Gills Puddings Brochure No Prices.Indd

Total Page:16

File Type:pdf, Size:1020Kb

Gills Puddings Brochure No Prices.Indd 2020/21 BROCHURE TELEPHONE: (01630) 653545 E-MAIL: [email protected] www.gillspuddings.com Individual Summer Fruit Pudding 01 GILL’S PUDDINGS LTD INTRODUCING GILL’S PUDDINGS LTD, MAKERS OF THE FINEST QUALITY HAND CRAFTED DESSERTS. WE ONLY USE THE FINEST QUALITY INGREDIENTS, INCLUDING FREE RANGE EggS & FRESH WHOLE CREAM. WE DO NOT USE GM PRODUCTS, ANY INGREDIENTS THAT CONTAIN HYDROGENATED VEGETABLE OILS OR SOUTHAMPTON COLOURS. IN THIS, OUR NEW SEASON 2020/21 BROCHURE, WE HAVE INCLUDED MANY ‘NEW’ DESSERTS AND CAKES FOR YOU TO TRY. THE PROOF IS IN THE PUDDING! REFERRALS FROM SOME OF OUR CUSTOMERS FOLLOW US ON Baked Chocolate Chip & Caramel Cheesecake 02 CHEESECAKES & ROULADES... CHEESECAKES - SET No. of Portions GP407 Dark Chocolate Truffle Cheesecake, a twist on our award winning truffle torte to 14 create this rich and indulgent cheesecake. NEW GP300 Lemon Cheesecake, tangy lemon cheesecake topped with our handmade 14 lemon curd GP203 Raspberry Cheesecake, vanilla cheesecake with our handmade raspberry topping 14 GP056 Toffee and Banana Cheesecake, crisp biscuit base smothered with a layer of 14 toffee, with a rich layer of banana cheesecake, finished with a topping of whipped cream and a sprinkling of toffee pieces. GP221 Baileys & White Chocolate Cheesecake, topped with white chocolate shavings. 14 GP433 Avocado & Lime Cheesecake, set cheescake with creamy avocado and 14 tangy lime. NEW CHEESECAKES - BAKED GP204 Baked Chocolate Chip and Caramel Cheesecake, smooth vanilla cheesecake 14 with chocolate chips. drizzled with caramel and chocolate fudge. Pictured GP409 Baked Chocolate Chip & Orange Cheesecake, vanilla cheesecake flavoured with 14 orange and Belgian chocolate chips. NEW GP408 Baked Toffee Pecan Cheesecake, rich vanilla cheesecake with a toffee pecan 14 streusel topping. NEW GP313 Gluten Free Baked Salted Caramel Cheesecake, a rich baked vanilla 14 cheesecake drizzled with salted caramel on a gluten free biscuit base GP304 Gluten Free Baked Vanilla Cheesecake, a rich baked vanilla cheesecake 14 ROULADES GP202 Black Forest Roulade, chocolate sponge roulade filled with fresh cream 12 flavoured with Kirsch, and a layer of Morello cherry filling. GP018 Hazelnut & Honeycomb Roulade, chocolate sponge roulade filled with fresh 12 cream and toasted chopped hazelnuts, tiny pieces of chocolate coated honeycomb, drizzled with chocolate fudge topping and sprinkled lightly with chopped hazelnuts GP410 Raspberry & White Chocolate Roulade, dark chocolate sponge filled with rich 12 white chocolate ganache & handmade raspberry filling.NEW GP306 Raspberry Bakewell Roulade, almond sponge roulade filled with fresh cream, 12 raspberry filling and sprinkled with toasted flaked almonds GP209 Sticky Toffee Roulade, filled with fresh cream and toffee pieces 12 GP419 Triple Chocolate Roulade, filled with chocolate ganache & drizzled with a 12 chocolate fudge topping GP346 Vanilla and Summer Fruit Roulade, vanilla sponge roulade filled with fresh cream 12 and our own summer berry filling. *Not suitable for freezing #Would benefit from being served warm Dark Chocolate Truffle Torte PAVLOVAS, MERINGUES, TORTES, TARTS & TIRAMISU... 03 PAVLOVAS & MERINGUES No. of Portions * GP223 Dressed Pavlova, filled with fresh cream and seasonal fruits 12 (n.b 3-day shelf life) gluten free GP222 Pavlova Base, ready to fill. gluten free 12 GP411 Banoffee Meringue Roulade, all the flavours of banoffee pie.NEW 12 GP094 Lemon Meringue Roulade, filled with fresh cream and handmade lemon curd. 12 GP149 Raspberry Meringue Roulade, with fresh cream and a handmade raspberry filling. 