DOCSLIB.ORG

Product List Winter 2020/21 2 Winter 2020/21 Winter 2017 3

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Product List Winter 2020/21 2 Winter 2020/21 Winter 2017 3 Contents Large and Small meals Large and Small Meals Textured Modified A huge selection of mains, soups, Savoury Pastries 04 Level 3 (Liquidised) 22 sides and desserts – created to Breakfast 04 Level 4 (Puréed) 22 sustain and nourish patients. Soups 05 Level 4 (Purée Petite) 25 Main meals – Meat Level 5 (Minced & Moist) 26 • Beef 06 Level 6 (Soft & Bite-Sized) 27 • Poultry 06 • Pork 08 • Other Meat 08 Special Diets • Lamb & Mutton 09 Gluten free 29 Main Meals - Fish 09 Free From 30 Main Meals - Vegetarian 10 Mini Meals Extra 31 Sides Energy dense 32 • Accompaniments 11 Low & Reduced Sugars Individual Desserts 32 • Vegetables 12 Finger Foods 33 • Potatoes and Rice 13 Desserts Ethnic Meals • Hot Desserts 14 Kosher Meals 35 • Cold Desserts 16 Kosher Desserts 35 • Cakes 16 Caribbean & West Indian Meals 36 Asian Halal Meals 37 CarteChoix Asian Halal Vegetarian Meals 38 Main meals – Meat • Beef 18 Dietary Codes 39 • Lamb 18 • Poultry 18 • Pork 18 Main Meals - Fish 18 Main Meals - Vegetarian 18 Main Meals - iWave Recommended 19 Desserts • Hot desserts 19 Making food that tastes great and aids patient recovery has been our mission from day one. It’s what our registered dietitian and team of qualified chefs work tirelessly for. Whatever a patient’s dietary needs, ethnic preference or taste, it’s about offering them something good to eat. Our Dietitian, Emily Stuart, is a healthcare expert as well as a member Minced Beef Hotpot : 324112 of the BDA 4 Winter 2020/21 Large and Small Meals Winter 2020/21 Large and Small Meals 5 Savoury Pastries Soups Average Dietary Info Average Dietary Info Product Units Product Pack Recommended Units Product weight Product weight code per crate code size portions per crate per unit GF V ED EC per unit GF V ED EC Steak Slice 214100 175g 26 324647 Large 1120g 8 15 Minestrone Soup •• • Chicken & Mushroom Slice 214101 174g 26 328647 Small 420g 3 40 Traditional Pasty 214104 195g 22 324648 Large 1120g 8 15 Scotch Broth •• • Potato, Cheese & Onion Pasty 214105 115g 36 • 328648 Small 420g 3 40 7" Premium Sausage Roll 214106 135g 48 324652 Large 1120g 8 15 Carrot & Coriander Soup • • • Bacon & Cheese Turnover 214107 125g 30 328652 Small 420g 3 40 324660 Large 1120g 8 15 Vegetable & Herb Soup • • • 328660 Small 420g 3 40 Nourishing Soups: Multi portion soups containing a minimum 100kcals and 3g protein per portion Breakfast 324649 Large 1200g 8 15 Pea & Ham Soup • • • 328649 Small 450g 3 40 Average Dietary Info 324655 Large 1120g 8 15 Product Pack Recommended Units Mushroom Soup • • • • Product weight 328655 Small 420g 3 40 code size portions per crate per unit GF V ED EC 324656 Large 1200g 8 15 Tomato Soup • • • • Cooked Sausages 324607 Large 468g 6 15 328656 Small 450g 3 40 Cooked Bacon 324615 Large 320g 8 15 • 324657 Large 1120g 8 15 Leek & Potato Soup • • • Porridge 324680 Large 1200g 8 15 •• • 328657 Small 420g 3 40 Creamy Porridge 324681 Large 1200g 8 15 • • 324662 Large 1200g 8 15 Cream of Chicken Soup • • • 324720 Large 960g 8 15 328662 Small 450g 3 40 Scrambled Eggs • • • 328720 Small 240g 2 40 324673 