Hummus Suppliers

Delicious deli products from the finest Hummus Suppliers

Dip into a delicious pot of Hummus. Enjoy the savoury delights of original flavours or opt for something flavoursome with a hint of roast pepper. The vegetarian delight known as hummus comes in many great tasting options and if you haven’t tried a delicious dip from Hummus Suppliers before, you really don’t know what you are missing. Catering companies know how popular this product is. They should do, their customers can’t seem to get enough of the stuff and the services of Hummus Suppliers are in constant demand. Who can blame them when pots of the most amazing taste sensation can be enjoyed direct from Hummus Suppliers and a Falafel Supplier?

It’s down the ingredients

Tried hummus before? It tastes gorgeous doesn’t it? The secret behind scrummy hummus is the finest ingredients. To create this delicious dip the Hummus Suppliers use chick peas as the base ingredient, then sesame paste is added along with lemon and garlic. This powerful blend produces natural tasting hummus but Hummus Suppliers like to provide alternatives for their customers as well. Therefore, countless other ingredients can be added to create special variations. Light and fragrant lemon versions are popular and for people who like their food to have a little kick, chilli batches can be made by Hummus Suppliers. Never tried hummus before? Sample a batch that comes from Hummus Suppliers or a Falafel Supplier and you’ll be hooked.

Fine food

What makes a catering business successful? The quality of the food they sell will have a massive say in the success of a company. Serve great tasting food at reasonable prices and customers will come back for more. Mediterranean foods like hummus have become popular features on modern menus and Hummus Suppliers or a Falafel Supplier deliver to various catering businesses. You can’t beat the taste of a Mediterranean dip made by Hummus Suppliers. Serve hummus by itself, enjoy it with your favourite dipping items, or add a dollop to a host of healthy vegetables to create the ultimate sandwich. The finest Hummus Suppliers create new and exciting recipes to provide the best taste experience for their customers. Looking to add something interesting to your lunchtime menu? How about a scrumptious dip from Hummus Suppliers?

Keeping Your Food Tasty And Safe With A Portable Food Warmer

If you own a catering business you know how important it is to have good, reliable, and portable food warmers. No one likes getting cold food and that problem is solved with a portable food warmer. There are many occasions when you need to take food offsite and some of that food is probably hot food. With a portable food warmer, you can ensure the food stays hot and tasting just as delicious as when it came out of the oven, even if that was a few hours ago.

A portable food warmer not only ensures the food stays hot, it also ensures food safety. We all know the risks of eating undercooked or improperly handled food, and meat in particular. You certainly don’t want to feed people contaminated meat. A portable food warmer will keep the proper temperature of the meat at all times.

There are many different types of food warmers out there, some are portable and some are not. You need to be sure to pick one by a reliable manufacturer. You don’t want to waste money on a mediocre food warmer that doesn’t hold temperatures properly and may break within a few uses. If you own a catering company or business that offers such services, it is a good thing to invest in portable food warmers. If you buy the proper ones they can last many, many years. A product that will hold temperatures and promise food safety for several years to come…now that sounds like a good investment!

Bangkok’s Perverse Nightlife

Patpong Road was made famous by American soldiers on rest and recuperation (R&R) in the city of Bangkok, Thailand. In the time of the Vietnam conflict, many in the army took the short hop from Saigon to Bangkok to enjoy a week or two getting drunk, stoned, massaged, and spoiled by beautiful Thai women.

Patpong is really a small street between Silom and Surawong Roads with wall-to-wall bars and restaurants. At night, the street is vendors catering to tourists charging absurdly high prices in hopes of finding suckers.

There are actually 4 streets in the area catering to the nightlife. There is Patpong I & II, Soi Jaruwan, catering to gay men, and Soi Thaniya, exclusively for Japanese tourists.

Patpong started off as an uncultivated plot of land purchased by Chinese immigrants in 1946. The Patpongpanich (or Patpongpanit) family built some shop-houses and rented out to normal businesses. Bars eventually overtook the other businesses on these two private roads, and the entertainment zone was created.

I was stationed in Bangkok in the early 1970’s and we would go out to Patpong almost nightly. Back then it was bar after bar after bar. There were no vendors blocking the road and, unlike today, it was safe to go to the upstairs bars.

