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  • White chocolate Raspberry brownie - events London Birmingham
    into a food mixer with a whisk attachment Whisk on a high speed until doubled in size Fold the chocolate and egg mix together then fold in the sifted flour Transfer to yiur prepared tray tame your raspberries and for them over the brownie Push the raspberries into the mix with your finger Slide the brownie into the pre heated oven and cook for 30minutes Allow to cool refrigerate cut and serve Good Job Hamza we look forward to seeing more great recipes from you in the future bigalchef Share this Facebook LinkedIn Email Twitter Tags Chocolate Chocolate Brownie featured national chocolate week recipe recipes white chocolate brownie 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 Auntie Liz s Scotch Panakes Hayley s Chilli Ginger Honey Salmon with Soy Infused Pea Shoot Stir Fry and Egg Noodles Chicken and Bacon Carbonara with Parmesan Tuiles and Bacon Shards Malteser cake mmmmmmm 2 Responses to White chocolate Raspberry brownie Reply Dorinda October 14 2015 at 11 01 am I think I need to come train with you They look amazing Reply Big Al October 26 2015 at 1 29 pm No problem Dorinda Leave a Reply Click here to cancel reply Name Required Mail will not be published Required Website Notify me of follow up comments by email Notify me of new posts by email Subscribe to Blog via Email Enter your email address to subscribe to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

    Original URL path: http://www.etcvenues.co.uk/foodblog/2015/10/13/white-chocolate-raspberry-brownie/ (2016-02-16)
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  • Chicken and Bacon Carbonara with Parmesan Tuiles and Bacon Shards - events London Birmingham
    3 Cook some linguine in a large pan of boiling water with a dash of oil salt Step 4 While the pasta is cooking fry the onion garlic in a saucepan until soft Add the mushrooms and continue to cook followed by the bacon strips Once cooked add the béchamel sauce cream cheese and double cream to form the carbonara sauce Season to taste and add the parmesan chopped parsley and cooked chicken strips Step 5 Drain the linguine and add to the sauce Mix well and serve straight away Share this Facebook LinkedIn Email Twitter Tags Bacon bechamel carbonara chicken Comfort Food cream linguine Parmesan pasta Winter Author sjoak View all posts by sjoak 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 Butternut Squash Dhal White chocolate Raspberry brownie 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

    Original URL path: http://www.etcvenues.co.uk/foodblog/2015/10/09/chicken-and-bacon-carbonara-with-parmesan-tuiles-and-bacon-shards/ (2016-02-16)
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  • Its now squash/ Gourd season - events London Birmingham
    Buttercup Squash Buttercup Squash are part of the Turban squash family hard shells with turban like shapes and are a popular variety of winter squash This squash has a dark green skin sometimes accented with lighter green streaks Has a sweet and creamy orange flesh This squash is much sweeter than other winter varieties Buttercup Squash can be baked mashed pureed steamed simmered or stuffed and can replace Sweet Potatoes in most recipes Available year round peak season lasts from early fall through winter Autumn Cup Squash A hybrid semi bush Buttercup kabocha type dark green squash Rich flavored flesh and high yields Fruit size 6 inches with a weight of about 2 to 3 pounds Flesh is yellow orange meat that is stringless dry and sweet Available September through December Share this Facebook LinkedIn Email Twitter Tags brain food butternut squash crop report etc venues featured grow your own healthy Seasonal Food seasonal vegetables Vegetarian Author sjoak View all posts by sjoak 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 Superfood Tofu Burger Butternut Squash Dhal 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

    Original URL path: http://www.etcvenues.co.uk/foodblog/2015/10/01/winter-squash-is-now-coming-in/ (2016-02-16)
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  • 3 simple Cep's - events London Birmingham
    of these beauties Here are a few pictures of our total haul We got so many mushrooms in the end we ended up drying some we made some Czech soup we had sauté mushrooms with eggs and proscuttio but the best were the sauté mushrooms with purple sage shallots and garlic all from the garden served on the side of a lovely scotch sirloin steak Here is a simple recipe for some of the finest organic produce you ll ever find Serve this with a great piece of meat or for a nice vegetarian meal fold this through some pappardelle pasta and a few shaved truffles Saute Seasonal Mushrooms Selection of Foraged Mushrooms 1 shallot thinly sliced 1 clove of garlic sliced purple sage rapeseed oil knob of butter Pop a frying pan onto a medium to high heat until the pan is dry and hot Drizzle a little oil into the pan and gently place your mushrooms over the base do not stir Sprinkle over the slices shallot garlic and sage Leave for 2 3 minutes without stiring Toss and repeat lob in your knob of butter toss and Serve with your favourite meat or on some rustic bruschetta Enjoy bigalchef Share this Facebook LinkedIn Email Twitter Tags bigalchef featured Irish chef mushroom foraging organic food Organicseptember recipe recipes saute ceps saute mushrooms wild mushrooms 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 Auntie Liz s Scotch Panakes Hayley s Chilli Ginger Honey Salmon with Soy Infused Pea Shoot Stir Fry and Egg Noodles No Fuss Cheesecake with Caramel Sauce Superfood

