DOCSLIB.ORG

2018 Edition Sample Menus

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
2018 Edition Sample Menus SAMPLE MENUS 2018 EDITION SLIPPERY SPOON SAMPLE MENUS foreword index Our Food Philosophy in the slippery kitchen of Johnny & Marius 6 MENU COMPILATION an introduction to your options and guidelines Okay not so much of a "philosophy" per se, more like 4. The word "caterer" should be removed from "kitchen-ponderings" with me and Marius. the dictionary - or at the very least from our clientèle's vocabulary We like things stunningly simple. Also, we like 5. Rip up some tunes in the kitchen things that taste good. Recipe for a Food Empire? 6. Support local 14 CANAPÉS You never know. 7. Morning coffee is good. And by "morning" we mean all day, and by "good" we mean essential an appetizer of note Herewith said ponderings: for living 1. Creative menus 2. Smile-inducing flavours 3. Wash the dishes ourselves once a week Johnny Hamman, Founder 22 LIVE FOOD STATIONS interactive and entertaining 38 RECEPTION starter, main, dessert, late-night snack Honest Food 64 TAPAS All Slippery Spoon's waste is separated between paper, glass, tin and organic waste, and sent to the appropriate recycling plants. small portions We are conscious of the fragile state of our resource in our coastal waters and do not support the trawling industry. We buy from legal, commercial , hand line (line fish), pole (tuna) and 72 VEGAN longline (kingklip) fishermen. signature vegan menu Our fish suppliers are trusted suppliers of live, fresh and frozen seafood. We have a moral and social responsibility towards all our clients, employees and, most importantly, to our environment. All our seafood products are only procured from recognized quota holders, 76 BRAAI right holders, fishing companies and importers that strictly adhere to the Marine and Coastal Management Act. signature braai menu 2 3 SLIPPERY SPOON Natalie Odendaal Hazel Marais ACCOUNTS CHEF DE PARTIE THE TEAM Hazel Appollis Mike Wilding CHEF DE PARTIE Barista Angelica Samuels Maria Cedras CHEF DE PARTIE CHEF DE PARTIE Johnny Hamman Marius Uys OWNER OWNER Kayla Steenkamp Michael Blankenberg CHEF DE PARTIE CHEF DE PARTIE Anmar Wilding Cebile Maboea HEAD CHEF & HEAD OF SOUS CHEF PASTRY 4 Miena van Rooyen Dionica Louw SCULLER AND KITCHEN HAND SCULLER AND KITCHEN HAND SAMPLE MENUS Menu Compilation 1 Compile your menu, lickety-split SAMPLE MENUS menu compilation // introduction consider your We've rustled up a rather considerable selection, but let this document's size options not intimidate you. Your menu selection can be as easy as, well, pie. So grab a seat, put your foodie cap on, and let the perusing begin! You have three options: 1. Feeling adventurous? Compile your own menu from the lists to follow. Please see our helpful guidelines to assist you in your deliciousmaking decision-making. 2. No mess, no fuss....Allow us to whip something up. 3. Leave it in our capable hands with a guideline or two. Complete the Wedding / Event Questionnaire that will accompany our introduction email. This will allow us to pick your brain just enough to tailor-make a menu that would ft your requirements and personal style - from local dishes that are sure to treat the foreign taste-buds, to dreaming up all sorts of tacos, burgers, pizzas and whatever other street-style goodness tickles your fancy. super quick 1. Please choose 3 cold and 2 hot canapés to be served during pre-dinner guide drinks. • If you’d prefer a selection of 8 canapés, please choose 5 cold and 3 hot canapés. 2. Keep in mind that your selection should feature at least 2 vegetarian canapés. 3. Keep your protein selections balanced between fsh, meat, and shellfsh. 4. Avoid repetition of ingredients. For example, if you choose a prawn-based canapé, avoid a plated prawn starter. 5. If you opt for food stations during your pre-dinner drinks, we would recommend no more than 3 different stations, with 3 roaming canapés doing the rounds. 6. Vegetarian starters are normally your best bet for larger events. 7. We prefer to refrain from offering more than one plated main course option. If you would like your guests to have to option of choosing between e.g. beef or fsh, we’d recommend a family-style feast that is presented on the table. We can do a choice plated menu, but extra costs will be involved. 