Dear Desmond,
BUFFET RECEPTION “PURITY”
Held on Saturday, 1st August 2009 at St Francis Xavier Church
63A Chartwell Drive.
I heard a lot of praises from my guests that the food provided by your company is excellent and of a very high standard. I am not sure about the amount
of people present, but I think is was closed to 200. Though some of the food were completely consumed, but no one complained it was not enough..
Some of my guests even bundled the remaining food home.
All your assistants worked very hard and attend to our needs very effectively. Yourself not only supervised but also involved in providing the service.
I am also happy that your team worked very well with Mr David the care-taker
of the Church.
Therefore, I would like to place on record that I am very happy with the service and food quality provided, especially the care by you. I will not hesitate to call or to recommend to my friends to use your Catering Service again.
Thanking you,
Yours sincerely,
Mr. Ho
Friday, September 4, 2009
Tuesday, August 18, 2009
Compliments from Ms Carmen – Household Event on 16 August 2009
Hody,
Just wanted to say thanks - the food was great, as was the service provided by yourself and the gentleman that set up and cleared up afterwards!
Carmen
Just wanted to say thanks - the food was great, as was the service provided by yourself and the gentleman that set up and cleared up afterwards!
Carmen
Compliments from Accenture Singapore
Hi Desmond,
My event went on well last Friday and the buffet catered by your company also adds to the success of the event. Most of us found the food very pleasant. Thank you so much and it has been a pleasant experience working with you =)
All the best and till then, take care!
Regards,
Syuk Yee, Liow
Accenture Singapore
My event went on well last Friday and the buffet catered by your company also adds to the success of the event. Most of us found the food very pleasant. Thank you so much and it has been a pleasant experience working with you =)
All the best and till then, take care!
Regards,
Syuk Yee, Liow
Accenture Singapore
Compliments from A*STAR
Hi Kelly,
Thanks very much to both you and your Driver Terence, for making our 3 day event a very successful one.
In addition, I would like to compliment Terence, who has done a very good job for us. He is very efficient, accommodative and helpful.
Best Regards
Tan See Hwee
Executive (Science & Engineering Research Council)
Agency for Science, Technology and Research
Thanks very much to both you and your Driver Terence, for making our 3 day event a very successful one.
In addition, I would like to compliment Terence, who has done a very good job for us. He is very efficient, accommodative and helpful.
Best Regards
Tan See Hwee
Executive (Science & Engineering Research Council)
Agency for Science, Technology and Research
Compliments from Beam Global Asia
Hi Terence
First of all, a big thanks to your team. Both Dorla and you did a wonderful job. Our guests were so impressive with the setting and their feedback that the food were excellent.
Kindest Regards
Jane Lee
Personal Assistant to MD
Beam Global Asia Pte Ltd
First of all, a big thanks to your team. Both Dorla and you did a wonderful job. Our guests were so impressive with the setting and their feedback that the food were excellent.
Kindest Regards
Jane Lee
Personal Assistant to MD
Beam Global Asia Pte Ltd
Friday, July 10, 2009
Healthy Desserts
Who says desserts are unhealthy. Below are 3 heavenly and healthy dessert recipe, they’re so good, you wont believe it’s health food!
Baked Apples with Dried Fruits & Walnuts
6 medium apples
1 cup walnut pieces
1/2 cup raisins or dried cranberries
1/4 cup unsweetened shredded coconut (optional)
2 tablespoons maple syrup
1 teaspoon freshly grated lemon zest
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup apricot preserves
1 1/2 cups apple cider
1 tablespoon butter
1/2 teaspoon vanilla extract
1. Preheat oven to 375°F. Lightly coat a shallow 8-by-12-inch (or similar) baking dish with cooking spray.
2. Core apples all the way through with an apple corer, making a 1-inch-wide hole. Peel the upper third of each apple. Using a sharp paring knife, score the flesh about 1/4 inch deep around the circumference, more or less where the peeled and unpeeled areas meet. With the paring knife angled down, cut a shallow crater around the top of the hole to help hold the preserves that will go there. Set aside while you make the filling.
3. Place walnuts, raisins (or dried cranberries) and coconut (if using) in a food processor. Chop the mixture fairly well, but not too fine; you want it to remain somewhat textured. Add syrup, lemon zest, cinnamon and nutmeg; pulse several times to combine.
4. Place the apples in the prepared baking dish and gently press 1/4 cup filling into each cavity. Spoon a generous tablespoon of preserves onto the crater of each apple.
5. Combine cider and butter in a small saucepan; heat over low heat until the butter has melted. Remove from the heat and stir in vanilla. Pour the liquid over and around the apples.