Then, the bars on the ground level were just that – bars. Second floor bars were go-go’s with bikini clad girls. And if a bar had a third floor, it was for the special shows.

Today, vendors set up shop and block the entire road, and most of the walkway, selling everything under the sun (or moon). Touts line the street promoting shows upstairs with guarantees of no cover charge and cheap beer prices. Don’t believe either.

If you visit Patpong, it is best to avoid the upstairs bars altogether. The owners may try to extract large sums of money in order for you to leave alive.

There is one place that I do enjoy visiting on Patpong. The Madrid Lounge is the only bar that has the same name, decor, and menu that it had in 1973. It caters primarily to the embassy and expat crowd and has some great American food. The staff is very friendly and will sit with you if you want or leave you alone if you choose.

The Madrid became a meeting place when I returned to Thailand in the mid 90’s during exercise Cobra Gold. I took my guys there the first night and it became the official hangout from that day forward. They still use it as a rendezvous point and place to meet.

Personally, I have tired of Patpong but it is a must-see for the first time visitor. I have not only tired of Patpong, but of Bangkok as well. I only stay in Bangkok if I have to spend the night to catch a flight the next day; otherwise I go direct to my location regardless of time. If I am going to Pattaya, I leave direct from Suvarnabhumi International Airport and never set foot in Bangkok city. When I am going northeast to Khon Kaen, I have to spend the night to catch a connecting flight the next day. I usually just go out to a few local beer bars in walking distance of my hotel.

Patpong is an unique little street and should be on every first-timer’s visit list. Don’t buy anything from the vendors in the street. Prices are much cheaper anywhere else in Thailand. Have a few drinks, check out activities, and avoid the second floor bars.

How a Wedding Catering Company Can Add Charm to the Party

Adult Popsicles

What could be more refreshing on a hot wedding day than a chilly ice pop of the gourmet variety? Have them made in flavors like chocolate mint, or lavender and orange. A wedding catering company can make cocktail flavors to add instant charm and fun to the reception.

Customized Dips

Casual weddings can have dip customization stations. One popular idea is guacamole garnished with extras like diced cucumber, lime, cilantro and more.

Have a Catered Festival Fare

Who doesn’t love fair food? It’s cute and charming to have funnel cakes, cotton candy, popcorn and more for a carnival feel. They can be served on classic carts.

Caffeine Fix Anyone?

Guests love having coffee themed desserts like espresso brownies or coffee dessert drinks like Frappuccino. Be sure to include some decaf choices for those that are avoiding caffeine, then no one feels left out.

Homer Simpson Will Love This Wedding Treat

Skip the traditional cake and cut through cookies, muffins or donuts. It’s still possible to have a cake cutting ceremony. This just makes the reception more exciting and original.

Comfort Foods Take the Lead

What’s a favorite comfort food for the bride and groom? Perhaps they shared French fries on their first date, or maybe they love mac and cheese. Bringing these childhood favorites back for the wedding reception can be a big hit! What about milk and cookies? Maybe a slushy bar? Make it fancier by serving it with monogrammed napkins.

Hands On Hors D’oeuvres

Guests love foods that are “involved.” Great ideas are ice cream sundaes, a raw bar, sushi, or a hibachi. Anything that is interactive and adds an element of fun is well appreciated.

Another great idea that’s gaining steam when it comes to wedding catering that’s charming is cheese wheel cake. It doesn’t replace traditional cake, but is perfect for before the wedding reception begins with wine for socializing. It’s layered with different flavors and guests will be very impressed.

Soup Shooters

These shooters are made up of a variety of favorite soups, and are perfect for fall and winter weddings. They are served at the same hour as hors d’oeuvres and can even be cold versions for a summer wedding. Favorites are tomato soup and gazpacho; or after the childhood theme maybe cream of chicken. Of course they must be pureed soups.

Customizable Desserts

Having an outdoor wedding? Why not allow guests to make s’mores at a set up station near a fire pit. Again, the ice cream sundaes are a great idea with toppings like hot fudge, nuts and of course maraschino cherries. The ice cream can be at a station or waiters can visit tables and make them for each guest.

