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Livret De Recettes
RESTAURATION SCOLAIRE EXPÉRIMENTATION DU MENU VÉGÉTARIEN LIVRET DE RECETTES CONSEIL NATIONAL DE LA RESTAURATION COLLECTIVE OCTOBRE 2020 LIVRET DE RECETTES – CONSEIL NATIONAL DE LA RESTAURATION COLLECTIVE 1 2 LIVRET DE RECETTES – CONSEIL NATIONAL DE LA RESTAURATION COLLECTIVE Préambule Dans le cadre du Groupe de Travail sur la Nutrition sous l’égide du Conseil National de la Restauration Collective (CNRC), le sous-groupe « recettes et menus » s’est constitué afin d’apporter aux acteurs de la restauration, un outil pratique pour faciliter la mise en œuvre de l’article n° 24 de la Loi EGALIM qui vient compléter « le Guide - Expérimentation du menu végétarien en restauration scolaire ». Guide - Expérimentation du menu végétarien (PDF, 1.97 Mo) https://agriculture.gouv.fr/telecharger/116169?token=88db1e987b4ae08d473c36ba66b9e- da400f70974f564a4bb2d45d5751a08063b Les membres de ce sous-groupe, provenant d’horizons divers se sont réunis à plusieurs reprises afin de concevoir ce document d’informations générales sur les aliments de la cui- sine végétarienne et de proposer une douzaine de recettes réalisables en restauration collec- tive. Les recettes choisies mettent toutes à l’honneur les légumes secs : lentilles, haricots, pois chiches et pois cassés. Nous tenons à remercier Hélène Garcia – gestionnaire des actions de restauration/Conseil départemental de Haute Garonne et Maryline Tosi – Diététicienne à la CDE – Paris 11 qui nous ont aidés dans la rédaction des recettes en vérifiant notamment tous les process et en nous faisant partager leurs -
Lenten Menu Breakfast Hls Menu Cold Starters Finger
FROM 15.03.2021 LENTEN MENU BREAKFAST HLS MENU COLD STARTERS FINGER FOOD SANDWICHES AND PANINI HOT DISHES AND STARTERS DESSERT LUNCH BOXES FOR CREW VEGETARIAN GEORGIAN SPECIAL OFFER CHILDREN'S MENU DRINKS MAGAZINES AND NEWSPAPERS FLOWERS* +7 (925) 585-31-25 / +7 (925) 585-32-31 www.g2fly.ru LENTEN MENU COLD STARTERS AND SALADS 324 Tacos with hummus and vegetables 200 g 690 � 1401 Baked potato salad with pickled mushrooms and fragrant oil 350 g 830 � 8471 Salad with lettuce, kale, avocado and vegetable sauce 190 g 890 � 8470 Salad with baked eggplant, quinoa and hummus 240 g 790 � 1640 Salad with tofu cheese and artichokes 330/50 g 890 � SOUPS 2740 Homemade mushroom soup with spinach 370/50 g 690 � 8478 Pumpkin cream soup with almond milk and chervil 350 g 690 � 8483 Lenten borsch with beans 400/50 g 650 � 1303 Soup with three types of lentils on a spring vegetable broth 350/80 g 430 � HOT STARTERS AND DISHES 8482 Falafel with tzatziki sauce 150/50 g 650 � 107 Potato zrazy with mushrooms 180/50 g 790 � 8476 Fried zucchini with tomato salsa and broccoli guacamole 150 g 650 � 1645 Ravioli with vegetables in asian sauce with shiitake and asparagus 380 g 790 � 325 Mushroom stroganoff with rosti potatoes 400 g 750 � 320 Vegetable golubtsy 350/50 g 750 � 8479 Pepper Ramiro with apple chutney and homemade adjika 290 g 950 � 1650 Baked pumpkin steak with cauliflower, mushrooms and parsley pesto 250 g 790 � 2422 Beetroot risotto with chimichurri sauce 370 g 890 � 2424 Asparagus, quinoa and broccoli risotto 470 g 950 � 330 Mashed potatoes with truffle -
New Crops and Uses: Their Role in a Rapidly Changing World
