 |
|||
| September News | |||
| This month we have some very exciting news for you – we are holding an Open Afternoon and would love you to come! The event will be held on Saturday 3rd October and we are very lucky as chef Zoran Jokic, from Zoran’s Delicatessen has agreed to come and cook for us on one of the many working kitchens in our showroom. He will be doing three 45min demos, the first at 2pm, then 3pm with the last one at 4pm.
We appreciate how hectic weekends with the family can be and so Zoran will be on hand to give us all some inspiration for quick and nutritious Saturday lunchtime meals that are easy to prepare for large groups. So the next time you come back from the kids rugby game or a walk in the park with friends, you will have all the inspiration you need to rustle up something tasty and impressive to satisfy your brood! Guests are of course free to browse our displays of kitchens, bedrooms and bathrooms and our design team will be on hand to chat, should you wish to discuss your next interiors project. As an added thank you for coming, we will also be raffling off a £100 credit voucher to spend in Zoran’s delicatessen, which won’t be difficult with his delicious range of pastries, home-made cakes and daily hot specials. So why not join us for a glass of bubbly and what promises to be an enjoyable afternoon. Places are limited so please book yours today by calling us on 020 8892 6430, emailing at design@quantumfittedfurniture.co.uk or simply pop by the showroom. Hope to see you there, Candice |
|||
 |
|||
| September Recipe: Sicilian Apple Cake | |||
| I can personally vouch for this month’s recipe having made it several times and it’s always a hit with family & friends. It’s also a great way to use up those apples that are slightly past their best. Created by Mark McDonough from Zarbo’s in New Zealand, for anyone taking a trip there soon be sure to check out his café – www.zarbo.co.nz
Recipe: With a moist custardy texture this makes a great dessert, served with a large dollop of mascarpone. Serves: 10 to 12
Method: 1. Toast the walnuts in the oven at 170°C for approximately 10 minutes. Keep an eye on them to make sure they don't burn. Line a 23 cm cake tin with baking paper. Pour a little of the melted butter into the tin and sprinkle over toasted walnuts. 2. In a bowl, mix the sliced apples with the lemon zest and juice. 3. In a separate bowl, sift together the flour and baking powder. 4. In a third bowl, whisk together the eggs, sugar and vanilla essence. Mix in the milk and the rest of the butter. Then add the sifted dry ingredients and mix until smooth. 5. Pour half the batter over the walnuts in the prepared cake tin. Arrange half of the apples and juice over the batter, then sprinkle over half of the raisins. Repeat with the rest of the batter, then apples, then raisins. Lastly, sprinkle on the pine nuts, brown sugar and cinnamon. 6. Bake at 170° for 1-11/2 hours. This cake may take a little longer than that to cook: it should be set but still moist. Use your judgement. Cover the top with baking paper if it begins to brown during baking. |
|||
| Promotions of the month | |||
|
|||
| www.quantumfittedfurniture.co.uk |
