Cake Decorating Secrets

 

Discover The Secrets To Cake Decorating,

 Baking, And Frosting.

 

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Baking with the Kids?

Chocolate Chip Cookie Recipie Step by Step

www.fitforafeast.com

 

 

 

What makes a perfect picnic?

Delia advocates a keep-it-simple approach to outdoor eating, allowing you to make the most of a spell of warm weather and enjoy a relaxing meal al fresco with family and friends. Follow her advice and combine classic picnic favourites with flavourful Mediterranean food, breads and snacks…and don’t forget the corkscrew.
When it comes to picnics nothing will budge me an inch from my keep-it-simple philosophy. In Edwardian days it was all very well, when butler, maid, bar and fully equipped hamper could be transplanted into the country. And if you're very rich, I suppose you can still pick up a Henley or an Ascot hamper from one of those smart London food establishments (though whether the contents will warrant the price is debatable). For less grand affairs I feel many people go wrong by trying to transport the sort of meal they would eat at home: it just doesn't taste the same on squashy paper plates with plastic knives and forks in sizes fit only for four year olds.
For me, real plates, cutlery and glasses (even if not particularly elegant) are infinitely preferable to anything in the plastic line. We also have some thick chunky glasses, which may not look very sophisticated but are far nicer – especially if you're drinking wine – than paper cups. In fact the only 'special' equipment I have is a Thermos flask and a wide Thermos jug (for soup in cold weather) and an insulated butter dish (if you put very cold butter in it, it keeps cool all day), and an insulated bag with a little freezer pad (which also keeps things cool when it is frozen and placed inside). Oh, and some other important items: salt and pepper mills and a corkscrew!

What to eat

Rough outdoor living demands rough outdoor food. Some of the nicest picnics I’ve had have been in Italy – crusty bread, chunks of salami, ripe plum tomatoes, cheese, olives, pickled pimentos, peaches and huge black cherries and, of course, quantities of something Italian to drink. All we had to pack on these occasions was pepper and salt, an insulated dish for butter, knives, plates and glasses. No cooking was involved, you will note.
However, if you’re not pushed for time and want to plan and prepare a picnic, there are lots of recipe ideas on the site that will serve you well out of doors or, if there’s a last-minute change of weather, indoors.
Sandwich suggestions: the simple approach
Bap rolls with eggs
Baps are delicious filled with the following mixture (for 6 people). Mash 6 boiled eggs while they’re still warm with a good knob of butter, 4 teaspoons of mayonnaise, salt and pepper. Stir in 2 heaped tablespoons of very finely chopped spring onion.
How to boil an egg
How to make mayonnaise

Crusty rolls with garlic sausage
For small baguettes, ciabatta or any good crusty rolls, buy garlic sausage or salami in one piece, so that you can slice it more thickly. Fill the rolls with this, plus some thin slices of (drained) dill pickled cucumbers or drained Italian pickled pimentos.

Garlic butter
If you mash a clove of garlic into 8 oz (225 g) butter, along with 2 tablespoons of chopped fresh parsley, then chill it well and place in an insulated butter dish, this will be lovely spread on French bread or rolls.


http://www.deliaonline.com/news-and-features/what-makes-a-perfect-picnic.html

BBQ Secrets

Complete your Bank Holiday Weekend with a BBQ

 

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How to drink While Dieting

Dont go off your diet this Bank Holiday Weekend!

Want to enjoy yourself?

Want to have a drink?

Want to still loose weight?

 

CLICK HERE FOR MORE INFO!

 

How To Host A Dinner Party – A Complete Checklist

Dinner party planning is made easier when you take steps to organize and create a checklist for yourself. After you send out your dinner party invitations take a look at these planning tips. This is our version of how to host a dinner party – a complete checklist.
4 To 6 Weeks Before Your Dinner Party:

• Decide the theme and whether you wish to host a casual dinner party or a formal dinner.
• Who is the dinner party for? ( work, friends, family, etc..)
• Establish your budget. Try this dinner party budget calculator.
• Create guest list.
• Create dinner invitations.
• Establish a time and place. With PurpleTrail invites, you can build consensus with your guests to make sure everyone can attend.

