I think the time has come for me to change the title to this blog. Sadly there are no more cakes to order! Hopefully, though the recipes will still keep coming.
The address to the site will still remain the same so you need not change your links, bookmarks etc!
Time to move on though.... so please excuse me if my posts become less regular.
As I always, if you need any recipes or if you wants to tips, do not hesitate to post your comments on the site and i'll be more than willing to help you out!
Showing posts with label Newsletter. Show all posts
Showing posts with label Newsletter. Show all posts
October Newsletter
I hope you all had a lovely, relaxing Summer! The weather seems to be cooling down a little bit so most of my chocolate items will be back on the menu. If you want to try my chocolate fudge, now is the time to order it.
As of this week I am accepting bookings for my next Cookery Course. This time the theme will be festive meals. The topics covered include Soups, Biscuits, Pates, Pasta and of course Desserts! The course starts on Monday 26th October at 5.30pm till 7.30pm. Seating is limited so be sure to book as soon as possible.
For those of you who follow my recipes on the various media, may I remind you that Kcina Ma' Christine starts this week and I will be on every Thursdays 12pm (noon) on NET TV. Also, watch out for my Halloween recipes in this month's edition of Best Buy Supplement, out with The Times on Wednesday 14th October.
I also want to invite you all to view my blog and the new function that I have. If you click on the
"Follow Me" button on the right hand side, you will automatically receive updates to the recipes I upload on my blog, so I invite you all to go and click on this new function.
Did you know?......... Varieties!
- A warm summer followed by a damp September results in a bumper year for funghi. There are close to 40,000 varieties of mushrooms. The largest living organism ever found is a honey mushroom, Armillaria ostoyae. It covers 3.4 square miles of land in the Blue Mountains of eastern Oregon, and it's still growing.
- There are at least 10,000 varieties of tomatoes.
- There are about 30 species of mint and almost 500 varieties, including peppermint, spearmint, apple mint, orange mint, Spanish mint, pineapple mint, ginger mint, mackerel mint, lamb mint, horsemint, lemon mint, pennyroyal, water mint, chocolate mint, etc.
April Newsletter
Easter is now around the corner and I will be having a small number of Figolli on sale this year. Should you like to order any, please email me on concita@demicoli.com . My Figolli are made with pure almonds, coated in chocolate and decorated with almonds. Each sells at EUR6.00 
This month I am also placing my strawberry cakes back on the menu; namely, the Hazelnut Meringue (picture above) and the Strawberry flan (below). Visit my list of cakes on my blog.
I am also pleased to inform you that I have finally concluded arrangements on my cooking course. This 8 week course will run from the 21st April till the 9th June, 2009 (every Tuesdays). The course will be held at the Domestica Showroom in Msida between 6pm and 8pm. For those of you
who have little children, babysitting services will also be provided. Email me on concita@demicoli.com to book your place.
For those of you who have been asking for my TV recipes, I shall soon be uploading them all on my blog. In the meantime, you can view the ones I make on Net TV, Fil Kcina Ma' Christine on the maltarightnow website; whilst the PBS recipes I make on BONGU are available on their website
Finally I would like to remind you all about this weekend's activity at Villa Arrigo in Naxxar. A Toon tea-party is being organised in aid of World Water day on Sunday 22nd March from 2pm till 6pm. Entrance fee is EUR10.00 for adults but children go in free. The day is packed with fun activities for your children such as go-carting, face painting and a chocolate egg-hunt to name a few! My cakes will also be on sale on the day so I hope to see you all there.
This month I am also placing my strawberry cakes back on the menu; namely, the Hazelnut Meringue (picture above) and the Strawberry flan (below). Visit my list of cakes on my blog.
I am also pleased to inform you that I have finally concluded arrangements on my cooking course. This 8 week course will run from the 21st April till the 9th June, 2009 (every Tuesdays). The course will be held at the Domestica Showroom in Msida between 6pm and 8pm. For those of you
who have little children, babysitting services will also be provided. Email me on concita@demicoli.com to book your place.For those of you who have been asking for my TV recipes, I shall soon be uploading them all on my blog. In the meantime, you can view the ones I make on Net TV, Fil Kcina Ma' Christine on the maltarightnow website; whilst the PBS recipes I make on BONGU are available on their website
Finally I would like to remind you all about this weekend's activity at Villa Arrigo in Naxxar. A Toon tea-party is being organised in aid of World Water day on Sunday 22nd March from 2pm till 6pm. Entrance fee is EUR10.00 for adults but children go in free. The day is packed with fun activities for your children such as go-carting, face painting and a chocolate egg-hunt to name a few! My cakes will also be on sale on the day so I hope to see you all there.
February Cakes
I hope you all managed to have a lovely Christmas and New Year. With this newsletter being the first of 2009, allow me to wish you all the very best for 2009.
This first newsletter for 2009 features a new cake. Sticky Toffee Pudding(picture above) comes on a 20cm base and is delicious served as dessert or with your tea. The toffee comes in a separate container so that you may warm the sauce prior to drizzling it over the cake.
