Monthly Archives: October 2013

With Halloween almost upon us, you’d be crazy to not to make the most of your gory Pumpkin insides!

With Halloween almost upon us, you’d be crazy to not to make the most of your gory Pumpkin insides!

Try making this delicious Pumpkin Soup, perfect for warming little trick or treaters!


  • 4 tbsp olive oil
  • 2 onions, finely chopped
  • 1kg pumpkins or squash (try kabocha), peeled, deseeded and chopped into chunks
  • 700ml vegetable stock or chicken stock
  • 142ml pot double cream
  • 4 slices wholemeal seeded bread
  • handful pumpkin seed from a packet
  • Heat 2 tbsp olive oil in a large saucepan, then gently cook 2 finely chopped onions for 5 mins until soft but not coloured. Add 1kg peeled, deseeded and chopped pumpkin or squash and 2 teaspoons of crushed cumin seeds to the pan, then carry on cooking for 8-10 mins, stirring occasionally until it starts to soften and turn golden.
  • Pour 700ml vegetable stock into the pan, then season with salt and pepper. Bring to the boil, then simmer for 10 mins until the squash is very soft. Pour the 142ml pot of double cream into the pan, bring back to the boil, then purée with a hand blender. For an extra-velvety consistency you can now push the soup through a fine sieve into another pan. The soup can now be frozen for up to 2 months.
  • While the soup is cooking, slice the crusts from 4 slices of wholemeal seed bread, then cut the bread into small croutons. Heat the remaining 2 tbsp olive oil in a frying pan, then fry the bread until it starts to become crisp. Add a handful of pumpkin seeds to the pan, then cook for a few mins more until they are toasted. These can be made a day ahead and stored in an airtight container. Reheat the soup if needed, taste for seasoning, then serve scattered with croutons and seeds and drizzled with more olive oil, if you want.


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Which is better; a plated dinner or a buffet?

Which is better; a plated dinner or a buffet?

In any wedding reception, the food plays a major part—in fact, the cost of food at a reception usually consumes 35-40% of the total wedding budget. The first big choice you’ll make as you plan your menu is how to serve your guests: a plated dinner or a buffet meal, which usually includes several dish options. A plated dinner is considered the most formal option, as each guest is individually served.

Regardless of tradition, it’s entirely possible to have a formal wedding with buffet service these days. Mostly, the choice between the two comes down to questions of convenience and cost. Plated service requires more waiting staff, both to do the plating in the kitchen and to serve the meal to guests. Also, buffets make it easier and more cost effective to provide guests with a variety of choices, especially in this day and age of so many types of allergies and dietary restrictions.

With so many elaborate and impressive ideas for buffet service  – Oyster Bars,  beautiful Dessert buffets, Ice-Sculpted buffet tables and Over-sized Paella pans, a buffet doesn’t have to appear to be the cheaper option to feed your guests.



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October 26, 2013 · 9:30 am