Updates news and factoids

1. 27th September 2013
Amelia’s
Lounge
Catering
Volume 2 Issue 2
Amelia’s News
Into our Third Year and Still Growing
So here we are three years
in and going from strength
to strength. The range of
assignments we are being
commissioned to deliver is
growing month on month,
and are delighted to now be
in a position where our business is firmly spread over a
wide range of sectors.
However; there is always a
payback, all be it for positive
reasons; in April this year we
had to pull out of the Prospect Centre. Whilst it was
another tough decision, it
was a bit of a ‘no-brainer’;
we were simply too busy
with our core business, and
are delighted to report we
continue to be so!
Most weekends are now
taken up with private work
with a good mix of corporate
events, such as product
launches and training programmes. Additionally we
have already delivered a
number of weddings this
year with two to three each
month, right through to
November this year. Two of
the weddings were firsts for
us, one being a luxury picnic
hamper lunch, followed by
an evening hot buffet in
August, and an afternoon
tea, with a hot & cold evening buffet, in September.
Amelia goes to the Theatre:
earlier this year we were
awarded preferred supplier
status with the Hull Truck
Theatre; sadly it was short
lived, as the chief exec decided they would prefer to
franchise out the kitchen.
Whilst this was a disappointment to us, especially after
all the hard work that went
into securing the contract,
but I guess that’s business?
Many thanks to Dale Daily
for the vote of confidence
and wish her and the team
all the best for the future.
In addition to our usual assignments, we are busy delivering our hot cuisine to
the Hull Ice Arena, feeding
officials judging a regional
skating competition that was
held in July. It was great to
watch young people from
primary to teenage years
doing their stuff, with Hull
competitors holding their
own against tough competition! How cools that……..?
St Johns Ambulance: Early
October brought us to SJA,
providing a mixture of hot
and cold food over three
days for the 50 plus candidates attending an intense
management
training
course, at the Hull depot. A
busy weekend especially
with a 70 cover cold buffet
delivered to the Beverly for
a 40th b-day celebration.
hype – Probiotic drinks and
yoghurts really do help to
support a healthy digestive
system?
Naturally you should always
consult your doctor if in
doubt, but if you want to
help support your digestive
system, go Probiotic! There
has been a lot of research
into IBS and the most common factor in people that
suffer from recurring bowel
infection, is their lack of
those friendly bacteria, and
or, an increase in the number of those harmful bad
bacteria.
Putting aside the advertising
One that may surprise you is
Aloe Vera, it is suggested
one of the many benefits
gained from the juice of the
plant helps IBS, through its
detoxifying powers. Within
the gut the suggestion is, it
works to gently break down
impacted food residues,
cleansing the bowels on its
way through to help keep
you regular. Please remember, always check with your
GP first?
 Year Three
 Interesting Facts
 Pine Nuts
 DIY Basics
 And Finally
Ready Meals: we have had
to put this on a back burner
for the time being, simply
due to our current work
load. We will be re-visiting
this element of our business
model, but likely not until
2014.
Breaking News:
Its Official
NHS
Proffered Supplier
Inside this issue:
Mangos
For a great and tasty source
of vitamin C and betacarotene, which mop up free
radicals and helps to prevent
damage to cells that can
lead to cancer or heart disease, try Mangos. For easy
digestion go for the ripe
ones, just watch out for the
juices running down your
chin!
Our 3rd Year
1
IBS
IBS & Probiotic Yoghurt
Blotted stomach, irregular
bowel movement, the list is
endless of irritable bowel
syndrome symptoms.
Special points of interest:
1
Pine Nuts
2
Echinacea
2
DIY Basics
2
And finally
3
Phone: 07806-469696
E-mail:
enjoy@ameliaslounge.co.uk