3 To 4 weeks Prior To Your Dinner Party:
After you have established the type of dinner party you’ll be hosting and have a guest list, it’s time to start thinking about the dinner party food and decorations. These are some things you can do about a few weeks in advance.

• Create a menu.
• Book caterers and bartenders if necessary. (When booking a bartender, try one of your local bartending schools, they often will work for just tips in return for the practice and experience.)
• Make a grocery list.
• Plan a cooking schedule (what can be made ahead of time, what needs to be made they day of).
• Decide on the table setting and place orders with a rental company, if needed.
• Buy or borrow serving pieces and accessories.
• Purchase or create dinner party favors if desired.
• Check specialty stores for hard-to-find food items.
• Select music.
• Purchase candles or other outdoor lighting if needed. Candle light is an inexpensive way to create an elegant ambiance. Check out an interesting post on a smashing summer dinner soiree.

1 To 2 Weeks Prior To Your Dinner Party:
As the countdown is on and you receive RSVP’s for your dinner party here’s a checklist of things to gather and create.

• Purchase nonperishable goods.
• Decide on the types of drinks to be served. (If you hired a bartender, finalize your order)
• Consult with a florist or check out your local farmers market for great seasonal blooms.
• Place special orders with the butcher, fish market or grocery store.
• Confirm plans with the caterer, entertainer, and serving help. Arrange for a sitter to watch children and pets during the party.
• Buy gas or charcoal for the grill, if needed.
• Decide on a party outfit.
• Begin a thorough housecleaning- enlist family members for help!

2-3 Days Before Your Dinner Party:

• Clean serving ware.
• Purchase remaining grocery items.
• Check recipes for how far in advance food can be prepared.
• Start food prep.
• Create a party-day game plan.
• Determine seating arrangements- if needed.
• Print place cards, if using them.

Day Before Your Party:

• Buy a great gourmet coffee blend.
• Pick up any dry cleaning needed for the party.
• Continue housecleaning- make sure the powder room is stocked with plenty of soap and TP.
• Continue food preparation for those dishes that can be made in advance.
• Set your tablescape.

And finally, things to do the day of your dinner party

• Finish cleaning the house.
• Pick up party orders.
• Create a bar area.
• Take out extra supplies.
• Finish cooking.
• Organize the kitchen for the final countdown.
• Give yourself a breather- have a glass of wine.
• Get in party mode- the fruits of your labor are about to pay off!

With the dinner party in full swing, here are a few things to get in mind

• Try not to spend too much time in the kitchen- your guests want to see you!
• Offer refreshments in between courses.
• Follow your list for last-minute dessert preparation.

Items to check and stock up on for your dinner party

• Make sure you have space on your coat rack, plenty of hangers or a separate room to put coats and bags in.
• Create a place for boots or umbrellas if weather requires them.
• Get plenty of ice and make sure you have an ice bucket, and ice tongs or scoop.
• Cocktail napkins
• Toothpicks
• Paper towels
• Plates (appetizer, salad, dinner, dessert)
• Glasses (water, wine, mixed drink, beer, soda, coffee); some beverages can use the same type of glass
• Silverware (enough for all courses and stirrers for coffee)
• If grilling, check the tank, charcoal, and lighter fuel. Make sure you have plenty of bug spray and citronella candles too.
• Coffee and assortment of tea bags
• Cream and sugar
• Salt and pepper
• Wine and bottle opener
• Bar garnishes (lime, lemon, olive)
• Film for the camera – or make sure your digital camera is charged and has an empty memory card in it!
• Garbage bags
• Dishwashing soap
• Club soda (for spills and spots)
• Space to chill beverages. It only takes beer, wine and soda 20 minutes to chill on ice. A large tub or cooler can be set up in a room out of the way.

Post Party
After your smashing dinner party, keep a journal. Include what you served, who was there, and how it went. Make notes on how to improve your next dinner party as well as what made this one successful!


http://www.purpletrail.com/partytrail/general-parties/dinner/how-to-host-a-dinner-party

Bank Holiday Weekend

Its the time to go wild and have a party! Whats everyone up to this bank holiday weekend? dinner party? cocktails with the girls? baking with the kids? packing the picnic? getting ready for the BBQ? loads of great advice coming your way for fun things to do this weekend!

