October News - Celebrating our 10 Year Anniversary! Heartfelt thanks to all of you who came and supported our Open Afternoon and we hope you enjoyed the cookery demonstrations as much as we did! Congratulations to Mr A Barlow for winning the prize draw of £100 to spend at Zoran’s Deli; we hope you enjoy it very much. Due to its success we will definitely be holding similar events in the future which are open to all of our customers, past, present & future, so we hope you can join us. We’ll be sure to let you all know the details when the time comes. We are very proud to inform you that one of our recent kitchen projects has been featured in this month’s issue of House & Garden Magazine. Be sure to check us out on page 146 of the November Issue which is on the shelves now. This month also sees Quantum celebrate our 10 Year Anniversary and we would like to thank all of our customers for their continued support & custom over the past decade. You have allowed Quantum to go from strength to strength and the snapshots below show just how far we’ve come. Here’s to the next 10! Lastly for those of you who registered for our ½ price worktops promotion at this year’s Grand Designs Show, please note that to take advantage of the offer orders must be placed by 4th November 2009 so we hope to see you very soon. A Decade of Design with Quantum Fitted Furniture… October Recipes – Sun-Dried Tomato and Cannellini Bean Crostini, Tomato and Red Pepper Soup, Leek and Prosciutto Risotto This month the lovely chef who entertained us all brilliantly on our Open Afternoon, shares some more of his culinary expertise and spoils us with not one but three of his favourite recipes. Delicious! Recipe 1: Tomato and Red Pepper Soup Serves: 8 Ingredients: 500g of ripe tomatoes 2 small red peppers 1 onion 2 cloves of garlic 2 tbsp of olive oil Pinch of cayenne pepper 1 litre of chicken or vegetable stock Basil pesto Method: 1. Prepare and chop into large chunks the tomatoes, peppers, onion, garlic and add cayenne pepper and roast in the oven in a baking dish at moderate heat for ½ hour until vegetables are soft. 2. Heat vegetable stock in a large pot and add the roasted vegetables to the stock and simmer for 5-10mins. 3. Blend the ingredients in the pot until smooth, server and garnish with tablespoon green basil pesto Recipe 2: Sun-Dried Tomato and Cannellini Bean Crostini Serves: Makes about 20 crostini Ingredients: 400g tinned cannellini beans, drained 8 sundried tomatoes 1 clove of garlic 4 tbsp of olive oil 1 tbsp chopped rosemary 2 tbsp of red wine vinegar 125ml water Salt and black pepper Crostini Method: 1. Blend all the ingredients together spread a tablespoon onto Crotini . Season to taste. Garnished as desired and serve. 2. Crostini- slices baguette or bread of choice, toasted until crisp and rubbed lightly with a peeled garlic clove. Recipe 3: Leek and Prosciutto Risotto Serves: 8 Ingredients: 250g of risotto rice 2.5kg of small leeks 8 slices of prosciutto 2 cloves of garlic 50g of parmesan 3 tbsp basil leaves 1.5 litre of chicken stock 225g unsalted butter 2 tablespoons olive oil ½ bottle pinot noir Method: 1. In a large pan melt butter and oil, add diced leeks and finely chopped garlic and sauté until leeks are soft and translucent. Add the risotto to the pan and stir until it is coated in oil and then add the wine. Stirring continually while gradually adding the stock until the rice is aldente. 2. Serve rice in equal portions and garnish with a slice of prosciutto, a sprinkle of parmesan and finally chopped basil. Promotions of the month RECEIVE A COMPLIMENTARY £100 VOUCHER for Zoran’s Delicatessen when placing your order with Quantum Fitted Furniture before 15th December 2009 www.quantumfittedfurniture.co.uk