This serving bowl with a lovely striped design by Casa Cubista can be use to serve salads, fruits or just as a decorative object. Unique and versatile, each piece is hand painted by local pottery crafters.
Save space with these tiered serving trays that are perfect for wine and cheese night, or for smaller snacks spread around the room thanks to the removable trays. KEY DETAILS 18"w x 8.4"d x 14.75"h. Natural acacia wood. Collapsible ladder. Removable serving trays. Made in China.
We're sharing the very best tips from industry experts about how to serve up wedding appetizers for your guests!
Only use best wood to make our serving plates strong and long lasting. It could be used as charcuterie boards, fruit platter, dessert plates, food dish, salad platter, serving tray or cookie platter, perfect for Christmas, Thanksgiving, weddings, parties, birthday or any other events. This beautiful wood serving tray will look great at any dinner setting. This wooden serving platter will improve the presentation of your snacks! These wood platters are designed to help you and your guests enjoy a quick bite before a main course. Ideal for parties, holidays, and events at home. Ideal for serving with side meals, appetizers dish, decorative and fruit plates… Suitable for all occasions: Parties and Events, Indoor and Outdoor Dining. It could be used as fruit platter, dessert plates, food dish, salad platter, serving tray or cookie platter, perfect for Christmas, Thanksgiving, weddings, parties, birthday or any other events. Before buying, make sure you have appropriate software working with STL/OBJ/DXF files. Pay attention: it isn’t the real product, it’s the file which you can download. How it works: after the payment you’ll get a message from Etsy with links to download. The message will be sent to the e-mail from your Etsy account. The message will arrive during a few minutes. If you have any problems with the downloading the files, please, check your spam folder or just let me know. * All rights reserved for resale as a 3D model belong to the seller Sculpt3dMaster. Rights reserved by Etsy policy. You cannot sell, rent, give away a model. The model cannot be transferred to third parties on any media, uploaded to websites, ftp-sites and transferred in any electronic way.
This serving bowl by Casa Cubista with a lovely striped design can be use to serve salads, fruits or just as a decorative object. Unique and versatile, each piece is hand painted by local pottery crafters.
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How to serve an easy Afternoon Tea: from hosting to serving, decor ideas, best tea to serve, tea courses and even Afternoon Tea etiquette.
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Greek Chicken Tzatziki Bowls: Street food inspired oven-roasted chicken, served bowl style with all the extras. Add pitas and fries to make a complete meal!
Check out this easy, flavor-packed za'atar garlic salmon! It is a MUST-try!
Perfectly cooked scallops are served with an indulgent shellfish sauce, herbaceous nasturtium oil and sharp pickled carrots in this simple yet complex seafood starter recipe.
Beef short ribs with pumpkin, maple and paprika pureé. Serves 6 Beef short ribs 2.5 Kg Beef Short Ribs - Flaky Sea Salt & Fresh Black Pepper - Cooking Oil, for frying 2 Cups roughly chopped onion 2 Cups roughly chopped celery 2 Cups roughly chopped carrot 4 garlic cloves, roughly chopped 2 thyme sprigs 2 bay Leaves ¼ Cup tomato paste 2 Cups red wine 2 Cups chicken stock 2 cups beef stock Pumpkin, Maple and Paprika pureé 600gms Pumpkin, peeled and roughly chopped ¼ Cup cooking oil 1 tsp smoked paprika - flakey sea salt and fresh black pepper ¼ Cup maple syrup 1 Cup cream Fried chilli and orange breadcrumbs 4 Tbl canola oil or similar 1 Cup panko breadcrumbs 1 Finely grated zest and juice of 1 orange 2 red chilies – sliced super fine 2 Tbl Canola Oil ¼ Cup finely chopped flat-leaf parsley Pre heat your oven to 150 degrees. Place a large cast-iron skillet or similar over high heat. Season the slabs of beef ribs with liberal amounts of salt and pepper. Once the skillet is hot add a little cooking oil, and sear the beef ribs on both sides until dark and golden. Remove and place the slabs of ribs in a large roasting dish. Place the skillet back on the heat, and add a little more oil. Once up to heat again add the onion, celery, carrot and garlic. Cook these vegetables until they get plenty of color, then toss in the Thyme and Bay leaves, followed by the tomato paste, red wine and stocks. Bring up to the boil, scraping any crusty bits off the bottom of the skillet, then pour all over the beef ribs sitting in the roasting dish. Cover with tin foil, then place in the oven and cook for 3-4 hours, checking the ribs after 3 hours. The ribs are ready when the meat is soft and pulls off the bone easily. Remove from the oven, let the ribs cool in the