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Laura’s pea soup with prosciutto and garlic ciabatta recipe

A warming and surprising take on the winter classic pea soup recipe. Laura got creative in the kitchen and used her Italian heritage to spice up this easy  mid week meal. Enjoy! Ingredients Soup • 2 tablespoons olive oil • 1 brown onion, finely chopped • 1 large carrot, peeled and diced • 2 cups vegetable stock • 2 tablespoons chopped mint leaves • 500g frozen green peas Garnish • Extra olive oil • 4 slices prosciutto • 1 garlic clove, chopped in half • Crusty ciabatta bread, sliced to 2 cm thick • Good quality citrus infused oil Yield Serves 4 Instructions 1. Heat 2 tablespoons olive oil in a large saucepan over medium-high heat. Add onion and carrot. Cook, stirring often, for approximately 5 minutes or until onion is soft. 2. Add stock and bring to the boil. Add peas, half the chopped mint leaves and season with pepper. Return to the boil.

Telstra Australian business awards

We are very happy to announce that Kitchen Angel have been nominated in the 2014 Telstra Australian Business Awards. It’s been a big year and we are looking forward to even bigger and better things coming up soon. If you would like to be kept up to date on all things Kitchen Angel sign up for our newsletter

lavender and honey cupcake recipe

lavender cupcake recipe
Recently we hosted our first RSPCA Cupcake Day at Locale. It was a huge success and we had a lot of regular customers really making an effort to support us by eating cupcakes. Tough gig I know! I baked Lavender and Honey Cupcakes from the book 500 Cupcakes by Fergal Connolly and they were pretty awesome if I do say so myself. Laura and I are huge lavender fans and love using it in baking. This combined with access to some beautiful lavender culinary products in store and I knew I had to make them. A few people have asked for the recipe so here it is! If you are struggling to find culinary lavender or lavender honey you can find it in our online store.   Lavender & Honey Cupcakes   Yield – 1½ dozen Ingredients: For the cupcakes 2225g unsalted butter, softened 225 caster sugar 225g self-raising flour 4 eggs 1tsp vanilla essence

winter wine night

Cold nights and red wine go hand in hand like Italy and fashion. A couple of weekends ago we hosted a Winter Wine Night at Restaurant Marca. It was a night of buon mangiare, buon vino, & brava gente (Good food, good wine & good friends). There were many beautiful Italian wines to accompany a delicious four course meal. Starting with Mario’s sangria the customers progressed through a variety of Italian red wines including my personal favourite, 10 Frescobaldi Castiglioni Chianti DOCG, Toscana, Italy. The beauty of this night was having the wine paired for the customers by Mario and the team at Restaurant Marca. I think all who came would agree that everyone did a great job putting the night together. The Moreton Bay Bug entree was very well received! Frank – our MC and delightful entertainer for the night. The main was a delicious chicken roulade. Dessert was very reminiscent of a European