Our Menu WEEK 1

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WEEK 1 MENU MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY Sausage Turkey, Ham & Roast Lamb with Beef Goulash Battered Fish Liver & Bacon Roast Beef & LUNCH Casserole Leak Pie with Roasted Med with Root with Chips & with Mash & Yorkshire Pud OPTION 1 Mash Mash & Vegetables & Vegetables Peas Vegetables with roast/ Steamed Greens Vegetables Potatoes mashed Potatoes with Veg & Gravy Poached Lemon Vegetable & Roast Vegetable Ploughmans Gammon with Chicken New Nut Roast with LUNCH & Pepper Salmon Roast Tomato Crumble Lunch Pineapple & Yorker with Veg roast/mashed OPTION 2 with Green Stew Mash Potatoes, Veg & Beans & Gravy Potatoes Faggots with Ham, Egg & Chips Mash & Peas Jam Sponge with Sticky Toffee Rice Pudding & Treacle Tart with Spotted Dick Caramelised Apple Crumble DESSERT Custard Pudding with Jam Custard with Custard Bananas with with Custard Custard Toffee Sauce or Bananas & Sponge & Ice cream & Choc Fudge Cake Lemon Sponge Mousse Custard Custard Cheesecake Wafer with ice cream with Custard Chicken Goujons SUPPER Mild Beef Chilli Quiche with Scampi with with Saute’ Chicken Stew Scampi, Chips & High Tea OPTION 1 with Rice Salad & New Chips & Peas Potatoes & with Dumplings Peas Potatoes Mushy Peas SUPPER Mac ‘N’ Cheese Jacket with Welsh Rarebit Ham & Cheese Beans on Toast Soup & Roll OPTION 2 with Garlic Bread Beans Salad High Tea Eton Mess Tiramisu Stewed Fruits Hazelnut Lemon Meringue Cheesecake Trifle DESSERT with Custard Brownie with Clotted Cream Ice Cream & Raspberry Stewed Apple Sauce Fruit Salad Jelly & Ice Cream Fruit Fool Mousse with Custard .

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Private Dining
PRIVATE DINING Please choose up to three options for each of the courses to create your menus. The vegetarian option is to be included within the three options. Menu choices for the group need to be sent to your event coordinator 14 days prior to the event. SPRING MENU 1 £21.95 MENU 2 £29.95 Pea and mint soup, parmesan croutons (v) Asparagus, Parma ham and poached egg Salmon and asparagus fishcakes, lemon mayonnaise Pistachio rolled goats cheese, orange and chicory salad (v) Ham hock and leek terrine, pea puree, pickled onions Gin and tonic cured salmon, lemon aioli, radish salad Garlic and thyme croquettes, asparagus and tomato salad (v) Confit chicken croquette, pickled onions, pesto Parmesan crusted chicken, spring vegetable bubble and squeak, Pressed lamb shoulder, roasted onion, shallot puree, confit cherry tomato, charred asparagus, lemon and thyme chicken jus lamb and mint sauce Lamb shoulder casserole, baby vegetables Chicken ballontine, spring onion potato cake, sautéed seasonal vegetables, Salmon fillet, pesto gnocchi, cherry tomatoes lemon thyme gravy Roast duck leg, rösti potato, peas, bacon baby gem lettuce Braised beef shin, cauliflower puree, roasted cauliflower, Spring vegetable casserole, wild garlic pesto (vegan) spring greens, red wine jus Baked sea trout, asparagus, minted jersey new potatoes, lemon hollandaise Four cheese ravioli, spring onion and pea dressing (v) Lemon posset, biscotti (v) Chocolate cheesecake, macerated strawberries Key lime pie Cherry and almond sponge, roasted apricot, meringue, apricot puree
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Shakespearean Recipes
==================================================================== Language in India www.languageinindia.com ISSN 1930-2940 Vol. 19:1 January 2019 India’s Higher Education Authority UGC Approved List of Journals Serial Number 49042 ==================================================================== Shakespearean Recipes J. Gangapriyadarshini, Research Scholar ========================================================== Introduction The Elizabethans had three main meals a day like us. Breakfast was eaten earlier in the morning, usually between 6 to 7, dinner at midday, and supper between 5 to 8 evening. The kinds of food eaten depended very much on wealth and status. Poor people, in general, had humble and unvaried diets, whereas the rich of Elizabethan England ate well and enjoyed all kinds of meat, including beef, pork, lamb, mutton, bacon, veal, and deer, and fancy fowl such as peacock, swan, and goose. Their diet also included freshwater and sea fish, which included the varieties such as salmon, trout, eel, pike, and sturgeon, and shellfish such as crabs, lobsters, oysters, cockels and mussels. For the poor, bread was the ideal food and it would be eaten with butter, cheese, eggs, and pottage. Poor people could not afford much red meat, like beef or pork, so tended to eat white meat, like chicken, rabbit or hare, and birds they could catch like blackbirds or pigeons. As Queen Elizabeth made a law in 1563 that compelled everyone to eat fish on Wednesdays, Fridays and Saturdays, hence the poor also regularly ate fish. This law was made to support the fishing industry. Popular Recipes of Shakespearean Age As water was considered unsafe to drink, the Elizabethans drank ale instead. Even children drank ale as it was not very strong.