New Crops and Uses: Their role in a rapidly changing world Edited by J. Smartt and N. Haq International Symposium on New Crops and Uses: Their role in a rapidly changing world ORGANIZING COMMITTEE Dr. John Meadley Mr. George Taylor-Hunt Former Chief Executive, Tropical Agriculture Association Rural Investment Overseas Ms. Lucy Hodsman Dr. Peter Lapinskas National Non-food Crops Centre Consultant Dr. Nazmul Haq Prof. J.T. Williams Founding Director International Former Director, Centre for Underutilised Crops International Board for Mr. Roger Smith Plant Genetic Resources TAA, Former Chair, ICUC Board SPONSORS The Organising Committee expresses its gratitude to the following sponsors, without whose help the Symposium would not have been possible: University of Southampton International Science Foundation ECUC Trust National Non-food Crops Centre Tropical Agriculture Association First published in 2008 by Centre for Underutilised Crops University of Southampton, Southampton, SO17 1BJ, UK @ 2008 Centre for Underutilised Crops Printed at RPM Print & Design, 2-3 Spur Road, Quarry Lane, Chichester, West Sussex, PO19 8PR ISBN 9 78 085432 89 18 All rights reserved. No part of this book may be reprinted or reproduced, or utilised in any form or by any electronic, medicinal or other means, now known or hereafter invented, including photocopying and recording, or in any information storage and retrieval system, without permission in writing from the publisher. --------------------------------------------------------- British Library Cataloguing in Publication Data --------------------------------------------------------- New Crops and Uses: Their role in a rapidly changing world Smartt, J.; Haq, N. ISBN 9 78 085432 89 18 --------------------------------------------------------- Contents List of Participants 4 Preface 10 Section 1: Papers THE CONTEXT, JUSTIFICATION AND APPLICATION OF UNDERUTILISED CROPS IN A RAPIDLY CHANGING WORLD 1. -
Livret De Recettes
RESTAURATION SCOLAIRE EXPÉRIMENTATION DU MENU VÉGÉTARIEN LIVRET DE RECETTES CONSEIL NATIONAL DE LA RESTAURATION COLLECTIVE OCTOBRE 2020 LIVRET DE RECETTES – CONSEIL NATIONAL DE LA RESTAURATION COLLECTIVE 1 2 LIVRET DE RECETTES – CONSEIL NATIONAL DE LA RESTAURATION COLLECTIVE Préambule Dans le cadre du Groupe de Travail sur la Nutrition sous l’égide du Conseil National de la Restauration Collective (CNRC), le sous-groupe « recettes et menus » s’est constitué afin d’apporter aux acteurs de la restauration, un outil pratique pour faciliter la mise en œuvre de l’article n° 24 de la Loi EGALIM qui vient compléter « le Guide - Expérimentation du menu végétarien en restauration scolaire ». Guide - Expérimentation du menu végétarien (PDF, 1.97 Mo) https://agriculture.gouv.fr/telecharger/116169?token=88db1e987b4ae08d473c36ba66b9e- da400f70974f564a4bb2d45d5751a08063b Les membres de ce sous-groupe, provenant d’horizons divers se sont réunis à plusieurs reprises afin de concevoir ce document d’informations générales sur les aliments de la cui- sine végétarienne et de proposer une douzaine de recettes réalisables en restauration col- lective. Les recettes choisies mettent toutes à l’honneur les légumes secs : lentilles, haricots, pois chiches et pois cassés. Nous tenons à remercier Hélène Garcia – Diététicienne - Service restauration direction de l’éducation /Conseil départemental de Haute Garonne et Maryline Tosi – Diététicienne à la CDE – Paris 11 qui nous ont aidés dans la rédaction des recettes en vérifiant notamment tous les process et en nous -
