August Issue

Seafood Special

Some great choices you can not miss!

Fruit Time

Amazing things you can make with fruit, you’ll be surprised August Edition

Editor’s Note Hi everyone

I hope you all have been having a good week and enjoy the holidays (that's if you are on holiday!) but as you all know Signature S.O had the most anAcipated event for the Uganda trip which turned out to be extremely successful with great teamwork, great live acts, the jazz performances were amazing. If you missed the Signature S.O Dessert Night, not to worry as loads of pictures were being taken so you can sAll catch the event in pictures. But I must say you missed some delicious desserts which if you weren't there then you wouldn't be able to say how good it was.

It's been a hot summer and to refresh yourself invest in some fruits of the season, apricots, apples and all the tropical fruits for a fruit salad maybe? Or a delicious pie?

Or even a nice fruit punch with ice? Well, it's your pick so go to your local supermarket and buy your fruits for this season. The fruits will also complement a good seafood selecAon, and for sure in this hot weather you don't want food that is too heavy and making you feel bloated for the rest of the day! You can sAll have a BBQ to finish off the summer, invite a few friends and cook those Sweet Safari Wings!

While your cooking and enjoying the sun, check out some of our previous ediAons and SUBSCRIBE to the e-­‐magazine on our website and LIKE the Facebook page!

Editor Cheyenne Dwyer-­‐McDowall

Website: www.signatureso.com Facebook: www.facebook.com/SignatureSO Blogspot: signatureso.blogspot.com Twi[er: SignatureSO

In This Issue

Signature S.O Dessert Night

Seafood Special

Dessert Time

Fruit Punch, go on give it a try!

A successful night it was!

By Cheyenne Dwyer-­‐McDowall

There’s always Ame for dessert

By Cheyenne Dwyer-­‐McDowall

Expand on your food choices

By Princess Fisher

Get your taste buds going

By Cheyenne Dwyer-­‐McDowall

A Successful Dessert Night!

Well what a successful night it was, for those who came to support, on behalf of Signature S.O I want to say thank you for coming and I really hope you enjoyed yourself and got to taste some delicious desserts. The cheesecake and apple crumble with custard was delicious, I hope no one missed out on that and we can't forget the Sweet Safari wings and this Ame there was Sweet Sauce Sauce with a great kick to it (Sheila can't tell you what it is now, that would be telling!).

While everyone was indulging in their desserts in such a beauAful venue, the soulful Jazz bands and all the live acts that performed were excellent! When you get the chance check them all out, you may want them at your event someday. There were also some great prize giveaways and one thing that has to be said is the chocolate sculpture which everyone could have enjoyed, unfortunately only one lucky prize winner could dig in. Oh, and we can not forget the beauAfully made macaroons. So once again thank you to everyone who came to support and I hope you all enjoyed the night. Please check out the pictures on Facebook, you might even see yourself and LIKE the Facebook page!

Prize winners

BBQ Season is sAll on Of course we all Signature S.O sweet Safari Wings should be at any and every BBQ

You might have seen the Signature S.O Sweet Safari recipe in our first ediAon of the e-­‐magazine and here we go again since I know all you readers are never bored of Sweet Safari Sauce but this Ame you will be puang the wings on the BBQ giving your wings that extra flavour.

Step 1: Wash chicken and season with herbs and spices of your choice

Step 2: Add the Sweet Safari Sauce to the mix and leave for 20 minutes to allow the chicken to soak up the flavour.

Step 3: Put the chicken on a oven tray with foil over the tray and place in the oven for 30 minutes to slightly oven cook it (gets it cooking on the BBQ quicker)

Step 4: Put the wings on the BBQ and turn every couple of minutes unAl brown and then it's ready to eat! You can put it in a burger bun or have it with rice, you choose.

Seafood Special Time to introduce the seafood special! Ever tried, prawns, lobster, shrimp, crab or muscles? Well, this could be your first and definitely not your last. The succulent taste will keep you coming back for more.

