DOCSLIB.ORG

Brochure Foods

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text

Load more

Take a bite of Europe ERASMUS PROJECT N. 2016-1-RO01-KA219 -024675_2 European schools without stereotypes promoting the European inter culturality This project has been funded with support from the European Commission. ,,The European Commission is not responsible for any uploaded or submitted content. The content reflects the views only of the European Commission cannot be held responsible for any use which may be made of the information contained therein” Coordinators Teachers: Mrs. Drăguț Violeta, Tehnological High School Costești, ROMANIA Mrs. Anna Maria Lo Bue, I.I.S.S. "Carlo Maria Carafa" Mazzarino and Riesi, ITALY Mrs. Mandzhukova Evlogiya, Vocational School of Tourism “Mihalaki Georgiev”-Vidin, BULGARIA Mr. OnurArslan, Sule Muzaffer Buyuk Vocational and Technical Anatolian High School, Manavgat, TURKEY Coordinators On Chapters Teachers: Mrs. Tsetska Kamenova, Vocational School of Tourism “Mihalaki Georgiev”-Vidin, BULGARIA Mrs. Nicolae Gherghina, Tehnological High School Costești, ROMANIA Mrs. Telescu Violeta, Tehnological High School Costești, ROMANIA Mrs. Drăguț Violeta, Tehnological High School Costești, ROMANIA Mrs. Anna Maria Lo Bue, I.I.S.S. "Carlo Maria Carafa" Mazzarino and Riesi, ITALY Mrs. Canan Kartal, Sule Muzaffer Buyuk Vocational and Technical Anatolian High School, Manavgat, TURKEY 2 Collaborators Teachers: Mrs. Ghițulescu Daniela, Tehnological High School Costești, ROMANIA Mr. Luciano Sgarito, I.I.S.S. "Carlo Maria Carafa" Mazzarino and Riesi, ITALY Mrs. Caterina De Maria , I.I.S.S. "Carlo Maria Carafa" Mazzarino and Riesi, ITALY Students: Karina Ivanova, Teodor Petkov, Simaa Axmad, Rozalina Ilieva, Serena Mancuso, Ligotti Frederica, Ligotti Martina, Sbirziola Maria, Burcu Ay, Yigit Selda, Avcu Aișe, Grigore Eugen Marius, Țărcuș Dumitru, Rădoi Alina Georgiana, and Dobroiu Codruț Daniel. Editor Mrs. Anna Maria Lo Bue, I.I.S.S. "Carlo Maria Carafa" Mazzarino and Riesi, ITAL PROJECT FUNDED BY THE EUROPEAN UNION 3 ,,European schools without stereotypes promoting the European inter culturality“ № 2016-1-RO01-KA219-024675 Mazzarino and Riesi. ITALY 2018 All rights reserved. No part of this publication may be reproduced, 4 in any form or any means, without permission in writing from the authors. INDEX INTRODUCTION………..……………………………………………………………………………..8 BULGARIA MENU 1:SNEZHANKA SALAD…………………………………....................................9 YAMBOLSKI GRILLED MEATSTICKS…………….……………………………………………10 STREAMED PUMPKIN…………………….……………………………………………………….11 MENU 2:SHOPSKA SALAD………………………………………………………………….…..12 PORK KAPAMA……………..………………………………………………………………………..13 BOILED WHEAT WITH MILK…………………………………………………………………….14 MENU 3:WHITE BEANS SALAD……………………………………………………………….15 LAMB SARMA-KEBAP……………………………………………………..………………………16 BELKOVSKI STUFFED APPLES………………………………………………………………….17 MENU 4:TARATOR………………………………………………………………………………...18 KYOUPOOLU…………….……………………………………………….…………………………...19 PATATNIK……………………………………………………………………………………………….20 INZHIR BAKLAVA………………………………………………………………………….………..21 MENU 5:KURBAN CHORBA………………………………….………………………………..22 FRIED KYUFTETA/ MEATBALLS………………………………………………………………23 ITALY CHRISTMAS MENU:CAPONATA ……………………………………………………………..24 BAKED PASTA ………………………………………………………..………………………………25 STUFFED CHICKEN………………………………………………………………….……………..26 BAKED POTATOES…………………………………………………………………………………..27 SICILIAN CASSATA……………………………………………………………………………..……28 ALMOND NOUGAT……………………………………..………………………………………....29 NEW YEARS’S DAY MENU:COCKTAIL DI GAMBERETTI…………………………….30 RISOTTO WITH CUTTLEFISH INK……………………………………………..………………31 BASS IN FOIL…………………………………………………………..………………………………32 LEMON SORBET………………………………………………………………………………………33 PANETTONE……………………………………………………..…………………………………….34 PIGNOLATA…………………………………………………………………………………………….35 EASTER MENU:SICILIAN FRITTELLA ……………………………….……………………….36 SPINACH PIE……………………………………………………………………………………………37 5 CANNELLONI…………………………………………………………………….……………………38 ROASTED LAMB………………………………………………………………………………….….39 SICILIAN CANNOLI……………………………………………….………………………………….40 TYPICAL FISH MENU:WARM SICILIAN OCTOPUS…………………..…………………41 PASTA WITH TRAPANI-STYLE PESTO……………..……………………………….……….42 SICILIAN –STYLE SWORDFISH ROLLS………………………………………………..……..43 ALMOND PARFAIT………………………………………………………………………………....44 TYPICAL SICILIAN MENU:PANELLE ………………………………………………………….45 PASTA ALLA NORMA…………………………………………………………………………….46 FALSOMAGRO………………….….…………………………………………….…………………..47 AUBERGINE ROLLS…….……………………………………………………………………………48 ALMONDS SWEETS……………………………………………………………………………..….49 ROMANIA CHRISTMAS MENU:PORK JELLY……………………………………………………………..50 MEATBALL SOUP…………………………………………………………………………………….51 SARMALE WITH SOURED CABBAGE.....................................…………………...52 HOME MADE SAUSAGES………………………………………………………………………..53 SWEET BREAD – COZONAC…………………………………………….