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I Can Cook It
How to cook healthy recipes in easy steps Notes for helpers or carers Ingredients Before making these recipes, please read this page of notes. Vegetable oil Recipes may list ‘vegetable oil’ as an ingredient but we recommend you use an unsaturated oil, such as rapeseed oil, corn oil or Recipes sunfl ower oil. Eggs All the recipes are listed in alphabetical order and have been coded with 1 to 3 chef’s Unless the recipe states otherwise, we recommend you use large eggs. hats to show the level of diffi culty. = very straight-forward recipe using basic food preparation skills; Salt = recipes requiring slightly more developed food preparation skills; Try to reduce your salt intake by using only small amounts of salt in = more complicated recipes and/or requiring a high level of food preparation cooking. If you want to add extra fl avour in a recipe, try to use garlic, skills or involving many more steps. pepper, herbs, spices, lemon or lime juice rather than salt. • Apple crumble • Cheesy garlic • Ham salad • Rainbow rice • Strawberry Pepper bread sandwich yogurt shake • Baked potatoes • Scones Freshly ground black pepper has been used in all savoury recipes; with a spicy • Chicken curry • Healthy fi sh and • Summer fruit fool • Smoked mackerel mushroom fi lling chips with peas this will give the best results, but you can use a small amount of • Chicken pâté • Ulster style pizza pre-prepared ground pepper. Do take care and use only a little as • Bread and apple drumsticks with • Homemade • Spaghetti • Vegetable soup pudding bacon burger it can be a strong fl avour.
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Spring-Summer 2017 Week 1 Nutrition Plan
28-Apr-2017 Argyll & Bute Council 16:35 Nutrition Plan with Carbohydrates and Allergens [email protected] Nutrition Plan: SS2017WK1 Spring-Summer 2017 Week 1 Legend Contains May Contain Does Not Contain No Information Portion Group Menu Item Recipe Code Sub Recipe Codes Size (g) Celery Cereals containing Gluten Crustaceans Eggs Fish Lupin Milk Molluscs Mustard Nuts Peanuts Sesame Soya Sulphur Dioxide and Sulphites Carbohydrate Count Mains BBQ Chicken Fillet on a Bun R00062 R00042, R00062 158.75 25.88g Mains Breaded Fish R00012PS R00012PS 97.50 21.68g Mains Homemade Beef Mince Pie PS R00071PS R00071PS 191.90 12.68g Mains Homemade Chicken Curry PS R00069PS R00069PS 132.80 3.44g Mains Homemade Meatballs in Gravy PS R00033PS R00033PS 189.80 5.09g Mains Sausages in Gravy PS R00016PS R00016PS 151.00 7.38g VegMain Cheese and Pickle Salad Plate PS R00052PS R00050PS, R00051, R00052PS 74.05 0.90g VegMain Homemade Vegetable Curry R00070PS R00070PS 98.70 4.65g VegMain Macaroni Cheese PS R00028PS R00028PS 210.00 38.90g VegMain Tomato Pasta PS R00059PS R00059PS 143.15 18.64g VegMain Vegetable Frittata PS R00019PS R00019PS 89.20 2.50g Veg Portion of Brocolli R00066 R00066 60.00 1.08g Veg Portion of Carrots R00065 R00065 60.00 2.82g Veg Portion of Green Beans R00072 R00072 60.00 2.82g Veg Portion of Mixed Vegetables R00067 R00067 60.00 5.28g Veg Portion of Peas R00014PS R00014PS 80.00 7.44g Carb Baby Boiled Potatoes R00054 R00054 89.00 14.33g PlanCarbsAll: Nutrition Plan with Carbohydrates and Allergens Page 1 of 2 28-Apr-2017 Argyll
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Eating Well on a Fork Mashable Diet
Reference: Briony Thomas (2007) Manual Of Dietetic Practice (4th ed.) Blackwell Publishing. Department Of Health (2001) National Health Service Recipe Book. HMSO p26. British Dietetic Association and Royal College of Speech and Language Therapist (2011). Dysphagia Diet Food Texture Nutrition and Dietetic Service Descriptors. Gateshead Health NHS Foundation Trust Nutrition and Dietetic Service Queen Elizabeth Hospital Sheriff Hill Eating well Gateshead Tyne and Wear on a fork mashable diet NE9 6SX (previously known as soft options of normal diet) Tel: (0191) 445 2074 Your dietitian is: ………………………………………………………… Speech and Language Department Hancock Building Queen Elizabeth Hospital Sherriff Hill Gateshead Tyne and Wear NE9 