Copyrighted Material
INDEX A beef, 44–45 kasha varnishkes, 293–294 aakode, 422 beets, 46 kichel, 307–308 aam ka achar, 16 birds, 52 Kiddush, 310 Afghanistan, 50–51, 105, 310, 416–418, blintzes, 57 kishke, 313–315 434–435 borscht, 64–66 kitniyot, 316–317 ajin (Middle Eastern dough), 565 brisket, 74 klops, 318–319 ajwain, 47 brit milah, 75–76 knaidel, 319–321 Akiva, Rabbi, 345 cabbage, 85 knish, 322–324 alcohol, 20–21, 45–46, 309, 313, 436, carob, 90 kreplach, 329–330 511, 517, 534, 604, 623. See also carp, 91–93 kuchen, 335–337 wine carrots, 94 kugel, 338–341 Aleichem, Sholem, 181, 217, 233, 322, caulifl ower, 95 latke, 352–355 352, 485, 495, 516, 521, 599 charoset, 105 lekach, 359–361 Algeria, 115, 348–349, 584 cheese, 109 lentils, 363 allspice, 37 cheesecake, 110–112 liver, 363–365 almond, 244, 302, 310, 376–377, chicken, 118 lokshen, 367–369 385–386, 388, 497, 589, 593, 610 chicken soup, 120–121 mandelbrot, 385–386 almond paste, 273–274, 282–283, chickpeas, 122 mandlen, 386–387 373–375 cholent, 127–129 matza, 394 aloo bondas, 61–62 chremsel, 131 matza brei, 397–398 Alsace, 92, 129–131, 200–201, 203, citron, 181 milchig, 404 208–209, 341–342 compote, 139 miltz, 406 amalou, 21, 302 cumin, 150 mishloach manot, 409 amaretti, 374 dumplings, 166–168 mushrooms, 413 Amkhanitski, Hinde, 141, 168 eggs, 170–171 mustard, 414 amphorae, 617 eingemacht, 174–175 nusstortes, 420–421 anise, 20–21, 59–60, 303 engagements, 610 onions, 428 anniversary, of death, 621–622 etrogs, for Sukkot, 180 oublie, 431 apfelschalet, 203 falafel, 183 Passover, 442 Apicius, 169, 201, 211, 441, -
Institute of Agricultural Research and Training Obafemi Awolowo University, Moor Plantation, Ibadan
PROCEEDINGS OF THE 3RD ANNUAL CONFERENCE OF THE SOCIETY FOR UNDERUTILIZED LEGUMES (SUL) THEME: UNRAVELING THE HISTORIC VALUES AND PROMOTION OF UNDERUTILIZED LEGUMES FOR ENHANCED PRODUCTION, NUTRITION AND VALUE ADDITION INSTITUTE OF AGRICULTURAL RESEARCH AND TRAINING OBAFEMI AWOLOWO UNIVERSITY, MOOR PLANTATION, IBADAN IBADAN 2019 9TH - 11TH JULY, 2019 Edited by: Prof. S. A. Olakojo, Prof. L. B. Taiwo, Dr. (Mrs) B. Makanjuola and Mrs. O. A. Agbeleye © 2019 SOCIETY FOR UNDERUTILIZED LEGUMES (SUL) Proceedings of the 3rd Annual Conference of the Society for Underutilised Legumes (SUL) 2019 TABLE OF CONTENTS Page Conference Registration (Non-members) .. .. i - v LOC for the Third Annual Conference of the Society .. vi Forward .. .. .. .. vii Acknowledgments .. .. .. viii President’s Welcome Address .. .. .. ix - xi Speech delivered by the Chairman LOC .. .. xii - xiii A Keynote Address .. .. .. xiv - xxix Lead Paper Presentation: By Prof. Kehinde Taiwo .. 1 - 24 Lead Paper Presentation: By Prof. M. O. Atayese .. 25 - 32 BIOTECHNOLOGY AND GENETIC IMPROVEMENT 33 Response of Chickpea (Cicer arietinum I).) varieties to different weed management regimes at ringim, Jigawa State, Nigeria. Ali S, Mohammed L., Shehu, S.M. Muhammad A.A., Jahun A.H., Fagam A. S., Aliyu M., Abubakar M.A., and Isyaku, M. S. 34 - 39 Cowpea Wild Relatives: New source for cowpea aphid (Aphis craccivora) Resistance Gene Nwosu D. J., Falusi A. O., Gana A.S., Olayemi I. K., Aladele S.E., Daudu O.A.Y and Olubiyi M. R. 40 - 49 Diversity of Legumes Native to Nigeria Nwankwo O. E and Nnamani C. V. .. .. 50 - 56 Genetic diversity of Bambara Groundnut genotypes (Vigna subterranea (L.) Verdc.) revealed by SSR markers Mohammed S. -
