Spring 2010 Newsletter News Spring is finally in the air and here at Quantum we are busy preparing for our Stand at the Grand Designs Live 2010 Show. Why not come and see us on stand K12 from 1st-9th May where we will be proudly exhibiting some of our latest innovative and most stylish designs. These include new stencilled antiqued mirrored kitchen cabinet doors and metallised walnut kitchen cabinet doors. The focus will be very much on metal with some great new finishes in gold, bronze and silver, introducing a new concept of kitchen furniture which doesn’t look like any of the standard designs seen elsewhere. As a thank you to all of our customers please use the link displayed with the special offer code to enable you to book tickets at a reduced rate. Simply click on the link and use promotional code EXHIB10 for £6 off advanced ticket rates. We hope to see you there! A fantastic promotion will also be going on for those who come and register at our stand so please see below for details. Earlier this year South African-born Candice and family had the pleasure of visiting her homeland again and would like to recommend a great restaurant for anyone travelling to South Africa for the World Cup. The award-winning chefs at Bouillabaisse are passionate about food, keen for their diners to experience a ‘culinary exploration’ during their visit. We are therefore very lucky that this month’s recipe comes straight from the head chef and owner, Camil Haas. Enjoy! Spring Recipe: Goats Cheese and Parma ham parcels with rocket salad and honey thyme dressing Recipe: Serves: 6 Ingredients: Dressing 1 cup water 3 tablespoons rice vinegar ½ cup castor sugar 3 tablespoons honey 6-8 sprigs thyme 12 slices Parma ham 6 x 40g portions goat’s cheese 20cm square plastic sheet 12 sprigs thyme ½ cup honey 100g wild rocket 100g pecan nuts, roasted 6 slices sourdough toast, to serve Method: To make the dressing, place the water, rice vinegar, sugar and honey in a saucepan and bring to the boil. Add the thyme. Reduce the heat and simmer for 15 minutes until syrupy. Chill until ready to serve. Preheat the oven to 200°C. Prepare the Parma ham parcels by laying 2 slices of Parma ham flat on a plastic sheet. Place a portion of goat’s cheese in the centre of the Parma ham and fold over to form a parcel. Repeat with all the Parma ham and goat’s cheese. In an ovenproof dish, place the Parma ham parcels on a bed of thyme and drizzle with honey. Bake for 5-7 minutes. Serve the parcels immediately on the slices of sourdough toast alongside the rocket and pecan nuts, drizzled with the dressing. Promotions of the month REGISTER AT OUR STAND AT GRAND DESIGNS LIVE 2010 SHOW AND RECEIVE A ½ PRICE WORKTOP FOR ANY KITCHEN ORDERED, VALID FOR 6 MONTHS AFTER THE SHOW TERMS & CONDITIONS APPLY www.quantumfittedfurniture.co.uk