6SX Tel: (0191) 445 2599 Your speech and language therapist is………………………………… Updated June 2011 Review date: June 2013 12 You have been advised to try the soft option because you have difficulty with swallowing and eating. Suggested meal plan Fork mashable diet Breakfast Food should be broken up with the flat edge of a fork. It requires some chewing, but normal muscle strength and teeth are not necessary. Mid Morning Snack How can I make my food softer? There are a variety of ways to make your foods softer and easier to manage, including: Lunch Adding sauces gravy, stock, white/cheese sauce, milk or cream (examples include fish in butter or parsley sauce, cauliflower cheese, mince in gravy) Mashing potatoes, vegetables and soft fruits Mid Afternoon Snack Mincing cooked meat and poultry Foods to avoid These food items should be avoided to prevent choking: Tea Stringy fibrous textures such as pineapple, runner beans, celery and lettuce. Vegetable and fruit skins such as broad beans, grapes and tomatoes.
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Set Afternoon Tea Packages Sweet Tea Time Treats
Document set to 4pp 145mm x 290mm (Cover trimmed short 130mm x 290mm) Document set to 4pp 145mm x 290mm (Cover trimmed short 130INmSmID xE 2 R9I0GmHmT ) INSIDE RIGHT Set afternoon tea packages Sweet tea time treats s avoury tea time treats Freshly Baked Scones £7.50 All our tea packages include a pot of loose leaf tea or sLoacvalo alue rayre btite a time treats £7.25 hand roasted coffee with complimentary refills SFruittron gand Ch eplainddar, scones,local ale ,clotted toasted cream bread and pickle Landoca strawberryl ale rarebi jamt £7.25 Selection of savoury treats £7.50 Strong Cheddar, local ale, toasted bread and pickle Searcys Champagne Cream Tea (per person) £27.50 CPumpucumb Roomer sand wPastryich Selection £7.95 Chilled glass of Champagne HSFruit,eonelecy tlemon rioans ot fh andsamav so pistachioaunrdyw tirecha t start £7.50 Scottish smoked salmon and cucumber pikelet with shallot crème fraîche ECBattenberggugcu mmabyeorn sna aspongenisdew aincdh mustard cress sandwich Homemade scones, clotted cream and strawberry jam RoastHAlmondone ybeef ro macaroona sandt ha mwater sancdrwesics hsa ndwich PEChocolategogac mheaydo sna nlchouxmaiosen asn hbundo tm a uwithnsdt acrr diwhites cprberses a chocolatesdsan dwich mousse CRoasthedd beefar sc andone ,water tomactroe sasn sda nchdiwveic chr eam cheese Traditional Pump Room Tea (per person) £26.00 Poached salmon shot and crispbreads Selection of sandwiches Smoked salmon pikelet £8.50 CSavouryheddar scone , teatomat otime and chi vtreatse cream cheese Herb cream cheese and cucumber Sc ottish
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Activity and Game Ideas: 11Th June
Activity and game ideas: 11th June Fruit recipes: Mmm! There are lots of yummy fruits around at this time of year. Depending on what you have in your house, or what your grown up wants to get – what could you make with your fruits??? A pie maybe, or a crumble or a muffin, or a baked apple? Or, if you don’t want to cook: a smoothie or banana split or a fruit fool or a fruit meringue or a fruit trifle? There are loads to choose from and I’m making myself hungry thinking about them! Let me know what you do. I’ve made a crumble this week with apple, rhubarb and raspberries yum! Word count: Set yourself a timer for 5 or 10 minutes – how many words can you make from love, joy, peace (or you can choose some of the others) in that time? Secret message: You’ll need some grown up help with part of this one. Squeeze the juice from a lemon. Using a cotton bud or small paintbrush write a secret message on a sheet of paper. Leave it to dry – you shouldn’t really be able to see it now. With an adult: rub a hot iron quite slowly over your sheet of paper and watch your message appear. (You could do a few of these with the names of the “fruit of the Spirit” that we’ve been learning about.) Extra: I’ve never tried this – does it work with coloured paper? If it does then you could make some nice patterns or pictures on coloured paper.