Urum Basic Lexicon
A cooperative research project at the Universities of Athens, Bielefeld, Bremen, and Potsdam (funded by the Latsis Foundation) WORDS Urum Basic Lexicon Stavros Skopeteas, University of Bielefeld (conception) Violeta Moisidi, Tbilisi (data collection, transcription, and translation) Eleni Sella-Mazi, University of Athens (comments/discussion) Efy Yordanoglu, University of Athens (Turkish translations) February 2011 Manuscript, University of Bielefeld Table of Contents Table of Contents ....................................................................................................................... 3 Introduction ................................................................................................................................ 5 1. The physical world............................................................................................................... 13 2. Kinship ................................................................................................................................. 17 3. Animals ................................................................................................................................ 23 4. The body............................................................................................................................... 29 5. Food and drink ..................................................................................................................... 37 6. Clothing and grooming........................................................................................................ -
MOXY Food Menu March 2019 (For Web)
Saarbucken sq. Tbilisi, Georgia 0322 77 92 77 [email protected] MOXY PICKUPS SOMETHING TASTY THAT YOU CAN PICK UP AND TAKE OUT SANDWICHES & WRAPS “cubano” pulled pork 14 LETS KEEP THINGS LITE Swiss cheese, grain mustard & pickle Roris xorcis sendviCi kuburad, salmon “poke bowl” 18 Sveicariuli yveli, mdogvi da kitris mwnili Japanese “Niskiki” rice topped with sesame & soy marinated salmon, hummus, feta & roasted pepper 13 avocado, edamame, wakame, carrot, cucumber & pickled ginger muxudos piure, yveli feta da Semwvari wiwaka iaponuri brinji “nisiki“, sezamsa da soioSi damarinadebuli brie, rucula & cranberry 14 oraguli, soio, avokado, stafilo, kitri, yveli “bri“, rukola da kowaxuri damarinadebuli koWa da “vakame“ salaTi chicken “tikka” 14 with yogurt & mango chutney the moxy caesar salad 16 crispy romaine lettuce, creamy Caesar dressing mawonSi damarinadebuli qaTmis mkerdi, mangos indur sousTan erTad shaved parmesan cheese & crunchy croutons salaTi cezari, parmezanis yveli, nivriani naficxari falafal-tahini wrap 12 olives + sun dried tomatoes quinoa super food salad 15 Txel lavaSSi gaxveuli “falafeli“ da “tahini“ broad beans, broccoli, pomegranate, sliced almonds, avocado–chickpea wrap 12 chili & honey roasted butternut squash Txel lavaSSi gaxveuli avokado da muxudo TaTabos salaTi, lobio, brokoli, broweuli, nuSis fanteli, tkbil-cxare sakmazSi damarinadebuli Semwvari gogra MOXY FLATBREADS beets & organic goat’s cheese salad 16 fresh beets, green apple, baby rucula, organic goat’s cheese, Georgian all day breakfast (24/7) -
La Lega Italiana Per La Lotta Contro I Tumori Informa • Numero 1/2017