8. Please choose a vegetarian meal for your plated main course as well. We automatically cater 10% over and above your fnal numbers for vegetarians. Please refrain from printing the vegetarian option on the menu if you are placing printed menus on the table. 9. If there are culinary words you do not understand please do not hesitate to ask. 10. We pride ourselves on providing top quality food prepared from exceptional ingredients. If you are struggling to ft your food selections within your budget, please let us know and we’ll assist you in tailoring a menu according to your perimeters. MENU SELECTION 9 SLIPPERY SPOON SAMPLE MENUS menu compilation // examples CANAPÉS >> PLATED STARTER >> PLATED MAIN >> PLATED DESSERT >> LATE NIGHT SNACK CANAPÉS & FOOD STATIONS >> PLATED STARTER >> PLATED MAIN >> PLATED DESSERT OR DESSERT DISPLAY OR CANAPÉ DESSERTS >> LATE NIGHT SNACK Examples FOOD STATIONS ONLY >> PLATED STARTER >> PLATED MAIN >> of Menu PLATED DESSERT OR DESSERT DISPLAY OR CANAPÉ DESSERTS >> LATE NIGHT SNACK Configuration FOOD STATIONS & CANAPÉS >> NO STARTER BUT BREAD TO THE TABLE Ever wanted to turn your food-day-dreams >> FAMILY FEAST TO THE TABLE OR PLATED MAIN >> PLATED DESSERT OR into a reality? Well let's give it a whirl, shall DESSERT DISPLAY OR CANAPÉ DESSERTS >> LATE NIGHT SNACK we? There really is no limit to the amount and type of courses you can serve at your special occasion. Have a squizzy at a few FOR A COCKTAIL WEDDING OR EVENT examples of menu configurations we’ve served before. FOOD STATIONS >> BOWL FOOD AND CANAPÉS THROUGHOUT THE ENTIRE EVENT **Food Station costs will increase should you choose one Food Station only without a canapé selection, as the amount of food served from this station would have to be increased 10 11 SLIPPERY SPOON SAMPLE MENUS turns out we are chock full of ponderings - hear ye, hear ye! Food to Us Food to us is more than just sustenance. Its most important value, sure, is to feed your body and to keep your ticker going. But the best thing about food is that it can also feed your soul, bring a party to life, create new relationships, cure depression for a while, and bring new relationships to life...It is at the very centre of any celebration. How can we not have affection towards this thing called food? The partaking of food that is both flavour-busting and approached creatively, is rather appealing indeed. Shall we to dinner then? WHY THE WISHBONE? According to historical lore, the legend of the wishbone traces its roots to the ancient Etruscan civilisation that populated northern Italy until the 4th century BC. In these mystical times it was believed that the humble chicken held fortune- telling powers, and so it came about that tribe members would save and dry its sacred collarbone when it was sacrificed for a meal, so they might later stroke this charmed talisman when making a wish. Some believe it is where TALK the term "lucky break" comes from. 12 13 SAMPLE MENUS Canapés Menu Selection 14 2 SLIPPERY SPOON canapés // introduction CANAPÉ defined by /kænəˈpei/ cambridge dictionary noun 1. a small, thin, salty biscuit or small piece of bread with food such as cheese, fsh, or meat on top, that is served with drinks, especially at a party REdefined by A rather smile-inducing bite-size concoction that pairs quite our own SLIPtionary nicely with, well pretty much anything. 16 SAMPLE MENUS canapés // cold canapés Make Your Selection o Tinned tuna” Tuna tataki slices with wasabi mayo, o Tequila and lime line fsh ceviche with heirloom COLD CANAPÉS asparagus spears and togarashi dressing served tomatoes tinned o Mini watermelon pizza slices with fresh basil, feta o Goats cheese truffles rolled in bee pollen served and cracked black pepper (v) on petit honey and poppy seed scones (V) o Macerated purple tomato, Dehydrated tomato o Mini Gatsby’s consisting of a brioche rounds, skin, buffalo mozzarella rolled in tomato dust, potato fondant rounds, coppa ham, fried quail egg, fresh basil, a crack of black pepper (V) super whipped mayo o Petit steamed activated charcoal, smoked lamb o Sushi grade salmon cubes rolled in seaweed loin rolled in roasted coffee beans fnished with umami topped with crispy vermichili noodles, and black garlic, café au lait aioli a sweet soy dressing o Petit gem lettuce, parmesan espuma, crispy leeks o Avo fashion sandwiches with pickled ginger, and crispy anchovies wasabi and seaweed pearls, (V) o Honey roasted fg halves with gorgonzola truffles o 24 hour dried petit