Monaco Grand Prix Catering – 5 Things you Should Know

Monaco Grand Prix Catering – 5 Things you Should Know

The Monaco Grand Prix is one of the most important weekends in the Adams & Adams calendar. Working with clients in apartments and on yachts it draws heavily on our years of experience. If you are visiting the Monaco Grand Prix this year and need catering for your events then here are 5 things you need to know 1. Coming and Going – It’s a nightmare! Road closures, restrictions and more. Your catering team are going to need to know their way around and be prepared to work very early and very late. 2. Accreditation – Your caterer will have to have the necessary permits and accreditation to come in and out of Monaco. Without this you’ll be going hungry. 3. Experience Counts – Choosing a caterer who knows their way around the Monaco Grand Prix timing and calendar is essential. Look very carefully at who and where your caterer has worked before to avoid any nasty surprises. 4. Yacht Catering – Catering ‘on board‘ is a specialist skill and needs a caterer with the experience of working on boats and with the knowledge to work with the crew already on board. If you are booking a boat then choose a caterer with experience of yacht catering. 5. Choose Adams & Adams – With over 13 years of experience here on the French Riviera and with many Monaco Grand Prix events under our belt then you can be confident that we will deliver our usual delicious food, stylish service and with that certain ‘Grand Prix’ twist. See our Testimonials page for happy Grand Prix clients....
Celebrate St Patrick’s Day with easy Irish Soda Bread

Celebrate St Patrick’s Day with easy Irish Soda Bread

The perfect snack, easy, no yeast involved….Happy St Patrick’s Day from Adams & Adams Ingredients: 2 cups all-purpose flour, plus more for kneading 3/4 teaspoon baking soda 1/2 teaspoon salt 1 Tablespoon caraway seeds 1 cup buttermilk 2 Tablespoons unsalted butter, melted Method:  Preheat the oven to 375°F. In a large bowl, whisk together the flour, baking soda, salt and caraway seeds. Add the buttermilk and melted butter and stir just until the dough is cohesive but still lumpy. Transfer the dough onto a well-floured work surface then gently knead the dough about 8 times until it is slightly less sticky. (See Kelly’s Note.) Form the dough into a 6-inch domed round then place it on an ungreased, nonstick baking sheet. Cut a large, 1/2-inch deep “X” across the top then dust the top with 2 teaspoons flour. Bake the bread until it is golden brown, 35 to 40 minutes. Transfer the loaf to a cooling rack to cool completely then slice and serve. Thanks to justatste.com for this great...
Homemade Marshmallow Easter Treats

Homemade Marshmallow Easter Treats

These are great to make with the children over the Easter weekend and make great presents for family and friends. All with only 3 ingredients. Ingredients: Unflavored gelatin (2 1/2 teaspoons) 1/3 cup cold water, for gelatin, plus 1/4 cup for syrup 1 cup granulated sugar (plus more for decorating) 1 cup sugar and food coloring or colored sugar Method: Pour 1/3 cup of cool water into the bowl of an electric mixer or food processor and sprinkle gelatin over it. Let stand. Meanwhile combine 1/4 cup water and 1 cup sugar in a small saucepan and cook over medium high heat, stirring regularly. Continue to cook until the mixture reaches a temperature of 238 degrees (soft ball stage for candy) I used a thermometer but you can and try the water test method. Soft ball stage can be determined by putting a spoonful of hot syrup into a bowl of very cold water. In the water, use your fingers to gather the cooled syrup into a ball. If it has reached soft-ball stage, the syrup easily forms a ball while in the cold water, but flattens once removed from the water. Be careful if you try this because I have not tried it and I don’t know how easy it would be to burn yourself! Once the syrup has reached the right temperature, stir it for several minutes to allow it to cool. Then pour the sugar syrup into the gelatin mixture and beat on medium high until the mixture forms stiff peaks that hold their shape when the beater is removed. According to Martha you need to...
Happy St David’s Day – Let’s Celebrate with Welsh Cakes

Happy St David’s Day – Let’s Celebrate with Welsh Cakes

In honour of our Welsh freinds and colleagues we are making these delicious Welsh cakes…if you’ve not tried them they are simply delicious. A delicious little cake flavoured with spice and dried fruit, baked on a griddle and best served warm and sprinkled with sugar. A real Welsh treat. Here’s our favourite recipe thanks to Visit Wales Ingredients: 225g/8oz plain flour 100g/4oz butter 75g/3oz caster sugar 50g/2oz currants ½tsp baking powder ¼tsp mixed spice 1 egg A pinch salt A little milk to bind Method:  Sift the dry ingredients (flour, baking powder, mixed spice) together into a mixing bowl. Cut up the butter and rub into the flour. Stir in the sugar and fruit, pour in the egg and mix to form a dough, use a little milk if the mixture is a little dry. Roll the dough out on a lightly floured surface to about the thickness of a biscuit. Use a pastry cutter to cut out rounds. Cook the cakes on a greased bake stone or griddle until golden. The heat should not be too high, as the cakes will cook on the outside too quickly, and not in the middle. Once cooked sprinkle with caster sugar and serve with butter. As an alternative you can try mixed dried fruit or tropical fruit. Some grated lemon or orange rind is also good. An unusual but delicious addition is 1 teaspoon of lavender flowers with some citrus zest. Add a little orange juice, zest and icing sugar to some soft butter to serve with the Welsh cakes....