Large 1200g 8 15 Vegetable Soup • •• • • 328673 Small 450g 3 40 324674 Large 1200g 8 15 Chicken Broth • • • 324674 Small 450g 3 40 324676 Large 1120g 8 15 Red Lentil Broth • •• • • 328676 Small 420g 3 40 324677 Large 1200g 8 15 Tomato, Red Pepper & Lentil Soup • •• • • 328677 Small 450g 3 40 Fortified Soups: Individual portion soups containing a minimum 200kcals and 7g protein Pea & Ham Soup 217143 1 180g 1 30 • • Chicken Soup 217144 1 180g 1 30 • • • Cheesy Leek & Potato Soup 217145 1 180g 1 30 • • • Tomato & Lentil Soup 217162 1 180g 1 30 • • • • • Every patient has different dietary needs. For some, it’s simply a question of taste and texture, but for other patients it’s about providing meals for specific dietary needs, as well as cultural and ethnic preferences. •• Indicates meals suitable for a vegan diet. •• Indicates meals suitable for a vegan diet. 6 Winter 2020/21 Large and Small Meals Winter 2020/21 Large and Small Meals 7 Main Meals – Meat Main Meals – Meat Average Dietary Info Average Dietary Info Product Pack Recommended Units Product Pack Recommended Units Product weight Product weight code size portions per crate code size portions per crate per unit GF V ED EC per unit GF V ED EC Beef Poultry 324100 Large 1260g 8 15 324423 Large 1360g 8 15 Roast Beef in Gravy • • Chicken Curry • • • 328100 Small 340g 2 40 328423 Small 340g 2 40 324101 Large 1555g 8 15 324425 Large 1180g 8 15 Beef Lasagne • Chicken in Black Bean Sauce • 328101 Small 388g 2 40 328425 Small 295g 2 40 324103 Large 1440g 8 15 324426 Large 1200g 6 15 Beef Casserole improved • • Roast Chicken Breasts in Gravy • • 328103 Small 360g 2 40 328426 Small 400g 2 40 324105 Large 1360g 8 15 324429 Large 1400g 8 15 Chilli Con Carne • • Chicken & Vegetable Casserole • • 328105 Small 340g 2 40 328429 Small 355g 2 40 324112 Large 1410g 6 15 324433 Large 1600g 8 12 Minced Beef Hotpot improved • • • Chicken, Cheese & Bacon Bake • • 328112 Small 470g 2 40 328433 Small 400g 2 40 324114 Large 1600g 8 15 324434 Large 1600g 8 12 Cottage Pie • • • Potato Topped Chicken Pie • • • 328114 Small 445g 2 40 328434 Small 400g 2 40 324115 Large 1360g 6 15 324437 Large 1428g 8 15 Beef Bolognaise with Pasta improved • • Chicken & Ham Pie with Flaky Pastry Top • 328115 Small 450g 2 40 328437 Small 335g 2 40 324119 Large 1500g 6 15 324440 Large 702g 6 15 Corned Beef Hash • • • Chicken Goujons • 328119 Small 500g 2 40 328440 Small 234g 2 40 324130 Large 1353g 8 15 Chicken Breast in Creamy 324443 Large 1260g 6 15 Baked Steak & Mushroom Pie improved • • • 328130 Small 352g 2 40 Mushroom Sauce 328443 Small 420g 2 40 324133 Large 1300g 6 15 324445 Large 1360g 8 15 Steak Pie with Flaky Pastry Top improved • Sliced Chicken in Gravy • • 328133 Small 440g 2 40 328445 Small 340g 2 40 324136 Large 1600g 8 15 Chicken Breast in Tomato & 324447 Large 1120g 6 15 Cumberland Pie • • • • 328136 Small 440g 2 40 Basil Sauce 328447 Small 375g 2 40 324138 Large 1320g 8 15 324448 Large 480g 6 15 Savoury Minced Beef improved • • • Chicken Kievs 328138 Small 330g 2 40 328448 Small 160g 2 40 324140 Large 1440g 8 15 324449 Large 1200g 8 15 Beef Stroganoff • • Chicken Korma • 328140 Small 360g 2 40 328449 Small 300g 2 40 324144 Large 1440g 8 15 324450 Large 1463g 8 15 Beef Stew & Dumplings • Baked Chicken & Vegetable Pie • 328144 Small 360g 2 40 328450 Small 335g 2 40 324145 Large 1466g 8 15 Chicken & Pasta with Tomatoes 324452 Large 1360g 6 15 Suet Topped Steak & Potato Pie • improved • • 328145 Small 368g 2 40 & Herbs 328452 Small 454g 2 40 324146 Large 1200g 8 15 324453 Large 1350g 6 15 Beef Bolognaise Sauce • • • Chicken & Sweetcorn Bake • 328146 Small 480g 2 40 328453 Small 450g 2 40 Poultry 324454 Large 1360g 8 15 Coronation Chicken • • • 324402 Large 1360g 8 15 328454 Small 340g 2 40 Sliced Turkey in Gravy • • 324455 Large 1005g 6 15 328402 Small 340g 2 40 Chicken & Chorizo Paella • • 324410 Large 1360g 8 15 328455 Small 335g 2 40 Sweet & Sour Chicken • • 324456 Large 1310g 8 15 328410 Small 340g 2 40 Chicken Tikka Masala improved • • 324411 Large 1360g 8 15 328456 Small 327g 2 40 Chicken Chasseur • • 328411 Small 340g 2 40 All multi/twin products are available to order either by individual unit or as a complete crate. A complete crate contains either 15 multi portions or 40 twin portions. •• Indicates meals suitable for a vegan diet. 8 Winter 2020/21 Large and Small Meals Winter 2020/21 Large and Small Meals 9 Main Meals – Meat Main Meals – Meat Average Dietary Info Average Dietary Info Product Pack Recommended Units Product Pack Recommended Units Product weight Product weight code size portions per crate code size portions per crate per unit GF V ED EC per unit GF V ED EC Pork Lamb & Mutton 324200 Large 1360g 8 15 324300 Large 1360g 8 15 Roast Pork in Gravy • • Roast Lamb in Gravy • • 328200 Small 380g 2 40 328300 Small 340g 2 40 324201 Large 1080g 8 15 324301 Large 1440g 8 15 Sliced Gammon & Pineapple • Irish Stew • 328201 Small 270g 2 40 328301 Small 360g 2 40 324211 Large 750g 6 15 324303 Large 1520g 8 15 Ham, Leek & Cheddar Tart Lancashire Hotpot improved • 328211 Small 250g 2 40 328303 Small 380g 2 40 324215 Large 1140g 6 15 324305 Large 1360g 8 15 Pork in Cider Gravy • Lamb Grill Steaks in Minted Gravy • 328215 Small 380g 2 40 328305 Small 340g 2 40 324312 Large 1600g 8 15 324217 Large 1180g 8 15 Shepherds Pie • • Quiche Lorraine • • 328312 Small 450g 2 40 328217 Small 470g 3 40 324313 Large 1440g 8 15 324225 Large 1360g 8 15 Curried Lamb, Potato & Tomato • • • Pork & Apple Casserole • • • 328313 Small 360g 2 40 328225 Small 340g 2 40 324314 Large 1440g 8 15 324230 Large 1200g 8 15 Lamb Casserole • Pork with Sage Stuffing in Gravy • • 328314 Small 360g 2 40 328230 Small 300g 2 40 324320 Large 1516g 8 15 324231 Large 1280g 8 15 Lamb & Mint Pie • BBQ Pulled Pork with Peppers • • 328320 Small 383g 2 40 328231 Small 320g 2 40 324233 Large 1200g 6 15 Main Meals - Fish Ham & Leek Crumble improved • 328233 Small 400g 2 40 324504 Large 1360g 8 15 324113 Large 1360g 6 15 Salmon & Broccoli Bake • • Vienna Steaks in Sauce • • 328504 Small 340g 2 40 328113 Small 450g 2 40 324505 Large 570g 6 15 324600 Large 1320g 6 15 Breaded Cod • Sausages in Onion Gravy 328505 Small 190g 2 40 328600 Small 440g 2 40 324508 Large 1410g 6 15 improved 324617 Large 1200g 6 15 Tuna Pasta Bake • • Pork Meatballs in Tomato & Herb Sauce • • 328508 Small 470g 2 40 328617 Small 400g 2 40 324513 Large 1360g 8 15 324620 Large 1380g 6 15 Salmon Crumble
Recommended publications
  • Great Chefs® of the Caribbean©

