Tag Archive: catering


Hello, my dear readers,

It has been an awfully long time since I last posted anything here. And I’ve been meaning to post here more often, but never find anything worthy of a separate post. Well, here’s one! Before Christmas I was doing catering for two different events – one being an event for the Sustainable Future’s office from AUSA, and the other for Family, fun and politics day.

The menus were reasonably different, but both took an enjoyable full day of preparation.

For the Christmas Rendez-vouz I prepared a variety of sandwiches, fillings included caramelized onions, roast veg with hummous, cheese & ham, BLT, ‘egg salad’, veg and tofu, various combinations with veg like asparagus, peppers, courgette, spinach, and sprouts, and spreads of red kidney beans, chickpeas, cream cheese and guacamole. Besides that also polenta bites with caramelized onions, and crostinis with cream cheese and sundried tomatoes, and guacamole. For the sweets – rice krispie traybake, nougat truffles (raw), cinnamon fingers and brownies. I’ve taken some photos from the event, all done by their own photographer so claim no rights here for them. Just happy she’s made them look cool 🙂

 

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As for the second event, I made only bakery stuff. I’ve got no fancy photos of the stuff because as soon as I’d set up the table, I had to run to work. But the food was plenty and good. Here’s a list of what I made – gingerbread muffins, banana muffins, raspberry-marzipan muffins, carrotcake muffins, fruit scones, banana-pecan scones, flapjacks, peanut butter traybake, beetroot brownies, chocolate and almond brownies and lemon drizzle traybake. My favourite was the peanut butter traybake because – I kid you not – it tasted like snickers! Lemon drizzle cake I heard was a success as well and very lemony it was indeed.
There are two reasons why I particularly liked this catering job – firstly, I was required to do some gluten-free stuff, which made me realise it really is super easy and would not be a problem making all my cakes and stuff GF. Secondly – these are even more healthy than my usual cakes – the flour was exclusively wholegrain, except for the rice flour in GF stuff, and nearly all the sugar I used was muscovado – less processed, more nutrients 😉 Here’s a couple of photos of the layout.

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So that’s it folk for this time, hopefully you got something out of this post.
I promise I will soon enough post some great raw vegan recipes again.

Until then!

Eli x

 

Dinner for 50

Howdy-ho people,

I was thinking that I should possibly show you some awesomeness I have cooked for when I’ve been asked to do some catering. Here’s a couple of photos (taken from Sustainable Future’s photos, not mine) from a Dine in the Dark dinner that I did for about 45 people. I’ll post some more stuff of the events soon 🙂

First course – Selection of bread (rye, Mediterranean, olive) with dips (two different cashew cheeses, red pepper hummus)

Second course – Lentil-stuffed peppers with side salad

Third course – Cheese platter with celery, olives and grapes

Fourth course – Selection of fruit

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The three main courses

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As the people were eating in the dark, some explanation of what they were eating was in order 😛
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Even had a vegan cheese platter for the couple of vegans!