Annika's Blog

Hannah & Luke - 92 Burton Rd

PAR002_123@heg.com — Mon, 02 Jul 2018 19:52:48 GMT

A Warehouse Wedding to Remember

What a couple. What a venue. What a wedding!!! Hannah & Luke really went to town for their big day, finding the perfect reception venue in Sheffield. 92 Burton Rd had the wow factor and add that to the couples vision for the day, it really was perfect. They even managed to get the wedding guests up on the chairs as they entered to Robbie Williams 'Let Me Entertain You'.

For the food, Hannah & Luke decided on a Mediterranean twist with Pink Peppercorn Marinated BBQ Chicken, Rosemary Garlic Potatoes, with an Avocado, Cucumber Ribbon, Olive, Mint Yogurt Dressed Salad, Saffron Cous Cous and Piri Piri.

Inventions From The Kitchen

PAR002_123@heg.com — Sat, 17 Feb 2018 12:39:49 GMT

What have we been up to this winter?

After the wedding season starts to slow down, we tend to hit the markets and cater for private events and parties. In between, we also head to the kitchen to create new menus for the coming year. Here are some of our inventions straight from the kitchen.

Ready for the shocker, only one of these delicious looking dishes has meat on it, and its Tuna. The rest, are either Vegetarian or Vegan!

Bryony & Shawn in Pleasely Vale

mwardale@me.com (Mark Wardale) — Mon, 25 Sep 2017 19:16:06 GMT

We headed to Nottinghamshire for another Fab Teepee Wedding

Bryony and Shawn, one of the nicest couples you could ever meet. They selected the beautiful setting of Pleasely Vale for there wedding and reception. They also to add a cool twist to there table settings with sugar skulls and vinyl records for place mats. Opting for the traditional 3 course themed menu along with canapés of Chicken Satay Skewers, Mini Yorkshire Puddings w/ Rare Roast Beef, and Blue Cheese, Walnut and Apple on Date Bread.

For the Main meal Bryony and Shawn gave there guests a plethora of options including (Starters): Salmon Blinis, Chicken Liver Pate and Melba Toast and Goats Cheese Tarts. For the Main: Swedish Meatballs, Shoulder of Lamb, and Risotto. And for Dessert: Chocolate Torte, Creme Brûlée Pyramid and Individual Trifles.

As the night drew in and the drinks flowed, We rolled out our ever reliable Burrito Bar so soak up some of that alcohol, hopefully we prevented or at least weakened some next day hangovers.

An Indian Supper

mwardale@me.com (Mark Wardale) — Tue, 05 Sep 2017 11:02:29 GMT

Rebecca & Kyle invited us to feed the masses with some super yummy Authentic Indian food down at Thereby Courtyard

From the first time we met Rebecca & Kyle, we told them to go with there gut instinct and to go with a menu that reflects them as a couple. They decided......Indian Food. Who doesn't like a great curry after a long day of celebration and alcohol?

Of course, we don't just do your standard Indian food here at Annikas. We do it Authentic style!

The theme was ever present through-out the entire reception, which started with Canapés consisting of Pani Puri (see above), Mini Lamb Skewers and Veggie Samosas. For the main, a Mumbai Sharing Platter of Bombay Potatoes, Avial Curry and Chicken Korma with Indian Breads.

Ok, so there was a brief pause in the Indian influence.....

.....but not for long. We rolled out our Indian Street Food stall, serving up Traditional Daal and Chicken Katti Rolls!

THE NORMANS - BILBROUGH (Part One)

mwardale@me.com (Mark Wardale) — Tue, 01 Aug 2017 15:15:24 GMT

We returned to 'The Normans Wedding Venue' twice in July for some epic epic Partying!

First up, Dani & Andy. The beautiful couple opted for this venue as Summer commenced and who could blame them. This stunning setting, based on a working farm has guests and suppliers in absolute awe. From the defining structure of the barn and courtyard, to the finishing touches of each individual wedding, only made possible by the owners and staff that run the show.

Dani & Andy started there reception with arrival drinks and canapés followed by a main of Mediterranean BBQ platter consisting of Pink Peppercorn Marinated Chicken accompanied with Sweet Potato and Rajas, and a green Avocado and Cucumber Salad.

