Christmas Menus is available now! Let the party planning and festivities begin. A piece of good news, enjoy a complimentary turkey when you confirm your order before 10 November 2014. Send in your order at [email protected] or contact us at 67777-183 for more information.
(Big) Rice Crispy Treat Snowballs Ingredients: • 2 tablespoons unsalted butter • 2 cups mini marshmallows... • 4 cups cocoa rice crispy cereal • 9 – 12 large marshmallows* • 12 ounces white chocolate, chopped into chunks • 2 cups shredded coconut Instructions: 1. Melt the butter in a large pot. Add marshmallows and stir constantly until melted and smooth. 2. Line a cookie sheet with parchment paper. Carefully, shape ½ cup of cereal around one large marshmallow. Repeat until all of the cereal is gone. Let it cool completely. 3. Microwave the white chocolate on power level 4 for 30 seconds. Dip the top of each snowball into the chocolate then sprinkle on some coconut. Let the chocolate harden before eating. (Recipe from: www.chocolatemoosey.com)
Long dining tables create intimacy and inclusion - a fantastic way to make use of larger rooms for smaller number of guests you have. Call us at 67777-183 for more information.
HAVE YOUR SELFIE/GROUPIE A MERRY LITTLE CHRISTMAS PHOTO CONTEST Have you taken any selfie/groupie with beautiful Christmas sights of Singapore? Show us your best Christmas photo and stand a chance to walk away with Rasel Yule Truffle Daubed Red Velvet Log Cake (1.6kg). How to play:... 1. You must be a fan of our Facebook page in order to participate. 2. Get your phone or camera and take an awesome selfie of yourself /groupie with your friends showing Christmas tree as your background. Once you get that perfect snap, post in the comment box and tag Rasel Catering, #RaselChristmas #Raselchristmasgiveaway 3. Selfie/Groupie must be submitted by 8 December 2014, 12 noon. 4. Two winners (One for selfie and One for Groupie) will be announced on 8 December 2014 @ 5:00pm. Each winner will be chosen from Rasel Catering team and decision shall be final.
Can you guess how many candy sticks are there IN THE JAR? Contest ends on 5 December 2014 at 12 noon. So hurry and make your guess now! A winner walk away with Rasel Yule Truffle Daubed Red Velvet Log Cake (1.6kg). The lucky one will be announced on Monday 5 December 2014 @ 5:00pm. Wish you luck! Hint: The jar is 9cm in diameter and 12.7cm tall! How to Play:... 1. You must be a fan of our Facebook page in order to participate. 2. Guess the number of candy sticks IN THE JAR and comment below. 3. Multiple answers are not allowed. 4. The first person to guess correctly wins the prize. If no one guesses the correct number by the contest end date, we will pick the first person that has the closest guess.
Join us for our first ever Gingerbread Man dress up contest. You can submit up to 3 entries, unleash your creativity and decorate the gingerbread man using markers, coloured pencils, crayons, paper or any other ways of your choice. Let your creative juices flow and HAVE FUN! Oops…did we mention how about Rasel Yule Truffle Daubed Red Velvet Log Cake (1.6kg) for the two lucky ones? Feeling so…….Ch...ristmassy! How to play: 1. You must be a fan of our Facebook page in order to participate. 2. Download this gingerbread man image and decorate it using hand drawn, computer or phone etc. 3. Once you have finished decorating, post them in the comment box before 15 December 2014, 12 noon. 4. 2 winners (the funniest and the wackiest) will be announced on Monday, 15 December 2014 @ 5:00pm.
Congratulations to our lucky winner Arthur Li for Have Your Selfie/Groupie A Merry Little Christmas Photo Contest. Do drop us a private message before 17 December to arrange for a delivery. As we do not have any winner for Selfie category, we will be announcing another groupie winner at 12 noon tomorrow
Lo & Behold....the lucky winner for Have Your Selfie/Groupie A Merry Little Christmas Photo Contest is......Jaslyn Chong! Do drop us a private message before 17 December to arrange for a delivery.