12 GP431 Salted Toffee Pecan Roulade, filled with fresh cream, salted caramel & 12 chopped pecans. NEW GP367 Meringue Blobs, perfect for serving with fruit and cream or crush to create per pair Eton Mess, sold in pairs GP224 Meringue Nest, Individual ready to fill 1 GP226 Meringue Shells – various sizes available on request per pair TORTES, TARTS & TIRAMISU GP413 Baileys & White Chocolate Truffle Torte, smooth creamy Belgian white 14 chocolate ganache on a crisp dark chocolate biscuit base. NEW GP227 Dark Chocolate Truffle Torte, rich dark Belgian chocolate truffle 14 on biscuit base Pictured GP022 Milk Chocolate & Honeycomb Truffle Torte, a milk chocolate version of our 14 award winning truffle torte, sprinkled with tiny pieces of crunchy honeycomb # GP310 Apricot Frangipane Tart, with caramelized flaked almond topping 12 * GP233 Banoffee Pie, classic banoffee pie on a biscuit crumb base 12 # GP414 Chocolate & Cherry Frangipane, sweet pastry case smothered with our own 12 handmade cherry jam, almond frangipane and whole cherries. NEW GP113 Crunchy Walnut and Honey Tart, walnut halves baked in honey caramel 12 GP235 Citron Tart, tangy tart made with fresh lemon 12 # GP230 Dark Cherry & Almond Bakewell Tart, whole cherries folded into frangipane with 12 a sprinkle of toasted almonds GP167 Dark Chocolate & Salted Caramel Tart, a rich chocolate tart with a layer of 12 salted caramel # GP091 Deep Chocolate Fudge Cake, three layers of moist dark chocolate sponge, with 16 chocolate fudge frosting GP237 Lemon Meringue Pie, classic lemon meringue pie 12 GP239 Pecan Tart, pecan pieces baked in caramel 12 GP232 Apricot and Lavender Tart, poached apricots bound with caramel and a touch of 12 lavender oil and a thin layer of crunchy crumble GP231 Raspberry Jam Bakewell Tart, whole raspberries folded into frangipane with a 12 sprinkle of toasted flaked almonds GP035 Rhubarb and Custard Tart, rhubarb baked into vanilla egg custard with a thin 12 layer of ginger crumble GP349 Tiramisu, layers of Amaretto soaked sponge go into this classic Italian dessert, 16 10”x12” foil tray GP241 Treacle Tart, traditional treacle tart with lattice pastry top 12 *Not suitable for freezing #Would benefit from being served warm Gluten Free Raspberry Bakewell 04 GLUTEN FREE & VEGAN GLUTEN FREE No. of Portions GP313 Baked Salted Caramel Cheesecake, rich baked vanilla cheesecake, drizzled with 14 salted caramel on a gluten free biscuit base GP304 Baked Vanilla Cheesecake, rich baked vanilla cheesecake on a gluten free 14 biscuit base GP417 Carrot & Pineapple Cake, moist spiced carrot cake 12 # GP415 Cherry Jam Bakewell Tart NEW 12 # GP211 Chocolate Fudge Cake, with chocolate fudge frosting and decorative 12 crystallized violets # GP174 Dark Chocolate Brownie, classic chocolate brownie made with Belgian 12 chocolate. Foil tray GP348 Dark Chocolate Truffle Torte, rich dark chocolate truffle on gluten free 14 biscuit crumb base GP416 Lemon Cheesecake with handmade lemon curd topping NEW 14 # GP215 Limoncello and Raspberry Polenta Cake, moist lemon and almond cake with 12 whole raspberries folded through, drizzled with limoncello syrup # GP214 Orange and Almond Polenta Cake, moist whole orange and almond cake 12 # GP078 Raspberry Jam Bakewell Tart, whole raspberries folded through frangipane with 12 a sprinkle of toasted flaked almonds in a gluten free pastry case Pictured GP315 Raspberry Bakewell Traybake NEW 12 # GP216 Sticky Toffee Pudding, our gluten free version of this classic 10 x 12 foil tray - serve 12 with our handmade toffee