    Great Chefs® of the Caribbean©

    GREAT CHEFS® OF THE © CARIBBEAN Episode Appetizer Entrée Dessert Number Episode 1 Honduran Scallop Ceviche Veal Roulade with Sage Sauce Pithiviers On DVD Douglas Rodriguez Stéphane Bois Pierre Castagne Aquarela Le Patio Le Perroquet “Carib” #1 El San Juan Hotel Village St. Jean St. Maarten Puerto Rico St.-Barthélemy Episode 2 Curried Nuggets of Lobster Swordfish with Soy-Ginger Banana Napoleon with On DVD Norma Shirley Beurre Blanc Chocolate Sabayon Norma at the Wharfside Scott Williams Patrick Lassaque “Carib” #1 Montego Bay, Jamaica Necker Island Resort The Ritz-Carlton Cancun Necker Island, BVI Mexico Episode 3 Seared Yellowfin Tuna and Caribbean Stuffed Lobster Pineapple Surprise On DVD Tuna Tartare on Greens Ottmar Weber Rolston Hector “Carib” #1 Wilted in Sage Cream Ottmar’s at The Grand Pavilion The St. James’s Club Michael Madsen Hotel Antigua Great House Grand Cayman Villa Madeleine St. Croix Episode 4 Black Bean Cake and Lamb Chop with Mofongo and Turtle Bay’s Chocolate On DVD Butterflied Shrimp with Chili Cilantro Pesto Banana Tart Beurre Blanc Jeremie Cruz Andrew Comey “Carib” #2 Janice Barber El Conquistador Resort Caneel Bay Resort The White House Inn Puerto Rico St. John USVI St. Kitts Episode 5 Foie Gras au Poireaux with Swordfish Piccata Chocolate-layered Lime On DVD Truffle Vinaigrette David Kendrick Parfait with Raspberry Coulis Pierre Castagne Kendrick’s Josef Teuschler “Carib” #2 Le Perroquet St. Croix Four Seasons Resort St. Martaan Nevis Episode 6 Garlic-crusted Crayfish Tails Baked Fillet of Sea Bass with Chocolate
  • Redalyc.APPRECIATING CALLALOO SOUP: St. Martin As an Expression

    Redalyc.APPRECIATING CALLALOO SOUP: St. Martin As an Expression

    Revista Brasileira do Caribe ISSN: 1518-6784 [email protected] Universidade Federal do Maranhão Brasil Guadeloupe, Francio; Wolthuis, Erwin APPRECIATING CALLALOO SOUP: St. Martin as an expression of the compositeness of Life beyond the guiding fictions of racism, sexism, and class discrimination Revista Brasileira do Caribe, vol. 17, núm. 32, enero-junio, 2016, pp. 227-247 Universidade Federal do Maranhão Sao Luís, Brasil Available in: http://www.redalyc.org/articulo.oa?id=159148014010 How to cite Complete issue Scientific Information System More information about this article Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Journal's homepage in redalyc.org Non-profit academic project, developed under the open access initiative APPRECIATING CALLALOO SOUP: St. Martin as an expression of the compositeness of Life beyond the guiding fi ctions of racism, sexism, and class discrimination Francio Guadeloupe President of the University of St. Martin, St. Marteen, St. Martin Erwin Wolthuis Head of the Hospitality and Business Divisions, University of St. Martin St. Marteen, St. Martin RESUMO A sopa Callaloo é, simultaneamente, uma comida caribenha e, nacional “outra”. Diferente a sua preparação em outros povos e lugares, Callaloo pode ser compreendida como um convite para apreciar os diferentes mundos interconectados de nossa coletiva experiência do colonialismo ocidental e da resistência que este provocou. Isto pode ser entendido como uma composição natural do mundo e da dinâmica de vida que a triada da discriminação racista, sexista e de classe ocultou e ainda reforça essa situação. Adotando a sopa Callaloo como uma metáfora guia, os autores focalizam novas vias para esmiuçar práticas do ser e outras opressões do povo de Saint Martin.
  • Chapter 33 Eggs Food for Today