springbok loin with cumin, and saffron syrup (V) coriander, smoky beetroot slices and a pecan nut butter o Wonton cones flled with tuna ceviche, chili kewpie, nori confetti and seaweed pearls (extra R10 o Mini tacos with either line fsh ceviche, pulled per person) short rib or pulled southern pork. o Tuna tartare – mirin marinated cucumber – miso and saffron syrup (V) aioli – bonito flakesC o Smoked salmon trout, pistachio nut and mango o Mini tom yum Bloody Mary’s with fresh oysters Vietnamese summer rolls served with a sweet chili and ginger dressing o Peking duck pancakes with shimiji mushrooms and a sweet orange sugar sprinkle o Petit gem lettuce, parmesan espuma, crispy leeks and crispy anchovies o Artichoke and parmesan savoury, charcoal and black pepper macaron (V) o Black noodle, roasted aubergine and white mung bean summer rolls served
Load more

Recommended publications
  • Beware of Hidden Salt in Food
    BEWARE OF HIDDEN SALT IN FOOD The information explosion in the science of nutrition very often creates the impression that available information is contradictory. Consequently, it is no longer easy to distinguish between fact, misinformation and fiction. The Nutrition Information Centre of the University of Stellenbosch (NICUS) was established to act as a reliable and independent source of nutrition information. 75% of the salt that we eat is hidden in the food that we buy. Eat less processed and ready prepared food. Evidence has shown that regularly eating too much salt puts us at increased risk of developing high blood pressure. High blood pressure is the main cause of strokes and a major cause of heart attacks and heart failures, the most common causes of death and illness in the world. 31.8% of South Africans have high blood pressure. Food regulation is not enough to reduce South Africans’ salt intake. Educating the public is crucial to the success of salt intake reduction. This year’s theme for World Salt Awareness Week is “Look out for Hidden Salt”. Many people unfortunately don't realise they are eating too much salt. The World Health Organisation recommends that adults eat less than 5g of salt (one teaspoon) per day. However, a reduction of salt intake by just two grams a day will reduce your risk of cardiovascular events by 20%. Thanks to efforts by the food industry, governments and health organisations like World Action on Salt and Health (WASH), salt is well and truly on the health agenda across many countries worldwide.
    [Show full text]
  • A Practical Approach to the Nutritional Management of Chronic Kidney Disease Patients in Cape Town, South Africa Oluwatoyin I
    Ameh et al. BMC Nephrology (2016) 17:68 DOI 10.1186/s12882-016-0297-4 CORRESPONDENCE Open Access A practical approach to the nutritional management of chronic kidney disease patients in Cape Town, South Africa Oluwatoyin I. Ameh1, Lynette Cilliers2 and Ikechi G. Okpechi3* Abstract Background: The multi-racial and multi-ethnic population of South Africa has significant variation in their nutritional habits with many black South Africans undergoing a nutritional transition to Western type diets. In this review, we describe our practical approaches to the dietary and nutritional management of chronic kidney disease (CKD) patients in Cape Town, South Africa. Discussion: Due to poverty and socio-economic constraints, significant challenges still exist with regard to achieving the nutritional needs and adequate dietary counselling of many CKD patients (pre-dialysis and dialysis) in South Africa. Inadequate workforce to meet the educational and counselling needs of patients, inability of many patients to effectively come to terms with changing body and metabolic needs due to ongoing kidney disease, issues of adherence to fluid and food restrictions as well as adherence to medications and in some cases the inability to obtain adequate daily food supplies make up some of these challenges. A multi-disciplinary approach (dietitians, nurses and nephrologists) of regularly reminding and educating patients on dietary (especially low protein diets) and nutritional needs is practiced. The South African Renal exchange list consisting of groups of food items with the same nutritional content has been developed as a practical tool to be used by dietitians to convert individualized nutritional prescriptions into meal plan to meet the nutritional needs of patients in South Africa.