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Lunch Lunch Is Usually a Mix of 5 Dishes from the Small Selection
Andalusia Yoga Retreat - Example Dishes - Lunch Lunch is usually a mix of 5 dishes from the small selection shown below. There is always a green salad that varies depending on seasonal salads available, topped with nuts, seeds or seasonal fruit, figs, strawberries, mango, pomegranate etc. followed by melon or seasonal fruit. All locally grown. Spiralised squash and courgette with basil pesto Pesto Gnocchi cooked in a tomato sauce served warm French beans with teriyaki and sesame seeds Coleslaw variations Spiral courgette with Rocket pesto and home sundried tomatoes Cauliflower florets tossed in Res el Hanout with fresh spinach, chickpeas and home sundried tomatoes Tomato, garlic salad with olives and parsley Couscous and carrot cakes served warm Quiche variations Tortilla Beetroot and orange salad with spinach and balsamic glaze Stuffed mushrooms Three bean salad or mix with lentils, chickpeas etc. Rice, couscous or quinoa salad Potato/Russian salad variations Courgette ravioli Spiral Squash with a red pesto Avocado, tomato, mozzarella and basil salad Individual tarts with basil pesto, asparagus, cherry toms and goats cheese Cauliflower rice salad Dinner There is a three-course evening meal, below is a small selection from our menus. There are always olives as an aperitive. Starters: Gazpacho Spring rolls Lettuce, peas and baby broad beans with mozzarella, parmesan with a lemon sauce Garlic mushrooms Bruschetta Asparagus, wild and freshly picked, with lemon sauce parmesan Filo with local goats cheese and caramelised onion Green Gazpacho and parmesan biscuits Soufflé Mixed tapas of croquetas, dips, gazpacho shots, tempura veggie etc Carpaccio of courgette with lemon and parmesan shavings Main course Stuffed red Peppers Veggie curry with rice Aubergine parmesan Paella Spanakoptia Aubergine stack Tagine with couscous Pasta bakes Stuffed aubergine Veggie wellington And Pizzas made freshly in our traditional wood oven.
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High Wycombe WEEKLY MENU 14Th – 20Th June
High Wycombe WEEKLY MENU 14th – 20th June MONDAY TUESDAY WEDNESDAY THURSDAY FRIDAY SATURDAY SUNDAY LUNCH Soup of the day Soup of the day Soup of the day Soup of the day Soup of the day Soup of the day Soup of the day Roast loin of pork with Fisherman's pie with Breaded fillet of Traditional cottage pie Roast lamb served with sage and onion Steak & Mushroom pie creamy potato and Braised pork steak seasonal fish, with with sweet potato mint sauce stuffing and apple cheese topping tartare sauce mash sauce Mexican glazed Baked fillet of seasonal BBQ sausages with red Honey roast gammon Chargrilled beef Lemon and herb chicken served with Vegetable lasagne fish with a lemon onion glaze with parsley sauce kebabs chicken braised rice butter sauce Parsley potatoes New potatoes Roast sweet potatoes Sauté potatoes Chipped potatoes Dauphinoise potatoes Roast potatoes Mashed potatoes Mashed potatoes Mashed potatoes Mashed potatoes Mashed potatoes Mashed potatoes Mashed potatoes Summer greens Mashed squash Curly kale Broccoli florets Garden peas Buttered carrots Savoy cabbage Steamed courgette Steamed spinach Buttered carrots Sweetcorn Mushy peas Roasted parsnips Cauliflower gratin Apple turnover with Banana fritters with Eves pudding and Pear and peach Summer fruit compote Apple pie with cream Apricot pavlova custard syrup and ice cream custard crumble with custard Clotted cream Semolina Lemon meringue pie Apple and blackberry Baked bananas with Chocolate sponge with Eton mess Strawberries & cream with custard or cream strudel with custard chocolate
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Shine Health Academy Recipe Booklet
Recipes created by Shine Project Shine’s Healthy Eating Recipe 300 Prince of Wales road Book Sheffield S2 1FF Thank you for reading! 20 Table of Contents Fruit fool ( serves 4 ) Pitta pizzas Ingredients • 300ml Greek yoghurt Tuna pasta bake • 2 tbsp. honey Breakfast muffins • 2 tsp vanilla essence • 2 tbsp. canderel ( or any granulated sweetener) Kebabs • 50g frozen berries curry Method • Pour the yoghurt into a bowl and mix well with the Mince tacos vanilla and honey Fruit meringue and yoghurt • In a pan gently heat the berries and sweetener until soft and almost a puree Pancakes, fruit and chocolate drizzle • Swirl the fruit into the yoghurt mixture then pour Angel delight cheese cake into glasses Fruit fool • Decorate with fresh fruit and a drizzle of honey 2 19 Pitta pizza ( serves 4) Angel delight cheese cake Ingredients Ingredients 2 tbsp. Sunflower/olive oil • 1 pkt. Sugar free angel delight • 1 small onion diced • 300ml milk • 1 clove garlic • 4 sugar free digestive biscuits • 1 can chopped tomatoes • 1 tsp. melted butter • 1 tsp oregano • Fruit for decoration • 1 tbsp. tomato puree Method • 4 wholemeal pitta bread • Crush the biscuits and mix with the melted butter • Choice toppings- • Place the mixture in individual dishes/ ramekins ( should be enough for 4 individual portions) • Diced peppers, mushrooms, tomatoes, • Press the biscuit mixture into the dishes using a • Chopped courgettes , sweet corn spoon • Choose one portion from below • Mix the angel delight following the packet instruc- • Diced ham (60-100g ) tions and place in the fridge until set • Chickpeas • Decorate with fruit of choice.