2. Page 2
Volume 2 Issue 2
Pine Nuts & Echinacea
Need zinc, try pine nuts That aside, it is sugtheir packed with it.
gested that zinc supplements can help boost
Pine nuts are a rich the immune system
source of zinc. Zinc
following a long term
helps to prevent in- illness. Just remember,
fections of the gut
always check with your
and the repertory
GP first?
system, just be careful not to overdo it, as Echinacea
to much zinc can supEchinacea is a natural
press the immune sys- antibiotic and infection
tem. Provided you eat fighter that helps to kill
a variety of foods and a range of bacteria,
follow a healthy eating viruses, fungi and other
plan, your zinc balance disease-causing mishould be fine.
crobes. The herb which
is originally a North
American remedy
stimulates immune
cells and helps boosts
their production of interferon, which helps
the body fight off unwanted virus’s. It is
suggested the supplement can be taken
every two hours during
acute infections, as the
effects of Echinacea is
relatively short lived.
Just remember, always
check with your GP
DIY Basics - Amelia’s Italian white wine Chicken served with fresh Verdi Tagliatelle
This is one of my favourites, it is simple to make, but you really need fresh herbs to get the best from this dish. I
haven’t put weights down, as this is one to play about with until you have it just how you like it, just remember
for the roux – equal fat to flour
Ingredients - Fresh chicken breast - Fresh Oregano and basil, pureed garlic, sea salt, crushed black pepper and
olive oil.
In a container pour in enough olive oil to coat the chicken, roughly chop the basil and oregano, add these along
with the garlic and seasoning to taste. Thoroughly mix, and then add the chicken, ensuring the meat is completely coated; cover and set aside. (For best results allow to marinade overnight)
Set your oven to 180 or equivalent, gas mark 6 to 7, Place the chicken breast on a roasting tray ensuring you
smother all the herbs and garlic from the marinade on top. Slap it in the oven until cooked, if it starts to brown
the ovens too hot and be careful not to overcook the meat. It should be tender and moist but not pink in the
middle.
Sauce Ingredients - Plain flour, butter, garlic, chicken stock, white wine, fresh basil and oregano, cream cheese
and freshly grated parmesan cheese, single cream – optional
Whilst the chicken’s in the oven - melt the butter and add the flour to make the roux, heat gently for around
five minutes to cook the flour, (stirring constantly so it doesn’t burn) throw in the crushed garlic and then slowly
add the chicken stock until you have your basic chicken sauce. Add the roughly chopped basil and oregano,
pour in the wine bring to the boil and simmer gently for 10 to 15 minutes. Add the cream cheese and stir until
completely melted, followed by the freshly grated parmesan. (If you wish add the single cream just before you
serve)
Slice the chicken into chunky slices, cutting across the width of the breast, cook and drain the pasta, scoop a
good portion into the middle of your plate, place the sliced chicken breast on top and lavish it with the white
wine sauce, mmmmmm, now tuck in!
For a change you can add mixed peppers, courgettes or mushrooms to the sauce?
Enjoy

3. Wedding Day Profiles
Amelia goes International & Native!
(Well almost!)
It’s always exciting and intriguing when enquires come in, especially when the
request is for a wedding picnic in a tepee in a field, and our bride and groom to be, live in Qatar! Via
numerous Skype meetings, our brief from Erica and Andy was simple, a picnic hamper lunch, followed with hot food for the evening and everything to be ‘Yorkshire produce’.
Food - This was a first for us but one we completely embraced and thoroughly enjoyed delivering. As always everything that could be, was created in-house, and this included farmhouse
& tomato pickles, coleslaws, cooked meats and quiches, the only exception were the pork
pies, which we sourced from our local butchers. All the cheeses where from Yorkshire producers as were the butter and bread rolls, with a special request from Chris (Erica’s dad) for
Yorkshire crisps.
Presentation - To ensure we created a truly traditional feel, everything was wrapped in greaseproof paper
in brown paper bags and tied with hessian twine. We filled ten wicker baskets and Elaine colour coded
each basket with different gingham cloth wrapped over the pickle lids and presented
with wooden spoons for scooping, for the children Elaine made up fancy candy cones
tied off with coloured ribbons. Elaine even had pictures of Erica and Andy’s engagement, supplied by Erica’s mum Sue, tied to the basket handles. For the sweets, Erica
invited friends and family to bring their favourite homemade cakes, which went down
a storm and looked fantastic.
The whole day was amazing, the three peek Tepee tent with its fire pits and reindeer
skin lounge area, went down a treat, especially those with young children. To finish off the festivities,
guests were roasting marshmallows over the open fire pits later in the evening. Congratulations to the
new Mr & Mrs Andy & Erica Cooper, who created a day that was fun, relaxing and truly enjoyed by
everyone there.
The second wedding we would like to mention is one of our ‘home weddings’, Mark & Alison Rhodes, who celebrated their wedding day at their wonderful home in Old Ellerby; this was another
relaxed low key celebration, with our handcrafted canapés to start,
followed by a hot and cold buffet served to guests from the house,
who then milled around their beautiful back garden, where Mark and
Alison had a marquee erected. Mark and Alison and all their guests
enjoyed a truly relaxed and happy day of celebrations.
Our final profile and again a first for us was Helen and Eds Afternoon Tea wedding, held in the pavilion at
the Driffield show ground. This again was a relaxed affair with the bride and groom arriving on the back of
a tractor stacked with bales of hay. Guests were treated to a selection of sandwiches,
quiche and a rack of Elaine’s homemade cakes, followed with a hot and cold buffet for
the evening celebrations, another wonderful occasion.
Elaine and I would like to thank all our bride and grooms, including the ones we didn’t
have space to mention, for trusting us with their big day and wish them all the success
and happiness for the future.
It seems weddings have become a bit of a speciality for us, with a further eight booked so far for next year,
and more enquiries coming in all the time. No rest for the wicked!!
Amelia’s Lounge Catering
Boothferry Road
Hessle
HU13 0NH