September 10, 2014
Lisa McGee, our Marketing Director, loves to entertain family and friends at home and she told us that she finds it particularly useful to use an assortment of bowls when she’s serving a buffet style meal.
“What’s great about serving from bowls is that people can help themselves to anything they need and then any leftovers can be saved and used for another meal safely. Of course, it’s very handy that Nicholas Mosse has 12 different types of bowls - there’s a shape for every dish.
One of my signature dishes I almost always make is my pasta salad (seen in the foreground in the Fuchsia Pasta Server). It is so simple to make and ideal to keep for multiple meals throughout the week.
1-2 packets of tri-coloured pasta
1 jar sundried tomatoes
1 jar of red peppers
1 jar of olives (pitted Kalamata preferred)
1-2 packets of Greek feta cheese
2 red onions (sliced thinly and left to marinate in red wine vinegar for an hour or two beforehand – this makes them soft and sweet)
4 spring onions – sliced
Chorizo or salami, sliced or in chunks (optional)
Marinate the onions in the red wine vinegar. Drain the jars of sundried tomatoes, olives and peppers and then slice and cut them up. Cube the feta cheese. Cook the pasta, drain and quickly add the dressing so it does not stick together. Drain onions from vinegar and then toss in all the other ingredients. It’s that simple.
I usually make mustard vinaigrette using 3 parts oil, to 1-2 parts lemon juice (or you can use red wine vinegar) and then a good dollop of Dijon mustard. But you can put any dressing you like on it.
I always serve up a big green salad (seen here in the XL Salad Bowl in Clematis) and everyone loves potato salad (in the Vegetable bowl, Red Tulip). No one ever seems to know mine is the healthy version – instead of mayonnaise I use 100grams of fat free yoghurt, 3 tablespoons of fat free mayo and again some Dijon mustard with salt and pepper to taste. Couscous Salad is another great simple dish I whip up (in the Fruit Bowl in Forget Me Not pattern) and even just some veggies to snack on. I always find if you ask children if they want them they say no- but if they are out- they eat them (in Landscape Medium Bowl). Happy Entertaining! ”
July 23, 2019
My ‘summertime is here!’ epiphany is triggered by the sudden inspiration to add slices of cucumber and a sprig of mint to an icy drink. Summer in a brimful jug. Join us for a mini historical and mixological tour.
May 22, 2019
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