………………………54 POLENTA WITH CHEESE AND SOUR CREAM ………………………………………….55 FISH FOOD WITH VEGETABLES……………………………………………………………….56 EASTER MENU:……………………………………………………………………………………….57 PAINTED EGGS …………………………………………….………………………………………..58 DROB LAMB RECIPE………………………………………………………………………………..59 BROWSHIP RECIPE………………………………………………………………………………….60 DRAWING MILESTONE RECIPE………………………………………………………………..61 PASCA WITH SWEET CHEESE AND RAISINS……………………………………………..62 TRADITIONAL WEDDING MENU:APERITIVE OR COLD STARTER ……………..63 WARM STARTER…………………………………………………….……………………………….64 RED CLOTHED WITH BAKED EGGPLANT………………………………………………….65 WEDDING CAKE………………………………………………………………………………………66 TYPICAL MENU FOR LUNCH:DUMPLING SOUP RECIPE…………..………………67 BEANS WITH SMOKED BACON / SAUSAGES……………………….…………………..68 PANCAKE RECIPE…………………….………………………………………………………………69 6 TURKEY MENU AEGEAN REGION:TARHANA SOUP……………………………………….…..…71 BOYOZ…………………………………………………...………………………………………………72 İZMİR MEATBALL……………………………………………………………………………………73 ÇAPUT AŞI…………………………………………..………………………………………………….74 HÖŞMERİM…………………………………………………………………………………………….75 MENU BLACK SEA REGION OF TURKEY: BLACK CABBAGE SOUP WITH BEANS……………………………………………………...76 MIHLAMA…………………….………………………………………………………………………..77 AKCAABAT MEATBALLS..............................................................................78 HAMSİLİ PİLAV (RICE WITH ANCHOVY)......................................................79 LAZ PASTRY.................................................................................................80 MENU CENTRAL ANATOLIA REGION:GOMBO………………………….……………..81 PASTY………………………………………..…………………………………..………………………82 ANKARA TAVA…………………………………………………………..……………………………83 PEKMEZLİ PELTE……………………………………………………………………………………..84 MENU EASTERN ANATOLIA REGION:NOODLE SOUP……………………………...85 STUFFED SHEEP SAUSAGE……………………………………………………………………...86 STUFFED LAMB RIBS…………………….………………………………………………………..87 HELVA………………………………………………..…………………………………………………..88 MENU SOUTH EASTERN ANATOLIA REGION:YUVALAMA SOUP….………..…89 ŞAM PASTRY…………………………..………………………………………………………………90 STUFFED MEATBALLS……………………………………………………………………………..91 ALİ NAZİK KEBAB…………………………………………………………………………………….92 FİRİKRICE………………………………………………………………………………………………..93 BAKLAVA…………………..……………………………………………………………………………94 BIBLIOGRAPHY….……………………………………………………………………………………95 7 INTRODUCTION The book is one the products of the Erasmus Project called “European Schools without Stereotypes Promoting the European Inter culturality” that has been developed throughout the years 2016/2018 by the four school partners: Vocational School of Tourism “Mihalaki Georgiev” – Vidin (Bulgaria), Liceul Technologic - Costesti (Romania), I.I.S.S. “Carlo Maria Carafa” – Mazzarino (Italy), and Sule Muzzaffer Buyuk Meslekive Teknik Anadolu Lisesi - Antalya (Turkey). Students and teachers from these four schools have worked on it and have collected five full menus which represent important and peculiar aspects of the culture of each country and its gastronomy. With this publication we want to achieve one of the objectives of this project: to improve, as much as possible the heating habits of our students and at same time those of their families and teachers. Therefore we hope that this manual will help us to make and taste delicious dishes from the different countries involved in the project. With the hope of having created a useful Cooking Manual, Erasmus + Team IISS "Carlo Maria Carafa". Mazzarino and Riesi. Italy 8 MENU 1 SNEZHANKA SALAD (Cucumber - yoghurt salad) INGREDIENTS 1/2 kg cucumbers, 1 kg drained yogurt, 4-5 cloves garlic, 1/2 cup finely chopped parsley (or dill), Salt, 3 tablespoon oil METHOD Pour 1 1/2 kg of yogurt into a cheesecloth pouch. Hang in a convenient place and let drain for 6 hours. (A big strainer covered with filter paper or cheesecloth can be used instead). Pell cucumbers, dice, sprinkle with salt and lay aside so that the juice can run off. Drain cucumbers in a strainer and combine with drained yogurt. Crush garlic with a pinch of salad. Add oil and garlic to yogurt- cucumber mixture, stir well. 9 YAMBOLSKI GRILLED MEATSTICKS INGREDIENTS for 8 servings: 700g boned veal, 300g boned pork, 1 teaspoon salt, 1/2 teaspoon ground cumin, 1 – 2 coffee cups beer, 1 small onion, 1 teaspoon ground black pepper METHOD Mince meat and mix in salt, black pepper and cumin. Keep mixing with one hand and with the other pour in as much beer as the mixture takes in. Baked and crushed chili peppers may be added too. Leave minced meat in cool place for 24 hours. On the next day add chopped onion (optional). Mix minced meat with water (as much as it taken in). Roll the meat sticks/kebapcheta and grill on hot grill with rods greased with a piece of fresh bacon. 10 STREAMED PUMPKIN INGREDIENTS 1 medium-sized pumpkin, honey, crushed walnuts, innamon METHOD Cut pumpkin in two and remove seeds and fibers with a tablespoon. Put a streaming net
Recommended publications
  • Solferino Soup Cucumber Soup Chicken Noodle Soup Barley Soup Tomato Noodle Soup Celery Cream Soup Corn Cream Soup Chickpeas Crea

