| Spanish Food & Wine Evening |
| 13 Oct |
A couple of tickets still available for Spanish Food & Wine Evening this Thursday, 13th October 2011.
Arriving at 7:30 for a 7:45ish start, with an end time of about 10:30.
Tickets £25 each with a discount of 10% on wines shown on the evening and bought in the next 10 days.
Hope you can join us!
* * * Places still available call 01235 537405 * * *
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| Future Dates | We will fill in more details of these dates as soon as they are confirmed
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| Thursday 17th November | New Zealand wines with 'The Antipodean Sommelier'
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| Friday 25th November @ Mod 31 | New Zealand wines |
| Thursday 8th December | Emmanuel Byilingiro of Vintage Roots with wines for the festive season |
| Book Your Place call 01235 537405 |
Our tasting evenings allow you to taste a range of delicious items and have an informal discussion led by an enthusiastic expert and you will get 10% off all wines sampled on the evening and purchased or reserved within the following 10 days (allowing for both following Saturdays to be included).
Each evening will begin at 7:30 p.m. for a 7:45 p.m. start and tend to finish about 10:15 p.m. Only 26 tickets are available for each evening and must be booked and paid for in advance.
All these evenings are £25 per person and consist of an introduction to 6 wines with 6 foods to accompany.
To book your place contact us on 01235 537405 or Email us info@addedingredients.co.uk |
| Two favourites back from Seggiano and two new chocolate boxes to join them! |
CHOCOLATE COVERED RUM SOAKED FIGS
The dottato fig variety of Cosenza is prized throughout Italy for its juiciness and flavour. This fig is also considered the most palatable variety, as the skin and seeds are very soft and edible.
These dolcetti are typical of Calabria. Dottato figs of Cosenza are soaked in rum, stuffed with an almond and dipped in 70% chocolate. Simple yet divine, they make a very special dessert chocolate.
Ingredients dried dottato figs 60%, chocolate 30% (containing minimum 70% cocoa solids, sugar, cocoa butter, emulsifier soya lecithin, natural vanilla), almonds 8%, rum 2%
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CHOCOLATE COVERED CANDIED CLEMENTINE HALVES
This is a typical Calabrian recipe; whole clementines are candied, using the traditional slow process to preserve the fresh fruit in sugar, then halved and dipped in 70% chocolate.
The hint of bitter zest, citrus sweetness and quality dark chocolate combine divinely.
Offer as a special dessert chocolate.
Ingredients Candied clementines 55% (clementines, sugar, glucose syrup), chocolate 45% (containing minimum 70% cocoa solids, sugar, cocoa butter, emulsifier soya lecithin, natural vanilla)
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