New Buffet Menus For Spring

We have been working on some new buffet menus that are perfect for spring and summer functions. Our diaries are quickly filling up for summer and we are looking forward to catering some great events. Take a look below at one of our newest buffet menus and feel free to contact us for prices and more menus.

Spring Cold Buffet Menu 2012

*Whole baked dressed salmon with dill and avocado mayonnaise

*Duck and pork terrine with cranberries and pistachios

*Roasted beef served with mustards, gherkins and watercress

*Home cooked cola ham served with ramekins of pickles and chutney

*Goats cheese and sunblushed tomato tart

*Leek, mushroom and gruyere quiche

*Beetroot, orange and baby spinach salad

*Baby new potato salad with fresh herbs

*Feta, rocket, olive and mint pasta salad

*Chicory and lambs lettuce salad with walnut dressing

*Crusty rolls and ciabatta with butter

*Summer berry pavlova with vanilla cream

*Baked blueberry cheesecake with blueberry coulis

White Chocolate Passion Pots

Here is one of our favourite recipes that is super easy and super tasty, we have served them in coffee cups for dessert at dinner parties or in shot glasses as a sweet canape.

To make six dessert pots you will need:

284ml pot of double cream

150ml milk

6 egg yolks, beaten

450g white chocolate, chopped

dash of vanilla essence

3 passionfruits

*Scoop the passionfruit from their shells and divide between six small cups or pots.
*Heat the cream and milk together in a pan, but don't allow to boil.
*Place the chopped white chocolate in a bowl and then pour over the warmed cream and milk mixture, then stir until it has melted.
*Now add the egg yolks and a dash of vanilla essence.
*Return the chocolate mixture to the pan and slowly warm through until it starts to thicken.
*Pour the mixture into the cups, covering the passionfruit.
*The pots are now ready to be chilled - this will take about two hours, then simply enjoy! 

Tips 

*The leftover egg whites can be frozen and used the next time you  make a meringue or mousse

*This dessert can be easily varied - dark chocolate and raspberry, milk chocolate and honeycomb or add a shot of liquer to the chocolate at the melting stage, Amaretto or brandy work well.

Our first post!

We are very happy to welcome you to the new Cooper's Kitchen Blog and Website

After lots of hard work from our graphic designer Harry Lyn we are extremely pleased with our new look website and we hope that you all agree that it is a vast improvement in both usability and style.

Our blog will keep you updated with our latest goings on and new creations as well as giving you some of our favourite recipes to try at home and our favourite foodie news - we love everything food!

We hope that you all had a lovely chocolate-filled Easter!

Anna and Natasha xx