To end the evening, we brought our infamous Burrito Bar out for some Mexican Food!

Other Suppliers: Elite Bars

The Normans - Jonathan & Anna

mwardale@me.com (Mark Wardale) — Mon, 05 Jun 2017 16:24:34 GMT

Our visit to The Normans was filled with fun and cheer!

What can we say about Jonathan and Anna's wedding apart from....Wow! Just Wow! From the bride and groom, the awesome guests, to the unbelievable venue 'The Normans' and immaculate attention to detail.

Jonathan and Anna picked a beautiful 3 course wedding breakfast consisting of canapés (mini yorkshire puddings with rare roast beef, beetroot and goats cheese tartlets, ham hock and piccalilli bon bon's), Starters (Chicken Liver Pate), mains (Shin of Beef, Bubble & Squeak cakes, carrots), and dessert ( Creme Brûlée with Raspberry & White Chocolate). It was a menu bespoke to the couple, but we still received a standing ovation which was truly appreciated.

And for evening food, the infamous Burrito Bar came out and we had such fun feeding Jonathan and Anna's guests!

Muddy Souls - Part One

mwardale@me.com (Mark Wardale) — Tue, 30 May 2017 12:30:33 GMT

Lou & Pete - The first instalment of our Wold Top Brewery Weddings

Our first trip unto Muddy Souls (based at Wold Top Brewery) took our breath away with the beautiful surroundings and fab staff that worked there. Lou and Pete (equally fab) went for a relaxed shared platter wedding breakfast straight from the BBQ

We served up shared (rare) Rib Eye Steaks with Potatoes and Béarnaise followed by Sharing Strawberry Pavlova's for the mains, proceeded by an amazing Wedding cheesecake for the evening

There was also time for a sleepover/after party!

Lucy & Jim - The Peak District

mwardale@me.com (Mark Wardale) — Thu, 18 May 2017 18:42:19 GMT

We headed to Bradfield for a picturesque treat!

Lucy & Jim are undoubtably the most relaxed couple we've ever met, and they made some super cool and key choices when choosing there bespoke menu with us. The couple decided to treat there guests to canapés of Mini Yorkshire Puddings w/ rare roast beef, Beetroot tarts, and Arranchini Risotto Balls.

For the mains, Lucy and Jim selected a wonderful Mediterranean Sharing Platter consisting of Pink Peppercorn BBQ Chicken, Italian Rosemary Potatoes, Arvo and Cucumber salad, and Cous Cous.

To finish off, the infamous Burrito Bar came out to see us through long into the night.

Hannah & Tom's Yorkshire Dales Wedding

mwardale@me.com (Mark Wardale) — Tue, 02 May 2017 13:22:19 GMT

This weekend we headed up into the beautiful small village of Kettlewell

Our team went across into the picturesque Dales to serve up some real sharing food for Hannah and Tom's big day! And we really had a great time at this wedding.

They decided to give there guests a really satisfying meal, with an Anti-Pasti sharing starter, Followed by our 'Tex-Mex Grill' for mains consisting of BBQ Pork Belly, Corn Bread, Corn on the Cob, Sweet Potato Fries, Annikas House Slaw' and Boston Beans!

In the evening, we stuck around and set up our Street Food bar for some mighty Burritos and Mexican snacks!

Hello 2017! Wedding Season begins........

mwardale@me.com (Mark Wardale) — Wed, 19 Apr 2017 14:27:29 GMT

Mr & Mrs Hirst - North Ferriby

Above Image courtesy of Gophoto

We ended 2016 in North Ferriby and kicked off right where we left off with a beautiful Marquee wedding for Sarah & Steve. They married in the beautiful 'All Saints Church', followed by an indoor marquee within the confines of the village hall for there reception.

Canapés of Belly Pork, Arranchini and Filo Prawns were served before a seafood starter of epic proportions including Hot Smoked Salmon, Salt & Pepper Squid, North Atlantic Prawns, Scallops & Chorizo and Beer Battered Haddock.

A wonderful family style sharing platter consisting of Slow Roast Shoulder of Lamb, Dauphinoise Potatoes, Chantilly Carrots and Cabbage with Bacon was served to Sarah and Steve's guests for there main course, followed by individual Lemon Meringue Cheesecakes for dessert.