sauce # GP0101 Christmas Pudding Individual. Vegetarian NEW 1 # GP352 Individual Sticky Toffee Pudding, our gluten free version of this classic - serve 1 with our handmade toffee sauce GP223 Dressed Pavlova, filled with fresh cream and seasonal fruits (n.b 3-day shelf life) 12 GP222 Pavlova Base, ready to fill 12 GP367 Large Meringue Blobs, perfect for serving with fruit and cream or for crushing to per pair create Eton Mess. Sold in pairs GP224 Meringue Nest, ready to fill 1 VEGAN # GP245 Bramley Apple Crumble - 12’’ x 10’’ foil NEW 16 # GP242 Bramley Apple and Blackberry Crumble - 12’’ x 10’’ foil NEW 16 # GP428 Bramley Apple Pie - 10” round foil NEW 10 # GP429 Bramley Apple & Blackberry Pie - 10” round foil NEW 10 # GP427 Chocolate & Cherry Tart, rich Belgian chocolate ganache on a layer of 12 homemade cherry jam. NEW # GP418 Raspberry Jam Bakewell Tart, whole raspberries folded through frangipane with 12 a sprinkling of toasted almonds NEW GP432 Individual Apple Crumble Tart NEW 1 GP420 Individual Apricot and Lavender Tart NEW 1 VEGAN & GLUTEN FREE GP422 Chocolate and Almond Traybake, moist almond sponge with a sprinkle of 12 toasted almonds. NEW # GP380 Dark Fudgy Brownie, with pecan and banana NEW 12 GP421 Granola Traybake, with apricots, almonds, walnuts, cranberries, pumpkin seeds, 12 sunflower seeds and GF oats NEW # GP379 Sticky Toffee Pudding, multi portion 10 x 12 foil NEW 12 *Not suitable for freezing #Would benefit from being served warm Christmas Pudding Bramley Apple and gluten free Blackberry Crumble PIES, MULTIPORTION & INDIVIDUAL HOT PUDDINGS... 05 PIES No. of Portions # GP244 Bramley Apple Pie - 10” round foil 10 # GP243 Bramley Apple & Blackberry Pie - 10” round foil 10 HOT PUDDINGS (MULTIPORTION) # GP245 Bramley Apple Crumble - 12’’ x 10’’ foil Pictured 16 # GP242 Bramley Apple and Blackberry Crumble - 12’’ x 10’’ foil 16 # GP246 Luxury Bread and Butter Pudding - 12’’ x 10’’ foil 16 # GP247 Sticky Toffee Pudding, serve with our handmade toffee sauce - 12’’ x 10’’ foil 12 HOT INDIVIDUAL STEAMED PUDDINGS (SOLD IN MULTIPLES OF 12) # GP357 Apple and Blackberry Pudding, vanilla sponge pudding with a blackberry and 1 apple cap steeped in blackcurrant syrup # GP0100 Christmas Pudding vegetarian (available October- January) NEW 1 # GP0101 Christmas Pudding gluten free vegetarian (available October- January) NEW Pictured 1 # GP423 Ginger and Blackberry Pudding, spiced ginger
Recommended publications
  • Low Cost Diet
    6u.lletin No. 140 January 1934. [ALS IN THE­ LOW COST DIET MONTANA S~ATE COLLEGE EXTENSION SERVICE. BOZEMAN Cereals must always play a large part in low cost meal planning because they are our cheap­ est, most plentiful food. When the family must exercise strict economy, the market order should include a generous supply of the various cereal products. Cereals to most people mean .only breakfast foods but the classification properly includes all the breadstuffs and by-products manufactured from the cereal grains, and includes such things as macaroni and spaghetti. An un­ derstanding of their composition and skill in pre­ paring them are necessary if the low cost dietary is to prove both adequate and palatable. Montana State College. Extension Service. J. C. Taylor. Director. Cooperative Extension .Work in Agriculture and. Home Economics, Montana State College and United States Department 6f Alfriculture. Cooperatinll". DI.tributed in Furthel'ance of the Acts of Conll"re•• May 8 &nd June 30. 1914. ~ Cereals In' The Low Cost Diet By Frances Smith, Extension Specialist, Foods and Nutrition I. COMPOSITION AND FOOD VALUE OF CEREALS Cereals are seeds of' cultivated grasses used for food. The most important ones are wheat, corn, rice, oats, rye and, barley. As seeds which will germinate and nourish a new plant, they re­ present a concentrated food supply. These seeds are all con­ structed somewhat alike, each grain consisting of: (1) the bran coat or horny outer layer, (2) the embryo or germ, and (3) the endosperm or soft starchy inner portion. ' The bran coat makes up about 13 % of the gl'ain.