    [Show full text]
  • New Year's Eve Dinner Menu
    AFRICA DRAPED IN GOLD NEW YEAR’S EVE DINNER MENU - ATLANTIC SALAD SELECTION Garden green salad, chickpeas, mange tout, cucumber, feta cheese Crisp garden greens, cauliflower spears, broccoli spears, shaved carrot, cucumber, red onion, baby corn, mixed bell peppers, marinated rosa tomatoes, ciabatta croutons, shaved cheddar, purple olives, Danish feta and anchovy dressing, gorgonzola cream, extra virgin olive oil and balsamic vinegar Kachumbari salad, tomato, cucumber, avocado and onion, lime coriander dressing Roasted sweet potato and corn salad with spring onion dressing Kalahari three bean chakalaka, peppers and green beans Zanzibar octopus cooked in a lime coconut and fresh coriander sauce Malay chicken salad with chilli marinated fresh mango Beef strips, roasted butternut and herbed feta salad Knysna mussel salad, celery, fennel and garlic Battered waterblommetjies, tamarind chutney PATÉ, FISH AND CHARCUTERIE West Coast smoked snoek paté Karan beef biltong paté with tortilla chips Saldanha Bay cocktail oysters, baked and au natural and condiments Lemon, wild garlic, rocket and chilli squid heads Biltong coated ostrich carpaccio with wild berry fynbos syrup SOUP Roasted cauliflower and almond soup FRESH BREAD COLLECTION African corn bread, glazed mosbolletjies, sweet pepper & chilli bread rolls, coriander & red onion bread and vetkoek. PLATED SELECTION Duo Sous vide afro-spiced guinea fowl, glazed ostrich fillet, butternut puree, cucumber, vegetable terrine, and cape blackberry jus or Inkunzi Beef Angus beef fillet, wild mushroom croquettes,
    [Show full text]
  • Pajamas + Jam Winter Menu 2019
    + W I N T E R M E N U 2 0 1 9 M O R N I N G S Mon - Fri 07:30 - 12:00 | Sat 07:30 - 13:00 E A R L Y M O R N I N G Warm winter berry granola with orange essence | Vegan: coconut yoghurt Served with full cream plain yoghurt, stewed fruit, a poached pear and seasonal fresh citrus. 85 Toast + Coffee Home-baked seeded cinnamon bread warmed and served with a Cortado. On the plate |Maple cream cheese + aubergine and cardamom jam. 55 Oats | Vegan: almond milk Good old oats prepared with milk and served with a caramelised banana, peanut butter and a scoop of seeds mixed with nuts and a drizzle of raw honey. 75 Vegan avocado with coriander + sweetcorn Softened avocado served on sweet potato with paprika roasted sweetcorn, coriander, a lentil sauce, curried cashew nuts and crispy tofu. 79 Mosbolletjies Served with lovely creamy scrambled eggs, a curried pepper + peach jam and white cheddar. 65 Sweet bacon + banana croissant A toasted croissant with brie all melted and served with homemade aubergine and cardamom jam. 80 B R E A K F A S T B O W L S Humble bowl of mushrooms | Vegan: coconut cream + crispy tofu Harissa wilted baby spinach served on rosemary + sage creamy mushrooms with buffalo mozzarella drizzled with a pesto oil, bacon, crispy roasted chickpeas and one poached egg. Accompanied by ciabatta toast. Mushrooms |shitake + shimeji + button. 95 Chop-stick scrambled eggs with pesto and dukkah Scrambled eggs served with homemade dukkah, bacon bits, mozzarella and a touch of Indian spices.
