Easter mini Catalogue

A look at the different products we are selling over Christmas, some great tasty recipes and some hidden gems on the beautiful inner islands.

PRESENTS Easter

March 2023

Deviled eggs are a party favourite. They're perfect for any special gathering as well as Easter. We have for you an adorable tiny garnish idea that will spice up your Easter spread. Easter Bunny Deviled Eggs

RECIPE Easter Bunny Deviled Eggs

WHAT YOU NEED FOR EASTER BUNNY DEVILED EGGS:

Ingredients

For decorating:

6 hard-boiled eggs peeled 3 tablespoons light mayonnaise 1 teaspoon Dijon mustard ⅛ teaspoon salt

Chives cut into ¾-inch pieces Black olives cut into very small pieces Red bell pepper cut into very small pieces Thin carrot slices cut into "ears" Curly parsley optional

Mayonnaise

SCR 107.00 6 x 250g

HOW TO MAKE THESE EASTER DEVILED EGGS:

1. Cut the peeled hard-boiled eggs in half lengthwise. Carefully remove the yolks, taking care not to tear the egg whites. Place the yolks in a bowl.

2. Smash the yolks with the back of a fork until they form small crumbs. Add the mayonnaise, mustard and salt. Stir to combine.

3. Spoon the egg yolk mixture into the egg whites.

4. Decorate the deviled eggs, using the black olives for eyes, red bell pepper for nose, chives for whiskers and carrots for ears.

5. Serve on a plate, surrounded by curly parsley (for grass).

The cutest little appetizer just hopped into town! These Easter bunny deviled eggs are bound to be a hit with kids of all ages.

Frozen Vegetables

SCR 342.00 SCR 85.50 3-WAY MIX 4 x 2.5Kg Per Unit (2.5kg)

BROCCOLI

SCR 136.25 SCR 545.00 4 x 2.5Kg Per Unit (2.5kg)

SCR 406.87 4 x 2.5Kg GREEN BEANS Cut

SCR 450.00 4 x 2.5Kg CAULIFLOWER

SCR 112.50 Per Unit (2.5kg)

SCR 101.72 Per Unit (2.5kg)

SCR 87.76 Per Unit (2.5kg) SCR 351.02 SPINACH Leaf 4 x 2.5Kg

SCR 105.00 Per Unit (2.5kg) SCR 420.00 GREEN PEAS 4 x 2.5Kg

Frozen Fries

FROZEN FRIES SCR 310 SCR 31 10 x 1Kg per unit (1kg)

FROZEN FRIES SCR 310 SCR 77.50 4 X 2.5kg per unit (2.5kg)

All Prices Excluding VAT.

TRY OUR MEAT PRODUCTS

PORK

CHICKEN

BEEF

Whole

Bacon

Cubes

1.2kg

SCR 49.00

Streaky

Boneless

Per Kg

SCR 189.00

SCR 175.00 Per Kg

SCR 54.00

Per Kg

Per Kg(900g)

Mince

Belly

Drumstick SCR 70.00

500g

SCR 125.00

SCR 155.00

Per Kg

Loin Whole

Wings

Tenderloin

SCR 65.00

Whole

SCR 508.47

SCR 425.00

Per Kg

Tomahawk Steak

Thigh

Leg

900g

Bone in

700g-900g

SCR 65.00

SCR 345.00

SCR 329.57

Per Kg

Shank Eisbein

Striploin

Quarter Leg SCR 48.00

Whole

SCR 108.43

SCR 199.00

Per Kg

All Prices Excluding VAT.

GAMMON The perfect seasonal roast coated in a punchy citrus glaze

GAMMON Citrus, chilli & sage-glazed

1 (ABOUT 2.5KG) PORK GAMMON 4 CUPS (1L) ORANGE JUICE 3 CUPS (750ML) SODA 1 ONION, HALVED 2 BULBS GARLIC, HALVED HANDFUL FRESH SAGE AND BAY LEAVES 2 RED CHILLIES, HALVED Ingredients

Glaze:

MINI GAMMON SCR 165.00. Price PER KG

1 CUP (250ML) HONEY 2 TBSP (30ML) DIJON MUSTARD 1 RED CHILLI, DESEEDED AND CHOPPED HANDFUL FRESH SAGE, CHOPPED

Instructions

4. SET GAMMON ASIDE TO COOL, REMOVING THE NETTING ONCE IT’S COOL ENOUGH TO TOUCH. (DON’T WAIT UNTIL IT’S COLD OR THE NETTING WILL BE TOO DIFFICULT TO REMOVE.) 3. REMOVE THE GAMMON FROM THE POT, RESERVING 1-2 CUPS OF COOKING LIQUID FOR THE GLAZE. 1. PREHEAT OVEN TO 200°C. PLACE GAMMON, JUICES, ONION, GARLIC, HERBS AND CHILLIES IN A 6-8L POT. BRING TO A BOIL. 2. SIMMER FOR 1½ HOURS (OR 20-25 MINUTES PER 500G OF GAMMON), MAKING SURE THE MEAT IS SUBMERGED IN LIQUID. (YOU MAY HAVE TO TOP IT UP WITH SOME LIQUID HALFWAY THROUGH).