LA LEGA ITALIANA PER LA LOTTA CONTRO I TUMORI INFORMA • NUMERO 1/2017 Poste Italiane S.p.A. Spedizione in abbonamento postale D.L. 353/2003 (conv. in L. 27/02/2004 n. 46) art. 1, comma 1, DCB Firenze N. 1 • Marzo 2017 Direttore responsabile Marco Rosselli Del Turco Vi aiutiamo Redazione Elisabetta Bernardini a diventare grandi. Segreteria Lega Italiana per la Lotta contro i Tumori - Sez. prov. Firenze Viale D. Giannotti 23 - 50126 Firenze Telefono: 055 576939, Fax 055 580152 Con la prevenzione. e-mail: [email protected] - http://www.legatumorifirenze.it Progetto grafico e stampa Elisabetta Bernardini, Gianni Cammilli - Tipografia ABC Tariffa Associazioni senza fini di lucro: “Poste Italiane S.p.A. Sped. in abb. post. - D.L. 353/2003 (conv. in L. 27.02.2004 n. 46), art. 1 comma 2° DCB Fi” Autorizz. del Tribunale di Firenze n° 3127 dell’11.04.1983 Questo numero è stato stampato in 20.000 copie inviate e distribuite a Soci e amici della Lega Italiana per la Lotta contro i Tumori Consiglio Direttivo della Lilt Firenze Alexander Peirano Eugenio Paci Presidente Alessandro Piccardi Alessandra Chiarugi Elena Toppino Vice Presidente Collegio dei Revisori dei Conti Antonietta Donato Presidente Alberto Maria Sabatino Giancarlo Viccaro come aiutarci Per diventare soci, rinnovare la quota o effettuare donazioni • c/c postale numero 12911509 • c/c bancario 05000/1000/00075424 Banca Prossima IBAN IT95C0335901600100000075424 • Sede L.I.L.T. in Viale Giannotti, 23 - tel. 055.576939 Siamo aperti dal martedì al giovedì con orario 9,00-13.30/14.30-18,00 e il lunedì e il venerdì dalle 9,00 alle 13,30 SOCIO ORDINARIO euro 15 SOCIO SOSTENITORE euro 100 SOCIO BENEMERITO da euro 300 Per avere informazioni sui benefici fiscali della tua donazione consulta il sito www.legatumorifirenze.it Grazie a te, possiamo stanziare fondi per: • Ce.Ri.On. -
Delisky — VIP Jet Catering Menu
DeliSky — VIP Jet Catering Menu AIRPORT ORDER DETAILS Russia, Moscow - Sheremetyevo Delivery Date: Delivery Time (LT): CONTACT A/C Registration: [email protected] Handling: +41 44 586 31 10 Heating Equipment: Name: Phone: Email: Bulk or ready to serve? BREAKFAST & BAKERY BREAD QTY Bread rolls PASTRIES QTY The classic croissant CONDIMENTS QTY Assorted homemade jams (100 gr) CEREALS QTY Wheat cereal with slices of honey roasted pumpkin 1/9 HOT BREAKFAST QTY Hash browns (4 pieces) served with sour cream Scrambled eggs in butter with cheese Suluguni and tomatoes Three fried eggs, rustic Omelette three eggs Poached egg served with toasted French bread toast with asparagus and vegetable salad, seasoned with olive oil Porridge (oatmeal cereals five) Vienna sausage with green peppercorn and mustard Pancakes with apple Ruddy pancakes with sour cream COLD MEALS SNACKS QTY Bukhar tapas made of tomatoes, cumin, garlic and fresh herbs Savory pickled veggies Freshly made hummus Pepper full, 4 pieces Homemade hot pepper pickling CANAPÉS QTY Ham and cherry tomatoes canape SANDWICHES QTY Ham and Cheese sandwich Turkey sandwich Chicken sandwich Salmon sandwich Roastbeef sandwich Cheese sandwich Egg and Tuna sandwich, served with salad leaves 2/9 STARTERS QTY Babaganush hot coal roasted eggplants with tahini sauce Hatsilim spiced eggplants with garlic, leek and herbs Young zucchini served with garlic and light homemade mayonaise Sun-dried tomato tartar with fresh tomatoes, balsamic vinegar and olive oil Red bean Lobio pot Sauteed vegetables with eggplant, -
Seasonal Offer Breakfast Hls Menu Cold Starters Finger Food Sandwiches and Panini Hot Dishes and Starters Dessert Lunch Boxes Fo
