email Notify me of new posts by email Subscribe to Blog via Email Enter your email address to subscribe to this blog and receive notifications of new posts by

    Original URL path: http://www.etcvenues.co.uk/foodblog/2016/02/09/scotch-panakes/ (2016-02-16)
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  • Hayley’s Chilli, Ginger & Honey Salmon - etcvenues
    a baking dish Meanwhile cook the noodles according to the packet instructions and leave to one side to reheat once the salmon is ready For the stiry fry heat a wok with sesame oil and let it get really hot until you can see it start to smoke Add the stir fry and toss in the oil for around 2 mins Leave to one side to reheat once the salmon is ready Pop the salmon into the oven and bake for 15mins Remove from the oven carefully open the parcels and return to oven to cook for a further 5 minutes Finally reheat the the noodles and stir fry veg Place the veg onto the plate and carefully lay the salmon on top Spoon the noodles into a ramakin or small cup to create a mould push down and then tip out onto the plate For an extra crunch you can sprinkle the dish with sesame seeds if you wish Share this Facebook LinkedIn Email Twitter Tags chinesenewyear chilli easy recipes featured ginger Homemade honey noodles Oriental spicy stir fry Author Hayley View all posts by Hayley Subscribe Subscribe to our e mail newsletter to receive updates Related Posts Super food salad rolls with beef Paneer Cauliflower Petite Pois Curry Sea bass with a salad of mouli Chinese cabbage spring onion mint and sesame Auntie Liz s Scotch Panakes Apricot Almond and White Chocolate Bakewell Tart Apricot Almond and White Chocolate Bakewell Tart Auntie Liz s Scotch Panakes No comments yet Leave a Reply Click here to cancel reply Name Required Mail will not be published Required Website Notify me of follow up comments by email Notify me of new posts by email Subscribe to Blog via Email Enter your email address to subscribe to this blog and receive notifications

    Original URL path: http://www.etcvenues.co.uk/foodblog/2016/02/08/hayleys-chilli-ginger-honey-salmon-with-soy-infused-pea-shoot-stir-fry-and-egg-noodles-3/ (2016-02-16)
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  • Apricot, Almond and White Chocolate Bakewell Tart - events London Birmingham
    while this is cooling you can begin to make your tart filling For Fillings 1 Lrg Egg 2 Egg Yolks 100g Light Brown Sugar 1 Tsp Vanilla Extract 90g Butter 100g Almonds 6tbsp Apricot Jam 50g Flaked Almonds Methods Melt the butter Whisk the egg Yolk Sugar and vanilla till it goes pale Once pale add the melted butter and ground almond leave on the side on 15 20 minutes so the mix can combine While this is happening Spread the apricot jam onto the bottom of the cooled tart case After the jam in spread pour the almond tart mix onto the top Scatter small handful of flaked Almonds onto the top Bake at 160 C for 35 40 min till nicely colored Garnish 150g White Chocolate 100g Cream Method Place the cream in a pan and bring nearly to boil Remove from the heat and add the white chocolate and stir till chocolate has all melted then using a dessert spoon scatter the chocolate across the top once the cake has cooled and enjoy This can be done with white or dark chocolate depending on personal taste Share this Facebook LinkedIn Email Twitter Tags bakewell tart cakes dessert featured Author Edward Simpson View all posts by Edward Simpson Subscribe Subscribe to our e mail newsletter to receive updates Related Posts Super food salad rolls with beef Paneer Cauliflower Petite Pois Curry Sea bass with a salad of mouli Chinese cabbage spring onion mint and sesame Auntie Liz s Scotch Panakes Hayley s Chilli Ginger Honey Salmon with Soy Infused Pea Shoot Stir Fry and Egg Noodles Honey Popcorn Crème Brulee Hayley s Chilli Ginger Honey Salmon with Soy Infused Pea Shoot Stir Fry and Egg Noodles No comments yet Leave a Reply Click here to cancel reply Name