6. SCORE REMAINING FAT INTO DIAMOND SHAPES, BEING CAREFUL NOT TO CUT THROUGH THE MEAT AS THIS WILL DRY IT OUT, AND PLACE GAMMON ON A GREASED ROASTING TRAY. 7. ADD RESERVED COOKING LIQUID TO GLAZE INGREDIENTS AND SIMMER FOR 5-8 MINUTES UNTIL STICKY AND SYRUP-LIKE. 8. BRUSH GAMMON WITH SOME GLAZE AND ROAST FOR 20-25 MINUTES UNTIL STICKY AND GOLDEN. 9. FLASH-FRY SAGE LEAVES UNTIL CRISPY AND CHAR ORANGE HALVES CUT-SIDE-DOWN IN A GRIDDLE PAN. 10. SERVE GAMMON DRIZZLED WITH EXTRA GLAZE. GARNISH WITH CRISPY SAGE, CHILLI AND CHARRED CITRUS.

5. REMOVE SKIN CAREFULLY USING A SHARP KNIFE.

All Prices Excluding VAT.

DESSERT TOPPINGS

Dessert Toppings

Method

1 c. heavy cream 1 tbsp powdered sugar 1/4 tsp vanilla extract 5 bananas, divided

Step 1- Using an electric mixer on medium-high speed (or in bowl of a stand mixer fitted with whisk attachment), in a medium bowl, beat cream, powdered sugar, and vanilla until stiff peaks form. Step 2- In a small bowl, mash 1 banana with a fork until no chunks remain. Fold into whipped cream, then transfer to a piping bag fitted with a star tip.

Step 3- Slice remaining 4 bananas in half lengthwise and arrange among sundae bowls.

12 scoops vanilla, chocolate, or strawberry ice cream, rainbow sprinkles, chopped walnuts, and maraschino cherries, for serving

Place 3 scoops ice cream between banana slices.

Step 4- Pipe whipped cream over ice cream. Top with dessert Toppings, sprinkles, walnuts, and cherries.

fun facts about First Choice Dessert Toppings Elevate your meals

Made With Real Fruits

Dessert topping Easy &Convenient Packaged in a ready-to-use squeeze bottle with a flip top lid.

Amazing Flavours 10

Waffles, Pancakes, Snacks

Dessert Toppings Toppings

Blueberry, Caramel, Cherry, Chocolate,

Deserts, Ice Cream, Cakes

Kiwi, Mango, Mixberry, Passion fruit, Pineapple & Strawberry

Cocktails, Milkshakes, Drinks

Limitless Applications

Flavours

SCR 86.73 1 x 1Litre

All Prices Excluding VAT.

W Give your brownies some holiday style with this BAKER'S ONE BOWL Easter Egg Brownies recipe. These Easter egg brownies are both colorful and delicious.

