Monthly Archives: October 2015

Terrifyingly tasty Pumpkin Recipes

If you’re carving out your pumpkins, ready for Halloween on Saturday, then make the most of the pumpkin flesh by making some of these terrifyingly tasty treats, no tricks involved!

Pumpkin Risotto

Perfect for these cold Autumn evenings.

Pumpkin Risotto

Ingredients:

  • Pumpkin – after peeling, scraping out the seeds and chopping into cubes, you need about 400g/14oz
  • 1 tbsp olive oil, plus a drizzle for the pumpkin
  • 2 garlic cloves
  • 8 spring onions
  • 25g butter
  • 200g risotto rice
  • 2 tsp ground cumin
  • 1l hot vegetable stock, plus extra splash if needed
  • 50g grated parmesan (or vegetarian alternative)
  • small handful coriander, roughly chopped

Method:

  1. Heat oven to 180C/160C fan/ gas 4. Chop up the pumpkin or squash into 1.5cm cubes). Put it on a baking tray, drizzle over some oil, then roast for 30 mins.
  2. While the pumpkin is roasting, you can make the risotto. Crush the garlic first of all.
  3. Cut up the spring onions with scissors.
  4. Heat 1 tbsp oil with the butter in your pan over a medium heat. Add the spring onions and garlic. Once the onions are soft but not getting brown, add the rice and cumin. Stir well to coat in the buttery mix for about 1 min.
  5. Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice. Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock – this will take about 20 mins.
  6. Check the rice is cooked. If it isn’t, add a splash more stock, and carry on cooking for a bit. Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.

Thai Pumpkin Soup

The most delicious lunch or starter!

Thai Pumpkin Soup

Ingredients:

  • 1½ kg pumpkin or squash, peeled and roughly chopped
  • 4 tsp sunflower oil
  • 1 onion, sliced
  • 1 tbsp grated ginger
  • 1 lemongrass, bashed a little
  • 3-4 tbsp Thai red curry paste
  • 400ml can coconut milk
  • 850ml vegetable stock
  • lime juice and sugar, for seasoning
  • 1 red chilli, sliced, to serve (optional)

Method:

  1. Heat oven to 200C/180C fan/gas 6. Toss the pumpkin or squash in a roasting tin with half the oil and seasoning, then roast for 30 mins until golden and tender.
  2. Meanwhile, put the remaining oil in a pan with the onion, ginger and lemongrass. Gently cook for 8-10 mins until softened. Stir in the curry paste for 1 min, followed by the roasted pumpkin, all but 3 tbsp of the coconut milk and the stock. Bring to a simmer, cook for 5 mins, then remove the lemongrass. Cool for a few mins, whizz until smooth with a hand blender, or in a large blender in batches. Return to the pan to heat through, seasoning with salt, pepper, lime juice and sugar. Serve drizzled with the remaining coconut milk and scattered with chilli.

Pumpkin Cake

A great alternative to carrot cake and with spooky frosting makes delicious Halloween treats.

Pumpkin Cake

Ingredients:

For the cake

  • 300g self-raising flour
  • 300g light muscovado sugar
  • 3 tsp mixed spice
  • 2 tsp bicarbonate of soda
  • 175g sultanas
  • ½ tsp salt
  • 4 eggs, beaten
  • 200g butter, melted
  • zest 1 orange
  • 1 tbsp orange juice
  • 500g (peeled weight) pumpkin flesh, grated
  • For drenching and frosting
  • 200g pack soft cheese
  • 85g butter, softened
  • 100g icing sugar, sifted
  • zest 1 orange and juice of half

Method:

  1. Heat oven to 180C/fan 160C/gas 4. Butter and line a 30 x 20cm baking or small roasting tin with baking parchment. Put the flour, sugar, spice, bicarbonate of soda, sultanas and salt into a large bowl and stir to combine. Beat the eggs into the melted butter, stir in the orange zest and juice, then mix with the dry ingredients until combined. Stir in the pumpkin. Pour the batter into the tin and bake for 30 mins, or until golden and springy to the touch.
  2. To make the frosting, beat together the cheese, butter, icing sugar, orange zest and 1 tsp of the juice till smooth and creamy, then set aside in the fridge. When the cake is done, cool for 5 mins then turn it onto a cooling rack. Prick it all over with a skewer and drizzle with the rest of the orange juice while still warm. Leave to cool completely.
  3. If you like, trim the edges of the cake. Give the frosting a quick beat to loosen, then, using a palette knife, spread over the top of the cake in peaks and swirls. If you’re making the cake ahead, keep it in the fridge then take out as many pieces as you want 30 mins or so before serving. Will keep, covered, for up to 3 days in the fridge.

Recipes via BBC Good Food.

Goose & Berry are a Luxury Boutique Catering, Wedding, Event & Brand Experience Planning & Design company who specialise in Weddings, Social and Corporate Events.  We are based in Marlow & London and cover London, Buckinghamshire, Berkshire, Oxfordshire and the Home Counties.

www.gooseandberry.co.uk

Did you know we also Plan and Design Weddings and Events!

http://www.gooseandberry.co.uk/weddings-goose-and-berry

http://www.gooseandberry.co.uk/events-gooseberry

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Filed under autumn, Catering, Events, Food, halloween, partyplanning, recipes

VIP Dinner at Windsor Guildhall

At a venue as prestigious and stunning as the Windsor Guildhall, you know the guests will be in for a treat when they choose to hold their dinner there. A beautiful building dated from the late 1600s, situated by Windsor Castle, famed for the wedding of Prince Charles and Camilla Parker-Bowles, you can get married here and also hold receptions, dinners and events.

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Goose & Berry are proud preferred caterers at Windsor Guildhall and one early October evening saw our first event held there. We catered for a VIP corporate dinner of nearly 40 guests from Vapotherm, visiting the UK, where a fine three course dinner was served, after the guests had been treated to a tour of Windsor prior to their dinner.

Windsor 3

Once the guests had sat and the wines poured, starter was served. A beautiful and light Nicoise Salad was the dish of choice for the first course. Followed by a sumptuous and rich Beef Bourginon. Perfect on an Autumnal evening and sure to please. The dessert was a deconstructed seasonal Eton Mess. Quite appropriate being located metres away from where the pudding originated and a perfect ending to dinner! Coffee’s followed to round off the evening and lots of lovely comments ensued, which is always a delight to hear!

Windsor 2

Windsor Guildhall is such a fabulous setting for a dinner, event or wedding. Grand, but not too imposing and such fabulous rich history. We’re already looking forward to the next event there!

Images by Goose & Berry

Words by Emma

Goose & Berry are a Luxury Boutique Catering, Wedding, Event & Brand Experience Planning & Design company who specialise in Weddings, Social and Corporate Events.  We are based in Marlow & London and cover London, Buckinghamshire, Berkshire, Oxfordshire and the Home Counties.

www.gooseandberry.co.uk

Did you know we also Plan and Design Weddings and Events!

http://www.gooseandberry.co.uk/weddings-goose-and-berry

http://www.gooseandberry.co.uk/events-gooseberry

Twitter: www.twitter.com/gooseandberry

Facebook: www.facebook.com/gooseandberry 

Pinterest: www.pinterest.com/gooseandberry

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Filed under caterer corporate events, Catering, dinner, eventprofs, Events, fine dining

UKAWP Mix&Mingle

We were absolutely thrilled when we were asked to provide the dessert table, along with GC Couture and their stunning cakes (simply WOW), for the London UKAWP social event, Mix and Mingle. This was held on Wednesday 30th September at Altitude 360, an amazing and modern venue with breathtaking views over the city and the river.