    [Show full text]
  • Kashubian Recipes from Lëpusz in Kashubia and Madawaska Valley
    Kashubian Recipes from Lëpusz in Kashubia and Madawaska Valley This project was inspired by the Twinning Partnership between the Township of Lëpusz in the heart of Europe’s Kashubia and the Township of Madawaska Valley in the heart of Canada’s Kashubia. Thanks to Secretary Cynthia “Recoskie” Wolfgram of the Madawaska Valley Twinning Committee for initiating this recipe exchange project between the communities of Lëpusz and the Madawaska Valley. The purpose of this recipe exchange is to compare recipes of the first Kashubian pioneers who immigrated to Canada from Kashubia dating back to 1858 with Kashubs in the homeland in Europe. They left their native land of Kashubia Europe and brought with them recipes which their descendants still prepare and serve at their breakfast, lunch and supper table today after 162 years away from the homeland in Europe. The focus of these special recipes in this cookbook will be dated back to when the first pioneers came to Canada in 1858. We want to compare the recipes of the folks who left Kashubia and the ones who stayed and see the similarities and differences. You will notice that in some of the Kashubian Canadian recipes you will find many dishes that Maple Syrup is used. Canada’s Kashubia is famous for its Maple Syrup, where in Kashubia in Europe you will not find Maple Syrup because they do not have Sweet Maple trees that produce this sweet treat. Some of the pastry dishes may have been influenced by the Irish neighbors who arrived settled around the Kashubs in the 1800’s.
    [Show full text]
  • Three Meals a Day. Recipe Review
    ftfidiki 5Wkur iy JESSIE READ HOME ECONOMIST OF The Evening Telegram "TORONTO'S MOST INTERESTING NEWSPAPER." PRICE £*« r fiorotfyjwrief Jaatson ^Bequest The EDITH WLORNE PIERCE COLLECTION of CANADIANA Queen's University at Kingston pj^ Av~~ K FOREWORD TO THE READERS OF THIS BOOK It is in answer to the constant demands from regular readers of "Three Meals a Day" that this book has been assembled. May I hope that it will become something more than just a cook-book? I should like it to be my daily representative in your home. Let it be your personal kitchen friend and guide. Indexed and handy for reference you will find new ideas in meal planning and household management together with a review of "Three Meals a Day for 1934." Next year we shall give you another Three Meals a Day" review for 1935. Various advertisers have assisted materially in making this book possible and, when shopping, remember them! Their products I most sincerely and heartily commend to you. Francis Bacon once said, "Some books are to be tasted, others to be swallowed and some few chewed and digested." I hope you will consider this book among "some few." Your friend of the kitchen, // THREE MEALS A DAY Jessie Read ESSIE READ'S interesting and instructive articles on culinary problems are a few of the many reasons why The Telegram is referred to as Toronto s Most Interesting Newspaper . If you have any problems in connection with your home ask the Woman's Department of The Telegram to help you! They will do it cheerfully.
