Location de matériel de restauration (Christian Cadogan)

A great day does need not be ruined by something as banal that cuisine crush a blow to cause dull kitchen appliances. When you rent from us, you are going to use extremely reliable, reliable and quality equipment that will get your big day without a hitch
Rental of commercial catering equipment
Our units in Bridgend, South Wales House, we have built our stock of all that would be necessary if you want to organize a celebration, event, celebration, or if you put the finishing touches on a commercial kitchen and need a long-term filler. We use quality (among others) brands such as Blue Seal or Falcon for our stoves, Williams and Vestfrost to our refrigerators, DC for our commercial dishwasher and glasses, and the DPS for our cutlery and tableware.

Of course, only a small selection of what we offer at time of rental of commercial restoration, you have to stop to the basics... we can equip you the with bain maries, serve over counters, grills, pots soup, water boilers... everything you can imagine or simply in a commercial kitchen!
You can take a take a look to our catering page rent to get a taste of what we offer.

Equipment commercial rental Cardiff
As we are based in Bridgend, we do most of our locations throughout the region South of Wales, but that does not mean that we cannot go further! We hop regularly over the bridge to Bristol, Bath and beyond, and we travel also reverse deep in South West Wales to provide our customers happy large rental equipment. If you think we can help you, wherever you live, we are of course only a phone call away! We don't stop Cardiff, Swansea and Bridgend - try us and we can surprise you.

The number to call is 01656 654 003
Default you can us send an e-mail on sales@mmcatering.co.uk where we will be more than happy to get back to you as soon as possible.

Mmcatering.co.UK were the sale of supplies of catering for South Wales. We sell new and reconditioned catering equipment, such as offering a full rental service. We offer a full restoration equipment Wales, crockery, cutlery, glassware, linens and furniture with very competitive rates and a free rental return dirty service.

reade more... Résuméabuiyad

Venez nous rejoindre !

...... Pour passer en plein écran, cliquez sur la petite flèche en haut à droite de l'image.

reade more... Résuméabuiyad

norwegian cooking

Seafood outdoor kitchen is one greatest pleasure of life. Weather in the icy depths of winter, or take in the summer heat. The range of events to organize are many and varied. As a family celebration, a day at the beach, while pursuing a hobby likes fishing or sporting event, but try something different.

A barbecue cook seafood at home and relatively norwegian cooking easy, since you have all the kitchen equipment in hand. So next time why not going to spend some time outside their normal area, and visit the great outdoors, and make the day more of a challenge.

Planning seafood Away

You will need to take some basic concepts. The temperature sensor is an obvious starting point. While you will be fine norwegian cooking time in your own kitchen, while norwegian cooking the fish in a different environment will be different. The temperature sensor is an essential piece of equipment used in the production of food dishes, and can have many uses. Check the temperature of refrigerators, food for your baby and even your own temperature. However, do not forget to clean the probe with a disinfectant wipe or norwegian cooking spray disinfectant after each use. Temperature sensors are now widely used in most of the restaurants most progressive and high-level officials. Although the Internet can still be seen in norwegian cooking the video of some of the leaders norwegian cooking pushing and pushing fish fillets, adhesive metal skewers and best of all, checking the color. Ignore all, just use the probe to verify that the densest point is a minimum of 62 degrees Celsius.

The following points to make your business a success, consist of the extinguisher and of coarse the heat source. Weather your portable barbecue or a portion or the ax to make his firewood. Kitchen equipment, such as cutting boards, kitchen knives, a cooling box, hand washing and disinfection and disposal are also essential.

Finally, do not forget the fish and cold drinks fluids. Make sure the fish is kept chilled. Their needs crockery, cutlery, chairs, sauces and spices can be delegated to his aid for their support.

norwegian cooking Seafood in nature, which should you choose?

There are hundreds of thousands of options. All three offer a variety quartet following entry cold, and two very different hot dishes. Oriental style and norwegian cooking the other a traditional whole fish.

