Our services span digital strategy, user experience consulting, web and application development as well as project rescue and support. They have really listened effectively to what we do and brought forward exciting and innovative design proposals for our online service.
We’re a multi-award-winning digital product development agency that uses technology to have a positive impact on society. Our focus on human-centred design helps us find smart solutions to our clients’ problems.
The work is very diverse and fast-paced across clients, so you get to build up a wide range of experience. Although we all have individual responsibilities, it’s important that we learn from each other and expand our skillets through training.
You’ll also have the freedom to explore and experiment with the latest techniques and technologies, and keep up with best practices. Whether you consult, design, develop, or help the team deliver, join us and make digital services people love to use.
I can honestly say a bit Zesty is one of the best places I could imagine working: both in terms of career opportunities and lifestyle. The work is very diverse and fast-paced across clients, so you get to build up a wide range of experience.
There are team outings and often the opportunity to grab a drink or a meal after work on Fridays. The office space is modern and spacious, and there are free snacks and drinks available.
There is not a single role on my CV or project in my portfolio related to marketing or advertising. It seems like the individual I spoke with has some listening issues and must never have even looked at my CV or portfolio.
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*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
“Under supervision from my tutor, I chose to mix the Christmas Neurons for my cocktail as it perfectly embodies what Christmas is in a drink should be with its aromatic flavors from a selection of winter spices such as star anise, cinnamon and orange peel. “I wanted to challenge myself by making a cocktail that required more technical skill such as infusion.
100g golden caster sugar 10 cloves Zest of two oranges 2 bay leaves 1 cinnamon stick 5-star anise 500ml Pink Granite Gin Gently bring the mixture to the boil then simmer over a low heat for 8-10 minutes, until it forms a light syrup.
Once cold, pour the cooled syrup and its infusions into a decanter and top up with the gin. Divide into two old-fashioned glasses filled with ice and garnished with orange segment.
I used Swiss cheese instead of cheddar and added some mustard to the sauce. I agree that you can reduce the amount of mayo and I will probably substitute yogurt for the mayo the next time.
I might also add a drop or two of chili pepper oil to give it a little more zip. I can see adding some diced cooked chicken or tuna or other veggie, too.
Next time I also plan to make the sauce ahead, refrigerate it, and reheat it when I'm ready to bake. That way all I have to do at dinner time is put the broccoli in the pan, pour the sauce over, top with the pinko, and bake making it even quicker to prepare.
Broccoli, when the occasion calls for a big comforting casserole to feed a crowd, this is the best I've had. It's so much lighter tasting than the traditional recipes with all the canned soups & processed cheeses.
Very good and a big hit at Christmas dinner. 12/02/2012I have made this recipe Several times it's a huge success and my husband and I love it.
I don't make any changes to the original Broccoli version, but like to use the cheese sauce with other dishes as well such as potatoes. The onions were a little undercooked for my taste; I will probably sauteed them for a couple of minutes before tossing them into the casserole next time.
Used fresh broccoli and it turned out great. Folks are surprised at the ingredients, the water chestnuts make a nice crunchy addition to this casserole.
I found pinko or regular breadcrumbs both work well. 12/12/2011This was ok, but we ended up getting tired of it and threw half the pan out.
When we have vegetable plate night at our house, this is often the featured dish. Cream cheese and crusty pinko are the ticket.
12/21/2010I made this recipe for thanksgiving, and it got rave reviews from everyone who tried it. I will probably try this again but halve the sauce at minimum.
I was worried about the mayo overpowering the sauce because I'm not a mayo person, but it didn't stand out as I feared it would. 12/21/2009Very good recipe, substituted all the fat-free ingredients with either light, 1/3 fat or 2% as this was for a work function and most people there are adverse to fat-free foods.
I was nervous about making this as I had to convert it to make in a crock pot, and it was the first time I tried this recipe. To make in a crock pot all I had to do was make the sauce on the stove as directed the night before, refrigerated, and toasted the breadcrumbs and butter mixture for about 5 minutes and refrigerated that as well.
12/14/2009This is very easy to make, and my whole family loves it! I have used fresh broccoli, but make sure to cook it in water a little first, otherwise it can dry out in oven.
06/13/2009This recipe is decent, but I really don't think the mayo is necessary at all. I cut the amount of mayo by about 2/3 when I made it, but I could still taste it in the sauce.
I really hesitated to add any at all because the cheese sauce was already so thick and creamy on its own. The sauce could also use a little more spice since it was pretty bland.
I did sprinkle some red pepper flakes on the mixture before I added the bread crumbs, but it definitely needed something else. I'll just have to keep experimenting with it since it has a good base and is worth tinkering around with.
Great comfort food with fewer calories. A Weight Watchers friendly meal. The only change I made to the recipe was to reduce the mayo by half.
12/02/2008I was looking for a Heather alternative to a broccoli casserole that I made each Thanksgiving that included melted processed cheese and cream of celery soup topped with saltines and a whole stick of butter. This recipe was much healthier and by far better tasting than the old one I used to make.
My son even loved it and my old recipe was his favorite. The only thing I left out was the water chestnuts as we are not fond of them.
This will definitely be on my Thanksgiving menu every year. 11/25/2008I make a similar casserole, but I use fat free cream of mushroom soup instead of the fat free sour cream.
This might help some who find the original recipe too rich or the sauce too overwhelming. Otherwise, I love this recipe because the reduced fat version tastes so much like the regular recipe.