    Solferino Soup Cucumber Soup Chicken Noodle Soup Barley Soup Tomato Noodle Soup Celery Cream Soup Corn Cream Soup Chickpeas Crea

    Art'Impression Catering Sp.z o.o. 02-871 Warszawa ul. Karczunkowska 170 NIP: 951-212-18-98, Regon: 015822495 Tel: 603 817 107, e-mail: [email protected] www.ai-cateringwarszawa.pl/tbs MENU Monday 07.03.2016 Tuesday 08.03.2016 Wednesday 07.03.2016 Thursday 08.03.2016 Friday 09.03.2016 Solferino soup Cucumber soup Chicken noodle soup Barley soup Tomato noodle soup Soup Celery cream soup Corn cream soup Chickpeas cream soup with cumin Green beans cream soup Broccoli-cauliflower cream soup Grilled chicken fillet with cream-herbs Chicken kebab, tza-tziki dip, baked potato Pork roast with gravy, potato puree Chicken and vegetables shashlik, rice Mintaj fillet with vegetables, potato sauce, potato puree with herbs Meat Set I Boiled vegetables/baked beetroot salad Carrot salad with leek/red cabbage salad Green beans/ Cabbage salad with tomato Mix beans/ white cabbage salad Cauliflower/ iceberg lettuce with carrot with coriander with cranberry and sprouts Beef and poultry meatballs, tomato sauce, Chicken and vegetables risotto Meat dumplings, fried onion Pork goulash, barley Chicken strogonoff, buckwheat groats spaghetti Meat Set II Sliced beetroot in honey glaze/ Cabbage Green peas/ White cabbage salad with Broccoli/ Mix vegetables salad Corn/ red cabbage salad with apple Green peas/ carrot salad with orange salad with cucumber dill and olive Pasta with green vegetables in cream Italian focaccia with vegetables and Rice casserole with vegetables, cheese Vegetarian Lentil cutlet, remoulade sauce, barley Polenta with vegetables rattatouille
  • Soup Recipes Index