    [Show full text]
  • Puddings for Economical Meals Susan Z
    South Dakota State University Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange Cooperative Extension Circulars: 1917-1950 SDSU Extension 1-1935 Puddings for Economical Meals Susan Z. Wilder Follow this and additional works at: http://openprairie.sdstate.edu/extension_circ Recommended Citation Wilder, Susan Z., "Puddings for Economical Meals" (1935). Cooperative Extension Circulars: 1917-1950. Paper 347. http://openprairie.sdstate.edu/extension_circ/347 This Circular is brought to you for free and open access by the SDSU Extension at Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. It has been accepted for inclusion in Cooperative Extension Circulars: 1917-1950 by an authorized administrator of Open PRAIRIE: Open Public Research Access Institutional Repository and Information Exchange. For more information, please contact [email protected]. ( Extension Circular 348 January, 1935 ( Puddings For Economical 1Heals By Susan Z. Wilder Extension Nutritionist The up-to-date homemaker plans intelligently to meet the many needs of her family. She wants her efforts to produce the .greatest possible re­ sults in their lives. One of her many problems is feeding the family ad­ equate meals that they will enjoy. She can serve the plainest food and make them feel satisfied if she will serve interesting desserts. Puddings are of wide variety. Changes in basic recipes give results that bear little resemblance to one another. The real secret is to have the finished product well flavored and attractively served. Puddings include quick bread with fruit incorporated, covered with or placed between layers of dough and baked. There are also the cereal puddings of cornmeal, cornstarch, tapioca, oatmeal, rice and bread, with ( fruit.
    [Show full text]
  • School Lunches Using Farm Surpluses
    Historic, archived document Do not assume content reflects current scientific knowledge, policies, or practices SCHOOL LUNCHES FARM SURPLUSES MISCELLANEOUS PUBLICATION NO. 40S U.S. DEPARTMENT OF AGRICULTURE This publication has been prepared primarily for the directors of school-lunch programs where sur- plus foods made available by the Surplus Marketing Administration are used. However, the suggestions and information will be useful for those who are responsible for the preparation of nutritious lunches for children at school anywhere. Nutritive-value information and all recipes and menus were prepared by specialists of the Bureau of Home Economics. SCHOOL LUNCHES USING FARM SURPLUSES Prepared by the SURPLUS MARKETING ADMINISTRATION and the BUREAU OF HOME ECONOMICS MISCELLANEOUS PUBLICATION NO. 408 UNITED STATES DEPARTMENT OF AGRICULTURE SEPTEMBER 1940 UNITED STATES GOVERNMENT PRINTING OFFICE WASHINGTON : 1910 D. C. Price 10 centa For sale by the Superintendent of Documents, Washington, CONTENTS Page Foreword v Planning the. school lunch 2 Menu patterns 3 Suggested menus 3 * Type 1 3 Type 2 4 Type 3 4 Type 4 4 Type 5 5 Type 6 (limited equipment) 5 Preparing the food 6 Measuring ingredients 7 Recipes i 9 Cereals 9 Main dishes 10 Breads 26 Desserts 31 Miscellaneous 39 Suggestions for the sponsor 42 Gardening and canning projects 43 Buying commercially canned foods 43 References 44 Index to recipes 4.5 (in) Foreword The importance of nutritious lunches for children at school is almost universally recognized. Educators, classroom teachers, social workers, parent-teacher associations, public health officials, and others interested in child welfare agree that better health, better attendance, and improved scholarship, work habits, and attitudes result from regular school lunches.