    Original URL path: http://www.etcvenues.co.uk/foodblog/2015/09/15/3-simple-ceps/ (2016-02-16)
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  • No-Fuss Cheesecake with Caramel Sauce - events London Birmingham
    Kitchen Aid or using a hand mixer with Whisk attached Continue to whisk till the mix begins to firm and form peaks on the top 2 Once the base has set 30 40min spread the Cheesecake filling across the top 3 Using a Hot Knife level the top and leave in the fridge 1 2 hours to set Leveling with a hot knife with create a nice clean finish to your cheesecake Caramel Sauce ingredients 200g Caster Sugar 60ml Golden Syrup 60ml Water 200ml Double Cream Thicker the Better 50g Salted Butter Method 1 Place the Caster Sugar Golden Syrup and water in to pan on medium high heat and bring to a simmer 2 Continue to cook 30 35 minutes till the sugar turns into a rich amber golden colour This might take a shorter or longer time depending on how much heat you apply to the pan 3 Remove from the heat and Slowly adding and stirring in the cream If the mix seizes up place the pan back on slow heat and continue to stir till caramel becomes bound with the cream and breaks down 4 Whisk in the butter Place in fridge and cool till plating Share this Facebook LinkedIn Email Twitter Tags cake carmel Cheesecake 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 Organic Spelt Butternut Squash Risotto with Sage Chia Seeds 3 simple Cep s No comments yet Leave a Reply Click here

    Original URL path: http://www.etcvenues.co.uk/foodblog/2015/09/14/no-fuss-cheesecake-with-caramel-sauce/ (2016-02-16)
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  • Organic Spelt Butternut Squash Risotto with Sage & Chia Seeds - events London Birmingham
    add vegetables stock and stir until it is fully absorbed by the spelt Continue to add the stock ladleful by ladleful stirring the spelt to absorb the stock after each addition 4 About 20 minutes into the spelt cooking time add the butternut squash sage red peppers seasoning with salt and black peppers 5 Cook about 5 min than add green peas savoy cabbage and butter 6 Served with shaved Parmesan and sprinkled with Chia seeds Enjoy TopChefMarek Share this Facebook LinkedIn Email Twitter Tags butternut squash featured organic food Seasonal Food seasonal vegetables Vegetarian Author TopchefMarek View all posts by TopchefMarek 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 Organic Salmon Courgette Som Tam Salad No Fuss Cheesecake with Caramel Sauce 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

    Original URL path: http://www.etcvenues.co.uk/foodblog/2015/09/03/organic-spelt-butternut-squash-risotto-with-sage-chia-seeds/ (2016-02-16)
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  • Organic Salmon & Courgette Som Tam Salad - events London Birmingham
    minutes if this takes longer your pan was not hot enough and the courgette will lose taste and texture 3 Remove Courgette and toss in mixing bowl with Chives Parsley and Coriander and seasoning to taste Place in a bowl ready for serving 4 Wipe out your frying pan with tissue or kitchen cloth Careful not to burn your fingers 5 Place pan back on the heat While this warms back up Rub the Salmon fillet with remaining sesame seed oil and seasoning 6 When the pan is red hot place the Salmon skin side down and continue to cook till skin crispy and browned turning down the heat if it begins to burn Once skin is crispy turn over the fish and remove pan from the heat and add the soy sauce leave to cook in the hot pan on heat proof mat on counter top for another 3 4 minutes 7 Finish up by plate up your courgette Som Tam and Salmon and enjoy Organicseptember Share this Facebook LinkedIn Email Twitter Tags Courgette dinner Easy featured Fish Quick Simple Thai recipe 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 Raspberry Chocolate Cake Organic Spelt Butternut Squash Risotto with Sage Chia Seeds 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

    Original URL path: http://www.etcvenues.co.uk/foodblog/2015/09/02/organic-salmon-courgette-som-tam-salad/ (2016-02-16)
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  • Raspberry & Chocolate Cake - events London Birmingham
    set aside In another bowl whisk the sugar and eggs and sugar using an electric whisk until really light and frothy Still beating the eggs and sugar slowly pour in the milk mixture and when incorporated slowly fold in the flour bicarb cocoa mixture with a spatula by hand Divide this mixture between the two tins and bake for about 15 20 minutes Remove to a wire rack and let cool in their tins for about 10 minutes before turning the cakes out Before icing the cakes they will need to be comletely cool You can make them a day in advance but they are sticky so you must wrap them in baking parchment before wrapping in foil To make the filling whisk the cream until soft peaks form then gently stir in the raspberrys being careful not to over mix Ideally the filling will be white with swirls of pink raspberry Sandwich between the two layers To make the ganache put the cream chocolate and syrup in a pan over low to medium heat until the chocolate has just melted Take off the heat and start whisking by hand whisk until you have a smooth glossy mixture this won t take long at all Pour onto the top of the cake and then spread preferably with a palette knife to the edges Don t worry too much about it dripping down the sides especially if you are using chocolate fingers Decorate the top with fresh raspberries and using a little of the ganache as glue stick chocolate fingers around the sides Use a ribbon to keep the fingers in place until the ganache has set Share this Facebook LinkedIn Email Twitter Tags Baking Celebration cakes Chocolate featured Raspberry recipes Author sarahpadders View all posts by sarahpadders 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 Gluten Free Italian Rice Cake Organic Salmon Courgette Som Tam Salad 3 Responses to Raspberry Chocolate Cake Reply Big Al April 10 2013 at 2 46 pm This looks amazing what a cracking photo I bet it tasted as good as it looks Reply Emma Moore April 11 2013 at 12 51 pm It tasted amazing too Reply เส อในให นม April 24 2014 at 4 07 pm Greetings from Florida I m bored at work so I decided to browse your website on my iphone during lunch break I love the knowledge you present here and can t wait to take a look when I get home I m amazed at how fast your blog loaded on my phone I m not even using WIFI just 3G Anyways amazing site Leave a Reply Click here to cancel reply Name Required Mail will not be

    Original URL path: http://www.etcvenues.co.uk/foodblog/2015/08/15/raspberry-chocolate-cake/ (2016-02-16)
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web-archive-uk.com, 2017-12-12