PLEASE NOTE: Due to the current pandemic some items may be marked out of stock on the website. Please bear with us and thank you for your patience.
(please see current EU countries to which we can ship)
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! ”
April 29, 2020
April 08, 2020
Easy-peasy pudding for right now. You will have a lovely crunchy, gooey, fragrant, pink pudding to serve with cream or ice cream.
Sign up to get the latest on sales, new releases and more …
Eircode: R95 CK71
Phone: +353 56 7727505
Sat Nav: 52.589668 , -7.185601
© 2020 Nicholas Mosse.
Don't miss out !
See behind the scenes, receive special offers and be the first to find out about new exclusive shapes and patterns (we will never share your details).