Speaker at the North West Enterprise Conference

The theme for the 2011 North West Enterprise Conference which took place at Salford University March 2011 was “Motivate, Lead and Achieve”

Louise was one of the speakers at the Conference 25th March 2011 and shared some insights from her experience of managing and developing teams and helping people acheive their potential and about setting up your own business. In her case as a  professional organiser, decluttering and concierge service problem solving for private individuals and businesses in Cheshire and Manchester.

After her speech Louise provided some informal 1 2 1 mentoring sessions with some of the delegates offering advice, ideas and information to help them with their businesses and projects

Heart FM Radio 16 March 2011

Louise was invited to speak on Heart FM on Wednesday on decluttering providing infomation and advice to their listeners on the benefits of decluttering. It was Louise’s first time speaking on Heart FM and she really enjoyed the experience. ( If possible we will load up a clip from her interview)

Photoshoot International Women’s Day 2011

Louise was honoured to be invited to a photoshoot of 50 inspirational women from the Greater Manchester area

taken to celebrate the 100 year Cententary of International Womens’ Day March 2011

Judging at Young Enterprise North West heat

Louise was invited to be one of the Dragon’s in a round of the Young Enterprise North West  Competition in February 2011

This round of the competition was held at Ernst and Young’s offices in Barbirolli Square, Manchester. The Dragons judged 13 teams via a 5 minute presentation plus a question and answer session before giving each team feedback on their presentations and advice on their business activities.

3 teams were selected to go through to the next round of the competition. This will be followed by the regional, national and international stages of this annual competition.

This was a very enjoyable and rewarding way of spending a day and giving something back to the community and encouraging young people to learn and develop business and presentation skills.

Chef In My Kitchen

Here is a post from Shokri of Chef in My Kitchen

Why go to a restaurant, when the chef can come to you?

Whether you want an intimate dinner or a sensational party, one of our experienced and talented chefs will come into your kitchen and prepare an unforgettable gourmet experience.

Our team of qualified chefs provide a complete and professional service and can provide a dining experience at your home that you will never forget.

From planning and preparation to serving and clearing up, Chef In My Kitchen takes away all the hassle so all you need to do is be the host with the most!

Emma’s Tiger Prawn Curry

Enjoy this recipe from Chef In My Kitchen

My wife was never a curry person, until she tried my version of the Tiger prawn curry. Since then, it was question of “don’t forget, it’s Monday tomorrow, we are having curry for tea”.
Although, I must admit that, Emma’s  contribution or extra ingredient to this beautiful curry is unmistakably the best: an ice cold bottle of Cloudy bay – Chardonnay. This recipe is made to
serve 8 people that appreciate tasty, healthy and balanced food. Obviously, they will need more that one bottle of wine. Ok then let’s start:

Ingredients for curry paste

• 2 medium onion, chopped

• 6 garlic cloves, crushed

• 4 green chilies, deseeded and chopped

• 2*2.5cm fresh ginger, chopped

• 8 tsp paprika

• 2 tsp garam masala

• 2 tsp ground coriander

• 1 tsp cayenne pepper

• 1 tsp turmeric powder

• 1 tsp salt

• 4 tsp lemon juice

Ingredients for the remainder of the dish

• 6 tbsp sunflower oil

• 1 tsp black mustard seeds

• 1kg vine-ripened tomatoes, skinned, deseeded and chopped

• 1kg raw tiger prawns, peeled

• 200ml coconut cream

• 8 tbsp chopped fresh coriander

 

Ingredients for Pilau rice

• 2 tbsp groundnut oil

• 2 small onion, finely chopped

• 2 cinnamon stick, split lengthways

• 1 1/2 tsp cumin seeds, dry-toasted in a pan and crushed

• 4 cardamom pods

• 10 cloves

• 3tsp ground turmeric

• Few sprigs fresh thyme

• 3 bay leaves

• 600 ml long grain rice (measured in a measuring jug )

Method

1. Make the curry paste. Put the ingredients into a food processor with 1 tablespoon of water and blend until smooth. Transfer to a bowl and set aside.

2. It is time to make the rice, so it will be ready when you finish cooking the curry.

3. Heat the oil in a large pan with a tight-fitting lid. Add the onion and gently cook until softened. Stir in the spices and herbs and cook for 1 minute. Add the rice and stir until coated.
Add 1200 ml boiling water and bring to the boil. Cover, then simmer on the lowest setting for 15 minutes, or until tender.
Let the steam dry off, and then fluff up with a fork.

4. Once you put the rice on simmer , then it is time to go back to finish the curry

5. Heat the oil in a frying pan over a medium heat, add the mustard seeds and cover the pan with a lid. As soon as they begin to pop, uncover and add the prepared curry paste. Fry for 4-5 minutes until it seems to be splitting from the oil, then add 250ml hot water and simmer for a further 3 minutes.

6. Stir in the tomatoes and cook for 5 minutes, stirring, until they have broken down in the sauce. Add the prawns and coconut cream and simmer gently for 5-6 minutes, until the prawns are just firm and pink. Season to taste. Stir in the coriander and serve immediately