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Viewing posts from: November 2013

South of France Winter Breakfast from Adams & Adams

Posted by Kate Adams in Receipes & How To

It maybe the South of France, but it’s winter and that means very chilly mornings. We love porridge as a great way to start the day with something healthy that will keep out the cold. The kids will love this as well and it’s quick and easy on those busy school mornings.
 

 
INGREDIENTS
3 cups reduced-fat milk
1 1/2 cups traditional rolled oats
Pinch of salt
1 1/2 tablespoons brown sugar
2 medium bananas, sliced diagonally
1 teaspoon ground cinnamon
METHOD
Bring milk to a simmer in a large saucepan over medium-high heat. Stir in oats and salt. Bring to the boil. Reduce heat to medium. Cook, stirring with a wooden spoon, for 5 minutes or until porridge thickens (porridge will coat the spoon when ready).
Remove from heat. Cover and stand for 5 minutes (porridge will cool and thicken slightly on standing). Stir in sugar.
Spoon into bowls. Top with banana and cinnamon. Serve.
 

Receipe of the Week – Healthy Chicken and Leek Pies with Adams & Adams

Posted by Kate Adams in Receipes & How To

Comfort without the calories! It’s easy to slip into comfort food as the weather gets cold but usually it’s packed full of calories. Here we’ve found a great winter pie recipe but using filo pastry to keep the fat content low.
 

Ingredients

  • 1 large sweet potato, cut into chunky chips
  • 4 tsp olive oil
  • 2 chicken breasts, chopped into bite-size chunks
  • 1 leek, finely sliced
  • 1 carrot, chopped
  • 225ml low-sodium chicken stock
  • 2 tsp wholegrain mustard
  • 85g light soft cheese
  • 2 tbsp chopped tarragon leaves
  • 2 sheets filo pastry

 
Method
Heat oven to 200C/180C fan/gas 6.
In a roasting tray toss the sweet potatoes with 2 tsp of the oil and some seasoning. Cook for 30-40 mins, until golden and crisp.
Heat 1 tsp oil in a medium frying pan. Fry the chicken until browned, remove from the pan and set aside.
Add the leek and a splash of water, and gently fry until soft, about 7 mins. Add the carrot and cook for 3 mins more. Pour in the stock and boil until reduced by half, then add the mustard and soft cheese, stirring well to combine. Return the chicken to the pan, add the tarragon and some seasoning.
Divide the mixture between 2 small ovenproof dishes. Take the filo sheets and scrunch them up. Top each pie with a sheet and brush with remaining 1 tsp oil. Cook the pies in the oven with the chips for 15 mins, until the pastry is golden.
Yummy!
 
 
 
 
 
 
Recipe courtesy of BBC Good Food.

Adams & Adams News November 2013

Posted by Kate Adams in News & Press

 
November News from the team at Adams & Adams…
 
 
 
 
 
 
 
 
 
 
 
 
 
 

Welcome to the Adams & Adams Newsletter
November 2013
 
Welcome to our November Newsletter. Well it’s been a busy summer and back to school for the Adams & Adams team. Weddings, Corporate Events, Yacht Shows, Press Launches and more have all kept the team busy. It’s been challenging, including organising a wedding in less than a week – yes we work miracles….As the nights draw in and the weather cools then we are dusting off the Hog Roaster and gearing up for winter parties and some amazing pre-Christmas events. If you are planning a Christmas party then please call us and we can make your festive season delicious in every detail.

Kate & Andrew Adams

 

Recent Events On TV Did you Know?
Recent Events.

 

Press Launch – We were delighted to work with Sotheby’s International Realty at a very special villa in Menton where they welcome a host of international journalists. Read More…
Wedding in a Week – Having been first contacted by the lovely couple a few months ago, they only finally decided to celebrate their wedding in the South of France with 6 days to spare. With an amazing Cap Ferrat villa (seen above) as the venue we produced a wonderful dinner and after wedding lunch for family and friends.
Summer Wedding – Held at a beautiful private villa in Mougins village, the weather was wonderful, not too hot, the menu was delicious and the highlight of the evening was definitely the amazing Nico, who provided not only unbelievable cocktails but delivered with such panache and dance styles the like we’d never seen before.
Then there was the Cannes Boat Show, the Monaco Yacht Show and a Birthday party, to name but a few…
Come dine with A&A….

 

Last week we were asked to cater for the TV production team, crew and celebrities filming the Norwegian version of ‘Come Dine with Me’.It is always a pleasure to work with appreciative clients and apparently our food was so good it was making the celebrities nervous when they cooked for their guests. We will let you know when the programme will air, so brush up your Norwegian!

 

The show is called 4 Star Dinners by Monster TV.
And Finally:
 
Kate Adams took part in the Nice-Cannes Marathon relay on Sunday to raise money for Breast Cancer Research. Here she is looking very pink!

 

Quick Quiz.
We live and work in this wonderful region but how well do we really know the French Riviera? Take our quick quiz to see just how native you’ve become. Answers on our blog at the end of November.
1. Approximately how many days of sunshine each year do we enjoy (OK, maybe 2013 is a little special)
 
2. When did Nice officially become part of France?
 
3. When did the Monaco Casino open on its present site?
 
4.Where did the name Provence originate?
 
5. How many departments make up the PACA region? Can you name them?
 
A bottle of champage for the first person to send in a correct set of answers to kate@adamsandadams.eu
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South of France Catering for Come Dine with Me Norway

Posted by Kate Adams in About Us

This week the Adams & Adams team have been catering for the production team, crew and the stars of the Norwegian version of the popular reality TV show Come Dine with Me.  Working at a wonderful villa in Cannes celebrities have each been asked to cook for and host a dinner party.  It’s been a really fun week and the feedback has been great. The Producer thought that the A&A food was so yummy that it was making the celebrities nervous.
 
Catering in the South of France
 
We’ll keep an eye out for the date when the show appears on TV, better brush up on our Norwegian in the mean time.
Here’s a link to the details of the show on NORGETV