    [Show full text]
  • Following Team USA to the Coupe
    Volume 24 – Issue 1 spring 2016 IN THIS ISSUE From Practice to Paris : 2 Notes from the Chair Following Team USA to the Coupe 5 Guild News Selling in the Off-Season Cousins Across the Water by James MacGuire Artisan Certification Program Guild Member, Baking Instructor and Food Writer, Montréal, QC James Beard Semifinalists Formula Formatters Update James MacGuire, a well-respected baker and food writer – he translated Hello/Goodbye Professor Raymond Calvel’s book, Le Goût du Pain, into English – was invited 11 What’s Old is New to serve as an advisor to Bread Bakers Guild Team USA at their practices. He narrates the Kickin’ It Old School story of the 2016 Coupe from an insider’s perspective and traces the team’s journey from Seattle to Chartres to Paris. 14 Coupe du Monde de la Boulangerie 2016 I realized within my first 10 minutes as a guest at a Team USA practice 28 Baking Reflections in Seattle in early December that I would never have been a suitable candidate for the team. Redefining the Daily Loaf The intensity was palpable, and the pace, relentless. Continued on page 14 Baking for the Monks’ Table 33 Technical Article Defining Brioche Milk and Pear Starters 38 Baking History Dough Boys: US Army Baking in the World War I Era 42 Baking Reflections Gluten The Bread Bakers Guild of America is the leading American educational resource for artisan bread bakers. Our mission: to shape the knowledge and skills of the artisan baking community through education. Bread Lines, the newsletter of The Bread Bak- ers Guild of America, is published four times per year.
    [Show full text]
  • Economic State and Growth Prospects of the 12 Proclaimed Fishing Harbours in the Western Cape
    Department of the Premier Report on the Economic and Socio- Economic State and Growth Prospects of the 12 Proclaimed Fishing Harbours in the Western Cape November 2012 Final consolidated report TABLE OF CONTENTS EXECUTIVE SUMMARY ............................................................................................ i 1 Introduction and purpose ................................................................................. 1 1.1 Project approach ..................................................................................................... 1 1.2 Project background ................................................................................................. 3 2 Policy and institutional context ........................................................................ 4 2.1 Historical context ..................................................................................................... 4 2.2 Local government context ....................................................................................... 4 2.3 Policy governing fishing harbours ........................................................................... 6 2.4 Key legislation relevant to fishing harbour governance............................................ 8 2.5 Previous investigations into harbour governance and management models to promote local socio-economic gains ..................................................................... 10 3 Assessment of fishing harbours and communities ...................................... 15 3.1 Introduction ..........................................................................................................
    [Show full text]
  • Mosbolletjies
    Mosbolletjies To be paired with Creation Viognier Mosbolletjies – Taken from Jan-Hendrik van der Westhuizen’s book A Breath of French Air Ingredients 1 kg all purpose flour 30 g sugar 1 1/2 sachets instant dry yeast 30 ml whole aniseeds 300 ml white grape juice 220 g butter 100 ml lukewarm water 250 ml lukewarm water 15 ml fine sea salt Apricot jam for brushing Method 1. Preheat the oven to 180° C. 2. Grease two loaf tins measuring 26 cm x 7 cm or individual tin cups with non-stick spray or melted butter. 3. In the bowl of a stand mixer fitted with the dough hook, add the flour, sugar, yeast and aniseed, and mix on a low speed until well combined. 4. Warm the grape juice and stir in butter until melted. 5. Add grape juice to the flour mixture along with the warm milk and water. 6. Mix on a medium speed for 10 minutes until the dough comes together. 7. Add the salt and mix for another 10 minutes. 8. Remove the dough and place into a greased bowl – then cover with plastic wrap and allow to stand for 20 – 30 minutes in a warm place until the dough has almost doubled in size. 9. Knock down the dough, pinch off pieces and shape into balls by pressing and puling the dough through a circle formed by your other thumb and forefinger (spray hands lightly with non-stick spray to prevent the dough from sticking). 10. Squeeze in three balls per cup (or pack the balls tightly into the loaf tin/s).
