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Viewing posts from: November 2012

Adams and Adams South of France Newsletter November 2012

Posted by Kate Adams in About Us

Welcome to our November Newsletter. If you are not already subscribed to our mailing list then please let us know and we’ll add you in to receive all the latest news and happenings from us and in and around the South of France.
Receipes, new venues and more…..
 
 
 
 

Welcome to the Adams & Adams Newsletter
November 2012

Can it really be November already? The Christmas lights are appearing and there’s a pile of toys in the supermarket so it seems that Christmas is nearly here. We have just finished another successful event for clients at MAPIC and are fast booking events in Cannes for the 2013 calendar. The aim of our newsletter is to keep you up to date with all the latest from Adams and Adams including our new blog feature Recipe of the Week for some culinary inspiration. Happy Eating!

Recipe ofthe Week EventVenues PrivateCatering
Need inspiration? Every day cooking can be dull and uninspiring. Cooking delicious meals, full of flavour that everyone can enjoy is what we do best and now we’ve decided to share some of our favourite recipes with you. Starting this week with a Vietnamese Sweet and Sour Soup each Monday our blog will feature another of our tried and tested dishes that you can add to your repetoire at home. Shhh! Don’t tell everyone, leave them guessing where your inspiration came from.
Vietnames Sweet & Sour Soup
Exclusive LocationsThey say that you ‘eat with your eyes’ and at Adams and Adams we belive that the setting for your event is almost as important as the wonderful food that we cook for you. We have been appointed as the exclusive caterers for a selection of handpicked venues here on the French Riviera, giving you access to some of the most spectacular locations in which to hold your event. Breathtaking sea views, soaring vaulted ceilings and of course that all important view of the finish line for the Monaco F1 Grand Prix. Take a look HERE Weddings in FranceIf you are considering celebrating your marriage here in the South of France then call on our wealth of experience to help you plan your celebrations. Our unique ‘little black book’ is full of all things bridal from flowers to DJ’s, all gathered over the last 10 years of organising weddings here on the French Riviera. 
So whether you are thinking of celebrating on a beach, on a yacht or in a stunning 17th century chateau Adams and Adams have the experience to organise your perfect day.
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Adams and Adams Receipe of the Week

Posted by Kate Adams in Receipes & How To

Welcome to our new feature to help inspire you to cook. Each week we will feature one of our favourite recipes with step by step instructions to ensure perfection every time.
To start us off, this week we are featuring an Asian recipe, full of those zingy flavours found in all Asian cooking.
Delicious Vietnamese Sweet and Sour Soup
 

Sweet and Sour Vietnamese Soup

Sweet and Sour Vietnamese Soup


Serves 4 as as Main Course and can be adapted to use whatever white fish you can find wherever you are in the world.
(we make no apologies for the imperial mesaurements….not too good on this whole metric thing!)
1 litre fish stock, homemade if possible
1 tblsp vegetable oil
1 tblsp white spring onions, chopped
200gr firm white fish ie Spanish mackerel or white tuna, cut into 8 pieces
1 tblsp white spring onions, pounded
2 ½ tsp fish sauce
¼ tsp coarse black pepper
¼ tsp dried chili flakes
¼ tsp sea salt
2 tblsp tamarind paste
½ cup pickled bamboo slices (Asian grocer)
½ cup pineapple cut into 8 slices
½ cup okra, sliced
1 cup taro stem, sliced
1 tomato, quartered
½ cup bean sprouts
1 tsp lime juice
1 tsp sugar
1 tblsp mild red chilli and garlic, pounded
½ cup rice paddy herb, chopped
1 tblsp Chinese coriander, shredded
1. Heat fish stock in a stock pot.
2. Heat oil in a small frying pan, add spring onions and fish,  fry for 1 minute, stirring gently.
3. Add fish sauce, pepper, chili and salt and cook for 3 minutes. Turn off heat.
4. Add bamboo slices, pineapple, okra, taro stem to the broth and bring back to the boil.
5.Add fish mixture, tamarind paste, tomatoes, lime juice and sugar. Cook for 5 minutes then turn off heat.
6. Add bean sprouts, rice paddy herb, coriander, garlic and chili mix. Season to taste with the salt and pepper
Serve with steamed rice or vermicelli rice noodles.