Seafood is now the in thing and you can wonder why. There is so much to choose from, whether it is fish or crab you get rich flavours all around which is why everyone loves seafood. The good thing with seafood is that it is easy to cook and find since most supermarkets cater to the those who are interested in making a seafood meal and it's light, your not feeling bloated but feeling refreshed and your all ready to start your day. Make sure when choosing seafood always go for good quality which could mean spending quite a bit of money but it will be worth it when you eaAng it. Also, adding herbs and spices along with sauces of your choice such as sweet chilli sauce or sweet mango and pepper sauce and whether you want to fry your seafood, boil it or even just eaAng it raw can give you an array of flavours. So get digging and do not waste any Ame.

Shrimp and vegetables with lemon and garlic Courtesy of Fitness Magazine

Seafood Curry Courtesy of Jamieoliver.com

Seafood Menu Avocados, prawns and mango with coriander dressing!

INGREDIENTS 8 tbsp mild olive oil Juice of ½ orange Handful of chopped fresh coriander leaves, plus extra leaves to garnish 1 ripe mango 2 ripe avocados 300g cooked and peeled large prawns, with tail-­‐shells on

METHOD How to make avocados, prawns and mango 1. In a bowl, mix the oil, orange juice and chopped coriander to make a dressing. Season and set aside.

2. Peel, stone and slice the mango and set aside. Halve, stone and peel the avocados, discarding the skin. Slice the flesh and divide between 4 plates, along with the mango and prawns. Season to taste.

3. Drizzle each plate with the coriander dressing, then sca[er with a few coriander leaves to serve.

© delicious. Magazine Pictures and recipe Courtesy of Channel 4 recipes and Delicious magazine.

Go to their website and check out the seafood selecAon

Tropical Fruit Salad Anyone?

Try and make your own recipe with this tropical fruit salad using fruits of your choice and sprinkling sugar and lime juice and leave your fruits to soak in it juices for 20 minutes so the flavour can be absorbed. Apples definitely help to enrich the flavour of all fruit salads which is why they're are used all the Ame. Ingredients

Fruits of your choice and juice some fruits, this can include: Apples Pears Mango Grapes Raspberries Pomegrate Pineapple

Method 1. There’s only thing to do which is cut up the fruits and mix them all together and add your sugar and cinnamon and nutmeg to give it that extra kick with a splash of lime juice

Cinnamon Apple Pie Ingredients:

-­‐ 8 granny Smith Apples (If you don’t have these, then Bramley Apples are always a good choice) -­‐ 1 ½ tablespoons of cinnamon sugar -­‐ 3 eggs -­‐ 345 grams of caster sugar -­‐ 375 ml of olive oil -­‐ 3 tablespoons of vanilla extract -­‐ 225 grams of plain flour -­‐ Cinnamon sugar (to sprinle on the top for extra flavour) Method

• Preheat the oven to 180°C. • Grease and line the base and side of a 26 cm springform An or springform An of your choice • Layer the apple slices in the An so they come about two-­‐thirds of the way up the side. Sprinkle the cinnamon sugar over the apples (keep the flavour flowing all the way through) • Make a ba[er by beaAng the eggs and sugar unAl light and fluffy. Add the oil and vanilla and beat well, then sAr in the flour.

• Spoon the ba[er on top of the cinnamon-­‐covered apples and sprinkle with extra cinnamon sugar if desired.

• Bake for 1 hour 20 minutes, or unAl a skewer comes out clean when inserted into the cake.

• Cool in the An. Serve warm with cream or ice cream.

Recipes from www.nigella.com

Chill Out And Have A Mocktail In French it would be called litchi et citron vert cocktail meaning Lychee and Lime cocktail – squeeze lime around the edge of the glass and put brown sugar adding more intense flavour!

Lychee is perfect for a mocktail! This pre[y-­‐in-­‐pink creaAon is all about refreshment, and makes a welcome change to standard non-­‐alcoholic opAons.

Ingredients -­‐ 25ml Lychee juice -­‐ 200ml Welch’s rosé grape juice -­‐ 2 Squeezes of Lime -­‐ Cubed ice -­‐ Lychee to garnish

Method: 1. SAr the lychee juice and grape juice in a highball glass with plenty of ice cubes 2. Squeeze two slices of lime into the mixture and drop into the glass. Garnish with a lychee and serve chilled. With a mint leave on the top 3. Squeeze lime around the glass and then adding brown sugar