Also, don’t forget the Fig & Almond cake which comes in a 26cm base and will serve over 16 portions. This cake is also dotted with dark chocolate. View my list of cakes for prices and sizes!
Did you know?
In the colourful jargon used in cooking, 'zeppelins in a fog' are sausages and mashed potatoes.
The fuzzy melon, also called fuzzy squash, hairy melon and moqua, is a winter melon that is 6 to 10 inches long with green skin and fine hair-like fuzz that disappears when the fruit matures. The shape varies from cylindrical to dumbbell-like. It's mild subtle flavor is described as somewhat like a cucumber or summer squash. They are originally from southern China and have been cultivated there since antiquity.
Louis XIV, known as the Sun King was reported by his sister-in-law to having eaten at one meal: "four plates of different soups, an entire pheasant, a partridge, a large plateful of salad, mutton cut up in pieces with garlic, two good pieces of ham, a plateful of cakes, and fruits and jams."
Recipes
More of my recipes will be published this month in the Best Buy Supplement out monthly with the Times on Wednesday! Next issue will be out on February 11th
The E&D Magazine will also be out in March as well as the brand new STYLE On Sunday Magazine.
This first newsletter for 2009 features a new cake. Sticky Toffee Pudding(picture above) comes on a 20cm base and is delicious served as dessert or with your tea. The toffee comes in a separate container so that you may warm the sauce prior to drizzling it over the cake.
Also, don’t forget the Fig & Almond cake which comes in a 26cm base and will serve over 16 portions. This cake is also dotted with dark chocolate. View my list of cakes for prices and sizes!
Did you know?
In the colourful jargon used in cooking, 'zeppelins in a fog' are sausages and mashed potatoes.
The fuzzy melon, also called fuzzy squash, hairy melon and moqua, is a winter melon that is 6 to 10 inches long with green skin and fine hair-like fuzz that disappears when the fruit matures. The shape varies from cylindrical to dumbbell-like. It's mild subtle flavor is described as somewhat like a cucumber or summer squash. They are originally from southern China and have been cultivated there since antiquity.
Louis XIV, known as the Sun King was reported by his sister-in-law to having eaten at one meal: "four plates of different soups, an entire pheasant, a partridge, a large plateful of salad, mutton cut up in pieces with garlic, two good pieces of ham, a plateful of cakes, and fruits and jams."
Recipes
More of my recipes will be published this month in the Best Buy Supplement out monthly with the Times on Wednesday! Next issue will be out on February 11th
The E&D Magazine will also be out in March as well as the brand new STYLE On Sunday Magazine.
June Cakes
June sadly means that my Hazelnut Meringue as well as my Strawberry Flan are no longer on the menu. But fear not my cake buddies, more delicious new cakes are coming soon!Don’t forget Father’s Day this month celebrated on the 15th June. So if you need any cakes for the day, just email me on concita@demicoli.com
Have a look at the full list of cakes. You can now also find weekly recipes on this page. Leave your comments or start a discussion about any particular dish that you would like to cook or need some tips on preparing!
Did you know? – Sherbet
Every child's favourite tooth-rotter, sherbet, has a surprisingly long culinary history.
Originally, a sherbet was a non-alcoholic drink, usually based on a fruit juice and called 'sharbbt' in Arabic.
The beverage entered Italian cuisine under the name 'sorbetto', which in its French incarnation became 'sorbet'.
During the 19th century the sorbet became an ice to be eaten rather than drunk, and the cheap powdered form emerged in England at the end of that century.Recipes
Watch out for some summer recipes this month in my publications, the Best Buy Supplement will be out with The Times on Wednesday 11th June whilst the E&D Magazine will be distributed with The Times on Saturday 5th July.
May Newsletter
May is still the month of strawberries and with Mother’s Day celebrated on the 11th May I am introducing a new cake. My Hazelnut Meringue filled with strawberries and cream and topped with chocolate coated strawberries measures 26cm and is sold at €16.00. Watch out for the photo of this cake on my blog over the next week, I hope I’ll manage to take a photo before it’s all eaten next time I’ll make it!
Don’t forget to visit Kelina’s Jam stand this weekend 3rd & 4th May, at the San Anton Garden’s Spring fair. For more info on the jams email kelinafenech@hotmail.com
Have a look at the full list of cakes on my blogspot. You can now also find weekly recipes on the blog. Leave your comments or start a discussion about any particular dish that you would like to cook or need some tips on preparing!
Have a look at the full list of cakes on my blogspot. You can now also find weekly recipes on the blog. Leave your comments or start a discussion about any particular dish that you would like to cook or need some tips on preparing!
Watch out for some recipe you can prepare with your children, out tomorrow in the E&D magazine distributed with The Times on Saturday 3rd May.Also, look out for some super quick entertaining ideas in the Best Buy Supplement out with The Times on Wednesday 14th May
Did you know? – Popcorn
- Popcorn 'pops' because, upon heating, the starch in certain maize kernels expands and bursts through the outer skin.
