RECIPE INDEX Sweet
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Sticky Toffee Pudding Orange, Whisky Bread and Butter Pudding White
Sticky Toffee Pudding Sticky Toffee Pudding Hot Butterscotch Sauce Hot Butterscotch Sauce 5.95 5.95 Spotted Dick Orange, Whisky Bread and Rich Vanilla Custard Butter Pudding 5.75 Rich Vanilla Custard 5.95 White Chocolate Chip and Raspberry Cheesecake 5.95 White Chocolate Chip and Raspberry Cheesecake Classic Bramley Apple Crumble 5.95 Clotted Cream Ice Cream and Custard 5.75 Classic Bramley Apple Crumble Clotted Cream Ice Cream and Custard Dark Chocolate ‘Millionaire’ Layer Cake 5.95 Pouring Cream 5.95 Dark Chocolate 'Millionaire' Award-Winning Ice Cream and Sorbet Layer Cake Please ask for today's selection Pouring Cream 5.00 5.95 Award-Winning Ice Cream and Sorbet Please ask for today's selection All allergen information is available upon request, but please note that we are not a gluten or nut free kitchen 5.00 our deliciously tempting desserts are all handmade in our café royal bakery, located in the heart of newcastle upon tyne all allergen information available upon request but please note that we are not a gluten or nut free kitchen Single/Double Espresso Finely ground coffee, with hot water poured through under pressure 1.90/2.10 Americano Hot water and Espresso; available with milk or cream 2.40 Cappuccino Espresso, hot milk and steamed milk foam, with an optional dusting of chocolate powder 2.70 Caffè Latte Espresso, steamed milk, and a small amount of milk foam 2.70 English Breakfast Tea Traditional black tea 2.05 Earl Grey Traditional black tea with a distinctive citrus flavour 2.20 Flavoured Tea Various Teas available; please ask for selection 2.20 Hot Chocolate 3.35 Caffè Mocha Espresso, chocolate powder and steamed milk 3.05 Liqueur Coffee Various liqueurs available; please ask for selection from 5.05 Syrup Choose from Vanilla, Caramel, Hazelnut or Gingerbread 0.60 all of our coffees are available decaffeinated . -
2 Sandwich Toastie Maker 2 Product Safety
® ™ 2 sandwich toastie maker 2 product safety READ CAREFULLY AND KEEP FOR FUTURE REFERENCE This appliance can be used by children aged from 8 years and above and persons with reduced physical, sensory or mental capabilities or lack of experience and knowledge if they have been given supervision or instruction concerning use of the appliance in a safe way and understand the hazards involved. Children shall not play with the appliance. Cleaning and user maintenance shall not be made by children unless they are older than 8 and supervised. Keep the appliance and its cord out of reach of children less than 8 years old. Always allow adequate air space above and on all sides for air circulation. Never use the appliance under cupboards or curtains or other flammable materials. Never operate the appliance by means of an external timer or separate remote-control system. Do not touch the metal parts of the appliance during use as they may become very hot. If the supply cord is damaged, it must be replaced by the manufacturer, its service agent or similarly qualified persons in order to avoid a hazard. ! Never use this appliance for anything other than its intended use. This appliance is for household use only. Do not use this appliance outdoors. ! Always ensure that hands are dry before handling the plug or switching on the appliance. ! Always use the appliance on a stable, secure, dry and level surface. ! Care is required when using the appliance on surfaces that may be damaged by heat. The use of an insulated pad is recommended. -
Sizzle and Drizzle Handy Index
