11 Years Factory wholesale melamine kids dinnerware for Denver Factory

FAQ: 1.Q: Where is your factory located? How can I visit there? A: Our factory is located in Guangdong province, China. Warmly welcome to visit us! 2.Q: What is the material of your products? A: The material is melamine.  3.Q: How can I get some samples? A: We can send the samples by Express/DHL/FedEx/UPS etc. 4.Q: How does your company do regarding quality control? A: We have a very strict QC system. Our inspectors have been closely monitoring the production process from the selection of raw materials to the final step of the finished products. 5.Q: Can you print our logo on the product & packing? A: Yes, We can print your logo on our products.

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Saphie is a student at Goldsmiths studying Digital Art and Computing – she is also a fantastic cook and has shared an easy, inexpensive Christmas dinner that you can make with your flat mates to celebrate the season even if you can’t make it home for the holidays.

Honey Glazed Gammon

750g unsmoked gammon
1 onion
2 carrots
1 leek
3 bay leaves
cloves
black pepper

Place the gammon in a large pot and cover with cold water.
Bring to a slow boil and simmer.
Roughly cut the onion, carrots and leek, and add to the gammon pot.
Add spices.
Simmer for 1 hour.
Skim the top of the pot periodically and top up with water to keep the gammon submerged.
After 1 hour, remove gammon from the broth.
Strain the broth and keep in the fridge or freezer for use in soups and sauces.
Trim any excess fat from the gammon and cut a crisscross pattern into the top.
Push cloves into gammon surface.
Cover with honey glaze.
Bake for 30 minutes, re-glazing every 5-10 minutes.

Honey Glaze

Measure to taste for desired flavor
Approximately
100 grams brown sugar
150 grams runny honey
45 grams Dijon mustard

Heat a small saucepan on low. Add honey and Dijon to brown sugar and stir until smooth.

Rosemary Garlic Roasted Potatoes

King Edward potatoes
Rosemary
Garlic
Olive oil
White wine vinegar
Salt and pepper

Peel and cut the potatoes in half or quarters depending on the size.
Add to a pan of boiling salted water.
Mix rosemary sprigs, whole garlic cloves, olive oil, a touch of white wine vinegar, sea salt and pepper in a bowl and set aside.
When fork tender, drain potatoes in a colander.
Coat a shallow baking dish with a good helping of olive oil.
Add the potatoes and toss, adding sea salt and pepper.
Top with more olive oil to make sure they are evenly coated.
Bake in a preheated oven at 190C for 30 minutes.
Add the herb mixture to the potatoes and bake for another 30 minutes.

Green Beans

Frozen green beans
2 shallots
1 clove of garlic
45 grams Dijon mustard
30 ml white wine vinegar
120 ml olive oil
Salt and pepper
Capers

Cook green beans according to packet instructions
Finely chop the shallots and garlic.
Mix with Dijon mustard, white wine vinegar, salt and pepper.
Whisk the ingredients while slowly adding olive oil.
Allow to sit for at least 15 minutes before mixing into the cooked green beans.
Top with capers to taste before serving.