    Chapter 33 Eggs Food for Today

    CHAPTER 33 CHAPTER 33 Chapter Overview Introduce the Chapter Eggs In this chapter, students learn that eggs are a versatile, nutri- tious, economical addition to meals. Students examine how eggs and egg substitutes fi t into a healthful meal, learn how to select, store, and pre- pare eggs, and explore the valuable properties of eggs that allow them to function as binders, emulsifi ers, and leav- ening agents in foods. Build Background Ask students to brainstorm recipes made with eggs, such as cake, custard, bread, omelet, and so on. Then ask students: How do you think eggs contribute to these reci- pes? Ask volunteers to share their responses with the class. Activate Prior Explore Knowledge the Photo Writing Varied Sentence Caption Answer Answers Activity Structures will vary but may include cakes, egg bread, noodles, njoying Eggs Good writing features sentences fried or scrambled eggs, Ethat have different structures. For example: “Rosie egg salad, deviled eggs, or gathered the eggs in a basket” has a different sentence meatloaf. structure than “Using a basket, Rosie gathered the eggs.” Discussion Ask students: In what other ways can sentence structures be varied? What is the value of eggs in a Write a paragraph that describes eggs or an egg dish you healthful diet? (Answers will like. Include at least three different sentence structures. vary, but may include: Eggs are Writing Tips Follow these steps to write a variety of a good source of protein, but sentences: provide many other important ● Avoid starting several sentences with the same word. Activate Prior nutrients that are vital for the ● Use punctuation correctly to combine some short Knowledge health and maintenance of our sentences together.
  • Lunch & Early Evening Menu

    Lunch & Early Evening Menu

    LUNCH & EARLY EVENING MENU 11:30AM - 6:30PM | Monday - Friday Two courses Three courses 16.95 21.00 STARTERS Cream of cauliflower soup Ham hock croquette Crab and dill cream Served with crumbled Stilton, Pulled ham, potato and parsley Watermelon, crushed avocado, capers and parsley croquette, celeriac and apple radish and coriander salad, wholegrain mustard and maple dressing MAINS Chargrilled aubergine with Chargrilled chicken curry quinoa and mushrooms Jasmine rice, sweet potato crisps, Tomato sauce, pesto, toasted almonds, chilli and spinach Vicenza cheese and tzatziki Steak, egg and thick cut chips Cod goujons Thinly beaten rump steak, thick cut Tartare sauce and thick cut chips chips and a fried hen’s egg £3.95 supplement SIDES Peas, sugar snaps and baby shoots 3.50 Creamed spinach, toasted 3.95 pine nuts and grated Parmesan Thick cut chips 3.95 Sprouting broccoli, miso butter, 4.25 Truffle and Parmesan chips 4.75 sesame and chilli Extra virgin olive oil mashed potato 3.75 San Marzanino tomato and basil 3.95 Jasmine rice with toasted sesame 3.50 salad with Pedro Ximénez dressing Green beans and roasted almonds 3.95 Baked sweet potato, harissa coconut 4.25 Green leaf salad with mixed herbs 3.25 “yoghurt”, mint and coriander dressing DESSERTS Vanilla ice cream Wookey Hole cheese Sticky toffee pudding Served with warm salted A cave-aged, mature Cheddar from With clotted cream and salted caramel sauce Dorset, served with rye crackers, caramel sauce apple and celery Please always inform your server of any allergies or intolerances before placing your order. Not all ingredients are listed on the menu and we cannot guarantee the total absence of allergens.
  • China in 50 Dishes