When preparing to norwegian cooking cook catfish, make sure to clean the fish, then cut into equal parts if everything would be done at the same time. Make sure the same amount of applied coating and catfish condiments. You can add additional flavors like lemon, mayonnaise, herbs, pepper, eggs and other similar ingredients to suit your tastes. Make sure the fish is well coated in the mixture and line you're baking sheet so they do not overlap. And finally, keep an eye on the fish when the edges begin to sizzle, then cooked. Keep them in the oven too long can ruin the taste of fish.
                                                    
It is important to pay norwegian cooking attention to the dryness of the fishery norwegian cooking during the preparation of baked catfish recipe. It would help if you can slather a generous amount of sauce or sprinkle the fish with a sauce or periodically during norwegian cooking liquid. It is also important to keep an eye on the fish, because people tend to overlook this part and end with fish cooked or baked.

reade more... Résuméabuiyad

Cooking Lobster - Dispelling Common

There are many myths about cooking lobster. A lobster can be intimidating with their antennae and claws. When you look think "There's no way I can cook." You might be upset. You've probably heard stories where people say they heard the cry of lobster and lobster contraction seen in the pain.

In fact, you have the nothing to fear. Lobsters are not and cannot scream, you see that have no vocal cords. So how will scream? This is what probably happened. The steamer was built under the hull. And when the steam began leaking under the hull, is likely to create a sound. It's like a whistle. This is what I heard, and I thought the lobster was crying.

Another thing you may be concerned about is that if they cause pain to cook lobster. Do not worry - you do not hurt. A study that was funded by the Government of Norway, found that the nervous system of the lobster is very simple. And because the nervous system is so simple, you cannot treat or perceive pain. Of coarse, there are people who think otherwise. However, a scientific viewpoint cooking painless lobster.

When you place the lobster in boiling water (which is the best way to cook), lobster no pain. He feels no pain and no boil alive. Once a lobster in boiling water, died almost instantly. Not alive when cooked. You can see the tail contraction for a few moments, but that does not mean he is alive. It really is an involuntary contraction of muscles.
                                              
These are the most common myths about cooking lobster. Believing that it is real people to stay away from this delicious nutritious meal. Now that we know is true, go ahead and cook your lobster.

reade more... Résuméabuiyad

norwegian cooking

The tastiest dishes around the world have the methods and equipment used to prepare a fact that any chef good will, therefore, even with norwegian cooking dishes with a taste and flavor to the kitchen, the kitchen equipment need norwegian cooking is more appropriate! The Norwegians are known for their love of wine tasting and many tasty dishes, no doubt, but there is nothing like the famous pizza Norway, which is an easy dish to prepare, even for the novice cook: everything you need right substantive norwegian cooking cuisine, spices and other foods!

While the acquisition of norwegian cooking cuisine is not really a different task, the purchase of some of the more traditional cookware used by professional chefs Norwegians may be some effort to source and buy. These specialized tools are mainly in the former home of the Norwegians, accept the basic furnace used for making pizzas, which are commonly found in most households in Norway. In addition, there are also commercial pizza ovens commercial produced differing in style and size (and price) of those for residential use.

The norwegian cooking pizza oven for home is a very useful kitchen tool to have to give this crusty bread and vegetables or meat filling treat your unique taste and beneficial when basic spices have been added, making it useful for indoor and both outside! Recent developments in the design and manufacturing of norwegian cooking cooking the traditional pizza oven include modular specially designed for outdoor use, regardless of the purpose of the team of norwegian cooking residential kitchen for norwegian cooking certainly this particular oven cooks dome the whole hoard in minutes, is helpful for a homemaker

Seafood is part of the staple diet in Norway, especially in coastal areas extending over 15,000 kilometers, including its many rivers and lakes, aquatic life is rich and varied in these cold whether fishing, a hobby and a source supply. The most famous norwegian cooking fish include catfish, pollock, bar and coal, between others, and this is why fried fish cooked in the best and easy to cook fryer is the most popular kitchen appliances norwegian cooking sellers This is really a large pot that can be filled with hot grease to cook the fish and other food in a short period of time, but the seafood and grilled meat is a healthy way too.