    [Show full text]
  • Lemony Pond Pudding
    Lemony Pond Pudding Serves 6 FOOD FACTS The first recorded puddings were a Based on a Sussex pond pudding, this traditional mixture of meat and cereals stuffed into dessert is cut open to reveal tangy slices of lemon in the stomach or intestines of an animal a rich butterscotch and lemon sauce. and then boiled. The first mention of the pudding cloth occurred in John Murrell’s 1617 recipe for Cambridge Pudding, For the pastry a boiled fruit pudding. butter, for greasing Sussex Pond Pudding is so called 250g self-raising flour, plus extra for rolling because it contains a large amount 50g fresh white breadcrumbs of butter in the centre which melts 150g shredded suet during boiling or steaming. When 1 tbsp demerara sugar the pudding is turned onto a plate finely grated zest 1 orange the butter seeps out surrounding it with a “pond” of buttery juices. freshly squeezed juice 1 orange Historical facts provided by Monica Askay, Cook and Food Historian For the filling One large lemon thinly sliced 175g demerera sugar 175g cold butter, cut into 2 cm cubes crème fraiche, double cream or ice cream ① Butter a 900ml heatproof pudding basin and line the ⑥ Roll out the reserved pastry on a lightly floured base with a circle of baking parchment. surface. Brush with water and flip over on top of the pudding. Press the pastry edges together firmly to seal ② To make the pastry, put the flour, breadcrumbs, suet, and trim neatly. orange zest and sugar in a large bowl and mix together lightly. Measure the orange juice into a jug and add ⑦ Cover with pleated baking parchment and foil and enough cold water to bring the level of liquid up to tie with string.
    [Show full text]
  • Mini Fruit Pizzas
    Abigail Britten Intermediate Fresh Fruit Dish Armstrong County Mini Fruit Pizzas Ingredients: 1 package refrigerated sugar cookies {24 cookies) 8 oz. cream cheese, softened 2 tablespoons frozen limeade concentrate 1i cup powdered sugar 3 cups fresh blueberries, sliced strawberries, raspberries, and kiwifruit Directions: 1. Bake cookies as directed on package. Cool completely, about 10 minutes. 2. Meanwhile, in medium bowl, beat cream cheese, limeade concentrate and powdered sugar with electric mixer on medium speed until smooth. 3. Spread each cookie with 1-tablespoon cream cheese mixture. Arrange sliced fruit on top of each cookie. 4. Serve immediately, or cover and refrigerate up to 2 hours before serving. Tayte Ogletree Intermediate Fresh Fruit Dish Carson County STRIPED FRUIT PUDDING PARFAIT Ingredients: • 1 package chocolate instant pudding • 1 package vanilla instant pudding • 4 cups milk divided • 1 pint sliced strawberries • 1 banana sliced • 1 cup blueberries Directions: 1. Whisk chocolate pudding with 2 cups milk until it begins to thicken; refrigerate for 10 minutes. 2. Whish vanilla pudding with 2 cups milk until it begins to thicken; refrigerate for 10 minutes. 3. In 6 parfait glasses or clear plastic cups, layer chocolate pudding, vanilla pudding, strawberries, banana, and blueberries any way you like . Claudia Taylor Intermediate Fresh Fruit Dish Dallam Frozen Fruit Pops 1 cup of your choice of yogurt 1 cup of mixed fruit 3 Tbsp. of granola 1 popsicle stick 1 plastic cup Place 2 ozs. of yogurt in the bottom of a plastic cup. Pour 2 ozs. of fruit on top, it is your choice if you would like to mix it or not.