A Bit of Bubbly

Guests will love when the couple adds a soda bar with a variety of flavored syrups so they can make their own fizzy drinks! Why not try vanilla-coffee-flavored soft drink.

Take Home Cake Boxes

Ever wish it was possible to have more wedding cake later? Providing a take home treat box for the wedding cake delights guests. Either they can have it for themselves later on at home or as a hotel room snack, or share it with family members who couldn’t make it. Either way, they’ll love the idea and it’s definitely quaint and certainly a charming addition.

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Three Top Catering Options for a Wedding

Three of the most popular catering choices for a wedding include the finger buffet, the hot buffet and the sit down meal. Consider the type of reception you are having in trying to decide what type of meal would be best to serve your guests.

A finger buffet is a no-fuss catering option that works very well for many different venues. When selecting finger foods, offer more than one menu choice if you are able to. The place where you are holding the reception may offer you three or four menu choices, but if you are catering for a large group, such as 100 or more, you may wish to provide your guests with more options.

If you are offered a choice of what menu you would like, mixing and matching foods is always a good idea. You can peruse the menu that is provided to you and from there, select the finger food that would be most appetizing for your guests. This will provide everyone in attendance with a larger selection of foods from which to enjoy.

A venue that does not allow you to have a say in the choices for the finger buffet may not be the optimum choice for your reception. It is your wedding and you are paying for it so you want to be able to make the decisions related to it.

A hot buffet is another catering option for a wedding that is popular but will cost you more than the finger buffet. This choice would be a good daytime catering choice as well as an evening one. It would suit any couple on their wedding day because it offers something for everyone.

You can include on the hot buffet anything that suits your fancy and is within your price range. Sweet and sour chicken, lasagna, shepherd’s pie or chilli make excellent choices for the main dishes.

The hot buffet would not be complete without an assortment of side dishes. These dishes compliment whatever main dish is the centerpiece for the meal. Some options for side dishes include rice, potatoes, French fries and vegetables (such as pea, carrots and corn). You may also wish to have rolls, biscuits or garlic bread.

In the case of a hot buffet, the guests can get up from their tables and serve themselves. Service time is relatively fast when people have the option of picking out their own food.

The sit down meal is a popular option for wedding catering but not as popular as it was a decade ago. This is a traditional means of serving a meal at a wedding but the potential for errors is great (slow service, cold food) and it can be rather dull.

If you have your heart set on a sit down meal, allow guests to choose their own seats and do not go crazy with the choices for foods. One or two choices are best, except for those who have dietary restrictions to think about.

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Tasty trendy tapas at Asoka

Asoka is definitely one of the most unique restaurants I’ve been to. Located in the upper part of Kloof Street, this Eastern-themed sensation combines taste and sound to create a dining experience like no other.
Tasty trendy tapas at Asoka

Built around one of Cape Town’s oldest olive trees, the restaurant is embellished with candles, Buddhas and romantic lighting, creating a charming ‘dining outside’ feeling when seated in their beautiful courtyard area, while incorporating intoxicating house music (played by their resident DJ) creating an atmosphere that oozes style and sophistication. Judging by the amount of people and absolutely no empty tables, this is definitely a very trendy place to be.

Our lovely waitress, Eunice, explained that the menu is served tapas-style and suggested that we order between three to four ‘meals’ per person (preferably one from each ‘element’) and then share with each other.

Water: seafood

Seared Norwegian salmon

One of my favourite dishes of the night was the seared Norwegian salmon, miso-yaki roasted aubergine, chickpeas, pickled ginger, ponzu mayo. The salmon was cooked to perfection – a little bit pink on the inside, just the way I like it. Served on a beautifully-presented plate, the three portions were divided among the various accompaniments – the most noticeable being the aubergine and the chickpeas which are certainly not the usual suspects that you expect to see on a salmon dish, but were a surprisingly delicious treat.

Grilled calamari, lime crème fraiche and harissa sauce

The grilled calamari was one of my guest’s favourite dishes, and it was a close one for me too. I’ve always been a fan of a good harissa sauce (a Maghrebi hot chilli pepper paste, containing a mix of chilli, peppers, herbs and garlic), and the combination of the sauce and tender calamari was sublime. The freshness of the lime crème fraiche complimented the dish and elevated the mild flavour of the obviously fresh calamari.