    Soup Recipes Index

    Soup Soup Recipes Index ● Chowders : INDEX ● ``Cream of'' Soups : INDEX ● Hot and Sour Soups : INDEX ● Lentil Soups : INDEX ● Peanut Soups : INDEX ● Potato Soups : INDEX ● Avgolemo : COLLECTION ● Baked Potato Soup ● Bean Soups : COLLECTION ● Beef Barley Soup ● 2 Beer Cheese Soups : COLLECTION ● Borscht : COLLECTION ● Buendner Gerstensuppe (Barley soup) ● Busecca Ticinese (Tripe soup with garlic bread) ● Cabbage Soup ("Of Cabbages and Cod") ● Callaloo soup ● Chicken Soups : COLLECTION ● Cockaleekie Soup ● Curried Corn and Shrimp Soup ● Curried Pumpkin-Apple Soup ● Diverse Soups : COLLECTION ● Double Coriander-Ginger Cream Soup ● Egg Drop Soup ● Farmworkers' Chile Soup, Rosebud Texas 1906 ● French Onion Soup (1) ● French Onion Soup (2) ● Green Soup ● Jalapeno Cheese Soup ● Leek, Potato, and Spinach Soup http://www.cs.cmu.edu/~mjw/recipes/soup/index.html (1 of 2) [12/17/1999 12:01:27 PM] Soup ● Lemongrass Soup ● Miso Soup (1) ● Mom's Vegetable Soup ● Mullagatawny Soup (1) ● Mullagatawny Soup (2) ● Noodle Soup(Ash-e Reshteh) ● Pepper Soups : COLLECTION ● Posole : COLLECTION ● Pumpkin Soup ● Pumpkin Soup - COLLECTION ● Quebec Pea Soup / Salted herbs ● Quick & Dirty Miso Soup ● Reuben Soup ● Smoked Red Bell Pepper Soup ● Soups With Cheese : COLLECTION ● Split Pea Soup ● Squash and Orange Soup ● Sweet & Sour Cabbage Soup ● Posole : COLLECTION ● Tomato Soups / Gazpacho : COLLECTION ● Tortellini Soups : COLLECTION ● Two Soups (Stephanie da Silva) ● Vegetable Soup ● Vegetarian Posole ● Vermont Cheddar Cheese Soup ● Watercress Soup amyl http://www.cs.cmu.edu/~mjw/recipes/soup/index.html
  • Healthy Food. Russian Cuisine. Audio Exchange Project

    Healthy Food. Russian Cuisine. Audio Exchange Project

    ПРОЕКТНЫЕ ТЕХНОЛОГИИ HEALTHY FOOD. RUSSIAN CUISINE. AUDIO EXCHANGE PROJECT. LEVEL UPPER INTERMEDIATE Оборина Т. П., ГБОУ СОШ № 123, г. Москва Урок-видеопроект дискуссии “Audio-exchange I decided to record the students and send the tape project” по теме “Healthy food. Russian Cuisine” составлен to students in a non-Russian speaking country. для проведения в 10–11 классах. Planning Проведению урока предшествует большая подгото- At that point in the syllabus the topic was “Healthy вительная работа. Готовясь к уроку, учащиеся обсужда- Food”. I decided to encourage them to make a radio ют пройденную тему, готовят дополнительный матери- programme about traditions, Russian Cuisine. We ал. Такой урок расширяет и углубляет, систематизирует would send the cassette to another school and hope- знания учащихся, помогает развить речевые умения fully they would send recordings to us, too. The stu- с целью подготовки к государственному экзамену. dents would work together in pairs to answer ques- Класс делится на две группы. Одной группе учащих- tions about various special dishes and then we would ся предлагается выступить в роли студентов, расска- record the interviews. зывающих о традициях русской кухни, а вторая группа After the initial language input (topic-based vo- проводит интервью-расспрос у студентов, знающих рус- cabulary and appropriate structures) and practice, we скую кухню и её традиции. were able to complete the project within a week. Технологии: здоровьесбережения, коммуникатив- но-ориентированного дифференцированного обучения, PREPARATION педагогики сотрудничества, развития способностей уча- щихся, информационно-коммуникационные. Brainstorming Решаемые проблемы: систематизировать знания, I introduced the idea of the exchange project to the совершенствовать лексико-грамматические навыки students and told them about the radio programme.
  • Casa Cuseni, Taormina, Sicily

