Monthly Archives : February 2020

Proud to announce the launch of Synergy Grill Technology at IDS

Here at IDS, we are always searching for the latest innovations to help make running your commercial kitchen easier, safer and more efficient.

We are proud to be stockists of the brilliant new Synergy Grill Technology products. Created by British innovator, Justin Cadbury, the Synergy Grill offers pioneering, award-winning technology. High power and low energy consumption enables you to prepare food faster at less than half the energy costs. Fat atomising technology means there’s no fat tray to clean and best of all, it creates seriously succulent food.


The Synergy Grill revolves around a patented gas burner system which works at an incredibly hot temperature and a natural ceramic heat bed. High heat atomises fat so there’s no fat tray for chefs to clean and they don’t need to worry about responsibly disposing of fatty waste. The water vapour that’s naturally released from the fat and oils during cooking is also absorbed back into the food giving you a greater yield, this combined, with sharp branding gives an incredibly juicy and intense BBQ flavour.

Great for outdoor events and functions too.

If you’d like to learn more about Synergy Grill Technology or check out the products and accessories just click here or give us a call on 01934 813686

Grandma Dance’s Perfect Sponge Cake

Grandma is back with the lightest, airiest sponge cake recipe you’ll ever try! We don’t know if it’s the way she makes them or the love she puts in them but they truly are the best sponge cakes you’ll ever have.

Director Glynn joined his mum in the kitchen to learn the tips and tricks to the recipe which we thought you may like to test out in your kitchen too.

Ingredients 

For the Crème Chantilly

  • 250ml Whipping cream
  • 1 tsp of vanilla bean paste
  • 2 tbsp Castor sugar

For the Sponge Mix

  • 12oz of self-raising sponge flour
  • 12oz of soft tub margarine
  • 12oz of caster sugar
  • 6 medium beaten eggs
  • 1 tsp of vanilla bean paste
  • Strawberry jam for filling

Method

To make the Crème Chantilly simply whisk the whipping cream, 2 tbsp of sugar and vanilla paste together until thick, but do not over-whisk, or the cream will turn to butter. Put into the fridge until ready to use.

Pre heat your oven to 170c fan assisted. We used our Houno Combi Slim Oven. Line and grease 2 x 10-inch cake tins. Weigh out sugar and margarine in to a mixing bowl and add vanilla. Mix them both until it forms a pale colour. We used our Sammic Giro which was great. You can see a range of our Food Mixers here.

Next, mix in whisked eggs and sifted flour a third at a time until completely combined. Once mixed, pour out mixture between both your lined tins and allow to spread evenly in cake tin.

 

Now place cake mixture tins, in preheated oven for 35 minutes or until mixture is firm. Once cake mixture is cooked through, remove sponges from oven and turn out on to cooling racks.

 

 

 

 

 

 

 

 

 

 

 

After a few minutes, spread thin layer of jam on flat side of first sponge cake. Now spread Crème Chantilly over the jam. Next, place second sponge (flat side down) on top of first and spread the rest of the cream mixture over the top and around the entire cake.

 

 

 

 

 

 

 

 

Lastly decorate the cake with whatever you fancy. We have used chocolates, but fresh strawberries go very well indeed!

Then just wait for the team to pinch it!

Do let us know if you try any of Grandma’s recipes, she loves reading your comments and feedback. Be sure to tag us on Facebook and Instagram @iandanceservices