Adams & Adams: Catering & Event Management on the French Riviera / Cote d'Azur +33 (0)6 71 04 66 34    Adams & Adams: Catering & Event Management on the French Riviera / Cote d'Azur events@adamsandadams.eu

Showing posts from tagged with: Christmas

Christmas Fudge to Make with the Children

12.12.15

At this time of year the Adams & Adams team like nothing better than to spend some time in the kitchen with their children creating breautiful and delicious Christmas gifts. Here's a quick and very simple recipe for fudge - yes we know it's naughty but it is Christmas and one piece won't hurt! Ingredients 400g dark or milk chocolate (about 50% cocoa solids) 397g can Condensed Milk 25g butter 100g icing sugar 55g roasted chopped nuts (optional) You will also need... 20cm square tin, lined with baking parchment Method 1. Break or chop the chocolate into small chunks and place in a non-stick saucepan with the condensed milk and butter. Melt the ingredients gently over a low-medium heat, stirring occasionally until smooth and silky. (Alternatively melt in the microwave in 10-20 second bursts, stirring frequently). 2. Sieve in the icing sugar and mix thoroughly (you can use an electric whisk if you like). Press the fudge into the tin, smooth over the top with the back of a spoon. Press the nuts into the surface, if using. 3. Chill in the fridge for 1 hour until set, cut into squares. Store in an airtight container in the fridge for up to 2 weeks. For best results use chocolate with 45-50% cocoa solids. Try adding nuts, fruit or finishing with glitter or silver balls! Wrap in cellophane and tie with a festive bow.


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Seasons Greetings from the team at Adams & Adams

                         

Seasons Greetings from the Team at Adams & Adams.  
Welcome to our December Newsletter. It’s that time of year again and we’re hard at it, organsing catering for Christmas and New Year parties for both private and corporate clients. It’s been a great year (indeed decade!) and we would like to thank all our friends, colleagues and clients for their support. Wishing you all a very happy holiday season, success and happiness for 2014.

Kate , Andrew India and Charlie Adams and all the Adams & Adams team.
   
We are 10! MIDEM 2014 Congrats!
Adams & Adams.
 
This year we celebrated 10 years of Adams & Adams here on the Riviera...In that time we have developed one of the most successful catering and event management companies in the region, been part of some amazing events and added 2 gorgeous children to the Adams family.  
To share with you some of our favourite moments, we created a video memory of the last 10 years...click here to view the video.
Catering In Cannes.
 
MIDEM kicks off the Corporate season in Cannes and we already have events confirmed for returning clients. Billed as The Event for the Global Music Industry this is one of our favourite Cannes Conferences.  
If you are visiting Cannes for any of the Major International Congresses, do get in touch as we’d be delighted to organise your perfect tailor-made event.
Quiz Winner! Congratulations to Mellissa Graves who is the winner of our November Quick Quiz. Mellissa wins a bottle of Veuve Cliquot champagne - ideal for celebrating over Christmas and the New Year. Melissa was the first person to send us a full set of answers. Thank you to everyone who entered, you will find the answers to the questions on our blog...just in case you were wondering.
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Christmas with Adams & Adams

This weekend we realised that the 2012 mincemeat supplies were looking a bit think on the ground - yikes! Too late to top up the mincemeat we thought...but no. Looking on-line we discovered this lovely recipe, quick, easy and delicious.  

Nothing better than home made mincemeat at Christmas.

Makes just over 1KG 4 oz of nuts 12 oz cooking apples, grated 10 oz mixed fruit (raisins, sultanas and candied peel) 4 oz chopped apricots, dates, figs (whichever or all you like) 1 teaspoon freshly grated nutmeg 1 teaspoon ground cinnamon 1/2 half teaspoon ground allspice 6 oz shredded suet 4 oz dark brown soft sugar grated zest and juice of 2 oranges and 1 lemon 10fl oz booze (for the whisky, Drambuie and ginger mix I added 3 tablespoons of candied ginger) Place the cooking apples, mixed fruit, sugar and orange and lemon juice in a pan and heat very slowly until the juices start running and the sugar has dissolved. The raisins and sultanas in the fruit should look plump. Place all the ingredients in a non-metallic bowl, mix well and cover with a clean cloth. Leave overnight in a cool place and pack tightly into clean jars the next day. Store somewhere cool and dark until needed and refrigerate after opening.   Recipe courtesy of www.littledishy.com    


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Adams and Adams Never Fail Fruit Cake

 

Christmas Cake

New Fail Fruit Cake in time for Christmas

  It's that time of year again and we are all running around trying to get to grips with Christmas. Those of the more organised among you will already have your Christmas Pudding and Cake stored in a cool dry place. For those of us mere mortals there is always a shop bought cake but we've perfected the 'last minute technique' which also works all year round for a great 'anytime' fruit cake. Ingredients 1lb of whatever mix of dried fruit you like.We use currants, sultanas, perhaps some chopped apricots, raisins. For Christmas add a few roughly skinned and chopped almonds. 4oz of unsalted butter 8oz caster sugar (for Christmas use a dark soft brown sugar) Quarter pint of water 2 Large eggs 8oz self raising flour Brandy for feeding (Christmas only...well, maybe not!)   Method Pre-heat the oven to 150 degrees C Grease and line a deep round 9 inch cake tin Then put the first 4 ingredients into a roomy saucepan. Bring slowly to the boil then turn down the heat and simmer for 15 mins. Leave to cool completely. Once this is cool, beat the eggs and add a little at a time to your fruit mixture. Sieve the flour into your fruit mixture and fold in. Pour into your prepared tim and back form 1hour 30 mins. Test to see if your cake is ready by inserting a skewer into the centre, if it comes out clean it's done. Cool for 10 mins in the tin then turn on to a wire rack to cool completely. If it's for Christmas, make a few holes in the top with a darning needle and pour over 2 table spoons of brandy. Repeat weekly or until you run out of time. Decorate as you have time for. We also make mini versions of this using a medium sized ramekin. They make great pressies as our photo shows.      


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