    Casa Cuseni, Taormina, Sicily

    B&B and Beyond: Casa Cuseni, Taormina, Sicily INDY/GO B&B AND BEYOND: CASA + CUSsEhoNw alIl , TAORMINA, SICILY A view of Mount Etna and Taomina from Casa Cuseni Garbo, Picasso and Bertrand Russell loved this magical villa. No wonder, it is a delight to the senses, writes Sarah Gilbert SARAH GILBERT Sunday 3 February 2013 00:00 GMT With a sublime location, perched on a rocky promontory at the end of a mountain ridge overlooking the Ionian Sea, Taormina was invaded variously by the Greeks, Romans, French and Spanish, who all left their mark. Tourists, artists, writers and celebrities followed. The impressive Casa Cuseni, located high above Taormina's rooftops, was built by the British painter Robert Kitson between 1905 and 1907. Now it's an Italian National Monument, B&B and living museum. Suspended in time, a rare Frank Brangwyn mural decorates the dining room, while the living room and library are filled with fascinating curios: a 15th-century Tibetan rug, dolls that belonged to King Ferdinand IV, ancient Islamic ceramics, a Picasso ink drawing, letters from Tennessee Williams. Steep pathways lead through the villa's Italianate terraced gardens, which give views of Mount Etna's perfect cone and are a remarkable feat of design, filled with exotic trees, fountains, wisteria-draped pergolas and secret nooks. The Bed Daphne Phelps, Kitson's niece, took over the property when he died in 1947 and lived there until she died in 2005. The five bedrooms are named after some of the villa's famous visitors – Greta Garbo, Pablo Picasso, Bertrand Russell and Henry Faulkner.
  • Türkische Backwaren

    Türkische Backwaren

    ® TÜRKISCHE BACKWAREN Produktkatalog 2021 SIMIT GESCHICHTE Simit – der türkische Sesamkringel Simit ist ein ringförmiger Sesamkringel aus Hefeteig mit Sesamkörnern auf einer goldbraunen Kruste. Seine Ursprünge gehen etwa 500 Jahre zurück ins Osmanische Reich. Damals wurde das Gebäck auch im Balkan stark verbreitet. Der Sesamkringel wird in Griechenland Koulouri, in Bulgarien, Mazedonien und Serbien nennt man ihn Gevrek. In der Region Izmir ist der türkische Simit auch als Gevrek bekannt, welches übersetzt „knusprig“ heißt. Simit ist die türkische Brezel. Auf den Istanbuler Straßen ist der Simit neben den Bäckereien vor allem noch wie früher bei mobilen Simit Stände täglich frisch zu kaufen und ein sehr beliebter Snack zu jeder Tageszeit. Morgens auf dem Weg zur Arbeit, für die Überfahrt auf dem Schiff von Asien nach Europa, zu einem Glas Schwarztee oder beim Frühstück mit Käse und Oliven. Sein originaler Geschmack ist zu erkennen, wenn er leicht süß schmeckt, im Inneren nicht zu weich und im Äußeren nicht zu trocken. Inzwischen gibt es die Kringel in den verschiedensten Variationen, vom belegten Bagels bis hin als Simittasche gefüllt mit Oliven oder Käse. 2 Mediterrane Backwaren TÜRKISCHE BACKWAREN TOP TOP SELLER SELLER KOLBÖREK - HACKFLEISCH KOLBÖREK - FETAKÄSE Teigling, raw dough 3659 Teigling, raw dough 3660 KG KG 220 g 50 54 20 -22 Min. 220 g 50 54 20 -22 Min. TOP SELLER KOLBÖREK - SPINAT-FETAKÄSE KOLBÖREK - KARTOFFEL Teigling, raw dough 3661 Teigling, raw dough 3662 KG KG 220 g 50 54 20-22 Min. 220 g 50 54 20-22 Min. TOP SELLER SIMIT (Sesamringe) Halbgebacken SIMIT (Sesamringe) Teiglinge Halbgebacken, pre-proved Teiglinge, raw dough Türkei Hergestellt.
  • Beacon Hill Seeks Ban on All Hand-Held Cell Phone Use While Driving