    [Show full text]
  • Pierneef À La Motte Restaurant. We Have Pleasure in Hosting You and Sharing with You Our Restaurant’S Association with One of South Africa’S Greatest Artists
    Pierneef and his daughterg Marita, c. 1929 Welcome to Pierneef à La Motte Restaurant. We have pleasure in hosting you and sharing with you our restaurant’s association with one of South Africa’s greatest artists. We at La Motte have a great admiration for the creativity of Jacob Hendrik Pierneef (1886 – 1957), as witnessed by the extensive collection of Pierneef art owned by La Motte and, as a tribute to him, the depiction of his linoleum cuts on the labels of our premium wine range. We also pay homage to our friend Marita, Pierneef’s daughter, who entrusted her father’s heritage to us. Pierneef’s creativity in portraying the beauty of the South African landscape and architecture has served as a model for this restaurant’s creativity in offering cuisine inspired by centuries of variations in cooking – a unique presentation known as Cape Winelands Cuisine. Thank you for visiting La Motte and, in particular, Pierneef à La Motte Restaurant. We trust that you will have pleasant memories of your visit and look forward to welcoming you back again soon. Hein & Hanneli Koegelenberg A taste of Cape Winelands Cuisine Dishes served in Pierneef à La Motte restaurant have come a long way. They are based on recipes used and modified in the Cape Winelands over more than three cen- turies and the emphasis in our restaurant is on the first and oldest recipes brought to the Cape by European settlers during the seventeenth century. The Cape Winelands, also known as the Boland, include the traditional wine-produc- ing regions of the Cape, namely Constantia, Stellenbosch, Paarl, Wellington, Worces- ter and Tulbagh.
    [Show full text]
  • Versamelde Gedigte
    Versamelde gedigte C. Louis Leipoldt editie J.C. Kannemeyer bron C. Louis Leipoldt, Versamelde gedigte (ed. J.C. Kannemeyer). Tafelberg, Kaapstad 1980 Zie voor verantwoording: http://www.dbnl.org/tekst/leip001vers01_01/colofon.php © 2014 dbnl / erven C. Louis Leipoldt / erven J.C. Kannemeyer XV Voorwoord Hierdie eerste uitgawe van C. Louis Leipoldt se Versamelde gedigte verskyn by die herdenking van sy honderdste geboortejaar in 1980. Dit bevat alle digwerke wat tydens Leipoldt se lewe die lig gesien het, gedigte wat postuum in drie bundels opgeneem is, verse wat in tydskrifte en weekblaaie versprei lê, en gedigte wat deel vorm van sy nalatenskap en nooit voorheen in druk verskyn het nie. Iemand wat Leipoldt se poësie opnuut wil uitgee, kom voor groot en byna onoorkomelike probleme te staan. Dit is bv. bekend dat Leipoldt sommige van sy verse eers betreklik laat gepubliseer het, sodat die bundels nie 'n getroue weergawe van die chronologiese gang van sy oeuvre is nie. Aangesien gegewens in verband met die ontstaan van die meeste verse egter ontbreek en lank nie alles in tydskrifte of koerante gepubliseer is nie, het ek besluit om die bundeleenhede wat Leipoldt self afgebaken het, te behou. In die geval van Die Moormansgat en ander verhalende en natuurverse en Geseënde skaduwees wat ná sy dood verskyn het, is dit wel moontlik om die eerste publikasie in tydskrif of koerant te agterhaal en - aangevul met ander verspreide gepubliseerde verse - die chronologie van die niegebundelde nagelate werk vas te stel. In die geval van die postume The ballad of Dick King and other poems ontbreek hierdie gegewens egter by die meeste gedigte, aangesien slegs enkeles vooraf in The Cape Times gepubliseer is.
    [Show full text]
  • A Critical Assessment of the Culinary Preferences of International Tourists to South Africa
    A critical assessment of the culinary preferences of international tourists to South Africa L Coughlan 26256096 Thesis submitted in fulfilment of the requirements for the degree Philosophiae Doctor in Tourism Management at the Potchefstroom Campus of the North-West University Promoter: Prof Dr M Saayman April 2017 1 | P a g e Declaration of independent work I, Lisa-Mari Coughlan, identity number 880819 0043 081 and student number 26256096, hereby declare that this research project submitted to the North-West University for the degree Philosophiae Doctor in Tourism Management is my own independent work, and complies with the Code of Academic Integrity, as well as other relevant policies, procedures, rules and regulations of the North-West University, and has not been submitted before by any person in fulfilment (or partial fulfilment) of the requirements for the attainment of any qualification. 13 February 2017 SIGNATURE OF STUDENT DATE 2 | P a g e Acknowledgements I would like to express my gratitude to: God, for having given me exactly what I needed, when I needed it, to complete this project. Declan, Ma, Pa, De Ville and Liza for proof reading, taking study trips with me, advising me, celebrating with me, comforting me, carrying me and for always believing in me. I love you. I thank God for you. My friends and family for the role you each played during this journey. My colleagues, Thuso, Reneé, Dalene, Tammy, Dr Haarhoff, Nicole and Chrizaan, for inspiring me, for your friendship, for supporting me, for being genuinely happy for me, for being the beautiful, strong ladies you are and for all the coffee.