TRY THIS RECIPE AT HOME

INGREDIENTS

1 PKG. (4 OZ.) BAKER'S UNSWEETENED CHOCOLATE 3/4 CUP BUTTER 2 CUPS SUGAR 3 EGGS

SCR 49.90 SCR 1996.00 BUTTER Per Unit (200g) 40 x 200g

1 TSP. VANILLA 1 CUP FLOUR 1 CUP CHOPPED WALNUTS ASSORTED DECORATING GELS ASSORTED CANDIES

SCR 65.00 SCR 780.00 VANILLA ESSENCE Per Unit (1L) 12 x 1L

INSTRUCTIONS

1. HEAT OVEN TO 350°F.

2. LINE 13X9-INCH PAN WITH FOIL, WITH ENDS EXTENDING OVER SIDES. GREASE FOIL; SET ASIDE. MICROWAVE CHOCOLATE AND BUTTER IN LARGE MICROWAVEABLE BOWL ON HIGH FOR 2 MIN. OR UNTIL BUTTER IS MELTED. STIR UNTIL CHOCOLATE IS COMPLETELY MELTED. ADD SUGAR; MIX WELL. BLEND IN EGGS AND VANILLA. STIR IN FLOUR AND NUTS UNTIL WELL BLENDED; SPREAD INTO PREPARED PAN. 3. BAKE 30 TO 35 MIN. OR UNTIL TOOTHPICK INSERTED IN CENTER COMES OUT WITH FUDGY CRUMBS. (DO NOT OVERBAKE.) COOL COMPLETELY. 4. USE FOIL HANDLES TO LIFT BROWNIES FROM PAN. CUT INTO EGG SHAPES WITH 3-INCH OVAL COOKIE CUTTER. DECORATE WITH DECORATING GELS AND CANDIES TO RESEMBLE EASTER EGGS.

BOURNVILLE

DAIRY MILK

FRUIT & NUT

SCR 361.13 packaged 24 x 80g

MINT CRISP

SCR 15.05 Per Unit (80g)

TOP DECK

WHOLE NUT

TUMBLES RAISIN

TOP DECK

SCR 453.00 packaged 40 x 36g

SCR 655.00 packaged 36 x 65g

SCR 11.33 Per Unit (36g)

SCR 18.19 Per Unit (65g)

DAIRY MILK BUBBLY

DAIRY MILK

SCR 453.00 packaged 40 x 37g

SCR 10.00 Per Unit (40g) SCR 300.00 packaged 30 x 40g

SCR 11.33 Per Unit (37g)

CARAMILK

MILK CHOCOLATE

LUNCH BAR

LUNCH BAR DREAM

SCR 550.00 packaged 40 x 48g

SCR 13.75 Per Unit (48g)

All Prices Excluding VAT.

All our products start off as perfectly ripe fruit. Once picked, they are simply flash frozen to preserve goodness.

SCR 590.00 packaged 6 x 500g

SCR 900.00 packaged 15 x 500g

SCR 98.33

SCR 60.00

Per Unit

SCR 1,252.11 packaged 15 x 500g

SCR 1,276.54 packaged 15 x 500g

SCR 83.47

SCR 85.10

Per Unit

SCR 1,252.11 packaged 15 x 500g

SCR 1,166.96 packaged 15 x 500g

SCR 83.47

SCR 77.80

Per Unit

SCR 1,252.11 packaged 15 x 500g

SCR 1,601.86 packaged 15 x 500g

SCR 83.47

SCR 106.79

Per Unit

SCR 512.29 packaged 6 x 500g

SCR 85.38

Per Unit

New stock coming soon!

All Prices Excluding VAT.

Dairy Products

Butters

Cooking cream

SCR 97.50

SCR 1170.00

UNSALTED BUTTER

Per Unit (1L)

SCR 1,996.00 SCR 49.90

12 x 1L

40 x 200g

Per Unit (200g)

SCR 1,9961.00 SALTED BUTTER

SCR 49.90 Per Unit (200g)

SCR 31.29 Per Unit (20Cl)

SCR 751.00

40 x 200g

24 x 20 Cl

SCR 275.00 UNSALTED BUTTER 100 x 10g

SCR 2.75 Per Unit (10g)

Whipping cream

SCR 97.50

SCR 1170.00

Cream Cheese

Per Unit (1L)

12 x 1L

SCR 2,149.01 REAL FRENCH

SCR 214.90 Per Unit (1.36kg)

SCR 31.29 Per Unit (20Cl)

SCR 751.00

8 x 3 x 20Cl

10 x 1.36kg

PETIT BRIE

Cheese Products

SCR 536.00 Packaged 12 x 125g

SCR 44.67 Per Unit (125g)

MINI BRIE SCR 674.00

Packaged 12 x (5 x 125g)

BRIE AU BLEU

SCR 636.00 Packaged 12 x 125g

SCR 56.17 Per Unit (5x125g)

SCR 53.00 Per Unit (125g)

NORMANTAL MONTAVER

Slices

PETIT CAMEMBERT SCR 536.00 Packaged 12 x 125g

SCR 380.00

Packaged each 8 x 150g

SCR 47.50 Per Unit (150g)

SCR 44.67 Per Unit (125g)

Spiked Strawberry PEEPS SODA

How to Make the Spiked Strawberry PEEPS SODA

UTENSILS

TALL GLASS, SMALL SAUCEPAN, SEALABLE JAR & BAR SPOON

FOR THE PEEPS-INFUSED VODKA: 5 PEEPS MARSHMALLOW CANDIES (HALF A PACKAGE) 1 CUP VODKA

FOR THE STRAWBERRY SYRUP:

½ CUP DICED STRAWBERRIES ½ CUP GRANULATED SUGAR ¾ CUP WATER ½ TBSP LEMON JUICE

FOR THE SPIKED STRAWBERRY PEEPS SODA:

Smirnoff Red SCR 351.40 1 X 750ml

1½ OZ PEEPS-INFUSED VODKA ¾ – 1 OZ STRAWBERRY SYRUP 6 OZ SPARKLING WATER WHIPPED CREAM SPRINKLES PEEPS BUNNIES MARSHMALLOW CANDIES, FOR GARNISH (OPTIONAL)

INSTRUCTIONS FOR THE PEEPS-INFUSED VODKA

ADD PEEPS INFUSED VODKA AND STRAWBERRY SYRUP TO A TALL GLASS. FILL WITH ICE. FILL THE GLASS WITH SPARKLING WATER AND STIR. TOP WITH WHIPPED CREAM AND SPRINKLES. GARNISH WITH A PEEPS CANDY, IF DESIRED. 1. 2. 3.

FOR THE STRAWBERRY SYRUP

ADD ALL INGREDIENTS TO A SMALL SAUCEPAN OVER MEDIUM HEAT AND BRING TO A BOIL. REDUCE HEAT AND SIMMER FOR 20 MINUTES, STIRRING OCCASIONALLY. REMOVE FROM HEAT AND COOL. STRAIN OUT STRAWBERRIES AND STORE THE SYRUP IN AN AIRTIGHT CONTAINER. 1. 2. 3.

FOR THE SPIKED STRAWBERRY PEEPS SODA

Seybrew Eku

Seybrew (Can) Eku (Can)

SCR 510.35

SCR 565.03 SCR 580.72

SCR 1,002.47

24 x 280ml

24 x 300ml

24 x 500ml

SCR 911.33

24 x 500ml

Smirnoff Original

Smirnoff Black Ice SCR 653.31

Smirnoff Guarana

Slow Turtle SCR 653.31

SCR 653.31

SCR 689.60

24 x 280ml

DRINK RESPONSIBLY NOT FOR SALE TO PERSONS UNDER THE AGE OF 18 18+

DONT DRINK & DRIVE DRINKiQ.COM

All Prices Excluding VAT.

Sprite

Cocktail SCR 226.84

Orange

SCR 226.84

6 X 1500ml

SCR 208.70

SCR 208.7

SCR 208.70

12 X 500ml

Soda SCR 181.47

Fanta SCR 226.84

Coca-Cola SCR 226.84

6 X 1500ml

SCR 180.62

SCR 208.70

12 X 500ml

DRINK RESPONSIBLY NOT FOR SALE TO PERSONS UNDER THE AGE OF 18 18+

DONT DRINK & DRIVE DRINKiQ.COM

All Prices Excluding VAT.

Green Label SCR 807.91

Red Label SCR 501.84

Black Label SCR 643.35

1 X 750ml

1 X 1Litre

SCR 385.14

SCR 560.40

1 X 750ml

Gordons Dry Gin

Gold Reserve

Baileys

SCR 456.39

SCR 760.19

SCR 395.46

1 X 1Litre

1 X 750ml

1 X 1Litre

SCR 378.27

SCR 311.35

1 X 750ml

DRINK RESPONSIBLY NOT FOR SALE TO PERSONS UNDER THE AGE OF 18 18+

DONT DRINK & DRIVE DRINKiQ.COM

All Prices Excluding VAT.

Captain Morgan

Ciroc

Smirnoff Red SCR 351.40 1 X 750ml

SCR 382.11

SCR 565.28

1 X 700ml

1 X 750ml

Tanquery london Gin SCR 453.93 1 X 750ml

Tanquery Sevilla Gin SCR 579.39

Bells Original SCR 465.01 1 X 1L

1 X 1L

DRINK RESPONSIBLY NOT FOR SALE TO PERSONS UNDER THE AGE OF 18 18+

DONT DRINK & DRIVE DRINKiQ.COM

All Prices Excluding VAT.

Apex Hotel Supples Ltd.

T: +248 438 99 83 \ 438 99 91 E: orders@apex.sc FSA Trade Zone, Bois de Rose Avenue, Victoria, Mahe, Seychelles

Apex Hotel Supples Ltd. (Praslin)

T: +248 438 33 37 E: praslin@apex.sc Eve Island, Baie Ste Anne, Praslin, Seychelles

T: +248 438 99 95 / M: +248 260 29 61 E: seyborders@apex.sc Seychelles Breweries Apex Orders

Mini Catalogue is produced by Impact Marketing Easter

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