    Beacon Hill Seeks Ban on All Hand-Held Cell Phone Use While Driving

    VOL. 116 - NO. 7 BOSTON, MASSACHUSETTS, FEBRUARY 17, 2012 $.30 A COPY BEACON HILL SEEKS BAN ON ALL Presidents’ Day HAND-HELD CELL PHONE USE WHILE DRIVING Observed February 20, 2012 by Sal Giarratani Remember these men as you enjoy the holiday rest area to use his or her phone. Said Wagner, “It’s a common sense measure. I think it will save lives; I think it will improve public safety ... I think it is a mea- sure which is long overdue.” The whole debate between hands-free and hand-held cell phone use while driving is so comical, isn’t it? Scientific test results show that there is little if any difference when it comes to distracted driving over what kind of cell phones are being used. The distraction isn’t in the hands but in the head. When using a cell phone, it The nanny staters are back again. The is the mind that gets distracted and the Legislature’s Joint Transportation Commit- response time it takes from the brain to the tee unanimously approved a bill to ban hand. When someone is in conversation, drivers from using hand-held cell phones. it always takes your focus off the road even Senator Mark Montigny, (D-New Bedford) is if your eyes are glued to the road. Bluetooths the bill’s Senate sponsor and recently stated, are no different to my handheld Samsung Abraham Lincoln George Washington “If (the hand-held ban) is an inconvenience or a cup of coffee which is often in my right- 1809 - 1865 1732 - 1799 for people, tough.
  • Excerpt from Encyclopedia of Jewish Food

    Excerpt from Encyclopedia of Jewish Food

    Excerpt from Encyclopedia of Jewish Food Borscht Borscht is a soup made with beets. It may be hot or cold and it may contain meat or be vegetarian. Origin: Ukraine Other names: Polish: barszcz; Russian: borshch; Ukranian: borshch; Yiddish: borsht. Northern Poland and the Baltic States are rather far north, lying in a region with long dark winters, a relatively short growing season, and a limited number of (as well as sometimes an aversion to) available vegetables. During the early medieval period, eastern Europeans began making a chunky soup from a wild whitish root related to carrots, called brsh in Old Slavonic and cow parsnip in English. Possibly originating in Lithuania, the soup spread throughout the Slavic regions of Europe to become, along with shchi (cabbage soup), the predominant dish, each area giving the name its local slightly different pronunciation. In May, peasants would pick the tender leaves of the brsh to cook as greens, then gather and store the roots to last as a staple through the fall and winter. Typically, a huge pot of brsh stew was prepared, using whatever meat and bones one could afford and variously adding other root vegetables, beans, cabbage, mushrooms, or whatever was on hand. This fed the family for a week or more and was sporadically refreshed with more of the ingredients or what was found. The root’s somewhat acrid flavor hardly made the most flavorsome of soups, even with the addition of meat, but the wild roots were free to foragers; brsh was one of the few vegetables available to peasants during the winter and provided a flavor variation essential to the Slavic culture.
  • WW Plus Points

