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Wilmax
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Wilmax England offers a wide range of porcelain tableware and glassware. Thanks to its consumer appeal Wilmax satisfies the requirements of restaurateurs and can be equally interesting for home use.
Wilmax England offers a wide range of porcelain tableware and glassware. Thanks to its consumer appeal Wilmax satisfies the requirements of restaurateurs and can be equally interesting for home use.

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COOKING WITH WILMAX
Red Velvet cookies

Cookies inspired by a famous Red Velvet cake make a great choice for a sweet festive treat.

Cooking time: 30-40 minutes
Serves: 30-40 pcs

Ingredients:
· 300 g flour
· 130 g sugar
· 2 tablespoon unsweetened cocoa powder
· 1 teaspoon baking powder
· 1 teaspoon vanilla extract
· 1/8 teaspoon salt
· 180 g butter, room temperature
· 2 tablespoon milk
· 3 eggs, room temperature
· 2 glasses powdered sugar
· 5–6 tablespoon liquid red food colouring

Preparation:
1. Preheat oven to 180 °C (356 F). Whisk butter and sugar until white. Keep whisking and add eggs, milk, vanilla extract, salt and food colouring. Combine flour and baking powder and sift into the mixture. Mix with spatula.
2. Pour powdered sugar in a separate bowl. Scoop a tablespoon of dough, roll thoroughly in powdered sugar forming a small ball.
3. Line a baking sheet with parchment paper and place dough balls on it at 6-8 cm distance from each other. Bake for about 10-13 minutes. Check the cookies 5 minutes before end time, if you see them rising too much, open the oven and carefully push down the tops of the cookies using the rear side of a spoon. When cookies are ready, transfer to a wire rack and cool completely. Store in airtight container.

WILMAX wishes you to enjoy your meal!

(Recipe is based on December issue of on-line magazine Russian Foodie)
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COOKING WITH WILMAX
Mini tarts with cranberry jam
 
These simple sweet tarts will definitely please you and your guests during the winter holidays.
 
Cooking time: 1-1.5 hours
Serves: 5
(for 4.75” | 12 cm baking moulds)
 
Ingredients:
 
For pastry:
·       300 g flour
·       150 g cold butter
·       1 large egg
·       100 g sugar
·       1/8 teaspoon salt
 
For filling:
·       200 g sugar
·       360 ml water
·       300 g cranberries
·       1 teaspoon ground cinnamon
·       1 teaspoon vanilla extract
·       1 large orange
 
Preparation:
 
1. For pastry sift flour into a bowl, mix it with sugar and salt. Cut cold butter into cubes and add to the mixture. Add one egg and mix the dough. Roll the dough into a ball, wrap with a cling film and refrigerate for 10 minutes.
2. Take the dough out of the fridge and roll out to a medium thick layer. Cut dough into circles and use them to line the baking moulds. Refrigerate the moulds for 30-40 minutes.
3. Meanwhile prepare the filling. Put cranberries into a saucepan, add water and the orange cut in halves. Boil on low heat until berries turn soft. Add sugar, vanilla extract and cinnamon. Boil for about 5 minutes while stirring the mixture. Remove the orange halves and boil on low heat for 15-20 minutes more. When jam is ready, remove it from heat and let it cool.
4. Preheat oven to 180 °C (356 F). Bake pastry bases for tarts for about 20-25 minutes. When ready, let them cool, then take out from the moulds. Fill with jam and serve.
 
WILMAX wishes you to enjoy your meal!
(Recipe is based on December issue of on-line magazine Russian Foodie)
 
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RECIPE BY WILMAX & NEO DESIGN
Salad with prosciutto, goat cheese and pears

Dishes cooked for a festive table and served on snow-white porcelain look even more appetizing! WILMAX is happy to share easy-to-cook and delicious recipes from the Art-Lunch column in Neо Design magazine.
One of such fresh and interesting ideas for a festive table is a juicy salad with prosciutto, goat cheese and sweet pears.

Serves: 2

Ingredients:

– 2 ripe Conference pears
– 8 slices prosciutto
– 2 small bunches lettuce
– 100 g goat cheese
– 8-10 walnuts
 
For dressing:
 
– 4 tablespoon olive oil
– ¼ teaspoon powdered sugar
– juice of ¼ lemon

For serving:
Sauce boat (WL-996013), two rectangular plates (WL-991221) from WILMAX Fine Porcelain collection.
 
Each serving of this salad should be prepared separately, directly on a plate. Mix ingredients for dressing and set aside for 10 minutes. Wash lettuce leaves and pears. Pat lettuce leaves with a paper towel. Peel the pears and cut each into 4 or 8 slices, depending on pear size. Place 4 slices of prosciutto on each plate alternating with pears. Top with lettuce and then carefully pour the dressing around the combined ingredients adding a little on the lettuce. Next, grate goat cheese and walnuts on top of the salad. Leftover walnut pieces can be used for decoration around the plate edge. Pour the rest of the dressing in a sauce boat and serve together with slices of baguette or dark Italian ciabatta.
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May the miracle of Christmas fill your heart with happiness!

WILMAX wishes you all to enjoy the timeless treasures of winter holidays: warmth of home, love of family and company of good friends.
Merry Christmas and Happy New Year to everyone!  
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COOKING WITH WILMAX
Ginger and lemon cake

As we approach the winter holidays WILMAX is happy to share a recipe of an amazing ginger and lemon cake.
 
Cooking time: 2.5-3 hours
Serves: 6-8
(for 8.5’’ | 22 cm baking mould)
 
Ingredients:
 
For sponge:
·       250 g flour
·       200 g butter, room temperature
·       1/8 teaspoon salt
·       1 teaspoon baking powder 
·       150 ml plain yogurt
·       3 eggs
·       180 g sugar
·       zest of one lemon
·       8 cm ginger root
·       2 tablespoon lemon juice
 
For cream:
·       500 g cream cheese
·       100 g butter, room temperature
·       8-12 tablespoon powdered sugar (to taste)
·       1 teaspoon vanilla extract
 
For sweet filling:
·       Cranberry curd or favorite jam
 
For decoration:
·       Frozen berries
·       Powdered sugar
·       Pine sprigs, thoroughly washed and dried
 
Preparation:

1. For batter chop ginger in cubes, mix with lemon zest, add 50 g of sugar and thoroughly mix in blender. Whisk remaining sugar with butter until white.
2. Preheat oven to 200 °C (392 F). In a separate bowl whisk eggs until stiff. Add butter and mix until smooth, add ginger and lemon mixture, salt, yogurt and mix thoroughly.
3. Combine flour and baking powder and sift into the mixture, mix the batter carefully. Grease the mould with butter and pour half of the batter in. Bake for about 40-50 minutes. Do the same with the rest of the batter. If you are using a smaller mould (for example, 6” | 16 cm) cut the baked sponge horizontally to make 4 parts.
4. For cream mix butter of room temperature with cream cheese, powdered sugar and vanilla extract, mix on low speed until smooth. Using a pastry bag without a tip cover each cooled sponge with cream. Add cranberry curd or jam on top.
5. Decorate the cake with frozen berries, powdered sugar and pine sprigs.
 
WILMAX wishes you to enjoy your meal!
 
(Recipe is based on December issue of on-line magazine Russian Foodie)
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PHOTO OF THE WEEK
 
Picture taken in Mauritius, Quatre Bornes, Concepts Department Store.
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COCKTAILS WITH WILMAX
Sweet night
 
An exotic non-alcoholic cocktail, which you can easily make at home. For one serving you will need:

10 ml Grenadine syrup
5 ml cinnamon syrup
½ lemon
100 ml orange juice
 
Flute glass
Preparation method - Shake
 
For this recipe you will need a shaker (“European” shaker is the easiest type to work with). Fill 2/3 of the shaker and the glass with ice and leave to cool. This helps to prevent cocktail from becoming warm and changing its taste. After a while drain melted ice from the shaker. Add Grenadine and cinnamon syrups, squeeze juice from a lemon half into it. Now to the most interesting part: close the shaker with a lid and start shaking. Your movements must be smooth and circular, so that ice slides along the walls and doesn’t get crushed. Shake till condensation appears on the outer side of the shaker. Take your glass, drain it and fill with cocktail. Finishing touches: decorate with star fruit or kiwi, serve with two straws.

WILMAX thanks for the assistance with the recipe
Soznik Vitalyi
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RECIPE FROM WILMAX & CRÈME BRÛLÉE
Chicken with vegetables in baking pots

Different cooking and serving techniques can help to present even an easy and fast dish in most special way. Stylish WILMAX pots, which are quite miniature at first sight, are really capacious when it comes to cooking and serving (pots are available in four sizes: 350 ml, 450 ml, 550 ml and 620 ml). Every guest at the table will be satisfied!

Cooking time: 50 minutes
Serves: 2

Ingredients:
300 g chopped chicken with bones (a part of small chicken)
1/2 carrot
1 potato of medium size
3-4 mushrooms
1 large tomato
1 garlic clove
150–170 ml water or broth
1 bell pepper
salt, pepper and spices according to taste

Preparation:
Wash chicken. If you have a part of chicken carcass, chop it into medium-sized pieces.
Scald tomato, peel it, grate or chop with blender. Finely chop garlic, add to tomato pulp, add salt and pepper and pour this tomato marinade over the chicken.
Wash vegetables, peel potato and carrot and remove seeds from bell pepper. Chop all the ingredients into medium-size pieces. Divide the chicken, vegetables and marinade between two baking pots, add water or broth and sprinkle with spices according to taste. Cook for 30-35 minutes in a preheated to 180 C (356 F) oven.

(Recipe is based on winter issue of CRÈME BRÛLÉE on-line magazine)
WILMAX wishes you to enjoy your meal!
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WILMAX LIFESTYLE
Tea table setting

Dear friends, let’s take a closer look at tradition and rules of setting a tea table and the main factors this kind of setting depends on. To start with, it is important to define the menu, serving order and number of guests. First, roll out a tablecloth or spread cloth napkins under the cutlery. For tea table setting linen fabric suits amazingly and napkins of neutral shades will perfectly enhance the whiteness of porcelain. Next, place plates and cutlery. To make your table decoration look neat, luxurious and fetching, match the vase and flowers to the colour shade of your tableware and tablecloth. Burning candles will contribute to a festive atmosphere.
 
It is common to add dishes with cookies and other treats to the center of the table. Small dishes with sliced lemon are placed near them. In case milk is supposed to be used, pour it in a creamer and also put in the center of the table. Sugar bowl should be within the reach of all the guests. Don’t forget to add a tea spoon or sugar tongs if you are serving a lump sugar. Dishes with jam and honey are placed close to each guest. Besides, it is important to leave some place for a tea pot.
 
Dessert plates are placed in front of every guest, about 2 cm from the edge of the table. Put a dessert knife on the right side of the dessert plate and a dessert fork – on the left. Tea cup with saucer should be on the right with cup handle turned to the right and the tea spoon should be on the saucer.

Wilmax wishes you a pleasant tea time!
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