Suppliers on the day included the fantastic GoPhoto , beautiful flowers from Gilly Milton Florist and the tasty Mr & Mrs Pickwick's Traditional Baked p izza's for evening food.

A Winter Teepee Wedding with Mr & Mrs Fitzpatrick

mwardale@me.com (Mark Wardale) — Tue, 20 Dec 2016 11:47:40 GMT

The cold weather didn't dampen the wedding atmosphere in North Ferriby

Christmas may come once a year, but a Wedding is , in most cases a once in a lifetime event. Our most recent Wedding in North Ferriby saw us teaming up with Papakata, Weddings With Ease, Jonny Ross, and Speakeasy Libations.

On our bespoke this week was a part festive menu of canapés, A mixed sharing board starter consisting of olives, breads, courgette and ricotta rolls, spicy ventricina and salami. For the main coarse the guests dug into a festive rolled Porchetta with Balsamic shallots, Dauphinoise Potatoes and Wilted Spinach. Evening food consisted of a Pork Pie Wedding cake with breads, cheese and chutneys.

Kirsty & David at Barmby Fields

mwardale@me.com (Mark Wardale) — Wed, 23 Nov 2016 15:14:06 GMT

Beautiful people at a beautiful venue, the perfect wedding.

We rocked up for the first of our back to back weddings at the stunning Barmy Fields in Barmy Moor last weekend to serve up some Italian charcutterie Platters, authentic pizzas, and sizzling garlic king prawns for the wonderful couple, Kirsty and David.

Kirsty and David added there own touch to the already rustic Barmy Fields with Festoon Lights, Church Candles, and a magnificent Bake Off Table after inviting there guests to enter into there Bake Off challenge! It was an informal day which just added to the already charming and comfortable atmosphere. Kirsty and David, you are a dream to work with and on behalf of Annika and the team we wish you all the happiness in the future.

Links:
https://www.rockmywedding.co.uk/kirsty-david/

https://www.crockery4hire.co.uk

http://www.number27floraldesign.com

http://www.barmbyfieldbarns.co.uk

Phil & Louise's DIY Wedding

mwardale@me.com (Mark Wardale) — Fri, 28 Oct 2016 00:00:00 GMT

We were invited to cook for Phil & Louise at there home in Beverley for there DIY wedding

Sometimes you just can't beat a DIY wedding. Phil & Louise pulled off a last minute one in pure style! We were invited to go and cook for them and there guests in Beverley and we had an absolute blast. The ultimate bespoke BBQ menu was picked and they were treat to devious Jerk Chicken, Rib Eye Steaks and Shortribs, Pink Peppercorn Chicken, Chickpeas salads, and an array of scrummy canapés.

Mixed Canapés (Satay Chicken Shots, Mini Yorkies w/ rare beef and Horseradish, Beetroot & Goats Cheese Tarts, Risotto Balls)

Mini Thai Fish Cakes, Prawn Skewers w Romesco Sauce

Rachael & Richard's Tepee Wedding

mwardale@me.com (Mark Wardale) — Fri, 30 Sep 2016 00:00:00 GMT

Afternoon tea with the Riley's!

We joined Mr & Mrs Riley and guests at the Beverley Cricket Ground for there amazing Tepee Wedding, serving a delicious afternoon tea style main course in large picnic crates full of scruffy cheeses, chutneys, breads, pork pies and sausage lattices followed by Sharing Pavlova's for dessert.

Guests were also treat to authentic food from Artisanal Pizza's and great ale from Wold Top Brewery.

Industrial Barn Weddings

mwardale@me.com (Mark Wardale) — Mon, 08 Aug 2016 00:00:00 GMT

We joined Rose & Ali at there family home in Malton

This weekend, our menu was something of an Iranian/British twist. Set in the country outskirts of Malton, Rose & Ali had a beautiful D.I.Y wedding in there parents barn. Decorated with lights, hay bales, mini tipi's and old bicycle wheels!

With the sun shining, guests sat down to Middle Eastern inspired platters, with Lamb Shoulders, Flatbreads, Falafels, Olives & Dips, decorated with Barberry and silver leaf.

