Thursday, 19 May 2011

Delicious delights arrive in the post...


Here at The Great Big Event Company there is no denying we are all big foodies so when a mysterious box was delivered to our door you can just imagine our delight when we unwrapped the beautifully rustic packaging, untied with pretty ribbon and discovered a gorgeous box of gourmet chocolate brownies!

A friend had sent them as a 'Thank You' present and had chosen a box of 12 brownies, which included the flavours: Classic Chocolate Chunk, Cappuccino & Hazelnut, Banoffee and the limited edition Grand Marnier. Well, we just didn't know where to start... it was a tough call but we thought we had better try the classic chocolate chunk (made with Divine Chocolate Chunk no less!).

We soon discovered these are no ordinary brownies, rich, dense and full of flavour they just melt in the mouth. These brownies are a true treat and could be used as a dessert or sliced into chunks and served with coffee; you certainly would impress any guests!

After savouring every last morsel of our first Bluebasil Brownie we investigated the contents and were delighted to find (where possible) they use locally sourced ingredients (Bluebasil are based in the Cotswold) including eggs, flour and even butter. It is obvious that much care and attention goes it the creation of these brownies and they make a fantastic gift for birthdays, thank you, Father's day or just because you want to treat someone special. Gift boxes start from £14.50 (including postage) for 9 very generous brownies, gift wrapped and delivered, which we think make a fabulous alternative to flowers. To order visit www.bluebasilbrownies.co.uk

We loved them so much we thought it would be rude not to share, so will will be running a COMPETITION on our Facebook & Twitter pages THIS FRIDAY 20th May. So make sure you come and follow us for your chance to win a box of 12 truly divine chocolate brownies from Bluebasil.


Monday, 9 May 2011

May Food Blog from our executive Chef David Gillott

May is the month when seasonal food gets really colourful, with peas, carrots and cherries coming into season, along with aubergines and rocket. The first of the new potatoes arrive, sardines and pollock are available too.


Fruit

Apricots Cherries (coming into season) Kiwi fruit


Vegetables

Asparagus Aubergines (in season from late May) Carrots (in season from late May) New potatoes (coming into season) Peas (coming into season) Peppers Rhubarb (end of season) Rocket (coming into season) Spinach Spring onions Watercress (coming into season)


Meat

Lamb Rabbit (available, but at its best Jul-Dec)


Fish and seafood

Crab Pollock (pollack) (in season from mid-May) Salmon Sardines (in season from end of May) Tuna


Rhubarb fool with lemongrass and white chocolate


Ingredients


For the rhubarb fool:

700g rhubarb 2 lemongrass stalks very finely chopped to almost a powder 100ml water 140g unrefined organic sugar 110g icing sugar 150ml crème fraîche (preferably organic) or 1 small carton 150ml mascarpone cream 4 tbsp white chocolate, grated or peeled into shavings


For the rhubarb:

lemonade 1 lemon, juice only 1 small glass sweet wine, optional





Method

Wash and trim, but do not peel the rhubarb. Cut into even chunks about 3cm/11⁄4in long and put into a warm pan with the water, sugar and the lemongrass. Cover and simmer until the rhubarb softens and breaks down - usually this takes about 10 minutes. Strain through a sieve, reserving all the juices and allow the rhubarb to cool down. Whisk the icing sugar into the mascarpone, then gently fold in the crème fraîche and half the rhubarb.


Divide the remaining rhubarb among four dishes or glasses and spoon the fool mixture on top. Allow to set and cool in the fridge. Serve with the chocolate shavings on top. For the rhubarb lemonade, pass the reserved rhubarb liquid through a fine sieve, then add lemon juice to taste. Add the sweet wine if you want to make it alcoholic and chill well in the fridge.

Serve in small iced glasses with the fool and some shortbread biscuits or Tuille biscuits.


David is our executive chef at The Great Big Event and can cater from intimate dinner parties in your home to weddings and events of all sizes. If you would like to discuss menu requirements please contact David on: chef@thegreatbigevent.com or call 0845 459 9812


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