    [Show full text]
  • (Fyngerol En Met 100G Margarien of Botter Gemeng). Druk Vas in Tertbak En Mikrogolf Vir 1 Minuut En 30 Sekondes Op Hoog
    AARBEI-KAASTERT 1 pakkie Tennis Beskuitjies (fyngerol en met 100g margarien of botter gemeng). Druk vas in tertbak en mikrogolf vir 1 minuut en 30 sekondes op hoog. Laat afkoel. 1 blikkie kondensmelk 60 ml suurlemoensap (ek proe maar na so 40 ml of dit nog nie reg is nie, want soms is die suurlemoene bietjie te suur na my smaak) 250 ml vars room 1 bakkie plein fyn maaskaas (NIE die korrelrige nie) 1 bakkie aarbeie (VARS) ( dis die klein houertjies) 25 ml gelatien opgelos in 1 koppie water, sodra dit helder word mikrogolf op hoog vir 30 sekondes. Koel af. 1 pakkie aarbei- OF rooi jellie aangemaak met 200ml kookwater en dan nog 200 ml koue water bygevoeg. Laat afkoel. (NB. Maak die jellie eerste aan sodat dit kan afkoel. Die gelatien moet ook afkoel.) Sny sowat driekwart van die aarbeie in stukkies. Ek sny dit gewoonlik in so agt tot tien stukkies per aarbei. Die res sny ek in WAAIERTJIES vir versiering. 1. Meng die maaskaas, kondensmelk, room, afgekoelde gelatien-vloeistof. Voeg die suurlemoensap laaste by. Roer die stukkies aarbei liggies in. 2. Gooi die kaasmengsel nou oor die afgekoelde kors. 3. Versier bo-op met die res van die aarbeie. 4. Gooi nou liggies die rooi jellie bo-oor. Laat set in die yskas. Terug na begin ++++++++++++++++++++++++ KLAPPERYS Vinnig en maklik. 390 g blik Kondensmelk 500 g pak versiersuiker 400 g (5 x 250 ml) klapper 5 ml vanilla geursel Pienk voedsel kleursel 1. Meng eerste 4 bestanddele goed saam (Mengsel sal baie styf wees). 2.
    [Show full text]
  • We Are Delighted That You and Your Guests Have Chosen to Join Us at the Estate Restaurant
    your menu We are delighted that you and your guests have chosen to join us at the Estate Restaurant Our Wine List features our award winning Tantalus Estate-grown wines and a stunning selection of regional wines, showcasing Marlborough and Hawkes Bay, allowing you to experience our regional diversity Our menu showcases the diverse and plentiful bounty of ingredients unique to New Zealand. We source seasonal pro- duce, sustainable seafood, free range meats and game; we forage from our island shores Our Beers are all small batch brewed on-site at Alibi Brewing Co. We use premium international ingredients combined with flora and fauna from our Estate grounds Produce from our kitchen gardens, fruit trees, olive groves, macadamia trees, apiary, wild flowers and native wetlands feature throughout the menu On behalf of our owners, viticulturalist, winemaker, chefs, brewer and restaurant team, we do hope you enjoy Tantalus Estate is a working vineyard... For your safety and the safety of your children, please stay within designated areas and adhere to signage If you have any allergies or dietary restrictions, please let your server know. Menu items with an asterisk* can be re- moved to modify the dish for gluten free, dairy free, nut free, vegetarian & vegan options. Although we do take allergies very seriously, we are unable to guarantee that any menu item can be completely free of allergens. (gf) - gluten free* (df) - dairy free (nf) - nut free (v) - vegetarian (vg) - vegan (wf) - wheat free *if you have celiac disease or an anaphylactic allergy, please notify your server If you would like to enjoy a wine tasting, please visit our beautiful Cellar Door We have honey bees on the Estate – if you have an allergy to bee stings please take care For the comfort of those dining and tasting wines, we are a non-smoking venue– please ask your server to guide you to our designated smoking areas Your final bill may be split by a maximum of 4 ways, thank you for your understanding.
    [Show full text]