Tasty trendy tapas at Asoka
click to enlarge
Tasty trendy tapas at Asoka
click to enlarge

Earth: vegetarian

Baked jalapeño rellenos, goats chèvre, mozzarella, spiced tomato, sour cream and guacamole

The baked jalapeño rellenos are not for the faint hearted! Much like the well-known chilli popper – the chillies are stuffed with cheese (in this case goat’s cheese rather than cream cheese), but these rellenos are not battered and deep-fried, they are unbattered and baked, which for me brought out the sweeter and tangier taste of the chilli. Although they were very spicy, I managed to eat two of them (with tonnes of sour cream and guacamole of course), which proves how good they are!

Truffle polenta chips, tomato and cumin sauce

The truffle polenta chips were the least-enjoyed of the night. The dish sounds great in theory (truffle=delicious anything), but for us, the polenta gave the chips a strange texture and slightly doughy taste (which is expected of polenta), but we were admittedly looking for more of the truffle flavour. The tomato/cumin sauce was yummy though.

Tempura onion rings

Onion rings are an old favourite, and if you can do them right then we are on a good footing. Asoka’s tempura onion rings are a great addition to any meal – we certainly enjoyed ours with all of the other dishes we ordered – and they were especially tasty when dipped into the tomato/cumin sauce from the chips! The tempura coating was crispy and light, giving you that oh-so-satisfying ‘crunch’ when you bite into it, while the onions were sweet and still slightly crunchy – perfection!

Tasty trendy tapas at Asoka

Fire: meat

Truffled teriyaki beef fillet

The all-time favourite meal of the night for both my guest and I was the truffled teriyaki beef fillet with roast garlic aioli (a Mediterranean sauce made of garlic and olive oil). All the flavours just worked and every single bite provided an explosion of deliciousness. For me, it was the teriyaki sauce (a Japanese mixture of soy sauce, sake, ginger, and other flavourings) combined with the amazingly cooked and super tender beef fillet flavour that made the dish something special – something to have again, and again and again.

Tasty trendy tapas at Asoka

Nirvana: dessert

Salted caramel cheese cake, ginger ice cream

The cheesecake is the same as the one they serve at sister restaurant Kloof Street House, with the exception of the ice cream, which is ginger flavoured at Asoka. This is still my favourite dessert and one that I would order over and over. The ice cream is extremely delicious (for someone like me that loves ginger, at least) and it completely wakes your taste buds up without being overly gingery. It’s a great combination with the cheesecake, albeit a slightly strange one.

Dark chocolate fondant, strawberry meringue, toasted coconut crumbs, caramel miso ice cream

The fondant was decadent, fudgy and ultra rich. The centre didn’t ooze the way I was hoping it would, but that didn’t affect the flavour or my enjoyment of the dish. The accompaniments offer a sensory explosion much like the cheesecake dish – the classic chocolate-strawberry combination with the added flavour of coconut and caramel enhancing an age-old classic in a new, ultra-chic and stunningly-plated way.

Twin Alantic: Rock Wolf in Pop Clothing

I’ve finally hit that age where all music sounds the same to me. Or maybe it really does. Recently a friend, who is a legend in the music review business, and I discussed the fact that ‘they don’t make music like they used to anymore.’ Well Twin Atlantic changed my view on that on Tuesday, 13 September at the private listening party for their new album, GLA, held at the Red Bull Studios in Bree Street, Cape Town.
Photograph by Jonathan Ferreira / Red Bull Content Pool
Photograph by Jonathan Ferreira / Red Bull Content Pool

Now some of you might remember Twin Atlantic from Oppikoppi 2015 – or their show at Shimmy Beach Club for One Night in Cape Town. I didn’t attend either. I mean, I couldn’t imagine anything brilliant coming from Scotland after running 500 miles after the Proclaimers or asking Simple Minds not to forget about me. Boy was I wrong.

