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| July News | ||||||
| A warm welcome to our July Monthly Newsletter, featuring another mouth-watering recipe sure to get your taste buds zinging. Our promotion with the talented chefs at Brula restaurant continues throughout the month of July, so if you are thinking of a project now is the perfect time to pop by the showroom and talk to us. We have had some great feedback from delighted customers who have already been making the most of their free restaurant vouchers, received when they placed their order with us. For further details on this current promotion please see the bottom of the page.
And for those of you who already have your perfect kitchen or bathroom, did you know we can also fit out your bedroom too? Bespoke high quality wardrobes like the ones featured below start from as little as £1900 including VAT and fitting. So if your boudoir is in need of some re-organisation, we’d love to help. |
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| Warm apricot clafoutis | ||||||
| Toby Williams, the head chef at Brula, has impressed us again with this delicious dessert, creating the perfect ending to your dinner party menu. Recipe: A baked batter pudding from Limousin, France traditionally made with cherries. We like ours with apricots but any soft stone fruit will do; try plums, prunes or even figs. Serves: 4 to 6
Method: 1. Lightly grease a fairly large oven proof dish and dust with flour. 2. Cut the apricots in half and place in a pan with the water, 300g of sugar and the peach or apricot liqueur. If you have it, add the vanilla; cut the pod in half lengthways and scrape out the seeds and add them to the pan. Bring the water and sugar mixture to a simmer then remove from the heat and allow to cool slowly, it will take on a syrupy consistency. When cool, gently pull the skins off the fruit and de-stone and cut in half again. (You can keep the syrup for a fruit salad or with plain yoghurt) 3. Preheat the oven to 400˚F/200˚C/gas mark 6 4. Sieve the cornflour and add the remaining ingredients; whisk until smooth. Cover and leave to rest in the fridge for half an hour. To bake, arrange the apricot quarters at the bottom of your pre-prepared dish, re-whisk batter to keep the mixture light and fluffy and pour over the apricots. (If you don’t re-whisk the batter won’t be aerated enough and the Clafoutis will not rise) Scatter flaked almonds over the top and bake in a pre-heated oven, for around 25minutes or until risen and golden. Don’t serve straight away; if it is too hot the fruit won’t have any depth of flavour. To serve: Dust with icing sugar and serve with vanilla ice cream |
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| Promotions of the month | ||||||
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| www.quantumfittedfurniture.co.uk |