FROM 09.11.2019 SEASONAL OFFER BREAKFAST HLS MENU COLD STARTERS FINGER FOOD SANDWICHES AND PANINI HOT DISHES AND STARTERS DESSERT LUNCH BOXES FOR CREW VEGETARIAN GEORGIAN SPECIAL OFFER CHILDREN'S MENU DRINKS MAGAZINES AND NEWSPAPERS FLOWERS* +7 (925) 585-31-25 / +7 (925) 585-32-31 www.g2fly.ru SEASONAL OFFER COLD STARTERS AND SALADS 1747 Octopus carpaccio with young potatoes, capers and cherry tomatoes 270 g 1 490 � 1081 'Selyodka pod shuboy' - herring, beet, vegetables and eggs dressed with mayonaise 200 g 650 � 1111 Salad with duck breast, porcini mushrooms, fennel and pickled pumpkin 280 g 1 150 � 1112 Salad with pastrami, Brussels sprouts and smoked Suluguni cheese sauce 220 g 1 250 � SOUPS 1113 Black chanterelle soup with chicken and shrimp dumplings 300 g 790 � 1114 Spicy tomato soup with Chilean sea bass and Black cod 380 g 950 � 828 Goulash soup 300 g 550 � HOT STARTERS AND DISHES 8482 Falafel with tzatziki sauce 230 g 650 � 1115 Stewed artichoke with pine nuts 210 g 1 750 � 305 Rainbow trout with spelt and sauce with mussels 140/175 g 1 590 � 501 Vareniki - Russian dumplings with potatoes and creamy oyster and leek sauce 200/50 g 730 � 1259 Home-style pie with lamb, beans and adjika sauce 450/100 g 1 650 � 1276 Chicken in adzhika with mashed potatoes 350/180 g 1 250 � 104 Brisket with seasonal mushrooms and mashed potatoes with parmesan 380 g 1 390 � 199 Beef rib with black bean sauce and cauliflower cream 700/220 g 2 490 � DESSERTS 1120 Pear pie with almond cream 200 g 690 � 1118 Profitrole with matcha and pralines with pistachio -
DELIGHTS of the Black Sea Basin Region: Armenia, Bulgaria, Georgia
1 2 3 cuisine is a style of cooking characterized by distinctive ingredients, techniques, and dishes, and usually associated with a specific culture or geographic region. A cuisine is primarily influenced by the ingredients that are available locally or through trade. Regional food preparation traditions, customsA and ingredients often combine to create dishes unique to a particular region. The major factors shaping a cuisine are climate, which in large measure determines the native foods that are available, economic conditions, which affect trade and can affect food distribution, imports and exports. The cuisine of the Black Sea Basin region is rich in tasty and various dishes. The cuisine of each of the Black Sea Basin countries has its specific characteristics and uniqueness, though there are also lots of similarities in the cuisine of Armenia, Bulgaria, Georgia and Turkey. Common borders. Common Solutions. 4 The glory of Armenian cuisine extends far beyond the country's Tonir 5 borders. There is not a place on the post-Soviet territory (and even farther) where people do not know or love and cultivate Armenian cuisine. The juicy smoking xorovats emitting magnificent aroma, vegetables baked on fire saturated with the smell of coals; tender cooked without oil dolma melting in your mouth …delicious! All the dishes of Armenian cuisine are well familiar and loved. But what is the historical background of the culinary attraction of Ar- menia? Armenian Cuisine is as ancient as its history, as the land it is standing on. Armenian culinary traditions are over 2000 years old. The abundance of meat on Armenian tables is the result of the most ancient development of cattle breeding in Armenian uplands which led to such a variety of livestock and poultry.