Ambre Resort & Spa :

Ambre resort is a luxurious resort with fascinating structure established in Mauritius close to Palmar creek. Resort is an amusable place to visit with family. Inbuilt spa in resort serves with comfy therapies by trained therapists.Once you visit the spa ,therapists relief from lassitude by their soft hands. Restaurant inside the resort offers multi cuisines that increase appetite are represented in creative way.

Hotel Vicarage:

Hotel vicarage accompanies well desgned 298 rooms in four categories -Superior rooms,Privilege rooms,Junior Suite and executive suites. Rooms are well furnished with advance vantages like luxurious beds,balcony to view sea and lawns, restroom, telephone with direct dial up, mini bar and satellite television and attached washrooms. Rooms welcome the guests with glass door and fine furniture. The Balneotherapy Spa centre in Ambre resort heals with Chinese treatment inaddtion with Indian medicines. The centre uses sheer products and varies the treatment based on the requirements of personage. Centre has a spacious comfort hall for the rest. Resort offers indoor-outdoor games for amusement. Badminton, volley court, windsurfing, boating are the various jollification activities arranged by hotel.The Mini-club and teen club are established for children and teenagers respectively.Swiming pool relishes the mind and remove the tiredness after long joureny.Fitness centre manitians the keeps the body fit.

Restaurants:

Resort has 4 restaurants with different consonants and climate.L’Etoile des Indes-An ideal mess of resort can accommodate 280 people at a time serves with Indian,Chinese and continental multi-cuisines Everyday it comes with new .Les Filaos -Nice restaurant for candlelight dinner .It can accommodate 60 people and serves specially continental dishes. Les Alizes-Restaurant can accommodate 120 people and serves dishes of Indian and sea cuisines.Le Mare Monti-Italian restaurant with capacity of 60 people is a delighting place for families.Bar inside the hotel has stocked beverages and mocktails. L’Hibiscus with cubby climate is opened for eveyone .

Bar tending

Those who are fond of their drink often envy bar tenders for obvious reasons. Considering it is the major lifestyles changes that have taken place today. Bartending has taken place today. Bartending has come to be recognized as a very glamorous and sought after profession. Contrary to the belief that bartenders are just waiters who serve from tall counters of expensive drinks, these professionals are actually specialists in the sphere. Using their expert knowledge and skill in the subject, they not only invent new cocktails from a variety of alcoholic drinks but also new twist to cold drinks served to guests.

Qualities

Flamboyance and exaggeration are certainly a part of a Bartenders’ approach while mixing drinks. However, it is certain basic requisites that actually help him/her success. Included in the list of ‘must have’ are powers of observation, ability to use one’s discretion , alertness, patience, excellent customer relationship skills, fluency in English, knowledge of the local language, willingness to work at night, courteousness and even assertiveness when necessary. While popping up beers and sizzling champagne bottles is part of their job, bar tenders also need to posses thorough knowledge of alcoholic drinks, and cocktails, builds their efficiency and speed in preparing special liquor and cocktails preparations. In addition to these, they also need to posses the aesthetic and artistic ability to perform the above tasks skillfully, curiosity to know more, the ability to experience intelligently and the willingness to take calculated risks.

Qualifications and training

While a few professionals here are self taught individuals most at least posses a hotel management qualification and/or a special certification in bar tending when applying for the position of a bar tender. Hence it is advisory, that one suitably qualifies oneself in bartending from a good bartending school, available in major metropolitan cities across India and broad. Institutes that offer courses in the subject provide extensive knowledge to candidates about a variety of alcohol related drinks and medium, as well heir usages and combinations. These schools also trains students in concocting new drinks and flavors, servicing customers, managing a bar and making suitable arrangement for drinks to be served in requirements. Like in most other fields, here also it is important to practice tasks to perfection, since experience overrides qualifications!