Photograph by Jonathan Ferreira / Red Bull Content Pool

The cooler, Scottish version of One Direction have evolved into more than an underdog. The album opens with a track that would not have been out of place on a Garbage album from the early naughties. In ‘No Sleep’, the first single, you can see why they were a clear choice to open for Biffy Clyro and Blink 182, as this particular track could have easily been a Red Hot Chilli Peppers and Blink collaboration (probably produced by Dave Grohl). This is not at all a bad thing. There’s a sexiness in the throwback to real Rock in the late 90s/early 2000s that took me back to when I used to headbang around my bedroom in high school.

Lyrically, the middle of the album is also strong and relatable, and NME was on point when they said “It’s the age of the Trojan rock band.” Twin Atlantic definitely is the rock-wolf in pop-clothing. Their sound is to be drawn from bands like Two Door Cinema Club (which might just be because of their recording with Jacknife Lee who worked with said band), and even some Steve Stevens-esque guitar riffs mixed with what sounds like our very own Arno Carstens at times. It’s obvious that, after their last offering, the band reevaluated their sound and drew from all over the spectrum to create their unique sound without alienating their audience. Talk about a music promoter’s dream!

Stand out tracks are of course ‘No Sleep’, ‘Whispers’, ‘A Scar To Hide’ and the closer, ‘Mothertongue’.

November V&A Summer Sessions

The free V&A Mercedes Benz Summer Sessions at the Amphitheatre in Cape Town’s V&A Waterfront are due to start during November.
On Sunday, 2 November the V&A will rock with a bumper evening of free live music. Between 6pm and 7pm the electro-swing dance band GoodLuck will get the crowd dancing with jazzy melodies such as Hop On Hop Off, Harlem and Taking It Easy. The show coincides with the official welcome of the Volvo Ocean Race team so, after the show head down to the Volvo Ocean Race Village in front of Quay 6 for further free live performances until 9pm.


For high-energy dance beats it doesn’t get better than Tucan Tucan, performing on Saturday, 8 November between 6pm and 7pm. Argentinian vocalist and pianist Muriel Marco brings Latin American flair and beat to the African rhythm of Mozambican vocalist and drummer Frank Paco and South African guitarist Angelo Syster, tenor, soprano, saxophonist and flutist Buddy Wells, vocalists Lana Crowster and Lee-Ann Fortuin, and bass guitarist Andre Webb.

Songstress Natasha Meister will wow the crowdson Sunday, 16 November between 6pm and 7pm. The Canada-born, award-winning singer and songwriter has built up a loyal fan base, becoming the only woman in Africa to be endorsed by both American Fender and German Lakewood guitar makers. Although she hails from a ‘blues-country-soul’ background, Meister’s newly launched EP ‘What Goes Around’ takes a new pop-rock direction. She lists the Foo Fighters, Red Hot Chilli Peppers and Paramore as having a significant influence in her decision to switch from blues to rock, which she sees as just a heavier and edgier version of the blues.

Mini Folk Fest

You can get into the summer groove on Sunday, 30 November with the Mercedes Benz V&A Mini Folk Fest as an extension of the Summer Sessions. From 2.30pm through to 7.30pm visitors will be entertained with non-stop free live music at the V&A Amphitheatre.

First up between 2.30pm and 3pm is Roxy, bringing fresh young talent to the Amphitheatre. At 16 she is already a YouTube sensation and has even had her song played on local radio. Roxy will be followed by Jono Grayson between 3.10pm and 3.30pm. The 21-year-old singer and songwriter hails from Pietermaritzburg and recently relocated to Cape Town to pursue his musical career. The talented young musician currently has four singles playlisted on popular local radio stations and is currently working on an album with Neil Breytenbach of Prime Circle.

Between 3.40pm and 4pm, folk musician Jennifer Eaves takes to the stage. With a degree in music from UCT majoring in voice and piano, she has quietly built a solid reputation for crafting meaningful folk songs with strong messages. Eaves is also a skilled guitarist and pianist with a souring vocal range.

Next on the bill between 4.10pm and 4.30pm it’s Fruit Vendor. This melodic, alternative hip-hop folk artist from Stellenbosch is as fresh and unusual as his name. The audience can expect catchy sing-along songs, penetrating lyrics and rap vocals. Fruit Vendor has played at many major local music festivals and has shared a stage with the likes of Die Antwoord, Prime Circle, Karen Zoid, aKing and many more.