    WW Plus Points

    WW Plus Points Hot and Cold Beverages Recipe Name Page # PLUS Agave Green Tea p.42 2 Marlene’s Mocha Freeze p.43 3 Instant Coffeehouse Café Mocha p.45 2 Rich and Creamy Hot Chocolate p.47 3 Cinnamon “Sugar” Steamer p.48 3 Mulled Teatime Cider p.52 2 Super Smoothies and Shakes Breakfast in a Glass Smoothie p.57 4 Supreme Light Strawberry Banana Smoothie p.58 4 Berry Berry Lime Smoothie p.61 4 Blushing Peach Smoothie p.62 3 Banana Breeze Smoothie p.63 2 Pumped Up Peanut Butter Smoothie p.66 9 Easy Frosty Strawberry Fruit Shake p.67 3 Frozen Hot Chocolate Frosty p.68 4 Vanilla Cake Batter Milkshake p.69 4 Double Chocolate Pudding Milkshake p.71 4 Sensational Pudding Milkshakes p.72 4 Pumpkin Pie Milkshake p.73 5 Marvelous Muffins, Quick Breads, and Coffee Cakes Quick Bran Muffins p.77 3 Everyday Blueberry Muffins p.78 4 Cinnamon Applesauce Muffins p.79 4 Banana Chocolate Chip Muffins p.81 4 Two-Bite Double Chocolate Muffins p.83 3 Breakfast Oatmeal Squares p.84 2 Old-Fashioned Pumpkin Bread p.85 4 Wholesome Banana Bread p.86 4 Luscious Lemon Loaf p.88 5 Blue Ribbon Sour Cream Coffee Cake p.91 6 Cherry Almond Coffee Cake p.92 5 Amazing Apple Coffee Cake p.93 5 Quick Raspberry Cream Cheese Twist p.94 5 Breakfast Entrées Cinnamon Roll Oatmeal p.99 4 Quick Overnight Oatmeal p.100 4 Breakfast BLT Sandwich p.103 7 Scrambled Egg and Ham Panini *with egg substitute: 6* p.104 7 Breakfast Pizza *with whole wheat crust: 6* p.105 7 Classic Italian Frittata p.108 5 Fajita Frittata p.111 6 Everyday Cinnamon French Toast p.113 6 Brown Sugar Cinnamon French
  • Menu with Onion Crackers К�����К� � К����К�� � ������

    Menu with Onion Crackers КК КК

    ЗАВТРАКИ/BREAKFAST A LA CARTE ПН-ПТ/MO-FR 7:00-11:00; СБ-ВС/SA-SU 7:00-12:00 14:00 - 1:00 /APPETIZERS Ы/SOUPS Я/MEAT Ы/DESSERTS «К» К К «К ». ё К «ККК» Sliced frozen Salo with assorted sauces «» Sauerkraut “KimSchi” ё ёК Cococorn .....................................................................................350 р жж г .....................................................................................450 р “Kasha iz topora“. Green buckwheat porridge .....................................................................................350 р Тб г with porcini mushrooms and stewed beef cheeks К К- К КК .....................................................................................650 р К- «К» COCOCO CLASSICS Porcini mushroom cream-soup Creme brulee “Cameo” Pâtés with onion jam and hot rye bread жж courses must try menu with onion crackers КК КК .....................................................................................350 р .....................................................................................750 р .....................................................................................490 р 2900 р К “Kulebyaka”. Russian closed pie with rabbit and Sea buckthorn tart with carrot sorbet К К «К» pickled vegetables salad .....................................................................................350 р К ё К К .....................................................................................850 р 4- “Leningrad rassolnik” Beef tartare with
  • Unana-Berlin-Unana

    Unana-Berlin-Unana

    Unana Tiefkühlbackwaren 100% MADE IN TURKEY Wir sind der Geschmack der Türkei Angefangen hat alles mit einem Marktwagen. Die immer gleichbleibende Qualität und der unverwechselbare Geschmack hat uns zu einem Unternehmen gemacht, dass heute mit einer Produktionskapazität von 50 Tonnen pro Tag der größte Börek Hersteller in der Türkei ist. Alle unsere Produkte, die unter hygienischen Bedingungen hergestellt werden, werden durch eine Schockbehandlung bei -35 Grad eingefroren, verpackt und versandfertig gemacht. Unsere Produkte werden in speziellen, von der Unana Forschung und Entwicklungsabteilung (AR-GE) entworfenen Maschinen, nach dem Familienrezept Börekci Sevket, sorgfältig geknetet und anschließend von Hand geformt. Seit 1958 können wir dadurch unseren immer gleichbleibenden Geschmack gewährleisten. Wie es schon die erste und zweite Generation des Familienunternehmens sagte: “Natürlichkeit und Geschmack ist das Wichtigste!” Diese Philosophie führt nun auch die dritte Generation, von Sevket Korucuoglu, weiter. Nicht nur in Bursa, nicht nur in der Türkei, sondern über unsere Grenzen hinaus tragen wir unsere Philosophie von Land zu Land weiter. Während Korucuoglu seine Geschäfte in Bursa mit dem Markennamen “Sevket” aufbaut und weiterentwickelt, möchten wir Deutschland dem Geschmack der Türkei ein Stück näherbringen: unter der Marke “Unana Deutschland” vertreiben wir seine Köstlichkeiten als tiefgekühlte Ware hier bei uns in Deutschland. Zertifizierung nach IFS Food Mit einer Zertifizierung nach dem IFS Food Standard vermitteln Sie Ihren Kunden, dass Sie Sorge für die Lebensmittelsicherheit sowie die Qualität Ihrer Verfahren und Produkte tragen. Durch ein IFS Food Zertifikat weisen Sie nach, dass Ihre internen Unternehmensabläufe gemäß dem internationalen Standard geprüft wurden und Sie in der Lage sind, ein sicheres Produkt zu liefern, welches nicht nur vorgegebenen Spezifikationen entspricht, sondern auch rechtliche Anforderungen erfüllt.
  • Sicilian Culinary Experience