    [Show full text]
  • Mcwilliam Butchers Price List
    Product List Where Quality ‘MEATS’ Service CUSTOMER SATISFACTION ASSURED Contents Page 2 Contents Page 3 Company Information 4 Delivery Schedule 5 Scotbeef + Millers of Speyside 6 Premium beef - Whole + Butchered 7 Premium beef - Portioned 8 Pork 9 Lamb 10 Venison / Game / Barbary Duck 11 Poultry 12 Turkey / Bacon + Gammon 13 Veal / Offal 14 Burger / Cheese / Chips 15 Sausages / Pate 16 Puddings / Stuffings / Pastry 17 Cooked meats / Salami / Charcuterie 18 Rich Sauces 19 Rich sauces Where Quality ‘MEATS’ Service Get social with us on... Tel: 01224 211174 + 24hr Answerphone Fax: 01224 211128 Email: [email protected] www.gmcwilliam.co.uk Company Information Gordon McWilliam (Aberdeen) Ltd. Commenced trading in 1959 as a retail butcher operating from shops in Aberdeen. In the late 1970s the company expanded into the catering industry and acquired industrial premises in 1984 to meet customer demand. In 1991 the company was taken over by current Director Mr Michael Lawrie. Mr Lawrie has nurtured and developed the company to its present position. In April 1997 we moved the company to a purpose built premises on St Cement Street, Aberdeen, which has equipment and facilities of the highest standard. The location of the premises at the heart of Aberdeen makes G McWilliam ideally situated for supplying a large number of leading hotels, restaurants, schools and hospitals with top quality beef, pork, lamb poultry, game and cooked meats, as well as sausage, burgers and puddings which are all manufactured onsite. The Company operates to a very high standard and will only purchase raw materials from approved suppliers. From farm to fork, stringent quality procedures are in place to ensure product quality, product safety and ultimately, customer satisfaction.
    [Show full text]
  • The Imperial African Cookery Book Recipes from English-Speaking Africa by Will Sellick
    The Imperial African Cookery Book Recipes from English-speaking Africa by Will Sellick Featuring memories from Inkosi Dr Mangosuthu Buthelezi MP Adelaine Hain The Rt Hon Peter Hain MP Chenjerai Hove Lord Joffe CBE Dr Roger Leakey Prue Leith CBE Dame Monica Mason DBE HE Dr Festus Mogae Matthew Parris Rupert Pennant-Rea The Most Rev and Rt Hon John Sentamu Sylvester Stein “Tell me what you eat, and I will tell you what you are” Jean Anthelme Brillat-Savarin Contents Introduction British people in Africa Indigenous cookery African food overseas Zimbabwe, Zambia and Malawi Kenya, Uganda and Tanzania West Africa Mozambique and Angola South Africa, Botswana, Namibia, Swaziland and Lesotho Ingredients Fruits and vegetables Herbs and spices Herbs and spices Meat, fish, game and poultry Dry goods Equipment Provisions Culture and etiquette Soups, snacks, starters and savouries Chilled lime and avocado soup Sorrel soup Peanut soup Ground nut soup Butternut and apple soup Caldo verde (green kale soup) Mulligatawny soup Orange and tomato soup Green mielie soup Sugar bean soup Kebobs Pasteis de bacalhau Indian toast Boiled ostrich egg Hot smoked salmon on toast Kedgeree Ostrich egg cheese omelette Scotch woodcock Scotch toast Chopped or gehackte herring Beef biltong Tassal Pickled fish Bulawayo savoury Main courses Aubergine casserole with cheese Fish frikkadels Zambezi fish bobotie Lobster Thermidor Hake and slap chips Bean curry Banana curry Mauritian fish stew Gesmoorde vis (Smothered fish) Fish breyani Mozambique prawns Zanzibar fish stew L.M.