- Archaeologists discovered corncobs and kernels in New Mexico which had been popped over 2000 years ago; although, as yet, no evidence of early cinemas has been found.Recipes
Feeling adventurous this week, why not try making some Banana Ice-cream or a quick Noodle Stir-fry. For more recipes view my blog or www.di-ve.com
Should you like to contact me, please do so on concita@demicoli.com
April Newsletter
I hope you had a lovely Easter and possibly also had some time to relax! This month with the lovely sweet local strawberries in season I am introducing the Strawberry flan back on the menu.
Have a look at my full list of cake if you are after something different.
As you might have noticed, I am now having a weekly recipe on this page and hopefully in the months to come I will also have different discussions going about different dishes.
In the meantime, you may leave your comments or start your own discussion here on any particular dish that you would like to cook or need some tips on preparing!
More recipes this month in the Best Buy Supplement out with The Times on Wednesday 10th April. This issue is filled with recipes using seasonal vegetables.
As I do every month, here is the curiosity section that I know most of you enjoy reading!
Did you know? – Berries
- The strawberry probably got its name originally from the Anglo-Saxon word streawberige, which means “spreading berry.”
- Most raspberries are red, but some varieties are white, yellow, or black. Raspberries may have been named after a 16th century French wine called raspis, they used to be called hindberries.
- Blackberry juice was used to dye cloth navy blue and indigo.
- The gooseberry is called the “mackeral currant” in French because gooseberry sauce is served with mackerel, a type of fishRecipes
Newsletter - February
With Easter just a few weeks away, I am accepting orders for Figolli & Kwarezimal. 
Kwarezimal are made with a mixture of pure almonds and spices and decorated with honey and crushed almonds. €2.00 each
Figolli are made with pure almonds and gift wrapped making them an ideal Easter gift for your family and friends. They are decorated with dark chocolate and flaked almonds. €6.00 each
Last orders for both the Figolli and the Kwarezimal shall be accepted till Monday 10th March, 2008
Don’t forget Valentines’ Day. My special Hot Chocolate made with superior chocolate pieces (60% cocoa solids), just add hot milk to enjoy. The chocolate mix will be sold in family pack weighing 200g @ €7.00 (Lm3.01) or in Valentine's portions including a mug @ €5.00 (Lm2.15).
Please feel free to contact me on concita@demicoli.com or on 9943 1000 to place your orders. Please allow 2 days for orders.
Recipes
Here are some recipes for you to enjoy making:
Chocolate Cake
Low-Carb Lasagne
Watch out for some Easter recipes in this issue of Best Buy Supplement out with The Times on Wednesday, 16thFebruary.
Low-Carb Lasagne
Watch out for some Easter recipes in this issue of Best Buy Supplement out with The Times on Wednesday, 16thFebruary.
Did you know? - Shakespeare & Cake
- Shakespeare inspired at least three puddings with one play.
- There is a tartlet with a chocolate custard filling called an Othello, named after the famous Moor of the eponymous tragedy.
- Having set this precedent in patisserie, a tartlet filled with white custard became a Desdemona and (more spuriously) a coffee custard-filled tartlet was named an Iago.
Newsletter - January
The beginning of the year to me means a fresh start and new things. The first and most obvious change is the addition of my blog. As always, your comments are appreciated!
New on the menu this month is a Strawberry Jam Tart to keep you company whilst you have your tea. The tart is made with Kelina’s Strawberry jam which is free from preservatives or setting agents. The Jam Tart is 26cm in diameter €9.50 (Lm4.08).
January is also the time to start thinking of new cakes to add to my list and I already have some delicious new cakes in mind for you this year.
New on the menu this month is a Strawberry Jam Tart to keep you company whilst you have your tea. The tart is made with Kelina’s Strawberry jam which is free from preservatives or setting agents. The Jam Tart is 26cm in diameter €9.50 (Lm4.08).Valetines's Day is around the corner and this year I shall be selling my special Hot Chocolate mix. Made with superior chocolate pieces (60% cocoa solids) and spices just add some hot milk to enjoy. The chocolate mix will be sold in family pack weighing 200g @ €7.00 (Lm3.01) or in Valentine's portions including a mug @ €5.00 (Lm2.15). 
Should you like more chocolate delights, try my Chocolate Truffles – sold in packets of 24 @ €6.00 (Lm2.50). These chocolate delights are made with dark chocolate and simply melt in your mouth.
And last but not least my Chocolate Fudge; made with dark chocolate (60% cocoa solids) these moist chocolate pieces are full of roasted hazelnuts. Each packet contains approximately 24 pieces @ € 6.50 (Lm2.79)
Please feel free to contact me on concita@demicoli.com or on 9943 1000 should you require any of the cakes from my list or Kelina on kelinafenech@hotmail.com for the jams.
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