Can you guess how many chocolates are there IN THE PHOTO? Contest ends on 12 December 2014 at 12noon. So hurry and make your guess soon! A winner will be announced on Friday 12 December 2014 @ 5:00pm. We hope it’s your lucky day! How to Play: 1. You must be a fan of our Facebook page in order to participate. 2. Guess the number of chocolate IN THE PHOTO and comment below. 3. Multiple answers are not allowed. 4. The first person to guess correctly wins the prize. If no one guesses the correct number by the contest end date, we will pick the first person that has the closest guess.
The Lucky winners for Dress Up Your Gingerbread Man Contest are Lai Zheng Wei and Stridy Panda! Do drop us a private message before 17 December to arrange for a delivery. HO HO HO
The holidays are a great time to gather people from the office to have a company party. Rather than doing the standard food, drinks and music, throw a theme party. Need some inspiration when it comes to corporate holiday party themes? Look no further; here are 12 Christmas party themes you haven’t thought of yet http://www.marieclaire.com/celebrity-lifestyle/articles/christmas-party-themes#slide-1
Feel that chill in the air? Yes, it’s officially soup season. Nothing is more satisfying than curling up to a bowl of warm, soupy goodness when the weather starts to get chilly. Check out the recipe we got you: Ingredients (Makes 8 servings): • 1 fresh lemongrass stalk, root end trimmed and 1 or 2 outer layers discarded • 1 large onion, chopped... • 2 tablespoons unsalted butter • 2 tablespoons olive oil • 1 3/4 pounds kabocha or butternut squash • 2 1/2 cups fresh or frozen corn kernels (10 ounces; from 2 to 3 ears) • 5 cups water • Garnish: cilantro leaves Preparation: 1. Cut off and discard top of lemongrass, leaving a 6-inch stalk, then smash stalk with side of a large heavy knife. 2. Cook lemongrass, onion, and 1 teaspoon salt in butter and oil in a heavy medium pot over medium-low heat, stirring occasionally, until onion is softened, about 10 minutes. Add squash, corn, water, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper and bring to a boil over high heat. 3. Reduce heat and simmer, covered, stirring occasionally, until squash is tender, about 10 minutes. Remove from heat and discard lemongrass. 4. Purée soup in 3 or 4 batches in a blender until very smooth (use caution when blending hot liquids), straining each batch as blended through a fine-mesh sieve into a large heatproof bowl, pressing hard on and then discarding solids. Season with salt and pepper and reheat if necessary. (Recipe from: www.epicurious.com)
Its Christmas week people. Time for endless attacks on the fridge loaded with delicious, decadent (festive) food. We are…ready to carve on RASEL HONEY BAKED HAM!
Wishing you a Happy Holiday season! Our sincere thanks for your support and loyalty throughout the year. We look forward to bring your catering affair to greater heights in 2015!
Creamy Tuscan White Bean Soup Ingredients: INGREDIENTS • Drizzle of olive oil... • 1 medium yellow onion, chopped • 3-4 cloves garlic, minced • 2 tsp dried basil • 1½ tsp dried sage • ¼ tsp salt • 3½ cups vegetable broth • 3 cups white beans, such as Cannellini or Great northern • 1 cup chopped sun-dried tomatoes • ½ cup raw cashews • ½ cup water • 5 cups shredded kale • Salt & Pepper Directions: 1. Soak cashews in hot water for 1-2 hours. Drain, rinse and set aside until ready to make the soup. 2. Drizzle a little olive oil in a large pot over medium heat. Add onions and garlic, and sauté until translucent. Add the basil, sage, salt, broth, beans, and tomato. Simmer, covered, for about 10-15 minutes. Meanwhile, combine the soaked cashews and water in a blender and blend until smooth. 3. Add the cashew cream and kale to the soup and mix to combine. Cover and turn the heat off. 4. Soup is ready to serve once the kale has started to wilt. To serve, spoon the soup into individual bowls and sprinkle with extra salt and pepper, as well as red pepper flakes, fresh basil and/or fresh sage, if using, to taste. (Recipe from: www.thevegancrew.com)