North Star Weekend!

mwardale@me.com (Mark Wardale) — Sun, 31 Jul 2016 00:00:00 GMT

Amy & the gang invited us for a weekend Hen Party in Sancton

If your looking for something a little different for a Hen do, then this has to be the place. The North Star at Sancton offers a range of clamping facilities, and we were more than happy to provide some food for the weekend.

Beer Butt Chicken, Mixed Anti-Pasti Platters, Swedish Pastries, & Granola filled the tables of the Hen Party through-out the extended weekend.

Affiliations: Part One - Weddings With Ease

mwardale@me.com (Mark Wardale) — Tue, 29 Mar 2016 13:10:26 GMT

"Ever since I was a little girl I dreamed of the typical big white wedding in a church with huge roses, my wedding dress trailing behind me."

Earlier this month, we became affiliated with Wedding & Event Planning company, 'Weddings With Ease Uk'. It was also the launch of there first issue of there new magazine, which you can buy or read online here: http://www.weddingswitheaseuk.co.uk/#!magazine/dv35y

Although we are active within the Wedding industry and work with various companies, we found that the ideas, style and hard work clearly put in by all involved at Weddings With Ease, they have become a valuable resource for us and a great go to place for inspiration. This is something we strive to promote to our customers when they enquire with us. Something that struck us almost immediately was Director 'Sophie Jackson's' story and ethos:

Sophie Jackson - Weddings With Ease, Director

"Ever since I was a little girl I dreamed of the typical big white wedding in a church with huge roses, my wedding dress trailing behind me.

When I first planned my first wedding and sent my Bride off down the aisle to become a wife to one very lucky gentleman I knew from then I had found my true calling.

No two weddings are the same. These few words are how I run Weddings with Ease UK. As a couple you are all different which makes every wedding experience for us so unique and fun!"

From style and design, on the day management , to marquee and full wedding day planning these guys have shown over and over in abudence the understanding, knowledge and skill when it comes to the finer details of what will be the biggest day of your life!

To be there featured catering supplier is an honour and we couldn't be happier to point our couples in the direction of Sophie and Francesca at Weddings With Ease.

What is a foodie?

mwardale@me.com (Mark Wardale) — Sun, 24 Jan 2016 19:37:39 GMT

A debilitating affliction!

I have heard so many people refer to themselves as a foodie......... What the heck does that really mean? According to the oxford dictionary a foodie is "A person with a particular interest in food; a gourmet". At the risk of repeating myself, what the heck does that mean? Don't we all enjoy food? Granted that some peoples taste are a little more straight forward than others, but our individual tastes are what makes us unique. For instance I like spicy food, Im not talking warm, I need to feel the burn, sweat enduring, tear streaming, stomach gurgling heat, I don't know why but I just love it, I mean breakfast wouldn't be breakfast without hot sauce, right? On the other hand my poor husband who has suffered my heat afflicting addiction for 6 years prefers a simpler style of cuisine. If I gave him the choice of beef wellington with pomme fondant or a noodle soup, I know hands down he will choose the soup, does this make him less of a foodie.......... No that is his taste.
I think the term foodie is used too loosely these days, "I eat gourmet burgers, I'm a foodie". "I love olives, so I have to be a foodie". I think it is far far deeper than that.
I think of my love of food as less of a term and more of a debilitating affliction, unfortunately passed down through the generations of my family, and my god we all have it.
What I am about to confess will make people who know me like me a little less, maybe think I'm even crazier than they already think I am, and will possibly result in a few raised eyebrows. So here it is I am going to tell the truth the whole truth and nothing but the truth right from the very beginning.
Confession 1. At aged 6 I told one of my friends I could not go round to her house because I did not feel well......
In reality I wanted to stay home to bake butterfly buns with my mum.
Confession 2. I once made friends with an Indian classmate, not because I liked her because her mum packed her up with curry and I would usually trade lunches with her.
Confession 3. I Used to say to my friends I was never allowed to stay for tea because I had a sensitive tummy.
Reality is that the majority of my friends would have a sandwich for tea and I thought this was barbaric, I wanted my mothers cooking so I would make my excuses and scarper.
Confession 4. Growing up my grandfather was a very stubborn man who never ate beef because he said that it was diseased and so on........ at 15 I made a family dinner.......... with beef mince............ said it was pork!