How to Make a Mojito Cocktail

http://www.youtube.com/watch?v=lGOkgbdGqKs

Guilt Free Desserts

Dont feel guilty for treating yourself with this! Check out this link! Click Here!

Dark chocolate & orange cake

A dense, dark and devilishly delicious cake, this will be gone before you know it Ingredients 1 Seville orange a little melted butter , for greasing 100g plain chocolate , broken into pieces 3 eggs 280g caster sugar 240ml sunflower oil 25g cocoa powder 250g plain flour 1½ tsp baking powder orange candied peel , to decorate FOR THE CHOCOLATE GANACHE 200g plain chocolate , broken into pieces 225ml double cream Cuts into 10 slices Preparation and cooking times Prep 40 mins Cook 1 hr 30 mins Plus cooling time 1.Pierce the orange with a skewer (right through). Cook in boiling water for 30 minutes until soft. Whizz the whole orange in a food processor until smooth; let cool. 2. Preheat the oven to 180C/gas 4/fan 160C.Grease and line the base of a 23cm/9in round cake tin. Melt the chocolate in a heatproof bowl set over a pan of simmering water or in the microwave for 2 minutes on High, stirring after 1 minute. Let cool. 3. In a large bowl, lightly beat the eggs, sugar and oil. Gradually beat in the puréed orange, discarding any pips, then stir in the cooled melted chocolate. Sift in the cocoa, flour and baking powder. Mix well and pour into the tin. Bake in the centre of the oven for 55 minutes, or until the cake springs back when lightly pressed in the middle. (Check after 45 minutes and cover with foil if it is browning too much.) Allow to cool for 10 minutes in the tin, then turn out on to a wire rack to cool completely. 4. Make the chocolate ganache: put the chocolate into a heatproof bowl. Bring the cream to the boil and pour over the chocolate. Leave for 2 minutes, then stir until smooth. Set aside until firm enough to spread over the cake - up to 1½ hours. 5. Transfer the cake to a serving plate. Using a palette knife, swirl the ganache over the top. Decorate with strips of candied orange peel. http://www.bbcgoodfood.com/recipes/1356/dark-chocolate-and-orange-cake

GREAT RECIPIES

Customer Service - Communication!

Communication is a huge part in everyone lives. Communication is the activity of exchanging information or news; communication requires a sender, a message and an intended recipient.

There are lots of different types of communication used in the hospitality industry. The most common way to communicate is to speak verbally, everyone does this daily. Verbal communication includes face-to-face communication and on the telephone and this kind of communication is used to exceed customers’ requirements such as; meet and greets and complaints. Companies are most likely going to have standards when it comes to answering phone calls, for example; you have to answer before 3 set rings and companies are probably going to have a set speech to say on the phone. For example if a customer is making a complaint they would do this either on the telephone or face-to-face so verbal communication is key in this industry. However a customer could complain online, comment cards or in an email, this would then be non-verbal communication. When replying to a complaint via email or letter it is very important that the letter has correct punctuation that you proof read everything and you use clear formal language.       

Posters, leaflets and advertisement is vital in the hospitality industry, known as one way communication because you are not getting a reply/comment back, this type of communication is telling the customers that their needs and requirements can be met. Advantages of one-way communication are that the sender decides what information goes into the advertisement and what information doesn’t. When using a poster, menu, leaflet you need to make sure that you use clear, formal language and that you proof read what you are delivering to the customers, also make sure there are no marks or stains on what’s being sent out. The company that is producing an advertising poster can leave out all the bad parts about their deal/product and can put all the bad parts on/in to the poster. Another advantage of one way communication is that you (as the sender) don’t have to wait for replies and you certainly don’t have to worry about opinions of the customers. However like advertisements on the phone, one way communication can be easily ignored so if you were to have a conversation on the phone (two way communication) it will most likely work and improve your business.
When customers make a booking it is essential that you have the correct information. A booking now would usually be done online or on the telephone it would be rare that a customer would book with the face to face communication used. Communication is going to be used all the time with customers, because it’s the only way to find out information. It is important that the customer’s requirements are always met, without communication the world wouldn’t work.  It is important that correct confirmations and information are sent out as soon as possible, with correct language and no spelling mistakes. Also, all information on booking forms must be correct.
Many customers have specific needs and need to make this information clear to the staff, this is done verbally or non-verbally in a two way communication process.

