I am very excited to announce the launch of Anna Lou's Kitchen's new Website www.annalouskitchen.com
The new website will make it easier for my clients old and new to view my menus. It will also help you to get a deeper understanding of what Anna Lou's Kitchen is and how we can help you out with your next function.
The expanding gallery of photos will make your mouth water.
Take a look and let me know what you think.
Onto more delicious things........... FOOD and whats cooking, now we are getting into the colder months we can start to think warm hearty meals and a glass of red (the only things I like about Winter).
It's time to bring out the slow cooker if you don't have one don't panic, most dishes can be cooked just as effectively in the oven, the trick is to sear your meat well first and to make sure you have a dish you can pop in the oven with the lid on.
If you don't have a recipe I find searing in a combination of olive oil and butter increases your flavour don't forget the salt and pepper, throwing in some onions, mushies and of course red wine will bring out the best in red meat.
If I am planning a family Sunday at home, I will often get a leg or shoulder of lamb from my favourite butcher ( Exclusive Meats at North Turramurra) place it in the dish with whole garlic cloves, rosemary and white wine pop the lid on and cook for at least 5 hours at about 140 degrees.
The house will smell fantastic, it will warm it up saving on those heating bills and dinner is ready so you can sit down and relax at the end of the weekend.
Enjoy... next time some ideas on delicious easy winter desserts.
Anna Lou's Kitchen is a niche catering company based in northern Sydney. We cater for a wide range of functions from an intimate dinner party to large weddings.
Tuesday, 28 May 2013
Tuesday, 2 April 2013
Perfect Entree to Introduce New Friends
Have you ever planned a dinner party with a few couples that don't know each other but you are sure they'll get on....... then closer to the time you think "What have I done... this will be a disaster"
The key to introducing new friends to each other is to make sure you're around to keep the conversation flowing, you can't do this if you are in the kitchen all night preparing a beautiful but time consuming meal.
I find if you keep the pre-dinner drink time to half an hour 45 minutes and then move straight into the entree the conversation will flow.
The perfect entree is something that can be shared around the table and will break the ice, on these occasions I like to do an Antipasto Platter.
A big platter in the middle of the table will have your guests raving about the presentation and will also have them serving each other.... everyone will start to relax and enjoy themselves
Even as we come into the cooler months an Antipasto Platter makes a delicious start to the meal, the key is to use good quality ingredients, buy your prosciutto and salami from a good deli, and the rest you can do yourself.
Zucchini, eggplant, capsicum, asparagus look fantastic on a platter together, the trick is to make sure you slice your vegetables nice and thin use a good quality olive oil and lots of garlic, brush the vegies on both sides and char grill on the barbecue, this can be done the morning of or even the day before your dinner party. I like to marinate my mushrooms at least 24 hours ahead of serving with olive oil, lemon juice and lots of continental parsley.
Add to your platter some marinated Feta you have bought or marinated your self, some olives and serve with good quality Italian bread.
You have the perfect entree that is prepared way in advance and will encourage your friends to relax and enjoy the food and the company
They'll all think they should have met years ago.
The key to introducing new friends to each other is to make sure you're around to keep the conversation flowing, you can't do this if you are in the kitchen all night preparing a beautiful but time consuming meal.
I find if you keep the pre-dinner drink time to half an hour 45 minutes and then move straight into the entree the conversation will flow.
The perfect entree is something that can be shared around the table and will break the ice, on these occasions I like to do an Antipasto Platter.
A big platter in the middle of the table will have your guests raving about the presentation and will also have them serving each other.... everyone will start to relax and enjoy themselves
Even as we come into the cooler months an Antipasto Platter makes a delicious start to the meal, the key is to use good quality ingredients, buy your prosciutto and salami from a good deli, and the rest you can do yourself.
Zucchini, eggplant, capsicum, asparagus look fantastic on a platter together, the trick is to make sure you slice your vegetables nice and thin use a good quality olive oil and lots of garlic, brush the vegies on both sides and char grill on the barbecue, this can be done the morning of or even the day before your dinner party. I like to marinate my mushrooms at least 24 hours ahead of serving with olive oil, lemon juice and lots of continental parsley.
Add to your platter some marinated Feta you have bought or marinated your self, some olives and serve with good quality Italian bread.
You have the perfect entree that is prepared way in advance and will encourage your friends to relax and enjoy the food and the company
They'll all think they should have met years ago.
Thursday, 3 November 2011
Anna Lou's Christmas Menu Suggestions
Thinking of having a Christmas or New Year's Eve cocktail party? Here are some of Anna Lou's favourite dishes to serve from her extensive menu selection.
If you are serving finger food you need to plan on having at least 8 pieces per person. Don't forget everyone loves something sweet at the end of the night.
If you are serving finger food you need to plan on having at least 8 pieces per person. Don't forget everyone loves something sweet at the end of the night.
Selected Menu Options
Salmon or Tuna Tartare in a Crispy Wonton Cone
Peking Duck Cones with Hoisin Sauce
Peking Duck Cones with Hoisin Sauce
Flash Fried Wonton Wrappers topped with Chicken & Lychee Salad
Balsamic Glazed Fig tartlets with Proscuitto & Gorgonzola Cream
Thai Coconut & Lime Fried Prawns with Sweet Chilli Sauce
Button Mushroom Cups stuffed with Goats Cheese and wrapped in Bacon
Thai Coconut & Lime Fried Prawns with Sweet Chilli Sauce
Citrus and Ginger Seared Scallops
Crispy Light Risotto Balls Button Mushroom Cups stuffed with Goats Cheese and wrapped in Bacon
Spicy Caramelised Pork Belly served on a Bed of Mixed Herbs
Tandoori Baby Lamb Cutlets with a Mint Yoghurt Sauce
Tandoori Baby Lamb Cutlets with a Mint Yoghurt Sauce
Mixed Berry or Hazelnut Chocolate Coated Ice Cream Balls
Petite Raspberry Tuiles
Baby Meringues Topped with Passionfruit Cream and Berries
Petit Profiteroles Filled with Cream and Topped with Rich Chocolate
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