Wedding @ SpaBoutique

Everyone in the office is talking about this wedding we catered for recently @ SpaBoutique. Just got the pictures from our photographer and it looked gorgeous. Great Job banquet team!

Treats For Your Kids

June School Holidays are here. Why not pamper your kids with a delicious meal? Below are 2 recipes, specially for you and your family.

Fruity Summer Smoothie
(Serves 2)

12 red seedless grapes
1/2 cup milk
1 (6 ounce) container peach yogurt
2 tablespoons white sugar
2 teaspoons vanilla extract
1 cup ice

1. In a blender, mix the grapes, milk, peach yogurt, sugar, vanilla, and ice.
2. Blend until smooth.

Crab Cakes with Plum Vinaigrette
(Serves 4)

2 cups fine dry white bread crumbs
1 tsp Old Bay Seasoning
1 lb crab meat
4 Tbsp red bell pepper, finely chopped
4 Tbsp yellow bell pepper, finely chopped
1/2 small onion, finely minced
2 Tbsp freshly minced parsley
2 tsp fresh squeezed lemon juice
1-2 dashes Tabasco sauce
1/2 c mayonnaise
1/2 tsp salt
2-4 Tbsp butter to fry crab cakes

Vinaigrette:
1 cup plum sauce
2 Tbsp rice vinegar
1-2 dash Tabasco sauce

1. Combine bread crumbs and 1/2 tsp Old Bay seasoning in wide shallow bowl. Set aside.
2. Flake crab into a large bowl.
3. Add the peppers to the crab with the onion, parsley, lemon juice, Tabasco, mayonnaise, salt, and the remaining 1/2 tsp Old Bay seasoning: Stir to combine.
4. Divide crab mixture into 8 equal portions. Roll each portion into a ball. Roll balls in seasoned bread crumbs, and then flatten into 1/2″ thick disks.
5. Cover with plastic wrap and chill well. Best to refrigerate for several hours or make them the night before.
6. For vinaigrette, stir together the plum sauce, rice vinegar, and Tabasco. Set aside.
7. Line large skillet over medium heat, melt butter until it sizzles. Gently add crab cakes.
8. Sautéed until golden on both sides, 3-4 minutes per side. Serve hot in a bit of plum vinaigrette.

Wedding - Compliments from Karen and Chad

http://thesingaporeseattleconnection.blogspot.com/2009/05/wedding-thank-you-note-part-one.html