INDEX A Cake, Yorkshire Teacakes, 103 A Letter from Nancy, 1 Cakes, Intro, 106 Acknowledgements, 414 Cakes, Recipes, 114 Almond Sponge, 340 Caramel, 346 Apple & Cinnamon Scones, 56 Caramel, Cracking (Creme Brûlée), 351 Apple Charlotte, 305 Carrot & Orange Cake, 151 Arctic Bundt, 364 Cheat’s Almond Tarts, 255 Cheese and Onion Flan, 224 B Cheese Scones, 58 Baby Biscotti, 44 Chelsea Buns, 82 Barbados Banana Bread, 118 Cherry Almond Traybake, 120 Biscotti, Baby, 44 Cherry Bakewell Scones, 53 Biscuits, Intro, 27 Cherry Chocolate Roulade, 131 Biscuits, Lemon Shortbread, 29 Chicken and Tarragon Pie, 218 Biscuits, Recipes, 29 Choco-Fudge Slices, Low Sugar, 193 Biscuits, Vanilla Shortbread, 34 Chocolate Recipes, 114, 131, 158, 160, 193, 237, Blackberry Pie, 234 256, 265, 338, 343 Brandy Snaps, 38 Chocolate & Amaretto Festive Cupcakes, 158 Bread & Butter Pudding, 295 Chocolate and Orange Delice, 343 Bread, Barbados Banana, 118 Chocolate Crusted Passion Fruit Tart, 256 Bread, Intro, 61 Chocolate for Profiteroles, 265 Bread, No Knead, 94 Chocolate Fudge Cake, 114 Bread, Recipes, 70 Chocolate Paste, 265 Bread, Soft White, 70 Chocolate Swiss Meringue Buttercream, 175 Bread, Sourdough, 89 Chocolate, Vanilla & Strawberry Drip Cake, 160 Brioche, 98 Choux Pastry, 265 Buttercream, 169 Christmas , 32, 135, 158, 298, 311 Buttercream, Chocolate Swiss Meringue, 175 Christmas Cake, 133 Buttercream, Coffee, Filling, 170 Chutney, End of Season, 382 Buttercream, Italian Meringue, 171 Citrus Passet with Blueberries, 354 Buttercream, Not Too Sweet, 156 Clean a Decanter -
Pear and Rhubarb Crumble with Custard
PEAR AND RHUBARB CRUMBLE WITH VANILLA CUSTARD Season: All year From the garden: Pears, rhubarb, eggs Type: Dessert Difficulty: Easy Country of origin: England Serves: 3 serves Source: foodtolove.co.nz/furtherfood.com PEAR AND RHUBARB CRUMBLE Equipment Ingredients *chopping board *4 pears in quarters (stewed or from a can) *knife *3 rhubarb stalks *saucepan *1 tbsp sugar *mixing bowls *¾ cup plain flour *measuring cup and spoons *80 g of butter or margarine *baking dish *1/3 cup brown sugar *¼ cup shredded coconut *¼ cup rolled oats *½ tsp cinnamon VANILLA CUSTARD *mixing bowl *1 egg *whisk *1 tbsp cornflour *measuring cup and spoons *2 tbsp sugar *saucepan *1 cup of milk (cow or plant) *1 tsp vanilla extract Method 1.preheat oven to 180 degrees 2.remove any stringy bits from the rhubarb 3.cut the rhubarb in 5 cm long pieces 4.place the rhubarb pieces in a saucepan with the 1 tbsp of sugar and cover with a little water 5. place on the stove and cook for approximately 5 min. until rhubarb is tender but not falling apart 6. add the flour for the crumble into bowl and add butter or margarine in small pieces 7. rub the butter into the flour until it resembles crumbs 8. add sugar, coconut, oats and cinnamon to the butter/flour mixture and mix 9. place the rhubarb (with a little bit of the cooking liquid) and the quartered pears into a baking dish and sprinkle with the crumble mixture 10. put the dish into the oven and bake for around 20 minutes 11. -
Bread and Butter Pudding by Hovis and Tesco
Rescue recipe This recipe is great using up excess or slightly stale bread Sweet or savoury, you decide. bread and butter pudding By Hovis and Tesco Ingredients: Serves 4 Method: Base Savoury version 6-8 slices white bread 1. Preheat oven to Gas 5, 190ºC, fan 170ºC. 50g (2oz) butter 2. Heat the oil in a pan and fry the onion until soft. Add bacon and pepper and fry over a high heat until the bacon is browned. 2 eggs 3. Butter an ovenproof dish. Thickly butter one side of the bread 400ml (14fl oz) milk slices, cut into triangles and arrange in the dish. Spoon over the onion and bacon. Beat the eggs and milk together and pour over. Pinch of salt Top with cheese and bake for 20 minutes until golden. Savoury version 1tbsp vegetable oil Sweet version 1. Preheat oven to Gas 5, 190ºC, fan 170ºC 1/2 onion, finely chopped 2. Butter the bread, cut into triangles and place in an oven-proof 2 rashers value back bacon dish 3. Sprinkle over the raisins, other dried fruit or chocolate chips. 1 red pepper, deseeded and diced 4. Mix together the eggs, milk, sugar and vanilla extract to 25g (1oz) white cheese, grated make the custard. Sweet Version 5. Pour the custard over the bread and allow to soak for 20-30 minutes. 25g sugar 6. Sprinkle a little extra sugar over the top and bake for 25 to 30 ¼ tsp vanilla extract minutes. 50 g raisins, other dried fruit or chocolate Proud to support Every year in the UK we throw away £12.5 billion worth of good food, costing the average family up to £60 a month. -