    Sicilian Culinary Experience

    Sicilian Culinary Experience passport. Your flight ticket is non-transferable and non-refundable. No refund can be given for non- Travel used portions. Passports Please ensure your 10-year British Passport is not out of date and is valid for a full six months beyond Baggage allowance the duration of your visit. EU, Andorra, We advise you to check the baggage allowances Liechtenstein, Monaco, San Marino or Switzerland carefully as you are likely to be charged the excess valid national identification cards are also if you exceed the weight limit. Maximum weights acceptable for travel to Italy. for single bags apply. With Easyjet your ticket includes one hold bag of up Visas to 23kg plus one cabin bag no bigger than 56 x 45 x Visas are not required for British and EU nationals. 25 cm. Overhead locker space is limited on board For all other passport holders please check the visa the aircraft and on busy flights your cabin bag may requirements with the appropriate embassy. have to go in the hold. Italian Consulate-General: “Harp House”, 83/86 Please contact the airline for further information Farringdon Street, London EC4A 4BL. http://www.easyjet.com/en/planning/baggage Tel: (0)20 7936 5900. Fax: (0)20 7583 9425. Email: [email protected] Website: http://www.conslondra.esteri.it/Consolato_Londra Labels Open Mon-Fri 0900-1200 Please use the luggage labels provided. It is useful to have your home address located inside your suitcase should the label go astray. Tickets Included with this documentation is an e-ticket, Transfers which shows the reference number for your flight.
  • Exploring Turkey's Culinary Heritage

    Exploring Turkey's Culinary Heritage

    EXPLORING TURKEY’S CULINARY HERITAGE A LOOK THROUGH THE HISTORY, TRADITIONS AND INGREDIENTS HISTORICAL DEVELOPMENT OF TURKISH CUISINE Turkish cuisine is considered in the top five cuisines in the world. The vast geography that the Turks have lived in the past, the various climates, the soil and living conditions have enabled Turks to develop a very rich culinary culture. TURKS IN CENTRAL ASIA Before 11th Century The diet of nomadic Turks consisted mainly on animal products sustained in their immediate environment. They also led an agrarian way of life, depended on agricultural products as well as the animals they bred, and their products. In Central Asia, there were no definite borders at the time, therefore there was a lot of interaction between different kinds of communities. Turks that lived in Central Asia, encountered different culinary traditions and ingredients that they assimilated into their own cuisine. TURKS IN CENTRAL ASIA Before 11th Century Meat Consumed Dairy Consumed . Horse meat . Butter (Horse meat is high in calories . Kumiss therefore gives energy, . Yoghurt especially used for (Yoghurt plays a very important celebratory occasions, and role within the Turkish cuisine also the beginning of and is used in many different spring.) forms) . Mutton . Goat meat . Beef TURKS IN CENTRAL ASIA Before 11th Century Yoghurt Yoghurt has a very important place in Turkish cuisine and is considered a very important staple. There are a variety of ways of using yoghurt, as well as consuming it as is. It is regarded as one of the most famous Turkish culinary contributions to the world. “Tarhana” “Tarhana” Yoghurt based soups Ayran Kurut flakes granules and stews TURKS IN CENTRAL ASIA Before 11th Century Crops Barley Rye Oats Millet Rice Wheat Main staple, used for making bread, most commonly known is “yufka.” (Yufka is the thin flat bread made with flour, salt and water and cooked on flat metal sheets.) TURKS IN CENTRAL ASIA Before 11th Century Yufka The thin flat bread, yufka, has been an important staple for the Central Asian Turks.