    [Show full text]
  • Foods That Will Win the War and How to Cook Them
    FOODS THAT WILL WIN THE WAR AND HOW TO COOK THEM BY C. HOUSTON GOUDISS Food Expert and Publisher of THE FORECAST MAGAZINE and ALBERTA M. GOUDISS Director of The School of Modern Cookery The authors can be reached by addressing the WORLD SYNDICATE COMPANY NEW YORK Copyright 1918 by THE FORECAST PUBLISHING CO. All rights reserved, including the translation into foreign languages, including the Scandinavian. FOREWORD Food will win the war, and the nation whose food resources are best conserved will be the victor. This is the truth that our government is trying to drive home to every man, woman and child in America. We have always been happy in the fact that ours was the richest nation in the world, possessing unlimited supplies of food, fuel, energy and ability; but rich as these resources are they will not meet the present food shortage unless every family and every individual enthusiastically co-operates in the national saving campaign as outlined by the United States Food Administration. The regulations prescribed for this saving campaign are simple and easy of application. Our government does not ask us to give up three square meals a day—nor even one. All it asks is that we substitute as far as possible corn and other cereals for wheat, reduce a little our meat consumption and save sugar and fats by careful utilization of these products. There are few housekeepers who are not eager to help in this saving campaign, and there are few indeed who do not feel the need of conserving family resources.
    [Show full text]
  • Sweet Treats Around the World This Page Intentionally Left Blank
    www.ebook777.com Sweet Treats around the World This page intentionally left blank www.ebook777.com Sweet Treats around the World An Encyclopedia of Food and Culture Timothy G. Roufs and Kathleen Smyth Roufs Copyright 2014 by ABC-CLIO, LLC All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, except for the inclusion of brief quotations in a review, without prior permission in writing from the publisher. The publisher has done its best to make sure the instructions and/or recipes in this book are correct. However, users should apply judgment and experience when preparing recipes, especially parents and teachers working with young people. The publisher accepts no responsibility for the outcome of any recipe included in this volume and assumes no liability for, and is released by readers from, any injury or damage resulting from the strict adherence to, or deviation from, the directions and/or recipes herein. The publisher is not responsible for any readerÊs specific health or allergy needs that may require medical supervision or for any adverse reactions to the recipes contained in this book. All yields are approximations. Library of Congress Cataloging-in-Publication Data Roufs, Timothy G. Sweet treats around the world : an encyclopedia of food and culture / Timothy G. Roufs and Kathleen Smyth Roufs. pages cm Includes bibliographical references and index. ISBN 978-1-61069-220-5 (hard copy : alk. paper) · ISBN 978-1-61069-221-2 (ebook) 1. Food·Encyclopedias.
    [Show full text]
  • German-English Food Glossary GERMAN – ENGLISH FOOD GLOSSARY
    CHRISTINE BURGMER let's talk business German-English Food Glossary GERMAN – ENGLISH FOOD GLOSSARY What happens if you had to take a foreign business partner or colleague out to lunch and s/he looks at the German menu and can’t understand a word? Would you be able to translate or explain the word in English? I’ve collected a long list of German words related to food and dishes which you might find difficult to explain when talking about food. I hope they can help you in the future. Abendbrot supper Abendessen dinner, supper Absacker final drink after which you are drunk, after-dinner drink Akazienhonig acacia honey alkoholfrei non-alcoholic Ananas pineapple Anis anise Anrichten arrange on a serving dish, dish up, (dress) salad, serve, prepare Apfeldicksaft concentrated apple juice (non-refrigerated, sometimes used as a sweetener Apfelessig apple cider vinegar Apfelkompott stewed apples, apple compote Apfelkorn Apfelkorn (apple schnapps) Apfelkraut apple butter Apfelmost apple juice, hard cider Apfelmus apple purée, apple sauce Apfel(saft)schorle apple juice and sparkling mineral water Apfeltasche pastry filled with stewed apples; apple-turnover Apfelwein apple wine, hard cider Aprikosengeist apricot brandy Arme-Leute-Essen poor-man’s meal Artischockenherzen artichoke hearts Aspik fish or meat jelly Auflauf soufflé, casserole Aufschnitt (assorted) sliced cold meat or sliced cheeses; cold cuts, cold meats Aufstrich spread; anything that can be spread on bread Ausbackteig batter Auslese choice wine, superior wine, high-quality wine made from
    [Show full text]