Jobs profiles and career prospects

Bar tenders are professionally responsible for a variety of responsibilities, depending on the bar its size, venue, employees, patron strength, reputation and popularity. These professionals may be positioned here to service guests at the bar, take, orders correctly, makes drinks speedily, present them artistically and sere them quickly. In addition, he/she may be responsible for checking identification, moving out patrons who have too many drinks and pose to be nuisance, recording the inventory, managing cash that flows in or even handling promotions and events here. Besides going solo in to entrepreneurship, these individuals can find work not only at bar today, but also at night clubs, discotheques. High profile wedding cruise liners, luxury trains, hotels, restaurants and at times even in themed events at parks, and family joints, where permission to serve alcohols is given.

Pros and Cons

The perks of being in this sphere are plenty. It is an unsaturated field, qualified experts. Though salaries of fresh bartenders are never phenomenal, yet they can earn up a lot more from tips, depending on the establishment they work in, its popularity and gentry coming in. additional perks includes, working in plush places, travelling and getting drinks as freebees. However, the flip side of the jobs is, that one has to work late hours in to the night and serve patrons who often get drunk and hence are difficult to manage. Exhaustion and boredom are two other cons of the line. The crux to surviving and making it big here is to Endeavour to learn something newer growth opportunities, ignore negativity witnessed in these joints and keep innovating and experimenting!

The high noon tea ensures a fun and good food. If you have a high tea is organized like many small dishes on the table. From delicious scones and muffins to sandwiches and quiches. As a bonus is nice also a few luxury cakes to bake. Serve it in tiny dots so that everyone can try all the flavors!

Carrot Cake: a must for high tea (12 people)

The carrot cake blown over from Australia is now very popular among the Dutch. In almost every restaurant they also serve a carrot cake at high tea. Below is the classic recipe for carrot cake. Note: This pie filling very well. Small dots recommended!

Ingredients

* 200 g caster sugar

* 4 eggs

* 200 ml sunflower oil

* 250 grams self-raising flour

* 2 teaspoons ground cinnamon

* Pinch of salt

* 1 / 2 bags of baking powder (8 grams a)

* 300 grams of grated carrots

* 1 cup chopped walnuts (60 grams)

* 25 g butter (room temperature)

* 3 tablespoons cream cheese

* 200 grams icing sugar


Preparation

Preheat oven to 170 degrees Celsius. Beat with a mixer the eggs, salt and caster sugar to a creamy result. Turn the mixer on the lowest level below the sunflower oil and mix through. Sift the flour below, cinnamon and baking powder over the egg mixture and mix with a wooden spoon to combine.
Then add the grated carrots and walnuts. Put the mixture in a tin of 24 cm. Bake approximately 50 minutes in the oven. Let the mixture cool down below. Add the butter, cream cheese and powdered sugar in a bowl and mix with a fork until glaze. Spread the carrot cake this with the back of the spoon.

Tip: Do something nice figures with the glaze. The glaze is available in different colors. This gives you some carrots to make carrot cake figurines.

Variants

On the classic carrot cake are many variations. There are recipes for carrot cake with banana, chocolate carrot cake or carrot cake with pistachio nuts. The carrot cake has become so popular that the supply and variants will probably be extended much further.

Fruit Cake (12 persons): very light and fruity

Would you prefer a light and airy cake that served at high tea? Then you can prepare fruit cake. This was nicely light and fruity and contains less calories than a piece of carrot cake or chocholadetaart example. Moreover, taste the fruit tart with strawberries and raspberries delicious.

Ingredients

* 100 g sugar

* 100 grams (liquid) butter

* 250 grams cake flour

* 5 eggs

* 6 tablespoons of jam (strawberry or four fruits)

* 1 cup strawberries

* 1 cup raspberries

* Small cup berries

* Mint leaves

* Powdered sugar


Preparation

First beat the liquid butter and sugar until a creamy mass. Whisk the eggs one by one there. Finally you create the cake flour. Meanwhile, rinse the fruit. Preheat oven to 200 degrees. Put the dough in a greased and floured cake tin. Put the mixture in the center of the oven and bake for 45 minutes. When the cake has cooled you brush it with a layer of jam. Then you arrange the fruit in a nice way on the cake. Put here some mint leaves and dust in the mix with a little sugar and you have a beautifully served cake.

Monchoutaart (12 persons): all this lust

Almost everyone who holds cherries, is also a lover of monchoutaart. Also, this cake is more popular among the high tea'ers. The cake is very easy to prepare and very tasty. A must for the high tea so.

Ingredients

* 2 packages cream cheese or cream cheese

* 100 grams of liquid butter

* 1 packet of biscuits bastogne

* 2  packages Knock Knock

* 100 ml skimmed milk

* 1 can cherry pie filling

* Berries (garnish)


Preparation

Let the butter melt in the pan. Set to low heat and add the cakes are crumbled by bastogne. Stir this well while still on the stove. After the heat. Cover the tin with parchment paper first and then fill with cake mixture. Knock knock knock on with the milk to a creamy consistency. Mix the cream cheese with mixer, then pour the mixture through knock knock a little and mix well. Divide between the bottom. Pour the pie filling below it. Put it at least six hours in the refrigerator. If you have monchoutaart garneert berries with the cake looks totally beautiful. Then flip it.

Other pies and cakes for the high tea

Cheesecake is less easy to make but it is a true delight for the high tea. Cheesecake can be made in many variations such as cheesecake with banana and toffee sauce, cheesecake with caramel, cheesecake to tiramisu. An overview of cheesecake recipes, for example, can be found at www.okokorecepten.nl. Here are other recipes for high tea cakes. Think about mini strawberry tarts, pear tart, lemon cake or chocolate cake with pecannootjes. You can use the high tea so rich and tasty as you want!

Everybody has ever heard of spaghetti and eat it. Spaghetti is a type of pasta and looks like a long thin round strands. There are two types of spaghetti, the normal traditional "white" whole wheat spaghetti and spaghetti. Spaghetti made of wheat flour, water and eggs. Previously, the length of the spaghetti standard 50 cm long. In the second half of the 20th century, the short version of spaghetti in popularity (20cm). Nowadays the most spaghetti verkrijgb

History of Spaghetti

The origins of spaghetti is not fully established. Some say the Sicilians with Arabic influences in Sicily have discovered. Still others say that Marco Polo (Italian explorer) the recipe brought from China. Although the origin is not entirely based on facts is known as a 'real' Italian recipe.

The preparation of Spaghetti

Spaghetti is cooked in a large pot of salted water to calm the boil. There is approximately 1 liter of water for 100 grams of spaghetti. Then one or two spoons of salt. After 10 to 15 minutes, the spaghetti removed from the water with a sieve. The timing is based on what's on the label. And well-known term in the Italian cuisine is "Al Dente". This is loosely translated as "al dente", or simply that the pasta is cooked and you can eat.

Record

The world record for the biggest plate of spaghetti is put down in March 2009 and again broken in March 2010 with the opening of the restaurant in Garden Grove. This was successfully done in a pool of more than 13,780 pounds (6,251 kg) filled with spaghetti. The record was set in the American city of Los Angeles.

Spaghetti Recipes

The nice thing is that the spaghetti is endlessly varying. Whether you like meat or fish, vegetarian or not, spaghetti is always a treat to make. The recipes are famous spaghetti Bolognese, Carbonara and Napolitana. In addition there are spaghetti recipes can be found with special attention to special ingredients such as garlic, spinach and salmon. Another advantage is that the spaghetti does not necessarily have to be expensive for the good it tastes.

Difference between fresh and dried

The spaghetti pasta can be cooked or dried. To make spaghetti pasta is wheat flour mixed with eggs and kneaded into the dough is soft. It is then rolled or cut into the shape one desires. Fresh pasta will then cooked. The cooked version mentions the fresh pasta. The dried spaghetti is made to create a longer shelf life.

Spaghetti consists of water, flour and eggs. The harder the wheat, pasta better quality you get. Spaghetti contains much energy (carbohydrates) and easily digested.

A nice tidbit: The name comes from the Italian spaghetti spaghetto word which in translation means binding strings.