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We wanted to provide something truly stunning, not only to look at, but also to eat. Tasty treats that look good! Goose&Berry love desserts…who doesn’t! So we knew we had to make the dessert table pretty amazing. GC Couture were providing some absolutely beautiful and super tasty treats for all the guests and boy are they good!

Knowing the venue was modern and stylish and had a real city feel – have you seen those views! Wow! We wanted to create a dessert table that was modern, clean, smart and stylish, but with a little touch of rustic and that Goose&Berry touch. We set about designing and trying to incorporate a skyline – however we decided against a drawing one in the end, because how can you compete with the actual London skyline itself! So to showcase that, we wanted to use Perspex and clear materials, so we weren’t blocking the view and using it as a backdrop to the design and dessert table itself.

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Once the initial feel and design were sorted, we set about with the very tough (ahem) task of choosing what desserts to serve. Ok, so actually, there is a lot to choose from as there are so many yummies to pick. However, we knew we wanted to showcase some of our finest desserts, cater for all requirements and provide some seriously tasty treats. We wanted something fruity, something creamy, something chocolate and something an extra bit naughty, whilst also providing a slightly more health conscious option.

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The final choices were: Lemon Posset, Chocolate Trifle, Blackberry Crème Brulee, Tiramisu Pots and our new fave – Peanut Butter Mousse and Salted Caramel. (I could consume about 20 in a row – they are THAT good!).

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Once all decided and set, off we went preparing and awaiting the day itself, feeling super excited for this wonderful event!

The day arrived and we set off for London. Arriving at Altitude (luckily we had a lift, not sure we could cope with all those stairs!) we started prepping and setting up the dessert table, with the stunning views surrounding us. It really is a truly amazing space and venue.

Guests arrived from 6.30 to join in the fun and merriment of the UKAWP mix and mingle. A fab evening full of all the wedding industries finest and a fabulous opportunity for people to meet, network, but above all, let their hair down after a wonderful (and hectic) wedding season and have some fun! The evening had some fantastic suppliers showing off their talents and skills. GC Couture were truly fabulous. The mint choc chip cake was divide and certainly my favourite. Absolute yums! Beautiful cakes and beyond tasty. Liz at Blue Sky Flowers provided the flowers for the dessert table as well as the venue. Thank you Liz! Fabulous as always! Mark from Hang The Moon (always a pleasure to see) was producing a video of the eve – we can’t wait to see! And the lovely Kate Nielen captured the evening beautifully. We can’t wait to show you more images! Along with some other amazing suppliers – who you can read all about here. This wonderful evening was organized by the fantastic planners – UKAWP members Stylish Events, Louise Perry Weddings, Steven Pellier Weddings and Just Bespoke. A special thanks goes to them for all of their hard work – we had a great time! We would also like to thank Catering Linen Hire for their linen, a stunning goose grey which worked so well with the berry colours.

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The deserts went down a treat and it was so good meeting everyone there and being able to see the smile on their faces as they sampled our goodies. Such a pleasure! We absolutely loved being there and being part of the fun. An amazing evening and we’re sure everyone enjoyed it as much as we did!

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Images courtesy of Kate Nielen.

Words by Emma

Goose & Berry are a Luxury Boutique Catering, Wedding, Event & Brand Experience Planning & Design company who specialise in Weddings, Social and Corporate Events.  We are based in Marlow & London and cover London, Buckinghamshire, Berkshire, Oxfordshire and the Home Counties.

www.gooseandberry.co.uk

Did you know we also Plan and Design Weddings and Events!

http://www.gooseandberry.co.uk/weddings-goose-and-berry

http://www.gooseandberry.co.uk/events-gooseberry

Twitter: www.twitter.com/gooseandberry

Facebook: www.facebook.com/gooseandberry 

Pinterest: www.pinterest.com/gooseandberry

Instagram: www.instagram.com/gooseandberry

Google +: https://plus.google.com/106611460730365369102/posts

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Filed under Catering, wedding food, wedding planning, weddings