    China in 50 Dishes

    C H I N A I N 5 0 D I S H E S CHINA IN 50 DISHES Brought to you by CHINA IN 50 DISHES A 5,000 year-old food culture To declare a love of ‘Chinese food’ is a bit like remarking Chinese food Imported spices are generously used in the western areas you enjoy European cuisine. What does the latter mean? It experts have of Xinjiang and Gansu that sit on China’s ancient trade encompasses the pickle and rye diet of Scandinavia, the identified four routes with Europe, while yak fat and iron-rich offal are sauce-driven indulgences of French cuisine, the pastas of main schools of favoured by the nomadic farmers facing harsh climes on Italy, the pork heavy dishes of Bavaria as well as Irish stew Chinese cooking the Tibetan plains. and Spanish paella. Chinese cuisine is every bit as diverse termed the Four For a more handy simplification, Chinese food experts as the list above. “Great” Cuisines have identified four main schools of Chinese cooking of China – China, with its 1.4 billion people, has a topography as termed the Four “Great” Cuisines of China. They are Shandong, varied as the entire European continent and a comparable delineated by geographical location and comprise Sichuan, Jiangsu geographical scale. Its provinces and other administrative and Cantonese Shandong cuisine or lu cai , to represent northern cooking areas (together totalling more than 30) rival the European styles; Sichuan cuisine or chuan cai for the western Union’s membership in numerical terms. regions; Huaiyang cuisine to represent China’s eastern China’s current ‘continental’ scale was slowly pieced coast; and Cantonese cuisine or yue cai to represent the together through more than 5,000 years of feudal culinary traditions of the south.
  • Soy Free Diet Avoiding Soy

    Soy Free Diet Avoiding Soy

    SOY FREE DIET AVOIDING SOY An allergy to soy is common in babies and young children, studies show that often children outgrow a soy allergy by age 3 years and the majority by age 10. Soybeans are a member of the legume family; examples of other legumes include beans, peas, lentils and peanut. It is important to remember that children with a soy allergy are not necessarily allergic to other legumes, request more clarification from your allergist if you are concerned. Children with a soy allergy may have nausea, vomiting, abdominal pain, diarrhea, bloody stool, difficulty breathing, and or a skin reaction after eating or drinking soy products. These symptoms can be avoided by following a soy free diet. What foods are not allowed on a soy free diet? Soy beans and edamame Soy products, including tofu, miso, natto, soy sauce (including sho yu, tamari), soy milk/creamer/ice cream/yogurt, soy nuts and soy protein, tempeh, textured vegetable protein (TVP) Caution with processed foods - soy is widely used manufactured food products – remember to carefully read labels. o Soy products and derivatives can be found in many foods, including baked goods, canned tuna and meat, cereals, cookies, crackers, high-protein energy bars, drinks and snacks, infant formulas, low- fat peanut butter, processed meats, sauces, chips, canned broths and soups, condiments and salad dressings (Bragg’s Liquid Aminos) USE EXTRA CAUTION WITH ASIAN CUISINE: Asian cuisine are considered high-risk for people with soy allergy due to the common use of soy as an ingredient and the possibility of cross-contamination, even if a soy-free item is ordered.
  • Daytime Menu

    Daytime Menu

    Daytime Menu All Day Breakfasts – served until 5pm Toasted white or brown bloomer, salted butter (V) £1.75 Toasted currant tea cake, salted butter (V) £1.95 Warmed fresh all butter Croissant (V) £1.95 Cobblers full English breakfast – Hamlets Bacon, Hamlets Sausage, black pudding, 2 eggs, beans, mushrooms, 2 toast. £9.50 (vegetarian option available) Cobblers Bacon and Sausage baton - Hamlets Bacon & Sausage served a large baton £5.95 Chorizo Sausage, Baked beans, fried egg served on white or brown toast £6.50 Smashed avocado with chilli flakes served on toasted bagel with poached egg (V) £6.50 Fresh bagel with smoked salmon and cream cheese £6.50 Starters/light bites Homemade soup of the day served with bread and butter. £4.95 Pan fried black pudding with peppercorn sauce and crispy onions £4.95 Cobblers classic prawn cocktail with wholemeal bread and salted butter £6.50 Crispy battered haddock goujons with homemade tartar sauce £4.95 Breaded chicken goujons served with barbeque sauce £4.95 Sandwiches – Served with dressed salad and crisps on brown or white baton/bread Roast beef and red onion marmalade. £6.50 Tasty Lancashire cheese with chutney (V) £5.50 Prawn with Marie rose sauce and iceberg lettuce. £6.50 Roast ham with grain mustard mayo. £6.50 Mains Warm Quiche of the day with crisps and dressed salad. (V) £6.50 Fish and chips – fresh homemade beer battered haddock served with homemade chips, mushy peas and tartar sauce. £11.50 Poached salmon fillet on a bed of spring onion mash served with mornay sauce and topped with a poached egg served with seasonal green vegetables £13 Fish finger sandwich – freshly made haddock goujons topped with homemade mushy peas and tartar sauce served on fresh bloomer bread.
  • Sizzle and Drizzle Handy Index

