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Delicious Desserts


Annabel’s & Co. Catering, 2016

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Delicious Salted Caramel Brownies


Ingredients (metric measurements)
225 g butter , plus extra for greasing

250 g dark chocolate (70% cocoa solids)

225 g golden caster sugar

4 large free-range eggs

150 ml plain flour


¼ of a vanilla pod

40 ml double cream

15 g salted butter

60 g caster sugar

40 g golden syrup

Start by making your caramel. Split the vanilla pod lengthways, scrape out the seeds, then place into a pan. 
Combine with the cream, half of the butter and a good pinch of sea salt. Cook, whisking, over a low heat for about 2 to 3 minutes until it’s just bubbling, then take the pan off the heat and set aside.
Place the caster sugar and golden syrup in a medium heavy-based pan over a low heat. Don’t stir, just gently swirl the pan to help dissolve the sugar. 
Turn up the heat to medium and keep swirling until the sugar turns into a golden caramel.
Take the pan off the heat. Discard the vanilla pod from the hot milk, then stir in the caramel with a wooden spoon.
Return it to a low heat while you stir in the remaining butter, then remove from the heat and set aside.
Scrunch up a large piece of greaseproof paper, make it wet (shake off the excess), then use it to line a 20cm x 30cm baking tin. 
Pour in the caramel, sprinkle with another pinch of salt, and place it on a tea towel in the fridge for 30 minutes, until you have a thick, gooey caramel.
Once the caramel has been chilling for 15 minutes, start the brownies. Preheat the oven to 180ºC/350ºF/gas 4. Grease and line another 20cm x 30cm baking tin.
Melt the butter in a pan over a low heat. Chop and stir in the chocolate until it’s melted, then remove from the heat and stir in the sugar. 
Once cooled slightly, whisk in the eggs, then sift and fold in the flour until incorporated. Pour the mixture into the tin.
Take your caramel from the fridge, scoop out spoonfuls and dot them into the brownie mixture, pressing to submerge. Once you have a third of the caramel left, drizzle it on top, using your spoon to ripple it through.
Bake the brownies in the oven for about 25 minutes, or until cooked but still a bit gooey. 
Leave to cool for 1 hour, cut into squares and serve.


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Delicious Chopped Salad


Annabel’s & Co. Catering, 2016


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Delicious Ham and Cheese Hashbrown Waffles






  • 2 tablespoons unsalted butter, melted
  • 1 (20-ounce) package refrigerated hash brown potatoes
  • 8 ounces black forest ham, diced
  • 1 1/2 cups shredded cheddar cheese
  • 3 large eggs, beaten
  • 2 cloves garlic minced
  • 2 tablespoons chopped fresh parsley leaves
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper, to taste


  • Preheat a waffle iron to medium-high heat. Lightly brush the top and bottom of the waffle iron with melted butter.
  • In a large bowl, combine hash brown potatoes, ham, cheese, eggs, garlic, parsley, thyme and paprika; season with salt and pepper, to taste.
  • Pour a scant 1/2 cup of the potato mixture into the waffle iron, close gently and cook until golden brown and crisp, about 4-5 minutes.
  • Serve immediately.



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The Event Show!

We’re very excited to be a part of this! It’s April 17th, from 11 am – 3 pm, and is free to attend. Plan your entire event under one roof! You can register here.

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A Kind Note

We received this very kind note from an event this past weekend, and wanted to share it! So nice to hear things like this.

“I’m so exhausted from all the festivities this weekend but I just want to thank you for helping make our celebration so delicious! People were literally so excited about the brunch food! The waffles and salads etc.! I only wish I could’ve eaten more but, of course, I had to talk too much;). The sangria was delicious! And, then again, people raved about the dinner and everything was displayed so beautifully! You guys are so good at what you do! And so supportive:)

Thanks again,

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Delicious Split Pea with Chorizo Soup



Photo by Paul Sirisalee


  1. 4ounces cured chorizo, chopped
  2. 1teaspoon olive oil
  3. 1 onion, chopped
  4. 8cups low-sodium chicken broth
  5. 1 1/2cups split peas
  6. kosher salt and black pepper


  1. Brown the chorizo in the oil in a large pot over medium heat, 3 to 4 minutes. Add the onion and cook, stirring occasionally, until softened, 4 to 6 minutes.
  2. Add the chicken broth, split peas, ½ teaspoon salt, and ¼ teaspoon pepper. Simmer, covered, stirring occasionally, until the peas are tender, 1 to 1 ½ hours.


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Delicious Mushroom Barley Soup


Photo by Paul Sirisalee



  1. 2tablespoons olive oil
  2. 1pound mushrooms, sliced
  3. 4cups carrots, chopped
  4. 2 cloves garlic, sliced
  5. 2 sprigs fresh thyme
  6. kosher salt and black pepper
  7. 6cups low-sodium vegetable broth
  8. 3/4cup pearl barley
  9. 1tablespoon chopped flat-leaf parsley



  1. Heat the oil in a large pot over medium-high heat. Add the mushrooms, carrots, garlic, thyme, and ¾ teaspoon each salt and pepper. Cook, stirring occasionally, until the carrots are tender, 8 to 10 minutes.
  2. Add the vegetable broth and barley. Simmer, partially covered, until the barley is tender, 30 to 35 minutes. Top with the chopped flat-leaf parsley before serving.


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