6. Cover the apples loosely with tented foil and bake on the center rack for 30 minutes. Remove foil and baste the apples well. Continue to bake, uncovered, for 20 to 35 minutes more (depending on the size of the apples), basting every 10 minutes, until the apples are tender throughout. The best way to test them is with a thin bamboo skewer; the slightest bit of resistance near the center is OK because they'll finish cooking as they cool.
7. Let the apples cool right in the pan, basting periodically. Serve warm, at room temperature or cold, with some of the pan juices spooned over each. Makes 6 servings
Vege Chocolate Brownies
Nonstick cooking spray
3 ounces semisweet or bittersweet chocolate
1/2 cup carrot puree (After peeling and trimming the ends, steam for 10-12 minutes and then puree in a food processor for 2 minutes)
1/2 cup spinach puree (Steam for 30 to seconds, then puree in a food processor for 2 minutes)
1/2 cup firmly packed light or dark brown sugar
1/4 cup unsweetened cocoa powder
2 tablespoons trans-fat-free soft tub margarine spread
2 teaspoons pure vanilla extract2 large egg whites
3/4 cup oat flour, or all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1. Preheat the oven to 350°F. Coat an 8x8-inch baking pan with cooking spray.
2. Melt the chocolate in a double boiler or over a very low flame.
3. In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes.
4. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.
5. Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.
Fruit Salsa and Cinnamon Chips
2 kiwis, peeled and diced
2 apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture. Serves 10.
Baked Apples with Dried Fruits & Walnuts
6 medium apples
1 cup walnut pieces
1/2 cup raisins or dried cranberries
1/4 cup unsweetened shredded coconut (optional)
2 tablespoons maple syrup
1 teaspoon freshly grated lemon zest
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup apricot preserves
1 1/2 cups apple cider
1 tablespoon butter
1/2 teaspoon vanilla extract
1. Preheat oven to 375°F. Lightly coat a shallow 8-by-12-inch (or similar) baking dish with cooking spray.
2. Core apples all the way through with an apple corer, making a 1-inch-wide hole. Peel the upper third of each apple. Using a sharp paring knife, score the flesh about 1/4 inch deep around the circumference, more or less where the peeled and unpeeled areas meet. With the paring knife angled down, cut a shallow crater around the top of the hole to help hold the preserves that will go there. Set aside while you make the filling.
3. Place walnuts, raisins (or dried cranberries) and coconut (if using) in a food processor. Chop the mixture fairly well, but not too fine; you want it to remain somewhat textured. Add syrup, lemon zest, cinnamon and nutmeg; pulse several times to combine.
4. Place the apples in the prepared baking dish and gently press 1/4 cup filling into each cavity. Spoon a generous tablespoon of preserves onto the crater of each apple.
5. Combine cider and butter in a small saucepan; heat over low heat until the butter has melted. Remove from the heat and stir in vanilla. Pour the liquid over and around the apples.
6. Cover the apples loosely with tented foil and bake on the center rack for 30 minutes. Remove foil and baste the apples well. Continue to bake, uncovered, for 20 to 35 minutes more (depending on the size of the apples), basting every 10 minutes, until the apples are tender throughout. The best way to test them is with a thin bamboo skewer; the slightest bit of resistance near the center is OK because they'll finish cooking as they cool.
7. Let the apples cool right in the pan, basting periodically. Serve warm, at room temperature or cold, with some of the pan juices spooned over each. Makes 6 servings
Vege Chocolate Brownies
Nonstick cooking spray
3 ounces semisweet or bittersweet chocolate
1/2 cup carrot puree (After peeling and trimming the ends, steam for 10-12 minutes and then puree in a food processor for 2 minutes)
1/2 cup spinach puree (Steam for 30 to seconds, then puree in a food processor for 2 minutes)
1/2 cup firmly packed light or dark brown sugar
1/4 cup unsweetened cocoa powder
2 tablespoons trans-fat-free soft tub margarine spread
2 teaspoons pure vanilla extract2 large egg whites
3/4 cup oat flour, or all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1. Preheat the oven to 350°F. Coat an 8x8-inch baking pan with cooking spray.
2. Melt the chocolate in a double boiler or over a very low flame.
3. In a large bowl, combine the melted chocolate, vegetable purees, sugar, cocoa powder, margarine, and vanilla, and whisk until smooth and creamy, 1 to 2 minutes.
4. Whisk in egg whites. Stir in the flour, baking powder, and salt with a wooden spoon.
5. Pour the batter into the pan and bake 35 to 40 minutes. Cool completely in the pan before cutting into 12 bars.
Fruit Salsa and Cinnamon Chips
2 kiwis, peeled and diced
2 apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor
10 (10 inch) flour tortillas
butter flavored cooking spray
2 cups cinnamon sugar
1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.
4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit and spice mixture. Serves 10.
Tuesday, June 30, 2009
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!
Subscribe to:
Posts (Atom)