By far the most beautiful and delicate cookies are rosetter or rosettes. The cookie starts with a thin crust and iron flower or star handles elongated plunge into the dough and then descends into the hot oil. Fry until cookies are golden brown. Once sprinkled with powdered sugar, are as much a work of art as it is a fine paper, delicious dish.

Cakes of all kinds are part of the norwegian cooking diet. Two in particular are worth mentioning. One is the kransekake. It is an almond cake is baked into thin concentric rings 18 that overlap to form a cone of 12 to 18 cm high, all bonded together with icing. Kransekake is usually served on special occasions, especially weddings. They are decorated for the occasion with real flowers, party poppers, flags, or anything. They are almost like a cake putzy can also get and seems deceptively simple to create once you have the special norwegian cooking rings. When things go wrong, kransekake are next grocery. However, when Ole and Lena and smile as it should, nice texture and flavor almond kransekake do all the work worthwhile.

At the other end of the spectrum norwegian cooking apple pie is a study that meets rustic elegance without norwegian cooking pretension. Sugar, flour, salt, baking powder, apples, nuts and eggs are combined to create a solid cake loaded with chunks of walnuts and apples. It's simple, but it is a clear case of the sum is greater than its norwegian cooking parts. Serve with a little whipped cream or vanilla ice cream on top. Best of all is even better the second day.

Odd and a variety of other norwegian cooking specialties include rommegrot, fruktsuppe and sweet soup. Rommegrot is sour cream, which is often sprinkled generously with butter and sprinkled with sugar and cinnamon (Norwegians seem to do this a lot). Rommegrot is thick and soft and need something to wash it. Red juice is popular now, but could be better served with beer or liquor.

Fruktsuppe or fruit soup is pretty much what it says it is, a soup made with tapioca, prunes, raisins, apples, oranges, and nearly norwegian cooking any other fresh frozen, canned fruit, dried or you happen to have around. The difference is that while Americans love their cold fruit soup, Norwegians serve hot, garnished with lemon and orange slices.

Sot Suppe (Sweet Soup) is quite implicit. He also made a fruit soup with norwegian cooking dried fruit, especially raisins, raisins, prunes and tapioca, but served cold. Accompaniments include Christmas bread, Christmas cookies, sandwiches, and a variety of sliced ​​cheeses.

This is far from a complete list of foods in Norway. Norway is so wide and varied cuisine that other countries and waiting at you to explore. Most of the foods I mentioned are available prepacked or mixed. The website offers a wealth of recipes for those who want to acquire. Anyway, you can get into the festive spirit, because as St. Patrick's Day, everyone is norwegian cooking Syttende.

Purchase Norway in norwegian cooking Wisconsin

norwegian cooking Food There are many things that you cannot get local Pick n Save 'or Piggly Wiggly. These special items are only available in certain stores. Some require special equipment. Lefse grills and sandbakkel krumkake and boxes are generally available in the same stores. Here is a partial list of places to visit.

Open House Imports, 306 E. Main St., Mount Horeb, WI 53572, (608) 437-5468 openhouseimports.com

Open a wide selection of products, including chocolates Freia, sandbakkel, lefse and mixtures rommergrot, fish soup, fish balls, salmon and caviar spread, cranberries and salt Hartshorn (hard to find ingredient in some norwegian cooking dishes). They also carry equipment in Norway.

Dick Quality Meats, 201 Main Street, Mt. Horeb, WI 53572. A good source for herring, lefse, and at certain times of holiday lutefisk.

Norske Nook Restaurant and Coffee House and Gift Shop - Osseo, norwegian cooking 13804-13807 7th Street, Osseo, WI 54758, (715) 597-3765 norskenook.com

Norske Nook - Rice Lake, 2900 Pioneer Ave, Rice Lake, WI 54868, 715-234-1733

Norske Nook - Hayward, Hwy 27 South, Hayward, WI 54843, (715) 634-4928

Norske Nook is a legend in Wisconsin, which offers "from scratch" kitchen and fabulous baked goods. The restaurants offer a limited selection of products, but the selection in the store Osseo is extended with imported biscuits, cranberries, potatoes, dumplings and pancake mixes norwegian cooking lefse and more. They also carry lefse and krumkake plates, sandbakkel boxes, and other equipment.