LOFFLEX Recipe Booklet.Indd
40 delicious recipes for the LOFFLEX DIET Low Fat • Fibre Limited • Exclusion Diet contents Breakfast (potato recipes) .............................................................................................................................................6 Potato Cakes.......................................................................................................................................................................................................6 Potato Scones ................................................................................................................................................................................................... 7 Potato Flour Savoury Pancakes ................................................................................................................................................... 7 Soups ...............................................................................................................................................................................................................8 Carrot & Coriander Soup ......................................................................................................................................................................9 Orange Root Soup .......................................................................................................................................................................................9 Mushroom Soup .......................................................................................................................................................................................... -
Watercress, Rocket, Sweet Pear, Walnut and Parmesan Salad
Jamie Oliver's new cook book for free! How good is this..... Cook book = £20 Ingredients = £10 Getting sacked for "accidentally" releasing the book to the entire planet before it even hits the shelves = PRICELESS! It seems that someone at Jamie Oliver's publishing company sent a word document version of his 2nd book to one of their mates this morning. Unfortunately for the poor sap who sent the word document, it is now flying around the web at a rate of knots. So print what you like AND please spare a thought for the poor bugger that originally sent it, while enjoying the food you make from the recipes!!! The deal of the day - Jamie Oliver's latest cook book. RRP £20 at most participating book stores. Yours for nothing! Enjoy & Pass it on!! JAMIE OLIVER THE NAKED CHEF 2 WATERCRESS, ROCKET, SWEET PEAR, WALNUT AND PARMESAN SALAD ................................... 7 BAKED JERUSALEM ARTICHOKES, BREADCRUMBS, THYME AND LEMON ................................. 8 WOK-COOKED FRAGRANT MUSSELS ......................................................................................................... 9 CRÉME BRÛLÉE - THE WAY I LIKE IT ...................................................................................................... 10 STIR-FRIED CHINESE GREENS WITH GINGER, OYSTER AND SOY SAUCE ................................... 11 OLIVER’S TWIST ............................................................................................................................................... 12 CELLOPHANE NOODLE SALAD .................................................................................................................. -
Cooking with Leftovers Why Avoid Food Waste? We All Generate Food Waste – at Home, in School, at Work and on the Un…Everywhere