    Original URL path: http://www.etcvenues.co.uk/foodblog/2016/02/01/apricot-almond-and-white-chocolate-bakewell-tart/ (2016-02-16)
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  • February 2016 - etc food blog
    of light soy sauce 2 tea spoon of honey For this simple but fresh dish prep Share this Facebook LinkedIn Email Twitter Continue Reading February 9 2016 0 Comments Auntie Liz s Scotch Panakes Scotch Pancakes I have a lot to thank my Auntie Liz for but one of them is making these delights i remember sitting in her scullery waiting for these coming straight off her 60cm 1 thick cast iron griddle As i write this the smell of the buttermilk and lemon are embedded in my memory We sat there like sea gulls Share this Facebook LinkedIn Email Twitter Continue Reading February 8 2016 0 Comments Hayley s Chilli Ginger Honey Salmon with Soy Infused Pea Shoot Stir Fry and Egg Noodles Hayley s Chilli Ginger Honey Salmon with Soy Infused Pea Shoot Stir Fry and Egg Noodles Ingredients serves 2 2 salmon fillets Half red chilli de seeded and chopped finely 2 cloves of garlic chopped finely 2cm piece of root ginger chopped finely 1 tbsp honey 1 tsp chinese 5 spice 2 tbsp soy sauce Small Share this Facebook LinkedIn Email Twitter Continue Reading February 1 2016 0 Comments Apricot Almond and White Chocolate Bakewell Tart There are two main different variety s of the classic Bakewell the More common Cherry Bakewell also known as a Bakewell tart is a tart case filled with frangipane with a top layer of almond flavored fondant and glace cherry While the less common Gloucester Tart is made using ground rice raspberry jam and almond Share this Facebook LinkedIn Email Twitter Continue Reading Subscribe to Blog via Email Enter your email address to subscribe to this blog and receive notifications of new posts by email Join 196 other subscribers Email Address Talk to us Subscribe to our e mail newsletter

    Original URL path: http://www.etcvenues.co.uk/foodblog/2016/02/ (2016-02-16)
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  • January 2016 - etc food blog
    compiled by the whole etc venues team for our clients Just a collection of our family favourite we mastered Over the years Share this Facebook LinkedIn Email Twitter Continue Reading January 26 2016 0 Comments Energizer breakfast or brunch There is nothing better than starting the day with a good breakfast or brunch I was never been a big fan of porridge as a child but as I learned to cook I used my granny s recipe and adapted it to my own taste Back then they used water and a pinch if salt and Share this Facebook LinkedIn Email Twitter Continue Reading January 25 2016 0 Comments New low carb breakfast I m still sticking with the low carbs Well at least during the week anyway Today for lunch our chef made these simple baked avocado and eggs Sprinkled with a little black pepper and baked for 10 minutes I have at last found an alternative to scrambled eggs Share this Facebook LinkedIn Email Twitter Continue Reading January 13 2016 0 Comments Inspirational dining trip to Peruvian restaurant Andina in Shoreditch On Thursday 7th January 16 the chefs from our Monument venue went out for lunch to get some inspiration and ideas for the upcoming months menus for Monument With the emphasis of catering for the healthy eaters and special dietary needs in mind we chose to visit Andina a Peruvian restaurant in Shoreditch We were Share this Facebook LinkedIn Email Twitter Continue Reading January 8 2016 2 Comments The Hatton s Warm Winter Salad Although we always try to keep our food as nutritious and healthy as possible at The Hatton we are starting off the New Year with an extra healthy selection of salads to satisfy our clients who are looking to keep up their healthy New

    Original URL path: http://www.etcvenues.co.uk/foodblog/2016/01/ (2016-02-16)
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  • December 2015 - etc food blog
    the last few years I have been Share this Facebook LinkedIn Email Twitter Continue Reading Subscribe to Blog via Email Enter your email address to subscribe to this blog and receive notifications of new posts by email Join 196 other subscribers Email Address Talk to us Subscribe to our e mail newsletter to receive updates Twitter My Tweets Facebook Recent Posts Super food salad rolls with beef Paneer Cauliflower Petite Pois Curry Sea bass with a salad of mouli Chinese cabbage spring onion mint and sesame Auntie Liz s Scotch Panakes Hayley s Chilli Ginger Honey Salmon with Soy Infused Pea Shoot Stir Fry and Egg Noodles Archives February 2016 January 2016 December 2015 October 2015 September 2015 August 2015 July 2015 June 2015 May 2015 April 2015 March 2015 February 2015 January 2015 December 2014 November 2014 October 2014 September 2014 August 2014 July 2014 June 2014 May 2014 April 2014 March 2014 February 2014 January 2014 December 2013 November 2013 October 2013 September 2013 August 2013 July 2013 June 2013 May 2013 April 2013 March 2013 February 2013 January 2013 December 2012 November 2012 October 2012 September 2012 August 2012 Categories 155 Bishopsgate Events Alan s Allotment Crop

    Original URL path: http://www.etcvenues.co.uk/foodblog/2015/12/ (2016-02-16)
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web-archive-uk.com, 2016-12-06