Dregnes Scandinavian Gifts, 100 S. norwegian cooking Main St., Westby, WI 54667, Phone: (608) 634-4414 Toll Free: (877) 634-4414 DregnesScandinavianGifts.com. Dregnes had the best selection of products from all the places we checked. They offer cheese norwegian cooking fish soup, two kinds of fish balls, vanilla and sugar syrup Ljus pearl, glug, and many mixtures. His shop door cookware needed to transform a delicious Norwegian.

Nordic Nook, 176 W. Main St., Stoughton, WI 53589, Phone: (608) 877-0848 Toll Free: (866) 912-6665 nook.com Nordic. Nordic Nook offers a good selection of cookware and all offerings of Norway food standards. Some additions are unusual and delicious pepparkakor (gingersnap) and Ole candy and fortune cookies Lena.
                                                  
Cheesers, LLC 186 E. Main St., Stoughton, WI 53589, Phone: (608) 873-1777 Fax: (608) 877-0362 cheesers.com. Stoughton was the largest party in May outside Norway Syttende so you know Stoughton is serious about norwegian cooking cuisine. Cheesers no norwegian cooking equipment as the others, but they offer a good selection of products including a wide selection of flat breads and chips, fresh lefse, coffee, Jarlsberg cheese, and two types of Gjetost. It is an ideal place for all your cheese. Your selection is complete.

reade more... Résuméabuiyad

Couscous With Cabbage And Peas

          Couscous, popular in Moroccan cuisine, is generally served steamed, along with some vegetable or meat gravy. While reading about it, I came to know that the box of couscous that we get is actually precooked and dried, so all that we do is, add it to boiling water, cover and switch off and leave it for about 5 to 10 minutes. So it's very easy to prepare and when cooked with some vegetables, makes a complete meal, whole wheat couscous is also available, making it more healthier. I have made this dish with an Indian flavor, it tasted very good and was done in minutes..

Need To Have

• Whole Wheat Couscous - 1 cup
• Shredded Cabbage - 4 cups
• Fresh Green Peas - 1 cup
• Mustard Seeds - 1/2 teaspoon
• Urad Dal/ Black Gram - 1 teaspoon
• Asafoetida - 1/4 teaspoon
• Curry Leaves - 10

To Grind

• Grated Coconut - 2 tablespoons
• Dried Red Chillies - 3
• Cumin Seeds - 1/2 teaspoon

Method

          Grind coarsely all the ingredients given under ' to grind ', without adding any water.

          Heat some oil, add the urad dal and the mustard seeds, when it starts spluttering, add the asafoetida, followed by the shredded cabbage. Mix for half a minute, add the peas and the curry leaves, keep sauteing it for about 5 minutes, the cabbage and the peas should be half cooked.

          Now add the ground mixture, mix and add about 1 and a half cup of water. When it starts boiling add the couscous.

          Mix well, cover with a lid, switch off and leave it undisturbed for 5 to 10 minutes. Fluff it with a fork and serve.

Note
4 cups of cabbage might look like a lot, but when sauteed it shrinks, and also more cabbage gives a nice taste to the dish.
If cooked like this, the cabbage retains a slight crunchiness, which goes well with the couscous, you can also add some roasted cashews or peanuts for an extra crunch. 

reade more... Résuméabuiyad

TOFU MUTHIA | THE WINNER OF ‘ONLY’ EVENT OF FEBRUARY | TEA TIME SNACKS | VEGAN | DAIRY FREE

Hi All!!

Finally I’m back again with a new post, it seems like ages that I sat in front of my laptop and typed some thing..I must confess, I’m still recuperating…don’t worry I was not unwell, it is just that my kid was writing his final exam papers and I felt that it was my exam..so basically I’m recuperating from an exam fever..

Today’s post was something I have been wanting to try and post since a long time. Last month too I had decided to try this but somehow it never happened and I just kept postponing it till today. I woke up in the morning with the aim that I have to make this and share it with all my readers.