Cooking with Leftovers Why avoid food waste? We all generate food waste – at home, in school, at work and on the un…everywhere. early all this food is thrown in the bin, and while some is composted most ends up in the landfill! About 1/3 of all the food we buy gets thrown out! On average, wasted food costs each Irish household €700 a year. For some Irish households this can be over €1000! The food we throw away is a waste of valuable resources as it is expensive to buy and expensive to dispose of. Food has a high carbon footprint as energy is used to grow, harvest, transport, process, package, prepare and sell it. The main types of avoidable food waste are: · Bread · Apples · Potatoes · Salads · Meat and fish · Yoghurts and milk · Spreads and dips Lovely leftover recipes Scrumptious Starters Cheddar Cheese & Bacon Scones Vegetable Soup with Ginger Magnificent Mains Braised Chicken Thighs in Chunky Vegetable & Tomato Sauce Leek & Bacon Pie with Potato Topping Spicy Salmon Fishcakes Decadent Desserts White Chocolate Bread & Butter Pudding Mini Apple & Mixed Berry Crumbles Scrumptious Starters Cheddar Cheese & Bacon Scones I adore these scones as a bread option for a dinner party but also as lunchbox fillers. You can have as much fun and variation as you like by playing around with the ingredients to change the flavour. Ingredients Savoury Scone Mixture: 1lb/450g plain flour 1 rounded teaspoon baking powder Pinch Salt ½ teaspoon cayenne pepper or paprika 3oz/75g grated cheddar cheese 3oz/75g butter 1 large egg Approximately 7floz/200ml buttermilk Flavouring: 5oz/150g cooked bacon-cut into chunks 2 teaspoons of freshly chopped thyme Glaze: 1 egg 3 tablespoons milk Pumpkin Seeds Method Preheat the oven to 180C/350F/Gas Mark 4. -
A Quick Reference Guide to Cooking in Mealstream 401 & 501 Range
A quick reference guide to cooking in microwave combination ovens. Mealstream 401 & 501 Range Guidelines for Combination cooking The following methods have been Virtually all foods traditionally cooked in an performance tested in our Catering Advisory oven can be successfully produced in a Service kitchen to achieve correct serving microwave combination oven – it is simply temperatures and to produce the best about 5 times quicker results in eating quality. NB: All temperatures given are for a Adjust the settings for timings, temperature preheated oven. The timings on the and microwave power level to suit your combination cooking pages are for the total particular food products. Make the usual time on convection and microwave together, allowances for different start temperatures, i.e. combination cooking. portion sizes, seasonal variations and personal tastes, etc. Use only as a guide for Always ensure correct kitchen standards are establishing your own settings. maintained and that staff are fully trained before using the oven. Standard settings may be programmed into the oven’s memory (Series 5 versions) and a If you should need further guidance, please record kept on the programme selection contact the Catering Advisory Service at chart. Merrychef Limited, who will be pleased to offer assistance. Products Oven Qty Method BREAD AND PASTRIES Bread Rolls (frozen) 401 6 x 2 oz 250°C 3m00s 25% Brush with cold water prior to baking. Par Baked Place directly onto hot turntable / grey 501 12 x 2oz 250°C 3m30s 25% tray. Serve immediately Petit Pains (frozen) 401 6 x 3oz 250°C 2m30s 50% Place directly onto hot turntable / hot Par Baked grey tray. -
Golden Syrup Bread and Butter Pudding with Quick Crème Anglaise Sauce
Golden Syrup Bread and Butter Pudding with Quick Crème Anglaise Sauce Serves: 4 - 6 Slightly crunchy on top, but creamy and smooth beneath the surface. Bread and butter pudding sweetened with golden syrup is a wonderful example of classic comfort food that is delicious and nutritious. TASTE OF CATER CARE FACT This recipe forms part of Cater Care’s Supporting Positive Ageing recipe series and reflects our commitment to creating delicious, nutritious food and engaging aged care specific dishes for our residents. This recipe uses protein and calcium rich ingredients including eggs, milk and cream making it an ideal dessert for aged care residents who have increased protein and calcium requirements. Served with a quick Crème Anglaise sauce, it is also suitable for a soft diet, (ensuring any crisp or crunchy pieces are removed), making it an excellent addition to aged care menus. Incorporating ingredients including vanilla essence, butter and golden syrup greatly enhances the dish’s flavour which is crucial in stimulating meal enjoyment and consequently valuable nutritional intake for residents. INGREDIENTS ● 80g Unsalted Butter - warm to room temperature. ● 40g Golden syrup ● 4 Eggs - crack and beat. ● 700ml Full Cream Milk ● 125ml Thickened Cream ● 200ml Thickened Cream ● 150ml Full Cream Milk ● ½ tsp Vanilla Essence ● ¼ tsp Vanilla Essence ● 140g Golden Syrup - warm slightly. ● 20g Caster Sugar ● 24 slices White Bread - remove crusts. ● 2 ¼ tsp Cornflour METHOD . 1. Preheat an oven to a moderate temperature - 160°C. 2. Place four eggs and first quantity of milk, cream, vanilla essence and golden syrup to a mixing bowl. Whisk until thoroughly combined and set to one side. -
Names of Cakes
NAMES OF CAKES Armina BERCEANU, MA student University of Craiova Abstract The proper names analyzed in this paper provide additional information on the appearance, shape, content of the product associated with a trade name. As related to the current reality, trade names have become key elements of the marketing strategy, with a strong influence on language. In the case of confectionery and pastry products, the intention of the sender (the supplier) is to raise the interest of the receiver by simple, concise, clearly expressed words, showing the quality, the basic ingredients and the origin of the food. These elements determine the success of the product on the market and its recognition by means of the advertising discourse. Key-words: anthroponyms, toponyms, trade name, culinary names, vocabulary Résumé Les noms propres analysés dans ce travail apportent des informations supplémentaires sur l’aspect, la forme et le contenu du produit associé à un nom commercial. Rapp ortés à la réalité contemporaine, les noms commerciaux sont devenus des éléments -clés de la stratégie de marketing, ayant une grande influence sur le langage. Dans le cas des produits de confiserie et de pâtisserie, l’intention de l’émetteur (le fournisseur) est de susciter l’intérêt du récepteur par des mots simples, concis, clairement exprimés, qui présentent la qualité, les ingrédients de base et l’origine des aliments. Ces éléments déterminent le succès du produit sur le marché et sa consécration à trav ers le discours publicitaire. Mots-clés: anthroponymes , toponymes , nom commercial, noms culinaires, lexique 1. Introduction Over the years, society has faced certain unprecedented transformations which, in one way or another, have affected or changed our perception of the world. -
Breakfast/Brunch
LAKEHOUSE EGG COMBOS BENEDICTED Served with Choice of Potato & Toast Served with Choice of Potato LAKEHOUSE SPECIAL 9 STEAK N EGG 14 3 Eggs, 2 Bacon, 2 Sausage, Potatoes, Toast English Muffin, Grilled Steak, Poached Eggs, Spinach, Tomato, Hollandaise THE USUAL 8 TRADITIONAL 10 2 Eggs, 1 Meat, Potato, Toast English Muffin, Canadian Bacon, Poached Eggs, Spinach, Tomato, DOLLAR BAY BIKINI 8 Hollandaise Egg Whites, Turkey Sausage, Fresh Fruit CRAB CAKE 13 EGGS & JOHNNY CAKES 8 English Muffin, House Crab Cake, Poached Eggs, Spinach, Tomato 2 Eggs, 2 Pancakes, 1 Meat, Toast Hollandaise EGGS & FRENCH TOAST 8 SOUTHERN CHICKEN 12 2 Eggs, 2 French Toast, 1 Meat House Biscuit, Fried Chicken, Sausage Gravy, Sunny Eggs, Bacon Crumble EGGS & HASH 7.5 THE IRISH-11 2 Eggs, Corned Beef Hash, 1 Meat English Muffin, Corned Beef, Poached Eggs, Spinach, Tomato, Hollandaise EGGS & BISCUITS 7.5 2 Eggs, 2 Biscuits & Gravy, 1 Meat LAKEHOUSE CLASSICS DEVILED PORK BELLY 10 BRIDGETTE’S BRIGHT N EARLY SPECIALS House Deviled Eggs, Arugula, Crisp Pork Belly 7-9AM SOUTH WAFFLE 13 #1 2 Eggs, Potatoes, Toast $4 House Waffle, Fried Chicken, Sausage Gravy, Sunny Egg, Bacon Crumble #2 2 Eggs, ½ order of Meat, Potatoes ,Toast $5 CHICKEN N WAFFLE 12 #3 2 Eggs, ½ order of Meat, 2 Johhny Cakes $6 House Waffle, Fried Chicken, Buffalo Sauce, Bourbon Sauce #4 2 Eggs, Biscuits & Gravy $6 AM BURRITO 11 Onion, Green Pepper, Spinach, Tomato, Jalapeno, Black Beans, Cheddar LEGENDARY OMELETTES $10 Cheese, Egg, Choice Of Potato Served with Choice of Potato & Toast BRUNCH BURGER 11 SOUTHWEST