    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
  • The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong

    The Globalization of Chinese Food ANTHROPOLOGY of ASIA SERIES Series Editor: Grant Evans, University Ofhong Kong

    The Globalization of Chinese Food ANTHROPOLOGY OF ASIA SERIES Series Editor: Grant Evans, University ofHong Kong Asia today is one ofthe most dynamic regions ofthe world. The previously predominant image of 'timeless peasants' has given way to the image of fast-paced business people, mass consumerism and high-rise urban conglomerations. Yet much discourse remains entrenched in the polarities of 'East vs. West', 'Tradition vs. Change'. This series hopes to provide a forum for anthropological studies which break with such polarities. It will publish titles dealing with cosmopolitanism, cultural identity, representa­ tions, arts and performance. The complexities of urban Asia, its elites, its political rituals, and its families will also be explored. Dangerous Blood, Refined Souls Death Rituals among the Chinese in Singapore Tong Chee Kiong Folk Art Potters ofJapan Beyond an Anthropology of Aesthetics Brian Moeran Hong Kong The Anthropology of a Chinese Metropolis Edited by Grant Evans and Maria Tam Anthropology and Colonialism in Asia and Oceania Jan van Bremen and Akitoshi Shimizu Japanese Bosses, Chinese Workers Power and Control in a Hong Kong Megastore WOng Heung wah The Legend ofthe Golden Boat Regulation, Trade and Traders in the Borderlands of Laos, Thailand, China and Burma Andrew walker Cultural Crisis and Social Memory Politics of the Past in the Thai World Edited by Shigeharu Tanabe and Charles R Keyes The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung The Globalization of Chinese Food Edited by David Y. H. Wu and Sidney C. H. Cheung UNIVERSITY OF HAWAI'I PRESS HONOLULU Editorial Matter © 2002 David Y.
  • Cowpea (Vigna Unguiculata) Plant Guide

    Cowpea (Vigna Unguiculata) Plant Guide

    Plant Guide prevention and weed suppression. Allelopathic COWPEA compounds in the plant may help to suppress weeds (Clark, 2007). It has also been used successfully as Vigna unguiculata (L.) Walp. groundcover in orchards and intercropped with cash crops Plant Symbol = VIUN such as cotton. Contributed by: USDA NRCS Cape May Plant Materials Wildlife: Cowpea is eaten by deer as forage, and is Center, Cape May, NJ commonly used in food plots for deer. A variety of birds, including wild turkey, eat the seeds and the plant can be used by quail as cover. Some varieties of cowpea are used specifically for wildlife purposes (Ball et al., 2007). Ethnobotany: Cowpea has been a staple crop and important protein source for many cultures since the Roman Empire. It was the most commonly cultivated bean used for human consumption in the Old World (Allen and Allen, 1981). Roman writers such as Pliny referred to it as phaseolus. Thomas Jefferson is credited with first using the name cowpea. Today the crop is still widely popular, and good harvests are critical to ensure adequate levels of protein in the diets of populations in India and East Asia (Allen and Allen, 1981). Cowpea (Vigna unguiculata). (Photo by Christopher Sheahan, USDA- NRCS, Cape May Plant Materials Center) Status Cowpea is an introduced species in the United States. It is Alternate Names native to tropical and subtropical regions. It can grow Alternate Common Names: blackeyed pea, field pea, both wild and cultivated. Please consult the PLANTS southern pea, crowder pea, caupi, catjang, yardlong bean Web site and your State Department of Natural Resources for this plant’s current status (e.g., threatened or Alternate Scientific Names: endangered species, state noxious status, and wetland Vigna sinensis (L.) Savi, indicator values).
  • Soups & Stews Cookbook