stock completely before carefully removing and refrigerating. Heat up the cooking liquid in a saucepan, strain and discard the vegetables and solids. Refrigerate the stock until required. To make the pumpkin pureé, preheat your oven to 200deg. Place the pumpkin in a sized a bowl with the cooking oil and smoked paprika, then season with salt and pepper. Toss together. Tip the ingredients into a roasting dish and roast for 40 minutes, until the pumpkin is caramel in colour and softened through. Pour over the maple syrup, and cook for a further 5 minutes. Remove from the oven, and scrape the contents of the dish into a large saucepan. Place over medium-low heat, then add the cream. Simmer for 10 minutes or so, then use a stick blender to puree until silky smooth. If it’s a little dry or thick add a bit more cream or a little water. Taste and add more seasoning if necessary. Refrigerate until required. To make the fried chilli and orange breadcrumbs, place a medium-large frying pan over medium-low heat. Once hot add 2 tablespoons of oil, followed by the panko breadcrumbs, fine orange zest and juice. Toss and stir the breadcrumbs until they turn a lovely golden colour. Remove the pan immediately and spread out on a tray to stop the cooking. Place the pan over high heat. Add the remaining oil and, once hot, add the chili. Fry for 1-2 minutes, or until the chili begins to go golden brown around the edges. Remove with a slotted spoon and place the crispy fried chillies on kitchen paper to drain and let cool. Combine the fried chilli with the orange breadcrumbs and toss through the finely chopped parsley. Season and set aside Preheat your over to 165deg Place the short rib stock in a saucepan and place over medium heat. Bring up to the boil, then turn down to a simmer. Allow to reduce to sauce consistency. Take the slabs of ribs and, while cold, slice between the bones to create individual ribs. Place these in a roasting dish, pour over the reduced sauce, cover with tinfoil and place in the oven for 30 minutes, until the short ribs are hot through. Heat up the pumpkin pureé in a saucepan over low heat, stirring as you go, or microwave until hot. To serve, divvy up the puree onto warm plates, add a rib plus some of the sauce, then finish with a liberal sprinkle of fried orange and chili bread crumbs. A green salad or a simply cooked green vegetable would make a great bed partner. Eat now.
This Fresh Peach Salsa recipe is made in 15 minutes with juicy peaches, tomatoes, jalapeno peppers, and red onion. Serve it as a condiment over grilled fish or chicken, fish tacos or by itself with tortilla chips on the side.
Ingredients (serves 2) 2 x beef fillet (250g-300g) Sea salt & cracked pepper Grapeseed oil or extra virgin olive oil 1/2 fennel bulb 1 bunch asparagus Sorrel leaves or micro herbs for garnish Smoked Garlic Thyme Butter 100g unsalted butter 1 smoked garlic or garlic clove, crushed 1 tablespoon thyme…
Jazz up your usual Roasted Asparagus by infusing them with the exquisite Italian flavors of a classic Caprese salad! A quick and easy vegetable side dish bursting with fresh springtime goodness!
This vibrant and colorful Fruit and veggie snack platter is the perfect tasty treat for a night in with close friends and family.
This version of sukiyaki from Angelo Sato involves beef cooked sous-vide for 48 hours topped with chargrilled asparagus and a deep-fried crispy egg.
Add some fruit to your summer tablescape with these colorful ceramics! Mugs, plates, and matching spoons in delicious fruity patterns—juicy orange, bright lime, tangy lemon, and cool watermelon—put fresh fun into every day coffee, tea, and snack time moments. From your favorite beverage sipped in the morning sun to summer luncheons on the patio, these colorful ceramic drinkware sets add summer vibes to everything you're serving. Available in four different summer fruit patterns, from single mugs or a mug and spoon combo, to the complete mug, spoon, and plate set, Summer Fruit Style ceramic dishes are bright home decor that puts a sunny mood in mind whatever the season. Microwave and dishwasher safe, they're easy to clean and care for. Grab an orange, lemon, lime, or watermelon and enjoy! Stylish enough for gifts, perfect for the summer beach house, and conversation worthy on open shelving in the kitchen—choose your favorite one or mix and match in true summertime refreshment. Glazed Ceramic Mugs, Spoons, or Plates Available in 3 options: mug only, mug with spoon, or as a set with plate. Sizes: Mug - Size: 4.3" Diameter; 3.1" Height Mug Capacity: 13.5oz (400ml) Spoon - Size: 4.6" Length; 1.3" Width Plate - Size: 7.8" Diameter; 0.9" Height Dishwasher and Microwave Safe Can be used for hot or cold beverages Due to the ceramic material, and kiln process, color tone and pattern will vary slightly. Product packaging may vary. In-stock items may take 10-20 business days to arrive.