Going through a typical day in the hospitality industry you would need to take and make phone calls, reply to emails and deal with customer’s compliments and needs – all of this is dealt through communication.

Staff should be trained in communication, presentation and teamwork techniques because it appears day to day situations for example – taking a customers booking, or working as a team to set a table for the customer to eat. Some people have the natural ability to work as a team and communicate thoroughly but it may not come naturally for other people, so training is vital for all staff members.

Know Hospitality Classifications Systems

Classification systems are in place to rate hospitality establishment on services, facilities, value for money, accommodation, cuisine and overall experience. Its purpose is to rank establishments and provide this information to the public. There are six classification systems that are highly recognised, these are: AA, Michelin, RAC, Tourist Board, Egon Ronay and Gault Millau. Although the AA, RAC and the tourist board team up to rate establishments.

Michelin Star

Michelin stars are awarded for food excellence in restaurants. The first Michelin star guide was published in France by Andre Michelin in 1900 and was aimed at motorists that needed to find meals and accommodation in France. Michelin stars are awarded to few restaurants and in 2004 in the UK and Ireland only three restaurants were awarded a three star rating.

Michelin inspectors visit the establishment anonymously and rate them on a three category basis known as Michelin stars. A 3 star rating means ‘Exceptional cuisine worth a special journey’. A 2 star rating means ‘excellent cooking, worth a detour’. A 1 star rating means ‘a very good restaurant in its category’. An additional fourth category ‘Forks and Knifes’ gives a rating to all the other restaurants listed in the Michelin Guide. One fork and knife meaning ‘quite comfortable restaurant’ five fork and knife meaning ‘luxurious restaurant’.

Michelin inspectors rate the restaurant on five different categories: Quality of the products, mastery of flavour and cooking, and the ‘personality’ of the cuisine, value for money and the consistency between visits.

The British Tourist Authority

The English tourist board, AA and the RAC team up to inspect and rate the quality of hotels and rate them on star and diamond ratings. The ratings are then presented by the British tourist authority. The star rating is used with hotels with restaurants and the diamond rating is used to rate accommodation without a restaurant such as small hotels, B&BS and guesthouses.

A one star rating means ‘practical accommodation with a limited range of facilities and service but high standards of cleanliness throughout, it will have a restaurant or eating area. 75% of all rooms will have en-suite or private facilities. On the other end of the scale a five star rating means ‘A spacious, luxurious establishment offering the highest international quality of accommodation, facilities, services and cuisine. There will be a range of extra facilities. Staff will be professional, attentive and provide flawless guest services.

A one Diamond Rating means ‘ Accommodation offering acceptable overall level of quality, offering as a minimum  a full cooked or continental breakfast, other meals where provided will be freshly prepared.’ A four diamond star rating means ‘accommodation offering excellent overall level of quality in all areas, customer care and attention to detail evident in all areas’.

Egon Ronay
Egon Ronay was a Hungarian born food critic, he immigrated to London after World War 2 where he started to manage Princes restaurant in Piccadilly. There he built up contact with The Daily Telegraph where he later wrote a food column. In 1957 he published the first edition of Egon Ronay’s Guide to British Eateries and from then they became very popular making it a mark of distinction to be included in the guide. Restaurants now display blue sign that mentions the year they were mentioned in the guide. They are given a rating from one to five stars on the overall visit to the restaurant.

Egon ronay and his critics would not accept any free meals and would not allow restaurants to advertise in there guides, this ensures the impartiality of the guides. The critics visit the restaurants unannounced to ensure that no ‘special treatment’ is given.

Gault Millau

The guide was founded by two restaurant critics, Henri Gault and Christian Millau. They rates restaurants on a scale from 1 to 20, and this was purely on the quality of food and all comments about the atmosphere and service were separate. Restaurants that were below 10 hardly ever got listed in the guide and while the two critics were the authors of the guides no restaurant was awarded 20 points as the critics believed that perfection was impossible. Gault Millau does not accept payment for listing any restaurant as they believed if they did they would be biased.  

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