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Seasonal Recipes to Use with Children Seasonal Recipes to Use with Children Seasonal Recipes to Use with Children
Seasonal recipes to use with children Seasonal recipes to use with children Seasonal recipes to use with children SPRING VEGETABLE CHOW MEIN This can be made over an open fire using a heavy-based wok or large frying pan. Ingredients 3 large spring onions 55g/2oz mange touts 55g/2oz carrots 55g/2oz mushrooms 85g/3oz Pak choi or Chinese leaves 85g/3oz bean sprouts 200g/7oz egg noodles 3 tablespoons sesame oil 4 tablespoons soy sauce Salt and pepper Method Children will be able to help with the preparation of the vegetables. Wash, dry and cut spring onions into thin slices. Cut mushrooms into thin slices. Cut or shred carrots. Cut Chinese leaves or Pak choi into thin strips. Mange touts can be cut in half or left whole if preferred. Heat oil in wok; add carrots, mange touts and spring onions. Stir fry for 3 minutes over a high heat. Add noodles, bean sprouts, Chinese leaves or Pak choi and mix together. Season with salt and pepper, add soy sauce and drizzle over the sesame oil. Mix together and stir fry for another 3 minutes. This quantity will serve 4 adults but can be split into around 20 child-sized snack por- tions. Children can eat it either out of small bowls or plates, but will enjoy the chal- lenge of using chopsticks. Copyright material from Ann Watts (2020), Outdoor Learning through the Seasons: An Essential Guide for the Early Years, Routledge. SPRING PICNIC SANDWICHES Plan a spring picnic – if possible on a warm spring day, maybe sitting under a blossom tree, or if it’s raining, erect a tarpaulin and children can listen to the raindrops as they eat.
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Cutting the Dragon's Tail
CUTTING THE DRAGON’S TAIL David and Lynda Chidell CUTTING THE DRAGON’S TAIL Copyright David and Lynda Chidell 1998 All Rights Reserved No part of this book may be reproduced in any form by photocopying or by any electronic or mechanical means, including information storage or retrieval systems, without permission in writing from the copyright owner of this book. First Published 1998 by MINERVA PRESS 195 Knightsbridge London SW7 1RE e-book version published in 2012 Dedication We have written this for the sake of Tin Hau and all those who might dream about living on a boat and making voyages in distant waters. It is our hope that Tin Hau may be cherished for many generations to come, giving others the excitement, pleasure and sense of purpose she gave us. Contents Preface List of figures List of maps I Construction (by David Chidell) 1. The Case for Selling Up and Living on a Boat in Warm Climates 2. Which Boat? 3. Second-Hand or New? 4. Our Choice 5. What Next? 6. The Fitting-Out Starts 7. March 1985: The Turning Point 8. Twelve Busy Months 9. Away from Port Elizabeth 10. Some Technical Matters 10.1 The Sails 10.2 The Yards 10.3 The Battens 10.4 The Running Rigging 10.5 The Masts 10.6 The Standing Rigging 10.7 The Steering 10.8 The Windlass and Chain 10.9 The Anchors 10.10Plumbing 10.11 Power Generation 10.12Paints 11. The Build-up Towards the Launch 12. The Launch: 10th March, 1986 13. Afloat at Last 14.
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