Muthia, originally is a Gujarati preparation made originally using Methi and chickpea flour but today a number of versions of Muthia are made. The word Muthia is derived from the way it is made, from the 'gripping' action of the hand and the small dumplings/fritters have clear imprints of the fingers over them. It can be steamed as well as fried but I decided to make a fried version to treat my kid, post his exams.. My readers would know that fried item itself is a treat for my kid as I do not indulge that easily in frying..

I’ve been trying to incorporate Tofu in our diet in many ways, some of the recipes which I’ve posted here are the Rizala which is a rich curry, Pink Beet Fit Paratha & a Masala Tofu Pizza. Since my last month’s theme was Vegan Cooking I wanted to post something innovative and interesting that time and one fine day, I  had this vague thought of making Muthia using the Tofu. The thought was so strong and it had made such a strong impression on my mind, that I was not able to come up with anything interesting after that. It was as if the Tofu Muthia had enchanted me, and the spell finally broke today..

I’ve already posted in my review of the rice bran oil that the oil is light and the food absorbs less of this oil, so I used the rice bran oil to fry the Muthia and the end product was crispy, crunchy and also got fried consuming very less oil. The Muthia was very tasty and I had a hard time to keep my kid away from it while I clicked the pictures. In fact he finished almost the entire batch in a go and I was mighty happy with myself and grinning as the experiment turned out a hit and not only that, I fed my kid a fiber and protein rich preparation!!

Preparation Time:10mins

Cooking Time:3-4mins Of Frying /batch

Makes: 14-15pieces

Serves:4

Ingredients

200gms Tofu/ Soya Paneer

4-5tbsp Chopped Coriander

1tbsp grated & squeezed bottle gourd/ lauki

1-1/2tsp white sesame seeds

1tsp poppy seeds

salt to taste

3green chilies

an inch piece ginger

4-5cloves of garlic

2tsp rice flour

6-8tsp roasted chickpea flour/besan

a pinch of baking soda (optional)

Rice Bran Oil for deep frying

Method

Wash the tofu and pat it dry using a clean kitchen towel or tissue paper. Grate it finely.

Mix all the ingredients except both the flours, sesame and poppy seeds, leave aside for 5mins. This step is important as the salt causes the water to ooze out from the veggies making it moist.

Now add the rice flour, the flour makes the Muthia crispy.

Add just enough chickpea flour that it binds all the ingredients, to confirm this just press the mix in your fist and see that it forms a rough shape. Adding excessive flour will make the Muthia dense.

Add sesame and poppy seeds, mix.

Divide the mix into 14-15 parts and take each portion on the palm and close the four fingers over it. Squeeze the fist lightly to shape the Muthia with the impressions of four fingers over it.

Deep fry on a medium flame till golden in color. Remove on a kitchen towel.

Serve hot with Tomato sauce.

These Muthia’s can make a great tea time snack or can also served as a starter.

This post is a part of Healthy & Tasty Recipe Contest with Fortune Rice Bran Health Oil & BlogAdda.com .

Tips To Making Good Muthia
Do not add excessive flours else it makes the preparation dense.
Do not squeeze the Muthia tightly, it should be pressed lightly.
Adding soda is optional but it makes the Muthia light.
Tofu is quite bland, so keep the spice level high to balance the flavors.
Different vegetables can be added, just ensure that the veggies are devoid of excessive water/moisture, squeeze out the water before adding.

Coming to the winner announcement. based on PJ’s roundup where she has grouped recipes sent by the each participant. There are a total of  15 participants, so using the random.org I’ve picked the winner. Please remember, the giveaway is only for the Followers of Foodelicious.

The entry at no.5 in PJ’s roundup is of Sharanya of Sara’s tasty buds. Congrats Sharanya, you win the cookbook by Tarla Dalal, please confirm to me that in which way you follow my blog publically and once you have confirmed that, mail me your address in India with proper landmark, pin code and phone/cell number to cookingoodfood@gmail.com within two days else I will pick a new winner.

reade more... Résuméabuiyad