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UITGEBREIDE KOOKBOEKEN-INDEX KOKEN MET KARIN (Versie 3, Oktober 2020)
UITGEBREIDE KOOKBOEKEN-INDEX KOKEN MET KARIN (versie 3, oktober 2020) KmK HK BmK DVT Fr ZPZ1 (t/m 5e druk) ZPZ1 (v/a 6e druk) ZPZ2 GZPZ DMK HO (t/m 7e druk) HO (v/a 8e druk) Slim Slim (v/a 5e druk) In dit overzicht kun je zoeken naar alle recepten uit bovenstaande kookboeken. Elk boek heeft een verkorte titel gekregen (in het rood). Bij boeken die verschillende uitvoeringen hebben, kan de paginanummering iets verschillend zijn. In dat geval staan beide pagina-opties vermeld met een schuine streep ertussen. Recepten die ook voorkomen in een verzamelbundel hebben een extra notering. Voorbeeld: Aardappelpuree [V] ZPZ1-42/46, GZPZ/DMK-50 Dit recept staat in de oude editie van Zonder Pakjes & Zakjes (die met de deegroller) op pagina 42, in de nieuwe editie (zonder deegroller) op pagina 46. Het staat ook in de verzamelbundel Het grote zonder pakjes & zakjes kookboek (dat in de nieuwe uitvoering De Makkelijke Keuken heet), op pagina 50. -
Favorite Foods of the World.Xlsx
FAVORITE FOODS OF THE WORLD - VOTING BRACKETS First Round Second Round Third Round Fourth Round Sweet Sixteen Elite Eight Final Four Championship Final Four Elite Eight Sweet Sixteen Fourth Round Third Round Second Round First Round Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Blintzes Duck Confit Papadums Laksa Jambalaya Burrito Cornish Pasty Bulgogi Nori Torta Vegemite Toast Crepes Tagliatelle al Ragù Bouneschlupp Potato Pancakes Hummus Gazpacho Lumpia Philly Cheesesteak Cannelloni Tiramisu Kugel Arepas Cullen Skink Börek Hot and Sour Soup Gelato Bibimbap Black Forest Cake Mousse Croissants Soba Bockwurst Churros Parathas Cream Stew Brie de Meaux Hutspot Crab Rangoon Cupcakes Kartoffelsalat Feta Cheese Kroppkaka PBJ Sandwich Gnocchi Saganaki Mochi Pretzels Chicken Fried Steak Champ Chutney Kofta Pizza Napoletana Étouffée Satay Kebabs Pelmeni Tandoori Chicken Macaroons Yakitori Cheeseburger Penne Pinakbet Dim Sum DIVISION ONE DIVISION TWO Lefse Pad Thai Fastnachts Empanadas Lamb Vindaloo Panzanella Kombu Tourtiere Brownies Falafel Udon Chiles Rellenos Manicotti Borscht Masala Dosa Banh Mi Som Tam BLT Sanwich New England Clam Chowder Smoked Eel Sauerbraten Shumai Moqueca Bubble & Squeak Wontons Cracked Conch Spanakopita Rendang Churrasco Nachos Egg Rolls Knish Pastel de Nata Linzer Torte Chicken Cordon Bleu Chapati Poke Chili con Carne Jollof Rice Ratatouille Hushpuppies Goulash Pernil Weisswurst Gyros Chilli Crab Tonkatsu Speculaas Cookies Fish & Chips Fajitas Gravlax Mozzarella Cheese -
Potato - Wikipedia, the Free Encyclopedia
Potato - Wikipedia, the free encyclopedia Log in / create account Article Talk Read View source View history Our updated Terms of Use will become effective on May 25, 2012. Find out more. Main page Potato Contents From Wikipedia, the free encyclopedia Featured content Current events "Irish potato" redirects here. For the confectionery, see Irish potato candy. Random article For other uses, see Potato (disambiguation). Donate to Wikipedia The potato is a starchy, tuberous crop from the perennial Solanum tuberosum Interaction of the Solanaceae family (also known as the nightshades). The word potato may Potato Help refer to the plant itself as well as the edible tuber. In the region of the Andes, About Wikipedia there are some other closely related cultivated potato species. Potatoes were Community portal first introduced outside the Andes region four centuries ago, and have become Recent changes an integral part of much of the world's cuisine. It is the world's fourth-largest Contact Wikipedia food crop, following rice, wheat and maize.[1] Long-term storage of potatoes Toolbox requires specialised care in cold warehouses.[2] Print/export Wild potato species occur throughout the Americas, from the United States to [3] Uruguay. The potato was originally believed to have been domesticated Potato cultivars appear in a huge variety of [4] Languages independently in multiple locations, but later genetic testing of the wide variety colors, shapes, and sizes Afrikaans of cultivars and wild species proved a single origin for potatoes in the area -
Favorite Foods of the World.Xlsx
FAVORITE FOODS OF THE WORLD - VOTING BRACKETS First Round Second Round Third Round Fourth Round Sweet Sixteen Elite Eight Final Four Championship Final Four Elite Eight Sweet Sixteen Fourth Round Third Round Second Round First Round Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Votes Blintzes 53 31 Duck Confit Blintzes 49 20 Duck Confit Papadums 5 23 Laksa Blintzes 23 43 Burrito Jambalaya 32 38 Burrito Jambalaya 36 65 Burrito Cornish Pasty 28 21 Bulgogi Potato Pancakes 43 52 Burrito Nori 35 10 Torta Nori 5 60 Crepes Vegemite Toast 15 49 Crepes Potato Pancakes 61 42 Crepes Tagliatelle al Ragù 18 9 Bouneschlupp Potato Pancakes 81 25 Hummus Potato Pancakes 42 47 Hummus Potato Pancakes 36 49 Burrito Gazpacho 10 22 Lumpia Philly Cheesesteak 44 55 Cannelloni Philly Cheesesteak 49 36 Cannelloni Philly Cheesesteak 39 42 Cannelloni Tiramisu 51 47 Kugel Tiramisu 41 28 Kugel Arepas 8 7 Cullen Skink Gelato 42 34 Mousse Börek 10 26 Hot and Sour Soup Gelato 57 25 Hot and Sour Soup Gelato 49 25 Bibimbap Gelato 46 44 Mousse Black Forest Cake 26 43 Mousse Croissants 28 59 Mousse Croissants 34 16 Soba Cheeseburger Burrito Bockwurst 37 54 Churros Bockwurst 28 45 Churros Parathas 21 6 Cream Stew Crab Rangoon 53 29 Churros Brie de Meaux 20 7 Hutspot Crab Rangoon 57 41 Cupcakes Crab Rangoon 39 50 Cupcakes Crab Rangoon 39 35 Pretzels Kartoffelsalat 28 21 Feta Cheese Kartoffelsalat 13 32 PBJ Sandwich Kroppkaka 22 38 PBJ Sandwich Gnocchi 32 56 Pretzels Gnocchi 43 18 Saganaki Gnocchi 68 53 Pretzels Mochi 14 42 Pretzels -
Hoofstuk 5 DIE VOORBEREIDING VAN VLEIS 5.1 Afval
University of Pretoria etd - Claassens, H W (2003) 174 Hoofstuk 5 DIE VOORBEREIDING VAN VLEIS In hoofstuk 2.1.1 is daarop gewys dat Van Riebeeck se aanvanklike probleme om genoeg vleis vir die skepe en sy mense te bekom, teen die einde van 1659 verby was. In 'n brief van 30 Maart 1699 aan sy opvolger, Adriaan van der Stel, het Simon van der Stel daarop gewys dat die burgers binne drie jaar in al die vleisbehoeftes van die Kaap sou kon voorsien en dat die Kompanjie teen daardie tyd nie meer vee behoort te besit nie.1 In daardie stadium was die belangrikheid van baie vleis op die eettafel reeds deel van die Kaapse eetkultuur. Die oorsaak was soos in hoofstuk drie uitgewys is, die vleisnood wat in die aanvangsjare van die verversingspos geheers het en die daaropvolgende statuswaarde wat baie kos, veral vleis - soos op die tafels van Europa se adel - toe verkry het. Van Riebeeck en sy mense sou die vleisgeregte wat hulle in Europa geken het, ook aan die Kaap berei het. Die Kaapse resepte het egter reeds vroeg ten opsigte van die smeer wat gebruik is van diJ in Holland verskil. In Holland is varkvet en later ook botter meestal vir die bereiding van kos gebruik, maar aan die Kaap was die kokke hoofsaaklik op skaapvet aangewese. Davidis het blykbaar die sentiment van Europese kokke verwoord toe sy nog in 1867 verklaar het dat reusel, spek of varkvet, raapolie, kokosbotter en botter geskik is vir kos, maar dat skaapvet slegs geskik is om bo-op ingemaakte voedsel te gooi om dit te verseël voordat dit bedek word.2 Davidis het blykbaar die hardevet van 'n skaap in gedagte gehad, maar die Kaapse kokke het met sagtevet gekook wat 'n besonder lekker geur aan veral vleis gegee het. -
Trevor's Corner
1/1/2015 Week 6 Winter Share Bag Contents and Newsletter Winter Newsletter Week 6 Dear Trevor, In This Issue Trevor's Corner This week is New Year's week and all deliveries are on their What's In The Bag? regularly scheduled times EXCEPT American Greetings, 5th Recipes Savory Breakfast Muffins Street Arcade, and Grovewood Tavern. American Greetings Traditional Dutch Stamppot and 5th St Arcade are closed. Please make arrangements to Chicken Pot Pie pick up your bag at another stop. Grovewood Tavern has Links moved to Friday. Also, if you couldn't save your pork roast from the last bag for Links New Years, please order one online before Tuesday at Our Website Midnight. We also have lots of extra sauerkraut available this Your Account week for your New Year's traditional Pork Roast and Blog Vacation and Ordering Policy Kraut. Orders may be placed at http://csalogin. Pick Up Locations freshforkmarket.com. Social Media Trevor's Corner Stay Connected with us! Winter is going by quickly and it's amazing that we'll be signing papers with 2015 dates in just a couple days. I guess with the every-other-week schedule I've been forgetting to write about things going on around here. Freedom Ranger Chickens This week's chickens are "freedom ranger chickens." The Freedom Ranger is a heritage chicken that is noted for it's slower growth, smaller size, and richer meat flavor. For https://ui.constantcontact.com/visualeditor/visual_editor_preview.jsp?agent.uid=1119622561300&format=html&printFrame=true 1/9 1/1/2015 Week 6 Winter Share Bag Contents and Newsletter anyone who came on the Farm Tour, these were the chickens served at lunch. -
National Dish
National dish From Wikipedia, the free encyclopedia https://en.wikipedia.org/wiki/National_dish A national dish is a culinary dish that is strongly associated with a particular country.[1] A dish can be considered a national dish for a variety of reasons: • It is a staple food, made from a selection of locally available foodstuffs that can be prepared in a distinctive way, such as fruits de mer, served along the west coast of France.[1] • It contains a particular 'exotic' ingredient that is produced locally, such as the South American paprika grown in the European Pyrenees.[1] • It is served as a festive culinary tradition that forms part of a cultural heritage—for example, barbecues at summer camp or fondue at dinner parties—or as part of a religious practice, such as Korban Pesach or Iftar celebrations.[1] • It has been promoted as a national dish, by the country itself, such as the promotion of fondue as a national dish of Switzerland by the Swiss Cheese Union (Schweizerische Käseunion) in the 1930s. Pilaf (O'sh), a national dish in the cuisines of Central Asia National dishes are part of a nation's identity and self-image.[2] During the age of European empire-building, nations would develop a national cuisine to distinguish themselves from their rivals.[3] According to Zilkia Janer, a lecturer on Latin American culture at Hofstra University, it is impossible to choose a single national dish, even unofficially, for countries such as Mexico, China or India because of their diverse ethnic populations and cultures.[2] The cuisine of such countries simply cannot be represented by any single national dish. -
Esa Standard Document
M E L i S S A Technical Note Memorandum of Understanding 19071/05/NL/CP MELISSA FOOD CHARACTERIZATION: PHASE 1 TECHNICAL NOTE: 98.6.0 PRELIMINARY TRADE-OFF OF MENU ELABORATION: TEST PLAN AND PROCEDURES, TEST PERFORMANCES AND TEST RESULTS EVALUATION Foreword : this document will syntetized 3 Technical Notes (TN 98.6.1, TN 98.6.2, TN 98.6.3) in only one document. prepared by/préparé par Serge Pieters (IPL) reference/réference Contract number 22070/08/NL/JC issue/édition 1 revision/révision 0 date of issue/date d’édition 30/09/2010 status/état Final Document type/type de Technical Note document Distribution/distribution CONFIDENTIAL DOCUMENT MELiSSA Technical Note APPROVAL Title Preliminary trade-off of menu: Test plan and Issue 1 Revision 0 titre procedures, test performances and test results issue revision evaluation author Serge Pieters (IPL) date 23/05/2010 auteur date Reviewed Katrien Molders (UGent) date 27/09/2010 by Dominique Van Der Straeten (UGent) date 01/10/2010 (UGent) approved by (UGent) approuvé by CHANGE LOG reason for change /raison du issue/issue revision/revisio date/date changement n CHANGE RECORD Issue:1 Revision:0 reason for change/raison du changement page(s)/page(s) paragraph(s)/paragraph( s) MELiSSA Technical Note T A B L E O F C ONTENTS 1 Introduction ...................................................................................................................... 1 1.1 Preliminary trade-off of Menu elaboration .......................................................... 1 1.1.1 6100 Menu elaboration strategy plan -
Liste De Mets À Base De Pomme De Terre
Liste de mets à base de pomme de terre De très nombreux mets à base de pomme de terre sont préparés dans les diverses cultures. La pomme de terre, qui est l'un des principaux aliments de base de l'humanité, est largement consommée dans tous les pays du monde, et s'apprête en outre de façons très variées. Sommaire 1 Liste alphabétique 2 Liste par principaux ingrédients 2.1 Pommes de terre seules 2.2 Pommes de terre et farine de céréales 2.3 Pommes de terre et fromage 2.4 Pommes de terre et légumes 2.5 Pommes de terre et œufs 2.6 Pomme de terre et poisson 2.7 Pomme de terre et viande 2.8 Charcuterie 2.9 Desserts 2.10 Soupes et potages Plats à base de pommes de 2.11 Sandwichs terre 3 Compléments 3.1 Articles connexes Liste alphabétique Ajiaco, soupe de pomme de terre (Colombie) Aligot, purée de pomme de terre et tomme fraîche (France, Aubrac) Aloo chaat, pommes de terre sautées et épicées (Inde) Aloo gobi, plat de curry indien constitué de pomme de terre et chou-fleur (Inde) Aloo gosht, plat de curry de viandes et pomme de terre (Inde, Pakistan) Aloo matar, plat de curry indien constitué de pommes de terre et petits pois (Inde) Aloo paratha, pain non levé, farci d'une purée pommes de terre épicée (Inde) Aloo tikki, sorte de galette frite de purée de pommes de terre (Inde) Batata harra, pommes de terre épicées (Liban) Batata vada, beignets de purée de pommes de terre et de farine de pois-chiches vendus dans la rue (Inde) Bol d'aligot. -
Moeders Voorafjes / Starters Moeders Hoofdgerechten Moeders Main
MOEDERS VOORAFJES / STARTERS MOEDERS TOMATEN / TOMATOSOUP ♥ .... € 5,50 ERWTENSOEP / GREEN PEA SOUP ✿ ......€ 6,50 Huisgemaakte tomatensoep met padanokaas Met spek & worst van slagerij Louman Home-made tomato soup with cheese topping Traditional Dutch green pea soup with bacon & a sausage by butcher Louman CHAMPIGNONSOEP / MUSHROOM SOUP ....€ 6,50 Huisgemaakte romige champignonsoep Delicious homemade creamy mushroom soup MOEDERS HOOFDGERECHTEN MOEDERS MAIN COURSES MOEDERS SPARE RIBS / HACHÉE ✿ ......................................... € 19,00 MOTHERS SPARE-RIBS ✿................. € 17,00 Runderstoofpotje geserveerd met gekookte Met frietjes & witte kool sla aardappelen & rode kool With French fries & a white cabbage salad Hashed meat...also Dutch, served with boiled potatoes & red cabbage VADERS SPARE RIBS / FATHERS SPARE-RIBS ✿ ................... € 19,00 LAMSSPIESJES / LAMB SKEWERS ......... € 19,00 Met frietjes & witte kool sla Gemarineerde lamsspiesjes met couscous, With French fries & a white cabbage salad mediterrane groenten, kikkererwten & huisgemaakte tzatziki STAMPPOT ZUURKOOL / Marinated lamb served with couscous and HOtcHPOtcH WITH SAUERKRAUT ...... € 16,00 Mediterranean vegetables Geserveerd met rookworst van slagerij & home-made tzatziki Louman & spek Mash of potatoes & sauerkraut KIPSATÉ / CHICKEN SATÉ .................. € 14,50 served with a sausage & bacon Met huisgemaakte atjar, satésaus & frietjes met mayo STAMPPOT SPINAZIE / Served with peanut sauce, HOtcHPOtcH WITH SPINACH ............ € 16,00 homemade atjar & French -
Ochutnejte Evropu! Poznejte Chutě a Vůně Jednotlivých Států Eu
OCHUTNEJTE EVROPU! POZNEJTE CHUTĚ A VŮNĚ JEDNOTLIVÝCH STÁTŮ EU Gastronomická inspirace před cestou do zemí EU. 1 EUROPE DIRECT JIHLAVA Úkolem Europe Direct Jihlava (ED Jihlava) je šířit povědomí a informace Belgie o Evropské unii a akti vně podporovat diskuzi o jejích akti vitách na místní hlavní město: Brusel | členem EU od roku: 1952 | rozloha: 30 529 km² | počet obyvatel: 10 583 382 a regionální úrovni. Celoevropská informační síť ED, k níž ED Jihlava patří, zastává funkci prostředníka mezi Evropskou unií a jejími občany v regionech ‒ snaží se přiblížit evropské insti tuce občanům a zároveň poskytuje orgánům šunka, pralinky, sýry, hlemýždi, maso (hovězí, EU zpětnou vazbu jaká témata místní občany zajímají. králík), mořské plody (mušle, ústřice, langusty, Střediska ED jsou koordinována a spolufi nancována Evropskou komisí mořští šneci, mlži), ryby (úhoř, losos, platýz), a tzv. hosti telskou organizací, kterou se na základě výběrového řízení stala Regionální rozvojová agentura Vysočina. zelenina - česnek, cibule, pivo Služby střediska jsou Belgická kuchyně je známá pro svou různorodost a kvalitu. Mezi tradiční jídla patří pivní Co Vám ED Jihlava konkrétně nabízí? pro veřejnost zdarma. polévka s kuřecím vývarem a cibulí, slaný sýrový koláč s pórkem či cibulí nebo chutná dušená šunka. Nejznámějším hlavním chodem je pravděpodobně waterzooi, což je kuře dušené s bí- Informace o Evropské unii. lým pórkem, bujónem, smetanou a vaječnými žloutky. Vlaamse karbonnades obsahuje libové Informace o práci a studiu v zemích EU. hovězí opečené na pánvi, poté vařené v pivu a se spoustou cibule. Informace o možnostech fi nancování ze zdrojů EU. Najdeme také několik tradičních zákusků. Nejlepším zákuskem belgického původu jsou oplatky neboli vafl e. -
Butter Cake 1
Deveron Projects Food Chain 22nd February 2021 Going Dutch Boerenkoolstamppot & Boterkoek with Roosje de Graaff Boterkoek – Butter Cake 1. H International Phonetic Alphabet: ˈboː.tərˌkuk/ Hyphenation: bo‧ter‧koek. In the Netherlands, Butter Cake is a typical delicacy, delicious with tea or coffee.1 We often eat a piece of butter cake at “koffietijd” which is the Dutch equivalent of the British tea time (often between breakfast & lunch/lunch & dinner/after dinner). The outside should be crispy but the inside still nice and soft. The taste is determined by the quality of the butter, so use the best butter you can find. Butter Cake is a rich, buttery, sweet treat that really is not a cake nor a cookie and can only bear the name “butter cake” when real butter is used. Thanks to extensive use of butter, the dough of this sweet treat is very tender, just like the dough of Shortbread. However, the difference between Shortbread and Butter Cake is the amount of sugar used in the dough. Ingredients & Utensils • 250gr flour • Optional: ½ lemon zest and/or seeds of • 225gr unsalted butter a ½ vanilla pod • 150gr caster sugar • Spring form (diameter: 20 – 24 cm) • A pinch of salt • Baking paper • 1 egg, beaten (or bit of milk) • Optional: mixer Preparations • Preheat the oven to 170 ° C (Conventional heating) | 160 ° C (Fan oven). Grease the springform pan/circular cake tin with butter. After doing this, line the bottom and the sides of the tin with baking paper. In the Netherlands, butter cake is usually made in a butter cake baking tin with a diameter of 20-24 centimeters.