Rounding off the afternoon between 4.45pm and 5.15pm it’s the turn of Hatchetman, a dynamic trio consisting of Jono Tait, Matt and Nick Catto. The trio conjures ‘otherworldly’ harmonies. With no lead vocalist, the trio sing in seamless harmonies that have been described as being reminiscent of Crosby, Stills and Nash. The band points to Neil Young, CSN, The Beatles, Sting and the Red Hot Chili Peppers as being an influence on their music.

Mark Fransman will take the audience into the early evening between 5.30pm and 6pm. The multi-award-winning artist has performed at festivals such as the Euro De Afrique Festival in Italy and at the North Sea Jazz Festival in The Hague, Holland. Locally, he has performed at the Jazz Festival five times as the leader of his own band Strait and Narrow. This accomplished musician has performed with names such as Jimmy Dludlu, Zim Nqwana, Musa Manzini, Gloria Bosman, Marcus Wyatt and Errol Dyers to name a few. He will perform music from his newly released folk/rock album ‘Sounds of Life’.

The penultimate show of the evening will be the David Meulen Trio between 6.15pm and 6.45pm. Singer and songwriter David Meulen started his music career fronting for alternative rock band Dividable Grand. The band received extensive airplay for their album ‘The Buzz’, and performed alongside many top South African artists such as Prime Circle, aKing and Taxi Violence. Meulen has now embarked on a solo career and his debut album entitled ‘@davidmeulen’ was released in April 2014.

Rounding off the Mini Folk Fest will be TouchWood between 7pm and 7.30pm. One of Cape Town’s fresh new sounds, the band’s gypsy-folk music is produced by guitar, ukulele, violin, cello, African marimba, vocal harmonies and drums. Their musical influences include old folk musicians such as Neil Young and Janis Joplin, combined with new contemporary sounds to add a fresh, upbeat experience to their music. They recently released their first EP entitled ‘Land in the Sun, and have just returned from their first, successful European tour.

Spicy Chilli And Curry Recipes – And Grandma’s Golden Rule ….

At the end of a good night’s splosh-up with the boys down at the local, we always seem to end up with a debate on the subject of what and where we’re going to eat. You guessed it, it’s always a toss-up between a spicy hot curry; a greasy Chinese or a burning hot Mexican dish. As you might suspect, this article is all about Spicy Chilli Curry Recipes. In it, I will include a few great tips and a wickedly mouth-watering chilli dish. As you are probably aware of, there are a great many wonderful curry recipes to choose from, and like my friends and I, we all have our favourites – ours being: · Pork Vindaloo · Chicken Tikka Masala · Chicken Tikka Biryani · Lamb Bhuna The list is endless! Then there’s the Chinese recipes and again we’re spoilt for choice, but here’s some of our favourites once again: · Peking Duck · Special Fried Rice · Chow Mein dishes · Sweet and Sour dishes · Starters such as: Spare Ribs, Prawn Balls and Pancake Rolls And finally for us, there’s the Mexican chilli recipes, that seem to be getting more and more popular: · Chilli Con Carne · Fried Chilli Chicken · Jalapeno Pork Express · Black Bean Chilli with oranges. Here is one of our favourite Spicy Chilli recipes: (Hope you like it!) FRIED CHILLI CHICKEN Ingredients: 200g/7oz mange tout 4 boneless, skinless chicken breasts 6 spring onions 2 tbsp vegetable oil 2 red peppers 5cm/2in piece of ginger peeled and chopped 1 garlic clove, peeled and crushed 2 tsp corn flour 2 tbsp dark soy sauce Salt and black pepper Method Slice chicken breasts. Slice mange tout lengthways into strips. Trim spring onions and cut into pieces. De-seed pepper and cut into strips. Heat the oil in wok or suitable frying pan. Add garlic and ginger and stir-fry for 30 seconds. Add chicken strips and stir-fry for a further 3 minutes. Add mange tout, red pepper and spring onions and stir-fry for another 3 minutes. Mix the corn flour, soy sauce together with 2 tablespoons of cold water to form a smooth paste. Pour in the chicken and vegetables and stir – fry for 2 minutes. Season with salt and pepper and serve. Tip: Add more chillies if you like it hot! Serves 4 ______________________________________ Here are a few useful tips: · Always keep the kids out of the kitchen whilst cooking – I know it’s an obvious one, but it’s so easy to have an accident when they are running around! · When cooking with chillies, it can be very useful to coat/ rub in your hands, a teaspoon full of ordinary cooking oil so as to form a barrier. When you’ve finished handling the chillies, simply wash off with soapy water. Believe me when I tell you, that in the pats it hasn’t just been my eyes that I’ve accidentally touched, I once made the mistake of going to the loo – that was an experience to remember, I can tell you! · Grandma’s Golden Rule: Always wash your hands before cooking or touching food. She would say, ”soap and water don’t cost much and it ain’t painful either!” There are a great many exciting exotic dishes that can be prepared and cooked quite easily and quickly – but most importantly, can be given a new lease of life by just adding a few chillies and spices. Bon appetite! Published at:

Lake Success Catering IBFOODS Catering on Long Island Since 1927

Long Island Quality Catering Iavarone Bros – featuring delicious necessities and indulgences. Catering of our quality food is professionally designed to your needs. Stop worrying, we do it for you, it’s our job. We’ll give you over 100 homemade entrèes to choose from… All prepared from same high quality products that can be found in our retail stores. We will also gladly cook to your dietary specifications. All meats are USDA prime and from our own butcher shops, expertly prepared by our master chef. All pasta products, as well, maintain this high degree of quality and are made in our own Villa di Pasta™. North Shore Long Island Italian Food IBFOODS Gourmet Food On Long Island Since 1927 ************************************************ Italian food has turned into one of the favourites in the family. Many of us have, regretfully, not inspired the possibility of making an Italian cuisine part of our family menu because it is viewed that Italian recipes are too complicated. But it doesn’t need much study to make great Italian gourmand food at home. Some of the ingredients that Italian cuisines are famous for are : meats, cheese and grains that are used as a combination in the creation or making of these distinguished flavors that are respected and accepted all around the planet. Enterprise to find out about these ingredients and how they’re used and in what measurements. The origins of Italian gourmand flavours, foods, and traditions are rooted in simplicity and natural availability. Italian cooks have always employed the plants that grew where they lived and the animal products from the animals that thrived where they lived. Food has been – and still is – made by hand from local ingredients that are in season. These days in the land of pre-processed foods that are available year-round, that may be considered’gourmet’. Actually, it is just the genuine Italian way. If there’s a person in your life that is a fan of Italy and pines for a little taste of traditional Italian flavors in an Italian meal, there are methods to impress even if you haven’t set foot in Italy yourself. The first consideration to please your fan of Italian cuisine is to determine what part of Italy they like best. In the north, corn and rice are way more plentiful than wheat. Therefore , they are likely to use polenta or Arborio rice ( risotto ) than pasta in their meals. Meat is more abundant in the regions in the center of Italy,eg Tuscany and Umbria. Garlic is employed more in the foods from the regions of central and southern Italy ( such as Rome and Naples ) than in the north. Seafood is utilized primarily in the cuisines of seaside ( and lakeside ) cities, for example Venice, Como, Rimini, Cinque Terre, Sorrento, and Rome. If your Italy fan is far away, or if she or he has more fun making their own Italian meals, an Italian gift basket is an exceedingly thoughtful gift. A basket that is carefully selected to include authentic products made in Italy, or a gift of an aged balsamic vinegar or cheese imported from the region of their favourite Italian city would be respected and popular. Iavarone bros. Came from Brooklyn in 1919 as the 1st’Salciceria’, introducing the finest in old world delicacies. Today, we are one of the biggest and most highly rated specialty food corporations in the New York area. Iavarone bros. We have over 100 home-made starters from which to choose. Has an enormous selection of wonderfully designed and hand made gastronome gift hampers. Let the aromas and tastes of our fine foods fill your house. New Hyde Park Prime Meats IBFOODS Gourmet Food On Long Island Since 1927 Published at: