Autumn, October 2013

Autumn, October 2013

Autumn Newsletter, Elite Kitchens and Bathrooms

In this Issue

Enjoy Your Kitchen!

Fall is our favourite time to make memories in the kitchen. Enjoy your custom kitchen with some of the recipes we love in our home. Join Verona as she discusses the ins and outs of the different countertops from granite and quartz to butchers block, and find out why Elite is excited about our exclusive new food-safe sealing product that will treat natural stone countertops for 10 years!

Looking for a special treat this Fall? Put your name into our Facebook contest. This season we have a special pampering prize for two.

Wishing you a blessed and beautiful Autumn.

Welcome to Elite Kitchens and Bathrooms
Ken Jungling
Owner & Designer
Elite Kitchens and Bathrooms, Langley BC
Tel. 604-533-4541

 


 

Facebook Contest – WIN Treats for Two!

Looking for some time off with whoever it is that you love? Mother &

Daughter, Husband & Wife, Bff’s – here’s the contest for you! Enter our contest and share, for a chance to win a couples massage at the Fabulous Mi Casa Day Spa and then Dinner for two at Beatniks Bistro all in the gorgeous Fort Langley. Prize worth over $370.

Find more details on our Facebook Contest page at:

https://www.facebook.com/Elitekitchensandbathrooms/app_474315862613544

 


Verona’s Tips: What to Consider When it Comes to Countertops

Gorgeous kitchen countertops at Elite Kitchen Centre
One of the most exciting choices you will make regarding your new custom kitchen is the countertop. The cabinets are usually more demure, staying with a natural wood, a stained wood or white, black or grey (the newest colour to become popular). But you can really add drama, glitz and texture with the countertop. I think of it as the “pop” like the way your purse or shoes can accentuate any outfit with some colour. The fantastic thing about counters is that there are so many choices, you can really make your kitchen unique.

“You can really add drama, glitz and texture with the countertop. I think of it as the “pop” like the way your purse or shoes can accentuate any outfit with some colour. ” – Verona Jungling

>>Click here to read the full article about Countertop Choices.

 


 

Enjoy Your Kitchen!

 

Pumpkin Pie

Enjoy your custom kitchen with some of the recipes we love in our home. -Verona Jungling, Elite Kitchens and Bathrooms

Our Favourite Pumpkin Pie

2 eggs slightly beaten
1 can (15 oz) pumpkin puree
¾ cup sugar
¼ teaspoon salt
1 teaspoon ground cinnamon
½ teaspoon ginger
¼ teaspoon cloves
1 can (300 ml) sweetened condensed milk
1 (9”) pie shell, unbaked

Preheat oven to 425 degrees Farenheit. Mix ingredients in the order given and pour into unbaked pie shell. Bake 15 minutes. Reduce heat to 350 and bake 45 minutes longer or until knife inserted in center comes out clean.

Pumpkin Pie Photo Courtesy of Alice Carrier.

Tofu Pumpkin Pie at Elite Kitchens and Bathrooms
Tofu Pumpkin Pie with Gingersnap Crust

Healthy eating is a way of life for our family. I’ve found some great alternative recipes over the years. This is one of my favourite autumn recipes. – Verona

Crust
2 cups gluten-free ginger snaps
¼ cup canola oil
¼ cup maple syrup

Filling
12 ounces silken extra-firm or firm tofu
2 cups cooked pumpkin puree
½ cup maple syrup
1 teaspoon vanilla extract
1 generous tablespoon pumpkin pie spice

Preheat oven to 350 degrees. To make the crust, crumble gingersnaps in a food processor or place them in a plastic bag and crush them with a rolling pin. Place crumbs in a bowl, add oil and syrup and stir until mixture sticks together. Place mixture into a lightly greased 9” pie plate and press to form ¼” thick crust.

To make the filling, wrap tofu in towels and press to remove excess water. In a clean food processor bowl, process tofu until smooth. Scrape down the sides of the bowl and process again to incorporate all the tofu. Add remaining filling ingredients and process until smooth and well combined.

Pour filling into pie crust. Cover edges with foil to prevent burning and place pie in preheated oven. Bake 50 minutes or until lightly browned. Remove from oven, cool and serve. (From the book, Living Without.)


 

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