Lightly toasted and salted, cashews pair perfectly with the flavor of coconut and curry paste.
Thinly-sliced fennel ribbons (which have a licorice-like flavor) meet juicy orange wedges and briny olives in this fresh fennel-orange salad.
Venison is given a subtle sweetness by being cured in treacle in this wonderful recipe from Jozef Rogulski. With girolles, kale and an out-of-this-world pommes purée made with brown butter on the side, it's a stunning way to serve such a fantastic cut of meat. The sauce, poured tableside, brings everything together.
An upscale appetizer featuring caviar on a waffle stick with crème fraîche and chives
When cooked right, sirloin steak is a delicious treat that’s perfect for any date night. But if you want to give your steak dinner a little bit more oomph, rub this herby mustard mixture on your steak before cooking it. It’s going to elevate your steak from delicious to positively mind-blowing!
Paul Welburn's teriyaki salmon canapés are an incredible little bite to serve at a festive occasion. The glistening jewel-like cured salmon is bound with teriyaki sauce before being topped with crunchy winter slaw and punchy horseradish. A feast for the eyes and the tastebuds.
This isn't just any leek and potato soup recipe! Garnished with crispy potato, smoked haddock, parsley crisps and light-as-air potato doughnuts, this is a starter to impress.
This impressive rib-eye recipe combines the classic flavours of steak with onions and mushrooms in a variety of complex and interesting ways.
Our sea bream carpaccio recipe is served with shaved fennel, pink grapefruit and samphire.
This spiral cucumber salad is a Korean-inspired side dish you need to try! The accordion shape is so fun and holds the seasonings perfectly!
We put together this great spring menu for you.
Toasted barley may not be a flavour typically associated with desserts but here Roberta Hall-McCarron uses it to flavour a panna cotta, which is garnished with an assortment of summer berries and buckwheat.
About Cenedese vintage Italian Murano glass bowl, serving dish or ashtray, circa 1965-1975. Utilizing the Sommerso technique this large, heavy piece of glass features a triangular design of opaline white over pink toned glass to create a stunning centre piece which captures the light beautifully and would make a wonderful serving bowl or conversation piece. Rare piece of glass in collector’s condition.
Recipe video above. This quick, creamy Salmon Sauce gets a fine dining touch with the addition of fresh tarragon and chervil. It's simply an excellent, easy salmon recipe for all those times when you want a touch of luxury with minimal effort!
Smoked salmon terrine comprises a creamy filling wrapped in smoked salmon slices. A perfect smoked salmon starter for Christmas. Serve with salad and crackers.
Seared scallops over parsnip puree - start your festive dinner with this elegant first course of juicy, seared scallops, served atop a luscious, sweet parsnip puree, accented with warm spice, and toasted pine nuts.
A delicious Baked Potato Dinner Board with all your favorite toppings, perfect for a casual party! Serve a hot bowl of chili in the center!
Scandinavians are experts at curing and preserving fish, and this unusual but delicious recipe uses aromatic gin and juniper to create a twist on the classic gravlax, a traditional Nordic dish.
A beautiful little canapé that combines chef Kerth Gumbs' classical training with something he loved eating whilst growing up in the Caribbean. Johnny cakes (also known as Jonny cakes and Johnnycakes) are like a denser, less sweet doughnut, and here they're topped with a luxurious combination of mayonnaise, crab meat and caviar. Perfect for parties where you want to impress, or you could make the jonny cakes larger and serve them as a starter.
'Organic Fusion N°1' Handmade Ceramic Plate / Bowl The 'Organic Fusion N°1' plate is a versatile and functional piece that goes beyond traditional tableware. It features several small plates or bowls seamlessly attached together during the production process. This innovative design allows for various uses, whether serving food, storing jewelry, presenting spices or eggs, or even as a trinket bowl. This handmade plate beautifully blends organic inspirations with skilled craftsmanship. DETAILS: - Stoneware fired at high temperature finished with original cream glaze. - Handmade in our studio in France. Since each piece is unique and handmade, the shapes and glazes patterns may slightly differ from one cup to another. - Please note that due to the light color finishing subtle marks may appear, showcasing in a nice way the effect of time.
With each bite of chocolate cake, poached pear, blue cheese and walnuts, your palate is ignited with layers of flavour and ecstasy. The pear is tart yet sweet, the chocolate is bitter yet rich, and the cheese is sharp yet subtle, creating a balanced harmony dessert that will impress any guest, or simply finish off a meal with elegance.
This oyster and scallop recipe combines two of the ocean's greatest treasures and dresses them with a Japanese-inspired combination of yuzu, soy and chilli.