Ahhhhhh!! It's good to confess! One thing that I do realise whilst looking back on these confessions is just how much I absolutely love food, I would pick food over friendship as a kid and that is not normal. The thing is all of my family are like this, all we do is talk food, we argue about it, we compete, I win obviously, but we never eat to live we live to eat.
My grandmother from sweden as crazy as she is makes the best damn gravy you will ever taste, yes it has an inch of butter floating on the surface and could easily send me into cardiac arrest, but who cares, it is flipping scrummy. She also won an award for her famous waffle recipe in the waffle house where she would work, now I have that recipe and cook them in my cafe on her waffle iron.
My grandfather has always grown his own fruit and vegetables, he grows the best tomatoes I have ever tasted, sweet and meaty and full of flavour, his secret? He urinates on them, you read correctly, he actually pees on them. But we all eat them, and we love them, obviously we wash them ten times at least. I have grown up amongst food a plenty, my paternal grandmothers infamous tomato and red onion salad on an enormous platter is summer to me. I love the fact that whilst most grandmothers would be tucking in to traditional british foods my grandmother has a thirst for middle eastern food, though she still pronounces Quinoa Qui- Noah. It is always summer in their household, but winter in the oven, with the same pot filled with bean soup that has always been used.
And finally to the worst culprit of all, my mother. The true foodie, someone is quite willing to smuggle contraband food from Sweden to England, but not in her OWN suitcase, that would be unethical, why it's her 8 year old daughters suitcase. That's right I was my mothers mule!
We always had two fridges, one in the kitchen and a spare in the garage, this for her "Insulin pens", but really when guest comes round and there is Swedish food in the kitchen fridge she stashes it in the outdoor fridge so she does not have to share. Now that is a real foodie, when food makes you do things that can get you arrested and disowned by friends.
The thing is that I too smuggle food in my suitcase, I also hide the good food for a rainy day. Believe me we are all kinds of crazy in my family. If you are not eating as soon as you walk in the door of any of my family members homes they get very upset that you are not hungry, sometimes force feeding is the only way to get them to relent. My mother packs up the window cleaner, with lovely wraps filled with smoked salmon, avocado etc and served with swedish cinnamon buns. I know what you are thinking but Im a ticking time bomb, I too make gifts for the lady who works in the corner shop!

All i'm trying to say is I accept that you like food, but that might not make you a foodie, a food lover definitely, but until you smuggle food, make friends just for food, and eat tomatoes that you know full well have been urinated on just because they taste to damn good...........

Like I say it's a debilitating affliction.

Kanelbullar - Swedish Cinnamon Buns

mwardale@me.com (Mark Wardale) — Tue, 19 Jan 2016 13:07:39 GMT

"This is one of the very first things that I baked with my mother whilst stood on a chair, propped up against the work surface"

Today we are revisiting Annika's original food blog www.annikasapron.blogspot.com with an early childhood memory recipe, the Swedish Cinnamon Bun. There is a debate in our house, whether to add marzipan or not. Traditionally you don't. But Annika's mum always has added it for extra sweetness, and I love it! Annika was persuaded to go against tradition in this case.

After years of secrecy and a whole lot of begging, my mother has finally decided to lift the lid on her swedish Cinnamon bun recipe. Cinnamon buns or Kanel bullar as they are know in Sweden are probably the most popular sweet treat, such is their popularity that the swirly treats are even sold freshly baked in most petrol stations (I kid you not).

This is one of the very first things that I baked with my mother whilst stood on a chair, propped up against the work surface. We would make dozens at a time, the kitchen air heady with the scent of cinnamon. My mother would always place the buns under a clean cloth so that the buns would steam and remain soft, then only problem was that if I came home from school and saw that cloth laid over a lumpy mound of secret treasures I knew it was cinnamon bun time. I have been brought up on these, as my mother was, so it's only right that she would make the best buns I have tasted, I have to say that my Auntie Birgitta also gives my mum a good run for her money, and would often make huge bags of cinnamon buns and give them to my father as a christmas present. The dough of the buns are yeast based and because they contain a lot of butter and eggs the buns taste very similar to a cinnamon laden brioche.

Swedes use various different spices in their breads and sweets which offers a different dimension and deeper flavour in the finished result, in this case cardamon is used, a spice not only great in curries but wonderful in bread too.