    Soups & Stews Cookbook

    SOUPS & STEWS COOKBOOK *RECIPE LIST ONLY* ©Food Fare https://deborahotoole.com/FoodFare/ Please Note: This free document includes only a listing of all recipes contained in the Soups & Stews Cookbook. SOUPS & STEWS COOKBOOK RECIPE LIST Food Fare COMPLETE RECIPE INDEX Aash Rechte (Iranian Winter Noodle Soup) Adas Bsbaanegh (Lebanese Lentil & Spinach Soup) Albondigas (Mexican Meatball Soup) Almond Soup Artichoke & Mussel Bisque Artichoke Soup Artsoppa (Swedish Yellow Pea Soup) Avgolemono (Greek Egg-Lemon Soup) Bapalo (Omani Fish Soup) Bean & Bacon Soup Bizar a'Shuwa (Omani Spice Mix for Shurba) Blabarssoppa (Swedish Blueberry Soup) Broccoli & Mushroom Chowder Butternut-Squash Soup Cawl (Welsh Soup) Cawl Bara Lawr (Welsh Laver Soup) Cawl Mamgu (Welsh Leek Soup) Chicken & Vegetable Pasta Soup Chicken Broth Chicken Soup Chicken Soup with Kreplach (Jewish Chicken Soup with Dumplings) Chorba bil Matisha (Algerian Tomato Soup) Chrzan (Polish Beef & Horseradish Soup) Clam Chowder with Toasted Oyster Crackers Coffee Soup (Basque Sopa Kafea) Corn Chowder Cream of Celery Soup Cream of Fiddlehead Soup (Canada) Cream of Tomato Soup Creamy Asparagus Soup Creamy Cauliflower Soup Czerwony Barszcz (Polish Beet Soup; Borsch) Dashi (Japanese Kelp Stock) Dumpling Mushroom Soup Fah-Fah (Soupe Djiboutienne) Fasolada (Greek Bean Soup) Fisk och Paprikasoppa (Swedish Fish & Bell Pepper Soup) Frijoles en Charra (Mexican Bean Soup) Garlic-Potato Soup (Vegetarian) Garlic Soup Gazpacho (Spanish Cold Tomato & Vegetable Soup) 2 SOUPS & STEWS COOKBOOK RECIPE LIST Food
  • Chef ’S Selection Traditional Healthy Standing Chef ’S Selection

    Chef ’S Selection Traditional Healthy Standing Chef ’S Selection

    Chef ’s selection Traditional Healthy Standing Chef ’s selection Grilled cuttlefish salad with spinach, orange and endive Parma ham with mozzarella and tomato Assorted Sorrento cheese with ricotta and walnuts Escarole salad with rosemary croûtons, cherry tomatoes, tuna and olives Shrimp salad with potatoes and celery Grilled vegetables and red beans Tubettoni pasta with mussels, potatoes and pistachios Potato dumplings with cherry tomatoes and basil Sedanini pasta «arrabbiata» style with basil Lemon flavoured risotto with razor-shells and broccoli Jon dory fillet with Falanghina sauce Baked potatoes and braised swiss chard «Mediterranean» style Roast chicken breast with peppers, potatoes and sage Seasonal fruit (whole or sliced pieces) Seasonal fruit (whole or sliced pieces) Double chocolate mousse with pralined hazelnuts and rum Sorrento cornet filled with double cream Coffee Coffee Chef ’s selection Vegetable soup with barley Octopus salad with potatoes, green peppers and lemon sauce Salt cod salad with potatoes, black olives, Parma ham with Grana Padano, escarole, raisins and pine nuts artichoke salad and aubergines in oil Ravioli filled with potatoes from Furore, broccoli sauce and anchovies «Mimosa» risotto with spinach, pine nuts and raisins Baked paccheri with tomato and ricotta cheese Scialatielli pasta with seafood, red and yellow cherry tomatoes Grilled shi drum escalope with cherry tomato sauce and green olives Seabream fillet au gratin flavoured with aromatized bread and olive oil Chicken breast filled with potatoes and bacon,