You will need:
For the dough

800g of bread flour
300g of melted butter
300ml of lukewarm milk
100g of fresh yeast
4 tbsp of golden syrup
2 eggs
3 tsp of Ground cardamon (or crush it yourself in a pestle and mortar)

For the filling
250g of butter
2 teaspoons of vanilla extract
250g of light brown caster sugar
Cinnamon (there is no specific amount)
200g of grated marzipan

Preheat the oven to 180 degrees c
2 eggs for the egg wash and pearl sugar if you can get it, or use flaked almonds for texture.
Firstly heat the milk in a pan until lukewarm, add the melted butter and ensuring that both ingredients are luke warm (blood temperature) add the yeast and golden syrup and allow to activate for five minutes.

In a large mixing bowl add the flour and cardamon and mix in the yeast mixture in slowly as well as the two eggs. Mix by hand until the dough is fully incorporated then on a floured surface knead the dough for at least ten minutes. Place back into the bowl, cover with a cloth and leave it in a warm place for an hour.

For the filling mix the sugar, butter and vanilla until very soft.

When the dough has risen, knock it back (punch the air out) and divide the dough into two. On a floured surface roll out the first half of the dough into a rough rectangle roughly 1/2 cm thick, spread half of the sweetened butter over the dough and dust the dough all over with cinnamon powder, be liberal! Top the dough with half the grated marzipan, spread all over the dough. Roll the dough into a large sausage, rolling from one side to the other. Using a bread knife slice the dough sausage into rounds roughly an inch and a half thick, place each bun into a muffin case and allow to rise again for half an hour.

Repeat this process with the second half of the dough. When the buns have risen for the second time, brush with egg wash and either top with pearl sugar or flaked almonds, bake for 15 minutes or until golden. Serve warm.

Annika's Apron - From The Beginning

mwardale@me.com (Mark Wardale) — Thu, 29 Oct 2015 13:36:37 GMT

"I've travelled all over with Annika and she will always find the best food in that location without fail. She's my human Trip Advisor."

It all started out as an idea about 5 years ago. Annika, who as some of you know is a passionate foodie, wanted an outlet and somewhere to share her knowledge, passion, recipes and talk about the things she had learned whilst travelling. So she started a food blog www.annikasapron.blogspot.com . At first we didn't know who, if anyone would visit the blog. But it turns out that people like food, a lot! Not just in this country, but across the globe. People searching for particular world food or just stumbling across the blog would even send in images of the some of the recipes recreated!

Annika's love for food has been a huge part of her life from a very young age. Cooking with her Swedish mother, her grandmother and other family members she developed a passion for creating, street food in particular. Her perception on street food is, if a stall looks small, dirty and the menu is foreign or even none existent, then the food will be incredible. I have to say she's been right so far. I've travelled all over with Annika and she will always find the best food in that location without fail. She's my human Trip Advisor.

"Is their something in this? Are we missing a trick here? People actually want my food!" Annika's outlet just grew an awful lot in a short space of time.

Catering!

ca.ter, ca.ter.ing
1. to provide food or entertainment
2. to provide to the wants or need of

Ok so we all need to eat, but do we eat the food that we want? Are we satisfied by the food that we eat? Do we make that sensual 'oh my god' noise when the food hits our palette? Probably more often not. But, Annika knew she could evoke that reaction from people if she was given the opportunity to.

It didn't happen overnight, but it sure was a great journey. Before even registering Annika's Apron as a company, Annika worked in the kitchen of a community centre. ITV enquired if Annika would create a recipe for the members of the centre and showcase it on a TV programme by Simon Cowell called 'Food Glorious Food'. The recipe was for a Bourbon Bread & Butter Pudding and it went down well with the judges, so good that it made the semi final along with the recipe being published in the book!

After a number of requests to publish her recipes in books alongside Chefs including Rosemary Shrager, Annika was then offered the opportunity to become Jamie Oliver's Food Ambassador to the region, promoting healthy eating, budget food recipes and food awareness.

And so enter Craig Darley and Adrian Hunter of 365 Catering, who decided that Annika's Apron was not only a good idea to provide event catering, but it would represent something that the region was missing, a personal touch on food, a story, transparency, the option of bespoke menu's, and the best darn food you will taste in the region, just ask Annika.....The human Trip Advisor.